BPP 1

FOOD SAFETY AND SANITATION

 Food hazard
 Personal hygiene
 Guidelines
 Points to remember food handling and preparation

WHAT IS FOOD SAFETY

 Food safety refers to routines in the preparation,handling and storage of food meant to prevent
foodborne illness and injury
 From farm to factory to fork,food products may encounter any number of health hazards during their
journey trough the supply chain
 Safe food handling practices and procedures are thus implemented at every stage of food production
life cycle in order to curb these risks and prevent harm to customers.
Food safety is how food handled to prevent foodborne illness
WHAT ARE THE SYMPTOMS OF FOODBORNE ILLNES?
 Fever
 Nursea & vomiting
 Dehydration
 Upset stomach
 Cramps
 Diarrhea

HAZARD AND RISK IN THE WORKPLACE

Hazard:A term used to describe something that has the potential to cause harm or adverse effects to
individuals,organizations property or equipment.

TYPES OF WORKPLACE HAZARDS

1. Safety hazards: inadequate and insufficient machine guards,unsafe workplace conditions,unsafe work
practices
2. Biological hazards:cause by organisms such as viruses,bacteria,fungi and parasites
3. Chemical hazard:solid,liquid,vapor or gaseous substances,dust,fume or mist.
4. Ergonomic hazard:anatomical,physiological,and psychological demands on the worker,such as repetitive
and forceful movements,vibration,extreme temperatures,and awkward postures arising from improper work
methods and improperly designed worstations,tools,and equipment.
5. Physical hazards:noise,vibration,energy,weather,electricity,radiaton and pressure.
6. Psychological hazards:those that are basically causing stress to a worker,this kind of hazards troubles an
individual very much to an extent that his general well-being is affected

FOOD SANITATION
 Food sanitation is the cleanliness and maintenance of equipment and facilities
 It is important for the safety of lab members and preparation of food.
PERSONAL HYGIENE IS CRUCIAL
 Careful attention to personal hygiene makes all the difference in keeping food free of
any pathogens that staff members could carry on their bodies hair or clothes.
 Every bakery should establish and enforce strict standards of cleanliness for all
employees,especially those who come into direct contact with ingredients of finished
items.
Personal hygiene-food service workers must maintain a high degree of personal
cleanliness when receiving,storing,cooking,processing,packaging,transporting or disposing of food.
Here are some basic tips to follow:
 Keep fingers away from your face,mouth,hair,skin and other parts of the body.
 Don’t brush or comb your hair when you are near food.
 Wash your hands frequently
 Never smoke in food areas
 Do not handle food with bare hands-use gloves instead.
 Do not eat or chew gum in food handling areas
 Don’t cough,sneeze,spit or smoke near food and avoid touching your nose,teeth,ears and hair,or
scratching when handling food.
 Do not use fingers to sample food.always use a clean spoon.

SAFETY GUIDELINES
Be sure to locate:
 Potential dangers
 Emergency exits and routes
 Handwashing stations
 First aid kits

POINTS TO REMEMBER FOOD HANDLING

AND PREPARATION

Handwashing:clean hands are essential for working in a kitchen environment.it’s very easy for bacteria to
spread from the food we touch to door handles,plates.cutlery and so on.hand washing is one of the best ways to
prevent the spread of germs between people.

POINTS TO REMEMBER FOOD HANDLING AND PREPARATION

Clothes-try to avoid waring outdoor clothes in a food preparation area,instead wear clean,and where
appropriate,washable protective clothing.
WEAR:
 A clean apron
 Gloves
 Hairnet
 Closed-in shoes to protect your feet,in case of hot spills or breakages.
 Shoes with slip-resistant soles,to stop you from slipping on hot spillages,etc.
DO NOT:
 Use apron to wipe your hands on
 Cook in loose fitting clothes and work in the kitchen in soiled clothing.
 POINTS TO REMEMBER FOOD HANDLING AND PREPARATION

1. Start with clean,wholesome food from reputable purveyors

2. Handle food as little as possible.used tongs,spatulas,or other utensils instea of hands when necessary.
3. Used clean sanitized cutting surfaces and equipment after handling raw poultry,meat,fish,or eggs and before
you work on other food
4. Clean your work areas as you go.don’t wait until the end of the day before cleaning up
5. Wash raw fruits and vegetables thoroughly
6. When bringing food out of refrigeration,do not bring out more than you can process in an hour.
7. Keep food covered unless for immediate use.
8. Limit the time that food spend in food danger zone,observe the four-hour rule.
9. Cook food to minimum safe internal temperature
10. Do not mix leftover with freshly prepared food
11. Cool and chill food quickly and correctly.
BAKING TOOLS AND EQUIPMENT
Basic hand tools

Wooden mixing spoon

 Lightweight and tougher than
wood,our all-purpose bamboo
mixing spoon is an essential
tool in any kitchen.

Rubber scraper
 Allow you to gather every
bit of dough from a board or
batter from a bowl,helping
make sure none of the
goodness goes to waste.

Rubber pin
 Is a cylindrical food
preparation utensil used
to share and flatten
dough
2 kinds of rolling pin:
 Ball bearing
 Straight wooden

Ballon or rigid whisks

 Loops of stainless-
steel wire fastened to a
handle
 This is a cluster of stiff
wires used for mixing and
blending
 Also called wire whip

Grater
 Also known as a shedder,is a kitchen utensil
used to grate foods into fine pieces
 zester
 Is essentially a tool that allows you to
remove the zest from citrus.it also
comes in handy for a variety of other
uses which makes it multifunctional.

BAKING TOOLS AND EQUIPMENT

Basic hand tools
Pastry brush
 Is used to spread a glaze or egg wash on the
crust or surface of the food

Blow torch
 Is a fuel-burning tool used for applying
flame and heat to various
applications,usually metalworking

Peel
 Is a shovel-like tool used by bakers to slide
loaves of bread,pizzas,pastries,and other
baked goods into and out of an oven.
 It is usually made of wood,with a flat
carrying surface(like a shovel’s blade)for
holding the baked good and a handle
extending from one side of that surface.

Icing comb
 Combs are typically
made aluminum but
there are a few that
are made out of
plastic

Cutter:cookie cutters and pastry cutters

  Used to cut rolled cookie dough into
shapes before baking

pastry bag
 A cone shape cloth or plastic bag
with an open en that an be fitted with
metal or plastic tube or tips of various
shapes and sizes.

Scraper

 A bench scraper is also called a

dough scraper
 Used for cutting and
portioning dough and for
scraping tabletops

Turntable cake
 Used in the process of
decorating the cream
on the cake,smoothing
it to create an
even,smooth surface
of the cream that
makes the cream
cakes more delicious and eye-catching.