Prerequisites include, where appropriate: ◦. Cleaning and General Hygiene; Everything that comes into contact with food, the environment in which the food is located (stored, handled, prepared, served and consumed), the entire internal and external environment must be cleaned and, where necessary, sanitized regularly to prevent the possible contamination of food. used, the manufacturer's instructions must be followed. (Yes) Separate cleaning equipment shall be provided for use in toilets, public areas and outdoor areas. (Uncertain) Cleaning cloths, tea towels, etc., where used, should be cleaned and sanitized or disposed of after use to ensure they are not a source of contamination. (Don't know) Storage and use of cleaning materials; Bulk cleaners should not be stored in areas where food is prepared, processed and/or stored. (Not compliant with the standard), some cleaning materials were stored in the kitchen near the food products. Cleaning program; (not shown), the “Clean as You Go” policy did not apply to the food preparation location when it should have been their biggest concern.◦. Staff hygiene and training According to standard requirements, all staff should be trained. However, no training, no monitoring and no documentation. This was the biggest gap that led to ignorance and mistakes. Even if they are not cared for, they must intensify their accommodation and hygiene.◦. Food Handling, Processing and Preparation Handling, processing and preparation such as (cooking, cooling, reheating, storing/serving) must be controlled to ensure that the food is not contaminated in any way. Sufficient space, clean and sanitized work surfaces and equipment and utensils must be provided to prepare food a... half of the paper... h there were a number of separate and specified rooms for certain activities, it is not enough. Each of them has risk potential, and again it is the result of their ignorance. However, if they work, they focus more on personal and local hygiene. Inspection and observation of everything, including documents and records. The greater the improvement they will achieve. Some points should be modified, such as the changing room area for items shared with the bathroom and the possibility of cross-contamination. Also, the ATM that is inside the kitchen should be somewhere. The dry food storage place should also be away from refrigerated and frozen foods while they have no other choice due to the size of the building, so make sure the foods are not next to the refrigerator or freezer or any heat/heat source that could compromise its shelf life.