3 Basic Areas in Ensuring Proper Sanitation Standards in the Food Production Facility

·         Personal hygiene

·         Proper sanitation practices

·         Proper food preparation and storage

Personal Hygiene

v  Do not work with food if you have any communicable disease or infection

v  Bathe or shower daily

v  Wear clean uniforms or aprons

v  Keep hair neat and clean. Always wear a hat or hair net.

v  Keep must aches and beard trimmed and clean. Better yet be clean-shaven.

v  Wash hands and exposed parts of arms before work and as often as necessary during work, including:

o    After eating, drinking and smoking

o    After using the toilet

o    After touching or handling anything that maybe contaminated with bacteria

v  Cover mouth when coughing and nose when sneezing, and then wash hands.

v  Keep your hands away from your face, eyes, hair and arms

v  Keep fingernails clean and short. Do not wear nail polish.

v  Do not smoke or chew gums while on duty.

v  Cover cuts or sores with clean bandages

v  Do not sit on worktables.

Proper Sanitation Practices

v  Food should be handles using proper equipment.

v  A separate tasting spoon should be used. It must not come in contact with food being prepared.

v  Equipment should first be washed before they are used.

v  Implement and observe daily cleaning schedule of equipment and facilities.

v  Use clean rags if possible disposable tissues that will be used only once.

v  Hands should not come in contact with the surface where the food is to be placed.

v  Handle garbage properly and wash hands thoroughly after handling it.

v  Animals should not be allowed in food preparation areas.

v  Pest/vermin control program should be implemented and observed.

o    Clean all areas and keep them dry

o    Cover and elevate garbage and other perishables.

o    Keep food covered and refrigerated

o    Check all new items from pests

o    Store food away from walls

o    Prevent access of vermin and pests

o    Have a regular pest control program.

Proper Food Preparation and Storage

v  Use only fresh ingredients

v  Wash all fruits and vegetables and other ingredients before using

v  Peeled items should not be kept soaked for long periods

v  There should be separate chopping boards for cooked and raw ingredients or at least always wash before reusing for other purpose

v  Mise en place and pre-production should be just enough

v  Cook meat and poultry to the safe range of doneness.

v  Avoid cross contamination by organizing storage properly and separating cooked food from raw food storage.

v  Keep all stored items tightly covered.

v  Avoid spoilage by observing a first –in, first-out (FIFO) practice of string and using ingredients.

v  Have a regular storage-cleaning schedule.

v  Milk and cream are very perishable and should be kept in their original containers and refrigerated at a temperature of 40⁰F

v  Fats and oils should be stored should be stored at low temperatures in closed opaque containers.

v  Never keep food in the danger zone (between 7.2⁰C to 62.8⁰C), especially at room temperature.

v  Do not used canned products with bulged cans.

v  Reheat properly by moving away from the danger zone quickly.

v  Use proper cooling method

v  Thaw food properly

Cleaning and Sanitizing Equipment

Cleaning means removing visible oil and stains

Sanitizing means killing disease-causing bacteria

Two ways of killing bacteria are

·         By heat

·         By chemicals

Procedures for Manual Dishwashing

·         Scrape and Rinse

·         Wash

·         Rinse

·         Sanitize

·         Drain and Air Dry

Mechanical Dishwashing

Procedures for Mechanical Dishwashing

·         Scrape and rinse

·         Rack dishes so that dishwasher spray will strike all surfaces

·         Run machine for a full cycle

·         Sanitizing temperature

·         Air-dry and inspect dishes.

Basic Method of Pest Control

·         Build Them Out

v  Block all possible rodent entrances, including structural defects in the building

v  Put screens on all windows and doors

v  Make sure all doors are self-closing, or install fly fans or air curtains.

v  Inspect incoming supplies for signs of insect infestation

·         Eliminate Harborage and Breeding  Places

v  Repair holes in walls and floors, and any other structural defects

v  Eliminate narrow spaces between and behind equipment, counters, or other fixtures and hollow spaces made by false button in counters, cabinets etc.

v  Store food supplies off the floor

v  Seal all the cracks and crevices.

v  Remove all fly breeding places inside and out garbage, manure and general fifth.

·         Eliminate Food Supplies

v  Keep all foods tightly covered or wrapped

v  Keep garbage containers tightly covered and use metal garbage cans

v  Clean up all spilled food

v  General sanitation

·         Exterminate

Extermination is only a temporary solution.

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Comments 3 comments

Teresia n 5 years ago

It's helpful

ESTELA K. 3 years ago

its GOOD to know

anjali 3 years ago

nice but still some mistakes are there correct it

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