BLOCK B – FOOD SAFETY AND SANITATION

SANITATION
DAY 1
 OBJECTIVES

At the end of Block B, the 3-day Sanitation

program, the students are expected to:
• Explain the importance of sanitation and its
Food Safety and Sanitation

purpose in the workplace.

• Identify the advantages of having the HACCP
system in the workplace.
• Discuss the importance of good personal
hygiene.
• Practice good personal hygiene at all times.
• Identify the effects of Time and Temperature
Abuse.
 OBJECTIVES

• Define food contamination and explain its

effect in people.
Food Safety and Sanitation

• Identify the various food borne illnesses and

summarize how can it be avoided.
• Identify the important practices that ensures
the safety of food.
• Differentiate cleaning from sanitizing and give
their importance.
• Discuss the importance of PPE and MSDS
• Identify the proper way of monitoring and
exterminating pest.
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Question Let’s Find Out

Lecture Good to Know

Homework Important to Know

Role Play Quiz

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Individual Activity Vocabulary Word

Pair Activity Pronunciation

Group Activity Video

Stop, Start, Continue

TSC Journal Writing
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Needs to Practice Final Exam

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BLOCK B – FOOD SAFETY AND SANITATION

SANITATION
 TOPICS

• HACCP
• The Flow of Food
Food Safety and Sanitation

• Personal Hygiene
HACCP
HACCP
SANITATION

Serving safe food is a top priority for foodservice

professionals.
 HAZARD ANALYSIS CRITICAL
CONTROL POINT
HACCP

The system that identifies

HACCP

biological, chemical and

physical hazards at specific
points in the flow of food and
the way these contaminants
can be prevented from
causing or spreading food-
borne illnesses.
 HACCP SYSTEM

• Help identify foods and procedures that are likely to

cause food-borne illness.
• Develop facility procedures that will reduce the risk of
foodborne illnesses.
• Monitor procedures in order to keep food safe.
HACCP

• Make sure that the food is served properly.

• It focuses on identifying and preventing hazards from
contaminating food.
• The documents allows investigators to see how well a
firm is complying with food safety laws.
 HACCP PLAN

A good HACCP plan

should have standards
HACCP

that are measurable and

observable, such as
temperature and time.
 HACCP PLAN

A HACCP Plan must indicate:

• Food employee and supervisory training plan that
addresses food safety issues.
• A statement of standard operating procedures
HACCP

(SOPs).
• Additional information, as required by the health
department.
 Hazard Danger or risk

Analysis Detailed examination

HACCP

Critical Vital, Important

Control Constraint, limitation

Point Level, degree, stage

 HACCP PLAN

Purchase Service
HACCP

A system of preventive
controls that helps keep food
safe at every level…from
farm to fork
 7 HACCP PRINCIPLES

1. Analyze hazards.
2. Determine critical control points.
3. Establish critical limits.
4. Establish monitoring procedures.
HACCP

5. Identify corrective actions.

6. Verify that the system works.
7. Establish procedures for effective recordkeeping or
documentation.
 7 HACCP PRINCIPLES

1. Analyze the Hazard

Physical Biological
HACCP

Hazard Hazard

Chemical
Hazard

To identify and assess potential hazards in the food

you serve, start by taking a look at how it is
processed in the establishment.
 7 HACCP PRINCIPLES

2. Determine the Critical Control

Point
HACCP

Source: ServSafe

The points during receiving, storing, preparation and

serving when potential hazards can be controlled or
prevented
 7 HACCP PRINCIPLES
3. Establish Critical Limits
HACCP

For each Critical Control Points, establish minimum or maximum

limits that must be met to prevent or eliminate the hazard or to
reduce it to safe level.

Standards must be observable and measurable. Criteria most

frequently used are: time, temperature, humidity, pH,
preservatives, salt concentration, available chlorine and viscosity.
 7 HACCP PRINCIPLES

4. Monitor Critical Control Points

HACCP

Once critical limits have been established, determine

the best way to check them to make sure they are
consistently met. Identify who will monitor them and
how often.
 7 HACCP PRINCIPLES

4. Monitor Critical Control Points

3 main purpose of monitoring:
1. It takes the system’s operation so that we can see
where control was lost and determine what corrective
HACCP

action must be taken.

2. It indicates when loss of control
3. It provides written documentation for use in
verification of the HACCP.
 7 HACCP PRINCIPLES

5. Identify Corrective Action

HACCP

Detect Correct Prevent

Identify steps that must be taken when a critical limit

is not met. These steps should be determined in
advance. Maintain records of corrective action.
 7 HACCP PRINCIPLES

6. Verify if the System Works

HACCP

Determine if the plan is working as intended. Evaluate it

on a regular basis. Use your monitoring charts, records,
how you performed you hazard analysis, etc. And
determine if your plan adequately prevents, reduce or
eliminates identified hazards.
 7 HACCP PRINCIPLES

7. Establish Procedure for

Recordkeeping System
HACCP

Maintain your HACCP plan and keep all documentation

created when developing it.
 7 HACCP PRINCIPLES

7. Establish Procedure for

Recordkeeping System
Keep records for the following actions:
• Monitoring activities
HACCP

• Taking corrective actions

• Validating equipment (checking for good working

condition)

• Working with suppliers

 HACCP PRINCIPLES

Reduces food costs

HACCP

Increase profits

Avoid making people

ill
THE FLOW OF FOOD
Food Safety and Sanitation
FLOW OF FOOD

The flow of food is the process by which food items

move through a foodservice operation, beginning
with receiving and ending with reheating
 FLOW OF FOOD

• Purchasing
Food Safety and Sanitation

• Receiving
• Storing
• Preparation
• Cooking
• Holding
• Reheating
• Serving
 PURCHASING AND RECEIVING

• Inspect the food upon delivery especially the

temperature and quality of each food.
• Know that red meat and poultry must be received
Flow of Food

refrigerated 40°F (4°C) or below.

• Reject canned goods with bulged or swollen ends,
severe denting, leaking pin holes, penetrating rust
and missing labels.
• Eggs must be received refrigerated at 45°F (7°C) or
below and need to be clean, free of cracks, fresh with
firm yolks and free of noticeable odors.
 PURCHASING AND RECEIVING

• Know that liquid, frozen, and dry egg products

refrigerated at 45°F (7°C) or below and need to be
clean, free of cracks, fresh with firm yolk and free of
noticeable odours.
Flow of Food

• Document everything, keep the label with date of

expiration and date of manufactured.

• Keep a record of suppliers

 STORING

• Inspect the food upon delivery especially the

temperature and quality of each food.
Flow of Food

• Store in proper location:

– Dry Storage – 50°F(10°C) – 70°F(21°C)
– Refrigerated – 32°F - 40°F (0°C - 4°C)
– Frozen 0°F (-18°C)
• Emphasize the importance of FIFO “ first in, first out”
method of storage.
 STORING

• Label, put date and cover all food items.

• Keep cleaning supplies in a separate storage areas.

Flow of Food

• Store food at least 6 inches (15 cm) minimum above

the deck.

• Keep areas clean and dry.

• Do not overload.
 STORING

• Store food in designated areas.

• Monitor food expiration dates.

Flow of Food

• Use stainless steel for all potentially hazardous food.

• Prevent cross-contamination.
 PREPARATION

• Use clean, sanitized chopping board, knives and

utensils.
Flow of Food

• Don’t remove all the food product in the refrigerator at

one time. Work with only as much product as you
need for an hour.

• Always prepare and produce on a separate area from

ready to e at food, poultry, meat, fish and vegetables.

• Clean and sanitize equipment before and after using

it.
 PREPARATION
Thawing
Flow of Food

Thaw foods only in the

refrigerator at the correct
temperature.
 PREPARATION

Equipment and utensils

need to be cleaned and
Flow of Food

sanitized to prevent cross

contamination of foods.
 PREPARATION
Color-coded chopping board

Color-coded cutting
boards, knives, and other
Flow of Food

kitchen equipment are

used to prevent the risk of
cross contamination.
 PREPARATION
Color-coded chopping board

Blue – Seafood
Flow of Food

Green – Vegetables

Red – Meats

White - Ready to eat food

Yellow – Poultry
Flow of Food
COOKING: THERMOMETERS

Bimetallic Digital
thermometer thermometer

Laser
thermometer
 COOKING: THERMOMETERS
Bimetallic Thermometer

• A common type of thermometer used in the food

service industry.
Flow of Food

• This thermometer measures temperature through a

metal probe with a sensor toward the end.

• It often has scales measuring temperatures from 0°F

to 220°F (-18°C to 104°C).

• This makes them useful for measuring the

temperature of everything from incoming shipments of
food in hot holding units.
 COOKING: THERMOMETERS
Parts of Bimetallic Thermometer
Flow of Food

Source: ServSafe
 COOKING: THERMOMETERS
If you are using a Bimetallic Thermometer
make sure it has:
• An adjustable calibration nut to keep it accurate.
• Easy-to-read, numbered temperature markings.
Flow of Food

• A dimple to mark the end of the sensing area.

• Accuracy to within ±2°F (±1°C)
 COOKING: THERMOMETERS
Bimetallic Thermometer Calibration

• A thermometer must be adjusted in order to give an

accurate reading. This adjustment is called
Calibration.
Flow of Food

• There are 2 methods in which Bimetallic

thermometers can be calibrated:
– Ice water method

– Boiling water method

 COOKING: THERMOMETERS
Bimetallic Thermometer Calibration
Boiling Water Method
• Bring clean tap water to a boil in a deep pan.
Flow of Food

• Put the thermometer stem to probe into the boiling

water so the sensing area is completely submerged.

• Wait thirty seconds or until the indicator stop moving.

• The thermometer stem or probe must remain in the

boiling water, but do not let it touch the pan’s bottom or
sides.
 COOKING: THERMOMETERS
Calibration of Bimetallic Thermometer

BOILING WATER METHOD

Hold the calibration nut
Flow of Food

securely with a wrench or

other tool and rotate the
head of the thermometer
until it reads 212°F (100°C)
or the appropriate boiling-
point temperature for your
elevation. °
Source: www.fsis.usda.gov
 COOKING: THERMOMETERS
Bimetallic Thermometer Calibration
Ice Water Method
• Fill in a large container with crushed ice. Add clean
tap water until the container is full.
Flow of Food

• Put the thermometer stem or probe into the ice water

so the sensing area is completely submerged. Wait
thirty seconds or until the indicator stops moving.

• Note that the stem or probe not to touch the

container’s bottom or sides. The thermometer stem or
probe must remain in the ice water.
 COOKING: THERMOMETERS
Calibration of Bimetallic Thermometer

ICE WATER METHOD

Hold the calibration nut

Flow of Food

securely with a wrench or

other tool and rotate the
head of the thermometer
until it reads 32°F (0°C).

Source: www.clemson.edu
 COOKING : THERMOMETERS
General Thermometer Guidelines
• Calibrate thermometers regularly to ensure accuracy.

• Keep thermometers and their storage cases clean.

Flow of Food

• Never use glass thermometers to monitor the

temperature of food.

• Measure internal temperature of food by inserting the

thermometer stem or probe into the thickest part of
the product.

• Wait for the thermometer reading to steady before

recording the temperature of a food item.
 COOKING: SAFE INTERNAL
COOKING TEMPERATURES

• Poultry, pork, ground pork, stuffed

165°F (75°C) meats and pasta casseroles,
for 15 seconds stuffings, and other dishes
combining raw and cooked foods
Flow of Food

155°F (68°C) • Injected meats, including brined

ham and flavor-injected roasts
for 15 seconds • Hamburger, sausages, flaked fish

145°F (63°C) • Beef, veal, and lamb steaks/chops

• Fish
for 15 seconds • Fresh eggs for immediate service
 HOLDING
Cooling Food

An ice bath may be used to

cool smaller portions.
Flow of Food

When cooling soups and

stews, put it in several
shallow pans so it will cool
quickly. Use an ice bath to
expedite the cooling
process.
 HOLDING: COOLING FOOD
Two Stage Method

• First stage: cooked foods are cooled down to 70°F

(21°C) within 2 hours
Flow of Food

• Second stage: cooling the food down below

40°F(4°C) within 4 hours
 REHEATING
Two Stage Method
• Do not use a steam table to reheat food. Also, be sure
that when reheating, you bring the temperature up to
165°F(74°C).
Flow of Food

• Reheat to the temperature for 15 seconds within 2

hours of being removed from the refrigerator.
PERSONAL HYGIENE
 FOOD HANDLERS
Food Handler Can Contaminate Food

Poor hygiene
Personal Hygiene

Time &
Poor
temperatu
sanitation
re abuse

Cross contamination
 FOOD HANDLERS
It is your responsibility to:
• Keep yourself clean.

• Keep the workplace clean.

Personal Hygiene

• Practice good personal hygiene.

• Wear appropriate protective clothing.

• Protect food from harm.

• Report to your supervisor if you are suffering from

illness or foodborne illnesses.
 FOOD HANDLERS
Components of Good Personal Hygiene
• Hygienic hand practices.

• Maintaining personal cleanliness.

Personal Hygiene

• Wearing clean and appropriate uniforms.

• Avoiding unsanitary habits and actions.

• Maintaining good health.

• reporting illness.
 FOOD HANDLERS
How can a food handler contaminate food?
Food Safety and Sanitation
Personal Hygiene

• The most critical part of personal hygiene is

frequent and thorough hand washing.

• Having dirty hands can contaminate the things we

hold especially food.
 PROPER HAND WASHING

1. Wet your hands with

running water.
Personal Hygiene

2. Apply soap.

3. Rub hands together for 20

seconds
 PROPER HAND WASHING

4. Rub hands with special

attention to the back of the
Personal Hygiene

hands, wrists, between the

fingers and under the
fingernails

5. Rinse with running water.

6. Dry hands with paper towel.

 PROPER HAND WASHING

7. Turn off the water using a

paper towel, covering
Personal Hygiene

washed hands to prevent

re-contamination.

8. Likewise, use a paper towel

for the door knob for
opening and closing the
restroom door.
 PUT HAND SANITIZER AFTER
WASHING YOUR HANDS
Personal Hygiene
 HAND WASHING
Thorough hand washing should
ALWAYS be done before and/or after
the following:
• Using the restroom
Personal Hygiene

• Entering food preparation areas

• Handling of food (raw or cooked)
• Combing or touching hair
• Eating, smoking, coughing and blowing of nose
• Handling chemicals
• Handling garbage, food wastes or refuse
• Using gloves
• Using the telephone
 BASIC PERSONAL HYGIENE
PRACTICES

• Use hair net

• Clean-shaven facial hair
Personal Hygiene

• Clean and well-pressed uniforms

• Clean hands and well-trimmed nails
• No jewelries
• Bathe daily
• Hand washing before working
 HAND MAINTENANCE

• Keep nails short and well maintained.

• Avoid using nail polish and false or
acrylic fingernails.
Personal Hygiene

• Cuts and sores on hands should be

treated and covered with clean
bandages.
• After bandaging finger cuts, a protective
covering or gloves should be worn at all
times.
 PROPER WORK ATTIRE

• Wear a clean hat or other hair restraint.

• Wear clean clothing.
• Remove aprons when leaving food
Personal Hygiene

preparation area.
• Wear proper, non-skid shoes.
• Remove jewellery prior to preparing or
serving food or while in food preparation
area.
 HAIR

• When in food
preparation areas,
do not comb hair
Personal Hygiene

or adjust head
coverings.

• Do not touch your

hair or scratch
your scalp.
 NOSE, MOUTH, EARS

Sneezing and
infrequent hand
Personal Hygiene

washing are common

ways to spread illness.
 SMOKING

Smoking or using
tobacco while
Personal Hygiene

preparing or serving
food or while inside
a food preparation
area is prohibited.
 JEWELRY
Prohibited: these items collect soil and are
difficult to keep clean
• Rings
• Bracelets
Personal Hygiene

• Watches

Exception:
• Plain wedding band without gemstone

* During duty: NO WEARING of TOO BIG and

TOO SHOCKING COLORS of watch
 WOUNDS AND SKIN INFECTIONS

• Report all cuts and skin infections to your

supervisor and or to the clinic.
• Cover all wounds and open sores.
Personal Hygiene

• Bandages on hands must be clearly

visible and must be covered with
waterproof, disposable gloves.
• Bandages must not fall off into the food
when gloves are removed.
 REPORTING ILLNESSES

• Immediately report any illness to your

supervisor before starting to work.
Personal Hygiene

• You should not handle food if you have

any of the following symptoms:
–Diarrhea
–Vomiting
–Jaundice
–Hand infections
 TASTING FOOD

• Never taste food directly from the pot

using the stirring spoon or ladle.
Personal Hygiene

• Ladle a small amount into a dish and

then taste from the dish using a different
spoon or better yet a disposable spoon.

• Never carry a tasting spoon in your

pocket.
 USING OF GLOVES
Single-use gloves must be used when
handling raw food
Personal Hygiene
 USING GLOVES

• Can protect hands from cuts and effects of

detergents and chemicals.
• It is important not to misuse of gloves.
Personal Hygiene

• Gloves should be changed:

–As soon as they become dirty or torn
–Before beginning a new task
–At least every four hour during continual use
–After handling meat and before handling
cooked or ready-to-eat foods.
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