LESSON I. INTRODUCTION TO GOOD PERSONAL LESSON ll.

BASIC FOOD HYGIENE AND SANITATION

HYGIENE
Food sanitation is more than just cleanliness.
Personal Hygiene - is a condition promoting sanitary
It included all practices involved:
practices to our self to prevent or minimize the
incidence and spread of communicable diseases.  Protecting food from risk of
contamination, harmful bacteria,
Cleaning - is removing dirt, wastes or unwanted poisons and foreign bodies;
things from the surface of objects using detergents  Preventing any bacteria from
and necessary equipment. multiplying to an extent which would
result in an illness of consumers;
Advantages and Disadvantages of practicing Personal
 Destroying any harmful bacteria in the
Hygiene:
food by thorough cooking or
Advantages Disadvantages processing.
Disease prevention Prone to sickness
Social acceptance Rejection The primary tenet of food-service sanitation
Emotional stability Low esteem  Personal Hygiene
Good health Poor health
 Safe Handling of foods
 Clean equipment, facilities, etc.
Factors leading to low level of personal cleanliness:
1. Ignorance - lack of knowledge
2. Unessential – not important Control of the microbial, quality of food must focus on
3. Lack of time – so busy can’t take care of himself the preparation of food itself, it may include:
4. Tradition – some tradition encouraged uncleanness  food handlers;
5. Laziness  kitchen facilities; and
 Cooking equipment.
Components of Personal Hygiene:
1. Body and skin hygiene
2. Oral care The quality of food depends on the condition when:
3. Face Hygiene  purchased;
4. Fingernail and toenail hygiene  time temperature control during storage;
5. Ear Hygiene  food preparation; and food service
6. Hair Hygiene (hair care)
7. Foot Hygiene (foot care)
Definition of terms
8. Armpit and bottom hygiene
9. Clothes Hygiene 1. Food – Any substance whether simple, mixed or
10. Women’s Menstrual Hygiene compounded that is used as food, drink,
confectionery or condiments.
Some of the most essential products for apt hygiene 2. Safety – is overall quality of food fit for
care include: consumption.
1. personal towel 8. feminine pads 3. Sanitation – is a health of being clean and
2. deodorant 9. nail cutter
conducive to health.
3. toothpaste/ oral care 10. dental floss
4. Cleanliness – is the absence of visible soil or dirt
4. toothbrush 11. alcohol/sanitizer
5. shampoo/conditioner 12. toilet paper/tissue and is not necessarily sanitized.
6. soap / facial cleanser 13. cotton buds 5. Microbiology - the branch of biology that deals
7. hair comb/ brush 14. razor with microorganisms and their effect on other
microorganisms.
6. Microorganisms - organism of microscopic or
submicroscopic size. (Bacterium, protozoan).
7. Food Infection - microbial infection resulting
from ingestion of contaminated foods.
8. Food Intoxication - type of illness caused by
toxins. Under favorable condition certain
 bacteria produce chemical compounds called
toxins
9. Food Spoilage - means the original nutritional
value, texture, flavor of the foods are damaged,
the food become harmful to people and
unsuitable to eat.
10. Foodborne Illness – A disease carried or
transmitted to people by food.
11. Foodborne Outbreak – An incident in which two
or more people experience the same illness after
eating the same food.
12. Contamination – The presence of harmful
substances in the food
13. Time-Temperature Abuse – Food that has been
exposed to temperature favorable to the growth
of foodborne microorganisms.
14. Potentially Hazardous Foods – Food in which
microorganisms can grow rapidly. It is often
moist, high protein, slightly acidic.
15. Cross Contamination – Occurs when
microorganisms are transferred from one surface
or food to another
16. Personal Hygiene – Sanitary health habits that
include keeping the body, hair, teeth, clothes
and washing hands regularly.
17. Temperature Danger Zone – temperature range
(41⁰F -140⁰F) food borne bacteria grow and
reproduce
18. COMMUNICABLE DISEASE - a disease caused by
an infectious agent (bacteria/ viruses) that can
be passed into other (healthy) people & causes
them to fall ill.
19. FOOD CONTACT SURFACES - any surface of any
object that comes into direct contact with
(touch) food. This includes plates, knives,
chopping boards, pots, whips, tables etc.
20. NON-FOOD CONTACT SURFACES-any surface w/
any object which is in close proximity to food but
does not touch food. This includes walls, floors,
bottoms of tables, bar tops etc.
21. FOOD HANDLER-any person who handles food or
drink at any stage before it is consumed.
This includes the store keepers, cooks, kitchen
helper, waitress & barmen
22. FOODBORNE DISEASE- any disease that is caused
by eating contaminated food
23. FOOD BORNE DISEASE OUTBREAK- occurs when
2 or more people become ill after eating as
common food
24. POTENTIALLY HAZARDOUS FOODS -all food that
contain nutrients that the bacteria needs to
grow, protein, minerals water etc.
25. MICROORGANISMS - a small tiny organisms
which is too small, to be seen by the naked eye,
includes bacteria, viruses, yeasts, molds &
parasites.
Food Safety: A Top Priority
Food safety is the responsibility in every person who is
involve in food service.
I. Dangers of food borne illness
a. Individual – Food borne illness are the greatest
danger to food safety.
b. Establishment – Food borne illness outbreak
can cost an establishment thousands of pesos,
it can even be the reason an establishment is
forced to close.
II. Types of Food Contaminants
A. Biological Contaminant – A microbial
contaminant that may cause a food borne
illness (bacteria, viruses, fungi, parasites,
biological toxins). Examples: Sea food toxins,
Mushroom toxins, Clostridium Botulinum,
Salmonella bacteria
B. Physical Contaminant – any foreign object
that accidentally find its way into food.
Examples: Hair, Staple wire, Dust
C. Chemical Contaminant – a chemical
substance that can cause food borne illness.
Substances normally found in restaurant.
Examples: Toxic metals, Pesticides, Cleaning
product, Sanitizers, Preservatives
3. Three Main Causes of Food Borne Illness
1. Cross- Contamination
2. Time-Temperature Abuse
3. Poor Personal Hygiene
Cross Contamination - occurs when microorganisms
are transferred from one surface or food to another.
1. Hand to food Contamination - Occurs when
contaminated hands handle cooked or ready
to eat foods
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)
3. Equipment to Food Contamination
TIME TEMPERATURE ABUSE – happens when the
food is exposed to Temperature Danger Zone (41⁰F
140⁰F) for more than 4 hrs.
LESSON lll. THE FOOD SAFETY CHALLENGE
A. THE MICROWORLD
Microbiology is the study of microscopic forms of life
including bacteria. The objectives of studying this are
to help you understand how and why disease-causing
bacteria grow and spread, so that you are better able
to prevent food-borne disease.
Micro-organisms Micro-organisms are often called
bugs. They differ from one another in appearance and
activity, and looking at those found in food as a
whole, if provided suitable nutrients they are able to
grow such as:
 At temperatures between -7 to around 70°C.
 Over a pH range from 0 to 11.
 In the presence or absence of oxygen.
 At water activities above about 0.6.
Pathogen came from the Greek word: πάθος pathos
"suffering", "passion" and -γενής -genēs "producer of”
It is any organism that can produce disease. A
pathogen may also be referred to as an infectious
agent, or simply a germ. However, it is important to
note that not all microbes are pathogenic.
How Are Pathogens Transmitted?
1. Direct transmission - can occur from mother
to child as exemplified with HIV, Zika, and
syphilis. This type of direct transmission
(mother-to-child) is also known as vertical
transmission.
2. Indirect transmission - which involves contact
with a surface or substance that is
contaminated with pathogens.
Types of Indirect Transmission include:
1. Airborne - pathogen is expelled (typically by
sneezing, coughing, laughing, etc.), remains
suspended in air, and is inhaled by or comes
in contact with respiratory membranes of
another person.
2. Droplets - pathogens contained in droplets of
body fluid (saliva, blood, etc.) contact another
person or contaminate a surface. Saliva
droplets are most commonly spread through
sneezing or coughing.
3. Foodborne - transmission occurs through
eating contaminated food or by improper
cleaning habits after handling contaminated
food.
4. Waterborne - pathogen is spread by
consumption or contact with contaminated
water.
5. Zootonic - pathogen is spread from animals to
humans. This includes insect vectors that
transmit disease through biting or feeding and
transmission from wild animals or pets to
humans.
Best way to minimize the chances of acquiring a
pathogenic disease:
1. Maintaining good hygiene.
2. Washing your hands properly
3. Five (5) Keys – WHO
4. Healthy diet and exercise
Types of Pathogens
1. Bacteria - Bacteria are everywhere in the air, in
the water, in the ground, in our pool, on our skin,
inside our bodies. They are single cell organisms
usually having a definite outer envelope or
capsule for protection. They multiply by dividing
into two, which can occur very quickly, (eg. every
20 minutes).
Kinds of Bacteria
1. Harmless bacteria - fall into this category: they are
neither helpful nor harmful to us.
2. Beneficial bacteria – These bacteria are helpful to
us.
3. Undesirable bacteria- These are bacteria that are
responsible for food spoilage.
SPOILAGE AND DISEASE-CAUSING BACTERIA
Bacteria are classified as either spoilage or
pathogenic. (disease-causing microorganisms).
1. SPOILAGE BACTERIA- degrade (break down)
foods so that they look, taste, and smell bad. It
reduces the quality of food to unacceptable
level. When this happens, the food will have to
be thrown away.
2. PATHOGENIC BACTERIA- are disease-causing
microorganisms that can make people ill if
they or their toxins are consumed with food.
SIX CONDITIONS BACTERIA NEEDS TO GROW
1. Food 4. Time
2. Acidity 5. Oxygen
3. Temperature 6. Moisture
2. Viruses - are microscopic parasites, generally
much smaller than bacteria. They lack the
capacity to thrive and reproduce outside of a host
body.
3. Fungi - is any member of the group of eukaryotic
organisms that includes microorganisms such as
yeasts and molds, as well as the more familiar
mushrooms.
4. Parasitic worms - Food borne parasites are
among common biological hazards. These are
microscopic creatures that need to live on or
inside host to survive. It can be found in irrigation
water, animal feces and muscle tissue of
improperly fed cattle and swine.
1. Anisakis spp. - or herring worm disease, is a
parasitic disease caused by nematodes
(worms) that attach to the wall of the
esophagus, stomach, or intestine.
2. Cryptosporidium Parvum - is a microscopic
parasite that causes the diarrheal disease
cryptosporidiosis.
3. Trichinella Spiralis – It is sometimes referred
to as the "pork worm" due to it being typically
encountered in undercooked pork products.
4. Toxoplasma gondii - This parasite is common
in warm blooded animal like cat, rats, pigs,
cows, sheep chicken and birds.
5. Ascaris lumbricoides - Ascaris, hookworm,
and whipworm are parasitic worms known as
soil-transmitted helminths (STH).
5. Prions - refers to proteinacious infectious particles
(PrP) - small glycosylated protein molecules found in
brain cell membrane.
a. Mad cow disease - known as bovine
spongiform encephalopathy (BSE) Is a chronic,
degenerative disease that affects the central
nervous system of the cattle.
b. Creutzfeldt- Jacob Disease (CJD)- a rare and
fatal neurodegenerative disease in humans.
FOOD BORNE HAZARDS
1. Biological Hazards – include bacteria, viruses,
parasites, and fungi.
2. Chemical Hazards – are toxic substances that may
occur naturally or maybe added during the processing
of food.
3. Physical Hazards- are hard or soft foreign objects in
food that can cause illness and injury.
B. FOOD ALLERGENS
What causes food allergies?
Food allergens are typically naturally-
occurring proteins in foods or derivatives of them that
cause abnormal immune responses.
Different types of food allergies
1. Wheat allergy - Wheat allergy, not to be
confused with gluten intolerance, is due to
proteins contained in wheat and is more
common in children than in adults.
2. Cow’s milk allergy - Cow’s milk allergy is due
to the proteins contained in the milk.
3. Egg allergy - Eggs, in particular certain
proteins found in egg white, provoke allergic
reactions more commonly seen in children
than in adults.
4. Peanut allergy - Peanut allergy is one of the
most dangerous food allergies as it may have
serious consequences.
5. Soya allergy - Soya often provokes allergic
reactions in children.
6. Nut allergy - Nuts such as walnuts, hazelnuts,
almonds and pistachios are common food
allergens.
7. Fish and seafood allergy - Fish, crustaceans
and mollusks are also responsible for food
allergies which generally last throughout a
person’s life.
8. Sesame allergy - Sesame, a seed often found
in Asian food and party snacks, contains
proteins which can provoke an allergic
reaction.
Symptoms of an allergic reaction
Symptoms of an allergic reaction usually develop
within a few minutes of being exposed to something
you're allergic to, although occasionally they can
develop gradually over a few hours.
Main allergy symptoms
Common symptoms of an allergic reaction include:
 sneezing and an itchy, runny or blocked nose
(allergic rhinitis)
 itchy, red, watering eyes (conjunctivitis)
 wheezing, chest tightness, shortness of breath
and a cough
 a raised, itchy, red rash (hives)
 swollen lips, tongue, eyes or face
 tummy pain, feeling sick, vomiting or diarrhea
 dry, red and cracked skin