Improving Food Safety and Hygiene Practices at Hidden Ridge Restaurant

The assignment content discusses the importance of cleanness, sanitation, and hygiene in a restaurant business. It highlights various issues identified at Hidden Ridge Restaurant that could be contributing to food poisoning among customers who made complaints. The content emphasizes the need for proper handling and preservation of food, effective cleaning and disinfection of equipment and surfaces, and regular waste management. Additionally, it stresses the importance of staff and equipment hygiene, as well as providing a conducive working environment for employees.

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Introduction
Cleanness, sanitation, and hygiene are important aspects of a restaurant businesses.
Restaurant health inspectors and customers have a major effect on the standing of a restaurant,
it's therefore crucial for restaurant owners to practice proper restaurant food safety . At hidden
ridge restaurant, various issues concerning food safety and hygiene are identified which could be
the major contributor of the food poisoning of their customers who made complaints. Evidence
of mouse dropping in the kitchen store, using a slicer with a rusty blade and employee’s failure
to use protective gears shows that the restaurant does not observe food safety and cleanliness
measures.
Food is prawn to contamination from pathogens, chemicals or parasites, hence should be
handled with care. Foods should be preserved in chilling facilities inhibiting contamination
(Guchait ,Priyanko Jack, Neal & Tony, 17). The store should be clean at all time and free from
rodents and other animals. Regular cleaning and arrangement of the warehouse should be
conducted. Foods should be cooked effectively to ensure that all the bacteria’s present in the
food are neutralized to prevent food poisoning. The hotel facilities should be clean as required by
the law, the staff should wear protective gears that will prevent contamination of the food. The
hotel establishment should have water sinks where the staff can wash their hands before and after
handling food to prevent contamination of the food. In hidden ridge hotel equipment cleaning

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was inadequate as the slicer had a rusty blade, staff like Max should be provided with protective
gloves to prevent injuries. The kitchen store was contaminated with mice which are carriers of
various diseases Proper hygiene and establishing of lockable facilities free from animals should
be implemented in the hotel.
Food borne illness
Food borne illness is an irritation or infection of the gastrointestinal tract that is caused by
intake of foods or beverages that are contaminated with pathogens or chemicals. Harmful
bacteria maybe present in raw foods for example fish, meat, and milk can occur at any time
during their growth, harvesting, processing, storage, slaughter or shipping process. During
preparation of food in the kitchen contamination by bacteria can occur by coming in to contact
with surfaces that are contaminated. Foodborne illness causing virus are spread by the bodily
fluids for example vomit and stool of those that have already been infected where effective
hygiene is not adhered to. The viruses can as well be transmitted through the ingestion of
contaminated foods and beverages. Parasite contamination occurs when one comes into contact
with contaminated foods and drinks. Parasites can contaminate foods during growth and
preparation when they come into contact with water that is contaminated with the parasites.
In hidden ridge restaurant food poisoning is caused by various factors including; handling
food with bare hands, inadequately cleaned equipment’s where bacteria can exist, and the
presence of rodent droppings in the kitchen shows the evidence of rodents which are agent of
carrying various pathogens that can lead to food borne illnesses in human. The management can
improve efficiency by refrigeration of raw and cooked food, which will then be cooked since
bacteria become active at room temperature. Vegetables and Fruits should be critically washed
under running water before cutting, cooking or serving. Raw meat and seafood should be stored

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differently away from other foods. Hands should be washed with warm water after and before
handling foods to prevent the passing of pathogens. All equipment’s and surfaces used in food
preparation should be washed with hot soapy water before and after food preparation.
Food contamination from rodents
Rodents are a threat as they can penetrate in small holes leading to the food store. They
can chew through wallboard, cardboard and wood gaining access to storage facilities and
reproduce at a very high rate. The rate at which rodents defecate and urinate allows the
accumulation of excrement which quickly leads to spread of bacteria's and contaminates foods.
The rodent dropping are known to transmit pathogens that lead to diseases such as salmonellosis
and Hantavirus (Trampel, Darrell, Thomas & Richard, 357). At hidden ridge, restaurant mouse
droppings were noted in the storage facilities which is evident that there is the mouse in the
establishment. This is brought about by poor waste management and having poor storage
facilities. Hidden ridge management should ensure that the facility has adequate and effective
waste management systems. Improper garbage disposal, overflowing and dirty dumpsters are
sure ways of attracting rodents. It’s crucial to seal all rodent entry points for example in loading
blocks and ensure that there no leaks in the roofs of the facility and Performing regular
inspections of stores and equipment’s for rodent infestation.
Equipment and personnel hygiene
Staff and equipment hygiene is critical in a restaurant. The management and other staff
have a fundamental role in ensuring high standards of cleanliness are achieved at all time. It’s
every employer’s responsibility to provide all their employees with the conducive working
environment. All the kitchen equipment used in food preparation should be cleaned and dried

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prevent contamination and rusting. At hidden ridge restaurant, the use of a slicer with a rusty
blade is unhygienic and exposes both the staff and customers at risk of foodborne disease attack.
First aid facilities should also be present in the facility in case of any accidents.
Waste management
Proper waste management is critical in ensuring the cleanliness of a restaurant. Organic
waste obtained from the restaurant can be recycled. For example, in hidden ridge restaurant, the
waste should be collected and sorted according to the type of waste being disposed. Materials
that can be recycled can be taken back, the rest of the organic materials can be recycled by
making manure (Wong, Jonathan, Tyagi & Ashok 16). Water and electricity are essential in
running a restaurant. Sustainable use of water is therefore critical to ensure efficiency. Repairing
of broken pipes with leakage should be carried out immediately. Tapping of solar energy to
provide electricity should also be conducted. Using solar energy to warm washing and cleaning
water can be undertaken in the restaurant facilities.
Conclusion
Restaurant management requires proper planning and evaluation of situations and
offering the best solution. To ensure efficient services, the hidden ridge staff should be educated
on the importance of working in a hygienic environment. The management should also ensure
that they provide a conducive working environment for their staff to ensure that quality services
are delivered to their customers. Restaurant facilities and equipment should also be cleaned
regularly from the washrooms, kitchen and serving area to ensure that food does not come into
contact with a contaminated environment.

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Works cited
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Trampel, Darrell W., Thomas G. Holder, and Richard K. Gast. "Integrated farm management to
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Biotechnology and Bioengineering: Solid Waste Management. Elsevier, 2016.