INTRODUCTION Food waste in the foodservice industry is one of the most-recognizable areas of food waste. What is probably the main reason behind this? People who dine out have internally debated the pros and cons of doggy-bagging leftovers, and the majority of customers share experience of ordering the waiter to take the extra food way, knowing it was destined for the dumpster. Food enthusiasts frequently seek out establishments that offer more for their money, as well enjoying the abundance of buffets and cafeteria-style eating, all of which generate large amounts of food ate. Most countries also cultivate a thriving fast food industry, and the consequences of producing cheap, ready-to-go food are careless food waste policies. According to a 2005 study at the University of Arizona, food waste as a percentage of the total food used is
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Sanitation and Proper Sanitation of Restaurant Wastes
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INTRODUCTION
Food waste in the foodservice industry is one of the most-recognizable areas of
food waste. What is probably the main reason behind this? People who dine out
have internally debated the pros and cons of doggy-bagging leftovers, and the
majority of customers share experience of ordering the waiter to take the extra food
way, knowing it was destined for the dumpster.
Food enthusiasts frequently seek out establishments that offer more for their
money, as well enjoying the abundance of buffets and cafeteria-style eating, all of
which generate large amounts of food ate. Most countries also cultivate a thriving
fast food industry, and the consequences of producing cheap, ready-to-go food are
careless food waste policies.
According to a 2005 study at the University of Arizona, food waste as a percentage
of the total food used is 9.55% in fast food establishments and 3.11% in full
service restaurants in the United States. That may not seem concerning, but, to put
the statistics in perspective, the same study estimated that the total food loss per
day amounted to 49,296,540 lbs in all full service restaurants and 85,063,390 lbs in
all fast food restaurants. While this is a projected value based on collected data, it
gives an idea of the sheer amount of food that is wasted on a daily basis in food
service.
The sources of food waste in restaurants vary greatly, but, on average, a restaurant
can produce 150,000 lbs of garbage per year.
There is more to restaurant food waste than merely what the customers choose not
to eat, a fact that tends to be ignored in the restaurant business. The pre-consumer
kitchen waste, which could be incorrectly prepared food, spoiled food, trim waste,
or simply overproduction, constitutes an estimate 4-10% of purchased food,
becoming waste before it ever reaches the table. There are solutions for reducing
this portion of food waste, such as donating to a food bank, assessing prep waste to
determine poor practices or highly wasteful items, and creative re-use of certain
foods like for example making day old bread into croutons. These solutions might
not be revolutionary, and yet they could make a difference with a bit of effort.
THEORITICAL FRAMEWORK
Due to a heightened public awareness as a result of all types of media
coverage concerning food borne illnesses, the level of training for employees
working in the food industry in general needs to be increased. This is a
responsibility that the food industry has to their clients and the general public.
Regardless of type of processing or food handling operation, the number one
consideration in food sanitation is people. It is people who set the rules, follow the
rules, and also break the rules of sanitation.
A sanitation program is as good as the attitude, willingness, and efforts of
people. That is why the most important aspect of a sanitation program is ongoing
personnel training. It is essential that the full meaning of sanitation and its wide
economic scope be accepted by everyone concerned in the food system-including
management. Personnel training should include appropriate sanitation principles
and food handling practices, manufacturing controls, and personal hygiene Good
personal hygiene is a basic requirement for implementing a strong food safety
program.
All foodservice employees must follow Standard Operating Procedures for
personal hygiene that comply with the Food Code and that are customized for their
work area. Despite this fact, it is interesting to note that research conducted by the
U.S. Food and Drug Administration shows that poor personal hygiene practices
can be seen in retail foodservice establishments, which includes elementary
schools, hospitals, nursing homes and restaurants. Hygiene practices should be
communicated prior to employment and reaffirmed with periodic training
programs. Workers can carry pathogens internally and on their hands, skin and
hair. It is imperative that they follow and understand basic food protection
practices and maintain a high degree of personal cleanliness and good sanitation
practices to prevent food product contamination.
Management should serve as role models for good work habits and
acceptable hygienic practices. They should. Once continually emphasize how
important it is. Policies should reassure the employees that they will not lose their
jobs if they report an illness or communicable disease employees understand what
is expected of them, effective supervision of employee practices should be used to
ensure that employees follow proper procedures. Training should be conducted
annually and reviewed whenever incorrect practices are observed.
CONCEPTUAL FRAMEWORK
INPUT
PROCESS
OUTPUT
Sanitation Procedures and Proper segregation of wastes performed by restaurant employees during their duties.
To be able to determine the sanitation and proper segregation of wastes procedures/guidelines followed by restaurant employees.
To ensure food is free from:
1. Food contamination
2. Food Spoilage
3. Food Poisoning
STATEMENT OF THE PROBLEM
This study focuses on “SANITATION AND PROPER SEGREAGTAION
OF RESTAURANT WASTES”
Specifically, it seeks to answer the following questions:
1. How do restaurant employees follow hygienic practices and proper
sanitation of wastes in terms of:
1.1Personal Hygiene
1.2Kitchen Hygiene
1.3Dining Area Hygiene
2. What are the necessary sanitation procedures sheer enough to avoid food
contamination?
3. What are the remedies that can be applied to reduce restaurant wastes?
4. What are some factors affecting safety and sanitation procedure in a
restaurant?
5. How do restaurant employees follow sanitation procedures in terms of
1.1Dining Area
1.2Kitchen Area
1.3Storage Area
HYPOTHESIS
It was hypothesized that the development and delivery of a food safety education
program for participating food establishment employees or personnel as well as
volunteers would increase food safety knowledge and adoption of safe food
handling practices and presumably decrease incidence of food-borne illness in
those receiving assistance.
SIGNIFICANCE OF THE STUDY
This study would be beneficial to the following:
To Researcher
It serves as a foundation of knowledge, as to learn and understand on how
sanitation procedures and hygienic practices have an important role in a food
service industry.
To HRM students
This study will result in efficient and reliable source of information that
would help students to have a better understanding on how importance the
hygienic practices and sanitation in a food service establishment.
To School Administrator
This study will provide information in better understanding of food safety,
sanitation and hygiene. Thus, the school administrator may gain additional
knowledge regarding hygienic practices and sanitation guidelines to prevent food
contamination, food spoilage and food poisoning.
To Food Service Management
It will provide information on how to maintain hygienic conditions in any
food service establishment. Food service management is obligated to protect the
health of customers and personnel. Educating and training of personnel in the
principles of sanitation and good personal hygiene are essential. A person’s
behavior regarding sanitation and personal habits have a significant effect on the
safety of food.
To Future Researcher
It serves as a basis in conducting further researcher related to this study and
importantly, this research will educate people who work in a food service industry
on how to be responsible to their work as they provide foods to the customers that
contribute to food safety.
SCOPE AND LIMITATION
This research entitled “SANITATION AND PROPER SEGREGATION OF
RESTAURANT WASTES” focuses on sanitation and proper segregation
procedures encompassing hygienic practices in restaurants only earmarking owners
as well as employees. The most important limitation to the study was that it was
not guaranteed that this food safety education program would actually make food
safer for the community. This study did not involve testing the actual safety of the
food, but measuring the knowledge and adoption of safe food handling practices of
food recovery workers who make the food available to the community in the
Philippines. Another limitation to the study involved issuing the delayed post-
survey to the participants. Frequent turnover of the staff exists, and inability to
locate the original participants of the study could pose a limitation.
REVIEW OF RELATED LITERATURE
Related Literature
(Alvarez, 2010 pp.147) “Cleanliness and personal hygiene of food workers
are extremely important in the food service and food processing establishments”.It
means that all employees shall maintain a high degree of personal cleanliness and
shall conform to good hygienic practices during allthose working periods.Alvarez
enumerated several guidelines for food service employees.
Employees hygiene practices includes the following, first all employees
must wash their hands with soap and water when they are arrive at work and before
starting food preparation, all employees mush wash their hands with soap and
water after they used the toilet, after covering mouth or nose after sneezing or
coughing, employees with long hair must wear hats, hair nets or other form of hair
restraint, employees must wear clean clothes, employees with cuts or sores on their
hands must wear disposable latex gloves, finger cots or other water proof covering
as needed, employees with diarrhea or severe coughing are not allowed to work,
employees coats and other private articles must be stored in a designated area,
employees should eat only during assigned breaks, not while working in the
kitchen, and lastly all non-working and unauthorized persons must be restricted
fromthe food preparation and service areas.
Furthermore, personal habits affect food safety. In preparing food, food
workers must remove their watches, rings, bracelets and all other jewelry on the
arms or handsout of food.Fingernails must be trimmed so they are easy to clean.
Hair restraints are intended to keep hands out of hair and hair out of food. Hair
must be effectively restrained whenever you are working around food or food
preparation areas.
Poor personal hygiene practices can contaminate food and food surfaces
(Ang, 2010 pp26). The most common source of food borne illness can be traced to
food handlers. Common personal hygiene violations that can result in food borne
illness include failure to wash hand properly, failure to follow proper hygiene
habits, working when sick, and lack of training in personal hygiene practices.
Furthermore, cross contamination occurs when microorganisms are transferred
from a contaminated food contact surface of food to a non-contact surface or food.
According to Environmental Health Department, National Environment
Agency, 2007 considering all persons working in a retail food establishment
should practice good personal and food hygiene to ensure that food served to
consumers is safe for consumption. It is important for front-line service staffs,
waiters and waitresses to observe good hygiene practices so as to avoid introducing
contamination into the food being served. Their food handling and personal
hygiene practices may also influence customer decisions in re-visiting the food
establishment. The following guidelines inform food establishment operators and
service staff of the good hygiene practices that should be adopted when serving
food to customers.
Food safety hygiene applies to any venue that operates a permanent or
temporary kitchen or smaller food preparation area for storing, preparing,
displaying and serving food, for example: commercial catering and retail venues
like restaurants, cafes, clubs, hotels, event venues, conference venues fast food
outlets retail food outlets such as sandwich shops and food courts, tour operators
who prepare and serve food at temporary sites.
(Cabuhal,2010 pp.119) stated that food manager preventive measures
implements to ensure food safety should begin during hiring stage of food service
industry workers. This strategy is accomplished through the health screening and
careful training of food service employees after they had been hired. Policies
should be designed, implemented and monitored to cover employees’ illnesses,
proper attire, and personal hygiene habits. The specific methods aimed to fulfill the
intent of these policies are frequently referred to as infection control procedures.
From the online sourcewww.kitchendining.com the most important food
safety tool is clean hands. Hand washing gets rid of the microorganisms on hands
that can make people sick. It is important to wash your hands often throughout the