HYGIENE IN THE CAFETERIA
NAME
INSTITUTION
PROPOSAL OF ADOPTING DISPOSABLE GLOVES FOR STAFF’S AT THE SCHOOL CAFETERIA
Prepared For:
Prepared by:
TABLE OF CONTENTS
Executive Summary 4
Research methods 5
Results 7
Conclusion 8
Recommendation 9
Time Schedule 10
References 11
Executive Summary
Decline in standards of hygiene has been the leading cause of concern for students who frequent cafeterias in schools for meals. As noted in the records of the school cafeteria, there has been a deterioration in hygiene standards resulting in the contamination of foods. In turn, the contamination of foods has been contributing to the rise in cases of diseases making it difficult for the students to ascertain high living standards. I find out that only few people using disposable gloves as a safe hygiene procedure.
In an attempt to address the issue, I would like to propose the adaptation of using disposable gloves, improvement of cleanliness of the cafeteria and adoption of a standard of uniform for the staff that improve hygiene standards at the cafeteria. This includes utilization of soap and sanitizers for hand washing and offering free disposable gloves. The expectation of making the suggestions is that the cafeteria will witness improvements in all areas of operations in the event that the management adheres to the proposed changes. In turn, the effects will trickle down to the students leading to the satisfaction of both parties interested in the affairs of the facility. The whole exercise is timed to a specific schedule also attached.
Research Methods
To understand the workings in the Cafeteria, the research methods was divided into several units.
• Analyze the cafeteria regions that are most prone to dirt
• Analyze on the staff hygiene, level of cleanliness, dressing, and general grooming
• Task C Research on the hygiene materials used by the cafeteria staff and the best material for the gloves to use
• Research on all the materials, equipment’s, and tools used in the cafeteria and the best method to clean the cafeteria
• Analyze on the physical aspects of the cafeteria
• Analyze data and prepare the recommendation for the report
On each unit of analysis and investigation, the following tasks were performed.
A. Task 1 Analyze the cafeteria regions that are most prone to dirt
A thorough check up on the cafeteria region was done to ascertain the prone regions to dirt. These regions include the corridors, the stores, the kitchen area, the hallways, the serving area, the tables and chairs. The analysis found that the area’s most prone to done are the loading zones, kitchen and cooking area and the hallways. This was due to movement by both the students and the cafeteria staff. The analysis relied on observation on the said regions and areas.
B. Task 2. Analyze on the staff hygiene, level of cleanliness, dressing, and general grooming
In task two, a questionnaire was prepared in which a chosen group of students responded as regards the staff hygiene, grooming, level of cleanliness, and dressing of the staff. The following questions were asked.
-What is your observation on the general cleanliness of the cafeteria?
-How can you describe the cleanliness of the staff?
-Are you contented with the level of hygiene in the cafeteria?
-Have you on any occasion seen the staff handling food without gloves or without the recommended dress code?
Appropriate attention ought to be paid to the feedback from the responses of the participants who took part in the survey to determine the level of cleanliness.
C. Task 3 Research on the hygiene materials used by the cafeteria staff and the best material for the gloves to use
The materials included, gloves used, clothing materials for washing utensils, cleaning tables and chairs, handling food and wiping out dust on the kitchen sinks. This was analyzed by observation and questionnaire that was filled out by selected members of the staff. Synthetic gloves was identified as the best to achieve a high level of cleanliness
D. Task 4. Research on all the materials, equipment’s, and tools used in the cafeteria and the best method to clean the cafeteria
This entailed all materials; equipment used in the kitchen, which included cooking materials, and equipment, for instance, serving spoons, cooking pots, pans among others. In this analysis, the data or information was captured by observation and firsthand experience in the kitchen and cafeteria areas. The following questionnaire was also filled out by selected member soft the cafeteria staff:
-How many utensils do you use at one time during a busy session?
-How often do you change the utensils and cooking equipment within a period for instance one week?
-Do you have shortage of serving materials at any one time?
-Do you use gloves when handling foodstuffs?
E. Analyze data and prepare the recommendation for the report
The report was drafted for further data analysis. Proposals, ideas, and observations of colleagues, staff and other students were incorporated after which a final draft was produced. The draft paper entailed all the observed features, settings and the general situation in the cafeteria.
Results
The following shows the results of the finding for each task undertaken.
F. Task 1. Analyze the cafeteria regions that are mostly prone to dirt and the best detergent to use
Dark areas and corridors were the most notorious to keep dirt particularly during the busy morning session in time when loading and offloading was going on. This can be attributed to offloading foodstuff to be used on that particular day. Several pieces of foodstuffs were left in the corridors including the stores. The kitchen staff argued that they lack the necessary materials for handling the dirt. In addition, the staff seem not to have the necessary paraphernalia to help them remove dirt more so the glove. The staff cited several injuries they succumb to when handling dirt bare hand. A good detergent was identified for use in the prone regions.
G. Task 2 Analyze on the staff hygiene, level of cleanliness, dressing, and general grooming
The staff’s level of cleanliness can be described as average. They do not have a common uniform and are mostly dressed in their casual attire. In the morning when they arrive for duty, majority of them are clean and well groomed, but as the day progresses, their condition worsen. They use a dirty towel to wipe off dirt in their hands and at times, they just use their cloths to clean their hands. The students noted that the staff lacked grooming and they were never impressed by their hygiene standards. Of particular interest was the floor, which was noted to be slippery due to water seepage from the water taps.
H. Task 3 Research on the hygiene materials used by the cafeteria staff and the best material for the gloves to use
The materials used in the cafeteria were the worst off. No reliable cleaning materials were available for cleaning. The staff relied on some old tattered clothes to clean the utensils. The clothes were rarely washed nor were they kept in a clean place. The stores were the worst attributed to lack of cleaning equipment and gloves.
I. Task 4. Research on all the materials, equipment’s, and tools used in the cafeteria and the best method to clean the cafeteria
Most of the materials used were in poor condition, a situation that the staff attributed to lack of proper handling materials particularly the gloves. They cited succumbing to injuries as their major worry due to lack of the gloves, which would make it easy for them to handle the equipment’s easily were they available. The staff also noted that with availability of aprons, their hygiene situation would greatly improve. It was also noted that water supply was insufficient. This greatly contributed to lack of morale by the staff to wash their hands or even clean the cafeteria region after students were through with eating. The staff do not have gloves to use while performing their duties.
Conclusion
The following were the conclusions based on the research findings.
Hygiene Condition of the Cafeteria
It became obvious that the cafeteria was lacking in hygiene and a lot had to be done to lift the standards of cleanliness. The students were not impressed by the cleanliness of their eating area particularly the eating and serving areas. The tables were rarely cleaned, the chairs were always in poor conditions and the utensils used were ever having stains. Though this could be attributed to lack of cleaning materials and gloves, the staff were also not very keen to handle cleanliness in the cafeteria. The staff greatly cried foul of lack of gloves that slowed their progress in maintaining cleanliness in the serving area. Cases of injuries of staff while performing duty was high which was because of lack of gloves and appropriate cleaning equipment’s. In addition, insufficient water contributed to the staff going about their duties without washing their hands even in situations after visiting the washrooms.
Students Reaction
More than 80 percent of the students were never impressed by the level of cleanliness in the cafeteria. They argued that the staff handled foodstuffs and other food equipment without gloves, which heightened spread of germs and poor serving conditions.
Recommendation
Even before necessary cleaning equipment are brought in, it is highly recommended that the staff be equipped with gloves to help them go about their hygiene maintenance. The existing equipment and materials also need upgrade with time after the staff hygiene issue finds a solution. It is highly recommended that constant water supply be resumed or if not readily available the administration to arrange to have enough supply of water. In addition, the cafeteria staff need training on how to use the gloves to maintain standard hygiene in the cafeteria without compromising the student’s health status.
Tasks Date of Tasks (By week)
TASK 1
TASK 2
TASK 3
TASK 4
RECOMMENDATION
9 16 23 30 6 13 20
Time Schedule
Use the order calculator below and get started! Contact our live support team for any assistance or inquiry.
[order_calculator]