UNIVERSITY OF SANTO TOMAS

COLLEGE OF EDUCATION

DEPARTMENT OF NUTRITION AND DIETETICS

ND 733 LECTURE: BASIC FOODS 1

1ST TERM, A.Y. 2018-2019

Assessment Task Sheet

THE CLEAN PLATE

DE VERA, ROSS ANNE CAROL A.

REGERO, JOEN SHEILEAN

1N1

OCTOBER 9, 2018

Miss Kathleen Cruzada, RND. LPT, M. Ed

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INTRODUCTION
Humans are creatures created by God, with a very unique sense of palate. Having this palate
makes us different from animals; although, we are classified under the kingdom of “animalia”.
The human sense of taste is classified into five categories: (1) Bitter, (2) Sour, (3) Salty, (4) Sweet,
and (5) Umami. However, the sensory impression of a person may be derived from the five senses.
Food is the most favorite topic of every single person in the world. Why? In this developing
society, food is basically the main source of energy for every human. Also, various food businesses
are vastly spreading. As the food business expands, the demand for good quality food is also in
demand. But how can a person know that a specific food business offers good quality food? It’s
simple, “ A good quality food is safe, palatable, available, nutritious , and economical ”. Food can
also be deemed safe if it is not within the Temperature Danger Zone and registered food businesses
follow this simple rule “Keep Hot food Hot and Cold food Cold”. So as to avoid any bacterial
growth. There are various precautionary measures in preparing, cooking and serving food. It is
crucial practice considering that just one mistake in any of the practices might affect one’s health
and can lead to the shut down of a food business.
People know that high quality restaurants offers good quality food. But in the opinion of
others, small fast food chains like the famous “Karenderya” should also follow specific rules in
order to maintain a good quality food.
This paper talks about the preparation practices of a karenderya and their way of cleaning and
serving the customers.

STATEMENT OF THE PROBLEM

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 As part of the course ND 733: Basic Foods 1, students were tasked to gather information
regarding the different practices of food establishments in terms of preparations (mise-en-place),
cleaning program, and even delivery holding practices. The information collected explained the
standard practices being applied in the industry. The main purpose of the study is to identify the
principles of food sanitation which are practiced by different food industry.

This activity aimed to answer the following guide questions:

1. Who is the owner of the business?
2. Why did they established this kind of institution?
3. When was this established?
4. What was your first thought about this kind of business?
5. Do you wash the vegetables and meat?
6. How many times do you change your chopping board?
7. After you buy your meat and fish, do you immediately place it inside the refrigerator or
freezer?
8. Do you place cook meat in a bowl where raw meat was placed in?
9. How many times in a week do you clean your kitchen, utensils and refrigerator?
10. What do you do when there is food that was not sold?
11. Do your employees have their assigned tasks?
12. Do you follow a specific dress code?
13. How many minutes or hours do you cook food?
14. How do you clean your utensils, pots, and plates?
15. Where do you place your glass when not in use?
16. Was there a time when a customer complained about his or her food?
17. Where do you place your stock meat, vegetables, and condiments?

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 KC’s Deep Fried Chicken Karenderya, was established by Gloria P. Unsan on November,
2006, located at Padre Noval st. corner Lealtad St. It was said that Miss Unsan started this kind of
business to be able to earn money. Aside from earning money from the mentioned eatery, she also
wanted to help other people, like her subordinates and employees under her.

A. PREPARATION PRACTICES
As they prepare their ingredients for each dish, each ingredient are placed on separate
containers so that it is neatly organize. Also, base on the employee that the interviewers
interviewed, the cook in their store always wash the meat and vegetables. If stored meat is frozen,
one way that they will do is to simply place the meat inside a bowl full of water and let it thaw.
Interviewers asked if the frozen meat was place inside an air-tight plastic but the employee replied
“no”. Furthermore, the meat and vegetables bought by the marketer is stored inside the chiller or
a refrigerator. But before they place it inside the chiller or freezer, the employees makes sure that
all their perishable products(meat, fish, and poultry) are washed and are placed inside a
tupperware. Because they believe that if they wash it, the bacteria present in the product will be
gone. The condiments they used are stored in a clean dry place and every three days the store
restocks again. The store also doesn’t practice the F.I.F.O. The employee responded “kung ano po
ang lulutuin iyon po ang ilalabas”. The employees does not let the meat, fish, and poultry products
outside for too long because it will generate a stench and taste that is not really pleasant. Which is
why they place the meat, fish, and poultry inside the chiller or freezer after washing. Last, question
that the interviewer asked is this: When you taste the food that you are cooking, do you use a
separate spoon for tasting it? Then the employee answered in an honest and firm tone “Yes, we
do”.

B. CLEANING & DELIVERY PRACTICES

Interviewers have observed that the store’s floor was greasy and not properly mopped. The
glass and bowls was on top of a tray and was left to dry. Cups were not crystal clear because the
cup they were using are plastic cups. Moreover, the interviewee said that they don’t often clean
their fridge instead they will clean it once it is dirty or if there are spills. Since they do not practice
F.I.F.O, the interviewers concluded that it is probable that other foods might get contaminated
from contaminated foods. When a customer orders a take-out employees doesn’t wear any gloves,

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other dishes does not have its own serving spoon which sometimes employees will try to pick up
the food using their bare hands. If not with their bare hands they will use a plastic to cover their
bared hands. However, the plastic was already exposed to dust and dirt. Since it the eatery is
situated near a road. Interviewers also observed that the top of the freezer already is already rusty
and was not yet cleaned.

C. FOOD SAFETY OBSERVATIONS

As we arrived at the eatery, The employees were not wearing any proper attire. Employees
were only wearing casual clothing. No hairnet, apron, nor gloves.
There was an incident when an employee’s thumb accidentally dipped into the broth they
were serving to the customer but the customer did not noticed it. We were just silently observing
every move that the employees make and concluded many observation measures.
The “Bain-marie” that was supposed to keep the food hot was not hot at all. Basically all
the food that they were serving was initially hot but later on got cold. Interviewers concluded that
the food was just resting on top of the “bain-marie”. The glass which was serving as the boundary
from the outside was broken and was fixed with packaging tape. Interviewers also noticed that the
food was always cooked every morning and was place on the “bain-marie” up until night time.
The food has no lid on, and not all the dish has its own serving spoon. An example of this is the
“tortang talong”. When a customer ordered that dish, the employee just touched the edge of the
tangkay. The employee did not use any tongs or fork rather the employee used their bare hands
(was not wearing any gloves).
Aside from the bain-marie,the interviewers also noticed that the “ihawan” or grill that the
eatery use was charred. The sides of the grill was full of grease and dirt (tulad ng mga oven na
hindi nililinis ng ilang buwan tapos biglang nagabukan yuung grease doon).

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D. MEASURES TO BE CORRECTED
As observed by the interviewers, the eatery should not wash their meat, poultry and fish products.
Thawing practices should also be corrected. As it was said by the employee, they thaw it without
any plastic covering the frozen meat, poultry or fish. Employees should wear a proper attire such
as gloves, hairnet, and full body apron. The so called “bain-marie” in the eatery should also be
replaced so that the food will remain warm not cold. The food counter should also be fixed since
is was already broken, people might accidentally lean on that glass and break it. If it breaks, glass
shards will be in the food and people might accidentally eat any piece of broken shards (tiny
shards). The grill should also be cleaned because as it was said, the grill was charred and the sides
were greasy. If not cleaned bacterial growth will occur and molds will start to appear. The
silverware should always be placed in a hot water bath so that it will remain sterilized. Also the
eatery should have a door at the entrance so that stray cats won’t bother people while they are
eating.

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REFLECTIONS
DE VERA, Ross Anne Carol A.
1. As future nutritionists-dietitians, what is the importance of food safety for you?
In my own point of view, food safety should always be practiced by every household and
food industries. So as to avoid any food outbreaks.
People all know that well known restaurants are very cautious when it comes to food
safety. Why? Because if a customer ingest food that was not properly prepared. The customer
might actually sue that restaurant.
Food safety is important because, we are going to feed people not animals. Proper
preparation of food is a must because there are some people who has low immune system. An
example of this is when a person who has pneumonia, type 2 diabetes, and has a weak body
ingest food that was not properly prepared. It can lead to death. And that can never ever
happened.
Since the food industry, values their image very much. It is mandatory for them to follow
the proper food safety preparation. Also Every household should practice proper food safety
preparations. Because there are families who have children that has low immune system.
Proper food safety practices can also prevent any foodborne illness that can lead to an
outbreak.

2. In your own homes, what are the critical control points can you identify, and safety measures
that you could apply to lessen and prevent the hazards?
Since, I am the one cooking at home, I can always tie up my hair so that I can prevent any
physical hazards. Meat should be stored in the freezer not chiller so as to prevent any bacterial
growth. I should also change my thawing practices because right now I definitely know that it is
wrong. When tasting the food, I should always have a tasting spoon with me so that I can avoid
the spoilage of food.

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 REGERO, Joen Sheilean
1. As future nutritionists-dietitians, what is the importance of food safety for you?
It is just like where my future license depends on. Food safety will be one of the advocacies
we would be promoting, as being a registered nutritionist-dietitian. Just like what have
mentioned above, it is crucial as the food we eat would go through our inner system and if there
is something on the food had affected our body negatively, it might lead to food poisoning and
might be fatal. For me, the license I might get would turn to nothing as I wasn’t attentive if there
is something on the food, if there would be a case that I wish not to happen.

2. In your own homes, what are the critical control points can you identify, and safety measures
that you could apply to lessen and prevent the hazards?
Even just at home, washing and cleaning the kitchen and cutleries and plates are one of my
hobbies. It irritates me when a certain equipment is that greasy and I quickly re-washing it again.
If there is an unpleasant smell especially in our dining area I also immediately clean it because I
couldn’t stand that there is something unclean or dirty in either kitchen or dining area. Just like
what I have learned, the equipments might just got contaminated by any substances and it
wouldn’t be healthy. Because these equipments are the ones we commonly used in preparing and
cooking our food; that’s where our food would be at and the germs and bacteria might just
contaminate the food.

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APPENDIX A - Questions used for the interview

Figure 4.0 Guide Questions

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APPENDIX B - Letter of Request

Figure 4.1 Conforme

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APPENDIX C - Pictures during and after the Interview

Figure 4.0 Interview with Ms. Girlie

Figure 4.0 Kitten inside the Dining area

Figure 4.0 Dining Area

Figure 4.0 Entrance

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ng the conforme

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