BREAD AND PASTRY

PRODUCTION

D A I S Y P. PA N I L A G A
INSTRUCTOR
 Food and beverage
service NC II qualification

CODE NO. BASIC COMPETENCY

 500311105 Participate in workplace communication
 500311106 Work in team environment
 500311107 Practice career professionalism
 500311108 Practice occupational health and safety procedures
 CODE NO. COMMON COMPETENCIES
 TRS311201 Develop and update industry knowledge
 TRS311202 Observe workplace hygiene procedures
 TRS311203 Perform computer operations
 TRS311204 Perform workplace and safety practices
 TRS311205 Provide effective customer service
 CODE NO. CORE COMPETENCIES

 TRS512387 Prepare the dining room/restaurant area for service

 TRS512388 Welcome guests and take food and beverage orders
 TRS512389 Promote food and beverage products
 TRS512390 Provide food and beverage services to guests
 TRS512391 Provide room service
 TRS512392 Receive and handle guest concerns
 Lesson 1 :

Health and safety practices

in workplace
 s
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Airborne
- carried by air
Antidote
– a remedy counteracting a poison
First aid
– the provision of initial care for an illness or
injury
Injury
- damage or harm of the structure or function of
the body caused by an outside force, which may be
physical or chemical
PPE (Personal Protective Equipment)
- refers to devices worn by workers to protect them
against hazards in the work environment including but
not limited to safety helmet, safety spectacles, face
shields etc.
Occupational hazards
- refer to various environmental factors or stresses
that can cause sickness, impaired health
Safety
– free from danger, risk or injury
Workplace
– refers to the office, premises or worksite where a
worker is temporarily assigned
Bacteria
- a simple, single celled microorganism.
Electroshock
- caused by touching exposed electrical wire or a piece of
electrical equipment which is not grounded properly.
Grounded
– means that the electrical conductor is connected to
the ground, which becomes part of the electrical circuit
 Microorganisms
– are living cells so small that they can only be seen in a
microscope. They are commonly found to contaminate food –
bacteria, molds, and yeast.
 Molds
– also a microorganism, that has “furry” growth often
found on spoiled food.
 Sanitation – the science and practice of maintaining clean
and healthy conditions of food production so that the food
served to customers cannot make him ill.
 Toxin
– a poisonous substance that makes you sick Hazards and
Risks in the Workplace
 HAZARD

is a term used to describe something that has

the potential to cause harm or adverse effects
to individuals, organizations property or
equipment. A situation that could be
dangerous to people in the workplace.
Examples include any substance, material,
process and practice that has the ability to
cause harm or adverse health effect to a
person under certain conditions.
 Types of workplace hazards

On Job Hazards: The safety regulations in the workplace

should keep job hazards on top priority.
• The floors have to be checked for tripping hazards.
• All the walkways should be well - lit and in case there are blind spots, all the
employees and workers should be aware of them. This could help avoid
untoward collisions and accidents.
• Cords and wires should be secured away from the walkways and the
corridors. All electric wiring should be covered with appropriate material.
• Fire safety regulations and electrical safety regulations should also be made.

Safety hazards: Inadequate and insufficient machine guards,

unsafe workplace conditions, unsafe work practices.
 Biological hazards: Caused by organisms such as
viruses, bacteria, fungi and parasites. (Risk from skin irritations
and allergies to infections)

 Chemical hazards: Solid, liquid, vapor or gaseous

substances, dust, fume or mist especially if you are working with
cleaning products, bleaches, and other chemical agents.
 Chemicals should be rightly labeled to avoid any detrimental
mistakes. Mixing of the wrong chemicals can cause a terrible
chemical reaction which could be hazardous to all the employees.
There should be measures to taken to ensure that only
chemicals that are safe be kept together and stored together.
The supervisor should have full working knowledge of the
chemicals to ensure that no mistakes happen due to
ignorance or negligence. The worker should be guided on the
proper chemical storage procedures.
 Ergonomic hazards: Anatomical, physiological, and
psychological demands on the worker, such as repetitive and
forceful movements, vibration, extreme temperatures, and
awkward postures arising from improper work methods and
improperly designed workstations, tools, and equipment. It may
include lighting, chairs, lifting, repeated movements, and
computer screens.
 Psychological hazards: Those that are basically causing
stress to a worker. This kind of hazard troubles an individual
very much to an extent that his general well - being is affected.
Stress can lead to long term health problems like headaches,
anxiety and impatience. Workplace stress may include heavy
workloads, lack of control over pace of work, shift work, noise,
working by yourself, fear of job-loss and conflict with the
employer and co-workers.
Work Hazard Example of Hazard Example of Harm Caused

Thing Knife Cut

Substance Benzene Leukemia

Material Asbestos Mesothelioma

Source of Energy Electricity Shock, Electrocution

Condition Wet floor Slips, falls

Process Welding Metal fume fever

Practice Hard rock mining Silicosis

Risk is the chance or
probability that a person will be
harmed or experience an
adverse health effect caused by
a hazard. It may also apply to
situations with property or
equipment loss.

Example: The risk of developing

cancer from smoking cigarettes
could be expressed as "cigarette
smokers are more likely to die of
lung cancer than non-smokers”.
 Factors that influence the degree of risk include:

• How much a person is exposed to a

hazardous thing or condition;
• How the person is exposed (e.g., breathing in
a vapor, skin contact), and how severe are
the effects under the conditions of exposure.
Risk assessment is the process where you:

• Identify hazards
• Analyze or evaluate the risk
associated with that hazard
• Determine appropriate ways to
eliminate or control the hazard.
Hazards Risks Safety measures/ actions

Manual handling of hand

Teach and remind workers of correct
tools - knives, secateurs, Back injury
lifting and carrying techniques. Rotate
loppers, crowbars, weed Repetitive strain
tasks.
bags, mattocks.

Lifting heavy objects Back injury Teach and remind workers of correct
incorrectly Repetitive strain Lifting technique. Rotate tasks.

Repetitive movements,
Back / limb injury Teach and remind workers of correct
bending and awkward
Repetitive strain lifting technique. Rotate tasks.
working positions

Warn volunteers and remove trip

hazards before commencing work.
Do not leave tools on path ways.
Trip hazards Injury
Watch where one walks, and goes
slowly. Mark tools with fluorescent
color.
 Keeping a Workplace Clean and
Organized
Good housekeeping is one of the sure ways
to keep a safe workplace. It is not a result of
cleaning up once a week or even once a day, but
of keeping the workplace cleaned-up all the time.
Aside from preventing accidents and injuries,
good housekeeping saves space, time and
materials.
THE "5S" JAPANESE PRODUCTIVITY
PHILOSOPHY
Japanese 5S English Equivalent Meaning

Take out unnecessary items and dispose. Keep

SEIRI Sort only the items you need at work, and discard
or store everything else.

It means that there is a place for everything

SEITON Set in order; Systematize and everything should be in its place. Arrange
necessary items in good order for use.

At the end of each working day, take time to

SEISO Sweep; Shine clean up your office or working space. Keep
the workplace neat and clean.

Maintain high standard of cleaning and

SEIKETSU Standardize; Sanitize
workshop organization at all times.

Do things spontaneously without being told or

ordered. Self-discipline is a condition of
SHITSUKE Sustain; Self-discipline
training people to follow cleaning disciplines
independently.
 PERSONAL PROTECTIVE EQUIPMENT AND
CLOTHING (PPE)

PPE can protect you from hazards associated

with jobs such as handling chemicals or
working in a noisy environment. In food
preparation this is the cooking outfit which
gives protection to the worker against
different hazards that may be encountered
during cooking
These are the following:
Hair covering/ hairnet
– prevents hair from falling into
food product
Facial mask
– barrier to airborne contamination
during sneezing, coughing and
talking
Aprons
– reduce risk of contamination and
help maintain cleanliness.
Gloves
– reduce risks of contamination.
Pot H older
– protects against burns when
taking hot items on top of the stove.
 FIRST AID RULES
 BURNS
- Cool the burn with cool water. Do not put grease, or oil on burn – they
can make it worst. Do not try to clean a burn or break blisters. Call a physician.
 FALLS
- Stop severe bleeding. Cover wounds with sterile dressing. Keep the
person comfortable and warm. If you think the bone is broken, do not move the
person unless necessary as in the event of fire, call for a medical assistance.
 POISONING
- Swallowed Poison. If the container is available, use antidote
recommended in the label. If none is given call the emergency station of a
hospital, the nearest clinic, or rural health center. Tell them what kind of poison
was taken and they will recommend an antidote. Do not try to neutralize a
poison by giving raw eggs, salt water, mustard, vinegar or citrus fruit
juices as an antidote or to cause vomiting. Never attempt to induce
vomiting by sticking your fingers anywhere in the patient's mouth; this
procedure can be very dangerous.
A SAFETY GUIDELINE FOR YOUR WORKPLACE
Safety Signs and Color at Work
Safety signs and color are useful tools to help protect the health
and safety of employees and workplace visitors.

Safety signs are used to:

• Draw attention to health and safety hazards
• point out hazards that may not be obvious
• provide general information and directions
• remind employees where personal protective equipment must
be worn
• show where emergency equipment is located
• indicate where certain actions are prohibited
Sign Categories
As shown in the table below, there are
three basic sign categories used in the
workplace. Each category is
distinguished by its shape.
GOOD MANUFACTURING
PRACTICEs

-Personal Hygiene-
Ways to achieve personal hygiene
 Regularly wash and cut your hair to keep a neat appearance.
If you have facial hair, you can save money by maintaining it
yourself with a set of quality clippers.
 Visit the dentist at least once a year (twice a year is
optimal). Though you are brushing every day, your dentist
will correct any dental problems you have.
 Bathe every day before work, or every night before you go to
sleep. This will help you cleanse/remove body odor.
 Wear deodorant or antiperspirant daily if you tend to sweat
heavily. Some people can actually get away with not
wearing deodorant, but most people, especially those who
have heavy duty jobs or work in warm climates, benefit
greatly from it.
Ways to achieve personal hygiene
 Scrub your hands with soap and water before you handle any food
especially when you have just come from the toilet, after
touching your hair or other parts of your body, and after your
hands cover your mouth or nose when you cough or sneeze. Be
sure to clean under fingernails where dirt and bacteria tend to
accumulate.
 Trim your nails; especially if you work in the food service. This
will help keep your hands much cleaner and prevent the spread
of the germs to the food.
 Keep hand sanitizer and facial tissues near your work desk. If
you do not work on your desk, put travel sizes of these items
in your pocket. Sanitizer and tissues will come in handy when
you're ill and can also prevent the spread of germs resulting from
touching items such as money and computer keyboards.
Ways to achieve personal hygiene
 Use a separate towel or cloth for drying dishes, wiping
countertops, and wiping hands.
 Avoid working with food when you have an open cut, sore,
boil, or infected wound in your hands. Pus and other liquids
secreted by the wound contain millions of harmful bacteria that
can cause food poisoning.
 Keep hands out of food as much as possible. Otherwise, wear
disposable gloves.
 Avoid smoking while preparing or handling food as ashes may
drop into the food.
 Wear suitable clothes at work. Do not wear clothes with long
sleeves when working with food. Wear also comfortable and
clean shoes. Be sure aprons are always clean.
PROPER HAND
WASHING
Washing is the single most effective way to
prevent the spread of infections. "Germs" (a general
term for microbes like viruses and bacteria) can be
spread casually by touching another person. You can
also catch germs when you touch contaminated objects
or surfaces and then you touch your face (mouth, eyes,
and nose).
"Good" hand washing techniques include using
an adequate amount of soap, rubbing the hands
together to create friction, and rinsing under running
water.
 Hand should be washed:
 After using the washroom (includes changing
diapers).
 After sneezing, coughing, or using tissue.
 Hands are visibly soiled.
 Before and after eating, handling food, drinking
or smoking.
 After touching raw meat, poultry, or fish.
 After handling garbage.
 Handling pets, animals or animal waste.
 Right way to wash your hands
 Wet your hands with clean
running water (warm or cold) and
apply soap.
 Rub your hands together to make
lather and scrub them well; be
sure to scrub the backs of your
hands, between your fingers, and
under your nails.
 Continue rubbing your hands for
at least 20 seconds.
 Rinse your hands well under
running water.
 Dry your hands using a clean
towel or air dry
Other hand issues
 Hand sanitizer should never be substituted to
proper hand washing.
 Fingernails should be kept short and without nail
polish while handling food.
FOOD HAZARDS
Food hazards are biological, chemical or
physical agents with the potential to cause
food spoilage, illness or injury.
Biological hazards include
microorganisms like, virus, protozoa and fungi
and parasitic worms. They pose great threat to
food safety. Most microorganisms are good and
some are bad, these are called "pathogens" and
they produce toxins which cause illnesses.
Microbes are found:
In air, soil, and water
In intestines of animals and humans
On skins of fruits and vegetables
On raw meat, poultry and seafood
On insects and rodents
On hand, skin and clothing
 Ways to prevent microbial growth

Sterilization – destructs microbial spores

Pasteurization – destructs most bacteria
Refrigeration – slows growth of
microorganisms
Freezing – will end growth of bacteria
Deep freezing – will end growth of molds
Vacuum packaging to remove oxygen ; canning
CROSS CONTAMINATION
Cross-contamination is the
transfer of biological or chemical
contaminants from foods (usually raw)
to other foods. It is one of the causes of
food poisoning.
1. Store raw from ready
Practices toprevent
that would eat cross-contamination
food.
2. Keep highest hygiene level for ready-to-eat food.
3. Minimize bare hand contact
- Use utensils
- Use clean and disposable gloves
- Wash your hands before touching gloves
- Change gloves between tasks
* When they are dirty or torn
* When they are contaminated
* Anytime that hand would need washing
4. Don’t prepare food when you are sick
5. Observe proper hand washing
6. Separate different types of raw food.
7. Clean and sanitize/disinfect between
container changes of different types of food
8. Use labels and coding in segregating raw
materials and utensils
RAW MATERIAL AND
PRODUCT
HANDLING
 Storage of raw materials
1. Apply First In, First Out (FIFO)
policy
2. Observe temperature control
3. Separate raw from ready-to-eat food
4. Store dried food off the floor in
sealed containers to protect from pest
and moisture
5. Label store food with expiration date
(sort by date)
6. Never store food together with
chemicals
 Storage and transport
1. Finished product should be stored and
transported under conditions that will
protect against contamination
deterioration of the product and
damage to the container
2. Periodic inspection of the product
during storage should be done
3. Product should be dispatched in the
sequence of numbers.
 General Storage Guidelines
1. Label food
2. Rotate products to ensure the oldest inventory is used first. (FIFO)
3. Establish a schedule to ensure that stored product is depleted on a regular
basis. Example, flour stored in plastic bins should be used within six to
twelve months from the time it was placed in the bins. After that time
period, the bins should be emptied, the flour discarded, and the bins cleaned
and sanitized
4. Discard food that has pass the expiration date
5. If food id removed from its original package: put it in a clean, sanitized
container and cover it. Label the container with the name of the food and
the original used-by or expiration date.
6. Never use empty food containers to store chemicals or put food in empty
chemical containers.
7. Check temperatures of stored food and storage areas
8. Do not store food near chemicals or cleaning supplies
9. Keep all storage areas clean and dry
 Refrigerated Storage Guidelines
1. Set refrigerators to the proper temperature (41˚F or 5˚C)
2. Monitor temperature regularly
3. Do not overload refrigerators
4. Never place hot food in refrigerator, this can warm the
interior and put other food into the temp. danger zone
5. Keep refrigerator doors closed as much as possible.
Frequent opening lets warm air inside
6. Store raw meat, poultry and fish separately from cooked
and read-eat-food or below cooked and read-eat-food
7. Wrap food properly (zip lock). Leaving it uncovered can
lead to cross-contamination.
 Frozen Storage Guidelines
1. Keep freezers at a temperature that will keep
products frozen
2. Check freezers temperature regularly
3. Place deliveries/goods in freezers as soon as they
have been inspected
4. Clearly label frozen food that was prepared on site
 Dry Storage Guidelines
1. Moisture and heat are the biggest dangers to dry and
canned food
A. Keep storerooms
a. Cool (50˚F to 70˚F / 10˚C TO 21˚C)
b. Dry (50% to 60% humidity)
c. Well ventilated
d. Clean
B. When storing food in dry storage, keep it away
from walls, out of direct sunlight and at least 6in or 15cm
off the floor.
 Storing Eggs
 Keep eggs in refrigerated storage until used
 Use eggs within 4-5 weeks of packing date

 Storing Dairy
 Follow FIFO
 Discard products that has passed use-by or expiration dates

 General Requirement for Food Contact Surfaces

 Non-toxic (no leaching of chemicals)
 Non-absorbent (can be drained and/or dried)
 Resist corrosion
 Inactive to cleaning and sanitizing chemicals
 Storage of Clothing and Gloves
 Store in clean and dry place
 Ensure that clothing and gloves are not exposed to splash,
dust or other contaminants
 Store clean garments separately from soiled garments and
gloves

 Storing Utensils, tableware and equipment

 Clean and sanitize drawers and shelves before items are stores
 Clean and sanitize trays and carts used to carry them
 Store glasses and cups upside down
 Store flatware and utensils with handles up
 Cover equipment food contact surfaces until ready for use
WASTE MANAGEMENT
Waste management is the collection,
transport, processing or disposal, managing
and monitoring of waste materials. The
term usually relates to materials produced
by human activity, and the process is
generally undertaken to reduce their
effect on health, the environment or
aesthetics.
1. Waste avoidance
Waste management is engaging
procedures in activity that prevents generation of
and techniques

waste. Waste segregation is the process of dividing garbage and

waste products in an effort to reduce, re – use and recycle materials.
2. Waste reduction is the minimization of wasteful consumption of
goods.
3. Re - use is the process of recovering materials intended for
some purpose without changing their physical and chemical
appearance.
4. Recycling is the treatment of waste materials through a process
of making them suitable for beneficial use and for other purposes.
5. Composting is the controlled decomposition of organic matter by
microorganism mainly bacteria and fungi into a humus like product.
6. Waste disposal refers to the proper discharge of any solid waste into
or any land.
Cleaning and Sanitizing

Cleaning is the process of removing

food and other types of soil from a
surface. Sanitizing is the process of
reducing the number of microorganisms
on a clean surface to safe levels. Surface
must be first cleaned and rinse before
sanitized.
Clean all food contact surfaces:
a. Each time you use them
b. When you begin working with another type of food
c. When you are interrupted during a task
d. As often as possible, but at least every four hours if
you’re using something constantly
In cleaning floors
a. Sweep
b. Mop on detergent solution
c. Wash
d. Rinse

Storing Cleaning Tools and Chemicals

e. Should be placed in storage area away from food and food
preparation areas.
f. Storage area should provide utility sink for cleaning
buckets and washing cleaning tools, floor drain for
dumping dirty water and hooks for hanging mops, brooms
and brushes to allow them to air-dry.
 ACTIVITY 1:
Explain each word briefly. (3 points) each
1. Airborne
2. PPE
3. Workplace
4. Bacteria
5. Sanitation
6. Hazard
7. Safety
8. Risk
9. First aid
10. Molds
 Activity 2:
 Fill in the blanks. (20 points)

Work Hazard Example of Hazard Example of Harm

Caused
Thing

Source of Energy

Condition
 Activity 3:
• Enumerate and explain the “5S” JAPANESE
productivity Philosophy
• Give atleast 5 PPE use
• Give 5 ways of personal hygiene
• What is cross contamination.
• Explain FIFO system
• Why is waste management important to our daily life?
ACTIVITY 4:
What is the importance of safety signs in a
workplace.
ACTIVITY 5 (50 pts)
Why is proper hand washing important?
What is the storage guidelines for frozen products.
Give the types of hazards in the workplace.
Thank you!!!

Hope you’ve learn something in this presentation.