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1 Food Safety - Introduction PDF

This document discusses food safety and sanitation management. It explains that hygiene practices are an integral part of foodservice operations. As social and cultural practices have modernized with influence from media, more people now dine out of their homes. Therefore, proper sanitation procedures are vital to ensure food safety. The document also provides an overview of the food industry from production to distribution, and identifies food, people, and facilities as factors that can impact food safety. Maintaining good hygiene is important to prevent foodborne illness.

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Rim Bdida
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156 views

1 Food Safety - Introduction PDF

This document discusses food safety and sanitation management. It explains that hygiene practices are an integral part of foodservice operations. As social and cultural practices have modernized with influence from media, more people now dine out of their homes. Therefore, proper sanitation procedures are vital to ensure food safety. The document also provides an overview of the food industry from production to distribution, and identifies food, people, and facilities as factors that can impact food safety. Maintaining good hygiene is important to prevent foodborne illness.

Uploaded by

Rim Bdida
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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1

Food Safety
and Sanitation
Management:
Introduction

Lovelyna Jipiu (2017)


1
 Hygiene practices – integral part in foodservice
operation.

 The changes in social and cultural practices has


brought to a rapid modernization and influence
from media has led to people venture dinning out
of their homes.

 Therefore, the roles of sanitation is vital.

 Effective use and proper implementation of sanitary


procedure – ensure FOOD SAFETY.
Lovelyna Jipiu (2017)
2
The food industry is made up of companies that:
 Produce food

 Manufacture food

 Transport food

 Distribute food

 = From Farm to Fork


Lovelyna Jipiu (2017) The food industry
3
The flow of food
includes all of the
steps food goes
through from the
time it is harvested
to the time it is
eaten.

Lovelyna Jipiu (2017)


4
Lovelyna Jipiu (2017)
5
 Food
• Harmful micro-organisms such as bacteria, viruses

 People
• Foodhandler that deals with food preparation
• Public/ consumers which involved in purchasing
and consuming foods

 Facilities
• Premises that involved with preparation and
production of foods
• Equipment/utensils that in contact with foods
Lovelyna Jipiu (2017)
6
Factors that lead to the changing trends in foods
consumption and choices are:

 Lifestyle (urban vs rural)


• Healthy foods
• Ethnic foods

 Demographic factor
 Population rates

Lovelyna Jipiu (2017)


7
 Changing appetite
 Eating habits
 Consumers’ taste – satiety

 Increase in market – convenience foods


(time management)

 Increase in buying power = incomes (White


Collar vs Blue Collar workers)

Lovelyna Jipiu (2017)


8
 Convenience attributes
• Availability of eating places (e.g. Fast Food
Industry)
• Ready-to-Eat food = salad, cheese, sandwiches
• Other convenience - canned, frozen, preserved
foods

 Food safety
• Wholesomeness and safe from pathogens
Good hygiene condition

Lovelyna Jipiu (2017)


9
 Food handlers have a major role in the prevention of
food poisoning during:
i) preparation
ii) production
iii) distribution of foods
(Isara & Isah, 2009; Lues & Van Tonder, 2007)

 Food handling practices became a major concern as


it has been related to foodborne illnesses.

Lovelyna Jipiu (2017)


10
 Major causes of food poisoning in Malaysia:
i. Inappropriate food handling practices
ii. Meals were prepared too early & kept at
ambient ˚C
iii. Poor personal hygiene (MOH, 2010)

o Lack of Awareness
i. Although sufficient information/procedure was
given → improper application.
ii. Food handlers (FH) – biggest threat to food
safety.
iii. Ignorance of attitude – food safety training course.
Lovelyna Jipiu (2017)
11

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