REVIEWER FOR RISK and cause itching.

MANAGEMENT  can’t fly or jump from person to person, but

Personal Hygiene - from the Greek word “hygies” they are easy to catch from other people.
(Hygiea - Goddess of Health) Meaning “healthy, Splitting & Breaking
sound”
 too much heat can cause split apart and even
Hygiene – Common elements break off.
 Personal hygiene  wind, chlorine, chemical treatments, and
 Environmental hygiene permanent hair dye can weaken hair
Personal hygiene - described as the  if you ponytail , use a coated rubber band or
principle of maintaining cleanliness and soft cloth hair band.
 non-cushioned or uncovered elastic bands
grooming of the external body.  can cause severe breakage.
Regular Routine of Personal Care Skin - is the outer covering of the body.
 Washing face Three layers of skin
 Grooming of hair
 Skin Epidermis - outer most layer of skin, epidermis
 Teeth make melanin
 Ears Dermis-Inner – contains blood vessels, nerve
 Hands endings, hair follicles, sweat glands, and oil glands
 Nails
Layer of fat cells
 Feet
Teeth - healthy teeth and gums enable you to:
Hair
 chew food thoroughly
 made of dead cells.
 speak clearly
 important because it brings oil to
 give shape and structure to your mouth
the surface of the skin.
 helps warm the body by trapping a Structure of teeth
layer of air next to the scalp.
Enamel (top) - hard material on the outer surface of
Hair & Scalp problems the tooth.
 Head lice Dentin (middle) - below the enamel, surrounds the
 Dandruff sensitive inner parts of the tooth.
 Splitting and breaking Pulp (inside) - contains nerve endings and blood
Dandruff vessels.

 flaking of the outer layer of dead skin Ears

cells on the scalp.
 usually caused by dry skin.
 no cure for dandruff, but it can be controlled
with special shampoos.
Head Lice
 parasitic insects that live on the hair shaft
 wash ears daily with a wash cloth don’t
forget behind the ears
 do not use Q tips in ears it will smash the ear
wax deep into the ear canal
Usually ear wax is usually removed
when you chew food or gum
Hands – the germ farm
Nails and cuticles - the part of the nail that can be
seen and touched is composed of dead cells. Thin
skin-like layer at the base of each nail is called
cuticle. A non-living band of tissue.
Feet Care - large collection of sweat glands live in
our feet.
Importance of Personal Hygiene
a healthy human being has generally the
following features:
 a clear skin.
 bright, clear eyes.
 a body neither too fat nor too thin.
 fresh breath.
 good appetite.
 sound sleep.
 regular activity of bladder and bowels.
 coordinated body movements.
Healthy Environment
 maintain a healthy environment to prevent
the spreading of diseases due to the breeding
of mosquitoes, house flies and
microorganisms.
 garbage should be kept in covered bins so
that flies do not breed on them.
 do not allow water to stagnate outside your
house and in your neighborhood.
 there should be proper sewer lines connected
to sewage treatment plants.
 contamination of drinking water with a little
amount of faces ( human excreta ) causes a
number of diseases.
Importance
 improves personality
 makes people admire at you
 the action is also clean from you
 makes the environment clean
 easy flow of verbal communications and
discussions
 helps to improve hygiene in you
 enhances self-discipline
 people learn from you about your secret of
success
 you are the winner in the competitive work
life
What is PEST?
- a destructive or bothersome organism, often
an insect or animal, that negatively impacts
crops, plants, animals, structures, or human
well-being. Pests can cause harm by
damaging property, spreading diseases,
competing for resources, or disrupting
ecosystems.
Common examples of PESTS are:
 Termites
 Bed Bugs
 Rat
 Snail
 Mosquito
 Cockroach
 Flea
Categories of Pests
Continuous pests - that are nearly always present
and require regular control.
Sporadic pests - migratory, or cyclical pests that
require control occasionally or intermittently.
Potential pests - pests that do not require control
under normal conditions, but may require control in
certain circumstances.
Pest Identification is crucial for effective
pest management. It helps determine the
pest's life cycle and susceptibility to control.
Certified applicators must know physical
features, damage they cause, development,
biology, and control goals.
Pest Control Goals
Prevention - Keeping a pest from becoming a
problem.
Suppression - Reducing pest numbers or damage to
an acceptable level.
Eradication - Destroying an entire pest population.
Pest Monitoring - Regular monitoring is crucial for
pest control, determining presence, numbers,
timing, and effectiveness.
Techniques include:
 Scouting Trapping Visual
 Inspection
 Checking
 Environmental
 Conditions
Integrated Pest Management
 Integrated Pest Management (IPM) is a
comprehensive approach to pest control that
minimizes their impact and risks, promoting
environmental, economic, and social
sustainability.
 To address pest problems, identify the pests,
determine control goals, understand available
control tactics, evaluate benefits and risks,
choose the most effective strategy, use each
tactic correctly, and follow local, state, and
federal regulations.
Natural forces like climate, enemies, barriers, and
food and water supplies can affect pest populations.
• Climate affects pests' growth and development
• Enemies include birds, reptiles, amphibians, fish,
and mammals
• Barriers restrict the spread of many pests
• Food and water supply are crucial for their
survival
Applied controls like host resistance, biological
control, cultural control, mechanical control,
sanitation, and chemical control are necessary to
prevent damage.
• Host resistance repels pests
• Biological control involves using natural enemies,
such as parasites, predators, and pathogens
• Cultural control involves altering the environment,
condition of the host plant, or behavior of the pest to
prevent or suppress an infestation.
• Food and water supply are crucial for their
survival
• Mechanical or physical controls such as traps,
screens, barriers, fences, nets, radiation, and
electricity, can also be used to control pests.
• Sanitation practices prevent and suppress pests by
removing their sources of food and shelter.
• Chemical control such as pesticides, destroys
pests, regulates plant growth, and is often the fastest
method.
SAFETY?
Process of protecting employees from work related
illness and injury.
Not only to protect workers from injury and illness,
it can also lower injury/illness costs, reduce
abstention and turnover, increased productivity and
quality and raise employee morale.
RISKS?
refers to the potential for harm or loss that can occur
as a results of a particular action or event. In the
next context of the workplace, risks may arise from
a wide range of factors, including the physical
environment, the nature of the work being
performed, and the behavior of workers themselves.
TYPES OF RISKS
PHYSICAL RISKS
these may arise from hazard such a slips, trips, and
falls, as well as exposure to extreme temperatures,
noise, and vibration.
CHEMICAL RISKS
these may arise from exposure to hazardous
chemicals, gases, anf fumes which can cause
respiratory and other health problems.
BIOLOGICAL RISKS
these may raise from exposure to biological agents
such as viruses, bacteria, and other disease-causing
agents, which can cause illnesses ranging from mild
to severe.
ERGONOMIC RISKS
these may arise from factors such as repetitive
motions, poor posture, and other factors that can
cause musculoskeletal disorders.
PHYSHOLOGICAL RISKS
these may arise from factors such as stress,
workplace bullying, and other forms of harassment,
which can have a negative impact on mental health
and well-being.
HAZARDS?
is a potential source of them. Substances, events, or
circumstances can constitute hazards when their
nature would allow them, even just theoretically, to
cause damage to health, life, property, or any other
interest of value.
WASTE MANAGEMENT?
refers to the various schemes to manage and dispose
of waste. It can be by discarding, destroying,
processing, recycling, reusing, or controlling waste.
The prime objective of waste management is to
reduce the amount of unusable materials and to
avert potential health and environmental hazards.
TYPE O FWAS T E
ORGANIC WASTE
Organic waste originates mainly from plant and
animal sources. It is biodegradable but leaving them
openly in landfills can lead to methane production, a
greenhouse gas. Composting and conversion into
biogas are eco-friendly solutions to handle organic
waste.
PAPER WASTE
Paper waste from offices, households, etc. ends up
in landfills. Dependence on paper also leads to
deforestation. Paper is more eco-friendly than
materials like plastic.
ELECTRONIC WASTE
As technology is rapidly changing, electronic
appliances are becoming obsolete day by day.
Electronic products that are discarded after their
lifetime also contribute to the growing e-waste
issue.
PLASTIC WASTE
Plastic is used extensively as packing material in
today’s world. It offers a huge cost advantage when
compared with other similar products. Only a small
percentage of newly produced plastic gets recycled
every year.
GLASS WASTE
It is usually found along with solid municipal waste.
Glass can be remelted and converted into new
products. Many soft drinks and beverage companies
have instituted proper channels for recovering post-
use glass bottles and containers.
METAL WASTE
A large amount of various metals are used in
industrial production. Examples are aluminum, zinc,
copper, silver, etc. They are non-renewable and
have to be recycled. Metal waste is highly toxic and
can degrade the soil and water quality.
METAL WASTE
A large amount of various metals are used in
industrial production. Examples are aluminum, zinc,
copper, silver, etc. They are non-renewable and
have to be recycled. Metal waste is highly toxic and
can degrade the soil and water quality.
PRINCIPLES OF WASTE MANAGEMENT
WASTE HIERARCHY
Refers to the three “R” of Reduce, Reuse, and
Recycle. Takes into consideration the concept of
waste minimization. Extract maximum and
complete utility from objects and reduce the
effective amount of waste. Only if the object or end
product is not reusable and recyclable into another
object/ energy, incineration, and land filling come in
as an option.
LIFE CYCLE OF A PRODUCT
Life cycle of a product from manufacturing to waste
disposal. Scope to intervene at different stages to
rethink and increase longevity, recycle ability, etc.
Avoid unnecessary wastage at different stages.
RESOURCE EFFICIENCY
Irrational development and Resource requirements
can’t be sustained at present levels of consumption.
Need to invest in research and development to
innovate new modes of energy and sustainable
resource management. Reduce wastage right from
the raw materials processing to power exhaustion in
the factory.
POLLUTER PAYS PRINCIPLE
In many countries, the consumer of a product is
charged extra while purchasing a plastic product, it
gets returned if only he/she returns it to a recycling
center/ machine. Waste generators should bear the
economic burden of disposal Unsustainable in the
long run as richer industries have no difficulty in
doing so. Should only be adopted in unavoidable
circumstances of waste generation.
METHODS OF WASTE MANAGEMENT
COMPOSTING
is the natural process of turning organic matter like
twigs and food waste into a useful fertilizer that
may benefit both soil and plants. Composting
simply accelerates the decomposition process by
creating a perfect habitat for bacteria, fungi, and
other decomposing organisms (such as worms, sow
bugs, and nematodes) to operate in. The
decomposed material that looks like fertile garden
soil after the process. Compost, sometimes known
as “black gold”, is nutrient-rich and may be utilized
in agriculture.
WASTE TO ENERGY (WtE)
The process of creating energy in the form of
electricity and/or heat from the primary treatment of
trash, or the processing of waste into a fuel source
Waste to Energy is an energy recovery method.
Most WtE processes either create a combustible fuel
commodity, such as methane, methanol, ethanol, or
synthetic fuels or generate electricity and/or heat
directly through combustion. Food waste, animal
waste, and organic industrial waste from the food
packaging industry are all delivered to
biodegradation factories. They are transformed into
biogas in bio-degradation facilities through
degradation with the assistance of bacteria, fungi,
and other microorganisms.
INCINERATION
Incineration is a waste treatment method that
involves the burning of organic compounds found in
trash. Converts the waste into ash, flue gas, and heat
Heat that is generated by incineration can be used to
generate electric power. The exhaust gases from this
process can be toxic, which is why it is treated
before releasing them into the environment.
Pyrolysis is the thermo-chemical breakdown of
organic compounds by heat in the absence of
oxygen, resulting in a variety of hydrocarbon gases.
LANDFILL
Landfills are places where people send their waste,
which is subsequently buried underground.
Precautions are made throughout this procedure to
keep the trash from reaching and potentially
polluting any groundwater. Different types of
landfills are made for Municipal waste, Industrial
waste and Hazardous waste.
PLASMA GASIFICATION
It Involves processing municipal solid waste.
Carbon - based waste is converted into fuels and
basic molecules. The recyclable materials like
metals are filtered out and a uniform, dry feed is
prepared. The plasma torches then heat up the feed
extracting gas and a liquid slurry. The gas is then
cleared of impurities. It destroys the hazardous
components in waste. It is a sustainable source of
energy production and averts the piling up of waste
in landfills.
RECYCLING
If waste made up of a similar material can be
collected properly, recycling is the ideal solution for
managing waste. Many developed countries have a
system where extra price is charged while
purchasing a recyclable material. It is refunded
when the consumer returns the material to a
recycling machine or facility.
WASTE MINIMISATION
Waste reduction at source is an effective method
that requires proper production planning. It involves
designing products with recyclable materials,
utilizing recycled materials in the production
process, etc.
BENEFITS OF WASTE MANAGEMENT
 BETTER ENVIRONMENT
 REDUCES POLLUTION
 ENERGY CONSERVATION
 NEW EMPLOYMENT OPPORTUNITIES
AND BETTER ECONOMY
Physical Hazards
are substances or activities that threaten your
physical safety. They are the most workplaces at
one time or another. These include unsafe
conditions that can cause injury, illness and death
TYPES OF PHYSICAL HAZARDS
ERGONOMICS HAZARDS
Ergonomics hazards are physical conditions that
may pose a risk of injury to the musculoskeletal
system due to poor ergonomics. These hazards
include awkward or static postures, high forces,
repetitive motion or short intervals between
activities.
RADIATION
Radiation is the emission of energy as
electromagnetic particles. Natural radiation comes
from many naturally occurring radioactive materials
found in soil, water, air and in the body. Every day,
people inhale and ingest forms of radiation from air,
food and water.
HEAT AND COLD
Working in extreme temperatures, hot or cold can
includes the body’s temperature control system.
When the body is unable to warm or cool itself
properly illness can result. Heat and Cold stress can
contribute to adverse health effects that range in
severity from discomfort to death
VIBRATION HAZARD
Exposure to vibration when using hand
held/operated tools and machinery can lead to
permanent injury of the hands and arms.
NOISE
Noise is one of the most common physical hazards
present in the occupational setting. Depending on
frequency, amplitude (volume) and duration of
exposure, hearing protection may be required.
Inadequate hearing protection or prolonged
exposure to noise can results in either temporary or
permanent hearing loss.
HEIGHTS
Working at heights is a high - risk activity and a
leading cause of death and serious injury
ELECTRICITY
Electric shock thorugh poor electrical installation
and faulty appliances can cause serious injury and
even death
BIOLOGICAL HAZARDS
substance that endangers the health of living things,
especially humans, is referred to as a biological
hazard or biohazard. acquired from potentially
lethal poisons produced by disease-causing
bacteria.They are by far the most hazardous food
borne hazard in the restaurant and grocery store
industries.
INFECTION
Occurs when a living microorganisms is ingested as
a part of food. After ingestion, the microorganisms
attach themselves to the gastrointestinal tract and
begins to grow An example of a bacteria infection is
Salmonella Food borne viruses and parasites are
good examples of microorganisms that can cause
infection
• Must have 5°C or lower- refrigerator temperature.
FREEZING
• Raw foods should be always be frozen in storing
• -3°C to 0°C below – for deep chill storage
temperatures

INTOXICATION PREPARING

Arises when a living microorganisms that grows in The preparation and service of foods can involve
food produces a toxin. The food is then ingested in one or more steps.
the toxin itself causes the illness. Some examples of • During preparation, an important technique that
bacteria that cause food intoxication are Clostridium can be used to promote safety is “small batch”
Botulinum and Staphylococcus aureus. An preparation.
intoxication may also occur due to consumption of a
toxic chemical such as cleaning chemicals. • Food preparation is usually done at room
temperature. This is several degrees into the
TOXIN-MEDIATED INFECTION temperature danger zone.
Takes place when a living microorganisms is COOKING
consumed and the ingested microorganisms
produces a toxin in the body that leads to illness. An Cooking requires temperatures checks with a
example of a microorganisms that produces toxin in thermometer to ensure that food is Adeqautely
the body is the Clostridium perfringens. cooked specific temperatures and times are required
when cooking TCS ( Time/temperature Control for
What is purchasing? Safety) food to ensure that the pathogens are
Purchasing is a highly skilled-based activity that destroyed
requires a wide ranging knowledge of products and 10 BASIC TYPES OF COOKING
market conditions. Purchasing involves obtaining
foods in the quality, of the best Quality at the right  BROILING
time, in the right place, and for the most economical  BAKING
price.
 ROASTING
RECEIVING
 GRILLING
All foods should be checked for proper conditions
once they are received by the facility. When a  FRYING
delivery is made, it should be checked both quality  BOILING
and quantity. The staff of a food service
establishment should check temperature and  POACHING
conditons of received foods at once, so they may be  STEAMING
stored as soon as possible.
 STEWING
STORING
 BRAISING
All food, chemicals and supplies should be stored in
a manner that ensures quality and maximize the HOLDING
safety of the food.
Holding is a point at which maintaining proper
REFRIGERATING temperatures can help ensure that a food is safe to
eat. Cooks and serves must know the proper
temperature for holding food, monitor the holding
process, and record temperatures of food during
holding.
5 GUIDELINES OF HOLDING FOOD
 Separate raw and cooked
 Cook thoroughly
 Keep food at safe temperatures
 Use safe water
 Raw materials
SERVING
 Once food been prepared for serving it will no
longer undergo any heat treatment
 It is therefore important not to recontaminate
food by practicing proper serving methods that
would assure the consumers of safe, Hygienic
food.
COOLING
 Process of removing heat from food to prevent
microbial growth.
 One method is placing food in shallow
containers no deeper than two inches.
 If food will not be served right away, it should
be cooled.
 Temperature are taken during cooling process
to ensure that time and temperature standards
are met for the safety of the costumers.
REHEATING
Reheat Leftovers SafelyWhen reheating leftovers,
be sure they reach 165° F as measured with a food
thermometer. Reheat sauces, soups and gravies by
bringing them to a rolling boil. Cover leftovers to
reheat. This retains moisture and ensures that food
will heat all the way through.
WHAT IS HACCP?
HACCP is a systematic preventative approach to
food safety from biological, chemical, and physical
hazards in production processes that can cause the
finished product to be unsafe and designs measure
to reduce this risks to a safe level.
Prerequisite programs
- these are programs that are put in place in the
company to control hazards in the environment and
prevent contamination of the product.
- provide a hygienic environment operating
conditions and good manufacturing processes for
personnel that reduce the risk of contamination of
the food product.
HACCP Plans
are prepared for each product or process to identify
possible hazards are prevented, eliminated or
controlled to ensure acceptable levels in the food
product.
Conduct a Hazard Analysis
involves conducting a hazard analysis. Similar to
risk assessment, this involves considering all of the
procedures and processes within a business that
could pose a risk to food products, and therefore
cause harm to consumers. This includes looking
closely at the physical, chemical, allergenic and
microbial hazards.
Determine Critical Control Points
involves determining critical control points in the
food handling processes. A critical control point
(CCP) is the last step where you can intervene to
eliminate or reduce a hazard to an acceptable limit.
Establish Critical Limits
Involves establishing critical limits. A critical limit
is the maximum or minimum value for the control
measure at a CCP in order to prevent, eliminate or
reduce the hazard to an acceptable level.
Establish Monitoring Procedures
states that the food safety system must have a way
of determining whether the CCPs and critical limits
are under control. This can be achieved through
consistent and continual monitoring.
Establish Corrective Actions
involves establishing corrective actions, which is
any action that must be taken when the results of
monitoring a CCP indicate that critical limit has
been breached.
Establish Verification Procedures
involves establishing verification procedures. This
includes regularly reviewing the HACCP system to
ensure that the food safety management system is
working effectively. This can be confirmed through
internal audits, validation and verification
procedures.
Establish Documentation
requires accurate records to be kept for each stage
of the food safety system. This documentation
should verify that the controls in place are working
as planned.
Benefits Of HACCP
• The most effective method to ensure food safety.
• Reduces or eliminates the risk of producing unsafe
products.
• Provides confidence in our products, as well as
customer sarisfaction.
• It is a cost-effective system that targets critical
areas of processing.
• It works well with existing quality assurance
programs.
• Improves the food inspection process because
plant employees perform the monitoring at CCPs
and correct/ prevent problems.