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 branch of biology that deals with microorganisms and their effect on other microorganisms.

6. Microorganisms * Organism of microscopic or submicroscopic size. (bacterium , protozoan).

7. Food Infection * Microbial infection resulting from ingestion of contaminated foods.

8. Food Intoxication * Type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins

9. Food Spoilage * Means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.

10. Food Borne Illness * A disease carried or transmitted to people by food.

11. Food Borne Outbreak * An incident in which two or more people experience the same illness after eating the same food.

12. Contamination * The presence of harmful substances in the food

13. Time-Temperature Abuse * Food that has been exposed to temperature favorable to the growth of foodborne microorganisms.

14. Potentially Hazardous Foods * Food in which microorganisms can grow rapidly. It is often moist, high protein, slightly acidic.

15. Cross Contamination * Occurs when microorganisms are transferred from one surface or food to another

16. Personal Hygiene * Sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.

17. Temperature Danger Zone * Temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce

* Food Safety : A Top Priority

Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.

1. Dangers of Food Borne illness A. Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives. * Loss of family income * Increased insurance * Medical expenses * Cost of special dietary needs * Loss of productivity, leisure and travel opportunities * Death or funeral expense

B. Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.

* Loss of customers and sales

* Loss of prestige and reputation

* Lawsuits

* Increase insurance premiums

* Lowered employee morale

* Employee absenteeism

* Increase employee turn over

* Embarrassment

2. Types of Food Contaminants

a) Biological Contaminants

b) Physical Contaminants

c) Chemical Contaminant

A. Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)

Examples:
Sea Food Toxins
Mushroom Toxins
Clostridium Botulinum
Salmonella Bacteria

COOKING DOES NOT DETROY TOXINS |

Preventing Biological contaminant:

* Purchase foods only on reputable supplier

* Do not use wild mushrooms

* Maintain good personal hygiene

* Observe proper hand washing

* Clean and sanitize equipment

* Maintain clean and sanitize facilities

* Control pests

B. Physical Contaminant – any foreign object that accidentally find its way into food

Examples:
Hair
Staple wire
Dust

Preventing Physical Contaminants:

* Wear hair restraint

* Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)

* Do not carry pencil or pen

* Do not wear nail polish or artificial nails when working with foods

* Clean can openers regularly

* Remove staple wire in the receiving area

* Place shields on lights

C. Chemical Contaminant – a chemical substance that can cause food borne illness. Substances normally found in restaurant. Examples:
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives