FOOD HYGIENE
HTF110
Chapter 1
Introduction to Sanitation
LEARNING OBJECTIVES
Upon completion of this Importance of
chapter, students should sanitation in
be able to: foodservice industry
Factors involve in
keeping food safe
The role of foodservice
manager &
government in
foodservice industry
The Food Industry
The food industry is made up of companies that:
Produce food
Manufacture food
Transport food
Distribute food.
The food industry
3 Food Safety Fundamentals: Page(s) 4
FOOD ESTABLISHMENT:
All establishment where food is served outside
of the home.
It refers to the facilities that are involved in
food distribution.
FOOD INDUSTRY:
ALL FOOD ESTABLISHMENT where food is
served outside of the home.
HTF110 FOOD HYGIENE 4
TYPES OF FOOD ESTABLISHMENT
Transportation – Airline, railway, cruise
Full Service Restaurant
Quick Service Restaurant
Nursing Homes
Elder Care
Supermarkets
Lodging
Convenience Stores
Employee Feeding
Caterers
Hospitals
HTF110 FOOD HYGIENE 5
Importance of Sanitation in 6
Foodservice Industry
What people expect?
Good, safe food
Clean surroundings
Pleasant service
Why important
Patrons and goodwill
Regulation of the food establishment
Prevent outbreaks of foodborne illness
HTF110 FOOD HYGIENE
Preventing Foodborne Illness
Identify the risks to food safety
Determine the actions to take to provide safe
food
Measure and monitor operations to be sure
the necessary steps are taken to prevent
foodborne illness.
7 Food Safety Fundamentals: Page(s) 5
Foodborne Illness
Foodborne illness is caused by eating a
contaminated food.
8 Food Safety Fundamentals: Page(s) 6
Preventing Foodborne
Illness
Key ways to prevent foodborne Wash your hands often, and properly,
illness include: to help prevent foodborne illness.
Controlling time and temperature
Practicing proper hygiene
techniques
Avoiding cross contamination
Properly cleaning and sanitizing
food-contact surfaces.
F9ood Safety Fundamentals: Page(s) 6-7
Foodborne Illness
Outbreaks
A foodborne disease outbreak is when two or more
people. . .
experience a similar illness after eating a
common food.
10 Food Safety Fundamentals: Page(s) 7
Terms
Foodborne Illness
A disease that is carried or transmitted to
human beings by food.
Some – poisonous by nature
High protein food – receptive host for bacteria
and other agents
Outbreaks
Incident of food-borne illness that involves two
or more persons who eat a common food
confirmed as the source of the illness by lab
analysis.
HTF110 FOOD HYGIENE 11
Terms (cont…)
Contamination
Presence of substances or conditions in the
food that can be harmful to humans.
Cleaning
Removal of visible soil from the surfaces of
equipment.
Sanitary
Free of disease – causing organism and other
harmful contaminants
‘Look Clean – Be Sanitary’
HTF110 FOOD HYGIENE 12
Sources of
Contamination
Contaminants can come from anywhere
and can include:
Soil
Water
Food handlers
Rodents, insects
Food-contact
surfaces Sources of contamination
And MORE!!!
13 Food Safety Fundamentals: Page(s) 8
Keep It Clean and
Sanitary
Just because it looks clean does not mean it’s
sanitary!!!
14 Food Safety Fundamentals: Page(s) 10
Factors Involved In Keeping
Food Safe
Food
Its safe condition initially and its protection in
preparation and service
People
Those involved in handling food both as
employees and as customers
Facilities
The sanitary condition of the physical plant and
the equipment used in a foodservice operation
HTF110 FOOD HYGIENE 15
HTF110 FOOD HYGIENE 16
Role of the Foodservice
Manager in Sanitation
Making sanitation a top priority and
communicating this to workers
Purchasing food from safe sources
Implementing sanitary procedures in the storage,
preparation and service of food.
Training, motivating and supervising workers in
order to maintain a sanitary facility serving safe
food.
Regularly inspecting the facility and workers to
assure that sanitation standards are being met
Cooperating with local public health officials
during inspections and in developing a sanitation
program, including worker training.
HTF110 FOOD HYGIENE 17
The Role of Government
Enforce laws and rules
Regulatory personnel monitor both the process
and the product to ensure the safety of the
food.
Inspect food product and production facilities
HTF110 FOOD HYGIENE 18
Food Safety Roles of the
Government & Food Industry
The role of the government in food The U.S. Food and Drug
safety is to oversee food from farm Administration (FDA)
to table.
publishes a model food
The food industry helps keep safety code called the FDA
food products safe by implementing
internal food safety assurance Food Code.
programs.
19 Food Safety Fundamentals: Page(s) 12
3/21/2018 HTF110 FOOD HYGIENE 20