Sanitation and Safety in Culinary Operations

Food Safety and Sanitation

• Food safety protects consumer health by safeguarding food from contaminants.
• Governed by Republic Act CRA 10 (Food Safety Act of 2013).
• Sanitation derives from the Latin word "sanitus," meaning health.

Food Handlers and Foodborne Illnesses

• Food handlers are individuals whose work involves food preparation and service.
• Foodborne illnesses arise from biological or chemical contaminants entering the body via contaminated food.

Principles of Safe Food Handling and Hygiene

• Good personal hygiene is essential for maintaining cleanliness of the body and clothing.
• Training and development are crucial for ensuring food safety practices are understood and followed.
• Source food procurement should be from safe and approved suppliers.
• Cross-contamination must be prevented to avoid foodborne illness.
• Clean and sanitize surfaces and equipment regularly to maintain hygiene.
• Proper food storage helps prevent spoilage and contamination.
• Control time and temperature to prevent the growth of pathogens.
• Use safe cooling, reheating, and thawing methods to ensure food safety.
• Maintain correct cooking temperatures to kill harmful microorganisms.
• Implement Hazard Analysis and Critical Control Points (HACCP) for systematic risk management.

Handwashing Guidelines

• Wash hands before handling, preparing, or serving food.
• Change gloves after touching raw foods and upon encountering unsanitary surfaces.
• Use checklists for self-monitoring to ensure tasks are completed effectively.

Types of Hazards

• Chemical Hazards: Harmful substances that can contaminate food.
• Biological Hazards: Includes pathogens such as bacteria, viruses, and parasites.
• Physical Hazards: Foreign objects (e.g., hair, glass) that could cause harm.

Cleaning Practices

• Cleaning involves removing food and other soils from surfaces.
• Cleaning agents and water are used to achieve effective sanitation.

Categories of Cleaning Agents

• Detergents: Regularly used to clean dishes, effectively soften and penetrate soil.
• Solvent Cleaners: Used periodically on surfaces where stubborn grease has accumulated; referred to as degreasers.