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FOOD SERVICE MANAGEMENTFOOD SAFETY
TITIS SARI KUSUMA
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FOOD SERVICE MANAGER
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SANITATION
• the application of a science to provide wholesome food processed, prepared,
merchandised, and sold in a clean environment by healthy workers;
• to prevent contamination with microorganisms that cause foodborne illness;
• and to minimize the proliferation of food spoilage microorganisms.
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Effective sanitation
refers to
all the procedures that help accomplish
these goals
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Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
• contaminated raw materials• errors in transportation,
processing,• preparation, handling, or storage
packaging problems• food tampering/malicious
contamination• mishandling• changes in formulation or
processing• inadequate maintenance of
equipment or facilities• addition of incorrect ingredient(s)
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REGULATION OF SANITATION
• Food and Drug Administration Regulations
• Good Manufacturing Practices
• U.S. Department of Agriculture Regulations
• Environmental Regulations– Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA); and the Resource Conservation and Recovery Act.
• Hazard Analysis Critical Control Points
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What is ‘safe’ food?
For consumers:
For manufacturers:
Zero risk/hazard
Acceptable risk/hazard
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Food safety experts agree…
Zero risk is notfeasible.
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However…
The risk of food poisoning could be reduced from
farm to fork.
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FOOD SAFETY
Assurance that food will not cause
harm to the consumer when it is
prepared and / or eaten according to
its intended use
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Potential hazards to food
safety
Physical
Chemical
Biological
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Physical Hazards
• Hair
• Dirt
• Metal staples
• Broken glass
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Chemical Hazards
• Pesticides
• Food additives
• Cleaning supplies
• Toxic metals
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Biological Hazards
• Bacteria
• Viruses
• Parasites
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Bacteria
Bacteria are causative agents of foodborne illness
in cases that require hospitalization.
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Pathogens are ubiquitous
–Intestinal tracts of normal, healthy
animals
–Soil and vegetation
–Animal wastes
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Pathogens are ubiquitous
–Human skin surfaces and nasal
passages
–Water supplies contaminated with
feces
–Coastal waters
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FOOD BORNE ILLNESS
• an outbreak of foodborne illness is an incident
where two or more people experience the
same illness after eating the same food.
• An outbreak is confirmed when laboratory
analysis shows that a specific food is the
source of the illness
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FOOD BORNE INFECTION
• Invasion of and multiplication within the body by– Salmonella
– Campylobacter
– E. coli (certain strains)
– V. parahaemolyticus
– V. cholerae
– Y. enterocolitica
– A. hydrophila
– L. monocytogenes
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FOOD BORNE INTOXICATION
• Intoxication due to toxin produced in the food
– B. Cereus
– C. Botulinum
– S. Aureus
– Mycotoxin : Alfatoxin
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POTENTIALLY HAZARDOUS FOODS (PHF)
a food that requires
time/temperature control for safety
(TCS) to limit pathogenic
microorganism growth or toxin
formation
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Potentially Hazardous Foods
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Potentially Hazardous Foods
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Causes of Allergen Contamination
• cross-contamination through inadequate cleaning of equipment used for the manufacture of non-allergen containing products produced after allergen-containing foods
• changing of ingredients without an allergenassessment of the new materials
• use of reworks
• formulation errors
• incorrect labeling
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ALLERGENS
• FOOD ALLERGY AND ANAPHYLAXIS NETWORK (FAAN)
– UP TO 200 DEATHS/YEAR
• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS, SOYBEANS, CRUSTACEANS
• OTHER FOOD INGREDIENTS
– SULFITES AND MSG
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Components of allergen control
• Employee education• Supplier monitoring• Control steps• Cleaning• Raw material storage• Plant layout• Color coding of utensils• Incorporation of reworks• Label review• Documentation review of activities• Evaluation of program effectiveness
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ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen cross-contamination
• all personnel should be trained in allergen management strategy
• ensure that incoming ingredients are clearly labeled and that the labels are reviewed periodically to confirm that suppliers have not changed ingredients without notice
• develop an allergen storage policy including a procedure for the cleanup of spills
• design equipment to facilitate cleaning and the prevention of allergen harborage niches
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• conduct an allergen risk assessment as part of or in addition to the HACCP Program
• clean between rounds of allergen ingredients• adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks• reject in-process materials or finished products suspected of cross-
contamination• review labels before use and confirm that the correct labels are
incorporated in the process• conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy• evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries regarding allergens
ALLERGEN MANAGEMENT
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TRANSFER OF CONTAMINATION
• Transmission of the causative agent from the environment in which the food is produced, processed, or prepared to the food itself.
• A source and a reservoir of transmission for each agent.
• Transmission of the agent from the source to a food.
• Growth support of the microorganism through the food or host that has been contaminated.
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CONTAMINATION OF FOODS
• DAIRY PRODUCTS
• RED MEAT PRODUCTS
• POULTRY PRODUCTS
• SEAFOOD PRODUCTS
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OTHER CONTAMINATION SOURCES
• Equipment
• Employees
• Air and Water
• Sewage
• Insects and Rodents
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PROTECTION AGAINSTCONTAMINATION
• The Environment
• Storage
• Litter and Garbage
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How food becomes unsafe
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperatures
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How food becomes unsafe
• Using contaminated equipment
• Poor personal hygiene
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CLEANING
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CLEANING
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CLEANING
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CLEANING
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KNOWS THE...
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PRE REQUISITE PROGRAMS
• In order for your food safety managementsystem to be effective, you should firstdevelop and implement a strong foundation ofprocedures that address the basic operationaland sanitation conditions within youroperation.
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PRE REQUISITE PROGRAMS
Regulation
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Food safety systems
• Good Agricultural Practices (GAP)
• Good Manufacturing/ Hygienic Practices (GMP/GHP)
• Hazard Analysis and Critical Control Points (HACCP)
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Food safety systems
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How foodhandlers contaminate
food
• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
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How foodhandlers contaminate
food
• Touching a pimple or an open sore
• Wearing dirty uniform
• Coughing or sneezing
• Spitting in the establishment
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Components of a good personal hygiene program
• Maintaining personal cleanliness
• Proper work attire
• Following hygienic hand practices
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Proper handwashing
procedure
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Proper handwashingprocedure
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Acceptable handwashing station
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When to wash hands
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When to wash hands
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When to wash hands
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Hand care for food handlers
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Glove use
• Gloves must never
be used in place of
handwashing.
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Change gloves…
– as soon as they become soiled or torn
– before beginning a different task
– at least every 4 hduring continual use
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Clean and sanitize
equipment
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Avoiding cross
contamination
• Use one cutting board
for fresh produce and
a separate board for
meats, fish and
poultry.
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Set criteria for acceptance of
raw and cooked ingredients
Accept Reject
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Set criteria for acceptance of
raw and cooked ingredients
Accept Reject
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Safe food handlers?
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Cool foods safely
1 2
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Cool foods safely
3 4
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Storing food safely
• Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of 7 days at
4 °C
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Thaw frozen foods safely
1
3 4
2
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Breading foods
• Never use breading
for more than one
product.
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Cook foods to proper temperature
• Poultry
– 74ºC
• Ground Meats
– 68ºC
• Pork, Beef, Lamb
– 63ºC
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Cook foods to proper temperature
• Fish
– 63-74ºC
• Leftovers
– 74ºC
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Holding foods safely
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Holding foods safely
• In the absence of
proper heat- cold
holding, discard
foods 4 hours after
display.
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Serving foods safely
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The future…
Safe food
is a moving target…
The problem is never solved completely because change is
constant…
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In the mean time…
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