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1. Municipality of Labangan
LABANGAN RURAL HEALTH UNIT
Environmental Health Department
Food Handler’s and Establishment
Operators’ Training on Food Sanitation

2. OBJECTIVES OF
FOOD
SANITATION

3. General Objectives:
• To train individuals who prepare and serve food to the public to
become responsible food handlers by using safe food handling
methods and food preparation techniques and promote worker
health and safety.
Specific Objectives:
1. To emphasize food safety in the food industry
2. To encourage prevention of foodborne illness
3. To protect the public and workers from harm
4. To apply safe procedures for receiving, storing, preparing and
serving food
5. To reduce common errors in handling potentially hazardous foods
6. To encourage proper waste disposal

5. INTRODUCTION TO SAFE FOOD
HANDLING

6. Why learn about food
safety?
To maintain guest safety
To limit liability
To eliminate lawsuits
To control loss of business
To eliminate possible closure of stand
To follow the law

7. Annual Food Borne Illnesses
• High prevalence of food borne diseases, including those
caused by parasites, in developing countries (Philippines)
• Diarrhea is a major cause of malnutrition in infants and
young children
• These illnesses causes social and economic burden,
hospitalizations, and even death
– 1.8 million people throughout the world die annually
from diarrheal diseases due to contamination of food
and drinking water
• IT IS VITAL TO PRACTICE FOOD SAFETY AT ALL TIMES

8. FOOD CONTAMINATION AND
MICROBIOLOGICAL HAZARDS

9. What causes people to become sick
when eating contaminated food?

10. • Harmful chemicals
getting into food
through improper
storage or excess
concentration

11. • Objects that gets
into food during
preparation
• Other ex:
bandages,
fingernails,
parts of
equipment

12. •Carriers of
diseases

13. Microscopic organisms
Natural part of
the food or
introduced into
the food by
improper
handling

14. Bacteria
•Can grow anywhere, can reproduce on their own
Viruses
•Ex: Hepatitis A, Norovirus
• Norovirus – very easily spread, can cause a lot of
people to become sick at one time; can be spread
up to 2 weeks after the symptoms are gone
Bacteria and viruses are not simply killed by freezing, cold
holding or hot holding
It is important to practice Good Personal Hygiene

15. Parasites
• Typically common in fish, pork, wild game
• Cooking or freezing at specific temperature and purchasing food from
approved sources is important for parasite control
Protozoan
• Require a living host to reproduce
• Ex: Giardia, Cryptosporidium
Fungus and Yeast
•Require acidic environment with low water activity
•Typically cause food spoilage
•Do not typically cause food borne illness

16. Reproduction of Bacteria (FAT TOM)
F -ood • Bacteria requires a high-protein, high carbohydrate food source
• Ex: meat, seafood, poultry, cooked plant food (baked potato, pasta, rice)
A -cidity • Foods that are acidic or slightly neutral
• Bacteria can not typically reproduce in a highly acidic food (lemon)
T -emperature • Bacteria rapidly reproduce between 41-135 °F (5-57 °C) – THE DANGER ZONE
• It is important to ensure that certain food stay out of this temperature zone
• Given enough time in the temperature range 41-135 °F, bacteria will start rapidly
T -ime reproducing
• Maximum time that certain foods can spend in the danger zone is 4 hours
O -xygen • Aerobic bacteria– require oxygen to reproduce
• Anaerobic bacteria – do not require oxygen to reproduce
M -oisture • Bacteria require moist foods in which to grow (water activity of 8.5 or higher)
• Plain water: water activity 1.0

17. What are potentially
hazardous foods?
• Foods that have the potential to cause food-borne illness if
not handled properly:
– High in protein or carbohydrates
– Moist
– Sightly acidic or neutral pH
– Have caused food-borne illness outbreaks

19. THE TOP 5 CAUSES
OF FOOD BORNE
ILLNESSES

20. Improper holding time and temperatures
Poor personal hygiene
Inadequate cooking
Contaminated equipment
Food from an unsafe source

21. HOLDING TIME AND
TEMPERATURES

22. Temperature Danger Zone
– Bacteria reproduce from 41-135 °F (5-57 °C)
– More rapid growth after 4 hours
• “Keep hot foods HOT” and “Keep cold foods
COLD”
• Reduce the amount of time the food spends in
the danger zone

23. How to keep cold foods cold?
• Do not overfill the refrigerator
• After purchasing food, refrigerate or freeze food as soon as
possible
What are the proper thawing
techniques?
• Under cold running water
• In the refrigerator
• As part of cooking process
• Do not thaw potentially hazardous food at room
temperature

24. Myth Fact
Refrigeration
Refrigeration stops SLOWS, but does
bacterial growth not prevent
bacterial growth
It is safe to thaw Room temperature
food on the thawing exposes
counter at room food to the Danger
temperature Zone

25. CLEAN – Wash hands SEPARATE – Don’t
and surfaces often cross-contaminate
4 Core
Practices
COOK – Cook to CHILL – Refrigerate
proper temperature promptly

26. FOOD HANDLERS’
HEALTH AND HYGIENE

27. Food Handler
• Anyone who works in a food business
• Handles food and surfaces that are likely to be in
contact with food (cutlery, plates, bowls)
• Involved in making, cooking, serving, transporting,
delivering, packing food

28. What are the commonly
transmitted diseases?
Viral Disease Bacterial Disease
Norovirus Salmonella typhi
Shiga-toxin producing E.
Hepatitis A
coli
Shigella

29. Practice Good Hygiene
Take a bath daily
Do not smoke while working or in food
preparation and storage areas
Report illnesses

31. Hand washing
• Most important preventive measure food service employees
can practice to avoid food contamination
How to wash my hands properly?
1. Wet hands
2. Apply soap
3. Vigorously scrub hands and arms for at least 20 seconds.
4. Clean under fingernails and between fingers.
5. Rinse thoroughly under running water.
6. Dry hands and arms with clean towel.

34. Things to Remember When Using Gloves
• No bare hand contact with Ready-To-Eat foods. Use
disposable gloves, tissue, or utensils
• Gloves must never be used in place of hand washing
• Gloves should be changed regularly, especially when
switching food preparation task or it becomes soiled or
torn
• Wash hands in between taking soiled gloves off and
putting new gloves on

35. Reporting
Employee
Illnesses
• If you don’t feel well, don’t
go to work
• If you do, report your illness
to your supervisor

36. Workplace Restrictions
• Restricted from working around food or utensils
• Can still work in non-food or non-utensil related service
(host, hostess, cashier)
– Fever
– Diarrhea
– Vomiting
– Sore throat with fever
– Jaundice

37. Workplace Exclusions
• Excluded from working around high-risk populations
• Cannot come to work at all
• Diagnosed with:
– Hepatitis A
– Salmonella
– Shigella
– E. coli
• Regulatory authority must be notified
• Medical clearance is required before an employee is allowed
to return to work

38. The Story of Mr. Huga Wan

40. Employees and employers
should follow basic hygiene rules

41. ADEQUATE COOKING AND
CLEANING AND DISINFECTION

42. Proper Cooking Temperatures
• Thoroughly cook food
• Reheating involves food that are already cooked
• Ensure that foods are cooked, reheated, and held properly
How to reduce food borne illness?
• By properly:
– Thawing
– Cooking
– Cooling
– Reheating

43. Critical Temperature
for Food Handling
and Storage

44. Contaminated Equipment
Cross-contamination
• Transfer of disease-causing organisms from
a raw food to a ready-to-eat food
• Usually occurs when a piece of equipment is
not properly cleaned and sanitized

45. How to prevent cross contamination?
• After coming in contact with raw meat, poultry, and sea food,
always wash hands properly
• Always wash cutting boards, dishes, and utensils with hot, soapy
water
• Wash the surface before you sanitize.
• Use one cutting board for raw food and another one for the ready-
to-eat foods.
• Never place cooked food back on the same plate or surface that
held raw food.
• Make sure all the raw foods in the refrigerator are sealed to
prevent leakage of the juices
• Use utensils when mixing and dispensing foods, not bare hands
• Store raw meat in the refrigerator according to the cooking
temperature
• Sauce used for marinating should be discarded or must be boiled
before applying to cooked meat, fish, or poultry

46. What is Sanitizing?
• Sanitizers are NOT cleaners
• They DO NOT properly lift debris and grime from a surface
• They DO reduce microorganism numbers to safe levels
Best Practice
• Clean with warm soapy water before applying a sanitizer.

47. What are the two effective methods of
sanitizing a food contact surface?
• Chemicals
• Heat

48. 3 Chemical Sanitizing Methods
• Chlorine or Bleach
– takes 10 seconds to sanitize
– inexpensive and very effective; corrosive
– 50-100 parts per million (ppm)
• Quaternary Ammonium
– takes 30 seconds to sanitize
– less corrosive; more expensive
– 200-400 ppm
• Iodine
– rarely used in food establishments
• READ labels and directions carefully

49. Sanitization in dishwashers
• 160 °F (71.1 °C)
For pots and pans too large for dishwashers
• Scrape and rinse large debris off the surface
• Wash with soapy water at 100 °F (37.8 °C)
• Rinse in clean, warm water at 100 °F (37.8 °C)
• Sanitize using the manufacturers recommendations
• Air-dry the equipment
• Store the equipment in a clean, dry place

50. When to Clean and Sanitize?
• Surface is soiled
• Switching between raw foods and ready-to-eat foods
• Between food preparation tasks
REMEMBER:
• Storage areas are for clean and sanitized equipments only
• Maintain equipment because it is hard to clean when there
is too much wear-and-tear

51. SAFE FOOD SOURCES
AND FOOD PREPARATION

52. • Meat must be inspected by proper authorities
• Eggs must be from a regulated source
• All food that is served or sold to the public must come from
a source regulated by an agency
• Choose whole fruits and vegetables over pre-cut and
packaged
• At receiving, the person in-charge should look at the label
for proper hot and cold holding temperatures and expiration
date
• Keep an eye for spoilage and insect or rodent infestation
• The person-in-charge should ensure that the food is safe and
of exceptional quality
• Store food in a clean, dry area
• Cut or slice fresh produce just before cooking them

53. DISEASE VECTORS AND CONTROL

54. Disease Vectors
– Insects (flies, roaches), rodents, and other animals that
transmit disease-causing organism to the skin, food, or
other objects
• It is very important to control these pests before they
become a problem
• Clean and sanitize regularly
– Deny them food and deny them access
• Do not leave the doors to your establishment wide open
– This is an open invitation to vectors to invade your
kitchen

55. GOOD RETAIL PRACTICES

56. • Storage areas should be clean and dry
• All food must be stored at least 6 inches off the floor
and away from the walls
• Follow the “First In, First Out” (FIFO) principle
• “When in doubt, throw it out”
• Mark potentially hazardous food properly
– These are foods that are prepared on-site or half-
opened
– These foods must contain the date it was
prepared and the date it will be discarded

57. Proper Food Storage
• Potentially hazardous, ready-to-eat food must not be stored
more than 7 days
Chemicals
• Keep all chemicals away from food storage
• Label everything, even water
• Always follow label recommendations
• Do not mix own concoctions
Structure
• Everything in the establishment should be built from easy to
clean, non-porous surfaces
• There should be adequate lighting throughout the food
preparation and storage areas

58. FOOD SURVEILLANCE

59. Food Surveillance
• Assists in the:
– Assessment of the burden of food borne diseases
– Identification of public health priorities
– Setting of policies
– Evaluating program performance
– Prevention, detection and control of outbreaks
– Stimulate research
• May also identify emerging food safety issues

60. PROPER WASTE
DISPOSAL

61. Types of Solid Waste
Residu Specia
Biodegradable
Recyclable Waste al l
Waste
Waste Waste
Non-
Readily Dry Composit
Readily
Compost Paper/Ca Metals Plastics Glass Rubber Textiles e
Compost
able rton Materials
able

62. • Provide adequate number of trash cans to separate
biodegradable and non-biodegradable wastes
• Liquid waste must be disposed into a sanitary sewer

63. WATER
SANITATION

64. • Drinking Water/Potable Water
– Water of sufficient high quality that it
can be consumed or used without risk
of immediate or long-term harm
• Water contaminated with pathogens or
unacceptable levels of dissolved chemicals
or suspended liquids are not potable and
may lead to widespread illness of used in
food preparation

65. How to protect water from contamination?
• Use clean containers with cover
• Avoid hand contact with water
• Wash containers after every use
What are the methods of water treatment?
• Boiling
– Rolling boil for at least 2 minutes
• Disinfection
– 1 level of powder (chlorine) to 1 liter of water or 2
teaspoons of stock solution to 5 gallons of water
– Mix thoroughly and let it stand for at least 30 minutes

66. SANITATION
CODE

67. Code on Sanitation of the
Philippines 1975 (PD 856)
• The Sanitation Code ensures the safety of the Water Supply
and Food Establishment
– By requiring regular examination of drinking water as to
its potability; and
– Requiring sanitary permits for food establishments

68. Inspection of a food establishment
seeking a sanitary permit:
– Water supply
– Wholesomeness of food
– Toilet provision
– Hand washing facilities
– Liquid waste management
– Solid waste management
– Personal cleanliness
– Construction of premises
– Maintenance of premises
– Vermin control
– Housekeeping and management
– Sanitary condition of appliance and utensils
– Disease control

69. Sanitation Requirements for an
Industrial Establishment
– Sanitary Permit
– Location and setting of the establishment complies with
zoning laws, ordinances, or policies
– Potable water supply
– Sewage disposal
– All wastes of the industrial establishment are collected,
stored, or disposed off in a manner to prevent health
hazards, nuisances, and pollution. It should utilize the
city/municipal collection and disposal system, if it exists
– Maintenance of abatement program for vermin control
– Adequate restrooms and mess halls for employees
– All places of employment and all workrooms, including
machinery and equipments are kept clean and sanitary

70. Other Laws:
• Rural Health Act (1954)
• Clean Air Act (CAA)
• Ecological Solid Waste Management
Act
• Environmental Health Impact
Assessment (ECHIA)

73. SAFE FOOD FOR ALL
Good luck in your food-
service career!

74. Prepared by: Dr. Mailyn Ontok-Manupac, MHO
Mr. Garry Ermitanio, RSI-II
Powerpoint Presentation by: Mr. Reynel Dan L. Galicinao, RN
Contributors: Ms. Almaida Manupac, RN, NARS
Ms. Marhainie Talumpa, RN, NARS
Ms. Rohma Badar, RN, NARS

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