FOOD SANITATION, PREPERATION, STORAGE, AND PRESERVATION OF FOOD

 
Food Sanitation
 
Environmental sanitation, as applied to food supply, involves the same general public
health principles of disease prevention that are found in other phases of sanitation. The primary
emphasis is on the protection of the consumer from illness caused by food. In the application of
the principle, food sanitation deals largely with health hazards and the sanitary features of food
handling. However, it must also contain itself with quality and protection of food values, and
with technological and even economic aspects of the food handling processes to fully accomplish
its aim of disease prevention.
 
Definition of Terms
 
1. Food is a combination of nutrients essential for the accomplishments of any of the two of
the following functions:
a. To supply heat and energy to the body
b. To build up new tissues, maintain and repair old ones
c. To accelerate or modify physical, chemical or physiological processes in the body
2. Food control is an old term which involves essentially the protection of the consumer
against misrepresentation and adulteration of foods
3. Food management is an exclusive term more used in nutrition than in food sanitation. It
refers to governmental nutrition policies and involves ascertaining the amounts of
nutrients needed by the population to be fed, formulation and promotion of food
production goals, increasing the efficiency of marketing foods, education in nutrition and
food values, improvement of social distribution of food, improvement and conservation
of nutritive values of foods and protection of the consumer against adulteration,
deterioration, or misrepresentation of foods
4. Food technology refers to the economic application of laws and processes of biology,
physics, chemistry and engineering in the preparation and preservation of food products
5. Food handlers are people who handle food. They are not only those who cook and serve
in public eating and drinking establishments but include also individuals in far-off places
such as the milker on the farm and the packer in processing establishments
 
Public Health Significance Regarding Food Sanitation
 
            Some foods are fertile media for the growth of harmful microorganisms. When such
foods become contaminated with certain types of organisms during production, processing,
storage and display, transportation or service, they become potential causes on vehicles for the
spread of disease.
            Foods may become contaminated with poisonous or toxic substances if carelessly
handled during preparation, storage, display and service. Such contaminated foods often cause
consumers to become ill.
 
Food Storage and Refrigeration
 
            Food must be stored properly to avoid contamination, to prevent waste (excess food must
be kept in some ways to prevent deterioration or spoilage) and to facilitate easy distribution.
            A golden rule to keep in mind during storage of food is “Keep it clean, keep it cold or hot
and keep it covered.”
            Three enemies of successful food storage are: 1) high temperature; 2) high humidity; and
3) contamination by strong odors. Therefore, a cool dry atmosphere should be the aim of
ventilation. To insure this condition in ordinary non-refrigerated storage, close the means of
ventilation on warm, damp days and keep it open in the evening during hot summer days.
            Successful storage depends on the knowledge of conditions under which bacteria grows
best and the foodstuff may contaminate more frequently. It is known that bacteria will thrive best
where there is available food, where there is adequate moisture and where the temperature is
favorable for their multiplication. Of these three factors, the control of temperature is more
commonly applied to control bacteria during the storage of food.
            The proper use of a refrigerator is essential to the maintenance of the proper temperature
for the storage of food and food products.
            The proper use of a refrigerator is essential to the maintenance of the proper temperature
for the storage of food and food products.
 
Places to Consider n the Sanitary Control of Food
 
            In the study and control of the sanitary and hygienic quality of food, the health
department invariably needs to look into the following places:
1. Places of production and processing or source of supply
a. Milk and shellfish are two foods frequently looked into with regard to their place
of production to insure wholesome supply of these food materials. Shellfish
growing areas are specially classified on the basis of sanitary survey and
bacteriological examinations into:
a.       1. Approved areas
a.       2. Restricted (moderately polluted)
a.       3. Closed (grossly polluted)
b.      Vegetables and fruits are investigated at their place of production to check
whether sewage or night soil are used as fertilizers. Sewage and night soil may be
used for plants the edible portions of which do not come in gross contact with the
sewage or night soil and are not eaten raw. Extra precautions should be exercised
in the handling of sewage and night soil when used as fertilizers so as not to lose
health hazards to the individual of the community.
c.      The control of food products at the food manufacturing or processing
establishment involves specialized techniques and equipment.
2. Transportation and/or storage
a. milk (not canned) requires specific temperatures during transportation and storage
to prevent the growth and multiplication of pathogenic bacteria as well as other
microorganisms responsible for spoilage.
b. Perishable foods likewise require special attention during storage and/or
transportation to prevent spoilage and contamination with harmful organisms
 c. Vigilance should be exercised during the transportation of meat from the
slaughterhouses (abattoir) to the market or distribution points to prevent the illicit
inclusion of “hot” meat (meat that has not passed inspection and examination by a
health representative or by a veterinarian) during transition
3. Retail or distribution points
a.      Physical inspection of food even by a layman can reveal apparent
deterioration or unsuitability of certain food for human consumption,
a.       1. Foul odor of spoiled meat
a.       2. Appearance and odor of spoiled fish
a.       3. Appearance of spoiled fruits
a.       4. Rancid taste of spoiled butter
a.       5. Abnormal or artificial coloring of meats