Group 3

We conducted our observation in the “Lutong Bahay” Restaurant also known s Andro’s Kitchen.
In the Lutong Bahay Restaurant they have 2 kinds of serving their food items, the cooked food
items and the uncooked food items.

Cooked Food Items

Uncooked food items

Storage of Ingredients

To their storage of ingredients we observed a lots of tupperware and cellophane inside their
freezer and ye they applied in separating their food items in different containers. The raw chicken
is in another container, the raw hot dogs is in another container and the raw meat is also in
another container.Everything in their storage of food items are in different containers, even though
that their storage of ingredients in a bit messy we are still happy that they didn’t mixed it in only
one container,
 Preparation

From their preparation of foods we observed how a it messy he crew is, because the used
utensils and equipment are still in the table where the prepared a dish to the customer. And the
crew was wearing a watch while preparing a dish that is highly not allowed in preparing a foods.
Yes, he is wearing a gloves but it doesn’t mean he is allowed to wear a watch while preparing
foods. Additionally, the crew didn’t know how to used exact chopping board in chopping or slicing
food items because he used white chopping board in slicing a raw chicken that instead o yell;ow
chopping board.

Displaying their food items

This is their way of displaying their food items, the soup and sauce are only separate in
another cup, the spoon and fork are covered with tissues, but they didn’t covered the whole
utensils so it’s not a good idea because it’s possible that the bacteria will still clung to that
uncovered part of utensils.
 Their ways in separating their ready to eat dish.

We observed how neat they are in separating their cooked food items, as you can see all
different dishes are in different plates. Also they used a saucer as the base of the plate that kinda
looks unique.

Their ways of serving

They used sideboard in serving the ordered food items, but didn’t applied the proper attire. No
aprons and No hairnet used. We know we are not in the position to comment this but as a student
of risk in food handling it’s still bothering that the crew didn’t know what exactly would they need to
wear in serving a `food to their customers. Some customers are very observant when it comes to
their food to eat, they observed diligently , from the way look down to the exact attire you wear.
The crew or crews should know that side of the customers to avoid bad comments. Apply the
needs to adopt in food handling is very essential in every food essential in very food
establishment.
Some example of needs
 Proper crews attire.Hairnet and Apron
 Clean uniform crews attire
 Hygiene kit like Alcohol that always inside their pocket.

Documentations

Members:
 Relamie Abeirtas
 Jhaicca Calagos
 Divina Grace Cabello
 Jr. Jr. Delos Reyes
 Necole Fernandez
 Jayvee Limbaga
 Jessabel Resco
 Cherry Mae Tapacion