Problem: Bonjour restaurant, a well-known French Cuisine Restaurant located at Shah Alam. Nick is a head chef of Bonjour restaurant, he is responsible to design menu, calculate cost, providing training to staff and food quality assurance. Last week, Nick had received a customer complaint on the restaurant social media page, regarding the customer having a food poisoning after have a meal in the restaurant. Nick is investigating on the case and finally he found that. Alan, the saucier of the restaurant was using the left over fresh milk that is opened for few hours and not under refrigerates to cook the sauce.
Task:
1. How should Nick analyse the risk to food safety from different hazards?
2. What action should Nick taken on Alan?
3. What training has to be provide from food safety management?