Learning Journal 3

JUBILLEE GARCIA

It is not uncommon for people to be familiar with corporate

policies and protocol for food safety. Food safety begins and is practiced at
home, and these practices are transferred to and exhibited in the
workplace, particularly in the kitchen. The appropriate wearing of
uniforms is one of the policies that staff members are required to follow
with relation to food safety. We are allowed to dress casually and
comfortably in our cafe, usually a shirt paired with jeans and closed shoes.
We must also put on an apron and a hairnet on top of it. Before and after
performing any work, we also practice washing our hands. For each tool
and piece of equipment in the cafe, there is a corresponding set of
dishcloths and rags. Dishcloths used for wiping surfaces and equipment
are distinct from those used for the china and silverware. When making
potato chips, a certain fabric is also used to dehydrate the potatoes before
frying. We also have two separate mops, one that is just used to clean the
comfort rooms and the other that is used to clean the dining area, kitchen,
and bar counter.

Prior to accepting delivery, the designated person should always

check to see if there are any wrong orders and validate the quantity and
quality. Furthermore to the required weekly inventory, we also conduct an
unofficial daily inventory to make sure no ingredients or other supplies
are running low and need to be replenished right away. We wash each and
every delivery of vegetables before keeping them to storage. In order to
ensure that older goods is consumed first, we also make sure to implement
FIFO, or First In First Out. When portioning, we adhere to a certain weight
and use a food weighing scale. Additionally, we always note the names and
creation dates of every portioned, precooked, or prepared food items.

We make sure to plate and serve enticing, well-made dishes. After

plating and garnishing, we constantly make sure the plate's surface is
thoroughly cleaned. Those in charge of serving the meal always do it with
a smile, checking to see if all orders have been fulfilled, and ask if there are
any additional requests from customers.