Hospitality and Restaurant Services

In: Business and Management

Submitted By allancedeno
Words 3326
Pages 14
Week 3 Sanitation and Food Safety

Professionalism is an attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and poor work habits are nothing to be proud of.

Poor food handling procedures and unclean kitchen cause illness, unhappy customers, and even fines, summonses, and lawsuits. Poor kitchen safety results in injuries, medical bills, and workdays lost. Finally, poor sanitation and safety habits show lack of respects for your customers, for your fellow workers, and for yourself.

You study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.

Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms
The Prevention of Food-Borne illness
Preventing food-borne illness- is one of the most important challenges facing every food service worker. Most food-borne illness is the result of eating food that has been contaminated. To say that a food is contaminated means it contains harmful substances that were not present originally in the food. In other words, contaminated food is food that is not pure. Any substance in food that can cause illness or illness or injury is called a hazard. Food hazards are 3 types: * Biological * Chemical * Physical

Biological Toxins are made by pathogens, or they come from plant and or animal.
Seafood
Plant toxins
Mushrooms toxins

Seafood Toxins Seafood toxins can’t be smelled…...

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