The Hawthorn Case Study

The Hawthorn is a market that offers various products such as convenience products, foods, and drinks and it is a one of the ISU dinning centers which is located in the north side of campus. All of the meal is prepared right after receiving orders from the customers, except snacks and diary items which are ready-to-eat food. This market has quite strict rules for food safety and sanitation during food production, displaying, and services since it can occur serious problems to the people who buy some stuffs from this center. Their operation considers cleaning and sanitizing, personal hygiene, controlling time and temperature, and preventing cross-contamination as major factors that can impact on food safety and sanitation practices. Cleaning …show more content…
The workers should be educated about when and how to wash their hands and they have to inform to the supervisors or authority if they have an illness to prevent contaminations. For instance, if one of the staff has experienced the diarrhea or vomiting, the authority make sure that it should be restricted to being in the work. Apart from that people who are handling foods must wear hair nets or a hat and single-use gloves during work and these should not be used for the other tasks; for example they should wear separate one between cooking and cleaning. The only one who does not need to wear the single-use gloves is the staffs who are in the counter area because they do not directly touch any foods. Nonetheless, they should frequently wash their hands and when they grab the cookies or breads to give to the guests, they should use the paper to do not contact hands with …show more content…
For example, their operation has mainly five positions in the kitchen area which are grilling, counter, pizza, deli or sandwich, and salad for preventing it. The employees are educated to do their job instead of helping another part of the position since if people who are cooking beef and touch the read-to-eat food, it can be serious cross-contamination. And they always wear single-use gloves during cooking and tried to be aware of their own illness for the food safety. Aside from that, the work for the storing, cooking, and service have to be separated by different staffs because there will be contamination by raw ingredients or meat products in the ready to eat food. The good thing is that they do not have a lot of raw foods, thus, workers focus on cleaning and washing their hands and utensil during work.
To sum up, the Hawthorn has valuable rules for the food safety and sanitation practices by managing cleaning and sanitizing, personal hygiene, controlling time and temperature, and preventing cross-contamination. As a guest, their employees look like well educated by the strict requirements and the condition of the foods are pretty good. It is so impressive to know learn their operation works for the food safety and to know the way to produce the products that ISU students take every