Summary

In this study session, you have learned that:

  1. There are several kinds of food and drink establishment that provide food and drinks to the public.
  2. The operation of food and drink establishments needs to meet basic hygienic requirements in order to safeguard the public.
  3. The health professional needs to focus on the establishments that are relevant to the public at community level.
  4. The basic hygiene requirements are the same in all food and drink establishments.
  5. Sanitary inspection is a way of detecting potential hazards that could affect clients if they consume spoiled or contaminated food.
  6. Sanitary inspection of food and drink establishments requires good planning. Its purpose is to promote food hygiene and safety by advising and instructing the owners of the establishments. Sustained follow-up and monitoring help to achieve hygienic practice.
Last modified: Wednesday, 2 July 2014, 11:34 AM