BASIC FOOD HYGIENE AND

SANITATION
After the completion of the chapter,
students should be able to:
1. differentiate food hygiene from sanitation;
2.differentiate the different diseases caused by
unsafe food;
3. list the benefits of providing safe food;
4. enumerate the population who are high risk for
foodborne illness;
5. understand the awareness on the danger of
food; and
6. analyze the importance of food safety and
sanitation
SANITATION
- is derived from the 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 a clean environment by healthy workers;
to prevent contamination with microorganisms that
cause food-borne illness.
Food Hygiene
- Food hygiene are the conditions and measures
necessary to ensure the safety of food from
production to consumption.
- Food can become contaminated at any point
during slaughtering or harvesting, processing,
storage, distribution, transportation and
preparation. Lack of adequate food hygiene can
lead to foodborne diseases and death of the
consumer.
Food Hygiene
5 Key Principles of food hygiene, according to WHO, are:

1. Prevent contaminating food with pathogens spreading

from people, pets, and pests

2. Separate raw and cooked foods to prevent contaminating

the cooked foods.

3. Cook foods for the appropriate length of time and at the

appropriate temperature to kill pathogens

4. Store food at the proper temperature

5. Do use safe water and cooked materials

Food and Diseases
The food we eat and the beverages we drink -
including water – can become contaminated by
bacteria, viruses, parasites, toxins or chemicals
that can cause food-borne illness disease or food
poisoning.
Most people have experienced at least
intestinal upset at some time in their lives from
eating food or drinking a beverage that was
improperly stored or prepared, insufficiently
cooked, or was otherwise contaminated
Food and Diseases
• Food Poisoning
▫ Refer to any illness involving a combination of
intestinal symptoms such as nausea, vomiting and
diarrhea
▫ This term is misleading, since it groups all
food-related illnesses by symptoms, rather than by
the pathogen that causes the illness such as toxin,
bacteria or virus
Food and Diseases
• Foodborne illness
▫ Disease transmitted to people by food
▫ Caused by consuming contaminated foods or
beverages.
• Foodborne-illness outbreak
▫ Incident in which two or more people get the same
illness after eating the same food
 Food and Diseases
• Food Associated with Food-borne Illness

Raw foods of Fruits and Unpasteurized

Raw Sprouts Other
animal origin vegetables fruit juices or cider

• Such as raw • Can also be • Particularly • Any food item

• Can also that is touched
meat and contaminate concerning
d with be by a person who
poultry, raw because the is ill with
eggs, animal waste contamin vomiting or
conditions
unpasteuriz when ated if diarrhea, or
manure is under who has
ed milk, and
which they there are
raw used to recently had
fertilize are pathogen such an illness,
shellfish,
are the most produce in sprouted s on the can become
contaminated.
likely to be the field, or are ideal fruit that • Food items that
unclean for growing is used to
contaminate water is used
are not
d microbes make it. subsequently
for washing cooked.
the produce
Benefits of providing safe foods
• Saves your business money in the long run
• Avoids you poisoning your customers
• Food safety standards increase
• Ensures you are compliant with the law
• Food quality standards increase
• Organizes your process to produce safe food
• Organizes your staff promoting teamwork and
efficiency
• Due diligence defense in court.
 Costs of Foodborne Illness

1-4
Populations at High Risk for Foodborne
Illnesses
Higher Risk People
▫ Elderly people
▫ Infants and preschool-age
children
▫ Pregnant women
▫ People with cancer or on
chemotherapy
▫ People with HIV/AIDS
▫ Transplant recipients
 Potential Hazards
to Food Safety
Biological Hazards
Viruses
Bacteria
Parasites
Fungi

1-6
Potential Hazards
to Food Safety
Chemical Hazards
Cleaners
Sanitizers
Polishes
Machine
lubricants
Toxic metals
 Potential Hazards
to Food Safety
Physical Hazards
Hair
Dirt
Bandages
Metal staples
Broken glass
Natural objects
(e.g., fish bones
in a fillet)
1-6
 How Food Becomes Unsafe
• CDC Risk Factors for
Foodborne Illness
▫ Purchasing food from unsafe
sources
▫ Failing to cook food adequately
▫ Holding food at incorrect
temperatures
▫ Using contaminated
equipment
▫ Practicing poor personal
hygiene

1-9
 How Food Becomes Unsafe

● Time-temperature abuse

● Cross-contamination

● Poor personal hygiene

1-10
 How Food Becomes Unsafe
•Food has been
time-temperature abused
when:
▫ It has stayed too long at
temperatures good for
pathogen growth

1-11
 How Food Becomes Unsafe
•Cross-contamination occurs
when:
▫ Pathogens are transferred
from one food or surface to
another

1-12
 How Food Becomes Unsafe
•Poor personal hygiene occurs
when foodhandlers:
▫ Don’t wash their hands right
after using the restroom or
any time their hands get dirty
▫ Come to work while sick
▫ Cough or sneeze on food
▫ Touch or scratch wounds,
and then touch food

1-13
Important Prevention Measures

• Focus on these measures:

▫ Controlling time and
temperature
▫ Preventing
cross-contamination
▫ Practicing personal hygiene
▫ Purchasing from approved,
reputable suppliers
Preventing Food-borne Illness
• Managing the Risk of Food-borne Illness

Step 1. Accept that food illness do

happen

Step 2. Review Policies and

procedures that keep food safe
with food preparers and servers.
Preventing Food-borne Illness

The Four Cs of Safe Food Preparation

Compart-
Clean Chill
mentalize Cook
The Four Cs of Safe Food Preparation
1. CLEAN- Wash hands and surface often.
❖ Bacteria can spread throughout the kitchen and into
cutting boards, knives, sponges, counter tops and food.
❖ Employees must wash hands with hot, soapy water for 20
seconds or use a commercial sanitizer
❖ Workers must wash hands after handling raw meat,
poultry or fish, eating, drinking, smoking, using the
restroom, sneezing or mopping the floor and when in
doubt.
❖ Cutting boards, knives, utensils, and counter tops must
be washed in hot soapy water (rinse thoroughly) after
preparing each food item and before going to the next.
❖ Equipment, including can openers, must be cleaned
according to manufacturers.
The Four Cs of Safe Food Preparation
2. Compartmentalize – Don’t cross
contamination.
❖ Employees must understand that bacteria can spread from
one food to another. Cross contamination is especially true
with raw meat, poultry, and fish.
❖ Workers must separate raw meats, poultry and seafood
and their juices prepared food.
❖ Staff must never place cooked food on a plate or other
surface that has held raw meats, poultry or seafood.
❖ By using one cutting board for raw meats, poultry or
seafood; another slicing fresh fruits and vegetables; a third
for prepared foods, such as baked goods,
cross-contamination is kept to a minimum. Color-coded
cutting boards further enforce the rule.
The Four Cs of Safe Food Preparation
3. Cook – Heat to proper temperature
❖ A combination of temperature and time is required
to kill harmful bacteria that cause food-borne
illnesses.
❖ Employees must not eat or serve meat, poultry fish
or egg that are raw or only partly cooked.
❖ Chefs should use a meat thermometer to ensure that
meat an poultry are cooked through:
- Red meat - 145º F
- Ground beef – 160º F
- Poultry - 180º F
- Fish until it is opaque and flakes with a fork.
- Eggs until the yolks and whites are firm.
The Four Cs of Safe Food Preparation
4. Chill – Refrigerate promptly
❖ Cold temperature keep most harmful food-borne bacteria
from growing and multiplying
❖ The refrigerator should be set at 40º F and the freezer at 0º
F.
❖ Perishables, prepared food and leftovers should be
refrigerated or frozen within 2hours.
❖ Frozen food should always be defrosted either in the
refrigerator, or under cold running water, or in the
microwave.
❖ Large amounts of leftovers may be quick-chilled by dividing
leftovers between small, shallow containers.
❖ Employees should remove leftover stuffing from cooked
poultry or meat and refrigerate in a separate container.
❖ The refrigerator should not be packed; cool air must circulate
to maintain proper temperature
❖ An employee should be assigned to check temperature with
appliance thermometer
Resources
• Fundamentals of Food Safety and Sanitation
with HACCP