A Survey of Safety and Sanitation Practices of Employees at Jollibee in Zamora Tacloban City free essay sample

On the other hand, food sanitation is not just about cleanliness, it also comprises all measures involved in protecting food by properly handling, cooking, and processing it to prevent the risks of contamination, harmful bacteria, poisonous substances, and/or any foreign bodies which may result to illness of consumers. Food, beverage and workplace safety and sanitation is an essential for any fast food restaurant like Jollibee at Zamora Tacloban City. Making sure that the workplace is safe for the employees to work on and that precautionary methods or measures are placed to prevent accidents that mostly happens because of carelessness and that the utensils and other appliance are sanitized to ensure that the food and beverages that are being served to the customers are safe and not contaminated. The employees of Jollibee are also responsible for preparing and serving quality and safe food products. Each employee must be thoroughly familiar with basic food safety and sanitation practices to avoid any contamination. We will write a custom essay sample on A Survey of Safety and Sanitation Practices of Employees at Jollibee in Zamora Tacloban City or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Jollibee is a phenomenal success story: what began as a two-branch ice cream parlor in 1975 offering hot meals and sandwiches became incorporated in 1978 with seven outlets to explore the possibilities of a hamburger concept. Thus was born the company that revolutionized fast food in the Philippines. In 1984, Jollibee hit the P500 million sales mark, landing in the Top 500 Philippine Corporations. In 1987, barely 10 years in the business, Jollibee landed into the country’s Top 100 Corporations. It became the first Philippine fast food chain to break the P1 billion sales mark in 1989. In 1993, Jollibee became the first food service company to be listed in the Philippine Stock Exchange; thus broadening its capitalization and laying the groundwork for sustained expansion locally and beyond the Philippines. The purpose of the study is to be able to know if the employees in Jollibee at Zamora Tacloban City are implementing the rules and regulations in how to handle food in a restaurant, and also to know if the employees of Jollibee are maintaining it in their areas. If the employees of Jollibee are being trained and educated about in handling food, also in the safety and sanitation in every area of the said establishment. STATEMENT OF THE PROBLEM The researcher wants to discover, investigate and accomplish the following statements of the problem. 1. How the employees of Jollibee Zamora Tacloban City do daily safety and sanitation on their respective areas? 2. Do the employees of Jollibee Zamora Tacloban City do safety and sanitation practices in their duties? . How they handle unnecessary problem in their respective area? OBJECTIVE OF THE STUDY This study aims to: 1. Find out. How the employees of Jollibee Zamora Tacloban City do daily safety and sanitation on their respective areas. 2. Find out how does the employee of Jollibee fast food restaurant do safety and sanitation practices in their duties. 3. Determine how the employees of Jollibee in Zamora Tacloban City handle unnecessary problem in their respective area. SCOPE AND DELIMINATION The research study specifically covers the safety and sanitation employee’s practices in Jollibee at Zamora Tacloban City. The respondents are the personnel or the employees that having duties in the said restaurant. The researcher focuses on how the employees are managing to regulate the safety and sanitation in the restaurant besides their works, especially on rush hour if they can able to maintain the cleanliness of their respected areas. The researchers will only conduct the survey on the employees and the people who dine-in in Jollibee fast food restaurant at Zamora Tacloban City and nothing will be asked that is not related to the study. The researcher will limit himself not to asked confidential file or issue about their Employees in the establishment, question that will be asked to the employees of Jollibee will be base on the safety and sanitation practices of employees in the said establishment only and nothing more. DEFINITION OF TERMS Fast food: Designed for ready availability, use, or consumption and with little consideration given to quality or significance Restaurant: A business establishment where meals or refreshments may be purchased Sanitation: The promotion of hygiene and prevention of disease by maintenance of sanitary conditions (as by removal of sewage and trash) —often used attributively Beverage: Beverages  are listed on the back of the menu. Would anyone like a  beverage  with their snack? gt; Jollibee: A fast food restaurant CHAPTER II REVIEW OF RELATED LITERATURE This chapter shows previous studies and publication relevant to the topic undertaken. It gives light as to what motivated the proponent in pursuing the specific field of study. Dr. Oz: 7 Dirty Secrets Fast Food Restaurants Hide from Customers. While the risk of contracting a disease like hepatitis A is typically a worry while traveling abroad to a third world country or a heavily industrialized city where sanitation and clean water for drinking is an issue, Dr. Oz reveals to viewers that contracting a disease like hepatitis A can happen in your home town as he reveals 7 dirty secrets that fast food restaurants hide from their customers. â€Å"What’s really in your fast food? Today, the shocking secrets hat the fast food industry does not want you to know,† says Dr. Oz as he introduces his fast food insider team that includes Chef Erica Wides, host of  Let’s Get Real, food industry analyst and author Robyn O’Brien, and public health commissioner Peter DeLucia who together reveal insider information of what goes on behind fast food counters . The following is a summary of the 7 dirty secrets they discovered that fast food restaurants do not want you to know about: Dirty Fast Food Secret number one, the dirtiest place in a fast food restaurant is the soda fountain and ice chute. While many would guess that the bathroom must be the dirtiest place in a fast food restaurant, public health commissioner Peter DeLucia tells viewers that it’s actually the nozzles at the soda fountain. This is due in part to fast food employees rarely clean multi-part nozzles properly, and in part due to that soda nozzles are an ideal habitat for many microorganisms because of the wet, sugary niche a soda fountain nozzle provides. It’s a perfect breeding ground for mold and bacteria,† say Mr. DeLucia. In addition, he also points out that the ice chute and ice bin are rarely cleaned, and that too often employees will stick their hands in the ice bin scooping out ice with your cup rather than use an ice scoop. He tells viewers of one case where a fast food employee with hepatitis A potentially infected hundreds of customers by such practices. Dirty Fast Food Secret number two, Antifreeze chemicals in your salad. Propylene glycol is a chemical used in antifreeze that the fast food industry uses on lettuce, uses on tacos to help keep things fresh,† says food analyst Robyn O’Brien who explains that while the amount sprinkled on your lettuce may be small and that some experts state that there is no proven harm from consuming small quantities of propylene glycol, that this does not necessarily mean that it is safe and therefore customers should be aware of this practice. We don’t know what the long-term impact will be on that little boy eating a chemical that comes from antifreeze, or on a mom who may be pregnant,† says Robyn O’Brien. Dr. Oz adds that milkshakes in fast food restaurants are much more than the simple ice cream, milk and vanilla extract drink that your mother may have made for you. In fact, he tells viewers that your fast food milkshake could contain up to 16 additional ingredients? including propylene glycol? and that we do not know whether those additional ingredients could be hazardous to some people. Dirty Fast Food Secret number three, Fake grill marks on your burger. According to Chef Erica Wides, those black grill marks on your burger are often faked to make you think that you are actually eating a grilled burger. She explains that while some packaged meats such as chicken patties that are advertised as flame broiled or grill charred, that the grill marks are usually burnt on with a type of cattle branding iron/Panini press while in the factory. But, if the advertisement does not say that, then those grill marks could be painted on dyes and chemicals to mimic grill marks with added smoke and char flavorings to complete the illusion. To give you the illusion, to fake you into thinking that you are getting something grilled,† says Ms. Wides. Dirty Fast Food Secret number four, Chicken may not be a healthy choice. Ms. Wides tells viewers that the chicken breast sandwich you order may not be the healthiest choice on the menu because in fast food restaurants, chicken breasts are typically slathered with oil and butter to keep them moist, tasty and prevent sticking to the pan or grill. According to Dr. Oz, approximately 60 percent of fast food restaurants prepare your chicken breast that way and that the slathered on oil and butter adds at least another 70 calories to your meal. Dirty Fast Food Secret number five, French fries and milkshakes may contain beef additives. Ms. O’Brien tells viewers that French fries were often cooked with the same oil that was used for burgers, so the meat taste of fries is one that we are used to. However, when fast food restaurants began to switch to vegetable oils, it changed the taste of the fries leading the restaurants to add meat additives/extracts to the fries to maintain the earlier taste we grew up with. She tells us that when things like milkshakes are listed as being made of â€Å"natural ingredients† that beef extracts qualify as â€Å"natural† and may be part of your milkshake. Her advice for checking into what ingredients are in your fast food is that you need to look online where the restaurants are required to list their ingredient info and look for ingredient words like â€Å"natural flavorings,† â€Å"extract,† and â€Å"essence†. Because that’s where things [like beef additives] can be tucked in and hidden away,† says Ms. O’Brien. Dirty Fast Food Secret number six, The fastest food may not be the freshest food. Dr. Oz’s guests tell us that timing is everything in the fast food industry and that their goal is to have your meal in front of you as quickly as possible. One trick to making this possible is cooking fries and patties beforehand and keeping them under powerful heat lamps that will maintain their near-grill temp until it is time to place the patty on a bun and in its wrapper. The problem with this is that those fries and burgers may be several hours old by the time it makes it to your mouth. Dirty Fast Food Secret number seven, Best time to order breakfast is later in the morning. Ms. O’Brien explains that that chemical taste in your coffee or fast food breakfast meal may be the result of residual cleaning chemicals that coat much of the food prep areas when the fast food restaurant is cleaned at the end of the day the night before. They absolutely coat the place with industrial strength chemicals to clean any bacteria†¦what nobody stops to think about is that next morning, the first cup of coffee that comes out of that coffee pot and the first thing that hits the griddle, absolutely absorbs every single bit of that,† says Ms. O’Brien. Her recommendation is that you may want to wait a little bit later in the morning before placing your breakfast order at a fast food restaurant. The above studies mentioned were related to present study in a way that both deals safety and sanitation in a certain restaurant and other significant bearing to the researcher current study. CHAPTER III RESEARCH DESIGN This study is carried out with a one group pre-test and post-test design. In this experimental research, the implementation of safety and sanitation practices of employees (independent variable) will be monitored, nd acquisition about English tenses and learners’ motivation (dependent variables) will be measured. The grammar points in this research are English tenses. A pre-test and a post-test are designed to be the same. An anonymous questionnaire on motivation is delivered after the treatment instruction. RESEARCH METHOD This study is conducted for purpose of identifying the problem and the cause of the problem that the Jollibee fast food restaurant is facing in order to develop a possible ways and solution to in order to avoid negative effects of the problem. The researcher used survey questionnaires to gather data. After gathering those questionnaires, the researcher will utilize it to tally the answers given by the respondents. Also, the researcher would use some references like book or internet in gathering additional information and making basis of differentiation of the related past studies and researches. Respondents of the study The respondents of the study are the employees and the people who dine in the said establishment. Research Locale This study will be conducted in the Jollibee fast food restaurant, located along Zamora St. Tacloban, City. This locale was chosen since this restaurant is accessible for data gathering. RESEARCH INSTRUMENT The researcher will administer survey questionnaires to the respondents. Those questions administered are divided into categories namely: Kitchen area (food preparation), Dine in area (food serves), Comfort Room (CR). The collected data will be tally according to the answers gather from the respondents as his basis to conclude and recommend possible solutions in the said study. CHAPTER IV RESULT AND DISCUSSIONS This chapter shows the result of the survey conducted by the researcher regarding the safety and sanitation practices of employees at Jollibee Zamora Tacloban, City. The following are the survey questions administered by the researcher to the personnel of Jollibee fast food restaurant as his tool in tabulating results.