Food

Sanitation
 Principles of
Food Sanitation
and Safety
Food service owners or managers need to have
understanding of the following principles to be followed
to ensure excellent standards or sanitation and safety.

1.Heavy equipment should be arranged carefully to

avoid accidents.
2.Necessary repairs should be done immediately.
3.Food should be handled and distributed properly.
 
4.Tableware, utensils, and equipment should be
thoroughly cleaned and sanitized.
5.Floors, counters, tables, and chairs should be
cleaned regularly.
6.Food should be properly stored.
Foodborne Illness
Foodborne illness is defined by World Health
Organization as the result of indigestion of foodstuffs
contaminated with microorganisms or chemicals.
Foodborne illness is commonly known as food
poisoning, a serious threat to public health.
Causes of Foodborne Illness
Foodborne illness is caused by a variety of
pathogens or disease causing organisms like
bacteria, viruses, toxins produced by certain
organisms, as well by contaminated water.
Bacteria inherent to food , which cause foodborne illness or even death,
can multiply rapidly under proper conditions. Three of the many bacteria
that cause foodborne illness are salmonella, staphylococcus aureus, and
listeria monocytogenes.
 
Foodborne illness can also be caused by chemical contaminations in
food. Chemical poisoning may result from contamination of food with
foodservice chemicals such as cleaning and sanitizing compounds,
excessive use of additives and preservatives, contamination of food with
toxic metals.
Hazard Analysis Critical Control Point