A guide information to protect employees from food-borne infections & poisoning.

1. CAFETERIA HYGIENE
OBJECTIVE: To provide safe and wholesome
food to protect the workers from food-borne
diseases
BASIC REQUIREMENTS
1. Separate rooms for eating
2. Adequate lighting
3. Receptacles for garbage
4. Proper preparation and serving of food.
5. Only trained staff to handle food.

2. Food Borne
Diseases
Food-borne
infection
Food Poisoning or food
intoxication
Bacteria
Typhoid Fever
Cholera
Bacillary
Dysentery
Salmonella
Infection
Other gastro-
intestinal
diseases
Parasistic
Ascariasis
Ameobiasis
Trichinosis
Giardiasis
Balintidiasis
Others
Bacteria
Staphylococcal
Botulism (C.
Botulinum)
Streptococcal
Bacillus cereus
Plant or
Animal
Some
mushrooms
Some
mussels
Certain
herbs
Some
fishes
Others
Chemical
Accident
Arsenic
Lead
Cadmium
Cyanide
Antimony
Nitrites
DDT, etc.
Viral
Hepatitis A
Rotavirus
Others
CLASSIFICATION OF FOOD-BORNE DISEASES

3. MODE OF TRANSMISSION
of Food-borne Diseases
Air
Sick person
Carrier
Intestinal
discharges
Open Wounds
Boils
Respiratory/Oral
Discharges
Drinking Water
Insect/Rodent
Hands FOOD
Poisons
Infected Animals
Diseases
Disability
Death
Susceptible
Individual

4. ADMINISTRATIVE
REQUIREMENTS
 SANITARY PERMIT
 application/renewal of sanitary permit filed
with Local Health Office
 sanitary inspector conducts an inspection prior
to issuance of permit
 HEALTH CERTIFICATES
 required for all food handlers

5. TASKS OF SAFETY &
HEALTH COMMITTEE
 conducts site inspection
 issues sanitary permit upon compliance with
Sanitation Code
 issues sanitary order for violations or non-
compliance
 follows-up inspection after grace period not
more than 6 months
 recommends closure of food establishment
found continuously violating provisions of the
law

6. PROVISION OF SANITATION
FACILITIES
 WASHING FACILITIES
– lavatories
– showers
 one shower should be provided for every 10
employees of each gender
– change rooms: with storage facilities
– clothes drying facilities

7. Recommended Sanitary Facilities
for Food Establishments

8. On-site Transport
 Waste should be transported using trolleys or carts
that are not used for any other purpose
 Easy to load and unload
 No sharp edges that may damage waste bags
 Easy to clean

9. Thank you…
“Let’s join hands
together to protect
our health and
environment…”