Foodservice Lesson #1

Personal Hygiene, Safety and

Sanitation
 Hygiene and Sanitation
ENVIRONMENT
Site selection

Flooring walls
Equipment
Exhaust system
Lighting
Water supply
Water disposal
 Hygiene and Sanitation
FOOD HANDLING
Receiving
Storage
Preparation
Cooking
Holding
Serving
Clearing and Cleaning of
Disposable Waste
 Hygiene and Sanitation
Personal Hygiene
Clean Clothes
Grooming
Staff Health
Habits
Some of the pathogens that can cause disease after
an infected person handles that food include:
• Hepatitis B
• Norwalk and Norwalk- like
viruses
• Salmonella typhus
• Staphylococcus aurous
• Streptococcus pyogenic
Proper Attire
Proper Handwashing
 Cuts, Abrasion, and Employee Illness
• 1. Cuts and abrasions like burns and boils, should be covered with a water
proof bandage.
• 2. Cuts on hands should be covered with a water proof bandage and a
watertight disposable glove.
• 3. Employee with symptoms of vomiting, diarrhea, fever, respiratory
infection, or sore throat should not work as a food handler.
• 4. Any employee suspected of communicable disease should be referred to
the employee’s health care provider or their personal physician for
clearance before returning to work.
 HAZARD ANALYSIS CRITICAL
CONTROL POINT
Hazard Analysis Critical Control Point (HACCP)
system on food safety was developed jointly by the
Pillsbury Company, the United States Natick
Laboratories and the National Aeronotics and space
Administration in 1974.It is a new approach being
adopted by health ministries and municipalities to
maximize food safety risks in food service organization .
 The HACCP Process
• 7 HAZARD ANALYSIS CRITICAL
CONTROL POINT (HACCP) PRINCIPLES
1.Conduct a hazard analysis.
2. Determine the critical control points.
 3. Establish the critical limits for preventive
measures.
 4.Establish procedures to monitor Critical
Control Points (CCPs).
 5. Establish corrective actions when limits
exceeded.
 6. Establish various verification procedures that
document HACCP plan.
 7. Establish record keeping and documentation
procedures to verify that HACPP plan is
working.
 HACCP Terminologies
• 1. Acceptance level: Control point: where there is a
risk
• 2. Critical control point: Unacceptable risk
• 3. Critical Limit: The parameters within each
physical , biological and chemical risk must be
controlled
 HACCP Terminologies
• 8. Preventive measure: It means to include distroy,
eliminate or to reduce hazard
• 9. Risk: A likely ocurrence of hazard
• 10. Sensitive ingredients: Any ingredient historically
associated with a known microbiological hazard
• 11. Verification: Refers to method, procedures and test to
determine if the HACCP system is in compliance with h the
HACCP plan
 HACCP Terminologies
• 4. Deviation: Failure to control a critical risk 5.
HACCAP plan: Formal written procedures for safety
• 6. Hazard: Unacceptable consumer risks
• 7. Monitoring: Planned sequence of observations and
measurements to keep accurate record
 Conduct Hazard Analysis

• 1. Ingredients
• 2. Intrinsic factor procedures use in manufacture
• 3. Microbial content of the food
• 4. Facility design
• 5. Equipment design
 Conduct Hazard Analysis
• 6. Packaging
• 7. Sanitation
• 8. Staff hygiene, health and education
• 9. Condition of storage
• 10. Intended consumer
 SOME HAZARDS
• . Glass
• Woods
• Stones
• Metal fragments
• Insulation
• Bones
 Some hazards
• Plastic
• Personal Effects
• Choking
• Cuts
• Infection
• Food Poisoning
 Some hazards
• Vomiting
• Broken Teeth
• Allergic Outbreak
• Burns
• Death
 ASYNCHRONOUS

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