X.

CONCLUSION

Sanitation in restaurants is a key principle in attracting new customers and keeping the
ones it has already got. Mang Inasal’s famous grilled-chicken is not enough for customer
retention but also its overall sanitation and quality of service as the way their crews treated its
customer matters now. In all aspects, food should be safeguarded through sanitary practices
and maintaining a clean work environment. Study shows that unsanitary surfaces can grow
bacteria that contaminate food and affect the main quality of the food service. It implies that
management should not be satisfied, just because a work surface looks clean does not mean
that it is sanitized. Sanitation of facilities and equipment should be designed for cleanability in
order to enhance sanitation in food service establishments. In which, this study emphasized that
it should be handled in a physical facility that has been thoroughly cleaned and sanitized.
Furthermore, cleaning and sanitizing program should be written, monitored and checked with a
corresponding quality checklist and documentation of results in order to better control the
sanitation process of a food service facility in serving areas. Adding in the function of an
effective sanitation program, it includes dissemination of information about the relevance of
sanitation in the serving areas by providing constant training and seminars for employees and
staffs. Therefore, with the proposed plan of action of implementing proper sanitation
procedures, creating a quality checklist or guidelines and conducting training and seminars,
Mang Inasal continuously improved its sanitation and good customer relations.

MangInasal is one of the fast food chains that serve delicious and juicy chicken dishes but it is
not enough. They should also observe cleanliness and orderliness for the customer’s sake.
People nowadays are not just after food but also the ambiance of the place that will make them
come again. Even the way the crew treats the customer matters now. Manginasal should
improve their place, renovate and replace some parts of their place and give proper guidelines
to their crew for cleanliness. The improvement will result to more loyal customers. MangInasal
should not just be place to eat but a place where you really prefer to eat every single day.

In the short- and long-term, it’s well worth it to have a pest control plan for restaurants in place
to maintain food safety, sanitation and good customer relations.

The Code states that food establishments must maintain cleanliness in their different
branches in order to promote sanitation and food safety. In light of this, this paper helps to
demonstrate a clear view of understanding on how cleanliness of eating areas and restrooms as
well as the service crew training about food handling rules affect the overall sanitation.
Generally speaking, the end goal of this work is to recommend solutions that will continuously
help the company in improving its operations by placing more emphasis on sanitation.

This paper aims the following objectives:

 To have proper guidelines for routine cleaning and sanitation, e.g., restaurant cleaning
checklist, regular cleaning of the toilets, eating areas and workstations.
 To increase emphasis on employee education about food handling rules.
 To promote the availability of sanitary supplies such as soap dispensers, toilet paper,
paper towels, hand dryers, and waste containers to maintain cleanliness of the area.

In this part, we will be informing the management how these improvements will benefit their
company upraise their status into more satisfactory level.

Addressing the problem of Mang Inasal regarding poor sanitation in their work areas can
be resolved by way of adhering to a process mentioned in the preceding part of the paper.
Consequently, quality is served to customers because the issues concerning cleanliness are
given appropriate action which leads to an increased number of satisfied customers. More so,
amount of complaint are now manageable emanating motivated and driven employees who are
focused more on attending their assigned work rather than solving issues. In addition, providing
seminars will enhance employee skills as well as trainings which will develop collective effort.
Stemmed is a cultured workplace environment that will eventually increase profit and in effect,
will add value in the overall status of the company. Lastly, this will contribute to promoting
sustainable development.

Moreover, an adequate and proper sanitation can be beneficial to the financial and
operations of Mang Inasal. With the potential for a single foodborne outbreak to result millions of
pesos in lost revenue, fines and lawsuits, Mang Inasal need to take into consideration the
implementation of proper sanitation procedures. The proposed sanitation plan mentioned in the
preceding pages seems trivial but they help tremendously to provide quality food and service to
Mang Inasal’s customers.
Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can
grow on unsanitary surfaces and then contaminate food. Just because a work surface looks
clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area
before starting to prepare food.

https://www.qsrmagazine.com/food-safety/keep-it-clean