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Serving Safe Food

Basic Food Safety Lecture


Total Customer
Satisfaction
Clients expect the following:
Good Food

Good Service

Clean Surroundings

Safe Food
Part1- IMPORTANCE OF
FOOD SAFETY
Food Safety
is ensuring that

Food is Safe to
Eat.
Thus, when the food the customer eats
Objectives of Food
Safety
To serve food that is:

Wholesome
& Tasty
Safe for
human
consumption
A list of typical tasks performed in food
outlets is shown below. Do you perform any
of the following activities? Select all that
apply to you.

Delivery and receipt of food


Storage of food
Processing or preparation of food
Setting up food for display
Packaging of food
Transportation of food
Disposal of food
Serving of food
If you checked even one of
the boxes, then you are a

food
handler.
A Food Handler
is anyone who is involved in any
activity that involves food. Any
person who directly handles
packaged or unpackaged food,
food equipment and utensils, or
food contact surfaces and is
therefore expected to comply
with food hygiene requirements.
Foodborne Illness
is an
illness that
develops
after eating
contaminate
d food.
Some of our customers
belong to the population
that is more susceptible to
foodborne illnesses than
others, they are referred to
as High Risk
Populations:
Young Children
Pregnant Women
Elderly People
People Taking Medication
People Who Are Ill
What constitutes an outbreak of
Food borne Illnesses?

An incident which two or more


people experience the same illness
after eating the same food.
The Costs of Food borne Illness

1. Loss of Customers and Sales


2. Loss of Prestige and
Reputation
3. Law Suits
4. Need for Retraining Employees
5. Lowered Employee Morale
6. Employee Absenteeism
7. Embarassment
Benefits of Food Safety
Protect Establishments Reputation

Protect Consumers

Protect Personnel

Enhance Food Quality

Repeat business from customers

Increases job satisfaction among

employees

Higher profits and Better Service


Checkpoint Test
1. What are the 4 components of Total
Customer Satisfaction?
2. Food Safety aims to prevent ____ Illness.
3. Give 1 cost of Food borne illness for a
restaurant.
4. Give 1 benefit we could get from Food
Safety.
5. Give 1 of the members of the High risk
Population who are susceptible to
foodborne illness.
Part 2- FOOD
CONTAMINATION
Food becomes UNSAFE
by:
1. Contamination
through which Hazards, were introduced to
the food.
Hazards are the potential to cause harm
to the consumer.

Biological Hazards
Chemical Hazards
Physical Hazards
Allergenic Hazards
Food becomes UNSAFE
by:
2. Cross Contamination
Direct
Ex. Raw/contaminated foods touches cooked
food
By Drip
Ex. Blood drips
Indirect
Ex. By unclean hands
Ex. By soiled Food Contact Surfaces
Hazards
1. Biological
Hazards
2. Chemical Hazards
3. Physical Hazards
4. Allergenic Hazards
Biological Hazards
These are microorganisms, such as bacteria, virus,
parasites and fungi. They are small and can only be
seen under the microscope.

Brought by humans and raw products entering the


food establishment

These hazards are destroyed by cooking and are kept


to a minimum by proper cooling during product
storage.

Some produces TOXINS or poisons, released on the


food or body that is not destroyed by normal cooking.
Reproduction of Microorganisms
Most Microorganisms reproduce by cell division,
or Mitosis. They double their number in
minutes.

For example: After 1hour and 40 minutes, 1000


bacteria can become 1,000,000+.

Best temperature for most food poisoning


bacteria is around 5C to 63C or the
Temperature Danger Zone, bacteria
reproduce rapidly in warm temperature.
Sources of Food
Poisoning Bacteria
1. Food handlers
2. Water
3. Raw food
4. Pests
5. Dusts
6. Refuse or Waste
Hazards
1. Biological Hazards
2. Chemical Hazards
3. Physical Hazards
4. Allergenic Hazards
Chemical Hazards
include pesticides, food additives,
preservatives, cleaning supplies, and toxic
metals that leach from cookware and
equipment.
These chemicals can injure customers if
mistakenly added to food and to the employees
by incorrect use.
Chemicals may greatly affect the sensory
qualities (appearance, odor, texture and taste)
of the food, it is best to store them away from
food items.
Preventive Measures
Follow directions for use on all chemical containers. Measure

all chemicals carefully according to labels directions.

Wash hands after any chemical use.

Store all chemicals away from any food item and label them.

Avoid cleaning and sanitizing of food contact surfaces when

food is present.

Monitor pest control application, ensuring chemicals used do

not contaminate the food.

Wash fresh fruit and vegetables well.


Hazards
1. Biological Hazards
2. Chemical Hazards
3. Physical Hazards
4. Allergenic Hazards
Physical Hazards
consists of foreign objects that accidentally
get into the food.
These items might be readily visible in the
product and those items that cannot be
seen but could potentially cause illness or
injury.
Examples are glass, bone, metal (especially
from opening cans), wood, stones, false
fingernails, toothpicks, watches, jewelry,
insects, staples from food boxes, and other
foreign matter.
Physical Hazards
1. Food handlers/visitors
Common examples:
Hairs
Filth from hands and fingernails
Jewelry
Fibers and cloth
Extraneous materials from personnel
with bad habits (cigarette butts, match
sticks, food wrappers, chewing gum)
Physical Hazards
2. Insect Contamination
Flies, cockroaches, ants
Rodents, cats, dogs, birds
Leaving their detached body parts,
droppings, eggs, hairs, feathers
Physical Hazards
3. Miscellaneous filth and other extraneous
matter
From raw ingredients such as stones, sea
shells, sand, glass, metal rust, bones and etc.
Dirt (sand and soil) from agricultural products
Wood splinters from old equipments made from
wood
Paint chips from walls, ceiling, machinery
Packaging materials plastic, strings, straws
Physical Hazards
4. Sabotage/Intentional contamination

Needles, razor blades, toothpicks,


tissue papers, glass and etc
Preventive Measures
No loose or large jewelry permitted.
Keep hair in control.
Do not permit artificial nails or nail polish.
Dispose of any chipped glasses, plates
and trays.
Drinking glasses are not allowed inside
the kitchen area.
Regularly clean the food preparation area.
Hazard
1. Biological Hazards
2. Chemical Hazards
3. Physical Hazards
4. Allergenic Hazards
Allergenic Hazards
A food allergy is the bodys
negative reaction to a
particular food protein,
known as Allergens.

Reactions include:
Flushing of skin, swelling of
throat and mouth, severe
asthma, anaphylactic
shock and even death.
Allergenic Hazards
Foods that commonly contain
allergens include:
- Peanuts, sesame seeds, tree nuts;
milk (lactose) and eggs; fish and
shellfish; soya; mustard; cereals
containing gluten; celery.
Control
Measures
Master the menu/products. Be able
to fully describe each of your
menu items when asked. Tell
customers how the item is
prepared and identify each
ingredient used.

Carefully listen to customer


requirements and provide accurate
information to the cook who will
prepare the food.

Serve menu items as simply as


possible to customers with
allergies. Sauces and garnishes are
often the source of allergic
reactions. Serve these items on
the side.
Checkpoint Test
6. ______ is the potential cause harm to
consumer.
7. Give 1 source of food poisoning
bacteria.
8. Microorganisms actively reproduce
at this temperature 5C to 63C or
the ____
9. Give one chemical usually used in
restaurant.
Checkpoint Test
11.Give 1 example of physical hazard.
12.Give 1 preventive measure for
physical contamination of food.
13.Whats the best time to conduct pest
control?
14.______ are substances, usually
protein, which cause the bodys
immune system to respond.
15.State 1 control measures for us to
avoid cases of allergy during
operation.
Part 3 PERSONAL
HYGIENE
The Foodhandlers carry food
poisoning bacteria in their ears,
nose, throat, gut and hands without
knowing it. And the body and clothes
could potentially contaminate food
with bacteria or even physical
objects such as hair. But this can
easily avoided by good personal
hygiene.
The Company gives high importance to
cleanliness and good personal hygiene of its
personnel. Sumosam is represented by its
personnel; they should present a smart, clean
and hygienic image to promote a professional
and harmonious working environment. But
most importantly, is to avoid food from being
contaminated if the one that handle the food
is unclean or unhealthy.
Personnel Grooming & Hygiene
Desirable behaviours that pertain to good personal
hygiene can be summarized in these four items:

Knowing when and how to properly wash hands.


Wearing of clean clothing.
Maintaining good personal habits, such as daily bathing,
washing and restraining hair, keeping fingernails short and
clean, etc.
Maintaining good health and reporting when sick to avoid
spreading possible infections.

Good Personal Hygiene means making sure that


you are clean and wear clean clothing.
The dos of personal
hygiene:
(Working with food means that you are responsible
for practicing good personal hygiene)

1. Maintain personal cleanliness by bathing daily.


2. Proper dental care is expected including brushing teeth daily.
3. Keep your nails short and clean.
4. Keep your hair clean and tied at the back or covered at all
times.
5. Wear clean clothes.
6. Wear protective clothing to protect food from contamination.
7. Store personal belongings and clothing in designated areas.
8. Take off apron when you go to the toilet or outside the food
preparation areas.
9. Cover all cuts and wounds with a water proof band aid.
10.Excessive use of perfumes or scents is inappropriate.
The donts of personal
hygiene:
1. Dont wear artificial nails as they can fall off into the
food.
2. Dont wear nail polish as it can chip off into the food
and you wont be able to see if nails are clean
underneath.
3. Dont touch or comb hair when preparing food.
4. Dont wear rings, earrings or body piercings with
stones, as they can fall into the food and harbour dirt.
5. Dont touch your face, or any body part while preparing
or serving food.
6. Dont sneeze or cough on food.
7. Dont store personal belongings and clothing in food
preparation or food storage areas.
8. Dont smoke around food handling areas.
Wash hands thoroughly...
Before starting work.
During food preparation as often as
necessary.
After
Using the restroom
Handling raw materials
Touching bare body parts
Coughing & sneezing
Smoking, & eating
Wash hands after...
Using cleaners and other chemicals.
Handling garbage, sweeping, picking up
items from the floor
Clearing tables or busing dirty dishes.
Handling soiled equipment and utensils.
Touching anything else that may
contaminate hands, such as unsanitized
equipment, work surfaces, or wash
cloths.
Hand Sanitizers
A liquid used to lower the number
of microorganisms on the surface of
the skin.
May be used after handwashing,
but should never be used in place
of proper handwashing.
Food handlers should never touch
food or food preparation equipment
until the hand sanitizer has dried.
GROOMING & HYGIENE
Standard Uniform

a. Uniform and Clothing

At opening time (Type B Uniform)

- WHITE or BLACK shirt no sando


or sleeveless shirts
- Pants wear the uniform kitchen
pants; shorts are not allowed

GROOMING & HYGIENE


Standard Uniform
- All are expected to wear their uniforms
properly when within the restaurant
premises.
- If the store is already open, come in the
store in complete uniform.
- When going on breaks, all store personnel
should wear their uniforms properly even
when they are already on their way out.
Uniforms can only be removed once
they are outside the premises of the
store.
GROOMING & HYGIENE
Standard Grooming
b. Hair, hair cut and hair restraints

For Kitchen:
- For males: Semi-skin head style, hair net and head
cap
- For females: Hair neatly tied at the back, hair net
and head cap

For Dining:
- For males: Clean, neat and well-groomed
- For females: Hair neatly tied at the back

GROOMING & HYGIENE


Standard Grooming
- No facial hair

- Facial hair will be shaved before reporting


for work.

- Hair should not fall on the face or obstruct


eye to eye contact at any time.
- Females are required to neatly tie back
their hairs with plain and simple hair
accessories or holder that does not pose
food safety hazard.
GROOMING & HYGIENE
Standard Grooming
GROOMING & HYGIENE
Standard Uniform
c. Foot wear
- The appropriate shoes
for all are closed toes,
closed heel, non-slip,
clean and in good repair.

- Separate footwear to be
used outside the Kitchen
or Outlet is advisable.
GROOMING & HYGIENE
Standard Uniform
d. Accessories

Kitchen
- Any Jewellery or accessory is not allowed.

Dining
- Accessories must be in good taste and present a
professional image
- Only Stud earrings are allowed
- Visible facial piercings are not allowed
- Tattoos are to be covered by clothing at all times
Checkpoint Test
11.Contamination from foodhandlers
may be avoided by (good or bad)
personal hygiene.
12.Maintaining good health and
reporting when sick to avoid
spreading possible infections. (True
or false)
13.Wash hands thoroughly (before or
after) using the restroom.
Checkpoint Test
14.Must (remove/wear) accessories
prior to food preparation
15.Everybody is expected to wear their
uniform properly whenever within the
restaurant premise. (true or false)
16.All valuable items, like wallet &
cellphone, should be surrendered to
the custody of the cashier or guard.
(yes or no)
Part 4 - KEEPING
FOOD SAFE DURING
SERVICE
For the Servers

Food servers need to


be just as careful as
kitchen staff. If not,
they can contaminate
food simply by
handling food contact
surface.

Dont let Food


Safety end in the
Kitchen!
Guidelines to Serve Food Safely

Never to touch plates, utensils,


drinking glasses where the
customers food or mouth will come
in contact with the surface.
Use ice scoops or tongs to get ice.
Minimize bare hand contact with
cooked and ready-to-eat food.
Guidelines to Serve Food Safely

Never use cloth meant for cleaning


food spills for any other purpose.
Be aware of the duties that require
hand washing before continuing with
service.
Practice good personal hygiene.
Handling Utensils and Food

WRONG WRONG
RIGHT RIGHT

WRONG WRONG
RIGHT RIGHT
Handling Utensils and Food

WRONG WRONG
RIGHT RIGHT

WRONG
RIGHT
Handling Utensils and


Food


Guidelines to Prepare Food Safely

Store serving utensils properly


Use serving utensils with long
handles
Use clean and sanitized utensils for
serving.
Be aware of the duties that require
hand washing before continuing with
food preparation.
Guidelines to Prepare Food Safely

Follow the color codes


Follow the standard preparation of
the products.
Minimize bare hand contact with food
that is cooked or ready-to-eat.
Practice good personal hygiene.
Use correct color
coded CHOPPING
BOARDS
Raw Meats ONLY
Raw Fish & Shellfish ONLY
Raw Poultry ONLY
Raw & Unwashed Vegetables
Cooked Foods ONLY
Ready-to-eat/Sushi & Dessert
Products
Color Scheme for
Mops and Brooms
Checkpoint Test
17.Should never to touch plates, utensils
& drinking glasses where the
customers food or mouth will come in
contact with the surface. YES or NO
18.Must Minimize/Maximize bare hand
contact with food that is cooked or
ready-to-eat.
19.White cloth are intended to use for
______.
Checkpoint Test
20.Green chopping boards is for
preparing _________.
21.Food safety should (end or not
end) in the kitchen.
Prohibited Habits
1. Grooming & hygiene
practices such as tooth
brushing, putting
makeup on, shaving,
bathing, trimming of
nails and etc.

All personnel are


expected to come in the
store well groomed and
ready for the operation.
2. Avoid bad habits such
as biting fingernails
and chewing gum.

3. Avoid touching or
running fingers thru
hair.
4. Wear hairnets
and head caps
when entering
the food
preparation
areas.

5. No spitting!
Please!
6. No eating of L.O. (leftovers)
Risk of biological contamination;
leftovers are contaminated with
human saliva, and saliva is a vehicle
of diseases.
Degrades morale.
7. Use of cellphones and
other gadgets are not
allowed during
operation/duty.

8. Yosi breaks are not


allowed while on duty.
We are all in one team
responsible for Food
Safety.

Let us do our part.


Thank you for listening and
see you at the stores.