FOOD

SAFETY
:: M A N A G E M E N T ::

HTF533

INTRODUCTION TO
FOOD SAFETY
 1.0 Introduction to Food Safety

 Importance of Sanitation in Foodservice Industry

 Changing Trends in Food Consumption and
Choices
 The Role of the Foodservice Manager

 The Role of the Food Industry in Retail Food

Safety
 TYPES OF FOODSERVICE ESTABLISHMENTS

COMMERCIAL INSTITUTIONAL

e.g. e.g.
fast foods school canteen
restaurants employee feeding
commercial centre food court universities / colleges
full service prison
quick service military bases
sidewalk café nursing homes
delicatessen hospitals
 IMPORTANCE OF SANITATION IN
FOODSERVICE INDUSTRY

A properly designed foodservice

facility is basically to maintain a
high standard of sanitation.

The first requirement for a sanitary

design is cleanability, which means the
facility has been arranged so that it can
be easily cleaned.
 Equipment and fixtures should be
arranged and designed to comply
with sanitation standards.

Trash and garbage isolated to avoid

cross-contamination and attracting pests.

For a facility to be clean is not enough, it

must also be sanitary.
 These 2 words often used simultaneously:

1. Clean
means free from physical soil and with an outwardly pleasing
appearance

the objects may look clean on the surface but may harbor disease
agents/ harmful chemicals.
e.g.
a glass that sparkles
a silver that shines
a floor free from dust and germs

2. Sanitary
means free of disease-causing organisms or contaminants
 FOODBORNE
ILLNESS

HIGH RISK CAUSE IMPACT

PREGNANT
WOMEN CROSS TARNISHED
CONTAMINATION IMAGE

HEALTH BUSINESS
PROBLEM CLOSURE

UNSAFE
TEMPERATURE

THE ELDERLY CONSUMER

CONFIDENCE

THE VERY ECONOMIC

POOR PERSONAL
YOUNG HYGIENE
 good, safe food
What do
people clean surroundings

expect?
pleasant service

Why it is important?

patrons
rules and preventing
and
regulation outbreaks
goodwill
 THE ROLE OF THE
FOODSERVICE MANAGER
Making sanitation a top priority and
communicating this to workers

Purchasing food from safe sources

Implementing sanitary procedures in the storage,

preparation and service of food.

Training, motivating and supervising workers in order

to maintain a sanitary facility serving safe food.

Regularly inspecting the facility and workers to assure

that sanitation standards are being met.

Cooperating with local public health officials during

inspections and in developing a sanitation program,
including worker training.
 THE ROLE OF THE GOVERNMENT

Enforce laws and rules

Inspect food product and production

facilities

Produce guidelines for industry to

follow and comply