THC 112 Risk Management as Applied to Safety, Security and Sanitation

Environmental Hygiene
This chapter will introduce you in recognizing the importance of
environmental hygiene in the kitchen; identify insects and rodents that infest
the food service establishment as well as develop ways to prevent and
eliminate these organisms.

Furthermore, this chapter contains the lessons, and learning

outcomes to be achieved by the by the First Year BSHM students in their
Risk Management as Applied to Safety, Security and Sanitation

Learning Outcomes
Recognize the importance of environmental hygiene in the kitchen.
Identify insects and rodents that infest the food service establishment.
Develop ways to prevent, eliminate and control these organisms.

Lesson 1
Environmental Hygiene

Learning Outcomes: At the end of the lesson, the students should be able
to:
1. recognize the importance of environmental hygiene in the kitchen.
2. identify insects and rodents that infest the food service establishment.
3. develop ways to prevent, eliminate, and control insects and rodents in
the service industry.

❖ Introduction
❖ Pest Control
❖ Insects
❖ Flies
❖ Cockroaches
❖ Cockroach Control
❖ Moth and Beetles
INDICATIVE CONTENT ❖ Rodents
❖ Rodent Control
 THC 112 Risk Management as Applied to Safety, Security and Sanitation

Introduction

Hygiene in the production area is of paramount importance. Initially, the

premises should be constructed in a manner that eases maintenance and cleaning.
DISCUSSION It is essential that the areas where food is prepared and cooked are well lit and
ventilated, that the layout of equipment enables floor and walls and also ceiling to
be cleaned easily. A maintenance and cleaning system should be made in order to
ensure the proper maintenance and wellbeing of the equipment. In order to maintain
hygiene in the working environment, the following should be seriously considered.
Pest Control

Insects and rodents are considered pest in all food establishments. They do not only damage
stored food items but helps spread various microorganisms that can cause

serious foodborne illness. Common insects and rodents that are a threat to food service
establishments among them are the following;

• rats
• cats
• flies
• cockroaches
• mosquito
• lizards
• lice
• ticks
• ants
• moths
• beetles

The key element to a successful pest control program is prevention. However, no single measure
will effectively prevent or control insects and rodents in a food service establishments. It takes a
combination of three separate activities to keep pest in check. Among them are the following;

• Prevent entry of insects and rodents in the food establishment.

• Eliminate food, water and places where insects and rodents can hide.
• Implement an integrated pest management program to control insect and rodent pests that
enter the establishment.
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Insects

Insects may be small but they are apparently greater in numbers. They are considered enemy
in the food service establishment due to the following reasons;

• they help spread various diseases

• destroy equipment and other areas in the food service establishment
• contaminate the food with microorganism
• eyesore that is cause of disgust to the food service establishment

Insects need water, food and an ideal breeding place in order to survive. The best method
of insect control is keeping them out of the food service establishment coupled with good sanitation
and integrated pest management when needed.

Flies

House flies (langaw), blow flies (lagong) and fruit flies are the types of flies that are most
commonly found in the food service establishment.

The house fly is the one most likely to spread diseases. Twenty one species of flies are
categorized as disease causing flies because they are proven carriers of Shiga toxin-producing E.
coli, Salmonella and Shigella and other microorganisms that causes food borne illness. A house
fly can spread microorganisms by landing and stepping on human and animal feces. These attract
them because these could be a source of food or a good egg laying site for them. In an event that
they ingest some of the fecal matter, thousands of deadly microorganisms are ingested by the fly.
A fly cannot eat solid food because it do not have a teeth that can chew on the food, rather, it
vomits in the solid food in order to soften it before eating. In doing such, many of the bacteria
ingested by the fly are spread on the food making them contaminated. In addition, the hairs of their
feet, body and wings are already contaminated with these microorganisms. In an event that a fly
lands on a clean food or clean working area, it already contaminated it.

Blow flies are usually larger than a house fly and comes in various shiny color among the
colors are green, blue or bronze color. They have a keen sense of smell and are usually attracted
to the smell of food, garbage, fecal matter and other decaying elements.

Fruit flies are the smallest of the three flies and are attracted by decaying fruit. Fruit flies
are known to spread plant diseases.
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Controlling flies

The first step of controlling flies is to eliminate their food supply. Store food properly to
protect it from flies. In many cases, improper garbage storage and handling is the main source of
flies. Thus, it should be properly stored to protect it from flies.

Clean areas such as kitchen, dining, toilet facilities properly to avoid flies getting attracted
to these areas. Equip windows, entrances, loading and unloading areas with fly screens or air
curtains to prevent the entry of flies in the area.
Instant electro cuter traps are devised used to control flying insects such as moths and
houseflies. The trap contains a light source that attracts the insects to a high voltage wire grid.
Upon contact, flies and other insects instantly gets the insect get electrocuted fragments from the
body parts of the insect are dispersed in the area and could be another source of food
contamination. Thus, should this type of equipment be installed, it should be away from working
areas and food storage facilities to prevent contamination.

Lastly, non-electrocuting systems using sticky traps insects’ attractants are also effective
against flies. These are usually being hanged in an ideal area to trap the flies.
Cockroaches

There are many varieties of cockroaches; the most common in the kitchen are the German
cockroaches. Like flies, cockroaches also are source of microorganisms that are harmful to
humans. They crawl from toilets and sewers into kitchen, running over utensils, food preparation
areas and unprotected food. They carry bacteria on their hair legs and body as well as in their
intestinal tract.

Cockroaches always avoid the light and they usually hide in cracks, crevices, under or
behind equipment. There is possibility that you have a cockroach infestation and do not notice it
because they only come out when it’s dark. The visible signs of cockroach infestation are to look
for their droppings.

Cockroach Control

The following should be considered in controlling cockroaches;

• it is very essential to maintain cleanliness and order both inside and outside of the kitchen
• eliminate the hiding places by picking up unwanted materials such as boxes and rags
• fill cracks and crevices in floors and walls and around equipment
• doors and windows should be tight fitting
• check incoming food supplies for signs of infestation
THC 112 Risk Management as Applied to Safety, Security and Sanitation

• store food in containers that are insect proof and have a tight fitting lid
• keep floor, tables and floor clean and free of food waste

Cockroaches are best controlled by insecticides that remain active for several days when
sprayed on cracks and crevices. Certain caution should be followed when spraying insecticide
inside the kitchen, as they might contaminate the food items.

These two insects usually attacks rice and flour in the kitchen. They lay their eggs on these
food items and has the ability to multiply rapidly.
The best way to control these insects is to examine incoming shipment for signs of
infestation. Reject infested deliveries all at once. In an instance that you discover an infestation in
your kitchen, immediately isolate or discard the food item.

Rodents

Rodents are adapted easily to human environments and tolerate a wide range of conditions.
They may carry germs that can cause a number of diseases including salmonellosis, plague, murine
typhus and leptospirosis.

The term rodent includes Norway rats, roof rats and house mice.The Norway rats are the
most common. They are the big looking rats and burrow in the ground, around the buildings and
sewers. Norway rat will eat almost any food but prefer garbage, meat, fish and cereal. They stay
close to food and water.

The roof rat is smaller than the Norway rat but is very agile climber. They usually hide in
the attic of buildings. Roof rats prefer vegetables, fruits, cereal, and grain for food.

The house mouse is the smallest of the domestic rodents. It is found primarily in and around
buildings, nesting in walls, cabinets, add stored goods. The house mouse is a nibbler and it prefers
cereals and grains.

Signs of Rodent Infestation

It is very difficult to see rats during day time since they are nocturnal creatures and only
goes out during the night. The only way to find out is to look for signs of their presence. Among
them are the following;

Droppings
The presence of rat or mouse feces is the best indication of infestation. Fresh droppings are
usually moist, soft and shiny whereas an old dropping becomes dry and hard. Norway rats have
the largest of the droppings about an inch in length with rounded ends.
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Runaways and Burrows

Rats stay in a limited area. They are very cautious and repeatedly use the same paths and
trails. Outdoors in grass and weeds, you can see paths worn down that are about 2 – 3 inches wide.

Rub Marks

Rats prefer to stay close to walls where their highly sensitive whiskers can keep in contact
with the wall. By using the same path their bodies rub against the wall or baseboard. The oil the
filth from their body are deposited and create a black mark called rub mark.
The incisor teeth of rat grows 4 to 6 inches a year. A result rats have to do some gnawing
to keep their teeth short enough to use. They usually gnaw on woods and other furniture.

Tracks
Tracks may be observed anywhere along rat or mouse runs both indoors and outdoors.
Dusts in not frequently used room are good places to look for tracks.

Miscellaneous signs

Rodent urine stains can be seen with ultraviolet light. Rat hairs can also found in walls and
other areas.

Rodent Control

Effective rodent control begins with a building and grounds that will not provide a source
of food shelter, and breeding areas. The grounds around the food establishment should be free of
litter, waste, refuse, uncut weeds and grass. Unused equipment, boxes, crates and other materials
should be neatly stored to eliminate places where pests might hide. Get rid of all materials that
may provide food and shelter to these animals.

In an event that the rodents are out of control, it would be ideal to contact local pest and
rodent control companies.
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Directions: Do this activity and answer the guide questions.

STUDENT ACTIVITY
Exercise No. 7

Case 6

A man was rushed to a hospital. The person experienced difficulty in breathing and is
entering into a deep coma. A few hours after the man was admitted in the hospital, his skin started
develop a yellowish discoloration. On the next day, the man died. It should be noted that the man
was very healthy and free of illness a day before he was admitted to the hospital.

An investigation was made on the cause of his death. The autopsy revealed that he died of
a severe viral infection that is carried by rats. Investigators also found out that he consumed a can
of soft drink prior to developing the deadly symptoms. A health authority was able to trace the
store where the man bought the soft drink. The store was clean and did follow proper hygiene
procedures.

However, the storage area was checked. It was dark and had many rats running on top of
covered soft drink cans.

Guide Questions

1. How do you think did the man got virus?

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2. What do you think would be the proper way to store these items?
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THC 112 Risk Management as Applied to Safety, Security and Sanitation

3. What would be the best precaution the next time you drink canned beverages?
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4. What are the ways in which rodents can be detected, controlled and eliminated?
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THC 112 Risk Management as Applied to Safety, Security and Sanitation

Rubric for Assessing Student Activity/Exercises and Evaluation

Assessment

A. Clarity of Explanation
_____4. Explanation is tightly focus and contains accurate information.
_____3. Explanation is adequately focused
_____2. Explanation is inadequately focused.
_____1. Explanation lacks relevance or focus.
_____0. Explanation is not clear.
Total_______

B. Logical Sequence of the Processes/Procedure

_____4. Ideas are presented in logical order with effective transitions between
major ideas.
_____3. Ideas are in logical with adequate transitions between most major
ideas.
_____2. Ideas are in logical with inadequate transitions to minor ideas only.
_____1. Some ideas are not presented in proper order.
_____0. Ideas are not presented in proper order transition
Total_______

C. Level of Understanding
_____4. The students demonstrates deep understanding of the major topics.
_____3. The students demonstrates deep understanding of the minor topics.
_____2. The students demonstrates understanding of the topic.
_____1. The students strives to demonstrate understanding of the topic.
_____0. The student do not understand the topic.
Total________

D. Date of Submission
_____3. Submitted before the deadline.
_____2. Submitted on the deadline.
_____1. Submitted a day after the deadline
_____0. Non-submission of the module assigned.

Total Score ________

(Rating Based on Transmutation) ________

Score 15 14 -12 11 - 9 8- 6 5 4 3 2 1

Grade 1.0 1.25 1.50 1.75 2.0 2.25 2.50 2.75 3.0

99 96 93 90 87 84 81 78 75
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Evaluation No. 7

Test I. Multiple Choice Test.

Directions. Encircle the letter of the correct answer.

1. In choosing your equipment which should not be considered

EVALUATION a. design
b. color
c. cost
d. size

2. The most important piece of equipment in the kitchen

a. air conditioning unit

b. dryers
c. oven
d. teflon pans

3. Which is not a kitchen ware

a. pots
b. whisk
c. skillets
d. spoons

4. Which one is not a table ware?

a. mixing bowl
b. plates
c. glasses
d. table knife

5. A blast chiller will be able to

a. cook quickly
b. freeze quickly
c. chills quickly
d. all of the above
THC 112 Risk Management as Applied to Safety, Security and Sanitation

Test II. Essay Test.

Directions: Answer the question comprehensively.

1. Is environmental hygiene important in the kitchen? Why?
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2. How can we prevent, eliminate, and control insects and rodents in the service industry?
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THC 112 Risk Management as Applied to Safety, Security and Sanitation

Rubric for Assessing Student Activity/Exercises and Evaluation

Assessment

A. Clarity of Explanation
_____4. Explanation is tightly focus and contains accurate information.
_____3. Explanation is adequately focused
_____2. Explanation is inadequately focused.
_____1. Explanation lacks relevance or focus.
_____0. Explanation is not clear.
Total_______

B. Logical Sequence of the Processes/Procedure

_____4. Ideas are presented in logical order with effective transitions between
major ideas.
_____3. Ideas are in logical with adequate transitions between most major
ideas.
_____2. Ideas are in logical with inadequate transitions to minor ideas only.
_____1. Some ideas are not presented in proper order.
_____0. Ideas are not presented in proper order transition
Total_______

C. Level of Understanding
_____4. The students demonstrates deep understanding of the major topics.
_____3. The students demonstrates deep understanding of the minor topics.
_____2. The students demonstrates understanding of the topic.
_____1. The students strives to demonstrate understanding of the topic.
_____0. The student do not understand the topic.
Total________

D. Date of Submission
_____3. Submitted before the deadline.
_____2. Submitted on the deadline.
_____1. Submitted a day after the deadline
_____0. Non-submission of the module assigned.

Total Score ________

(Rating Based on Transmutation) ________

Score 15 14 -12 11 - 9 8- 6 5 4 3 2 1

Grade 1.0 1.25 1.50 1.75 2.0 2.25 2.50 2.75 3.0

99 96 93 90 87 84 81 78 75
THC 112 Risk Management as Applied to Safety, Security and Sanitation