Kitchen Sanitation and Hygine Behaviors of Food Attendants of Ouans Worth Farm and Resort
Kitchen Sanitation and Hygine Behaviors of Food Attendants of Ouans Worth Farm and Resort
Kitchen Sanitation and Hygine Behaviors of Food Attendants of Ouans Worth Farm and Resort
By :
Kim Judyawon
A Research Paper
Presented to
THE FACULTY
Pagbilao, Quezon
By :
Kim Judyawon
Introduction
marked food safety standards. Government, industry and consumers all play a role
in safe sanitation and food hygiene practices. It is vital that good standards of
According to Anderson (2015) Foods from approved sources are less likely
sources are those suppliers that are inspected for cleanliness and safety by a
sources, while being cheaper, may contain high levels of pathogens that can cause
contaminatefood. Just because a work surface looks clean does not mean that it is
sanitary. Always ensure that you clean and sanitize a work area before starting to
prepare food.
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
Personal hygiene begins at home with the essential elements for good
hygiene being clean body, clean hair and clean clothing. Hair in food can be a
covered should be worn to assure food product integrity. Long sleeved smooks
should be worn to covered arm hair. Clean uniforms, apron and other outer
garments that are put on after the employee gets to work can help minimize
contamination. While clothing should be kept reasonably clean and in good repair
At Ouans Worth Farm & Resort the kitchen sanitation and hygiene
behaviors of food attendants is important because it can avoid the bacteria and
other disease that can affect the foods and equipment. We conduct this study to
The main objective of the study is to determine the kitchen sanitation and hygiene
1. What are the practices of food atendants at Ouans Worth Farm and Resort
a. Utensils/tools
b. Equipment
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
2. What are the kitchen hygine behaviors of food attendants at Ouans Worth
3. What are the implications of these findings to the quality of food offering of
the resort?
This study include the application of the results of the study proposed by the
ouans worth farm and resort would be a great contribution to the following :
For Tvl Students This would help them to know the things that is needed
for kitchen sanitation and hygiene behaviors for future use in the field of work.
For the Researchers They would gain different information and knowledge
that would provide them in knowing the obstacles in kitchen sanitation and hygiene
For Ouans Worth Farm & Resort Authorities This would help them
toimprove more about their kitchen sanitation and hygiene behavior of their food
attendants.
This study was conducted to determine the kitchen sanitation and hygiene
behaviors of food attendants of ouns worth farm and resort. The respondents
involved were the food attendants during for the second semester of S.Y 2017 –
Definition of Terms
For better clarification and understanding of terms related to this study , the
Hygiene the practice or principles of keeping yourself and your environment clean
Kitchen is a room or part of a room used for cooking and food preparation in a
Sanitation the system to keep healty standards in a place where people live, esp
CHAPTER II
that correlate with the present study. Discussion of the topics and the findings from
the previously conducted researchers also shed light in the present study.
Related Literature
sanitation, together with good hygiene and safe water, are fundamental to good
health and to social and economic development. That is why, in 2008, the Prime
Minister of India quoted Mahatma Gandhi who said in 1923, “sanitation is more
components of good health can substantially reduce the rates of morbidity and the
severity of various diseases and improve the quality of life of huge numbers of
has not been made, and to suggest strategies to improve the impact of sanitation,
highlighting the role of the health sector. It also seeks to show that sanitation work
So that sanitation is the safe disposal of human. Safe disposal is implies not
only that people must excrete hygienically but also that their excreta must be
people.
harmful bacteria, poisons and foreign bodies, preventing any bacteria from
begins with personal hygiene, the safe handling of foods during preparation, and
clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Control of the microbial quality of food must focus on the preparation of food itself,
food handlers, facilities and equipment. The quality of food depends on the
condition when purchased and the time temperature control during storage,
preparation and service. Personal hygiene and cleanliness of the facilities and
reduction, sanitation promotes the well-being of your equipment, your workers, and
your customers. Having a sanitation policy in place coupled with proper training of
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
employees can ensure that your restaurant or foodservice operation is doing its job
as the number-one way people can lower their risk. The majority of meals in the
U.S. are eaten at home. Little is known, however, about the actual application of
personal hygiene and sanitation behaviors in the home. The study discussed in
recruited from the Boston area and a researcher and/or a research assistant
information can aid food safety and other health professionals in targeting food
safety education so that consumers understand their own critical role in decreasing
and personal Hygiene is one of a series of Culinary Arts open textbooks developed
foodservice and hospitality industry. Although created with the Professional Cook,
Baker and Meatcutter programs in mind, these have been designed as a modular
series, and therefore can be used to support a wide variety of programs that offer
shall conform to good hygienic practices during all working periods. Food
employees shall have clean outer garments and wear effective hair restraints.
Smoking, eating, and drinking are not allowed by food employees in the food
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
employees understand and follow basic food protection principles, they may
food need all those involved in its development process to focus on the product
when handling and preparing food. This is not only important in the food industry
but should also be observed strictly even in domestic settings. Not washing hands
and using kitchen tools hygienically may easily spread food borne diseases and/or
cause food poisoning. More often than not, food poisoning is caused by cross-
contamination. This happens when bacteria is transferred from one food item to
another. To prevent food poisoning, first of all, you must know how it spreads. You
must be extra careful when handling raw food. You must be aware that bacteria
containers.
precautions to ensure that food or surfaces that come in contact with food are not
contaminated by your body or anything that you are wearing. Examples include
Gloves can be worn as a way to help ensure food is not contaminated by bare
would wash your hands. Also, you should still wash your hands before handling
Related Studies
Sanitation and personal hygiene are important for keeping food safe.
Healthy volunteers need to practice good personal hygiene and use clean
food, object or surface to another food by washing hands, food contact surfaces,
and kitchen equipment. Hands are a mnor “vehicle” for spearding pathogens
around the kitchen thus hand washing is critical to prevening cross contamination.
Almost all consumers report washing their hands with soap for a full 20s
before preparing food all or most of the time. Most consumers also report they
often or always wash their hands after handling raw meat. Despite consumers
awareness of the importance of hand washing, they are not washing their hands
consumers who reported washing their hands after touching the meat in a research
sufficiently washed their hands to prevent C. jejuni transfer to salads after handling
It kitchen sanitation ang hygiene behavior are the most important thing
when we are on the restaurant or etc. it should always check before anything that
we does. Also employees and persons who are working with food should look neat
and clean. Attention should be paid to cleanliness and length of nails. Long nails
are the ideal home for bacteria. Employees should wear protective gloves and
hairnets or hats. Restaurateurs who care about cleanliness and food safety insist
during meal prepraration consumers wash their hands. Given how often the most
heavily contaminated areas in the kitchen (i.e.., refrigerator handles, tea kettle
handles, tap handles, sink drain areas, dishcloths and sponges are touched during
meal preparation, it is likely that hands are not washed frequently enough to
equipment and contact surfaces used to prepare food. Other things like refrigerator
Kitchen utensils and cutting boards also key cross contamination routes. In
fact, research in the UK suggests that 14% of all foodborne illnesses may be due
to inadequately cleaned cutting boards and knives. Although nearly all consumers
report they wash these items after using them with raw meat or produce,
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
observational data indicate that the vast majority of consumers do not clean cutting
cantaloupes prior to providing clear and accurate information regarding which food
products require washing (and how to properly do so) before preparation is needed
potable water, lack of proper storage facility and unsuitable environment for food
poor microbial quality of foods. Inadequate facilities for garbage disposal posed
further hazards. In addition poor sanitary practices in food storage, handling, and
agents are more easily transmitted. Moreover, inadequate time and temperature
control and cross contamination are responsible for food poisoning outbreaks.
improved.
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
It explains the effects of lack hygiene, it may cause food poisoning and
organization, complete mental social well being and not merely the absence of
diseases or infirmity are very important in the life of a person. It goes on that health
is one of the fundamental rights of every human being without distinction of race,
religion, political, belief, economic or social condition on the health needs of the
nation.
amount of chemical required to clean and sanitize while also reducing labor.
Sanitary design makes cleaning quicker and efficient; the easier the plant is to
clean, the faster the work will be completed. If a superior sanitary program is in
place, the sanitation process will be more efficient, cost-effective and still prevent
can have serious consequences. First, sloppy habits lead to unsafe products,
which can make people sick. In a worst-case scenario, your facility could be
ground zero for a large-scale outbreak of a severely unpleasant disease like E. coli
gets sick after eating at your restaurant, they will never come back. Even worse,
they will spread the word to all of their friends, co-workers, and anyone else who is
willing to listen. This kind of negative chatter can ruin your facility's reputation, and
your customer base will shrink, which means everyone in the establishment will
make less money -- and some will probably have to be let go. An improperly
those who have a high expectation of quality. Not to mention the fact that an
atmosphere of sloppiness will affect the way every staff member does their job. By
not following and enforcing best practices, workers will sense that the rules are
really just "suggestions," and they will stop taking them seriously. It won't take long
before the lackadaisical attitude begins to permeate the whole business, creating a
generally unpleasant environment either for eating or for working in. Lastly, no
commercial kitchen can operate without a permit from the health department. If the
situation deteriorates badly enough, a health department inspector will close the
Training will not only explain what's wrong with the scene described above,
but why, and how bacteria transfers from one place to another, multiplies, and
makes people sick. This course will also explain the best ways to prevent
facility cleaning, best practices for storage, food handling, temperature monitoring,
pest prevention, and managing relationships with the health department. Also, if
you ever plan on designing or managing your own restaurant, this module offers
and consumers all play a role in safe sanitation and food hygiene practices.
cases can be attributed to poor sanitation and food hygiene, including poor
should cover all of these elements throughout the supply chain (all GFSI-
hygiene, with details laid out in their respective guidance documents): Primary
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
Cleaning and food hygiene procedures for the building, plant and equipment
records should be maintained. For instance, swab samples can be taken from
various places on equipment, floors, walls or drains, to test for the presence of
contamination. Then, after applying a sanitation step, samples can be taken again
and compared with the original results to ensure that the step is effective at
reducing harmful microbes to safe levels. For certain high-risk materials (e.g.
CHAPTER III
METHODOLOGY
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TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
treatment used.
Research Design
attendants of Ouans Worth Farm and Resort,the descriptive research method was
used.
respondents. This only means that number and quantity based on the
questionnaire made by the researchers were important in order you come up with
certain results.
Research Locale
The study was conducted at Ouans Worth Farm and Resort since the
chosen respondents are the workers of that establishment. Ouan’s The Farm
pleasure, exploring or just passing through, combines the simple, laid back life on
the farm (butterfly haven, fish pond, goats, chickens, fruit-bearing trees, lush
vegetation, fresh air, etc.) with the thrills of a complete family resort.
Population/Sample
The respondents of this study were the thirty (30) food attendants of Ouans
Worth Farm and Resort. This respondents consist of fifteen (15)girls attendant and
DISCOURSE MARKERS IN PHILIPPINE ENGLISH
TALIPAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL PROGRAM
Talipan, Pagbilao, Quezon, Philippines
fifteen (15) boy attendants who had been working in Ouans. They were given a
behaviors.
Instrumentation
items that determined the kitchen sanitation and hygiene behaviors of food
WM= 4n+3n+2n+1n
Where:
n- number of response
respondents. They conferred and discussed the significance of the study and
This steps are followed by the researcher to get the data they need :
respondents.
After the questionnaires have been accomplished, the results were tailed
and tabulated. This data were the bases of analysis and interpretation.