Professional Documents
Culture Documents
Food sanitation is more than just cleanliness. It included all practices involved in protecting
food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any
bacteria from multiplying to an extent which would result in an illness of consumers; and destroying
any harmful bacteria in the food by thorough cooking or processing.
The primary principle of food-service sanitation is absolute cleanliness. It begins with
personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment,
appliances, storage facilities, kitchen and dining room.
Control of the microbial quality of food must focus on the preparation of food itself, food
handlers, facilities and equipment. The quality of food depends on the condition when purchased
and the time temperature control during storage, preparation and service. Personal hygiene and
cleanliness of the facilities and equipment also contribute to food safety.
Definition of terms
1. Food Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.
2. Safety is overall quality of food fit for consumption.
3. Sanitation is a health of being clean and conducive to health.
4. Cleanliness is the absence of visible soil or dirt and is not necessarily sanitized.
5. Microbiology - the branch of biology that deals with microorganisms and their effect on other
microorganisms.
6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium, protozoan).
7. Food Infection - microbial infection resulting from ingestion of contaminated foods.
8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain
bacteria produce chemical compounds called toxins
9. Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged,
the food become harmful to people and unsuitable to eat.
10. Foodborne Illness A disease carried or transmitted to people by food.
11. Foodborne Outbreak An incident in which two or more people experience the same illness
after eating the same food.
12. Contamination The presence of harmful substances in the food
13. Time-Temperature Abuse Food that has been exposed to temperature favorable to the
growth of foodborne microorganisms.
14. Potentially Hazardous Foods Food in which microorganisms can grow rapidly. It is often
moist, high protein, slightly acidic.
15. Cross Contamination Occurs when microorganisms are transferred from one surface or
food to another
16. Personal Hygiene Sanitary health habits that include keeping the body, hair, teeth, clothes
and washing hands regularly.
17. Temperature Danger Zone temperature range (41F -140F) food borne bacteria grow and
reproduce
18. Consumer: means a person, who is a member of the public, and has posession of the food,
but not functioning as an operator of a food establishment, or does not offer food for sale or
resale
19. Food establishment: refers to an operation or system that stores, prepares, packages, vends
or serves food; it provides food for human consumption such as restaurants, market or
groceries, vending machine operators, foodservices in institutions, sports clubs, catering
operation, home deliveries, takeout orders, mobile food units, etc
It does not include:
Establishments that offer prepackaged foods that are not potentially hazardous
A produce stand that offers only whole, uncut fresh fruits and vegetable; a food
processing
A kitchen in a private home if only food prepared for sale or service is not potentially
hazardous. Examples are religous or charitable organizations and the consumers are
informed by a clearly visible placard to regulations by the proper authorities
A kitchen in a private home, such as a small private family day-care provider or a bed
and breakfast operation with a limited number of guests not over 18 for breakfast
meals only
Food Hazards
Hazard in food safety is defines as a biological, chemical or physical agent in, or condition
of, food with the potential to cause an adverse health. Simply said, it is anything in a food that can
cause harm to the consumer in the form of Foodborne illness. Foodborne disease is defines as an
ilness that is caused by an agent or characteristics that is in the food. Food borne ilness risk is the
likelihood that an adverse health effect will occur.
As indicated above, hazards are classified into three types: biological, chemical, and
physical. Table 3-1 gives example of these types of hazards. Detailed discussions of these types of
hazards are given in the later chapters.
Cooked meats and food containing meat such as embutido, rellenong manok, meat pies,
chicken ala king.
Meat, fish or vegetables cooked in coconut milk
Ginataan halo-halo especially those where fresh coconut cream is added after cooking
Other kakanin with fresh grated coconut
Milk and dairy cream and food containing dairy products such as leche flan, cheese cakes,
food with cream sauces, noodles with white sauce, cream puff, fruit salad with cream
Seafood and food containing seafood, such as rellenong bangus, seafood salad, fish,
kinilaw, halabas na hipon, steamed fish
Prepared fruits and vegetables such as salads, cooked vegetables (beans, mashed potati,
rellenong talong) fruit compote, slices melon, cantaloupe, papaya
Cooked noodles and pasta such as spaghetti with meat sauce or cream sauce, pancit
palabok, pancit bihon, fried rice, paella
Cooked or processed food containing protein rich food such as tofu misu, patani, munggo,
sardines, pork and beans
Mashed potatoes
Garlic and chili sauce with oil that has not undergone pressure process
Gravies and sauces
Salads and sandwiches.
Prevent of Cross Contamination
What is Cross Contamination? Cross contamination occurs when harmful bacteria are
transferred from contaminated food to uncontaminated food.
In addition, water supplied to food businesses must be fit for human consumption.
How can I prevent Cross Contamination from occurring in my business? Think SAFE. Use
the acronym SAFE to help you think about how you can separate raw and readyto-eat foods and
prevent cross contamination. SAFE stands for Staff, Areas, Food and Equipment and should be
considered at each step in your process. Further information is available in the BEST PRACTICE
table, found later in this sub section.
Proper Attire
1) Hair Restraint
The presence of hair in food indicates unhygienic food preparation. Food handlers must
wear a hair restraint at all times to prevent hair from falling into the food.
Common hair restraints include nets, bonnets and caps.
Wearing a hair restraint also eliminates the contact of the hands with the head, thereby
preventing contamination
A hair restrain must be worn before hand washing and working
A hair restrain must be properly worn and should not let a single strand of hair show
2) Work Clothes
Work clothes that include a kitchen uniform and an apron must be worn inside the
kitchen.
Street clothes should never be worn to work as they may be sources of contamination.
Aprons help reduce the transfer of microbes to exposed food.
Work clothes should always be clean. Clean uniforms are more appealing to the
customers
As much as possible, aprons should be of light color to easily reveal dirt
Never use apron as a hand towel
Change apron when soiled
A food worker must wash his/her hands after touching the apron
Remove the apron before leaving the food preparation area
3) Footwear
Footwear can serve as a source of contamination, it is necessary to use footwear
exclusively for kitchen use.
Footwear worn outside should not be worn in the food preparation area to prevent the
possibility of contamination
Closed should be worn at all times to prevent slipping or falling
4) Facial Mask
Facial mask prevent airborne microorganisms from the nose and mouth from getting into
the food when talking, coughing, or sneezing.
These masks will also prevent direct contact of the hands with the nose and mount, both
of which are sources of contamination
5) Gloves
Gloves act as barriers between hands and food. However, these must not be made
substitutes for proper hand washing.
Proper hand washing prior to wearing of gloves should be observed
Gloves must be sanitized and changes every day or whenever necessary
Gloves must be devoid of any tear or holes
Never reuse or wash disposable gloves; always throw them away after use