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SANITATION IN
MANUFACTURING
Chapter 2
 Medicines should be kept inside the locker and away from foods.

Clean and cover cuts and wounds.

Never use bare hands when handling ready to eat foods.

Disposable gloves should be used once.

KEEPING

GOOD Take a bath everyday.

PERSONAL Wear appropriate attire.

HYGINE Refrain from wearing jewelry, make ups, and
nail polish.
Observe proper hand washing procedures at all times.
 WHEN TO WASH HANDS
After:
Arriving at work and after break
Before:
Using the restroom, washing sinks
Eating, drinking, smoking, chewing
•Beginning food tobacco and gums
Using the telephone
preparation •Using handkerchief or tissue
•Putting on •Handling inventory
•Handling raw foods
disposable gloves •Touching or scratching a part of the
•Serving customers body
•Coughing, sneezing
•Handling garbage
Touching dirty surfaces
 CLEAN AND SANITIZE
Any surface that comes in contact with food must be cleaned
and sanitized.
Clean: Remove food and other types of soil from a surface.

Sanitize: Reduce the number of microorganisms on a

clean surface to safe levels.

Bleach Solution: One capful bleach (1 ½ tsp) to one

gallon of water

Other approved sanitizers

 CLEAN AND SANITIZE
1. Rinse, scrape or soak items before washing
2. Wash in 110° - 125°F (43°- 51°C) water, using soap/detergent
3. Rinse by immersing in clean, hot water to remove
soap/detergent or by spraying soap/detergent off, removing all
traces of food and detergent. If dipping the items, change the rinse
water when it becomes dirty.
4. Sanitize for minimum 2 minutes in 1 ½ teaspoons of bleach per
gallon of water
5. Air-dry Items – upside down so they will drain