CHAPTER ONE

1.1INTRODUCTION

Bamenda is the head quarters of the North West Region in Cameroon located between latitude 5ºN and longitude 10ºE. Bamenda metropolis has a population of over one million inhabitants. It has two seasons which are the rainy and the dry seasons in a year, which all are cold.

Bamenda is vegetative during the raining season. Most of the population of Bamenda are engaged in activities like business, agriculture mainly subsistence farming of crops like maize, beans, potatoes, yams and vegetables. They consume varieties of food with their main dish being “Achu and Yellow Soup”.

There are also recognized good and equipped areas where food items are handled and prepared like the Bakeries, boulangeries, restaurants which brought together diverse population, people of different social, cultural and economic background interacting with one another which are predisposed to various health diseases due to poor handling, storage and preservation of food.

Internship period is the time when the intern compares theory and practice, this internship was carried out at Executive Garden Restaurant (EGR) situated at Commercial Avenue Bamenda.

There Executive Garden Restaurant (EGR) has the following sections;

The bar is arranged which drinks in the freezer and the shelves, and has a bar attendant which attend to the customers that comes in the restaurant.

There is also the kitchen, which food is been handled, prepared, processed and stored. The kitchen has cooks which are responsible for the preparation and processing of the food items.

Foods that were prepared in the kitchen were serve to the customers by the waitresses, these waitresses receive customers, take their orders or commands and serve their food which is prepared from the kitchen by the cooks.

1.2 BACKGROUND OF STUDY

Internship period is the time when the internee compares theory and practical. This internship report entitled “The impact of poor handling of food in Executive Garden Restaurant Bamenda has the objectives to create awareness to the restaurant staff on the dangers of poor handling of food, also the diseases that may arise in the cause of poor food handling.

This intern will also try to assess the factors that may lead to the poor handling of food.

Results have been proven that for the past 2 years during out door catering like weddings, funerals, birthday parties, food that are consumed in these occasions were contaminated due to the poor handling and also the time taken to prepare these food which is incorrect, thus leading to some problems like diarrhea, vomiting.

The major factors that can be responsible for this poor handling include;

• Lack of trained personnel.

• Lack of knowledge about proper handling of food.

• Ignorance of the consequences of food infection, bacteria and food intoxication that leads to food poisoning.

• Preservation and storage facilities.

The intern will recommend that good personal hygiene and sanitation should be ensured during the handling of food.

• Proper storage and preservative facilities should be encouraged.

• The time taken for the food to be prepared should not be too long for it to be consumed.

• Also proper heating of food is recommended if food has been prepared for a very long time before consuming.

• It is therefore very imperative for the public to be sensitized on the various methods on food handling, their consequences, as well as the correct use of preservative, storage facilities in handling food.

1.3 INTERN OBJECTIVES

• To provide the information on process capability and facilities, managerial decisions un-expenditures necessary to maintain the desired quality level, quality development or any necessary quality improvement. This is to ensure the product and services are the most economical level to allow for full consumer acceptance with satisfaction.

• Enables student participate in all outdoor activities and have a good knowledge as regards to punctuality, cleanliness.

• To develop my skills in handling food.

• To become acquainted with the job market.

• To enable the student operate efficiently and effectively in the different departments in the restaurants.

1.4 LIST OF ACRONYMS

EGR       Executive Garden Restaurant

WHO     World Health Organization

HACCP Hazard Analysis and Critical Control Points

1.5 DEFINITION AND INTERPRETATION OF TERMS

1. Micro organism: This is the changes that occur in food due to microbial action.
2. Food intoxication: These are those diseases in which causative organism grow in the food and produce a chemical substance in the food which is toxic.
3. Food poisoning: Any unpleasant illness results from consuming contaminated food or drink.
4. Hygiene: It is the practice of keeping yourself and working areas in order to prevent illnesses.
5. Food spoilage: The deterioration of food unfit for consumption.
6. Cross contamination: The process by with harmful bacteria spread from one substance to another.