INTRODUCTION TO

SANITATION

By:
Noraida abdul karim
012-277 3736 / 09-8481700 Ext. 772
E-Mail : kda_abdul@yahoo.co.uk
Office Room : Room 014B (Block 1)

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 Agenda
 Importance of Sanitation in Foodservice
Industry
 The role of the Foodservice manager

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 Importance of Sanitation in
Foodservice Industry
 What people expect?
 Good, safe food
 Clean surroundings
 Pleasant service
 Why important
 Patrons and goodwill
 Regulation
 Prevent outbreaks of foodborne illness

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 Terms
 Foodborne Illness
 A disease that is carried or transmitted to human
beings by food.
 Some – poisonous by nature
 High protein food – receptive host for bacteria and
other agents
 Outbreaks
 Incident of foodborne illness that involves two or
more persons who eat a common food confirmed
as the source of the illness by lab. analysis.

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 Terms (cont…)
 Contamination
 Presence of substances or conditions in the food
that can be harmful to humans.
 Cleaning
 Removal of visible soil from the surfaces of
equipment and sanitation
 Sanitary
 Free of disease – causing organism and other
harmful contaminants
 ‘Look Clean – Be Sanitary’

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 Factors Involved In
Keeping Food Safe
 Food
 Its safe condition initially and its protection in
preparation and service
 People
 Those involved in handling food both as
employees and as customers
 Facilities
 The sanitary condition of the physical plant and the
equipment used in a foodservice operation

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 Role of the Foodservice
Manager in Sanitation
 Making sanitation a top priority and communicating
this to workers
 Purchasing food from safe sources
 Implementing sanitary procedures in the storage,
preparation and service of food.
 Training, motivating and supervising workers in order
to maintain a sanitary facility serving safe food.
 Regularly inspecting the facility and workers to assure
that sanitation standards are being met
 Cooperating with local public health officials during
inspections and in developing a sanitation program,
including worker training.

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 The Role of
Government
 Enforce laws and rules
 Regulatory personnel monitor both the
process and the product to ensure the
safety of the food.
 Follow up with larger group?
 Inspect food product and production
facilities

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