“FOOD AND
SAFETY
SANITATION”
What is
food?
Food is one of
the
major
necessities for a
human being to
survive.
What is
food
safety?
Food safety refers to the
proper
food
handling
procedures applied during
food
preparation,
processing, storage, and
distribution of the products
you deal with in your food
business.
WHY IS FOOD
SAFETY
IMPORTANT?
Foodborne diseases can be
costly and dangerous for the
consumer and the provider. We
work
to
prevent
these
consequences with proper food
safety measures and training.
These policies are important
because they protect everyone
involved, from your stakeholders
to those enjoying the meal.
5 STEPS TO
FOOD
SAFETY
Keep clean: Human hands can
carry germs just as easily as our
ingredients
can.
To
avoid
introducing bacteria to our
environment, we wash our hands
before
and
during
food
preparation. Another part of
keeping clean is making sure
surfaces, utensils and measuring
cups are sanitized before use.
Separate
raw
food:
Crosscontamination between raw and
cooked ingredients can spread
harmful bacteria. A simple yet
effective preventative measure in
any kitchen is using different knives
and cutting boards for raw meat.
Separate storage and preparation
areas in your kitchen keeps harmful
microorganisms away from your
ready-to-serve meals.
Cook thoroughly: Properly
cooked food eliminates
dangerous bacteria. Our
team makes sure to cook
raw meat all the way
through by judging its
color and temperature.
Keep food at safe temperatures: Food
storage is a crucial element of safety in
the kitchen. Foodservice professionals
must understand proper standards for
thawing, refrigerating and serving
temperatures to keep consumers safe.
When food is stored correctly, harmful
microorganisms have a smaller chance
of survival.
Use
clean
water
and
raw
materials: Every step and ingredient in
a recipe should be handled with safe
and fresh materials. Water is an
important aspect of any food
preparation or cooking procedure, so
we make sure our supply is clean and
disinfected. We also follow all
expiration dates and processing
instructions for best results.
Food safety refers to the
practices that are observed
during
the
handling,
processing, and distribution
of food to ensure that
contaminants
that
can
cause foodborne illnesses are
not present.
Food
Safety
is
the
assurance/guarantee
that food will not cause
harm to the consumers
when it is prepared
and/or eaten according
to its intended use.
What is
food
sanitation?
Food sanitation refers to
the state of cleanliness
and
maintenance
of
sanitary conditions in a
food establishment to
prevent the occurrence
of foodborne illnesses.
Food sanitation refers to the
operations that help create
a clean working environment
by keeping any equipment,
contact surface, and the
whole facility clean and free
from common food hazards.
Food
sanitation
operations include proper
hygiene practices and
cleaning and sanitizing
operations
such
as
wiping, sweeping, and
application of approved
sanitizers.
Food
sanitation
practices
are
performed to reduce
the risk of causing
foodborne
illnesses
to customers.
Why is food
sanitation
important?
Food sanitation works following the
objectives of food safety. The
operations in food sanitation are
performed towards the prevention
of foodborne illnesses and a
potential outbreak. With proper
instructions and a regular schedule,
food sanitation practices can
effectively reduce food safety risks.
Food safety issues. Generally, good food
sanitation practices can minimize the occurrences
of issues such as cross-contamination. When
equipment, contact surfaces, utensils, and other
fixtures of the kitchen are always sanitized, there
will be fewer pathogens to transmit. Food
sanitation would also be able to address concerns
with cross-contact among allergenic and nonallergenic foods. With proper food sanitation, food
safety issues that go beyond foodborne illnesses
can also be resolved. Food sanitation can also
help spot physical problems with your facilities,
physical contaminants, and other factors that
may
contribute
to
injuries.
Maintenance of equipment. Regular sanitation of
foods also allows food handlers to determine
whether equipment, utensils, and contact
surfaces need maintenance or fixing. The
maintenance of equipment ensures that it will be
able to perform its intended use and prevent any
substandard results. Additionally, food handlers
can determine if there are any potentially
hazardous conditions in the kitchen and food
service operations area such as chipped walls
and floors, bent contact surfaces, or even broken
glass. These conditions may harbor pathogens or
contaminate foods with physical hazards.
Safety of food handlers. Additionally, when
the equipment is up-to-date and the
environment of the entire food chain is safe,
clean, and conducive for work, accidents
are significantly reduced. Food handlers are
also less likely to get sick because of
unhealthy working conditions. A part of
cleaning and sanitation procedures in the
food industry includes some hygiene
practices such as regular hand washing. The
cleanliness of a food worker's hand
contributes
to
preventing
foodborne
illnesses.
The reputation of your food business. Food
sanitation does not only apply inside the
kitchen. It must also be applied to the
foodservice areas. Tables, chairs, counters,
and other surfaces must always be cleaned
to ensure that there are no pathogens or
any food hazard entry points. When
customers see such high standards for food
sanitation, they gain confidence that your
food business values their health and safety.
Food sanitation can
only become effective
when
they
are
correctly
performed
and
regularly
monitored.
What are the 4
basic
sanitation
practices?
Correct hand washing. Although very
simple, the proper way of hand washing
minimizes the risk of causing crosscontamination, and therefore, foodborne
illnesses. It is perhaps one of the most
important food sanitation activities that a
food handler can do to control any kind of
food safety hazard. When we say proper
hand washing, this includes the correct tools
that you need such as antibacterial soap, a
supply of water, a dedicated hand washing
sink, and optionally a brush.
Cleaning and sanitizing food contact
surfaces. This food sanitation operation
involves multiples steps for effectiveness. In
order, the whole process must involve
washing, rinsing, and sanitizing. The first step
is cleaning and it involves manually
removing debris, spills, and any visible dirt
on contact surfaces. This operation can be
done by using a clean cloth, water, and
repetitive agitation of dirt. After cleaning,
surfaces must be rinsed and then applied
with sanitizing agents.
Proper storage and label of foods and
cleaning tools. Labeling is a very
important part of food sanitation. It
reduces the risk of mistakenly using
harmful products such as allergenic
foods for preparing allergen-free
meals. In the case of food equipment,
color-coded labels can be applied for
proper identification and correct use.
Maintenance of equipment. When any food
equipment is regularly cleaned and
protected from food contaminations, its use
can be extended for a very long time.
Leftover food on a piece of equipment can
cause rust especially in between the joints
of the equipment. Foods that may be high
in acid can increase the speed of metal
deterioration and cause corrosion. Rust on
metal equipment can get into the food
being prepared and contribute to causing
foodborne disease incidents.
What Are The
Differences
Between Food
Safety And
Sanitation?
Food safety is a discipline
followed for handling, storage,
and preparation of food to
avoid any foodborne illness.
Whereas, sanitation also focuses
on personal hygiene of food
handlers
including
regular
hand-washing to prevent illness
transmission.
“THANK YOU FOR
YOUR LISTENING AND
MAY GOD BLESS US
ALL”
Prepared by:
Mr. Jenil Ardinez
Mr. Carlo Torres
Mr. Rodel Hoyohoy
Ms. Judy Ann Lautan