SS1 First Term Catering Practice Lesson Note – Sanitation and Hygiene in Catering

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WEEK 10:

TOPIC:  Sanitation and Hygiene in Catering.

SUB-TOPIC 1: -Meaning of sanitation and Hygiene/ Types of sanitation and   hygiene (water, environment, food)

MEANING OF SANITATION: Sanitation is the act of keeping places, systems and equipment’s clean and healthy especially by removing unwanted waste and dirt. It discourages overcrowding and poor sanity condition that can leads to diseases.

MEANING OF HYGIENE: Hygiene is an act of cleanliness as a means of healthy living to be free from disease and germs. It is the observance of effective sanitary measure in food production, purchasing, processing and marketing.

There are three types of hygiene

1. Personal hygiene
2. Kitchen hygiene (environmental hygiene)
3. Food hygiene.

OBJECTIVES OF HYGIENE IN FOOD PRODUCTION, PROCESSING AND MARKETING.

1. To prevent introduction of contaminated food to people (market).
2. Avoid being infected and the spread of infection.
3. To have a site clean and healthy environment for food production.
4. Prevent food poisoning and food borne diseases.

PERSONAL HYGIENE.

This is the observance of an individual of the sanitary measures involving cleanliness and care of the body to avoid being infected and prevent the spread of infection.

Rules for personal hygiene of the food handler.

1. Wash hands with soap and clean water. Rinse thoroughly before handling food and after each visit to the toilet, sweeping and dusting, blowing of nose(even with handkerchief) and changing of baby’s napkin.
2. Keep fingernails short and clean
3. Use a clean apron or overall and cover hair with a net or scarf.
4. Remove jewelry from the fingers before cooking.
5. Wear gloves when there is need to serve foods with hands.

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