Food sanitation

Food service personnel must practise sanitation to protect the health of people as good personel hygiene is critical measure against food borne illness. and to establish a systematic approach to training and supervising workers.Legal obligation-local goverment agencies set regulations and standards to protect the public from food borne ilness. Clean-free oil visible soil Sanitize-reduce the number of micro-organisms in food service we do not sterilize food contact surfaces Spoilage-damage to the edible quality of food, meat that is unsafe to eat will not always smell or taste spoiled. Factirs that contribute to food borne disease -Cross -contamination between raw and cooked and or ready to eat foods -Inadequate re-heating of potentially hazardous foods -Food left in the temperature danger zone too long -Raw, contaminated ingredients used without further cooking -Food prepared too far in advance -Infected food handlers and poor work habits -Toxic metals -Detergents Layers of protection-prevent layers food borne ilness by enforcing protection -Personal hygiene and work habits -Time and temperature disciple -Proper cleaning and sanitation