FOOD SERVICE MANAGEMENT

FOOD SAFETY

TITIS SARI KUSUMA

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 FOOD SERVICE
MANAGER

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 SANITATION

• 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 foodborne illness;
• and to minimize the proliferation of food
spoilage microorganisms.

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 Effective sanitation

refers to

all the procedures

that help accomplish
these goals

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Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
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• contaminated raw materials
• errors in transportation,
processing,
• preparation, handling, or storage
packaging problems
• food tampering/malicious
contamination
• mishandling
• changes in formulation or
processing
• inadequate maintenance of
equipment or facilities
• addition of incorrect ingredient(s)
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 REGULATION OF SANITATION

• Food and Drug Administration Regulations

• Good Manufacturing Practices
• U.S. Department of Agriculture Regulations
• Environmental Regulations
– Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide
Act (FIFRA); and the Resource Conservation and
Recovery Act.
• Hazard Analysis Critical Control Points
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 What is ‘safe’ food?

For consumers:
Zero risk/hazard

For manufacturers:
Acceptable risk/hazard

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 Food safety experts agree…

Zero risk is not

feasible.

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 However…

The risk of food

poisoning could
be reduced from
farm to fork.
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 FOOD SAFETY

Assurance that food will not cause

harm to the consumer when it is
prepared and / or eaten according to
its intended use
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 Potential hazards to food
safety

Physical

Chemical

Biological

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 Physical Hazards

• Hair

• Dirt

• Metal staples

• Broken glass

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 Chemical Hazards

• Pesticides

• Food additives

• Cleaning supplies

• Toxic metals

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 Biological Hazards

• Bacteria

• Viruses

• Parasites

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 Bacteria

Bacteria are causative

agents of foodborne illness
in cases that require
hospitalization.

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Pathogens are ubiquitous

–Intestinal tracts of normal, healthy

animals

–Soil and vegetation

–Animal wastes

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Pathogens are ubiquitous

–Human skin surfaces and nasal

passages

–Water supplies contaminated with

feces

–Coastal waters
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 FOOD BORNE ILLNESS

• an outbreak of foodborne illness is an incident

where two or more people experience the
same illness after eating the same food.
• An outbreak is confirmed when laboratory
analysis shows that a specific food is the
source of the illness

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 FOOD BORNE INFECTION
• Invasion of and multiplication within the body
by
– Salmonella
– Campylobacter
– E. coli (certain strains)
– V. parahaemolyticus
– V. cholerae
– Y. enterocolitica
– A. hydrophila
– L. monocytogenes
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 FOOD BORNE INTOXICATION

• Intoxication due to toxin produced in the

food
– B. Cereus
– C. Botulinum
– S. Aureus

– Mycotoxin : Alfatoxin

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 POTENTIALLY HAZARDOUS FOODS
(PHF)

a food that requires

time/temperature control for safety
(TCS) to limit pathogenic
microorganism growth or toxin
formation
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Potentially Hazardous Foods

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Potentially Hazardous Foods

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 Causes of Allergen
Contamination
• cross-contamination through inadequate cleaning
of equipment used for the manufacture of non-
allergen containing products produced after
allergen-containing foods
• changing of ingredients without an allergen
assessment of the new materials
• use of reworks
• formulation errors
• incorrect labeling

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 ALLERGENS

• FOOD ALLERGY AND ANAPHYLAXIS NETWORK

(FAAN)
– UP TO 200 DEATHS/YEAR
• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS,
SOYBEANS, CRUSTACEANS
• OTHER FOOD INGREDIENTS
– SULFITES AND MSG

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 Components of allergen control

• Employee education
• Supplier monitoring
• Control steps
• Cleaning
• Raw material storage
• Plant layout
• Color coding of utensils
• Incorporation of reworks
• Label review
• Documentation review of activities
• Evaluation of program effectiveness

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 ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen
cross-contamination
• all personnel should be trained in allergen management
strategy
• ensure that incoming ingredients are clearly labeled and that
the labels are reviewed periodically to confirm that suppliers
have not changed ingredients without notice
• develop an allergen storage policy including a procedure for
the cleanup of spills
• design equipment to facilitate cleaning and the prevention of
allergen harborage niches

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 ALLERGEN MANAGEMENT
• conduct an allergen risk assessment as part of or in addition to the
HACCP Program
• clean between rounds of allergen ingredients
• adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks
• reject in-process materials or finished products suspected of cross-
contamination
• review labels before use and confirm that the correct labels are
incorporated in the process
• conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy
• evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries
regarding allergens

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 TRANSFER OF CONTAMINATION

• Transmission of the causative agent from the

environment in which the food is produced,
processed, or prepared to the food itself.
• A source and a reservoir of transmission for each
agent.
• Transmission of the agent from the source to a
food.
• Growth support of the microorganism through the
food or host that has been contaminated.
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 CONTAMINATION OF FOODS
• DAIRY PRODUCTS
• RED MEAT PRODUCTS
• POULTRY PRODUCTS
• SEAFOOD PRODUCTS

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 OTHER CONTAMINATION
SOURCES
• Equipment
• Employees
• Air and Water
• Sewage
• Insects and Rodents

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 PROTECTION AGAINST
CONTAMINATION

• The Environment

• Storage

• Litter and Garbage

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 How food becomes unsafe

• Purchasing food from unsafe sources

• Failing to cook food adequately

• Holding food at improper temperatures

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 How food becomes unsafe

• Using contaminated equipment

• Poor personal hygiene

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 CLEANING

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 CLEANING

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 CLEANING

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 CLEANING

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 KNOWS THE...

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 PRE REQUISITE PROGRAMS

• In order for your food safety management

system to be effective, you should first
develop and implement a strong foundation of
procedures that address the basic operational
and sanitation conditions within your
operation.

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 PRE REQUISITE PROGRAMS

Regulation

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 Food safety systems

• Good Agricultural
Practices (GAP)

• Good Manufacturing/
Hygienic Practices
(GMP/GHP)

• Hazard Analysis and

Critical Control Points
(HACCP)

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 Food safety systems

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 How foodhandlers contaminate
food

• Scratching the scalp

• Running fingers through hair

• Wiping or touching the nose

• Rubbing an ear

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 How foodhandlers contaminate
food

• Touching a pimple or an open

sore

• Wearing dirty uniform

• Coughing or sneezing

• Spitting in the establishment

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 Components of a good
personal hygiene program

• Maintaining personal
cleanliness

• Proper work attire

• Following hygienic hand

practices

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 Proper handwashing
procedure

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 Proper handwashing
procedure

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Acceptable handwashing station

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 When to wash hands

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 When to wash hands

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 When to wash hands

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 Hand care for food handlers

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 Glove use

• Gloves must never

be used in place of
handwashing.

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 Change gloves…

– as soon as they
become soiled or torn

– before beginning a
different task

– at least every 4 h
during continual use

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 Clean and sanitize
equipment

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 Avoiding cross
contamination

• Use one cutting board

for fresh produce and
a separate board for
meats, fish and
poultry.

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 Set criteria for acceptance of
raw and cooked ingredients
Accept Reject

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 Set criteria for acceptance of
raw and cooked ingredients
Accept Reject

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 Safe food handlers?

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 Cool foods safely

1 2

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 Cool foods safely

3 4

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 Storing food safely

• Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of 7 days at
4 C
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 Thaw frozen foods safely

1 2

3 4

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 Breading foods

• Never use breading

for more than one
product.

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 Cook foods to proper
temperature
• Poultry
– 74ºC

• Ground Meats
– 68ºC

• Pork, Beef, Lamb

– 63ºC
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 Cook foods to proper
temperature

• Fish
– 63-74ºC

• Leftovers
– 74ºC

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 Holding foods safely

Cold-Holding Hot-Holding
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 Holding foods safely

• In the absence of
proper heat- cold
holding, discard
foods 4 hours after
display.

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 Serving foods safely

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 The future…

Safe food
is a moving target…
The problem is never solved
completely because change is
constant…

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 In the mean time…

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