Discipline: Hotel and Restaurant Management
This case study aimed to determine the actual food safety and sanitation practices of R-6 Resto Bar in terms of their food storage, food handling and preparation, and personal hygiene. It also aimed to determine the strengths and weaknesses of the bar in terms of food safety and sanitation practices. Finally, the study was presented to check the actual food storing and food handling and preparation of the bar with regard to food safety and sanitation practices.
It was found out that R-6 Resto Bar has limitations in terms of its area appropriate for storing of food. On the other hand, its handling and preparation practices are efficient and effectively employed. Also, the dining room service of the bar is excellent. It has strong points when it comes to food safety and preparation. These are: (1) they adhere to the “first in, first out” policy of storing of food; (2) dry goods are separated from the wet ones to avoid contamination; they provide designated freezers for meat and seafood; (3) when preparing foods, the staff wears clean and appropriate garments; they also refrain from touching their faces, and they always wash their hands after using the toilet; (4) when serving foods to the customers, the staff ensures that their nails are cut short, well-groomed, wears light make-up, and light-scented perfume. The bar, likewise, has weak points in terms of their food safety and preparation. The management does not provide uniforms to their staff. Also, during the peak-hour of operation, the staff forgets to clean right away the used tables for the next customers.