TOPIC #3.
Food: Handling,
Safety, Sanitation &
Hygiene
What is FOOD?
WHAT IS FOOD?
• complex organic compounds & their mixture which provides
nourishment.
• these are edible & contain nutrients, enzymes, pigments, flavor &
water. (Food Scientist)
• any articles simple, mixed or compounded – confectionery or
condiment. (FDA 1938)
• any matter eaten by man to sustain life & nourish the body.
(Biologist)
• something which alleviates not only hunger, nourishes the body but
also satisfies the human needs for satiety. (Layman)
• any substance which when taken into the body provides energy,
builds & repairs tissues & regulates body processes. (N/D)
What is FOOD SCIENCE?
• the study of the chemical, physical and microbiological nature of foods.
FERMENTED
LIQUID
GAS
SOLID
What is FOOD SCIENCE?
• any transformation that foods undergoes as reflected in its
characteristics and properties from the time food is produce
to time food is consumed.
Kinds of FOOD
– According to source
• Plant source
• Animal source
– According to the level of technology applied in
the production (process)
• Primary process
• Preserved food
• Manufactured
FOOD : PLANT SOURCE
• Grains/cereals • Fruits
• Pulses
• Melons & Squashes
FOOD : PLANT SOURCE
• Vegetables • Nuts • Oilseeds
• Tubers • Fungi • Seaweeds
FOOD : ANIMAL SOURCE
• Muscles • Milk • Egg
• Entrails • Poultry • Fish
FOOD : ANIMAL SOURCE
• Shellfish • Mollusk
• Food safety refers to routines in the preparation, handling
and storage of food meant to prevent foodborne illness and
injury. ...
• Safe food handling practices and procedures are thus
implemented at every stage of the food production life cycle
in order to curb these risks and prevent harm to consumers.
Is food safety important? YES!
“Safety first” as the saying goes.
✓ Even a single food-related incident can deal a harsh blow to your
business, so food safety should always be a top priority.
✓ Listen on to learn about the dangers you should watch out for and
what you can do to ensure your food is safe to eat.
What are the Challenges to Food Safety?
➢ A foodborne illness is a Challenges include:
disease transmitted to
people through food. ⚫ Time and money
➢ An illness is considered an ⚫ Language and culture
outbreak when: ⚫ Literacy and education
⚫ Two or more people have the ⚫ Pathogens
same symptoms after eating the
same food ⚫ Unapproved suppliers
⚫ An investigation is conducted by ⚫ High-risk customers
state and local regulatory
authorities ⚫ Staff turnover
⚫ The outbreak is confirmed by
laboratory analysis
Populations at High Risk for Foodborne Illnesses:
➢These people have a higher risk of getting
a foodborne illness:
– Elderly people
– Preschool-age children
– People with compromised immune systems
Keeping Food Safe
Focus on these measures:
⚫ Controlling time and temperature
⚫ Preventing cross-contamination
⚫ Practicing personal hygiene
⚫ Purchasing from approved, reputable suppliers
⚫ Cleaning and sanitizing
1. Clean: Wash your hands and surfaces often.
*Can survive in 1. Germs
many places and that cause *Washing of
spread around your food 2. Wash hands should
kitchen be done
poisoning hands for
during, and
20 seconds after
3. Wash with soap preparing
utensils, & water food and
*Use hot, before eating
soapy water cutting
boards & 4. Rinse
countertops fresh fruits
and * Use of
running
vegetables
water.
How Contamination Happens?
People can contaminate food when:
⚫ They do not wash their hands after using
the restroom
⚫ They are in contact with a person who is sick
⚫ They sneeze or vomit onto food or food-contact surfaces
⚫ They touch dirty food-contact surfaces and equipment
and then touch food
2. Separate: Don’t cross-contaminate
How Contamination Happens?
Separate: Don’t cross-contaminate.
What is “CROSS-CONTAMINATION?”
• It arises when microorganisms are transferred from a contaminated food contact
surface or food to a non-contaminated food contact surface or food.
Separate: Don’t cross-contaminate.
➢ Physical hazards are objects which
contaminate your foods such as
pieces of glass or metal, toothpicks,
jewelry or hair.
➢ Care should be taken during the
preparation process in order to
reduce the risk of contamination.
➢ Ensuring that all foods are covered in
storage will help prevent physical
contamination from occurring.
✓ Chemical hazards are harmful
substances such as pesticides or
machine oils. These hazards are
present at every stage of food handling.
✓ Minimize risk by inspecting the food
upon the delivery to ensure the goods
coming in are fit for consumption –
record deliveries in to your premises
and mark any issues on the document.
✓ Always ensure that all foods are
handled and stored correctly. Ensure
that you have separate storage for the
chemicals used in your operation.
➢ Biological hazards include
bacteria, parasites, fungi and viruses.
They can develop in poorly handled
food or through contamination from
an outside source.
➢ Ensure that all your produce has
been purchased from an approved
supplier.
➢ In all cases of suspected
contaminated food, dispose of it
immediately.
Biological Contamination
Common symptoms of foodborne illness:
⚫ Diarrhea
⚫ Vomiting
⚫ Fever
⚫ Nausea
⚫ Abdominal cramps
⚫ Jaundice (yellowing of skin and eyes)
Onset times:
⚫ Depend on the type of foodborne illness
⚫ Can range from 30 minutes to six weeks
Major Bacteria That Cause Foodborne Illness
Major Bacteria That Cause Foodborne Illness
Major Bacteria That Cause Foodborne Illness
Major Viruses that Cause Foodborne Illnesses
Major Viruses That Cause Foodborne Illness
Major Viruses That Cause Foodborne Illness
Separate: Don’t cross-contaminate.
➢ Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat
foods—unless you keep them separate.
o Use separate cutting boards and plates for raw meat, poultry, and seafood.
Separate: Don’t cross-contaminate.
➢ Raw meat, poultry, seafood, and eggs can
spread germs to ready-to-eat foods—
unless you keep them separate.
o When grocery shopping, keep raw meat,
poultry, seafood, and their juices away from
other foods.
o Keep raw meat, poultry, seafood, and eggs
separate from all other foods in the
refrigerator.
• Check the temperature of food at least every four hours
• Establish a policy to determine how long food will be held
• Cover food
• Prepare food in small batches
3. Cook: to the RIGHT Temperature
Guide showing a detailed list of
• Food is safely cooked when the temperature of foods including shellfish
internal temperature gets high and precooked ham
enough to kill germs that can o Whole cuts of beef, veal, lamb, and
make you sick. The only way to pork, including fresh ham (raw):
tell if food is safely cooked is to 145°F (then allow the meat to rest
use a food thermometer. You for 3 minutes before carving or
can’t tell if food is safely cooked eating)
by checking its color and o Fish with fins: 145°F or cook until
texture. flesh is opaque
• Use a food thermometer to o Ground meats, such as beef and
ensure foods are cooked to a pork: 160°F
safe internal temperature. o All poultry, including ground chicken
and turkey: 165°F
o Leftovers and casseroles: 165°F
Cooking • refers to the process & techniques of using food or
combinations of foods to have a product which is
edible, palatable, aesthetically pleasing,
microbiologically safe & nutritionally adequate.
Involves the application of heat & the generation
of heat for cooking is major item in a kitchen
budget.
Heat • is a form of energy caused by the vibratory or
kinetic movement of molecules.
Heat in Cooking – a form of energy due to vibratory or kinetic movement of
molecules. Intensity is measured by temperature in °C or °F.
1. Convection
transfer of thermal energy from electricity gas or solid fuel to the vapor molecules of
the air which in turn heat the food or the utensil it comes in contact with. Example:
siopao in a steamer, baking in an oven.
2. Conduction
• transfer of heat via metals or any heat-conducting material
containing food. Copper is the best conductor of heat while glass is
a poor conductor. Examples: waffles in an electric waffle maker,
steak on a hot plate.
3. Radiation
• when heat moves as energy waves, called infrared
waves, directly from its source to something else.
• Examples: toasting bread, broiling on the electric
range.
• 4. Microwave Cooking - Rapid heating by passing high frequency
waves from a magnetron through the food or liquid to be heated.
• Water absorbs the microwaves very well, so food with a high water content cooks
more rapidly; fat absorbs the energy more slowly, so foods consisting of mixtures of
fat and water cook unevenly.
• 5. Induction cooking - uses electric currents to directly heat pots and
pans through magnetic induction.
• Instead of using thermal conduction (a gas or electric element transferring heat
from a burner to a pot or pan), induction heats the cooking vessel itself almost
instantly.
Chill : Refrigerate Promptly
➢ Bacteria can multiply rapidly if left at room
temperature or in the “Danger Zone” between
40°F and 140°F. Never leave perishable food
out for more than 2 hours (or 1 hour if
exposed to temperatures above 90°F).
• Keep your refrigerator at 40°F or below and
know when to throw food outexternal icon.
• Refrigerate perishable food within 2 hours. If
the food is exposed to temperatures above
90°F (like a hot car or picnic), refrigerate it
within 1 hour.
• Thaw frozen food safely in the refrigerator,
in cold water, or in the microwave. Never
thaw foods on the counter because bacteria
multiply quickly in the parts of the food that
reach room temperature.
• Personal Hygiene and Grooming
• The primary source for the infection of food is man and the main
source of infection of man is food.
• Food handlers are potentially the most serious infection of man is
food.
• Food handlers are potentially the most serious hazard in food
safety. Poor hygiene practices of food handlers are responsible for a
number of foreign body hazards.
• Therefore, it is very important for food handlers to be trained in
looking out for potential hazards, especially learning how to control
them by good hygiene practices. Food hygiene is an attempt to
interrupt the circle of infection.
One of the most common causes of food poisoning bacteria
is on
his/her hands and transfers this bacterium onto the food being
prepared.
This is because hands are frequently in direct contact with
the food. As you may know, food equipment which comes into
contact with food itself can be disinfected (i.e. reduce the
numbers
of contaminating micro-organisms to such a low level that any
remaining bacteria will not undermine the quality of the
processed
food.
Unfortunately, it is impossible to disinfect skin t the same
degree and thus hands are a potentially important means of
distributing micro-organisms.
Such distribution may involve the
transfer of organisms from hands to food or their transfer from
food
➢ The HACCP (Hazard Analysis Critical Control Point) concept was
developed in the 1960s by the Pillsbury Company, while working with
NASA and the US Army Laboratories to provide safe food for space
expeditions.
➢ “It is bad enough to have diarrhea on earth; But is worst to have diarrhea in
SPACE!!
Stands for National
Aeronautics and Space
Minnesota – based company
that was one of the world’s
Administration
largest producers of grain
and other foodstuffs until
2001, was bought by General
Mills.
➢ From 2006, a documented HACCP system is a legal requirement for every size of
food business.
➢ HACCP is used in a variety of food production and service establishments, from
food manufacturer to restaurants and caterers.
➢ Even though it might be a tedious process of continuous monitoring, the benefits
outweigh the effort.
Benefits of Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis and Critical Control Points
➢ Hazard Analysis is the process of identifying all the factors that could lead to hazards for
the consumer.
➢ Each step of production is looked at and the hazards of each step looked at.
➢ This will include all ingredients, stages in the processing of foods, environmental features
and human factors that could lead to unsafe food being served.
➢ Critical control points (CCPs) are the points at which control is essential to reduce the risk
of potential hazards actually becoming hazardous.
➢ Hazard Analysis is the process of identifying all the factors that could lead to hazards for
the consumer.
➢ Each step of production is looked at and the hazards of each step looked at.
➢ This will include all ingredients, stages in the processing of foods, environmental features
and human factors that could lead to unsafe food being served.
CRITICAL CONTROL POINT (CCP)
MONITORING CRITICAL LIMITS HACCP APPLICATION
• WHAT will be monitored • Rejecting the product
• HOW it will be monitored • Evaluating the product
• HOW OFTEN it will be monitored
• Adjusting time and
• WHO will monitor?
temperature
• Holding the batch
• Re-preparing the product
CORRECTIVE ACTIONS • Evaluating procedures,
• Immediate monitoring possible personnel, checking
• REAL TIME ASSESSMENT
• Specific, Measurable
equipment
• Examples of critical limits • Disposal of the product
• Temperature
• Time
• ph
VERIFICATION OF THE SYSTEM RECORDS
• Verify that the system is • Time and Temperature Log
working • Corrective action report
• Verification may involve • Food Safety Bulletins
✓ Contract review • Manufactures/Suppliers Recommendation
✓ Records review • Regulatory agencies Alert
✓ Calibration review • Operational audits (internal and external)
✓ Analysis of product • Employee feedback
✓ Retraining of personnel • Repair bills and invoices
• Test results from monitoring
• Training certificates of employees
The seven principles are:
. Conduct a Hazard Analysis
1
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish a System to Monitor Control of Each CCP
5. Establish Corrective Actions When Monitoring Indicate
a particular CCP is not Under Control.
6. Establish Procedures for Verification to Confirm that
the HACCP System is Working Effectively
7. Establish Documentation and Records Concerning
Procedures Appropriate to These Principles and
their Application.
Food: Handling,
Safety, Sanitation &
Hygiene
Assignment: Individual – September 28, 2022
• In 300 words write an essay on the question:
• Q. Why is Food Safety Important in the FOODSERVICE
INDUSTRY ?
• Use A4 paper/Font Style: Times New Roman / Font Size 12/
Margin : All sides – 1 inch
• Submitted by: Your name & Date
SANITIZING SOLUTION
• 1/3 CUP BLEACH PER GALLON OF WATER ORT 2
TABLESPOONS BLEACH PER 1 QUART WATER.
• THIS WILL GIVE YOU A 1000+ PPM DISINFECTING
SOLUTION. AFETR CLEANING THE AREA WITH
DETERGENT, SPRAY OR WIPE WITH SURFACES WITH
THE DISINFECTANT. MAKE SURE TO ALLOW
SURFSACES TO FULLY AIR DRY.
