08 LABORATORY EXERCISE 1
Submitted by
Abad, Ras Marlou
Araño, Reggie
Castro, Clarisse
Frando, Warren
Salvador, Lyka Marie
Submitted to
Maam. Mellani Cea
BSHM 611
Ways on how sustainability, sanitation, and safety can be incorporated in business
1. Establish a rules and regulation within your organization or company.
Our main purpose as we start our business is to ensure the safety and sanitation of our restaurant
while also providing excellent service. It is best to begin innovation and sustainability within your
organization or business. Setting rules can help to sustain the safety and cleanliness of an establishment.
We can implement rules such as proper hygiene, ensuring the cleanliness of equipment, and the use of
gloves, hairnets, and masks. One of the top priorities for our staff is proper hygiene. You are the ones
who serve and communicate with customers, so you must always look presentable. Aside from that, one
of our priorities is to ensure the cleanliness of equipment. It's important to check all the equipment that
will be used in cooking foods to avoid food contamination and any health problems for our customers.
Lastly is the use of complete uniforms such as gloves, hairnets, and masks to maintain cleanliness in
preparing food.
2. Using of signage to your restaurant.
It's important to utilize signage like safety and environmental signage to remind them to take care of
themselves and the environment. The first is the safety signage, which includes things like "wet floors,"
"wash your hands before handling food," and so on. This type of signage is necessary to prevent
accidents, and also signage such as emergency exits is important to let customers know where they may
exit in the case of an accident, such as a fire. And last, environmental signage, such as "please don't
waste water," is essential since, in addition to encouraging customers to conserve water, it can also help
or contribute to environmental preservation.
3. Proper waste management
Appropriate waste management is important in order to keep a restaurant clean while also enhancing
environmental sustainability. Restaurants should follow the three (3) r's, which are: reduce, reuse, and
recycle, to control waste and help the environment. Waste management also helps in the separation of
garbage into categories. It also promotes a safe working environment for your employees and a healthy
environment for your customers.
4. Promotes eco-friendly restaurant.
Using paper bags, paper straws, and other environmentally friendly products has a significant impact on
our environment and helps to minimize pollution. It also benefits the restaurant because it is less
expensive and contributes to pollution reduction. Climate change is currently the most important issue
facing the world. This act of raising awareness about climate change can have a significant impact on the
environment and help in the preservation of the earth.
5. Maintain the facilities and equipment of restaurant.
It's important to do a monthly facility inspection and a weekly equipment assessment to identify any
negative changes that could affect the restaurant's service and operation. It helps you to identify what
has to be fixed and helps you avoid difficulties or problems. It might also assist you in quickly resolving
the issue and helps to maintain the safety of the customers and workers in any accidents that may
occur.
6. Use sustainable products
The items companies purchase to ensure their workplaces function well — be it printer paper, cleaning
products or to-go containers — can be deleterious to the environment due to the processes that go into
making them. For all those paper items commonly used, such as rolls of toilet paper and reams of
printer paper, office managers can look for labeling that says it is made from post- or pre-consumer
waste. Recycled products such as these maintain a circular economy and reduce overall waste.For
cleaning products, there is a whole cottage industry of green cleaners that don’t include toxic chemicals,
opting instead for natural ingredients that work just as well. Using these products keeps toxic
ingredients out of the streams and their waste out of landfills.
7. Reduce, reuse, recycle
The best way to keep waste out of landfills is by never sending it there in the first place. The order of the
Rs is important. First, companies should endeavor to reduce usage where they can. Instead of
disposable cups, plates and utensils (not to mention coffee pods), they can opt for real glass and ceramic
alternatives. Reuse items whenever possible. In the warehouse, instead of throwing out structurally
intact boxes, they can go another round. In the office, employees should be encouraged to use both
sides of the printer paper. When reducing or reusing isn’t possible, recycling is the next best thing. Many
cities helpfully provide bins for this and have made the recycling process less complicated, so it’s much
easier to leave the trash can entirely empty these days.
8. Create a documented program
Even if the sanitation crew knows what needs to be done, it is a good idea to have a documented
program that outlines what needs to be cleaned, how often it needs to happen, what sanitizing products
should be used, and what procedures are in place to verify cleanliness. For the sanitation step, the
documentation should also include details such as what products to use in specific situations, how to
apply the products, how long they need to stay on surfaces, and how to rinse them.
9. Use verification data to improve processes
When you gather data to validate the sanitation process, share it with the team so they can continually
learn. When the results are good, celebrate those successes and reward the team for a job well done.
When the results are not good, determine why so that everybody will learn how to improve in the
future.
10. Color-code sanitation tools
Buckets, mops, scrubbers, hoses, sprayers, and other equipment that is used for sanitation should be
dedicated only for that purpose. Color-code your equipment so that it’s clear which items can be used
for specific tasks to help avoid cross-contamination between sanitation and production equipment.
Cleaning and sanitation in the food industry are critical for maintaining quality. They are necessary steps
that should not be taken lightly or rushed so the facility can return to production. Taking the necessary
time to thoroughly sanitize, training personnel on the appropriate techniques, and investing in the most
effective sanitizing products will help ensure that your facilities consistently deliver quality food
products.
