Professional Documents
Culture Documents
Food Safety
Jonathan M. Carretas, R.N.
Clinical Safety and Risk Management Manager
Total Quality Services Division
Makati Medical Center
Purpose
The purpose of this module is to
orient
internal
quality
auditors
regarding the Dietary Standards on
Food Safety according to World
Health
Organization,
Joint
Commission International, and other
local and international organizations
policies and standards.
Objectives
At the end of this module,
participants will be able to:
Know and identify the importance of
Food Safety.
Know and determine the JCI and World
Health Organization standards and
guidelines on Food Safety.
Familiarize with the different standards
and guidelines on Food Safety
Objectives
Foodborne Disease:
Is a problem in both developing and
developed countries
Is a strain on health care systems
Severely affects infants, young children,
elderly and the sick
Creates a vicious cycle of diarrhea and
malnutrition
Hurts the national economy and
development and international trade.
Keep Clean
Separate raw and cooked foods
Cook thoroughly
Keep food at safe temperatures
Use safe water and raw materials
Keep Clean
Wash your hands before handling food
and often during food preparation
Wash your hands after going to the
toilet
Wash and sanitize all surfaces and
equipment used for food preparation
Protect kitchen areas and food from
insects, pests and other animals
Keep Clean
Why?
While most microorganisms do not cause
disease, dangerous microorganisms are
widely found in soil, water, animals and
people.
These
microorganisms
are
carried on hands, wiping cloths and
utensils, especially cutting boards and
the slightest contact can transfer them
to food and cause foodborne diseases.
Keep Clean
HAND HYGIENE TECHNIQUES:
1. When decontaminating hands with an
alcohol-based hand rub, apply small
amount to palm following the six (6) steps
in hand hygiene techniques in 20 seconds.
2. When washing hands with liquid or bar
soap and water, wet hands first with water,
apply small amount to hands for at least 30
seconds, following the six (6)steps in hand
hygiene techniques.
Keep Clean
Standard Procedures for Food Safety
(JCI, Care of Patient Policy)
A.) Utensils
Use different equipment and utensils such as knives and cutting
boards on each different items.
Color coded cutting boards
White for breads, pastries, cheese, butter and cakes
Green for fruits and vegetables
Blue seafood and fish
Tan or brown cooked foods
Red raw meat (pork and beef)
Yellow chicken, turkey
Utensils in contact with food or drinks are impervious, corrosion
resistant, non-toxic, easily cleanable, durable and resistant to
chipping.
Keep Clean
Standard Procedures for Food Safety
(JCI, Care of Patient Policy)
B.) Washing and cleaning
Keep Clean
Proper Safe Food Handling and Serving Practices
(JCI, Care of Patient Policy)
Only clean utensils are used in preparing, cooking, and serving of
food.
Different knives are used for cutting meat, fruit and vegetables,
and bread.
Hand contacts with food to be serve is avoided.
Surfaces that come in contact with food and drinks are not to be
hand held.
Cups, knives, forks, spoons, spatulas, and tongs, are always
picked up by the handle.
Glasses are handled by the base and plates by the ream, to avoid
contamination of the serving surface.
Broken, cracked, or chipped dishes or other utensils are discarded.
Keep Clean
Keep Clean
Keep Clean
Storage of Washed Utensils
(Code of Sanitation, Republic of the Philippines)
(a) They shall be stored in a clean and dry place adequately
protected against vermin and other sources of contamination.
(b) Cups, bowls, and glasses, shall be inverted for storage.
(c) When not stored in closed cupboards or lockers, utensils and
containers shall be covered or inverted whenever practicable.
Utensils shall not be stored on the bottom shelves of open cabinets
below the working top level.
(d) Racks, trays and shelves shall be made of materials that are
impervious, corrosion-resistant, non-toxic, smooth, durable and
resistant to chipping.
(e) Drawers shall be made of the same materials and kept clean. Feltline drawers are not acceptable, but the use of clean and removable
towels for lining drawers is acceptable.
Keep Clean
Keep Clean
Separate Raw
and Cooked Food
Separate raw meat, poultry and
seafood from other foods
Use separate equipment and
utensils such as knives and cut ting
boards for handling raw foods
Store food in containers to avoid
contact between raw and prepared
foods
Separate Raw
and Cooked Food
Why?
Raw food, especially meat, poultry
and seafood, and their juices, can
contain dangerous microorganisms
which maybe transferred onto other
foods during food preparation and
storage.
Separate Raw
and Cooked Food
Separate Raw
and Cooked Food
Cook thoroughly
Cook food thoroughly, especially
meat, poultry, eggs and seafood
Bring foods like soups and stews to
boiling to make sure that they have
reached 70C . For meat and poultry,
make sure that juices are clear, not
pink. Ideally, use a thermometer
Reheat cooked food thoroughly
Cook thoroughly
Why?
Proper cooking kills almost all
dangerous microorganisms. Studies
have shown that cooking food to a
temperature of 70C can help ensure
it is safe for consumption. Foods that
require special attention include
minced meats, rolled roasts, large
joints of meat and whole poultry.
Cook thoroughly
Cook thoroughly
Cook thoroughly
Keep Food at
Safe Temperatures
Do not leave cooked food at room
temperature for more than 2 hours
Refrigerate promptly all cooked and
perishable food (preferably below 5C)
Keep cooked food piping hot (more than
60C) prior to serving
Do not store food too long even in the
refrigerator
Do not thaw frozen food at room
temperature
Keep Food at
Safe Temperatures
Why?
Microorganisms can multiply very
quickly if food is stored at room
temperature.
By
holding
at
temperatures below 5C or above
60C, the growth of microorganisms
is slowed down or stopped. Some
dangerous microorganisms still grow
below 5C.
Keep Food at
Safe Temperatures
Keep Food at
Safe Temperatures
Keep Food at
Safe Temperatures
Keep Food at
Safe Temperatures
Cold Storage Temperature
Meat Freezer (-17.8C or below/0F or
below)
Vegetable/Egg Chiller (4.4-7.2C/40-45F)
Pre-Prep Chiller (1-5 :C/34-41:F)
Refrigerator (4-5:C/37-41:F)
Dry Storage Area This area shall be wellventilated and pest free with a storage
temperature of 10-21.1C (50-70F).
Keep Food at
Safe Temperatures
References: