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Lab Safety and Hygiene Guide

Safety and hygienic practices in the lab outlines standards for food safety and sanitation. Proper handwashing is emphasized as an important preventative measure against bacteria. Food handlers should wash hands thoroughly with soap and warm water for at least 10-15 seconds after various activities. Proper handling and storage of foods is necessary to prevent spoilage from water, light, air, and temperature changes. Physical equipment, layout, and sanitation of utensils and surfaces that contact food must be regularly cleaned to prevent contamination. Rodents and pests should be eliminated as they can spread bacteria. Hazard Analysis and Critical Control Points (HACCP) identifies food safety hazards and risks to develop prevention strategies for known issues

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Armie Landrito
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1K views12 pages

Lab Safety and Hygiene Guide

Safety and hygienic practices in the lab outlines standards for food safety and sanitation. Proper handwashing is emphasized as an important preventative measure against bacteria. Food handlers should wash hands thoroughly with soap and warm water for at least 10-15 seconds after various activities. Proper handling and storage of foods is necessary to prevent spoilage from water, light, air, and temperature changes. Physical equipment, layout, and sanitation of utensils and surfaces that contact food must be regularly cleaned to prevent contamination. Rodents and pests should be eliminated as they can spread bacteria. Hazard Analysis and Critical Control Points (HACCP) identifies food safety hazards and risks to develop prevention strategies for known issues

Uploaded by

Armie Landrito
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Safety and Hygienic

Practices in the Lab


Safety and sanitation
-cover practices designed to prevent the
growth and multiplicationof bacteria, prevent
food contamination, toxins and other
substances.To prevent food spoilage and
food poisoning.
Principles for standards on
safety and Sanitation
1. A safe food handler

- It
is important for every
handler to understand and
practice the rules of food and
safety in handling foods.
Handwashing is an important
preventive practice in the fight
against bacteria.
Food handlers should wash their
hands thoroughly with soap and
warm water for atleast 10-15
seconds.
Factors to be followed:
Upon reporting to work and after
breaks
Whenever hands are soiled
After sneezing, coughing or using a
handkerchief
After eating or using the phone
After using the restroom and again in
the kitchen before handling clean
utensils.
 After handling inventory
 After handling raw food
after touching or scratching areas of the
body, such as ears, nose, mouth or hair
 After clearing, scraping, or washing dirty
tools or utensils
 After removing trash or debris
 After handling money
2. Proper handling and storage of
foods should be ensured

Long exposure to water, light, air


and temperature will change the
quality of foods such as fruits and
vegetables.
3. Physical equipment and layout should
allow good sanitary practices
Heavy equipment should be placed
and arranged carefully to avoid
accidents.Thosed that need to be
repaired should be repaired at once.
Floors, tables, chairs and counters
should be cleanes regularly.
4.Sanitation of equipment and
utensils
To prevent food contamination
, utensils , tools ,equipment
and surfaces that are contact
with food must be cleaned as
often as necessary .
5. Rodents and Pests should be
eliminated in the area
They are proven carriers of bacteria. The
presence of one means the surrounding is
dirty: there are wet, undisposed and
uncovered garbage; storeroom are
crowded and dirty; water is
stagnant;containers, pans, and utensils are
also dirty and unsanitized.
HACCP Analysis and Control
HACCP- Hazards Control and
Critical Point
It is a food safety managemment system
that provides identification and assessment
of the hazards and risks associated with
food operation. It also provides prevention
strategies on known food hazards that
endanger the health of humans.
The hazards referred to is any potential
problem which may endanger safety of
the customer of food.
Among such hazards includes:
a. Biochemical changes
b. Chemicals and pesticides that are found in food
c. Foreign bodies
d. Insects
e. Parasites and tapeworm
f. Salmonella toxin
g. Toxins, histamine
h. Viruses
Thank you and Have
a nice day everyone!

Ma’am Ruby

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