Observation of Hygienic Practices in a Hotel/Restaurant

Observation of Hygienic Practices in a Hotel/Restaurant

Aim: To observe the hygienic practices in a hotel/ restaurant.

Tools: Questionnaire

Method: Observation and interview method using a questionnaire.

1.  Name of the Restaurant :   

2.  Area       :         Rural/Urban

3.  Hygiene          

Kitchen

1.  Did the kitchen have all the equipment?          List them.

2.  Whether the ceiling, walls and floor are clean?         Yes/No

3.  Was pre-preparation done properly?    Yes/No

4.  Equipment cleanliness:       Good/Poor

5.  Is there proper ventilation in the kitchen?       Yes/No

6.  Are there enough taps with running water?    Yes/No

7.  Is the kitchen well lighted? Yes/No

8.  Did the cooks hygienically handle food?         Yes/No

9.  What kind of storage facilities do they have? Dry  Cold - Refrigeration  Freezing 

10.     Is the food served immediately after being cooked?       Yes/No

11.     Hot foods are stored in Bain-marie or hot cases or cabinets   Yes/No

12.     Are the cooks clean and well groomed?      Yes/No

13.     Mention the safety techniques followed in the kitchen?          Yes/No

14.     Whether the kitchen is spacious?      Yes/No

15.     How many cooks and helpers are there?    Yes/No

16.     How many dishes are made in the kitchen?                   Yes/No

17.     How do they dispose waste?                                Yes/No

18.     Do they clean the kitchen after work and before they start work?    Yes/No

19.     What is the time for last order?                                     Yes/No

20.     Are the sharp instruments kept safely?      Yes/No

Record the Visit with the Questionnaire and Report

Results and Discussion:

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