Jumbo Seafood Here We Come

03 Apr 2014

On 5 March 2014, the students from Diploma in Food Science and Technology (DFST) had the opportunity to visit Jumbo Seafood Restaurant at East Coast Park and its central kitchen. This field trip brought to life the concepts of a kitchen operation as well as the procedures and quality control practices that Jumbo Seafood Restaurant practises.

During this trip we were introduced to the various types of equipment as well as operational strategies that Jumbo Seafood Restaurant used to assure the standard of food quality as well as its safety. This company holds the standards of hygiene and proper handling of food materials in high regard. Hence they used methods such as colour coding and display charts to simplify procedures for HACCP compliance. We were shown the entire workflow, starting from the raw materials to cooked products. The raw food handling area was located away from the vicinity where cooked food was handled to avoid cross contamination. Everything, from chillers, freezers to cutting boards, knives, gloves and containers, was labelled and colour-coded. We were impressed by the strong emphasis on proper food handling practices and general standards of hygiene! We could see that the company made effort to invest in advanced equipment as they played a part in the smooth and effective delivery of the delicious food on customers’ tables at their restaurants.

This trip also included a talk on the small and medium enterprise (SME) talent programme which covered the career opportunities to work in SMEs like Jumbo upon our graduation.

This field trip was an enjoyable and eye-opening experience because it further reinforced and helped us understand the concepts that we had learned in our field of study. We would like to thank Jumbo Restaurants for allowing us to visit their kitchens and also Restaurant Association of Singapore (RAS) and SPRING Singapore for arranging this field trip.

Nicole Cheng Li Qian
Diploma in Food Science and Technology
Current Year 3 student