Food Sanitation – Design

thinking
Bhuyashi Baidya
II Msc Zoology

Food sanitation is the practice
of maintaining all equipment,
touch surfaces, and the whole
facility free of common food
risks in order to contribute to
the creation of a clean working
environment.
Introduction
Observing good hygiene and
performing cleaning and
sanitising tasks including
sweeping, wiping, and using
authorised sanitizers are all
part of food sanitation
operations.

The purpose of food sanitation

procedures is to lower the
possibility of foodborne
infections among patrons.
Food contaminants

Biological –bacteria,
virus, fungi, parasite etc

Physical – hair, pollen,

Staple wire, plastic, dust
etc

Chemical – Toxic metals,

Sanitizer, pesticides,
cleaning products
 Main Causes of Food Borne Illnesses

Cross contamination – Microorganism are

transferred between food surfaces

Time temperature – Food is exposed to 41°F - 140°F

for more than 4 hours

Poor personal hygiene - Microorganisms that cause

sickness are carried by people who touch food.
 Foodborne diseases
Food handlers everywhere should be well-versed in the
sanitation procedure, since it's a critical first line of defence
against foodborne illness. Equipment used to handle food may
be made safe again by sanitising germs and viruses. In the battle
against foodborne illness, knowledge of food-related
sanitization techniques, what to sanitise, when to sanitise it, and
what instruments to employ are essential.
Food handlers should take note of these stunning
facts, even if they are not just relevant to
commercial food facilities. Food handlers
everywhere should be well-versed in the
sanitation procedure, since it's a critical first line
of defence against foodborne illness.
Approximately 48 million people get sick each year, of
which 128,000 need to be admitted to hospitals and
3000 pass away, according to the CDC. Furthermore,
diarrheal sickness was recognised as the fifth most
common cause of mortality globally in a 2004 World
Health Organisation report, with the majority of cases
being linked to contaminated food and water.
Equipment used to handle food may be made safe
again by sanitising germs and viruses. In the battle
against foodborne illness, knowledge of food-
related sanitization techniques, what to sanitise,
when to sanitise it, and what instruments to
employ are essential.
•
Foodborne Illness Symptoms?

Upset stomach
Diarrhea
Fever
Vomiting
 Air
Water

Soil

Food Handlers

Packaging Material

Insects
Surfaces

Raw Ingredients
Animals
 Why is food sanitation important?
Food safety issues – Prevents
cross contamination, food
borne illnesses etc.

The reputation of your food

business - Customers will feel Maintenance of equipment -
more confident in your food Fixing equipment allows it to
business's commitment to their function as intended and avoids
health and safety when they producing subpar outcomes.
witness such high standards for
food sanitation.

Safety of food handlers -A food

worker's hand hygiene plays a part
in reducing foodborne infections.
Examples of food sanitation

Food sanitation includes a wide range of disciplines. It takes into account more than just
tangible tools and surfaces of interaction. Food safety and personal hygiene are related
to food sanitation

Food sanitation procedures might include anything from correctly washing hands to
applying sanitizers to surfaces that come into touch with food.

Procedures for food sanitation may be tailored to address a specific risk to food safety.
For instance, using food-safe sanitizers can assist lessen chemical and biological dangers
while sweeping and cleaning countertops can help minimise physical hazards.
 4 Basic sanitation practice

Proper hand
hygiene

Surface
sanitization
and
cleaning for
food
contact Labelling and
Upkeep of storing food
the and cleaning
apparatus supplies
correctly
Safe temperatures of Cooking
• Whole poultry 165°F
• Chicken breasts 165°F
• Egg dishes 160°F
• Ground beef 160°F
• Pork 145°F
• Fish 145°F
• Steaks/roasts 145°F
 Food Sanitation Requirements:
PROPER
TRAINING

PEST APPLIANCE TO
CONTROL RULESSANITATION

SET UP THE SANITIZATION OF

APPROPRIATE TOOLS AND
DRAINAGE SYSTEM EQUIPMENT

STORAGE,
TRANSPORTATION,
AND HANDLING
OF GOODS
Refrigerate perishable foods quickly!
MAINTAINING FOOD SAFETY AND
SANITATION

The two most important components of a

food processing facility are adequate
cleanliness of the food plant and food
safety. They concern certain food hygiene
guidelines established by the USDA and
FDA, which are strictly enforced.
While these are the two most crucial
elements, a facility must also have many
additional elements in order to be safe,
clean, and functioning.

Everything contributes to good sanitation, from making

sure employees are properly trained to having a sturdy
drainage system. Facilities would struggle with bacterial
and contamination problems without these precautions,
which might have far-reaching effects.
 pH 7
pH 4.6
Neutral

High Acidic foods Low acidic foods

Refernces
• https://ucanr.edu/sites/cottagefoods/files/209272.pdf
• https://www.fooddocs.com/post/food-sanitation
• https://
www.deltatrak.com/support/resources/white-papers/food
-safety-sanitation-issues-methods-solutions
• https://www.fooddocs.com/post/food-sanitation