Sanitary Practices in Food Preparation
Introduction
In the food preparation in businesses, the food safety procedures are strictly implemented. The sanitary processes in food preparation are check by the health care professionals to ensure that the foods are safe for the consumer consumption. In case that the organization failed to comply or perform the necessary practices, the business will be subjected for closure. Therefore, the sanitary practices among the food establishments are under the surveillance of the officials.
Background and Problem Statement
Because of the growing problem in the food sanitation compliance and the low level of understanding in the food safety in the food industry, people as the end consumer suffers. The issue of salmonella can be found in foods that are improperly prepared. The sanitation does not actually revolves in the cleaning the ingredients but also the ways in cooking the food, the environment, and the compliance in sanitation of the person. Because of this concern, are there enough programs such as the “sanitation standard operating procedure” among the food retail businesses?
Research Aim & Objectives
The main aim of the study is to recognize the effective program in food safety and sanitation that can be implemented among the food retail industry. In order to satisfy this aim, there are three objectives that should be considered. First is to describe the implemented food safety and/or sanitation procedure of the food retail businesses. Second, is to review the effectiveness of the food safety and sanitation practices. And third, is to describe the impact of the food safety and sanitation in the food retail industry.
Significant and Scope of the Study
The significance of the study is for the benefit of both retailers/businesses and consumers and lessen the threats that can be found on the foods. The scale of the study is from the top class restaurants, food processors/manufacturers, food retailers, and fast-food industries.
Hypotheses
The study gathered four hypotheses regarding the issue of food safety and sanitation.
Keeping the food refrigerated for too long will lessen the spoilage of food.
It is appropriate to mix the same type of food (e.g. vegetables) even if they are bought in different days.
The critical temperature in food preparation is between the 30° to 130° F.
Food-oriented businesses use the holding time to manage and identify the temperature of the food.
Literature Review
The food safety, handling procedures and sanitations practices are included in the provisions of Health Department of every government. The purpose of the safety and sanitation practices ranges from various reasons but centers in the idea that ensures that all the food being manufactures, processed, or prepared are safe for the final consumers. Most Health Departments promote the safety and sanitation through the use of the modules, videotapes, seminars, and checklist. In the food safety and sanitation practices, it is common to cite the areas of hand washing, hygiene, handling, storing and temperatures, cleaning of the silverwares and tools, and even the appropriate clothing of the employees. However, even if the Department of Health and Sanitation in local areas have the continuous campaign, still there are many food-oriented organizations that fail to comply in their request. Therefore, the sanitation standard operating procedures (SSOP) can be the effective solution to maintain the compliance of the companies. The principle behind this program is to create a good foundation on the practices of the employees in handling and preparations of food. Through the continuous practice of the standard procedures there is a significant assurance that all proper food sanitation is implemented. In addition, this is a good start for the Health Departments and Organizations to once again, emphasize the strict compliance of the food related companies and for their aim to reduce the problems in food poison and other illness that results in the improper food preparation practices.
Research Methodology
The suggested method in the study is the use of survey and interview. The design of the method is for the employees and managers of one particular food company who will be the participants. First, the survey will be conducted among the 100 employees of the company and with the use of questionnaires steered by the Likert Scale; the researchers can view the perceptions of the employees as well as their understanding regarding the food safety and sanitation. Second, the interview will be conducted among the 5 managers/supervisors of the business to gather the idea if the company truly implemented the food safety and sanitation, and the modes of orienting the principles of food sanitation to their employees.
Works Cited:
Agency for Health Care Administration, (2004) “Best Practices for Compliance to Food Sanitary Conditions in Florida Skilled Nursing Facilities”, Accessed 28 July 2010, from http://www.fdhc.state.fl.us/MCHQ/Long_Term_Care/LTC/Misc/Best_Practices_Food_Sanitary_Conditions_in_Nursing_Facilities.pdf
Michigan Food Law, (2000) “Proper Food Handling, Food Safety, and Sanitation Practices”, Accessed 28 July 2010, from http://www.dining.mtu.edu/docs/food_handling.pdf
Powitz, R.W., (2008) “SSOPs for the Retail Food Industry? An Idea Whose Time has come”, The Sanitarian’s File, Accessed 28 July 2010, from http://www.extension.iastate.edu/NR/rdonlyres/9B821C2E-CCD3-4C7B-B96F-53D20D16D703/88132/SSOP_Food_Safety.pdf
Tinker, I., (1997) “Street Foods: Urban Food and Employment in Developing Countries”, Oxford University Press
Vapnek, J., (2007) “Legislative Implementation of the Food Chain Approach”, Vanderbilt Journal of Transnational Law, 40
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