PRELIMS

Introduction to Food Safety and Sanitation

Key Terms

Foodborne Illness - A disease that is carried or transmitted to people by food

Foodborne Illness Outbreak - An incident in which two or more people experience
the same illness after eating the same Food.

Cost of Foodborne Illness to an Operation

- Loss of Customers
and Sales
- Lowered Employee
Morale
- Loss of Prestige
and Reputation
- Lawsuits Resulting in
Lawyer and Court Fees
-Employee
Absenteeism
-Need for Retraining
Employees
-Increased Insurance
Premiums
-Embarrassment

Major Contributing Factors in Food-borne

Disease Outbreaks in the Philippines
Rank

1 Improper food storage temperature

2 Poor hygiene practices
3 Inadequate cooking
4 Use of dirty utensils and equipment
5 Eating of expired and sewage contaminated food
*Most common food where bacteria came from: spaghetti, fried rice, mayonnaise, fried
chicken, lumpiang shanghai/togue
What is Food Safety?

Protecting the food supply from microbial, chemical and physical hazards or
contamination that may occur during all stages of food production and
handling - growing, harvesting, processing, transporting, preparing, distributing
and storing. The goal of food safety monitoring is to keep food wholesome.

The degree of confidence and an assurance that food will not cause sickness
or harm to the consumer when it is prepared, served and eaten according to
its intended use.

A Hazard Analysis Critical Control Point (HACCP) System

Food Safety Programs

Flow of Food
-Receive
-Store
-Prepare
-Cook
-Hold
-Cool
-Reheat

People At High Risk For Foodborne Illness

■ Infants and preschool-age children
■ Pregnant women
■ Elderly people
■ People taking certain medications
■ People with weakened immune system

Potentially Hazardous Food- Food Favoring The Rapid Growth Of Microorganisms

-Poultry
-Meat:
-Beef, Pork, Lamb
-Tofu or Other
-Soy-Protein Foods
-Milk and Milk Products
-Synthetic Ingredients, such as Textured Soy Protein in Meat Alternatives
-Cooked Rice, Beans, or Other Heat-Treated Plant Foods
Potentially Hazardous Food- Food Favoring The Rapid Growth Of Microorganisms
(continued)
-Sliced Melons
-Fish
-Shellfish and Crustacea
-Shell Eggs (except those treated to eliminate Salmonella spp.)Sprouts and Raw Seeds
-Baked or Boiled Potatoes
-Garlic-in-Oil Mixtures

Food Safety Hazards

-Biological - viruses, fungi, parasites, bacteria
-Chemical - cleaners, sanitizers, polishes, toxic metals
-Physical - foreign objects, fish bones, stones

Factors That Can Cause Foodborne Illness

How Food Becomes Unsafe
-Time-temperature abuse
-Cross-contamination
-Poor Personal Hygiene

TIME-TEMPERATURE ABUSE -exposure of food to unsafe temperature

-Failure to cool food properly
-Preparing large amount of food a day or more in advance
-Failure to cook foods at minimum internal cooking temperature
-Exposing the food to temperature favorable to bacterial growth (Temperature Danger
Zone)

Preventing Time-Temperature Abuse

■ Receive and store food quickly
■ Store food at the proper temperature
■ Minimize time food spends in the temperature danger zone (TDZ)
■ between 40-140°F or 5-60°C

Bacteria can grow to harmful levels if they remain in the TDZ for more than four hours.
TDZ- Between 40 and 140°F

Preventing Time-Temperature Abuse (continued)

■ Cook food to its required minimum internal temperature
■ Hold food at proper temperatures
■ Cool and reheat food properly

Cross-contamination - occurs when microorganisms are transferred from a contaminated

food contact surface of food to a non contaminated food contact surface of food.

-Addition of a raw material to a cooked ingredient without it being heated or cooked;

-Allowing fluids from raw food to drip into cooked or ready-to-eat food, or into other raw food
that may require lower temperatures in cooking;

- Food contact surfaces that are not washed, rinsed, and sanitized before touching cooked
or ready-to-eat food (utensils, working tables, knives, chopping boards, etc.);

-Contamination from the dirty apparel of food handlers

Preventing Cross-Contamination
■ Wash hands frequently when working with raw food
■ Don't allow raw food to touch or drip onto cooked or ready-to-eat food
■ Clean and sanitize food-contact surfaces between each use
■ Clean and sanitize cleaning cloths between each use

Preventing Poor Personal Hygiene

■ Wash hands properly
■ Observe strict rules for eating, drinking, and smoking
■ Prevent ill employees from working
■ Maintain general personal cleanliness

Manager's Responsibility
■ Serve safe food
■ Train employees in safe food handling practices
■ Market food safety to customers and employees

Microorganism - Small living organism

Pathogen - A disease-causing microorganism
Toxin - Poison
Spoilage Microorganism - Microorganism that causes spoilage, but not illness

TYPES OF MICROORGANISMS

Beneficial microorganisms - found in food production (ex. yeast, beer, yoghurt, cheese,
fermented products)
Harmful microorganisms - causes spoilage of food and diseases

Types of Pathogens
Microorganisms That Can Contaminate Food and Cause Foodborne Illness
-Bacteria
-Viruses
-Parasites
-Fungi

Conditions for Growth (FATTOM)

FOOD
ACIDITY
TIME
TEMPERATURE
OXYGEN
MOISTURE

Food - Microorganisms require nutrients to grow

■ Proteins
■ Carbohydrates

Acidity - Pathogenic bacteria grow well at a pH of 4.6 to 7.5

Butter 6.0-6.8
Raw Chicken 5.5-6.4
Egg Yolks 6.0-6.3

The Temperature Danger Zone (TDZ) = 41°F to 140°F (5°C to 60°C)

Most microorganisms grow well in the TDZ
Some survive and grow outside the TDZ

Time - Pathogenic microorganisms can grow to high levels if they remain in the TDZ for
more than four hours.

Oxygen - Microorganisms have different oxygen needs for growth

■ Aerobic needs oxygen to grow
■ Anaerobic grows only when oxygen is absent
■ Facultative can grow with or without oxygen

Moisture - Most potentially hazardous foods have a water activity of .85 or above
Barriers That Control the of Growth Microorganisms
-Make the food more acidic
-Lower the water activity
-Raise or lower the temperature of the food
-Lessen the time in TDZ

Characteristics of Bacteria
■ Living, single-celled
■ Carried by food, water,humans and insects
■Can reproduce rapidly
■ Some survive freezing
■ Some form spores
■ Some spoil food; others cause disease
■ Some cause illness by producing toxins

Binary Fission - Bacteria reproduce when a cell divides to form two new cells

Major Foodborne Illnesses caused by Bacteria

■ Bacillus cereus gastroenteritis
■ Salmonellosis
■ Listeriosis
■ Hemorrhagic colitis E. coli O157:H7 EHEC
■ Shigellosis
■ Staphyloccocal gastroenteritis
■ Clostridium perfringens Vibrio gastroenteritis gastroenteritis
■ Botulism
■ Campylobacteriosis

Bacillus cereus gastroenteritis

Type of Illness: Infection, possibly toxin-mediated
Bacteria: Bacillus cereus

Food Commonly Linked with the Bacteria

• Cooked vegetable
• Meat products
- Milk
Vomiting illness
- Cooked rice dishes, including fried rice and rice pudding
Most Common Symptoms Diarrhea illness
- No vomiting
- Watery diarrhea
Vomiting illness
-Nausea
• Vomiting

Other Prevention Measures

-Cook food to minimum internal temperatures.
- Hold food at the right temperatures.
- Cool food correctly.

Listeriosis - TYPE OF ILLNESS (INFECTION)

Bacteria- Listeria monocytogenes
Symptoms
■ Nausea
■ Vomiting
■ Diarrhea
■ Headache
■ Persistent Fever
■ Backache

Sources
■ Soil
■ Water
■ Damp environments
■ Humans
■ Animals

Foods Involved
■ Unpasteurized milk and cheese
■ Ice cream
■ Frozen yogurt
■ Raw vegetables
■ Poultry and meats
■ Seafood

Prevention
■ Use only pasteurized milk and dairy products
■ Cook foods to proper internal temperatures
■ Avoid cross contamination

Hemorrhagic colitis E. coli O157:H7 EHEC (type of Illness: Toxin-mediated infection)

Bacteria: Escherichia coli
Symptoms
■ Diarrhea (watery or bloody)
■ Severe abdominal pain
■ Vomiting

Sources
■ Animals
■ Human intestinal tract
■ Intestinal tract of cattle

Foods Involved
■ Raw and undercooked ground beef
■ Imported cheeses
■ Unpasteurized milk, apple cider, apple juice

Prevention
■ Thoroughly cook
■ ground beef to 155°F (68°C) for 15 seconds
■ Avoid cross contamination
■ Practice good personal hygiene

Clostridium perfringens gastroenteritis (Type of Illness: Toxin-mediated infectio)

Bacteria: Clostridium perfringens
Symptoms
■ Abdominal pain
■ Diarrhea
■ Nausea
■ Dehydration

Sources
■ Human intestinal tract
■ Animals

Foods Involved
■ Cooked meat ■ Poultry
■ Stew ■ Meat products ■ Gravy
Prevention
■ Use careful time temperature control when cooling and reheating

Botulism (Type of Illness: Intoxication)

Bacteria: Clostridium botulinum

Symptoms
■ Initially: vomiting, constipation, or diarrhea
■ Later: fatigue,weakness, vertigo, blurred vision

Sources
■ Animals or vegetables
■ Soil
■ Water

Foods Involved
■ Under-processed foods
■ Temperature-abused stored foods
■ Canned low-acid foods
■ Untreated garlic-and oil products

Prevention
■ Don't use home canned products
■ Use careful time temperature control for sous vide and bulky foods

Salmonellosis (Type of Illness: Infection, possibly toxin-mediated)

Bacteria: Salmonella spp.
‘
Symptoms
■ Abdominal cramps
■ Headache
■ Nausea
■ Fever
■ Diarrhea

Sources
■ Water
■ Soil
■ Insects
■ Animals
■ Human intestinal tract

Foods Involved
■ Poultry
■ Meat
■ Fish and shrimp
■ Shell eggs

Prevention
■ Avoid cross contamination
■ Refrigerate foods
■ Cook poultry to 165°F (74°C) for 15 seconds

Shigellosis (Type of Illness: Infection, possibly toxin-mediated)

Bacteria: Shigella spp.

Food Commonly Linked with the Bacteria

■ Food that is easily contaminated by hands, such as salads containing TCS food (potato,
tuna, shrimp, macaroni, and chicken)
■ Food that has made contact with contaminated water, such as produce

Most Common Symptoms

■ Bloody diarrhea
■ Abdominal pain and cramps
■ Fever (occasionally)

Other Prevention Measures

■Keep foodhandlers who have diarrhea out of the operation.
■ Keep foodhandlers who have been diagnosed with shigellosis out of the operation.
■ Wash hands.
■Control flies inside and outside the operation.

Staphylococcal gastroenteritis (Type of Illness: Intoxication)

Bacteria: Staphylococcus aureus

Symptoms
■ Nausea
■ Retching
■ Abdominal cramps
■ Diarrhea
Sources
■ Skin, hair, nose, throat
■ Infected sores
■ Animals

Foods Involved
■ Reheated foods
■ Ham and other meats
■ Poultry
■ Egg products and other proteins

Prevention
■Wash hands
■Practice good personal hygiene

Vibrio gastroenteritis (Type of Illness: Intoxication)

Bacteria: Vibrio vulnificus and parahaemolyticus

Food Commonly Linked with the Bacteria

■ Oysters from contaminated water

Most Common Symptoms

■ Diarrhea
■ Abdominal cramps and nausea
■ Vomiting
■ Low-grade fever and chills

Other Prevention Measures

■ Cook oysters to minimum internal temperatures.

Campylobacteriosis (Type of Illness: Intoxication)

Bacteria: Campylobacter jejuni

Symptoms
■ Abdominal pain
■ Bloody diarrhea

Foods Involved
■ Raw milk
■ Raw poultry and meat
Prevention
■ Cook meat properly
■ Clean and sanitize food contact surfaces
■ Wash hands properly after handling raw food

VIRUSES
■Can't reproduce outside a living cell
■ Do not require a PHF to be transmitted
■ Usually contaminate food through poor personal hygiene
■ May survive freezing and cooking
■ Contaminate food and water

PREVENTING VIRUSES
■ Keep foodhandlers who are vomiting or have diarrhea or jaundice from working.
■ Make sure foodhandlers wash their hands.
■ Minimize bare-hand contact with y - to - e food.

Major Foodborne Illnesses Caused by Viruses

■ Hepatitis A
■ Norwalk Virus (Norovirus) Gastroent

Hepatitis A (Type of Illness: Infection)

Virus: Hepatitis A

Symptoms
■ Sudden onset of fever
■ General discomfort
■ Fatigue
■ Headache
■ Nausea

Sources
■ Human intestinal and urinary tract
■ Contaminated water

Foods Involved
■ Water and ice
■Shellfish ■Salads
■ Cold cuts and sandwiches
■Fruits and fruit juices

Prevention

■ Obtain shellfish from approved sources

■ Prevent hands from cross-contamination

■ Ensure that food handlers practice good personal hygiene

Norwalk Virus Gastroenteritis (Type of Illness: Infection)

Virus: Norovirus

Sources
■ Human intestinal tract
■ Contaminated water

Foods Involved
■ Water
■ Shellfish (raw or steamed)
■ Raw vegetables
■ Fresh fruits and salads

Prevention
■ Obtain shellfish from approved sources
■ Prevent hands from cross-contaminating
■ Ensure that food handlers practice good personal hygiene
■ Cook foods to minimum safe internal temperatures

Parasites - Need to live in or on a host organism in order to survive

Host -Person - Animal - Plant

■ Freeze properly
■ Cook to proper temperatures
■ Avoid cross-contamination
■ Use sanitary water supplies
■ Wash hands properly
■ Purchase from approved, reputable suppliers
Major Foodborne Illnesses Caused by Parasites
■ Trichinosis
■ Anisakiasis
■ Giardiasis
■ Cryptosporidiosis

Anisakiasis (Type of Illness: Infection)

Parasite: Anisakis simplex

Symptoms
■ Tingling or tickling sinsation in throat
■ Vomiting or coughing up worms

Sources
■ Marine fish (especially bottom feeders)

Foods Involved
■ Raw or under cooked, or improp erly frozen, seafood, especially:
■ Cod
■ Haddock
■ Fluke
■ Pacific salmon
■ Herring -Flounder
■ Monkfish
■ Fish used in sushi and sashimi

Prevention
■ Obtain seafood from reputable sources
■ Freeze fish properly
■ Avoid eating raw or partially cooked fish and shellfish

Giardiasis (Type of Illness: Infection)

Parasite: Giardia duodenalis

Food Commonly Linked with the Parasite

■ Improperly treated water
■ Produce
Most Common Symptoms
■ Initially

■ Fever
■ Later
■ Diarrhea
■ Abdominal cramps
■ Nausea

Other Prevention Measures

■ Use properly treated water.
■ Keep foodhandlers with diarrhea out of the operation.
■ Wash hands.

Cryptosporidiosis (Type of Illness: Infection)

Parasite: Cryptosporidium parvum

Food Commonly Linked with the Parasite

■ Contaminated water
■ Produce

Most Common Symptoms

■ Watery diarrhea
■ Abdominal cramps
■ Nausea
■ Weight loss

Other Prevention Measures

■ Use properly treated water.
■ Keep foodhandlers with diarrhea out of the operation.
■ Wash hands.

Fungi

■ Commonly cause food spoilage, not illness

■ Produce bioactive compounds called mycotoxins that are toxic to animals and humans

Fungi -Molds -Yeasts -Mushrooms

Molds Basic Characteristics
■ Spoil food and sometimes cause illness
■ Grow well in sweet, acidic food with low water activity
■ Freezing prevents or reduces their growth, but does not destroy them
■ Some produce toxins called aflatoxins Pose a hazard to food

Prevention Measure

Prevention measure: Throw out all moldy food, unless the mold is a natural part of the
product (e.g., cheese such as Brie, Camembert, and Gorgonzola, as shown in the photo at
left). The Food and Drug Administration (FDA) recommends cutting away moldy areas in
hard cheese-at least one inch (2.5 centimeters) around them. You can also use this
procedure on food such as salami and firm fruit and vegetables.

Yeast Basic Characteristics

■ Some spoil food rapidly
■ Grow well in sweet, acidic food with low water activity
■ May produce a smell or taste of alcohol as they spoil food
■ May appear as a pink discoloration or slime and may bubble

Classifying Foodborne Illness

Foodborne Infections
■ Result when pathogens grow in intestines after a person eats food contaminated by them

Foodborne Intoxications
■ Result from eating food containing poisonous toxins

Foodborne Toxin-Mediated Infections

■ Result from toxins produced by pathogens growing in the intestines

Foodborne Contamination
Biological
■ Seafood Toxins
■ Plant Toxins
■ Mushroom Toxins

Chemical
■ Toxic Metals
■ Pesticides
Cleaning Products Physical
■ Foreign Objects

Physical Contaminants -Food can become contaminated when objects get into it. It can
also happen when natural objects are left in food, like bones in
a fish fillet.

Here are some common physical contaminants.

■ Metal shavings from cans, as shown in the photo at left

■ Staples from cartons
■ Glass from broken light bulbs
■ Blades from plastic or rubber scrapers
■ Fingernails, hair, and bandages
■ Dirt
.■ Bones
■ Jewelry
■ Fruit pits, as shown on the spoon in the photo at left

Closely inspect the food you receive. Take steps to make sure no physical contaminants
can get into it.

Chemical Contaminants

Metals
Should only be food-grade in utensils and equipment used to prepare and store food

Pesticides
Should be applied only by a trained Pest Control Operator (PCO)

Chemicals
Should be stored away from food

Toxic Metals -Toxic metal poisoning can occur when:

-Utensils or equipment containing toxic metals are used to prepare food (especially acidic
food)

Copper This metal is sometimes found in cookware like pots and pans.

Lead This metal is found in pewter, which can be used to make pitchers and other
tableware.
Zinc This metal is found in galvanized items, which are coated with zinc. Some buckets,
tubs, and other items may be galvanized.

Pesticides
■ Should only be applied by a licensed pest control operator (PCO)
■ Wrap and store food prior to application

Chemical's
■ Store away from food, utensils, and equipment
■ Store in original containers

■ Store chemicals away from food, utensils, and equipment used for food. Keep them in a
separate storage area in their original container, as shown in the photo at left.
Follow the manufacturers' directions when using chemicals.
■ Be careful when using chemicals while food is being prepped.
If you transfer a chemical to a new container, you must label it with the common name of
the chemical.
■ Only use lubricants that are made for foodservice equipment.

Ciguatera toxin
■ Ciguatoxin poisoning is an example of an intoxication caused by eating contaminated
tropical reef fish
■ The toxin is found in tiny, free swimming sea creatures called algae which live among
coral reefs When eaten by a small fish, it will be stored in the skin, flesh, and organs
■ Contaminated fish are not affected by the toxin
■ The toxin is heat stable and cannot be destroyed by cooking

Scombroid toxin
■ Also called histamine poisoning, caused by eating food high in a chemical compound
called histamine- usually produced by a certain bacteria when they decompose food
containing the protein histidine- dark meat of fish has more histidine than other fish meat
■ Histamine is not inactivated by cooking

Scombroid toxin

■ Common Food
- Tuna, anchovies, blue fish, mackerel, amberjack, abalone, and mahi mahi; dark meat
fishes
■ Transmission in Food
-Over time, bacteria that is inherent to a particular foodcan breakdown histidine and cause
the production of histamine. Leaving fish out at a room temperature usually results in
histamine production
Shellfish Toxin
■ Paralytic Shellfish Poisoning (PSP);
■ Diarrhetic Shellfish Poisoning (DAP);
■ Domoic Acid Poisoning (DAP);
■ Neurotoxic Shellfish Poisoning (NSP)
■ Toxins are produced by a certain algae called dinoflagellates; when filter-feeding shellfish,
such as mussels, clams, oysters, and scallops, feed on the toxic algae, they accumulate the
toxins in their organs, and become toxic to humans

Biological Contaminants

Plant Toxins
■ Toxic plant species and products prepared with them should be avoided

Mushroom Toxins
■ Establishments should not use wild mushrooms or products made with them

Plant Toxins
Some plants are:

Naturally toxic
■ Rhubarb leaves
■ Apricot kernels

Toxic when raw, but safe when cooked

■ Red kidney beans
■ Fava beans

Mushroom Toxins
■ The fruits of fungus that grows in soil, wood or decaying matter
■ Hard to distinguish between edible from non-edible
■ Most cannot be destroyed by heat when cooked or processed
■ DO NOT EAT WILD MUSHROOMS TO BE SURE!

Kinds of Mushroom

■ Edible - used extensively in Chinese, Japanese and European cuisine

■ High in fiber and vitamin B and C
■ Ex. shiitake, oyster, portobello, enoki, cremini, morel, porcini, chanterelle, truffle
Poisonous
■ produce secondary metabolites that render them toxic and mind-altering.
■ Toxins are produced naturally by the toxic species of this fungus.
■ Ex. Amanitas, false morels, little brown mushrooms (LBMs), Jack O' Lantern, Green-
spored Lepiota

Food allergens
■ A substance in food that causes human immune system to produce chemicals and
histamines in order to protect the body.
■ These chemicals produce allergic symptoms that affect the respiratory system,
gastrointestinal tract,skin or cardiovascular system

Allergy Symptoms
■ Involve skin, mouth, digestive tract or airways

Symptoms
■ Skin rashes, hives and itching
■ Mouth swelling, itching of the lips and tongue
■ Digestive tract: vomiting and diarrhea
■ Airways: difficulty in breathing, wheezing

Some people are allergic to:

■ Nitrites
■ Sulfites
■ Monosodium Glutamate (MSG)

Prevention
• Food products should be properly labeled if it contains allergens

Keys to Protecting Guests

■ Ensure that your team knows recipe ingredients
■ Be truthful if unsure about possible recipe allergens
■ Make sure all cooking utensils and tableware are allergen-free
■ Serve menu items as simply as possible

How Foodhandlers Contaminate Food

■ Diagnosed with a foodborne illness
■ Show symptoms of gastrointestinal illness
■ Have infected lesions
■ Exposed to an ill person
■ Touch anything that may contaminate their hands
Wash hands after:
■ Using the restroom
■ Using chemicals
■ Handling raw foods
■ Touching hair or body
■ Sneezing, coughing, using handkerchief
■ Smoking, eating,drinking, chewing tobacco or gum

When to Change Gloves

■ As soon as they become soiled
■ Before beginning a different task
■ At least every four (4) hours during continual use
■ After handling raw meat and before handling cooked or ready-to-eat foods

Handling Illness and Injury

■ Bandage and cover cuts, burns, sores, and skin infections
■ Exclude foodhandlers diagnosed with a foodborne illness from the establishment
■ Exclude foodhandlers from working with or around food if they have the following
symptoms: fever, sore throat, jaundice, vomiting, diarrhea

Management's Role
■ Model proper behavior
■ Establish proper policies
■ Train foodhandlers
■ Continue supervision and monitoring
■ Remind and retrain

Creating a Safe Environment for Food

Cleaning
■ Removing food and other types of soil from a surface

Sanitizing
■ Reducing the number of microorganisms on a surface to safe levels

All food-contact surfaces must be cleaned and sanitized

■ After they are used
■ Before foodhandlers start working with a different type of food
■ Anytime foodhandlers are interrupted during a task and the items being used may have
been contaminated
■ After four hours if items are in constant use
Cleaning Agents
■ Cleaners are chemicals that remove food, dirt, rust, stains, minerals and other deposits.
■ It must be stable, non corrosive and safe to use

Guidelines for Cleaners

■ Follow manufacturers' instructions carefully. If not used the right way, cleaners may not
work and can even be dangerous
■ Never combine cleaners.
■ Do not use one type of detergent in place of another unless the intended use is the same

Cleaning Agents
■ Detergents
■ Degreasers
■ Delimers
■ Abrasive cleaners

Detergents
■ General-purpose detergents remove fresh dirt from floors, walls, ceilings, prep surfaces,
and most equipment and utensils
■ Heavy-duty detergents remove wax, aged or dried dirt, and baked-on grease

Degreasers
■ Have ingredients for dissolving grease in backsplashes, oven doors, and range hoods

Delimers (Descaler)
■ Acid cleaners used on mineral deposits on bain marie and dishwashers

Abrasive cleaners
■ Have a scouring agent that helps scrub hard-to-remove dirt and baked-on food. Can
scratch surfaces
 MIDTERMS
RISK NA SI SUSAN
TOPIC 5
FOOD PRODUCTION OPERATION
THE FLOW OF FOOD
 The path that food takes through the food service operation. It begins when you buy the food
and
 ends when you serve it.
 Receive
 Store
 Prepare
 Cook
 Hold
 Cool
 Reheat

THE FLOW OF FOOD

 Purchasing
 Receiving
 Storing
 Preparation
 Cooking
 Holding
 Cooling
 Reheating
 Serving

PREVENTING CROSS CONTAMINATING

 Separating equipment
 Cleaning and sanitizing
 Prepping food at different times
 Buying prepared food

TIME TEMPERATURE ABUSE

 Cooked to the wrong internal temperature
 Held at the wrong temperature
 Cooled or reheated incorrectly
AVOIDING TIME TEMPERATURE ABUSE
 Monitoring Tools Recording
 Time and Temperature control.
 Corrections

MONITORING TIME AND TEMP

Discard food if kept in the temperature danger zone (between 40°F to 140°F or 5°C to 60°C) for
longer than four hours.
The thermometer may be the single most important tool you have to protect food.

THERMOMETERS
TYPES OF THERMOMETERS
 Thermocouples
 Bi-metallic stemmed thermometer
PARTS:
 Indicator Head
 Calibration Nut
 Holding clip
 Stem
 Immersion Area
 Dimple

PROBES FOR
THERMOMETERS AND THERMISTORS
 Immersion Probe
 Measures temperature of liquids
 Surface Probe
 Measures temperature of flat cooking surfaces
 Penetration Probe
 Measures Internal temperature of food

INFRARED THERMOMETERS
Designed to measure surface. temperatures of food and equipment
 Remove barriers between product and thermometer
 Hold thermometer as close to product as possible (without touching it);
 Follow manufacturer's guidelines

USING THERMOMETERS
 Keep clean.
 Measure internal temperatures in the thickest part of the product
 Calibrate regularly
  Never use glass thermometers

CALIBRATING THERMOMETERS
 ICED POINT METHOD
 Fill container with crushed ice and water
 Submerge sensing area of stem or probe for 30 seconds
 Hold calibration nut and rotate thermometer head until it reads 32 F (0°C)

 BOILING POINT METHOD

 Step One Bring a pan of water to a boil
 Step Two Submerge sensing area of stem in boiling water for thirty seconds
 Step Three adjust calibrating nut until thermometer reads 212°F (100°C)

CHECKING TEMPERATURES
 Meat, poultry, fish Insert stem/probe into thickest portion
 Packaged food Insert stem/probe between two packages
 Milk and other liquids Submerge stem/probe in liquid
 Bulk liquids Fold bag over stem/probe
 Live shellfish Insert stem/probe into middle of case.

CHECKING TEMPERATURES
 Meat, Poultry, Fish
 Liquids and Other Packaged Food
 Packaged Food
 Bulk Liquids

DEGREES OF STEAK DONENESS

 BLUE RARE
 Seared on the outside, completely red throughout

 RARE
 Seared outside and still red 75% through the center
 MEDIUM RARE
 Seared outside with 50% red Center
 MEDIUM
 Seared outside 25% pink showing inside
 MEDIUM WELL
 A slight hint of pink
 WELL-DONE
 Boiled until 100% brown
 RECEIVING
Purchasing and Receiving
Responsibility for the safety of food that enters your establishment rests with YOU!
Objectives of an effective purchasing program:
 Buy the product that is best suited for the menu
 Buy the proper quantity
 Pay the right price
 Deal with only reputable, dependable suppliers.
PURCHASE SPECIFICATIONS
 Quality grade
 Weight
 Count
 Contents
 Packaging
 Specifications make the task of comparison shopping easier and can be used as a basis for
evaluation.

CHOOSING A SUPPLIER
Make sure your suppliers:
 Are licensed and reputable
 Have food – safely procedures in place
 Train employees in food safety
 Can deliver consistent product quality
 Can deliver products on time
 Use delivery trucks in good condition
 Have clean well run warehouses

GENERAL RECEIVING GUIDES

 Train employees
 Inspect immediately
 Receive one at a time.
 Plan ahead
 Have information at hand
 Correct mistakes immediately
 Label for storage
 Schedule during off-peak hours
 Keep area clean
 Have a backup menu plan
TEMPERATURE
 Use thermometers to check food temperatures during receiving
 Deliveries should meet the following temperature criteria:
 Cold: 41 F or lower
 Frozen: Reject those with:
 Fluids or frozen Liquids appear in case bottoms
 Ice crystals in the product or packaging
PACKAGING
 Packaging of food and non-food items should be intact and clean. It should protect food and
food-contact surfaces from contamination
 Rejection points:
 DAMAGE – with tears, holes, or punctures in their packaging. Cans with swollen ends,
rust or dents. Items with broken cartons or seals or dirty wrappers
 LIQUIDS – with leaks, dampness, or water stains
 PESTS – with signs of pests or pest damage
 DATES – with expired code or use-by dates
 COLOR – Reject food with an abnormal color.
 TEXTURE – Reject meat, fish, or poultry that is slimy, sticky or dry. Also reject it if has
soft flesh that leaves an imprint when you touch it.
 ODER – Reject food with an abnormal or unpleasant odor

*Any item that does not meet the company's standards for quality
RECEIVING ACCEPT REJECT TEMPERATURE
Beef color: Bright Color: Brown or Receive at 41°F (5°C)
cherry red greenish brown, or lower
green, or purple
Lamb color: Light blotches, black, white
red or green spots
Fresh Meat
Pork color Pink loan Texture: Slimy, sticky,
moat, white fat or dry

Texture: Firm: Packaging Broken

springs back when cartons, dirty
touched wrappers, or torn
packaging

Oder: Sour odor

Color: No Color: Purple or Receive at 41°F (5°C)
discoloration green discoloration or lower
 around the neck;
Texture: Firm; dark wing tips (red
springs wing tips are
acceptable)
Fresh Poultry
Packaging: Should Texture: Stickiness
be surrounded by under the wings or
crushed, self- around joints
draining ice
Odor: Abnormal,
unpleasant odor
Color: Bright red Color: Dull gray gills: Receive at 41°F (5°C)
gills, bright shiny dull dry skin or lower
skin
Odor. Strong fishy or
ammonia smell
Odor: Mild-ocean or
seaweed smell Eyes: Cloudy, red
Fresh Fish
rimmed, sunken
Eyes: Bright, clear,
and full Texture: Soft leaves
an imprint when
Texture: Firm flesh. pressed
That-springs back
when touched
Odor: Mild-ocean or Odor: Strong fishy Receive at 4c5°F (°C)
seaweed smell smell or lower

Shell: Hard and Shell. Soft

Live Shellfish heavy for lobsters
and crabs Condition: Dead on
Condition: Shipped
arrival, tail fails to
alive; packed with
curl when lobster is
seaweed and kept
moist picked up

Odor: Mild-ocean or Odor: strong fishy Receive at 45°F (7°C)

seaweed smell smell or lower

Shell: Closed and

unbroken Shell: open shells that
dot not close when
Condition: If fresh, tapped: broken shells
Live Shellfish
they are received
alive Condition: dead on
arrival

Texture: slimy, slicky,

or dry
 Odor: None Odor: Abnormal Receive at 45°F (7°C)
smell or lower
Shells: Clean and
Shells. Dirty and
unbroken
Fresh Eggs cracked
Condition: Firm,
high yolks that are
not easy to break
and whites that
cling to yolk
Milk Sweetish flavor Milk Sour, bitter, or Receive at 41°F (5°C)
moldy. or lower (unless
Butter Sweet flavor, specified by law)
uniform color, firm Butter Sour, bitter, or
Inspection texture moldy taste; uneven
Vs color: soft texture
Grading Cheese Typical
flavor and texture,
Cheese Unnatural
uniform color
mold; uneven color:
abnormal flavor or
texture
Conditions Vary Odor: Unpleasant Receiving
depending on temperatures vary
product
Condition Signs of
Fresh Produce
insect infestation;
cuts or mushiness
discoloration, willing
or dull appearance
Packaging Intact Packaging Refrigerated
and in good Tom/holes; expired Processed Foods
Processed Food condition use by dates Receive at 41°F (5°C)
or lower (unless
otherwise specified)
Packaging Intact Packaging Large ice
and in good crystals on
Frozen Processed condition product/package;
Food water stains/ liquid
on packaging
abnormal color, dry
texture
Packaging Intact Packaging Leaking: Receive at 41°F (5°C)
and in good expired code date or lower (unless
MAP Vacuum condition specified)
Packed, Sous Vide
Appearance
Foods
Unacceptable
product color,
 appears slimy or
bubbles
Swollen ends

Leaks and flawed

Receiving Canned seals
Foods
Rust and dents

No labels

Holes, tears, Contains insects or

punctures eggs. rodent
droppings

Dampness or Abnormal color or

Dry Foods
moisture stains odor

Spots of mold

Slimy
ACCEPT OR REJECT
1. Chicken received at an internal temperature of 50°F
2. Can of red kidney beans with a small tent on one side of the can
3. Eggs received at an air temperature of 45°F
4. Fresh salmon with flesh that springs back when touched
5. Bag of flour that is dry but has watermark on it
6. Live oysters with broken shells
7. Frozen meat with ice crystals on the packaging
8. Milk received at 50°F
9. Sushi grade tuna frozen until solid
10. Vacuum-packed bacon with the seal broken but no other obvious damage

STORAGE
STORAGE SAFETY
KEEPING FOOD SAFE IN STORAGE
 LABEL
 FIFO
 PREVENT CROSS CONTAMINATION
 PROPER TEMPERATURE

STORAGE GUIDELINES
 Use FIFO
  Prevent cross contamination
 Check food and storage temperatures
 Wrap and label foods
 Keep areas clean and dry
 Don’t overload
 Store food in designated areas
 Discard potentially hazardous foods within seven days

GENERAL STORAGE GUIDELINES

LABELING
 Label all PHF, ready-to-eat food prepped in house held for longer than 24 hours
 Can be stored for a maximum of 7 days at chiller temperature
 Throw it out after 7 days threat of Listeria monocytogenes

ROTATION
 Rotate food to use the oldest inventory first
 FIFO (First-in, first-out)
 Identify the food item's use-by or expiration date.
 Store items with the earliest expiration. dates in front of items with later dates
 Once shelved, use those items stored in front first
 Make a schedule to throw out stored food on a regular basis

TEMPERATURES
 Keep PHF at 41"F or lower, or at 135°F or higher
 Check the temperature of stored food and storage areas at the beginning of the shift. Make use
of a checklist as a guide

PRODUCT PLACEMENT
 Store food in containers intended for food-durable, leak proof and able to be sealed or covered
 Store in designated areas
 Store away from walls and at least 6 inches off the floor
 When transferring bulk items such as flour, sugar and grain, use scoops with handle which are
non-toxic, non absorbent and easily cleanable material
 Containers should be properly coded, dated and labelled

CLEANING
 Keep all storage areas clean and dry
 Clean dollies, carts, transporters, and trays often
 Store food in containers that have been cleaned and sanitized
 COLD STORAGE TEMPERATURE
FOOD TEMPERATURE
 Meat, Poultry, Fish, Eggs, Dairy  41°F (5°C) or lower 45°F (°C) or lower
 Live Shellfish and Crustacean Storage temperatures vary
 Produce  50°F to 70°F (10°C to 21°C)
 Canned/Dry Foods  41°F (5°C) or lower or as per
 MAP, Vacuum, packed, Sous Vide manufacturer

REFRIGERATED AND FROZEN STORAGE

MAINTENANCE
 Schedule regular maintenance
 Defrost regularly
TEMPERATURE
 Set the temperature to standard setting

MONITORING
 Monitor food temperatures regularly
AIRFLOW
 Do not overload
 Avoid frequent opening
 Consider using cold curtains
 Use open shelving

PREVENTING CROSS CONTAMINATION

 Wrap or cover food
 Store ready to eat food separately from raw meat, poultry or seafood
 Store ready-to-eat food above raw items
 RTE food and raw items can be stored with or above each other in a freezer

STORING FOODS IN REFRIGERATED STORES

 Foods should be cleaned first before storage in refrigerated areas
 Hot foods should be allowed to cool to room temperature before refrigerating
 Foods should be wrapped or packaged properly before freezing, Package should be labelled
with name of food item, quantity and date
 Refrigerators should be cleaned periodically and checked regularly for the presence of debris,
mold and offensive odor.

STORING FRUITS AND VEGETABLES

 Fruits and vegetables should be washed thoroughly and the decaying parts removed before
storing
 Vegetables should be blanched before freezing if this is to be kept for long periods of time
  Root crops are usually stored at room temperature

STORING FISH AND SHELLFISH

 Fish and shellfish should be clean before slicing into desired style
 Sliced fish are packaged and labelled before freezing
 Dried fish may be stored at room temperature properly protected from insects and rodents.
 Smoked fish should be refrigerated
 Crabs, clams, mussels and other mollusks should be cooked before keeping in cold storage
 Shrimps may either be fresh or cooked before refrigerating

TYPES OF COLD STORAGE

 REFRIGERATED/CHILLER
 FREEZERS
 Device which maintains a temperature below the freezing point of a water
DRY STORAGE
 Keep areas cool and dry.
 Temperature should be between 50°F and 70°F
 Store dry food away from walls and at least 6 inches off the floor
 Make sure areas are well ventilated to help keep temperature and humidity. constant
throughout the area.

CHEMICALS/CLEANIG SUPPLIES
 Store chemicals and cleaning supplies away from food storage and preparation areas

FOOD PREPARATION
SAFE FOODHANDLING
It is your responsibility to handle Food Production Operation food safely during
 Preparation
 Cooking
 Cooling
 Reheating

TEMPERATURE ABUSE
 Temperature abuse is a major cause of foodborne illness outbreaks.
 Preventing Time-Temperature Abuse
 Cook, hold, cool, and reheat food properly
 Pass food through middle of TOZ quickly
 Discard food spending more than 4 hours in TDZ
 Four-Hour Rule
 Never let food remain in the temperature danger zone for more than four hours
  Exposure Time
 Accumulates from receiving through cooking
 Begins again when food is held. Cooled and reheated

Time-Temperature Control
 Preventing Time-Temperature Abuse
 Build time-temperature controls into recipes
 Make calibrated thermometers available
 Remove only as much food. from storage as necessary
Cross-Contamination
 Methods for Preventing Cross Contamination During Preparation
 Prepare raw meat separately from cooked/ready-to-eat foods
 Assign specific equipment for each food.
 Use specific containers for each food
 Clean and sanitize food-contact surfaces after each task

Thawing Foods Properly

 Foods should be thawed
 Under refrigeration at 41°F (5°C) or less
 During submersion in running potable water at 70°F (21°C) or below
 In the microwave, if cooked immediately
 As part of the cooking process; ensure minimum. internal temperature

Key Preparation Practices

Equipment
 Use clean and sanitized utensils and equipment to prepare food
Quantity
 lake out from storage only as much food as is needed at one time
 Prepare food in small batches Cook less more often)
Storage
 Return prepped food to the cooler, or cook it as quickly as possible

Key Preparation Practices

 Prepare food in small batches
 Store prepared foods quickly
 Chill ingredients prior to use
 Use properly cooked/cooled leftover meats
 Keep shell eggs at 41°F (5C) or below until use
 Wash fruits/vegetables before cutting, combining, and cooking
 FOOD PREPARATION, COOKING, REHEATING

COOKING FOOD
 Cooking makes the food more palatable by changing its appearance, texture, and aroma
 Cooking is a critical control point for most foods
 Cooking food to required minimum internal temperatures kills microorganisms
 Cooking will not destroy spores or toxins
 Using a thermometer will determine that food has been cooked properly
 Measure the internal temperature of food while being cooked
COOKING FOOD IN MICROWAVE
 Must be cooked to 165 F
 Cover the food to prevent its surface from drying out
 Rotate or stir it halfway through the cooking process
 Let the covered food stand for at least 2 minutes after cooking to let the food temperature
even out
 Check the temperature in at least 2 places to make sure that the food is cooked through

PARTIAL COOKING DURING PREPARATION

 Some operations partially cook food during prep and then finish cooking it just before service.
You must follow the following steps if you plan to partially cook meat, seafood, poultry, or eggs
or dishes containing these. items.

COOKING FOOD
1. Do not cook the food for longer than 60 minutes during initial cooking.
2. Cool the food immediately after initial cooking
3. Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is help at
41°F (5°C) or lower.
4. Heat the food to at least 165°F (74°C) before selling or serving it.
5. Cool the food if it will not be served immediately or held for service.

MINIMUM INTERNAL COOKING TEMPERATURE

Required temperature internal portion of food must meet to sufficiently reduce the number of
microorganisms that might be present. The internal portion of food must:
 Reach a specific temperature
 Hold that temperature for a specific amount of time

PRODUCT Maximum Internal Cooking Temperature

POULTRY 165 F (74°C) for 15 seconds
STUFFING/STUFFED MEATS 165 F (74°C) for 15 seconds
GROUND MEATS 155 F (68°C) for 15 seconds
PORK, HAM, BACON, INJECTED, MEATS 145 F (63 C) for 15 seconds
 BEEF, VEAL, LAMB
STEAKS/CHIOPS 145 F (63 C) for 15 seconds
ROASTS 145 F (63'C) for 3 minutes
FISH 145 F (63 C) for 15 seconds
VEGETABLES
IF THEY WILL BE HELD FO LATER SERVICE 135°F (57°C)

MAXIMUM SAFE INTERNAL COOKING TEMPS

PRODUCT TEMPERATURE
Poultry, stuffing, stuffed meats, stuffed pasta, 165F (74) for 15 seconds
casseroles, field-dressed game
Pork, ham, bacon, injected meats 145F (63) for 15 seconds
Ground or flaked meats including hamburger, 155F (69) for 15 seconds
ground pork, flaked fish, ground game animals,
sausage, gyros
Beef and pork roasts (rare) 145F (63) for 3 minutes
Beef steaks, veal, lamb, commercially raised 145F (63) for 15 seconds
game animals
Fish 145F (63) for 15 seconds
Shell eggs for immediate service 145F (63) for 15 seconds
Any potentially hazardous food cooked in a 165F (74); let food stand for 2 minutes after
microwave oven cooking

 It is a process of removing heat from food quickly enough to prevent microbial growth.
 Pathogens grow well in the TDZ but they grow much faster at temperatures between 125F
and 70F (52C to 210)
 Food must pass through this temperature range quickly to reduce growth.

One-Stage (Four-Hour) Method

 Cool food from 140°F to 41°F (60°C to 5°C] or lower within four hours
Two-Stage Method
 Cool food from 140 to 70°F (60°C to 21°C) within two hours and to 41°F (5°C) or lower in an
additional four hours.

Factors that Affect Cooling of Food

 Thickness or density of the food.
 The denser the food, the more slowly it will cool.
 Storage container.
 Stainless steel transfers heat away from food faster than plastic
 Size of the container.
 Shallow pans let the heat from food disperse faster than deep pans.
Factors that Affect Cooling of Food
 Size of the food. Before cooling food, start by reducing its size. Cut large food items into
smaller pieces. Divide large containers of food into smaller containers or shallow pans.
*Never place large quantities of hot food in a cooler to cool.

SAFE COOLING METHODS FOR COOKING

 Blast Chiller
 Ice-Water Bath
 Shallow Plans
 Reduce Portion Size
REHEATING FOOD
 Reheating Potentially Hazardous Foods for Hot Holding
 Reheat food to an internal temperature of 165°F (74°C) for fifteen seconds within two
hours

HACCP
FOOD SAFETY MANAGEMENT SYSTEM
 is a group of procedures and practices intended to prevent food borne illness by actively
controlling risks and hazards throughout the flow of food.
 Active managerial control and HACCP are two ways to build a system.

Active Managerial Control

 is one way to manage food safety risks in the operation
 It focuses on controlling the five most common risk factors that cause foodborne illness as
identified by the Centers for Disease Control and Prevention
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at improper temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.

If biological, chemical, or physical hazards are identified at specific points in the

flow of foods, they can be
 Prevented
 Eliminated
 Reduced to safe levels
A Dynamic Process That Ensures Safe Food Through a Combination of:
 Proper food handling procedures
  Monitoring techniques
 Record keeping

A HACCP System Helps You:

 Control risks and hazards throughout the flow of food.
 Identify foods and procedures most likely to cause foodborne illness
 Develop procedures to reduce the risk of an outbreak
 Monitor procedures to keep food safe
 Verify that the food served is consistently safe

BEFORE YOU BEGIN

PREREQUISITE PROGRAMS THE FOUNDATION FOR HACCP
 Proper personal hygiene
 Proper facility Design
 Choose good suppliers and develop supplier specifications
 Proper cleaning and sanitation
 Appropriate equipment maintenance

HACCP
MUST BE SPECIFIC TO A FACILITY’S
 Menu
 Equipment
 Processes
 Operations
A plan that works for one operation may not work for another

SEVEN HACCP PRINCIPLES

1. Conduct a Hazard Analysis
2. Determine the CCPs
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Take Corrective Action
6. Verify That the System Works
7. Record Keeping and Documentation

THE PRINCIPLES BREAK INTO THREE GROUPS:

PRINCIPLES 1 &2 – helps identify and evaluate hazards
PRINCIPLES 3, 4 & 5 – helps establish ways for controlling the hazards
PRINCIPLES 6 & 7 – helps maintain the HACCP plan and system and verify its effectiveness

PRINCIPLE ONE – HAZARD ANALYSIS

  Process of identifying and evaluating potential hazards associated with foods to determine
which must be addressed in a HACCP plan

WHERE HAZARD CAN OCCUR

 Receive
 Store
 Prepare
 Potentially Adverse Conditions
 Thawing at room temperature
 One prep table for all foods
 Hand contact with product
 Cook
 Serve

PRINCIPLE TWO – DETERMINE CRITICAL CONTROL POINTS (CCP)

 The last step where you can intervene to prevent, control, or eliminate the growth of
microorganisms in food before service

PRINCIPLE THREE – ESTABLISH CRITICAL LIMITS

 Minimum and maximum limits that the CCP must meet to prevent, eliminate, or reduce a
hazard to an acceptable limit

PRINCIPLE FOUR – MONITORING CRITICAL CONTROLS POINTS

 Monitoring lets you know if critical limits are being met.
BE SPECIFIC ABOUT:
 How the CCP will be monitored
 When and how often to monitor
 Who will monitor
 Equipment and tools needed to monitor
PRINCIPLE FIVE – IDENTIFY CORRECTIVE ACTION
 Identify steps that must be taken when a critical limit is not met. These steps should be
determined in advance

PRINCIPLE SIX – VERIFY THAT THE SYSTEM WORKS

The process of determining if your HACCP system is working according to the plan
Verification helps you determine if
 CCPs and critical limits are appropriate
 Monitoring alerts you to hazards
 Corrective actions are adequate
 Employees are following procedures
Use monitoring charts, records, hazard analysis, etc. and determine if the plan prevents,
reduces or eliminates identified hazards
PRINCIPLE SEVEN – ESTABLISH PROCEDURES FOR RECORD KEEPING AND
DOCUMENTATION
Maintain the HACCP plan and keep all documentation created when developing it. Keep
records for the following actions:
 Monitoring activities
 Taking corrective action
 Validating equipment (checking for good working condition)
 Working with suppliers (e.g. specifications)
Proper records allow you to document that you are continuously preparing and serving safe
food

FINALS

RISK MANAGEMENT
TOPIC 7: FACILITIES, EQUIPMENT, AND UTENSILS
Designing a Sanitary Operation
Facility Design
 Good workflow. The workflow should keep food out of the Facility Design
TDZ as much as possible and limit the number of times food is handled
 Reduction of cross-contamination. Place equipment to prevent splashing
or spillage from one piece of equipment onto another
 Accessibility for cleaning. Hard-to-reach areas are less likely to be
cleaned. A well-planned layout makes it easier for staff to clean the facility
and equipment

Design Review
Check with your local regulatory authority
 Ensure that the design meets regulatory requirement
 Ensure safe flow of food
 Save time and money

Interior Requirements for a Sanitary Operation

Material Selection for Interior Surfaces
Floors
 smooth, non-absorbent, easy to clean and durable
 should have coving. It is a curved, sealed edge between a floor and walls
Walls, Ceilings and Decors
 smooth, non-absorbent, easy to clean and durable
  Light colors are recommended. Walls must be able to withstand repeated washing

Equipment Selection
 Food-contact surface
 Safe for contact with food
 Non-absorbent, smooth and corrosion resistant
 Easy to clean and maintain
 Durable-stands up to heavy use and repeated cleaning
 Resistant to damage-chip, crack, scratch, distortion and decomposition
 Non-food-contact surface
 Non-absorbent, smooth and corrosion resistant
 Easy to clean and maintain
 Free of unnecessary ledges, projections and crevices
 Installing and Maintaining Equipment
 Sanitary equipment should be easy to clean and easy to clean around.
 Follow manufacturers recommendations
Floor-mounted equipment Put floor mounted equipment on legs at least six inches (15
centimeters) high. Put floor on legs at least Another option is to seal it to a masonry base. 6 (15
cm)
Tabletop equipment Put tabletop equipment on legs at least four inches (10 centimeters) high.
Or seal it to the countertop. 4" (10 cm)
Gaps Seal any gaps between equipment and surrounding countertops and walls,

OVENS
 Microwave oven
 Deck oven
 Range/Double Range Oven
 Combi oven
 Rotisserie
 Salamander
 Deep Fryer
 Griddle

 Steam Jacketed Kettle

 Dough mixer
 Meat grinder
 Meat slicer
 Manual Pasta Machine
 Ice crusher

A handwashing station must be equipped with

 Hot and cold running water
 Soap
 A method to dry hands
  A waste container

Utilities and Building Systems

Include water, electricity, gas, sewage, and garbage disposal

Water and Plumbing

 Water is used for dishwashing. cleaning, cooking and drinking
 Having safe water is critical – potable

Plumbing
 Cross Connection
 A link through which contaminants enter the potable water
 Backflow
 Reverse flow of contaminants through a cross connection into the potable water
supply

Include water, electricity, gas, sewage, and garbage disposal

Water and Plumbing
 Water is used for dishwashing. cleaning, cooking and drinking
 Having safe water is critical – potable

Plumbing
 Cross Connection
 A link through which contaminants enter the potable water supply
 Backflow
 Reverse flow of contaminants through a cross connection into the potable water
supply
Backflow Prevention Methods
 Vacuum breaker
 Air gap

Grease Condensation – Grease traps are often installed to prevent a grease build-up from
blocking the drain
Overhead Leaks - Water can condense on the pipes and drip onto food
Lighting
 It helps improve work habits and makes it easier to clean things
 Provides a safer environment
 Should have shatter-resistant light bulbs or protective covers
 Usually measured in units called foot-candles or lux
 Minimum Lighting Intensity Requirements
Minimum Lighting Intensity Area
50 foot-candles (540 lux) Prep areas
20 foot-candles (215 lux)  Handwashing or dishwashing areas
 Buffets and salad bars
 Displays for produce or packaged food
 Utensil-storage areas
 Wait stations
 Restrooms
 Inside some equipment (e.g.. reach-in
coolers)
10 foot-candles (108 lux)  Inside walk-in coolers and freezer units
 Dry-storage areas
 Dining rooms (for cleaning purposes)

Ventilation
 Improves the air inside the operation
 Removes odors, gases, grease, dirt and mold
 Grease and condensation will build up on walls and ceilings
 Should be cleaned on a regular basis

Garbage Disposal
Garbage containers must be
 Leakproof, waterproof, and pestproof
 Easy to clean
 Kept covered when not in use
 Cleaned frequently inside and out

TOPIC 8: ACCIDENT PREVENTION AND CRISIS MANAGEMENT

7 Steps to Health and Safety
1. Control hazards and develop a safety plan.
 As an employer, you must identify hazards in your workplace and take steps to
eliminate or minimize them. Develop a safety plan.
2. Inspect your workplace.
 Regularly check all equipment and tools to ensure that they are maintained and safe
to use. Also check storage areas and review safe work procedures.
3. Train your workers.
 Take the time to train your workers. Tell them and show them how to do specific
tasks. Provide written instructions and safe work procedures.
4. Talk regularly with your workers.
 Creating a culture that supports open communication is important. Encourage them
to share their ideas and thoughts on how to improve safety in the workplace.
5. Investigate incidents
 Look into the causes of incidents, including dangerous occurrences. Find ways to
change procedures or equipment to help prevent similar incidents from occurring.
6. Maintain records.
 Keep records of all first-aid treatment, inspections, incident investigations and
training activities. This information can help you identify trends in unsafe conditions
or work procedures.
7. Make safety a key part of your business.
 Safety shouldn't be an after-thought. It's just as important to a successful business as
customer service, inventory control and financial planning. A commitment to health
and safety makes good business sense because it's the one way to protect your
greatest resource - your people.
Common Work-Related Injuries in the Food Service Industry
 Burns - an injury acquired from contact with hot surfaces of an equipment
 Cuts - a skin opening from accidental incision of sharp objects
 Slips/Trips/Falls - may be caused. by open ranges, clutters, slippery floor, etc.
 Fires - accidental ignition of hot oils and greases, electrical, etc.
 Ergonomic risks - injuries from repetitive motions like unchanged/poor posture, incorrect
lifting, etc.
 Cleaning chemicals - see guidelines for use
 Carbon Monoxide poisoning - Improper ventilation and produced by incomplete burning
of solid, liquid and gaseous fuels like charcoal
 Heat Stress - heat exhaustion and heat stroke, no proper ventilation or exhaust
 Cold Stress - Hyperthermia and similar risks resulted from improper clothing in walk-in
freezers/chillers.

TOPIC 8: LAWS AND AGENCIES RELATING TO FOOD SAFETY AND

SANITATION
Sanitation Code of the Philippines
Presidential Decree (P.D.) 856
 Requires all food establishments to secure sanitary permits from the local health office.
 It specifies that health certificate will be issued only to persons who have passed the
physical and medical examinations and have been administered immunization.
 Specifies the structural requirements for food establishments, the vermin control measures
to be undertaken, and the proper disposal of refuse

PD 856
Section 14: Sanitary Permit
Section 18: Use of Food-Service Spaces
Section 19: Food Handlers
Section 20: Vermin Control
Section 21: Toilet and Washing Facilities
Section 22: Disposal of Refuse
Section 23: Equipment and Utensils
Section 24: Washing of Utensils
Section 25: Bactericidal Treatment
Section 26: Handling of Washed Utensils
Section 27: Storage of Washed Utensils
Section 28: Dry Storage of Non-Perishable Foods
Section 29: Refrigerated Storage of Perishable Foods
Section 30: Food Servicing Operations

Republic Act (RA) 10611

 "Food Safety Act of 2013".
 An act to strengthen the food safety regulatory system in the country to protect
consumer health and facilitate market access of local foods and food products, and
for other purposes.
Objectives
A. Protect the public from food-borne and water-borne illnesses and unsanitary, unwholesome,
misbranded or adulterated foods;
B. Enhance industry and consumer confidence in the food regulatory system; and
C. Achieve economic growth and development by promoting fair trade practices and sound
regulatory foundation for domestic and international trade.

RA 10611

Section 5: Food Safety Requirements

Section 6: Food Law Objectives
Section 8: Protection of Consumer Interests
Section 9: Setting of Food Safety Standards
Section 13: Principal Responsibility of Food Business Operators

Regulatory Agencies

DOH - Department of Health

DA - Department of Agriculture
BFAD - Bureau of Food and Drugs
NMIS - National Meat Inspection Services
BFAR - Bureau of Fisheries and Aquatic Resources
NFA - National Food Authority
LLDA - Laguna Lake Development Authority
DENR - Department of Environment and Natural Resources
ECC- Environmental Compliance Certificate

Control Measures
OSHA - Occupational Safety and Health Act
GMP - Good Manufacturing Practices
HACCP - Hazard Analysis Critical Control Point
Safety and Quality Standards

TOPIC 9: ENVIRONMENTAL SANITATION AND PEST MANAGEMENT

President Duterte has likened Boracay, once famous for its pristine waters, to a "cesspool."
The Philippines is known for having beautiful beaches and superlative
snorkeling. But these days, the popular Island of Boracay can boast neither.
Its once-crystal-clear waters have been tainted by sewage and garbage, and in order to clean
up what President Rodrigo Duterte has called a "cesspool." the government announced on
Wednesday that it would close the Island for 6 months.
Over the past few decades. Boracay has become a major tourist hotspot, leading to the rapid
and unregulated development of the island's tourism industry. With that development came a
massive environmental problem.

Integrated Pest Management Program

 Rodents, insects, birds and other pests
 Can damage food, supplies, and facilities
 Ability to spread diseases, including foodborne illness

Pest Management
Integrated Pest Control
Pest Management Operator
IPM PCO

Work Together

Two Parts
1. Prevention measures to keep pests from entering the operation.
2. Use control measures to eliminate any pests that to get inside.

Pest Management
 Don't let them in
 Don't give them a home
 Don't feed them
 Kill them
Rules for an IPM Program
1. Deny pests access to the facility
2. Deny pests food, water, hiding/nesting place
3. Work with a licensed PCO to eliminate pests that do get inside
 Keeping Pests Out of the Operation
Deliveries
 Use approved, reputable suppliers
 Check all deliveries before they enter your operation
 Refuse shipments in which you find pests or signs of pests

Doors, Windows and Vents

 Screen all windows and vent with mesh
 Install self-closing devices and door sweeps on all doors. Use weather stripping on the
bottom of doors
 Install air curtains above doors
 Keep all exterior opening closed tightly
Pipes
 Mice, rats and insects use pipes as highways through a facility
 Use concrete to fill holes or sheet metal to cover openings of pipes
 Install screens over ventilation pipes and ducts on the roof
 Cover floor drains with hinged grates to keep rodents out. *Rats are very good swimmers
and can enter buildings through drainpipes
Floors and Walls
 Rodents can burrow into buildings
 Mice can squeeze through holes the size of a coin
 Seal all cracks in floors and walls
 Seal spaced or cracks where stationary equipment is fitted
Deny Pests Food and Shelter
Pests are usually attracted to damp, dark and dirty places
To deny food and shelter:
 Dispose of garbage quickly and properly
 Properly store all food and supplies quickly
 Clean and sanitize the facility thoroughly

Working with a Pest Control Operator (PCO)

Hiring a Pest Control Operator
 Must be licensed
 Helps develop an IPM - combination of chemical and non-chemical treatments.
Identifying Pests
 Know how to determine the type of pests. Record the time, date and location of any signs of
pests.

Controlling Insects

Methods of Control
 Repellents
 Sprays
 Baits
  Traps

Controlling Rodents
Methods of Control
 Traps
 Glue boards
 Bait

Pesticides
Using pesticides
 Pesticides that are applied the wrong way may be inefficient and harmful
 Pests can develop resistance and immunity to pesticides
 Each region has its own pest-control problems, and some measures are more effective than
others
 Pesticides are regulated by laws. It should be approved for use in foodservice operations.
Guidelines in using pesticides
 Prepare the area to be sprayed by removing all food
 Cover equipment and food-contact surfaces that cannot be moved
 Wash, rinse and sanitize food-contact surfaces after the area has been sprayed
When storing pesticides
 Keep them in original containers
 Store them away from food-prep and storage areas
 Follow directions and regulations for disposal
 Keep a Material Safety Data Sheets on the premises.