Sanitation

and Safety
Functions of
Food Service

LESSON 3

People believe that a food

service establishment
should have the four Ss:

Service
Specialty
Sanitation
Safety

It is the duty of the food service

manager to formulate safety
precautionary measures among
all the employees. Therefore,
the food service establishment
should implement the highest
possible standards of cleanliness
and safety.
National and local authorities
strictly enforce health laws and
regulations regarding food
service sanitation and
operation. The manager must

Principles of Sanitation and Safety

Physical equipment and layout should allow good

sanitary practices.

Proper handling and storage of food should be

ensured.

Food should be protected by proper handling,

distribution and service.

Glasses, utensils and equipment should be

thoroughly cleaned and sanitized.

Floors, counters, tables and chairs should be

cleaned regularly.

Rodents end pests should be eliminated from the

food areas.

Policies and Standards on Sanitation

and Safety for Employees
Employees
should
go through
medical
Sanitation
and
safety
rules
should
be
Employees
should
have be
proper
Ongoing
Employees
First
aid
training
facilities
should
programs
should
undergo
on
provided
training
sanitation
on
to
checkup
including
chest
X-ray
and
blood
strictly
followed.
orientation
about
attitudes
and habits
and
the
immediately
standards
safety
should
remedy
of hiring.
personal
be planned.
the
accidents.
hygiene.
tests upon their
They
should
regarding sanitation and safety.
avoid contamination with the three
groups of communicable diseases;
respiratory, intestinal, and skin.

Food-borne Illness
Food-borne illness is defined by the World Health
Organization as a disease of an infectious or
toxic nature caused by the consumption of food
and water. It is an illness results from
something that has been eaten. It then includes
microbial, physical and chemical causes of foodborne illness.

Contamination by Microorganism
Microorganisms are microscopic forms of life which
includes molds, bacteria and yeast. The
microorganisms which are a threat and may cause
food poisoning can multiply rapidly under right
conditions. These are pathogenic bacteria.

Types of Harmful Bacteria

Salmonella
Staphylococcus aureus
Clostridium perfringens
Listeria Monocytogenes

Food-borne Illness Due to

Nonbacterial Contaminants

Chemical Contamination
Common types of chemical contamination of food are
insecticides, pesticides, and fungicides which can
cause diseases if the food sprayed on is not washed
properly.

Pollution Contamination
Chemical and industrial wastes find their way into
rivers and soil and become part of the food chain.

Physical Contamination
This is caused by materials such as metal or glass that
injure the consumer. For example, metal staples from
food packages. The presence of any particle not part
of the food becomes a threat to food safety by.

ALL
FOLKS
ROLL
THE
UMARITO, MARIE FRANCES
CUANAN, FLORDELIZ

CREDITS!!!!!!

QUIJADA, PAUL JOHN