Chapter08
Chapter 8
Safety, Sanitation, & Maintenance
Functional Subsystem: Safety,
Sanitation, & Maintenance
Functional
subsystem in the foodservice systems model.
Permeates all other subsystems.
Safety often is related to cleaning & maintenance practices.
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Safety
Includes
not only the safety of the food served, but also the safety of employees
& guests.
Safety considerations include:
Food
safety
Sanitation
Facility Design
Maintenance
Risk Management
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Food Safety
Food
safety training & management are the most critical function that occur in the food production facility.
Food Code
Joint
publication by FDA, FSIS, & CDC.
Reference document for food safety practices in foodservice operations.
Revised every two years.
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Food Spoilage
Unfitness
for human consumption due to chemical or biological causes.
Criteria for assuring foods are fit to eat:
Desired
stage of development or maturity
Freedom from pollution
Freedom from objectionable chemical & physical changes
Freedom from microorganisms & parasites
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Foodborne Illness Facts
76
million cases each year.
5000 deaths each year.
Medical care, productivity losses, & premature death caused $6.9 billion in estimated economic losses.
Most common biological pathogens:
Campylobacter
Salmonella
E. coli
Listeria monocytogenes
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Improving Food Safety
CDC
suggestions:
More
training for food handlers
Better protocols for investigation
Hazard analyses in food operations
Improved data on:
How
pathogenic origins are
Safety, Sanitation, & Maintenance
Functional Subsystem: Safety,
Sanitation, & Maintenance
Functional
subsystem in the foodservice systems model.
Permeates all other subsystems.
Safety often is related to cleaning & maintenance practices.
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Safety
Includes
not only the safety of the food served, but also the safety of employees
& guests.
Safety considerations include:
Food
safety
Sanitation
Facility Design
Maintenance
Risk Management
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Food Safety
Food
safety training & management are the most critical function that occur in the food production facility.
Food Code
Joint
publication by FDA, FSIS, & CDC.
Reference document for food safety practices in foodservice operations.
Revised every two years.
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Food Spoilage
Unfitness
for human consumption due to chemical or biological causes.
Criteria for assuring foods are fit to eat:
Desired
stage of development or maturity
Freedom from pollution
Freedom from objectionable chemical & physical changes
Freedom from microorganisms & parasites
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Foodborne Illness Facts
76
million cases each year.
5000 deaths each year.
Medical care, productivity losses, & premature death caused $6.9 billion in estimated economic losses.
Most common biological pathogens:
Campylobacter
Salmonella
E. coli
Listeria monocytogenes
©2004 Pearson
Education, Inc.
Foodservice Organizations, 5th edition
Spears & Gregoire
Improving Food Safety
CDC
suggestions:
More
training for food handlers
Better protocols for investigation
Hazard analyses in food operations
Improved data on:
How
pathogenic origins are