Saucy Pongko

TABLE OF
CONTENTS
I. INTRODUCTION
II. BODY OF THE REPORT
III. RESULT OF THE INTERVIEW
IV. CONCLUSION

FOOD
SAFETY

Food safety is a scientific discipline describing handling,

preparation, and storage of food in ways that prevent foodborne
illness. This includes a number of routines that should be
followed to avoid potentially severe health hazards. In this way
Food Safety often overlaps with Food Defense to prevent harm
to consumers. The tracks within this line of thought are safety
between industry and the market and then between the market
and the consumer. In considering industry to market practices,
food safety considerations include the origins of food including
the practices relating to food labeling, food hygiene, food
additives and pesticide residues, as well as policies on
biotechnology and food and guidelines for the management of
governmental import and export inspection and certification
systems for foods. In considering market to consumer practices,
the usual thought is that food ought to be safe in the market
and the concern is safe delivery and preparation of the food for
the consumer.
Food can transmit disease from person to person as well as
serve as a growth medium for bacteria that can cause food
poisoning. In developed countries there are intricate standards
for food preparation, whereas in lesser developed countries the
main issue is simply the availability of adequate safe water,
which is usually a critical item.[1] In theory, food poisoning is
100% preventable. The five key principles of food hygiene,
according to WHO, are:[2]
Prevent contaminating food with pathogens spreading from
people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the

FOOD
SANITATION

These tasks probably were not documented, frequencies assigned,

or completion dates recorded, but you were learning your role in
your homes master cleaning schedule (MCS).
For each of those household chores there was likely a procedure to
be followed. Dirty dishes probably need to be scraped and rinsed
before placing in the dishwasher. Dirty laundry needs to be pretreated, pulled right-side out, and sorted by color before loading in
the washing machine. These procedures probably were not written,
but your parents had specific instructions they taught you to follow
to ensure the cleaning activities were successful.
Sanitation and cleaning tasks must be completed in a manner that
will not harm employees carrying out the cleaning tasks. Some
activities require employees to clean potentially dangerous
equipment or areas of the plant. These must be carried out in a way
that does not pose the risk of employee injury. Other cleaning
activities may require the use of chemicals that can cause
employee injury as well.
Sanitation also may be necessary to keep the workplace clean to
prevent slips, trips, and falls and to prevent excessive dust from
accumulating and developing into combustible dust situations. The
frequency of the cleaning activity is key in these instances.
Careful thought and consideration about how and how often these
tasks are carried out is necessary. Training and education must be
provided to all employees carrying out sanitation tasks to avoid
accidents and injuries.

Ms. Emy Bisnar

Saucy Pongko Supervisor

1. What are the different sanitation does your establishment

have?
-Separate the biodegradable and non-biodegradable
garbages. We put it inside a plastic bag to avoid attracting
flies.
2. What is the frequency of your pest control management?
-Everyday, after operation hours, we always have general
cleaning. We spray Baygon on holes where pests come from.
3. How does your establishment practice sanitation during
operation hours?
-We put Food utensils in a hot water and we also do side
cleaning to maintain cleanliness inside the restaurant.
4. Do you have a cleanliness and sanitation program in your
establishment?
If yes, is it effective and in what way?
-Yes, we do have sanitation program. It is effective because
as far as I am concerned, there are no incidents of reported
contamination and food poisoning. We maintain cleanliness
in the kitchens and inside the restaurant too.

CONCLUSI
ON
We conclude that maintaining a clean
environment when it comes to handling,
preparing, and storage of food in ways that
prevent foodborne illness. This includes a
number of routines that should be followed to
avoid potentially severe health hazards.

Arcie Cuizon

Hyacinth Fiel

Jerryme Larrobis

Kenlie Ann
Miasco

Merry Lee
Reponte