Food sanitation

1. FOODSANITATION,SAFETY& HYGIENE - CHAPTER1
1. CHAPTER1FoodContaminants
2. What if.....After eatinglunchina cafeteria,halfof this classcannotcometoclassanymorebecauseofthemost of
youare experiencingstomachache,diarrhea,vomitingand fever.
3. Dangersof foodborneillness•Individual – Foodborneillnessarethe greatest dangerto food safety. It couldresult
to illnessor diseasesto an individualthat wouldaffect theiroverall health, workand personallives.1.Loss of family
income2.Increasedinsurance3.Medicalexpenses4.Costofspecialdietaryneeds5.Lossof productivity, leisureand
travel opportunities6.Deathorfuneralexpense
4. Establishment–Foodborneillnessoutbreakcancostanestablishmentthousandsofpesos,it caneven be
thereasonan establishmentisforcedtoclosed.• Loss of customersandsales• Loss of prestigeand reputation•
Lawsuits• Increaseinsurancepremiums•Loweredemployeemorale•Employeeabsenteeism •Increaseemployee
turn over • Embarrassment
5. Definitionof terms• Food – Any substancewhethersimple,mixedorcompoundedthatis usedas food, drink,
confectioneryorcondiments.•Safety – is overall qualityof food fit for consumption.•Sanitation –is a healthof being
cleanandconducivetohealth.• Cleanliness–is the absenceofvisible soilor dirt and is not necessarilysanitized.•
Microbiology-the branchof biologythat dealswith microorganismsandtheireffect on othermicroorganisms.•
Microorganisms-organism ofmicroscopic orsubmicroscopicsize.(bacterium ,protozoan).
6. • FoodInfection - microbialinfectionresultingfrom ingestionofcontaminatedfoods.•FoodIntoxication -type of
illnesscausedbytoxins. Underfavorable conditioncertainbacteriaproducechemicalcompoundscalledtoxins•Food
Spoilage - meanstheoriginalnutritionalvalue,texture, flavor of the food aredamaged,thefood becomeharmful to
peopleandunsuitabletoeat.• FoodborneIllness – A diseasecarriedortransmittedto peopleby food.
7. Types of food contaminants:•BiologicalContaminant•PhysicalContaminant•ChemicalContaminant
8. Testyour knowledge1.Fishthathas beenproperlycookedwillbesafe to eat2. Cookingcandestroythe toxins.3.
Copperutensilscancauseillnesseswhenusedto prepareacidic foods4.Cleaningproductsmaybestored with
packageswithfoods5.Most biologicaltoxinsfoundinseafood, plantsand mushroomsoccurnaturally, are not
causedbythe presenceof microorganisms.
9. Biologicalcontaminant-may causeafood borneillness(bacteria,viruses, fungi,parasites, biologicaltoxins)•
Examples:•Seafood toxins• Mushroom toxins•Clostridium Botulinum•Salmonellabacteria
10. Preventing Biological contaminant•Purchasefoodsonlyon reputablesupplier•Donot use wildmushrooms•
Maintaingoodpersonalhygiene•Observeproperhandwashing•Cleanandsanitize equipment•Maintaincleanand
sanitize facilities•Controlpests **Cookingdoesnot destroy toxins**
11. PhysicalContaminant–any foreignobjectthat accidentallyfind its way intofood• Hair • Glass fragments•Staple
wire• Insects• Dust • Extraneous vegetable•Metalshavings matter• Nails• stones• Earrings• Hairclips•Plastics•
metal
12. Preventing PhysicalContaminants•Wearhairrestraint• Avoid wearingjewelrywhenpreparing,cookingand
holdingfoods(ring, earrings)•Donot carrypencilorpen•Do not wearnailpolishor artificialnailswhenworkingwith
foods• Cleancanopenersregularly•Removestaple wirein the receivingarea•Placeshieldsonlights•
13. Chemical Contaminant–a chemicalsubstancethatcancausefoodborneillness.Substancesnormallyfound
inrestaurant•Toxic metals•Pesticides•Cleaningproduct•Sanitizers• Preservatives
14. Preventing ChemicalContaminants:•Teachemployeeshowto usechemicals•Storechemicalsinoriginal
containerstoprevent accidentalmisuse,aswellas leakageinto food•Makesure labelsare clearlyidentifychemical
contentsof chemicalcontainers•Always chemicalaccordingtochemicalrecommendation•Always test sanitizing
solution•Wash handsthoroughlyafter workingwith chemicals•Washfoods incoldrunningwater•Monitorpest
controloperatorandmakesure chemicalsdonotcontaminatefoods
15. Utensilsand equipmentcontainingpotentiallytoxic metals:•Lead•Copper• Brass• Zinc•Antimony• Cadmium
Highlyacidic foodssuchastomatoesorlemonscanreactwithmetals•
16. Activity 1: His nameisBAC (bacteria)andhe is onthe attack. He is the invisibleenemyandhe canmakeyou
sick.But you have the powerto FightBAC!and keep your food safe.
17. Unscramblethewordsto reveal the secretmessage1.swah__________2.tofne__________3.ndhas
__________4.uracsfse__________5.dan_____________________________________________

2. 18. Identify the hazards
19. (3) MainCausesof FoodBorneIllness• Cross- Contamination•Time-TemperatureAbuse•PoorPersonal
Hygiene
20. Cross contamination
21. Cross Contamination-occurswhenmicroorganismsaretransferredfrom onesurfaceor food to another. The
bacteriacantransferfrom:1. Handto food2. Foodto food3. Equipmenttofood
23. Howto washhands?
24. Howto washhands?•1) Use the handwashingsink withrunningat approximately100°F andliquidsoap.•2)
Latherhands andexposedarms•3) Rub handsfor at least20 seconds•4)Wash handsthoroughly, payingattention
to fingernails•5) Rinsein cleanrunningwater.Turn offthe faucetwith papertowel inyour hands•6) Dry handsusing
papertowel or airdryer. Not clothor apron
25. When to wash hands?Before:•Beginningfoodpreparation•Usinghandkerchiefor•Puttingon disposablegloves
tissue• Serving customers• Handlinginventory• Handlingrawfoods• TouchingorscratchingaAfter:• Arriving at
work andafter part of the body break• Coughing,sneezing•Usingthe restroom,washing• Handlinggarbagesinks•
Eating, drinking,smoking,• Touchingdirtysurfaceschewing tobaccoandgums•Usingthetelephone•Using
handkerchiefortissue
26. Foodto FoodContamination•-Whenharmfulorganismsfrom onefoodcontaminateotherfoods.(raw meats,
thawingmeaton top of the shelf whereit candrip onthe other foods)
27. Preventing food to food contamination•Storecookedfoodsthat willnot be cookedinthe refrigeratoron a higher
shelf than rawfoods.• Best to practicemixleftover foods with fresh foods• Wash fruits & veg, ina coldrunningwater•
Do not let raw meatand raw vegetablesbe preparedonthe samesurfaceat the sametime
28. EquipmenttoFoodContamination•Howtoprevent:• Use separatecuttingboardsfor different foods (meat-veg)•
Prepareraw foods inseparate areafrom fresh and readyto eat foods• Clean& sanitize equipment,worksurfaces&
utensilsafter preparingeachfoods•Usespecific containersforvarious food products.•Makesureclothandpaper
toweluse for wipingspillsarenot usedfor any otherpurposes
29. TimeTemperatureAbuse
30. • TIMETEMPERATUREABUSE– happenswhenthe food is exposedto TemperatureDangerZone(41⁰F -
140⁰F)for morethan 4 hrs.
31. TimeTemperatureAbuseoccurwhen:•Foodisnot stored, preparedor heldat a requiredtemperature•Foodis
not cookedorreheatedto temperaturehighenoughtokillharmfulmicroorganisms•Foodisnot cooledlowenough
fast• Foodis preparedinadvanceandnot set to a safe requiredinternaltemperaturewhilethefoodis on hold
32. Preventing TimeTemp.Abuse•Never exposethe food to Temperaturedangerzone:41°F - 140°F•Not to
exceed4hours, exceptcool-down•Documenttemperatures&time•Includesreceiving,storage,preparation,holding,
serving, cooling,andreheating•Pass foodthroughdangerzone quickly
33. Keep hot foodshot. Keep coldfoodscoldDon’tkeep the food at allInternaltemperatureshouldbe140°F to
prevent harmfulmicrobesfrom growing
34. Poor PersonalHygiene
35. Stay homeifsomeoneissufferingfrom these illnesses:•HepatitisA• Shigella•E-ColiInfection•Salmonella•*Sick
employeesmustnot work with foods*
36. KeepingGoodPersonalHygiene•Medicinesshouldbekeptinsidethe lockerandawayfrom foods• Cleanand
cover cutsand wounds•Never use barehandswhenhandlingreadyto eat foods• Disposableglovesshouldbe used
once•Takeabath everyday• Wear appropriateattire• Refrainfrom wearingjewelry, makeups, andnailpolish•
Observe properhandwashingproceduresatalltimes
37. POTENTIALLYHAZARDOUS FOODS•Foodmostlikelyto becomeunsafetypicallyhasthe following
characteristics:•Wateractivity level of .85• Ph level 4.6 to 7.5• Highproteincontent
38. • Fish• Sea foods• Meat(beef, pork, lamb)• Sprouts & rawseeds• Milk& milkproducts• Slicedmelons•Cooked
rice,beans• Eggs• TexturedSoyProtein• Baked/boiledpotatoes•And meatalternatives • Garlic inOilMixture•6.
Poultry
39. Let’s review