Philippine E-Journals

THE EVALUATION OF FOOD SAFETY AND SANITATION PRACTICES OF THE SPICE JAR FOOD HUB

Kurt Michael U. Ramirez | Aldrich Ross A. Solivet | Reginaldo Y. Calinog | Maria Aurea T. Princena

Discipline: Hotel and Restaurant Management

 

Abstract:

This case study determined how Spice Jar Food Hub receives, stores, prepares, cooks, holds, serves food and practices sanitation in their restaurant; and assessed its level of compliance to the set standards of the Department Of Health in the food industry. Observation and interview were used in data gathering

The study showed that the level of compliance in purchasing products was very good and had a very low risk. Storing of food supplies was very good rating with very low risk. The processing of products was very good and significantly complied with the standards. Cooking was also rated very good and had low risk. Serving their product had an overall appraisal of a very good rating which implied that the establishment significantly complied with the standards. The employee sanitation and structural requirements both gained a very good rating and completely complied with the standard.