CE Electives __ - SANITARY ENGINEERING REPORT

Members:

Morales, Dara Joy

Montesco, Jellan

Haron, Sarah

Puzon, Cheska

Apurada, Johniel

Maongat, Owen

We all know that, health plays a vital role in our lives as a well-being. Most especially, nowadays the news
on NcoV or the so called dreadful corona virus has been brought up in our country. Thus, taking into
consideration the food that we eat, where we dine and its premises must be taken into consideration.

Given the task, the group chooses to interview DARA AND PIE KAN-ANAN to whom it is owned by Mr. and
Mrs. Alex Morales. Photos taken opt the cleaning and sanitizing condition of the chosen carenderia by the
group:

Upon interviewing their

workers, the team found out that:

 With regards to the dishes, it is a two way process according to them. First, they wash the dishes
accordingly using liquid dishwashing then, rinsing it with tap water. Water was put in three to four
different basins used for rinsing. As observed, workers practice using gloves in washing.
 After doing so, step two includes sanitizing now to which they will put hot water to the utensils that
are washed. So how often are the utensils being sanitized? It is at a regular basis as told by the
worker interviewed – one early at the morning when they open there carenderia, another during
snack time, during and after lunch, and snack time in the afternoon.


Meanwhile, the picture depicts dishes that are piled just after rinsing. It is covered with a cloth at the top
to avoid dirt to emanate on it. Plates, saucers and tupperwares they are to be wiped with a clean
cloth only allotted for its use and then kept in a certain compartment to avoid dirt to come from it as
it will be used for serving and utilized for the dining of the clienteles.
 They practice the principle of CLAY GO – workers clean the tables as the customers go.
 Good basic housekeeping and maintenance is highly perceived.

 As for the
place, they
use

another cloth to clean the mess from the left overs. It is dipped in water mixed with chlorine before
it can be utilized.
 Trashes and unnecessary dirt are gathered together and put in a black garbage bags that is then
put in the trash bin so that foul smell and dirt will be prevented to occur and as such it cannot
contribute as a factor to cross contamination of the food being served. Having this sanitation bin is
super important in keeping the work space clean. Moreover, before leaving the place every day
they take out the black trash bags and take it home, be kept as it would be dropped by the garbage
truck on weekends.
 Indeed, cleaning is of great importance. Maintaining a clean work environment is critical in
preventing foodborne illness and unhealthy conditions. Bacteria can grow on unsanitary surfaces and then
contaminate food. It’s pretty crazy how dangerous food can become if there isn’t proper sanitation. Best
believed that proper education, discipline and training above all are important to prevent poor sanitation. It’s
probably more important with bigger areas like carenderias outside the school premises.

There are so many things and a bunch of it that we can do to have effective sanitation and that it is
so important to keep areas clean. As a fact, this activity greatly contributes for us to learn how to keep
clean in our kitchen and even considering every place where we dine in wherever we go. It helps us learn
about the important things we need to know like keeping up our hygiene to keep from getting infected by
any bacteria and making sure food premises is clean and sanitized before, during, and after cooking.