الفهرس 
جدول المحتوياتيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
The current study aims at evaluating food handling procedures in floating restaurants. To achieve this objective of the study, An observation check list was prepared as a tool for evaluation, which has been applied through field visits to fifteen floating restaurants in Greater Cairo and Dakahlia governorates in order to make sure of achieving the health requirements necessary for each stage of the food cycle and to determine to what extent they are applied In the period from January 2018 to May 2018. This observation checklist includes the following nine sections: (Receiving materials - Storing (Dry Store/Cold and Freezing Stores) - Defrosting - Cooking and Re – heating process- Preparation and Processing Places - Tools - Personal hygiene - Food and beverage service - Washing and sanitizing). The observation checklist included eighty items; each item was checked by using a five - point Likert - type scale (always / often /sometimes/ rarely / never) to determine to what extent food safety practices are applied during food handling procedures in floating restaurants. Based on the results of this study, the following recommendations could be suggested: Activation of control and periodic inspection on floating restaurants by the Ministry of Tourism and the Chamber of Tourist Establishments, Chemicals and detergents must be stored away from food storage areas, Making training courses periodically in the field of handling food to increase the health awareness and to improve the performance of employees, Periodic maintenance of all equipment for the receiving process, Establishing a separate food quality control department to ensure improving the quality of service at floating restaurants and Raising the awareness of employees in relation to the application of food safety and health programs such as Haccp program.