AREA
 Workers are not wearing a
uniform or white clothes.
 Workers are not wearing
gloves and hair nets.
 The location is beside the
national road.
 The kitchen utensils are
disarranged.
 The place has a lot of
unnecessary things around
it.
 Workers should be neat.
 Kitchen should be clean and
tidy.
I. General Observation.
CORRECTIVE ACTION
 Implementing of uniforms or proper
attire.
 Compulsory of wearing gloves and
hairnets.
 Providing of disposable gloves.
 The place is should be a closed area.
 The food containers should be displayed
in a glass storage so that there’ll be no
dust or flies when getting a food for the
customers.
 The utensils should be put in a clean
organizers or storage.
 The utensils should be arranged and
classified.
 Cleaning and sanitizing the utensils and
equipment’s regularly.
 The stocks should be kept in one place
and be arranged.
 Put away the banners or anything that
makes the place messy.
 Personal hygiene
 The equipment used for cooking should
be cleaned right away
 The kitchen utensils and equipment
should be poured of hot water for
disinfecting.
II. Recommendation.

Food Sanitation and Hygiene practices maintains a clean working environment.

This is not just cleaning but this is also preventing any foodborne illnesses that may
cause harm to humans. It does not mean that a place is clean that is sanitized. All
workers should be familiar with standard sanitation and hygiene practices as
workers will be handing the foods. These practices protect food from risk of
contamination including harmful bacteria, poison and other foreign bodies that may
result illness to the consumers.
This type of business is very meticulous. It’s not just preparing food for the
customers and serving it to them, it is more than that. Your customers are your
responsibilities. Business owners has a legal responsibility to ensure the health and
safety of its customers. Business owners should have permit from the local council
for their food business and ensures all workers is properly trained. That also follow
protocols and food safety processes. Also, there should be Food safety supervisor
that maintains the safety of the food. The supervisor is responsible for ensuring the
food business maintains a high standard for food safety and supervise staff for food
handling with the use of the food safety process. The food handler is the one that
directly engages in the handling or preparation of food. They are responsible for
having the skills and knowledge relevant for their food duties and follows protocols.
They also need to take all measure to ensure the customers is safe.
My recommendations based on my observation is they should implement a
proper uniform or even just a white t-shirt and also the use of hairnets. They also
need to tidy up their place and a lot of arrangement. They should enclose their place
as their location is just beside the national road. Sanitizing the spoons, forks and
drinking glasses regularly is a must and not just stick on cleaning it without
sanitizing. Keeping the utensils in a storage or organizer is a must and not just put it
in a tray. As their place is an open place, they should keep their food in a glass
organizer as their location is very prone to dust. They should have it put inside the
glass organizer to keep the dust away or may be flies.
Food safety is important from the risk of food borne illness. The food we intake
should be clean and safe for us. This prevents us from any illness from a food that is
contaminated. This is very harmful that it may can cause death if it is not prevented.
The Food Safety Act of 2013 which is the implementing rules and regulations of
republic Act No. 10611, “An act to strengthen the food safety regulatory system to
protect consumer health and facilitate market access of local foods and food
products, and for other purposes.” This refers to the combination of regulations, food
safety standards, inspection, testing, monitoring etc. This law provides us the food
safety provisions and offers a mechanism to uphold the people’s general welfare.
 III. DOCUMMENTATION.

THE FRONT VIEW OF THE CARENDERIA 1.

THE LEFT-SIDE VIEW OF THE CARENDERIA 2.

THE RIGHT-SIDE VIEW OF THE CARENDERIA 3.

 NARRATIVE REPORT:

The Rading’s Food House is one of the carenderias in Matalom, Leyte. Last
October 8, 2023 at around 4 PM I conducted my survey. That afternoon, Ms.
Libelyn Gerona the daughter of the owner assisted me and had answered few of
my questions in surveying of their food house. Mr. Rading Gerona, the owner, was
not present at that time as he has some things to attend to. The Rading’s Food
House started way back 2009, Mr. Rading Gerona is a good cook that he used his
talent and skills to make profit. He started just by selling little by little and then
later on he saves up enough money to have a place for his food house. The
residents of Matalom knows very well the Rading’s food house and its owner. He
had established his name and is known by a lot of people. He also makes lechon,
he sells it a whole or by kilo every Sunday. A lot of customers have been dinning
in this food house. He also sells tickets from a bus line the routes from Maasin to
the city of Manila. That is why he also has bus driver customers and some of the
passengers going to Manila. The survey didn’t last long as Ms. Libelyn is very
cooperative to me.