UNIVERSITY OF SOUTHERN MINDANAO

Overview of Kitchen Operations and

Food Safety and Sanitation Management
in Culinary Operation

Subject Instructor: Oscar Q. Magbanua Jr.

 Topic Outline
• Definition of the kitchen
• Career opportunities for culinary professional
• Catering Hygiene
• Personal Hygiene
• Food Infection and contamination
• Guidelines for food handling
• Communicating the Food Safety program

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 Overview of Kitchen Operations
Lesson 1
• Gain knowledge on the overview of the Kitchen Operation;
• Define what is the word Kitchen;
• Understand what is professional Culinarian; and
• Name and Describe some career opportunities

FT ELECTIVE 1 : LESSON 1 3
 Overview of Kitchen Operations
“Chef is part of a venerable profession, one with root that go
back to the beginning of record history”-Anonymous’

The oldest and most essential of the arts and crafts, cookery
involves a variety of:
• Primary techniques
• Secondary cookery techniques.

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 Overview of Kitchen Operations
Cookery best defined by the French:
• Cuisine bourgeois
• Haute cuisine

What is Kitchen?
-A Kitchen is the culinary department where food is prepared.

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 Overview of Kitchen Operations
Categories of Kitchen:
❖Large kitchen
❖Small kitchen

Who is a Professional Culinarian?

-A professional culinarians must first learn the foundations of
their craft-handling ingredients and equipment as well as
benchmark techniques and recipes.

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 Overview of Kitchen Operations
Professionalism
• All culinary professional is an artist, a businessperson, a
scientist, and a cultural explorer, among other things.

Good service includes:

❖Quality items that are properly and safety prepared
❖Foods that are appropriately flavored
❖Foods that are attractively presented
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 Overview of Kitchen Operations
How to Become a Culinary Professional?
❖Formal education
❖Certification
❖Levels of certification
❖Networking

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 Overview of Kitchen Operations
CAREER OPPORTUNITIES FOR CULINARY PROFESSIONALS
▪ Full-service restaurants include bistros, white tablecloth
establishments, and family-style restaurants served by trained
staff.
▪ Hotels and resorts may have a number of different dining facilities
include full service restaurants, room service, coffee shops, and
banquet rooms.

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 Overview of Kitchen Operations
▪ Private clubs may offer foodservice options from small grills to
banquet rooms.
▪ Executive dining rooms are operated as a service to a company.
▪ Institutional catering
▪ Caterers provide a service tailored to directly meet the wishes of the
clients for a particular event.

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 Overview of Kitchen Operations
▪ Supermarkets, food manufacturers, and food processors
typically run research and development of programs and
clients want.
▪ Personal and private chefs work for private individuals,
preparing food in their homes.
▪ Upscale retirement developments are hiring skilled
culinarians.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Learning objectives:
• Differentiate cleanliness from sanitary
• Discuss how do bacteria multiply
• Enumerate some factors that provide conditions for bacteria
• Classify food poisoning
• Apply food hygiene and sanitation in culinary operations
• Enumerate goals of foodborne prevention
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
What is Sanitation?
Sanitation refers to the maintenance of healthy and hygienic
conditions that is free from disease-causing organisms.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

What are microorganisms and how do they multiply?

One cell enlarges and then divides into two. Each of the two bacteria may
divide into more cells and so on. The multiplication process may occur
several times in an hour, resulting to tremendous increase of bacteria up to
billions if not controlled. The growth of bacteria is also inhibited in very
acidic media.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Factors that provide conditions for bacteria to multiply rapidly:
1. Dirty sorroundings 4. Crowded places like
storerooms that are dirty
2. Wet, un-disposed and 5. Un-disposed, uncovered
left-over foods
uncovered garbage
3. Stagnant and dirty water 6 . Dirty and un-sanitized
containers pans and utensils
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Classification of food poisoning:
1. Microbiological 2. Biological 3. Chemical
a. Botulism
b. Staphylococcus
c. Salmonella
d. E.coli
e. Hepatitis
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Sanitation Management
The food industry is made up of businesses that produce,
manufacture, transport, and distribute food for people. Food
production involves the many activities that occur on farms,
ranches, in orchards and in fishing operations. Food
manufacturing takes the new materials harvested by producers
and converts them into forms suitable for distribution and sale.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
The retail distribution system consists of the many food
operations that store, prepare, package and serve vend otherwise
provide food for human consumption.

Food Establishment is an operation that stores, prepares

packages, serves, vends or otherwise provides food for human
consumption such as restaurant, food market, institutional
feeding location, or vending locations.

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 Types of Food Establishments:
1. Convenience store 9. Hospitals

2. Supermarkets 10. Child care

3. Lodging 11. Stadium concessions

4. Employee feeding 12. Prisons/ Jails

5. Caterers 13. Bars

6. Elders care 14. Nursing homes

7. Military bases 15. Transportations

8. Schools/ universities 16. Full service/Quick service

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Scope of Food Establishment

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Definition of the Basic terms
Food- any article whether simple, mixed or compounded which is
used as food, drink, confectionery or condiment. Anything that
nourishes and sustains life by providing energy, building and
repairing tissues and regulating body processes.
Food Safety- the overall quality of food fit for consumption. This
includes: sanitary quality, freedom from pathogenic
microorganisms, toxins and other biological hazards, etc.
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

Food Sanitation- part of food safety that study and use hygienic
measures to cleanliness and promote good health
Foodborne Illness- an illness caused by the consumption of
contaminated food
Contamination- the unintended presence of harmful substances or
conditions in food that can cause ill ness or injury to people who eat
the infected food
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Cross Contamination-refers to the transfer of germs or microbes
from one food item to another via a non-food surface nor
equipment.
Hygiene-art or science of health and its maintenance
Safety-state or condition of freedom from danger or risk
Sanitation- maintenance of conditions that are clean and
promote good health

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

FOOD SAFETY
Food Safety is important since foodborne illness affects the
health of millions of people. Estimates of the number of cases vary
greatly and are the cause of death of many people. Foodborne illness
also has a major economic impact. Food establishment have been
linked to food illness are likely to receive more frequent inspection by
regulatory agencies.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
A foodborne disease outbreak will have a negative impact on
the owners, managers and employee of the food establishments
where occurred and on the rest of the food industry as wel

According to costumer opinion surveys, cleanliness and food

quality are who top reasons people use when choosing a place to eat
and shop for food. It is the responsibility of storeowners, managers
and employees to prepare and serve safe wholesome food.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Most foodborne illness outbreaks due to mishandling of food
occurred within retail establishments where foods are prepared
and served to public. Cases of foodborne illness in are caused by
food that have been.
• Exposed to unsafe temperature
• Handled by infected workers who practiced poor personal hygiene
• Due to contamination and cross-contamination
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

PREVENTION OF FOODBORNE ILLNESS MUST BE A GOAL IN

EVERY FOOD ESTABLISHMENT

1. Changing trends in food consumption and choices

2. Contamination
3. Microorganism
4. Food flow
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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Sources of Food Contamination
1. Air 5. Packaging materials
2.Water 6. Animals, rodents and insects
3. Soil 7. Food contacts surfaces
4.Food handlers 8. Food ingredients

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
Preparation involves steps like:
• Thawing
• Cooking
• Cooling
• Re-heating
• Hot holding
• Cold holding
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 FOOD SAFETY AND SANITATION MANAGEMENT IN
CULINARY OPERATION

Food workers should practice good personal hygiene and use

proper hand washing. Preparation and service are crucial steps as the
last steps prior to consumption. It is important to recognize foods
that have been contaminated and should understand that foods
should be kept safe until consumption.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

5. Cleaning and sanitation

Cleaning-removal of visible soil from the surfaces of equipment
and utensils
Sanitary- reduce the number of disease-causing microorganisms
on the surface or equipment and utensils.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
6. Accident Prevention and Crisis Management
Examples of accidents: pan sticking over the edge of the stove,
poorly stacked boxes in hallways or store rooms, spilled food,
water and electricity disruption.
7. Education and Training
8. Role of Government in food safety
9. Food protection Manager Certification

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION
A certified food protection manager is a person who:
1. responsible for identifying hazards in the day-to-day operation of a
food establishment that prepares, packages, serves, vends or
provides food for human consumption
2.develops or implements specific policies, procedures or standards
aimed at preventing foodborne illness.

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 FOOD SAFETY AND SANITATION MANAGEMENT
IN CULINARY OPERATION

3. Coordinates training, supervises or direct food preparation

activities and takes corrective action needed to protect the health
of the consumer.
4. Conducts in-house self-inspection of daily operations on a
periodic basis to see that policies and procedures concerning food
safety are being followed.

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 References
http://www.amazon.com/Professional-Cooking-Wayne-Gisslen/dp/1118636724
http://as.wiley.com/WileyCDA/WileyTitle/productCd-EHEP000198.html
http://www.ashburtoncookeryschool.co.uk/cookerycourses/professional.php
http://en.wikipedia.org/wiki/Purchase_requisition
http://necarvin.com/step-by-step-fruit-carving/
http://www.youtube.com/watch?v=R72A2tUSRM
http://www.hgtv.com/kitchens/expert-kitchen-design/pictures/index.html
Chef benedicto Reyes and Amelia S. Roldan . 2006. The basic of professional
Cooking. AR Skills development and management services. Paranaque city, Metro manila.
Extract from American culinary federation Saint Augustine, Florida. 2006. The
culinary institute of America. Hyde park, New York.

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