Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
430
Summary
Food service directors must adhere to prescribed guidelines that guard against food-borne illness
due to food contamination. The model suggested for the design, development, and implementation
of an effective sanitation program, HACCP, is a self-evaluation system for the
control of food-borne illness and time–temperature abuse.
Common causes of food-borne illnesses and the bacterial agents that serve as transport
vehicles have been described. Specific ways to eliminate or minimize infection were described
in terms of how to purchase, store, prepare, transport, display, and serve foods. Also given were
techniques for cleaning and sanitizing food service equipment, utensils, service ware, tableware,
and the larger food preparation and service areas. Temperature control is a major concern for
food service operations; therefore, various types of thermometers and their use were discussed.
How to protect against the dangers posed by chemical hazards (insecticides, pesticides, and herbicides)
were reviewed, as were ways to identify critical control points along the flow of food
in food service operations.
The chapter closes with overviews on approaches to environmental sanitation, specifically,
the proper use of cleaning compounds; germicides and sanitizers; and agents for cleaning and
sanitizing equipment, utensils, and service ware. Finally, methods for proper handling and storage
of clean equipment and utensils and an operation’s self-evaluation of its sanitation program
were given. Because pest infestation is a food service problem, pests were identified with methods
for control.
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