Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Hygiene
Chapter I
Introduction
Food sanitation is more than just cleanliness. It included all the practices involved in
protecting food from risk of contamination, harmful bacteria, poison and foreign bodies
preventing any bacteria from multiplying to an extent which would result in an illness of
consumer, and destroying any harmful bacteria in a food by through cooking or processing.
Control of the microbial quality of food must focus on the preparation of food itself, food
handlers, facilities equipment. The quality of the food depends on the condition when purchased
and the time temperature control during storage, preparation and service, Personal hygiene and
cleanliness of the facilities and equipment also contribute to food safety.
Therefore, personal hygiene is especially important for food preparers and food servers –
anyone involved with food service to children. And, people with infected cuts, sores or colds
should not be allowed to prepare or serve food.
When Staphylococcus bacteria get into warm food and multiply, they produce a toxin or
poison that causes illness. The toxin is not detectable by taste or smell. While the bacteria itself
can be killed by temperatures of 120 F, its toxin is heat resistant; therefore, it is important to keep
the staph organism from growing. Keep food clean to prevent its contamination, keep it either
hot (above 140 F) or cold (below 40 F) during serving time, and as quickly as possible refrigerate
or freeze leftovers and foods to be served later.
Symptoms include abdominal cramps, vomiting, severe diarrhea and exhaustion. These
usually appear within one to eight hours after eating staph-infected food and last one or two
days. The illness seldom is fatal.
Foods commonly involved in staphylococcal intoxication include protein foods such as ham,
processed meats, tuna, chicken, sandwich fillings, cream fillings, potato and meat salads,
custards, milk products and creamed potatoes. Foods that are handled frequently during
preparation are prime targets for staphylococci contamination.
Definition of terms
Food- any substance whether simple, mix or compounded that id uses as food, drinks,
confectionery or condiments.
Safety- is overall quality of food fit for consumption.
Sanitation- is a health of being clean and conducive health.
Cleanliness- is absence of a visible soil or dirt or is not necessarily sanitized.
Chapter II