discussions on food safety and hygiene practices; principles of safe food handling and hygiene; food storage; procuring from safe sources; heating and cooling food properly; food temperature control for safety and preventing cross contamination

1. Food Safety and Hygiene
Practices in the New Normal
JUAN MARTIN R. GUASCH

3. HYGIENE
Good personal hygiene includes but not
limited to:
Bad Personal Hygiene can result to the
following
Take regular shower Cold fever, Food poisoning, Skin infections
Maintain oral hygiene Cough, Typhoid, Hookworm infection
Wash your hands frequently Gastroenteritis, Depression, Scabies
Wash your genitals Hepatitis A, Urinary Infections, Lice
Keep your clothes and surrounding dry and
clean
Tooth decay, Pediculosis, Salmonellosis
Personal Hygiene
Managing your body, caring for your well being, doing physical
hygiene habits which also results to mental health benefits as well

4. Food Hygiene
• Here are a few points to note while handling food:
• Use separate storage units for liquid and solid foods at appropriate
temperature.
• Wash vegetables and fruits with clean water before consuming and
storing.
• Keep utensils and cooking tools clean and sanitised.
• Prepare raw food at an appropriate temperature.
• Always wash your hands with soap and water before handling food.
• Maintain a clean kitchen and keep foods away from pests and insects.

5. FOOD SAFETY
is the proper handling, cooking, and storage
of food to prevent any food-borne illnesses or
diseases that result from eating contaminated
food.

6. Importance of Food Safety
• Food safety is key to food security and good health
• Choosing safe and nutritious food supports resilient
communities and livelihoods
• Food safety contributes to economic prosperity, tourism, and
sustainable development
• To avoid food contamination by bacteria, parasites and
viruses
• To prevent and manage foodborne illnesses

8. PRINCIPLES OF SAFE FOOD HANDLING
& HYGIENE
Food Storage
Cleanliness/
Temperature
Procure from safe
sources
Develop & follow
HACCP program
Training &
Development
Heat/ Cool food
properly
Control time &
Temperature
Prevent Cross
Contamination
Practice proper
hygiene
Cooking –
appropriate
temperature
procedures
Sanitize – all
equipment & tools
before preparing

9. (1) FOOD STORAGE

11. 1 COFFEE
The National
Coffee
Associations
states that
coffee beans
should be
stored at
room
temperature
and kept away
from HEAT,
MOISTURE
and LIGHT
2 BREAD
Bread is a food that will become
dry and stale; it may also be chewy
in texture if kept for very long time
in a cold environment

12. 3 TOMATOES
Tomatoes will ripen at a
steady rate and maintain
their delicious flavour if
kept on the counter at
room temperature 4 BASIL
Basil has a
tendency to
absorb other
smells that may be
in the refrigerator,
destroy its
flavouring power
and wilt its leaves
5 EGGPLANT
Eggplants should be stored
at room temperature and
away from other fruits and
vegetables

13. 6 Avocados
Avocados will remain
delicious and ripen
naturally when kept in
a dry spot on the
counter
7 ONIONS
Onions do need some
air circulation and can
be kept in the mesh
bag they are often
purchased in
8 GARLIC
Garlic will stay good
for over a month in an
open area on the
counter in a basket

14. 9 HONEY
Storing honey in the
refrigerator can cause it to
crystallize, get thick and
difficult to pour or spoon
out. It can stay good for an
indefinite amount of time
at room temperature
10 PEANUT BUTTER
11 KETCHUP
Ketchup has enough
preservatives to keep it
from spoiling without
refrigeration
For creamy,
spreadable peanut
butter its advised
to keep it in a
dark, dry place

15. 12 OLIVE OIL
Olive oil should be
stored in a dark,
cool area, and in a
tightly sealed
container.
Citrus fruits are
high in acidity and
can be damaged
by temperatures
that are too cold.
14 PAPAYA
Papaya should
be kept in the
cupboard or on
the counter
and be turned
every so often
13 ORANGES
15 POTATOES
Potatoes taste
best when stored
in a dry, cool area,
and should
remain unwashed
until ready to use

16. Most pickles
are
refrigerated
but really
don’t need
to be.
Pickling is a
food
preservation
method
16 PICKLES
17 VINEGAR
Vinegars are self preserving
18 DONUTS
Donuts can
become stale or
even soggy, if
kept in a fridge
19 MUSTARD
There are acids in
mustard that act as
natural preservatives

17. 20 AGED CHEESE
Aged cheese
are cured
cheese;
when put
inside the
refrigerator
they ten to
get very
hard 21 SEALED TUNA
Can of tuna
that is still
unopened
will be safe
kept in the
cupboard
22 MOLASSES
The
combination
of
ingredients
and high
sugar
content will
keep the
molasses
good and
edible at
room
temperature
for several
years
23 BANANAS
Bananas are grown in hot climates and retain
their nutrients better when kept at room
temperature.

18. 24 CHOCOLATE
25 CUCUMBER
Cucumber can become
damaged when it is
exposed to too much cold
26 CEREAL
Most cereals
will lose their
texture; less
crunchy if
refrigerated
“Sugar bloom”
happens after
chocolate is taken
out of the
refrigerator and
exposed to warmer
air

19. 27 PUMPKIN
Pumpkins
need to be
stored in a dry,
cool
environment,
but not
refrigerated
28 WATERMELON
Only sliced melons should
be refrigerated, and should
be securely covered
29 APPLES
Apples will usually last 1 or 2 weeks
when kept at room temperature
30 SPICES
Most ground spices can be
safely stored for years without
refrigeration.

20. 31 PEARS
Pears may
become soft and
mushy if left in
thee refrigerator
for very long
32 HOT PEPPERS
Peppers should
be kept in a
paper bag, and
make sure they
are kept dry
In beef jerky
most of the
moisture
has been
removed
34 SOY SAUCE
Soy sauce is
fermented and
does not need
refrigeration
35 FLOUR
Flour will be fine as long as it is
stored in an air tight container
33 BEEF JERKY

21. (2) PROCURE FROM
SAFE SOURCES

22. In the Philippines there are three ways
were we can buy our food item:
Your friendly neighbourhood store
The wet market
The Supermarket

23. Let us watch this video

25. (3) DEVELOP & FOLLOW
HACCP PROGRAM

26. HACCP
Conduct a
Hazard
Analysis
Identify
the Critical
Control
Points
Establish
Critical
Limits
Establish
Monitoring
Procedures
Establish
Corrective
Actions
Establish
Record
Keeping
Procedures
Establish
Verification
Procedures
What is HACCP?
Hazard Analysis
Critical Control Point
• A worldwide recognized
systematic and preventative
approach to food safety
• A management tool used to
protect the food supply
chain and production
process against
microbiological, chemical,
and other physical hazards

27. Let us watch this video

29. (4) TRAINING & DEVELOPMENT

30. Why food safety training is important?
•The food establishment is held to a higher standard by
Health Inspectors
•There is a need to comply with city or municipal health laws
•There are legal and financial consequences, if the food
establishment fails to handle food safely
•The consequences are the food establishment could be
fined or closed down for failing to meet food safety or
hygiene standards

31. Why food safety training is important?
•Food safety training protects customers
from health risks, such as food poisoning
and food allergies
•Food safety training is good for business
•Food safety training is a legal
requirement

33. (5) HEAT / COOL
FOOD PROPERLY

34. Keep hot food hot
Keep cold food cold

35. Let us watch this video

37. FOOD Expected fridge life Cooking Cooking Tips
Below 5C when uncooked temperature
Poultry (chicken, turkey, duck 3 days 75C Cook right through to the centre
Red meat steaks (beef, veal,
lamb)
3 to 5 days 63C rare
71C medium
77C well done
Steak need only be seared on the
outside and can be rare inside
Mince, sausages, & other
processed meats
3 days 75C Cook right through to the centre
Fish 3 days 69C Cook until flesh is opaque (so you
can’t see through it) and separates
easily with a fork
Pork 3 days 70C Can be cooked like red meat
Seafood (shellfish) 2 days 63C Cook until flesh is pearly and
opaque or until shells open during
cooking
Eggs 3 to 6 weeks 72C Cook until yolk and white are firm

38. Let us watch this video

40. (6) CONTROL TIME &
TEMPERATURE

41. TEMPERATURE
CONTROL FOR
SAFETY

42. Time as
a Food
Safety
Control

43. (7) PREVENT CROSS
CONTAMINATION

44. • The Four Types of Contamination
• Chemical contamination of food
• Microbial contamination of food
• Physical contamination of food
• Allergenic contamination of food
• Five Tips to Prevent Cross
Contamination at your Restaurant
• Implement a personal hygiene
program
• Remind employees to wash their
hands
• Use separate equipment
• Clean and sanitize all work surfaces
• Purchase prepared food

45. Let us watch this video

47. (8) PRACTICE PROPER HYGIENE

48. FOOD AND KITCHEN HYGIENE
• What are the key steps to preventing food-borne illnesses
• The key steps are:
• CLEAN –keep yourself and work ar1eas clean
• SEPARATE – keep raw meat and other raw animal
products away from other foods
• COOK – always properly cook and prepare foods
• CHILL – store foods appropriately both before and
after cooking

49. (9) COOKING-APPROPRIATE
TEMPERATURES

51. (10) SANITIZE –ALL EQUIPMENT
& TOOLS BEFORE PREPARING

52. CLEANING SANITIZING
Cleaning is the process of removing
food and other types of soil from a
surface: dish, glass or cutting board
Sanitation is done using heat,
radiation or chemicals. Heat and
chemicals are the common methods
used for sanitizing restaurants
Cleaning is the process of physically
removing germs, dirt, and other
impurities from surfaces
Methods using heat to sanitize
surfaces
1) Steam
2) Hot water
3) Hot air
Categories of Cleaning Agents
1) Detergents
2) Solvent cleaners
3) Acid cleaners
4) Abrasive cleaners
Chemical Sanitizers, factors to be
considered:
1) Concentration
2) Temperature
3) Contact time

53. Let us watch this video

55. Thank you Lido de Paris
Thank you Brilliant
Thank you AHTOMP
Thank you participants!

57. FAQs: Covid-19 and Food Safety
• Can I become sick with coronavirus from food?
• Will food products be recalled that were produced in a facility during
which a worker was potentially shedding the virus while working?
• Can I get sick with COVID-19 from touching food, the food packing, or
food contact surface, if the coronavirus was present on it?

58. FAQs: Covid-19 and Food Safety
• Should I avoid takeout or delivery from restaurants?
• How do I handle self-service food buffets such as salad bars in a retail
setting related to COVID-19?
• Is food imported to the United States from countries affected by
Covid-19 at risk of spreading covid-19?
• Does cooking foods kill the virus that causes covid-19?

59. REFERENCES
• https://drhealthmag.com/never-put-35-foods-in-
refrigerator/?utm_source=taboola&utm_term=summitphilippines-
esquire_1309729&utm_content=2964993636&utm_medium=GiDGA
mXH1FzSlpzuiFJmASxfHtRMYdDhe9kw0HlivSTY1iDHikMo3ZCLoaarlsV
R&utm_campaign=RefrigSB-PH-D-DHM-
TB#tblciGiDGAmXH1FzSlpzuiFJmASxfHtRMYdDhe9kw0HlivSTY1iDHik
Mo3ZCLoaarlsVR

60. • https://www.academia.edu/search?page=1&q=food%20safety%20an
d%20hygiene%20in%20the%20new%20normal
• https://www.academia.edu/37284244/Significance_of_Training_on_F
ood_Food_Safety_Hygiene_and_Sanitation
• https://wwf.org.ph/resource-center/story-archives-2020/food-safety/

61. • https://www.myfoodandfamily.com/article/000001439/a-food-
safety-guide
• https://www.delta-net.com/health-and-safety/food-safety-
topic/faqs/what-are-the-fundamental-principles-of-food-safety-and-
hygiene
• https://www.centerforfoodsafety.org/blog/5978/frequently-asked-
questions-covid-19-and-food-safety
• https://www.dininggrades.com/blog/how-do-food-handlers-rate-
their-own-food-safety-practices-3/

62. • http://media.healthdirect.org.au/publications/food-safety-table-
infographic-v2.pdf
• https://www.healthdirect.gov.au/food-safety
• https://extension.umn.edu/food-service-industry/what-risk-cooling-hot-
food
• https://www.servsafe.com/ServSafe/media/ServSafe/Documents/Proper-
Ways-To-Cool-Food.pdf
• https://www.nia.nih.gov/health/food-safety
• https://www.youtube.com/watch?v=rNwl3ww6wv0&t=4s
• https://www.food.gov.uk/business-guidance/cooking-safely-in-your-
business
• https://www.youtube.com/watch?v=jT7Le7L2PrQ&t=13s