Hygiene and Food Establishment

INTRODUCTION
Without a doubt, food is one of the better things in life. If people didn’t eat, they will go hungry. If they don’t eat for too long, they will die. If they don’t eat, they will miss out on all the great gastronomic experiences that life can bring them. From ages unknown, man has realized that to be healthy, they have to eat the right food. The food and beverage industry has evolved a great deal and Man now has involved and intricate procedures when serving meals. How chefs will prepare them, when certain foods are eaten, how they should be eaten. Even restaurants are ever changing. New concepts, new dishes are being thought up every day.
It is important to understand what food safety and hygiene means. The quality of food has been something that has always been held in high regard. But in the past few decades, food sanitation and hygiene has been a growing concern among the public. This is because we are now better educated and aware of the dangers of eating contaminated foods.
Many people nowadays are used to eat in many food establishments, Restaurants and Fast Food Chain, especially us Filipinos. But is it safe to eat on those food establishments and are we sure that they serve food which cannot lead us to food borne diseases?
This Research defines sanitation as the “Conditions and practices that serve to promote or preserve health: hygiene in the workplace and personal hygiene.” In other words, food sanitation and hygiene means the upkeep and design of an environment where conditions and practices are put in place to preserve and promote health. And To cope up with this problem, our group conducted to have a visit in a food establishment/Fast Food Restaurant which is “Chowking” located at SM City Manila to assure if eating in a food establishment is safe.
A. Background of the Study One of the problems by most people is where to find and eat free contaminated and healthy foods. We are not sure if eating in a food establishment is safe because sometimes they do not practice proper guidelines in food safety and sanitation which can lead us to
.) General Objectives
The visit was conducted to find out:
1. If the food establishment Chowking a safe place to buy or to eat foods. some food borne illnesses. We conducted a visit in a food establishment to find out if they are using the guidelines in food safety and sanitation.
B. Statement of the Problem a 2. If the food establishment Chowking doing the Guidelines in food safety and sanitation.

b.) Specific Objectives
The research aims:
1. To determine if the food establishment we visit properly handle foods and if it is a safe place where people can eat.
2. To determine if Chowking follow the guidelines in safety food handling and sanitation.
D. Significance of the study
This visit could help many people reduce their various worries about eating in a food establishment. Besides, it can also open their eyes on what will happen to them when they eat in a food establishment.
We therefore recommend that people must first observe food establishments before they decided to eat in each establishment.
E. Conducting the Visit This visit was conducted to find out if Chowking has the ability to conduct or to comply with the guidelines of Food Safety and Sanitation which every food establishment should obey. It was conducted at the 4th Floor of Sm City Manila last September 24 of 2011.
Observance was undertaken for the possibility of conducting a successful Food Establishment Visit.

BODY
Before visiting the food establishment, the first plan is to observe if the staffs and employees practice personal hygiene in serving guests, observe if they wear proper attire during food preparation and service, if they handle foods and serve it properly.
These are the things that we’ve observed:
Outer Clothing and Apparel
Regarding to the employee's appearance, we have observed that the cashiers have hairnet and properly dressed but not all the employees in the kitchen wore hairnet also they don’t use gloves.
Food Handling and Personal Habits
It takes time before the food will be served to the customer. Because we have seen that even though the food is ready to be served they just left it on the side. The food establishment doesn’t have sneeze guards and the personnel don’t use sanitizers but instead a piece of wet cloth that also serves as a rag. We have also seen that one of them held the mouth of the container or apparatus while putting it on its place. Also if the personnel see a trash in the floor he will pick it up and wipe his hands with a piece of wet cloth and at will be going to serve the food they don’t wash their hands or sanitize their hands even they have sanitizers.
Food Establishment Facilities They do have a checklist on their comfort room but it isn't followed the said food establishment was visited and observed in the afternoon and the last cleaning and monitored time of cleaning it was at 10:30 in the morning. Yet the tables and chairs are organized and clean.
The Spoon and Fork rack don't have hot water in it. Their permits are complete and are placed near the counter.