Competency Based Learning Material: S: P F & B Q: F P NC Ii U C: A F S S M T: A F S S

COMPETENCY BASED LEARNING MATERIAL

SECTOR : PROCESSED FOODS & BEVERAEGES

QUALIFICATION : FOOD PROCESSING NC II

UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
MODULE TITLE : APPLYING FOOD SAFETY AND SANITATION

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
The unit of competency, “Apply Food Safety and Sanitation”, is one of the
competencies of FOOD PROCESSING NC II, a course which comprises the knowledge,
skills, and attitudes required for a TVET trainee to possess.
The module, Applying Food Safety and Sanitation, covers the knowledge,
skills and attitude required in researching general information on food and beverage
cocktails, and sharing in.
In this module, you are required to go through a series of learning activities in

order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-checks, Operation Sheets, Task Sheets, and Job Sheets. Follow and
perform the activities on your own. If you have questions, do not hesitate to ask for
assistance from your facilitator.
Remember to:
 Read information sheet and complete the self-checks.

 Perform the Task Sheets, Operation Sheets, and Job Sheets until you are
confident that your outputs conform to the Performance Criteria Checklists
that follow the said work sheets.
 Submit outputs of the Task Sheets, Operation Sheets, and Job Sheets to your
facilitator for evaluation and recording in the Achievement Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation. When
you feel confident that you have had sufficient practice, ask your trainer to
evaluate you. The results of your assessment will be recorded in your
Achievement Chart and Progress Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be awarded
to you after passing the evaluation.
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CBLM ON APPLYING FOOD SAFETY TECHNICAL
AND SANITATION Revision # 00
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FOOD PROCESSING NC II
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMMON UNITS OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Apply Food Safety and Applying Food Safety and PFB751210

Sanitation Sanitation
2 Use Standard Measuring Using Standard Measuring PFB751211

Devices / Instruments Devices / Instruments
3 Use Food Processing Tools, Using Food Processing PFB751212

Equipment and Utensils Tools, Equipment and
Utensils
4 Perform Mathematical Performing Mathematical PFB751213

Computation Computation
5 Implement Good Implementing Good PFB751214

Manufacturing Practice Manufacturing Practice
Procedure Procedure
6 Implement Environmental Implementing Environmental PFB751215

Policies and Procedures Policies and Procedures
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MODULE CONTENT
UNIT OF COMPETENCY : Apply Food Safety and Sanitation
MODULE TITLE : Applying Food Safety and Sanitation
MODULE DESCRIPTOR : This unit covers skills and attitude required to

apply food safety and sanitation in the
workplace
NOMINAL DURATION :
At the end of this module, you MUST be able to:

LO1 - Wear personal protective equipment
LO2 - Observe personal hygiene and good grooming
LO3 - Implement food safety practices
LO4 - Render safety measures and first aid procedures
ASSESSMENT CRITERIA
LO1 - Wear personal protective equipment
 Personal protective equipment is checked according to manufacturer’s
specifications
 Personal protective equipment is worn according to the job requirement
LO2 - Observe personal hygiene and good grooming

 Personal hygiene and good grooming are practiced in line with workplace
health and safety requirements
LO3 - Implement food safety practices

 Sanitary food handling practices are implemented in line with workplace
sanitation regulations
 Safety measures are observed in line with workplace safety practices.
LO4 - Render safety measures and first aid procedures

 Safety measures are applied according to workplace rules and regulations
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 First aid procedures are applied and coordinated with concerned personnel
according to workplace standard operating procedures
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LEARNING OUTCOME # 1 Wear personal protective equipment
CONTENTS:
1. Food Production Safety Process and Proper PPE Selection
ASSESMENT CRITERIA:
o Personal protective equipment is checked according to manufacturer’s
specifications
o Personal protective equipment is worn according to the job requirement
CONDITIONS:
The trainee / student must be provided with the following:
 Work area/station
 First Aid kit
 PPE relevant to the activities
 Fire extinguisher
 Stretcher
 Materials, tools and equipment relevant to the unit of competency
ASSESSMENT METHODS:
Competency in this unit may be assessed through:
 Interview/questions
 Practical demonstration
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Learning Experiences
Learning Outcome # 1 - Wear personal protective equipment
Learning Activities Special Instructions
Read Information Sheet 1.1-1 Read and understand the information sheet
Food Production Safety Process and check yourself by answering the self-
and Proper PPE Selection check. You must answer all the questions
Answer Self-Check 1.1-1 correctly before proceedings to the next
(Trainee checks answers against activity
the answer key)
Refer to Task sheets, it will help you practice
your skills.
The performance criteria checklist will guide

and help you evaluate your work as you are
practicing your skills.
Evaluate your own performance using the

performance criteria checklist. When you are
ready, present your work to your trainer for
final evaluation and recording.
If you have questions and clarification fell free

to ask your trainer
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Information Sheet 1.1-1
Food Production Safety Process and Proper PPE Selection
Introduction
A food manufacturing facility’s productivity and profitability go hand in hand with a

healthy and safe work environment. A safe and healthy workplace improves worker
performance and human health through a balance of organization, technology,
environment, and tasks. However, realizing a safe work environment around food
processing equipment is not without its challenges. Herein is a brief but
comprehensive overview on some of the aspects of food production safety.
Importance of Safety Implementation in Food Manufacturing Facilities
Workers in a food processing plant have a considerably higher likelihood of being

injured on the job than the workers in many other industries. The Bureau of Labor
Statistics reveals that a wide variety of injuries in the food manufacturing industry
include cuts, bruises, fractures, burns, amputations and musculoskeletal disorders.
It is not easy to fully comprehend the loss that workers experience due to a
workplace injury. Food manufacturing workers may experience physical and
emotional pain and suffering, loss of earning capacity, loss of job skills, permanent
physical effects on health, reduction in earnings while recuperating and financial
hardships on their families.
The effects to the food manufacturing plants include increased medical expenses,
vocational rehabilitation, increased workers’ compensation insurance premiums,
injured employee wages, reduced production, the effect of injury on the company’s
image and public relations, recruitment and training of new employees to replace
injured workers and adverse effect on employee morale.
Food production safety practices provide a foundation for preventing occupational

injury or illness. This can assist in a number of aspects. These include but are not
limited to increase safe behaviors among workers, increase early reporting of
potential hazardous before disasters occur, improve employee morale, reduce
absenteeism, decrease time loss claims and on the job injuries and enhance the
relations between management and employees.
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Selection of Personal Protective Equipment (PPE)
Personal protective equipment AKA PPE is a very important aspect in ensuring

safety in food manufacturing plant. As food handling safety tools, they provide a
barrier between the contributing factors and the workers. This is crucial in the food
processing industry where most operations are done by hand. Below are some of the
factors that should be considered before acquiring PPE.
1. Cut Resistance
Cuts make up the majority of injuries in a food

manufacturing facility setting. The risk factors
that should be taken into consideration and in
this case include cutting machines, blades, and
knives. Additional factors that may contribute to
injuries are grip, type of objects being handled
and proximity of workers. The cut resistance
qualities of safety gloves will be determined by
material make up and thickness. Procurement
official must check with the manufacturer to
ascertain what the safety gloves are designed for.
2. Thermal Resistance
Due to the risk involved with temperature extremes, thermal protection is

crucial for effective worker safety.
Thermal protection will be determined by the tasks to be performed, length of

contact with excessive heat or cold and the nature of the materials being
handles Thermal protection.properties of safety gloves are dependent on the
material components, weight and thickness of the gloves.
3. Liquid protection
The substances present in food processing

plant environments may make it difficult for
workers to handle materials thus creating
protection and productivity problems. In this
regard, the working surface and protection
material should work to provide maximum grip
while maintaining functionality.
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Proper PPE and Food Production Safety Training Will Help Prevent Injury
PPE supplies selection must take into consideration the factors described above and
more. Proper training on the purpose and importance of food handling safety should
be implemented early and continually updated and revised as needed to take new
safety considerations into account. As you shop for the right PPE for your food
processing laborers consider exploring Techniclean's wide array of products
designed specifically for the food production industry.
The right PPE for Food Processing
The food retail industry is one of the largest industries within the United States, with
retail and foodservice sales topping 6.2 trillion dollars in 2020 alone. These
staggering sales come from a variety of settings, including grocery stores, drug and
convenience stores, mass merchandisers, restaurants, butcheries, bakeries,
canneries, fisheries, food packaging plants, industrial rendering facilities, dairy
plants, meat packaging plants, commercial kitchens, breweries, online/mobile food
delivery companies, catering services,
and many more.
The food retail and service industry also

happens to be one of the more closely
regulated, and for good reason. Food
contamination is a serious issue that
has both public health and economic
consequences. Despite the COVID-19
pandemic, food sales and the industry
continue to grow,increasing for the tenth successive year.
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The Importance of Personal Protective Equipment in the Food Industry
The use of proper personal protective equipment (PPE) within the food

industry benefits multiple individuals: the customers, the employees, and the food
products themselves. From the start of manufacturing to ending up in the dining
room, there are many parties that handle and manage food distribution and creation.
The Customers
Why is food safety important to the food industry?
The typical American consumer expects several conditions to be met when it comes
to their food purchases, including quality, cleanliness, and cost. To help secure
customer safety and satisfaction, companies within the food service industry must
ensure that any employees involved in the handling, preparing, processing, and
transporting of food products are using appropriate food industry workwear, food
safety, and proper hygiene techniques. This also helps protect companies' brand
reputations.
The appropriate type and use of PPE is one of the most essential factors in this
regard. PPE can prevent embarrassing "inconveniences" like finding hairs in food.
But PPE also plays an important role in preventing more detrimental issues,
specifically, the contamination of food with bacteria, germs, and other pathogens.
Why is food safety and sanitation important in 2021?
Cleanliness and safety have become even more critical as social distancing, hand
sanitizer, face shields, touchless menus, and more are the norm for protecting
consumers from COVID-19. If a worker or customer contracts COVID-19 at your
restaurant or factory, this could be disastrous for your reputation, the health of your
employees and consumers, and overall productivity.
Food industry safety goes beyond washing items in hot water. A simple search on
the prevalence of food-borne illnesses, or a search on the latest news for official food
recalls, provides a clear picture of the serious impact these problems can have on
the community at large.
The Employees
The Bureau of Labor Statistics reports that a number of injuries can happen to
workers in the food manufacturing and handling industry, ranging from minor to
severe. Common injuries—such as cuts from not wearing cut-resistant gloves, to
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burns, bruises, and fractures—can often be avoided and prevented through
appropriate PPE use.The emotional and financial impact of these injuries should not
be overlooked. Workers often pay dearly in terms of lost wages, job dissatisfaction,
emotional stress, and physical pain.
The Products
Appropriate handling of food prevents contamination and spoilage, improves food

shelf life, and ultimately cuts down on waste and inefficiency. By ensuring employees
are provided with comfortable and effective PPE, food is less likely to become
contaminated with parasites, bacteria, dust, mold spores, and other debris normally
found on the human body and clothing.
Some specific examples of biological hazards in food safety include:
 Salmonella (frequently seen in meat handling settings or with dairy products)
 E. coli
 Hepatitis A (often seen in industries handling mussels, oysters, or shellfish

produced using organic fertilizers)
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Product protection also enhances taste, texture, and the overall quality of the food.
These characteristics directly relate back to customer satisfaction, brand reputation,
and ultimately trust.
Things to Consider When Selecting the Right Food Industry PPE
Proper food processing PPE use can and does impact the customer, employee, and
product itself. Food industry companies must feel confident in their PPE purchase
because it makes a significant impact on overall health and safety. A variety of
factors should be considered when purchasing restaurant protective clothing, food
processing workwear, or safety clothing for other food-related industries:
Cost
The cost of disposable PPE is often far lower compared to the cost of reusable
garments. Most notably, this is because reusable attire incurs additional costs for
transport, laundering, delivery, repairs, and in some cases rental costs.
Effectiveness
High-quality and tear-resistant disposable PPE offers the same level of protection as
many reusable apparels. Oftentimes, disposable PPE is more effective, given the
nature of its one-time use. Just consider one potential risk of laundering—fabric can
wear down over time, which increases the risk of tears, holes, breakage, and
ultimately decreases the effectiveness of the product.
International Enviroguard's disposable apparel for food handling and preparation

meets industry regulations and provides effective protection against heat, tears, and
cross-contamination of liquid and particulate matter. We offer options including:
 Aprons
 Lab coats
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 Smocks and gowns (with and
without hoods)
 Sleeve covers
 Shoe and boot covers
 Hair nets “bouffants” in pleated

and non-pleated
 Beard covers “beard restraints”
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 Face masks—disposable and
washable (multi-use)
Employee Comfort
No matter how clearly a company's workflow standards are stated, employee

compliance with these standards can and will impact them. If apparel isn't
comfortable, feels restrictive, or interrupts their ability to perform their job roles,
employees will be more likely to ditch or modify their garments. Either way, this
affects the health and safety of the worker and the product(s).
Compared to reusable protective workwear, disposable garments generally provide

excellent comfort. International Enviroguard uses the latest advances in textiles to
create products that are lightweight and breathable, while still providing barriers
between chemicals, organic matter, heat to prevent burns, and liquids. All restaurant
uniforms and food processing safety clothing must consider personal protective
equipment as part of their daily uniform and routine.
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Self-Check 1.1-1
Check your mastery in interpretation of plans and details by completing the
tasks below.
FILL IN THE BLANK:
1. ________ is a very important aspect in ensuring safety in food manufacturing

plant
2. ____________, they provide a barrier between the contributing factors and

the workers.
3. The cut resistance qualities of _________ will be determined by material

make up and thickness.
4. Due to the risk involved with temperature extremes, __________ is crucial for
effective worker safety.
5. The use of proper personal protective equipment (PPE) within the food

industry benefits multiple individuals: _________, _________, and _________
themselves.
6. ________ and _________ have become even more critical as social

distancing, hand sanitizer, face shields, touchless menus, and more are the
norm for protecting consumers from COVID-19.
7. _________ safety goes beyond washing items in hot water.
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Answer key 1.1-1
Check your answer with the answer key below. if you fail to get it right, refer
back to corresponding resources until you make it perfect.
1. PPE
2. food handling safety tools,
3. safety gloves
4. thermal protection
5. the customers, the employees, the food products
6. Cleanliness , safety
7. Food industry
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LEARNING OUTCOME # 2 Observe personal hygiene and good
grooming
CONTENTS:
1. Personal hygiene for food handlers
2. Good grooming
ASSESMENT CRITERIA:
o Personal hygiene and good grooming are practiced in line with
workplace health and safety requirements
CONDITIONS:
 First Aid kit
 Stretcher
ASSESSMENT METHODS:
 Oral examination
 Written examination
 Performance test
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Learning Outcome # 2 – Observe personal hygiene and good grooming
Read Information Sheet 1.2-1 on Read and understand the information sheet
Personal hygiene for food and check yourself by answering the self-
handlers check. You must answer all the questions
Answer Self-Check 1.2-1 correctly before proceedings to the next
(Trainee checks answers against activity
the answer key)
Read Information Sheet 1.2-2 on Refer to Task sheets, it will help you practice
Good grooming your skills.
Answer Self-Check 1.2-2
(Trainee checks answers against The performance criteria checklist will guide
the answer key) and help you evaluate your work as you are


to ask your trainer
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Personal hygiene for food handlers
Introduction
Good personal hygiene

can prevent food
poisoning.
Bacteria that cause food

poisoning can be on
everyone – even healthy
people. You can spread
bacteria from yourself to the food if you touch your nose, mouth, hair or your clothes,
and then food.
Good personal hygiene also makes good business sense. Customers like to see
food-handling staff who take hygiene seriously and practise safe food handling.
Watch how your co-workers handle food and consider it from a customer’s point of
view. Would you want to eat at, or buy food from, the place you work?
Food handlers – personal hygiene tips
To prevent food poisoning using good personal hygiene, follow these tips:
 wash and dry your hands thoroughly before handling food, and wash and dry
them again frequently during work
 dry your hands with a clean towel, disposable paper towel or under an air
dryer
 never smoke, chew gum, spit, change a baby’s nappy or eat in a food
handling or food storage area
 never cough or sneeze over food, or where food is being prepared or stored
 wear clean protective clothing, such as an apron
 keep your spare clothes and other personal items (including mobile phones)
away from where food is stored and prepared
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 tie back or cover long hair
 keep fingernails short so they are easy to clean, and don’t wear nail polish
because it can chip into the food
 avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings
 completely cover all cuts and wounds with a wound strip or bandage (brightly
coloured waterproof bandages are recommended)
 wear disposable gloves over the top of the wound strip if you have wounds on
your hands
 change disposable gloves regularly
 advise your supervisor if you feel unwell, and don’t handle food.
Food handlers – handwashing
Thoroughly washing your hands reduces the chance of contaminating food with
bacteria from yourself.
Wash your hands with soap and warm water, and don’t forget the backs of your
hands, wrists, between your fingers and under your fingernails.
Thoroughly dry your hands immediately after you wash them. Always dry your hands
with a clean towel, disposable paper towel or under an air dryer. The important thing
is to make sure your hands are completely dry. Never use a tea towel or your clothes
to dry your hands.
Wash your hands after:
 going to the toilet
 handling raw food
 blowing your nose
 handling garbage
 touching your ears, nose, mouth or other parts of the body
 smoking
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 every break
 handling animals.
If you are wearing disposable gloves, change them regularly – at the same times you
would normally wash your hands if you weren’t wearing gloves. Wash and dry your
hands before putting on gloves.
Food handler health and working
Food handlers may contaminate food, so employers and employees must be careful
to ensure that no illness is passed on by those working in the industry.
You should not go work if you are vomiting or have diarrhoea. Don’t return to work
until your symptoms have stopped for 48 hours. If you are unsure, you should
contact your doctor for advice.
Do not go to work if you sick with an illness that is likely to be transmitted through
food. Such illnesses include gastroenteritis (often called ‘gastro’) – including viral
gastroenteritis (norovirus or rotavirus) – hepatitis A and hepatitis E, sore throat with
fever, and fever with jaundice.
You must advise your supervisor if you are feeling unwell, including when suffering
from a cold, flu, and sties and other eye infections.
Food Standards Australia New Zealand explains the requirements for food handlers
and food businesses.
Food handlers – skills and knowledge
Food handlers need to know how their actions can affect the safety of the food they
handle.
Food handlers need to know:
 how to locate and follow workplace information
 about their own food handling operations
 how to identify and correct (or report) situations or procedures that do not
meet the business' food safety obligations
 who to report food safety issues to within the business
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 their responsibilities in relation to health and hygiene requirements.
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Self-Check 1.2-1
tasks below.
FILL IN THE BLANK:
1. Good ___________ can prevent food poisoning.
2. _________ that cause food poisoning can be on everyone – even healthy

people.
3. wear clean ___________, such as an apron
4. Wear __________ over the top of the wound strip if you have wounds on your
hands
5. __________ with soap and warm water, and don’t forget the backs of your
hands, wrists, between your fingers and under your fingernails.
6. Do not _________ if you sick with an illness that is likely to be transmitted

through food.
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Answer key 1.2-1
1. personal hygiene
2. Bacteria
3. protective clothing
4. disposable gloves
5. Wash your hands
6. go to work
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Good grooming
Introduction
Personal grooming and hygiene are two of the most important factors in food handling, not
only for company image but also for food safety. Use of make-up and jewelry must be
kept to a minimum. Fingernails must be trimmed and clean. Restrain your hair. Hair
should be clean and neatly combed.
How does Personal Grooming and Hygiene affect the food that we eat?
Good personal hygiene and grooming can prevent food poisoning. Even healthy
people carry food poisoning bacteria with them. One can spread the bacteria from
oneself to the food when they touch their nose, mouth, hair, clothes and then the
food.
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Good personal hygiene and grooming makes good business sense. Customers like to
see food-handling staff who take health seriously and practice safe food handling and
self-grooming.
Personal hygiene and grooming are not the same. Grooming of a person plays a vital
role in health. A grooming standard of the person handling the kitchen determines the
hygiene standards as well.
Personal grooming involves the duties of a person handling the kitchen to trim his
nails, groom his hair and shave beard, wear clean uniforms, shoes, gloves and other
personal protective equipment (PPE).
Grooming standards also require the
person handling the food directly or
indirectly to not to wear any jewellery,
strong odored perfume or deodorant,
smoking, chewing while cooking and
serving.
Personal hygiene involves the frequency

of washing hands, practice of washing
hands after handling raw and cooked
food, after handling non-veg and veg,
after touching any part of the body or dirty utensils and most importantly after using
the washroom, which we don’t follow. Hygiene also needs to be ensured and
monitored for illness/ injury of the staff, any sickness or diseases prevailing on them.
FSSAI has put a strict rule that every employee is coming indirect and partial contact
with food, must be tested for their physical, skin, eye, a registered medical practitioner
must certify hepatitis B Vaccine, inoculated vaccines for enteric group of diseases
(Typhoid Vaccine), once in a year and through FORM D.
According to the FAO of the UN, the multiplication of bacterias such as

Staphylococcus, Salmonella, Campylobacter jejuni and Clostridium is major because
of Poor Personal Hygiene. All these bacterias cause food poisoning and other enteric
diseases.
Customers have every right to notify

about the poor grooming and personal
hygiene of the staff to the manager of
the establishment. What I don’t
understand here is we tend to comment
and ignore instead of coming forward
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and letting that particular establishment know about their poor personal hygiene
standards. Unless we communicate with that person involved, it is going to be very
difficult to notice any changes that you would wish to see. Until then, we will accept
and continue to having food which was handled by an ungroomed or unhygienic
person. Well, I also end up with more Food poisoning!
Yes, every hotel does follow a confident personal grooming and hygiene. What about
the ethnic and Fast food restaurants (most of the time, we end up ordering from
Swiggy). What about the Street food vendor and bulk food caterers? These days one
doesn’t require a degree to start a food business, but none are aware of the proper
grooming and hygiene standards.
“Watch how your co-workers handle food and consider it from a customer’s point of
view. Would you want to eat at, or buy food from, the place you work?”. Remember,
you have every right to ask them because it’s we who will be suffering later.
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Self-Check 1.2-2
tasks below.
FILL IN THE BLANK:
1. Good personal hygiene and grooming can prevent _________.

2. Good personal hygiene and grooming makes _________.
3. Grooming of a person plays a vital role in _________.
4. Grooming standards also require the person handling the food directly or
indirectly to not to wear any ________, strong ________ perfume or
deodorant, _______, ________ while cooking and serving.
5. Personal hygiene involves the frequency of _______
6. ________ also needs to be ensured and monitored for illness/ injury of the
staff, any sickness or diseases prevailing on them.
7. Customers have every right to notify about the ________ and ________ of the
staff to the manager of the establishment.
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Answer key 1.2-2
1. food poisoning
2. good business sense
3. health
4. jewelry, odor, smoking, chewing
5. washing hands
6. Hygiene
7. poor grooming , personal hygiene
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LEARNING OUTCOME # 3 Implement food safety practices
CONTENTS:
1. Food safety practices
ASSESMENT CRITERIA:
o Sanitary food handling practices are implemented in line with
workplace sanitation regulations
o Safety measures are observed in line with workplace safety practices.
CONDITIONS:
 First Aid kit
 Stretcher
ASSESSMENT METHODS:
Document No.
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Learning Outcome # 2 – Implement food safety practices
Food safety practices and check yourself by answering the self-
Answer Self-Check 1.3-1 check. You must answer all the questions
(Trainee checks answers against correctly before proceedings to the next
the answer key) activity
Refer to Task sheets, it will help you practice

your skills.
The performance criteria checklist will guide



to ask your trainer
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Food safety practices
Introduction
Food Safety is the assurance/guarantee that food will not cause harm to the
consumers when it is prepared and/or eaten according to its intended use.
Food and Water-borne Diseases
Is a group of illness caused by any infectious (bacteria, viruses and parasites) and
non-infectious agents (chemical, animal and plant toxins).
Common Causes of Food and Water Borne Diseases
 unsafe sources of drinkng water

 improper disposal of human waste
 unhygienic practices like spitting anywhere, blowing or picking the nose
 unsafe food handling and preparation practices i.e. street vended foods
Prevention of Food and Water Borne Illness
Food and water borne illness, often referred to as food poisoning, is generally
caused by eating or drinking food or beverages contaminated by bacteria, parasites
or viruses. These organisms are passed in the feces of animals and infected
people. Symptoms of food or water borne illness are gastrointestinal, for example
diarrhea and stomach cramps. You can also get sick from swimming in
contaminated water or from close contact with someone else who is ill.
Certain groups are at increased risk of developing serious complications. These

include: pregnant women, young children, seniors, anyone with an underlying
medical condition, and anyone with a weakened immune system such as those on
chemotherapy.
There are several ways to prevent these illnesses:
Use good environmental management. Flush or discard any stool in the toilet and
clean surrounding area using hot water and detergent. A chlorine-based disinfectant
is recommended.
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Practice good personal hygiene. Frequent and careful hand washing is important
among all age groups. Hand washing of children should be supervised. Wash
hands thoroughly with soap and water for at least 20 seconds, rubbing hands
together vigorously and scrubbing all surfaces.
 Wash hands thoroughly after using the toilet, changing a diaper or cleaning up
a child who has used the toilet, and before and after tending to someone who
is ill with diarrhea.
 Wash hands after handling animals, contact with animal quarters, cleaning up
animal feces, or gardening.
 Wash hands before and after preparing food or eating.
Take food safety precautions to learn about the fundamentals of food safety so
that you can protect yourself, your friends, family and people in your community.
 Wash and/or peel all raw vegetables and fruits before eating.
 Drink and eat only pasteurized dairy products (milk, cheese, yogurt and ice
cream) and juices.
 Thoroughly cook all meats (meat, poultry and seafood). For example, ground
beef should be cooked to an internal temperature of 71°C/160°F.
 Wash hands, kitchen work surfaces and utensils after contact with raw meat
or poultry.
 Wash hands before handling food and between handling different food items.
 Prevent contact of cooked foods with raw foods (i.e., raw meat, and poultry).
 Clean and sanitize all utensils, equipment and surfaces (cutting boards, work
counters, etc.) before and after each use. Be sure to use hot water and
detergent to clean, then rinse with hot water. Sanitize food contact surfaces
with a sanitizing solution
 Avoid preparing food for others while you have symptoms and for 48 hours
after you recover.
Drink properly treated water. Water from private water supplies should be
routinely tested twice a year for Total Coliform and E.coli. Inorganic analysis on
private water supplies should preferably be done every two to three years
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 Do not swallow water while swimming in swimming pools, hot tubs or
interactive fountains, lakes, rivers, springs, ponds, streams or the ocean.
 Do not drink untreated water from lakes, rivers, springs, ponds, streams, or
shallow wells.
 Do not drink tap water or use ice while travelling to a high-risk destination
unless the water source has been properly treated.
Five Keys to Safer Food (Source: WHO)
1. Keep Clean.
2. Separate raw and cooked
foods.
3. Cook foods thoroughly.
4. Keep food at safe
temperatures.
5. Use safe water and raw
materials.
Key 1: Keep clean
 Wash your hands before handling food and often during food preparation
 Wash your hands after going to the toilet
 Wash and sanitize all surfaces and equipment used for food preparation
 Protect kitchen areas and food from insects, pests and other animals
WHY: While most microorganisms do not cause disease, dangerous microorganisms

are widely found in soil, water, animals and people. These microorganisms are
carried on hands, wiping cloths and utensils, especially cutting boards and the
slightest contact can transfer them to food and cause foodborne diseases.
Key 2: Separate raw and cooked
 Separate raw meat, poultry and seafood from other foods
 Use separate equipment and utensils such as knives and cutting boards for
handling raw foods
 Store food in containers to avoid contact between raw and prepared foods
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WHY: Raw food, especially meat, poultry and seafood, and their juices, can contain
dangerous microorganisms which may be transferred onto other foods during food
preparation and storage.
Key 3: Cook thoroughly
 Cook food thoroughly, especially meat, poultry, eggs and seafood
 Bring foods like soups and stews to boiling to make sure that they have
reached 70°C. For meat and poultry, make sure that juices are clear, not pink.
Ideally, use a thermometer
 Reheat cooked food thoroughly
WHY: Proper cooking kills almost all dangerous microorganisms. Studies have
shown that cooking food to a temperature of 70°C can help ensure it is safe for
consumption. Foods that require special attention include minced meats, rolled
roasts, large joints of meat and whole poultry.
Key 4: Keep food at safe temperatures
 Do not leave cooked food at room temperature for more than 2 hours
 Refrigerate promptly all cooked and perishable food (preferably below 5°C)
 Keep cooked food piping hot (more than 60°C) prior to serving
 Do not store food too long even in the refrigerator
 Do not thaw frozen food at room temperature
WHY: Microorganisms can multiply very quickly if food is stored at room

temperature. By holding at temperatures below 5°C or above 60°C, the growth of
microorganisms is slowed down or stopped. Some dangerous microorganisms still
grow below 5°C.
Key 5: Use safe water and raw materials
 Use safe water or treat it to make it safe
 Select fresh and wholesome foods
 Choose foods processed for safety, such as pasteurized milk
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 Wash fruits and vegetables, especially if eaten raw
 Do not use food beyond its expiry date
WHY: Raw materials, including water and ice, may be contaminated with dangerous
microorganisms and chemicals. Toxic chemicals may be formed in damaged and
mouldy foods. Care in selection of raw materials and simple measures such as
washing and peeling may reduce the risk.
The WHO Five keys to Safer Food was created in 2001. The keys have been widely
adopted by more than 100 countries, and the poster is available in 88 languages.
Over the past years, the Five Keys to Safer Food have becomean international
reference source and are recognized as one of the best WHO global risk
communication message.
In case of Suspected Foodborne Illnesses
1. Preserve the evidence. If a portion of the suspected food is available, wrap it

securely “danger” and freeze it.
2. Seek treatment as necessary. If symptoms persists or are severe (i.e. bloody
diarrhea, excessive nausea and vomiting or high temperature), immediately
consult a doctor.
3. Report the incidence to the local health department.
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Self-Check 1.3-1
tasks below.
FILL IN THE BLANK:
1. ________ is the assurance/guarantee that food will not cause harm to the
consumers when it is prepared and/or eaten according to its intended use.
2. ____________ is a group of illness caused by any infectious (bacteria,

viruses and parasites) and non-infectious agents (chemical, animal and plant
toxins).
3. Food and water borne illness, often referred to as __________, is generally

caused by eating or drinking food or beverages contaminated by bacteria,
parasites or viruses.
4. Flush or discard any stool in the toilet and clean surrounding area using hot
water and detergent. A ____________ is recommended.
5. Frequent and careful ___________ is important among all age groups.
6. ______________ to learn about the fundamentals of food safety so that you

can protect yourself, your friends, family and people in your community.
7. Raw food, especially meat, poultry and seafood, and their juices, can contain
_____________ which may be transferred onto other foods during food
preparation and storage.
8. ____________ kills almost all dangerous microorganisms
9. Microorganisms can multiply very quickly if food is stored at ___________
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Answer key 1.3-1
1. Food Safety
2. Food and Water-borne Diseases
3. food poisoning
4. chlorine-based disinfectant
5. hand washing
6. Take food safety precautions
7. dangerous microorganisms
8. Proper cooking
9. room temperature
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LEARNING OUTCOME # 4 Render safety measures and first aid
procedures
CONTENTS:
1. Safety measures
2. Essential First Aid Tips in the Workplace
ASSESMENT CRITERIA:
o Safety measures are applied according to workplace rules and
regulations
o First aid procedures are applied and coordinated with concerned
personnel according to workplace standard operating procedures
CONDITIONS:
 First Aid kit
 Stretcher
ASSESSMENT METHODS:
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Learning Outcome # 2 – Observe personal hygiene and good grooming
Safety measures and check yourself by answering the self-
Read Information Sheet 1.4-2 on
Essential First Aid Tips in the Refer to Task sheets, it will help you practice
Workplace your skills.
Answer Self-Check 1.4-2
(Trainee checks answers against The performance criteria checklist will guide
the answer key) and help you evaluate your work as you are


to ask your trainer
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Safety measures
Introduction
Following four simple steps at home—Clean, Separate, Cook, and Chill—can help
protect you and your loved ones from food poisoning.
Clean: Wash your hands and surfaces often.
 Germs that cause food poisoning can survive in many places and spread
around your kitchen.
 Wash your hands for at least 20 seconds with soap and warm or cold water
before, during, and after preparing food and before eating.
o Always wash hands after handling uncooked meat, chicken and other
poultry, seafood, flour, or eggs.
 Wash your utensils, cutting boards, and countertops with hot, soapy water
after preparing each food item.
 Rinse fresh fruits and vegetables under running water.
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Separate: Don’t cross-contaminate.
 Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat food
unless you keep them separate.
o When grocery shopping, keep raw meat, poultry, seafood, and their
juices away from other foods.
o Keep raw or marinating meat, poultry, seafood, and eggs separate

from all other foods in the refrigerator. Store raw meat, poultry, and
seafood in sealed containers or packages so the juices don’t leak onto
other foods.
o Use one cutting board or plate for raw meat, poultry, and seafood and
a separate cutting board or plate for produce, bread, and other foods
that won’t be cooked.
o Do not wash raw meat, poultry, or eggs. Washing these foods can
actually spread germs because juices may splash onto your sink or
counters.
Cook to the right temperature.
 Food is safely cooked when the internal temperature gets high enough to kill
germs that can make you sick. The only way to tell if food is safely cooked is
to use a food thermometer. You can’t tell if food is safely cooked by checking
its color and texture (except for seafood).
 Use a food thermometer to ensure foods are cooked to a safe internal

temperature. Learn how to place the thermometer correctly in different food to
get an accurate reading.
o Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F
(then allow the meat to rest for 3 minutes before carving or eating)
o Fish with fins: 145°F or cook until the flesh is opaque and separates
easily with a fork
o Ground meats, such as beef and pork: 160°F
o All poultry, including ground chicken and turkey: 165°F
o Leftovers and casseroles: 165°F

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 Check this chart for a detailed list of temperatures and foods, including
shellfish and precooked ham.
o Microwave food thoroughly: Follow recommended cooking and

standing times. Letting food sit for a few minutes after microwaving
allows cold spots to absorb heat from hotter areas and cook more
completely.
o Know your microwave’s wattage. Check inside the door, owner’s

manual, or manufacturer’s website. If your microwave is high wattage
(800 watts or more), use the minimum cooking time recommended. If it
is low wattage (300–500 watts), use the maximum cooking time
recommended.
o When reheating, use a food thermometer to make sure that

microwaved food reaches 165°F.
Chill: Refrigerate promptly.
Bacteria can multiply rapidly if left at

room temperature or in the “Danger
Zone” between 40°F and 140°F.
 Keep your refrigerator at 40°F

or below and your freezer at
0°F or below, and know when
to throw food out before it
spoils. If your refrigerator
doesn’t have a built-in
thermometer, keep an
appliance thermometer inside it
to check the temperature.
 Package warm or hot food into

several clean, shallow
containers and then refrigerate. It is okay to put small portions of hot food in
the refrigerator since they will chill faster.
 Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables,
and cooked leftovers) within 2 hours. If the food is exposed to temperatures
above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
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 Thaw frozen food safely in the refrigerator, in cold water, or in the microwave.
Never thaw food on the counter because bacteria multiply quickly in the parts
of the food that reach room temperature.
Self-Check 1.4-1
tasks below.
FILL IN THE BLANK:
1. Germs that cause _________ can survive in many places and spread around
your kitchen.
2. Wash your hands for at least _______ seconds with soap and warm or cold water
before, during, and after preparing food and before eating.
3. Rinse fresh fruits and vegetables under __________.
4. ___________ raw meat, poultry, or eggs. Washing these foods can

actually spread germs because juices may splash onto your sink or counters.
5. Food is __________ when the internal temperature gets high enough to kill
germs that can make you sick.
6. Keep your refrigerator at ________ or below and your freezer at 0°F or below,
and know when to throw food out before it spoils.
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Answer key 1.4-1
2. food poisoning
3. 20
4. running water
5. Do not wash
6. safely cooked
7. 40°F
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Essential First Aid Tips in the Workplace
Introduction
Making the workplace a safe environment is

one of the top priorities of companies &
organizations across Canada. Yet, despite
the many safety precautions in place,
accidents still occur and workers get injured.
That’s why it is imperative that your staff
know essential first aid in the workplace.
Combined with awareness and quick
thinking, these simple actions can help
prevent accidents and injuries.
Keep Calm, Don’t Panic
Most accidents and injuries in the workplace are aggravated further because of hasty
decisions and actions made by co-workers. If you are present when an incident
occurs, ensure that you remain calm and composed so you can make the best
judgments and help the injured person.
Know the Person-In-charge
Each department should have at least one member who is trained in practical first-
aid and designated as the person-in-charge when accidents happen. It is everyone’s
responsibility to know who that person is so he/she can be notified immediately
during emergency situations. If the situation involves severe bleeding, loss of
consciousness, or head/back injury then call 9-1-1 right away.
Evaluate the Situation
Before attempting to reach the injured

individual, evaluate the area for any
safety hazards. Look for any cluttered
materials, spilled liquid, exposed power
lines, or burning equipment. There might
also be a hazardous chemical that
shouldn’t be inhaled. Whether you are
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the first person to see the accident or the person-in-charge to respond, prioritize your
own safety so you’ll be able to help the injured person.
Make the Injured Person Feel Comfortable
While waiting for help to arrive, try to make the injured co-worker feel comfortable as
much as you can. Clear the scene of all equipment or bystanders that might be
preventing good air flow to the area. If the person is conscious, make sure that
he/she is breathing evenly. Talk to the person and keep him or her conscious until
help arrives.
Apply Pressure on Cuts and Wounds
If you see any bleeding, whether severe or minor, find a bandage or clean cloth and
put it against the cut or wound. Apply direct pressure to help stop the bleeding and
prevent the injured person from losing too much blood. Get more cloth to help
contain the bleeding. If a foreign object is stuck in the wound, do not try to remove it.
Continue applying pressure until help arrives at the scene.
Extra Caution with Head and Back Injuries
If the injured person is experiencing pain in the head, neck, or back; do not try to
move him/her unless there is more imminent danger. Any numbness in the lower
body might mean injury in the spine. This is a critical condition and any small
movement may only worsen the injury. Keep the person in the same position and
give protection from physical contact prevent with any object, equipment, or co-
worker.
Maintain a Fully-Stocked First-Aid Kit
A first-aid kit is vital to have on hand for

a wide variety of emergency situations.
Ensure that there’s one in your
workplace and that everyone is aware of
its location. Stock and restock it with
first-aid items such as band-aids, gauze,
tape, large bandages & tourniquets,
rubbing alcohol, cotton, disposable
gloves, and over-the-counter medicines
(ibuprofen, acetaminophen, aspirin,
etc.). You can add other items which you think are appropriate to the type of
workplace you are working in.
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Ensure Safety at Your Workplace
With these essential first aid tips in the workplace, you’ll be able to handle
emergency situations well and mitigate or prevent any further harm. As they say,
prevention is always better than cure. That’s why ensuring safety should always
come first.
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Self-Check 1.4-2
tasks below.
FILL IN THE BLANK:
1. Making the workplace a ___________ is one of the top priorities of companies

& organizations.
2. That’s why it is imperative that your staff know essential first aid in
the ___________.
3. Most accidents and injuries in the workplace are aggravated further because
of __________ and ________ made by co-workers.
4. Before attempting to reach the injured individual, evaluate the area for any
safety _________.
5. If you see any bleeding, whether severe or minor, find a bandage or clean
cloth and put it against the ___________.
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Answer key 1.4-2
1. safe environment
2. workplace.
3. hasty decisions , actions
4. hazards.
5. cut or wound.
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LEARNING OUTCOME # 5 Implement housekeeping activities
CONTENTS:
1. Workplace Housekeeping
2. Waste Disposal
ASSESMENT CRITERIA:
o Work area and surroundings are cleaned in accordance with workplace
health and safety regulations
o Waste is disposed according to organization’s waste disposal system
o Hazards in the work area are recognized and reported to designated
personnel according to workplace procedures
CONDITIONS:
 First Aid kit
 Stretcher
ASSESSMENT METHODS:
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Learning Outcome # 5 – Implement housekeeping activities
Workplace Housekeeping and check yourself by answering the self-
Read Information Sheet 1.5-2 on
Waste Disposal Refer to Task sheets, it will help you practice
Answer Self-Check 1.5-2 your skills.
(Trainee checks answers against
the answer key) The performance criteria checklist will guide


to ask your trainer
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Workplace Housekeeping
Introduction
Effective housekeeping can help control or eliminate workplace hazards. Poor

housekeeping practices frequently contribute to incidents. If the sight of paper,
debris, clutter and spills is accepted as normal, then other more serious hazards may
be taken for granted.
Housekeeping is not just cleanliness. It includes keeping work areas neat and
orderly, maintaining halls and floors free of slip and trip hazards, and removing of
waste materials (e.g., paper, cardboard) and other fire hazards from work areas. It
also requires paying attention to important details such as the layout of the whole
workplace, aisle marking, the adequacy of storage facilities, and maintenance. Good
housekeeping is also a basic part of incident and fire prevention.
Effective housekeeping is an ongoing operation: it is not a one-time or hit-and-miss

cleanup done occasionally. Periodic "panic" cleanups are costly and ineffective in
reducing incidents.
What is the purpose of workplace housekeeping?
Poor housekeeping can be a cause of incidents, such as:
 tripping over loose objects on floors, stairs and platforms
 being hit by falling objects
 slipping on greasy, wet or dirty surfaces
 striking against projecting, poorly stacked items or misplaced material
 cutting, puncturing, or tearing the skin of hands or other parts of the body on
projecting nails, wire or steel strapping
To avoid these hazards, a workplace must "maintain" order throughout a workday.

Although this effort requires a great deal of management and planning, the benefits
are many.
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What are some benefits of good housekeeping practices?
Effective housekeeping results in:
 reduced handling to ease the flow of materials
 fewer tripping and slipping incidents in clutter-free and spill-free work areas
 decreased fire hazards
 lower worker exposures to hazardous products (e.g. dusts, vapours)
 better control of tools and materials, including inventory and supplies
 more efficient equipment cleanup and maintenance
 better hygienic conditions leading to improved health
 more effective use of space
 reduced property damage by improving preventive maintenance
 less janitorial work
 improved morale
 improved productivity (tools and materials will be easy to find)
How do I plan a good housekeeping program?
A good housekeeping program plans and manages the orderly storage and
movement of materials from point of entry to exit. It includes a material flow plan to
ensure minimal handling. The plan also makes sure that work areas are not used as
storage areas by having workers move materials to and from work areas as needed.
Part of the plan could include investing in extra bins and more frequent disposal.
The costs of this investment could be offset by the elimination of repeated handling
of the same material and more effective use of the workers' time. Often, ineffective or
insufficient storage planning results in materials being handled many times and
being stored in hazardous ways. Knowing the workplace layout and the movement of
materials throughout it will help when planning work procedures.
Worker training is an essential part of any good housekeeping program. Workers

need to know how to work safely with the products they use. They also need to know
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how to protect other workers such as by posting signs (e.g., "Wet - Slippery Floor")
and reporting any unusual conditions.
Housekeeping order is "maintained" not "achieved." Cleaning and organization must

be done regularly, not just at the end of the shift. Integrating housekeeping into jobs
can help ensure this is done. A good housekeeping program identifies and assigns
responsibilities for the following:
 clean up during the shift
 day-to-day cleanup
 waste disposal
 removal of unused materials
 inspection to ensure cleanup is complete
Do not forget out-of-the-way places such as shelves, basements, sheds, and boiler
rooms that would otherwise be overlooked.
The final step to any housekeeping program is inspection. It is the only way to check
for deficiencies in the program so that changes can be made. Examples of checklists
include inspecting offices and manufacturing facilities.
What are the elements of an effective housekeeping program?
Maintenance
The maintenance of buildings and equipment may be the most important element of
good housekeeping. Maintenance involves keeping buildings, equipment and
machinery in safe, efficient working order and in good repair. It includes maintaining
sanitary facilities and regularly painting and cleaning walls. Broken windows,
damaged doors, defective plumbing and broken floor surfaces can make a
workplace look neglected; these conditions can cause incidents and affect work
practices. So it is important to replace or fix broken or damaged items as quickly as
possible. A good maintenance program provides for the inspection, maintenance,
upkeep and repair of tools, equipment, machines and processes.
Dust and Dirt Removal
Enclosures and exhaust ventilation systems may fail to collect dust, dirt and chips
adequately. Vacuum cleaners are suitable for removing light dust and dirt that is not
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otherwise hazardous. Industrial models have special fittings for cleaning walls,
ceilings, ledges, machinery, and other hard-to-reach places where dust and dirt may
accumulate.
Special-purpose vacuums are useful for removing hazardous products. For example,
vacuum cleaners fitted with HEPA (high efficiency particulate air) filters may be used
to capture fine particles of asbestos or fibreglass.
Dampening (wetting) floors or using sweeping compounds before sweeping reduces

the amount of airborne dust. The dust and grime that collect in places like shelves,
piping, conduits, light fixtures, reflectors, windows, cupboards and lockers may
require manual cleaning.
Compressed air should not be used for removing dust, dirt or chips from equipment
or work surfaces.
Employee Facilities
Employee facilities need to be adequate, clean and well maintained. Lockers may be
necessary for storing employees' personal belongings. Washroom facilities require
cleaning once or more each shift. They also need to have a good supply of soap,
towels plus disinfectants, if needed.
If workers are using hazardous products, employee facilities should provide special
precautions as needed such as showers, washing facilities and change rooms.
Some facilities may require two locker rooms with showers between. Using such
double locker rooms allows workers to shower off workplace contaminants and
reduces the chance of contaminating their "street clothes" by keeping their work
clothes separated from the clothing that they wear home.
Smoking, eating or drinking in the work area should be prohibited where hazardous
products are handled. The eating area should be separate from the work area and
should be cleaned properly each shift.
Surfaces
Floors: Poor floor conditions are a leading cause of incidents so cleaning up spilled
oil and other liquids at once is important. Allowing chips, shavings and dust to
accumulate can also cause incidents. Trapping chips, shavings and dust before they
reach the floor or cleaning them up regularly can prevent their accumulation. Areas
that cannot be cleaned continuously, such as entrance ways, should have anti-slip
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flooring. Keeping floors in good order also means replacing any worn, ripped, or
damaged flooring that poses a tripping hazard.
Walls: Light-coloured walls reflect light while dirty or dark-coloured walls absorb light.
Contrasting colours warn of physical hazards and mark obstructions such as pillars.
Paint can highlight railings, guards and other safety equipment, but should never be
used as a substitute for guarding. The program should outline the regulations and
standards for colours.
Maintain Light Fixtures
Dirty light fixtures reduce essential light levels. Clean light fixtures can improve
lighting efficiency significantly.
Aisles and Stairways
Aisles should be wide enough to accommodate people and vehicles comfortably and
safely. Aisle space allows for the movement of people, products and materials.
Warning signs and mirrors can improve sight-lines in blind corners. Arranging aisles
properly encourages people to use them so that they do not take shortcuts through
hazardous areas.
Keeping aisles and stairways clear is important. They should not be used for
temporary "overflow" or "bottleneck" storage. Stairways and aisles also require
adequate lighting.
Spill Control
The best way to control spills is to stop them before they happen. Regularly cleaning
and maintaining machines and equipment is one way. Another is to use drip pans
and guards where possible spills might occur. When spills do occur, it is important to
clean them up immediately. Absorbent materials are useful for wiping up greasy, oily
or other liquid spills. Used absorbents must be disposed of properly and safely.
Tools and Equipment
Tool housekeeping is very important, whether in the tool room, on the rack, in the
yard, or on the bench. Tools require suitable fixtures with marked locations to
provide an orderly arrangement. Returning tools promptly after use reduces the
chance of it being misplaced or lost. Workers should regularly inspect, clean and
repair all tools and take any damaged or worn tools out of service.
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Waste Disposal
The regular collection, grading and sorting of scrap contribute to good housekeeping
practices. It also makes it possible to separate materials that can be recycled from
those going to waste disposal facilities.
Allowing material to build up on the floor wastes time and energy since additional
time is required for cleaning it up. Placing scrap containers near where the waste is
produced encourages orderly waste disposal and makes collection easier. All waste
receptacles should be clearly labelled (e.g., recyclable glass, plastic, scrap metal,
etc.).
Storage
Good organization of stored materials is essential for overcoming material storage

problems whether on a temporary or permanent basis. There will also be fewer strain
injuries if the amount of handling is reduced, especially if less manual material
handling is required. The location of the stockpiles should not interfere with work but
they should still be readily available when required. Stored materials should allow at
least one metre (or about three feet) of clear space under sprinkler heads.
Stacking cartons and drums on a firm foundation and cross tying them, where
necessary, reduces the chance of their movement. Stored materials should not
obstruct aisles, stairs, exits, fire equipment, emergency eyewash fountains,
emergency showers, or first aid stations. All storage areas should be clearly marked.
Flammable, combustible, toxic and other hazardous materials should be stored in

approved containers in designated areas that are appropriate for the different
hazards that they pose. Storage of materials should meet all requirements specified
in the fire codes and the regulations of environmental and occupational health and
safety agencies in your jurisdiction.

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Self-Check 1.5-1
tasks below.
FILL IN THE BLANK:
1. ___________ can help control or eliminate workplace hazards.
2. ______________ practices frequently contribute to incidents.
3. A ______________ plans and manages the orderly storage and movement of

materials from point of entry to exit.
4. The ________________ may be the most important element of good

housekeeping.
5. ___________ are suitable for removing light dust and dirt that is not otherwise
hazardous.
6. ______________ should not be used for removing dust, dirt or chips from
equipment or work surfaces.
7. ____________ need to be adequate, clean and well maintained. Lockers may

be necessary for storing employees' personal belongings.
8. The best way to ___________ is to stop them before they happen. Regularly
cleaning and maintaining machines and equipment is one way.
9. ____________ is very important, whether in the tool room, on the rack, in the
yard, or on the bench.
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Answer key 1.5-1
1. Effective housekeeping
2. Poor housekeeping
3. good housekeeping program
4. maintenance of buildings and equipment
5. Vacuum cleaners
6. Compressed air
7. Employee facilities
8. control spills
9. Tool housekeeping
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Waste Disposal
Introduction
Waste management involves the processes of waste collection, transportation,

processing, as well as waste recycling or disposal. Sustainable waste
management systems include advanced management strategies to minimize
environmental challenges and protect resources.
Waste Disposal
We observe heaps of garbage lying along the roads while passing through a
highway. Open dumping is the most common method of waste disposal in India.
The trash heaps are usually left open to the environment and the elements. These
seldom have a sparse covering which can often attract pests or vermin.
Sometimes, these dumps are subjected to open burning, which can release toxic
fumes and smokes. There have also been instances where enough heat has been
generated to trigger a spontaneous combustion
Sometimes, wastes are illegally dumped into rivers and canals or used to fill land
depressions without proper consultations. These practices cause a lot of problems in
the long run. These can range from the degradation of the soil quality to leaching
toxic chemicals into underground water sources. Therefore, to prevent such
scenarios, proper waste disposal methods should be adopted.
Methods of Waste Disposal
Garbage accumulation has never been much of a concern in the past, but due to
globalization and industrialization, there is a need for a more efficient waste disposal
method. Following are some of the methods that are used today.
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Landfill
In this process, the waste that cannot be reused or recycled are separated out and
spread as a thin layer in low-lying areas across a city. A layer of soil is added after
each layer of garbage. However, once this process is complete, the area is declared
unfit for construction of buildings for the next 20 years. Instead, it can only be used
as a playground or a park.
Incineration
Incineration is the process of controlled combustion of garbage to reduce it to

incombustible matter such as ash and waste gas. The exhaust gases from this
process may be toxic, hence it is treated before being released into the environment.
This process reduces the volume of waste by 90 per cent and is considered as one
of the most hygienic methods of waste disposal. In some cases, the heat generated
is used to produce electricity. However, some consider this process, not quite
environmentally friendly due to the generation of greenhouse gases such as carbon
dioxide and carbon monoxide.
Waste Compaction
The waste materials such as cans and plastic bottles are compacted into blocks and
sent for recycling. This process prevents the oxidation of metals and reduces
airspace need, thus making transportation and positioning easy.
Biogas Generation
Biodegradable waste, such as food items, animal waste or organic industrial waste
from food packaging industries are sent to bio-degradation plants. In bio-degradation
plants, they are converted to biogas by degradation with the help of bacteria, fungi,
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or other microbes. Here, the organic matter serves as food for the micro-organisms.
The degradation can happen aerobically (with oxygen) or anaerobically (without
oxygen). Biogas is generated as a result of this process, which is used as fuel, and
the residue is used as manure.
Composting
All organic materials decompose with time. Food scraps, yard waste, etc., make up
for one of the major organic wastes we throw every day. The process of composting
starts with these organic wastes being buried under layers of soil and then, are left to
decay under the action of microorganisms such as bacteria and fungi.
This results in the formation of nutrient-rich manure. Also, this process ensures that
the nutrients are replenished in the soil. Besides enriching the soil, composting also
increases the water retention capacity. In agriculture, it is the best alternative to
chemical fertilizers.
Vermicomposting
Vermicomposting is the process of using worms for the degradation of organic

matter into nutrient-rich manure. Worms consume and digest the organic matter. The
by-products of digestion which are excreted out by the worms make the soil nutrient-
rich, thus enhancing the growth of bacteria and fungi. It is also far more effective
than traditional composting.
Proper waste management
THE 5 R'S: REFUSE, REDUCE, REUSE, REPURPOSE, RECYCLE
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RECYCLING IS USUALLY NUMBER ONE ON OUR LIST, BUT
TODAY, IT'S LAST...
According to the 5 R's, four actions should be taken, if possible, prior to

'recycling': refuse, reduce, reuse, repurpose,
and then recycle. Incorporating this methodology into your business'
waste reduction and recycling efforts will minimize landfill waste and help
take your recycling program to the next level. In this post, we explain each
of the 5 R's and the benefits of putting them into practice at your business.
H O W T O A P P L Y T H E 5 R ' S
Applying the 5 R's to your business' waste management and recycling

strategies can positively impact the outcome of your program by
significantly reducing the amount of waste your business generates. In the
5 R's hierarchy, remember to treat recycling as a last resort after
attempting to refuse, reduce, reuse, or repurpose. Before disposing of
your waste, walk through each of these steps in the following order:
STEP ONE: REFUSE
Refuse: the first element of the 5 R's hierarchy. Learning to

refuse waste can take some practice, but incorporating this
step into your business' strategy is the most effective way
to minimize waste. Talk to your procurement team about refusing to buy
wasteful or non-recyclable products. When working with vendors, refuse
unnecessary product packaging and request reusable or returnable
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containers. Making smarter purchasing decisions and setting standards
and expectations early in the process makes it easier for organizations to
“refuse” waste in the first place.
STEP TWO: REDUCE
Reduce the use of harmful,

wasteful, and non-recyclable
products. Reducing
dependency on these kinds of
products results in less waste
materials ending up in landfill and the associated negative environmental
impacts. We recommend always using the minimum amount required to
avoid unnecessary waste. For example, when printing a document, print
double-sided to cut your waste output in half. Other commonly used items
businesses can focus on reducing include single-use plastics, plastic
packaging , organic waste, and Styrofoam cups.
STEP THREE: REUSE
Single-use plastics have created a "throw-away" culture by

normalizing consumer behavior of using materials once
and then throwing them away. The rate at which we
consume plastics has become unimaginable, and
the plastic crisis has become one of the world's greatest
environmental challenges. In an effort to reduce waste, reuse items
throughout the workplace instead of buying new ones. Begin by focusing
on one area of your business at a time, like the break room. Replace all of
the single-use eating utensils, Styrofoam cups, water bottles, and paper
plates with compostable or reusable alternatives. Once you master one
area, prioritize reuse for other products in your facility like packaging
peanuts, printer cartridges, cardboard boxes, food containers, and
rechargeable batteries.
STEP FOUR: REPURPOSE
For every item that can't be refused, reduced, or reused,

try repurposing it. Many people in the green community
refer to this method as upcycling. You may be surprised to
learn how many common office products serve more than
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one purpose. Sometimes it requires using some creativity, but the
possibilities are endless. Try using wasted printer paper for scrap paper,
cardboard boxes for storing supplies, binder clips to hold power cords and
chargers in place, and even mason jars, coffee mugs, and tin cans for
holding pens and pencils. Designate an area of your office as an Upcycle
Station for collecting and storing supplies. Encourage your colleagues to
add items to the station they no longer need and to check there before
purchasing new supplies. We'd love to hear what products your business
repurposes!
STEP FIVE: RECYCLE
Last but definitely not least: recycle. Once you've gone

through all of the other R's, recycling is the most
environmentally friendly waste disposal method. If your
business doesn't already, start collecting cardboard, mixed
paper products, commingled materials (plastics, aluminum,
glass) and organics. Most companies we speak with are surprised by the
amount of waste they reduce by establishing an effective recycling
program. Click here for a round-up of the best resources we've created for
launching a successful recycling program.
CLOSING THE LOOP
Which of the 5 R's could your business focus on improving? Think about
your current waste and recycling strategies and then come back here and
let us know what you think! Or ask your coworkers which of the R's they
want to focus on improving individually. Some of the answers may surprise
you. Let us know in the comments, or if you're interested in learning how
RoadRunner can help your business recycle more, set up a time to
talk with one of our representatives today.
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Self-Check 1.5-2
tasks below.
FILL IN THE BLANK:
1. ___________ is the process of controlled combustion of garbage to reduce it

to incombustible matter such as ash and waste gas.
2. The waste materials such as cans and plastic bottles are compacted into
blocks and sent for __________.
3. _____________, such as food items, animal waste or organic industrial waste

from food packaging industries are sent to bio-degradation plants.
4. ___________ is the process of using worms for the degradation of organic

matter into nutrient-rich manure.
5. ___________ the use of harmful, wasteful, and non-recyclable

products.
6. For every item that can't be refused, reduced, or reused, try

_________ it.
7. Once you've gone through all of the other R's, ________ is the most
environmentally friendly waste disposal method.
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Answer key 1.5-2
1. Incineration
2. recycling
3. Biodegradable waste
4. Vermicomposting
5. Reduce
6. repurposing
7. recycling
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COMPETENCY BASED LEARNING MATERIAL

SECTOR : PROCESSED FOODS & BEVERAEGES

QUALIFICATION : FOOD PROCESSING NC II

UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION

MODULE TITLE : APPLYING FOOD SAFETY AND SANITATION

In this module, you are required to go through a series of learning activities in

 Read information sheet and complete the self-checks.

LIST OF COMMON UNITS OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Apply Food Safety and Applying Food Safety and PFB751210

2 Use Standard Measuring Using Standard Measuring PFB751211

3 Use Food Processing Tools, Using Food Processing PFB751212

4 Perform Mathematical Performing Mathematical PFB751213

5 Implement Good Implementing Good PFB751214

6 Implement Environmental Implementing Environmental PFB751215

UNIT OF COMPETENCY : Apply Food Safety and Sanitation

MODULE TITLE : Applying Food Safety and Sanitation

MODULE DESCRIPTOR : This unit covers skills and attitude required to

At the end of this module, you MUST be able to:

LO2 - Observe personal hygiene and good grooming

LO3 - Implement food safety practices

LO4 - Render safety measures and first aid procedures

The performance criteria checklist will guide

Evaluate your own performance using the

If you have questions and clarification fell free

A food manufacturing facility’s productivity and profitability go hand in hand with a

Importance of Safety Implementation in Food Manufacturing Facilities

Workers in a food processing plant have a considerably higher likelihood of being

Food production safety practices provide a foundation for preventing occupational

Personal protective equipment AKA PPE is a very important aspect in ensuring

Cuts make up the majority of injuries in a food

Due to the risk involved with temperature extremes, thermal protection is

Thermal protection will be determined by the tasks to be performed, length of

The substances present in food processing

The right PPE for Food Processing

The food retail and service industry also

The use of proper personal protective equipment (PPE) within the food

Why is food safety important to the food industry?

Why is food safety and sanitation important in 2021?

Appropriate handling of food prevents contamination and spoilage, improves food

Some specific examples of biological hazards in food safety include:

 Salmonella (frequently seen in meat handling settings or with dairy products)

 Hepatitis A (often seen in industries handling mussels, oysters, or shellfish

Things to Consider When Selecting the Right Food Industry PPE

International Enviroguard's disposable apparel for food handling and preparation

 Shoe and boot covers

 Hair nets “bouffants” in pleated

 Beard covers “beard restraints”

No matter how clearly a company's workflow standards are stated, employee

Compared to reusable protective workwear, disposable garments generally provide

1. ________ is a very important aspect in ensuring safety in food manufacturing

2. ____________, they provide a barrier between the contributing factors and

3. The cut resistance qualities of _________ will be determined by material

5. The use of proper personal protective equipment (PPE) within the food

6. ________ and _________ have become even more critical as social

7. _________ safety goes beyond washing items in hot water.

Evaluate your own performance using the

If you have questions and clarification fell free

Good personal hygiene

6. and _ have become even more critical as social