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Sanitation and Safety in Culinary Operations

The document discusses the importance of sanitation and safety in culinary operations, emphasizing the need for food handlers to maintain hygiene and prevent foodborne illnesses. It outlines the responsibilities of food handlers, the significance of the Food Safety Act of 2013 in the Philippines, and the necessity of proper training and monitoring in food safety practices. Key concepts include personal hygiene, hand washing, time and temperature control, and the application of HACCP principles.

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66 views4 pages

Sanitation and Safety in Culinary Operations

The document discusses the importance of sanitation and safety in culinary operations, emphasizing the need for food handlers to maintain hygiene and prevent foodborne illnesses. It outlines the responsibilities of food handlers, the significance of the Food Safety Act of 2013 in the Philippines, and the necessity of proper training and monitoring in food safety practices. Key concepts include personal hygiene, hand washing, time and temperature control, and the application of HACCP principles.

Uploaded by

hilario.christianp
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Sanitation and Safety in Culinary Operations

Globalization has contributed to significant changes in consumers' eating habits. With


easy access to transportation, there is an increased demand for food prepared in public
places. Global food chain becomes complex due to diverse people and demand for a
wider variety of food.
With the growing population and high demand for food, the food industry faces great
challenges on food safety as food can be contaminated at any point in production and
distribution. These challenges put greater responsibility on food producers and handlers
to ensure that their products comply with the existing requirements under the food law
and are safe for human consumption.

Lesson Learning Objectives:


At the end of this lesson, the student should be able to...
1 appreciate the importance of food safety and sanitation in culinary operation;
2 demonstrate good personal hygiene and proper hand washing technique;
3 identify potential hazards and determine ways to prevent their occurrence;
4 explain the difference and importance of cleaning and sanitizing;
5 identify cleaning agents and sanitizing methods;
6 distinguish appropriate time and temperature to produce safe food;
7 apply the seven principles of Hazard Analysis Critical Control Points (HACCP);and
8 demonstrate and apply kitchen safety.

What is Food SAFETY?


Food safety is the protection of consumer health and well-being by safeguarding
food from anything that can cause harm.
In the Philippines, consumers are protected by law under Republic Act (R.A.) 10611 or
commonly known as the Food Safety Act of 2013.

R.A. 10611 - FOOD SAFETY ACT of 2013


"An act to strengthen the food safety regulatory system in the country to protect
consumer health and facilitate market access to local foods and food products, and for
other purposes"
 Protect the public from foodborne and waterborne illnesses and unsanitary,
unwholesome, misbranded, or adulterated food
 Enhance industry and consumer confidence in the food regulatory system
 Achieve economic growth and development by promoting fair trade practices and
sound regulatory foundation for domestic and international trade

Why is Food Safety Important?


Bring an article showing some shocking news of poor food safety practices
and incidence of foodborne illnesses.

Sanitation came from the Latin word sanitas, meaning "health." It is "the creation and
maintenance of hygienic and healthful conditions."
Sanitation is considered as an applied science because it pertains to the application of
procedures that includes designing, development, implementation, maintenance,
restoration, and/or improvement of hygienic practices to control the existence of
biological, chemical, and physical hazards during the processing, preparation,
merchandising, and sale of food. Safe and wholesome food supply can be assured if
food is hygienically prepared in a clean environment by healthy workers.

Sanitation is more than just cleanliness. It can improve the hygienic conditions of
commercial operations, public facilities, and aesthetic qualities. Also, applied sanitary
science can improve waste disposal, which results in less pollution and an improved
ecological balance. Therefore, when effectively applied, food sanitation and general
sanitary practices have a beneficial effect on our environment.

Food Handler
Those whose work involves food are considered food handlers. An employee, an
owner, or anyone who works in a food business where food is processed, prepared,
stored, distributed, or exposed for sale could compromise the safety of food.

Role of the Food Handler


The responsibility of a food handles is to ensure that the food produces is safe.
Improper handling of food carries a higher risk of contamination that can cause severe
illnesses and worse. Even death.

Foodborne Illnesses are cause by biological or chemical substances entering the body
through contaminated food or water. It is commonly called food poisoning.

Practice Good Personal Hygiene


Personal hygiene means to maintain the cleanliness of the human body and clothing to
sustain overall health and well-being. The following are some practices of health care:
Grooming and Dressing
 Taking a daily bath
 Practicing good oral hygiene
 Wearing clean uniform/clothes
 Not wearing artificial nails or finger polish
 Not wearing jewelry (except for plain wedding band)
 Wearing effective hair restraints

Hand Washing
When to Wash Hands
 Wash hands before handling, preparing, and serving food.
 Wash hands after handling raw food; completing a task; eating and drinking; using
the toilet; coughing or sneezing; handling garbage; touching dirty dishes,
equipment, or utensils; and whenever hands come in contact with body fluids
including vomit, saliva, and runny nose.
Where to Wash Hands
 Wash only at designated hand washing sinks.
 Washing sinks should be accessible, supplied with
 warm water, soap, and paper towel or hand dryer.
 It is better to put hand washing sinks near the entrance of the kitchen so that food
handlers will be reminded to wash their hands before working. It is also
recommended to put proper hand washing technique guide in front of the sink.

II. Training and Development


Food handlers must be knowledgeable in safe food handling to ensure food safety.
Food handlers who understand food safety practices can prevent cases of food
poisoning, food spoilage, or waste due to contamination. Proper Training can eliminate
this risk and give food handler a clear understanding

Training must be given every time there is a new staff, a new piece of equipment, or a
new supply introduced because training is an ongoing process. It does not only give
staff knowledge on how equipment of supply is used, but it can also increase the level
of staff safety if they know how to use specific equipment and supply correctly.

Self-monitoring and Feedback


In every work or training, there is a tendency that we might forget something. It is
important to effectively communicate information verbally and visually by writing tasks
on a checklist. To be reminded of the staff's daily tasks and for the training information
to sink in, it is essential to do it routinely. Using checklists at the beginning and end will
effectively make sure that the staff has completed all their tasks. Management should
also doublecheck the completeness and provide constructive feedback on how to
accomplish tasks faster and more effectively.
Implementation of routine and documented checklist can help improve overal
performance and can be used for retraining that helps retain information. Proper
demonstration of procedures, as well as visual and auditory aid as training materials,
can be used to retain the staff.

Control Time and Temperature

Time/Temperature Control for Safety (TCS) is the leading cause of foodborne illnesses.
TCS foods are time and temperature abused when they are exposed at 5°C (41°F) to
60°C(140°F) or commonly known as the temperature danger zone. This occurs when
food:
 does not meet the minimum internal temperature during cooking.
 are not at proper temperature during holding time; or
 are not reheated or not appropriately cooled.

Pathogens multiply when food is exposed to the temperature danger zone. To reduce
the incidence of foodborne illnesses, it is ideal to lessen the exposure of food in the
temperature danger zone. It is critical when food is held in more than 4 hours.
Tools for Temperature Control
Train Food HandlersFood handlers need to learn what to do, how to do it, why it is
important, and what corrective actions to take, if necessary.
Along with training, provide thermometers and temperature logs for successful
monitoring.

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