PRINCIPLES OF FOOD SAFETY AND SANITATION

SANITATION
Derived from the Latin word Sanitas, which means “health”

In food industry
It is the application of a science to provide wholesome food processed, prepared, merchandized, and
sold in a clean environment by health workers to prevent contamination with microorganism that
cause foodborne illness, and to minimize the proliferation of food spoilage microorganism.It included
all practices involved in protecting food from risk of contamination, harmful bacteria, poisons
and foreign bodies.

Why sanitation is important?

1. Sanitation is a legal requirement.
The simplest argument for maintaining a safe, sanitary commercial
2. Sanitation helps prevent food poisoning outbreaks.
Most of the food-related illnesses that are caused by restaurants are the result of unsanitary foo
handling practices.
3. Sanitation helps maintain food quality.
Even if customers don’t get sick, storing, preparation or serving food in unsanitary conditions will
adversely affect the food quality and taste.
4. Sanitation protects your brand.
Keeping things clean and sanitary will gain the trust of your patrons.

Sanitation: A Foundation for Food Safety Assurance

Proper sanitation practices provide the foundation that food safety assurance are built upon.
Poor hygienic and sanitary practices can contribute to outbreaks of foodborne illnesses and cause
injury.

Causes of Food Safety Incidents:

 contaminated raw materials
 Errors in transportation, processing, preparation, handling or storage
 Packaging problems
 Food tampering/malicious contamination
 Mishandling
 Changes in formulation or processing
 Inadequate maintenance of equipment or facilities
 Addition of incorrect ingredients

Food Hygiene
Food hygiene are the conditions and measures necessary to ensure the safety of food from
production to consumption.
Food can become contaminated at any point during slaughtering or harvesting, processing, storage,
distribution, transportation and preparation.

Five key principles of food hygiene

1. Prevent contaminating food with pathogens spreading from people, pets, and pests.
2. Separate raw and cooked foods to prevent contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at the appropriate temperature to kill
pathogens.
4. Store food at the proper temperature.
5. Do use safe water and cooked materials.
Two components of Food Hygiene
1. Food SAfety
2. Food Suitability
Food Suitability
It is concerned with the intrinsic characteristic of the product, namely taste, smell, texture and
presentation, characteristics that can change with the presence of spoilage microbes.
Suitability is the assurance that the food is ‘acceptable’ for human consumption.
Food Safety
Refers to limiting the presence of those hazards whether chronic or acute, that may make food
injurious to the health of the consumer.
It is about producing, handling, preparing and storing food in a way to prevent infection and
contamination.

Food Safety: A global problem

Every day in every country people fall ill from the food they have eaten. These foodborne illness are
caused by dangerous micro-organism and/or toxic chemicals.
WHO recognized that foodborne illnesses:
 are a problem developing and developed countries alike;
 place a burden on healthcare system;
 seriously affect infants, young children, the elderly and those who are already ill;
 spawn a vicious circle of diarrhea and malnutrition;
 Undermine the economy and national development efforts, as well as international trade.

Food Security
It is a condition related to the availability of food supply to group of people as well as individuals’
access to it.
It is defined in terms of food availability, food access and food utilization.

Causes of Food Insecurity

 Drought and other extreme weather events.
 Pests, livestock diseases and other agricultural problems.
 Climate change.
 Military conflicts.
 Corruption and political instability.  Rapid population growth.

Laws and Agencies Relating to Food Safety and Sanitation

The law is complex subject and most acts and regulations affecting the food industry are difficult to
comprehend. Ignorance of the law is no defense in the event of a prosecution, and all food handlers
should make special efforts to understand the legislation that affects their business and themselves.
Acts and regulations applicable to the food industry are concerned with:
 The production or sale of injurious, unsafe, unfit or substandard food
 The contamination of food
 The sanitation of food premises, equipment and personnel
 Food-safety practices, including temperature control and treatment
 The control of food poisoning and food-borne disease
 The composition and labeling of food

Laws Relating to Health and Safety

1. Occupational Safety and Health Act (OSHA)
2. ISO 22000
3. Employees Right-to-Know Act
4. Presidential Decree 856: Sanitation Code of the Philippines Issued by President Ferdinand
Marcos
1.Occupational Safety and Health Act (OSHA
The Occupational Safety and Health Administration was formed in 1971 to ensure employee
safety and health and create a better working environment.
OSHA utilizes a variety of proven intervention strategies like standards enforcement, guidance
and training and cooperation program in order to ensure a safe workplace.
2.ISO 22000
It is a standard developed by the International Organization for Standardization dealing with
food safety.
It is an international standard specifies the requirements for a food safety management system
that involves interactive communication, system management, prerequisite program, HACCP
principles.

3.Employees Right-to-Know Act

The regulations in this act provide a legal framework for the control of substances hazardous to
health.
The essential measures that employers have to take to ensure people are protected from
hazardous substances they may encounter are stipulated.

4.Presidential Decree 856: Sanitation Code of the Philippines Issued by President Ferdinand Marcos
The code requires all establishments to secure sanitary permits from the local health office. It
specifies that health certificate will be issued only to persons who have passed the physical and
medical examinations and have been administered immunization.

Regulatory Agency
The bureau of Food and Drugs is the key regulatory agency of the Department of Health, Philippines
with major responsibilities in ensuring safety, efficacy and quality of food products, drugs, vaccines
and biologicals in vitro, diagnostic reagents, medical devices, cosmetics and household hazardous
substances.

The Philippine Food Processing Industry

-It is an important sector of the Philippine Economy.
-It is composed of establishments engaged in the processing/manufacturing and distribution of food
and food products.
Major Processed food Sectors includes the ff.
 Fruits and vegetables  Dairy foods
 Fish and marine products  Food condiments and
 Meat and poultry products seasonings
 Flour and bakery products  Bottled water
 Beverage and confectionery  Snack foods
 Fats and oils
The Bureau of Food and Drugs (BFAD) was created by Republic Act 3720 mandated to enforce and
administer the law, “it is the policy of the state to ensure safe and good quality food, drug and
cosmetics and regulate the production, safe and traffic of the same to protect the healht of the
consumer”.

Republic Act 7394 (Consumer Act of the Philippines) reiterated BFAD’s mandate “to protect
consumers from adulterated or unsafe product with false, deceptive and misleading information.”
The enforcement activities have been focused on four strategies namely; 1) licensing and inspection
of food establishments; 2) product registration; 3) monitoring of trade outlets, and 4) monitoring of
product advertisements and process

BFAD is carrying out its regulatory functions and has been in coordination with the food processors.
Among the activities that BFAD undertake to assist the food processors are as follows;
 Establish partnership with other government agencies to help food processor meet international
market requirements and develop/update standard in line with Codex
 Provide information relevant to regulatory requirements both local and international

RISK MANAGEMENT
Crops:
Bureau of Plant Industry (BPI)
Bureau of Postharvest and Research Extension (BPRE)
Bureae of Agriculture and Fisheries Products Standards (BAFPS)

Fish/ Marine:
Bureau of Fisheries and Aquatic Resources (BFAR)

Meat:
Bureau of Animal Industry (BAI)
National Meat Inspection Commission (NMIC)
Livestock Development Council (LDC)

Sugar: Sugar Regulatory Administration (SRA)

Nutrition: National Nutrition Council (NNC)

Food safety risk analysis- is an emerging discipline and the methodological basis for assessing and
managing risks associated with food hazards is still a developing phase
Risk- is an estimate of the probability and severity of the adverse health effects in exposed
populations, consequential to hazards in food.
- Is the likelihood of harm taking place
- How much, how long, how often
HAZARD- is any source of potential damage, harm or adverse health effects on something or
someone.
- Is the potential to cause harm

PHYSICAL- for instance pieces of bones in fish products

BIOLOGICAL- for instance harmful bacteria, viruses or parasites
CHEMICAL- for instance mercury in fish or acrylamide in starchy food

HAACP- (Hazard Analysis Critical Control Point) An internationally recognized system for reducing the
risk of safety hazards in food
RISK ANALYSIS- RISK ASSESSMENT, RISK MANAGEMENT, RISK COMMUNICATION
 FOOD SAFETY RISK ANALYSIS-An emerging discipline, and the methodological basis for
assessing and managing risk associated with food hazards.
DIFFERENCE OF HAZARD & RISK:
HAZARD- A biological, chemical, or physical agent in, or condition of food with the potential to cause
harm.
RISK- An estimate of the probability and severity of the adverse health effects in exposed populations,
consequential to hazards in food
RISK ANALYSIS
 Widely recognized as the fundamental methodology underlying the development of food
safety standards.
 Composed of three separate but integrated elements, namely, risk assessment, risk
management, and risk communication.
Risk Analysis deals with:
 Assessing the risk
  Managing the risk
 Communicating the risk

To make this list of risks, use information from:

 Consumer feedback
 Audit results
 New scientific research
 Staff comments and input

RISK ASSESSMENT
 “First step”
 Helps the facility to decide on the level of risk for each hazard.
Example:
A new employee is being supervised by the manager on how to use the equipment.
3 Basic Questions:

1. What could go wrong?

2. How likely is the event to happen?
3. What would be the outcome or impact of this event happened?

When to do a risk assessment:

 The use of new additives in the facility’s food products.
 Facility changes that affect exposure and product safety.
 Environmental changes that could affect product safety.
 Changes to the process or facility that might affect microbiological or chemical safety of food
supplies or the food supply chain.
 Assess existing facilities, procedures, processes, and policies to improve existing risk
prevention.

Risk assessment is very important in developing a HACCP (Hazard Analysis Critical Control Point)
Hazard analysis is the first principle of HACCP plan development.

RISK MANAGEMENT
 Was originally considered of a separate part of risk analysis
The Goal of Food Risk Management:
 To protect public health by controlling such risks as effectively as possible through the
selection and implementation of appropriate measures.

Elements of Risk Management:

A. Risk evaluation
B. Risk management option assessment
C. Implementation of management decision
D. Monitoring and review

General Principles of Food Safety Risk Management

PRINCIPLE 1: Risk management should follow a structured approach
PRINCIPLE 2: Protection of human health should be the primary consideration in risk management
decision.
PRINCIPLE 3: Risk Management decisions and practices should be transparent
PRINCIPLE 4: Determination if risk assessment policy should be included as a specific component of
risk management
PRINCIPLE 5: Risk management should ensure the scientific integrity of the risk assessment process by
maintaining the functional separation of risk management and risk assessment
PRINCIPLE 6: Risk management decisions should take into account the uncertainty in the output of
the risk assessment
PRINCIPLE 7: Risk management should include clear, interactive communication with consumers and
other interested parties in all aspects of the process
PRINCIPLE 8: Risk management should be a continuing process that takes into account all newly
generated data in the evaluation and review of risk management decisions

RISK COMMUNICATION
 Refers to the interactive process of exchanging information or option to identify the risk.
Main goals of risk communication:
• Promoting awareness and understanding of risks;
• Promoting consistency and clarity about the risk analysis process;
• Providing an understanding for risk management decisions;
• Strengthening good working relationships and promoting respect;
• Promoting appropriate involvement of all stakeholders groups; and
• Exchanging information, knowledge, attitudes, practices and perceptions of those involved.

FOOD SAFETY HAZARD- is a biological, chemical, or physical agent, or condition of food with the
potential to cause harm or an adverse health affect when the food is eaten
TYPES OF HAZARD:
1. PHYSICAL HAZARDS- Extraneous object or foreign matters in food.
Ex: Human hair, Stones, Plastics, Nail polish
Application: Visual and ocular inspection

2. CHEMICAL HAZARDS- Chemicals are presented in foods at levels that can be hazardous to
humans
Ex: Chemical added via water, Natural poisonous chemical, Agricultural Chemicals, Allergens
Application: So in order to ensure chemical safety in the workplace information about the identities
and hazards of the chemicals must be available and understandable to workers.

Chemical Hazards in foods can be controlled by:

 Purchasing from an approved supplier
 Covering food and protecting it from contamination
 Having an allergen awareness, and strategies to prevent cross examination from
allergens
 Separating chemical storage area away from food
 Using food safe chemicals within the food preparation areas
 Correcting cleaning procedures

3. BIOLOGICAL HAZARDS - Biological hazards are biological agents that have the capacity to

cause harmful effects in humans.
Ex: Bacteria- Bacteria are single-celled microorganisms that exist in a range of habitats and can
be free-living
Virus- consist of unique sections of DNA or RNA enclosed in a thin coat of protein, and cannot
exist independently of their living hosts.
Fungi -are eukaryotic single-celled microorganisms classified as members of the fungus kingdom
Mold- is a type of fungus that consists of small organisms found almost everywhere.
 
DIFFERENCE BETWEEN CLEANING, SANITIZING AND DISINFECTING
CLEANING-removing dirt, germs, and impurities
SANITIZING- reduces the number of germs
DISINFECTING- kills most germs, viruses, and bacteria
SOURCES OF FOOD SAFETY HAZARD- Risk of hazards resulting to foodborne illness can arise from
production to consumption.

FIVE M’S
1. MATERIALS
2. MEN
3. METHODS
4. MACHINES
5. MONEY
6. ENVIRONMENTS

FOOD POISONING- Refers to any illness involving an intestinal symptom:

• Nausea
• Vomiting
• Diarrhea
Application: Check the food if it is safe to eat or it has no contamination

FOOD BORNE ILLNESS- food related pathogens are common in the environment and may
contaminate a food item, “spoiling” it.
Other term for microorganisms is pathogen
- Is caused by consuming foods and beverages. This can range from several hours to 1 week
COMMON SYMPTOMS:
1. Diarrhea
2. Vomiting
3. Abdominal cramps
4. Nausea
5. Fever
6. Joint/back aches
7. Fatigue

Who are at risk?

-Infants and young children
-Pregnant women
-Elderly person over 65 years old
-Person with condition
-People with un healthy lifestyles

PHF – Potentially Hazardous Food

-Factors that affect the growth of microorganism
-Some foods have the ability to support the rapid and progressive growth of infections and
toxin-producing microorganism.

Examples of PHF:
Raw and cooked meat
Dairy product
Seafood (including live)
Process food
Cooked rice or pasta

KITCHENS SAFETY PRECAUTIONS AND FIRST AID

PRECAUTIONS- a measure taken in advance to prevent something dangerous, unpleasant, or
inconvenient from happening. So these are possible accident that may occur in kitchen
FIRST AID- refers to the emergency or immediate care you should provide when a person is injured or
ill until full medical treatment is available
KITCHEN- is a place where you can express your culinary creativity, but it was also a place where you
can get hurt if you’re not careful

6 MAJOR AREAS OF CONCERN WITH RESPECT TO KITCHEN SAFETY

FIRES & BURNS
CUTS
ELECTRIC SHOCK
FALLS
CHOKING
POISONING

THE BASIC FIRST AID KIT CONTENTS:

ALCOHOL
BANDAGE
ANTISEPTIC CREAM
BAND-AID
BURN TREATMENT OINTMENT

KNIFE- knives are sharp. If you don’t pay attention you could slip and slice your finger
- Its very important for us to have a sharp knife so we can easily control it. Because if your knife
is not sharp, it may slide that could cause cuts

CAUSES OF CUTS:
KNIVES
BROKEN GLASS
SHARP COOKING MATERIALS

FIRST AID FOR CUTS

1. Wash gently & thoroughly
2. Apply antiseptic ointment
3. Wrap with a bandage or gauze

FIRST AID FOR KITCHEN CUTS:

1. Clean it with soap & water
2. Use antibacterial ointment
3. Go to emergency room

PRECAUTIONS:
Keep knives sharp
Wash separately and store approximately
Pick up broken glass with a paper towel

CAUSES OF BURNS
1. HOT BURNERS ON THE STOVE- Stay atleast 3 feet away from hot burners on the stove or
stove when cooking. turn pot handles away
from the front of the stove
to protect youtself from hot  food from falling directly onto
faces and skin
2. OVEN
 3. HOT DISHES
4. STALDING FROM STEAM AND BOILING LIQUID

PRECAUTIONS TO REMEMBER TO PREVENT BURNS:

1. USE POTHOLDERS
2. TURN POT OR PAN HANDLES TOWARD THE BACK OF THE STOVE
3. TURN THE STOVE OR OVEN OFF WHEN YOU ARE NOT USING IT OR RIGHT AFTER YOU’RE
DONE COOKING

FIRST AID FOR KITCHEN BURNS:

1. Cool as quickly as possible
2. Cover with a dry bandage
3. Don’t break blisters
4. Call doctor if burn is extreme

DO NOT USE OINTMENTS SALVE OR BUTTER

FIRST AID FOR KITCHEN BURN INJURIES

1. First degree burn
2. Second degree burn
3. Third degree burn

FIRST AID FOR KITCHEN ELECTRIC SHOP

CAUSES OF ELECTRIC SHOP:
1. Uncovered cord of kitchen appliances
2. Grounded outlet
3. Water in contact with appliance
In order to prevent these:
1. If we see that there is tear in the cords of our appliances, replace it immediately
4. Disconnect any appliances when not in use. If this fall into water, and youre not able to
remove it from outlet, turn off the electrical system
5. Use outlet covers

FIRST AID FOR KITCHEN ELECTRIC SHOCK

1. Disconnect the power source first
2. Remove the injured person from the power source
3. Administer CPR
4. Treat burns
5. Call for help

CAUSES OF SLIP, TRIPS, AND FALLS

1. CLUTTER AND SPILLS ON THE FLOOR
2. CLIMBING ON CHAIRS AND COUNTER TOPS
3. LOOSE CLOTHING OR UNTIED SHOELACE

PREVENTIONS/ PRECAUTIONS SLIP, TRIPS, AND FALLS

1. Keep floors clear (Monitor our floors)
2. Wipe up spills immediately
3. Use a step tool to reach high places
4. Wear fitted clothing, take off loose jewelry

FIRST AID FOR SLIPS TRIPS AND FALLS

 1. Make sure you’re not hurt before standing up. Getting up the wrong way could make the
injury worse
2. Slowly rise to your hands and knees
3. Try to crawl to a chair and pull yourself up
4. If you can’t get up on your own, yell for help
5. If the area is swollen and you think you might have a fracture (broken bone), try not to move
it. Call your doctor or go to the emergency room

FIRST AID FOR CHOKING

1. Give 5 back blows- STAND BEHIND, LEAN THEM SLIGHTLY FORWAR, SUPPORT UPPERCHEST
WITH A ONE HAND AND GIVE SHARP BACK BLOWS BETWEEN SHOULDER BLADE. GIVE 5 BACK
BLOWS CHECK THE MOUTH AND REMOVE ANY OBSTRUCTIONS.

2. Give 5 abdominal thrusts- FIVE 5 ABDOMINAL THRUSTS, AGAIN STAND BEHIND CASUALTY
AND PLACE BOTH ARMS AROUND L, LEAN THEM FORWARD. 1 ST FIST IS PLACE
BREASTBONEAND CUP FIST WITH OTHER HAND. THEN PULL SHARPLY IN AND UP. DO THIS IN
5 THRUSTS AT A TIME.

3. Alternate between 5 back blows and 5 abdominal thrusts

To perform abdominal thrusts (Heimlick Manuever)

- Place a fist
- Grasp your fist
- Shove your fist
To clear the airway of a pregnant women or obese person:
- Position your hands a little bit higher
- Proceed as with the heimlick manuever
- Repeat
To clear the airway of an unconscious person
- Lower the person
- Clear the airway
- Begin CPR
To clear the airway of a choking infant younger than age 1
- Assume a seated position and hold the infant face down
- Turn the infant face up you forearm
- Repeat the back blows and chest thrusts
- Begin infant CPR
FIRST AID FOR EYE INJURIES
- Lean over the sink and pour a gentle stream of lukewarm water over your eye
- If your eye is still irritated after you flush it, call for help
CALL FOR HELP
- You have a cut in your eye, Don’t wash or apply pressure to it
- You feel like an object is stuck in your eye. Don’t try to get it out rub it or apply pressure to it
CAUSES OF POISONING
- Cleaning agents and kitchen chemicals
FIRST AID FOR POISONING
- Call poison control
- Follow their instructions
- Take the chemical product with you when you go to the hospital
PRECAUTIONS:
- Keep out of reach of children
- Don’t mix kitchen chemicals
HERES HOW YOU CAN KEEP THE LITTLES CHEF SAFE:
- Don’t let them use the stove without your help
 - Store all knives and other sharp objects out of their reach
OTHER SAFETY ISSUES: GUIDELINES FOR PREVENTION
- Keep hair restrained
- Do not wear jewelry
- Do not wear lose clothing

FOOD HANDLER’S SAFETY AND HYGIENE

Healthy Food
Handler

General
Personal Health Considerations
Healthy (Handwashing
Habits
Basics)
Foof
A.
B.
Health Precautions
Personal Cleanliness Habits
Safety
C. Other Basic and General
Work Habits

FOOD HANDLER- Anyone who works in a food business and who handles food, or surfaces, that are
likely to be in contact with food, such as cutlery plates, bowls, or chopping boards.

WORKERS CAN CONTAMINATE FOOD BY:

- Working while they sick
- Touching their pimples or pores
- Touching their hair
- Not wearing a band- aid and single use gloves over sores and wounds
- Not washing their hands properly before, during, and after handling food

HE/SHE MUST BE FROM DISEASE THAT MAY CONTAMINATE FOOD SUCH AS:
- Intestinal disorders such as typhoid fever and hepatitis
- Respiratory tract disease such as tuberculosis, sore throat, and colds
- Skin disease/ disorders such as boils, lesions, and skin infections

THE POLICIES SHOULD BE ADDRESS:

- Personal Cleanliness
 - Proper work attire
- Good hygiene practices

PERSONAL HEALTH BENEFITS

A. HEALTH PRECAUTIONS- ‘carriers should not handle food, just as person with a known, visible
illness should not handle food.
B. PERSONAL CLEANLINESS HABIT:
- Bath daily
- Brush your teeth after eating
- Shampoo your hair as necessary to keep it clean and healthy
- Keep fingernails clean, well-trimmed and free of nail polish
- Avoid excessive makeup and perfume
- Dress properly for the job
- Wear clean, low-heeled, properly fitting shoes with nonskid soles (preferably uniform type
shoes)
- Wear a hairnet or cap which completely covers the hairline
- Do not wear jewelry other than unadorned wedding bands
C. OTHER BASIC AND GENERAL WORK HABIT
- DO NOT SMOKE OR CHEW GUM in food storage, preparation, serving, dining, or clean up
areas
- DO NOT COUGH OR SNEEZE near food
- Do not use hairspray or file nails, apply makeup or comb hair in food service areas
- Scrub one hand against the other; it gets the trapped dirt and grime out
- Obtain physical examinations as required
- In the event you must wipe perspiration from your face, use a paper towel, not a kitchen
towel

GENERAL CONSIDERATION
HANDWASHING BASICS- hands are probably the most common way that harmful microorganisms get
into foods in a restaurant

WHEN HANDS NEED TO BE WASHED?

BEFORE:
- Preparing and cooking food
- Before putting on gloves
- Serving foods
DURING:
- Food preparation
- When switching between raw and ready-to-eat food
AFTER:
- Using the bathroom
- Smoking, sneezing, coughing, eating, or drinking
- Bussing a table
- Handling garbage or trash
- Handling dirty equipment or utensils

HOW TO WASH YOUR HANDS PROPERLY

JOHNS HOPKINS- MEDICINE (THE JOHNS HOPKINS HOSPITAL)
HEIC- Department of Hospital Epidemiology and Infection Control

GENERAL CONSIDERATION
INSTANT HAND SANITIZERS- instant hand sanitizer should only be used on properly washed hands
FINGERNAILS- fingernails (real or artificial) and nail polish can become a physical hazard
COVER CUTS, WOUNDS, AND SORES- lesions containing pus that might be on a worker’s hand or
forearms, can introduce bacteria into food
SINGLE-USE GLOVE- gloves act as a barrier between the hands and the food. However, these must not
be a substitute for proper hand washing
HAIR RESTRAINT- consumers are particularly sensitive to food contaminated by hair
FOOTWEAR- can serve as a source of contamination, it is only necessary to use footwear exclusively
for kitchen use
CLOTHING- dirty clothing could also be a source of microorganisms. Food workers who inadvertently
touch their dirty clothing may contaminate their hands
JEWELRY- such as rings, bracelets, and watches might get dirty. As a result, the jewelry may be a
source of harmful microorganisms
BARE-HAND CONTACT- minimize bare-hand contact of ready-to-eat food
FACE MASKS- facial masks prevent airborne microorganisms from nose and mouth from getting into
food during talking, coughing, or sneezing

REPORTING FOODBORNE ILLNESS TO THE LOCAL HEALTH DEPARTMENT

- Diseases such as AIDS (Acquired Immune Deficiency Syndrome), hepatitis B & C, and
tuberculosis, are not spread through food
FOODBORNE ILLNESSES:
- Hepatitis A virus
- E. coli 0157: H7
- Salmonella Typhi
- Shigella spp.
EXCLUDING OR RESTRICTING WORKERS- when a worker is not allowed in the establishment except for
those areas open to the general public
TASTING FOOD- when tasting food, a small amount of dish must be transferred into a separate bowl
STORAGE PERSONAL BELONGINGS- personal belongings like bags and clothes should be stored in
lockers or cabinets away from food preparation areas

OTHER PERSONAL HABITS

- Smoking or eating by workers in food preparation areas is prohibited because hands, food,
and food contact surfaces might become contaminated
- Blowing air into plastic or using teeth for opening packages are no-no in food production
OTHER PERSONAL HYGIENE HABITS TO BE ADDRESSED BY POLICY INCLUDE:
- Do not lick your finger or touch your nose, mouth, hair while in the production area
- Never spit in food handling area
- Never apply makeup or perfume in food- preparation areas
- Do not sit or lean on worktables or equipment
- Do not allow unauthorized personnel in production area

ANIMALS- can be a source of harmful microorganisms. This is the reason that live animals cannot be
on the premises of a restaurant

SPECIAL REMINDERS FOR FOOD HANDLERS

1. WAIT STAFF
2. CHILD CARE PROVIDERS
3. BUSSERS
4. DISHWASHERS
5. BARTENDERS
6. GROCERY CLERKS
7. HOME COOKS
8. TEMPORARY FOOD VENDORS
MANAGEMENT AND SUPERVISORY RESPONSIBILITIES OF THE FOOD MANAGER
- Food managers must instill a sense or urgency about and educate food service employees on
the realities of foodborne disease
EMPLOYEES- it is believed that when employees are healthy and happy, it will be translated to good
service and it will equal happy and satisfied guests
TRAINING, EDUCATION, and SUPERVISION
- According to the regulation, employees must be informed about potential hazards in the
workplace and the safe work practices that they should follow to minimize risk

LONG QUIZ # 1
1. Cooked rice is considered Potential Hazardous Food
HAZARD/ TRUE
2. Which is not belong to the group?
RIGHT ANS:
CONSUMER FEEDBACK
AUDIT RESULTS
NEW SCIENTIFIC RESEARCH
STAFF COMMENTS AND INPUT
3. Which is not belong to the group?
EXTREME WEATHER
AGRICULTURAL PROBLEM
CLIMATE CHANGE
MILITARY CONFLICT
ANS: NONE OF THE ABOVE
4. Philippines Food Safety Act of 2013
 REPUBLIC ACT NO. 10611
5. What is the difference between Cleaning and Sanitizing?
CLEANING SIMPLY MEANS REMOVING DIRT, GERMS, AND IMPURITIES WHEREIN CHEMICAL
AGENTS OR DETERGENTS AND WATER ARE USED FOR CLEANING. IT IS APPLY IN SURFACES,
OBJECTS AND COOKWARE EQUIPMENT BY WASHING, SCRUBBING OR RINSING THEM,
WHILE SANITIZING AIM TO REDUCE AND NOT TO KILL THE NUMBER OR GROWTH OF
GERMS AND BACTERIA. SANITIZING HELPS IN REDUCING OR LOWERING THE RISK OF
SPREADING INFECTION. BUT WE MUST TAKE NOTE THAT WE CANNOT SANITIZE A DIRTY
SURFACE, CLEANING IS A VITAL STEP THAT SHOULD ALWAYS COME FIRST.
6. Not following the standard recipe of food can result to food safety incident
HAZARD
7. A Latin word which means HEALTH
SANITAS
8. Tarlac State University is envisioned to be a premier University in the Philippines
RISK
9. The Abbreviation BFAD means
BUREAU OF FOOD AND DRUGS
10. An agency which is concerned in the employee’s safety and health in the workplace
11. Which is not belong to the group?
MAN
ENVIRONMENTS
MANAGEMENTS
METHOD
NONE OF THE ABOVE
12. Other term for microorganism?
PATHOGEN
13. Which is not belong to TSU CORE VALUES?
Right ans:
EXCELLENCE AND ENHANCED COMPETENCE
QUALITY
UNITY
INTEGRITY AND INVOLVEMENT
TRUST IN GOD, TRANSPARENCY, & TRUE COMMITMENT
YEARNING FOR GLOBAL COMPETITIVENESS
14. Which is not belong to the group?
NEED FOR RETRAINING
DAMAGE REPUTATION
LOWERED EMPLOYEE MORALE
ABSENTEEISM
NONE OF THE ABOVE
15. GOOD HYGIENE START IN WORKPLACE
HAZARD
16. One of the causes of food safety incidents- himandsling
MISHANDLING
17. Bread with molds
BIOLOGICAL HAZARD
18. It is safe to eat can food with dents
RISK
19. Below are list people who can seriously affects by foodborne Illness because of their
immune system, except?
RIGHT ANS:
INFANTS AND YOUNG CHILDREN
PREGNANT WOMEN
ERDERLY PERSON OVER 65 YEARS OLD
 PERSON WITH CONDITION
PEOPLE WITH UNHEALTHY LIFESTYLES
20. Refers to the interactive process of exchanging information or option to identify the risk
RISK COMMUNICATION
21. Determination if risk assessment policy should be included as a specific component of risk
management
PRINCIPLE 4
22. Identify which is not belong to the group
TASTE
AROMA
TEXTURE
PRESENATION
QUANTITY
23. Poor hygiene and sanitary practices can contribute to outbreaks of foodborne injury
HAZARD
24. Risk is any possible cause of injury, damage, ill, and health related diseases on something or
someone
RISK
25. A term used if 2 or more experience same illness after eating the same food
FOODBORNE ILLNESS OUTBREAK
26. A disease that is transmitted to the people by the foods that is eaten
FOODBORNE ILLNESS
27. A person who has direct contact with raw materials or ready to eat foods
FOOD HANDLERS
28. President of Tarlac State University
Dr. Myrna Q. Mallari
29. Purchasing food from unsafe sources is one of the most common risk factors of Foodborne
Illness
HAZARD
30. Which statement is wrong?
Wash your hands only after going the toilet
31. All statements are correct, except?
32. It is concerned with the usage, availability, and supply of food to customers
FOOD SECURITY
33. A microorganism present in fresh eggs
SALMONELLA
34. PEANUT
CHEMICAL HAZARD
35. The name of manager of Tommy’s Fast Lane Hamburgers who discussed about food safety
Cesar Guerrero
36. An internationally Recognized system for reducing the risk of safety hazards in food
Hazard Analysis Critical Control Point (HACCP)