Apply food safety

and sanitation
Presented By : Group 1
 What Is Food Safety?
Food Safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent
foodborne illness.
 Safety Rules that should be strictly
enforced by managers and observed
by all workers.
1. Wear safe and appropriate clothes for the type of work performed.
2. Wear comfortable pair of shoes with good soles; avoid wearing high-heeled shoes at work.
3. Keep floors clean and dry. Pick up any object dropped on the floor immediately to prevent
someone from slipping.
4. Avoid overloading service trays. It can be dangerous.
5. Dispose all broken jars and utensils immediately.
Never use cracked jars.
6. Be careful in walking in work areas.
7. Keep passages and work areas clean and free from
obstructions.
8. Wash hands before and after handling anything.
 SAFETY FOOD HANDLING
PRACTICES:
1. Select food properly. Buy meat, fish, fruits and
vegetables from reliable dealers.
2. When eating raw foods/fresh foods, wash with mild
detergents and rinsed well.
3. Wash hands with soap and water before handling
food.
4. Work in clean place. Keep work surface clean.
5. Use only clean utensils
.6. Use tasting spoon for sampling food. Do not
return the spoon to the food after it has been to the
mouth.
7. Refrigerate perishable foods to prevent spoilage or
decomposition.
8. Frozen foods should be placed in the freezer and
maintain the temperature until ready to use.
9. Hot foods should be placed in shallow pans to chill as soon as
preparation is completed, if not to be served immediately.
10. Cooked food should be covered to prevent contamination
and growth of microorganisms. Cooked food should also be
covered to reduce evaporation, limit odor absorption and to
protect the food from overhead leakage or dripping.
11. Freeze to retard microbial growth and enzyme action for a
longer period.
12. Keep refrigerator and freezer scrupulously clean.
13. Store foods in clean containers.
 What Is Sanitation?
Sanitation is the hygienic means of promoting health
through prevention of human contact with the hazards of
wastes.
The term sanitation can be applied to a specific
aspects, concept, location, or strategy, such as:

•Basic Sanitation
•On-site Sanitation
•Food Sanitation
•Environmental Sanitation
•Ecological Sanitation
 Basic Elements of a Sanitation
Program for Food Processing and
A three-word definition of Food Sanitation is protection from
contamination. With this in mind, all functions and operations must
be included in a sanitation program. All food products must be
protected from contamination from receiving (and before) through
distribution. Sanitation is a dynamic and ongoing function and
cannot be sporadic or something that can be turned on once a day,
once a week, etc. Therefore, another definition could be: "sanitation
is a way of life".
Temperature Hygiene and Personnel
Control Practices

The primary rule of Regardless of type of

processing or food handling
sanitation is to pay
operation, the number one
strict attention to food
consideration in food
temperatures.
sanitation is people.
Sanitation Principles
and Food Handling
Practices
Personnel training should instill and
nurture an understanding of the
processing steps and technologies
for each product manufactured or
handled and where potential
problems exist, and create a keen
desire to satisfy andguard the
consumers' interests.
Manufacturing
Controls and Essential
Operations
Production personnel must be
trained in the critical elements of the
operations for which they are
responsible, in the importance of
these operations, monitoring these
operations, and in action to be taken
when these operations are not
controlled.
What Is PPE?

Personal Protective Equipment

(PPE)-refers to protective clothing,
such as hairnet, facemask, apron,
hand gloves and working shoes.
 PPE

Hair Disposable Hand

Restraint/Hairnet Footwear Gloves
Facial Mask Apron/Laboratory
Gown
Thank You