You are on page 1of 4

FOOD HANDLING AND CLEAN EQUEPMENT IN KAMALIG RESTO AND

CATERING IN MAUBAN QUEZON

This research is to know the process on how to clean the equipment and how to handle food in
kamalig resto in Mauban Quezon.

BACK GROUND OF THE STUDY

Maintaining a clean work environment is critical in preventing food poisoning. Bacteria can
grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean
does not mean that it is sanitary. Always ensure that you clean and sanitize a work a work area
before starting to prepare food. A sanitation plan is important in any food service preparation
area. It is ensure that all surfaces are cleaned on a regular basic and reduces the risks of
transferring bacteria or other pathogens from an unclean surface to equipment such as cutting
board or tools.

When food is cooked on a large scale, it may be handling by many individuals and thus
increasing the chances of contamination of food during large scale cooking, leading of food
borne disease out breaks can pose danger to the health of consumers and economic consequences
for nation. Food borne related illnesses have increased over the year, and negatively affected the
health and economic wellbeing of many developing nations. Food poisoning occurs as a result of
consuming food contaminated with microorganism or their toxins.

Food safety encompasses a wide spectrum of issues not only avoidance of food borne,
pathogens, chemical toxicants, and physical hazard, but also issues such us nutrition, food
quality, labeling and educations. Public and private institution often have food service or catering
units where meals are serve to both staff and clients, such institutions may include schools,
research institutions, high standard of hygienic and safety practices by food handlers.
CONCEPTUAL FRAMEWORK
CLEAN EQUIPMENT

FOOD SERVICE

COOKING

TO KEEP
FOOD SAFE FOOD HANDLING

Food handling is essential for life, and food safety has become a buzzword in most catering
organizations. Despite the widely accepted gains emerging from adopting food safety
management. Worldwide, the food service and catering sectors seems not to have made advances
towards deploying such systems in improving their food safety and hygiene practices. This
paper’s proposes a food safety management framework for the service and catering sectors based
on integrating several, recognize food safety and quality management system.

Propose framework overcomes limitations inherent in other food safety management concepts
and approaches, and distinguished by its agility among constituents and can be used to self-asses
management initiatives and effort to assess their progress overtime. The proposed framework is
appropriate, feasible for implementation and was affected in an educational information and
guidance to help caterers provide healthier and safer food their conventional cleaning practices
as one of the major contributors to poor indoor air quality, environmental pollution.
SCOPE AND LIMITATION OF THE STUDY

Access to affordable and quality to food in the one of the key challenges of our time to feed
growing world populations, to feed it adequately and to feed using sustainable productions
practices. Food productions entail extensive and extensive relationship with the natural
environment. Many of the word’s efforts design to address these problems.

Doing this kind of effectively of value meals in the marketing strategies of kamalig resto in
Mauban Quezon to investigation covering effectiveness in the marketing strategies to their
complete on the industry. This research entitled “kamalig resto and catering service” focuses on
sanitation and proper segregation procedures encompassing hygienic practices in restaurant only
owners as well as employees. The most important limitations on the study was that it was not
guarantee 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 and food safe handling practices of food recovery workers who make
the food available to the community in the Mauban.

Another limitation to the study involves issuing the delayed post-survey to the participants.
Frequency turnover of the staff exist, and inability to locate the original participants of the study
could pose a limitations.