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