Here are the key steps to solve this problem: 1) Bacteria typically double in number every 20 minutes at room temperature. 2) In 7 hours there are 7 * 12 = 84 periods of 20 minutes. 3) Each period of 20 minutes the original bacteria doubles. After n periods of doubling, the number of bacteria is 2^n times the original amount. 4) Therefore, after 84 periods of doubling, the number of bacteria is 2^84 = 2,097,152 times the original 1 bacteria. So the number of bacteria that will grow from 1 bacteria left at room temperature for 7 hours is 2,097,152 bacteria.

3.  SANITARY PERMIT - No person or entity shall operate a food establishment for
public patronage without securing a sanitary permit.
The permit shall be valid for one (1) year, ending on the
last day of December each year, and shall be renewed
every year. However, for new food establishments, the
validity of sanitary permit will also expire at the end of
December of the current year. Upon the recommendation
of the local health officer, the sanitary permit shall be
suspended or revoked by the local health authority upon
violation of any sanitation rules and regulation.
The sanitary permit shall be posted in a conspicuous place
of the establishment and shall be available by health or
any regulatory personnels
IMPLEMENTING RULES AND REGULATIONS
OF P.D.856 CHAPTER III FOOD
STABLISHMENTS

4. HEALTH CERTIFICATES
No person shall be employed in a food establishment without
health certificate issued by the city/ municipal health officer.
This certificate shall be issued only upon the physical and
medical examinations and immunizations. Briefings shall be
provided by the local health office prior to the issuance of the
health certificate to the recipient.
The health certificate shall be clipped in the upper left front
portion of the garment of the employee while working.
The health certificate shall be renewed at least every year or
as often as required by the local ordinance.
Health certificates are non transferable.
Food handlers shall observe good personal hygiene and
practices.

6. WHAT IS HACCP?
 HACCP is an important standards for food safety
regulation. Acting as a process of eliminating all possible
areas and sources of contamination, HACCP follows seven
basic principles.
1. HAZARD ANALYSIS
2. CRITICAL CONTROL
3. CRITICAL LIMIT POINTS
4. MONITORING REQUIREMENTS
5. CORRECTIVE ACTIONS
6. WORKING PROCEDURES
7. RECORD KEEPING

7. The principles of cold storage
HACCP are critical in keeping the
facilities and procedural regulations
at standards that will provide cold
storage that keeps food in the safest
possible conditions for consumers.
WHAT IS HACCP?

8. What is a Cold Storage?
Cold storage is a facility
where temperatures are low
so that perishable products
can last longer and you can
get your products right
throughout the year. Cold
storage sector is undergoing
major growth, with the
Government focusing on
food preservation.

9. What is Cold Storage and how it
works?
Image result for about cold storage
Cold storage is a facility that
primarily stores food items that are
short-lived and highly likely to get
spoilt under normal conditions.
These may include fruits,
vegetables, fish, meat etc. These
food items are stored under
optimum temperature (primarily
low) and humid environment as
required for individual items.

10. Why is Cold Storage
important?
Is one of the great benefits of using a cold
storage is that the low temperature helps in
lowering the rate of chemical changes and
growth of microorganism enzymes in foods.
In simple words, the rate of food spoiling is
lowered down to a great extent.
Cold Storage Lowers Deterioration
Rate of Perishable Foods

11. Cold room (also called a cool
room, chiller room) is a walk-in
storage facility in a controlled
condition to keep a consistent
temperature between 2°C to
12°C., it is widely used to
preserve the quality of stored
products like fruit, vegetables,
beverages, flowers, medicine,
cheese, eggs, and other fresh
foods.
What are the requirements for a Cold Room?

12. Bacteria multiply rapidly
between
4 and 60 degrees Celsius.
DANGER
ZONE

14. REFREGIRATED STORAGE OF PERISHABLE
FOODS
 Perishable foods shall be stored if the following manner.
 They shall be kept at or bellow 7 degrees C (45 degrees F ) except during
preparation or when held for immediate servicing after preparation ;
 When such foods are to be stored in extended periods, a temperature of 4
degrees C ( 40 degrees F) is recommended;
 Fruits and vegetables shall be stored in cool rooms;
 Recommended temperature for perishable food storage are;
 Frozen foods: not more than -12 degrees C (10 degrees F)
 Meat and fish: 0-3 degrees C ( 32-38 degrees F)
 Milk and Milk Products: 5-7 degrees C ( 40-45 degrees F)
 Fruit and Vegetables: 7-10 degrees C (44-50 degrees F)

15. Hygiene and Sanitation Rules
Sanitation and hygiene rules,
which are important for the protection
of public health, must be well known
and implemented by those working in
the food and beverage industry, and
the protection measures taken must
be of a high standard. Otherwise, the
foods necessary for our health may
cause illness, poisoning and even
death of the people who consume
them by getting contaminated with
physical, chemical and microorganisms
as a result of the wrong cleaning
habits and practices of the people
preparing them.

16.  It is the health science that talks
about these issues and all the
precautions that should be applied
to keep the body, the environment
clean and to protect against
diseases for a healthy life. A
cleaned environment may not be
hygienic. In order for the cleaning
to be appropriate in terms of
hygiene, factors such as
microorganisms, chemicals that
harm the invisible human health,
and chemical substances must be
eliminated.

17. Cleaning It is the physical or
chemical removal of dirt or dirt
residues that can be seen in any
environment.
Disinfection It is the process of
reducing the number of
microorganisms that can cause
diseases by removing or removing
them from the environment.
Sanitation It means health and
cleanliness. Today it is defined more
broadly. It is to make the necessary
procedures in accordance with the health
and cleaning rules in order to purify the
environment from the disease-causing
microorganisms.

18. Food safety
Removal of foodstuffs from all kinds of spoilage and
contamination factors is suitable for consumption.
Infection
Plant, animal and soil originated foreign substances, drug
residues, metallic and biological contaminations; plastic
material, detergent, disinfectant, radioactive material
residues and all kinds of undesirable substances that are
harmful to human health.
Food Producing Business Place
These are the facilities where the classification, processing,
evaluation, stabilization processes of the foodstuffs starting
from the raw material are made and the foodstuffs are
stored to be sent to the sales places and the places to be
considered as complementary to these facilities.
Food Chain
Starting from the raw material in the production of food
stuffs are all the stages of preparation, processing,
manufacturing, packaging, storage, transportation,
distribution and placing on the market.

23. • Most foodborne illnesses are acute, meaning they
happen suddenly and last a short time, and most
people recover on their own without treatment.
Occasionally, foodborne illness may lead to more
serious complications.
What is food borne illness?
• Foodborne illness is an infection or irritation of the
gastrointestinal (GI) tract caused by food or
beverages that contain harmful bacteria, parasites,
viruses, or chemicals. Common foodborne illness
symptoms include vomiting, diarrhea, abdominal
pain, fever, and chills.

24. Some symptoms of foodborne illness are dependent on the
type of microorganism present. However, many foodborne
illnesses share common symptoms including:
• Vomiting
• Diarrhea or bloody diarrhea
• Abdominal pain
• Fever
What causes foodborne illness?
The majority of foodborne illness is caused by certain
strains of bacteria and viruses. Parasites and chemicals
may also cause foodborne illness.
What are the Symptoms of Foodborne Illness?

25. Foodborne illnesses can cause
dehydration, and other
complications.
Acute foodborne illnesses may also
lead to chronic health problems or
even death.
What are the complications of foodborne
illness?

26. Microbiological hazards
Microbiological hazards include bacteria, yeasts, moulds and
viruses.
Chemical hazards
Chemical hazards include water, food contact materials,
cleaning agents, pest control substances, contaminants
(environmental, agricultural and process e.g. acrylamide),
pesticides, biocides and food additives.
Physical hazards
Physical hazards include glass, packaging, jeweler, pest
droppings, screws etc.
Allergens
This refers to the risk associated with the unintended
presence of one or more of the due to cross-contamination.

27. 2,097,152 Bacteria
How many bacteria’s will grow from 1
BACTERIA left at room temperature at 7
hours?