TH2012

STI COLLEGE GENSAN INC.

Jose Catolico Sr. Ave, General Santos City, 9500 South Cotabato

 
 
 
 
In Partial Fulfillment 
Presented to 
the 
Tourism and Hospitality Management Department 
(THM) 
Under the Bachelor of Science in Tourism Management 
Dunkin’ Donuts Corporation 
Task Performance 
 
 
 
 
Presented by: 
 
Buludan, Datu Ali V. 
Caber, Jastine G. 
Cahatol, Vanessa Jean A. 
Cariaga, Liezl A. 
Casinto, Mercenel Ann A. 
Castillano, Quia B. 
Celestial, Rona Mae C. 
Cena, Princess Zyra 
Cerbito, Riena rain R.
 
 
Presented to: 
Kimberly Kate Abueme  
INSTRUCTOR 
 
 

12 Task Performance 1 – ARG *Property of STI

Page 1 of 10
 TH2012

Dunkin’ Donuts History

The story of Dunkin’ Donuts began in 1948 with a donut

and coffee restaurant in Quincy, Massachusetts called “Open
Kettle.” Founder William Rosenberg served donuts for five cents
and premium cups of coffee for ten cents. After a brainstorming
session with his executives, Rosenberg renamed his restaurant
“Dunkin’ Donuts” in 1950. His goal was to, “make and serve the
freshest, most delicious coffee and donuts quickly and
courteously in modern, well- merchandised stores,” a philosophy
which still holds true today.

In 1955, the first Dunkin’ Donuts franchise opened, and in just 10 years, the number of restaurants had
grown to over 100 shops. It was after reaching this milestone that, in 1972, Dunkin’ Donuts introduced its
iconic Munchkins® donut hole treats. In the years since, Dunkin’ Donuts has expanded its menu to include a
wide variety of food and beverage options to keep guests running all day.

Dunkin’ Donuts coffee is available in a variety of delicious flavors, including classics like Hazelnut and
French Vanilla, as well as seasonal flavors including the ever-popular Pumpkin. According to Brand Keys,
Dunkin’ Donuts has maintained the #1 spot in customer loyalty in the coffee for 10 years running. In addition to
coffee and espresso, Dunkin’ serves a host of other beverages such as hot chocolate, iced tea, Coolatta®
frozen drinks and smoothies. The all-day food options feature innovative menu items like
the Big N’ Toasted™, alongside a number of other breakfast sandwiches and bakery products. More recent
additions to the menu include Rainforest Alliance Certified™ Dark Roast coffee, Cold Brew and the Macchiato,
as well as the Croissant Donut platform.

Dunkin’ Donuts has also become a leader in digital innovation. The Dunkin’ Mobile® App allows
guests to pay right from the app with their virtual Dunkin’ Donuts Card. The App also lets guests browse the
menu, locate the nearest Dunkin’ Donuts restaurant, access their DD Perks® account to find mobile coupons
and offers, and more. In 2016, Dunkin’ introduced On-the-Go Ordering, which allows DD Perks members
place a mobile order up to 24 hours in advance, select their desired location, and then pick up their order
inside a Dunkin’ Donuts restaurant, or at the drive-thru.

Since 1950, the number of Dunkin’ Donuts restaurants has increased to more than 12,000 worldwide,
with locations in 45 countries. The company serves approximately 1.9 billion cups of hot and iced coffee every
year, with standards for coffee excellence that are among the best in the industry. Over the long-term, the
company plans to more than double its U.S. presence, which will put the total number of restaurants above
17,000.
 
 
 
 

12 Task Performance 1 – ARG *Property of STI

Page 2 of 10
 TH2012

TASK PERFORMANCE
Instructions:
1. Assign a leader to consolidate the group’s output. Make sure to divide your tasks to achieve this
requirement efficiently.
2. Work with your team to accomplish the following:
o Select one (1) foodservice establishment within your locality where you can research online or
gather information about their food handling procedures or processes. You may also:
 Brainstorm and share inputs based on your personal observations from previous visits on
foodservice establishments (even before the community quarantine happened); or
 Interview someone who works in the selected foodservice establishment via online means
such as MS Teams, Zoom, or Messenger.
Note: The establishment may be the same as the one used in the previous activities. This activity
DOES NOT require or encourage students to physically visit the store or interview some personnel
face-to-face.
o Accomplish an Internal Review Form or a Food Safety Checklist. See succeeding pages for
reference or sample templates.
3. Create your output in a Word file following the format below. Make sure t√√√√√√o include your
references.
 Paper size: Letter (8.5” x 11”) or Short bond paper
 Font style: Calibri
 Font size: 11 pt.
 Line spacing: Single
 Margin: 1” all sides
4. The leader must submit the group’s output in 12 Task Performance 1-ARG section in the eLMS.
Make sure to include all the names of the group members in the first page of the document.
Coordinate with your instructor with regards to the deadline of submission of this requirement.
5. In case there will be clarifications about your output, be prepared for an online question and answer
(Q&A) to be scheduled by your instructor in Week 17. Make sure that the entire group will be
available for the schedule.
6. Your group will be graded based on the following rubric:
CRITERIA PERFORMANCE INDICATORS POINTS
Content is complete and accurate; there is evidence of proper research
Output 70
conducted; it is written in a clear and logical manner.
Content
80 Paper output follows the specified format; content has proper
10
referencing of information.
points
Collaboration among the team members is evident in the output. 10
Collaboration
There was no complaint on a member’s inability to collaborate with
20 points 10
the group.
TOTAL 100

12 Task Performance 1 – ARG *Property of STI

Page 3 of 10
 - Internal Review Form -
 Indicators (questions) must be answered either by Yes or No. Tick N/A if the item is not
applicable/observable.
 Describe what needs to be done/fixed in the observations column.
 Corrective Action: what action was taken to overcome the problem? (If this is not addressed during the
time of observation, suggest what should be taken into action.)
 Signed and Dated: when the corrective action was completed?
A. Ordering/Delivery Yes No N/A Observations
Are all suppliers used found on the Approved √
Suppliers List?
Are product temperatures monitored at intake? √

Are all product deliveries checked in line with √

the procedure?
After receiving, are delivered products stored in √
their appropriate storage?
Are transport vehicles checked at regular √
intervals prior to receiving the goods?
Are staff aware of the key factors in checking √
goods during delivery?
Are staff aware of the key factors to be checked √
when inspecting a vehicle?
Are staff aware of why these factors are √
important?
Are the delivery record sheets completed? √

Corrective Action Required:

Date:
Completed by:

B. Preparation Yes No N/A Observations

Has the temperature time review been √
completed?
Has action been taken where problems arose? √
Are work surfaces, utensils, and equipment √
clean?
Are cleaning schedules completed? √
Is thawing food protected from contamination √
and done in the cold storage area?
Is there a risk of cross-contamination on raw √ WITH EXPL
and/or cooked food items?
Is there a risk of contamination from √ WITH EXP
chemicals?
 B. Preparation Yes No N/A Observations
Is there a risk of contamination from foreign √ WITH WXP
bodies (physical items)?
Are staff aware of the risks when handling food √
items?
Are staff wearing appropriate protective √
clothing?
Are staff following good hygiene practices? √
Are there adequate hand washing and drying √
facilities?
Are the staff knowledgeable in personal √
hygiene practices?
Are staff’s personal belongings stored √
appropriately and not at risk of contaminating
food or equipment?
Is the equipment working and well- √
maintained?
Is the equipment installed to facilitate √
cleaning?
Are pest control measures adequate and √
effective in this area?
Is food waste disposed of appropriately? √
Are waste bins emptied regularly? √
Corrective Action Required:

Date:
Completed by:

C. Cooking/Post Cooking and Handling Yes No N/A Observations

Has the temperature time review been completed? √
Has corrective action been taken where problems √
arose?
Are cooking times and temperatures satisfactory and √
monitored by staff?
Is there a risk of post- Raw-cooked food items √ WITH EXP
cooking cross- Physical
contamination? Chemical
Are equipment and utensils clean before use? √ WITH EXP
Is the temperature measuring equipment accurate? √
Is food that is being cooled for later use done in line √
with the temperature control practices?
Is the food protected from contamination during √
cooling?
Hot
 C. Cooking/Post Cooking and Handling Yes No N/A Observations
Are food holding Cold √
facilities adequate for
it?
Does staff record the Hot √ WITH EXP
temperature of Cold
holding equipment? Frozen
Hot above 60°C √ WITH EXP
Are food displays Cold below 5°C
operating effectively? Frozen -18°C
Is serving carried out hygienically by staff? √
Are staff aware of the risks of contamination? √
Are display units clean before use? √
Are sufficient utensils available for use in display √
units?
Are pest control measures adequate and effective? √
Corrective Action Required:

Date:
Completed by:

D. Packaging Yes No N/A Observations

Is packaging material being stored hygienically? √
Does the label provide adequate product √
information?
Are staff following food hygiene practices in this √
area?
Are the area and equipment clean? √
Are cleaning agents and chemicals stored √ WITH EXP
separately?
Corrective Action Required:

Date:
Completed by:

E. Transport Yes No N/A Observations

Are transport vehicles clean and are cleaning √
schedules completed?
Are temperature control records Chilled √
completed for transport vehicles? Frozen √
Is the vehicle in good repair? √
Are raw and ready-to-eat (R2E) food items √
delivered so that cross-contamination does not
occur?
Are transport staff aware of food safety practices? √
Do transport staff have appropriate protective √
clothing?
Corrective Action Required:

Date:
Completed by:

F. Customer Complaints Yes No N/A Observations

Are customer complaints recorded? √
Is the action taken recorded as a result of this √
complaint?
Are staff aware of what to do when they receive a √
customer complaint?
How does the business provide information to √ WITH EXP
customers with allergies?
Corrective Action Required:

Date:
Completed by:

G. Personal Health & Hygiene Yes No N/A Observations

Are staff aware of food safety practices and their √
responsibilities?
Are staff wearing suitable protective clothing? √ WITH EXP
Are staff wearing proper headwear? √
Is the protective clothing worn by staff showing signs √ WITH EXP
of not being cleaned properly?
Are staff wearing jewelry or nail varnish not consistent √ WITH EXP
with the Food Safety plan?
Are staff aware they must not be at work when they √
may be suffering from a food-borne illness or
condition?
Are staff washing their hands at the appropriate times √
as per the support program?
Are staff (after training) complying with standards on √
food hygiene?
Did you observe staff touching their face, nose, and/or √ WITH EXP
hair?
 Are staff removing aprons and towels before going on √
break or to the comfort rooms?
Corrective Action Required:

Date:
Completed by:

H. Cleaning Yes No N/A Observations

Does the cleaning schedule include all the relevant √ WITH EXP
information?
(Items, instructions, frequency, chemicals, equipment)
Are cleaning schedules completed? √
Is there adequate equipment to undertake cleaning √ WITH EXP
effectively?
Is the cleaning equipment clean and stored √
appropriately after use?
Are all cleaning chemicals in clearly labeled √
containers?
Corrective Action Required:

Date:
Completed by:

I. Premises, Equipment, Pests, and Waste Yes No N/A Observations

Storage area √ WITH EXP
Are the premises in good Preparation
repair, is there any areas Cooking
where pests may enter Serving/Display
the premises or breed? Transport Vehicle
Is all equipment in good repair and facilitate √ WITH EXP
cleaning?
Is the maintenance and equipment record sheet √
completed?
Are externally stored waste bins lidded? √
Is the waste storage area and bins cleaned √
regularly?
Are waste bins in the food preparation area √
emptied regularly?
Are waste bins identifiable from food storage bins? √
Corrective Action Required:

Date:
Completed by:
Reference:
Association of Southeast Asian Nations (ASEAN). (2012). Maintain strategies for safe food storage. Victoria, AUS: William Angliss Institute of TAFE
 - FOOD SAFETY CHECKLIST -
Date: Observer:

Directions: Determine areas in the operations requiring corrective action/s. Record corrective action taken
and keep completed records for future reference. Put N/A If a particular provision is not available or
applicable.

PERSONAL HYGIENE Yes No Corrective Action

 Employees wear clean and proper uniform including shoes. □ □
 Effective hair restraints are properly worn. □ □
 Fingernails are short, unpolished, and clean (no artificial nails). □ □
 Jewelry is limited to a plain ring, such as wedding band and a watch
and no bracelets. □ □
 Hands are washed properly, frequently, and at appropriate times. □ □
 Burns, wounds, sores or scabs, or splints and water-proof bandages
on hands are bandaged and completely covered with a foodservice
glove while handling food. □ □
 Eating, drinking, chewing gum, smoking, or using tobacco are
allowed only in designated areas away from preparation, service,
storage, and ware washing areas. □ □
 Employees use disposable tissues when coughing or sneezing and
then immediately wash hands. □ □
 Employees appear in good health. □ □
 Hand sinks are stocked with soap, disposable towels, and warm water. □ □
 A handwashing reminder sign is posted. □ □
 Employee restrooms are operational and clean. □ □
FOOD PREPARATION Yes No Corrective Action
 All food stored or prepared in the facility is from approved sources. □ □
 Food equipment, utensils, and food contact surfaces are properly
washed, rinsed, and sanitized before every use. □ □
 Frozen food is thawed under refrigeration, cooked to proper
temperature from frozen state, or in cold running water. □ □
 Thawed food is not refrozen. □ □
 Preparation is planned so ingredients are kept out of the temperature
danger zone to the extent possible. □ □
 Food is tasted using the proper procedure. □ □
 Procedures are in place to prevent cross-contamination. □ □
 Food is handled with suitable utensils, such as single use gloves or
tongs. □ □ _
 Food is prepared in small batches to limit the time it is in the
temperature danger zone. □ □
 Clean reusable towels are used only for sanitizing equipment and
surfaces and not for drying hands, utensils, or floor. □ □
 Food is cooked to the required safe internal temperature for the
appropriate time. The temperature is tested with a calibrated food
thermometer. □ □
 The internal temperature of food being cooked is monitored and
documented. □ □

HOT HOLDING Yes No Corrective Action

 Hot holding unit is clean. □ □
 Food is heated to the required safe internal temperature before
placing in hot holding units. Hot holding units are not used to reheat
potentially hazardous food. □ □
 Hot holding unit is pre-heated before hot food is placed in unit. □ □
 Temperature of hot food being held is at or above 135 ºF. □ □
 Food is protected from contamination. □ □

COLD HOLDING Yes No Corrective Action

 Refrigerators are kept clean and organized. □ □ _
 Temperature of cold food being held is at or below 41 ºF. □ □
 Food is protected from contamination. □ □

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action

 All food and paper supplies are stored 6 to 8 inches off the floor. □ □
 All food is labeled with name and received date. □ □
 Open bags of food are stored in containers with tight-fitting lids and
labeled with common name. □ □
 The First In, First Out (FIFO) method of inventory management is
used. □ □
 There are no bulging or leaking canned goods. □ □
 Food is protected from contamination. □ □
 All food surfaces are clean. □ □
 Chemicals are clearly labeled and stored away from food and food-
related supplies. □ □
 There is a regular cleaning schedule for all food surfaces. □ □
 Food is stored in original container or a food grade container. □ □
REFRIGERATOR, FREEZER, AND MILK COOLER Yes No Corrective Action
 Thermometers are available and accurate. □ □
 Temperature is appropriate for pieces of equipment. □ □
 Food is stored 6 inches off the floor or in walk-in cooling equipment. □ □
 Refrigerator and freezer units are clean and neat. □ □
 Proper chilling procedures are used. □ □
 All food is properly wrapped, labeled, and dated. □ □
 The First In, First Out (FIFO) method of inventory management is
used. □ □
 Ambient air temperature of all refrigerators and freezers is monitored
and documented at the beginning and end of each shift. □ □

CLEANING AND SANITIZING Yes No Corrective Action

 Three-compartment sink is properly set up for ware washing. □ □
 Dishwashing machine is working properly (such as gauges and chemicals are at
recommended levels). □ □
 Water is clean and free of grease and food particles. □ □
 Water temperatures are correct for wash and rinse. □ □
 If heat sanitizing, the utensils are allowed to remain immersed in
171 ºF water for 30 seconds. □ □
 If using a chemical sanitizer, it is mixed correctly and a sanitizer strip
is used to test chemical concentration. □ □
 Smallware and utensils are allowed to air dry. □ □
 Wiping cloths are stored in sanitizing solution while in use. □ □

UTENSILS AND EQUIPMENT Yes No Corrective Action

 All small equipment and utensils, including cutting boards and
knives, are cleaned and sanitized between uses. □ □
 Small equipment and utensils are washed, sanitized, and air-dried. □ □
 Work surfaces and utensils are clean. □ □
 Work surfaces are cleaned and sanitized between uses. □ □
 Thermometers are cleaned and sanitized after each use. □ □
 Thermometers are calibrated on a routine basis. □ □
 Can opener is clean. □ □
 Drawers and racks are clean. □ □
 Clean utensils are handled in a manner that prevent contamination of
areas that will be in direct contact with food or a person’s mouth. □ □
LARGE EQUIPMENT Yes No Corrective Action
 Food slicer is clean. □ □
 Food slicer is broken down, cleaned, and sanitized before and
after every use. □ □
 Boxes, containers, and recyclables are removed from site. □ □
 Loading dock and area around dumpsters are clean and odor-free. □ □
 Exhaust hood and filters are clean. □ □

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

 Kitchen garbage cans are clean and kept covered. □ □
 Garbage cans are emptied as necessary. □ □
 Boxes and containers are removed from site. □ □
 Loading dock and area around dumpster are clean. □ □
 Dumpsters are clean. □ □

Lifted and modified from https://www.doe.in.gov/sites/default/files/nutrition/foodsafetychecklist.docx. on 23 November 2020