We are lucky to have in our midst today a person who has earned a very impressive career in the hotel

industry. It seems
unbelievable that he once was also a young student who dreamed to finish a college in order to sustain a bright future.
This dream gave him the inspiration to do and give his best in all his endeavors as a student. He gave honor to his
parents when he finished his secondary and collegiate education as full scholar and consistent honor student.
He earned his degree in bachelor of science in business administration, major in management accounting graduated in a
state college in Bacolod City. But he preferred to join himself in hospitality industry.

Our guest speaker has been part of hotel / hospitality industry for almost 24 years, honed by experience in the academe and in the
hospitality industry where he had full exposures in hotel operations in Dubai, Which enriched his knowledge and skills in HRM &
Tourism, he rose from a simple waiter to a manager, a head of department and now he is one of the Hospitality – Master Trainer. He
also served as Human Resources – Skills Development Manager in Riyadh, Kingdom of Saudi Arabia, in a prestigious hotel in

Hashimite kingdom of Jordan.

At present, he is one of the Hospitality Business Consultant, in Bars, Coffeeshop, Restaurant and Catering here and
abroad.

He is also often invited as a, Resource Speaker or as a Guest Speaker and Trainer in 39 schools, Colleges and
Universities institutions here and abroad

My dear parents, an hour would not be enough to site all his other qualifications. Suffice it to say, we are
indeed very lucky to have him with us today.

Ladies and gentlemen, let’s welcome our Resource Speaker, Mr. Rooyen B. Ojanola!
 Welcome!!!
Hygiene
and
Sanitation
Session 1
PROPER FOOD SAFETY AND HANDLING
Hygiene & Sanitation

Difference between Clean & sanitize

Clean-is to place from garbage or dirt that is visible to
human eye.

Sanitize-sanitation involves thorough cleaning along

thneb place free of bacteria & other micro-organism that
can spread disease.
Why Sanitation is Important

 Cleanliness reflects our commitment to

guest
 Cleanliness tells guest that we believe in high
quality
 Clean surroundings help ensure that guest
keep coming (repeat patronage)
 A safe and healthy environment helps attract
high quality employees
 Employees take pride in a clean
bar/restaurant
Effects of improper sanitation &
hygiene
 Leads to bad reputation of the Bar
 Declines business prospects
 Decrease sales and revenue
 Low employee morale
 High employee turn-over
Possibilties of food/beverage
spoilage

 If staff fails to adopt FIFO method

 Cross contamination
 Staff working in production is ailed with
infectiuos or contagious disease
 No label on food & beverage for
production & expiry
 Improper sanitation
Causes for food & beverage borne
illnesses

 F & B not stored in correct & prescribed

temperatures
 F & B prepared to long before serving
 Staff ilness
 Improper hygiene
 Uses of left over
 Inadequate cleaning of equipment
Sources to food spoilage
 Bacteria

 Viruses

 Parasites

 Fungi
 Food Borne Illnesses:
Name Nature Symptoms Time Effect Source
Salmonella Beef Nausea 8-48 hrs People
Poultry
Eggs
Un-sanitized
Food

Shigella Un-sanitized Flu 1 to 7 days Flies

Food Diarrhea People
Salads Cold

Listeroises Soil Slow growth 1 to 3 weeks Contaminated

Vegetables Headache Water
Proper required Temperature

 Chilled Temperature = 2degree celcius

below
 Freezing Temperature= -18degree celcius
below
 Room temperature= 18-25 degree celcius
 Hot Temperature= 65 degree celcius
above
 Chiller Temperature= 5 degree celcius
below
Traits of Professional Food Handler
 Always follows hand washing policies
 Maintainn personal cleanliness
 Maintain clean & appropriate uniforms
and follows dress code
 Avoids unsanitary habits & actions
 Maintain Good health
 Reports illness
It is mandatory to wash your hands:

 After using the restroom

 Before returning to work after break
 Periodically during your shifts
 If you just have handle money
 After handling aany chemical
 Cleaning the bar counter
• After coughing or sneezing

 After using handkerchief

 After handling soiled equipment and bar

equipments

 After engaging in any other activity that

may contaminate your hands
 Ways to avoid cross-contamination
 Never mix leftovers with fresh one
 Handle ice and equipments properly
 Use clean scoops or tongs to pick-up ice
 Do not store any food or beverage in the ice
or refrigerator
 Avoid touching the outer rim/lid of the
glasses when serving the beverages
Cleaning
 Dumpster lids should remain closed
 Dump cleaning cloths should be stored in
the bucket ofd sanitizing solutions
 Mops should be rinsed and hung up to dry
after each use, or it could be used at once
only
 Cleaning chemicals should be stored
separately
 Spray bottles should be labeled
 Strorage of chemicals
Proper Food Handling
 Dairy products should be refrigerated e.i.
All purpose cream, butter, etc.
 Fruits in the refrigerator must be covered
to prevent contamination
 Danger zone 5c-65c
 Nothing should be stored in ice used for
consumption
 Garnishes should not be thawed at on bar
counters. The exterior will be out of
temperature
Proper Beverage Handling
 The correct way to serve, is on tray
 Never handle the glass where the guest’s
lips will touch
 Always hold the glass at the lower third
portion (stem part)
 Drinks are typically set to the guest’s right
 When filling the glass with ice never use
the glass as a scoop
 Glasses should be placed upside down
Types of Hazards
 Biological Hazards

 Physical Hazards

 Chemical Hazards
Personal Notes
 Never break sanitation rules
 Eating and drinking inside the bar is
prohibited

 When you have a cold report to work,

but do a job that does not involve
handling food and beverages
Definition
 Food safety- “protection of food from anything that can harm
consumers health”.

 Bacteria- “invisble life forms that live on and our bodies and
through out the world”

 Formula of Cleaning:
Heat + Detergent + Physical effort

Formula of Disease:
Parasites + Chemical Pollutant
Food Contamination- Food unfit to eat/serve
because of foreign materials.

Food Spoilage-The reduction in the quality of

food.

Food Poisoning-Illnesses caused by eating

contaminated food.

HACCP- Hazard, Analysis, Critical, Control,

Point
Factors that affect Food Safety

 Personal hygiene
 Cross Contamination
 Temperature control
 Cleaning & Cleanliness
 Storage & stock Rotation
 Pest control
 Hygiene Training
 Garbage Disposal
 Premises/Structure
 Equipment