N D 2 0 4 F O O D S E R V I C E S YS T E M S I

FOOD SANITATION, SAFETY AND

ENVIRONMENTAL MANAGEMENT
Presented by:
Rysheer P. Quiatchon, MSc
2nd Semester AY 2022-2023
INTENDED LEARNING OUTCOMES

 Apply the principles and techniques of sanitation and safety in foodservice

institutions.
OBJECTIVES

 Define concepts about food sanitation, safety and environmental management

 Discuss and identify principles about food sanitation, safety and environmental
management
 DEFINITION OF TERMS

 FOOD HYGIENE-all conditions and measures necessary to ensure safety and suitability of food at all
stages of the food chain
 FOOD SAFETY-assurance that food will not cause harm to the consumer when it is prepared and/or
eaten according to its intended use
 CONTAMINANT-biological or chemical agent, foreign matter or other substances not intentionally
added to food, which may compromise food safety or suitability
 CONTAMINATION-introduction or occurrence of a contaminant to food or food environment
 FOODBORNE ILLNESS-disease of an infectious or toxic nature caused, or thought to be caused by,
the consumption of food or water (WHO).
DEFINITION OF TERMS

 CASE-an individual who experienced illness after eating an incriminated

food
 OUTBREAK- incident of foodborne illness that involves 2 or more people
who ate a common food, which has been confirmed though lab analysis as
the source of the outbreak (except for botulism and chemical poisoning
where 1 case is considered an outbreak)
 Cleaning- physical removal of visible soil and food from a surface (Payne-
Palacio and Theis, 2006)
 Sanitizing- the process that reduces the number of microorganisms to safe
levels on food contact surfaces such as china, tableware, equipment, and
work surfaces (Payne-Palacio and Theis, 2006)
INTRODUCTION

 TYPES OF CONTAMINATION
 A.BIOLOGICAL
 1.macrobiological-parasites, helminths, poisonous plants & animals
 2.microbiological-bacteria, yeasts, molds and their toxins
 B. CHEMICAL
 C.PHYSICAL
 D.RADIOLOGICAL
COMMON SOURCES OF CONTAMINATION

 1. Foodservice worker
 a. Carrier - without symptoms
 b. Infected person – without symptoms
2. Insects, rodents
3. Air, dust, soil
4. Water, sewage
5. Utensils, equipment
TYPES OF FOODBORNE ILLNESSES

 1.Foodborne Infection - caused by the ingestion of harmful living organisms

usually found in the food consumed
 2. Food Intoxication - the bacteria grows on the food prior to its ingestion
 3. Chemical poisoning
 a. toxic agents: cadmium, zinc, lead, antimony, copper in some cooking wares
b.cleaning or sanitizing solutions: trisodium phosphale (cieaning agent), oxalic
acid (bleach)
 c.food additives: (in large quantities) nitrites, niacin, cobalt , MSG sodium sulfite
(whitener).
TYPES OF FOODBORNE ILLNESSES

 d. plants: some mushrooms, castor bean seeds, rhubarb leaves, solanine in

potato, ergot (substance in moldy rye)
 e. fish/shellfish: puffer fish, red-mite infected shellfish
 4. Ptomaines - products of the putrefaction of protein
MICROBES CAUSING FOOD INFECTION

 1.Campylobacter jejuni
 • From raw milk, contaminated water, undercooked chicken, beef, pork and raw
clams
 • Control: high heat, chlorine containing sanitizer
 2. Escherichia coli
 From feces, may contaminate soil, water and food plants -Found in cheese,
 raw and processed shellfish, raw and inadequately cooked ground beef
 3. Salmonella
 Excreted in feces
MICROBES CAUSING FOOD INFECTION

 From unwashed eggs, half-cooked high protein foods (i.e. milk, chicken)
 Control: cook at 165°F internal Tº for meat
 4. Vibrio parahaemolyticus
 Lives in saltwater
 Contaminates fish and shellfish In raw oysters and sushi
 5. Trichinella spiralis
 From pork muscles heat
MICROBES CAUSING FOOD INTOXICATION

 1. Clostridium botulinum
 spore-forming; anaerobic din improperly bottled & canned goods
 odorless, colorless, tasteless
 cause paralysis of the nerve
 control boil food for 20 minutes/ discard to 20mins sensitive
 2. Staphylococcus aureus
 From pimples, wounds with pus, cold, influenza, boil, cuts, infections
 ln high-protein items (meat, eggs, milk, cream pie)
 Not destroyed by cooking heating
MICROBES CAUSING FOOD INTOXICATION

 3. Clostridium perfringens
 From intestinal tract, sewage, manure, soil, water, dust
 Anaerobic, spore-forming
 Associated w/ slow cooling of large batch of high-protein foods (toasts, stew,
gravy)
PATHOGENS FROM INFECTED FOOD
HANDLERS
 1. Hepatitis A
 2 Norwalk and Norwalk-like viruses
 3. Salmonella typhi
 4.Shigella species
 5. Staphylococcus aureus
 6. Streptococcus pyogenes
FACTORS IN FOODBORNE ILLNESS
OUTBREAKS
 -Failure to cool food properly
 Failure to thoroughly heat or cook food
 Infected employees w/ poor personal hygiene
 Foods prepared a day or more before service
 Raw, contaminated ingredients used w/o further cooking
 Foods held at bacteria-growth temperature
 Cross-contamination (cooked w/ raw foods or by employees or equipment)
PREVENTING FOODBORNE ILLNESSES

 1. Food protection from purchasing up to service

 2. Personal hygiene
 3. Facility and equipment sanitation (cleanliness of surfaces, ventilation, lighting,
garbage disposal, comfort facilities, equipment sanitation, dishwashing
procedures)
 4. Rodents and insect control (rats. mice, cockroaches, flies)
PRECAUTIONS FOR SAFE FOOD HANDLING

 1.Keep work surfaces clean and the work area well-organized and orderly so work
can proceed without any hazard.
 2. Use only clean utensils in preparing, cooking & serving food
 3.Keep fingers and hands out of food as much as possible. Use disposable gloves,
spoons, forks, tongs, etc.
 4. Always grasp utensils by the handles.
 5. Pick up and convey glasses by the bases, cups by their handles and plates by
their rims
PRECAUTIONS FOR SAFE FOOD HANDLING

 6. Use a clean spoon each time for tasting food. Do not use the stirring spoon
 7. Observe "no smoking" rules in all food preparation and serving areas.
 8.Eat foods in designated dining areas only.
EMPLOYEE HEALTH AND PERSONAL
HYGIENE
 1.General good appearance includes:
 Clean, well-kept nails
 Clear skin without pimples, boils, blemishes or cuts
 Clean teeth with non offensive breath
 Lack of body odor
 Freedom from colds and other respiratory
EMPLOYEE HEALTH AND PERSONAL
HYGIENE

 2.Dress standards include:

 Wearing proper & clean uniform including aprons
 Closed, well-fitted, comfortable & non-skid‘ shoes
 Wearing of hair restraints (hair net, chef's hat or kitchen cap)
 Elimination of jewelry, nail polish and excessive make-up
EMPLOYEE HEALTH AND PERSONAL
HYGIENE
 3. Cleanliness standards include:
 Washing hands and exposed arms with soap and water before starting work, after
handling foods, after using a handkerchief and after visits to the rest room
 Sanitizing hands with antibacterial solution
KITCHEN SAFETY/ SAFE OPERATION OF
EQUIPMENT
 1. Do not use any equipment unless you understand its operation
 2. Use equipment only for its intended purpose
 3. Use care when opening compartment steamer
 4.Open lids away from you to let steam escape safely
 5. Dry foods before putting them in frying or hot fat to avoid splatter
 6. Do not touch or remove food from any kind of running equipment, not even
with a spoon or spatula
 7.Keep knives sharp; they are safer than dull ones
 8. Do not catch a falling knife. Step back and let it fall.
KITCHEN SAFETY/ SAFE OPERATION OF
EQUIPMENT
 9. Use a cutting board. Place a damp towel under to keep it from slipping. Do not
cut against a metal surface.
 10 Unplug electric equipment before disassembling or cleaning.
 11. Use safety guards on equipment. Keep slicing machine set at zero when not in
use.
 12.Make sure the switch is off before plugging in equipment.
 13. Make sure gas is well-vented before lighting ovens or pilot lights. Strike
matches before turning on the gas.
 14. Do not touch or handle electric equipment, including switches, if your hands
are wet or if you are standing in water.
KITCHEN SAFETY/ SAFE OPERATION OF
EQUIPMENT
 15.When operating any foodservice or dishroom belt, do not put fingers under the
safety bar while it is moving.
 16.When the dish machine is operating, never open any of the side panels.
 17 When operating a steam hose, always wear the safety shield and safely apron.
 18 Always wear gloves when operating the pellet machines.
 19. When operating any equipment-on- wheels, make sure that the wheel brake is
on.
 20.When using grinder attachment, always use a stomper to push the product
down. Never use your hand.
DISHROOM BELT AND CONVEYOR BELT
FIRE SAFETY REQUIREMENTS

 1. Structural protection
 Building components – fire resistant
 Limit use of combustible materials & finishes
 2 Active protection
 Automatic fire & smoke detection
 Warnings and signals
 Fire fighting equipment
FIRE SAFETY REQUIREMENTS

 3.Means of escape
 Travel distances to safe exits
 Identification & protection of escape route
 Evacuation plan
FIRE EXTINGUISHERS
HACCP: HAZARD ANALYSIS AND CRITICAL
CONTROL POINT
 Systematic process; ensures food safety through identification and control of any
point or procedure in a specific food system in which loss of control may result in
an unacceptable health risk
 *Used to monitor food preparation
 Aim: identify errors in preparation and correct them before they affect the
product rather than wait for error detection in the end-product
HACCP: HAZARD ANALYSIS AND CRITICAL
CONTROL POINT
 Hazard - defined as unacceptable contamination, microbial growth or survival of
microorganisms or toxins that may pose a health risk
 Critical Control Point (CCP) - an operational procedure whereby proper
prevention or control measures will eliminate or minimize hazards
4 CCPs identified in entrée production
1.ingredient control and storage
2.equipment sanitation
3.personnel sanitation
4.time-temperature relationships
HACCP – 7 KEY PRINCIPLES

1. Identify hazards
2. Identify critical control points
3. Establish critical limits (time) for each control point.
4. Establish Procedures to monitor the critical control points.
5. Establish corrective actions to be taken when monitoring shows that a critical
limit has not been met.
6. Establish procedures to verify that the system is working.
7. Establish record keeping procedures to properly maintain documents of the
HACCP system.
EXAMPLE
 A. ENERGY CONSERVATION

A. Energy Conservation
Two teams are required to monitor and control energy consumption in day to day food service
operations:
Energy Planning Team-the purpose of this team is to plan and develop a food service energy
conservation program
Energy Operational Team-The purpose of this team is to manage energy in all operational function
Guidelines for starting a program:
• Review utility building rate schedules
• Start an energy awareness program
• Evaluate potential savings based on rate changes
• Install energy control devices
• Hire a competent personnel to manage the system
 ENERGY OPERATIONAL TEAM

• The purpose of this team is to manage energy in all operational function

3 basic steps to reduce energy demand:

1.Conduct regular energy audits
2.Purchase energy monitoring equipment and;
3.Measure energy use
 PRACTICAL WAYS TO CONSERVE ENERGY
IN FOODSERVICE ESTABLISHMENTS
1.Make-up air for hoods and use heat recovery systems in hoods
2.Use evaporative coolers
3.Size airconditioning units and comfort heaters accurately for climate area
4.Use economizer cycle systems
5.Regular cleaning of air conditioning and furnace filters
6.Select equipment offering greatest efficiency & flexibility of use
7. Calibrate equipment regularly
 B. WATER CONSERVATION

• Water supply is very crucial factor in foodservice operations. It’s a precious but finite
resource so every drop counts.
• Three-step process to reduce water consumption in foodservice operations
1.Educate and involve employees on water conservation
2.Locate and monitor all water using equipment and facilities
3.Identify and implement water conservation options
 PRACTICAL WAYS TO CONSERVE WATER IN
FOODSERVICE ESTABLISHMENTS
1. Repair leaks
2. Ensure that the water meters are working properly
3. Serve water only upon request
4. Do not thaw frozen foods using running water
5. Pre-soak utensils and other wares in sinks rather than under running water
6. Use hoses with low volume shut-off nozzles/high pressure in cleaning floors
7. Discontinue on-site linen washing
 C.SOLID WASTE MANAGEMENT

• Integrated solid waste management system- the complimentary use of a variety of

waste management practices to safely and effectively handle the municipal solid waste
stream with the least adverse impact on human health and the environment

Municipal solid waste-the solid waste produced at residences, commercial and industrial
establishments
 THE PHILIPPINE ENVIRONMENT LAW

• Republic Act No.9003 “Ecological Solid Waste Management Act of 2000”

-This law aims to create a systematic and comprehensive program on ecological solid
waste management with the formulation of the necessary institutional framework and
providing incentives, declaring certain acts prohibited and imposing penalties on
offenders.
•Presidential Decree No.856 (Code on Sanitation of the Philippines)
•Section III includes sanitation requirements of foodservice structures and facilities.
 ZERO WASTE MANAGEMENT STRATEGY

• This strategy aims for zero waste of resources, to eliminate solid waste, hazardous waste,
emissions, toxic wastes and others. It also aims to eliminate waste at source and at all points
down the production and supply chains, rather than management of the wastes created in the
process.
• Kinds of wastes:
1.According to source 2.According to composition
a.Commercial a.solid-decomposable, non-decomposable
b.Industrial b.non-solid
c.Agricultural
d.Domestic or household
 STEPS IN WASTE MANAGEMENT

1.Sorting at source
2.Storing or packing properly in tightly covered pals, sacks or bins
3.Following the three R’s of Solid Waste Management at the source
a.Reduce
b.Reuse
c.Recycle
 EQUIPMENT COMMONLY USED TO DISPOSE
WASTES FROM THE FOOD SERVICE INDUSTRY:
1.Incinerator-an apparatus for burning waste material, especially industrial waste, at high
temperatures until it is reduced to ash.
2.Grinder
a.Home grinders
b.Commercial/institutional grinders
c.Municipal grinders
INCINERATOR
REFERENCES

 A Review Manual in Nutrition and Dietetics. Foodservice Systems.Consultants in Health and Nutition,
Inc.(CHNI). 2007.
 Consultants in Health and Nutition, Inc.(CHNI).2007.A Review Manual in Nutrition and Dietetics. Foodservice
Systems.
 Gatchalian, Corazon F., Perdigon, Grace P., Sales, Ma. Paz L., and Velasco, Zenaida F (2004). Foodservice
Systems Management.The Nutritionist-Dietitians’ Association of the Philippines Foundation, Inc.
 Gatchalian, Corazon F., Perdigon, Grace P., Sales, Ma. Paz L., and Velasco, Zenaida F (2004). Foodservice
Systems Management.The Nutritionist-Dietitians’ Association of the Philippines Foundation, Inc.
 HNF 131 FSSI Manual (2003).University of the Philippines Los Baños, Laguna.
 Perdigon Grace P. 2007. Foodservice Management in the Philippines. C&E Publications.