BASIC RULES

RULES TO ENSURE FOOD SAFETY

Food Hygiene and sanitation must be part of the personnel training.
All personnel must know that basic hygiene like taking a bath
everyday, brushing teeth, proper handwashing, using hairnet or chef ’s
hat, having well-trimmed fingernails, clean shaven face for male,
wearing clean uniforms at all times, not wearing of jewelry during
working hours, and a lot more. Hands are the greatest source of
contamination.
 PROPER HAND WASHING
• Remove any jewelry.
• Turn water on as hot as you can stand it.
• Moisten hands and forearms up to your elbows.
• Lather them thoroughly with soap (preferably liquid hand soap)
• Wash at least 20 seconds (sing the Happy Birthday song twice as your guide for the
time), rubbing hands together, washing between fingers and up to the elbows.
• Use a brush for under nails.
• Rinse hands and forearms with hot water.
• Dry hands and forearms with a paper towel (you may use the paper towel to turn off
the faucet so as not to contaminate your hands again.
SEPARATE RAW AND COOKED FOODS
• Separate raw meat, poultry and sea food from
other foods.
• Use separate equipment and utensils such as
knives and cutting boards for handling raw
foods.
• Store food and containers to avoid contact
between raw and prepared foods.
COOK THOROUGHLY
• Cook food thoroughly, especially meat,
poultry, eggs and sea foods.
• Bring foods like soups and stews to
boiling to make sure that they have
reach 100 C.
• For meat & poultry, make sure that
juices are clear, not pink.
• Reheat cooked foods thoroughly
USE SAFE WATER AND RAW MATERIALS

• Use safe water or treat it to make it safe.

• Select foods and wholesome foods.
• Choose foods processed for safety, such as
pasteurized milk.
• Wash fruits and vegetables thoroughly,
especially when eaten raw.
KEEP FOOD AT SAFE TEMPERATURE
• Do not leave cooked foods at room temperature
for more than two hours.
• Refrigerate promptly all cooked food and
perishable foods (preferably below 50 C.)
• Keep cooked food piping hot (more than 600 C)
prior to serving.
• Do not store food too long even in the
refrigerator.
• Do not thaw frozen food at room temperature.