Restaurants have been a part of people’s lives since they first started. However, the restaurant industry is not as perfectly clean and sanitary as people believe. Many things contribute to this, but the most important contributor is the factor of sanitation. Restaurants cannot be trusted in the area of sanitation.
The restaurant employees are not following the cleaning and sanitation standards set by the restaurant’s managers and officials. The restaurant employees do not practice hygiene before coming into and at while they are at work. Sadly, it seems that the standards of sanitation most employees hold are declining. Employees are not bathing before work; they are wearing the same uniform they have been all week so that they do not have to spend the time and money it takes wash it, coming in hung-over or on some sort of drug(s), after throwing up, having diarrhea and being contagiously sick. The reason for this is that most employees do not care and just want a paycheck. Granted that the sanitation standards are changing with the years but even the smallest thing can still cause some kind of sanitation violation. Take for instance the employee usage of gloves: “When new and in good condition gloves are a help but, all too frequently, they are worn until the glove surfaces become roughened, porous and even split; in this state they are more a hazard than a help since they may harbour large numbers of bacteria on their damaged surfaces” (Forsyth and Hayes 374). However, even if the gloves do not split or break an employee can still be the cause of problems such as cross contamination by not changing out the gloves when fin-ished with the task just performed, or keeping them on throughout the duration of the shift. Howe...
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The term “fast-food” is usually distinguished by food served very quickly to a customer by drive-through or carry-out. Fast-food restaurants are highly associated with low-cost and malnutrition foods with brief consumer and employee interaction, and below average cleanliness based on restaurant health inspection reports. Chick-fil-A has changed the usual perception of fast-food restaurants. Rather than burgers and potato fries, Chick-fil-A serves chicken sandwiches and waffle fries. Chick-fil-A also shows their appreciation for employee to customer relations, rather than ignoring the social aspect of serving customers when operating at a fast pace. Chick-fil-A’s menu selection, customer interaction, and clean eating
When I worked at canes as a cashier I was required to check the restrooms every fifteen minutes. Also when you are not busy, you are expected to clean tables, drink area, and basically insure the whole restaurant is clean. Managers are very strict when it come to the cleanliness of Cane’s. At the end of the night booths and tables are moved and swept and mopped under. All tea containers are emptied and cleaned. Bathrooms are sprayed with bleach all, garbage’s are emptied, and fryers are moved and walls are wiped behind fryers. A manager checks and insures the restaurant is spotless. Who wants to go to a restaurant with a dirty kitchen kiior nasty restrooms?
Jobs require employees with proper personal hygiene, whether it’s at McDonalds or a janitorial position.
We are appalled by the facts presented and we think that it’s not right anymore. The author wants us to see the truth behind the working conditions and feel like they are unacceptable. I feel as though we should protest the laws in place now that enable the dangerous conditions of these workplaces. As mentioned before, the “OSHA Reform Act” should be repealed because it prohibits OSHA from being able to inspect the factories. I think this is unacceptable and unethical because the act was put in place so factories do not lose money. Also, the rules in place at fast food restaurants, such as being trained before starting the job, should be more brutally enforced to ensure the workers’ safety. When I worked at a restaurant, the manager sometimes slacked on executing the rules so I didn’t know much about the job. I worked in a pizza restaurant that used cornmeal on the pans so the dough didn’t stick. When the cook took the pizza out of the oven, the cornmeal would fall on the floor making it slippery, but the manager never explained how to clean this up. Because of this, I would always slip on the piles of cornmeal while getting a pizza. Instead of owners and managers of fast food restaurants being worried about getting workers on the job more quickly, I think they should take their time explaining the job more carefully to prevent injury in the long
The focus of health care is and has always been, practicing good hygiene, living a healthy lifestyle, and having a positive attitude reduces the chance of getting ill. Although there is not much prevention we can take for some of the diseases but we can certainly practice good hand hygiene to prevent infection and its ill effects. Research proves that hand washing is surely the most easy and effective way to prevent infection in health care. The question for this research: Is Hand washing an effective way to prevent infection in health care? It led to the conclusion that due to the high acuity, high patient: staff ratio, and lack of re evaluation certain units in the health care facilities cannot adhere to correct hand washing guidelines. Hand
Then again, when it is an everyday thing, it should be talked about with the employee. I don’t believe that low self-hygiene should be taken lightly, especially when it comes to working in surgery and in an office that is supposed to be high in sterilization.
Panera Bread’s setting has neat and clean tables that allow a person to have a sense of ease when eating their food. There is always an employee responsible for cleaning and ensuring a neat dining area for the costumers. McDonald’s dining area is a burden when children create messes and leave tables unclean by their parents. Many of McDonald’s employees are too busy to be aware of the messes that are in the dining area to actually clean up before another costumer sits down with a meal. McDonald’s condiment section is saturated in ketchup and spilt drinks that create a sticky area, unable to be touched. When other costumers see a dirty area, they are more likely to throw trash or unwanted items that create a bigger mess. Thus, hygiene plays an important key in public restaurants. Proper hygiene allows somewhat a pure environment from bacteria and essentially a safer place to
Restaurants are a necessity satisfying citizens in modern society. Whenever people have meetings with friends or customers, having food in restaurant is one of the best options. Due to the development of countries and growth of population, restaurants become more than the past as the demand increases. However, there is a serious problem that employee theft and cheating are more common in restaurants.
Whitby, M., Pessoa-Silva, C., Mclaws, M., Allegranzi, B., Sax, H., Larson, E., Seto, W., Donaldson, L. & Pittet, D. (2007). Behavioural considerations for hand hygiene practices: the basic building blocks. Journal Of Hospital Infection, 65 (1), pp. 113-114. 1--8.
What’s more, we should always be careful and share the information all the time, so that more children can grow up happily and healthy. Restaurants are kind of dangerous now, you never know if they are clean or not. That’s not the most important matter however; we have to be careful with what we are eating now. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we find the restaurant is not clean enough, call the food safety department and never go again.
The goal of this article is to help you understand how you can influence and change culture to make a difference in your organization's willingness to commit people , money and resources (Ades , Leith , and Leith , 2014 ) . Food safety culture requires a superior comprehension of hierarchical culture and the human measurements of sustenance security (Roberts et al , 2012 ) . To enhance the sustenance security execution of a retail or foodservice foundation , an association with a large number of workers , or a nearby group , one must change the way individuals get things done (Linde , 2013 ) . At the point when seen from these focal points , a standout amongst the most widely recognized contributing reasons for nourishment borne (2)malady is hazardous conduct , for example , uncalled for hand washing , cross-tainting , or undercooking sustenance . In this way , to enhance nourishment security , people have to better incorporate sustenance science with behavioral science and utilize a frameworks based way to deal with overseeing nourishment danger (Taylor , 2011 )
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.
According to the standard requirements, all stuff should be trained However, No training, no monitoring, and no records. This was the biggest gap which lead to ignorance and mistakes. Even if they are not supported, they must intensify the arrangement and hygiene.