OBSERVE

WORKPLACE
HYGIENE
PROCEDURES
 Contamination vs Food Borne disease

Food contamination refers to the presence of
harmful chemicals and microorganisms in food,
which can cause consumer illness.
Foodborne illness (also foodborne disease and
colloquially referred to as food poisoning)[1] is any
illness resulting from the spoilage of contaminated food,
pathogenic bacteria, viruses, or parasites that
contaminate food,[2] as well as toxins such as poisonous
mushrooms and various species of beans that have not
been boiled for at least 10 minutes.
 CONDITIONS THAT CONTRIBUTE TO THE GROWTH
OF BACTERIA

• 1. TEMPERATURE
• - bacteria need temperature
between 45-140F or 7-60c for it to
survive this called the danger zone.
That is why we need to refrigerate or
freeze some foods to keep it below 45F
or heat or cook it to keep it above 140F
so that bacteria will not multiply.
• 2. TIME
• Bacteria will multiply or grow in
numbers, causing illness to humans if
left in the temperature danger zone
within 4 hours or longer. As a general
rule, food should not be allowed to
remain at a danger zone for longer than
30 minutes. The more time the food is
left at the danger zone, the more
bacteria are allowed to multiply.
• 3. MOISTURE
• Bacteria need water to grow and die without
a water source. Moist areas are particularly
prone to bacterial growth, such as
bathrooms and kitchens. Water content in
food also provides an excellent
environment for many types of bacteria to
grow. Certain foods can be dehydrated or
freeze-dried, which removes most of the
water and can allow for longer storage
without bacterial growth. Moist tissues in the
body, such as the mouth and nose, provide
an excellent source of moisture for bacteria
and are particularly prone to bacterial
growth.
• 4. OXYGEN
• The presence of oxygen can greatly affect the growth of bacteria.
Many types of disease-causing bacteria grow best in an oxygen-rich
environment or require oxygen to grow. This is why many commercial
foods are vacuum-sealed. Vacuum sealing -- also known as reduced
oxygen packaging -- inhibits the growth of many types of bacteria
and fungi that cause food spoilage. Once the vacuum seal is broken,
exposure to the environment and oxygen limits the shelf life. Keeping
food properly sealed while during storage is a good preventive
measure against bacterial growth because it restricts the amount of
oxygen. Proper sealing is also important when doing home canning
for similar reasons.
• 5. Environmental PH
• The pH of an environment -- a measure of its acidity or alkalinity -- is
important for bacterial growth. Most strains of disease-causing bacteria
prefer to grow in conditions with a near neutral pH, similar to the pH of the
human body. Some strains of bacteria, however, can live in more acidic or
more alkaline conditions. Cleaning solutions are typically highly acidic or
basic, which kills bacteria, because they cannot survive at these extremes
of pH.

• The acidity of food is also an important factor affecting bacterial growth.

More acidic foods can typically be stored longer without spoiling.
Preserving agents that increase the acidity of food, such as citric acid, are
commonly added to help prevent bacterial growth and allow for longer
storage. Vinegar and lemon juice have a similar effect.
5 degree Celsius below
recommended
refrigeration temperature

0 degree Celsius
freezing, bacteria can’t
grow, but can survive, growth
will resume upon thawing.

Danger Zone
conducive temp for the
growth and multiplication of
pathogenic bacteria in food
that may cause food borne
disease.
1. Can food spoil at 50 degrees?

Food starts to spoil when the temperature rises above 40 degrees. After food
warms to that temperature, you have just two hours in which you can either return
it to cold conditions or cook it. ... *

2. How long can hot food be held at the proper holding temperature?

2 hours
As a general rule, it is recommended foods enter their proper temperature zones
within 2 hours. For cold foods, the food safe temperature is 40 degrees Fahrenheit
and below.
For hot foods, the safe temperature is above 140 degrees Fahrenheit.

3. What is the danger zone for food is most at risk/

5 – 60 degree Celsius ( 41 – 145 degree F )

 CROSS CONTAMINATION

 Cross-contamination is the transfer of harmful bacteria

to food from other foods, cutting boards, utensils, etc.,
if they are not handled properly. This is especially true
when handling raw meat, poultry, and seafood, so
keep these foods and their juices away from already
cooked or ready-to-eat foods and fresh produce.
 Biological Physical Chemical
contamination contamination contamination

Three Categories of Contamination:

REFRIGERATION

Correct refrigeration procedures are essential when handling food. Some simple steps to
follow are:

• Place raw meat, poultry, and seafood on the lowest shelf of the refrigerator in
containers or sealed plastic bags. This prevents any juices from the meat dripping onto,
and contaminating, other food.
• Always keep ready-to-eat and cooked food separate from raw food.
• Refrigerate eggs as soon as possible to increase their longevity. You should also keep
eggs in their original container, to reduce the risk of them smashing.
• Ensure your fridge is the correct temperature. The law states that, in catering
environments, all refrigerators must operate at 8°C or below. It is good practice to set
refrigerator temperatures between 1°C and 4°C.
• Don’t place hot foods in the fridge, as this raises the overall temperature. Remember:
fridge temperatures should always be below 8°C.
What can you do to avoid cross contamination in food?

 Avoiding cross-contamination use different utensils, plates

and chopping boards for raw and cooked food.
 wash utensils, plates and chopping boards for raw and
cooked food thoroughly between tasks.
 make sure you do not wash raw meat.
 wash your hands after touching raw food and before you
handle ready-to-eat food.
For safety preparation of Food just remember this Acronym: “ FAT TOM”:

FOOD – Bacteria can grow in all foods, especially those that are
high in protein.
ACIDITY – Bacteria can grow in neutral or acidic areas.
TIME – Perishable foods should not be left out for longer than 4
hours
TEMPERATURE – Temperature danger zone 41 – 140 deg. F
OXYGEN – Bacteria can grow with or without oxygen
MOISTURE – Bacteria like to grow in foods with a lot of moisture.
Self – check

Identify the type of contamination that may occur or has occurred in

each situation.

1. Hair is found in the cup of rice served to the guest.

2. The service water contains plastic
3. The plate is not rinse well.
4. The service water is placed near the dishwashing area.
5. The bread of the clubhouse sandwich has molds on the side.
6. The griller is not cleaned properly.
7. The meat has been left in the temperature danger zone for more than four hours.
8. The cleaning materials were placed near the thawing area of food
9. A small screw was found in the chocolate sundae of the guest.
10.After finishing the soup, the guest saw small fly at the bottom of the bowl.
 TEST II. 5 POINTS EACH

• 1. what are the conditions contribute to the

growth of bacteria? Explain each.