BREAD AND PASTRY

PRODUCTION NC II
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HEALTH AND SAFETY
PRACTICES IN THE
WORKPLACE
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2 Definition of Terms
 Airborne - carried by air.
 Antidote – a remedy
counteracting a poison.
 First aid – the provision of
initial care for an illness or
injury.
3 Definition of Terms
 Injury - damage or harm of
the structure or function of
the body caused by an outside
force, which may be physical
or chemical.
4 Definition of Terms
 PPE – (Personal Protective
Equipment) refers to devices worn
by workers to protect them against
hazards in the work environment
including but not limited to safety
helmet, safety spectacles, face shields
etc.
5 
Definition of Terms
Occupational hazards - refer to
various environmental factors or
stresses that can cause sickness,
impaired health
 Safety – free from danger, risk or
injury
6 Definition of Terms
 Workplace – refers to the
office, premises or worksite
where a worker is temporarily
assigned
 Bacteria - a simple, single
celled microorganism.
7 
Definition of Terms
Electroshock - caused by touching
exposed electrical wire or a piece of
electrical equipment which is not
grounded properly.
 Grounded – means that the electrical
conductor is connected to the ground,
which becomes part of the electrical
circuit.
8 
Definition of Terms
Microorganisms – are living cells so
small that they can only be seen in a
microscope. They are commonly found
to contaminate food – bacteria, molds,
and yeast.
 Molds – also a microorganism, that has
“furry” growth often found on spoiled
food.
9 
Definition of Terms
Sanitation – the science and practice
of maintaining clean and healthy
conditions of food production so that
the food served to customers cannot
make him ill.
 Toxin – a poisonous substance that
makes you sick
10 Hazards and Risks in the
Workplace
1. Hazard – is a term used to
describe something that has the
potential to cause harm or adverse
effects to individuals,
organizations property or
equipment.
11 Types of workplace
hazards
 On job hazards
 Safety hazards
 Biological hazards
 Chemical hazards
 Ergonomic hazards
 Psychological hazards
 Work Hazard Example of Hazard Example of Harm Caused

Thing

Substance
12 Knife

Benzene
Cut

Leukemia

Material Asbestos Mesothelioma

Source of Energy Electricity Shock, Electrocution

Condition Wet floor Slips, falls

Process Welding Metal fume fever

Practice Hard rock mining Silicosis

13 Hazards and Risks in the
Workplace
2. Risk – is the chance or
probability that a person will
be harmed or experience an
adverse health effect caused
by a hazard.
 Factors that influence
14 the degree of risk
include:
 How much a person is exposed to
a hazardous thing or condition;
 How the person is exposed (e.g.,
breathing in a vapor, skin
contact), and how severe are the
effects under the conditions of
exposure.
15 Risk assessment is the
process where you:
 • Identify hazards
 • Analyze or evaluate the risk
associated with that hazard
 • Determine appropriate
ways to eliminate or control
the hazard.
16 Hazards Risks
Safety measures/
actions
Manual handling
of hand tools - Teach and remind
Back
knives, workers of correct
injury
secateurs, lifting and carrying
Repetitive
loppers, techniques. Rotate
strain
crowbars, weed tasks.
bags, mattocks.
17
Safety measures/
Hazards Risks
actions
Back Teach and remind
Lifting heavy
injury workers of correct
objects
Repetitive Lifting technique.
incorrectly
strain Rotate tasks.
Repetitive Back /
Teach and remind
movements, limb
workers of correct
bending and injury
lifting technique.
awkward working Repetitive
Rotate tasks.
positions strain
 Hazards Risks Safety measures/ actions
Warn volunteers and
18 remove trip hazards
before commencing work.
Trip Do not leave tools on path
Injury
hazards ways. Watch where one
walks, and goes slowly.
Mark tools with
fluorescent color.
19
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Keeping a Workplace
Clean and Organized
20
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese English
Meaning
5S Equivalent
Take out unnecessary
items and dispose.
Keep only the items
SEIRI Sort
you need at work, and
discard or store
everything else.
21
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese English
Meaning
5S Equivalent
It means that there is
a place for everything
and everything should
Set in order;
SEITON be in its place.
Systematize
Arrange necessary
items in good order for
use.
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THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese English
Meaning
5S Equivalent
At the end of each
working day, take time
to clean up your office
SEISO Sweep; Shine
or working space.
Keep the workplace
neat and clean.
23
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese English
Meaning
5S Equivalent
Maintain high
standard of cleaning
SEIKETS Standardize;
and workshop
U Sanitize
organization at all
times.
24
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese English
Meaning
5S Equivalent
Do things
spontaneously without
being told or ordered.
Sustain; Self- Self-discipline is a
SHITSUKE
discipline condition of training
people to follow cleaning
disciplines
independently.
25 PERSONAL PROTECTIVE
EQUIPMENT AND
CLOTHING (PPE)
These are the following:
 Hair covering/ hairnet –
prevents hair from falling into
food product.
 Facial mask – barrier to
airborne contamination during
sneezing, coughing and talking.
26 PERSONAL PROTECTIVE
EQUIPMENT AND
CLOTHING (PPE)
 Aprons – reduce risk of
contamination and help maintain
cleanliness.
 Gloves – reduce risks of
contamination.
 Pot holder – protects against burns
when taking hot items on top of the
stove.
27 FIRST AID RULES

1. BURNS - Cool the burn

with cool water. Do not put
grease, or oil on burn – they
can make it worst. Do not try
to clean a burn or break
blisters. Call a physician.
28 FIRST AID RULES
2. FALLS - Stop severe bleeding.
Cover wounds with sterile
dressing. Keep the person
comfortable and warm. If you
think the bone is broken, do not
move the person unless necessary
as in the event of fire, call for a
medical assistance.
29 FIRST AID RULES
3. POISONING - Swallowed Poison. If the container is
available, use antidote recommended in the label. If
none is given call the emergency station of a hospital,
the nearest clinic, or rural health center. Tell them what
kind of poison was taken and they will recommend an
antidote. Do not try to neutralize a poison by giving raw
eggs, salt water, mustard, vinegar or citrus fruit juices
as an antidote or to cause vomiting. Never attempt to
induce vomiting by sticking your fingers anywhere in
the patient's mouth; this procedure can be very
dangerous.
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1

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Good Manufacturing
Practices
2 PERSONAL HYGIENE
1. Regularly wash and cut your hair to keep a neat appearance.
2. Visit the dentist at least once a year (twice a year is

optimal).
3. Bathe every day before work, or every night before you go

to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat

heavily.
5. Scrub your hands with soap and water before you handle

any food.
6. Trim your nails; especially if you work in the
food service.
7. Keep hand sanitizer and facial tissues near your
work desk.
8. Use a separate towel or cloth for drying
dishes, wiping countertops, and wiping hands.
9. Avoid working with food when you have an open
cut, sore, boil, or infected wound in your hands.

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10. Keep hands out of food as much as possible.
11. Avoid smoking while preparing or handling food
as ashes may drop into the food.
12. Wear suitable clothes at work.

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 PROPER HAND WASHING
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◎ Washing – is the single most
effective way to prevent the
spread of infections.
◎ "Germs" (a general term for
microbes like viruses and
bacteria) can be spread casually
by touching another person.
6 HAND SHOULD BE WASHED:
 After using the washroom (includes changing diapers).
 After sneezing, coughing, or using tissue.
 Hands are visibly soiled.
 Before and after eating, handling food, drinking or
smoking.
 After touching raw meat, poultry, or fish.
 After handling garbage.
 Handling pets, animals or animal waste.
7 Right way to wash your hands
◎ Wet your hands with clean running water (warm or
cold) and apply soap.
◎ Rub your hands together to make lather and scrub
them well; be sure to scrub the backs of your hands,
between your fingers, and under your nails.
◎ Continue rubbing your hands for at least 20 seconds.
◎ Rinse your hands well under running water.
◎ Dry your hands using a clean towel or air dry
8 Other hand issues
 Hand sanitizer should never be
substituted to proper hand washing.
 Fingernails should be kept short
and without nail polish while
handling food.
9 FOOD HAZARDS
◎ Food hazards are biological, chemical or
physical agents with the potential to cause
food spoilage, illness or injury.
◎ Biological hazards include microorganisms
like, virus, protozoa and fungi and parasitic
worms.
◎ Pathogens are microorganisms that produce
toxins which causes illness.
10 Microbes are found:
◎ In air, soil, and water
◎ In intestines of animals and humans
◎ On skins of fruits and vegetables
◎ On raw meat, poultry and seafood
◎ On insects and rodents
◎ On hand, skin and clothing
11 Ways to prevent microbial growth
1. Sterilization – destructs microbial spores
2. Pasteurization – destructs most bacteria
3. Refrigeration – slows growth of microorganisms
4. Freezing – will end growth of bacteria
5. Deep freezing – will end growth of molds
6. Vacuum packaging to remove oxygen ; canning
12
CROSS – CONTAMINATION

 is the transfer of biological or

chemical contaminants from
foods (usually raw) to other
foods. It is one of the causes of
food poisoning.
13 Practices that would prevent cross-
contamination

1. Store raw from ready to eat food.

2. Keep highest hygiene level for ready-to-eat food.
3. Minimize bare hand contact
 Use utensils
 Use clean and disposable gloves
 Wash your hands before touching gloves
 d. Change gloves between tasks
 When they are dirty or torn
14  When they are contaminated
 Anytime that hand would need washing
4. Don’t prepare food when you are sick
5. Observe proper hand washing
6. Separate different types of raw food.
7. Clean and sanitize/disinfect between container changes
of different types of food
8. Use labels and coding in segregating raw materials and
utensils
 “
RAW MATERIALS
AND PRODUCT
HANDLING
 Storage of raw materials

1. Apply First In, First Out (FIFO) policy

2. Observe temperature control
3. Separate raw from ready-to-eat food
4. Store dried food off the floor in sealed containers to
protect from pest and moisture
5. Label store food with expiration date (sort by date)
6. Never store food together with chemicals.
 Storage and Transport

1. Finished product should be stored and transported under

conditions that will protect against contamination
deterioration of the product and damage to the container
2. Periodic inspection of the product during storage should
be done
3. Product should be dispatched in the sequence of
numbers.
 General Storage Guidelines

1. Label food
2. Rotate products to ensure the oldest inventory is
used first. (FIFO)
3. Establish a schedule to ensure that stored product
is depleted on a regular basis.
4. Discard food that has pass the expiration date
5. If food id removed from its original package: put it in
a clean, sanitized container and cover it. Label the
container with the name of the food and the original
used-by or expiration date.
6. Never use empty food containers to store chemicals or
put food in empty chemical containers.
7. Check temperatures of stored food and storage
areas
8. Do not store food near chemicals or cleaning
supplies
9. Keep all storage areas clean and dry
 Refrigerated Storage Guidelines

1. Set refrigerators to the proper temperature (41˚F or

5˚C)
2. Monitor temperature regularly
3. Do not overload refrigerators
4. Never place hot food in refrigerator, this can warm
the interior and put other food into the temp.
danger zone
5. Keep refrigerator doors closed as much as possible.
Frequent opening lets warm air inside
6. Store raw meat, poultry and fish separately from
cooked and read-eat-food or below cooked and read-
eat-food
7. Wrap food properly (zip lock). Leaving it uncovered
can lead to cross-contamination.
 Frozen Storage Guidelines

1. Keep freezers at a temperature that will keep

products frozen
2. Check freezers temperature regularly
3. Place deliveries/goods in freezers as soon as they
have been inspected
4. Clearly label frozen food that was prepared on site
 Dry Storage Guidelines

1. Moisture and heat are the biggest dangers to dry and canned food
A. Keep storerooms
a. Cool (50˚F to 70˚F / 10˚C TO 21˚C)
b. Dry (50% to 60% humidity)
c. Well ventilated
d. Clean
B. When storing food in dry storage, keep it away from walls, out
of direct sunlight and at least 6in or 15cm off the floor.
 Storing Eggs
1. Keep eggs in refrigerated storage
until used
2. Use eggs within 4-5 weeks of
packing date
Storing Dairy
1. Follow FIFO
2. Discard products that has passed
use-by or expiration dates
General Requirement for Food
Contact Surfaces
1. Non-toxic (no leaching of chemicals)
2. Non-absorbent (can be drained and/or
dried)
3. Resist corrosion
4. Inactive to cleaning and sanitizing
chemicals
Storage of Clothing and Gloves

1. Store in clean and dry place

2. Ensure that clothing and gloves are
not exposed to splash, dust or other
contaminants
3. Store clean garments separately from
soiled garments and gloves
 Storing Utensils, tableware and
equipment
a. Clean and sanitize drawers and shelves
before items are stores
b. Clean and sanitize trays and carts used to
carry them
c. Store glasses and cups upside down
d. Store flatware and utensils with handles up
e. Cover equipment food contact surfaces
until ready for use
WASTE MANAGEMENT

 Waste management is the

collection, transport, processing
or disposal, managing and
monitoring of waste materials.
Waste management procedures
and techniques

1. Waste avoidance
2. Waste reduction
3. Re-use
4. Recycling
5. Composting
6. Waste disposal
1. Waste avoidance is engaging in activity that
prevents generation of waste.
2. Waste reduction is the minimization of wasteful
consumption of goods.
3. Re - use is the process of recovering materials
intended for some purpose without changing their
physical and chemical appearance.
4. Recycling is the treatment of waste materials
through a process of making them suitable for
beneficial use and for other purposes.
5. Composting is the controlled decomposition of
organic matter by microorganism mainly bacteria
and fungi into a humus like product.
6. Waste disposal refers to the proper discharge of
any solid waste into or any land.
 Cleaning and Sanitizing

◎ Cleaning is the process of removing food

and other types of soil from a surface.
◎ Sanitizing is the process of reducing the
number of microorganisms on a clean
surface to safe levels.
 Clean all food contact
surfaces:

a. Each time you use them

b. When you begin working with another
type of food
c. When you are interrupted during a task
d. As often as possible, but at least every
four hours if you’re using something
constantly
 In cleaning floors
a. Sweep
b. Mop on detergent solution
c. Wash
d. Rinse
 Storing Cleaning Tools and
Chemicals
a. Should be placed in storage area away from
food and food preparation areas.
b. Storage area should provide utility sink for
cleaning buckets and washing cleaning tools,
floor drain for dumping dirty water and hooks
for hanging mops, brooms and brushes to allow
them to air-dry.
a. Should be placed in storage area away
from food and food preparation areas.
b. Storage area should provide utility sink
for cleaning buckets and washing
cleaning tools, floor drain for dumping
dirty water and hooks for hanging mops,
brooms and brushes to allow them to
air-dry.
 This course is designed to
enhance the knowledge,
skills and attitude in bread
and pastry production to
Course prepare and present
desserts; prepare and
Description: display petites fours in
accordance with industry
standards. It covers the
basic, common and core
competencies.