LESSON 2

SANITATION AND SAFETY

 OBJECTIVES:

At the end of the lesson, the students should be able to:

• Explain the meaning of sanitation;
• Differentiate sanitation from hygiene
• Identify the kinds of microorganisms; and
• Distinguish the different food toxins that are hazardous to health
• Appreciate the importance of maintaining a safe workplace;
• Practice sanitary and safety instruction and rules in the laboratory; and
• Describe steps to prevent foodborne diseases in the areas of personal hygiene and
food handling techniques.
 SANITATION

All food handlers are required to follow rules of personal hygiene as

well as sanitary food handling for the purpose of familiarizing oneself
about the causes of food-borne diseases. Afterwards, they are
expected to wear proper work attire, practice the Standard Operating
Procedure of Clean As You Go and observe Hazard Analysis Critical
Control Point (HACCP) system.
 SANITATION TIPS
• Some cooking materials made of wood may be washed, but wood soaked up in water
may expand and particles or bacteria may start to thrive in.
• Use a metal brush instead of soap.
• Wooden cutting board for raw meat must be avoided. Plastic and stone cutting boards
are preferable.
• Do not keep worn-out sponge.
• Raw meat must be kept away from counter top.
• Dishes must not be piled up.
• All stoves and counter tops must be cleaned with all-purpose cleaner.
• Use a clean cloth for drying all surfaces.
 FOOD HAZARDS

• Preventing foodborne illness is one of the most critical challenges

facing every food service worker. To prevent illness, a food worker must
begin by recognizing and understanding the sources of foodborne
disease.
• Most food illness is the result of eating food that has been contaminated.
Any substance in food that can cause illness or injury is called hazard.
 TYPES OF FOOD HAZARDS

• Biological hazards – any living microorganism which can cause diseases such as
bacteria, viruses, parasites and fungi.
• Chemical hazards – any organic substance which is ingested can cause disease;
toxic substances that may occur naturally or may be added during processing of
food.
• Physical hazards – any substance that is foreign and can harm the clients; are
hard or soft foreign objects in food that can cause illness and injury.
 KINDS OF MICROORGANISMS
BACTERIA
• It can live in land, water, air, body and skin; in our food and inside our bodies.
• Harmless bacteria – can neither be helpful nor harmful to human beings.
• Beneficial/Good bacteria – helpful to human.
Ex. Yeast (Saccharomyces Cereveciae) which has the following benefits:
a) It helps in the digestion of food in one’s stomach
b) Fights against harmful bacteria
c) Produce certain nutrients
d) It helps the manufacturing of food such as cheese, yogurt and sauerkraut.
e) Used in fermentation of wine
f) Utilized in beer making
g) Often used as leavening agent for bread making
• Undesirable bacteria – causes food spoilage and has a manifestation of
smell that is somewhat sour, rotten and on the state of decomposition in
general. This can be easily detected by means of sour odors, appearance is
sticky or slimy surfaces and discoloration.
• Disease-Causing Bacteria / Pathogens – cannot be detected by merely
looking at the food because it doesn’t emit any odors or tastes in food.
• The best way to protect food against pathogenic bacteria is to practice
personal hygiene and sanitary food-handling and appropriate storage
techniques. Each kind of pathogen causes disease in one of three ways:
• Intoxications – caused by toxic substance (toxins) emitted by the bacteria
while they are developing in the food, before ingestion. It is these poisons
which cause the diseases and not the bacteria themselves.
• Infections – caused by bacteria that have been ingested and thrive in the
intestinal system and attack the body.
• Toxin-mediated infections – caused by bacteria that get into the body and
grow. The disease is caused by toxins the bacteria produce as they
develop and reproduce inside the body.
VIRUSES
• Refers to a living organism which is smaller than bacteria and usually
composed of genetic material enclosed by a protein layer.
• Cannot replicate or reproduce unless they are inside a living cell, and they
can be found on any external and can survive for days or even months.
• Do not multiply in food like bacteria, food-borne viral diseases are usually
caused by contamination from people, food contact surfaces or in the case of
seafood contaminated water.
FUNGI
• Living organisms that usually thrive on dead bark of a tree or
animal dung. Fungi are result of food spoilage. Molds and yeast
are primary examples.
• Molds – filamentous living organisms that usually sprout form
stale bread or spoiled foods
• Yeasts – known as a biological leavening agent.
PARASITES
• are organisms that live or survive by taking nourishment from another
living organism called host. In order to complete their life cycle, they
tend to rely form and transfer to one host to another.
• A human can acquire a parasite through eating of food.
• Trichinella Spiralis – from uncooked pork meat. (Trichinosis)
• Anisakis Worm – from fish eaten as raw especially those that dwell on
contaminated and shallow water. (Anisakiasis). Can be killed by
proper cooking or by freezing.
 FACTORS TO CONSIDER IN BACTERIAL GROWTH

*Bacteria increased their number through multiplying by splitting in half. They

can double in number every 15 to 30 minutes.
• Conditions for growth
• Moisture
• Temperature
• Acidity or Alkalinity
• Oxygen
• Time