WAYS OF ENSURING PROPER FOOD SANITATION

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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