Food Safety and Sanitation Course Project - Essay Example

Food safety and sanitation is fundamental for customers and employees. The performance of the customers will be perfect and recognizable when they are working in a favorable environment. Through the hard work of the employees, then with some measures in place it will be easy for the customers to be served with safe food (Arduser & Brown, 2005). In this project, as a health officer entitled with the power to check the safety of food and sanitation, I will base a case in Mount view restaurant in north California.

This is one of the biggest restaurants not only in North California but also in US at large. There are many customers in this hotel thus, I find it necessary to have food safety, and sanitation measures in place. I will carry out an interview after which I will write a report. Preparatory Steps Before doing the interview and writing the report, I undertook some preparations that will make the latter processes to be easy. The steps that I undertook in preparation for the interview are: (i) Scheduling a meeting with the manager of Mount view restaurant I wrote a letter to the restaurant manager with all my contacts.

It aimed at explaining to him the mission that I want to undertake in his or her restaurant. In addition, I explained the importance of the study to the manager. After compiling the letter, I send it to the following address: Mountain View Restaurant 5253 NC Hwy 226 Little Switzerland, NC 28749 United States ph: 828-766-9670. (ii) Meeting with the restaurant manager After the manager got back to me, I got his contacts and with them, I proceeded to meet him at the restaurant at the scheduled time.

I introduced myself to the manager politely and he welcomed me warmly. After that, I proceeded on to undertake my role since I had been granted the authority to do so. 1.0. Interview The participants in the interview I carried out where the manager to the restaurant and the employees in the same area. My questions were mainly aimed at getting solutions to food safety and sanitation problems in the restaurant if any (Arduser & Brown, 2005). The Manager The manager was welcoming and ready to participate.

I asked him to give some programs that were in place to ensure that there is food safety and sanitation in the restaurant. The manager told me that they had divided there workers into groups. There were groups who dealt with sanitation while others dealt with food safety. In food safety, he explained that they had a qualified doctor who came to check the quality of the ingredients. I also asked the manager how the environment was made favorable for food safety and sanitation. From there I walked around the restaurant accompanied by the manager.

I filled the forms that I had after keenly observing what was needed. I also asked the manager the area that they were strategizing to improve (Arduser & Brown, 2005). The Employees I approached the employees in a friendly manner. I took four of them, two male and two female. I interrogated them on their health conditions. At some point, I asked them to show off their hands. They did not fail me. They also helped me to analyze the exterior. At this time, I had left the manager so that the workers could not create suspicion that could lead to wrong data.

I also inquired what was supposed to be done to get food safety and