Food Safety Sanitation

FOOD SAFETY
SANITATION
By: SHELLA VAMENTA – SBL FOOD HAUS
WHY DO WE NEED TO DISCUSS
FOOD SAFETY & SANITATION
• To avoid food borne illness
• To avoid poisoning
• To avoid food contamination
• To avoid spreading of diseases
FOODBORNE ILLNESS?
• food poisoning
• caused by eating food that is contaminated by bacteria or other harmful substances
HOW DOES FOOD BECOME
HAZARDOUS
• hazardous by contamination
• the unintended presence of harmful substances or microorganisms in
food
• Ways:
• Chemical hazards
• Physical hazards
• Biological hazards
CROSS CONTAMINATION
• Cross-contamination is the transportation of harmful substances to food by:
WHAT CONDITIONS ENCOURAGE BACTERIA TO
GROW?
Warm Neutral-slightly acidic pH
Moist Protein-rich
41°F (5°C) and 135°F (57°C)

GERM = PATHOGENS
• Pathogen = GERM
• Anything that can produce disease.
• A pathogen may also be referred to as an
• infectious agent.
• TYPES : BACTERIA, VIRUS, FUNGI, PRIONIC,

• PARASITES,ALGAL, HUMAN PARASITES
FOOD
FOOD BORNE ACIDITY

CAUSE & SOURCES
TIME
OF GERMS
OR PATHOGENS TEMPERATURE
OXYGEN
MOISTURE
FOOD ATTOM
Foodborne microorganisms
need nutrients to grow. These
are commonly found in
potentially
hazardous food, such as
• meat,
• poultry
• dairy products
• eggs.
WHAT TO DO
• Food should be refrigerated – cold hasten the spread and growth of bacteria
• Eggs should be stored in the refrigerator. If eggs are broken, should be used at once or
should be thrown away.
• Dairy products such as milk should be stored immediately in a cool place. If it starts to
ferment, throw it away.
FA CIDITYTTOM
• pH is a measurement of how acidic or alkaline a food is
• pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
FATEMPERATURETOM
• Temperature Danger Zone = 41-135° F
Food must be handled

very carefully when it is:
• Thawed – do not freeze again

• Cooked – must be consumed
otherwise preserve
• Cooled – must be consumed,
reheated once
• Reheated – must be consumed
BACTERIA PROLIFERATION
Proliferation=rapid increase in numbers

FATT IME OM
• Foodborne microorganisms need sufficient time to grow!

• They are capable of doubling their population every
twenty minutes (20 MINUTES).
• If potentially hazardous food remains in the temperature
danger zone for four (4) hours or longer, foodborne
microorganisms can grow to levels high enough to make
someone ill.
FATTO XYGENM
While most microorganisms need

oxygen to grow, some do not!
Examples of foods that are associated

with bacteria that do not need oxygen
to grow are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes
FATTOM OISTURE
Water Activity Food Examples

0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
Perishability
0.8-0.75 Jam
0.75-0.65 Nuts
0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
HOW TO HANDLE FOOD SAFELY?
ANSWER = Good personal hygiene
• Proper bathing * Hand washing

• Clean hat/hair restraint * Trim nails, avoid nail polish
• Clean clothes * Proper glove use
• Remove jewelry * Maintain good health
• Avoid unsanitary habits/actions * Report wounds and illnesses
HUMANS ARE GERM CARRIER
Bacteria like Staphylococci are found on the
• hair
• Skin
• Mouth of healthy people.
• nose and
• throat
 According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be
transmitted by food.
The most important tool you have to prevent foodborne illness is good personal hygiene
FOOD FLOW
Purchasing Storing Preparing
Cooking Holding Serving

PURCHASING
• Buy only from reputable
suppliers
• Schedule deliveries for off-
peak hours
• Inspect deliveries carefully
• sample temperatures of
received food items
• Compare local products prices, if cheaper or slightly higher in price,
patronize the local sellers
• DO not over purchase even if it is on SALE. FOODS are perishable
• Do not purchase ingredients that will be used only after 3 days except if
it can be frozen. But also check the space available for frozen products.
RECEIVING
• Ensure that you are receiving what you
have ordered
• Ensure that it is fresh and edible
• Ensure to return what is excessively
delivered (goodwill and honesty)
• Always ask for RECEIPT (for
accounting and for proper
accountability)
• Do not forget to record everything in the
CASH FLOW
PURCHASING (GROCERY)
• Purchase meat, poultry and dairy products
last.
• Keep packages of raw meat and poultry
separate
• Make sure products are refrigerated as
soon as possible
• Check that all food packages are intact
• Select produce that is fresh
• Purchase only 2x a week (Wednesday and
Saturday during our Kumpra day
STORING
• Label food
• FIFO (First In First Out)
• Stored product needs depleted regularly
• Check expiration dates
• Keep out of the temperature danger zone
• Store food in designated storage areas
• Keep all storage areas clean and dry.
• Do not put too hot food in the refrigerator. It will spoil the food
fast. Let it cool first before chilling or storing it.
• Separate FISH, CHICKEN, PORT AND BEEF in the freezer.
• Clean refrigerator once a week.
PREPARING AND COOKING FOOD
• Proper Thawing
• Refrigerate at 41° F or lower
• Under running water at 70° F or lower
• In a microwave if the food will be cooked immediately
• Meat, Fish, Poultry
• Use clean and sanitized work areas and equipment
• Wash hands properly
• Remove from refrigerator only as much as you can prepare at one time
• Return raw prepared meat to refrigerator, or cook it immediately
• Eggs
• Handle pooled eggs with special care
• Promptly clean and sanitize all equipment and utensils
• Produce
• Do not expose to raw meat and poultry
• Wash thoroughly under running water
• When soaking, do not mix with other items
• Refrigerate and hold cut melons at 41° F or lower
• Ice
• Ice must be made from drinking water
• Ice used to chill should not be used as an
ingredient
• Use a clean, sanitized container and ice scoop
• Maximize and use ingredients that is
near expiry, nearly to rot, over ripe,
and about to get spoiled.
• Save the part of the ingredients that can be save.
• Separate food disposal for biodegradable and non biodegradable.
• DO not serve overcook food. Just discard it. We cannot compromise quality over money.
• Always cook with a HAPPY MIND, HAPPY FACE AND A HAPPY SMILE. The taste of your
food will reflect the emotions you have when you cook.
• Wash hands properly before and after cooking to avoid cross contamination.
PROPER FOOD TEMPERATURE
• 165° F
• -Poultry
• -Stuffing/Casserole
• -Hazardous food cooked in microwave
(eggs, poultry, meat, fish)
• 155° F
• -Ground meat
• -Ground, chopped, or minced fish
• 145° F
• -Steaks/chops
• -Roasts
• -Fish
• -Eggs
• 135° F
• -Fruit or Vegetables
• -Commercially processed, ready to-eat food
• *temperatures must be maintained for at least 15 seconds,

• excluding roasts which must be maintained for 4 minutes.
HOLDING/DISPLAYING OF FOOD
• Check the temperature of food at least every
four hours
• Establish a policy to determine how long
food will be held
• Cover food
• Prepare food in small batches
Cold food Hot food
 Must be held at 41° F or lower  Must be held at 135° F or higher
OR OR
 Can not exceed 70° F and is It is served and discarded within
served or discarded within six four hours
hours
SERVING FOOD
Kitchen Staff
• Use clean and sanitized utensils for serving

• Use serving utensils with long handles
• Store serving utensils properly
• Use gloves when handling ready-to-eat
foods
• Practice good personal hygiene
Servers
• Always wear mouth mask so that

germs in you saliva or airborne
pathogens will not be transmitted or
will contaminate the food.
• DO not blow on the plastic for take
out orders
LASTLY
• Let us always keep our AREA CLEAN, OUR FOOD CLEAN, OUR PLACE CLEAN, OUR
THINGS CLEAN AND OUR SELF CLEAN.
• A CLEAN EATERY is always the BEST CHOICE.
• REMEMBER:
• If a customer sees 1 cockroach, he will likely think that we are coackroach infested.
• If a customer sees 1 fly in the food, he thinks that ALL our foods are dirty.
• If a customer sees 1 hair, he thinks that we are not cooking our food in a clean and orderly
manner.
• If a customer sees a bad cleaning habit, he will never ever come again ANNNDDD will likely to
tell ALL HIS FRIENDS AND POST IN THE SOCIAL MEDIA.
REMEMBER
• THE SUCCESS OF THIS EATERY DEPENDS ON
THE SUCCESS OF OUR CLEANLINESS DRIVE.
• THE EATERY’S FAILURE IS EVERYBODY’S

FAILURE
• THE EATERY’S SUCCESS IS EVERBODY’S

SUCCESS

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FOOD SAFETY

Warm Neutral-slightly acidic pH

41°F (5°C) and 135°F (57°C)

• TYPES : BACTERIA, VIRUS, FUNGI, PRIONIC,

FOOD BORNE ACIDITY

Food must be handled

• Thawed – do not freeze again

Proliferation=rapid increase in numbers

• Foodborne microorganisms need sufficient time to grow!

While most microorganisms need

Examples of foods that are associated

Water Activity Food Examples

ANSWER = Good personal hygiene

• Proper bathing * Hand washing

Purchasing Storing Preparing

Cooking Holding Serving

• *temperatures must be maintained for at least 15 seconds,

• Use clean and sanitized utensils for serving

• Always wear mouth mask so that

• THE EATERY’S FAILURE IS EVERYBODY’S

• THE EATERY’S SUCCESS IS EVERBODY’S

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