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Posted: September 8th, 2022
Discussion WK 2: Food safety and sanitation
Discussion WK 2: Food safety and sanitation
To complete this project, there are some preparatory steps.
Schedule a meeting at the restaurant with a restaurant owner/manager early in class. Have a back-up plan in the event your contact is unable to meet you on the scheduled day.
Explain the overall project to your contact.
Request a tour of the restaurant.
Explain to the owner that you will enter the establishment as a customer and critically inspect various visual sanitary aspects. Explain that the information obtained from your interview and inspection will be used for educational purposes only and will be reviewed only by your instructor.
Take the inspection reports (provided below) to your interview.
Part I: Interview about Food Safety Programs (Due Week 7)
Interview the restaurant manager/owner about their food safety programs.
Ask the owner/manager about their food service practices or program they have in place.
You may also want to ask about potential upcoming concepts they will implement to remain up to standard with their safety food service procedures.
From this interview, you will be able to determine if this establishment is in line with food safety and sanitation practices.
Part II: Restaurant Inspection Report (Due Week 7)
After the tour and conducting your inspection, write a paper explaining your findings and key areas where the restaurant was negligent in creating a superior, sanitary environment.
In the paper, take on the role as the restaurant manager citing what needs to be done to take corrective measures in cleaning-up the deficient areas. From this interview, you’ll be able to tell if this place follows the rules for food safety and cleanliness.
Part II: Report on the inspection of a restaurant (Due Week 7)
After you’ve taken the tour and done your inspection, write a paper about your findings and the main ways the restaurant didn’t do a good job of keeping things clean.
In the paper, play the part of the restaurant manager and explain what needs to be done to fix the problems and clean up the mess.
Using the inspection tables provided:
rate the facility on a scale from 1 (poor) to 5 (excellent);
track your scores at the restaurant;
transfer your scores to the Restaurant Inspection Report (save your work); and
submit your report as an attachment of your Course Project.
Provide your overall score (points, percentage) addressing the cleanliness of the restaurant operation.Food safety and sanitation
Identify weaknesses within the restaurant operation.
Provide solutions for correcting the issues based on the best practices described in the textbook and the student’s independent research.
Share recommendations for future action plans addressing sanitation issues based on the best practices described in the textbook and the student’s independent research.
Provide an overall assessment of the restaurant operation using the sanitation viewpoint issues based on the best practices described in the textbook and the student’s independent research.
Review the furnishings, fixtures, and interior building materials in reference to the ease of sanitation.
Provide a summary of your local health department regulations, policies, codes, or laws for restaurant sanitation and food safety.
Does your inspection of the exterior, dining room area, and bathrooms of the restaurant you selected meet the local health department standards and regulations? If the restaurant or food service you have chosen includes a front service counter, self servicefood, or beverage dispensing areas, please include these in this review.
Prepare a cleaning schedule for the restaurant exterior, dining rooms, and bathrooms.
Your paper should be 6 pages in length. The Restaurant Inspection Report form does not count toward the page requirement. This should be included as an appendix. Any pictures or illustrations may be added at the end of the paper, but will not be included in the 6 page requirements. All of the criteria must be included to receive credit. Follow APA format guidelines. References should be included.
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