The document outlines essential food sanitation and safety practices necessary to prevent foodborne illnesses in food establishments. Key areas include cleaning equipment and facilities, safe food handling techniques, and personal hygiene. It emphasizes the importance of preventing cross-contamination and maintaining proper kitchen safety to protect both food and individuals involved in food preparation.

1. SANITATION
AND
SAFETY

2. FOOD SANITATION
Food sanitation is the cleanliness
of equipment and facilities.
It is important for the safety of lab
members and the preparation of
food.

3. The areas of food sanitation
include:
hands
pots and pans
appliances
kitchen utensils
food preparation areas
food storage areas

4. Pots And Pans
• For the safety of lab members and proper food
preparation pots and pans :
– must be clean
– have secure handles
– should have flat bottoms
– lids must have handles
– made from food grade metal

5. Appliances
• Appliances that are not working properly
are a danger to anyone who is operating
them.
• Appliances that have cracks and crevices
can harbor bacteria that can cause a
foodborne illness.

6. Kitchen and Serving Utensils
• Both kitchen and serving utensils
must be:
easy to clean
made from food grade metal
nonporous

7. Food Preparation Areas
Food preparation areas have the
potential for cross contamination of
food. To PREVENT this food
preparation areas:
must be easy to clean
must be non-porous
be free from cracks and crevices

8. Food Storage Areas
Food storage areas protect food from
cross contamination from bacteria and
other hazards.
Food storage areas must be:
• kept clean
• able to be covered
• away from the wall and
off of the floor

9. FOOD SAFETY
• Food safety is how food is handled to
prevent foodborne illness. This
includes:
Food preparation methods
Cooking
Chilling
Serving

10. Food Preparation Methods
• Raw foods must be kept separate
from ready to eat foods to PREVENT
cross contamination.

11. Cooking Food
• Meats should be cooked to the
proper internal temperature to
prevent foodborne illness.

12. Serving Food
• Food should be served as quickly
as possible after preparation and
held at 135° for food service 140°
personal/home use.

13. Chilling Food
• Foods should be cooled in small
containers to help speed the
cooling process.
• Foods that are chilling should be
covered to prevent cross
contamination

14. OTHER SAFETY TIPS
IN THE
KITCHEN

15. Safety Rules to Prevent Cuts
• Hold a knife by its handle
• Keep knives sharp (dull knives slip and cause
cuts)
• Wash knives separately
• Don’t try to catch a falling
knife!

16. Safety Rules to Prevent Burns and
Scalding
• Use pot holders
• Turn pan handles inward
• Open lids towards the back of a pot so that
steam escapes away from you

17. Safety Rules to Prevent Fires
• Clean grease from the surface of oven
• Keep paper and long clothing away from
range

18. Rules to Prevent Electric Shock
• Unplug appliances when not in use
• Keep electrical appliances away from
water

19. PRINCIPLES
ON
SANITATION AND SAFETY
IN
FOOD ESTABLISHMENT

20. ESTABLISHMENT
• Food borne illness outbreak cost an
establishment thousands of pesos, it
can even be the reason an
establishment is forced to closed.

21. Foodborne illness in your
establishment can cause:
Loss of customers and sales
Loss of prestige and reputation
Lowered employee morale
Increase employee turn over
embarrassment

22. TYPES OF FOOD CONTAMINANTS
BIOLOGICAL CONTAMINANT
PHYSICAL CONTAMINANT
CHEMICAL CONTAMINANT

23. BIOLOGICAL CONTAMINANT
A microbial contaminant that may cause a
food borne illness (bacteria, viruses, fungi,
biological toxins)
examples:
Sea food toxins
Mushroom toxins
Clostridium botulinum
Salmonella bacteria

24. Preventing Biological Contaminantion
Purchase foods only on reputable supplier
Do not use wild mushroom
Observe proper hand washing
Clean and sanitize equipment
Maintain clean and sanitize facilities
Control pest

25. PHYSICAL CONTAMINANT
Any foreign that accidentally find its way
into food:
hair, staple wire, dust, metal shavings,
nails, earing's, hair clips. Glass fragments,
insects, extraneous vegetable and stones.

26. Preventing Physical Contaminantion
Wear hair restraint
Avoid wearing jewelry when preparing,
cooking and holding foods
Do not carry pencil or pen
Do not wear nail polish or artificial nails
when working with foods
Clean can openers regularly
Remove staple wire in the receiving area
Place shields on light

27. CHEMICAL CONTAMINAN
A chemical substance that can cause food
borne illness. Substances normally found in
restaurant.
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives

28. Preventing Chemical Contamination
Teach employees how to use chemicals
Store chemicals in original containers to
prevent accidental misuse, as well as
leakage into food.
Make sure labels are clearly identify
chemical contents of chemical containers
Always chemical according to chemical
recommendation.

29. Preventing Chemical Contamination
Always test sanitizing solution
Wash hand thoroughly after working with
chemicals
Wash foods in cold running water
Monitor pest control operator and make
sure chemicals do not contaminate foods.

30. 3 Main Causes Of
Food Borne Illness

31. CROSS CONTAMINATION
Occurs when microorganism are
transferred from one surface or food to
another. The bacteria can transfer from:
Hand to food
Food to hand
Equipment to food

32. FOOD TO FOOD CONTAMINATION
When harmful organisms from
one food contaminate other foods.

33. Equipment to Food Contamination
• Use separate cutting boards for different foods
• Prepare raw foods in separate area from fresh and
ready to eat foods.
• Clean & sanitize equipment, work surfaces &
utensils after preparing each foods
• Use specific containers for various food products.
• Make sure cloth and paper towel use for wiping
spills are not used for any other purposes.

34. KEEPING GOOD
PERSONAL HYGENE
• Medicines should be kept inside the locker and away
from foods
• Clean and cover cuts and wound
• Never use bare hand when handling ready to eat foods
• Disposable gloves should be used once
• Take a bath everyday
• Wear appropriate attire
• Observe proper hand washing procedures at all times