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I.

Introduction

Background of the study

A fast food chain is an operation that stores, prepares, packages,


serves, or otherwise provides food for human consumption. Fast-food
chains are required by state and federal laws to have internal policies
to secure the health and safety of employees. The employees and
managers of fast-food restaurants are responsible for implementing
these safety regulations.
According to the U.S. Food and Drug Administration (FDA), food
service workers are required to maintain high levels of personal
hygiene to protect themselves from illness and prevent food
contamination. Practices such as hand-washing after and before
handling food and kitchen equipment are encouraged. Employees
should also be trained on health and personal hygiene, food-borne
illnesses, how to diagnose symptoms and procedures for reporting
illnesses in time to avoid contagion and contamination.
According to the OSHA, employers are responsible for providing
safe working conditions for their employees. This entails creating
internal policies that adhere to federal and state laws in the mitigation
of kitchen hazards such as slips, falls and burns. Employers also are
responsible for providing gloves, uniforms and any personal protective

equipment required for the food service worker to carry out his work
safety.
Analyzing the safety and sanitation practices of Shakeys in San
Nicolas, Ilocos Norte. Specifically, seeks to answer the following
questions:
1.
2.
3.
4.

What is your employee sanitation standard?


How do you handle sick employees?
Are the standards strictly followed and monitored?
What are the employees reaction, training and responses to

sanitation concerns?
5. What are the supervisory and managerial responsibilities with
regards to the safety and sanitation practices of the
6.
7.
8.
9.

establishments?.
Is the establishments HACCP certified?
How do you determine the critical control point in food handling?
Do you strictly monitor critical limits?
What are your standard operating procedures in receiving,
storage, preparation, holding and service of food items
considering the safety?

Purpose of the study


Today there are over 500 Shakeys restaurants world-wide.
Safety and sanitation practices are one of the reasons of their success
in the food industry. This study would be beneficial as an efficient and
reliable source of information that would help us to have a better
understanding on how importance on the safety and sanitation

practices in a food establishment. It will also provide on how to


maintain safety conditions in any food service establishments.
This research focuses on safety and sanitation practices. The
respondent of this study is the restaurant manager of Shakeys San
Nicolas, Mrs. Yunie Love P. Sabas.
II.

Gathered information
Shakeys is an establishment HACCP certified. One of the reasons is that
they strictly follow and monitor standards. They have guidelines for food
safety and health standards, like how to avoid causing food contamination, or
how to avoid such injuries that may disturb the work flow. They also have
employee sanitation standards. Proper grooming of employee is always
required. They see to it that every 30 minutes they do hand washing and
sanitizing to prevent them from contaminating the food products. They have
their medical examination every six months to make sure everyone of them is
fit to work. And if one of their employees is sick they send them home and
give them enough days to rest. And if employees are sick they have to advice
their superior at least 3 hours before their duty to make the schedule
adjustments. And if hospitalization is required they have their Philhealth to
assist them financially.
Of course Shakeys employees are obliged of the sanitation standards.
Their training requires them to study the restaurant module which includes
food safety, dishwashing, and dilution of cleaning and sanitizing agents. And
after they have learned everything they are given an exam to know if they
understand every aspect of the module. Then implementation of the

standards is monitored. Example of their sanitation standards is their cleaning


and sanitation schedule, they have twice a month schedule of pest control.
They see to it that every week and every equipment is pulled out for cleaning
and sanitizing. Every area or station in the store is cleaned every end of day.
While the supervisory and managerial responsibilities with regards to the
safety and sanitation practices of the establishments, the manager are being
the role models, the first one to practice sanitation and safety standards in
order for them to follow. They see to it that their employees look up to them in
safety and sanitation standards. And if they caught someone not following the
safety standards they see to it that sanctions are given and with due process.
One of their responsibilities as well is to determine the critical control points in
food handling. The manager considers things in order to avoid cross
contamination of food, proper handling if followed. Like for example, if you are
preparing ready to eat products like salad or sandwiches they use plastics
hand gloves. They monitor thawing temperatures, cooking procedures to
avoid spoilages, and storing of products in different temperatures. The
manager strictly monitors critical limits to avoid sacrificing the health of their
guest and specially their employees.
Analyzing the safety and sanitation practices of Shakeys San Nicolas
drive us to conclusion that they have a high standards and they give
importance of the life of both employees and customers.
III.

Recommendation
So far, we cant give any recommendation.

IV.

Appendices

Part I Profile
Name: Yunie Love P. Sabas
Business Name: Shakeys
Position: Restaurant Manager
Length in Service: 7 years
Highest Educational Attainment: College Graduate of Bachelor in commerce
major in Management.
Part II: Questions
1. What are the common work-related injuries in your food service
2.
3.
4.
5.
6.
7.

establishment?
What are your occupational safety and health standards?
What are your employee sanitation standards?
How do you handle sick employees?
Are the standards strictly followed and monitored?
Is there a cleaning and sanitation schedule?
What are the employees reaction, training and responses to sanitation

concerns?
8. What are the supervisory and managerial responsibilities with regards to the
safety and sanitation practices of the establishments?
9. Is the establishments HACCP certified?
10. How do you determine the critical control point in food handling?

11. Do you strictly monitor critical limits?


12. What are your standard operating procedures in receiving, storage,
preparation, holding and service of food items considering the safety?
13. Are there any recommendations that you want to give in terms of the
establishments safety and sanitation practices?

At The Shakey Restaurant

(After the interview, we had a picture taking with Mrs. Yunie Love P. Sabas, Shakeys
restaurant manager together with Richard Tungpalan, Via Neslyn E. Palencia, Michelle
Yaplag, Chloe Quilban, and Mira Ruth Kyla Oania)

Mariano Marcos State University


College of Business, Economics and Accountancy
Tourism Department
Batac City, Ilocos Norte

Analyzing the Safety and Sanitation Practices of Fast Food Chain in Ilocos
Norte: Shakeys in San Nicolas

Researchers:
Via Neslyn E. Palencia
Chloe Quilban
Michelle Yaplag
Yana Pobre
Mira Kyla Ruth Oania
Richard Tungpalan
Lynneth Lafradez
Marnelli Pilon

October 16, 2014

Part I Profile
Name: Yunie Love P. Sabas
Business Name: Shakeys
Position: Restaurant Manager
Length in Service: 7 years
Highest Educational Attainment: Colldege Graduate of Bachelor in commerce major in
Management.
Part II: Questions
14. What are the common work-related injuries in your food service establishment?
There are few injuries that are commonly happened in the store such as cuts due
to preparing vegetables and the like, hand burns due to hot trays, and slipping on
wet floor due to hassle movements.
15. What are your occupational safety and health standards?
We have guidelines for food safety and health standards, like how to avoid
causing food contamination, or how to avoid such injuries that may interfere work
flow.
16. What are your employee sanitation standards?
Proper grooming of employee is always required. We see to it that every 30
minutes they do hand washing and sanitizing to prevent them from contaminating
the food products. We have our medical examination every six months to make
sure everyone of us is fit to work.
17. How do you handle sick employees?
If employees still come to work even though they are sick, we send them home
and give them enough days to rest. And if employees are sick the have to advice
their superior atleast 3 hours before their duty to make the schedule adjustments.
And if hospitalization is required we have our Philhealth to assist our financial.
18. Are the standards strictly followed and monitored?
Yes.
19. Is there a cleaning and sanitation schedule?
When it comes to clesning we have twice s month schedule of pest control. We
see to it that every week every equipment is pulled out for cleaning and sanitizing.
Every area or station in the store is cleaned every end of day.
20. What are the employees reaction, training and responses to sanitation concerns?

Of course everyone obliged of the sanitation standards, their training requires


them to study our module which includes food safety, dishwashing, and dilution
of cleaning and sanitizing agents. And after they have learned everything they are
given an exam to know if they understand every aspect of the module. Then
implementation of the standards is monitored.
21. What are the supervisory and managerial responsibilities with regards to the safety
and sanitation practices of the establishments?
As the team leader of the sore, we are the role models, we are the first one to
practice sanitation and safety standards in order for them to follow. Because what
is the use of our standards if we managers dont obey it right? So we see to it that
they look up to us in safety and sanitation standards.And if we caught someone
not following our safety standards we see to it that sacntions are given and with
due process.
22. Is the establishments HACCP certified?
Yes.
23. How do you determine the critical control point in food handling?
There are things to consider, in order to avoid cross contamination of food, proper
handling if followed. Like for example, if you are preparing ready to eat products
like salad or sandwiches we use plastics hand gloves. We monitor thawing
temperatures, cooking procedures to avoid spoilages, and storing of products in
different temperatures
24. Do you strictly monitor critical limits?
Yes of course, because if we dont we are sacrificing the health of our guest and
specially our employees.
25. What are your standard operating procedures in receiving, storage, preparation,
holding and service of food items considering the safety?
In recieving of food, we look for their expiration date. This will help us what to
prioritize in preparing food.
in Storage, we have seperate storage in every food items like frozen items, dry,
and items that are kept in chillers.
In preparation, we have our portion controls, preparation and procedures in
cooking and preparing food.
In holding of food we have minimum hours to be held in every food items.
We have time in serving food. Most of our items are served withing 15 minutes.

26. Are there any recommendation that you want to give in terms of the establishments
safety and sanitation practices?
As far as i have known some standards in sanitation and safety our guidelines or
standards is still uncomparable to others. But for any suggestions s far now i dont
have.