BACKGROUND OF THE STUDY
Food sanitation is one of the series of ways which are designed to prevent the contamination of food and 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. They key to food sanitation is keeping food safe and clean. With all of the handless 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, should be strictly adhere to. 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 ingredients carefully at the store and handle them with special care because bacteria will not be eliminated through cooking. In the commercial food industry which prepared packaged foods, and meals in restaurant, food sanitation can get extremely complex. A single mistake along the sanitation chain could make numerous people sick. For example, if someone failed to wash his or her hands after using the restroom and then prepare delicious boxed salads for customers, these customers could get sick from bacteria on the leaves of the salad greens. Out breaks of food borne illness due to poor food sanitation are a recurrent problem in many regions of the world. Failure to process foods properly has led to sickness from peanut, butter, spinach, hamburger-meat and many other basic stapes. Out breaks have also been traced to restaurants roadside food stands, and many other locations where food is sold or traded. Even institution like churches and community bake sales are not exempt at from food sanitation issues. It is important for people to remember to use handling precautions every time they come into contact with food. If you prepare or handle food that will be eaten, you must be sure you meet the highest standards of sanitation and make sure the foods is safe to eat. These standards and especially important if you work in a food services operation. Also they are just as valid in your home kitchen, backyard barbecue, or at an office. (www.rawfoodsexperts.com., www.thefsc.co.uk.).