FOOD SECURITY, SANITATION & SAFETY OPERATION

IN HOTELS AND RESTAURANT

Ch 7 BASIC CONCEPTS
1. FOOD SANITATION
Food Safety- is the assurance
that food will not cause
harm to consumer when it
is prepared or eaten
according to its intended
use.

Sanitation – creation and

maintenance of healthful
and hygienic conditions.
Food Hygiene – conditions for ensuring both
safety and suitability of food.

What people expect?

1. Good , safe food
2. Clean Surroundings
3. Pleasant Service
WHO ARE PRONE TO FOOD POISONING?

1. Children ages 0-5 years old

2. School Children
3. Pregnant Women
4. Elderly
5. Persons with diseases
6. Persons taking maintenance drugs
Clean – Means free of visible soil.
Food Service Sanitation -means wholesome food
handled and prepared in a way that the food is not
contaminated with disease – causing agents.
Hygiene – the practice of keeping oneself and surrounding
clean in order to prevent illness and spread of
diseases.
Sanitary – Free of harmful levels of disease –
causing micro – organisms and other harmful
contaminants.

Sanitas – Latin word meaning health.

STRATEGIES:
1. Providing education to the consumers.
2. Requiring training of food handlers in Food
Service establishments.
THE CHALLENGE TO FOOD SAFETY

Food safety management program – an organized

system developed for all levels of food service operation.
The system controls factors that can compromise food
safety and contribute to incident of food borne illness. A
key component of this system is to provide adequate
training for all foodservice personnel in safe food
handling practices.
The association strongly urges its membership to train and
test its managers to a standard of food safety knowledge
and commits itself to offering comprehensive training and
testing to the industry.
3. FOODBORNE ILLNESS

A food borne illness is a disease that is carried or

transmitted by human beings by food. Most victim of
food borne illnesses do not readily identify the source of
their symptoms, but the public is becoming more aware
that certain types of illness maybe food – related. All
foodservice operations have the potential to cause food
borne illness through errors in purchasing, receiving,
storing, preparing and serving food.
CONSIDER THE FOLLOWING
◼ A once popular restaurant in the Midwest is forced into
bankruptcy after a botulism outbreak caused by
contaminated onions kills a 73 year old woman. Lawsuits
filled against the restaurants reach well into a million of
dollars.
◼ A major food chain in the Southwest is issued by parents
of children who were served food that was prepared too
far in advance, not adequately reheated, and
contaminated with toxin from Bacillus cereus.
◼ At a hospital in the East, 34 patients, including two in
traction with their jaws wired shut, are stricken with the
food borne illness salmonellosis. The caused is traced to
eggnog prepared in the hospital kitchen.
◼ At a school in the East, more than 400 children suddenly
become ill from staphylococcal food borne illness. The
bacteria are traced to egg salad- sandwiches.
 CAUSES OF FOOD BORNE DISEASE

◼ Any kind of food can be a vehicle

for food borne illness.
◼ Some of the foods implicated in
food borne illnesses are poisonous
by nature, for example, certain
types of mushrooms. However, it is
generally - high protein foods that
we eat regularly that are
responsible for most food borne
illnesses.
◼ The high protein – foods are
classified as potentially hazardous
by the U.S Public Health Service
and include any food that consist in
whole or in part Public Health
Service and include any food that
consist in whole or in part of:
POTENTIALLY HAZARDOUS FOODS

◼ milk or milk products

◼ shell eggs
◼ meat poultry
◼ fish, shellfish, edible crustacean (shrimp, lobster,
crab etc.)
◼ baked or boiled potatoes
◼ tofu and other soy – protein foods
◼ plant food that have been heat – treated, raw
seed sprout, or synthetic ingredients.
CRITICAL OFFENSES

In addition to paying special attention to

potentially hazardous foods, the food service
manager should focus on errors in food handling
that are most often implicated in food borne illness
outbreak.
1. Failure to properly cool food.
2. Failure to thoroughly heat or cook food.
3. Infected employees who practice poor personal
hygiene at home and at workplace.
4. Foods prepared a day or more before they are served.
5. Raw, contaminated ingredients incorporated into foods
that receive no further cooking.
6. Foods allowed to remain at bacteria- incubation
temperatures.
7. Failure to re- heat cooked foods to temperatures that
kill bacteria.
8. Cross- contamination of cooked foods with raw foods,
or by employees who mishandle foods, or through
improperly cleaned equipment.
THE ROLE OF FOOD SERVICE
MANAGER IN SANITATION

◼ The food service manager’s

basic role is to take
responsibility for both serving
safe food to customers and
patrons and for training
employees on a continual
basis.
◼ Adding the responsibility for
implementing food safety
procedures to already
multifaceted job if necessary.
The following are the major objectives of the foodservice
managers:
1. Establishing a HACCP – based sanitation program.
2. Training, motivating, and supervising employees to maintain
a sanitary facility serving safe food.
3. Regularly inspecting the facility and employees to make sure
that sanitation standards are being met, and revising the
system if necessary.
4. Cooperating with the local public health officials during
inspections.
MANAGING RISKS

1. Compliance with Certain Standards

2. Labeling
3. Testing and/or Certification of Food
4. Application of a Code
5. Recalling a Product in case of an accident
identified through Customer Complaints.
Cost of a Foodborne Illness to an Establishment
 VIDEO
Presentation…..
1. Food Safety Video A

Quality
© 2007
Assurance
 What is Food Safety?

Why focus on Quality and Food Safety???

Quality
© 2007
Assurance
What is Food Safety?
Description

Food safety refers

to the conditions and
practices that preserve
the quality of food to
prevent contamination
and foodborne
illnesses and food
poisoning. Quality
Assurance
FOOD SAFETY

FOOD SAFETY is non-negotiable.

Serving safe food is not an option.

• It’s our obligation and as food service

professionals.
Quality
Assurance
What is Food Handling?
Description

•It is the transfer of food from

one place to another.
•Is a big responsibility.
•The success of your store
depends on the employees’
knowledge of health and
sanitation best practices.

Quality
Assurance
Food handling is a big responsibility

•A good knowledge
of safe food
handling practices is
essential for all
those involved in
food processing,
storage, distribution
and sale.
Why We Have to Focus on Food Safety and
Quality

To ensure food safety and quality

product , we have to:
• Focus on daily checking of equipment
temperature.
• Practice good personal hygiene
• Maintained clean and sanitize facility
• Prevent cross contamination of food
items .
• Only purchase food supplies from
approved/accredited suppliers.
THE BENEFITS OF GOOD FOOD HANDLING

• Satisfied
customers, a
good reputation
and increased
business
• Increased shelf-
life of food.
• Good working
condition, higher
 The Dangers of Food
Borne illness

How food becomes unsafe?

Quality
© 2007
Assurance
What is Food Borne Illness?
Description

• A disease that is
carried or transmitted to
people by food.

Foodborne disease
are classified as:
1.Infections
2.Intoxications

Quality
Assurance
Differentiation of FOODBORNE ILLNESS
•FOODBORNE INFECTION
➢ The results when live, microorganisms in ingested
food grow in the intestines.
➢ Symptoms typically do not appear immediately.

•FOODBORNE INTOXICATION
➢ Caused by eating food containing toxins.
➢ A person does not need to ingest live micro
organisms to become ill, just the toxins, many of
which are not destroyed by cooking.
➢ Symptoms of a food borne intoxication typically
appear within a few hours.
FACTS ABOUT FOODBORNE ILLNESS

❑ You can become ill in a few hours or in weeks

❑ Your symptoms may range from a fever,
vomiting, diarrhea, dizziness, fatigue,
dehydration and abdominal pain.
❑ Foods that are most likely to cause food-borne
illness include:
1. Perishable foods: Meats – pork, beef, chicken
2. Starchy products – baked or boiled potatoes
3. Dairy products
4. soy-protein foods
5. raw seeds and sprouts
6. garlic and oil mixtures.
Quality
Assurance
Food Borne Disease
Description, Causes & Prevention

Foodborne Outbreak
◼ Any foodborne illness involving 2 or more people
who ate the same food.
◼ 1 person if Botulism or Chemical Contamination.

Contaminated Food
Any food that contains harmful substances
Food is not sterile: most contain micro organisms.
Spoiled foods have bad smell, taste or appearance
due to microbes which do not cause illness.
Contaminated food can look normal because the
contaminant is usually colorless, odorless and
tasteless
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Assurance
HOW FOOD BECOMES UNSAFE?

1. Time – Temperature
Food has been time-temperature
abused any time has been allowed to
remain for too long at temperatures
favorable to the growth of
microorganisms.
❑ Failure to hold or store food at required
temperatures
❑ Failure to cook or reheat foods to temperatures
that kill microorganisms
❑ Failure to properly cool foods
❑ Preparation of foods a day or more before they
served
• The temperature
range between 41
F (5C) and 140 F
(60C). Foods
being prepared or
cooked should
pass through the
temperature
danger zone.
Quality
Assurance
HOW FOOD BECOMES UNSAFE?
2. Cross-Contamination
Occurs when microorganisms are
transferred from one surface or food to
another.
❑ Adding raw, contaminated ingredients to foods that receive
no further cooking
❑ Food-contact surfaces (such as equipment or utensils) that
are not cleaned and sanitized before touching cooked or
ready-to-eat foods.
❑ Allowing raw food to touch or drip fluids onto cooked or
ready-to-eat food
❑ Hands that touch contaminated (usually raw) food and then
touched cooked or ready-to-eat food
❑ Contaminated cleaning cloths that are not cleaned and
sanitized before being used on other food-contact surfaces.
 VIDEO
Presentation…..
2. Personal Hygiene
Video B

Quality
© 2007
Assurance
HOW FOOD BECOMES UNSAFE?

3. Poor Personal Hygiene

Individuals with unacceptable personal
hygiene can offend customers,
contaminate food or food-contact
surfaces, and cause illnesses.
❑ Employees who fail to properly wash their
hands after using the restroom, or whenever
necessary
❑ Employees who cough or sneeze on food
❑ Employees who touch or scratch sores, cuts,
or boils and then touch food they are
preparing or serving.
HOW FOODBORNE ILLNESS
MICROORGANISMS GROW?
1. FOOD
➢ Bacteria need food to grow, particularly protein and
carbohydrates.
➢ Examples of these include meat, eggs, poultry and dairy
products.

2. ACIDITY
➢ Bacteria grow best at a neutral pH.
➢ Foods that are either acidic (with a low pH) or alkaline (with a
high pH) will not support bacteria growth as well as a neutral
pH.

3. TEMPERATURE
➢ Bacteria grow best between 41F and 140F (The Temperature
Danger Zone)
HOW FOODBORNE ILLNESS
MICROORGANISMS GROW?

4. TIME
➢ Bacteria grow to their highest levels when left in in
the Temperature Danger Zone for 4 hours or more.

5. OXYGEN
➢ Most bacteria need oxygen to grow.

6. MOISTURE
➢ Bacteria like moist foods with a water activity (Aw)
of 0.85 or higher.
 Physical Contamination Hazards
Any hard object or particle in food that is not part of
the food.

EXAMPLES

1. Metal shavings
2. Glass
3. Rocks, sand, dirt, insect parts
4. Hair, band aids, fingernails
5. Any other foreign material

Quality
Assurance
UNSAFE FOOD
Unsafe food usually
results from
contamination due
to:

1.biological hazards,
2.chemical hazards, or
3.physical hazards.

Quality
Assurance