This document discusses key aspects of food service sanitation and safety. It states that food service establishments should have 4 S's: service, specialty, sanitation, and safety. The food service manager is responsible for implementing safety measures and ensuring high standards of cleanliness. National and local health laws regarding food service must be understood and followed. Proper food handling, storage, distribution, cleaning procedures and facilities are outlined. Employee health, training, and hygiene standards are also addressed. Causes of foodborne illness include microbes, chemicals and physical contaminants.

1. Lesson 3

2. People believe that a food
service establishment should
have the four S‘s:
Service
Specialty
Sanitation
Safety

3. It is the duty of the food service
manager to formulate safety
precautionary measures among all
the employees. Therefore, the food
service establishment should
implement the highest possible
standards of cleanliness and safety.
National and local authorities strictly
enforce health laws and regulations
regarding food service sanitation and
operation. The manager must
understand these laws and programs
to effectively design programs of food

4.  Physical equipment and layout should allow
good sanitary practices.
 Proper handling and storage of food should
be ensured.
 Food should be protected by proper handling,
distribution and service.
 Glasses, utensils and equipment should be
thoroughly cleaned and sanitized.
 Floors, counters, tables and chairs should be
cleaned regularly.
 Rodents end pests should be eliminated from
the food areas.

5. Employees should go through medical
checkup including chest X-ray and blood tests
upon their hiring. They should avoid
contamination with the three groups of
communicable diseases; respiratory,
intestinal, and skin.
First aid facilities should be provided to
immediately remedy the accidents.
Employees should have proper orientation
about attitudes and habits regarding
sanitation and safety.
Sanitation and safety rules should be strictly
followed.
Employees should undergo training on the
standards of personal hygiene.
Ongoing training programs on sanitation and
safety should be planned.

6. Food-borne illness is defined by the World
Health Organization as “a disease of an
infectious or toxic nature caused by the
consumption of food and water.” It is an
illness results from something that has been
eaten. It then includes microbial, physical and
chemical causes of food-borne illness.

7. Microorganisms are microscopic forms of life
which includes molds, bacteria and yeast. The
microorganisms which are a threat and may
cause food poisoning can multiply rapidly
under right conditions. These are pathogenic
bacteria.
 Salmonella
 Staphylococcus aureus
 Clostridium perfringens
 Listeria Monocytogenes

8.  Chemical Contamination
Common types of chemical contamination of
food are insecticides, pesticides, and fungicides
which can cause diseases if the food sprayed on
is not washed properly.
 Pollution Contamination
Chemical and industrial wastes find their way
into rivers and soil and become part of the food
chain.
 Physical Contamination
This is caused by materials such as metal or
glass that injure the consumer. For example,
metal staples from food packages. The presence
of any particle not part of the food becomes a

9. ROLL THE
CREDITS!!!!!!
CUANAN, FLORDELIZ
UMARITO, MARIE FRANCES
QUIJADA, PAUL JOHN