reviewer-in-bpp.pdf

Reviewer in BPP raw) to other foods. It is one of the 5. Label store food with expiration causes of food poisoning. date (sort by date) Chapter 1 Practices that would prevent...

Reviewer in BPP raw) to other foods. It is one of the 5. Label store food with expiration causes of food poisoning. date (sort by date) Chapter 1 Practices that would prevent 6. Never store food together with FOOD HAZARDS cross-contamination chemicals Food hazards are biological, 1. Store raw from ready to eat STORAGE AND TRANSPORT chemical or physical agents with food. the potential to cause food 1. Finished product should be spoilage, illness or injury. 2. Keep highest hygiene level for stored and transported under Biological hazards include ready-to-eat food. conditions that will protect against microorganisms like, virus, contamination deterioration of the 3. Minimize bare hand contact protozoa and fungi and parasitic product and damage to the worms. They pose great threat to a. Use utensils container food safety. Most microorganisms b. Use clean and disposable gloves 2. Periodic inspection of the are good, and some are bad, these product during storage should be are called "pathogens" and they c. Wash your hands before done produce toxins which cause touching gloves illnesses. 3. Product should be dispatched in d. Change gloves between tasks the sequence of numbers. MICROBES ARE FOUND: -When they are dirty or torn GENERAL STORAGE 1. In air, soil, and water -when they are contaminated - GUIDELINES 2. In intestines of animals and humans Anytime that hand would need 1. Label food 3. On skins of fruits and washing vegetables 2. Rotate products to ensure the 4. Don't prepare food when you oldest inventory is used first. 4. On raw meat, poultry and are sick 5. Observe proper hand (FIFO) seafood washing 5. On insects and rodents 3. Establish a schedule to ensure 6. On hand, skin and 6. Separate different types of raw that stored product is depleted on a clothing food. regular basis Example, flour stored 7. Clean and sanitize/disinfect in plastic bins should be used WAYS TO PREVENT between container changes of within six to twelve months from MICROBIAL GROWTH different types of food the time it was placed in the bins. 1. Sterilization-destructs microbial 8. Use labels and coding in After that time period, the bins spores segregating raw materials and should be emptied, the flour 2. Pasteurization - destructs most utensils discarded, and the bins cleaned and bacteria sanitized RAW MATERIALS AND 3. Refrigeration - slows growth of PRODUCT HANDLING 4. Discard food that has pass the microorganisms expiration date STORAGE OF RAW 4. Freezing-will end growth of MATERIALS 5. If food id removed from its bacteria original package: put it in a clean, 1. Apply First In, First Out (FIFO) sanitized container and cover it. 5. Deep freezing - will end growth policy Label the container with the name of molds of the food and the original used- 2. Observe temperature control 6. Vacuum packaging to remove by or expiration date. oxygen; canning 3. Separate raw from ready-to-eat 6. Never use empty food containers food CROSS-CONTAMINATION to store chemicals or put food in Cross-contamination is the transfer 4. Store dried food off the floor in empty chemical containers. of biological or chemical sealed containers to protect from contaminants from foods (usually pest and moisture 7. Check temperatures of stored a. Cool (50°F to 70°F/10°C TO STORING UTENSILS, food and storage areas 21°C) TABLEWARE AND EQUIPMENT 8. Do not store food near b. Dry (50% to 60% humidity) chemicals or cleaning supplies a. Clean and sanitize drawers and c. Well ventilated shelves before items are stores 9. Keep all storage areas clean and d. Clean dry b. Clean and sanitize trays and B. When storing food in dry carts used to carry them REFRIGERATED STORAGE storage, keep it away from walls, GUIDELINES c. Store glasses and cups upside out of direct sunlight and at least down 1. Set refrigerators to the proper 6in or 15cm off the floor. temperature (41°F or 5°C) d. Store flatware and utensils with STORING EGGS handles up 2. Monitor temperature regularly 1. Keep eggs in refrigerated e. Cover equipment food contact 3. Do not overload refrigerators storage until used surfaces until ready for use 4. Never place hot food in 2. Use eggs within 4-5 weeks of WASTE MANAGEMENT refrigerator, this can warm the packing date interior and put other food into the Waste management is the STORING DAIRY temp. danger zone collection, transport, processing or 1. Follow FIFO disposal, managing and monitoring 5. Keep refrigerator doors closed of waste materials. The term as much as possible. Frequent 2. Discard products that has passed usually relates to materials opening lets warm air inside use-by or expiration dates produced by human activity, and 6. Store raw meat, poultry and fish GENERAL REQUIREMENT the process is generally undertaken separately from cooked and read- FOR FOOD CONTACT to reduce their effect on health, the eat-food or below cooked and SURFACES environment or aesthetics. read-eat-food 1. Non-toxic (no leaching of Waste management procedures and 7. Wrap food properly (zip lock). chemicals) techniques; Leaving it uncovered can lead to 2. Non-absorbent (can be drained 1. Waste avoidance is engaging in cross-contamination. and/or dried) activity that prevents generation of FROZEN STORAGE waste. Waste segregation is the GUIDELINES 3. Resist corrosion process of dividing garbage and waste products in an effort to 1. Keep freezers at a temperature 4. Inactive to cleaning and reduce, re-use and recycle that will keep products frozen sanitizing chemicals materials. 2. Check freezers temperature STORAGE OF CLOTHING 2. Waste reduction is the regularly AND GLOVES minimization of wasteful 3. Place deliveries/goods in 1. Store in clean and dry place consumption of goods. freezers as soon as they have been 2. Ensure that clothing and gloves 3. Reuse is the process of inspected are not exposed to splash, dust or recovering materials intended for 4. Clearly label frozen food that other contaminants some purpose without changing was prepared on site their physical and chemical 3. Store clean garments separately appearance. DRY STORAGE GUIDELINES from soiled garments and gloves 4. Recycling is the treatment of 1. Moisture and heat are the waste materials through a process biggest dangers to dry and canned of making them suitable for food beneficial use and for other purposes. A. Keep storerooms 5. Composting is the controlled Toxin a poisonous substance that from skin irritations and allergies decomposition of organic matter makes you sick to infections) by microorganism mainly bacteria Hazards and Risks in the 4. Chemical hazards: Solid, liquid, and fungi into a humus like Workplace vapor or gaseous substances, dust, product. fume or mist especially if you are HAZARD - Hazard is a term used 6. Waste disposal refers to the working with cleaning products, to describe something that has the proper discharge of any solid waste bleaches, and other chemical potential to cause harm or adverse into or any land agents. Chemicals should be effects to individuals, rightly labeled to avoid any CLEANING AND SANITIZING organizations property or detrimental mistakes. Mixing of equipment. A situation that could Cleaning is the process of the wrong chemicals can cause a be dangerous to people in the removing food and other types of terrible chemical reaction which workplace. Examples include any soil from a surface. Sanitizing is could be hazardous to all the substance, material, process and the process of reducing the number employees. There should be practice that has the ability to of microorganisms on a clean measures to taken to ensure that cause harm or adverse health effect surface to safe levels. Surface must only chemicals that are safe be to a person under certain be first cleaned and rinse before kept together and stored together. conditions. sanitized. Clean all food contact The supervisor should have full surfaces: Types of workplace hazards working knowledge of the include: chemicals to ensure that no a. Each time you use them mistakes happen due to ignorance 1. On Job Hazards: The safety or negligence. The worker should b. When you begin working with regulations in the workplace be guided on the proper chemical another type of food should keep job hazards on top storage procedures. c. When you are interrupted during priority. a task 5. Ergonomic hazards: Anatomical, ➤ The floors have to be checked physiological, and psychological d. As often as possible, but at least for tripping hazards. demands on the worker, such as every four hours if you're using repetitive and forceful movements, something constantly ➤ All the walkways should be vibration, extreme temperatures, well lit and in case there are blind and awkward postures arising from IN CLEANING FLOORS spots, all the employees and improper work methods and workers should be aware of them. improperly designed workstations, a. Sweep This could help avoid untoward tools, and equipment. It may b. Mop on detergent solution collisions and accidents. include lighting, chairs, lifting, c. Wash ➤ Cords and wires should be repeated movements, and computer secured away from the walkways screens. d. Rinse and the corridors. All electric 6. Psychological hazards: Those STORING CLEANING TOOLS wiring should be covered with that are basically causing stress to AND CHEMICALS appropriate material. a worker. This kind of hazard troubles an individual very much a. Should be placed in storage area ➤ Fire safety regulations and to an extent that his general well. away from food and food electrical safety regulations should being is affected. Stress can lead to preparation areas. also be made. long term health problems like b. Storage area should provide 2. Safety hazards: Inadequate and headaches, anxiety and impatience. utility sink for cleaning buckets insufficient machine guards, unsafe Workplace stress may include and washing cleaning tools, floor workplace conditions, unsafe work heavy workloads, lack of control drain for dumping dirty water and practices. over pace of work, shift work, hooks for hanging mops, brooms noise, working by yourself, fear of and brushes to allow them to air- 3. Biological hazards: Caused by job-loss and conflict with the dry. organisms such as viruses, employer and co-workers. bacteria, fungi and parasites. (Risk RISK SEIRI Sort Keep only the items Potholder - protects against burns you need at work, and discard or when taking hot items on top of the Risk is the chance or probability store everything else. stove that a person will be harmed or experience an adverse health effect SEITON Set in order; Systematize FIRST AID RULES caused by a hazard. It may also It means that there is a place for 1. BURNS-Cool the burn with apply to situations with property or everything, and everything should cool water. Do not put grease, or equipment loss. be in its place. Arrange necessary oil on burn - they can make it items in good order for use. Example: The risk of developing worst. Do not try to clean a burn or cancer from smoking cigarettes SEISO Sweep; Shine At the end of break blisters. Call a physician could be expressed as "cigarette each working day, take time to 2. FALLS - Stop severe bleeding. smokers are more likely to die of clean up your office or working Cover wounds with sterile lung cancer than non-smokers" space. dressing. Keep the person Factors that influence the degree SEIKETSU Standardize; Sanitize comfortable and warm. If you of risk include: Keep the workplace neat and clean. think the bone is broken, do not Maintain high standard of cleaning move the person unless necessary How much a person is exposed to a and workshop organization at all as in the event of fire, call for a hazardous thing or condition, How times. medical assistance. the person is exposed (e.g., breathing in a vapor, skin contact), SHITSUKE Sustain; Self- 3. POISONING Swallowed and how severe are the effects discipline > < Do things Poison. If the container is under the conditions of exposure. spontaneously without being told available, use antidote or ordered. Self-discipline is a recommended in the label. If none Risk assessment is the process condition of training people to is given call the emergency station where you: follow cleaning disciplines of a hospital, the nearest clinic, or Identify hazards Analyze or independently. rural health center. Tell them what evaluate the risk associated with kind of poison was taken and they PERSONAL PROTECTIVE that hazard will recommend an antidote. Do EQUIPMENT AND not try to neutralize a poison by Determine appropriate ways to CLOTHING (PPE) giving raw eggs, saltwater, eliminate or control the hazard. mustard, vinegar or citrus fruit PPE can protect you from hazards KEEPING A WORKPLACE associated with jobs such as juices as an antidote or to cause CLEAN AND ORGANIZED handling chemicals or working in a vomiting. Never attempt to induce Good housekeeping is one of the noisy environment. In food vomiting by sticking your fingers sure ways to keep a safe preparation this is the cooking anywhere in the patient's mouth; workplace. It is not a result of outfit which gives protection to the this procedure can be very cleaning up once a week or even worker against different hazards dangerous. once a day, but of keeping the that may be encountered during SAFETY SIGNS AND COLOR workplace cleaned-up all the time. cooking. These are the following: AT WORK Aside from preventing accidents Hair covering/ hairnet-prevents and injuries, good housekeeping Safety signs and color are useful hair from falling into food product saves space time and materials. tools to help protect the health and Facial mask barrier to airborne safety of employees and workplace THE "5S" JAPANESE visitors. Safety signs are used to contamination during sneezing, PRODUCTIVITY coughing and talking PHILOSOPHY  Draw attention to health Aprons - reduce risk of and safety hazards Japanese 5S English Equivalent  Point out hazards that may contamination and help maintain Meaning Take out unnecessary not be obvious cleanliness. items and dispose.  Provide general Gloves - reduce risks of information and directions contamination.  Remind employees where and bacteria tend to personal protective accumulate. equipment must be worn 6. Trim your nails; especially if  Show where emergency you work in the food service. equipment is located This will help keep your hands Indicate where certain much cleaner and prevent the actions are prohibited spread of the germs to the GOOD MANUFACTURING food. PRACTICES PERSONAL 7. Keep hand sanitizer and HYGIENE facial tissues near your work Ways to achieve personal desk. If you do not work on hygiene. your desk, put travel sizes of these items in your pocket. 1. Regularly wash and cut Sanitizer and tissues will come your hair to keep a neat in handy when you're ill and appearance. If you have can also prevent the spread of facial hair, you can save germs resulting from touching money by maintaining it items such as money and yourself with a set of computer keyboards. quality clippers. 8. Use a separate towel or cloth 2. visit the dentist at least once for drying dishes, wiping a year (twice a year is countertops, and wiping hands. optimal). Though you are brushing every day, your 9. Avoid working with food dentist will correct any dental when you have an open cut, problems you have. sore, boil, or infected wound in your hands. Pus and other 3. Bathe every day before liquids secreted by the wound work, or every night before contain millions of harmful you go to sleep. This will help bacteria that can cause food you cleanse/remove body odor. poisoning. 4. Wear deodorant or 10. Keep hands out of food as antiperspirant daily if you tend much as possible. Otherwise, to sweat heavily. Some people wear disposable gloves. can actually get away with not wearing deodorant, but most 11. Avoid smoking while people, especially those who preparing or handling food as have heavy duty jobs or work ashes may drop into the food in warm climates, benefit 12. Wear suitable clothes at greatly from it. work. Do not wear clothes 5. Scrub your hands with soap with long sleeves when and water before you handle working with food. Wear also any food especially when you comfortable and clean shoes. have just come from the toilet, Be sure aprons are always after touching your hair or clean. other parts of your body, and after your hands cover your mouth or nose when you cough or sneeze. Be sure to clean under fingernails where dirt