BASIC FOODS 1 LECTURE

OUTLINE delivery staff, and dietary

assistants or aides.
I. Introduction/  Requisition is a written request
Overview to borrow tools, materials, for a
II. Fundamentals of
specific task of laboratory
Food Safety
activity.
III. Food Safety
Hazards
 In a school setting, just like any
IV. Food Storage
foodservice institutions, every
V. Handling &
laboratory activity is to be
Preparation
backed up by a properly
accomplished requisition of the
necessary tools and materials
I. INTRODUCTION / prior to a n operation. This means
OVERVIEW a Thorough review of the
operation or activity with all of
- The foodservice Nutritionist
its detailis necessary.
Dietitians often referred to as
Managers. In foodservice
processes in health care facilities,  In retrieving materials remember
school food service programs, to:
prison’s restaurants, and 1.Check the functionality of the
company cafeterias they: tools/materials before living the
counter.
- Coordinate 2.Check the cleanliness of the
- Assess tools /materials
- Plan 3.Check the completeness of the
materials based on the
 perform audits of their accomplished request form.
departments to ensure quality 4.Return the materials clean,
control and food safety functional, and complete.
standards.
 Train and Safety in the Kitchen
 supervise other food service
workers such as kitchen staff,
 BASIC FOODS 1 LECTURE
 When you work in the
kitchen you should
make it a habit to:
 Wear comfortable garments.
 Do not lift hot heavy kettles with
a moist towel.
 Keep kitchen floors dry so that
you may not slide.
 Keep handles of sauce pans
away from the edge of the stove.
 Do keep the kitchen knives in
sheaths which may be made out
of cardboard.
 Do not wear shoes that areas
slippery.
- When using an electric stove,
always use shoes or slippers.
 Do not run or use rapid steps
especially when you are carrying
a heavy pan that has hot foods.
 Never catch a falling pot.
 Never catch a falling knife.
Personal Hygiene
 the first step in preventing
food-borne disease is
good personal hygiene.
 Do not work with food if you
have any communicable
disease or infection.
 Keep hair neat and clean.
Always wear hairnet. Hair
longer than shoulder length
must first be tied back and
then secured under a hairnet.
 keep mustaches and beards
trimmed and clean. Better yet, be
clean-shaven.
 Remove all jewelry: rings, low-
hanging earrings, watches,
bracelets. Avoid facial piercings, if
you have don’t touch them.
 Wash hands and exposed parts of
arms before work and as often as
necessary during work.
 Cover cuts or sores with clean
bandages. If the sore is on the
hands, you must wear gloves.
Cross- Contamination
 Most food contamination occurs
as a result of cross-
contamination, defined as the
transfer of hazardous
substances, mainly
microorganisms, to a food from
another food or another
surface, such as equipment,
worktables,or hands.
▪ 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.
 BASIC FOODS 1 LECTURE
▪ Cutting raw chicken, then
using the same cutting
board, unsanitized, 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.
Kitchen Attire
(Personal Protective
Equipment or PPE)
 In the kitchen or in any food
working station, personal
hygiene is as important as
food safety. It involves
personal practice of
cleanliness starting from the
basic grooming to wearing of
clean prescribed uniforms
and personal protective
equipment (PPE) prior to
work.
 To ensure that employees
change and wear clean
uniforms everyday specially
aprons, use color coding
schemes.
Personal Protective Equipment
or PPEs are:
 Clothing and accessories
required for a worker to
wear at work.
 Before wearing PPEs
workers must clean
themselves first.
 Wear PPEs while
working and within work
areas only
 Wash and wear clean
PPEs everyday. PPEs
gives protection from
work related accidents
 PPEs protect the food
from contamination.
Personal Hygiene: Use of
Gloves
 Health departments in many
localities require the use of some
kind of barrier between hands
and any foods that are RTE.
Gloves, tongs, and other serving
implements, and bakery or deli
tissue can serve as barriers.
Simplifying Work in the
Kitchen (Work
Simplification)
 Simply means putting everything
in order for ease of work in the
kitchen. Enable one to reach tools
and materials without exerting
excessive effort. Body movements
and the placement of materials
 BASIC FOODS 1 LECTURE
and tools in the kitchen must
conform to the other. Such, will
allow efficient body movement,
simpler without causing any form
of injury or discomfort.
Ergonomics
 The science of kitchen ergonomics
is founded on principles that aim
to thoughtfully design a
workspace and stream line the
workflow—with the aim of
encouraging efficiency, providing
comfort, and increasing
operations productivity. Its
elements balance the movement
all around the kitchen.
II. FUNDAMENTALS
 Food safety is the assurance that
OF FOOD SAFETY
 What is food?
 Protein, carbohydrate, and fat
used in the body of an
organism to sustain growth,
repair vital processes, and
furnish energy.
 Substance or product
whether processed, partially
processed, or unprocessed
that is intended for human
consumption.
 Drinks, chewing gum, water,
and other substances that are
intentionally incorporated
into the food.
Food Defense
 Involves activities associated
with protecting food from
intentional contamination.
 The concept of food defense
more purposefully addresses
the issue of intentional
agents that might introduce
a hazard into the food
supply.
Food Safety
food will not cause harm to the
consumer when it is prepared
and/or eaten according to its
intended use Codex
 BASIC FOODS 1 LECTURE
Alimentarius Commission
[CAC], 1997
 Involves activities associated with
protecting food from intentional
contamination.
Outbreak
 As defined by the CDC, the
occurrence of two or more cases
of a similar illness resulting from
the ingestion of a common food.
Foodborne Illness
 An illness transmitted to humans
by food.
Food Security
 refers to activities associated with
-ensuring the adequacy of food
supply. It exists when all people,
at all times, have physical and
economic access to sufficient,
safe, and nutritious food that
meets their dietary needs and
references for an active and
healthy life. It is built on these
three (3) pillars:
Nutrition Security is a
situation in which all
individuals and households
are food-secure, have good
access to preventive and
curative health care, and
undertake healthy and
sustainable care practices.
Sectors involved in Food
Safety Management
The modern approach to food
safety management recognizes
the need for cooperation of
different sectors and a role or
responsibility for each sector.
 Government
 Industry
 Consumers
 Academia
 Media
Challenges in Food Safety
Management
 Complexity of the Subject
 Complexity of the Food
Operation
 Complexity of Food Supply
and External Environment
 Human Factor
Food Hazards
 Any substance in food that can
cause illness or injury is called a
 BASIC FOODS 1 LECTURE
hazard. Food hazards are of three naked eye, they are not usually
types: visible.

Biological -Includes pathogenic

bacteria, fungi, and viruses. Can Bacteria
results to gastrointestinal
distress, diarrhea, vomiting, and Bacteria are everywhere—in the
sometimes death. air, in the water, in the ground,
on our food, on our skin, inside
Physical- Materials that enter the
food production chain: stones,
bone fragments and wire pieces.
Results to choking, or oral or
internal cuts, but rarely result in
death.

Chemical- Harmful chemicals can

come from additives
(unintentional), plant toxins,
animal toxins, or certain metals.
Can results to gastrointestinal
distress, organ damage and
immunological reactions that
may result in death.

Pathogens our bodies.

 The most important kind of

biological hazards to consider
are microorganisms.
 A microorganism is a tiny, usually
single-celled organism that can
be seen only with a microscope.
A microorganism that can cause
disease is called a pathogen.
Although these organisms
sometimes occur in clusters
large enough to be seen with the
 BASIC FOODS 1 LECTURE
 Bacterial Growth

Bacteria multiply by splitting in half,

this action is called as binary fission.
Under ideal conditions for growth,
they can double in number every
15 to 30 minutes. This means that
one single bacterium could multiply
to one million in less than 6 hours!

Phases of Bacterial Growth:

▪ Lag phase

▪ Log phase

▪ Stationary phase

▪ Decline phase