Republic of the Philippines

COMMISSION ON HIGHER EDUCATION

SAMAR COLLEGES
Catbalogan City, Samar
Tel.Nos. (055) 251-3021, 543-881, Fax (055) 251-3021

FINAL-MODULE 1
COOKERY
MT: Principles of Food Safety, Hygiene, and
Sanitation
UOC: PERFORM WORKPLACE AND SAFETY PRACTICES

Prepared by:
Ms. Jissele A. Barsana,LPT
EPP Instructor
GLOSSARY OF TERMS
Broken bones – a breakage in the bone; includes open fracture, dislocation, sprains, and
strains
Burns – are damages to the body’s tissues caused by heat, chemicals, electricity, sunlight or radiation
Choking – happens when a small object or food is caught in the throat and has blocked the airway of a
person
Critical Control Point – is a point, step, or procedure in a food manufacturing process at which control
can be applied and, as result, a food safety hazard can be prevented, eliminated, or reduced to an
acceptable level
Food safety hazard – an agent or condition that could potentially cause an adverse human health effect
HACCP – Hazard Analysis Critical Control Point
Hazard analysis – the identification of ingredients and products that might have profound effect on food
safety; might be consumed by special population; or might have no history of implication as the source of
pathogens
Layout – is the process of arranging physical facilities, including equipment Natural encounters –
includes heat-related (heat cramps, heat exhaustion, and heat stroke) and cold-related illnesses (frostbite
and hypothermia)
Poison – a substance that causes injury or illness when it gets into the body; can ingested, inhaled,
absorbed and injected
Safety – a word used when referring to things like disasters, emergencies, fire prevention and protection,
and conditions that bring freedom from injury and damages to property
Security – a term used to refer to freedom from anxiety, fear, and doubts concerning humans and also the
protection against thefts of guest, employee, and hotel property
Wounds – occur as a result of an accident or injury and include cuts, avulsion, bruise, puncture, and
scrape

INTRODUCTION
This unit of competency deals with the knowledge, skills and attitudes in following health, safety
and security practices. It includes dealing with emergency situations and maintaining safe
personal presentation standards.

LEARNING OUTCOMES
Upon completion of this module, the student should be able to:
1. follow workplace procedures for health safety, and security practices,
2. deal with emergency situations, and
3. maintain safe personal presentation standards

Safety in the Work Environment

Every hotel has the responsibility in ensuring the safety and security of its guests and occupants.
‘Safety’ is a word used when referring to things like disasters, emergencies, fire prevention and
protection, and conditions that bring freedom from injury and damages to property. ‘Security’ is a term
used to refer to freedom from anxiety, fear, and doubts concerning humans and also the protection against
thefts of guest, employee, and hotel property.

Steps to an Effective Safety Management Programme:

a. Review work procedures and inspect work areas for safety hazards.
b. Make departmental heads aware of the nature and variety of hazards.
c. Establish a safety committee.
d. Maintain accurate safety records.
e. Conduct periodic in-house safety inspections.
f. Train staff members to implement safety consciousness.
g. Motivate members to be safety-conscious.
h. Investigate and analyse all accidents and injuries.
i. Practice safety management and monitor follow- ups.
j. Review the effectiveness of your own safety management programme.

A well-planned facility with a suitable layout is essential for the smooth operation of any food
establishment. Layout, design, and facilities planning directly influence:
• Worker productivity and efficiency
Utilizing office or work space can be a leverage to help employees work more effectively. It is
advantageous to observe and analyze the ways how employees function within the work environment to
ensure their high productivity and morale.
• Safety and sanitation
Layout, design, and facilities planning can support safe and sanitary food handling, thereby, reducing the
risk of food borne illness. Strategic facilities design can prevent employee injuries by providing a safe
work environment.
• Labor and energy costs
Facilities planning and design can reduce labor requirements, reducing expenses and providing
competitive advantage.
• Customer satisfaction

Design Principles in Facility Planning

Layout is the process of arranging physical facilities, including equipment. In layout analysis, the
objective is to develop a detailed and intimate concept of work that is to be done in the proposed facility.

The following are the design principles to be considered in the layout:

• Flexibility and modularity – In designing the layout of facilities, it is important to consider the flexibility
to accommodate new menu items, new methods of preparation, new equipment items, and new methods
of service. The layout should be modular, that is, being designed with standardized units or dimensions
for easy assembly and repair or flexible arrangement and use.
• Simplicity – There should be clean and uncluttered lines of equipment, and they should be simple to
operate.
• Flow of materials and personnel – This includes the movement of employees from one functional area
of the kitchen to another, flow of raw food from the dock up to the service, flow of dishes through the
dishwashing system and back to the service area, and flow of customers from the entry of the facility to
the dining area.
• Ease of sanitation – It is advisable that the building finishes (e.g. walls, floors, ceilings) can be easily
cleaned and sanitized. Work area is provided and arranged so that cross contamination between raw and
cooked products is unlikely. There should be garbage disposals in preparation areas to simplify waste
disposal.
• Ease of supervision – In layout, it should be considered that the production office be located with lines
of sight to the preparation areas. The number of walls and partitions should be minimized between
functional areas; or if partitions are necessary, use halfheight rather than full-height walls.
Space efficiency – This means having the “just right” spaces. Too large spaces can waste number of
footsteps of employees, while too small spaces can cause crowding, injury, and cross-contamination.
• Lifetime value – The cost of a design solution or an item of equipment is not the purchase price, but the
overall cost of ownership, including operational costs, maintenance costs, labor costs to operate, and
useful life of assets.
• Compromise – In the process if design, conflict is inevitable and compromise is necessary. Budget and
space constraints are the frequent causes of conflict

The HACCP Systems

One effective food safety system is called the Hazard Analysis Critical Control Point or HACCP System.
HACCP focuses on the prevention of hazards rather than on the inspection of finished products.
This system can be used at all stages of a food chain from food production and preparation processes
including packaging, distribution, and others.
In the early 1960s by the Pillsbury Company, the U.S. military and National Aeronautics and Space
Administration (NASA) collaborated to establish a system for producing safe food for the space program.
Indeed, NASA wanted a program of total elimination of defects to ensure food security for its astronauts.
The flow of food is different for each item being prepared. Some menu items involve many steps. For
example, a luncheon dish of creamed chicken or vegetable over rice might have the following steps:
✓ Receiving raw ingredients (chicken, vegetable, cream, rice etc.)
✓ Storing raw ingredients
✓ Preparing raw ingredients (washing, cutting, trimming, etc.)
✓ Cooking
✓ Holding and Serving
✓ Cooling and storing leftovers

Even the simplest items undergo several steps. For example, a cake that is brought already prepared from
commercial baker and served as dessert will go through at least the following steps on its way to the
consumer:
Receiving → Storing → Serving

The Seven Principles of HACCP System

a. Conduct a hazard analysis.
Food safety hazard is defined as an agent or condition that could potentially cause an adverse human
health effect. Agents are either in or on food and can be biological, chemical or physical. Furthermore, the
condition of the food itself can also be hazardous. Though some organizations do not directly handle
food, they may also compromise food safety. These include producers of packaging materials, cleaning
agents, and other products that eventually come into contact with food. If such products have been
exposed to hazardous agents and they come into contact with food, adverse human health effects can
occur.

There are three main types of food safety hazards:

 Biological hazards. These hazards are caused by bacteria, viruses or parasites that are present in
air, food, water, soil, animals and humans. Biological hazards receive the most attention in
HACCP Systems due to presenting risk of harm and the highest frequency of occurrence.
Microorganisms that cause biological hazards include: Salmonella species, Escherichia coli,
Staphylococcus aureus, Shigella, Clostridum perfringens, Clostridium botulinum, Listeria
monocytogenes, Campylobacter, Hepatitis A, and Rotovirus.

 •Physical hazards. Physical hazards refer to foreign bodies in food which are usually due to
accidental contamination and/or poor handling practices. They are most recognized by
consumers. Physical hazards include: metal glass, wood, insects, stones, soil, dirt, jewelry, hair,
fingernails, plasters, personal items, wire, plastic, paper, and cupboard.

 Chemical Hazards. Chemical hazards include the following:

✓ Cleaning chemical residues – These are residue of chemicals used for cleaning and sanitizing food
contact surfaces.
✓ Factory contaminants – These are pest control chemicals, lubricants, coatings, paints, refrigerants, and
water treatment chemicals.
✓ Agricultural residues – These pertains to the residue of pesticides, fertilizers, fungicides, antibiotics,
and growth hormones. Naturally occurring harmful chemicals – Naturally occurring chemicals are a
food’s natural defense system and preservative. But some of them can be harmful to humans. Examples
of naturally occurring harmful chemicals are: Mycotoxins (commonly known as molds), scombrotoxin
(histamine), mushroom toxins, and shellfish toxins.
✓ Industrial heavy metals. These include: lead, zinc, cadmium, arsenic, and mercury.
Hazard analysis involves the identification of ingredients and products that might have profound effect on
food safety; might be consumed by special population (such as the infants or the elderly); or might have
no history of implication as the source of pathogens. Assess the likelihood of occurrence of the hazard/s
and identify the measures for their control.

The Safe Workplace

Preventing Cuts
 Keep knives sharp. A sharp knife is safer than a dull one because it requires less pressure and is
less likely to slip.
 Use a cutting board. Do not cut against a metal surface. Place a damp towel under the board
to keep it from slipping.
 Pay attention to your work when using a knife or cutting equipment. o Cut away from yourself
and other workers.
 Use knives only for cutting, not for such jobs as opening bottles. o Don’t try to catch a falling
knife. Step back and let it fall.
 Don’t put knives in a sink, under water, or any place where they can’t be seen. Clean knives
carefully, with the sharp edge away from you.
 Store knives in a safe place, such as in a rack, when not in use.
 Carry knives properly. Hold the knife beside you; point down, with the sharp edge back and
away from you. Don’t swing your arm. Whenever possible, carry knives in a sheath. Warn people when
you are walking past them with a knife in hand.
 Keep breakable items, such as dishes and glassware, out of the food production area. o Don’t
put breakable items in the pot sink.
 Sweep up; don’t pick up, broken glass. o Discard chipped
or cracked dishes and glasses.
 Use special containers for broken dishes and glasses. Don’t
throw them in with other garbage.
 If there is broken glass in the sink, drain the sink before trying to take out the glass. o Remove
all nails and staples when opening crates and cartons, and properly dispose them.
Preventing Burns
 Always assume a pot handle is hot. Don’t just grab it with your bare
hand.
 Use dry pads or towels to handle hot pans. Wet ones create steam, which can burn
you.
 Keep panhandles out of the aisle so people won’t bump into them. Also, keep handles away
from open flames of gas burners.
 Don’t fill pans so full that they are likely to spill hot foods. o Get help when moving heavy
containers of hot food.
 Open lids away from you to let steam escape safely. o Use care
when opening compartment steamers.
 Make sure gas is well vented before trying to light ovens or pilot lights. Strike matches before
turning on the gas. Also, strike matches away from you.
 Wear long sleeves and double-breasted jacket to protect yourself from spilled or spattered
hot foods or fat. Also, wear sturdy leather shoes with closed toes.
 Dry foods before putting them in frying fat or hot fat may splatter on you.
When placing foods in hot fat, let them fall away from you so that fat will not splash on you.
Keep liquids away from the deep fryer. If a liquid were spilled into the fryer, the suddenly
created steam could spray hot fat on anyone nearby.
  Always warn people when you are walking behind them with hot pans or when you are
walking behind someone who is working with hot items.
 Warn service people about hot plates.
Preventing Fires o Know where fire extinguishers are located and
how to use them.
 Use the right kind of fire extinguisher. There are three classes of fires, and fire extinguishers
should be labelled according to the kind of fire for which they can be used.
✓ Class A fires: wood, paper cloth, ordinary combustibles.
✓ Class B fires: burning liquids, such as grease, oil, gasoline, solvents.
✓ Class C fires: switches, motors, electrical equipment, and so forth.
 Keep a supply of salt or baking soda handy to put out fires on range tops. o Keep hoods and
other equipment free from grease build-up.
 Don’t leave hot fat unattended on the range.
 Smoke only in designated areas. Do not leave burning cigarettes unattended.
 If a fire alarm sounds and if you have time turn off all gas and electric appliances before leaving
the building.
 Keep fire doors closed.
 Keep exits free from obstacles.

Preventing Injuries from Machines and Equipment

 Do notuse equipment unless you understand its operation.
 Use all guards and safety devices on equipment. Set slicing machines at zero (blade closed)
when not in use.
 Don’t touch or remove food from any kind of equipment while it is running, not even with a
spoon or spatula.
 Unplug electric equipment before disassembling or cleaning.
Make sure the switch is off before plugging in equipment.
 Do not touch or handle electric equipment, including switches, if your hands are wet or if you
are standing in water.
 Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in
machinery.
 Use equipment only for the purpose intended.
 Stack pots and other equipment properly on pot racks so that they are stable and not likely to
fall.

Preventing fall
 Clean up spills immediately.
 Throw salt on slippery spot to make it less slippery while a mop is being fetched.
 Keep aisles and stairs clear and unobstructed.
 Don’t carry objects too big to see over.
 Walk, don’t run
 Use a safe ladder, not chairs or piles of boxes, to reach high shelves or to clean high
equipment.
 Preventing Strains and Inquiries from Lifting o Lift with the leg muscles, not the back.
 Don’t turn or twist the back while lifting, and make sure your footing is secure.
 Use a cart to move heavy objects long distances, or get help.
Activity # 1 Facility Lay outing and Design
INSTRUCTIONS:

1. Divide the class into five groups.

2. Instruct them to design and draw their own layout of a restaurant, including its storage
area, preparation area, and service area.
3. Remind them to consider the design principles in making their own layout. They
should present their layout before the end of the session. Each group will present for
a maximum of 20 minutes.
4. Inform the groups on the criteria for grading on this activity:

Creativity – 10
Content/Output-10
Ability to answer questions - 10
Teamwork - 20
TOTAL 50 Points
 MT: Principles of Food Safety, Hygiene, and
Sanitation
UOC: Maintain safe personal presentation standards

Sanitation Practices in the F&B Industry

As future workforce of the demanding industry of F&B, you must be knowledgeable about the
essence of sanitation.
The following are the sanitation practices that specifically food handlers should understand and
apply:
• Food handler representatives should have health permit from the government’s health
department available for inspection at any time during the event.
• As discussed in the previous lessons, no person shall be allowed to work in a food service
booth while infected with a communicable, afflicted with a boil, an infected wound, or an
acute respiratory infection.
The person in charge of the food service booth shall have the responsibility to suspend or
remove a food handler who he/she suspects that has become a carrier of communicable
disease.
• Food handlers should wash their hands thoroughly with soap and warm water before starting
work, after visiting the toilet, and after coughing or sneezing into the hands or handkerchief.
Food handlers should consume food in their designated areas only.
• Food handlers should not smoke while engaged in food preparation or service, nor while in
areas where equipment and utensils are washed.
• Food handlers should refrain from activities like spitting, chewing or eating, sneezing or
coughing over unprotected food or raw materials.
• Food handlers should never use a tasting spoon twice to avoid contamination.
• Food handlers should wear a hairnet or cap to avoid food contamination.
Common Practices in Carrying and Serving Foods
• Food handlers should use clean plastic disposable gloves in manipulating or mixing food.
• Food handlers should not serve food when face is oily or sweating.
• Food handlers should never touch the food with bare hands to avoid contamination.
• Food handlers should know the designated places for hot and cold foods.
• Food handlers should never forget to use a tray when serving foods.

Ways of Handling Food and Beverage Utensils Properly

• Food handlers should never touch the food with their fingers when serving food in a plate.
• Food handlers serving foods to the guest should never use one serving spoon to different
foods.
• Food handlers should never touch the rim of the glass when serving drinks. No guest in a
restaurant will drink from it if you do so.
• Food handlers should touch the spoon only at its handle. If necessary, cover it with a table
napkin to ensure cleanliness.
• Food handlers should hold drinking cups through its handle, never on the rim.
• For clear glasses, make sure not to hold them in their neck or body, hold it at the bottom part.
Sanitation Practices Related To the Food Handlers’ Physical Hygiene
• Food handlers should make sure that they take a bath or shower daily before going to work.
• Food handlers should be neat and clean always when serving guests.
• Never put too much perfume. For those who prepare food, perfume is not allowed to avoid
contamination.
• Never come at work without ironing work uniform.
• Hair should not cover the face and should be tied properly to ensure it will not contaminate
food and irritate guests.
• Nails should be free from nail polish, even for female food servers/handlers. Natural color is
not even acceptable.
• Nail should also free from dirt and should be trimmed.
• Do not serve foods when perspiring. Have time to fix yourself first.
• Servers should not serve with wet palms. This will contaminate the food.
• Moustache and beard should be shaved.
• Jewellery should not be allowed while handling or preparing food, except for married food
servers (however, much better not to wear it during service hours). But for those who prepare
food, even a wedding ring is not allowable so as not to contaminate the food.
• Always make sure to check yourself in the mirror. The cleaner, the better.

Personal Cleanliness
Aside from hand-washing, the following are other important practices within the food service
area to ensure food safety:
• Wear protective clothing
All food handlers should wear protective clothing designed to protect food from
contamination. However, protective clothing itself can be source of contamination. Button
fibers or dirt may fall into and contaminate the food. Thus, it must be carefully assessed
beforehand. Food handlers must wear clean, undamaged protective clothing.
Hair can also be a source of contamination. The hair of food handlers must be fully covered
by suitable head coverings (hairnets or hats). Foot wear must be clean, free form debris, and
designed in a way that does not pose any risk to the food.
Protective clothing should be stored under clean hygienic conditions and be regularly cleaned
and thoroughly laundered. The company should also ensure that sufficient quantity of
protective clothing is available at all times.
Do not wear jewellery
Jewellery often harbours dirt and bacteria. These can contaminate food. Although certain
jewellery may be worn (e.g. wedding ring), but it must not pose a risk of contamination to
food.
Rings and earrings may be allowed, but it must be assured that their design must be of easy
cleaning and do not have any components that can fall off.
Wrist watches should not be worn in the production area.
Personal Habits and Behavior
A food handler’s personal behavior and habits can significantly affect the safety of food product.
Food handlers should be trained and supervised that certain behaviors are discouraged.
Wherever and whenever possible, food handlers should promote a culture of professionalism and
pride in working in a food production environment. Employees should reflect the behavior
expected of them.
To be able to prevent contamination of product, food handlers must refrain from the following
activities when they are on the food service area:
• smoking
• spitting
• chewing or eating
sneezing or coughing over unprotected food, food packaging, or utensils
• food contact or cleaning
• licking fingers
• biting fingernails
Drinking any liquid is preferably not allowed in the production area; but, in case it is allowed, it
should be controlled to ensure food safety. Any drink vessel should be disposed in an appropriate
manner.