|Increasing the Sanitation in the School Cafeteria
Sanitation in the school cafeteria is very important because it is a sensitive issue about children’s health. Sanitization of the cafeteria includes a total administration of workers, treatment of food leftovers, the temperatures, inspections, surfaces, greases, and odor. There should be clear labels on all substances, such as soap, and taps for hot and cold water in the cafeteria. There are two options of ensuring t this sanitization is fully functional (Holbrook 1). The ways are:
· Employing a certified person in food and sanitation to supervise the employees in terms of sanitation. The individual is supposed to make rounds twice a day, that is, in the morning and evening, and these sessions should last for two hours each.
· To improve cafeteria training program for all workers.
In these two proposals, it is important to analyze the gaps in the sanitation process and rectify them. In the first option, the certified food and sanitation supervisor will make rounds in the cafeteria to make sure that all the cleaning is done to the required standards (neahin 2). The supervisor will also draft guidelines on all the kitchen processes like washing hands before handling food, and after handling one type of food. He/she will check the medical certificates of all workers handling food to make sure that no communicable diseases are passed through food (Holbrook 2). He will also check the apparatus used if they are in required condition. For example, he/she will ensure that all workers in the cafeteria have gloves, hairnets, aprons, and appropriate shoes. The custodial department should deliver cleaning materials, and precautions should be followed when handling chemicals (Aquino, 40).
Improvement of cafeteria training program for all workers is important to gain knowledge on the inclusive cleaning program, and learn the difference between cleaning, sanitizing, and disinfecting. They will also learn on how to use different equipment for the right job (neahin 4). The workers will be required to get a certification with food and sanitation in order to work in the cafeteria (Aquino, 41). The workers should be educated on diet and healthy living because they will be handling different foods for students with diverse diet needs. For example, they will learn how to react on emergencies when a student has food allergies that were unknown to the school. They also ensure safety measures are taken; there should be no slippery floors or broken seats and tables in the cafeteria. This will enhance the nutrition requirements for the students as well as improving the appearance of fruits and vegetables (neahin 3).
In comparison, the first option is better than the second one. This is because in the first option, the decisions are centralized and the supervisor takes responsibility for all cleaning, sanitizing, and disinfecting. The supervisor being a certified food and sanitation officer uses the acceptable guidelines when cleaning, inspecting, and managing the cafeteria sanitization (Holbrook 3). The supervisor thoroughly checks all the surfaces to make sure there is no grease or odor. In the second option, the management of the cafeteria is decentralized, and it will be hard for management because the workers are only responsible for their workstations and when one is not around, some places might not be cleaned to the required standards.
Holbrook, Andrew. “Professor Mary Jayne Davis English 2010 24 October 2011 Healthy Food for Schools.” (2011).
Aquino, Erica E., Joanne Madelene E. Centeno, and Criselle Marie P. Lapez. “The Food Safety and Sanitation of Practices of Pila Delights Cafeteria in International Rice Research Institute (IRRI) in Los Baños, Laguna.” Ani: Letran Calamba Research Report 1.1 (2013).