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INTRODUCTION
Food waste in the foodservice industry is one of the most-recognizable areas of
food waste. What is probably the main reason behind this? People who dine out
have internally debated the pros and cons of doggy-bagging leftovers, and the
majority of customers share experience of ordering the waiter to take the extra food
way, knowing it was destined for the dumpster.
Food enthusiasts frequently seek out establishments that offer more for their
money, as well enjoying the abundance of buffets and cafeteria-style eating, all of
which generate large amounts of food ate. Most countries also cultivate a thriving
fast food industry, and the consequences of producing cheap, ready-to-go food are
careless food waste policies.
According to a 2005 study at the University of Arizona, food waste as a percentage
of the total food used is 9.55% in fast food establishments and 3.11% in full
service restaurants in the United States. That may not seem concerning, but, to put
the statistics in perspective, the same study estimated that the total food loss per
day amounted to 49,296,540 lbs in all full service restaurants and 85,063,390 lbs in
all fast food restaurants. While this is a projected value based on collected data, it
gives an idea of the sheer amount of food that is wasted on a daily basis in food
service.
The sources of food waste in restaurants vary greatly, but, on average, a restaurant
can produce150,000 lbs of garbage per year.
There is more to restaurant food waste than merely what the customers choosenot
to eat, a fact that tends to be ignored in the restaurant business. The pre-consumer
kitchen waste, which could be incorrectly prepared food, spoiled food, trim waste,
or simply overproduction, constitutes an estimate 4-10% of purchased food,
becoming waste before it ever reaches the table. There are solutions for reducing
this portion of food waste, such as donating to a food bank, assessing prep waste to
determine poorpractices or highly wasteful items, and creative re-use of certain
foods like for example making day old bread into croutons. These solutions might
not be revolutionary, and yet they could make a difference with a bit of effort.
THEORITICAL FRAMEWORK
Due to a heightened public awareness as a result of all types of media
coverage concerning food borne illnesses, the level of training for employees
working in the food industry in general needs to be increased. This is a
responsibility that the food industry has to their clients and the general public.
Regardless of type of processing or food handling operation, the number one
consideration in food sanitation is people. It is people who set the rules, follow the
rules, and also break the rules of sanitation.
A sanitation program is as good as the attitude, willingness, and efforts of
people. That is why the most important aspect of a sanitation program is ongoing
personnel training. It is essential that the full meaning of sanitation and its wide
economic scope be accepted by everyone concerned in the food system-including
management. Personnel training should include appropriate sanitation principles
and food handling practices, manufacturing controls, and personal hygiene Good
personal hygiene is a basic requirement for implementing a strong food safety
program.
All foodservice employees must follow Standard Operating Procedures for
personal hygiene that comply with the Food Code and that are customized for their
work area. Despite this fact, it is interesting to note that research conducted by the
U.S. Food and Drug Administration shows that poor personal hygiene practices
can be seen in retail foodservice establishments, which includes elementary
schools, hospitals, nursing homes and restaurants. Hygiene practices should be
communicated prior to employment and reaffirmed with periodic training
programs. Workers can carry pathogens internally and on 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 good sanitation
practices to prevent food product contamination.
Management should serve as role models for good work habits and
acceptable hygienic practices. They should. Once continually emphasize how
important it is. Policies should reassure the employees that they will not lose their
jobs if they report an illness or communicable disease employees understand what
is expected of them, effective supervision of employee practices should be used to
ensure that employees follow proper procedures. Training should be conducted
annually and reviewed whenever incorrect practices are observed.
CONCEPTUALFRAMEWORK
INPUT
PROCESS
OUTPUT
Sanitation Procedures
and Proper segregation of
wastes performed by
restaurant employees
during their duties.
To be able to determine
the sanitation and proper
segregation of wastes
procedures/guidelines
followed by restaurant
employees.
To ensure food is free
from:
1. Food contamination
2. Food Spoilage
3. Food Poisoning
STATEMENTOF THE PROBLEM
This study focuses on “SANITATION AND PROPER SEGREAGTAION
OF RESTAURANT WASTES”
Specifically, it seeks to answer the following questions:
1. How do restaurant employees follow hygienic practices and proper
sanitation of wastes in terms of:
1.1Personal Hygiene
1.2Kitchen Hygiene
1.3Dining Area Hygiene
2. What are the necessary sanitation procedures sheer enough to avoid food
contamination?
3. What are the remedies that can be applied to reduce restaurant wastes?
4. What are some factors affecting safety and sanitation procedure in a
restaurant?
5. How do restaurant employees follow sanitation procedures in terms of
1.1Dining Area
1.2Kitchen Area
1.3Storage Area
HYPOTHESIS
It was hypothesized that the development and delivery of a food safety education
program for participating food establishment employees or personnel as well as
volunteers would increase food safety knowledge and adoption of safe food
handling practices and presumably decrease incidence of food-borne illness in
those receiving assistance.
SIGNIFICANCE OF THE STUDY
This study would be beneficial to the following:
To Researcher
It serves as a foundation of knowledge, as to learn and understand on how
sanitation procedures and hygienic practices have an important role in a food
service industry.
To HRM students
This study will result in efficient and reliable source of information that
would help students to have a better understanding on how importance the
hygienic practices and sanitation in a food service establishment.
To School Administrator
This study will provide information in better understanding of food safety,
sanitation and hygiene. Thus, the school administrator may gain additional
knowledge regarding hygienic practices and sanitation guidelines to prevent food
contamination, food spoilage and food poisoning.
To Food Service Management
It will provide information on how to maintain hygienic conditions in any
food service establishment. Food service management is obligated to protect the
health of customers and personnel. Educating and training of personnel in the
principles of sanitation and good personal hygiene are essential. A person’s
behavior regarding sanitation and personal habits have a significant effect on the
safety of food.
To Future Researcher
It serves as a basis in conducting further researcher related to this study and
importantly, this research will educate people who work in a food service industry
on how to be responsible to their work as they provide foods to the customers that
contribute to food safety.
SCOPE AND LIMITATION
This research entitled “SANITATION AND PROPER SEGREGATION OF
RESTAURANT WASTES” focuses on sanitation and proper segregation
procedures encompassing hygienic practices in restaurants only earmarking owners
as well as employees. The most important limitation to the study was that it was
not guaranteed that this food safety education program would actually make food
safer for the community. This study did not involve testing the actual safety of the
food, but measuring the knowledge and adoption of safe food handling practices of
food recovery workers who make the food available to the community in the
Philippines. Another limitation to the study involved issuing the delayed post-
survey to the participants. Frequent turnover of the staff exists, and inability to
locate the original participants of the study could pose a limitation.
REVIEW OF RELATED LITERATURE
Related Literature
(Alvarez, 2010 pp.147) “Cleanliness and personal hygiene of food workers
are extremely important in the food service and food processing establishments”.It
means that all employees shall maintain a high degree of personal cleanliness and
shall conform to good hygienic practices during allthose working periods.Alvarez
enumerated several guidelines for food service employees.
Employees hygiene practices includes the following, first all employees
must wash their hands with soap and water when they are arrive at work and before
starting food preparation, all employees mush wash their hands with soap and
water after they used the toilet, after covering mouth or nose after sneezing or
coughing, employees with long hair must wear hats, hair nets or other form of hair
restraint, employees must wear clean clothes, employees with cuts or sores on their
hands must wear disposable latex gloves, finger cots or other water proof covering
as needed, employees with diarrhea or severe coughing are not allowed to work,
employees coats and other private articles must be stored in a designated area,
employees should eat only during assigned breaks, not while working in the
kitchen, and lastly all non-working and unauthorized persons must be restricted
fromthe food preparation and service areas.
Furthermore, personal habits affect food safety. In preparing food, food
workers must remove their watches, rings, bracelets and all other jewelry on the
arms or handsout of food.Fingernails must be trimmed so they are easy to clean.
Hair restraints are intended to keep hands out of hair and hair out of food. Hair
must be effectively restrained whenever you are working around food or food
preparation areas.
Poor personal hygiene practices can contaminate food and food surfaces
(Ang, 2010 pp26). The most common source of food borne illness can be traced to
food handlers. Common personal hygiene violations that can result in food borne
illness include failure to wash hand properly, failure to follow proper hygiene
habits, working when sick, and lack of training in personal hygiene practices.
Furthermore, cross contamination occurs when microorganisms are transferred
from a contaminated food contact surface of food to a non-contact surface or food.
According to Environmental Health Department, National Environment
Agency, 2007 considering all persons working in a retail food establishment
should practice good personal and food hygiene to ensure that food served to
consumers is safe for consumption. It is important for front-line service staffs,
waiters and waitresses to observe good hygiene practices so as to avoid introducing
contamination into the food being served. Their food handling and personal
hygiene practices may also influence customer decisions in re-visiting the food
establishment. The following guidelines inform food establishment operators and
service staff of the good hygiene practices that should be adopted when serving
food to customers.
Food safety hygiene applies to any venue that operates a permanent or
temporary kitchen or smaller food preparation area for storing, preparing,
displaying and serving food, for example: commercial catering and retail venues
like restaurants, cafes, clubs, hotels, event venues, conference venues fast food
outlets retail food outlets such as sandwich shops and food courts, tour operators
who prepare and serve food at temporary sites.
(Cabuhal,2010 pp.119) stated that food manager preventive measures
implements to ensure food safety should begin during hiring stage of food service
industry workers. This strategy is accomplished through the health screening and
careful training of food service employees after they had been hired. Policies
should be designed, implemented and monitored to cover employees’ illnesses,
proper attire, and personal hygiene habits. The specific methods aimed to fulfill the
intent of these policies are frequently referred to as infection control procedures.
From the online sourcewww.kitchendining.com the most important food
safety tool is clean hands. Hand washing gets rid of the microorganisms on hands
that can make people sick. It is important to wash your hands often throughout the
day, even when they look clean.Washing your hands often is the most important
thing you can do to keep microorganisms out of your body and out of the food you
prepare.
Food workers must know when and how to wash their hands. Workers are
required to wash their hands before they begin food preparation and any time
hands may be contaminated, such as after using the toilet, after handling raw meat,
fish, or poultry, after handling garbage or dirty dishes, after taking a break, eating,
drinking, or smoking, after sneezing, coughing, or blowing the nose, after using
chemicals, after handling money or a cash register.
According to (Subida, 2007 pp.168) food isbeing contaminated as a result of
food handlers with poor personal hygiene whose hands are not washes in between
preparing different type of food, after touching any source of bacteria like nose,
mouth, hair, contaminated equipment, contaminated raw food or ingredient,
contaminated kitchen utensils like chopping boards and knives, using the same
utensil for preparing two or more different foods. There are basic principles of
food protection against bacteria. First, wash hands, cutting boardsand all dishes
that came into contact with raw meat, fish, or poultry. Secondmake sure raw food
and cooked foods are kept separated. Third cover all foods. Fourth cook all meat,
fish and poultry thoroughly. Fifth get rid of garbage or refuse carefully in covered
bins. And lastly sanitize all equipment.
(Ang, 2010 pp.106) stated that “small batch preparation” is a technique can
be used to promote safety during preparation. There are several guidelines in
preparing safe food. First, handle foods as little as possible. Second, use tongs,
spatulas, or other utensils instead of hands. Third, use clean sanitized equipment
work tables. Clean and sanitize cutting surfaces and equipment after handling raw
poultry, meat, fish or eggs before working on another food. Fourth, clean as you
go. Do not wait to clean the workplace until the end of the workday. Fifth, wash
raw fruits and vegetables thoroughly. Sixth, when bringing foods out of
refrigeration, do not bring out more than what can be processes in an hour.Seventh,
keeps foods cover whenever possible unless in immediate use. And last, do not mix
leftover with freshly prepared foods.
Related Studies
Local Studies
Based on the study conducted by Joyce Macaraeg, 2012 a person behavior in
sanitation and personal habits can have a significant effect on the safety of food
product. Food handlers should be trained to ensure appropriate behavior. The
cleanliness and personal hygiene of food workers are extremely important.
Therefore, good personal hygiene is essential for those who handle foods. A
desirable behavior includes when and how to wash hands properly. Maintaining
good personal habits such as bathing, restraining hair, keeping finger nails short
and clean, washing hands after using toilets etc. and maintaining good health and
reporting when sick to avoid spreading possible infections.
Furthermore, based on the study conducted by Grimaldo, 2012, food shall be
protected from cross-contamination by separating raw foods from ready-to-eat
foods during storage, preparation, holding, and display. Equipment and utensils
including knives, cutting boards, and food storage containers must be thoroughly
cleaned and sanitized after being used for raw animal foods and before being used
for ready-to-eat food. In addition she suggested that organizations should establish
personal hygiene rules that are clearly defined and uniformly and rigidly enforced.
These regulations should be documented, posted and clearly spelled out in
booklets. Policy should address personal cleanliness, working attire, acceptable
food handling practices, and the use of tobacco and other prohibited practices.
Foreign Studies
There are several studies that have discussed that the main causes
of microbial contamination typically occurring in foodservice establishments are
contaminated supplies, dirty food contact surfaces, poor personnel hygiene
practices, inappropriate storage temperatures, and
insufficient cooking (Käferstein, 2003; Griffith & Clayton, 2005; WHO, 2007;
EFSA,2007; Jones et al., 2008).More in detail, various studies have demonstrated
that the main sources of cross contamination during processing come from food
contact surfaces, equipment and employees (Gill et al., 2001; McEnvoy et al.,
2004; Tsalo et al., 2007; Aarnisalo et al.,2006; Bagge-Ravn et al., 2003; Cools et
al., 2005; Fuster-Valls et al., 2008). Equipment and surfaces can be source of direct
contamination when they have not been effectively cleaned or remained wet
between cleaning and use (Evans et al., 2004). Food handlers have a major role in
the prevention of food borne diseases since they may cross contaminate raw and
ready-to-eat food, and be asymptomatic carriers of food poisoning microorganisms
(Walker et al., 2003). Hand washing interventions may be more effective if
perceptions of food workers are considered. For example, concern for customers
health, concern for personal health, and taking pride in providing a quality product
were factors seen by participants as positively influencing hand washing practice.
Developing an understanding of how these factors could be incorporated into hand
washing training could enable development of behavioral interventions to
encourage hand washing. Much of the current hand washing training relies on the
knowledge, attitude, and practice (KAP) model (Clayton et al., 2002),
FINDING RESULTS AND CONCLUSION
In this study, even though no significant changes in the practices were detected, the
potential effect of training was verified. If continuous and specific-goal oriented
training is provided to employees, sanitation practices such as health checking,
proper hand-washing, observation of uniform code, prevention of cross-
contamination, or proper sanitation techniques could be easily improved.
Food waste in fast food restaurants is a serious issue that contributes to social,
environmental, and economic problems. It leads to higher rates of food insecurity,
especially among needy families, causes atmospheric pollution, and results in
millions of dollars wasted on inputs. To combat this issue, this proposed plan
encourages fast food chains to donate excess food, utilize biodegradable supplies,
and recycle. It is found that the only way to get this initiative going is to lobby the
government to pass legislation that encourages the aforementioned behaviors. In
doing so, it will provide economic incentive for restaurant owners, and social cause
for community members. With proper segregation of wastes and hygienic practices
conducted among restaurant establishments it can be done. Therefore, by shifting
accountability on businesses, this study hopes to end the issue of fast food waste
and save lives.
RECCOMENDATION
The following recommendations are offered as possible ways to improve this
study.
1. When inquiring about researches about the topic, more precisely define or
delimit the term. This could also include the possibility of adding a separate
question about required areas of technical specialization, or technical elective
requirements that are not aimed at achieving technical proficiency in any specific
area.
2. Internet may not yet be a complete and enough tool to effectively use for
gathering information, thus strongly suggests books, magazines and newspapers
DEFINITION OF TERMS
Waste- Also called solid waste, this refers to all discarded household, commercial
waste, non-hazardous institutional and industrial waste, street sweepings,
construction debris, agricultural waste, and other non-hazardous/non-toxic solid
waste (Republic Act No. 9003 “Ecological Solid Waste Management Act of
2000”).
Waste Management-Also called solid waste management, this refers to the
discipline associated with the control of generation, storage, collection, transfer
and transport, processing, and disposal of solid wastes in a manner that is in accord
with the best principles of public health, economics, engineering, conservation,
aesthetics, and other environmental considerations, and that is also responsive to
public attitudes (Republic Act No. 9003 “Ecological Solid Waste Management Act
of 2000”).
Waste Management Practice- This refers to the customary actions employed to
control the generation, storage, collection, transfer and transport, processing, and
disposal of solid wastes.
Segregation- This refers to a solid waste management practice of separating
different materials found in solid waste in order to promote recycling and reuse of
resources and to reduce the volume of waste for collection and disposal (Republic
Act No. 9003 “Ecological Solid Waste Management Act of 2000”).
Reuse- This refers to the process of recovering materials intended for the same or
different purpose without the alteration of physical and chemical characteristics
(Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”).
Composting- This refers to the controlled decomposition of organic matter by
micro-organisms, mainly bacteria and fungi, into a humus-like product (Republic
Act No. 9003 “Ecological Solid Waste Management Act of 2000”).
Cross Contamination- is the transfer of disease causing microorganism, such as
bacteria and viruses, from one food to another.
Evaluation- is the structured interpretation and giving of meaning to predict or
actual impacts of proposals or results.
Fast Food Restaurant- generally refers to the type of restaurants that sell quick,
inexpensive take-out food.
Food contamination- refers to the presence in food of harmful chemicals and
microorganisms which can cause consumer illness.
Food Handler- Any person who handles opened or unopened food, equipment,
utensils or surfaces used for food preparation and serving.
Food Safety-refers to the conditions and practices that preserve the quality of food
to prevent contamination and food borne illnesses.
Good hygiene practices- all practices regarding the conditions and measures
necessary to ensure the safety and suitability of food at all stages of food chain.
Kitchen Hygiene-refers to the set standards that should be observed and
maintained in the kitchen.
Personal Hygiene- involves those practices performed by an individual to care for
one's bodily health and well-being, through cleanliness.
Sanitation- formulation and application of measures design to protect public
health.
Food safety education-education dealing with the practices that keep food safe
from environmental and bacterial contamination.
REFERENCES
Books:
Alvarez, Helen U.(Food Safety, Sanitation and Hygiene) Mind Shapers Co. Inc 2010
Ang, Mary Jane C. (Food Safety and Sanitation) C&E Publishing Inc.2010
Cabuhal,Gina Marie (Food Safety and Sanitation Hygiene) Mind Shapers Co. Inc. 2010
Managing A Food Safe-Kitchen (A Guide in Sanitation and Food Service Professionals, 2006)
Periodical:
Personal Hygiene and Food Safety (Food Quality & Safety Magazine, June/July 2006)
Unpublished Thesis:
Clayton, D& GriffithC. (2004). Observation of food safety practices in catering using
notational analysis. British Food Journal, 106, 211-227.
Evans, James C. & Corry, J.L. (2004) Microbial contamination of food refrigeration
equipmentJournal of Food Engineering, 62, 225-232
Grimaldo, Gretchel “Assessment on Safety Hygiene and Sanitation Standards Practiced by
MangInasal and Gerry’s Grill” 2012
Macaraeg, Joyce “Value of Personal Hygiene and Sanitation as Perceived by Staffs of
MangInasalang Gerry’s Grill” 2012
Electronic Sources:
Environmental Health Department, National Environment Agency, Accessed 2009
Food Safety and Sanitation www.familymanagement.com Accessed August 08, 2011
Safety Management Services Food Handler Inc.www.foodhandler.com Accessed March 2009
The Importance of Cleaning and Sanitation of Kitchen Equipment Accessed 2007
www.kitchendining.com
Sanitation and Proper Sanitation of Restaurant Wastes

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Sanitation and Proper Sanitation of Restaurant Wastes

  • 1. INTRODUCTION Food waste in the foodservice industry is one of the most-recognizable areas of food waste. What is probably the main reason behind this? People who dine out have internally debated the pros and cons of doggy-bagging leftovers, and the majority of customers share experience of ordering the waiter to take the extra food way, knowing it was destined for the dumpster. Food enthusiasts frequently seek out establishments that offer more for their money, as well enjoying the abundance of buffets and cafeteria-style eating, all of which generate large amounts of food ate. Most countries also cultivate a thriving fast food industry, and the consequences of producing cheap, ready-to-go food are careless food waste policies. According to a 2005 study at the University of Arizona, food waste as a percentage of the total food used is 9.55% in fast food establishments and 3.11% in full service restaurants in the United States. That may not seem concerning, but, to put the statistics in perspective, the same study estimated that the total food loss per day amounted to 49,296,540 lbs in all full service restaurants and 85,063,390 lbs in all fast food restaurants. While this is a projected value based on collected data, it gives an idea of the sheer amount of food that is wasted on a daily basis in food service.
  • 2. The sources of food waste in restaurants vary greatly, but, on average, a restaurant can produce150,000 lbs of garbage per year. There is more to restaurant food waste than merely what the customers choosenot to eat, a fact that tends to be ignored in the restaurant business. The pre-consumer kitchen waste, which could be incorrectly prepared food, spoiled food, trim waste, or simply overproduction, constitutes an estimate 4-10% of purchased food, becoming waste before it ever reaches the table. There are solutions for reducing this portion of food waste, such as donating to a food bank, assessing prep waste to determine poorpractices or highly wasteful items, and creative re-use of certain foods like for example making day old bread into croutons. These solutions might not be revolutionary, and yet they could make a difference with a bit of effort.
  • 3. THEORITICAL FRAMEWORK Due to a heightened public awareness as a result of all types of media coverage concerning food borne illnesses, the level of training for employees working in the food industry in general needs to be increased. This is a responsibility that the food industry has to their clients and the general public. Regardless of type of processing or food handling operation, the number one consideration in food sanitation is people. It is people who set the rules, follow the rules, and also break the rules of sanitation. A sanitation program is as good as the attitude, willingness, and efforts of people. That is why the most important aspect of a sanitation program is ongoing personnel training. It is essential that the full meaning of sanitation and its wide economic scope be accepted by everyone concerned in the food system-including management. Personnel training should include appropriate sanitation principles and food handling practices, manufacturing controls, and personal hygiene Good personal hygiene is a basic requirement for implementing a strong food safety program. All foodservice employees must follow Standard Operating Procedures for personal hygiene that comply with the Food Code and that are customized for their work area. Despite this fact, it is interesting to note that research conducted by the
  • 4. U.S. Food and Drug Administration shows that poor personal hygiene practices can be seen in retail foodservice establishments, which includes elementary schools, hospitals, nursing homes and restaurants. Hygiene practices should be communicated prior to employment and reaffirmed with periodic training programs. Workers can carry pathogens internally and on 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 good sanitation practices to prevent food product contamination. Management should serve as role models for good work habits and acceptable hygienic practices. They should. Once continually emphasize how important it is. Policies should reassure the employees that they will not lose their jobs if they report an illness or communicable disease employees understand what is expected of them, effective supervision of employee practices should be used to ensure that employees follow proper procedures. Training should be conducted annually and reviewed whenever incorrect practices are observed.
  • 5. CONCEPTUALFRAMEWORK INPUT PROCESS OUTPUT Sanitation Procedures and Proper segregation of wastes performed by restaurant employees during their duties. To be able to determine the sanitation and proper segregation of wastes procedures/guidelines followed by restaurant employees. To ensure food is free from: 1. Food contamination 2. Food Spoilage 3. Food Poisoning
  • 6. STATEMENTOF THE PROBLEM This study focuses on “SANITATION AND PROPER SEGREAGTAION OF RESTAURANT WASTES” Specifically, it seeks to answer the following questions: 1. How do restaurant employees follow hygienic practices and proper sanitation of wastes in terms of: 1.1Personal Hygiene 1.2Kitchen Hygiene 1.3Dining Area Hygiene 2. What are the necessary sanitation procedures sheer enough to avoid food contamination? 3. What are the remedies that can be applied to reduce restaurant wastes? 4. What are some factors affecting safety and sanitation procedure in a restaurant? 5. How do restaurant employees follow sanitation procedures in terms of 1.1Dining Area 1.2Kitchen Area 1.3Storage Area
  • 7. HYPOTHESIS It was hypothesized that the development and delivery of a food safety education program for participating food establishment employees or personnel as well as volunteers would increase food safety knowledge and adoption of safe food handling practices and presumably decrease incidence of food-borne illness in those receiving assistance.
  • 8. SIGNIFICANCE OF THE STUDY This study would be beneficial to the following: To Researcher It serves as a foundation of knowledge, as to learn and understand on how sanitation procedures and hygienic practices have an important role in a food service industry. To HRM students This study will result in efficient and reliable source of information that would help students to have a better understanding on how importance the hygienic practices and sanitation in a food service establishment. To School Administrator This study will provide information in better understanding of food safety, sanitation and hygiene. Thus, the school administrator may gain additional knowledge regarding hygienic practices and sanitation guidelines to prevent food contamination, food spoilage and food poisoning. To Food Service Management It will provide information on how to maintain hygienic conditions in any food service establishment. Food service management is obligated to protect the
  • 9. health of customers and personnel. Educating and training of personnel in the principles of sanitation and good personal hygiene are essential. A person’s behavior regarding sanitation and personal habits have a significant effect on the safety of food. To Future Researcher It serves as a basis in conducting further researcher related to this study and importantly, this research will educate people who work in a food service industry on how to be responsible to their work as they provide foods to the customers that contribute to food safety.
  • 10. SCOPE AND LIMITATION This research entitled “SANITATION AND PROPER SEGREGATION OF RESTAURANT WASTES” focuses on sanitation and proper segregation procedures encompassing hygienic practices in restaurants only earmarking owners as well as employees. The most important limitation to the study was that it was not guaranteed that this food safety education program would actually make food safer for the community. This study did not involve testing the actual safety of the food, but measuring the knowledge and adoption of safe food handling practices of food recovery workers who make the food available to the community in the Philippines. Another limitation to the study involved issuing the delayed post- survey to the participants. Frequent turnover of the staff exists, and inability to locate the original participants of the study could pose a limitation.
  • 11. REVIEW OF RELATED LITERATURE Related Literature (Alvarez, 2010 pp.147) “Cleanliness and personal hygiene of food workers are extremely important in the food service and food processing establishments”.It means that all employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices during allthose working periods.Alvarez enumerated several guidelines for food service employees. Employees hygiene practices includes the following, first all employees must wash their hands with soap and water when they are arrive at work and before starting food preparation, all employees mush wash their hands with soap and water after they used the toilet, after covering mouth or nose after sneezing or coughing, employees with long hair must wear hats, hair nets or other form of hair restraint, employees must wear clean clothes, employees with cuts or sores on their hands must wear disposable latex gloves, finger cots or other water proof covering as needed, employees with diarrhea or severe coughing are not allowed to work, employees coats and other private articles must be stored in a designated area, employees should eat only during assigned breaks, not while working in the kitchen, and lastly all non-working and unauthorized persons must be restricted fromthe food preparation and service areas.
  • 12. Furthermore, personal habits affect food safety. In preparing food, food workers must remove their watches, rings, bracelets and all other jewelry on the arms or handsout of food.Fingernails must be trimmed so they are easy to clean. Hair restraints are intended to keep hands out of hair and hair out of food. Hair must be effectively restrained whenever you are working around food or food preparation areas. Poor personal hygiene practices can contaminate food and food surfaces (Ang, 2010 pp26). The most common source of food borne illness can be traced to food handlers. Common personal hygiene violations that can result in food borne illness include failure to wash hand properly, failure to follow proper hygiene habits, working when sick, and lack of training in personal hygiene practices. Furthermore, cross contamination occurs when microorganisms are transferred from a contaminated food contact surface of food to a non-contact surface or food. According to Environmental Health Department, National Environment Agency, 2007 considering all persons working in a retail food establishment should practice good personal and food hygiene to ensure that food served to consumers is safe for consumption. It is important for front-line service staffs, waiters and waitresses to observe good hygiene practices so as to avoid introducing contamination into the food being served. Their food handling and personal hygiene practices may also influence customer decisions in re-visiting the food
  • 13. establishment. The following guidelines inform food establishment operators and service staff of the good hygiene practices that should be adopted when serving food to customers. Food safety hygiene applies to any venue that operates a permanent or temporary kitchen or smaller food preparation area for storing, preparing, displaying and serving food, for example: commercial catering and retail venues like restaurants, cafes, clubs, hotels, event venues, conference venues fast food outlets retail food outlets such as sandwich shops and food courts, tour operators who prepare and serve food at temporary sites. (Cabuhal,2010 pp.119) stated that food manager preventive measures implements to ensure food safety should begin during hiring stage of food service industry workers. This strategy is accomplished through the health screening and careful training of food service employees after they had been hired. Policies should be designed, implemented and monitored to cover employees’ illnesses, proper attire, and personal hygiene habits. The specific methods aimed to fulfill the intent of these policies are frequently referred to as infection control procedures. From the online sourcewww.kitchendining.com the most important food safety tool is clean hands. Hand washing gets rid of the microorganisms on hands that can make people sick. It is important to wash your hands often throughout the
  • 14. day, even when they look clean.Washing your hands often is the most important thing you can do to keep microorganisms out of your body and out of the food you prepare. Food workers must know when and how to wash their hands. Workers are required to wash their hands before they begin food preparation and any time hands may be contaminated, such as after using the toilet, after handling raw meat, fish, or poultry, after handling garbage or dirty dishes, after taking a break, eating, drinking, or smoking, after sneezing, coughing, or blowing the nose, after using chemicals, after handling money or a cash register. According to (Subida, 2007 pp.168) food isbeing contaminated as a result of food handlers with poor personal hygiene whose hands are not washes in between preparing different type of food, after touching any source of bacteria like nose, mouth, hair, contaminated equipment, contaminated raw food or ingredient, contaminated kitchen utensils like chopping boards and knives, using the same utensil for preparing two or more different foods. There are basic principles of food protection against bacteria. First, wash hands, cutting boardsand all dishes that came into contact with raw meat, fish, or poultry. Secondmake sure raw food and cooked foods are kept separated. Third cover all foods. Fourth cook all meat, fish and poultry thoroughly. Fifth get rid of garbage or refuse carefully in covered bins. And lastly sanitize all equipment.
  • 15. (Ang, 2010 pp.106) stated that “small batch preparation” is a technique can be used to promote safety during preparation. There are several guidelines in preparing safe food. First, handle foods as little as possible. Second, use tongs, spatulas, or other utensils instead of hands. Third, use clean sanitized equipment work tables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish or eggs before working on another food. Fourth, clean as you go. Do not wait to clean the workplace until the end of the workday. Fifth, wash raw fruits and vegetables thoroughly. Sixth, when bringing foods out of refrigeration, do not bring out more than what can be processes in an hour.Seventh, keeps foods cover whenever possible unless in immediate use. And last, do not mix leftover with freshly prepared foods. Related Studies Local Studies Based on the study conducted by Joyce Macaraeg, 2012 a person behavior in sanitation and personal habits can have a significant effect on the safety of food product. Food handlers should be trained to ensure appropriate behavior. The cleanliness and personal hygiene of food workers are extremely important. Therefore, good personal hygiene is essential for those who handle foods. A desirable behavior includes when and how to wash hands properly. Maintaining
  • 16. good personal habits such as bathing, restraining hair, keeping finger nails short and clean, washing hands after using toilets etc. and maintaining good health and reporting when sick to avoid spreading possible infections. Furthermore, based on the study conducted by Grimaldo, 2012, food shall be protected from cross-contamination by separating raw foods from ready-to-eat foods during storage, preparation, holding, and display. Equipment and utensils including knives, cutting boards, and food storage containers must be thoroughly cleaned and sanitized after being used for raw animal foods and before being used for ready-to-eat food. In addition she suggested that organizations should establish personal hygiene rules that are clearly defined and uniformly and rigidly enforced. These regulations should be documented, posted and clearly spelled out in booklets. Policy should address personal cleanliness, working attire, acceptable food handling practices, and the use of tobacco and other prohibited practices. Foreign Studies There are several studies that have discussed that the main causes of microbial contamination typically occurring in foodservice establishments are contaminated supplies, dirty food contact surfaces, poor personnel hygiene practices, inappropriate storage temperatures, and
  • 17. insufficient cooking (Käferstein, 2003; Griffith & Clayton, 2005; WHO, 2007; EFSA,2007; Jones et al., 2008).More in detail, various studies have demonstrated that the main sources of cross contamination during processing come from food contact surfaces, equipment and employees (Gill et al., 2001; McEnvoy et al., 2004; Tsalo et al., 2007; Aarnisalo et al.,2006; Bagge-Ravn et al., 2003; Cools et al., 2005; Fuster-Valls et al., 2008). Equipment and surfaces can be source of direct contamination when they have not been effectively cleaned or remained wet between cleaning and use (Evans et al., 2004). Food handlers have a major role in the prevention of food borne diseases since they may cross contaminate raw and ready-to-eat food, and be asymptomatic carriers of food poisoning microorganisms (Walker et al., 2003). Hand washing interventions may be more effective if perceptions of food workers are considered. For example, concern for customers health, concern for personal health, and taking pride in providing a quality product were factors seen by participants as positively influencing hand washing practice. Developing an understanding of how these factors could be incorporated into hand washing training could enable development of behavioral interventions to encourage hand washing. Much of the current hand washing training relies on the knowledge, attitude, and practice (KAP) model (Clayton et al., 2002),
  • 18. FINDING RESULTS AND CONCLUSION In this study, even though no significant changes in the practices were detected, the potential effect of training was verified. If continuous and specific-goal oriented training is provided to employees, sanitation practices such as health checking, proper hand-washing, observation of uniform code, prevention of cross- contamination, or proper sanitation techniques could be easily improved. Food waste in fast food restaurants is a serious issue that contributes to social, environmental, and economic problems. It leads to higher rates of food insecurity, especially among needy families, causes atmospheric pollution, and results in millions of dollars wasted on inputs. To combat this issue, this proposed plan encourages fast food chains to donate excess food, utilize biodegradable supplies, and recycle. It is found that the only way to get this initiative going is to lobby the government to pass legislation that encourages the aforementioned behaviors. In doing so, it will provide economic incentive for restaurant owners, and social cause for community members. With proper segregation of wastes and hygienic practices conducted among restaurant establishments it can be done. Therefore, by shifting accountability on businesses, this study hopes to end the issue of fast food waste and save lives.
  • 19. RECCOMENDATION The following recommendations are offered as possible ways to improve this study. 1. When inquiring about researches about the topic, more precisely define or delimit the term. This could also include the possibility of adding a separate question about required areas of technical specialization, or technical elective requirements that are not aimed at achieving technical proficiency in any specific area. 2. Internet may not yet be a complete and enough tool to effectively use for gathering information, thus strongly suggests books, magazines and newspapers
  • 20. DEFINITION OF TERMS Waste- Also called solid waste, this refers to all discarded household, commercial waste, non-hazardous institutional and industrial waste, street sweepings, construction debris, agricultural waste, and other non-hazardous/non-toxic solid waste (Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”). Waste Management-Also called solid waste management, this refers to the discipline associated with the control of generation, storage, collection, transfer and transport, processing, and disposal of solid wastes in a manner that is in accord with the best principles of public health, economics, engineering, conservation, aesthetics, and other environmental considerations, and that is also responsive to public attitudes (Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”). Waste Management Practice- This refers to the customary actions employed to control the generation, storage, collection, transfer and transport, processing, and disposal of solid wastes. Segregation- This refers to a solid waste management practice of separating different materials found in solid waste in order to promote recycling and reuse of resources and to reduce the volume of waste for collection and disposal (Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”).
  • 21. Reuse- This refers to the process of recovering materials intended for the same or different purpose without the alteration of physical and chemical characteristics (Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”). Composting- This refers to the controlled decomposition of organic matter by micro-organisms, mainly bacteria and fungi, into a humus-like product (Republic Act No. 9003 “Ecological Solid Waste Management Act of 2000”). Cross Contamination- is the transfer of disease causing microorganism, such as bacteria and viruses, from one food to another. Evaluation- is the structured interpretation and giving of meaning to predict or actual impacts of proposals or results. Fast Food Restaurant- generally refers to the type of restaurants that sell quick, inexpensive take-out food. Food contamination- refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. Food Handler- Any person who handles opened or unopened food, equipment, utensils or surfaces used for food preparation and serving. Food Safety-refers to the conditions and practices that preserve the quality of food to prevent contamination and food borne illnesses.
  • 22. Good hygiene practices- all practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of food chain. Kitchen Hygiene-refers to the set standards that should be observed and maintained in the kitchen. Personal Hygiene- involves those practices performed by an individual to care for one's bodily health and well-being, through cleanliness. Sanitation- formulation and application of measures design to protect public health. Food safety education-education dealing with the practices that keep food safe from environmental and bacterial contamination.
  • 23. REFERENCES Books: Alvarez, Helen U.(Food Safety, Sanitation and Hygiene) Mind Shapers Co. Inc 2010 Ang, Mary Jane C. (Food Safety and Sanitation) C&E Publishing Inc.2010 Cabuhal,Gina Marie (Food Safety and Sanitation Hygiene) Mind Shapers Co. Inc. 2010 Managing A Food Safe-Kitchen (A Guide in Sanitation and Food Service Professionals, 2006) Periodical: Personal Hygiene and Food Safety (Food Quality & Safety Magazine, June/July 2006) Unpublished Thesis: Clayton, D& GriffithC. (2004). Observation of food safety practices in catering using notational analysis. British Food Journal, 106, 211-227. Evans, James C. & Corry, J.L. (2004) Microbial contamination of food refrigeration equipmentJournal of Food Engineering, 62, 225-232 Grimaldo, Gretchel “Assessment on Safety Hygiene and Sanitation Standards Practiced by MangInasal and Gerry’s Grill” 2012 Macaraeg, Joyce “Value of Personal Hygiene and Sanitation as Perceived by Staffs of MangInasalang Gerry’s Grill” 2012 Electronic Sources: Environmental Health Department, National Environment Agency, Accessed 2009 Food Safety and Sanitation www.familymanagement.com Accessed August 08, 2011 Safety Management Services Food Handler Inc.www.foodhandler.com Accessed March 2009 The Importance of Cleaning and Sanitation of Kitchen Equipment Accessed 2007 www.kitchendining.com