LET’S LEARN SANITATION PRACTICES IN FOODSERVICE Get to know how it preventing foodborne illness by ida rohayu mohd romli
1st Edition LET’S LEARN SANITATION PRACTICES IN FOODSERVICE
LET’S LEARN SANITATION PRACTICES IN FOODSERVICE First Edition, November 2024 Copyright © 2024, Politeknik Tuanku Syed Sirajuddin All right reserved. No part of this publication may be reproduced, stored for production or translated in any form or by any means, whether electronically, mechanically, photographed, audio visual recording and so forth without prior permission from Politeknik Tuanku Syed Sirajuddin. PERPUSTAKAAN NEGARA MLAYSIA CARALOGUING-IN-PUBLICATION DATA Published by: Politeknik Tuanku Syed Sirajuddin, Pauh Putra, 02600 Arau, Perlis. No Tel : 04 – 988 6200 No Fax : 04 – 988 6300 www.ptss.edu.my e ISBN 978-629-7514-71-0 3
Maintaining proper sanitation practices in foodservice is essential for ensuring the safety and health of everyone involved, from food handlers to customers. Let’s Learn Sanitation Practices in Foodservice is designed to provide a simple yet comprehensive guide to the key principles of hygiene and cleanliness in each food production process. This book aims to educate readers on the importance of cleanliness, proper handling of food, and maintaining a safe environment in foodservice operations. Through clear explanations and practical tips, it empowers individuals to adopt best practices that prevent contamination and promote public health. Whether you are a student, a foodservice worker, or simply someone passionate about food safety, this book will serve as a valuable resource. Let’s work together to create healthier and safer foodservice environments! Preface 4 Miell
Definition of Sanitation .......... 6 Individual Sanitation .......... 7-12 Premise Sanitation .......... 13-17 Equipment Sanitation .......... 18-26 Food Grade .......... 27-33 Sanitation Practice: Food Production .......... 34-35 Purchasing Process .......... 36 Receiving Process .......... 37 Storing Process .......... 38-43 Preparation & Handling .......... 44-47 Cooking & Processing Process .......... 48-50 Packaging Process .......... 51-56 Serving Process .......... 57-61 Exercise .......... 62-70 References ...........71 TABLE OF CONTENT 5 Miell
definition: SANITATION @ HYGIENE Practices refers to a set of practices and procedures implemented to ensure that food is handled, prepared, and served in a safe and hygienic manner. 6
9 3 6 PERSONAL HYGIENE INDIVIDUAL SANITATION 7
How to Handwash? WASH HANDS WHEN VISIBLY SOILED! OTHERWISE, USE HANDRUB Duration of the entire procedure: 40-60 seconds 9 0 3 6 1 4 7 10 2 5 8 11 Wet hands with water; Dry hands thoroughly with a single use towel; Right palm over left dorsum with interlaced fingers and vice versa; Rotational rubbing of left thumb clasped in right palm and vice versa; Use towel to turn off faucet; Apply enough soap to cover all hand surfaces; Palm to palm with fingers interlaced; Rotational rubbing, backwards and forwards with clasped fingers of right hand in left palm and vice versa; Rinse hands with water; Rub hands palm to palm; Your hands are now safe. Backs of fingers to opposing palms with fingers interlocked; All reasonable precautions have been taken by the World Health Organization to verify the information contained in this document. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. WHO acknowledges the Hôpitaux Universitaires de Genève (HUG), in particular the members of the Infection Control Programme, for their active participation in developing this material. May 2009 1.Preventing the spread of germs 2.Reducing the risk of infections 3.Prevent the contamination of food 4.Protect public health IMPORTANCE 8
The practices and habits individuals undertake to maintain cleanliness and overall wellbeing. INDIVIDUAL Sanitation @ Personal Hygiene 9
EXAMPLE 10
long & untidy hair @ beard prepare food with bare hand cough @ sneeze towards food long fingernail nail polish touch body part while cooking dirty cloth @ apron fabric hand gloves fabric plaster @ bandages 11
plaster handgloves short & clean fingernails waterproof plaster @ bandages with visible color covering hair with cap @ hair net covering mouth & nose with facemask / face shield wear plastic @ rubber handgloves wear clean clothes & apron covering mouth & nose during sneezing & cough wash hand properly remove the jeweleries before preparing the food 12
9 3 6 All reasonable precautions have been taken by the World Health Organization to verify the information contained in this document. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. WHO acknowledges the Hôpitaux Universitaires de Genève (HUG), in particular the members of the Infection Control Programme, for their active participation in developing this material. May 2009 PREMISE SANITATION 13
Use dirty cloths or sponges to clean, as they can spread contamination. Ignore to clean hard-to-reach areas where dirt and bacteria can accumulate. Delay pest control measures if any signs of infestation are noticed. Leave waste bins uncovered and overflow. Overlook ventilation issues, leading to odors and poor air quality. Allow moisture issues to persist, leading to mold growth. Ensure handwashing stations are conveniently located. Stock stations with soap, warm water, and disposable towels. Use appropriate cleaning agents and follow manufacturer instructions. Establish a routine cleaning schedule for all surfaces. Conduct regular inspections for signs of pests and entry points. Use covered bins to store waste and empty them regularly. Regularly clean and service HVAC systems to ensure proper ventilation. PREMISE Sanitation 14
dirty towel @ wiping cloth uncovered & overflow dustbin dirty air filtration system flaking paints on wall dirty hard reach area crack floor ignore pest control 15
sanitizer / soap dispenser handsfree dustbin handsfree tap handsfree door proper segregation food items keep away chemical from food items pest control install hand dryer 16
Implement an Integrated Pest Management system that includes prevention, monitoring, and control measures. Regularly inspect the premises for signs of pests and potential entry points. Seal cracks, crevices, and gaps around doors, windows, and walls to prevent pests from entering. Install door sweeps and weather stripping to block entry points. Keep premises clean and free of food debris. PEST CONTROL 17
9 3 6 EQUIPMENT SANITATION 18
1 2 3 EQUIPMENT SANITATION COLOR CODING EQUIPMENT REGULARLY MAINTENANCE CLEANING & DISINFECTANT 19
EQUIPMENT SANITATION Cooked meat Fruits & salad Vegetables 20
mold on surface rusted 21
broken bend crack .AVOID. 22
Clean Regularly. Clean equipment after each use. Use Appropriate Cleaning Agents. Follow a cleaning schedule for daily, weekly, and monthly tasks. Use detergents to remove grease and food particles. Use sanitizers approved for food-contact surfaces. 23
Proper Cleaning Procedures: 1.Scrape off food debris before washing 5. Allow to air dry completely before storage 2. Wash with hot, soapy water 3. Rinse with clean water to remove soap residue 4. Sanitize using an appropriate method 24
Non-porous: Use materials that do not absorb liquids or harbor bacteria, such as stainless steel, silicone, or certain plastics. Benefits: These materials are easier to clean and sanitize, reducing the risk of bacterial growth. Heat Resistance: Design: Utensils used in cooking should be heatresistant to avoid melting or deforming. Materials: Use materials like stainless steel, heat-resistant plastics, and silicone. MATERIAL & DESIGN 25
Easy-to-Clean Surfaces: Design: Utensils should have smooth, easy-toclean surfaces that resist staining and are dishwasher safe. Implementation: Avoid intricate designs that can trap food particles and bacteria. Detachable Parts: Design: For utensils with multiple parts, such as blenders or food processors, ensure they can be easily disassembled for thorough cleaning. Benefits: This allows for better access to all surfaces, ensuring complete sanitation. MATERIAL & DESIGN Seamless Construction: Design: Utensils with seamless or few-part construction reduce crevices where food particles and bacteria can accumulate. Examples: Choose spatulas and mixing spoons made from a single piece of material. 26
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Food-grade quality for food packaging refers to materials that are safe for direct contact with food by regulatory authorities. These materials must meet specific safety and hygiene standards to ensure that no harmful substances migrate from the packaging into the food, either during storage or preparation. 28
The materials used must not contain any harmful chemicals or substances that could leach into the food such as free from toxic chemicals like BPA, phthalates, heavy metals, and harmful preservatives. 29
BPA (Bisphenol A) It is a chemical used to make certain plastics and resins, including those found in food containers, water bottles, and the lining of some canned goods. Exposure to large amounts of BPA, could lead to reproductive issues, developmental problems in children, and an increased risk of certain cancers. Regulation: Some countries have banned the use of BPA in baby bottles and children's products due to these concerns, and "BPAfree" products are becoming more common. 30
Parabens can also be found in food packaging materials, particularly to prevent microbial growth and extend the shelf life of packaged products. Plastic packaging: Parabens can be incorporated into plastic packaging to inhibit the growth of bacteria and fungi. Coatings and adhesives: Some coatings applied to food packaging materials (like certain types of paper or cardboard) may contain parabens to prevent spoilage. Canned goods: The lining of certain canned goods, especially those that contain liquids, may be treated with parabens or similar preservatives. 31
2 Plastics: Certain types of plastics, such as polyethylene (PE), polypropylene (PP), and polyethylene terephthalate (PET), are considered food-safe. They are used in everything from plastic bottles to packaging films and food storage containers. COMMON FOOD-GRADE MATERIALS: Glass: Glass is often used in food packaging because it is inert, non-toxic, and impermeable to gases and liquids. It doesn’t react with food and is recyclable. 32
2 Metals: Aluminum and tin are commonly used for canned goods, though they often have a protective coating inside to prevent direct contact between the metal and the food. Paper and cardboard: When treated with food-safe coatings, paper and cardboard can be used for packaging dry and non-greasy food products. Silicone: Some silicone materials are considered food-grade, particularly for baking molds, storage bags, and other kitchenware. COMMON FOOD-GRADE MATERIALS: 33
SANITATION PRACTICE IN FOOD PRODUCTION 34
1 2 3 4 5 6 PURCHASING The process of sourcing and buying raw materials, ingredients, and other foodrelated products from suppliers, ensuring they meet quality and safety standards. RECEIVING The acceptance of delivered goods, inspection and checking for proper quality, quantity, and condition, and ensuring they meet specified requirements and standards. STORAGE The proper handling and organization of received goods in appropriate storage conditions to maintain the quality, safety, and shelf life of item. PREPARATION & HANDLING The steps involved in getting food ready for cooking, including washing, cutting, marinating, and other processes, while maintaining hygiene and preventing cross-contamination. COOKING & PROCESSING The application of heat or other methods to transform raw ingredients into finished food products, ensuring they reach safe internal temperatures to eliminate harmful microorganisms. PACKAGING / SERVING The process of enclosing finished food products in appropriate containers for protection, extend shelf life, and provide information to consumers. / The final stage where food is presented to consumers, ensuring it is done in a safe, hygienic manner to maintain food quality and prevent contamination. FOOD PRODUCTION FLOW PROCESS 35
1 Supplier Selection: Choose reputable suppliers with a history of providing safe and high-quality products. Verification of Supplier Certificates: Request and review food safety certifications, such as COA (Certificate of Assurance), COQ (Certificate of Quality), HACCP (Hazard Analysis Critical Control Point) or ISO 22000.Ensure suppliers have valid and up-to-date licenses, certificate and inspection reports. Inspect the supplier premise and warehouse to ensure the safety of food products. Ensure food items have been tested with laboratory test (Chemical & Biological). Ensure the food items is properly stored on the selling shelf and segregated based on food type. PURCHASING SANITATION PRACTICE: 36
SANITATION PRACTICE: 2 RECEIVING Ensure delivery vehicles are clean, well-maintained, and not used for transporting hazardous materials. Check that vehicles are equipped with proper refrigeration or temperature control if required. Check the quality and safety of delivered goods based on checklist to ensure all items meet the required specifications and standards. Inspect packaging for signs of damage, leaks, or contamination. Reject any items with compromised packaging to prevent contamination. Ensure that the handling of products during transfer from delivery vehicles to storage areas is done hygienically. Use clean and sanitized carts, trays, or containers for transferring items. Ensure staff involved in the receiving process follow proper hand hygiene and wear appropriate protective clothing. Regularly clean and sanitize receiving areas to prevent contamination. Implement a cleaning schedule and ensure staff are trained on proper cleaning procedures. Regularly inspect storage areas for signs of pests and take appropriate measures if necessary. Provide handwashing stations and sanitizers at receiving docks. Immediately transfer perishable items to appropriate storage conditions (refrigeration, freezing, dry storage). Avoid leaving items in receiving areas for extended periods to prevent temperature abuse. 37
DRY STORAGE 3 Regularly clean and sanitize storage areas, including shelves, floors, and walls. Ensure that cleaning schedules include the areas under and behind shelves. Use food-grade containers with tight-fitting lids to avoid cross-contamination. Store raw and cooked foods separately to prevent cross-contamination. Maintain sufficient space around shelves to allow for regular cleaning and maintenance. Regularly inspect storage areas for signs of pests and take appropriate measures if necessary. Avoid overcrowding shelves to allow for proper airflow. Avoid Chemical Contamination by store chemicals and cleaning supplies separately from food items. Proper air circulation helps maintain consistent temperatures and prevents mold and bacterial growth. Use dehumidifiers or moisture absorbers if necessary. Ensure that shelves do not obstruct ventilation ducts or airflow in storage areas. Applying FIFO method which is an inventory management method where the oldest stock (first-in) is used first (firstout). The older items are in front or on top, and newer items are behind or underneath. SANITATION PRACTICE: Store Non-Perishable Goods: Canned goods, grains, and packaged foods. Conduct regular inspections of stored food for signs of spoilage, damage, or contamination. 38
3 DRY STORAGE WALL: 1.5 feet / 18 inches / 45 cm CEILING: 2 feet / 24 inches / 60 cm FLOOR: 0.5 feet / 6 inches / 15 cm SANITATION PRACTICE: Purpose: The height prevents contamination from dirts, spills, pests and allows for easy cleaning. Avoid storing foods in direct sunlight. This could affect quality as well as nutritional value. Avoid the use of transparent rooof. Purpose: The distance helps ensure proper air circulation and temperature control. Purpose: The gap allows for adequate air circulation preventing mold growth and easy to clean behind the shelf. 39
3 Top Shelf: Store raw meat, poultry, frozen foods and seafood in sealed containers or wrapped securely to prevent juices from dripping onto other foods. Middle Shelf: Store ready-to-eat foods and leftovers in closed containers. Place cooked meats, dairy products (like yogurt and cheese), and drinks (like juices and beverages) on this shelf. Store butter and soft cheeses in the designated butter compartment or in a covered container. REFRIGERATED STORAGE SANITATION PRACTICE: Bottom Shelf (Middle Shelf): Keep raw meat, poultry, and seafood for the thawing process. Door Shelf: Use the door shelves for storing condiments, jams, juices, and other items with high acidity. Store eggs at designated area or in their original carton for the best to maintain freshness. Bottom Shelf (Lower Shelf): Store raw vegetables and fruits in separate drawers to avoid crossTemperature: contamination. Maintain at or below 40°F (4°C). 40
3 Do not mix all the food items in the refrigerator shelf. Do not leave food uncovered and expose it to the environment. REFRIGERATED STORAGE SANITATION PRACTICE: 41
FREEZER STORAGE 3 SANITATION PRACTICE: 42
FREEZER STORAGE 3 SANITATION PRACTICE: Use a thermometer designed for freezers and check it periodically to verify accurate temperature control. Preventing Freezer Burn: Use airtight, moisture-proof packaging to protect food from freezer burn. Label and Date: Clearly label each package with the contents and date of freezing. Clean the freezer regularly and wipe spills immediately. Use food-grade storage containers to avoid from food cross-contamination. 43
PREPARATION & HANDLING SANITATION PRACTICE: MAINTAIN A GOOD PERSONAL HYGIENE PRACTICE -Wear disposable gloves, hair net, face mask -Avoid jewelleries PROPER CLEANING & SANITIZING OF SURFACES -Clean and sanitize all countertops, cutting boards, utensils, and equipment before and after use, especially between handling raw and cooked foods. SEPARATE ITEM -Avoid cross-contamination by using separate utensils, containers, and cutting boards for raw and cooked foods. -Store raw food separated from cooked food or ready-to-eat items. 4 44
TEMPERATURE CONTROL -Avoid keep food at TEMPERATURE DANGER ZONE (TDZ): 40-140°F / 4-60°C to prevent bacterial growth. -Do not expose food in TDZ more than 4 hours. PREPARATION & HANDLING SANITATION PRACTICE: PROPER COOLING & REHEATING - Leftovers should be cooled and stored within two hours and reheated to at least 165°F/74°C. CLEAN RAW MATERIAL -Wash and rinse fresh produce thoroughly under running water to remove dirt, bacteria, and pesticides. Use a brush for firm produce like melons or cucumbers. 4 45
WASTE MANAGEMENT -Ensure the dustbin/garbage bin is hands-free and fully covered. Ensure they are emptied and cleaned regularly. -Keep dustbin/garbage away from food which it should not be placed near food preparation areas. PREPARATION & HANDLING SANITATION PRACTICE: THAWING FOOD SAFELY -Thaw frozen food in the refrigerator, under cold running water, or in the microwave but NOT at room temperature. 4 46
FOOD CONTAINER -Keep food in a safe and food-grade container to avoid any cross-contamination. HEALTHY -Avoid coming to work while sick. -Food handlers should be vaccinated to protect themselves and others from foodborne illnesses and infectious diseases that can be transmitted through food. Eg. Typhoid vaccine. TRAINING -Each food handler should be equipped with the Food Handling Training. PREPARATION & HANDLING SANITATION PRACTICE: 4 47
-Holding Temperatures. TEMPERATURE CONTROL -Ensure all foods are cooked to the appropriate internal temperature to kill harmful bacteria. Poultry: 165°F (74°C) Ground meat: 160°F (71°C) Seafood: 145°F (63°C) Beef, pork, lamb: 145°F (63°C) with a rest time of 3 minutes SANITATION PRACTICE: COOKING & PROCESSING Keep hot food at 140°F (60°C) or higher and cold food at 40°F (4°C) or lower. 5 48
CLEAN WATER SUPPLY -Use clean, potable water for food preparation, cooking, and cleaning. SANITATION SCHEDULE - Establish a regular cleaning and sanitation schedule for all areas and equipment in the food processing or cooking facility. HEALTH MONITORING - Ensure that any staff member who shows symptoms of illness (e.g., diarrhea, vomiting, fever) does not handle food. SANITATION PRACTICE: 5 COOKING & PROCESSING 49
REGULAR MAINTENANCE -Ensure that food processing machines and equipment (grinders, slicers, mixers) are regularly cleaned and maintained. -Disassemble machines and tools where possible for thorough cleaning of all parts. -Clean and sanitize machinery after each use to prevent the build-up of residue, which can harbor bacteria. SANITATION PRACTICE: COOKING & PROCESSING FOOD-GRADE UTENSIL & EQUIPMENT -Ensure all the kitchen utensil & equipment is produced from a safe material and food-grade. 5 50