1. IntroductionIn the words of Edward Kwon (2012), head chef of Burj al Arab, hygiene is the basis of the basic rules in the cooking procedure. As he said, hygiene is mandatory for all businesses offering food services. The meaning of food hygiene is not only about cleanliness, but includes all acts such as preparation, processing, production, packaging, storage, distribution and also how to handle it until it reaches customers (Richard A. Sprenger, 2012). This report will provide information on food safety and hazards, food contamination and its impact, foodborne illnesses and prevention, food service employee responsibilities, and guidelines in the order listed.2. Results and analysisOur restaurant can accommodate 56 people and we have a kitchen, mechanical room, dish room, room where customers sit and toilets. It can be seen in the Appendices (Appendix 1). First, we need an extra door to deliver food. The door we use to deliver food is in an inappropriate location because any food served has to pass past the toilets. However, the others follow the basic setup rules very well, such as the location of the fan next to the kitchen counter, two doors to exit the kitchen, the pantry surrounded by a wall.2-1 Food safety and danger Food safety is a problem scientific concept that describes how to handle, prepare, preserve in order to prevent food from being dangerous (Richard A. Sprenger, 2012). There are three big reasons for food safety. One is about money. Food-related illnesses occur on average in the billions each year across U.S. states, and even for people who run food-related businesses, the financial damage could be extensive. Secondly, it can preserve the quality of food to the maximum. S...... middle of the card ...... sometimes leads to death. From food poisoning to spoiled foods, many bacteria and germs are found; Yersinia, Campylobacter, Bacillus cereus, Vibrio, Vibrio cholera non-O1, Vibrio mimicus, Vibrio fullbiaris, Vibrio fluvialis which are accompanied by vomiting, diarrhoea, high fever and chills.2-3 Foodborne illnesses and preventive measures Foodborne diseases are diseases resulting from the consumption of food that contains germs, bacteria, parasites, natural poisons, chemicals and irradiated fallout. It's dangerous, but there's always a way to prevent it. When we cook or preserve, it should be done after washing our hands and always reheating food which needs to be heated up to 74°C in the centre. And be careful of temperatures around 6~60°C because bacteria can grow that fast. If someone has a foodborne illness, the usual way to treat it is to provide water and electrolytes which escape through vomiting and diarrhea.