What is the difference between food safety and food sanitation? – Food safety refers to the set of practices performed to prevent the occurrence of foodborne illnesses, whereas food sanitation is the cleanliness and maintenance of the good and safe conditions of equipment and foodservice facilities.
- In principle, food sanitation is part of the bigger umbrella of food safety.
- Food safety operations include cooking, chilling, storing, and avoiding cross-contamination,
- It involves operations that keep raw and ready-to-eat foods safe through thorough processing and safe storage.
- On the other hand, food sanitation in food processing involves operations that render the hands of food handlers, cooking equipment, storage containers, and preparation areas.
Both food safety and sanitation are significantly affected by the correctness and frequency of their execution as well as their constant monitoring, Food sanitation must be properly scheduled and regulated to achieve its objectives. In applying food sanitation, caution must also be applied.
What is the full meaning of food safety?
‘Food safety’ refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illness. ‘Food safety’ includes quality and safety through the whole food chain. The quality of the food not to cause harm to the consumer.
Why is food safety and sanitation important?
Views this week: 29 Views this month: 21 Views this year: 5,058 First Gourmet Academy (FGA) recognizes food safety and sanitation as an essential part of the food industry, and hence the inclusion of this in its diploma courses. While it is important to be able to deliver food quickly, inviting and profitably, the importance of food safety and sanitation cannot be undermined.
|A valuable aspect of FGA’s curriculum focuses on teaching the aspiring chefs the value of food safety. The course starts with a lecture stressing the importance of sanitation, characteristics and causes of food borne illnesses, and preventing unsanitary conditions.|
Further inculcating in them that they should be able to uphold, and at best, exceed guidelines in providing a safe and sanitized kitchen which can be achieved through emphasizing proper maintenance and cleaning intervals to ensure that not only are the surfaces kept sanitary, but to make certain that no debris accumulate in crevices where bacteria can grow and spread.
|Aside from this, students are also trained by the Philippine Red Cross to prepare them during emergency situations should they arise in the kitchen. This zeros in on their responsiveness to remote urgent crisis that needs to be resolved.|
The correct practice of food safety and sanitation can greatly improve efficiency, keep productivity up, workers safe and consumer confidence high, as well as meeting or surpassing standards and thus avoiding untoward incidents such as having not only non-compliance fines or a potential shutdown.
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What are the 7 food safety principles?
EXECUTIVE SUMMARY – The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995. The primary goal was to review the Committee’s November 1992 HACCP document, comparing it to current HACCP guidance prepared by the Codex Committee on Food Hygiene.
Based upon its review, the Committee made the HACCP principles more concise; revised and added definitions; included sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles; and provided an additional decision tree for identifying critical control points (CCPs).
The Committee again endorses HACCP as an effective and rational means of assuring food safety from harvest to consumption. Preventing problems from occurring is the paramount goal underlying any HACCP system. Seven basic principles are employed in the development of HACCP plans that meet the stated goal.
- These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
- Under such systems, if a deviation occurs indicating that control has been lost, the deviation is detected and appropriate steps are taken to reestablish control in a timely manner to assure that potentially hazardous products do not reach the consumer.
In the application of HACCP, the use of microbiological testing is seldom an effective means of monitoring CCPs because of the time required to obtain results. In most instances, monitoring of CCPs can best be accomplished through the use of physical and chemical tests, and through visual observations.
Microbiological criteria do, however, play a role in verifying that the overall HACCP system is working. The Committee believes that the HACCP principles should be standardized to provide uniformity in training and applying the HACCP system by industry and government. In accordance with the National Academy of Sciences recommendation, the HACCP system must be developed by each food establishment and tailored to its individual product, processing and distribution conditions.
In keeping with the Committee’s charge to provide recommendations to its sponsoring agencies regarding microbiological food safety issues, this document focuses on this area. The Committee recognizes that in order to assure food safety, properly designed HACCP systems must also consider chemical and physical hazards in addition to other biological hazards.
- For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach.
- A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees.
- Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
The Committee designed this document to guide the food industry and advise its sponsoring agencies in the implementation of HACCP systems.
What is the purpose of sanitation?
Proper sanitation promotes health, improves the quality of the environment and thus, the quality of life in a community. Sanitation refers to the safe collection, transportation, treatment and disposal of human wastes. In developing countries, improvements in practices of disposing of human excreta are crucial to raising levels of public health.
- An increasing amount of literature suggests that health problems result from the lack of sanitation facilities, especially among the urban poor living in overcrowded informal settlements.
- Invariably, it is the poor who suffer the most from the absence of safe water and sanitation because they lack not only the means to provide such facilities but also the information on how to minimize the ill-effects of the unsanitary conditions in which they live.
(1) As a result, the negative effects of unsanitary living conditions lower the productive potential of the people who can least afford it. In industrialized nations, the conventional waterborne-sewerage is the usual method for the disposal of human waste and wastewater.
- For this system to function successfully, a huge amount of capital for investment and a large amount of water must be available.
- In poorer countries, where funds are limited and where water is less accessible, the application of the sewerage system is not usually feasible.
- Early in the mid-1970s, international agencies and national governments identified alternative low-cost sanitation technologies that could be adequately applied in rural and low to medium density urban settlements.
(2) The search for alternatives has been partly motivated by the need for an incremental approach to sanitation that is perceived as economic since very few cities in developing countries have the resources to build a complete sewerage system for the entire population in one construction project.
- 3) There have been developments in modifying the various technologies with the goal of making them simpler in installation, use and maintenance, and in eliminating or reducing the handling of fresh excreta.
- By far, there are over twenty generic types of systems for human waste disposal offering different degrees of user convenience, protection against the spread of diseases and water demand for their operation.
(4) In some poor communities in developing countries, an inadequate excreta disposal system is rarely considered a problem by the people. In rural areas, people seek to dispose of their excreta as cheaply as possible; and in those areas where population density is low, this activity is carried out without any large investments in waste disposal systems.
- 5) In the absence of sanitation systems, some communities rely on natural processes; defecation takes place in the open fields or on surface waters.
- In the latter option, human waste is directly disposed of into the rivers, canals and sea for transport and eventual dilution, or in the tidal mudflat to await the tide.
This is one of the few options left for poor communities in developing countries, occupying coastal, waterfront and low-lying areas. Such communities are located along the seacoasts, on marshlands, on riverbanks and most often built above the surface water.
The proliferation of communities along the coastal fringes and low-lying areas can be attributed to economic, social and cultural reasons. Some cities are located along coasts or riverbanks, where rivers or canals play a vital role in the transportation of people, goods and services. In most urban areas, marshlands, swamps and other low-lying areas are cheap sites for settlement of the urban poor.
In rural communities engaged in fishing, it is necessary for them to settle along the seacoast or above the sea. The disposal of untreated human waste into water or tidal mudflats, practiced in most coastal and waterfront communities, is satisfactory from the public health point of view, if the water is saline enough to prevent its use for drinking, if the feces are always deposited into the waters and not on land, and if there is sufficient current for dilution.
(6) However, these criteria are not always observed. The rivers, lakes and bays over which these communities are built are often the people’s source of food and water for drinking, domestic and personal cleaning. (7) Studies on the health aspects of sanitation show that water and human wastes are major factors in the transmission of more serious types of diseases in the developing world.
(8) There are 20 to 30 different communicable water-related diseases. These diseases are classified according to the mode of spread: first, water-borne diseases which are infections spread through water-supplies; 2) water-washed diseases which are due to the lack of water for personal hygiene; 3) water-based diseases which are infections through aquatic invertebrate animals; 4) water-related insect vectors.
(9) Excreta, both feces and urine, contain an array of pathogenic viruses, bacteria, protozoa and helminths and are principal vehicle for the transmission and spread of a wide range of communicable diseases. (10) Sanitary disposal of human waste is necessary for the following reasons: to eliminate the causative agents of those water and excreta-related diseases; to convert waste into readily re-usable resources and so conserve both water and nutrients; and to prevent the pollution of any body of water (ground water or surface water) to which the effluent escapes after re-use or into which it is discharged without re-use.
(11) The organic pollution of water is especially undesirable as it interferes with the use of water for drinking and other domestic, industrial or agricultural purposes; it interferes with aquatic life and it may drastically disrupt the ecology of the surrounding area.
- 12) In communities where there is constant contact with the polluted environment, sanitation is an important concern.
- As these communities continue to grow and practice the unsanitary means of waste disposal, their presence in these coastal and waterfront areas can pose harm to themselves and to their environment.
Therefore,the proper collection, transportation, treatment and disposal of human excreta are crucial in the protection of community health and in the improvement of their environment.
Why sanitation is important?
Key facts –
In 2020, 54% of the global population (4.2 billion people) used a safely managed sanitation service. Over 1.7 billion people still do not have basic sanitation services, such as private toilets or latrines. Of these, 494 million still defecate in the open, for example in street gutters, behind bushes or into open bodies of water. In 2020, 45% of the household wastewater generated globally was discharged without safe treatment. At least 10% of the world’s population is thought to consume food irrigated by wastewater. Poor sanitation reduces human well-being, social and economic development due to impacts such as anxiety, risk of sexual assault, and lost opportunities for education and work. Poor sanitation is linked to transmission of diarrhoeal diseases such as cholera and dysentery, as well as typhoid, intestinal worm infections and polio. It exacerbates stunting and contributes to the spread of antimicrobial resistance.
What is food infection caused by?
Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.