HomeAni: Letran Calamba Research Reportvol. 1 no. 1 (2011)

The Food Safety and Sanitation of Practices of Pila Delights Cafeteria in International Rice Research Institute (IRRI) in Los Baños, Laguna

Erica E. Aquino | Joanne Madelene E. Centeno | Criselle Marie P. Lapez

Discipline: Hotel and Restaurant Management



This case study was conducted to identify the actual food safety and sanitation practices of Pila Delights Cafeteria Los Baños, Laguna in terms of the following aspects: receiving and storing of goods, kitchen equipment, food preparation, counter service, and sanitation of dining room practices. It also determined the strengths and weaknesses of the establishment in terms of food safety and sanitation practices. The customers’ perceptions on its dining room sanitation practices in terms of counter service and sanitation premises were analyzed together with the observation of the staff of the cafeteria on the different areas of operation.

The respondents were the administrative, kitchen, and dining staff and customers of the establishment. Descriptive analysis was used in the study while interview guide, observation checklist, and survey questionnaire were used as research instruments. Simple mean and SWOT analysis were applied for the treatment of data.

It was found out that the receiving and storage areas of Pila Delights Cafeteria were clean and well-ventilated because they got an excellent rating. The storage area is near the receiving area. The establishment also used the First-in, First-out (FIFO) System. The chemical used for the cleaning of tools and equipment as well as for the kitchen premises were properly kept in the storage area away from the stored food. The kitchen equipment and premises were generally assessed to be excellent because the floor and working tables were found to be non-absorbent and easy to clean. The kitchen area was also found well-ventilated; it also had adequate supply of soap and towels for the staff to use. Employees have enough space to perform their job. The food preparation in relation to personal hygiene was rated only very good because in some instances, some employees were caught not wearing their net, apron, and hand gloves. The counter service was rated very good because sometimes employees forgot to cut their nails and removed their pieces of jewellery.

In terms of the strengths and weaknesses of the establishment, those areas rated as excellent became its strengths and those rated as very good only were considered as its threats and weaknesses.

The study recommended that the supervisor should closely monitor the practices of the staff particularly in their personal hygiene and wearing of proper uniform. There should also be a series of trainings for the staff on improved food safety practices.