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Pik-a-Bun Snack Haus :

A Food Sanitation Documentation

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Its major importance is the study of microorganisms causing food spoilage.

FOOD SANITATION is designed to prevent the contamination of food, keeping it safe to eat. The practice is especially important to people in the food industry, at every step of the supply chain from workers in the fields to waiters at restaurants, but home cooks also need to observe the basics of food sanitation for safety.


There was a law implemented, PRESIDENTIAL DECREE NO. 856 : CODE ON SANITATION wherein the health of the people, being of paramount importance, all efforts of public services should be directed towards the protection and promotion of health.

- Food-service spaces shall not be used as living or sleeping quarters. - Clothing or personal effects shall be kept in lockers or in designated places away from food service spaces. - No animal or live fowls shall be allowed in such spaces.

- Persons not directly connected with food preparation and serving shall not be allowed to stay in foodserving spaces. - Foods in storage or in preparation must not be handled by anyone other than the preparation and serving staff. - No person shall be employed in any food establishments without health certificate issued by the local health authority.

- Food handlers shall do at all times: * Wear clean working garments. The Cook shall wear prescribed caps 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 a suitable hand-drying device immediately before working, or after visiting the toilet.


There was an experiment done on October 3, 2011 at the Pik-a-Bun by the group two.

They exposed two similar petri dish with a nutrient agar for testing on how many bacteria will be gathered or is present at that site.

One petri dish was placed and has been exposed at the dining table.

And the other petri dish was placed and has been exposed at the cooking table.

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 used to wear apron likewise the staffs assigned in the dining area were the students eat.


Petri-dish Exposed in the Cooking Area

Petri-dish Exposed in the Dining Area

Upon exposing the two petri dish for 30 minutes, it was found out that the petri dish exposed in the dining area has more observable white substance than that of the petri dish being exposed in the cooking area. For further aseptic technique method, the petri dishes used were incubated for 48 hours then observed for the possible growth change of microorganisms after exposure to Pik-a-Bun Snack Haus.

It was found out that the petri dish which was exposed in the food preparation area has 174 colonies after incubation while the petri dish which was exposed in the area where consumers eat their foods obtained too numerous to count(TNC) as a result. This means that there are more bacteria being trapped in the dinning area were the costumers happily eats their foods than in the cooking area. This is maybe due to the entrance and exit of different people eating wherein they are not used to practice aseptic technique or the air-borne microorganisms being contributed by the people coming in and out of the snack haus.