FOOD SANITATION

Asst. Prof. Mary Abigail Hernandez

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 Background

• Studies have shown that an appreciable percentage of foodborne

illness cases can be attributed to poor sanitation and food hygiene.
• Unsafe food containing harmful bacteria, viruses, parasites or
chemical substances causes more than 200 diseases. In 2018, over
17,000 people had acute bloody diarrhea in the Philippines.
-WHO
• Food safety incidents are related to health
risks and consequences
• Food safety is a public concern.
FOOD SAFETY

&

FOOD HYGIENE
 FOOD SAFETY
Is a scientific discipline describing the
handle, preparation, and storage of food so
it prevents illness, bacteria, pesticides, etc
 FOOD HYGIENE
refers to the measures and conditions necessary to
control hazards that could lead to food-borne
illnesses and to ensure fitness for human
consumption of a food of plant or animal origin
taking into account its intended use.
 FOOD SUPPLY CHAIN

Food supply chain refers to all stages in the

production of food from production,
post harvest, handling, distribution,
processing to preparation for human
consumption.

Farm to fork concept of food safety

PRODUCTION
Potential sources of microbial contamination of fresh vegetables, fruits ,
Postharvest Training Manual
 FOOD SAFETY HAZARDS

A food safety hazard is any chemical, biological, or physical substance or property

that can cause fresh fruit and vegetables to become an unacceptable health risk to
consumers
3 categories of food safety hazards:
a. Chemical -
b. Biological
c. Physical
 CHEMICAL HAZARDS
Chemical contaminants in fresh fruit and vegetables may
occur naturally or may be added during production,
harvesting and postharvest handling of fresh produce.
e.g.
Improper dumping, accidental seepage of chemicals into
soil or water
Oil leaks, grease in contact with produce
High levels od metals in soil
Continued used of fertilizers with high levels of heavy
metals
 BIOLOGICAL HAZARDS
Pathogenic microorganisms affect consumer health either by the
microorganism growing inside the human or by toxins produced by
microorganisms; mostly found outside the fresh fruit/vegetable or inside
the plant tissue
e.g.
a. Bacteria
b. Parasites
c. Viruses
 PHYSICAL HAZARDS
Physical hazards are foreign objects that can
cause illness or injury to consumers.
Contamination can occur during production,
harvesting and postharvest handling
• Any equipment, container or other material that contacts produce during
harvesting, handling, packing and storage of produce can be a source of
chemical, biological and physical contamination. Contamination may occur
due to poor cleaning and maintenance or inappropriate use of equipment,
containers and materials.
• Once produce is harvested, it should not be placed in direct contact,
particularly the cut surfaces, with the ground or the floor of handling,
packing and storage areas. Soil and dirty floors can be a source of biological
contamination. The cut surfaces of produce can provide entry points and
nutrients for pathogenic microorganisms.
• Grease, oil, fuel, and farm machinery must be stored away from areas used
for handling, packing and storage of produce.
DISTRIBUTION
 Quality and Protection of Food
(Code on Sanitation of the Philippines)
• All food must be obtained from sources approved by the local
health authority

• Meats, meat products and fish shall be procured for sources under sanitary
or veterinary supervision.

• No meat products, fish, vegetables and other food sources shall be procured
from sources or areas known to have been affected by radioactivity .
 Ambulant Food Vendors
(Code on Sanitation of
the Philippines)
A) It is prohibited for food
vendors to sell food that
requires the use if utensils
B) The vendors shall sell only
bottled food drinks, biscuits
and confectioners
STORAGE
 Dry Storage for Non-Perishable Foods
(Code on Sanitation of the Philippines)
• Non- perishable foods shall be stored in the following manner:
a. Designated spaces, lockers, cupboards, racks, shelves and containers shall
be used for storage.
 Refrigerated Storage of Perishable Foods
(Code on Sanitation of the Philippines)
• Perishable foods shall be stored in the following manner:
a. They shall be kept at or below 45°F (7°C) except during preparation or
when held for immediate serving after preparation.
b. When such food s are to be stored for extended periods, a temperature
of 40°F (4°C) is recommended.
c. Fruits and vegetables shall be stored in cool rooms.
d. Sufficient shelving shall be provided to prevent stocking and to permit
adequate ventilation and cleaning
 Refrigerated Storage of Perishable Foods
(Code on Sanitation of the Philippines)

• Perishable foods shall be stored in the following manner:

Recommended temperatures for perishable food storage are:
1. Frozen foods; not more than 10°F (2°C)
2. Meat and fish: 32-38°F (O-3°C)
3. Milk and milk products: 40-45°F (5-7°C)
4. Fruits and vegetables: 44-50°F (7-10°C)
ØThe temperature in a refrigerator should be 40 °F or below throughout the unit, so
that any place is safe for storage of any food.
Ø Raw meat, poultry, and seafood should be in a sealed container or wrapped
securely to prevent raw juices from contaminating other foods
ØDon't store perishable foods in the door. Eggs should be stored in the carton on a
shelf. The temperature of the storage bins in the door fluctuate more than the
temperature in the cabinet.
ØBacteria grow most rapidly in the range of temperatures between 40 and 140 °F,
the "Danger Zone," some doubling in number in as little as 20 minutes. A
refrigerator set at 40 °F or below will protect most foods.
• https://www.fsis.usda.gov/
 “Danger Zone”
Leaving food out too long at
room temperature can cause
bacteria (such as Staphylococcus
aureus, Salmonella Enteritidis,
Escherichia coli O157:H7,
and Campylobacter) to grow to
dangerous levels that can
cause illness.

https://www.fsis.usda.gov/
PREPARATION
 PREPATATION
• Always wash hands before and after handling food.
• • Don’t cross-contaminate.
• Keep raw meat, poultry, fish, and their juices away from other food.
• After cutting raw meats, wash hands, cutting board, knife, and counter tops
with hot, soapy water. •
• Marinate meat and poultry in a covered dish in the refrigerator.
 CROSS CONTAMINATION

• is the transfer of harmful bacteria to food from other foods,

cutting boards, utensils, etc., if they are not handled properly.
 FACTORS AFFECTING GROWTH OF
BACTERIA
• pH
• Temperature
• Moisture
• Oxygen
• Time
 How to prevent cross contamination
• When Refrigerating Food:
• Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their
juices from dripping onto other foods. Raw juices often contain harmful bacteria.
• Store eggs in their original carton and refrigerate as soon as possible.
• Cutting Boards:
• Always use a clean cutting board.
• If possible, use one cutting board for fresh produce and a separate one for raw meat,
poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you
should replace them.
 How to prevent cross contamination

• When Serving Food:

• Always use a clean plate.
• Never place cooked food back on the same plate or cutting board that
previously held raw food.
• When Storing Leftovers:
• Refrigerate or freeze leftovers within 2 hours or sooner in clean, shallow,
covered containers to prevent harmful bacteria from multiplying.
 “Best if Used By”
• Best if Used By” the standard phrase to indicate the date when a product
will be at its best flavor and quality. Consumers should examine foods for
signs of spoilage that are past their “Best if used by” date
 FOOD ESTABLISHMENTS
(Philippine Code of Sanitation)

• No person or entity shall operate a food establishment for public

patronage without securing a permit from the local health office.

• No person shall be employed in any food establishment without a

Health Certificate issued by the local health authority.
 FOOD ESTABLISHMENTS
(Code on Sanitation of the Philippines)

• Groceries (Sari-Sari Stores)

• No grocery or sari-sari store shall be established within a
distance of 25 meters from any source of contamination.
• All foods which require no further cooking before they are
eaten shall be protected from contamination while in
showcases.
 AGENCIES
• BFAD serves as DOH’s key regulatory
agency and implementer of the country’s
food control system.
• Republic Act (RA) 3720, mandates the
agency to ensure safe and good quality
processed food, drug and cosmetics and
to regulate the production, sale and
traffic of the same to protect the health
of the consumer.
 AGENCIES
• The National Meat Inspection
Service is a government regulatory
agency created by law to implement
policies, programs, guidelines, rules
and regulations pertaining to meat
inspection and meat hygiene in order
to ensure safe meat from farm to
table.
ADVERSE HEALTH EFFECTS
 FOOD BORNE DISEASES

n Food-Borne Infection
• Results when pathogens grow in the intestines after a
person eats food contaminated with them
n Food-Borne Intoxication
• Caused by eating food containing poisonous toxins
 Key Points
• Food hazards can occur at any point from farm-to-fork so food safety
standards are needed to ensure the safety of the global food supply
chain
• Follow the 5 keys to safer foods
• A) Keep clean
• Separate raw and cooked
• Cook thoroughly
• Keep food at safe temperature
• Use safe water and raw material