Food hygiene and sanitation: definitions, principles and sanitary procedures
Food hygiene keeps food safe at every stage; sanitation keeps the premises and equipment clean and germ-free. Both rest on keeping food clean, cold or hot, and separate.
Definitions
Hygiene is the science of health and how to maintain it. Food hygiene means all the conditions and measures needed to make sure food is safe and suitable at every stage, from purchase to the guest's plate. Sanitation means creating and maintaining clean, healthy conditions: cleaning and sanitising premises and equipment, a safe water supply, and proper disposal of waste. Cleaning removes visible dirt, grease and food particles; sanitising then reduces micro-organisms to a safe level by heat or chemicals.
Principles of food hygiene
- Prevent contamination: protect food from germs, dirt, chemicals and pests at every stage.
- Prevent cross-contamination: keep raw and cooked foods apart; use separate, colour-coded boards and knives.
- Prevent growth of bacteria: keep food out of the danger zone (about 5-60°C); cool quickly; refrigerate.
- Destroy bacteria: cook thoroughly until piping hot in the centre (at least about 70-75°C).
- Use safe water and safe raw materials.
- Healthy, trained food handlers with good personal hygiene.
- Clean premises, pest control and proper waste disposal.
Hygienic food handling practices
- Wash hands before handling food and after raw meat, the toilet, garbage, or touching face, hair or phone.
- Use tongs, ladles or gloves for ready-to-eat food, never bare hands.
- Wash fruits and vegetables in potable water; wash greens in several changes of water.
- Thaw frozen food in the refrigerator, never on the counter.
- Taste food with a clean spoon used only once.
- Keep food covered and off the floor; clean as you go.
Sanitary procedures at each stage
| Stage | Key practices |
|---|---|
| Preparing | Clean, sanitised surfaces and tools; separate boards for raw and cooked food; wash produce; thaw safely; cook thoroughly; prepare in batches close to service |
| Holding | Hot food above 60°C, cold food at 5°C or below; covered; temperatures checked; old and new batches never mixed |
| Serving | Clean hands and uniforms; serve with utensils, not hands; hold plates by the rim and glasses by the stem; no coughing or talking over food |
| Displaying | Sneeze guards; a separate serving spoon for each dish; small quantities refilled often; heated or chilled display; old food never topped up with new |
| Clearing | Clear tables promptly; scrape leftovers into covered bins; keep soiled and clean items apart; wipe and sanitise tables; never reuse plate waste |
In a hospital kitchen, where patients are already weak, the five keys (clean, separate, cook, safe temperature, safe water) and strict clearing routines prevent outbreaks of food-borne illness.
2 marks: “Define sanitation.” Sanitation is creating and maintaining clean, healthy conditions in a food unit: cleaning and sanitising premises and equipment, safe water and proper waste disposal.
5 marks: “What are the principles of food hygiene?” Prevent contamination and cross-contamination, prevent bacterial growth (temperature control), destroy bacteria by thorough cooking, safe water and raw materials, healthy trained handlers, clean premises and pest control.
10 marks: “Explain hygienic food handling practices and the sanitary procedures while preparing, holding, serving, displaying and clearing food.” Define hygiene and sanitation; principles; handling practices; a stage-by-stage table from preparing to clearing; end with the WHO Five Keys.
WHO Five Keys: Clean, Separate, Cook, Safe temperature, Safe water and raw materials.