Why Sanitation?


Presentation Description

This presentation deal with sanitation as it relates to the food industry.


Presentation Transcript

Why Sanitation? : 

Why Sanitation? Dr. Deryck D. Pattron, Ph.D. 9/8/2009 1

Rationale : 

Rationale Sanitary handling of food previously related only to the homemaker. Increased mechanization and larger volume operations have increased the need for proper sanitary procedures. Trend is now processing plant near the area of production. Even though food plants are hygienically designed, foods can be contaminated with spoilage microorganisms if proper sanitation practices are not followed. 9/8/2009 2

What is Sanitation? : 

What is Sanitation? Sanitation-derived from the Latin word “sanitas” which means health. Sanitation-creation and maintenance of hygienic and healthful conditions. Sanitation-is an applied science. Sanitation-is an application of food safety practices. 9/8/2009 3

Sanitation: as an applied science : 

Sanitation: as an applied science Incorporates principles involved in the restoration, maintenance, or improvement of hygienic practices and conditions. Related to the processing, preparation and handling of food. Responsible for improvement of the esthetic qualities of homes, commercial facilities and public facilities. Improvement of the biological environment. 9/8/2009 4

Sanitation: as an applied science(cont’d) : 

Sanitation: as an applied science(cont’d) Critical to the food supply. Concerned with the protection of human health and affiliated with those segments of the environment which relate to health. Control of chemical, physical and biological agents so that they can be beneficial rather than detrimental. Key to control is knowledge and proper management. 9/8/2009 5

Sanitation: as an application of food safety practices : 

Sanitation: as an application of food safety practices Proper sanitation is important in maintaining food safety. Examples: Chunky chocolate and outbreak of food poisoning. Starlac powered milk and salmonella. Bon Vivant canned gourmet foods and C. botulinum. Unidentified supermarket and Staphylococcus aureus. Processing plant and Listeria monocytogenes. Spinage and E. coli. Eggs and Salmonella. 9/8/2009 6

Sanitation Regulations : 

Sanitation Regulations FDA Good Manufacturing Practices-deals primarily with sanitation in manufacturing, processing, packing or holding food. USDA-deals with three areas of food processing: Federal Meat Inspection Act Poultry Products Inspection Act Eggs Products Inspection Act 9/8/2009 7

Sanitation Regulations(cont’d) : 

Sanitation Regulations(cont’d) Environmental Regulations Federal Water Pollution Control Act Federal Insecticide Act Fungicide and Rodenticide Act Resource Conservation and Recovery Act 9/8/2009 8

Sanitation Regulations (cont’d) : 

Sanitation Regulations (cont’d) Local Public Health Act and Regulations Environmental Management Authority Food and Drugs Act and Regulations Pesticide Act and Regulations Municipal cooperation Act 9/8/2009 9

Importance of Sanitation : 

Importance of Sanitation Meet legal requirements To protect brand To protect reputation To assure product safety and quality Freedom form contamination To prevent costly litigations To maintain and protect public health confidence 9/8/2009 10

Critical Thinking 1: Sanitation Regulations : 

Critical Thinking 1: Sanitation Regulations State and discuss how the Food and Drugs Administration Current Good Manufacturing Practices promote and emphasize the importance of effective sanitation. Develop a sanitation survey questionnaire for evaluation of your local food outlet. 9/8/2009 11

References : 

References Dr. Deryck D. Pattron, Ph.D. Guthrie, R.K. 1980. Food Sanitation. 2nd Edition. AVI Publishing Co. Inc. West Port, CT. Katsuyama, A. M. 1980. Principles of Food Processing Sanitation. The Food Processor Institute, Washington, DC. 9/8/2009 12

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