FOOD SAFETY,

SANITATION AND
HYGIENE
Prepared by:
Hannah Mae R. Pausanos, RND
FOOD SAFETY
 producing, handling, storing and
preparing food in a manner that
prevents infections or diseases and
retains enough nutrients for a
healthy diet

 assurance that food will not cause

harm to the consumer when it is
prepared or eaten according to its
intended use.
WHY FOOD SAFETY IS
IMPORTANT?
 Millions of people are
affected each year by a
foodborne illness.
 Every step in the
foodservice process has
the potential to impact
food safety.
FOODBORNE ILLNESS

 Commonly called “food poisoning”

 Caused by eating food that is contaminated by bacteria or
other harmful substances
WHO ARE AT RISK?
 young children
 individuals with immune deficiencies
 older adults
 pregnant woman and infants
FOOD HAZARDS
 biological hazards – harmful organisms, viruses and
parasites
 chemical poisoning – ingesting toxic substance that may
occur naturally or may be added during the production or
processing of food
 physical hazards – foreign materials to the food that
may cause injury or illness when ingested along with the
food
BIOLOGICAL HAZARDS
Disease – producing microorganisms
 BACTERIAL FOOD INFECTION – when a large number of the living
pathogenic microorganisms multiply in the digestive tract
 INTOXICATION – some harmful bacteria produce toxins as they grow or
multiply in food and ingesting these toxins with the contaminated food causes
illness.
 TOXIN – MEDIATED INFECTION – occurs when the living harmful
bacteria produce the toxin(s) while multiplying inside the digestive tract.
BIOLOGICAL HAZARDS
Commonly encountered in foodservice include:
 harmful bacteria (e.g. salmonella, shigella, staphylococcus, streptococcus, perfringens
group, Vibrio group, Escherichia coli, Clostridium botulinum, Campylobacter jejuni, Listeria
monocytogenes)
 viruses (Hepatitis A, Norwalk virus group, and rotavirus)
 parasites (e.g. Trichinella spiralis, Anisakis ssp, Gardia lamblia)
 fungi (harmful molds and yeast)
BACTERIAL FOOD
INFECTIONS
 Salmonella
o most common causes of illness traced to contaminated foods and water
o meat, fish, poultry and eggs, and dairy products are most susceptible (infected food – source animal; human feces)
o causes diarrhea, abdominal pain, chills, fever, vomiting, dehydration

Prevention of Disease: cook eggs, meat and poultry thoroughly, pasteurize milk, irradiate chickens

 Listeria monocytogenes
o second most costly foodborne illness after Salmonella
o Raw milk, cheese and vegetables (soil or infected animals, directly or via manure)
o causes pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion
o a facultative bacterium (capable of growing with or without oxygen), can survive in a wide pH range (from 4.8 to 9.0) and can
thrive at refrigerator temperatures
Prevention of Disease: Pasteurization of milk; cooking
BACTERIAL FOOD
INFECTIONS
 Yersinia enterocolitica
• Destroyed by heat but can grow in a wide temperature range (32F to 106F/0 C to 41C)
• Raw or undercooked pork and beef; tofu packed in spring water (from infected animals, swine; contaminated water)
• Causes septicemia, meningitis, arthritis – like symptoms
• Commonly occur in children, resulting in gastrointestinal upset, fever, and appendicitis – like symptoms

Prevention of Disease: Cook meats thoroughly; chlorinate water

Shigella
o From poor personal hygiene by food handlers
o Carried from the intestinal tract and transferred to the hands of food service personnel who visit the restroom and do not wash hands
o Raw foods (human fecal contamination, direct or via water)
o Causes diarrhea, fever, nausea, sometimes vomiting, cramps

Prevention of Disease: general sanitation, cook foods thoroughly

BACTERIAL FOOD
INTOXICANS
 Staphylococcus aureus
o major cause of foodborne illness
o Ubiquitous (found everywhere)

o Common cause of sinus infections, and infected pimples and boils

o Lives in throat and nasal passages and in small cuts

o Ham, meat, poultry products, cream – filled pastries, whipped butter, cheese (handlers with colds, sore throats or infected cuts; food slicers)

Prevention of Disease: Thorough heating and rapid cooling of foods

 Clostridium botulinum
o Causes botulism; one of the deadliest but rarest

o Less than a half a cup of botulinum toxin is enough to poison every person on earth

o Antitoxin – contributed to reduce the death rate from botulism to less than 2%.

o Vegetables, meat, fish and poultry products, honey (ingested spores from soil or dust or honey colonize intestine)

Prevention of Disease: Do not feed honey to infants (will not prevent all). Thorough heating and cooling of foods.
BACTERIAL TOXIN –
MEDIATED INFECTIONS
 Escherichia coli
o a normal inhabitant of the digestive tract of human and animals and prevents the growth of more dangerous bacteria
o it can produce serious illness when it contaminates food source
o causes bloody diarrhea, vomiting, profuse watery diarrhea, fever
o raw or undercooked beef, raw milk (infected cattle, human fecal contamination direct or via water)

Prevention of Disease: Cook foods thoroughly; general sanitation

 Campylobacter jejuni
o Causes diarrhea, abdominal pain, nausea, vomiting
o Infected food source – animals (chicken, raw milk)

Prevention of Disease: Cook chicken thoroughly, avoid cross – contamination; irradiate chickens; pasteurize milk
BACTERIAL TOXIN –
MEDIATED INFECTIONS
 Vibrio
o Common cause of foodborne illness in Japan
o causes profuse, watery stools; sometimes vomiting; dehydration; often rapidly fatal if untreated
o raw or undercooked seafood (human feces in marine environment)

Prevention of Disease: cook seafood thoroughly; general sanitation

 Molds
o Mycotoxins - causes food intoxication.
o Aflatoxin – carcinogenic toxin produced by Aspergillus flavus is the most potent liver carcinogen
o Patulin – produced by Aspergillus and Penicillium that contaminate fruits and cereals
o Fumonisins – produced by Fusarium verticillioides and Fusarium proliferatum that contaminate corn
o Moldy grains, peanuts and milk, bread, salty meats
o Need less moisture

Preventive Measures: buy food from reputable sources; store grains, nuts in a dry, well – ventilated and cool place using proper containers. Discard
moldy foods and spoiled milk.
BACTERIAL TOXIN –
MEDIATED INFECTIONS
 Hepatitis Virus
o Virus - nature’s simplest organism consisting of RNA or DNA that produces only in living cells
o Causes fever, weakness, discomfort, nausea; often jaundice
o Raw or undercooked shellfish; sandwiches, salad, etc. (human fecal contamination via water or direct

Prevention of Disease: cook seafood thoroughly; general sanitation

 Norwalk Virus (Norovirus)

o common in summer months referred as “stomach flu”
o raw or undercooked shellfish; sandwiches, salad, etc. (human fecal contamination, via water or direct)

Preventive Measures: cook shellfish thoroughly; general sanitation

BACTERIAL TOXIN –
MEDIATED INFECTIONS
 Trichinella spiralis (roundworms)
o Parasites need a host to survive
o Causes trichinosis (muscle pain, swollen eyelids, fever; sometimes death)

o Raw or undercooked pork or meat of carnivorous animals (larvae encysted in animal’s muscles)

Prevention of Disease: cooking thoroughly; freezing pork at 5F for 30 days; irradiation

 Herring worms (Annisakis simplex) and Codworms (Pseudoterranova decipiens)

o Causes abdominal cramps, nausea, vomiting
o raw or undercooked marine fish, squid or octopus (larvae occur naturally in edible parts of seafoods)

Prevention of Disease: cool fish thoroughly or freeze at – 4F for 30 days

BACTERIAL TOXIN –
MEDIATED INFECTIONS
 Giardia lamblia
o protozoa – single celled
o Causes diarrhea with greasy stool, cramps, bloating
o Mishandled foods (cysts in human and animal feces, directly or via water)

Prevention of Disease: General sanitation; thorough cooking

CHEMICAL HAZARDS –
HARMFUL CHEMICALS IN
FOODFood Additives Plant Toxins Animal Toxins Toxic Metals
(Unintentional)
 Pesticides  Raw or undercooked  Certain seafoods  Heavy metals:
 Herbicides red kidney beans or toxins arsenic
 Fertilizers fava beans lead
 Pharmaceuticals in  Certain mushrooms cadmium
water supply (toilet  Certain herbs mercury
disposal)  Fruit pits  Other metals
 Industrial chemicals:  Mold toxins antimony
acrylamide (mycotoxins) brass
Benzene copper
Perchlorate zinc
 Pollutants
 Cleaning products
PHYSICAL HAZARDS –
OBJECTS IN FOOD
 Glass

 Bone

 Metal

 Wood

 Stones

 False fingernails

 Toothpicks

 Watches

 Jewelry

 Insects

 Staples from food boxes

HOW DOES FOOD BECOME
UNSAFE?
 Purchasing food from unsafe sources
 Poor personal hygiene of employees
 Time – temperature abuse
 Cross contamination
HOW DOES FOOD BECOME
CONTAMINATED?
 Cross-contamination is the contamination of a food product from another source.
PREVENTIVE MEASURES
 Good Personal Hygiene
 No Bare Hand Contact With Food
 Purchase Safe Food
 Store Food Properly
 Prepare and Cook Food Thoroughlyly
 Clean and Sanitize
CONTROLLING
MICROORGANISM
PERSONAL HYGIENE
The most important tool you
have to prevent food borne
illness is good personal
hygiene.
PERSONAL HYGIENE
Practice daily bathing
Wear clean clothes
Avoid items that may fall into food such as jewelry
Wear caps/hairnets
Hands clean
Fingernails trimmed and clean without nail polish
Teeth clean and breath is fresh
Use deodorant
No heavy colognes or perfume
Stay healthy. Maintain daily sleep, well- balanced diet and relaxation
FOOD HANDLING
 Avoid handling food; use serving spoons,
scoopers, dippers, tongs and ladles.
 Cover all exposed food with lids, plastic
wrap, or aluminum wrap.
 Taste food with clean spoon and do not
reuse.
 If gloves are used, change them between
food and nonfood handling.
HAND WASHING
The single most important means of preventing the spread of infection and illness, and cross-
contamination

 Proper Hand Washing Procedure:

Wet your hands with running water as hot as you can comfortably stand.
Apply Soap.
Vigorously scrub hands, in between fingers, wrists and fingernails, and arms atleast 20 seconds.
Rinse thoroughly under running water.
Dry hands and arms with a single-use paper towel or warm-air hand dryer.
HAND WASHING
 Hands should be washed:
 Before preparing food
 After using the toilet
 After sneezing, coughing or blowing your nose,
 After touching foods or other items that may be
contaminated with bacteria or other harmful
substances
FOOD PREPARERS:
 SINGLE-USE gloves shall be used when working with
 Ready-to-eat food items (bread, fruits/vegetables, deli meats and cheeses, tuna fish)
 Raw animal food (chicken, pork, beef)

 SINGLE-USE Gloves – one pair of gloves may not be used for multiple tasks. When
interruptions occur in the operation (ex. food preparer needs to get something from
refrigerator/storage room) gloves need to be replaced because they become contaminated with
touching door handles, packaging, etc.
NO BARE HAND CONTACT
WITH FOOD
When handling glassware, dishes
and utensils do not touch food
contact areas with bare hands.
GUIDELINES FOR
SAFETY IN THE MAIN
STEPS OF FOOD
HANDLING
PURCHASE SAFE FOOD
 VENDORS
 Buy only from reputable suppliers
 Inspect deliveries carefully
 Sample temperatures of received food items
 Put refrigerated and frozen items away immediately
PURCHASE SAFE FOOD
 GROCERY STORE
 Read the label – do not buy food that is past the “sell-by,” “use-by,” or other expiration dates
 Purchase meat, poultry and dairy products last
 Ground beef should be cherry-red or purple-red if in vacuum packaging
 Place meat, poultry and seafood in plastic bags to prevent juices from dripping on other foods
in the cart
 Keep raw meat, poultry and seafood separate from other food items
 Check that all food packages are intact
 Select produce that is fresh, not bruised or damaged
STORE FOOD PROPERLY
 Keep out of temperature danger zone
 Refrigerator – 40°F or lower
 Freezer - 0°F or lower
 Cover and wrap food properly, label and date food
 Leftover prepared food which was not served must be labeled and dated, refrigerated promptly
and used within 36 hours, or frozen immediately for later use
 Keep cooked foods on shelves above raw foods. Avoid drippings.
STORE FOOD PROPERLY
Use the FIFO (First In, First Out)METHOD
of using stored foods.
STORE FOOD PROPERLY
 Dry Storage
 Dry food should be stored in sealed containers (zip-type bags, metal, glass or food-grade
plastic containers with tight-fitting covers) and shall be labeled.
 Clean, dry, ventilated and lighted storerooms or areas protected from contamination by
sewage, wastewater backflow, condensation, leakage or vermin.
 Keep dry, clean containers properly labeled and tightly covered; they should not touch the
walls maintained between 50 to 70°F with a relative humidity of 50 – 60%.
THAW FOODS PROPERLY
PREPARE AND COOK FOOD
THOROUGHLY
 Cook to Minimum Temperatures
PREPARE AND COOK FOOD
THOROUGHLY
Doneness versus Safety:
• Doneness is subjective. It is the appearance, texture, color, smell and flavor of
food.
• Safety is cooking to the required minimum temperature to destroy bacteria. Use a
food thermometer to accurately measure.

Leftovers
• Heat to 165°F and bring gravies and sauces to a rolling boil before serving.
• In microwave, beware of cold spots and use a food thermometer to check the
temperature in several places.
COOLING AND REHEATING
 DANGER ZONE
• When cold food goes above 40° F
• When hot food falls below 135° F
• Bacteria can multiply rapidly in perishable food left in the
danger zone for more than 2 hours
• Throw away perishable food that has been left at room
temperature for more than 2 hours
COOLING AND REHEATING
To cool rapidly after food is home-cooked, use methods that will cool the product within two
hours from 140 F and 70 F, then an additional four hours from 70F to 41 F.

 Suggested methods for fast cooling:

 Stirring without affecting food quality (like texture and shape).
 Cooling in smaller containers (by batches).
 Transferring from the cooking or baking utensils to containers that facilitate heat transfer, like
stainless steel ware.
 Reheat food to at least 165F within two hours. Reduce the time by stirring or by cooking in
smaller batches.
 Discard left over reheated foods.
 Avoid reheating for the second time.
HOLDING & SERVING FOOD
 Must be held and served outside the temperature danger zone 40 – 140 F (4 C to 60 C) for
consumers.
 FDA Food Code:

135F (57C) for hot foods

41 F (5C) for cold foods
CLEANING AND SANITIZING
 Cleaning removes food and dirt from surface
 Sanitizing reduces pathogens on a surface to safe levels
 Prevents the spread of pathogens to food.
 Steps:

1. Clean the surface

2. Rinse the surface
3. Sanitize the surface
4. Allow the surface to air-dry
CLEAN AND SANITIZE
 Any surface that comes in contact with food must be cleaned and sanitized.

• Clean: Remove food and other types of soil from a surface

• Sanitize: Reduce the number of microorganisms on a clean surface to safe
levels
• Bleach Solution: One capful bleach (1 ½ tsp) to one gallon of water
• Other approved sanitizers
CLEAN AND SANITIZE
Dishwashing Procedures
1. Rinse, scrape or soak items before washing
2. Wash in 110° - 125°F water, using
soap/detergent
3. Rinse by immersing in clean, hot water to
remove soap/detergent or by spraying
soap/detergent off, removing all traces of food
and detergent. If dipping the items, change the
rinse water when it becomes dirty or full of
suds.
4. Sanitize for minimum 2 minutes in 1 ½
teaspoons of bleach per gallon of water (or
other Department of Health Services approved
sanitizer)
5. Air-dry Items – upside down so they will drain
CLEAN AND SANITIZE
• If your center has a two compartment sink, you must arrange for all three steps: Wash, rise
and sanitize:
• Purchase a bucket/tub to put your sanitizing solution in and sanitize your dishes in the tub (1 ½
teaspoons of bleach per gallon of water or other Department of Health Services approved sanitizer)
or
• Wash and rinse dishes in the two sinks, drain the rinse sink, make a sanitizing solution and sanitize the
dishes after
CLEAN AND SANITIZE
 Dishwashing Procedures continued
• Commercial
• Dishwasher shall have a visible temperature gauge
• Wash at 130°F to 150°F for 20 seconds, rinse and sanitize at 180°F for 10
seconds or more OR use chemical sanitizer
• All dishes/utensils must be air dried
• Home-type dish washer
• After dishwasher is done, sanitize dishes/utensils by submerging for
minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water (or
other Department of Health Services approved sanitizer)
• All dishes/utensils must be air dried
PEST CONTROL
 Pests should be blocked from entering, prevented from , accessing stored food and eliminated
by pest control operator.
WHAT IS HACCP?
HAZARD
ANALYSIS
CRITICAL
CONTROL
POINTS
WHAT IS HACCP?
a systematized approach to preventing foodborne
illness during the production and preparation of food.
It is a plan restaurant operators put in place to help
them identify, reduce, and react to biological, chemical,
or physical food safety hazards.
Critical Control Points (CCP) – a point in the HACCP
that must be controlled to ensure the safety of the food.
THE SEVEN PRINCIPLES OF
HACCP
 Conduct a Hazard Analysis.
 Identify Critical Control Points.
 Establish Critical Limits.
 Monitor Critical Control Points.
 Establish Corrective Actions.
 Establish Record Keeping Procedures.
 Establish Verification Procedures.
CONDUCT A HAZARD
ANALYSIS
 evaluating potential hazards that may arise during your food preparation process.

 Some processes that should be evaluated during food preparation include:

 Serving foods without cooking such as salads, fruit, and cold cuts
 Cooking foods, such as grilled meat, for immediate consumption
 Chilis, soups, and sauces that are prepped, cooked, held, cooled, reheated, and served
 Foods such as potato salad and coleslaw that are simply prepped and stored

Example: Raw chicken breast is often prepped, grilled, and served in the same day. The
potential danger with chicken is that bacteria may be present in the finished product if it is not
cooked correctly. Bacteria are a potential biological hazard.
IDENTIFY CRITICAL CONTROL
POINTS
 identify where hazardous contamination could occur.
 Find specific steps in the process where you can prevent, remove, or reduce hazards to safe levels.

 Common critical control points include:

 Receiving foods from your supplier
 Storing the food before preparation
 Handling and preparing food
 Hot or cold holding
 Cooking and reheating food
 Transporting prepared food to a different location
 Holding hot or cold food during service

Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for
consumption. Therefore, cooking raw chicken can be identified as a CCP.
ESTABLISH CRITICAL LIMITS
 For each step identified as a CCP, you need to establish minimum or maximum limits that
must be met to remove or reduce the hazard to a safe level.

 Example: In order to kill bacteria, raw chicken breast needs to be cooked to an internal
temperature of 165 degrees Fahrenheit for 15 seconds. This minimum of 165 degrees
Fahrenheit for 15 seconds is the critical limit, and this critical limit can be met by cooking the
chicken breast on the grill for the appropriate amount of time.
MONITOR CRITICAL
CONTROL POINTS
 Provide employees with a way to check that each limit has been met.
 Putting monitoring procedures in place is the most effective way to identify where, when, and with
whom something may have gone wrong.
 Begin by identifying who is responsible for measuring the critical limit and how often it should be
noted. This serves several purposes including:

 Brings the process back into control if a deviation occurs

 Tracks the process to show any regular deviations
 Provides documentation for verification

 Example: The best way to monitor the chicken is to use a cleaned and sanitized probe thermometer
to record the temperature at the thickest part of the chicken breast. Each piece of chicken cooked
on the grill must meet the minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
ESTABLISH CORRECTIVE
ACTIONS
 Deviation - if a critical limit is not met during the process. The staff needs to have the tools and
knowledge to take corrective action and ensure the contaminated food never reaches the end
consumer.

 The steps for corrective action should include:

 Determining the cause of the deviation
 Correcting it (if possible)
 Documenting the deviation

Example: If after checking the chicken breast with the thermometer, it is found that the food is not
up to temperature even though it was cooked for the appropriate amount of time, then the chicken
must continue to cook until it has reached the critical limit of 165 degrees Fahrenheit for 15
seconds. This additional cooking time should be recorded.
ESTABLISH RECORD KEEPING
PROCEDURES
 Reevaluate and revise your HACCP plan periodically to ensure its effectiveness.
 All the records, documentation, monitoring charts, and analyses help you determine whether
or not your plan successfully prevents, reduces, or removes food safety hazards.

Example: In this step, a manger might review temperature monitoring charts after each shift
change to ensure that the critical limit for the chicken breast was met every time it was prepared.
Looking at the documented temperatures over a period of time can also help your staff identify
trends and adapt their entire process to further prevent food safety hazards.
ESTABLISH VERIFICATION
PROCEDURES
 Keeping accurate records allows you to stay more organized and effectively respond to food safety
hazards.
 Developing procedures for accurate record-keeping is the final stage of implementing a HACCP plan.
 Below are a few types of documentation to keep:
 Temperature logs
 Notes about when corrective action was taken
 Information about the maintenance and service performed on equipment
 Supplier information including shipping invoices and specification sheets

Example: The temperature monitoring charts, notes about corrective actions, and receiving invoices for
the chicken are kept for six months. Specification sheets for the grill and the maintenance performed on
it are kept for a year. In the event of any problems, this information can be used to support and verify
the HACCP plan.
REFERENCES:
 Claudio, V. S., Leocadio, C. G., & Escudero, E. G. (2008). Meal Management and Table
Service Revised Edition. Manila, Philippines: Meriam & Webster Bookstore, INC.

 Brown, A. (2011). Understanding Food Preparation and Principles. Philippines: Cengage

Learning Asia