1. Food Safety and Sanitation
Management
By: Honielyn B. Pantig

2. Food Safety: Why all the Fuss
Foodborne illness happens and it adversely affects the
health of everybody.
Foodborne Illness – is the sickness that will be
experience when they eat contaminated food.
Foodborne Illness resulted in major economic impact. These
costs occur in the form of medical expenses, lost work and
reduced productivity.

3. Why Me?
“What does all of this have to do with me?”
It is the responsibility of every food establishment
owner, manager, and employee to prepare and serve
safe and wholesome food and preserve their clients’
confidence.
Foodborne illness can be prevented if the basic rules of
food safety are routinely followed.

4. Elements of Safe Food

5. Who are at risks to foodborne
illness
The very young
The elderly
Pregnant or lactating women
People with impaired immune
system

6. Contamination
The presence of substances or conditions in the food that
can be harmful to humans.
Foods can become contaminated at a variety of points as
the food flows from the farm to the table.
Measures to prevent and control contamination must begin
when food is harvested and continue until the food is
consumed.

8. Microorganisms
Most common types of food contamination.
Includes: bacteria, viruses, parasites, and fungi.
The microbes must be controlled in the food establishment
that causes foodborne illness and food spoilage.

9. A New Approach to an Old
Problem
 FDA Food Code recommends using the Hazard Analysis Critical
Control Point (HACCP) system as a means of ensuring food safety.
 The HACCP system follows the flow of food through the
food establishment and identifies each step in the process
where contamination might cause the food to become
unsafe.
 Facility Planning and Design – a well planned facility with suitable
layout is essential for the smooth operation of any food
establishment.
 Keeping it clean and sanitized (Cleaning is concerned with the
removal of visible soil from the surfaces of equipment and utensils
while sanitized involves reducing the number of disease-causing
microorganisms on the surface of equipment and utensils to
acceptable public health levels.)

10. A New Approach to an Old
Problem
 Accident prevention and crisis management – ensuring a safe
environment for employees and customers requires continues
monitoring, but the rewards make it worth the effort.
 Education and training are key to food safety – the prevention of
foodborne illness begins with the knowledge of where
contaminations come from, how they get into food, and what can
be done to control or eliminate them.
 Government role in Food Safety – government regulation in food
safety is to oversee the food-production system and protect food
that is intended for human consumption.
 Food Industry role in Food Safety – overseeing the safety of its
own processes and products.

11. Reference
 McSwane, D., et al. (2008). Essential of Food Safety and
Sanitation 4th Ed. Pearson Education South Asia Pte Ltd,
Singapore.