Food Hygiene in the IMI Kitchen

My school follows the MMU Harvard guide, not like any other harvard guide:
These Links:
Quick Guide:
https://libguides.mmu.ac.uk/ld.php?content_id=31942815
Full Guide:
https://libguides.mmu.ac.uk/ld.php?content_id=32536120

Online Sources:NOTE DO NOT USE THESE AS REFERENCES
http://www.positiveaction.info/downloads.php
http://www.internetjfs.org/
http://www.emeraldinsight.com/journals.htm?articleid=1523654
Food Protection manual
Food Standard Agency

academic peer review journals used for references please. Websites are allowed but common sense like food websites, google scholar books. Are allowed for references since this is 2500. I need at least 23 references.

PLEASE NOTE, this is my only grade for the class. 100% of my grade please read handout and marking rubric beforehand.

Reference Guidelines for Essays, Reports, and Presentations
Students are expected to engage with secondary literature in all written and assessed work. Below are the general indicative guidelines as to the level of engagement expected. This requirement will be discussed in detail by the unit leader at the beginning of this unit:

1,000 word minimum 10 references to secondary sources
2,000 word minimum 15 references to secondary sources
3,000 word minimum 20 references to secondary sources

Formative assessments will be implemented throughout the Hygiene Management Module, including case studies, Hazard Analysis, Personal Hygiene analysis and other forms of hands on learning. Verbal feedback will be given to the students in order to improve their Hygiene Skills.

Written Report: (Individual)
GO TO REPORT STRUCTURE:
Report on Assuring Food Hygiene in a Professional Kitchen (2500 words)
Based on a case study of a commercial kitchen the students will be required, individually to prepare a report where they highlight the food hygiene risks inherent in the receival, storage, production and disposal of food. Then based on photographic evidence from an inspection of the kitchen, provide recommendations for improvements to minimise or negate the issues uncovered. Recommendations for improvements should be well analysed and backed up with proper referencing.

SInce this is a written report, make sure to include table of contents and a report structure not an essay. Similar to an essay but you still need to divide into parts SEE REPORT STRUCTURE
Marking Criteria

Criteria Weighting
Layout of Report, referencing and grammatical accuracy 10%
Description of Issues 20%
Critical Analysis and Evaluation 10%
Use of Relevant Theory and Key References to support the content 10%
Recommendations for Improvements 50%

Before starting watch this video:

I included my notes from class food hygeine please read thoroughly.
ALSO, Mindset essay, Housekeeping essay, Finding your purpose are, the hosptiality tourism are example of my writing style.

ALSO PLEASE INCLUDE MY IMAGES in the presentation see report structure. include pictures that I provided in IMG. PLEASE READ REPORT STRUCTURE before starting.

AND Last thing, I need an abstract. see role of housekeeping and tourism in luzern for example of an abstract.