for education por only

2. WANG OR WONG
Instructions: The teacher will show pictures
and the students are going to tell whether it is
wang or wong. When the picture shows good
hygiene, the students will say “WANG” .
When the picture shows poor hygiene, the
students will say “WONG”.

3. WANG OR WONG
POOR WORK PRACTICES

4. WANG OR WONG
PROPER WASTE MANAGEMENT

5. WANG OR WONG
CLEANING THE TOOLS BEFORE AND AFTER USING IT

6. WANG OR WONG
UNORGANIZED PREPARING OF INGREDIENTS

7. WANG OR WONG
SAFE DISPOSAL OF LINEN AND LAUNDRY

8. WANG OR WONG
APPROPRIATE STORAGE OF FOOD

9. WANG OR WONG
FOOD LEFT UNCOVERED

10. WANG OR WONG
PROPER HAND WASHING

11. WANG OR WONG
APPROPRIATE CLEANING AND
SANITIZING OF WORKSPACE

12. LESSON OBJECTIVES
1. define the concept of hygiene in Bread and
Pastry Production;
2. explain the potential hygiene risks in line
with enterprise procedure;
3. perform effective cleaning and sanitizing of
equipment and work surfaces.
At the end of the lesson, the students are
expected to:

13. HYGIENE

14. ACTIVITY
Instruction:
The teacher will group the students into 2. The
first group will define and explain hygiene in
BPP with examples and the second group will
define and explain hygiene risk in BPP with
examples. After 10 minutes, the students will
present their works in front of the class, 2
representatives each group.

15. WHAT IS
HYGIENE AND
HYGIENE RISK

16. HYGIENE VS. HYGIENE RISK
HYGIENE HYGIENE RISK
• Hygiene is any practice or activity that
you do to keep things healthy and clean.
• For example, clean and organize
surface, proper hand washing, use of
clean utensils, tools and equipment,etc.
• refers to the potential harm that can
occur due to inadequate hygiene
practices.
• For example, improper hand washing,
improper waste disposal, poor
hygiene in food handling,etc.

17. IDENTIFYING POTENTIAL HYGIENE
RISKS IN LINE WITH ENTERPRISE
PROCEDURE IN BPP

19. CLEANING
-is the process of removing visible dirt, debris, and impurities
from surfaces. This is typically done using water and
detergents. Cleaning does not necessarily kill bacteria or
other microorganisms, but it reduces their numbers by
physically removing them. The main goal of cleaning is to
make the surface look clean.

20. SANITIZING
- is a step beyond cleaning. It involves using specific chemicals
or heat to kill bacteria and other harmful microorganisms
that might not be visible to the naked eye. Sanitizing doesn't
necessarily clean dirty surfaces or remove germs, but by
killing germs on a surface after cleaning, it can further lower
the risk of spreading infection.

21. 10 COMMON HYGIENE RISKS IN BPP
CROSS-CONTAMINATION
POOR PERSONAL HYGIENE PRACTICES
IMPROPER STORAGE OF INGREDIENTS
INADEQUATE CLEANING AND SANITIZING OF INGREDIENTS
PEST INFESTATION
ALLERGEN CROSS-CONTACT
INADEQUATE TEMPERATURE CONTROL
CONTAMINATED WATER SUPPLY
INADEQUATE WASTE MANAGEMENT
LACK OF TRAINING AWARNESS

22. 1.CROSS-CONTAMINATION
Contamination can occur when raw
ingredients come into contact with
ready-to-eat products, equipment, or
surfaces.
2.POOR PERSONAL HYGIENE PRACTICES
Inadequate handwashing, improper use
of gloves, and failure to wear
appropriate protective clothing can
introduce contaminants into the
production process.
3.IMPROPER STORAGE OF INGREDIENTS
Incorrect storage of ingredients, such as
keeping them at incorrect temperatures or
exposing them to moisture, can lead to
bacterial growth and contamination.
4.INADEQUATE CLEANING AND SANITIZING OF
EQUIPMENT
Insufficient cleaning and sanitizing of
equipment can result in the buildup of
bacteria and other pathogens, posing a
risk to food safety.

23. 5. PEST INFESTATION
Presence of pests, such as rodents or
insects, can contaminate the production
area and products.
6. ALLERGEN CROSS-CONTACT
Failure to properly separate and
handle allergenic ingredients can lead
to cross-contact.
Failure to maintain proper temperature
control during production, storage, and
transportation can promote bacterial
growth and compromise food safety.
7. INADEQUATE TEMPERATURE
CONTROL
8.CONTAMINATED WATER
SUPPLY
The use of contaminated water in the
production process can introduce
harmful pathogens into the products.

24. 9. INADEQUATE WASTE
MANAGEMENT
Poor waste management practices can
attract pests and contribute to the
spread of contaminants in the
production area.
10. LACK OF TRAINING AND
AWARENESS
Insufficient training and awareness
among staff about hygiene practices
and food safety can increase the risk of
contamination.

25. Scenario 1: It's a busy day at the bakery. The staff are rushing to meet the day's
orders. One of the bakers just finished kneading a batch of dough and
immediately moved on to slicing some fruit for the pastries without washing his
hands or changing his gloves.
Scenario 2: The bakery receives a delivery of flour and butter. The staff unload
the ingredients and store the butter in the refrigerator, but they leave the flour
bags on the floor near the entrance of the bakery.
Scenario 3: At the end of the day, the staff clean the bakery. They wipe down
the counters and sweep the floors, but they don't clean the mixers or the ovens.
LET’S TRY THIS!

26. GOOD HYGIENE PRACTICES
 Clean and organized workspace.
 Hand washing.
 Use of clean utensils, tools and equipment.
 Proper ingredient handling.
 Food separation.
 Safe food storage.
 Cleaning as you go.

27. ACT ME NOW!
Instruction:
The teacher will group
the students into 3.
One representative in
each group will pick a
paper. After 5 minutes,
the students will act
the written on the
paper and give a short
explanation of their
presentation.

28. WHAT IS THE
IMPORTANCE OF
MAINTAINING GOOD
HYGIENE

29. I. TRUE OR FALSE
1. Cross-contamination can occur when cutting boards or utensils used for
raw meat are not properly cleaned before being used for ready-to-eat foods.
2. Pest infestation, such as rodents or insects, can contaminate food products
and pose a risk to consumer health.
3. Contaminated water supply is recommended to use in food production.
4. Inadequate waste management, such as improper disposal of food waste,
can attract pests and create unsanitary conditions.
5. Cleaning is the process of removing visible dirt, debris, and impurities from
surfaces.
6. Poor personal hygiene practices, such as coughing or sneezing near food,
can introduce pathogens and contaminate the products.
QUIZ

30. II. CLEANING or SANITIZING
7. Spraying a food-safe sanitizing solution on utensils and equipment to kill
bacteria and other microorganisms.
8. Wiping down work surface with a detergent solution to remove visible dirt
and debris.
9. Using a high pressure to wash down the floors and drains to remove dirt.
10. Disassembling and thoroughly cleaning a dough mixer, including all
removable parts, to remove any food particles and maintain hygiene.
11. Scrubbing baking trays and pans with hot, soapy water to remove grease
and residue.
III. ESSAY
12-13. What is the importance of maintaining good hygiene?
14-15. What practices will you apply to prevent potential hygiene risk in BPP?
QUIZ

31. THANK YOU!