Chapter 2: Food Safety and Sanitation Requirements
Introduction:
Food Sanitation is more than just cleanliness. It included all the practices involved protecting
food from risks of contamination, harmful bacteria and foreign bodies. Food safety is the responsibility
in every person who is involved in food service. Serving safe food is the top priority for food service
employee.
The primary tenet of food is the absolute cleanliness. It begins with personal hygiene, the
cleanliness during the preparation of food and clean equipment, utensils, appliances, storage facilities
and kitchen.
Protection from Contamination:
Contamination is the unwanted pollution of something by another substance. There are three
types of contamination.
Biological Contaminant –
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How do you prevent food poisoning?
Given the right conditions such as warmth, moisture and time, bacteria can easily grow on food and
multiply very quickly. That’s why food that is not properly stored or thoroughly cooked can cause food
borne illnesses.
There are four simple steps you can take to prevent food poisoning:
Clean – always wash your hands before and after handling and eating food, after visiting the
toilet or playing with pets or animals
Cook – make sure that food is thoroughly cooked in order to destroy any harmful bacteria that
might be present.
Chill – keep food cool in order to prevent bad bacteria from growing; make sure that your fridge
is at the correct temperature to keep cold foods chilled – aim to keep your fridge at 5°C or
below.
Separate to prevent cross-contamination – separate raw and cooked foods during storage and cooking
and never let raw food, for example raw meat, come into contact with food that is ready-to- eat.
Bacteria are found throughout the environment but they concentrate where a food source is available
so it is usual for raw food to come into contact with bacteria, most of which are harmless, but there are
some that can cause
What do bacteria need to grow? For bacteria to grow the most typical thing that they like ate a warm and moist environment, but that is not all that they like. Bacteria also like and environment with a PH that is normal or close to a human PH and bacteria also like an oxygen rich environment. The places that could be common to find bacteria in a building are a keyboard, a water fountain, and restrooms. A keyboard is a common place for bacteria because it is being touched constantly with hands when people type and hands are warm, so bacteria like them. The water fountain is another place that is common for bacteria to grow because people's warm hands are touching it and also it has water, which causes it to be moist. The last place that bacteria will we commonly found in buildings are restrooms. The bacteria like restrooms because many people are in then and also there is a lot of water in them.
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Eating food that was contaminated by kitchen utensils or other foods that had contact with raw, contaminated meat
To ensure that all food meets consumers expectation in terms of nature, substance and quality and is not misleadingly presented
• Store all prepared bottles in a refrigerator to help prevent the growth of yeast.
Food-borne transmission refers to any illness that results due to the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms (cdc.gov). Bacteria is the most often the pathogen that causes food-borne illness. This is usually due to improper handling of foods, improper preparation of food and improper food storage. According to the CDC, the top 5 contributing pathogens to food-borne illness are Norovirus, non-typhoidal Salmonella, Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Government and food safety center are all working hard to develop the quality of the food, and we all hope our food problems would be solved as soon as possible. This is one of the most significant stuff to consider about in today 's society and also an effective way to improve gross national happiness. We have to pay more thoughtfulness to these foods we eat which are not healthful and always prevent buying them, when we found the restaurant is not clean enough, call the food safety department and never go again. We have to work together to make a better living environment. And one day in the future, we live happily every single day, eat all the food we love, stay with people we love, enjoy every day and enjoy our
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
...gerate immediately after cooking. Another safe way of keeping food fresh after cooking is freezing. If a food is frozen after it is cooked it can last much longer than refrigerated food .
Food safety culture society can be considered of comparable significance (3)to administrative consistence and client benefit . On the off chance that any of these three perspectives fizzle , the business itself could come up short (Ungku Zainal Abidin et al , 2013 ) . Numerous businesses additionally lift security to the same or even a larger amount of significance than these as no business can exist without representatives . Food safety highlights in the work environment is another great case of the significance of value affirmation in the public eye today (Taylor , 2011 ) . Regardless of whether it is the honesty of a security bridle for working at statures or the water testing for the city , quality estimations , preparing and framework arrangement can all straightforwardly influence workers and even open (4)wellbeing (Griffith , 2012 ) . Food safety is a logical idea portraying and dealing with , readiness , and capacity of foods in ways that anticipate foodborne disease . This incorporates various schedules that ought to be taken after to stay away from conceivably extreme (5)wellbeing perils (Roberts et al , 2012 )
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.