HYGIENE AND SANITATION IN FOOD SERVICE ESTABLISHMENTS- INTRODUCTION NOTES

1. ISHAN DEWANGAN
HYGIENE AND SANITATION IN
FOODSERVICE ESTABLISHMENTS –
INTRODUCTION
A food service establishment is a place where food is
provided for individual portion service directly to the
consumer, it may be sold or provided at free charge
and is consumed on or off the premises.
DIFFERENT PRACTICES ARE:-
STORAGE
Every foodservice establishment should have a
separate storage area. Food containers should possibly
be food-grade, designed and placed in a manner that
the containers as well as area can be easily cleaned,
sanitized.
SANITARY FACILITIES:
It should have proper sanitary facilities i.e. hand
washing, latrines, urinals.
ACCESS TO WATER
It require a sustained source of safe water to be used
for the purpose.

2. ISHAN DEWANGAN
PERSONAL HYGIENE
Practices od good personal hygiene is important for,
one who handles food services as directly many
consumers get effected.
WASTE MANAGEMENT
Solid or liquid waste from the food service must be
handled properly, so that it must not effect the
environment as well the doesn’t contaminate the food.
LOCATION AND CONDITION OF BUILDINGS
It must be at safe distance from public places.
Must not have a companies in neighbour which
produces a toxic compounds.
The structure of building should be made soundly so
that it is easy to be clean, disinfect, and maintained.