Chapter 2: Professionalism
Studies have shown that a significant percentage of food related illnesses are attributed to poor sanitation and food hygiene, including poor personal hygiene and contamination of equipment. This chapter emphasizes the co-operative approach between government and industry servicing consumers of food, the important role sanitation has within the industry, as well as the personal hygiene habits of those handling food products designated for the consumer market.
This chapter introduces basic microbiology and food related illness information, industry proven sanitation practices while promoting good personal hygiene, the proper storage and handling of food and cleaning supplies, as well as pathogenic organisms common to our industry. The principal thing to note about this chapter is that the content is not static. An effective sanitation program is one that responds to the dynamics of its environment, is proactive and recognizes emerging food safety risks.