Food safety includes numerous procedures that must be tracked by food industrialists

to protect consumers from any physical, chemical, and biological dangers during the entire
phase of food preparation. This includes procurement, processing, packaging, delivery, and
storage. Different monitoring forms offer strategies, plans, and guidelines for food producers
based on food safety.
Taking into consideration the role and importance of food on human health, the need to
form a food safety maintenance method is increasing more than ever. Food safety is considered
important for the fact that every day more and more people fall sick due to microbes, food-
transmitted illnesses, chemical hazards, or pollutants that are found in the food. These food
safety measures can help identify if food is contaminated or not, which if consumed, can lead to
food poisoning. Further consequences are serious and long-term health risks. The risk is
especially high in children, pregnant women, old people, and people with weak immune
systems. For that, it is very important to make sure that all food is consumed in a safe
condition.
The diseases that can be caused by bacteria, viruses, or other microorganisms
transmitted by infected food are Salmonella typhi, Shigella species, Staphylococcus aureus,
Streptococcus pyogenes, hepatitis A virus, and the Norwalk and Norwalk-like viruses.
Food safety has always been a matter of concern for all people. Everyone is involved in
this matter, whether customers in a restaurant, buyers in markets, or even food critics, food
safety is a major priority. This issue is most importantly focused on in restaurants, and it surely
affects every restaurant’s rating and popularity among eaters.
Food safety is the subject of my study in this internship, and for that matter, I chose the
restaurant “Amarilla”, where I spent time in their kitchen to observe everything related to food
safety.
I chose this restaurant for many reasons: firstly, I am really used to going there,
especially since it is one of my favorite restaurants. The waiters are really friendly and helpful, I
find the service they offer superb. Not to forget the café’s magnificent decoration with its
beautiful lighting. Moreover, I find “Amarilla” really affordable taking into consideration its
tasty food and great location, compared to its good prices.
Since I’m majoring in nutrition and I’ll be a dietitian in the future, this internship is very
important for me. Its importance lies in the fact that dietitians need to explore the organization
of kitchens to put into practice the theories and the material learned through the course. It is
also important to get involved in every process regarding food safety starting from purchasing
the goods (raw materials) to the way they are delivered to kitchens, stocking the food, to
reaching the final procedures of controlling, managing, and cooking process.
Furthermore, this internship adds a lot of knowledge and skills to my experience as a
dietitian intern, every day a new task is learned and done. It also helped in noticing that the
delivery of the final product (the dish) is very important because the customer doesn’t see but
the end result. So for me as a future dietitian, customer care and service should be a top
priority in my job. Some of the most important things I learned about customer care are
delivering at reasonable timing, respecting whomever I am dealing with, and most importantly
reaching the customer’s expectations so they become regular customers.

In my report, I will discuss the different aspects of my internship in “café Amarilla”

following:
1. Place and time of the internship.
2. Description, analysis, and discussion of the activities in the internship.
3. Bibliographic summary.
4. Conclusion and recommendations.