Name: Shiela Mae A. De La Torre.

Course/Year: BSTM-1

Through this webinar, I gained more knowledge about food safety, HACCP basics, HACCP benefits, and
creating a food safety plan. For me, cleaning and sanitizing are essential steps in ensuring the food is
safe for consumers/customers. If the utensils, equipment, and dishes aren't cleaned or sanitized
precisely, pathogens can spread to everything they touch. Always protect both customers and your work
by learning how to properly clean and sanitize. Without proper safety practices like cleaning and
sanitizing, handwashing, and wearing gloves, these pathogens can spread and grow, probably causing
foodborne illness. It's important in order to reduce the chance of food poisoning, which is caused by
consuming food contaminated with bacterial, biological, or chemical contamination. Always make sure
that you practice good hygiene by washing your hands properly, washing utensils before using them
again, and storing and heating them properly. Individuals must follow the guidelines of food safety, and
eliminating all potential hazards is the best way to avoid or prevent foodborne illnesses. As well, food
safety is the most important part of staying healthy. A food safety culture demonstrates to its
employees and customers that food safety is a priority. Improving food safety culture comes from every
individual understanding the importance of making food safe in every business. It is essential to
understand and to be aware of the 7 principles of HACCP in handling food within a business
establishment in order to prevent and avoid complications for the customers. It is also a must to have
proper hygiene when preparing and handling food in order to keep away from getting infected by
bacteria like Salmonella spp., Listeria monocytogenes, and human noroviruses.