10

10
Household Services
Demonstrating Safety Handling
Procedures
First Quarter – Module 4

Prepared by:
MARIA LUISA M. LEYSON
Labogon National High School
 Demonstrating Food Safety Handling Procedures
First Quarter – Module 4
Overview

What Is This Module About

Welcome to the world of Culinary Arts
This a 1 week module intended for Grade 10 learners taking up
Housekeeping course under Technology and Livelihood Education ( TLE) subject.
The concepts of this module are as follows:
1) Importance of Food Safety Handling Procedures
2) Good personal hygiene practices
3) Food Contamination and Prevention
4) The Role of Government in Food Safety
5) The Role of the Food Industry in Food Safety

How Do You Use This Module?

To get the most from this Module, you need to do the following:
1. Begin by reading and understanding the Objectives. These tell you what you
should know and be able to do at the end of this Module.
2. Read the Information Sheet. An Information Sheet contains important notes or
basic information that you need to know.
3.Test yourself on how much you learned by means of the Worksheets. If you
encounter difficulties do not hesitate to go back to the Information Sheet. This will
ensure your mastery of basic information.
3. Do the required Learning Activities. It is not enough that you acquire content or
information. You must be able to demonstrate what you learned by doing what
the
Activity / Operation /Task Sheet /Job Sheet which directs you to do. In other
words, you must be able to apply what you have learned in real life.
4. How well did you perform? Accomplish the Scoring Rubrics. They can be of great
help.
Use this learning module as your guide to become a successful food handler
in the future.

Learning Objectives
At the end of this module you MUST be able to:
1. Explain the importance of food safety handling procedures.
2. Enumerate the different guidelines in food safety handling procedures.
3. Practice safety handling procedures in food safety handling procedures at
home.
 Information Sheet
Introduction:
The safety of everybody should be ensured at all times. It should
be first and foremost concern of every person at home and elsewhere,
and utmost in food handling.

Food Safety Handling Procedures

Food safety handling is one of the most important concerns of any food
service operation. It includes storage, preparation, and disposal. The kitchen, being
the production area of food preparation, should be kept clean and safe. Hazards
and risks in the kitchen should be identified as early as possible so outbreak of
food borne illness could be controlled.

Food must be safely handled when it is served to the guest, too. Proper tools
like service gear, tongs, and scoops, should be used while serving food. Plates
should be handled by their outer surfaces and edges, flatware by its handles, and
glassware by its foot. Disposable gloves are recommended. Unused and uneaten
food should not be re-used unless it is in individually packed containers.

In ensuring proper sanitation standards in the food production facility, three

basic areas should be considered. First is the hygiene of the individual food handlers
themselves. Any sanitation program, no matter how well conceived, would certainly
fail if food handlers themselves lack personal hygiene. Second is to ensure proper
sanitation practices in the food preparation facilities and equipment which is
essential to ensure proper sanitation. Finally, the procedures and production
practices have to be reviewed and possible sources of contamination and unsanitary
conditions eliminated and improved.

Figure 1: Food Safety Handling Procedures

Food Handler
 Identifying common hazards and risks in the kitchen is not enough. These
should be immediately and properly addressed to ensure the safety of food being
prepared. The food handler in the home kitchen is capable of spreading infections.
It is important then for each person handling foods to practice personal hygiene.

Foodhandler is anyone who works in a food business and who handles

food and surfaces that are likely to be in contact with foods such as cutlery, plates
and bowls. He/ She may do many different things for a food business, which include
cooking, preparing, serving, packing, displaying, and storing food. Food handlers
can also be involved in manufacturing, producing, collecting, extracting, processing,
transporting, delivering, thawing, and preserving food.

Employees must practice good personal hygiene when serving food. This
start with a clean uniform and an effective hair restraint.

1. Food handlers should avoid touching food with their bare hands
2. They can use tongs, serving spoons, disposable gloves, or deli tissue
when handling meats, cheeses, prepared salads, or when making
sandwiches
3. Food service crew must hold serving utensils by the handle only, and they
must never touch the part of the utensil that comes into contact with food,
4. A single utensil should be used for each food item, and the utensil should
be stored in the food between uses.
5. Always store serving utensils in a way that permits the food service crew
to grab the handle without touching the food.

Food that has been served or sold to and is in the possession of a customer
may not be returned and offered for service or sale to another customer. Two
acceptable exceptions to this rule are:

• A container of a non-potentially hazardous food (i.e., a narrow – neck

bottle of catsup or steak sauce) that is dispensed in a way that protects
the food from contamination and the container is closed between uses;
• Non-potentially hazardous foods such as crackers, salt, or pepper in
an unopened, original package and maintained in a sound condition.

Cross Contamination
It is the physical movement or transfer of harmful bacteria from one person,
object or place to another. Prevent cross contamination is the key factor in
preventing food borne illness.

The bacteria can transfer from:

1. Hand to food Contamination - Occurs when contaminated hands handle

cooked or ready to eat foods. How to prevent hand to food contamination:
• Wash hands properly
• Cover cuts, sores and wounds
 • Keep fingernails short, unpolished & clean
• Avoid wearing jewelry, except for plain ring.

How to Wash Hands

1. Use the hand washing sink with running water at approximately

100°F and liquid soap.
2. Lather hands and exposed arms
3. Rub hands for at least 20 seconds
4. Wash hands thoroughly, paying attention to fingernails
5. Rinse in clean running water. Turn off the faucet with paper
towel in your hands) Dry hands using paper towel or air dryer.
not cloth or apron

2. Food-to-Food Contamination - When harmful organisms from one food

contaminate other foods. (raw meats, thawing meat on top of the shelf where
it can drip on the other foods)

How to prevent Food to Food Contamination

• Store cooked foods that will not be cooked in the refrigerator on a
higher shelf than raw foods.
• Best to practice mix left over foods with fresh foods  Wash fruits &
veg, in a cold running water
• Do not let raw meat and raw vegetables be prepared on the same
surface at the same time

3. Equipment to Food Contamination -When harmful organisms from one food

contaminate other foods. (raw meats, thawing meat on top of the shelf where it
can drip on the other foods)

How to prevent:
• Use separate cutting boards for different foods (meat- veg)
• Prepare raw foods in separate area from fresh and ready to eat foods
• Clean & sanitize equipment, work surfaces & utensils after preparing
each food
• Use specific containers for various food products.
• Make sure cloth and paper towel used for wiping spills are not used
for any other purpose

The Role of Government in Food Safety

The purpose of government regulation in food safety is to oversee the food-

producing system and protect food intended for human consumption. Governmental
agencies enforce laws and rules to protect food against adulteration and
contamination. Regulatory personnel monitor both the process and the product to
ensure the safety of the food we eat.

There are several federal regulatory agencies, such as the Department of

Health (DOH), National Nutrition Council (NNC), Bureau of Food and Drug
Administration and Department of Agriculture (DA), that set food safety standards
to make our food supply safer. They are also tasked accordingly to create,
implement, and develop the quality of foods to maintain the health and security of
the market.

The Role of the Food Industry in Food Safety

The food industry is assuming greater responsibility for overseeing the safety
of its own processes and products. Customers expect and deserve food that is safe
to eat. If a food establishment is involved in a food borne disease outbreak,
customers may retaliate by taking their business elsewhere or by seeking legal
action. Financial loss and damaged reputation are some of the outcomes of a food
borne disease outbreak that can cause serious harm to the establishment found
responsible for the problem. One means of preventing the harmful effects of a food
borne disease outbreak is to start a food safety management program in the food
establishment. This helps ensure proper safeguards are used during food
production, handling, and display. The ability to prove that a food safety system was
in place at the time a food borne disease outbreak occurred is very important. It has
been deemed an acceptable defense in court cases where victims of food borne
illnesses have sought punitive damages.

Hazard Analysis and Critical Control Point (HACCP) is the best system for
assurance of food safety.

1.Identify hazards and assess their severity and risk – defined in the Food
Code, means a biological, chemical, or physical property that may cause an
unacceptable consumer health risk.
2.Identify the Critical Control Points (CCP) in Food preparation – a critical
control point for raw chicken would be the final cooking step because this is the last
opportunity to eliminate or reduce the Salmonella to a safe level.
3.Establish critical limit for preventive measure associated with each
identified CCP – for example, time and end-point cooking temperatures should be
established for cooking procedures.
4.Establish procedures to monitor CCPs – example of these procedures
may include visual evaluation and time temperature measurements.
5.Establish the corrective action to be taken when monitoring shows that a
critical limit has been exceeded – for example, the receiving procedures should
indicate that the frozen products with evidence of thawing be rejected.
6.Establish effective record-keeping system that document the HACCP
system – traditional record such as receiving records, temperature charts, and
recipes can serve as the basis for documentation.
7.Establish procedures to verify that the system is working - this may be as
simple as reviewing records on timely, routine basis or as complex as conducting
microbiological test.

Here are some general guidelines to remember for proper sanitation practices.

1.Food should be handled using proper equipment and never be re-used.

2. A separate tasting spoon should be used. It must not come in contact
with
food being prepared after each use.
3.Equipment should first be washed before they are used.
4.Implement and observe daily cleaning schedule of equipment and
facilities.
5.Use clean rags if possible disposable tissues that will be used only once.
6.Hands should not come in contact with the surface where food is to be
placed.
7.Dispose garbage properly and wash hands thoroughly after handling it.
8.Animals should not be allowed in the food preparation areas.
9.Pest/vermin control program should be implemented and observed.
10.Clean hands and nails before handling foods.
11.Wear proper uniform in cooking. This can help eliminate possible
sources
of contamination in food.
12.Avoid handling food when you have a cold or an infectious wound or
disease.
13.Smoking, eating, and drinking should not be allowed while preparing
food,
as these practices may lead to bacterial contamination.
14.Above all, proper personal hygiene should be practiced wherever you
are.

Six Conditions where Bacteria Grow and Multiply (FATTOM)

1. Food
• Bacteria feed on Protein and Carbohydrates. Foods that contain these
items can support the growth of microorganisms
• Potentially Hazardous Foods have the potential for contamination.
They have the characteristics to allow microorganisms to grow and
multiply.

How to Control the Growth of Bacteria in Food

1. Purchase from reputable suppliers
2. Avoid cross-contamination of food
3. Cook food to safe internal temperature and test with food
thermometer
2. Acidity
• Bacteria grow best at a slightly acidic and slightly neutral environment
(pH 4.6 to 7.5)
• Some bacteria can develop a “spore” such as acidophilic bacteria,
where it could grow and multiply in an acidic environment.
• Bacteria such as E-Coli can grow in unpasteurized apple that has a
pH value of 4.0 0 4.6 7.0 12 14 Acidic Neutral Alkaline If the pH is:
 Below 4.6 Bacteria will not grow; between 4.6 to 7.0 Bacteria will
thrive; between 7.0 to 9.0 Bacteria may survive

How to Control Acidity to Control the Growth of Bacteria:

1. Highly acidic foods such as vinegar and lemon inhibit the
growth of microorganism.
2. Salad dressing made with vinegar, oil and garlic can be used as a
marinade for meat

3. Temperature
• Temperature Danger Zone - temp. range 41F-140F (5C-60C). Food
borne bacteria grow and reproduce.
• Temperature Abuse –foods that have not been to a safe
temperature or kept at the proper temperature
How to Control Temperature to Control the Growth of Bacteria
1. Cold foods, must be stored 41⁰F or below
2. Hot foods, must be held at 140⁰F (60⁰C) and above
3. Control the temperature of food during storing, preparing,
cooking, holding, re-heating, and serving.
4. Check internal temperature regularly
5. Cook foods at a required internal temperature with a food
thermometer
6. Keep foods out of Temperature Danger Zone
4.Time
• Under ideal conditions, bacterial cells can double in number every
25 minutes to 30 minutes.
• Pathogen starts to multiply in four hours at the Temp. Danger Zone
11

How to Control Time to Control the Growth of Bacteria

1. Store received foods as quickly as possible to limit the time in
Temp. Danger Zone
2. If the foods will not be cooked or served right away, store it
inside the refrigerator or freezer
3. Check temperature on holding cabinets. Make sure that it
maintains the internal of 135⁰F and above.
4. Document food inside the storage room, practice First In First Out
5. Re-heat foods at the internal temperature of 165⁰F for 15 seconds
5. Oxygen
• Bacteria differ in their oxygen requirement.
1. Anaerobic bacteria – cannot survive when oxygen is present
because it is toxic to them. Anaerobic bacteria grow well in
vacuum packaged foods or canned foods where oxygen is not
available. Aerobic bacteria need oxygen to grow.
2.Facultative anaerobic bacteria – can grow with or without free
oxygen but have a preference.
3.Microaerophilic organisms – can survive in a very little amount of
oxygen 12
 How to Control Oxygen to Control the Growth of Microorganism
1.Bacteria grow in different oxygen requirement. It is difficult to
control this condition.
2. Bacteria such as Clostridium Botulinum and Clostridium
Perfringens live without the presence of oxygen. It is important to
cool foods in a shallow pan.
6. Moisture
• Moisture is an important factor in bacterial growth. It is the amount
of water available for bacterial activity:
- Water Activity level – is the measure of the amount of water that
is not available for bacterial to grow. ( 0- 10)
- Potentially hazardous foods (PHF) – foods that have a water
activity
level of .85 or higher

How to Control Moisture to Control the Growth of Microorganism

1. Lower the amount of moisture in food through freezing.
2. Dehydrating, adding sugar or salt. Bacteria remain alive and
become potentially hazardous when moisture is added.

WORKSHEET

Food Safety Handling Procedures

A. MULTIPLE CHOICE. Read and analyze the statement carefully. Identify the letter
that corresponds to the correct answer. Write your answer on the blank
provided.

_______1. Process that includes storage, preparation, and disposal of food

A. Food safety C. Purchasing
B. Marketing D. Management
_______2. An agency that monitors and evaluates the processing of foods, drugs,
and other related products of manufacturers to ensure the standard
quality for safety of the market.
A. Department of Health C. Food and Drug Administration
B. Department of Trade and Industry D. National Nutrition Council
_______3. The range of room temperature where bacteria multiply rapidly

A.5. 32 to 60 0 C C. 10 to 48. 8 0 C
B.7. 22 to 60 0 C D. 15. 5 to 52 0 C
_______4. It is the physical movement or transfer of harmful bacteria from one
person, object or place to another.
A. Hand to food contamination C. Cross Contamination
B. Food to food contamination D. Equipment Contamination
_______5. Below are the employee’s good personal hygiene practices when serving
food. Which one does NOT belong to the group?
A. Use tongs, serving spoons, disposable gloves, or deli tissue when
handling meats, cheeses, prepared salads, or when making
sandwiches
B. Hold serving utensils by the handle only, and they must never
touch the part of the utensil that comes into contact with food.
C. Use similar cutting boards for different foods (meat- veg)
D. Always store serving utensils in a way that permits the food
service crew to grab the handle without touching the food.

B. Bacteria transfer in different ways. Give 3 safety practices in order to prevent

food from being contaminated with harmful bacteria.
1.Hand to food Contamination
_________________________________________________________________

_________________________________________________________________

___________________________________________________________________

2.Food-to-FoodContamination
___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

3. Equipment to Food Contamination

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

C. Give the meaning of the following governmental agencies that enforce laws and
rules to protect food.

1.DOH -_____________________________________________________

2.NNC -_____________________________________________________

3. DA -______________________________________________________

4.BFDA-_________________________________________________________
 TASK SHEET
Title: Food Safety Handling Procedures

Performance Objective: Given one content on this outcome, you should be able
to make a mini poster showing food safety handling
procedure which will serve a reminder in your kitchen at
home.

Supplies / Materials : ¼ size white cartolina, ruler, pentel pen and coloring
Materials
Equipment : table

Steps/Procedure:
1. Formulate a slogan about safety work habits that will serve as a reminder
in your kitchen.
2. Sketch a design using a separate sheet.
3. Transfer the final design with the slogan to create a mini - poster.
4. Finalize by applying color to the poster.
5. Submit the output with the module.

Rubrics for Art

Grade/Standard Student’s Teacher’s
Rating Rating
Process- 40%
- Are all directions and procedures being followed correctly?
-Does the concept of the slogan about safety?
-Does the design match the concept?
- Is it realistic and convincing?
Neatness - 10%
-Is the poster neat and clean?
-Is there no extra colors and marks other than the design?
Work Habits – 25%
-Do good work habits, safety precautions and proper
housekeeping being observed?
-Are the tools used properly and materials economically?
- Is the task finished within the allotted time?

Creativity - 25%
- Does it provide pleasing combinations of colors?
-Are the elements of art and principles of design applied?
-Is it unique and originally made?
TOTAL - 100%

REMARKS / RECOMMENDATIONS: