FOOD SAFETY AND SANITATION CHALLENGES OF HAPAG NI KUYA

A CASE STUDY

SUBMITTED

TO:

Louise Shen Z. Laborte

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE SUBJECT

Risk Management as Applied to Safety, Security and Sanitation

By:

ABAD, JETHER P.

CALAJATE, ANGELICA R.

DAR, HANNAH JANE L.

LONEZA, KRISTINE M.

LUNA, BENEDICK T.

TANGALIN, SOPHIA

1st Semester

A.Y. 2022-2023

1
 Disclaimer and Note to Student: The organization, people or +situation in this Case Study
Report is fictitious and do not pertain to a particular organization similar to this case. This
material was prepared only for academic learning and should not be used without prior
permission from Mr. Louise Shen Z. Laborte, Faculty from the College of Hospitality
Management – OLLCF.

I. Time Context

Hapag ni Kuya started their business in 2018 and is located at Felipe

Street, Daet, Camarines Norte. This is owned by Mrs. Emily Pagtama. It has

been four years since they start the business and is still famous for its

unlimited rice. The establishment is facing challenges regarding food safety

and sanitation that the customer usually sees. Hapag ni Kuya is qualified to

manage all potential risks and problems in this establishment. Hapag ni Kuya

is an interesting establishment though several aspects were to be criticized to

further improve. That is basically the reason why this establishment is

included in the case study, to examine the daily problems they are facing.

Employees, in general, do not follow the rules and regulations that are in

place regarding food safety and sanitation in the workplace. With the current

issue faced by Hapag ni Kuya, the researchers aim to provide solutions to

address these problems.

II. Viewpoint

Hapag ni Kuya is well-known for its unlimited rice. Many people have and

continue to patronize their restaurant. Even though there are a lot of people

going there, they are still doing good work. The location of the establishment

is convenient and central. Despite the fact that many new businesses are

opening, they manage to stand out. There are also areas of concern in their

restaurant. The outside of their restaurant is slimy, and when someone walks

2
 in, the mud will spread inside. The researcher also notices that the window is

open, which could allow smolders and houseflies into the room and

contaminate the food. With those issues, the cleanliness and personal

hygiene of food workers are extremely important in food service and its safety.

This study will help the establishments solve those challenges and find

solutions for improvement.

III. Problem Situation

Food safety is a serious concern for all establishments engaged in food

production. Maintaining a clean work environment is critical to prevent

foodborne diseases. When people are exposed to contamination and poor

sanitation, it can have serious consequences for both the establishments and

their customers. The implementing Rules and Regulations of Republic Act No.

10611, “An act to strengthen the food safety regulatory system in the country

to protect consumer health and facilitate market access to local food

production and for other purposes” is otherwise known as the “Food Safety

act of 2013.”

Hapag ni Kuya employees are not wearing hairnets and wear slippers at work.

There are a lot of utensils on the floor in the kitchen that could contaminate

the food and also wet. Foodborne illnesses are typically infectious or toxic,

caused by bacteria, viruses, parasites, or chemical substances that enter the

body via contaminated food. Chemical contamination can cause acute

poisoning as well as long-term diseases like cancer. Many foodborne

diseases can cause long-term disability or death. The establishment is not

3
 following the simple sanitation guideline for food service employees. Staff not

following the protocol on food safety and sanitation will then cause a big

problem. The management should maintain cleanliness and safety, not only

for the image of the restaurant but also for the safety of the customers. And if

this problem is not addressed, the establishment may close or lose

customers, and the sudden change in management may result in a significant

decrease in their salaries.

IV. Objectives

The general objective of this study is to resolve the

challenges in food safety and sanitation of Hapag ni Kuya towards food

service operation practices. Specially it will lead to the following:

 Promote the safety of the customers

 Maintain the proper hygiene of the staff

 Awareness of possible risk in the area

 Promote cleanliness of the kitchen

 Evaluate the food safety and cross-contamination

V. Decision Criteria

Using the decision criteria as previously set, the above cited

alternatives are appraised and rated as follows:

4
 CRITERIA DESCRIPTION WEIGHT (%)

The capability of the

Timeliness alternative to solve the 25

problem immediately.

The capability of the

Cost Effective alternative to solve the 25

problem immediately.

The capability of the

The capability of the

Total 100

VI. Areas of Consideration / Analysis

Risk Management and Preparedness

Risk management preparedness is important to Hapag ni

Kuya. The strength of Hapag ni Kuya Food Service establishment is that

they had unlimited rice and sold it at a reasonable price. Hapag ni Kuya's

5
 opportunities are that their establishment is not well sanitized. They do not

keep their establishment clean, and their service is slow. The threat of this

restaurant is that there are other restaurants that also serve unlimited rice

that keep their places clean and sanitary. They may lose customers if they

do not improve their food services and sanitation.

Training and Development

Everyone serves as a stakeholder in food safety. Food safety

education is important and must be prioritized. Employees must learn food

safety and sanitation practices and procedures. Understanding human

behaviors and attitudes is essential in developing food safety and hygiene

training that changes the behavior of good workers, lowering the risk of food

poisoning outbreaks or food contamination. Employee training must be

implemented prior to performing actual work, and the process should improve

their performance. The manager should motivate the employees, assist in

training and developing their skills, and share knowledge with them.

Workplace safety training is required to provide employees with the

knowledge and skills they need to do their jobs safely. Having a program in

their establishment will help boost the abilities of the employees.

Prevent Cross-Contamination

Cross-contamination occurs when harmful bacteria are transferred to

food from other foods, cutting boards, and utensils that are not handled

properly. Bacteria can survive on surfaces such as countertops, utensils,

cutting boards, storage containers, and food manufacturing equipment for

extended periods of time. When equipment is not properly washed or

6
 becomes contaminated with bacteria unknowingly, it can transfer large

amounts of harmful bacteria to food. This can occur at any point during the

food production process. During many steps of food preparation, humans can

also easily transfer bacteria from their bodies or clothing food. Cross

contamination can be significantly reduced by following proper food safety

practices. Wash your hands and surfaces thoroughly, store foods properly,

and stay up to date on food recalls. Being aware of cross-contamination

reduces the risk of foodborne illness. Hand washing after handling dirty

objects, as well as other reduction measures, are required because anything

you touch afterwards may become contaminated.

VII. Alternative Courses of Action

Alternative 1: Promote the Proper Food Safety and Sanitation

Advantage

Food safety teach how to properly store and arrange food. It helps in

maintaining better food quality, reduce food waste, and saves money and

time. If they work according to food and sanitation standards, the restaurant

will run smoothly. Food safety and sanitation boosts consumer to go their and

change their perspective on how they see the restaurant, so the customer are

willing to go in that restaurant. It keeps a great improvement Correct food

safety and sanitation practices can greatly improve efficiency, keep workers

safe, and consumer confidence high, while also meeting or exceeding

standards and avoiding unfavorable incidents such as non-compliance fines

or a potential shutdown.

7
Disadvantage

Food businesses across the country suffer as a result of poor food

hygiene. Not only can bad reviews and a lack of customers harm your

reputation, but poor food hygiene can pose a serious public health risk, and in

some cases, even death. Bacteria can spread from one location to another.

Cross-contamination can occur as a result of improper food handling. Poor

food safety and sanitation increases the risk of cross-contamination in the

kitchen, which is a common cause of allergic reactions. Foodborne illness can

occur as a result of poor food safety practices.

Alternative 2: Conducting General Cleaning

Advantage
The everyday cleaning in establishment will help the environment good

and attractive to every customer walking around the areas. Maintaining safe

cleaning habits helps remove most germs, such as harmful viruses or

bacteria, in this case it will help the establishment to promote the food safety

and sanitation. The customers will come back to the restaurant to eat

considering the assurance that they are giving to the customers that their food

and place are safe. It also builds up a healthy environment that facilitates

physical and mental well-being and growth in staff and customers. The staff

will not get stress if they see a clean environment where they are working, the

pest will not cost food poison to the food they are serving.

Disadvantage

8
 If the staff will not clean the establishment it will cost so much problem,

like stress because the place where they are working is dirty. The utensils are

on the floor that makes bad, and if the customers will see that it will give a bad

feedback to the establishments. If the place is dirty it will keep the bugs and

rodents that can contaminate the food they are preparing.

Alternative:3 Use Safe and Clean Raw Materials to Avoid Contamination

Advantage

Cleaning the materials before and after is a must to protect and avoid

contamination to the food. It also help the staff and the management to

prevent food poisoning and cost harmful to the customer. That’s why it should

implement or know about basic knowledge when it comes to food safety and

sanitation to raw materials.

Disadvantage

If this will not do it will give so much problem to the establishment like

poisoning the customers and destroying the materials it will get rust and can

contaminate the food. This kind of materials will be a problem to the

establishments, it will reflect that their food and serving is bad in food industry.

So the customers will not go back and can give a negative effect towards the

establishments.

9
VIII. Recommendation, Operationalization and Weight Percentage

Alternative 1 Alternative 3

Promote the Alternative 2 Use Safe and

Criteria for Proper Food Conducting Clean Raw

Evaluation Safety and General Materials to

Sanitation Cleaning Avoid

Contamination

Timeliness 22 23

Cost
20 24
Effectiveness

Ease of
22 23
Implementation

Acceptability of
18 22
the Management

TOTAL

After evaluating and considering the pros and cons of the

three alternatives, it is advisable that the second alternative be used to

address the current situation of Hapag ni Kuya.

IX. Conclusion

The goal of this study was to find a solution to the food safety and

sanitation issues that were causing a lot of problems and affecting the

establishments. According to the findings of the study, there are numerous

consequences for food safety and sanitation if the issues are not addressed.

10
 To avoid customer loss, management should perform the general cleaning

everyday to ensure food safety and sanitation to the establishment.

X. Potential Problem and Fallback Position

There is a possibility that the owner of the establishment will refuse to

do the alternative which it to promote the conducting general cleaning

because it will cost so much time and effort for everyone working in Hapag ni

kuya. The best option, which is to Promote the Proper Food Safety and

Sanitation, should be reconsidered.

11