tle grade 8

1. QUARTER III
Apply FoodSafety andSanitation
Prepared By: Mahalia Molin
TLE Subject Teacher

2. Objectives:
At the end of the lesson, you are expected to:
● describe the different environmental hazards;
● discuss the importance of cleanliness and sanitation
in fish processing;
● reflect on the different HACCP principles; and
● create a vlog about personal hygiene and good
grooming practices in the workplace.

3. Essential Question
1. What are the different environmental
hazard?
2. What are the importance of cleanliness and
sanitation in fish processing?
3. How will you practice personal hygiene and
good grooming?

5. • One of the major concerns of the food
industry, which includes food processing,
is food safety. Food that is given to the
consumers, in order to be good quality,
should not only be nutritious and
affordable, is should be safe from any
transfer of microbial hazard that may
cause illness.

6. Food safety is attained if proper food
handling. Proper food handling
includes the personal hygiene and
good grooming practices of the people
who prepares, cooks, and serves the
food.

8. Health status
• Any person with an illness should
immediately stop working and should
report his/her condition to the
management because it is likely that
they could contaminate the food.

9. Illness andinjuries
• People who are reported to have
an illness need to subject
themselves to medical
examination and be excluded from
handling food.

10. Diseases includes
• respiratory tract (common cold, sore throat,
pneumonia, tuberculosis, scarlet fever, and trench
mouth)
• intestinal disorders (typhoid fever, and infectious
hepatitis)
• Skin disorders (sores, infected ears, boils, scabies,
and severe rashes.)

11. Personal cleanliness
• People in-charge of food should maintain a
high level of personal cleanliness.
• They should wear necessary protective
clothing or personal protective equipment
(PPE) such as apron, hairnet, face mask,
gloves, and footwear. They should also
practice proper hand washing.

13. Personal Behavior or Habits.
• Food handlers should refrain from behavior that could
result in food contamination such as:
smoking, spitting, chewing or eating, sneezing or
coughing over unprotected food.
Entertaining visitors may also cause indirect
contamination of food.
 Entrance and exit in the workplace must also be given
emphasis with the workers personal behavior.

17. Safety Measures to be Observedin Implementing Sanitary Food
Handling Practices

18. • 1. Production andProcess Control Safety
a. All operations must not contribute contamination in
whatever form possible as it will affect the quality of
the product.
b. A strict quality control of raw materials should be
followed.
c. A thorough inspection and monitoring of containers
and carriers of raw materials, packaging materials,
storage, and transportation of finished products are
necessary.

19. 2. Workers’ Hygiene andSafety
a. Food processing plant personnel must
be adequately trained on proper
hygiene. Accident prevention must also
be practiced to attain good working
conditions and minimize contamination
and accidents that cause delays.

20. 2. Workers’ Hygiene andSafety
b. Food handlers that are infected with
contagious disease should not be allowed
to work as they may be a source of
contamination. Strict compliance to
sanitary measures should be observed.

22. 3. SafetyMeasures to be Observedby Food Handlers
a. Hands are washed thoroughly.
b. Smoking is not allowed.
c. Wear appropriate personal protective equipment.
d. Do not use bare hands in preparing and packing
unless necessary.
e. Packaging materials should be separated from the
food.

23. 4. Equipment and Facilities Safety
a. Proper ventilation and good lighting should be
maintained.
b. Effective pest control is necessary to keep rodents
and insects away from the products.
c. Adequate potable water supply, drainage, and
sewage is essential for efficient sanitation.
d. Waste disposal must be properly managed to
prevent pollution of surroundings.

24. Hazard pertains to any source of potential
harm or adverse health effect.

25. Hazard Description Examples
1. physical a factor or circumstance within the
environment that can harm the body
with or without direct contact.
ergonomics, routine actions,
lighting, ventilation, noise,
vibration, heat and cold,
radiation, sudden change of
weather.
2. biological organic substances or other
organisms that pose a threat to the
health of other living organisms
bacteria, viruses, mold, mildew,
insects, vermin, animals.
3. chemical exposure to chemicals in the
workplace.
acids, poisons, fumes, fire or
explosion, pesticides, herbicides,
cleaning agents, dust.
4. mechanical contact and/or entanglement with
unguarded moving parts of a
machine.
power tools, machines,
equipment.
5. psychological overwhelming individual’s coping
mechanisms and impacting the
workplaces stressors, bullying,
harassment, and violence.

26. Risks pertain to the chance or likelihood that an
individual may encounter a hazard.

27.  The three factors that greatly affect the degree of
risk by an individual are age, routine, and
training/education.
 Injury rate is higher for those inexperienced
young people and adults.
 the routine activities of an individual increase
their degree of risk to a certain work place
hazard.

28.  Training and education is another factor
to consider. A well trained worker will be
more cautious and will likely be more
adaptive to the work requirements
compared to that who is not trained.

29. • The maintenance of cleanliness in a factory
or plant requires continuous cleaning at the
end of each day.
• This is done to keep waste from
accumulating during operations.
• Hazard Analysis Critical Control Point
(HACCP) allows processors to look at what
happens during the process to ensure safety.

30. Major Concepts of HACCP
1. It is a preventive system of control
particularly on biological hazards.
2. It is a system approach for estimating the risk
in food production.
3. It is a universally recognized system to
prevent food borne illness

31. Major Conceptsof HACCP
4. It is a scientific system that identifies hazard
and measures the control for food safety.
5. It is a system that accepts change in order to
improve its function.
6. It is applicable to establishments involved in
food production.

33. General Hazard Characteristics
1. The products contain sensitive ingredients
that can be a potential source of
contamination under normal circumstances.
2. The manufacturing does not contain
controlled processing steps that eliminates
harmful bacteria.

34. General Hazard Characteristics
3. There is substantial potential for microbial
abuse in distribution or when consumed.
4. The product is subject to contamination after
processing and before packaging.
5. There is no terminal heat process after
packaging.

37. HACCP Prerequisite Programs
1. Good Manufacturing Practices(GMP). This
provides the sanitary infrastructure for good
safety.
2. Sanitation Standard Operating Procedures (SSOP).
These are components of GMP that emphasizes
sanitation procedure.

38. HACCP Prerequisite Programs
3. Good Housekeeping System. This
includes waste management, energy
conservation, and productivity
improvement schemes.

39. Food Processing Plant Facilities and Environment
1. Building 2. Plant Lighting
3. Water Supply 4. Drainage
5. Disposal of Solid Wastes 6. Drinking Fountain
7. Toilets 8. Washing Facilities
9. Employee Sanitation 10. Clean up
Procedures

40. Proper wastedisposal
Proper waste disposal is important because
there are certain kinds of wastes that could
contaminate the environment and at the same
time cause hazards if not handled properly.
Hazardous wastes that are not properly
disposed can leak and contaminate the soil and
water.

41. Characteristics of hazardous waste
1. Ignitable - flammable or spontaneously combustible
substances.
2. Corrosive - substances that can burn skin or corrode
metal.
3. Toxic - substances that contain heavy metals above
specific concentrations.
4. Reactive - unstable substances that may explode or
react violently with other materials.

42. How to manage hazardous waste?
It is simple! Just use tightly sealed containers to
keep the substances from spilling.
Store these waste properly ,remember to keep
ignitable and reactive wastes from property
boundaries.
Also, put clear labels on the waste container.

43. Is this a proper way of wastedisposal?

45. Just imagine if the food you got from the market
or from the store is near a place like that. An
area like that is not acceptable. Spread of
diseases would likely come from such an
unhygienic place. This situation may also cause
hazards and even disasters such as flooding.

46. Emergencies occur unexpectedly and
oftentimes cause terrible effects to the
community.
Similar to hazards, they are inevitable but
they can be anticipated.

47. Safety guidelines and safety
measures are devised in such
occasions when there is an
urgent need to respond.

48. Prepare for Emergency
A. List all possible emergencies -
Determine the emergencies that would
likely occur.
B. Provide a communication system -
Provide two-way radios or cellular
phones for communication.

49. Prepare for Emergency
C. Planning for action-Have a ready
plan for each potential emergency.
Point out the role of each
individual. Plan together with
everyone involved.

50. Prepare for Emergency
D. Identify resources - List everything
needed to deal with the possible emergencies.
There should be a first aid kit in all work
locations and a communication device in order
to call for help. Also have emergency
information including directions to safe areas or
meet up points.

51. First aid pertains to immediate care
that must be provided to a person
who is injured or ill until full
medical treatment is available.

52. First aid care is enough for minor
conditions.
There are instances when first aid
can mean the difference between
life or death.

54. In the event of a medical emergency do the following:
 check for any threatening situations and remove further danger;
 remain with the injured person and provide appropriate first
aid;
 designate someone to meet the ambulance and direct it to the
location of casualty;
 try not to leave the injured person alone; and
 do not move the injured person unless they are exposed to
further injury.

57. Definition of terms
Food safety is the assurance that food will not
cause any harm to the consumer when it is
prepared or eaten according to its intended use.
Hazard Analysis Critical Control Point (HACCP) allows
processors to look at what happens during the
process to ensure safety.

58. Definition of terms
Good Manufacturing Practice It is the health of the
workers that is a factor to the safety and quality
of food processed.
Safety measures are the procedures to be followed
in order to attain safety or protection from the
existing hazards in the workplace.

59. Definition of terms
Cleaning is to remove the visible dirt on the
surfaces while
Sanitizing is to remove the microorganism
that may cause contamination.

60. Definition of terms
Personal Protective Equipment (PPE) pertains to
the clothing worn in the workplace that
should secure the worker from any form of
harm or adverse health effect.

61. Definition of terms
Emergency occurs unexpectedly and often
times cause terrible effects to the
community.
First aid is an important preparedness
training that can be of great help and can
even make the difference between life and
death especially in emergency situations.

62. THANK YOU!