PROPER HYGIENE AND FOOD SAFETY BEFORE HANDLING FOOD PROCESSING. DOS ABD DONTS IN DOING FOOD FISH PROCESSING

1. OBSERVE
WORKPLACE
HYGIENE
PROCEDURES

2. FOLLOW HYGIENE PROCEDURES

3. a. Observing Personal Hygiene
Practices
d. Defining the role of Management Staff,
Quality Management Group and
Training Department on company
workplace procedure
c. Preventing employees who are ill
from working with food
b. Enforcing rules regarding eating,
drinking, chewing gum and smoking

4. Observing Personal Hygiene Practices
1. Take a bath daily.
2. Keep hair neat and clean.
3. Keep mustaches and beards
trimmed and clean.

5. Observing Personal Hygiene Practices
4. Wash hands and exposed parts
of arms before work and as
often as necessary during work
Proper Steps in Handwashing

6. Proper Steps in Handwashing
Wet your hands with running water

7. Proper Steps in Handwashing
Apply approved hand washing soap

8. Proper Steps in Handwashing
Scrub hands and arms for at least 20 seconds

9. Proper Steps in Handwashing
Clean under finger nail and between fingers

10. Proper Steps in Handwashing
Rinse under running water

11. Proper Steps in Handwashing
Dry hands and arms with a single use disposable
hand towel

12. a. After using the restroom
b. Before and after handling raw food
c. After touching the hair, face, or
body
d. After sneezing, coughing, or using
handkerchief or tissue
Wash your hands....

13. e. After smoking, eating, drinking, or
chewing gum.
f. After using any cleaning, polishing,
or sanitizing chemical.
g. After taking out garbage or trash.
Wash your hands....

14. Wash your hands....
h. After cleaning tables or busing dirty
dishes
i. After touching clothing or aprons
j. After touching anything else that
may contaminate hands.

15. Observing Personal Hygiene Practices
4. Wash hands and exposed parts
of arms before work and as
often as necessary during work
5. Cover coughs and sneezes, and
then wash hands.

16. Observing Personal Hygiene Practices
8. Cover cuts or sore with clean
bandages.
7. Keep fingernails clean and
short. Do not wear nail polish.
6. Keep your hands away from your
face, eyes, hair, and arms.

17. 1. Wear a clean hat, hairnet or other hair restraints.
2. Wear clean uniform and aprons daily.
The foodhandlers attire...

18. The foodhandlers attire...
3. Remove aprons when leaving food-preparation
areas.
4. Wear appropriate shoes.
5. Remove jewelry prior to preparing or serving food
or while working around food-preparation areas.

19. Enforcing rules regarding eating,
drinking, chewing gum and smoking
Foodhandlers must NOT smoke,
chew gum, eat or drink while in
food preparation area or in
areas used to clean utensils
and equipment.
(With the exception of chefs properly tasting foods)

20. Preventing employees who are ill from
working with food
Foodhandlers must also be EXCLUDED from
working with or around food if they have the
following symptoms:
JAUNDICE
VOMITING
SORE
THROAT
FEVER
DIARRHEA

21. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
MANAGEMENT STAFF
 Ensure that all employees are clean, properly
dressed, and free from cuts, abrasions and
infections.
 Ensure that hot foods are kept hot and cold foods
are kept cold.
 Ensure that food is kept covered to protect
it from contamination.

22. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
MANAGEMENT STAFF
 Ensure a completely clean and sanitary
establishment in areas where food is stored,
prepared or served.
 Ensure that an ample hot water supply is available
at all times.
 Ensure that their establishment is rodent and
insect free.

23. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
 Ensure that utensil washing methods are
approved and that instruction cards are
in place.
 Ensure that employees’ change rooms and
washrooms are completely clean and sanitary.
 Ensure that garbage is disposed of
immediately and in an approved way.
MANAGEMENT STAFF

24. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
MANAGEMENT STAFF
 Ensure that their staff is adequately
instructed in all matters relating to good
sanitary practices in preparing and
serving food.

25. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
QUALITY MANAGEMENT
 Provides detailed sanitation and equipment
inspections.
 Special emphasis is placed on food quality reviews
and food production systems
 Safety, adherence to company policies,
housekeeping and repair and maintenance are also
evaluated and scored.

26. Defining the role of Management Staff, Quality
Management and Training Department on
Company Workplace Procedure
TRAINING DEPARTMENT
Develop and implement custom seminars and training
programs to assure quality service and cuisine to our
customers.
 externally and internally produced audio visual media
 "in-service" training modules
 interactive role play

27. IDENTIFY AND PREVENT HYGIENE
RISKS
A.Contamination and Foodborne Illness
B. Proper Food Handling and Storage
C. Cleaning and Sanitizing Procedures

28. CONTAMINATION is the unintended presence
of harmful substance or microorganisms in food
CROSS-CONTAMINATION is the transfer
of bacteria from foods, hands, utensils,
or food preparation surface to a food.
The major food borne microorganisms are:

29.  appear like cluster of grapes
 found in several parts of
human body
 toxins produced are called
enterotoxin; can cause
gastroenteritis
 facultative anaerobe and grow
best in the presence of oxygen
Staphylococcus aureus
MICROORGANISM
CAUSING FOOD
INTOXICATION

30. Clostridium botulinum
 normally been traced to
canned and home-bottled
foods
 symptoms include dizziness,
tiredness, diarrhea at first
and later constipation
 incubation period is 12 to
56 hours and death may occur
within 24 hours to 8 days
 Anaerobic
MICROORGANISM
CAUSING FOOD
INTOXICATION

31. Salmonella
 can be excreted with feces,
hence, any object in contact
with feces could be
contaminated
 can cause salmonellosis, a
serious infection of the
gastro-intestinal tract
 symptoms are diarrhea,
fever and abdominal cramps
 facultative
MICROORGANISM
CAUSING FOOD-
BORNE INFECTONS

32. Clostridium welchi
 carried in bowels of birds, insects,
animals and man
 multiply so fast (every 10-12
minutes) and when present in very
large numbers they can cause
poisoning
 Symptoms are abdominal pain and
diarrhea MICROORGANISM
CAUSING FOOD-
BORNE INFECTONS

33. Escherichia coli O157:H7
 Infection can occur after eating
undercooked, contaminated ground
beef; drinking raw milk; and after
swimming in or drinking sewage-
contaminated water.
 E. coli O157:H7 infection often causes
severe bloody diarrhea and abdominal
cramps
 Bacteria in stools of infected persons
can also be passed from one person to
another if hygiene or handwashing
habits are inadequate.
MICROORGANISM
CAUSING FOOD-
BORNE INFECTONS

34. 1. Failure to properly refrigerate
food.
COMMON CAUSES OF OUTBREAKS
OF FOODBORNE ILLNESS
3. Employees who practice poor
personal hygiene.
2. Failure to thoroughly
heat or cook food.

35. COMMON CAUSES OF OUTBREAKS
OF FOODBORNE ILLNESS
5. Raw, contaminated ingredients
incorporated into foods that receive
no further cooking.
6. Foods allowed to remain at temperatures
favoring bacteria growth.
4. Foods prepared a day or more before
they are served.

36. COMMON CAUSES OF OUTBREAKS
OF FOODBORNE ILLNESS
7. Failure to reheat cooked foods to
temperature that kill bacteria.
8. Cross-contamination of cooked
foods with raw items either by
workers who mishandle foods or
through improperly cleaned
equipment.

37. IDENTIFY AND PREVENT HYGIENE
RISKS
A. Contamination and Foodborne Illness
B.Proper Food Handling and Storage
C. Cleaning and Sanitizing Procedures

38. Purchasing
and Receiving
Preparing Food
Thawing Food
Serving Food
Cooking Food
Reheating Food

39. Purchasing and Receiving
 All foods served in a food service
establishment must come from an
approved source.
 Food service establishments should
work with their suppliers to ensure
the foods they are using meet the
food safety standards.
 Temperature and time are the two
most important factors to control.

40. Preparing Food
 Be sure to wash your hands before
preparing food.
 Kitchen towels, sponges and
cloths can harbor bacteria. Wash
them often and replace sponges
every few weeks.
 Keep raw meat, poultry and fish and
their juices away from other food.

41. Thawing Food
To thaw food safely:
 In a microwave oven
 Thaw foods in a refrigerator
 Under running water
(safe to drink)

42. Cooking Food
 Use a meat thermometer to
ensure that meat and poultry
are cooked to the appropriate
temperature.
 If you prepare and cook food
ahead of time, divide large
portions into small, shallow
containers and refrigerate.

43. Reheating Food
REHEATING is the thermal
process to heat foods that have
been previously cooked and
cooled in a food service
establishment.
 When food is held, cooled and reheated,
there is an increased risk from
contamination caused by personnel,
equipment, procedures and other factors.

44. Serving Food
 Employees should wash their
hands after touching any item
that can contaminate their
hands
 Food service workers must
maintain a high degree of
personal cleanliness.
 Avoid touching ready-to-eat
foods with bare hands.

45. Serving Food
 Always use clean dishes and utensils to
serve food, not those you used to
prepare the food.
 Avoid touching the food-
contact surfaces of glasses,
cups, plates or tableware.
 Never leave perishable
food unrefrigerated for
more than two hours.

46. PROPER FOOD STORAGE
Refrigerator Storage
Dry Food Storage Freezer Storage

47. Dry Food Storage
1. Food storage areas should be dry,
well ventilated and adequately
lighted.
2. Shelves should be raised at
least 15 cm (6 inches) above
the floor to make cleaning
easier.
3. All food should be kept covered or
otherwise protected from contamination.

48. Dry Food Storage
4. Storage rooms should be
cleaned regularly to maintain
a high level of sanitation.
6. Food which shows signs of
spoilage should be removed.
5. Always follow FIFO

49. 1. Do not overcrowd refrigerators.
Refrigerator Storage
3. Store raw and cooked items
separately if possible.
2. Keep refrigerated foods
wrapped or covered.
4. If raw and cooked foods must be kept in
the same refrigerator, keep cooked foods
above raw foods.

50. Refrigerator Storage
7. Keep refrigerator doors shut except when
removing or putting in foods.
6. Keep shelves and interiors of refrigerators
clean.
5. Do not let the bottoms of other containers
touch any food.
8. Be sure your refrigerator is set
at the proper temperature.

51. Freezer Storage
1. Keep all frozen foods tightly wrapped or
packaged to prevent freezer burn.
2. Label and date all items.
3. Keep freezer doors closed.

52. Good Housekeeping Practices
 Plan and implement a
program of regular
cleaning of the kitchen.
 Clean on daily basis the
drains and the sink, as
well the cooking surfaces
and the floor.

53. Good Housekeeping Practices
 Remove all the food, grease and
dirt from the range each time it
is used.
 Clean the refrigerator and freezer
at regular intervals.
 Store garbage in can with tight
fitting lid until it is collected.

54. Good Housekeeping Practices
 Eliminate the possible breeding
places of flies.
 Prevent and control insect
infestation.
 Exterminate rodents.
 Pesticides and chemicals
should be stored in their
original labeled containers.

55. IDENTIFY AND PREVENT HYGIENE
RISKS
A. Contamination and Foodborne Illness
B. Proper Food Handling and Storage
C.Cleaning and Sanitizing Procedures

56. CLEANING AND SANITIZING PROCEDURES
CLEANING
SANITIZING
The process of removing food and
other types of soil from a surface.
The process of reducing the number
of microorganisms on the surface.
CLEANING SANITIZING

57. CLEANING AND SANITIZING PROCEDURES
 Know what the directions say for using chemicals.
 Keep all chemicals away from food.
 Keep all chemicals in the bottles or boxes they come in.
Detergents Sanitizers
Pesticides

58. CLEANING AND SANITIZING
PROCEDURES
Pest Control
Storing Utensils
Dishwashing Methods
Equipment Cleaning

59.  Wash, rinse and sanitize each surface
that touches food.
 Sanitize equipment after each use.
 Clean and sanitize whenever there is a chance
of cross contamination.
a. Sanitize at the start and end of the work day.
b. Clean during your shift as soon as you see a spill.
Equipment Cleaning

60. Equipment Cleaning
 Use wiping cloths to clean counter tops,
tables, and equipment.
 Rinse wiping cloth in a sanitizing water mix
with 1 teaspoon bleach and 1 gallon of water.
 Do not add soap
 Do not let it become dirty
 Store wiping cloths in sanitizer between uses

61. CLEANING AND SANITIZING
PROCEDURES
Pest Control
Storing Utensils
Dishwashing Methods
Equipment Cleaning

62. 1. Scrape and/or pre-rinse food from
the dishes and utensils.
2. Wash with detergent and hot water
(110°F) in the FIRST sink.
3. Rinse with clean, hot water to
remove any soap or food in the
MIDDLE sink.
Washing By Hand – Using a
three compartment sink
The right way to wash dishes by hand

63. Washing By Hand – Using a
three compartment sink
4. Sanitize, in the THIRD sink, for at least 1
minute to kill any bacteria.
The right way to wash dishes by hand
1 Teaspoon Bleach + 1 Gallon Water
(NO SOAP)

64. Washing By Hand – Using a
three compartment sink
4. Sanitize, in the THIRD sink, for at least 1
minute to kill any bacteria.
5. Air dry the dishes and utensils.
The right way to wash dishes by hand

65. Machine Washing: Using a
Commercial Dishwasher
The right way to wash dishes in a dishwasher
1. Scrape and/or pre-rinse food
from the dishes and utensils.
2. Follow directions for the
dishwasher. Dishwashers
sanitize in one of two ways:
Hot water rinse, or Chemical
spray rinse.
3. Air dry the dishes and utensils.

66. CLEANING AND SANITIZING
PROCEDURES
Pest Control
Storing Utensils
Dishwashing Methods
Equipment Cleaning

67. Storing Utensils
 Keep equipment and utensils off of
the floor, away from drains, water
lines and open stairs.
 Cups and glasses should be put away
upside down on clean surfaces.
 When you put away eating utensils
(fork, spoons and knives), touch only
the handles, and protect the parts
that contact food.

68. Cleaning Never Stops
 Complete cleaning of walls, ceilings
and mopping and sweeping of floors
should be done when there is the
least amount of food around.
After cleaning, wash your hands before
handling food.
 Clean work surfaces, tables and
equipment as they are used.

69. CLEANING AND SANITIZING
PROCEDURES
Pest Control
Storing Utensils
Dishwashing Methods
Equipment Cleaning

70.  Keep doors and windows closed or
screened.
Pests Control
 Cover garbage with lids that fit well
and remove garbage often.
 Cover small holes where mice and
rats can get in.

71.  If pests become a problem, a
licensed pest control service
must be contacted to control
the problem.
 If food workers have to use
pesticides, be very careful with
them.
 Before using pesticides, put
away all food, and cover the
work surfaces.
Pests Control

72. THANK
YOU