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Introduction
equipment required for the food service worker to carry out his work
safety.
Analyzing the safety and sanitation practices of Shakeys in San
Nicolas, Ilocos Norte. Specifically, seeks to answer the following
questions:
1.
2.
3.
4.
sanitation concerns?
5. What are the supervisory and managerial responsibilities with
regards to the safety and sanitation practices of the
6.
7.
8.
9.
establishments?.
Is the establishments HACCP certified?
How do you determine the critical control point in food handling?
Do you strictly monitor critical limits?
What are your standard operating procedures in receiving,
storage, preparation, holding and service of food items
considering the safety?
Gathered information
Shakeys is an establishment HACCP certified. One of the reasons is that
they strictly follow and monitor standards. They have guidelines for food
safety and health standards, like how to avoid causing food contamination, or
how to avoid such injuries that may disturb the work flow. They also have
employee sanitation standards. Proper grooming of employee is always
required. They see to it that every 30 minutes they do hand washing and
sanitizing to prevent them from contaminating the food products. They have
their medical examination every six months to make sure everyone of them is
fit to work. And if one of their employees is sick they send them home and
give them enough days to rest. And if employees are sick they have to advice
their superior at least 3 hours before their duty to make the schedule
adjustments. And if hospitalization is required they have their Philhealth to
assist them financially.
Of course Shakeys employees are obliged of the sanitation standards.
Their training requires them to study the restaurant module which includes
food safety, dishwashing, and dilution of cleaning and sanitizing agents. And
after they have learned everything they are given an exam to know if they
understand every aspect of the module. Then implementation of the
Recommendation
So far, we cant give any recommendation.
IV.
Appendices
Part I Profile
Name: Yunie Love P. Sabas
Business Name: Shakeys
Position: Restaurant Manager
Length in Service: 7 years
Highest Educational Attainment: College Graduate of Bachelor in commerce
major in Management.
Part II: Questions
1. What are the common work-related injuries in your food service
2.
3.
4.
5.
6.
7.
establishment?
What are your occupational safety and health standards?
What are your employee sanitation standards?
How do you handle sick employees?
Are the standards strictly followed and monitored?
Is there a cleaning and sanitation schedule?
What are the employees reaction, training and responses to sanitation
concerns?
8. What are the supervisory and managerial responsibilities with regards to the
safety and sanitation practices of the establishments?
9. Is the establishments HACCP certified?
10. How do you determine the critical control point in food handling?
(After the interview, we had a picture taking with Mrs. Yunie Love P. Sabas, Shakeys
restaurant manager together with Richard Tungpalan, Via Neslyn E. Palencia, Michelle
Yaplag, Chloe Quilban, and Mira Ruth Kyla Oania)
Analyzing the Safety and Sanitation Practices of Fast Food Chain in Ilocos
Norte: Shakeys in San Nicolas
Researchers:
Via Neslyn E. Palencia
Chloe Quilban
Michelle Yaplag
Yana Pobre
Mira Kyla Ruth Oania
Richard Tungpalan
Lynneth Lafradez
Marnelli Pilon
Part I Profile
Name: Yunie Love P. Sabas
Business Name: Shakeys
Position: Restaurant Manager
Length in Service: 7 years
Highest Educational Attainment: Colldege Graduate of Bachelor in commerce major in
Management.
Part II: Questions
14. What are the common work-related injuries in your food service establishment?
There are few injuries that are commonly happened in the store such as cuts due
to preparing vegetables and the like, hand burns due to hot trays, and slipping on
wet floor due to hassle movements.
15. What are your occupational safety and health standards?
We have guidelines for food safety and health standards, like how to avoid
causing food contamination, or how to avoid such injuries that may interfere work
flow.
16. What are your employee sanitation standards?
Proper grooming of employee is always required. We see to it that every 30
minutes they do hand washing and sanitizing to prevent them from contaminating
the food products. We have our medical examination every six months to make
sure everyone of us is fit to work.
17. How do you handle sick employees?
If employees still come to work even though they are sick, we send them home
and give them enough days to rest. And if employees are sick the have to advice
their superior atleast 3 hours before their duty to make the schedule adjustments.
And if hospitalization is required we have our Philhealth to assist our financial.
18. Are the standards strictly followed and monitored?
Yes.
19. Is there a cleaning and sanitation schedule?
When it comes to clesning we have twice s month schedule of pest control. We
see to it that every week every equipment is pulled out for cleaning and sanitizing.
Every area or station in the store is cleaned every end of day.
20. What are the employees reaction, training and responses to sanitation concerns?
26. Are there any recommendation that you want to give in terms of the establishments
safety and sanitation practices?
As far as i have known some standards in sanitation and safety our guidelines or
standards is still uncomparable to others. But for any suggestions s far now i dont
have.