Food Safety and Sanitation
The Federal government and each state and local areas have food
sanitation regulations that clearly define how to prevent
unsanitary and unsafe restaurant conditions. There are 5 federal
agencies responsible for food safety. Texas has developed the
Texas Food Establishment Rules which are based on the FDA
food code. Each food establishment must have at least one
person on premises at all times that has been trained in proper
food handling- ServSafe Training. The General Manager and the
Food and Beverage Manager of a hotel and/or restaurant are
both responsible for the safety and sanitation of their operations.
Managers are responsible for identifying risks in the day-to-day
operation of a foodservice business. They have the ultimate
responsibility for serving food that is safe to eat.
Periodic inspections are conducted to ensure restaurants are in
compliance with those regulations. Permits are issued by local
governing authorities to restaurants to ensure food safety. Local
health departments are responsible for investigating any
reported incidents of foodborne illness. Restaurants can be
closed temporarily or shutdown for violations of food safety
regulations.
Safe food handling practices keeps everyone healthy. Older
people, children and pregnant women are more likely to become
sick from contaminated food. Some symptoms of foodborne
illness care nausea, vomiting, diarrhea, fever, cramps and even
death.
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A contaminant is a substance in food that does not belong in the
food. Food Borne illness is a disease that is caused by eating
contaminated food. There are three types of contaminants:
physical, chemical and biological.
 Physical contaminants- items that accidentally get into
food: hair, fingernails, glass, insects, etc. These might not
cause food borne illness but they can cause problems like
broken teeth, cuts, etc.
 Chemical contaminants – a chemical that is toxic not
usually found in foods; examples include: cleaning
supplies, pesticides, metals in solution. Sometimes
cleaning supplies can be mistaken for cooking products or
foods; pesticides can remain on foods; metals can leach
out of cooking equipment into the foods.
 Biological contaminants – microscopic living substance
that accidentally gets into food. Types of biological
contaminants include bacteria, parasites, viruses, molds
and fungi. A biological contaminant that causes disease is
called a pathogen.
Bacteria are the most common cause of foodborne illness.
Bacteria reproduce rapidly under ideal conditions, which are
often found in food, warm temperatures (between 41 F and 135
F) and a ready food source. The Temperature Danger Zone is
room temperature or a temperature between 41 F and 135 F.
Foods left at temperatures in this zone for 2 or more hours are
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potentially dangerous. Bacteria grow best in potentially
hazardous foods like raw and undercooked meats, fish, poultry,
…casseroles, custards, meat and fish salads, mayonnaise based
foods.
A Virus is a microorganism that reproduces in the cells of other
living things. Foods give viruses a way to get into the human body
when a person eats the food that contains the virus. Once the
virus is in the body, it can reproduce and make a person sick. To
prevent the transmission of viruses use good personal hygiene
and proper food handling.
Parasites are organisms that must live in another living thing in
order to survive. The host can be a person, animal or plant. The
parasite gets nourishment from the host. Parasites can range
from an amoeba to a tapeworm (up to 30 feet long!) Good
personal hygiene and proper food handling again can prevent
contamination by parasites.
There are three main ways to prevent foodborne illness:
personal hygiene, sanitation, and proper handling of food.
 Personal hygiene – keep your body and clothing clean.
 Sanitation – Cleaning is the removal of dirt and food, but
sanitization is the treatment of a clean surface with
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chemicals or heat to reduce the number of pathogens to
safe levels.
 Proper handling of food – includes proper storage and
cooking
Food Sources and Storage
Food comes from around the world and from a variety of
sources. It is necessary to verify the sources are safe and reliable.
Also the shippers must be able to provide verification that they
follow standard safety and sanitary practices as well. Foods must
be kept separate from supplies and held at the proper
temperature during shipping. The food must be packaged for safe
shipping and handling. Spoilage is detectable by the senses-sight,
tastes, feel however contamination is cannot be detected in this
manner.
Proper storage areas for foods should be used, never hallways,
restrooms, etc. The most important rule is FIFO.
Rodents and insects spread disease, contaminate food, and
destroy your property. Continuous pest control methods must
be employed by good housekeeping and preventing entry of
pests. Pesticides should only be used by a licensed pest control
operator and as a last resort.
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Employee Practices
1. stay home when sick
2. fingernails should be kept short (and glued on! LOL)
3. wash hands properly- hot water, soap, single use paper
towel to dry
4. wash hands frequently
5. bathe daily
6. wear clean clothing
7. do not wear jewelry
8. keep hair restrained
9. control sweat
10.
use gloves when directed
11.
use sanitary serving methods
Equipment, Utensils and Surfaces
All devices used to prepare foods are known as equipment,
smaller equipment is known as utensils. Utensils are used for
food prep, food service and eating. All equipment must be
constructed in such a manner that it is easy to use, clean
(Stainless steel), operate, store, take apart and reassemble.
Dishwashing involves both cleaning and sanitizing. Dishwashing
can be done manually or by machine. Both methods require hot
water, soap and clean rinse water.
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Food Handling
Safe handling procedures are necessary to keep food safe and
prevent the growth of bacteria in foods. Keep cold foods cold and
hot foods hot! When cooling foods to a safe temperature, the
goal is to have the foods go through the danger zone as quickly as
possible. Reheating, Thawing and Cooling are the 3 food
temperature changes that provide the greatest potential for
contamination.
One of the major dangers when preparing raw foods is crosscontamination or the transfer of microorganisms from one food
to another. Examples methods of possible cross contamination
are: placing a cooked food on a surface that a raw food has been
on, handling both cooked and raw without washing your hands or
the equipment used, or dripping juices from raw to cooked foods.
The FDA (the federal Food and Drug Administration) has
developed temperature recommendations (that are not cooking
instructions) for cooking foods to keep foods safe. An accurate
thermometer is essential for measuring the temperatures of
foods to make sure they have reached the required temps.
Holding is keeping potentially hazardous foods out of the
temperature danger zone during the periods while the food is
waiting to be served to guests. An employee is usually assigned
the task of checking and recording the temperatures of foods
periodically that are being held. Many companies have
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developed noncontact, infrared digital thermometers to make
temperature checking easier.
Sanitation Risk Management (SRM) – focuses on reduction of
overall sanitation risks by identifying the risks at each control
point in a food service program. In an SRM standards and
procedures for each control point are given for each of the four
resources.
 inventory-controls that protect food products, beverages,
nonfood items from spoilage, contamination, pilferage, and
waste
 people- employee training in the use of proper sanitation
practices
 equipment- requirement for the proper cleaning and
maintenance of all equipment
 facilities- requirement of a food facility design and layout
that has a positive effect on the facility’s ability to provide a
safe and sanitary dining environment
HACCP (pronounced hass’ ip) is a common SRM (sanitation risk
management) plan. It is the 7 step Hazardous Analysis Critical
Control Point system. HACCP uses a systematic approach to
identify, evaluate, and control food safety hazards. HACCP was
developed by a joint venture between Pillsbury and NASA in the
1960s.
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Critical control points (CCPs) are the activities in the food
handling process that must be controlled to ensure food safety. A
CCP is when a hazard can be prevented. Each critical control
point is given critical limits (CLs). A CL is the action or
temperature required for food safety.
The written HACCP plan must detail hazards, identify the CCP’s
critical limits, specify CCP monitoring and methods of
recordkeeping, and outline a strategy for implementing the plan.
Following this plan ensures food is safe from its arrival at the
restaurant until it is served to the guests.
Example of HACCP violations
A restaurant purchases pre-prepared potato salad from a vendor.
When the potato salad arrives it must be immediately stored at
the proper temperature. If it sits out too long waiting to be
stored it might pass the CL of time. Once placed in the cooler, the
cooler must be at the proper temperature. Cooler temp must be
checked every 4 hours and recorded. So a broken, warm cooler
could exceed a CL and the salad is contaminated. Once an order
for the salad is placed, using an unclean/unsanitized serving
utensil puts the salad at risk again.
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