USE PERSONAL PROTECTIVE EQUIPMENT

(PPE) IN THE WORKPLACE

 1. Hair net

Hair restraint is necessary to prevent

hair from falling into the food product.
The presence of hair in food is
distasteful because of aesthetic rather
than of food safety reason.
 2. Facial masks

Masks when worn must cover the

nose and mouth. Mask serves as a
barrier to airborne contamination
during sneezing and coughing.
 3. Apron Or uniform
Street clothing must not be worn
inside food processing plants as it
can s.erve as a source of
contamination.
 4. Gloves

Wearing gloves is optional, but when

worn, they must be intact not torn if
used in handling food products.
 5.
Footwear
Footwear can be a source of
contamination. All personnel should
use clean footwear (boots) when
entering the Food plant.
Personal Hygiene Practices
1. Personal Cleanliness
Every person engaged in food handling
or in food processing plant/area should
maintain a high degree of personal
cleanliness while on duty, and should at all
times while in food processing area wear
suitable protective clothing including head
covering and footwear,
all of which articles should be cleanable
unless designed to be disposed of and
should be maintained in a clean condition
consistent with the nature of the work in
which the person is engaged. Aprons and
similar items should not be washed on the
floor. Personnel when possible should not
wear any jewelry when engaged in food
processing.
2. Clean hands
All employees who handle foods
and food materials should keep their
hands clean. This is because hands
harbor microorganisms on the
surface and in cracks and crevices
of skin.
Washing of hands – any person while on
duty in food handling area, should wash
his/her hands frequently and thoroughly
with a suitable hand cleaning preparation
under running warm water. Hands should
always be washed before commencing
work, immediately after using the toilet,
after handling contaminated material and
whenever else necessary
3. Personal behavior
Any behavior which could result in
contamination of food, such as
eating, use of tobacco (gums, sticks,
nuts, etc.) or unhygienic practices
such as spitting should be prohibited
in food processing areas.
IMPLEMENT FOOD SANITATION
PRACTICES
Food sanitation
Food sanitation is a scientific
discipline describing handling,
preparation, and storage of food in
ways that prevent food borne
illnesses.
Five key principles of food hygiene

1. Prevent contaminating food with pathogens

spreading from people,
pets, and pests.
2. Separate raw and cooked foods to prevent
contaminating the cooked
foods.
3. Cook foods for the appropriate length of time and at
the appropriate
temperature to kill pathogens.
4. Store food at the proper temperature.
5. Use safe water and cooking utensils.
How to keep food safe?

1. Wash hands properly before preparing or eating any food.

2. Never taste or smell a suspected spoiled food.
3. Chilled foods should be cooled at temperatures 2-7 degrees
Celsius; Frozen foods should be kept at temperatures -18
degrees Celsius and below.
4. Do not thaw meats on the counter all day because this
allows germs present on the food to thrive or multiply.
Instead, place in the refrigerator to thaw, or thaw the food in
the microwave as part of the cooking process.
5. Cook at proper temperature.
6. Keep leftovers in the refrigerators in shallow containers, and
consume
immediately, depending on the kind of food.
 Why do we sanitize?
 Food safety
 Product quality
 Comply with government regulations

Steps of sanitation
1. Pre-rinse
2. Wash
3. Rinse