Professional Documents
Culture Documents
Food Sanitation Program
Food Sanitation Program
The implementing
rules states that no
person shall be
employed in any food
establishment without
health certificate.
No person should be
allowed to work on
food handling if
afflicted with
communicable disease.
POLICIES
1. Right Source:
Always buy fresh meat, fish, fruits & vegetables.
Always look at the expiry dates of processed foods and avoid buying the expired ones.
Avoid buying canned foods with dents, bulges deformation, broken seals, and improper seams
Use water only from clean and safe sources.
When it doubt on the water source, boil water for at least 2 minutes (running boiling)
2. Right Preparation:
Avoid contact between raw foods and cooked
foods.
Always buy pasteurized milk and fruit juices.
Wash vegetables well if to be eaten raw such
as lettuce, cucumber, tomatoes & carrots
Always wash hands and kitchen utensils before
and after preparing food.
Sweep kitchen floors to remove food droppings
to prevent the harbor of rats & insects.
3. Right Cooking:
Cook food thoroughly and ensure that the temperature on all parts of the foods should reach
70centigrade .
Eat cooked food immediately.
Wash hands thoroughly before and after eating.
4. Right Storage:
All cooked foods should be left at room temperature for not
more than 2 hours to prevent multiplication of bacteria.
Store cooked foods carefully. Be sure to use tightly sealed
containers for storing food.
Be sure to store food under hot conditions (at least or above
60 centigrade) or in cold conditions (below or equal to 10
centigrade)
Always wash hands and kitchen utensils before and after
preparing food.
Sweep kitchen foors to remove food droppings to prevent
the harbor of rats & insects.