CHAPTER 3:

FOOD HYGIENE, SAFETY, AND SANITATION

A. Introduction
B. Hygiene and Sanitation
C. Personal Hygiene Habits
D. Hazard Analysis Critical Control Points (HACCP)
E. Food Safety

INTRODUCTION
Hygiene problems are those that specifically impact the health of a person, sanitation is linked to
environmental pollution, which generally affects people's health. Sanitation and protection are two
interrelated environmental considerations that should be given utmost importance when setting up
the establishment of foodservice. The above-mentioned provision will result in inefficient operation
and will lead to the aesthetic satisfaction and personal protection of the diners and all other
concerned persons.

OBJECTIVES

LO 1. Identify the critical points in the HACCP;

LO 2. Minimize the risk at the time of food preparation;
LO 3. Explain the 7 principles of HACCP;
LO 4. Apply the importance of personal hygiene; and
LO 5. Demonstrate the correct work habits.
 LESSON PROPER

FOOD HYGIENE, SAFETY, AND SANITATION

A. YGIENE AND SANITATION

Hygiene problems are those that specifically impact the health of a person,
sanitation is linked to environmental pollution, which generally affects people's
health. Sanitation and protection are two interrelated environmental considerations that
should be given utmost importance when setting up the establishment of foodservice.
The above-mentioned provision will result in inefficient operation and will lead to the
aesthetic satisfaction and personal protection of the diners and all other concerned
persons.

Hygiene and sanitation issues start from the moment a foodservice concept to
plan. Several interrelated planning and operation factors needed to be addressed at the
design stages to protect the establishment against hazards. The following table gives
hygiene and sanitation considerations at the design stage.

Environment Food Handling Personal Hygiene

Site selection Receiving Clean clothes
Flooring & Walls Storage Grooming
Equipment Preparation Staff Health
Exhaust Systems Cooking Habits
Lighting Holding
Water supply Serving
Waste disposal Clearing & Cleaning
Of Disposal Waste

The provision of safe food begins during the hiring process. Many cases of food
born illness can be linked directly to a lack of attention to personal hygiene, cleanliness,
and food handling procedures. The lists of infectious and communicable diseases are
transmitted through food contaminated by infected food handlers. Some of the
pathogens that can cause disease after an infected person handles that food includes:
1. Hepatitis B
2. Norwalk and Norwalk- like viruses
3. Salmonella typhus
4. Staphylococcus aurous
5. Streptococcus pyrogens

Preventive measures are available that the manager can introduce starting at the
recruiting stage to reduce the risk of contamination and mishandling of the food. This is
done after they have been recruited health screening and diligent training of food
service workers.

Detailed orientation and instruction on personal hygiene standards for the

successful hiring process should accompany the foodservice company. Personal
hygiene is simply a matter of applying standards to preserve health and personal
cleanliness. Policies that cover appropriate dress, personal grooming practices, and
employee illness should be plan enforced and monitored. Specific approaches are
designed to satisfy the purpose of these policies, referred to as procedures for
managing infections. The Infection Management Strategy should minimally discuss the
following:

Proper Attire

1. Workers should wear clean, washable garments. Uniforms are recommended, but
clean aprons are necessary if not feasible.
2. Efficient hair wraps need to be worn to cover facial and head hair. Commonly used
restraints include nets, bonnets, and caps. The purpose of hair restraints is to
prevent hair from falling into the food and to discourage the food handler from
touching his or her.
3. Jewelry is discouraged because bacteria can lodge in settings and contaminate
food.

B. PERSONAL HYGIENE HABITS

Proper and regular hand washing is the single most effective method in
preventing the spread of foodborne illness. Employees in the foodservice can wash their
hands using the technique shown in Figure 3.2. This technique refers to as the double
washing technique, recommended under the following circumstances.
1. After defecation, contact with body fluids and discharges, or treating waste including
fecal matter, body fluids, or other body discharges (for example, personal caregivers in
daycare centers and nursing homes may be responsible for changing slices and serving
food).
2. Before starting work or going back to work after a break.
3. Sneezing after coughing or using a handkerchief
4. Tobacco use, feeding, or drinking after smoking.
5. Having treated soiled appliances or utensils
6. Immediately before the preparations for food, such as food jobs, clean equipment,
utensils, and supplies.
7. When transitioning from working with raw food to cooked food, it is necessary to
remember that the procedure for hand washing in the food code does not require the
movement of the nailbrush. This is a highly contested topic awaiting further analysis and
review for future code versions.

HANDWASHING STEPS

Other Personal Hygiene Habits

Other personal hygiene practices that the policy should fix include:
• Food services workers should keep their fingernails clean and trimmed.
• Ears, hair, and mouth should be held away from hands.

Cuts, Abrasions, and Employee Illness

1. Cuts and abrasions, including burns and boils, should be wrapped with a waterproof
bandage.
 2. The reductions on hands should cover with a waterproof dressing and a waterproof
protective glove.
3. Employees suffering from vomiting, diarrhea, fever, respiratory infection, or sore
throat signs do not function as a food handler.
4. Before returning to work, any employee suspected of having a communicable
disease as stated by the CDC should be referred to worker health or their physician for
clearance.

C. HAZARD ANALYSIS CRITICAL CONTROL

POINT WHAT IS HACCP?

Hazard Analysis Critical Control Point or HACCP system on food safety was
jointly developed in 1974 by the Pillsbury Corporation, the Natick United States
Laboratories, and the National Aeronautics and Space Management. It is a new strategy
that health ministries and communities follow to reduce food safety risks in foodservice
organizations. Establishment operating the HACCP program maintains a food safety
standard, which is known as the final certification for healthy food operations.
Hazards to food safety are triggered by biological, chemical, or physical safety
agents. These agents, if uncontrolled, may cause injury or illness. Even this approach
has other advantages of ensuring food quality and reducing food prices. Food safety or
hazard raised the risk by biological, chemical, or physical safety agents. These agents,
if uncontrolled, may cause injury or illness. Even this approach has other advantages of
ensuring food quality and reducing food prices.

HACCP operates at Critical Control Points (CCPs)

Which can reduce health risks if regulated?

Who is Responsible for HACCP?
Who is HACCP Responsible?

All the members of the management are responsible for a food establishment. As
part of their strategy, the owners and corporate management must provide food
protection, backed by effective policies. They will guide the setting of food safety
standards and ensure compliance with the legislation within those standards.
They will also set aside preparation budgets and They would also set aside
budgets for training and certification. The operational managers and supervisors must
lead by demonstrating their commitment to food safety standards. They act as his pivot
of feedback on how to improve performance at each critical point.
 The staff members are the key performers of the HACCP program as they
ensuring the safety standards are met. Each member would have been trained as part
of their orientation and are encouraged to give feedback on how to improve safety
performance.

The HACCP Process

The HACCP method is composed of seven concepts, as set out below. Seven
steps for an efficient problem-solving approach are available here:
1. Identify problems. Know what the problem is. Bear in mind that different people can
have different opinions on what the problems are.
2. Separate list of concerns from define priorities (this is the next step!). Understand
the needs of everyone. Typically, a crucial move is missing. Interests are the desires
of any particular solution that you want to fulfill. We always neglect our real interests,
since we are attached to one purpose. The best solution is one which will satisfy the
needs of everyone. Now is the time to listen actively. Put your differences down for a
while and listen to each other with respectful intentions.
3. List any solutions (options) Reinvent yourself. There should be plenty of space for
imagination. Distinguish the list of choices from the choice’s assessment.
4. Assess options. What are the advantages and disadvantages? In all honesty.
Separate options and analyze options selection.
5. Select an option or options. What is the best-balanced option? Is there a way to
"bundle" together with a variety of choices for a more suitable solution?
6. Record the / the agreement(s). Don't trust memory. What's the best-balanced
option? Is there a way of "bundling" together with some options for a more
satisfactory solution?
7. Chart the Accord(s). Don't trust memory. It allows you to think about all the specifics
and consequences.7. Agree on contingencies, monitoring, and evaluation.

Conditions can differ.

• Foreseeable future situations (if-then!) make contingency arrangements.

• How can you track and control compliance?
• Build mechanisms for reviewing and enforcing the agreements.

HACCP TERMINOLOGY

1. Acceptable level: Control point: where there is a risk.

2. Critical control point: unacceptable risk.
3. Critical limit: the parameters within each physical, biological, and chemical risk must
be controlled.
4. Deviation: Failure to control a critical risk.
5. HACCP plan: formal written procedures for safety.
6. Hazard: unacceptable consumer risks.
7. Monitoring: expected series of observations and steps to keep the record
correct.
8. Preventive measure: means to include, destroy, eliminate, or to reduce
the hazard.
9. Risk: a likely occurrence of a hazard.
10. Sensitive ingredient: any ingredient historically associated with a known
microbiological hazard.
11. Verification: means, methods, procedures, and tests to determine if the HACCP
system complies with the HACCP plan

THE 7 HACCP PRINCIPLES

1. Conduct a hazard analysis.

2. Determine the critical control points.
3. Establish the critical limits for preventive measures.
4. Establish procedures to monitor CCPs.
5. Establish corrective actions when limits are exceeded.
6. Establish various verification procedures that
a. document the HACCP plan.
7. Establish records and documents

Procedures for Checking That the HACCP Method Is

Working Conduct Hazard Analysis on the Following:

1. Ingredients
2. Intrinsic factors procedures used in the manufacture
3. The microbial content of the food
4. Facility design
5. Equipment design
6. Packaging
7. Sanitation
8. Staff hygiene, health, and education
9. Condition of storage
10. Intended consumer
Some Hazards:

1. Glass
2. Wood
3. Stones
4. Metal fragments
5. Insulation
6. Bones
7. Plastic
8. Personal effects
9. Choking
10. Cut
11. Infection
12. Food poisoning
13. Vomiting
14. Broken teeth
15. Allergic outbreak
16. Burns
17. Death

Critical Control Points:

1. Menu planning
2. Purchasing
3. Receiving
4. Storing
5. Issuing
6. Preparation
7. Cooking
8. Holding
9. Serving
10. Cleaning and maintenance

Critical Limits:

1. 410 F to 140 0 F is
temperature danger zone
2. Time
3. Quantity
4. Water
5. pH factor of acidity
6. salt concentration
7. chlorine
8. viscosity

Monitoring CCP’s

1. Track operation.
2. Identify a lack of control or deviation.
3. Provide written documentation.

Corrective Action

1. Documentation
2. Correction
3. Re-training
4. Information program
5. Close supervision

Verification

1. Inspection schedules
2. Review of HACCP plan
3. Review of CCPs
4. Review deviation]
5. Random sampling
6. Review of records

Record Keeping

1. HACCP plan
2. Description of each food products
3. and intended use
4. Flow diagrams indicating CCPs
5. The hazard of each CCP
6. Critical limits
7. Monitoring systems
8. Corrective action takes
9. Recordkeeping procedures
10. Verification records.
B. FOOD SAFETY

Providing a safe working workplace for the workers could be achieved

first through a well-designed facility. Since accidents can happen anytime
especially when they are least expected. Managers and workers should
cooperate and work on a safety program to prevent injuries possible losses
and expenses repairing or replacing damaged equipment

Below are safety rules that should be strictly enforced by

managers and observed by all workers.
1. Carry clothes that are comfortable and suitable for the type of work done.
2. Wear comparable shoes with good soles. Avoid wearing high heeled shoes.
3. Keep floors smooth and dry. Picking up any dropped item on
the floor Stop overloading service trays.
4. It can be risky to prevent overloading of service trays.
5. Immediately dispose of all broken glasses and china wares. Never
use sliced or chipped glass or porcelain to serve.
6. Serve guests properly. Avoid hurrying.
7. Check the tables and chairs become loose, broken, or splintered.
8. Remove them immediately from service to prevent possible injury.
9. Be careful in walking in hallways, stairs, ore work areas.
10. Keep passageways and stairways clean and free from obstruction.
11. Wash hands before and after.