In foodservice, cleaning is just not clean enough. Sanitizing is the goal, which means the additional treatment of equipment and utensil after basic cleaning to kill germs and bacteria.
Bacteria can be found everywhere in the air, in restaurant and all human body. Not all bacteria are bad and some even beneficial. But a small amount will cause food to spoil and can be generate food poisoning when eaten.
Staphylococcus bacteria are perhaps the most common cause of food poisoning. The bacteria by themselves are harmless. The problem arises when they are left uncontrolled to grow in food items.
Evidence suggests that the majority of the cases are caused by the consumption of foods produced by the catering or food service industry.
The catering industry is large and diverse covering a range of commercial and public outlets such as restaurants, fast food outlets, hotels, hospital and other institutional caters holiday camp and others.
Unfortunately, food service sanitation has not been well understood for many reasons and conditions of hygiene are appalling in many catering establishments.
People are unaware of the implications of poor sanitation and unhygienic habits which may lead to food poisoning, death, loss or reputation and eventually business.
Personal hygiene is the best way to stop bacteria from contaminating and spreading into new areas.
A strong food safety program should encompass personnel practices, food handling practices, pest control, training and physical facilities.
Food poisoning in food service and restaurant
