代写论文：食品安全
根据HACCP，在食品安全中有几个关键的风险点需要解决，然后才会导致潜在的客户问题(Sperber, 2005;Smulders说道,格里尔,1998)。《2013年食品安全卫生条例》和《良好实践指南》在此应用。食品安全隐患存在于，1)食品如何处理，2)食品制备设备和柜台如何处理，3)人员如何处理食品保证个人卫生的食品准备(Pierson, 2012;Unnevehr和詹森,1999)。这三种方法被认为是这里需要注意的一些关键卫生要点。
代写论文：食品安全
三者是相互联系的。例如，潜在的食品安全危险来自于食物如何被不干净的表面污染，这应该被人员每一次擦拭。或者，一些食品人员不使用帽子，这也可能导致食品污染。安全隐患中确定的各个方面相互联系，因此需要一种综合的培训形式，使人员达到食品安全标准。
代写论文：食品安全
According to HACCP, there are several critical points of risks in food safety that needs to be resolved before they lead to potential problems for the customers (Sperber, 2005; Smulders and Greer, 1998). The food safety and Hygiene Regulations 2013 and the Guides to good practices are applied here. Potential food safety hazards exist in, 1) How the food is being handled, 2) how the food preparation equipment’s and counters are being handled, 3) how the personnel handling food assure personal hygiene in food preparation (Pierson, 2012; Unnevehr and Jensen, 1999). These three are identified as some of the critical hygiene points to be covered here.
代写论文：食品安全
The three of them are interconnected. For instance, the potential food safety hazard arises from how the food can be contaminated by unclean surfaces, which should have been wiped every time by the personnel. Alternatively, some of the food personnel do not use hats and this could lead to contamination of food, too. Each aspect identified in safety hazards connects with one another, and hence, an integrated form of training is required to bring the personnel up to food safety standards.