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Published by Nur Nazirah, 2019-09-27 00:42:56

CHAPTER 1 - Intro to Sanitation

CHAPTER 1 - Intro to Sanitation

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


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