Contents

Introduction
Method of data collection
Results
Discussion
Conclusion and Recommendation
Appendices
References
Introduction
Food has an important contribution to our overall health and wellbeing. The food that
we consume, its ingredients and how they are stored, the process of food preparation and how
food is served are among some of the factors that can have an impact on the quality and the
nutritional value of the food. The increased number of food establishments is a clear
indication of the society’s dependence on fast food. As more people from different
backgrounds are actively involved in different aspects of the processes between farm to table,
the risk food being damaged or contaminated remains high. Therefor ensuring the safety of
the food that we consume in our daily lives is of paramount importance. To ensure food
safety in Maldives inspections are regularly conducted by The Public Health Inspectorate
Division of Health Protection Agency (HPA). This report is compiled after conducting food
safety inspections and survey for a total of six venues, which include two shops, two
restaurants/cafes, one market place and one household. The contents of this report includes
Methods of data collection followed by Results Sections which is written as a collective
result for all six venues and then a discussion section, and the report is concluded with the
conclusion and recommendations.

Methods of data collection.

Using the food inspection checklist provided the main methods used to collect data
during the food safety inspection and surveys are observation and interviewing. Upon
observation staff were also questioned regarding certain things and procedures to clarify more
about them before recoding on the checklist.

See appendix 1 for food safety inspection checklist.

Results of food safety inspection

2 restaurants (Retreat meals and The Cuisine Restaurant)

The working Area

Both working areas was placed with tiles, which can be easily cleaned before and after
preparing food. Work area in both restaurants was covered with ventilation system. The
cupboards were easily to manage and to clean. Small areas are appropriate for 3chefs. Safety
of no animals or pests can enter to the work area. Ice products was kept in refrigerator and
hot items in a warming oven. Clean water and tap water were used in both restaurants for
different uses. As clean water to drink and tap water for cooking. Water was safely stored in a
container.
Toilet Area and hand washing area
Toilet was far from the kitchen area in both restaurants. In the toilet area there was separate
area to change the dress and for bathroom use. Ventilation system were maintained at both
restaurants toilet areas. Easily to clean as there were in tiles. Soaps were available and so
tissues. Supply water is used for toilet uses.
Dissolving Waste
In both restaurants’ wastes were stored in a closable dustbin and is placed in a small place
where no pests or animal can enter. Contaminated food does not keep in more time and is
kept separately from the uncontaminated food.
Equipment’s and tools
All the cooking tools and equipment’s are made of steel so there is no wood equipment
involved in both restaurants. In retreat meals temperature meter was used in cold stored
container but there was no temperature meter in the Cuisine restaurant. All the equipment’s
and tools are kept separately and maintained at the working area.
Hygiene and health
In retreat meal restaurant the workers are trained well to handle the foods and to take care of
there health and to follow the hygiene rules. In retreat meal restaurant workers have their
medical and knows very well about how it works and its uses. Instead cuisine restaurant the
workers don’t usually follow the hygiene rules. They don’t usually cover their hair while they
prepare food. But in bot restaurants workers keep their nails short and use clean gloves while
working. In both restaurants, anyone who have any illness are not allowed to work at the time
being until they get better. No workers can smoke at the working hours in both restaurants.
There was first aid kit available at both restaurants while anyone can have at an emergency.
Both restaurants keep the foods at the surface temperature which is less than 80% . prepared
foods are always safely stored. Products that needs to be unfrozen, they take the whole bunch
and take the amount they want and take it back to the refrigerator which is very unhygienic.
Serving area
Serving area is cleaned in both restaurents.no tables and chairs are damaged to see. But in
cuisine restaurant there is not table clothes instead the retreat meals they had table clothes and
was very clean and nice.

2 Shops (Two Y Mart and Sifco)

In both shops there were good ventilation. However, in two Y Mart dusts can be seen from
products. While the Sifco mart is cleaned well and there is no dust. Both shops walls are not
in a very good condition as the color has ripped off from some parts and needs to be taken
care off. In both shops cans and packets are kept in good order. None of the items seen
expired in any shop. But in Two Y Mart some cans be seen as damaged. Good temperature is
maintained in Two Y Mart, instead in Sifco not all the products are kept in a good store. In
Two Y mart the refrigerator has a bad smell and is not cleaned while Sifco refrigerator is
cleaned an does not have a smell. Products that has to kept in cool temperature are stored well
in both shops. In Two Y Mart there is no way to get clean water while Sifco has clean water
stored. In both shops rotten fruits and vegetables can be seen. In Two Y mart some products
are damaged and effected due to pests while in Sifco they use Pest control therefore no
effects seen.
1 Market
No appropriate ventilation system is conducted at the market. No expired foods seen. Tiles
are uncleaned and little flood on the tiles, dusts were seen at some areas of the market. Meats
and vegetables were kept at the same place. Pests seen.
1 House
Kitchen
The ventilation is good and food is stored in a clean place there is good facilities to remove
heat from the place. Windows have excess to be cleaned and no area were dust particles can
be stock. stove and the area are well cleaned there is good lightning system in the cooking
area. All the plates and items used to prepare food are cleaned well without effecting
anything. Plates and pots can be surly closed using lids. No access to pests. tap water is used
for washing the plates cooked foods can be stored in good condition. Dustin with closing lids
is available in the house. All the hems that needs to be cleaned are cleaned well, before
preparing foods, to wash hands tap water is available. Both toilets and kitchen are separate
from rooms and do not have joint doors.
Preparing food
When preparing food, they follow the hygiene rules like by wearing head covers. They take
only the needed amount of the iced product from the refrigerator and they don’t take it back it
to the refrigerator.
Dining Area
Good lightning at the dining area. Fans can be on and so the windows to make the place cool
down. No pets or animals can be entered to the dining area.