Evaluation of Food Sanitation Laboratory Procedures of Fourth-Year Hospitality Management Students at Bestlink College of the Philippines

Vol.4, No.1

Abstract

One of the most significant segments of the hospitality industry is the Food and Beverage
(F&B) sector. Therefore, food sanitation is essential in industry and our lives. Hence, students
must know the importance of sanitation practices such as keeping sanitary, separating raw
food, cooking correctly, keeping food at proper temperatures, and using clean water and raw
materials. This study may help students before they enter the hospitality industry. Moreover,
due to the limited time allowed for cooking in the laboratory, it is unavoidable that students will
clean the area after a while. Food sanitary practices might not be applied while prepping or
cooking. The problems encountered by some students are the lack of knowledge of proper
hygiene, the spreading of bacteria, the presence of physical, chemical, and microbiological
hazards, proper food sanitation, and time management in food preparation.

The result shows that some students are lacking in knowledge about proper hygiene and
health measures. It is agreed in terms of lack of proper food sanitation procedures, improper
hygiene, and limited time in food preparation. There are proposed guidelines to resolve the
problems that may be encountered during the laboratory.

This study recommended that they must have regular monitoring and checkups for the
laboratory to ensure the safety and cleanliness of the place. Also, must implement the "hand
washing rule must implement strict guidelines that will push the 4th year Hospitality
Management students to observe their hygiene and the food safety preparation procedures
and measures, and may provide informative video presentations about proper hygiene, food
preparation procedures, and food safety.