SANITATION

IN THE
KITCHEN
PRESENTED BY: RINA AND BEN
 THREE
TYPES OF
FOOD
HAZARDS
 Types of Food Hazards
Biological Chemical Physical
hazards Hazards hazards

These include Result of dangerous Refer to the

hazardous microbes compounds such as inadvertent
such as bacteria and pesticides or introduction of
viruses, which can pollutants in food, foreign objects
cause foodborne which are managed (glass, metal) into
illnesses and can be by monitoring and food, which can be
avoided through compliance with avoided through tight
careful handling and safety laws. quality control and
cooking. correct handling.
 PROPER
SANITATION
PRACTICES IN
THE KITCHEN
PRESENTED BY: RINA AND BEN
 WHAT IS
SANITATION?
Food sanitation operations include
proper hygiene practices and cleaning
and sanitizing operations such as
wiping, sweeping, and application of
approved sanitizers.
 WHAT IS
SANITATION?
Food sanitation refers to the operations
that help create a clean working
environment by keeping any equipment,
contact surface, and the whole facility
clean and free from common food
hazards.
SANITATION PRACTICES
IN THE KITCHEN
Wash Your Hands
Handwashing in commercial kitchens is vital for
preventing the spread of germs and bacteria.
Washing your hands after dealing with raw food
or changing tasks is especially important.
Employees should wash their hands under
running water for 20 seconds minimum, with
soap for proper hand washing.
 Wear Clean
Uniforms
Aprons and uniforms should be clean, with dirty
items stored away from the food prep areas, to
avoid contamination. Wearing clean disposable
gloves is also part of the uniform. Employees
should change gloves between each task or if
they step away and return to a task.
 Keep Hair
Restrained
Employees should restrain their hair to prevent
loose hairs from ending up in food products. If
an employee has long hair, it should be tied back,
and everyone should use a hat or hair net for
further protection. Beards should be covered by
a beard restraint.
 Waste
management
To avoid pest attraction, dispose of food
trash promptly.

To reduce odors and bacterial growth, empty

and clean rubbish containers on a regular
basis.
 Regular
Inspections
Regular kitchen inspections are required to
quickly identify and address sanitation issues,
ensure compliance with health laws, avoid cross-
contamination, and confirm staff adherence to
proper hygiene measures. These inspections
contribute to a safe and clean environment,
lowering the risk of foodborne illness and
assuring the overall quality of kitchen operations.
CLEAN AND SANITIZE FOOD-
CONTACT SURFACES ONE OF
THE PRIMARY CONCERNS IN
KITCHENS IS THE FOOD-
CONTACT SURFACES. FOOD-
CONTACT SURFACES MUST
BE CLEANED AND SANITIZED
AFTER EACH USE TO
PREVENT CROSS-
CONTAMINATION.
The proper method
to use is:

Wipe the surface so it is free from

crumbs and food particles..

Wash it with a food-safe cleaning

solution.

Rinse with water.

Sanitize using an approved sanitizing

solution mixed with the appropriate
concentration.

Let it dry.
 Understanding the Value of Hygiene and Cleanliness in
Food Preparation Hygiene and cleanliness in food
preparation are critical for a variety of reasons.

Compliance with Regulations- Adhering to Preventing Foodborne Illness - Good cleanliness

hygiene standards is frequently a legal obligation minimizes the possibility of contamination, which
in food operations. Meeting these criteria can lead to foodborne infections. This is
promotes consumer safety and helps to avoid especially critical when handling fresh meats and
legal difficulties. other perishables.

Building Trust - Keeping the kitchen clean and
hygienic fosters consumer trust. It
demonstrates a dedication to their well-being
and contentment.
Maintaining Quality - Cleanliness improves the
overall quality of meals. Fresh and clean
ingredients, together with sanitary cooking
procedures, improve the taste and appeal of the
finished dish.
QUIZ TIME
1-3 Give the 3 Types of Food Hazards
4-5 Give at least 2 Sanitation practices in
the kitchen
 True or False
6. Employees with long hair should tie it back, and the use of hats, hair nets, and
beard restraints is necessary for maintaining personal hygiene in the kitchen.
7. Handwashing in commercial kitchens is vital for preventing the spread of germs
and bacteria, especially after dealing with raw food or changing tasks.
8. Adhering to hygiene standards is optional in food operations and does not have
legal implications.
9. Keeping the kitchen clean and hygienic fosters consumer trust and demonstrates
a dedication to their well-being and contentment.
10. Good cleanliness in food preparation has no impact on the prevention of
foodborne infections.