CHAPTER 1:
MANAGEMENT IN FOOD
SERVICE
Objectives
In this lesson, you should be able to:
• identify the principles of Sanitation and Safety, the Foodborne
illness, and the Causes of Foodborne illness.
• analyze the Hazard Analysis and Critical Control Points (HACCP)
and its principles.
• make your own orientation about food safety principles in a
food establishment.
Lesson 2:
Sanitation and Safety in Food Service
It is a must that food establishments must formulate
and 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. Owners or
managers of food establishments must understand
these laws and programs of food safety. Food
sanitation means keeping the food free from harmful
bacteria to prevent contamination.
Principles of Sanitation and Safety
Principles of Sanitation and Safety
Food service owners and/or
managers need to have an understanding
of the following principles to be followed
to ensure excellent standards on
sanitation and safety.
Principles of Sanitation and Safety
1. Equipment and its layout should allow for good
sanitary practices. Heavy equipment should be
arranged carefully to avoid accidents. Necessary
repairs should be done immediately.
2. Food should be handled and distributed properly.
Service-personnel should wear proper and clean
uniform or attire. They should practice excellent
hygiene and must be aware of the sanitary ways of
handling and serving of food.
Principles of Sanitation and Safety
3. Tableware, utensils, and equipment should be thoroughly cleaned
and sanitized. In washing and cleaning, the staff should follow
certain procedures and should make sure that these are sanitized
safely.
4. Floors, counters, tables, and chairs should be cleaned regularly. A
kitchen and dining room that look and smell clean satisfy the
employees and customers. Cleanliness is the best safeguard against
pests and rodents.
5. Food should be stored properly. Food ingredients delivered or
bought should be properly stored in the freezer or refrigerator.
Foodborne Illness
Foodborne illness is defined by the World Health
Organization (WHO) as the "result of ingestion of
foodstuffs contaminated with microorganisms or
chemicals!" Foodborne illness is commonly known as
food poisoning, a serious threat to public health.
Hence, food managers need to understand what
foodborne illness is, the likelihood that it can occur, and
the causes underlying outbreaks (Payne-Palacio and
Theis, 2012).
Causes of Foodborne Illness
Foodborne illness is caused by a variety of
pathogens or disease-causing organisms like bacteria,
viruses, toxins produced by certain organisms, as well
as by contaminated water (Reynolds and McClusky,
2013). Bacteria inherent to food, which cause
foodborne illness or even death, can multiply rapidly
under proper conditions. Salmonella, staphylococcus
aureus, and listeria monocytogenes are three of the
many other bacteria that cause foodborne illness.
Causes of Foodborne Illness
Causes of Foodborne Illness
Foodborne illness can also be caused by chemical
contaminants in food, "Chemical poisoning may result from
contamination of food with food service chemicals such as
cleaning and sanitizing compounds, excessive use of additives
and preservatives, or contamination of food with toxic metals"
(Payne-Palacio and Theis, 2012), like mercury. Moreover,
chemical contaminants found in food are said to result from
pesticides, insecticides, fungicides, and other agricultural
chemicals.
Causes of Foodborne Illness
• Contamination of food by physical hazards involve
materials like broken glass or metal fragments. Also,
there have been reports of cases involving dead mice,
insects, and other unpalatable objects in food service
establishments nationwide.
• It is the responsibility of the food service owners and
managers to see to it that precautions are followed by
employees to ensure that food is always protected
from bacteria, chemicals, and physical hazards.
The Hazard Analysis and Critical Control
Points (HACCP)
The Hazard Analysis and Critical Control
Points (HACCP)
The Hazard Analysis and Critical Control Points (HACCP)
"is a preventive, systematic approach to safety assurance.
HACCP monitors chemical, biological, and physical food
hazards from purchase to service" (Reynolkls and McClusky,
2013). Hence, in addition to the food service owners and/or
managers understanding of foodborne illness, its occurrence
and causes, they also need to "develop the skills necessary to
build an integrated program of food protection that includes
HACCP plans" (Payne-Palacio and Theis, 2012).
The Hazard Analysis and Critical Control
Points (HACCP)
HACCP is not new; the concept originated more than
forty years ago in the United States of America and has been
used extensively in the food industry for many years. In 1992,
the National Advisory Committee on Microbiological Criteria
for Foods (NACMCF) adopted a revised document on HACCP
that included seven principles that provide guidance on the
development of an effective HACCP plan (Payne-Palacio and
Theis, 2012). These seven principles of the HACCP system are
detailed as follows:
1. Identify hazards and assess their
severity and risks.
• Hazards that cause food to be unsafe maybe
biological, chemical, or physical in nature. An
example of a biological hazard is the presence of
bacteria, like Salmonella, on food, say raw
chicken, as it enters the food service operation.
Hazard analysis includes the development,
documentation, and implementation of
preventive measures for control.
2. Determine critical control points
(CCPS) in food preparation.
• Critical control points are points or
procedures at which physical, biological, or
chemical factors can be controlled. CCPS in
food preparation, such as cooking, chilling,
packaging, among others, must be carefully
developed and recorded.
3. Establish critical limits for preventive
measures associated with each identified CCP.
• This step involves the defining of safety
boundaries for each CCP. For example, time and
end-point cooking temperatures should be
established for cooking procedures (Payne-
Palacio and Theis, 2012). Critical limits should be
specific to the food service operation or simply
put, appropriate for the kind of food normally
prepared and the different equipment used.
4. Establish procedures to monitor
CCPS.
• Monitoring are planned, organized
observations or measurements used to
assess whether a CCP is under control or not.
Examples of these procedures may include
visual evaluation and time-temperature
measurements (Payne-Palacio and Theis,
2012).
5. Establish the corrective action to be taken
when monitoring shows that a critical limit
has been exceeded.
• Corrective actions must be in place to check
deviations that occurred and to prevent the entry
of unsafe food products in the market. Corrective
actions, such as instructing the cook to continue
cooking until the minimum end-point temperature
is met if the minimum is not met, must be
documented.
6. Establish procedures to verify that
the system is working.
• This ensures that the HACCP plan is
functioning effectively. Establishing
procedures may include checking records on
a timely, routine basis and conducting
microbiological tests.
7. Establish effective record-keeping system
that document the HACCP system.
• Receiving records, temperature charts, and
recipes can serve as the basis for
documentation (Payne-Palacio and Theis,
2012).
Keypoints
Keypoints
• Foodborne illness is caused by contaminated
food that has been eaten.
• HACCP is a systematic approach to controlling
identified hazards specific to foods or processes.
Having the necessary knowledge base and an
understanding of food safety principles is a must
when designing, implementing, and monitoring a
successful food safety program.
• 1.Interview, through messenger, any person whom you know is a
manager or a staff/personnel in a food establishment in your
community. Ask them what principles are they applying. How are they
implementing such? Share this in our class.
• How will you orient the staff regarding food safety principles if you
are putting up a food business someday? Form groups and
make/create a presentation to answer this.
1.What role do food service managers
play in food safety?
2.What is HACCP? What is its application
in the food service setting?
