Food Service Industry Liaison with the Department of Diet and Nutritional Sciences – Two Days Visit of HND Students to Cheezious.
January 16, 2024
- SDG 3: Good Health and Well-being – Emphasis on food safety and hygiene to prevent foodborne illnesses.
- SDG 12: Responsible Consumption and Production – Learning about food processing and waste management.
Visit to Cheezious Restaurant was organized as part of a practical learning experience to understand food processing and safety measures in a real-world setting. The excursion aimed to provide participants with firsthand insight into the operational aspects of a food service establishment and the practices implemented to ensure food safety and quality.
The visit highlighted key food safety practices, including the procedures for storing perishable and non-perishable items to maintain freshness and prevent contamination, guidelines for personal hygiene and staff cleanliness, such as using gloves and aprons and practicing regular hand washing, methods for monitoring and controlling food temperatures with thermometers and proper cooking and refrigeration techniques, and techniques to prevent cross-contamination by using separate utensils and cutting boards for different types of food.
Participants observed the restaurant’s commitment to maintaining high standards of cleanliness and organization in both front-of-house and back-of-house areas. The visit also included a discussion on the importance of compliance with local health regulations and how the restaurant integrates these requirements into their daily operations.
