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Food safety and sanitation management

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Publicada em: Educação, Tecnologia, Negócios

Food safety and sanitation management

  1. 1. Food Safety and Sanitation Management By: Honielyn B. Pantig
  2. 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. 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. 4. Elements of Safe Food
  5. 5. Who are at risks to foodborne illness The very young The elderly Pregnant or lactating women People with impaired immune system
  6. 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.
  7. 7. 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.
  8. 8. 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.)
  9. 9. 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.
  10. 10. Reference  McSwane, D., et al. (2008). Essential of Food Safety and Sanitation 4th Ed. Pearson Education South Asia Pte Ltd, Singapore.

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