الفهرس 
الفصل الأول : الإطار العام للدراسةيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
The study objectives : Checking how building designs can be prevents food contamination. Knowing the accurate inspection during receiving phase. Availability and acknowledging of control records to monitor degrees of cooling in refrigerators and freezers. identify the extent of the halls commitment to cleaning and maintenance operations to prevent food contamination The study conclusions : Storing does not guarantee preventing contamination and FIFo rules are not followed. Temperature and time degrees are neither register nor monitor while receiving and deliverance. Near expiry date food is not isolated from the storage area. Banquet and conference halls do not provide an accurate thermometer in the storage area so inspection is done without taking into consideration the periodic inspection of refrigerators and freezers degrees. Different colored cutting boards are not available in many of these halls. It does not take into account the availability of knives with different colors so each row material can be cut separately to prevent food contamination. Time and temperature degrees are not taking into account during food processing which cause food contamination. The study recommends : Regulatory bodies should observe effectively food preparations in the banquet and conference halls to be certain of the appropriate food handling in those halls are properly. Regulatory bodies must focus on providing boxes and knives and cutting boards of different colors to allocate each color with a particular type of raw materials and follow up strict implementing of these instructions. Regulatory bodies have to set regulations and rules to be observed in the construction of the banquet and conference halls to guarantee minimizing food contamination.