FOOD SAFET Y

AND SANITATION
INSPECTION
C A M P U S C A F E T E R I A , S K S U - TA C U R O N G
JUNE 22, 2018
2PM
OBJECTIVES

• At the end of the activity,

– all food handlers/canteen servers recognizes the importance of food safety/handling
– all food handlers/canteen servers gains knowledge and skills about proper food handling/safety and
apply these knowledge and skills to their day to day living.
– Recognized risk factors at their site of operation and provide appropriate solution.
WHAT IS FOOD SAFETY

Refers to the assurance that food will not cause harm to the consumer when it is prepared or
eaten according to its intended use.
WHAT DOES FOOD SAFETY HAVE TO
DO WITH YOU?
• You will be working in a
position that has the potential
to make many people sick;
possibly even causing them to
suffer from serious medical
complications that require them
to seek medical care if you do
not follow some basic Food
Safety rules.
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 and animal
origin taking into account its inteded use
CONTAMINANTS

• Refers to any substance not intentionally added to food which is present in such food as a
result of the production, post harvest handling, manufacturing, processing, preparation,
treatment, packing, packaging, transport or holding of such food as a result of environmental
contamination
WHAT IS TIME TEMPERATURE
ABUSE?
Above
135 F
• A Potentially Hazardous Food is any food that will
support the growth of harmful microbiological
organisms. Food items high in protein such as meats,
soy products, and dairy items are usually considered 135 F
Temp.
potentially hazardous foods and need special handling Danger
care. Zone

41 F
Below
• The Temperature Danger Zone is the temperature range 41 F
in which harmful microbiological organisms grow /
reproduce most rapidly.
THERE ARE THREE TYPES OF HAZARDS
TO FOOD:
•BIOLOGICAL
•CHEMICAL
•PHYSICAL
BIOLOGICAL HAZARDS

Biological hazards
include:
Viruses
Bacteria
Parasites
Fungi
CHEMICAL HAZARDS

Chemical Hazards
include:
 Cleaners
 Sanitizers
 Polishes
 Machine
lubricants
 Toxic metals
PHYSICAL HAZARDS

Physical Hazards
include:
 Hair
 Dirt
 Bandages
 Metal staples
 Broken glass
 Natural objects
(e.g., fish bones in a fillet)
HOW DOES FOOD BECOME
UNSAFE?
These are the
 Time-temperature abuse three critical
factors that
contribute to
 Cross-contamination unsafe food
and they are
preventable.
 Poor personal hygiene
TIME – TEMPERATURE ABUSE

Food has been time-temperature abused when:

 It has remained too long in the Temperature Danger Zone.
TEMPERATURE DANGER ZONE
 The Temperature Danger Zone is
the temperature range in which Above 135 F
pathogens (bad microbiological
organisms) grow and reproduce
most rapidly.
 This temperature range has been 135 F
Temp. Danger
identified as 41 degrees (F) to 135 Zone

degrees (F).
41 F
 It is important to keep foods that Below
can support pathogenic growth out 41 F

of this temperature range.

CROSS CONTAMINATION

Cross-contamination occurs when:

 Physical, chemical, or biological hazards are transferred from one
food or surface to another.
POOR PERSONAL HYGIENE

Poor personal hygiene occurs when food handlers:

 Don’t wash their hands right after using the restroom
 Come to work while sick
 Cough or sneeze on food
 Touch or scratch infected wounds and not wash their hands
HOW CAN FOOD HANDLERS
CONTAMINATE FOOD?
Food handlers can contaminate food when they:
 Have a food borne illness and handle food
 Have open wounds that contain a pathogen
 Have contact with a person who is ill
 Touch anything that may contaminate their
hands and don’t wash them
 Have symptoms such as diarrhea, vomiting, or
jaundice—a yellowing of the eyes or skin
ACTIONS THAT CAN CONTAMINATE
FOOD:
 A. Scratching the scalp
 B. Running fingers through hair
 C. Wiping or touching the nose
 D. Rubbing an ear
 E. Touching a pimple or infected wound
 F. Wearing a dirty uniform
 G. Coughing or sneezing into the hand
 H. Spitting in the operation
PRACTICE SAFE FOOD HANDLING

Three simple ways that you can practice Safe Food Handling while
working here at SKSU Canteen/Cafeteria Services are:
 Prevent Time Temperature Abuse
 Prevent Cross Contamination
 Practice Good Personal Hygiene
PREVENTING TIME AND
TEMPERATURE ABUSE
Avoid time-temperature abuse
 Keep food out of the temperature Above 135 F

danger zone.
 Keep Hot Foods Hot and Cold Foods
Cold
 Make sure your work area has a 135 F
thermometer that is appropriate for Temp. Danger
Zone
taking food temperatures.
 Regularly record temperatures of hot 41 F
and cold foods and record each time Below
the temperature is taken. 41 F

 Take corrective actions if time-

temperature standards are not met.
PREVENTING CROSS
CONTAMINATION
Separate Equipment
 Use separate equipment for different types
of food
 Cooked Foods vs. Raw Foods
 Meats vs. vegetables
Prepare food at different times
 Prepare raw meat, seafood, and poultry at
different times than ready-to-eat food (when
using the same prep table)
Clean and Sanitize
 Clean and sanitize all work surfaces,
equipment, and utensils after each task
 BEING A SAFE FOOD HANDLER
Good personal hygiene
includes:
 Maintaining personal cleanliness
 Wearing proper work attire
 Following hygienic hand
practices
 Avoiding unsanitary habits and
actions
 Maintaining good health
 Reporting illnesses
PERSONAL CLEANLINESS

Wash regularly
 No offending odors and no strong perfumes or cologne

Keep finger nails trim, neat, and clean

 No dirt, grease, or oils under your nails or on hands
 No fake finger nails
PROPER ATTIRE
Food handlers should:
 Wear a clean hat or other
hair restraint
 Wear clean clothing daily
 Remove aprons when leaving
food-preparation areas
 Remove jewelry from hands and
arms when working with food or
when working around
preparation areas
How to Wash Your Hands Properly:
GLOVE USE
Single-use gloves used for
handling food:
 Must never be used in
place of hand washing
 Must never be washed
and reused
 Must fit properly
GLOVE USE
When to change gloves:
 As soon as they become
soiled
or torn
 Before beginning a different
task
 After handling raw meat,
seafood, or poultry and
before handling ready-to-eat
food
EATING AND DRINKING POLICY…
Foodhandlers must not:
 Eat, drink, smoke, or chew gum or
tobacco while working.
When:
 Preparing or serving food
 Working in food preparation areas
 Working in areas used to clean
utensils and equipment
 STORING FOOD
All food must have a label that includes:
 Name of the food
 Date by which it should be sold, eaten, or
thrown out

Discard food that has passed the manufacturer’s

expiration date.

Ready-to-eat food that was prepared in-house:

 Can be stored for 7 days at 41°F (5°C) or
lower
 Must be thrown out after 7 days
STORING FOOD
Rotate food to use the oldest
inventory first.
 Identify the food item’s
use-by or expiration date
 Store items with the
earliest use-by or
expiration dates in front of
items with later dates
 Use items stored in front
first
STORING FOOD
Store food items in the following
top-to-bottom order:
 Ready-to-eat food
 Seafood
 Whole cuts of beef and pork
 Ground meat and ground fish
 Whole and ground poultry
COOKING AND HOLDING FOOD
 Cook hot foods to their Above 135 F

appropriate internal
temperature
135 F
 All hot foods must be held at Temp. Danger
Zone

or above 135 degrees F. 41 F

When cooking in a microwave

Below
41 F

all food must be 165 degrees F.

CHILLING THE FOOD
Cool down food quickly.
 Put in shallow pans.
 Use the ice wands or ice paddles.
 Leave uncovered in the FREEZER.
 Check and record the temperature often.
 Leave loosely covered in cooler overnight.

 Food must be cooled to 70 degrees in 2

hours and to 41 degrees or below in an
additional 4 hours.
 Remember to date and label the food.
REHEATING FOOD

Food Reheated for

Service or Hot-
Holding
Must be reheated to
an internal
temperature of
165°F (74°C)
for 15 seconds
within 2 hours
 SERVING FOOD
To prevent contamination when
serving food:
 Handle ready-to-eat food with tongs,
deli sheets, or gloves
 Use clean and sanitized utensils for
serving
 Use separate utensils for each food
 Clean and sanitize utensils after each task
Store serving utensils correctly between
uses
 On a clean and sanitized food-contact surface
 In the food with the handle extended above
the container rim
HANDLING DISHES AND GLASSWARE
HANDLING UTENSILS AND FOOD
DISHWASHING
Guidelines
 Clean the machine as often as needed
 Scrape, rinse, or soak items before
washing
 Use the correct rack for the items being
washed
 Check racks for soiled dishes as they come
out of the machine
 Air-dry all items
 Check the machine’s water temperature
and pressure
 Temperatures may vary depending upon
equipment.
DISHWASHING
PROHIBITION, PENALTIES AND
SANCTIONS ( FOOD SAFETY ACT 2013
ARTICLE XII SEC 37.)
• D) For violation resulting in slight physical injury of a person upon
conviction, a fine of not less than TWO HUNDRED
THOUSAND PESOS (P200,000.00) but not more than THREE
HUNDRED THOUSAND PESOS (P300,000.00) and
suspension of appropriate authorization for SIX (6) MONTHS
shall be imposed. The offender shall also pay the hospitalization and
rehabilitation cost of a person.
• E) ----- and suspension of appropriate authorization
for ONE (1)YEAR shall be imposed. The offender
shall also pay the hospitalization and rehabilitation
cost af a person.
• F) ----- for violation resulting in death of a person, upon conviction,
the penalty of imprisonment of not less than six months of not less
than six (6) months and one (1) day but not more than six (6) years
and one (1) day and a fine of not less than three hundred thousand
pesos (P300,00.00) but not more than Five Hundred thousand
pesos (P500,000.00) and permanent revocation of appropriate
authorization to operate a food business shall be imposed
QUESTIONS?

• Film viewing time!!!