What are the hygiene risks in a commercial kitchen?

Question

please does anyone know some or a website?

Answer 1

Food not being stored at the correct temperature (+60 degrees celcius for hot food, below 5c for cold food, -15c frozen)

Not washing hands

Not cleaning with the correct cleaning products

Rats, pests

There is a detailed summary here:

http://www.foodstandards.gov.au/newsroom...

Just click on the individual areas under technical fact sheets. Its a bit long though, but lots of good information

Answer 2

Bugs and rats on the first order.  Not washing hands after

1 smoking

2 bathroom breaks

3 taking out garbage

4 touching dirty dishes

5 touching any body parts

and not using a 3 compartment sink or dish washer for all dishes and utensils.