Chapter08

Chapter 8
Safety, Sanitation, & Maintenance

Functional Subsystem: Safety,
Sanitation, & Maintenance
 Functional

subsystem in the foodservice systems model.
 Permeates all other subsystems.
 Safety often is related to cleaning & maintenance practices.

©2004 Pearson
Education, Inc.

Foodservice Organizations, 5th edition
Spears & Gregoire

Safety
 Includes

not only the safety of the food served, but also the safety of employees
& guests.
 Safety considerations include:
 Food

safety
 Sanitation
 Facility Design
 Maintenance
 Risk Management
©2004 Pearson
Education, Inc.

Foodservice Organizations, 5th edition
Spears & Gregoire

Food Safety
 Food

safety training & management are the most critical function that occur in the food production facility.
 Food Code
 Joint

publication by FDA, FSIS, & CDC.
 Reference document for food safety practices in foodservice operations.
 Revised every two years.
©2004 Pearson
Education, Inc.

Foodservice Organizations, 5th edition
Spears & Gregoire

Food Spoilage
 Unfitness

for human consumption due to chemical or biological causes.
 Criteria for assuring foods are fit to eat:
 Desired

stage of development or maturity
 Freedom from pollution
 Freedom from objectionable chemical & physical changes
 Freedom from microorganisms & parasites
©2004 Pearson
Education, Inc.

Foodservice Organizations, 5th edition
Spears & Gregoire

Foodborne Illness Facts
 76

million cases each year.
 5000 deaths each year.
 Medical care, productivity losses, & premature death caused $6.9 billion in estimated economic losses.
 Most common biological pathogens:
Campylobacter
 Salmonella
 E. coli
 Listeria monocytogenes


©2004 Pearson
Education, Inc.

Foodservice Organizations, 5th edition
Spears & Gregoire

Improving Food Safety
 CDC

suggestions:

 More

training for food handlers
 Better protocols for investigation
 Hazard analyses in food operations
 Improved data on:
 How

pathogenic origins are