Food Sanitation, Safety &

Hygiene
 Chapter I
Introduction

Food sanitation is more than just cleanliness. It included all the practices involved in
protecting food from risk of contamination, harmful bacteria, poison and foreign bodies
preventing any bacteria from multiplying to an extent which would result in an illness of
consumer, and destroying any harmful bacteria in a food by through cooking or processing.

The primary tenant of food-service sanitation is absolute cleanliness. It begins in with

personal hygiene, the safe handling of during preparation and clean utensil, equipment,
appliances, storage facilities, kitchen and dining room.

Control of the microbial quality of food must focus on the preparation of food itself, food
handlers, facilities equipment. The quality of the food depends on the condition when purchased
and the time temperature control during storage, preparation and service, Personal hygiene and
cleanliness of the facilities and equipment also contribute to food safety.

Statement of the problem

Foods are the basic building blocks of living things, yet they may pose a threat and become
harmful to human health in some situations. Many people throughout the world become ill
because of the food they eat. These diseases associated with food consumption are referred to as
foodborne diseases, and they may result from dangerous microorganisms. Foods can become
harmful to human health or even fatal when combined with bacteria, mold, viruses, parasites and
chemical toxins. Therefore, it is absolutely necessary that consumers be provided with a safe
food supply. The factors involved in the potential threat caused by foods are inappropriate
agricultural practices, poor hygiene at any stage of the food chain, lack of preventive controls
during processing and preparation of the food, incorrect use of the chemical materials,
contaminated raw materials, food and water and inappropriate storage.
 Hypothesis
Many of the bacteria that can lead to food borne illness from food is found on our bodies on
our hair, skin, mouth, nose and throat. Even of healthy people. And, according to one estimate,
nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.

Therefore, personal hygiene is especially important for food preparers and food servers –
anyone involved with food service to children. And, people with infected cuts, sores or colds
should not be allowed to prepare or serve food.

When Staphylococcus bacteria get into warm food and multiply, they produce a toxin or
poison that causes illness. The toxin is not detectable by taste or smell. While the bacteria itself
can be killed by temperatures of 120 F, its toxin is heat resistant; therefore, it is important to keep
the staph organism from growing. Keep food clean to prevent its contamination, keep it either
hot (above 140 F) or cold (below 40 F) during serving time, and as quickly as possible refrigerate
or freeze leftovers and foods to be served later.
Symptoms include abdominal cramps, vomiting, severe diarrhea and exhaustion. These
usually appear within one to eight hours after eating staph-infected food and last one or two
days. The illness seldom is fatal.
Foods commonly involved in staphylococcal intoxication include protein foods such as ham,
processed meats, tuna, chicken, sandwich fillings, cream fillings, potato and meat salads,
custards, milk products and creamed potatoes. Foods that are handled frequently during
preparation are prime targets for staphylococci contamination.

Significance of the study

Food safety is a scientific discipline describing handling, preparation, and storage of food in
ways that prevent foodborne illness. This includes a number of routines that should be followed
to avoid potentially severe health hazards. In this way food safety often overlaps with food
defense to prevent harm to consumers. The tracks within this line of thought are safety between
industry and the market and then between the market and the consumer. In considering industry
to market practices, food safety considerations include the origins of food including the practices
relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies
on biotechnology and food and guidelines for the management of governmental import and
export inspection and certification systems for foods. In considering market to consumer
practices, the usual thought is that food ought to be safe in the market and the concern is safe
delivery and preparation of the food for the consumer.”
 Scope and Delimitation
As with other areas of food safety, sanitation and food hygiene should be proactive. End-
product testing is important, but a positive result in the end-product doesn’t tell you where the
contamination originated. The overall food hygiene system, when applied at each point in the
supply chain, is about managing risks before they result in a case of food contamination. Using
common sense and food science based approaches, a well-designed food hygiene program can
provide for proactive responses and risk-mitigation from farm to fork.

Definition of terms
Food- any substance whether simple, mix or compounded that id uses as food, drinks,
confectionery or condiments.
Safety- is overall quality of food fit for consumption.
Sanitation- is a health of being clean and conducive health.
Cleanliness- is absence of a visible soil or dirt or is not necessarily sanitized.
Chapter II