Foodservice sanitation is the maintenance of clean conditions in food production, preparation, and serving areas as well as the practice of proper personal cleanliness and hygienic practices. As the foodservice industry has grown, methods of food production, processing, distribution, and preparation have changed. Major changes have included increased prepackaged food as partially or fully prepared bulk or pre-portioned servings and centralized food production.
As food production, handling, and preparation techniques and eating habits change, food remains a viable source for microorganisms that cause illness. The foodservice surroundings and food handlers can act as vectors of disease and contamination. As handling and modern processing methods increase the journey from production to consumption, the contamination of microorganisms that cause foodborne illness is increased. Effective food sanitation practices are essential to protect consumers from unsanitary food that can cause foodborne illness and economic losses to the foodservice industry. This material will be discussed during the webinar.
Why should you Attend:
Foodservice personnel should attend this event because more knowledge of sanitation is essential to ensure a safe food supply for consumers. Educational information about how sanitary conditions for foodservice establishments can be improved will enhance their reputation, protect against foodborne illness, and increase sales and net profits. Morale of foodservice employees through recognition of the importance of additional training can be accomplished, which will improve employee performance and customer satisfaction.
Areas Covered in the Session:
Who Will Benefit:
- Sanitary facility design
- Sanitary waste disposal
- Contamination reduction
- Sanitary procedures for food preparation
- Sanitation principles
- Foodservice sanitation requirements
- Food Manufacturers
- Food Safety Professionals
- Food Packaging & Labeling
- Food Distributors
Dr. Norman, Food Scientist Professor Emeritus and food Industry Consultant has 38 years’ of experience in the food industry. He is teaching university courses related to sanitation and food science, especially meat science. Dr. Norman is the author of four books, four book modules or chapters, and over 650 technical or industry-related manuals, papers, or bulletins. He has served as an editor for 14 years of a technical journal also as an editorial board member of two technical journals and as a guest reviewer for four technical journals.
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