bsn ii-a group ii

8/3/2019 BSN II-A Group II

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Pik-a-Bun Snack Haus :A Food Sanitation

Documentation


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Food microbiology is thestudy of the microorganismsthat inhabit, create, or

contaminate food. Its majorimportance is the study ofmicroorganisms causing food

spoilage.


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FOOD SANITATION is designedto prevent the contamination of food,keeping it safe to eat. The practice is

especially important to people in thefood industry, at every step of thesupply chain from workers in thefields to waiters at restaurants, buthome cooks also need to observe thebasics of food sanitation for safety.


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SANITATION CODEof the PHILIPPINES


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There was a law implemented,PRESIDENTIAL DECREE NO. 856 :CODE ON SANITATION wherein thehealth of the people, being of

paramount importance, all efforts ofpublic services should be directedtowards the protection and

promotion of health.


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- Persons not directly connectedwith food preparation and servingshall not be allowed to stay in food-serving spaces.- Foods in storage or in preparationmust not be handled by anyone

other than the preparation andserving staff.- No person shall be employed in

any food establishments withouthealth certificate issued by the localhealth authority.


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- Food handlers shall do at all times:* Wear clean working garments.

The Cook shall wear prescribedcaps and female employees caps or

hairnets.* Observe food personal

hygiene.* Wash their hands thoroughly

with soap and water and dry them

with a clean or disposable towel or asuitable hand-drying deviceimmediately before working, or aftervisiting the toilet.


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There was an experiment

done on October 3, 2011 at thePik-a-Bun by the group two.


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They exposed two similar petri dish with

a nutrient agar for testing on how manybacteria will be gathered or is present at that

site.


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One petri

dish wasplaced and has

been exposed

at the dining

table.

A d th


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And theother petri

dish wasplaced andhas beenexposed atthe cooking

table.


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It was observed that the fast food chain

was well ventilated and it also has an air con

on it. The staffs inside the cooking area usedto wear apron likewise the staffs assigned in

the dining area were the students eat.


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RESULTS andFINDINGS


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Petri-dish Exposed inthe Cooking Area


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Petri-dish Exposedin the Dining Area


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Upon exposing the two petri dish for 30minutes, it was found out that the petri dishexposed in the dining area has more observable

white substance than that of the petri dish beingexposed in the cooking area.For further aseptic technique method, the

petri dishes used were incubated for 48 hoursthen observed for the possible growth change ofmicroorganisms after exposure to Pik-a-BunSnack Haus.


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It was found out that the petri dish whichwas exposed in the food preparation area has

174 colonies after incubation while the petri dishwhich was exposed in the area whereconsumers eat their foods obtained toonumerous to count(TNC) as a result.

This means that there are more bacteriabeing trapped in the dinning area were thecostumers happily eats their foods than in thecooking area. This is maybe due to the entranceand exit of different people eating wherein theyare not used to practice aseptic technique or theair-borne microorganisms being contributed bythe people coming in and out of the snack haus.

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