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How would you describe a

safe and unsafe eating place??

༝ VIDEO
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What is food contamination?
Why is it important
to be avoided in food service

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What are the rules
to be followed in
food service?

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What is Sanitation?

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Definition of sanitation

1: the act or process of

making sanitary
2: the promotion of hygiene and
prevention of disease by
maintenance of sanitary conditions
(as by removal of sewage and
trash) —often used attributively.
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Principles of Sanitation and Safety

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༝ 1. Equipment and its layout should allow
for good sanitary practices. Heavy
equipment should be arranged carefully to
avoid accidents. Necessary repairs should
be done immediately.

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༝ 2. Food should be handled
and distributed properly.
Service personnel should
wear proper and clean
uniform or attire. They should
practice excellent hygiene
and must be aware of the
sanitary ways of handling and
serving of food.

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༝ 3. Tableware, utensils, and equipment should be
thoroughly cleaned and sanitized. In washing and
cleaning, the staff should follow certain
procedures and should make sure that these are
sanitized safely.

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༝ 4. Floors, counters, tables, and chairs should
be cleaned regularly. A kitchen and dining
room that look and smell clean satisfy the
employees and customers. Cleanliness is the
best safeguard against pests and rodents.

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༝ 5. Food must be stored properly. Food
ingredients delivered or bought should
be properly stored in the freezer or
refrigerator.

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Assignment:
1. What is a foodborne
illness?
2. What are the causes of
Foodborne Illness?
3. What do food service
managers play in food
safety?
4. What is A HACCP? What is
its application in the food
service setting?
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 Foodborne Illness
Foodborne illness is defined by the
World Health Organization (WHO)
as the
“result of ingestion of foodstuffs
contaminated with micro
organisms or chemicals."

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Foodborne illness is commonly
known as food poisoning, a
serious threat to public health.

Hence, food managers need to

understand what foodborne
illness is, the likelihood that it
can occur, and the causes
underlying outbreaks.

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Foodborne illness is
caused by a variety of
pathogens or disease
causing organisms
like bacteria, viruses,
toxins produced by
certain organisms, as
well as by
contaminated water
(Reynolds and McClusky, 2013)

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 Causes of Foodborne Illness
Bacteria inherent to food, which cause
foodborne illness or even death, can
multiply rapidly under proper
conditions. Salmonella,
staphylococcus aureus, and listeria
monocytogenes are three of the many
other bacteria that cause foodborne
illness.
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 OBJECTIVES
✓ Define foodborne illness and
HACCP
✓ Explain the principles of
HACCP

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 ASSIGNMENT
Define the following:
1. Purchasing and its flow of activities
2. Food Purchase
3. Receiving
4. Standards in Receiving
5. Methods of Receiving
6. Storage

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 OBJECTIVES
Define purchasing, receiving
and storing in a food service.
Purchase, receive, and store
food supplies

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 1.Purchasing
or procurement is a
process of getting the
right product for a facility
at the right time
In a form of meeting the
pre-stablished quality,
quantity and price.
 1.Purchasing
A function that involves a
lot of decision making or
obtaining food or supplies
using the best quality
with the least amount of
time, money, and energy.
 1.Purchasing
May be done by an
individual, a purchasing
department, or an
arrangement with other
institutions, depending
on the size of ownership
of the establishment
and its policies.
 Identify needs by planning new or reviewing existing menus

Determine standards of quality for each food item and write specifications (Product
name, Intended use, General and detailed descriptions, Test procedures, Special
instructions or requirements.

Estimate quantities needed.

Calculate desired inventory or stocks for each item

Identify amounts to purchase by subtracting stocks from desired quantities

Develop purchase orders

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 Develop purchase orders

Conduct market research on potential vendors’

product availability

Select and negotiate with vendor

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 Food Purchase

The main factors to be considered when

making a food purchase for a food service
operation or establishment are costs and
use of fresh or natural forms of food
versus partially prepared or ready-to-eat
food and the acceptability of these to
consumers. Food to be purchased may be
perishable, staple or nonperishable, and
contract items.
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Perishable are food items with
short useful lives after they have
been received. They are also the
items that are liable to spoil or
decay. Some examples are meat,
egg, chicken, seafood, fruit, and
butter.

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Receiving
- is the point at which food service
operation inspects and takes legal
ownership and physical possession of the
items ordered.

-The main goal of receiving is to check

and guarantee that the food and supplies
delivered match the established quantity
and quality specifications.

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This goal must be carried out by the
individual charged with completing
the receiving task. Hence, the
receiver must be competent enough
about food products that he or she
can discern whether the products
coming into the operation meet the
specifications by reference to which
they were ordered.

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The receiver must likewise be
trustworthy; he or she must
notify the chef or kitchen
manager about shortages or
missing items and document
variations between order and
delivery.

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Standards in Receiving

Deliveries need to be accepted only during designated times

to allow the food service management to ensure that a
receiver will be available and to permit them to supervise as
needed. The following are some standards in receiving.

1. The quantity delivered should be the same as the quantity

listed

2. The quality of the items delivered should conform to the

establishment’s Standard Purchase Specifications (SP5).

3. The prices on the invoice or receipt should be the same as

those circled on the quotation list.
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4. All services for food and supplies delivered on a given
day should be listed in the receiving clerk's daily report.

5. Food tags should be properly and completely filled

out.

6. The quantity, quality, and prices should be verified

using a weighing scale and/or examining the SP5.

7. Completed paperwork should be forwarded to

proper personnel.

8. The food should be immediately moved or placed to

the designated storage area.
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 Steps in the Receiving Process

Confirm that the delivery matches the purchase order.

Confirm that the invoice matches the purchase order.

Make accept – or – reject decisions.

Complete receiving records.

Transfer food and supplies to storage.

Methods of Receiving
The methods of receiving are the blind method and the
invoice receiving method.

The blind method is preferred by some food service managers

because it offers an unbiased approach by the receiver
receiving clerk though time consuming. In this method, the
receiver is provided with an invoice or purchase order, one in
which the quantities have been erased or blacked out.

He or she must “then quantify each item by weighing,

measuring, or counting and recording it on the blind purchase
order. The blind document is then compared with the orignal
order!”.
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The Invoice receiving method
is another method of receiving used in food
service operations.

Using this method the receiver checks the

delivered items against the original purchase
order and notes any deviations. This method
is efficient but requires careful evaluation by
the clerk to ensure that the delivery is
accurate and quality standards are met"
(Payne-Palacio and Thais, 2012).
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Storage
Proper storage is crucial in any kind of food
service operation. Food and supplies
received must be stored appropriately and
immediately to maintain quality, prevent
and control losses and wastes, and
provide for proper use. Storage facilities in
food service operations include
refrigerators, freezers, and dry storage
areas.
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Convenience and accessibility should be
maximized when designing a storage area.

Security is also an important issue. In

small food service operations, storage
areas are located immediately adjacent to
the kitchen. In large operations, storage
areas may be close to the kitchen while
others may be located on separate floor or
buildings.
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 Purchasing is a function focused on securing
resources needed to operate a food service.

Different factors need to be considered when

selecting products for a food service operation.

Receiving is when a food service operation/

establishment takes legal ownership and physical
possession of ordered.

Appropriate and immediate storage must be

maintained for maximum shelf life of products.
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 Summarize the lesson by
filling out the spider map.

Questions Learning

Realization
Assignment:
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1. Research on the requisites of dry storage and refrigerated and
freezer storage areas. (E-library)
2. What are the principles in design and layout.

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Extra graphics

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