FOOD SAFETY

AND SANITATION
MANAGEMENT

College of Tourism and Hospitality

Management
National University, Manila
1st Tri / 2018 - 2019
 Related Study

Thirty one people became ill with salmonellosis after eating sandwiches prepared at a local
fast-food establishment. A foodborne disease investigation of this outbreak, showed that
sandwiches topped with vegetable condiments, especially hamburgers, were most commonly
associated with the illness.
The main consumers for hamburgers are children. However, there were no confirmed cases
of salmonellosis among children younger than 12 years old. This fact virtually eliminated buns and
beef as the contaminated ingredients of the sandwiches. The fact that sandwiches with vegetable
condiments were strongly associated with the illness, suggest that either the vegetables were
contaminated during preparation or as they were being placed on the sandwiches.
FOODBORNE DISEASE OUTBREAK occurs when two or more people become ill after eating a
common food. Samonella bacteria cause several foodborne disease outbreak each year.
 Learning Outcomes

 Recognize the importance of food safety and sanitation as the basis for preventing
foodborne illness in food service establishment
 Identify the problems caused by food borne illness for both individuals who become ill
and the food establishment blamed for the incident.
 Identify trends in menus and consumer use of food products prepared in food
establishments.
 Explain the role of government regulation in retail food safety.
 Essential Terms; Cleaning, Contamination, Cross-contamination, Food Establishment,
Foodborne Disease Outbreak, Foodborne Illness, Microorganism, Germs, Microbes,
Sanitary
 New Challenges Present New Opportunities

 Food industry is one of America’s largest enterprises.

 It employs about one quarter of the nations work force and produces 20% of Gross
Domestic Product.
 Food Industry is made up of businesses that produce, manufacture, transport, and
distribute food for people, throughout the world.
 Food Production involves the many activities that occur on farms, on ranches, in
orchards and in fishing operations.
 Food manufacturing takes the raw materials harvested by producers and converts them
into forms suitable for distribution and sale.
 Retail distribution system consist of the many food operations that store, prepare,
package, serve, vend, or otherwise provide food for human consumption
 Types of Food Establishments
Food Establishment, refers to facilities that are involved in food distribution.

Full Service Restaurant

Quick Service/Fast Food
Convenience Stores and Employee Feeding
Caterers, Food Concessions
Lodging and Accommodation F & B Outlet
Schools/Universities Cafeteria
Elderly and Child Care, Nursing homes
Military Bases, Prison Jails
Transportation with Food Service Facilities
 Why is Food Safety Important?

 Infants and preschool aged children are the most high-risk population for
contracting food borne illness
FOOD BORNE ILLNESS is commonly known as food poisoning, it is
caused by eating food that is contaminated by bacteria or other harmful
substances
 Food borne diseases cause approximately at 76 Million illnesses, 325 Thousand
hospitalization and 5,000 deaths in the U.S. (Mead et.all., 2012)
 Major economic impact to cost billion of dollars each year – medical expenses,
lost work, reduced productivity, legal fees, punitive damages, increased
insurance premiums, loss of business, loss of reputation
Cost of Foodborne Illness?
Causes of Foodborne Illness in Food Establishment

How People Make Food

Unsafe
Poor Personal Hygiene:
– Transferring pathogens from your
body to food
Causes of Foodborne Illness in Food Establishment

How People Make Food

Unsafe
Cross-contamination:
– Transferring pathogens from one
surface or food to another
Causes of Foodborne Illness in Food Establishment

How People Make Food

Unsafe
Time-temperature abuse:
– Letting food stay too long at
temperatures that are good for
pathogen growth
 Causes of Foodborne Illness in Food Establishment

How People Make

Food Unsafe
Poor cleaning and
sanitizing:
– Transferring pathogens from
incorrectly cleaned surfaces to
food
 Your Role in Keeping Food Safe

Practice Good Personal Hygiene

Wash hands properly
Prevent ill employees from working
Maintain general personal cleanliness
Observe strict rules for eating, drinking, and smoking
 How and When To Wash Your Hands

How to Wash Your Hands:

– Hands can transfer pathogens to
food.
– Handwashing is a critical step for
avoiding food contamination.
How and When To Wash Your Hands

How to Wash Your Hands:

– Handwashing should take
about 20 seconds.
How and When To Wash Your Hands
How to Wash Your Hands
1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms
vigorously
4. Rinse hands and arms
thoroughly
5. Dry hands and arms

Page 2-1
When To Wash Your Hands
Wash hands. . .
– After using the restroom
– After touching your face, hair, body or clothing
– Before and after handling raw foods like meat or poultry
– After taking out garbage
– After sneezing, blowing your nose or using a tissue
– After handling chemicals
– After smoking, using e-cigs, chewing gum or using tobacco products
– After eating or drinking
How and When To Wash Your Hands
Using Hand Antiseptics
–If you use hand antiseptics:
• NEVER use them instead of
handwashing.
• Use an antiseptic after washing
hands.
• Wait for the antiseptic to dry
before touching food or equipment
or putting on gloves.
• Follow manufacturer’s directions.
Where To Wash Your Hands
Use a Handwashing Sink:
– Wash your hands only
in a designated
handwashing sink.
Where To Wash Your Hands
Use a Handwashing Sink:
• DO NOT use handwashing sinks
for other things.
• NEVER dump dirty water in them
• NEVER prep food in them.
• NEVER wash tools or equipment
in them.
 Where To Wash Your Hands

Where to Wash Your Hands:

– Make sure handwashing sinks are
easy to get to and are not blocked.
– NEVER stack food, equipment, or
supplies in them or in front of
them.
Where To Wash Your Hands
Stocking The Handwashing Sink:
– A stocked sink should have
– Hot and cold running water
– Liquid soap
– Single-use paper towels or hand
dryer
– Garbage container
– If these items aren’t stocked, tell your
director or supervisor
 Other Important Practices
Eating, Drinking, Smoking, and Chewing Gum,
Tobacco or E-Cigarettes:

– NEVER do these things in the

following areas
– In food-handling areas
– In food storage areas
– Only do these things in designated
areas
Glove Use
Single-use Gloves:
Employees are required to wear single-use gloves to cover:
– An impermeable cover (bandage) on a cut, burn, or rash;
– False fingernails or un-cleanable fingernails;
– Rings other than a plain ring or wedding band; or
– An orthopedic support device, such as a cast, brace, or ace
bandage.
– A food facility employee is required to change gloves if it is
worn out and whenever hand washing is required. Single-use
gloves shall not be washed.
– Single-use gloves shall be used for only one task, and no other
purpose. Gloves shall be thrown away when damaged, soiled,
or when interruptions in the food handling occur.
Receiving and
Storing Food Safely
 Controlling Time and Temperature During Receiving

What Is Important About This

Temperature Range?

This is the Temperature Danger

Zone.

Pathogens on food can grow in

this range and cause a
foodborne illness.
 Controlling Time and Temperature During Receiving

The Temperature Danger Zone:

– Food temperatures must be

controlled
– From pick-up to handoff to client
– Includes time food spends in the
warehouse, on the truck, and at
the establishment
 Inspecting Food During Receiving To Make Sure It Is Safe

What Should You Look for When

Inspecting a Delivery Vehicle Before
Unloading It?
–Overall condition of the vehicle
–Condition of the product
–Signs of pests in the vehicle
–Door locks and seals are
functioning
–Correct truck temperature
Storing Food Safely
General Storage Guidelines:

– Store refrigerated food at 41°F

(5°C) or lower
– This includes cut produce

– Keep frozen food frozen solid.

– The recommended temperature is
0°F (-18°C) or lower.
Temperature Logs
– Keep temperature logs in a visible
location.
– For example, on your refrigerator.
– Temperature logs are the first food
safety documents the Department of
Environmental Health requests during
an inspection.
 Storing Food Safely
General Storage Guidelines:
– Store food only in designated
food storage areas.
– Store food six inches off the
ground or on a pallet
– Store food away from walls
– Store ready-to-eat food above
uncooked food
 Keeping Food Safe
Storing cleaning products and
chemicals
– Label cleaning products
– Keep AWAY from food areas
– Store in designated area for cleaning
products and chemicals
– Bleach, paint, etc. should not be
stored in the same area food is
stored
 Storing Food Safely
Sell-By Date (Example: “Sell by January 1, 2019”.
Also called “Pull Date”)

– Look for it on: Refrigerated foods such as milk,

yogurt, cottage cheese, eggs, lunch meat,
packaged salad mixes.

– What it means: The store must sell these foods

before the code date and often donates these
foods when they are close to date.
– If the food has been handled properly it is safe to
eat and the quality is good.
 Storing Food Safely
Packing or Manufacturing Date:
– Used by manufacturers for
tracking and recalls
– Not an expiration date
– Look for it on: Canned food,
crackers, cookies, spices.
– What it means: The day the
food was packaged.
 Storing Food Safely
Best-By or Best if Used By Date:
– This is a quality date.

– It tells clients the date by which the

product should be eaten for best
flavor or quality.

– The product is still safe to eat past

this date after the quality date,
however, the quality slowly begins to
lose nutrients and the quality begins
to lessen.
 Storing Food Safely

Use-By Date:

– This is the last date recommended

for the product while at peak
quality.
– The product is still safe to eat past
this date.
– Look for it on: crackers, cookies, cold
cereals, and other dry, shelf stable food.
 Storing Food Safely
Expiration Date (Example: “Expires 06/15/18” or
“Do not use after 06/15/18”)
– Look for it on: Baby formula and formula,
medicines, vitamins, yeast, baking
powder.

– What it means: Do not distribute infant

formula, baby food, vitamins, or
medicines after the expiration date!

– Yeast and baking powder do not work as

well after expiration but are safe to eat.
 Storing Food Safely
Rotating Food Using FEFO:
– Follow the first-expired, first-out
(FEFO)
method if the food has a use-by or
expiration date.
– Check the use-by or expiration date.
– Store food that will expire first in front of items that
will expire later.

– Use the food stored in front first.

Evaluating, Repacking,
and Transporting
Food Safely
Evaluating The Condition Of Food
Discard Cans if They Have These
Problems:
–Severe dent in can seams
–Crushed cans that are not stackable
–Deep dents in body of can
–Missing labels
–Unreadable labels
–Swollen or bulging ends
–Rust that will not wipe off
–Holes or leaking
Evaluating The Condition Of Food
What’s Wrong With the Jar or
Bottle?
Discard jars and bottles with these problems
–Dented lids
–Swollen lids
–Rusted lids
–Loose lids
–Seals missing or broken
–Missing or unreadable label
–Leakage
–Jars that are chipped or broken
–Signs of dirt, mold or foreign objects Dented lid
–Food with an off appearance
 Evaluating The Condition Of Food
What’s Wrong With the Package of Dry
Food?
Discard commercially packaged dry food with
these problems.
• Unlabeled or not correctly labeled
• Unreadable label
• No code dates
• Signs of pests (gnaw marks, droppings, Unlabeled
insects)
• Wet, damaged or stained
• Open packaging
Loading and Distributing Food Safely
Prepare Delivery Vehicles to
Protect Food From
Contamination:
– Clean inside of vehicles at least once
per week or as often as necessary
– Make sure vehicles are pest-free
– Never deliver food in vehicles used to
haul garbage
Loading and Distributing Food Safely
Prepare Delivery Vehicles to Protect
Food From Contamination:
– DO NOT bring pets when delivering food
– Keep items that could contaminate food
separate from the delivery
– Oil, antifreeze, wiper fluid

– Lock and seal delivery vehicles when they

are not being loaded or unloaded
 Loading and Distributing Food Safely
When Loading and
Transporting Food:
– Keep refrigerated food at 41°F (5°C) or
lower during transport.
– If possible, keep frozen food at temperatures
that will keep it frozen.
– Keep food cold in unrefrigerated vehicles.
– Always cover refrigerated and frozen food
with thermal blankets.
– Or place it in coolers with ice packs.
– Load refrigerated and frozen food so air can
circulate around it.
Cleaning and
Sanitizing
How and When to Clean and Sanitize

Cleaning VS Sanitizing
– Cleaning removes food and other
dirt from a surface
– Sanitizing reduces pathogens on a
surface to safe levels
How and When To Clean And Sanitize
Cleaning and Sanitizing
Surfaces:
– All surfaces must be cleaned
and rinsed.
– Walls and floors
– Storage shelves
– Garbage containers
How and When To Clean And Sanitize
Cleaning and Sanitizing Surfaces:
– Any surface that touches food must be
cleaned and sanitized.
– Plastic food bins
– Scales
– Prep tables in clean rooms
– Sorting tables
– Scoops
Handling Garbage
What’s Wrong With the Way This
Garbage was Handled?
– Remove garbage as quickly as possible.
– Be careful not to contaminate food or
surfaces when removing garbage.
–Clean the inside and outside of garbage
containers often.
– DO NOT clean garbage containers in clean
rooms or food-storage areas. Allowed to stack up
–Close the lids on outdoor containers.
–Keep indoor containers covered when they
are not in use.
 Trends in Food Consumption and Choices
 Menus reflect changing appetite among diners
 Ethnic foods are becoming quite popular and their exotic ingredients which creates ne food
safety challenges
 People have a wider variety of food to choose from restaurant, grocery stores, and all other
places where they obtain prepared food.
 Due to changes in eating habits and more knowledge about food safety hazards
recommendations for safe food handling are changing.
 The recommended cooking of ground beef to an internal temp. of 140’F to destroy bacteria
before the discovery of shiga toxin producing Escherechia coli, is now the raised to 155’F or
above in cooking ground beef.
 Consumers have less time to prepare food because most of them are working outside home.
They are buying most ready-to-eat food or products that require little handling.
 Foods are produced using a variety of processing, holding, and serving methods, these
methods helps protect foods from contamination.
 The Problem: Foodborne Illness
 A disease caused by the consumption of contaminated food.
 Foodborne disease outbreak is an incident in which two or more people
experience a similar illness after eating a common food.
Causes of Foodborne Illness:
 Shiga toxin-producing Escherichia coli bacteria in lettuce, unpasteurized apple
juice, and radish sprouts.
 Salmonella Spp.in alfalfa sprouts, ice cream and dry cereal
 Hepatitis A virus in raw and lightly cooked oysters
 Listeria monocytogenes in hotdogs and luncheon meats
* Leading factors that contribute to foodborne illness are temperature
abuse, poor personal hygiene practices and cross contamination.
 Food Safety and Sanitation Hazards

 Contamination – Cross contamination

 Physical, Chemical, and Biological Hazards
 Bacterial Contamination
 Types and Forms of Bacteria
 Food Allergens
 High Risk Foods
 Implications of Contaminated Food
 Food Poisoning Complaints and Actions
 Contamination
 Contamination is the presence of substances 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.
 Foods can be contaminated at a variety of points as the food flows from farm to the
table.
 Measures to prevent and control contamination must begin when food is harvested
and continue until the food is consumed.
 Food contamination can cause illness without changing the appearance, odor or
taste of food.
 Cross contamination when germs are transferred from one food item to the other.
Sources of Contamination:
* Soil, oil, water, air, plants, animals, and humans.
 Physical, Chemical, and Biological Hazards
 Every element of the food production chain, Identification of the risks needs
to be evaluated to ensure that the consumer is not at risk or harm from a
food-related illness or safety compromised by contaminated food.
Physical, Chemical, and Biological Hazards
 Bacterial Contamination
 The principle cause of food poisoning is the direct contamination of “high-risk foods‟ with pathogenic
bacteria, multiplication of these bacteria and then consumption of the contaminated food.
 High –risk foods – foods will support the multiplication of pathogenic bacteria, given ideal conditions
for bacterial proliferation. These foods are typically high in protein and moisture and are generally
ready-to- eat foods that will have no further cooking processes involved which would otherwise
destroy the harmful bacteria.
 Harmful bacteria may also contaminate food by means of a vehicle or route of contamination.
 Bacteria can be found: Harmful bacteria are present in the environment:
●Soil
●Dust
●Animals, birds and pests
●Raw food
●Water –Under the Food Hygiene Regulations Act only potable water should be used in the food
environment
●People –Nose, ears, throat, skin and intestines of the food handler
 Types and Forms of Bacteria
 Pathogenic Bacteria are harmful bacteria responsible for food-related illness. It requires right
conditions to grow, multiply and survive.
 Time and temperature control is very important in this process and form the two key critical
control points during food safety controls.
 Pathogenic Bacteria reproduce by a process called Binary Fission and they reproduce every 10 to 20
minutes.
 Beneficial Bacteria are involved in fermentation processes and can also be used as a food
supplement such as probiotics.
 Spoilage Bacteria are responsible for the decomposition of foods and these are generally noticeable
in the case of rotting fruit, slime on meat, yeast proliferation in bread products etc.
 Bacteria need nutrients, moisture, time, neutral PH, temperature and the presence of oxygen
(aerobic ) to survive and multiply although, in some cases, some bacteria can survive in the absence
of oxygen (anaerobic).
 Bacteria are destroyed by thorough cooking at high temperatures, irradiation processes and
chemicals.
 Types and Forms of Bacteria
 Different Types of Bacteria - Incubation Periods, Sources and Symptoms
 Food Allergens
– An allergy is an immunological response to certain foods, food additives and colorings that
can cause severe respiratory reactions and other symptoms:
● Edema of the face, tongue, eyelids lips, mouth
● Skin rashes (Urticartia) – itchy eyes
● Respiratory – Bronchitis, tightness of the chest, difficulty in breathing
● Nausea, vomiting, and diarrhea, stomach pain and migraine/headache
● Anaphylactic shock which if left untreated may result in death
– Those individuals who are prone to severe allergic reactions may carry an anti-allergy
medicine to treat the symptoms, dose as may prescribed by physician.
– Food intolerances provide symptoms of headaches, muscle and joint pains and in some
people feelings of tiredness.
– The eight principal foods that make up 90% of all allergic reactions are:
● Tree nuts ● Fish ● Shellfish
● Peanuts ● Wheat ● Egg products
● Milk ● Soy
 High Risk Foods
– High-risk foods are foods which if contaminated with pathogenic bacteria
and given ideal conditions for the bacteria to survive and multiply can cause
food poisoning.
– These foods are generally ready-to-eat foods that are intended for
consumption without any further treatment which would otherwise destroy
the harmful bacteria through heat treatment processes.
– The following are types of foods that are associated as high-risk foods:
●Cooked meats
●Cooked meat products which include gravies and stocks
●Cooked rice
●Shellfish/ seafoods
●Cooked eggs and products prepared with eggs as an ingredient

– High-risk foods are high in protein and moisture which under ideal
conditions support the multiplication of pathogenic bacteria.
 Implications of Contaminated Food
– Contaminated foods can cause food poisoning or pose a health and safety risk. Due care and
attention is required to ensure foods are protected at all the stages of the food production
chain from contamination or hazards, which may be classified as : physical,
microbiological, and chemical.
– At the point of delivery or receipt of goods, food may already be contaminated by food
poisoning bacteria.
– Care needs to be taken throughout the food production chain to ensure that the,
● risks are reduced
● multiplication of bacteria is controlled
● survival of pathogenic bacteria is minimised through appropriate storage and temperature controls, by
cooking and treatment processes

– There are forms of heat treatment process that may provide prolonged shelf life for certain
food products, together with destruction of harmful bacteria.
● Pasteurisation
● Sterilisation
● UHT treatments
 Food Poisoning Complaints and Actions
– If a food poisoning complaint is made against the food business, steps must be taken
immediately to investigate the complain and ascertain the origin and if it related to an item
that has been prepared and served by your food establishments.
– Quite often anyone with a food poisoning complaint may blame the last meal they ate.
However, incubation periods vary dependant on the bacteria, and the person infected may
not necessarily have contacted a food illness through eating at your outlet.
– The following details are important to ascertain the incident:
 Food Poisoning Complaints and Actions
– Food samples may be retained and sent away for analysis and if reported to
the doctor.
– The local enforcing officer may visit the premises to conduct an
investigation.
– The manager of the food business needs to take steps to identify that the
correct processes were followed throughout the food production chain, that
all staff were operating hygienically and that any infected food did not come
into contact with the food.
 Microorganism (Germ or Microbes)
 Microorganism are the most common types of food contamination, which
includes – bacteria, viruses, parasites and fungi that are so small and can’t
be seen by a naked eye.
 Microbes are everywhere around us – in soil, water, air and in and on plants
and animals including humans.
 These organism get their energy from the food in which they live and
reproduce – often the same food we eat.
– Microorganism – Bacteria, Viruses, Moulds or mycotoxins, Natural poisons
in plants and fish
 The Food Flow
 Food flow consist of food products, and the ingredients used to make them
as they flow through a food establishment.
 A Hazard Analysis Critical Control Point (HACCP) system identifies
hazards within the flow of food.
 Case Study 1.

Fourteen people became ill, after eating pie that have been highly
contaminated with salmonella entiritidis. Several of the victims were
hospitalized, and a man in his forties, who was otherwise in good health, died
as a result of the foodborne illness.
In this outbreak, cream, custard, and meringue pies were made using
ingredients from shell eggs. The pies were baked in a restaurant bakery and
were stored for two and a half hours in a walk-in cooler before being
transported in the trunk of a car to a private company outing. The pies were
consumed 3 – 6 hours later. Leftover pie was consumed later in that evening
and the next day after having been kept unrefrigerated for as long as 21 hours.

What Conditions May Have Promoted Bacterial Growth?

 Group Discussion Questions 1.

1. Discuss your role as an employee of a food service establishment in the food

safety program being implemented. 5 marks
2. Define Sanitation and contamination. 3 marks
3. List some examples food establishment mentioned in the discussion.
4. What is foodborne disease outbreak and causes? 2 marks
5. What impact of the current menu item trend have on food safety?
6. How does food safety affect the young, elderly, pregnant women, and those
with immune system problems?
7. Identify some reasons to implement food safety programs in food
establishment.
8. Discuss some reasons, you are studying food safety and sanitation?
 RISK MANAGEMENT AS APPLIED TO SAFETY AND SANITATION

TOPIC OUTLINE
1. Introduction to the course
2. Food Safety and Sanitation Management
– Identify the importance of food safety – types of pathogens and reasons for providing safe food
– Importance of food safety
– Problem of food borne illness
– Contamination
– Microorganisms
– Role of Food industry in Food Safety
 RISK MANAGEMENT AS APPLIED TO SAFETY AND
SANITATION
– TOPIC OUTLINE
3. Hazards to Food Safety
– Enumerate the different types of food safety hazards and describe
potentially hazardous foods.
– Biological Hazards
– Chemical Hazards
– Physical Hazards
– FATTOM
– TCS Food
– Foodborne illness caused by bacteria, viruses, parasites and chemicals
 RISK MANAGEMENT AS APPLIED TO SAFETY AND
SANITATION
– TOPIC OUTLINE
4. Factors that affect Foodborne illness
– Identify the potential problems related to time and temperature abuse,
Cross contamination
– Time and Temperature abuse
– Preventing Temperature abuse
– Importance of hand washing and Good Personal Hygiene
– Cross contamination
– Other sources of contamination
 RISK MANAGEMENT AS APPLIED TO SAFETY AND
SANITATION
– TOPIC OUTLINE
5. The Flow of Food
– Apply the set standard/guidelines in all activities in the food flow
– Purchasing
– Receiving goods
– Proper storage of food
– Preparation
– Cooking
– Holding
– Cooking
– Reheating
– Serving