TOPIC:

• Occupational Health and Safety (OHS)

• Good Occupational Health and Safety
Practice
• Basic Food Microbiology
• Proper Handling and Storage of eggs
 Occupational Health and Safety
(OHS).
• Occupational Health and Safety (OHS)
is a cross-disciplinary area concerned
with protecting the safety, health and
welfare of people engaged in work or
employment. Knowing OHS is essential
to minimize the hazards and risks not
only to students, trainers and other
people within the training institution but
also to others who will be affected.
 Good Occupational Health
and Safety Practice
01
02
Disaster Plan
there should be plan in place Training and
to deal with any emergency. Providing Relevant
Information

03 05
Report of Notifiable
Near Miss and
Accidents, Incidents and
Hazardous Incidents and
Dangerous Occurrences
Accident Investigation
 Good Occupational Health
and Safety Practice

05 06
Work and storage areas should Personal Protective
be designed, constructed, and Equipment (PPE) 07
equipped to ensure that there is
minimum risk to archive material First Aid
or staff. It should be kept free of
food and drinks, harmful
contaminants, pollutants or vermin
radiation
 Basic Food
Microbiology
• Certain microscopic organisms, such as
bacteria, are able to invade the human
body and cause illness and sometimes
death. Because contaminated foods are
the major sources of organisms
transmitted to people, it is essential that
food production must have a clear
understanding of food microbiology and
the conditions involve in it.
Food Borne Illness
• Food-borne illnesses is a disease that is carried
and transmitted to people by food.

Classification of Food Borne Illness

1. Food Borne Infection
•Is a disease that results from eating food containing harmful
micro-organism.

2. Food Borne Intoxications

• Is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
Symptoms of Food Borne
Illness
• Nausea and vomiting
• Diarrhea or bloody diarrhea
• Abdominal pain
• Fever chills and sweating

Prevention of Food borne illness

• CLEAN- Effective cleaning involves removing soil and
debris, scrubbing with hot soapy water and rinsing,
using potable/drinking water.
• SEPARATE- To prevent cross contamination
• COOK- Cook foods to the safe minimum internal
temperature
• CHILL- Cold temperatures slow the growth of harmful
bacteria
 The common causes of outbreaks of food
borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene
practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned
equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
 Aside from food safety we should also be aware of the
different hazards in our workplace such as kitchen hazards,
electrical hazards and others. To avoid or control these kind of
hazards the following should be observed:

1. Use caution when working around hot oil.

2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment
provided for your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep
fryer.
6.Keep stove surfaces clean to prevent grease flare-
ups.
7.Avoid reaching over or climbing on top of fryers
and other hot surfaces. Clean vents when oil is cool.
8.Keep floor surfaces clean and dry to prevent
slipping or falling onto hot surfaces.
9.Wear slip-resistant shoes. Floors should be cleaned
often with grease-cutting solutions.
10.Do not work closely to hot fryers when the floor is
wet.
11.Do not spill water or ice into hot oil as this may cause
a flare-up.
12.Do not overfill or pour excessive amount of frozen fries
into deep fryer at one time.
13.Overfilling causes excessive splashing and bubbling
over of hot oil.
14.Do not pour excess ice from fry packages into the fryer.
15.Do not overheat the oil; use only manufacturers recommended cookin
temperatures.
16.Do not move or strain hot oil containers; wait until the oil is cool!
17.Extinguish hot oil/grease fires by using a class K fire extinguisher.
 Some tips on how to handle eggs:
1. Always wash hands with soap and warm water.
2. Take out only as many eggs as needed for
immediate use. Do not stack egg flats (trays) near
the grill or stove.
3. Use only clean, uncracked eggs.
4. Eggs should not be washed before using; they are
washed and sanitized before they are packed.
5. Use clean, sanitized utensils and equipment.
6. Never mix the shell with internal contents of the
egg.
7. Do not reuse a container (blender, bowl, mixer)
after it has had raw egg mixture in it. Clean and
sanitize the container thoroughly before using
again.
8. Never leave egg dishes at room temperature more
than one hour (including preparation and service
time).
 Proper Storage of Eggs:
1.Store at 45°F or below, do not freeze.
2.Store in closed container.
3.Store away from strong odors. (such as
fish, apples, cabbage or onions).
4.Refrigerate leftover egg dishes in shallow
containers.
5.Do not allow drippings to contaminate
eggs.
6.Don't store eggs in the door of your
refrigerator.
7.Keep eggs facing upside-down.
8.Don't return used eggshells to the
carton or reuse cartons
Preparation/Cooking of Egg:
1.Keep refrigerated before and after cooking.
2.Keep everything clean.
3.Use only clean, not cracked eggs.
4.Cook thoroughly.
5.Wash container used for egg thoroughly.
6.Use egg separator
 Service/Transport of Egg
1.Serve promptly after cooking.
2.Keep cold food cold, hot food hot.
3.Use ice or cold packs when transporting.
4.Avoid eating raw eggs or food that contain
raw eggs.
Knowledge Check
1. What are the classifications of food borne illness
2. Give 2 symptoms of food borne illness
3. Cross-disciplinary area concerned with protecting the
safety, health and welfare of people engaged in work
or employment.
4. Cause of outbreaks of food borne illness
5. Give 2 tips on how handle eggs
Food Borne Infection and
Food Borne Intoxications
Knowledge Check
1. What are the classifications of food borne illness
2. Give 2 symptoms of food borne illness
3. Cross-disciplinary area concerned with protecting the
safety, health and welfare of people engaged in work
or employment.
4. Cause of outbreaks of food borne illness
5. Give 2 tips on how handle eggs
• Nausea and vomiting
• Diarrhea or bloody diarrhea
• Abdominal pain
• Fever chills and sweating
Knowledge Check
1. What are the classifications of food borne illness
2. Give 2 symptoms of food borne illness
3. Cross-disciplinary area concerned with protecting the
safety, health and welfare of people engaged in work
or employment.
4. Cause of outbreaks of food borne illness
5. Give 2 tips on how handle eggs
Occupational Health
and Safety (OHS).
 The common causes of outbreaks of food
borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene
practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned
equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Knowledge Check
1. What are the classifications of food borne illness
2. Give 2 symptoms of food borne illness
3. Cross-disciplinary area concerned with protecting the
safety, health and welfare of people engaged in work
or employment.
4. Cause of outbreaks of food borne illness
5. Give 2 tips on how handle eggs
 Some tips on how to handle eggs:
1. Always wash hands with soap and warm water.
2. Take out only as many eggs as needed for
immediate use. Do not stack egg flats (trays) near
the grill or stove.
3. Use only clean, uncracked eggs.
4. Eggs should not be washed before using; they are
washed and sanitized before they are packed.
5. Use clean, sanitized utensils and equipment.
6. Never mix the shell with internal contents of the
egg.
7. Do not reuse a container (blender, bowl, mixer)
after it has had raw egg mixture in it. Clean and
sanitize the container thoroughly before using
again.
8. Never leave egg dishes at room temperature more
than one hour (including preparation and service
time).
 Reporter #11
Discussed by: Vhenice Charlemaigne R. Jamandron
10-Authenticity