Sanitation and

Safety
Introduction
The personal cleanliness and hygiene of food preparers are critical to
protecting against foodborne illness. In addition to regular hand washing,
food establishments require food preparers to wear latex gloves as an
additional safeguard. Clean hair and clean clothing are essential. If a food
preparer is dirty, the risk for food contamination increases greatly. Food
sanitation and hygiene guidelines require food preparers to wear hats,
hairnets and beard guards to make sure that hair doesn't contaminate food.
Similarly, wearing aprons outside the food preparation area isn't permitted
since bacteria are so easily carried back to the kitchen.
Food safety practices focus on the selection and storage of food. Selecting
food that looks and smells fresh is essential. If milk has a sour odor or egg
yolks are not intact when the eggs are cracked, they must be discarded.
Proper storage of food is also an essential food safety practice. After
opening mayonnaise, for example, it may only be stored safely for two
months in the refrigerator. Similarly, unopened hot dogs have a
refrigerated shelf life of about two weeks. Food safety guidelines require all
stored food to be marked with dates to eliminate the risk of using food
that's too old.
Sanitation
The act or process of making sanitary.
The promotion of hygiene and prevention of disease by maintenance of sanitary
condition.

What causes contamination and food borne disease?

 Food borne diseases come from bacteria or microorganism.
 Most food borne illness is the result of eating food that has been contaminated.

 A food borne illness is carried or transmitted to people by contamination or cross

contamination of microorganism or bacteria, virus or toxins through;
a. Food and contaminated food containers
b. Unsafe or unhygienic food handlers

CONTAMINATION
 Is the presence of harmful substances not originally present in the food.
 Cross contamination occurs when microorganism are transferred from one
surface or one medium to another as in a contaminated/ dirty container to food,
dirty hands to food or contaminated food to uncontaminated food.

Four types of food hazards

 Biological hazards
 Chemical hazards
 Physical hazards
 Allergens

PATHOGENS
 Is the most important kind of biological hazards to consider are microorganism.
 A microorganism that can caused disease is called a pathogen.

MICROORGANISM
 Is a tiny, usually single-celled organism that can be seen only with microscope.

Four kinds of microorganism can contaminate food and cause illness;

 Bacteria
 Viruses
 Fungi
 Parasites
Conditions contributes for Growth of Bacteria
1. Food
2. Moisture
3. Temperature
Bacteria grow best at warm temperatures. Temperatures between 41°F and 135°F
(5°C and 57°C) promote the growth of disease-causing bacteria. This temperature
range is called the Food Danger Zone.
4.Acidity or alkalinity.
5.Oxygen.
Some bacteria require oxygen to grow. These are called aerobic. Some bacteria are
anaerobic, which means they can grow only if there is no air present, such as in
metal cans. A third category of bacteria can grow either with oxygen or without it.
These bacteria are called facultative.
6. Time.

Potentially Hazardous Foods or TCS Foods

 Foods that provide a good environment for the growth of disease-causing
microorganisms are called potentially hazardous foods.
 These foods are also called TCS foods. The abbreviation stands for
Time/Temperature Control for Safety.

What are the Potentially Hazardous Foods?

 Any food derived from animals, or any food containing animal products
 Any food derived from plants that has been cooked, partially cooked, or
otherwise heat-treated.
 Raw seed sprouts.
 Sliced melons
 Cut tomatoes (for the same reason as sliced melons).
 Garlic and oil mixtures (because the oil seals the garlic from the air, fostering the
growth of anaerobic bacteria, as explained above).

PERSONAL HYGIENE
 Personal hygiene refer to sanitary health habits that include keeping the body,
hair, and teeth clean ; wearing clean clothes ;washing hands properly.
PERSONAL HYGIENE FOR FOOD HANDLERS
1. Do not work with food if you have any communicable disease or infection
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean.
5. Keep mustaches and beards trimmed and clean
6. Remove all jewelry; rings, low hanging earrings, watches, bracelets.
7. Do not smoke or chew gum while on duty.

Cross-contamination
The transference of hazardous substances, mainly microorganisms, to a food from
another food or another surface, such as equipment, worktables, or hands.

Examples of situations in which cross-contamination can occur

include the following:
 Mixing contaminated leftovers with a freshly cooked batch of food.
 Handling ready-to-eat foods with unclean hands.
 Handling several types of food without washing hands in between.
 Cutting raw chicken, then using the same cutting board, un sanitized, to cut
vegetables.
 Placing ready-to-eat foods on a lower refrigerator shelf and allowing juices from
raw fish or meat to drip onto them from an upper shelf.
 Wiping down work surfaces with a soiled cloth.

Use of Gloves
If used correctly, gloves can help protect foods against cross-contamination. If used
incorrectly, however, they can spread contamination just as easily as bare hands.
Health departments in some localities require the use of some kind of barrier
between hands and any foods that are ready to eat—that is, foods that will be
served without further cooking. Gloves, tongs, and other serving implements, and
bakery or deli tissue can serve as barriers. To be sure gloves are used correctly,
observe the following guidelines.
Guidelines for Using Disposable Gloves
1. Wash hands before putting on gloves or when changing to another pair. Gloves
are not a substitute for proper hand washing.
2. Remove and discard gloves, wash hands, and change to a clean pair of gloves
after handling one food item and before starting work on another.
In particular, never to fail to change gloves after handling raw meat, poultry, or seafood.
Gloves are for single use only. Remember the purpose of using gloves is to avoid cross-
contamination
3. Change to a clean pair of gloves whenever gloves become torn, soiled, or
contaminated by contact with an unsanitary surface

Food Storage
following rules of safe food storage have two purposes:
1. To prevent contamination of foods.
2. To prevent growth of bacteria that may already be in foods.
3. Temperature control is an important part of food storage. Perishable foods must
be kept out of the Food Danger Zone—41°F to 135°F (5°C to 57°C)—as much as
possible, because these temperatures support bacterial growth.
Food is hand l The Four-Hour Ruled in many stages between the time it is
received and the time it is finally served. This progression, called the flow of food,
is discussed further in a later section. During each stage, food might be allowed
to remain in the Food Danger Zone for a time. To protect food and keep it safe,
follow the four-hour rule: Do not let food remain in the Food Danger Zone for a
cumulative total of more than 4 hours between receiving and serving

FOOD SAFETY STANDARDS

A. Selection and procurement of food.
1. Buy foods only from a reputable supplier who:
 Meets standards of food quality;
 Can deliver consistent product quality;
 Uses delivery trucks that are clean and in good condition; and
 Have clean, well run warehouse.
2. In buying, select foods that meet quality standards and free from filth or
spoilage insuring that;
 Fruit and milk grade A quality standards
 Dry milk products are made from pasteurized products
 Meat products, fish, seafood’s are free from any foul odor or discoloration.
3. Check the suppliers source of food. Try to inspect if the fish that is bought
from unpolluted water and chicken from healthy animals that are slaughtered,
stored, handled and transported in a sanitary way.

FOOD HANDLING AND PREPARATION

 Start with clean, wholesome foods from reputable purveyors.
 handle foods as little as possible. Use tongs, spatula or other utensils instead of
hands when practical.
 Use clean, sanitized equipment and worktables.
 clean and sanitize cutting surfaces and equipment after handling raw poultry,
meat, fish, or eggs and before working on another food.
 clean as you go. Don’t wait until the end of the workday.

CLEANING AND SANITIZING EQUIPMENT

 Cleaning- means removing visible dirt.
 Sanitizing- means killing disease – causing bacteria.

MANUAL DISHWASHING
 Procedure for Manual Dishwashing
1.Scrape and rinse
2. Wash
3. Rinse
4. Sanitize
5. Drain and air dry
MECHANICAL DISHWASHING PROCEDURE
1. Scrape and Rinse.
2. Rack dishes so the dishwasher spray will strike all surfaces.
3. Run the dishwasher for a full cycle.
4. Critical temperatures.
5. Air and dry and inspect dishes. Do not touch food contact surfaces.
System for Food Safety
HACCP (pronounced HASS-up). Hazard Analysis Critical Control Point
 One of the effective food safety system
 The purpose of HACCP is to identify, monitor, and control dangers of food
contamination
7 steps of HACCP SYSTEM
 1. Assess hazards.
 2. Identify critical control points (CCPs).
 3. Set up standards or limits for CCPs.
 4. Set up procedures for monitoring CCPs.
 5. Establish corrective actions.
 6. Set up a recordkeeping system.
 7. Verify the system is working.
 These steps are the basis of the following discussion
ASSESSING HAZARDS
 the process of identifying which of these dangerous conditions can occur
every step of the process
These hazards can be divided into three categories:
1. Contamination, such as cross-contamination from a soiled cutting surface,
torn packaging
2. 2. Growth of bacteria and other pathogens due to such conditions as
inadequate refrigeration
3. or storage, and holding hot foods below 135°F (57°C).
4. 3. Survival of pathogens or the continued presence of toxins, usually
because of inadequate
5. cooking or heating or inadequate sanitizing of equipment and surfaces.
Safety
2. Everyone in the organization understands the general requirements of
occupational safety and health laws.
3. The employer is actively involved in OHS management.
4. A competent person in the organization coordinates safety management
activities. 5. There is occupational safety and health policy that is up- to-
date
6. Everyone in the organization knows about the occupational safety and
health policy.
7. Adequate resources are provided for all aspects of OHS management.
 8. All employees have sufficient time to carry out specific tasks related to
occupational safety and health.
OSH signs or symbols in the workplace

SIGN COLORS DEFINED

Red color reflects immediate hazardous situations that will cause death or other
serious injuries like Danger signs and Fire symbols.
Orange Color represents a potentially unsafe situation that could cause serious injury
and indicated by warning signs.
Yellow color used to alert against unsafe practices, which if not avoided, may results in
minor or moderate injuries like Caution Signs.
Green color indicates the emergency egress location, first aids and other safety
equipment.
Blue color is used to convey safety information.
The Safe Workplace
The management of a food-service operation must see to it that the structure and
equipment have necessary safety features.
1. Structure, equipment, and electrical wiring in good repair.
2. Adequate lighting on work surfaces and in corridors.
3. Nonslip floors.
4. Clearly marked exits.
5. Equipment supplied with necessary safety devices.
6. Heat-activated fire extinguishers over cooking equipment, especially deep fryers.
7. Conveniently located emergency equipment, such as fire extinguishers, fire
blankets,and first-aid kits.
8. Clearly posted emergency telephone numbers.
9. Clearly posted emergency procedures, including the Heimlich maneuver for victims of
choking. CPR
One or more employees should have received formal training in this procedure.
In addition, it is a good idea to train one or more employees in cardiopulmonary
resuscitation (CPR).
10. Smooth traffic patterns to avoid collisions between workers.

Stocks and Sauces

Stocks
Defined as a clear, thin—that is, un thickened—liquid flavored by soluble substances
extracted from meat, poultry, and fish, and their bones, and from vegetables and
seasonings. Our objective in preparing stocks is to select the proper ingredients and
then to extract the flavors we want—in other words, to combine the correct ingredients
with the correct procedure.
Ingredients
 Bones
Bones are the major ingredient of stocks (except water, of course). Most of the flavor
and body of stocks are derived from the bones of beef, veal, chicken, fish, and,
occasionally, lamb, pork, ham, and game

The kinds of bones used determine the kind of stock.

 Chicken stock, of course, is made from chicken bones.
 White stock is made from beef or veal bones, or a combination of the two.
Chicken bones or even pork bones are sometimes added in small quantity.
 Brown stock is made from beef or veal bones that have been browned in an
oven.
 Fish stock is made from fish bones and trimmings left over after filleting. Bones
from lean white fish give the best stock. Fat fish are not normally used. The term
fumet is often used for a flavorful fish stock, especially one made with wine
 Lamb, game, turkey, and other stocks have specialized uses.
Meat
 Because of its cost, meat is rarely used in stock-making anymore. (Exception:
Chicken hearts and gizzards are often used in chicken stock.) Occasionally, a
broth is produced as a result of simmering meat or poultry, as when fowl is
cooked for dishes like creamed chicken. This broth can then be used like a stock.
However,
the chicken is considered the object of the game in this case. The broth is just a
byproduct.
we use the word broth to mean a flavorful liquid obtained from the simmering of
meats and/or vegetables.
Mirepoix
 Aromatic vegetables are the second most important contributors of flavor to
stocks. (In the case of vegetable stocks, they are the most important.)
 Mirepoix (meer-pwah) is a combination of onions, carrots, and celery. It is a basic
flavoring preparation used in all areas of cooking—not only for flavoring stocks
but also for sauces, soups, meats, poultry, fish, and vegetables
 Standard mirepoix (left) and white mirepoix(right)
A white mirepoix, in which parsnips are substituted for carrots, is used when it is
necessary to keep the stock as colorless as possible, usually for white beef or
veal stock and fish stock. Celery root can be substituted for the stalk celery for an
even whiter mirepoix. Mushroom trimmings may also be added. When cost
permits, it is a good idea to include leeks in the mirepoix in place of part of the
onions in a white mirepoix. They give an excellent flavor.

Acid Products
Acids help dissolve connective tissues. Thus, they are sometimes used in stock-
making to extract flavor and body from bones.
Tomato products contribute flavor and some acid to brown stocks. They are not
used for white stocks because they would give an undesirable color. Similarly, when
making brown stocks, be careful not to add too much tomato, which can make the
stock cloudy.
Wine is occasionally used, especially for fish stocks. Its flavor contribution is
probably more important than its acidity.