HSC 4210 Environmental Health
Homework Assignment #4
INSTRUCTIONS:
YOU SHOULD USE THIS FORM AND TYPE YOUR RESPONSES BELOW. HANDWRITTEN ASSIGNMENTS WILL NOT BE ACCEPTED. BE THOROUGH AND USE AS MUCH SPACE AS NECESSARY. YOUR GRADE WILL REFLECT YOUR EFFORT. COMPLETE THE ASSIGNMENT AS FOLLOWS:
[PART 1] Observe food preparation activities and overall hygiene in a restaurant, school cafeteria, deli, or some other food service establishment to which you have access. You should survey both the inside and outside of the premises. Make a list of situations or procedures that could represent poor hygiene and could potentially lead to foodborne disease outbreaks. Take special note of such factors as personal hygiene among food handlers, frequency of hand washing, wearing gloves, wearing head nets or beard nets, cleaning of knives and cutting boards after each use, obvious food holding/storage temperatures issues, potential cross contamination of materials, etc. Also, examine the general premises, noting cleanliness of eating areas and surfaces, floors, garbage accumulation, presence of any insects or other pests, and open doors or windows that might provide access to pests. Furthermore, investigate the restroom, noting cleanliness, signs requiring employees to wash hands before returning to work, the location of door handles and direction the door opens (i.e., correct location is handles on the outside and doors that open out vs incorrectly located handles on the inside and doors that open inward), presence of touchless water faucets, self-flushing toilets, availability of hand soap or sanitizer and disposable towels. Where possible, document with photos, and paste them into your document.
I. Describe Location and Type of Food Establishment and the Food Prep You Observed: [Use as much space as necessary]

II. List and Describe All Procedures or Circumstances Deemed Potentially Unsafe (You must list at least 10 things for full credit; however, list as many as possible and add more numbers as necessary)

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[Part 2] Summarize your observations in sections I and II below.

I. Discuss the perceived reasons for each of the violations that you observed. [Indicate whether the observed violations of good food sanitation practices were a result of ignorance, carelessness, lack of adequate facilities or materials, lack of management or oversight, or other reasons.]

II. Provide suggestions to improve food handling procedures and other hygiene practices at the chosen location: [For each potential problem listed above, describe practical suggestions to correct or improve the food preparation and handling procedures, environmental conditions, hygiene, or other circumstances at your chosen location.]