Food Hygiene and Sanitation Management

Food industry becomes one of largest enterprises around the world. In USA, it employs more than 1/4 of nation's work force and produces 20% of Gross Domestic Product.

The food industry is made up of businesses that involves many activities that occur on farms, on ranches, in orchards and in fishing operations.The food manufactures take raw materials harvested by producers and convert them into forms suitable for distribution and sale. The retail distribution system would involve of many food operations that store, prepare, package, serve, vend, or otherwise provide food for human consumption.

Based on surveys by the National Restaurant Association show that more than 54 billion meals are eaten in restaurants and school and work cafeterias each year. Food Marketing Institute stated that more than 126,000 supermarket or groceries in United States.

Because of the size and diversity of the food industry, it impossible for regulatory officials to closed monitor all aspects of food safety, hygiene and sanitation. The best practice is that food safety, hygiene and sanitation programs must involve governmental agencies and the food industries, working closely together to ensure safety, hygiene and sanitation of our food supply. The good and safe food supply can avoid from foodborne illness.

Foodborne illness is the sickness that some people experiences when they eat contaminated food. It also has a major economic impact and the costs occur in the form of medical expense, lost work days and reduced productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost of business and reputation. Foodborne illness outbreak will have a negative impact on the owners, managers, and employees of the food manufacture. Food establishments that have been linked to foodborne illness outbreak are likely to receive more frequent inspections by regulatory agencies.