Fundamentals of

Food Service
Operation
 Food Service Management:
Topics 01 Best Practices In Food And Beverage
Management

02 Personal Hygiene, Food Safety and Sanitation

03 The Menu And It’s Course

04 The Dining Experience

05 The Guest And His Situations: Handling Complaints

Personal Hygiene and
Food Safety and
Sanitation
 Introduction
One of the most important ways of
demonstrating professional pride is in the
area of sanitation and safety.
Poor sanitation and
safety can cost a lot
of money.
 Poor sanitation and
safety habits show lack
of respect for your
customers, for fellow
workers, and for
yourself.
Food Safety and Sanitation

What is
Food safety?
 Food Safety and Sanitation
Food safety is the assurance/ guarantee
that food will not cause harm to
consumers when it is prepared or
eaten according to its intended use.

Sanitation is the process of keeping

places free from dirt, infection,
disease, by removing waste, trash and
garbage.
Food Safety and Sanitation
What is
Personal hygiene?

Why Personal
Hygiene is
important?
 Personal hygiene may be described as the
principle of maintaining cleanliness and grooming
of the external body.
Contamination is the presence of toxins or
pathogens in food.

Cross-contamination is the transferring of

harmful substances or disease-causing
microorganism to food by:

hands
cleaning agents
food contact surfaces
apron
 5 Keys to Safer Food
1. Keep area clean
2. Separate raw and cooked foods
3. Cook food thoroughly
4. Keep food at safe temperature
5. Use safe water and raw materials
PERSONAL HABITS
OF FOOD WORKERS
All of us carry disease-causing
microorganisms on or in our bodies. Theses
microbes can be transferred to food.

By staying healthy and keeping clean, one

can help prevent an outbreak of food borne
illnesses.
 Taking Daily Baths

Taking a bath is
the most basic
requirement
among food
handlers as it
ensures their
cleanliness.
 Trimming of Nails

Trimmed nails are a

requisite for food
preparation.

Untrimmed nails are

not only unsightly
but also potential
sources of
contamination.
 Shaving and Haircuts for Males

 As facial hair is a source of

contamination, male food
handlers are required to
shave as necessary.

Short, neat haircuts must be

maintained as well.
 Covering of Wounds

 Wounds or cuts must be

properly covered with a
moisture-proof bandage
which must be frequently
changed to prevent the
risk of contamination.
 Wearing of Jewelry

Wearing of jewelry must be

prohibited at all times.

Aside from being a physical

hazard, jewelry may also
become biological hazards
as they have crevices that
can harbor microbial
growth.
 Wearing of Nail Polish or False/
Artificial Fingernails

Because nail can get into

food, wearing of nail polish
or false/artificial
fingernails should not be
allowed among food
handlers.
 Smoking and Eating

 A high standard of cleanliness must

be practiced by food handlers at all
times.

Any unhygienic practice that could

result in cross-contamination of
food, such as smoking and eating
inside the kitchen, should not be
allowed.

Eating and smoking areas must be

set up outside the kitchen premises.
 Tasting of Food

A small amount of the food to be

sampled must be transferred
into a separate bowl.

The dish must be tasted with a

clean spoon that must be
immediately washed after use.

Never taste the food with the

fingers.
 Storing Personal
Belongings

Personal belongings like bags

and clothes should be
stored in lockers or cabinets
away from food preparation
areas.
 OTHER PERSONAL HABITS

 
• Blowing air into plastic bags or using the teeth for
opening packages are prohibited in food production.

• Blowing into food containers like plastic bags brings

air borne microorganism in contact with the contents
of the container. Opening packages using one’s teeth
are potential sources of contamination as well.
OTHER PERSONAL HYGIENE HABITS TO BE ADDRESSED
BY POLICY INCLUDE:

• Do not lick the fingers, or touch the nose,

mouth, or hair while in the production area.
• Never spit in the food handling area.
• Never apply makeup or spritz perfume in food
preparation areas.
• Do not sit or lean on work tables or equipmen
• Do not allow unauthorized personnel in the
production area.
 HAND WASHING
The single most important practice in
preventing the spread of food borne
illness is proper and frequent hand
washing.

Since person-to-person contamination

can play a significant role in the of
some enteric pathogens, hand
hygiene is a critical element in any
 WASH THE HANDS AFTER THE FOLLOWING ACTIVITIES:

• Coming on duty or • Handling money.

entering the kitchen. • Handling cleaning materials.
• Touching bare body parts • Food preparation.
other than clean hands • Switching from working with
and the clean, exposed raw food to working with
portions of arms. ready-to-eat food.
• Using the toilet. • Changing into uniform.
• Coughing, sneezing, using • Having a break.
a handkerchief or • Leaving the kitchen.
disposable tissue,
smoking,, eating, or
drinking.
 5 Keys to Safer Food
1. Keep area clean
2. Separate raw and cooked foods
3. Cook food thoroughly
4. Keep food at safe temperature
5. Use safe water and raw materials
Thank you
Insert your subtitle here