BAHAGIAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA

NOTA KURSUS 1
SEMESTER SEMESTER 1 DVM SESI 2018

JABATAN JABATAN HOSPITALITI

PROGRAM SENI KULINARI / DVM

KOD/KURSUS DHA 1113 FOOD HYGIENE AND SAFETY

KOMPETENSI 01. INTRODUCTION TO FOOD HYGIENE

1.0 Explain food hygiene in general

1.1 Importance of Sanitation in foodservice industry

KOMPETENSI UNIT
1.2 The role of the foodservice manager

1.3 Cause of foodborne illness

Trainee must be able to:

1. Apply the concept of safety and hygiene in foodservice operation (C3,PLO1)

2. Follow food safety and sanitation system during food flow by referring to
KOMPETENSI
safety standard and regulations in Malaysia (P3,PLO2)
PEMBELAJARAN
3. Discuss the type of food borne hazards, food borne illness, sanitation and
safety action(A2,PLO6)

DHA 1113/K 01/NK 01-04

NO KOD
EDISI 1/JAN 2018
MUKA : 01 DARIPADA 7
NO KOD JPK
NO. KOD DHA 1113/K 01/NK 01-04 Muka : 2 drp : 7

1.0 FOOD HYGIENE

INTRODUCTION TO SANITATION

Rules of personal hygiene and sanitary food handling were not just inverted to make
your life difficult. There are good reasons for all of them. Instead of starting this chapter with
lists of rules, we will first talk about the rules presented. Local health department have more
detailed regulations. All food service operators are responsible for knowing the health
department regulations in their own city and state.

DEFINITIONS OF HYGIENE

Hygiene refers to practices associated with ensuring good health and cleanliness. Such
practices vary widely and what is considered acceptable in one culture may be unacceptable
in another. In medical contexts, the term "hygiene" refers to the maintenance of health and
healthy living. The term appears in phrases such as personal hygiene, domestic hygiene,
dental hygiene, and occupational hygiene and is frequently used in connection with public
health. The term "hygiene" is derived from Hygieia, the Greek goddess of health, cleanliness
and sanitation. Hygiene is also a science that deals with the promotion and preservation of
health, also called hygienics.

DEFINITION OF SANITATION

- Carried out after cleaning stage or at the same time

- The aim is to reduce the microorganisms down to an acceptable level.

DEFINITION OF CLEANING

- A process to remove dirt, grease, food residue or other visible unwanted deposits.

- The aim is for surface to be visually clean.

REASON FOR CLEANING & SANITATION

To reduce risk of contamination

To remove matter on which microorganisms can grow

To remove materials which would encourage pests infestation

To ensure a safe and pleasant working environment

To promote a favorable image to clients

To comply with law

NO. KOD DHA 1113/K 01/NK 01-04 Muka : 3 drp : 7

FOOD AND COOKING HYGIENE

The purposes of food and cooking hygiene are to prevent food contamination, the
transmission of disease, and to prevent food poisoning. Food and cooking hygiene protocols
specify safe ways to handle and prepare food, and safe methods of serving and eating it.
Such protocols include

 Cleaning and sterilization of food-preparation areas and equipment (for example using
designated cutting boards for preparing raw meats and vegetables). Cleaning may
involve use of chlorine bleach, ethanol, ultraviolet light, etc. for sterilization.
 Careful avoidance of meats contaminated by trichina worms, salmonella, and other
pathogens; or thorough cooking of questionable meats.
 Extreme care in preparing raw foods, such as sushi and sashimi.
 Institutional dish sanitizing by washing with soap and clean water.
 Washing of hands thoroughly before touching any food.
 Washing of hands after touching uncooked food when preparing meals.
 Not using the same utensils to prepare different foods.
 Not sharing cutlery when eating.
 Not licking fingers or hands while or after eating.
 Not reusing serving utensils that have been licked.
 Proper storage of food so as to prevent contamination by vermin.
 Refrigeration of foods (and avoidance of specific foods in environments where
refrigeration is or was not feasible).
 Labeling food to indicate when it was produced (or, as food manufacturers prefer, to
indicate its "best before" date).
 Proper disposal of uneaten food and packaging.

Cleaning and hygiene is important in dining room

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2.0 IMPORTANCE OF SANITATION IN FOOD SERVICE INDUSTRY

Food sanitation is more than just cleanliness. It included all practices involved in protecting
food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any
bacteria from multiplying to an extent which would result in an illness of consumers; and
destroying any harmful bacteria in the food by thorough cooking or processing.

The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal
hygiene, the safe handling of foods during preparation, and clean utensils, equipment,
appliances, storage facilities, kitchen and dining room.

Control of the microbial quality of food must focus on the preparation of food itself, food
handlers, facilities and equipment. The quality of food depends on the condition when
purchased and the time temperature control during storage, preparation and service.
Personal hygiene and cleanliness of the facilities and equipment also contribute to food
safety.

Food hygiene is the responsible preparation and presentation of food by:

 Protecting food from food poisoning bacteria, spoilage bacteria and foreign objects

 Preventing the growth and multiplication of bacteria that could lead to a food
borne-illness (covered in the next slide)

 Properly cooking and processing food to kill harmful bacteria.

The result of poor food hygiene practices :

The consequences of poor food hygiene practices can be very serious. When a food
business does not follow good food hygiene practices, the following may occur:

 Food poisoning

 Complaints from customers

 Increased food wastage

 Pest invasion

 Loss of reputation, which in turn can lead to loss of business

 Premises shut down, either temporarily or permanently

 Fines, prosecution and legal action

NO. KOD DHA 1113/K 01/NK 01-04 Muka : 5 drp : 7

3.0 THE ROLE OF THE FOOD SERVICE MANAGER

- People believe that a food service establishment should have the four S‘s:

 Service

 Specialty

 Sanitation

 Safety

- 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 safety.

- Principles of Sanitation and Safety:

 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.

- Policies and Standards on Sanitation and Safety for Employees:

 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.
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 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.

4.0 FOOD BORNE ILLNESS

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.

- What is a Foodborne Illness?

 Foodborne illnesses are caused by agents that enter the body through the ingestion
of food.

 Every person is at risk of foodborne illness.

 No long-term health threat to average person

 May be serious for very young, very old, people with long term illness

 Reaction may occur in a few hours or up to several days after exposure

 Symptoms : Abdominal cramps, headache, vomiting, diarrhea (may be bloody),

fever, death

 Food Poisoning is referred to as a food borne illness. A food borne illness is a

disease carried or transmitted to people by food.

 A food borne-illness outbreak is an incident in which two or more people experience

the same illness after eating the same food.

 A food borne illness is confirmed when laboratory analysis shows that a specific food
is the source of the illness.

 Each year, millions of people are affected by food borne illness, although the majority
of cases are not reported.

 The most commonly reported causes of food borne illnesses are: failure to cool food
properly, failure to cook and hold food at the proper temperature, and poor personal
hygiene.
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- Costs of Food-borne Illness

 If your establishment is implicated in a food borne-illness outbreak, costs may include

increased insurance premiums, as well as lawyer and court fees. You may have to
pay for laboratory testing.

 If you have a quality food safety system in place, however, you can use a reasonable
care defense against a food related lawsuit.

 Evidence of written standards, training practices, procedures such as a HACCP plan

with documentation, and positive inspection results are the keys to this defense.

RUJUKAN :

1. A Implement Food Safety Procedures Course notes, Hospitality Institute of Australasia

2. Nurul Syuhada Bt. Abd Halim, Module FRM 112 Introduction to Food Sanitation &
Hygiene, Food Institute of Malaya.

3. Ana Marie M. Somoray, RND, Module Principles Of Food Sanitation, Safety & Hygiene .

4. Food Safety and Sanitation Manual, Health Care Agency Environmental Health Service ,
California