Sanitation and Hygiene in the Food and Beverage Industry

3672 Words15 Pages
Introduction Without a doubt, food is one of the better things in life. If people didn’t eat, they will go hungry. If they don’t eat for too long, they will die. If they don’t eat, they will miss out on all the great gastronomic experiences that life can bring them. From ages unknown, man has realized that to be healthy, they have to eat the right foods. According to The New book of Knowledge (S) by Grolier International (1981) on page 330, healthy individuals live longer, are stronger, faster and therefore better feed and more comfortable. After all, the first instinct of everyone is self-preservation right? The food and beverage industry has evolved a great deal from when man saw fire, put some meat on it and then said: “Ooo, tasty!”…show more content…
The authors used online journal databases as the main source for the information. The report is based mostly on the findings of the papers written and only a small part on the authors’ personal experience. The larger part of this report is written based on secondary research. Primary research was not performed in the course completing the assignment as the authors felt that secondary information was sufficient and that it could well justify the points that were to be made in the paper. Findings About Food Sanitation and Hygiene When on the subject of food sanitation and hygiene, we have to talk to being clean and safe all the way from the supplier to the time when the food reaches the table of the customer. This involves how the raw products were grown, raised, manufactured, whatever. We also have to look at how the were stored, transported, prepared and served. It is not easy to maintain the highest levels of sanitation and hygiene throughout the entire process but we certainly must try. Our present standard of living causes s to take many things for granted. Going to a restaurant, we assume that the food served to our table is safe to eat and properly cooked. We may have different expectations for different places but generally we just eat what is put in front of us. Most of us do not stop to think what has needed to be done to make sure if the food on the plate is safe to eat. Over the past few years, many procedures and standards have been developed to help
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