Sanitation and Food Safety

• Food Safety is a global concern. It refers to the protection of consumer health by reducing the risk of individuals acquiring infection from foodborne illnesses through hygienic handling, preparing, and storing of food.
• Food Safety Act of 2013, Food safety refers "to the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use" (Article II, Section IV)."
• Types of Food Safety

  • Biological Hazards
  • Chemical Hazards
  • Physical Hazards
• 3 Types of Foodborne Illness

  • Infection
  • Intoxication or poisoning
  • Toxin-mediated infection
• Microorganisms - also known as microbes, naked to the eye, widespread in nature and are beneficial to life, but some can cause serious harm.
• Prevention of Hazards

  1. Sanitize
  2. Food Storage
  3. Procure from Safe Sources
  4. Develop & Follow HACCP Program
  5. Training & Development
  6. Heat/Cool Properly
  7. Control Time/Temperature
  8. Prevent Cross-Contamination
  9. Practice Proper Hygiene
  10. Cooking
• Danger Zone - range of 4C and 60C (40F and 140F)
• Hazard Analysis and Critical Control Point (HACCP) - evaluating probable hazards by first identifying and then monitoring them.
• FIFO - first in, first out
• BAFPS - Bureau of Agriculture and Fisheries Product Standards
• Bureau of Food And Drug (BFAD) - responsible for the safety of processed food products
• Agriculture and Fisheries Modernization Act (AFMA) - made BAFPS accountable for fresh and primary agricultural and fisheries products. 
• 20 seconds - washing hands
• When is the time when washing hands? When needed.
• Cleanup - dishes in food service establishment may be hand or machine. Whatever method is used, the process must meet certain sanitation guidelines to pass a health department food inspection.
• Drying - items should always be air or heat dried.
• Scheduling - for cleaning should be posted and followed scrupulously to maintain a sanitary work environment.
• Facilities - in order to maintain sanitary, a food service establishment should be designed and maintained in ways that promote cleanliness.
• Pest Control - even the cleanest facilities can be put at risk of transmitting foodborne illness by the presence of insects, rodents, birds, turtles, or other animals.
• 4 Categories of Cleaning Agents

  • Detergents
  • Solvent Cleaners
  • Acid Cleaners
  • Abrasive Cleaners
• 7 Principles of HACCP

  1. Assess the Hazards
  2. Identify the Critical Control Points (CCPs)
  3. Establish Limits at its Critical Control Point
  4. Monitor Critical Control Points
  5. Take Corrective Action
  6. Documentation - Establish Record - Keeping Systems
  7. Verification