Fhshshs

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