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3. FOOD
SANITATION

4. Contact:
MR. FAROOQ KHAN,
Address: Board of Intermediate & Secondary
Education Market, Shop # 2, Umair
Composing Center, University Road,
Peshawar, Pakistan
Cell#: +923219029706
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5. Sanitation is the hygienic means of
promoting health through prevention of
human contact with the hazards of wastes.
Hazards can be either physical,
microbiological, biological or chemical
agents of disease.
INTRODUCTON
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6. Basic sanitation refers to the management
of human faces at the household level. This
terminology is the indicator used to
describe the target of the Millennium
development Goal on sanitation. Food
sanitation refers to the hygienic measures
for ensuring food safety.
Conti…
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7. Food sanitation and safety is a practice of
keeping foods from cross contamination,
storing perishable food at the appropriate
temperature (41 degrees), and heating food
to a temperature that will inhibit bacterial
growth (at least 180 degrees).
Conti…
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8. To share the knowledge among the
participants about Food Sanitation.
AIM:
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9. At the end of this presentation the
participants will be able to:
 Define food sanitation
 Explore the method of food sanitation.
 Explain principles of Food sanitation.
 Enlist the prevention of Food
sanitation.
 Discuss the advantages of Food
sanitation.
OBJECTIVES
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10.  Food safety is scientific discipline and
describing handling, preparation and
storage of food in ways that prevent
food borne illness. (W.H.O, 2003)
DEFINITION
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11.  Food sanitation is a process which are
designed to prevent the contamination
of food, keeping it safe to eat.
Conti..
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13.  Food and equipment.
 Personnel
 Personnel hygiene
 Food handlers practices.
METHODS OF FOOD SANITATION
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14. A1
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15. The key principles of food hygiene are:
 Prevent contaminated food with
pathogens spreading from people, pets,
and pests.
 Separate raw and cooked foods to
prevent contaminating the cooked foods.
PRINCIPALS OF FOOD SANITATION
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16.  Cook foods for the appropriate length
of time and at the appropriate
temperature to kill pathogens .(41F or
cold 180
F hotter)
 Store food at the proper temperature .
 Do use safe water and cooked
materials.
Conti…

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18.  Clean
 Separate
 Chill
 Cook
PREVENTION OF FOOD
SANITATION
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20.  Reduce food borne illness.
 Protect customers, your
reputation
 Enhance consumer confidence.
ADVANTAGES OF FOOD
SANITATION
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21. Food sanitation refers to the hygienic
measures for ensuring food safety, food
sanitation and safety is a practice of
keeping foods from cross contamination,
storing food at the appropriate temperature
sanitation is a series of protocols which are
designed to prevent the contamination of
food, keeping it safe to eat.
SUMMARY
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22.  Circle of Blue, (July 31, 2008) “Food Sanitation in the
world on track?
 John Wiley and sons (2010) “Peri-Urban Food &
Sanitation, Sanitation Services.
 McGraw Hill (2002) George Tchobanoglous and Frank
Kreith Handbook of Solid Waste Management,
 William D. Robinson, (1986) “The Solid Waste Handbook:,
 WHO & UNHCR (2005) “Food Sanitation Research”
REFERENCES
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