Principles of

Food Safety
and Sanitation
Sanitation
• The word sanitation is derived from the Latin word sanitas, meaning
“health”.
• Applied to the food industry, sanitation is “the creation and
maintenance of hygienic and healthful conditions.”
• It is the application of a science to provide wholesome food
processed, prepared, merchandised, and sold in clean environment by
healthy workers to prevent contamination with microorganisms that
cause foodborne illness, and to minimize the proliferation of food
spoilage microorganism.
Sanitation: The Foundation for Food
Safety Assurance
Major safety incidents occur throughout the food
system and have occurred globally and often result
from one or a combination of factors including:
• Contaminated raw materials
• Errors in transportation, processing, preparation,
handling or storage
• Packaging problems
• Food tampering/malicious contamination
• Changes in formulation or processing
• Inadequate maintenance of equipment or facilities
• Addition of incorrect ingredient(s)
Food Hygiene
• Food hygiene are the conditions and measures
necessary to ensure the safety of food from
production to consumption.
The five key principles of food hygiene,
according to WHO, are:
• Prevent contaminating food with pathogens spreading
from people, pets and pests.
• Separate raw and cooked foods to prevent
contaminating the cook foods
• Cook foods for the appropriate length of time and at
the appropriate temperature to kill pathogens.
• Store food at the proper temperature.
• Do use safe water and cooked materials
Food hygiene comprises two components
• Food Safety
• Food Suitability
Food Suitability
• It is concerned with the intrinsic characteristics of the
product, namely, taste, smell, texture and
presentation, characteristics that can change with the
presence of spoilage microbes (bacteria, yeast and
mould). Suitability is the assurance that the food is
‘acceptable’ for human consumption.
Food Safety
• Food safety refers to limiting the presence of those
hazards whether chronic or acute, that may make
food injurious to the health of the consumer.
• Food safety is about producing, handling, storing and
preparing food in such a way as to prevent infection
and contamination in the food production chain, and
to help ensure the food quality.
Food Safety: A global problem
The WHO has also recognized that foodborne illnesses:
• Are a problem in developing and developed countries
alike;
• Place a burden on healthcare systems;
• Seriously affect infants, young children, the elderly
and those who are already ill
• Spawn a vicious circle of diarrhea and malnutrition
• Undermine the economy and national development
efforts, as well as international trade.
Food Security
• Is a condition related to the availability of food supply
to group of people as well as individuals access to it.
• Food security is often defined in terms of food
availability, food access and food utilization.
Causes of Food Insecurity
The majority of the severest food crises after the second half
of the 20th century were caused by a combination of several
factors. The most common causes of food insecurity in African
and other Third World countries were:
• Drought and other extreme weather events.
• Pests, livestock diseases and other agricultural problems.
• Climate change
• Military conflicts
• Corruption and political instability
• Rapid population growth
Law and Agencies Relating to
Food Safety and Sanitation
International Laws
Acts and regulations applicable to the food industry are
concerned with:
• the production or sale of injurious, unsafe, unfit, or
substandard food
• the contamination of food
• the sanitation of premises, equipment and personnel
• food-safety practices, including temperature control and
treatment
• the control of food poisoning and food-borne disease
• the composition and labeling of food
Laws Relating to
Health and Safety
Occupational Safety and Health Act (OSHA)

⮚This is the principal act concerned with protecting the

health and safety of employee and members of the
public
⮚The Occupational Safety and Health Administration
was formed in 1971 to ensure employee safety and
health and create a better working environment.
⮚Since its inception occupational related illness and
injury have dropped nearly 60%
ISO 22000
• ISO 22000 is a standard developed by the International Organization
for Standardization dealing with food safety.

Employees’ Right-to-Know Act

• The regulations in this act provide a legal framework for the control of
substances hazardous to health

PRESIDENTIAL DEGREE 856:SANITATION CODE OF THE PHILIPPINES

• The code requires all food establishment to secure sanitary permit
from the local health office, also specifies the structural requirements
for food establishment, proper disposal of refuse.
REGULATORY AGENCY

The Food and Drug Administration

is the key regulatory agency of the
Department of Health, Philippines
with major responsibilities in
ensuring safety, efficacy, and quality
of food products, drugs, vaccines
and biologicals, biological reagents,
medical devices, cosmetics and
household hazardous substances.
The Philippine Food Processing Industry
• The food processing is an important sector of the Philippine economy.
It is composed of establishments engaged in the
processing/manufacturing and distribution of food and food products.
The major processed food sectors include the
following:
• Fruits and vegetables
• Fish and marine products
• Meat and poultry products
• Flour and bakery products
• Beverage and confectionery
• Dairy foods
• Food condiments and seasonings
• Food supplements
• Bottled water
• Snack foods
• Fats and Oils