CHAPTER 1

FOOD SAFETY AND

SANITATION MANAGEMENT

AFTER ATTENDING THIS CLASS, THE

STUDENT SHOULD BE ABLE TO:
• Recognize the importance of food safety and sanitation as the basis for preventing
foodborne illnesses.
• Identify the role of managers / supervisors in food establishment and who are
responsible to help them.
• Identify the trends in menus and consumer use of food products prepared in food
establishments.

1. NEW CHALLENGES PRESENTS

NEW OPPORTUNITIES
• Billions of food are sold each year
• The food industry is made up of businesses that
produce, manufacture, transport, and distribute the
food
• Food production involves activities that occurs on
farms, ranches, orchards and fishing operations
• The distribution system consists of the any food
operations that store, prepare, package, serve, vend,
or otherwise provide food for human consumption.

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 2. TYPES FOOD
ESTABLISHMENTS
• Full Service • Delicatessens
Restaurants • Caterers
• Quick Service • Elder Care
Restaurants
• Military Base
• Nursing Homes
• Universities
• Supermarkets
• Schools
• Lodging
• Hospitals
• Convenience Stores
• Child Care
• Employee Feeding
• Transportation

• The size and diversity of food industry has made it virtually

impossible for regulatory officials to monitor all aspects of food
safety

• Therefore, food safety programs must involve governmental agencies

and the food industry, working closely together, to ensure the safety of
our food supply.

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 3. FOOD SAFETY – WHY IS IT SO
IMPORTANT?
• Foodborne Illness – has a major economic impact.
• It cost our society billions of dollars each year
• These occur in form of:
• Medical expenses
• Lost of work
• Reduced productivity
• Legal fees
• Punitive damages
• Lost business
• Loss of reputation 7

*THE KEY CONCEPT*

• Most cases of foodborne illness in retail food
establishments are caused by foods that have been:
i. Exposed to unsafe temperatures
ii. Handled by infected workers who practice poor personal
hygiene
iii. Exposed to disease-causing agents by contamination and
cross contamination

ELEMENTS OF SAFE FOOD

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 4. THE PROBLEM:
FOODBORNE ILLNESS

• A Foodborne disease outbreak is defined as an incident in

which two or more people experience a similar illness after
eating a common food.

• Examples of foodborne illness outbreaks:

• Shiga-toxin producing Eschericia coli bacteria in lettuce, unpasteurized
apple juice
• Salmonella spp. in alfalfa sprouts, ice cream, and dry cereal
• Hepatitis A virus in raw and lightly cooked oysters
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• Listeria monocytogenes in hot dogs and luncheon meats

HIGHLY SUSCEPTIBLE POPULATIONS

• Highly susceptible populations:
• The very young
• The elderly
• Pregnant or lactating women
• People with impaired immune
systems due to cancer, AIDS, diabetes, or medications that suppress response to
infection

• Foodborne illness can cause severe reactions, even death to those

individuals in these high risk categories.

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4.1. CONTAMINATION
• Contamination is the presence of substance or conditions in the
food that can be harmful to humans.

• Bacteria and viruses pose the greatest food safety challenges for all
retail food establishments.

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 FOODS CAN BECOME CONTAMINATED AT SEVERAL
POINTS BETWEEN THE FARM AND THE TABLE

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4.2. MICROORGANISMS
(GERMS OR MICROBES)

• Most common types of food contamination

• Include bacteria, viruses, parasites, and fungi
• Everywhere around us – in soil, water, air, and in and on plants and
animals (including humans)
• The microorganisms that cause most foodborne illness are bacteria and
viruses
• These organisms get their energy from the food in which their energy from
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Air Water
Food contact
surfaces Soil

Food
Ingredients handlers
Insects & Packaging
Rodents materials15
Sources of FOOD
CONTAMINATION

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 COMMON CAUSES OF FOODBORNE
ILLNESS

Staphylococcus Aureus Escherichia Coli Listeria Monocytogenes

• It is important to remember that germs that cause

foodborne illness usually do not alter the taste, odor, and
appearance of the food they are in.

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5. THE FOOD FLOW

Purchase of safe and wholesome ingredients from approved sources

Food Delivered

Receiving and Storage

PREPARATION

Thawing

Cooking

Cooling
Hot-Holding Cold-Holding 17

Reheating

6. HACCP – A NEW APPROACH TO AN OLD

PROBLEM

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 HACCP – A NEW APPROACH TO
AN OLD PROBLEM (CONT’D)
• The development of the Hazard Analysis Critical Control Point
(HACCP) system as a means of ensuring food safety
• Developed by Pillsbury Company in the 1960’s for the NASA space
program.
• 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.

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7. FACILITY PLANNING AND

DESIGN
• A well-planned facility with a suitable layout is essential for the
smooth operation of any food establishment.
• Layout, design, and facilities planning directly influence:
• Worker safety and productivity
• Labour and energy cost
• Customer satisfaction

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8. KEEP IT CLEAN AND

SANITARY
• Customer satisfaction is highest in food establishment that are
clean and bright and where quality food products are safely
handled and displayed
• Cleaning is concerned with the removal of visible soil from the
surfaces of equipment and utensils
• Sanitary means healthful or hygienic. It involves reducing the
number of disease-causing microorganisms on the surface of
equipment and utensils to acceptable public health levels.
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 22

SANITARY MAKES SURE IT’S SAFE

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9. ACCIDENT PREVENTION AND

CRISIS MANAGEMENT
Accident Prevention Program to avoid:
• Disruption of operations due to loss of worker’s skills
• Stress on other employees
• Monetary loss for loss of time, worker’s compensation, and
medical care

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 ACCIDENT PREVENTION AND
CRISIS MANAGEMENT (CONT)
Crisis Management
• Occurs when water supplies, electricity, or sewer systems
are disrupted

Disaster Plans
• Storms, tornados, hurricanes, or floods cause conditions
that require changes to maintain food service
• Managers and supervisors are expected to know how to
handle these and other emergencies when they occur.
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10. EDUCATION AND TRAINING

ARE KEY TO FOOD SAFETY
• The prevention of foodborne illness begins with the
knowledge of where contaminants come from, how they get
into food, and what can be done to control or eliminate
them.
• It involves controlling the supply, maintaining sanitary
facilities, and training employees to know how to work with
food safely
• It is not enough that the manger knows food safety –
employees too must be taught how to perform correctly. 26

11. THE ROLE OF GOVERNMENT

IN FOOD SAFETY
• Government Regulation – to oversee the food-producing system and
protect food that is intended for human consumption
• Governmental Agencies – enforce laws and rules to protect food
against adulteration and contamination.
• Regulatory Personnel – monitor both the process and the product to
ensure the safety of the food we eat

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 12. THE ROLE OF THE FOOD
INDUSTRY IN FOOD SAFETY
• Customers expect and deserve food that is safe to eat
• Responsible to have a food safety assurance program in the food
establishment
• Ensure that proper safeguards are used during food production and
service

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13. FOOD PROTECTION

MANAGER CERTIFICATION

A certified food protection manager is a person who:

• Is responsible for identifying hazards in that day-to-day
operation of a food establishment that prepares, packages,
serves, vends or otherwise provides food for human
consumption

• Develops or implement specific policies, procedures, or

standards aimed at preventing foodborne illness

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FOOD PROTECTION MANAGER

CERTIFICATION
• Coordinates training, supervises or directs food
preparation activities, and takes corrective actions as
needed to protect he health of the customer

• Conduct in-house self-inspection of daily operations on a

periodic basis to see that policies and procedures
concerning food safety are being followed
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 13.1. A CERTIFIED FOOD
PROTECTION MANAGER SHOULD BE
ABLE TO:

• Identify foodborne illness

• Describe the relationship between time and temperature and the
growth of microorganisms that cause foodborne illness
• Describe the relationship between personal hygiene and food safety

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• Describe methods for preventing food contamination

from purchasing and receiving

• Recognize problems and potential solutions associated

with facility, equipment, and layout in food establishment

• Recognize problems and solutions associated with

temperature control, preventing cross-contamination,
housekeeping and maintenance
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THANK YOU

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