Food and Beverage Services Hygiene and Sanitation

Republic of Turkey Ministry of National Education

Food and Beverage Services Hygiene and Sanitation
Ankara, 2019

This individual learning material has been prepared to guide students in achieving the outcomes included in the framework curriculum applied in vocational and technical education schools/institutions. It has been provided free of charge by the Ministry of National Education. NOT FOR SALE.

Contents

  • Explanations
  • Introduction
  • Learning Activity-1: Hygiene and Sanitation Rules According to National and International Legislation
  • Learning Activity-2: Food Hygiene in Places of Mass Food Production According to National and International Legislation
  • Learning Activity-3: Hygiene of the Working Environment in Places of Mass Food Production According to National and International Legislation
  • Learning Activity-4: Equipment Hygiene in Places of Mass Production According to National and International Legislation
  • Module Evaluation
  • Answer Keys
  • References

Explanations

Field: Food and Beverage Services
Branch: Common Field
Module Name: Hygiene and Sanitation
Module Duration: 40/18
Module Objective: To equip the individual/student with knowledge and skills related to hygiene and sanitation rules by taking occupational health and safety measures.

Module Learning Outcomes:

  1. You will be able to explain hygiene and sanitation rules according to national and international legislation (HACCP, TSE EN, ISO, etc.).
  2. You will be able to ensure food hygiene in places of mass food production according to national and international legislation (HACCP, TSE EN, ISO, etc.).
  3. You will be able to ensure the hygiene of the working environment in places of mass food production according to national and international legislation (HACCP, TSE EN, ISO, etc.).
  4. You will be able to ensure equipment hygiene in places of mass production according to national and international legislation (HACCP, TSE EN, ISO, etc.).

Educational Environments and Equipment:

Environment: Classroom, workshop, business, all environments where the student can work individually or in groups (library, home environment, internet, etc.)
Equipment: Workshop refrigerator, stove, food preparation units, cleaning cloths, cleaning tools and equipment, detergents, disinfectants, kitchen tools, smart board, classroom board

Assessment and Evaluation: You will be able to evaluate yourself with the assessment tools provided after each learning activity within the module. At the end of the module, you will be evaluated with assessment tools prepared by the teacher to measure the knowledge, skills, and attitudes you have gained.

Introduction

Dear Student,

One of the primary conditions for living healthily is adequate and balanced nutrition. Today’s people are not only dependent on home to meet their nutritional needs. Due to changing living conditions and mobility in social life, individuals meet at least one meal outside the home. Eating out has led to the development of the food and beverage sector and increased competition.

The main goal of businesses producing and serving food and beverages is not only to meet the nutritional needs of the group they serve but also to create a difference by offering the most ideal, quality, and healthy products and services. In food and beverage businesses where quality is prioritized, the conditions in which meals are produced and served are important. Proper design and arrangement of kitchen and service areas will increase work efficiency and ensure the product is of high quality and hygienic.

However, in industrial kitchens, a complete infrastructure and the use of modern cleaning tools alone are not sufficient to ensure hygienic conditions for quality products. What is important is that sanitation and hygiene rules are applied by employees at every stage from food production to consumption.

In this module, you will gain information about the sanitation and hygiene principles you must follow during the preparation, cooking, storage, and serving stages of foods essential for your field, and you will be able to apply these at home and in your work environments. By ensuring the cleanliness of your working environments and producing and serving healthy and hygienic food, you will possess the qualities sought by the food, beverage, and tourism sectors.

Learning Activity-1

You Will Be Able to Explain Hygiene and Sanitation Rules According to National and International Legislation (HACCP, TSE EN, ISO, etc.).

Research:

  • Investigate whether employees working in bakery, restaurant, or hotel kitchens around you have knowledge about general food safety legislation.
  • Investigate whether the food hygiene measures taken in food and beverage service businesses comply with national and international legislation.

1. Hygiene and Sanitation Rules According to National and International Legislation

To protect public health, it is necessary to implement food legislation that includes the minimum and technical criteria that foodstuffs must meet. Some concepts and definitions that need to be known in this context are given below.

1.1. Importance of Hygiene and Sanitation and Related Definitions

Every person wants to live in a healthy, clean environment and consume safe food. Protecting our health and living a healthy life is not only dependent on us. Individuals and society must be careful and sensitive about health-related issues and strive to eliminate factors harmful to health. Especially those working in sectors closely related to public health such as tourism, service, and food and beverage must show greater care. Because they are primarily responsible for their own health and the health of the people they serve.

Providing services in accordance with sanitation and hygiene rules will not only increase quality but also protect service recipients from various diseases.

Definitions:
  • Sanitation: Means health and cleanliness. It is defined more broadly today. It is the process of removing disease-causing microorganisms from the environment by performing necessary procedures in accordance with health and cleanliness rules.
  • Hygiene: It is all the measures to be taken to keep the body and environment clean and to protect from diseases for a healthy life, and the health science that deals with these issues. A cleaned environment may not be hygienic. For cleaning to be hygienically appropriate, invisible factors harmful to human health such as microorganisms and chemical substances must also be eliminated.
  • Cleaning: The physical or chemical removal of visible dirt or dirt residues in any environment.
  • Disinfection: The process of destroying or removing disease-causing microorganisms or reducing their numbers in the environment.
  • Food Safety: The condition of foodstuffs being free from all kinds of spoilage and contamination factors and suitable for consumption.
  • Contamination: Foreign substances of plant, animal, and soil origin, pesticide residues, metallic and biological contaminations; plastic materials, detergents, disinfectants, radioactive residues, and all kinds of unwanted substances harmful to human health.
  • Food Producing Workplace: Facilities where foodstuffs are classified, processed, evaluated, and made durable starting from raw materials, and where they are stored to be sent to food sales places, as well as all complementary places of these facilities.
  • Food Chain: All stages from raw material to preparation, processing, manufacturing, packaging, storage, transportation, distribution, and marketing of foodstuffs.
  • Cold Chain: All cold storage, cold transportation, and similar processes that must be applied at every stage from production to consumption of foodstuffs requiring cold chain to preserve their characteristics.

1.2. Hygiene and Sanitation Rules

For the protection of public health, it is essential that sanitation and hygiene rules are well known, applied, and that protective measures are of high standards by employees working in the food and beverage sector. Otherwise, foods necessary for our health may become contaminated with physical, chemical substances and microorganisms due to incorrect cleaning habits and practices of those preparing them, causing illness, poisoning, or even death of consumers.

In recent years, conscious customers’ expectations from businesses serving in the food and beverage sector are as follows:

  • Quality, safety, economy, and cleanliness in the food they eat,
  • Eating in a clean environment,
  • Good and quality service.

The importance of sanitation and hygiene practices is great.