Food Safety, Hygiene, and Sanitation PDF

Unit 4 Food Safety, Hygiene and Sanitation Ms. Kathrine Camille Nagal, MBA Facilitator  Intended Learning Outcomes At the end of this chapter, the students are expected to: Assess the standard safety and sanitary procedures for handling foodstuff; and Formulate risk manageme...

Unit 4 Food Safety, Hygiene and Sanitation Ms. Kathrine Camille Nagal, MBA Facilitator  Intended Learning Outcomes At the end of this chapter, the students are expected to: Assess the standard safety and sanitary procedures for handling foodstuff; and Formulate risk management plan on food safety and sanitation applicable to tourism and hospitality business operations.  Presentation Outline Food Safety Law in the Philippines Providing Safe Food and Safe Food Handler Microbial World The flow of food Cleaning and Sanitizing facilities and equipment Integrated Pest Management Food Safety Management System Providing Safe Food and Safe Food Handler Providing Food Safety is a scientific discipline describing handling, preparation, and Safe Food storage of food in ways that prevent foodborne illness. Hygiene is a set of practices performed for the preservation of health. Sanitation refers to public health conditions related to clean drinking water and adequate treatment and disposal of human excreta and sewage Foodborne Illness Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food  Costs of Foodborne Illness  Populations at High Risk for Foodborne Illness Higher Risk People Infants and preschool-age children Pregnant women Elderly people People taking certain medications (antibiotics and immunosuppressants) People who are seriously ill  Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: Meat: Beef, Pork, Fish Lamb Heat-Treated Plant Food, such Milk and Milk as Cooked Rice, Products Beans, and Vegetables Eggs (except those treated to eliminate Poultry Shellfish and Salmonella spp.) Crustacea  Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: continued Baked Potatoes Raw Sprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Untreated Garlic-and-Oil Protein in Mixtures Meat Alternatives Tofu or Other Soy-Protein Food Sliced Melons  Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc.  HOW FOOD CAN How Food Becomes Unsafe? BECOME UNSAFE Breakfast 6:00 am Breakfast 10:30 am n Time-Temperature Abuse TIME-TEMPERATURE CROSS- ABUSE CONTAMINATION Food has been time-temperature abused Cross-contamination occurs when any time it has been allowed to remain in pathogens are transferred from one the temperature danger zone. Food is in food or surface to another, carried the temperature danger zone whenever its by utensils, hands, or other food. temperature falls between 41˚F and 135˚F n Cross-Contamination (5˚C and 57˚C). POOR PERSONAL IMPROPER CLEANING n Poor Personal Hygiene HYGIENE AND SANITIZING One of the biggest causes of When equipment, utensils, and foodborne illness is poor personal surfaces are not cleaned and sanitized, hygiene. People who don’t wash their food can easily become contaminated. hands properly or often enough are the biggest risks to food safety. © 2008 National Restaurant Association Educational Foundation. All rights reserved. Not for individual sale. Reproducible for instructional use only by permission of National Restaurant Association Solutions. The ServSafe logo is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association. 08071801 (No. 1—Grey) v.0809 www.ServSafe.com Time-Temperature Abuse Food has been abused: Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms Cross-Contamination Cross-contamination occurs when: Microorganisms are transferred from one food or surface to another  The Safe Food Handler How Food handlers Contaminate Food Food handlers can contaminate food when they: Have a foodborne illness Show symptoms of gastrointestinal illness Have infected wounds or cuts Live with, or are exposed to, a person who is ill Touch anything that may contaminate their hands How Food Handlers Contaminate Food? Scratching the scalp A Running fingers through hair B E Touching a pimple or open sore Wiping or touching the nose C F Wearing a dirty uniform Rubbing an ear D G Coughing or sneezing into the hand H Spitting in the establishment Behaviors that can Contaminate Food Components of a Good Personal Hygiene Program 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 Hygienic Hand Practices: Handwashing Proper Handwashing Procedure The whole process should take 20 seconds 1 2 3 Wet hands with running water Apply soap Vigorously scrub hands and arms for ten as hot as you can comfortably to fifteen seconds stand (at least 100°F/38°C) Clean under fingernails and between fingers 5 4 5 Rinse thoroughly Dry hands and arms with a single-use paper under running water towel or warm-air hand dryer Use a paper towel to turn off the faucet. Hygienic Hand Practices: Hand Antiseptics Hand Antiseptics Must comply with Food and Drug Administration standards Should be used after handwashing (if used in the establishment) Must never be used in place of handwashing Hygienic Hand Practices: When to Wash Hands Food handlers must wash their hands after: Using the restroom Handling raw meat, poultry, and fish (before and after) Touching the hair, face, or body Sneezing, coughing, or using a tissue Smoking, eating, drinking, or chewing gum or tobacco Handling chemicals that might affect food safety Hygienic Hand Practices: When to Wash Hands Food handlers must wash their hands after: Taking out garbage Clearing tables or bussing dirty dishes Touching clothing or aprons Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or washcloths Hygienic Hand Practices: Bare-Hand Contact Some jurisdictions allow it but require written policies and procedures on: Employee health Handwashing Other hygienic practices Hygienic Hand Practices: Hand Maintenance Requirements for Foodhandlers Keep fingernails Do not wear false Bandage cuts and short and clean nails or nail polish cover bandages Hygienic Hand Practices: Gloves Gloves used for handling food: Must never be used in place of handwashing Are for single use only Should be right for the task Must be safe, durable, and clean Must fit properly Must be used properly Hygienic Hand Practices: Gloves When to Change Gloves As soon as they become soiled or torn Before beginning a different task At least every four hours during continual use and more often when necessary After handling raw meat and before handling cooked or ready-to-eat food Proper Work Attire A Food handlers should… B Wear a clean hat or other hair restraint A Wear clean clothing daily B C D Remove aprons when leaving C food-preparation areas Remove jewelry from hands and arms D Wear appropriate, clean, and E closed-toe shoes E Policies Regarding Eating, Drinking, and Smoking Food handlers must not: Smoke, chew gum or tobacco, eat or drink When Preparing or serving food Working in food-preparation areas Working in areas used to clean utensils and equipment Handling IF: Employee Illnesses THEN: n The food handler has a n Restrict the employee from working sore throat with fever with or around food n Exclude the employee from the establishment if you primarily serve a high-risk population  Handling IF: Employee Illnesses THEN: n The foodhandler has one or n Exclude the employee from the more of the following establishment symptoms: n Do not allow employees with vomiting or n Vomiting diarrhea to return to work unless they: n Diarrhea n Have been symptom-free for 24 hours n Jaundice or n Have a written release from a medical practitioner n Do not allow employees with jaundice to return to work unless they have been released by a medical practitioner Handling IF: Employee Illnesses THEN: n The foodhandler has been n Exclude the employee from the diagnosed with a foodborne establishment and notify the local illness caused by: regulatory agency n Salmonella Typhi n Work with the employee’s medical n Shigella spp. practitioner and/or the local regulatory n Shiga toxin-producing E. coli agency to determine when he or she n Hepatitis A virus can safely return to work n Norovirus References 1. ServSafe (2010). ServSafe essentials. Chicago, IL: National Restaurant Association Educational Foundation 2. 3G E-learning. (2019). Principles of health and safety and food safety supervision in hospitality service. USA: G E-learning. 3. Shaw, I. C. (2018). Food safety: the science of keeping food safe. Hoboken, NJ: John Wiley & Sons, 2018. 4. Rai, R. V. and Bai, J. A. (2018). Trends in food safety and protection. Boca Raton: CRC Press, Taylor & Francis Group. 5. Wolf-Hall, C., and Nganje, W. (2017). Microbial food safety: a food systems approach. Wallingford, Oxfordshire, UK; Boston, MA, USA: CABI. 6. www.youtube.com