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CHAPTER 4

SANITATION AND
FOOD SAFETY
FOOD SAFETY
✓ Is primarily achieved by controlling
contamination at the food source.
✓ It refers to the protection of consumer
health by reducing risk of individuals
acquiring infection from foodborne illnesses
through hygienic handling, preparing and
storing of food.
FOOD SAFETY
The aim of food safety may be achieved by different factors,
examples include:
Food Handlers
A food handler is anyone who handles packaged or unpackaged
food directly as well as the equipment and utensils used to prepare
or serve food and/or surfaces that come into contact with food.
a. Proper cleansing and sanitizing of all surfaces, equipment and
utensils used in cooking or food preparation.
b. Maintenance of food handler’s personal hygiene with proper
sanitation techniques like hand washing and the use of
personal protective equipment in the kitchen such as gloves,
hairnet and masks.
c. Proper storing, chilling and heating of foods in relation
to correct temperature, environment and equipment.
d. Use of effective pest control in the kitchen.
HAZARDS IN FOOD SAFETY
3 MAJOR TYPES

1. Biological hazards
Foodborne biological hazards are organisms such as bacteria,
molds, viruses, and parasites.
3 types of foodborne illness

1. Infection
2. Intoxication or poisoning
3. Toxin-mediated infection
 1. Food infections
- About 80 percent of bacteria foodborne illnesses
are due to food infections.
Bacteria Symptoms Typical Foods Mode of Prevention
Infection
Salmonella Diarrhea, Raw, undercooked Infected food Cook foods
species abdominal pain, eggs, raw milk, source animals; thoroughly,
fever meat human feces pasteurize milk
2. Food Intoxication
- Foodborne illnesses can also be the result of food
intoxication or poisoning.
- Bacteria grow on the food and release toxins that
cause illness in the person consuming the toxin-
laden food or beverage.

3. Toxin-Mediated Infection
- This type of foodborne illness occurs when
bacteria enter the intestinal track and then start to
produce the toxin in the intestine.
Chemical Hazards
- are any chemical substances
hazardous to health, these chemicals
can come from

*Agricultural Chemicals
*Natural Plant Toxins
*Animal Toxins
*Food Additives
Physical Hazzard

➢ In food and beverage that can harm the

consumer’s health include glass (the most
common) , metal, wood, false fingernails,
toothpicks, watches, jewelry, insects, staple from
food boxes and may other foreign items that
have been known to find their way into the food
supply.
The Ten Principles of Safe Food Handling and Hygiene
1. Practice Proper Hygiene
➢ Good personal hygiene is essential for any food handler and
minimizes the risk of food contamination.
Tips for Proper Hygiene
Poor cleaning and personal Hygiene habits / practices can cause food
contamination, food poisoning and spread of infection.
1. Wash hands before performing the next job function after
touching other food and after smoking, chewing tobacco, eating
and drinking, taking out the garbage, changing diapers, touching
body parts such as the mouth of going to the washroom
2. Observe proper grooming and dressing
3. Wash hands before and after handling raw food, especially meat
and poultry.
4. Report immediately any symptoms of illness or infection to your
supervisor. It may not be appropriate to you to handle food while
you are sick.
Tips for Proper Hygiene
5. Cover any cuts with a bandage and wear clean gloves, however do not
wear rubber latex gloves near open flames or other heat sources. Gloves may
melt or catch fire. Change gloves if you touch anything that would
normally require you to wash your hands.
6. Wear hairnets to help prevent loose hair from falling on food. The average
person loses about 50 hairs per day.
7. Use tools or utensils to serve food whenever possible.
8. Use a clean spoon each time you taste or sample food.
9. Touch only the handles of flatware / utensils when setting the table.
10. Do not wear jewelry in food preparation areas, especially rings; they may
collect dirt or bacteria and make it harder to clean your hands. Similarly,
keep nails trimmed short and do not wear nail polish.
11. Do not use aprons to dry your hands.
12. Do not smoke in food preparation areas.
Hand washing
Even though the hands are not visibly soiled or dirty and might
look clean. They still harbor harmful and pathogenic biological
hazards. That is the reason why hand washing is very important
when working with food, as they can be a source of infection.
Improper handwashing is one of the leading cause of food
contamination.
In fact, the Center for Disease Control (CDC) estimates that
throughout the world over 2.2 million children under the age of 5
die each year from diarrhea and respiratory infections caused by
improper food preparation.
https://youtu.be/jXqDAfeUFBg
Procure from safe sources
A quality control program in a food establishment often
ensures that only foods that meet written specifications are
purchased. Food regulations are usually specified by the
government agencies such as Bureau of Food and Drugs (BFAD)
under the Department of Health, Department of Trade and
Industries and Bureau of Agriculture and Fisheries Product
Standards (BAFPS) of the Department of Agriculture (DA) Under
the Food, Drug and Cosmetics Act, BFAD was made responsible for
the safety of processed food products while the Agriculture and
Fisheries Modernization Act ( AFMA) made BAFPS accountable for
fresh and primary agricultural and fisheries product.
Prevention of cross-contamination
- It is one of the most common causes of
foodborne illness during the summer.
People going to beaches usually carry raw
meat juices are still present are used as the
same container for the cooked meat, which
can result to cross-contamination.
- The transfer of bacteria or other
microorganisms from one food to another.
Training and Development
- Food handlers must have been trained for
proper handling of food, sanitation and
hygienic practices in food preparation.
Training and development ensures that a
food handler has learned safe food-
handling techniques. It is often a job
requirement for food service employees.
Availability of periodic retraining on
sanitation technique is also recommended.
CLEAN AND SANITIZE
CLEANUP
Dishes in a food service establishment may be hand or machine-washed. Whatever method is used, the
process must meet certain sanitation guidelines to pass a health department food inspection.
DRYING
Items should always be air or heat dried.
SCHEDULING
Schedules for cleaning should be posted and followed scrupulously to maintain a sanitary work
environment.
FACILITIES
In order to remain sanitary, a food service establishment should be designed and maintained in ways that
promote cleanliness. Floors, walls, and ceilings should have adequate ventilation.
Materials used in construction should allow for easy cleaning.
PEST CONTROL
Even the cleanest facility can be put at risk of transmitting foodborne illness by the presence of insects,
rodents, birds, turtles, or other animals.
Rodents such as mice and rats can carry Salmonella, typhus and the bubonic plague.
FOOD STORAGE
Food safety must be priority of food handlers when unpacking and storing food
deliveries. To keep food safe it is important to have enough storage space and
designated area specific for different kinds of food products.
General Food Storage Area Maintenance Tips
a. Keep all storage area clean and dry
b. Clean floors, wall and shelving in coolers, freezers, and dry storage areas on a
regular basis
c. Clean up spills and leaks right away to stop contamination to other foods
d. Clean carts and trays often
e. Do not line shelving – make sure shelving is open so air can flow between
foods
f. All items should be 6” from walls and floors
g. All items should be 12” from the ceiling.
h. Make sure each food item has a specific place for storing and is labeled.
i. Repairs cracks and crevices in storage areas – you do not want pests!
j. Repair doors and windows that don’t close tightly
FOOD STORAGE
DRY GOODS
The storeroom for dry foods should be located near the receiving area and close to the main
kitchen.
No matter where the site is, there are several crucial points to consider in the maintenance
and regulation of dry storeroom
The space must be dry and cool to avoid spoilage and the swelling of canned goods.
The storeroom must be arranged in a way that supplies can be facilitated in a stock rotation.
This guarantees that first items received will be the first items used, or the “first in, first out”
(FIFO) concept in stock rotation.

REFRIGERATED PRODUCTS
The refrigerator, whether a walk-in or a standard upright, is an important component in
planning the storage of food items.
Most fresh foods must be stored in the refrigerator to delay their deterioration and
decomposition.
FOOD STORAGE
DAIRY PRODUCTS
Dairy products must be stored in the refrigerator at temperatures of
2°C to 4°C (36 °F to 39 °F).
Follow these guidelines:
1. Fat in dairy products absorb strong odors from storage. Therefore,
dairy products must be stored with protective coverings.
2. Do not store dairy products in a vegetable cooler; a separate
refrigerator is much more acceptable.
3. Keep the refrigerator clean at all times.
4. Rotate dairy products when fresh product arrives. This allows the
use of old products first before the new ones (FIFO concept).
FOOD STORAGE
FRESH MEATS, POULTRY AND SEAFOODS
These items are the most difficult to store and the most expensive food items sold by the
restaurant. When storing meats, poultry and seafoods items, remember the critical control
point.

Keep these factors in mind when storing fresh meats, poultry and produce:
1. Carcass meats should be stored at walk-in refrigerator, unwrapped and hanged to let air
circulate around them. They should be stored at 1°C to 3°C (34°F to 37 °F)
2. Fresh meat not be stored for too long. Individual cuts are preferably used within two days
after they are cut.
3. Boned meat should be kept no longer than three days.
4. Steaks, chops, stewing meat and ground meat must be stored at 2°C to 4°C (36 °F to 39 °F)
and kept covered with plastic or stainless trays.
5. Fresh seafood must not be kept for too long and stored at 1°C to 2°C (30°F to 34 °F)
6. Raw products must be placed below cooked products in a refrigerator, to prevent cross
contamination.
FOOD STORAGE
FROZEN FOODS
Frozen foods should be stored at -18 °C (0
°F) or lower. Incorrect temperatures may
result to food discoloration and vitamin
degradation.
Keep these factors in mind when storing frozen foods:
1. Properly wrapped frozen foods have longer shelf life.
2. Fresh fruit must be properly prepared for freezing on it will not store well.
3. Improperly Wrapped freezer products may result to freezer burn, the loss of
moisture, which greatly affects texture and flavor of food. According to Food
Safety, Sanitation, and Personal Hygiene book, meat is susceptible to freezer
burn and a common sign for this is a white or gray dry spot on the surface of
the frozen products.
4. Follow the FIFO concept. Rotating stock is extremely important with frozen
foods.
FOOD STORAGE
TIME AND TEMPERATURE
❑The danger zone refers to the temperature, which is usually at the
range of 4 °C
and 60 °C (40°F and 140°F) wherein most bacteria will grow rapidly
in these temperatures.
❑Bacteria grow rapidly in the temperature danger zone and this
includes the human body temperature of 98.6 °F (37 °C ).
❑The goal for consumers is to keep foods out of the temperature
danger zone by storing cold foods under 40 °F (4 °C), and hot foods
above 140 °F (60 °C).
❑Temperature danger zone is leading cause of foodborne illnesses.
FOOD STORAGE
COOLING, REHEATING AND THAWING
Heating – improper temperature contributes to most foodborne diseases.
✓ Heat often destroys bacteria in a boiling water (212 °F or 100 °C)
Cooling / Reheating :
✓ Inappropriately cooled foods are a major cause of foodborne illnesses.
✓ Foods should be cooled to below 40 °F (4 °C) within four hours of
removal from cooking or they pose a danger to consumers.
Thawing:
✓ Insufficient thawing may lead to insufficient cooking and pathogen
survival.
✓ Drip from thawing chickens or meats can contaminate surfaces and
other foods.
FOOD STORAGE
Cooking Temperature
TABLE WHERE MICROORGANISM ARE DESTROYED
FOOD TEMPERATURE
Poultry, whole or ground 74° Celsius
Whole cuts of meat (beef, pork, lamb or veal) 64° Celsius
Ground meats 71° Celsius
Fresh Ham 64 ° Celsius
Fish 64 ° Celsius
Leftovers 74° Celsius
Source: center for Disease Control and Prevention (CDC)