...PRINCIPLES OF HYGIENE, FOOD SAFETY AND SANITATION Term Paper Calubayan, Carissa G. H-170 Introduction: Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food depends on the condition when purchased and the time temperature control during storage, preparation and service. Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety. CHAPTER 1 * Definition of Terms 1. Food * Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments. 2. Safety * Is overall quality of food fit for consumption 3. Sanitation * Is a health of being clean and conducive to health 4. Cleanliness * Is the absence of visible soil or dirt and is not necessarily sanitized. 5. Microbiology * The...
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...HTM-310 Final Paper Food Safety Food Safety Food Safety is all conditions and actions necessary to ensure the safety of food at all stages. This refers to the conditions and practices to prevent contamination and food-borne illnesses. Food safety is an essential health function. Food can be contaminated and judged unsafe in many ways. Contamination can occur during the packaging process, by inadequate cooking or storage. Also, different food products may already have different microorganisms such as bacteria or parasites which may be allowed to multiply and cause disease if food is not appropriately handled. With regard to whether or not food safety is currently a problem the answer is clearly, yes. The concern is that daily, people get sick with what is interchangeably called food-borne disease or illness from the food they eat. Specifically, food-borne illness has a severe affect on infants, young children, the elderly and the sick. In both developing and developed countries, it is a strain on health care systems. Not only does food-borne illness affect physical condition, but economically, individuals, communities, businesses, and countries are affected by food safety problems. Data and Investigative Information Being that food safety is an increasingly important public health issue, it is imperative that governments intensify their efforts to improve food safety. These efforts should be in response to an increasing number of food safety problems...
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...[pic] FOOD SAFETY / FOOD DEFENSE RESPONSE PLAN September 2006 This document was prepared by Kenadine Johnson and staff Montana Office of Public Instruction Helena, Montana FOOD SAFETY/FOOD DEFENSE RESPONSE PLAN TABLE OF CONTENTS ACRONYMS----------------------------------------------------------------------- 2-3 RESOURCES----------------------------------------------------------------------- 4 A listing of links and papers we used to help compile this document. ACKNOWLEDGEMENTS ------------------------------------------------------ 5 SECTION I: INTRODUCTION Foreword ---------------------------------------------------------------------------- 6 Introduction-------------------------------------------------------------------------- 7 Purpose------------------------------------------------------------------------------- 7 Goals---------------------------------------------------------------------------------- 7 SECTION II: SITUATIONS AND ASSUMPTIONS----------------------- 8-9 SECTION III: CONCEPT OF OPERATIONS A. Incident Identification---------------------------------------------------------- 10 B. Notification and Action Triggers--------------------------------------------- 10 C. Communication----------------------------------------------------------------- 11 D. Interstate Coordination--------------------------------------------------------- 11 E. Food Team-----------------------------------------------------------------------...
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...FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD RECOVERY AGENCY WORKERS BEFORE AND AFTER FOOD SAFETY TRAINING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Human Ecology by Sara Katherine Waggoner B.S., Texas Christian University, 2002 May 2004 ACKNOWLEDGEMENTS I would like to express my deep appreciation to Dr. Michael Keenan who served as one of my major professors on this project. His concern for his students and colleagues is extraordinary, and his enthusiasm regarding the field of nutrition is inspiring. A sincere expression of gratitude goes to my other major professor Dr. Elizabeth Reames. She is an excellent mentor, and it has truly been a blessing to work with such an amazing person. I would like to thank Dr. Maren Hegsted, a committee member who has been an incredible support to me during my time here at LSU. She has always been there to offer advice and to answer my endless questions. Also, I would like to show appreciation to Dr. Georgiana Tuuri, a committee member whose energy and smile were always sources of encouragement. A very special thank you is also extended to my family and friends for their patience, understanding, and support throughout this endeavor. Finally, thank you to the entire faculty, staff, and students of the School of Human Ecology for their thoughtfulness...
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...COOKERY NC II 1. Principles of Food Sanitation,Safety and Hygiene introduction Food sanitation is more than just cleanliness. It included all practices involved inprotecting food from risk of contamination, harmful bacteria, poisons and foreignbodies, preventing any bacteria from multiplying to an extent which would result in anillness of consumers; and destroying any harmful bacteria in the food by thoroughcooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It beginswith personal hygiene, the safe handling of foods during preparation, and clean utensils,equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on the preparation of fooditself, food handlers, facilities and equipment. The quality of food depends on thecondition when purchased and the time temperature control during storage, preparationand service. Personal hygiene and cleanliness of the facilities and equipment alsocontribute to food safety. Definition of terms 1.Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments 2. Safety – is overall quality of food fit for consumption. 3. Sanitation – is a health of being clean and conducive to health. 4. Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized. 5. Microbiology - the branch of biology that deals with microorganisms...
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...Grading Criteria Food Borne Illness Paper This assignment is due in Week Four. Content60 Percent | Points Available6 | Points EarnedX/6 | Additional Comments: | * All key elements of the assignment are covered in a substantive way. * The content is comprehensive, accurate, and persuasive and includes the following: * Identification of the infectious agent (pathogen)—for example, the name of the bacteria, virus, or parasite * Explanation of how the infectious agent is transmitted through food or water * An example of a real outbreak in the United States * Description of the clinical symptoms, duration of the disease, and treatment if any * Discussion on the steps that can be taken to prevent further outbreaks and included individual as well as environmental precautions and methods | | | | Organization/Development20 Percent | Points Available2 | Points EarnedX/2 | Additional Comments: | * Paper is 350 to 700 words in length. * Paragraph transitions are present, logical, and maintain the flow throughout the paper. * The tone is appropriate to the content and assignment. * Sentences are complete, clear, and concise. * Sentences are well constructed, strong, and varied. * Sentence transitions are present and maintain the flow of thought. * The paper develops a central theme or idea directed toward the appropriate audience. * The introduction provides sufficient background on the topic and previews major points. * The conclusion...
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...Grading Criteria Food Borne Illness Paper This assignment is due in Week Four. |Content |Points |Points |Additional | |60 Percent |Available |Earned |Comments: | | |6 |X/6 | | |All key elements of the assignment are covered in a substantive way. | | | | |The content is comprehensive, accurate, and persuasive and includes the following: | | | | |Identification of the infectious agent (pathogen)—for example, the name of the bacteria, | | | | |virus, or parasite | | | | |Explanation of how the infectious agent is transmitted through food or water | | | | |An example of a real outbreak in the United States | | | | |Description of the clinical symptoms, duration of the disease, and treatment if any | | | ...
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...Salmonella (Food Bourne Illness) * What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. The infectious agent (pathogen) that causes Salmonella is called Salmonella Enteriditis. Salmonella is a non-motile, rod-shaped, and gram-negative, that doesn’t form spores. Bacterium within the Enterobacteriaceae and tribe Salmonellae. Salmonella is divided between two species; S. Enterica and S. Bongori. The three main serovars of Salmonella enterica are Typhimurium, Enteritidis, and Typhi. Salmonella can cause two types of illness; nontyphoidal salmonellosis and typhoid fever. Salmonella communicates with fellow bacteria via AHL (Acyle Homeoserine Lactone). Infecting the cell, multiplies, then bursts the cell. Salmonella symptoms include: diarrhea, fever, stomach cramps, nausea, vomiting and headaches. It takes between six and seven hours to become ill, usually lasting three to four days, but some bacteria may be presented for much longer. * How is this infectious agent transmitted through food or water? The infection is mostly caused by ingestion by contaminated food, water or fecal particles. This bacteria is found within humans, farmed, pets and birds, particularly chickens. Good hygiene along with appropriate food handling, storage and cooking have important roles in preventing disease. Salmonella illness is worldwide and contaminates almost any food type. From raw eggs, raw meat, egg products...
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...The qualifications within the diploma are designed to equip individuals with the knowledge and understanding to enable them to work as members of the teams that carry out the official controls within meat plants specified in the Community Regulation 854/2004. The Level 3 Diploma in Meat Hygiene and Inspection meets the requirements for the professional qualifications of Official Auxiliaries (meat hygiene inspectors) specified to Annex 1, Section II, Chapter IV, B of 854/2004. It should be noted that these regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0...
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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...patient’s culture and heritage, which can provide more patient centered care. The information gathered can help the communication between nurse and patient, helping to create cultural competency and understanding of others beliefs. This paper will address the differences and similarities between three heritages, Korean, Filipinos, and Western culture. While giving history on each of these cultures and reviewing the heritage assessment tool, one will be able to understand the three cultures better and define similarities and difference between them. Defining Health Health maintenance is the foundation of our health, the definition from Mosby’s medical dictionary states, “Health maintenance, a systematic program or procedure planned to prevent illness, maintain maximum function, and promote health. It is central to health care, especially to nursing care at all levels (primary, secondary, and tertiary) and in all patterns (preventive, episodic, acute, chronic, and catastrophic).” (Mosby's Medical Dictionary, 8th edition. © 2009, Elsevier). Health Protection encompasses activities that are dealt with by public health officials. These activities include ensuring safety for the public in regards to safety and quality of food, water, air and environment. Preventing outbreaks, transmission, and threats of communicable diseases. Public...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...spread of HIV has been greater than predicted, so too has been its impact on social capital, population structure and economic growth. Responding to AIDS on a scale commensurate with the epidemic is a global imperative, and the tools for an effective response are known. Nothing less than a sustained social mobilization is necessary to combat one of the most serious crises facing human development. Most recent findings show that HIV prevalence in the population is currently slightly on the down side in the case of Kenya . This not withstanding, given the massive scale of the problem and the concentration of effects on adults of prime working age, the pandemic has sharply influenced a host of economic and non-economic variables. In this paper I will review some of the available literature on the impact of HIV/AIDS. HIV/AIDS has impacted several areas of society: 1. The family or the household 2. The Health sector 3. The work place 4. The economy 5. Stigma 1. The Impact on the Family/Household In almost all cases the first victim of HIV/AIDS is the immediate family. More often than not it is the poorest sector of the society that is most vulnerable to this epidemic. There will be an upsurge of medical bills which affects the family savings or money that can be best used on other investments. Children will probably drop out of school because of lack of school fees. Eventually when money for medication runs out the family becomes a burden to society and become dependent...
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...“ . . . private individuals are apt to look after their own interests first, and to forget the general effect upon the public, and it is necessary that there should be somebody to watch the public interests” (1874, Select Committee on the Metropolitan Buildings and Management Bill) To what extent did social class dictate the solution for the Great Stink of London in 1858? Social class dictated the solution to the so-called Great Stink of London in 1858 to a large extent. By 1858 the overwhelming smell arising from the Thames, which was used as a water source from medieval and Tudor periods, had affected most of London and became a pressing issue in the House of Parliament. London’s class system of the 1800s consisted of seven classes ,...
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...Contamination of Livestock and Its Effects on Food Safety Abstract This research paper will examine the government’s attempt to reduce the manufacturing contamination of the nation’s meat supply. Federal, state and local agencies work together in order to create a source, reason, actions necessary to control and prevent foodborne illnesses from reoccurring. Increase in the number of food related illnesses have people wondering if meat and processed food will ever be safe to eat. Cattle contaminated with bacteria such as E-Coli get their way to grocery stores due to improper management of the food production system. Change in food safety policies and assessment guidelines prompted state and local health officials to inform Americans on the dangers of contaminated meat products and other foods. President Obama has proposed new guidelines in the Food Safety Act; more stringent measures taken in the investigation of meat production, factory farming and facilities by the USDA and the FDA. Opposing entities dispute that animals need protection from parasites and bacteria as well also and should be proven that antibiotic use in animals is harmful to humans. There is not enough concrete evidence to prove that use of antibiotics or hormones in meat products are a threat to humans if consumed. So enlighten by the present debate the government has permitted use of chemicals, and other substances in production and processing of meat and processed foods, not for just animal health and welfare...
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