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1. Municipality of Labangan To train individuals who prepare and serve II. FOOD CONTAMINATION AND Parasites
LABANGAN RURAL HEALTH UNIT food to the public to become responsible food MICROBIOLOGICAL HAZARDS  Typically common in fish, pork, wild game
ENVIRONMENTAL HEALTH handlers by using safe food handling  Cooking or freezing at specific temperature
DEPARTMENT methods and food preparation techniques What causes people to become sick when and purchasing food from approved sources
and promote worker health and safety. eating contaminated food? is important for parasite control
Four types:
Food Handlers’ &Establishment Operators’ Specific Objectives: Chemical Contamination Protozoan
Training Module on Food Sanitation 1. To emphasize food safety in the food  Harmful chemicals getting into food  Require a living host to reproduce
industry through improper storage or excess  Ex: Giardia, Cryptosporidium
Prepared by: 2. To encourage prevention of food borne concentration
Dr. Mailyn Ontok-Manupac, MHO illness Fungus and Yeast
Mr. Garry Ermitanio, RSI-II 3. To protect the public and workers from Physical Contamination  Require acidic environment with low water
harm  Objects that gets into food during activity
Edited by: 4. To apply safe procedures for receiving, preparation  Typically cause food spoilage
Mr. Reynel Dan L. Galicinao, RN, RNheals storing, preparing and serving food  Ex. hair, bandages, fingernails, metal  Do not typically cause food borne illness
5. To reduce common errors in handling shavings, parts of equipment
Contributors: potentially hazardous foods Reproduction of Bactria (FAT TOM)
Ms. Almaida Manupac, RN, NARS 6. To encourage proper waste disposal Biological Contamination  F -ood
Ms. Marhainie Talumpa, RN, NARS  Carriers of disease o Bacteria requires a high-protein, high
Ms. Rohma Badar, RN, NARS I. INTRODUCTION TO SAFE FOOD HANDLING
carbohydrate food source
Microbiological Contamination o Ex: meat, seafood, poultry, cooked plant
Why learn about food safety?  Biological contaminants are microscopic
Content food (baked potato, pasta, rice)
Title organisms, either natural part of the food or  A -cidity
Objectives of Food Sanitation 1. To maintain guest safety introduced into the food by improper handling o Foods that are acidic or slightly neutral
I. Introduction to Safe Food Handling 2. To limit liability
o Bacteria can not typically reproduce in a
II. Food Contamination and Microbiological 3. To eliminate lawsuits What are the types of biological highly acidic food (lemon)
4. To control loss of business contaminants?
Hazards
5. To eliminate possible closure of stand  T-emperature
III. Holding Time and Temperatures o Bacteria rapidly reproduce between 41-
IV. Food Handlers’ Health and Hygiene 6. To follow the law Bacteria 135 °F (5-57 °C) – THE DANGER ZONE
V. Adequate Cooking and Cleaning and  Can grow anywhere, can reproduce on o It is important to ensure that certain food
Disinfection Annual Food Borne Illnesses their own stay out of this temperature zone
 High prevalence of food borne diseases,
VI. Safe Food Sources and Food Preparation
including those caused by parasites, in  T-ime
VII. Disease Vectors and Control Viruses o If bacteria are given enough time in the
VIII. Good Retail Practices developing countries (Philippines)  Ex: Hepatitis A, Norovirus temperature range 41-135 °F, these
IX. Food Surveillance  Diarrhea is a major cause of malnutrition in  Norovirus – very easily spread, can cause organisms will start rapidly reproducing.
X. Proper Waste Disposal infants and young children a lot of people to become sick at one time; o Maximum time that certain foods can
XI. Water Sanitation  These illnesses causes social and can be spread up to 2 weeks after the spend in the danger zone is 4 hours
XII. Sanitation Code economic burden, hospitalizations, and even symptoms are gone o Time and temperature are very
death
important in food safety to prevent rapid
OBJECTIVES OF FOOD SANITATION o 1.8 million people throughout the world REMEMBER: bacterial growth
This training module is prepared for the die annually from diarrheal diseases due  Bacteria and viruses are not simply killed  O-xygen
purpose of Food Sanitation in the Municipality to contamination of food and drinking by freezing, cold holding or hot holding o Aerobic bacteria– require oxygen to
of Labangan. water  It is important to practice Good Personal reproduce
 IT IS VITAL TO PRACTICE FOOD Hygiene o Anaerobic bacteria – do not require
General Objective: SAFETY AT ALL TIMES
oxygen to reproduce

2.  M-oisture  Do not thaw potentially hazardous food at  Wear clean, appropriate clothing  After using the restroom
o Bacteria require moist foods in which to room temperature  Limit your jewelry to a wedding ring or  After touching face or body
grow. medical bracelet  After sneezing, coughing or using a tissue
o Plain water: water activity 1.0 Refrigeration and Thawing  Keep fingernails clean and short  After smoking, chewing tobacco, and
o Bacteria require water activity of 8.5 or Myth: Refrigeration stops bacterial growth  Do not wear fingernail polish or fake chewing gum
higher Fact: Refrigeration SLOWS, but does not fingernails  After taking out the garbage
prevent bacterial growth  Do not smoke while working or in food  After handling dirty dishes
What are potentially hazardous foods? preparation and storage areas  After handling raw foods and before
 Foods that have the potential to cause Myth: It is safe to thaw food on the counter at  Report illnesses handling ready-to-eat foods
food-borne illness if not handled properly room temperature  Between glove use
o High in protein or carbohydrates Fact: Room temperature thawing exposes Hand washing
o Moist food to the Danger Zone Things to Remember When Using Gloves
o Slightly acidic or neutral pH  No bare hand contact with Ready-To-Eat
o Have caused food-borne illness Four Core Practices
foods. Use disposable gloves, tissue, or
outbreaks  CLEAN – Wash hands and surfaces often utensils.
 SEPARATE – Don’t cross-contaminate  Gloves must never be used in place of
What are the top 5 causes of food-borne  COOK – Cook to proper temperature hand washing
illnesses?  CHILL – Refrigerate promptly  Gloves should be changed regularly,
1. Improper holding time and temperatures
especially when switching food preparation
2. Poor personal hygiene IV. FOOD HANDLERS’ HEALTH AND HYGIENE task or it becomes soiled or torn
3. Inadequate cooking
4. Contaminated equipment  Wash hands in between taking soiled
Food Handler gloves off and putting new gloves on
5. Food from an unsafe source  Anyone who works in a food business
 Handles food and surfaces that are likely Reporting Employee Illnesses
III. HOLDING TIME AND TEMPERATURES to be in contact with food (cutlery, plates,  If you don’t feel well, don’t go to work
bowls)  If you do, report your illness to your
 Temperature Danger Zone  Involved in making, cooking, serving,
o Bacteria reproduce from 41-135 °F (5- supervisor
transporting, delivering, packing food
57 °C)
o More rapid growth after 4 hours Workplace Restrictions
What are the commonly transmitted  Restricted from working around food or
 “Keep hot foods HOT” and “Keep cold diseases?  Most important preventive measure food
foods COLD” utensils
service employees can practice to avoid food
 Reduce the amount of time the food  Can still work in non-food or non-utensil
Viral Disease contamination
related service (host, hostess, cashier)
spends in the danger zone  Hepatitis A o Fever
 Norovirus How to wash my hands properly?
o Diarrhea
How to keep cold foods cold? 1. Wet hands
 Do not overfill the refrigerator o Vomiting
Bacterial Disease 2. Apply soap
o Sore throat with fever
 After purchasing food, refrigerate or freeze  Salmonella typhi 3. Vigorously scrub hands and arms for at
o Jaundice
food as soon as possible  Shiga-toxin producing E. coli least 20 seconds.
 Shigella 4. Clean under fingernails and between
Workplace Exclusions
What are the proper thawing techniques? fingers.
 Excluded from working around high-risk
 Under cold running water Practice Good Hygiene 5. Rinse thoroughly under running water.
populations
 In the refrigerator  Wash your hands 6. Dry hands and arms with clean towel.
 Cannot come to work at all
 As part of cooking process  Take a bath daily
When should I wash my hands?  Diagnosed with:

3. o Hepatitis A  Use one cutting board for raw food and  Clean with warm soapy water before REMEMBER:
o Salmonella another one for the ready-to-eat foods. applying a sanitizer.  Storage areas are for clean and sanitized
o Shigella  Never place cooked food back on the equipments only
o E. coli same plate or surface that held raw food. What are the two effective methods of  Maintain equipment because it is hard to
 Regulatory authority must be notified.  Make sure all the raw foods in the sanitizing a food contact surface? clean when there is too much wear-and-tear.
 Medical clearance is required before an refrigerator are sealed to prevent leakage of 1. Chemicals
employee is allowed to return to work. the juices 2. Heat VI. SAFE FOOD SOURCES AND FOOD
 Use utensils when mixing and dispensing PREPARATION
The Story of Mr. Huga Wan foods, not bare hands 3 Chemical Sanitizing Methods  Meat must be inspected by proper
 Store raw meat in the refrigerator 1. Chlorine or Bleach authorities
Employees and employers should follow according to the cooking temperature o takes 10 seconds to sanitize;  Eggs must be from a regulated source
basic hygiene rules  Sauce used for marinating should be inexpensive and very effective;  All food that is served or sold to the public
discarded or must be boiled before applying corrosive must come from a source regulated by an
V. ADEQUATE COOKING AND CLEANING AND to cooked meat, fish, or poultry 2. Quaternary Ammonium agency
DISINFECTION o takes 30 seconds to sanitize; less  Choose whole fruits and vegetables over
What is Sanitizing? corrosive; more expensive pre-cut and packaged
Proper Cooking Temperatures 3. Iodine  At receiving, the person in-charge should
 Thoroughly cook food o rarely used in food establishments look at the label for proper hot and cold
 Reheating involves food that are already holding temperatures and expiration date
cooked Proper Concentrations:  Keep an eye for spoilage and insect or
 Ensure that foods are cooked, reheated,  Chlorine/Bleach – 50-100 parts per million rodent infestation
and held properly (ppm)  The person-in-charge should ensure that
 Quaternary Ammonium – 200-400 ppm the food is safe and of exceptional quality
How to reduce food borne illness?  READ labels and directions carefully  Store food in a clean, dry area
 By properly:  Cut or slice fresh produce just before
o Thawing Sanitization in dishwashers cooking them
o Cooking  160 °F (71.1 °C)
o Cooling Examples of Substandard Food
o Reheating For pots and pans too large for dishwashers o Dent or crease on any can
1. Scrape and rinse large debris off the o Can cannot stand upright or is bulging
Contaminated Equipment surface o Cut on any end of the can
2. Wash with soapy water at 100 °F (37.8 °C)
Cross-contamination 3. Rinse in clean, warm water at 100 °F VII. DISEASE VECTORS AND CONTROL
 Transfer of disease-causing organisms (37.8 °C)
from a raw food to a ready-to-eat food 4. Sanitize using the manufacturers  Disease Vectors
 Usually occurs when a piece of equipment recommendations o Insects (flies, roaches), rodents, and
is not properly cleaned and sanitized 5. Air-dry the equipment other animals that transmit disease-
 Sanitizers are NOT cleaners. 6. Store the equipment in a clean, dry place causing organism to the skin, food, or
How to prevent cross contamination?  They DO NOT properly lift debris and other objects
 After coming in contact with raw meat, When to Clean and Sanitize?
grime from a surface.  It is very important to control these pests
poultry, and sea food, always wash hands  They DO reduce microorganism numbers  Surface is soiled before they become a problem
properly to safe levels.  Switching between raw foods and ready-  Clean and sanitize regularly
 Always wash cutting boards, dishes, and to-eat foods o Deny them food and deny them access
utensils with hot, soapy water Best Practice  Between food preparation tasks
 Wash the surface before you sanitize.

4.  Do not leave the doors to your detection and control of outbreaks and in the What are the methods of water treatment? o All wastes of the industrial
establishment wide open process, stimulating research  Boiling establishment are collected, stored, or
o This is an open invitation to vectors to  May also identify emerging food safety o Rolling boil for at least 2 minutes disposed off in a manner to prevent
invade your kitchen issues.  Disinfection health hazards, nuisances, and
o 1 level of powder (chlorine) to 1 liter of pollution. It should utilize the
X. PROPER WASTE DISPOSAL water or 2 teaspoons of stock solution city/municipal collection and disposal
VIII. GOOD RETAIL PRACTICES to 5 gallons of water system, if it exists
 Storage areas should be clean and dry What are the types of solid wastes? o Mix thoroughly and let it stand for at o Maintenance of abatement program for
 All food must be stored at least 6 inches 1. Biodegradable Waste least 30 minutes vermin control
off the floor and away from the walls a. Readily Compostable o Adequate restrooms and mess halls for
 Follow the “First In, First Out” (FIFO) b. Non-Readily Compostable XII. SANITATION CODE employees
principle 2. Recyclable Waste o All places of employment and all
 “When in doubt, throw it out” a. Dry Paper/Carton Code on Sanitation of the Philippines 1975 workrooms, including machinery and
 Mark potentially hazardous food properly b. Metals (PD 856) equipments are kept clean and sanitary
o These are foods that are prepared on- c. Plastics  The Sanitation Code ensures the safety of
site or half-opened d. Glass the Water Supply and Food Establishment Other Laws:
o These foods must contain the date it e. Rubber o By requiring regular examination of  Rural Health Act (1954)
was prepared and the date it will be f. Textiles drinking water as to its potability; and  Clean Air Act (CAA)
discarded g. Composites Materials o Requiring sanitary permits for food  Ecological Solid Waste Management Act
3. Residual Waste establishments  Environmental Health Impact Assessment
Proper Food Storage 4. Special Waste  Inspection of a food establishment seeking (ECHIA)
 Potentially hazardous, ready-to-eat food a sanitary permit:
must not be stored more than 7 days  Provide adequate number of trash cans to o Water supply
separate biodegradable and non- o Wholesomeness of food
biodegradable wastes o Toilet provision SAFE FOOD FOR ALL
Chemicals
 Keep all chemicals away from food  Liquid waste must be disposed into a o Hand washing facilities
Good luck in your food-service career!
storage sanitary sewer o Liquid waste management
 Label everything, even water o Solid waste management
 Always follow label recommendations XI. WATER SANITATION o Personal cleanliness
 Do not mix own concoctions o Construction of premises
 Drinking Water/Potable Water o Maintenance of premises
Structure o Water of sufficient high quality that it o Vermin control
can be consumed or used without risk o Housekeeping and management
 Everything in the establishment should be
of immediate or long-term harm o Sanitary condition of appliance and
built from easy to clean, non-porous surfaces
 Water contaminated with pathogens or utensils
 There should be adequate lighting
unacceptable levels of dissolved chemicals or o Disease control
throughout the food preparation and storage
suspended liquids are not potable and may  Sanitation Requirements for an Industrial
areas
lead to widespread illness of used in food Establishment
preparation o Sanitary Permit
IX. FOOD SURVEILLANCE
o Location and setting of the
How to protect water from contamination? establishment complies with zoning
 Assists in the assessment of the burden of
 Use clean containers with cover laws, ordinances, or policies
food borne diseases, identification of public
health priorities, setting of policies, evaluating  Avoid hand contact with water o Potable water supply
 Wash containers after every use o Sewage disposal
program performance and the prevention,