The need and necessity of effective measure for retail food service for managing employess to avoid the risk of food borne illness

For every business activity we need a combination of market research, advisory service to achieve both a credible and desirable brand position the organization facilitates the business by attracting recruiting and retaining the ideal employees the employee is a unique identity of the organization. The aim of the study is to explore the knowledge of food safety approaches and methods for measuring the activities of employees in retail food shops safe food handling practices is necessary to prevent the risk hazards of food borne illness today most of the people buy food away from home sometimes it crates the risk in America most of the people buy their food away from home because both the people of husband and wife are employed in a organization so they have no time for preparing the food in her home today the same situation is happing in our country also nowadays both husband and wife are working persons if they have no time for preparation they definitely buy their food from outside so it is essential to know the employees food handling behavior to avoid the risk of food borne illness.

Giving training to the food handlers how to handle the equipments with clean and clear and knowing the appropriate temperature of the freezer and oven guiding the employees for their personnel hygiene to cut their nails and hair to improve their qualities of the employees it will improve the business and the guidance is given by the world trade organization and hazard analysis critical control point (HACCP) to avoid the risk of food borne illness.

The study is conducted in the district of Coimbatore district and 200 samples are taken randomly and the data analysis are done through by using the spss version 20.0 simple percentage analysis and chi-square is used.

There is a need of awareness relates to food safety for the customers how the food are prepared and what are the ingredients are used and how they hygienically preparing the food these point of view must think by the customer to avoid the risk of food borne illness.