13/03/2026
Proper sanitation is one of the most important steps in preventing foodborne illness.
Did you know that items can be sanitized using hot water at 77°C (171°F) for at least 30 seconds, or by running them through a high-temperature dishwasher? Maintaining the correct temperature helps ensure harmful microorganisms are effectively reduced.
Food safety starts with understanding and applying the right standards every day.
Want to get food safety certified?
Join us for the ServSafe® Food Protection Manager Certification Training on May 13–14 in Makati City, led by a Registered ServSafe® Instructor with real experience in hotel operations.