Hygiene and Sanitation in Foodservice Establishments

Hygiene and Sanitation in Foodservice Establishments

A food service establishment is a place where food is provided for individual portion service directly to the consumer; the food may be sold or provided free of charge and is consumed on or off the premises. Different practices that can be followed for proper hygiene and sanitation in food service establishments can be categorized as follows:

1. Location and condition of buildings: Foodservice establishments need to be at safe distance from public places like schools, health facilities, buses, or railway stations. Also, the neighboring area should not have companies that handle or produce toxic compounds or other items that may contaminate, leading to quality compromise to the food product. The space available must be adequate to provide the kind of service that the establishment carries out. Structures within processing establishments should be soundly built of durable materials and easy to be maintained, clean, and disinfect.

2. Equipment: Equipment and utensils should be preferably of stainless steel, have food-grade, properly fitted with cover or lid, and design for easy maintenance and cleaning. All equipment and utensils must also be protected from possible contamination and hazard.

3. Storage: Every foodservice establishment should have a separate storage area. Food containers should possibly be food-grade, designed, and placed in a manner that the containers, as well as the area, can be easily cleaned, sanitized, and maintained.

4. Sanitary facilities: Foodservice establishments should have proper sanitary facilities means hand washing, latrines, and urinals. No. of these facilities depends on the total no. of food handlers working at the establishment.

5. Access to water: Foodservice establishments require a sustained source of safe water to be used for personal hygiene, food preparation, and utensil cleaning.

6. Waste management: Solid or liquid waste generated from the foodservice establishments should be handled in a way that should neither contaminate the food nor the immediate environment.

7. Vector control: Proper vector control practices should be followed in a food service establishment. These are discussed in the heading Pest and Rodent Control.

8. Personal Hygiene: The practice of good personal hygiene is essential for anyone who handles food especially in foodservice establishments, where many consumers could potentially be affected. The topic has been discussed in detail under Good Hygiene Practices.

Read More Topics of the Same Course โ€“ย ABT 5211 โ€“ Food Safety and Standards

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