"A Survey on the Application of Learning in Food Sanitation Education
"A Survey on the Application of Learning in Food Sanitation Education of
San Sebastian College – Recoletos, Manila 2nd Year BSHRM Students"
_______________________
A Thesis Proposal Presented to
The College of International Hospitality Management
San Sebastian College – Recoletos Manila
____________________________
Prepared by:
Castulo, Stephanie S.
Sava, Russel Nicole C.
Barcellano, Maydo C.
February 2012
CHAPTER 1
INTRODUCTION
Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with lengthy lists of recommendations from public health agencies. The practice of food sanitation is especially important to people in the food industry, at every step of the supply chain from workers in the fields to waiters at restaurants, but home cooks also need to observe the basics of food sanitation for safety. From the moment that food is harvested to the time that it is eaten, it is vulnerable to cross-contamination with bacteria and other substances which could be harmful. The key to food sanitation is keeping food safe and clean, with all of the handlers observing personal hygiene to avoid introducing harmful elements to food, and complying with food sanitation recommendations concerning safe holding temperatures for food, safe cooking temperatures, sterilization of cutting boards and other implements, and so forth At home, common sense precautions like keeping foods frozen or refrigerated before use, washing foods before consumption, washing hands before handling food, cooking or reheating food thoroughly, and using separate cutting boards for meats and vegetables are often sufficient to keep people from getting sick.
Certain foods may require additional precautions; people making foods with raw fishes and meats, for example, need to select their
San Sebastian College – Recoletos, Manila 2nd Year BSHRM Students"
_______________________
A Thesis Proposal Presented to
The College of International Hospitality Management
San Sebastian College – Recoletos Manila
____________________________
Prepared by:
Castulo, Stephanie S.
Sava, Russel Nicole C.
Barcellano, Maydo C.
February 2012
CHAPTER 1
INTRODUCTION
Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with lengthy lists of recommendations from public health agencies. The practice of food sanitation is especially important to people in the food industry, at every step of the supply chain from workers in the fields to waiters at restaurants, but home cooks also need to observe the basics of food sanitation for safety. From the moment that food is harvested to the time that it is eaten, it is vulnerable to cross-contamination with bacteria and other substances which could be harmful. The key to food sanitation is keeping food safe and clean, with all of the handlers observing personal hygiene to avoid introducing harmful elements to food, and complying with food sanitation recommendations concerning safe holding temperatures for food, safe cooking temperatures, sterilization of cutting boards and other implements, and so forth At home, common sense precautions like keeping foods frozen or refrigerated before use, washing foods before consumption, washing hands before handling food, cooking or reheating food thoroughly, and using separate cutting boards for meats and vegetables are often sufficient to keep people from getting sick.
Certain foods may require additional precautions; people making foods with raw fishes and meats, for example, need to select their
Bibliography: (Kevin T. Higgins, Senior EditorSANITARY DESIGN ) (Kaferstein, Mo-tajemi, & Bettcher, 1997) (Rocourt, Moy Vierk, & Schlundt, 2003). COMPLEX MADE SIMPLE ) (Tauxe, 1997).