INTRODUCTION

Every school system aspires to promote and maintain a healthy learning

environment that meets the health needs of the entire school populace particularly
the school studentry. In this regard, the Department of Education through the Health
and Nutrition Center takes the initiative of preparing a curriculum material that would
serve as an instrument that provides needed knowledge and information necessary
in promoting food safety in school.
This handook features important topics vital in knowing how the food for the
entire school populace particularly the pupils!students should e handled, prepared,
processed, stored and served. The content of the te"t is composed of si" chapters
that take into account the principles underlying food sanitation and safety, food
safety in the food production processes, pre#preparation of food, food preparation
which concerns cooking and serving, sanitation and waste management and
monitoring food safety.
The $rst chapter includes the three categories of contamination, the asic
food microiology and the four %&' new policies pertaining to food safety in schools
and on canteen management. The second chapter gives due consideration on how
farm chemicals could e safely used in food production. Chapter three takes into
account some guidelines in purchasing fruits and vegetales( meat( $sh, shell$sh and
poultry( eggs, milk and dairy product( cereal and cereal products(
processed!ottled!canned foods( and fats and oil. It also takes into account
additional safety information from the National )eat Inspection Commission,
Department of *griculture. The fourth chapter is concerned with the risks in food
preparation, the guidelines on proper and safe handling of food, and the general
procedures in holding and serving foods. Chapter $ve focuses on the guidelines on
personnel health and personal hygiene and the guidelines on sanitation of kitchen
facilities. It touches also management of solid wastes. The last chapter concerns
monitoring food safety and the persons responsile for it.
+roper utili,ation of this handook would give an assurance of a more healthy
school environment with healthy student try who will e capale of promoting safe
and healthful condition in the community where they elong.
MESSAGE
The incidence of food poisoning in our schools necessitates adherence to food
safety measures that are emodied in the various DepEd -rders and )emoranda,
hence there is a need to oversee the e.ective management of the school canteens
and to underscore the accountaility of the school principal for any untoward incident
that may happen in the school due to non#compliance with school health policies and
food safety guidelines.
I commend the Health and Nutrition Center for its initiative to come up with a
/0ood 1afety Handook2 containing more information on food safety, thus,
supplementing those safety guidelines stated in the issuances to the $eld.
Each school head should have this handook as ready reference in ensuring
the safety of foods served to the school populace at all times.
JESLI A. LAPUS
Secretary
FOREWORD
The 0ood 1afety Handook is a product of the concerted e.orts of people with
common concerns for the health welfare of the school populace. It contains asic
and essential information that will guide school personnel in oserving and
maintaining the highest standards of food sanitation most especially in the canteen
and feeding centers. 1uch topics as food sanitation and safety, including the food
production process and waste management are presented. The causes and
manifestation as well as prevention of food#orne diseases are likewise included, so
as to enale the duty earers to prevent occurrence of diseases in the schools and
communities.
Dr. THELMA R. NAVARREZ
OIC, Director
TABLE OF CONTENTS
Page No.
Message
Secretary Jesli A. Lapus
Assistant Secretary Thelma G. Santos
Ac!o"#e$ge%e!&
Fore"or$
I!&ro$'c&(o!
C)a*&er O!e3 Food Safety and Sanitation 4
C)a*&er T"o3 Food Safety in the roduction rocess 5
C)a*&er T)ree3 re!reparation of Food 4&
C)a*&er Fo'r3 Food reparation "Coo#in$ and Ser%in$& 6&
C)a*&er F(+e3 Sanitation and 'aste (ana$ement 76
C)a*&er S(,: (onitorin$ Food Safety 78
A**e!$(ces
*. I99 %Code of 1anitation of the +hilippines, 455:' &4
;. +roclamation of 4<=3 /-ctoer as 0ood 1afety *wareness >eek2
:7
C. DepED Issuances
a. DepED -rder No. 4&, s. 6==:2Instructions to )nsure
Consumption of *utritious and Safe Food in Schools+
:&
. DepED -rder No. 8, s. 6==? ,-e%ised Implementin$
Guidelines on the Operation and mana$ement of School
Canteens in u.lic )lementary and Secondary Schools+
:<
c. DepED -rder No. @@ 6==8 ,Compliance /ith Dep)D olicies
on Food Safety in Schools2 ?<
D. 1chool Nutrition +olicies
a. Numer 6 ?8
. Numer 4: 87
G#ossar- 8:
B(.#(ogra*)- 88
AC/NOWLEDGEMENT
-ur sincere thanks is e"tended to those who takes the initiative of preparing a
curriculum material that would serve as an instrument that provides needed knowledge and
information necessary in promoting food safety in school held at D*+, Tagaytay City.
>e e"press also our deepest appreciation to the following individuals for their valuale
contriution in the production of this handook
E0ECUTIVE COMMITTEE
AE1BI *. B*+C1
Secretary, Dep)D
DIB)* B. B*;9*D-9
0ndersecretary, Dep)D
TE9E1IT* E. INCI-NE
Assistant Secretary, Dep)D
THEB)* E. 1*NT-1
Assistant Secretary, Dep)D
Dr. THEB)* 9. N*D*99EF
-Gcer#In#Charge, HNC#DepED
CONSULTANTS
)s. D-B-9E1 H. 9C;I-
-etired Director II, 1*C
)r. 9-EEBI- *. BI)1-N
-etired Chief, *utrition Di%ision, 1*C
HNC1 DEPED PROJECT STAFF
Dr. AC*N 9. *9*-A-, A9
OIC, *utrition Di%ision, 1*C
)s. )*ED*BENE +-9TI* T. C*9I*E*
*utritionist!Dietitian II, O%er!all Coordinator,
1*C
)s. )*. 1-NI* 1. E*;9IEBE1
)ducation ro$ram Specialist II, 1*C
)s. )EB*NIE ). C9CF
*utritionist!Dietitian I, 1*C
)s. )EI BINE D. DCHIE
*utritionist!Dietitian, 1*C
SUPPORT STAFF
1*BD*CI-N D. -);I-N
Administrati%e Assistant II
)E9BIN C. )*NE*NTI
Administrati%e Aide I2
)s. +9E1ENT*CI-N *. 1*B*ND*N*N
Accountant III
9EN*T- D. 9*)-1 A9.
Data )ncoder, Contractual
E9NE1T- A. C*N-NIF*D-
Administrati%e Aide II
-ur special thanks to the following for their valuale support3
)s. Nelia ;. Cuya, District 1upervisor, Taal Central 1chool, Division of
;atangas, 9egion ID#*
)s. *delia B. -campo, 9etired, District Euidance Coordinator, DepED,
Taal
)s. 1hirley ;. ;orJa, Nutritionist#Dietitian II, 9egional Health and
Nutrition Cnit, DepEd 9egion D
)s. )ichelle ;. *ndaya, Nutritionist#Dietitian , 9egional Health and
Nutrition Cnit, C*9
Nutritionist Dietitians from 9egions I K LII, NC9, C*9 M C*9*E*
CHAPTER 2
FOOD SANITATION AND SAFET3
What is Food Sanitation and Safety?
0ood sanitation and safety deals with conditions and practices in food
production, handling, preparation, processing, storing and serving, purposely to
ensure and maintain food safety. It aims to prevent contamination, from iological,
chemical and physical risks which may pose ha,ard to the health of the pulic.
Eenerally, the principle underlying food sanitation and food safety is keeping
contamination out of food and their environment. )ost sanitation e.orts in many
farms, food estalishments and even in our own kitchen are directed towards
prevention and control of all contaminants.
What are the categories of contamination?
Contamination is the presence of harmful sustances or micro#organisms in
food. It may e categori,ed into three3 iological, chemical and physical.
4. ;iological Contamination K acteria, viruses, parasites and fungi, which
may e classi$ed as3
microiological3 caused y acteria, yeast
and molds and their to"ins which lead to either
food into"ication or infection.
macroiological3 caused y helminths and
other parasites, poisonous plants and animals
6. Chemical Contamination
These may include3
fertili,ers
insecticides and other pesticide residues
coalt, lead, mercury, arsenic, copper, etc.
cleaning supplies
food additives and preservatives
7. +hysical Contamination
These include3
fragments of insects
parts of animal like hair of a rat or even human eing
metal, glass, tin, wood, soil and others
It is important to rememer that all foods can e contaminated. There are
however foods that are highly perishable and foods that are potentially
hazardous. Highly perishale foods are moist, high#protein foods on which acteria
can grow most easily. The potentially ha,ardous foods consist in whole or in part of
milk or milk products, eggs, meats, poultry, $sh, shell$sh, edile crustacean %such as
shrimp, loster, cra', aked or oiled potatoes, tofu or other soy protein foods, garlic
and oil mi"tures, plant foods that have een heat#treated %such as eans', raw seeds
and sprouts, sliced melons and synthetic ingredients %such as te"tured soy protein in
hamurgers'.
BASIC FOOD MICROBIOLOG3
Certain microscopic organisms, such as acteria, are ale to invade the
human ody and cause illnesses and sometimes death. ;ecause contaminated foods
are the maJor sources of organisms transmitted to people, it is essential that food
production!school feeding and canteen teachers must have a clear understanding of
food microiology and the conditions involved in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Foo$ .or!e (##!ess is a disease that is carried and transmitted to people y
food.
Foo$ .or!e (!4ec&(o! is a disease that results from eating food containing
harmful micro#organism.
Foo$ .or!e (!&o,(ca&(o! is a disease that results from eating food
containing to"ins from acteria, molds, or certain plants or animals.
What are the Common Causes of Outbreaks of Food borne Illnesses?
The common causes of outreaks of food orne illnesses are3
4. 0ailure to properly refrigerate food
6. 0ailure to thoroughly heat or cook food
7. Infected employees!workers ecause of poor personal hygiene practices
&. 0oods prepared a day or more efore they are served
:. 9aw, contaminated ingredients incorporated into foods that receive no
further cooking
<. Cross#contamination of cooked foods through improperly cleaned
eNuipment
?. 0ailure to reheat foods to temperature that kills acteria
8. +rolonged e"posure to temperatures favorale to acterial growth
What are the chemical causes of food borne illnesses?
1ome food orne illnesses result from eating of foods contaminated with to"ic
sustances or chemicals that have een added accidentally during processing and
preparation, therey causing food poisoning. ;elow are some of the chemical
sustances that cause food poisoning.
Chemical 1ustances!
Contaminants Causes M 1ources
4. 1elenium %1e' +oisoning - Ingestion of selenium found in milk, eggs,
meat, grains, and vegetales grown in areas with soils
high in 1e
6. Finc %Fn' +oisoning - Ingestion of food prepared and processed using
galvani,ed ware
7. Bead %+' +oisoning - Ingestion of food contaminated with pesticides
or paints also gla,ed dinnerware, glasses with painted
decors
&. Copper %Cu' +oisoning - Ingestion of food that has come in contact with
copper surfaces, e.g. acid foods, caronated liNuids
:. Cyanide %Cn' +oisoning - Csing!Cooking with silver polish cyanide
contaminating utensils and eNuipments for food
preparation
<. 0luoride %0' +oisoning - 0oods contaminated with pesticides
containing sodium Ouoride
?. Cadmium %Cd' +oisoning - 0rom leached out Cd from plating materials
8. *ntimony %1' +oisoning - Caused y leached out 1 from enamel
ware used in cooking acid foods
5. *rsenic %*1' +oisoning - Contamination of foods with insecticides
and pesticides
4=. )ercuric %Hg' +oisoning - Beached out Hg from food utensils and
eNuipment. 1ea foods from water contaminated with
industrial wastes can also contain high levels of Hg
44. 0ood 1ervice Chemicals - 0oods which come in contact %accidentally'
with the cleaning and saniti,ing compounds
E"cessive use of additives and
preservatives
- E"ample3 salitre, )1E
CHAPTER II
FOOD SAFET3 IN THE FOOD PRODUCTION PROCESS
emember:
!he main ob"ecti#e of food safety and sanitation is to pre#ent contamination$ It is
important to monitor the safety of food in school gardens% canteens% and school feeding
acti#ities$ Identify the risks in each step and adopt safety measures that &ill help keep
contaminants and hazards a&ay from food$
Flo& of food is the path from production of food 'for crops% (sh or animal)raising*%
purchasing% recei#ing% storing% preparation% holding and ser#ing$
Food +roduction, +urchasing, ecei#ing-sorting, Storing
.
+upil-Student / 0olding 1 Ser#ing / +reparation
What is food production?
0ood production pertains to the raising of food commodities through the
agricultural process. It covers plant products like fruits and vegetales, $sh and other
marine products( and animals as source of meat and dairy products.
Is food safety a consideration in food production?
0ood safety is a vital consideration in the Oow of food /from soil to plate.2
The concern on food safety encompasses the process of food production.
)odern agriculture is heavily dependent on chemical farm inputs intended to improve
Nuality and Nuantity of yield as well as investment pro$t.
+esticides have contriuted a lot of ene$ts to agriculture, particularly in
minimi,ing crop infestation!plant disease, control of weeds, rodents and other pests.
These chemicals are also instrumental in the control of disease # causing insects,
saving of countless lives and provided etter Nuality of life to man.
It must e emphasi,ed however that pesticides are poisons. 1afety measures
must e instituted at all times ecause improper use or insuGcient knowledge of the
side e.ects can endanger the lives of man and animals. +otential ha,ards to human
health and wildlife can e created y residues from pesticides that may uild up in
the food chain and cause contamination of the environment.
Eiven the ene$ts derived from the use of pesticides, the critical challenge
now is to institute appropriate mechanisms to prevent the contamination of food(
water supply and the environment which puts into peril the lives and well#eing of
the pulic.
0o& should farm chemicals be safely used in food production?
Even under normal conditions of pesticide handling especially during mi"ing,
loading and application, it is almost impossile to completely avoid contamination.
Therefore it entails a lot of common sense and practical precautions.
2no& the product
9ead the product lael. The pesticide lael is a legal document which
the user must not take for granted. It provides information on3
a. how, when and where the product can e legally, e.ectively and
safely used with ma"imum eGciency and minimum risk(
.. practical advice on preparing, mi"ing and applying the product in
control of crop and animal disease(
c. Compatiility of the product with other products where it is
appropriate(
$. *mount recommended and freNuency of applicationP
e. >arnings intended to prevent incorrect or appropriate use.
e.g 3
,Do not use on sandy soil.+
,Apply only at the 3!4 leaf sta$e.+
,Do not apply /hen rain is imminent.+
4. crop or situation, pests, weeds or diseases for which the product
has een oGcially approved and registered(
g. caliration of measuring device(
). pre#harvest interval and re#entry period(
(. restrictions and limitations, if there are any(
5. directions for safe storage, including physical and chemical ha,ard(
. directions for disposal of surplus pesticides and containers(
#. other special recommendations on storage conditions for the
container and product(
%. ha,ard!safety information, e.g. and
,'hen handlin$ $ranules, /ear protecti%e clothin$ includin$
$lo%es.+
,Store in ori$inal container, ti$htly closed and a/ay from feeds
and foodstu5s.+
,Flamma.le.+
!. $rst aid physicians information and treatment like3
- signs and symptoms of poisoning on the particular pesticide
- $rst aid measures for the particular pesticide
- +hysicianPs information on to"icity category, including
antidotes and treatment.
2no& the banned and restricted pesticides
Ba!!e$ *es&(c($es K are not allowed to e rought into and used in the
+hilippines under any circumstance ecause their to"icity level is
e"tremely harmful. These chemicals are not registered with the 0+*.
1. +arathion K ethyl
2. +arathion K methyl
3. Copper *ceto K arsenite
%+aris Ereen'
4. DDT containing mosNuito
coils
5. D;C+
6. Nitrofen
7. Beptophos
8. E+N
9. Endrin
10. )ercuric 0ungicide
11. To"aphene
12. Elemental +hosphorous
%>hite and yellow'
13. 4 K Napthylthiorea %*NTC'
14. E
ophacide
15. 1odium 0luoroacetate
16. 1odium 0luoroacetate
%4=84'
17. Thalium 1ulphate
18. 1trychnine
19. 6, &, : K T
20. *ldrin
21. Dieldrin
22. Heptachlor
23. Chlordemeform
24. ED;
25. HCH!;HC
26. *,inphos ethyl
27. Chlordane
28. -rganotin
Res&r(c&e$ Pes&(c($es K have limited use and are suJect to strict
control!regulation and compliance. These chemicals are not registered also
with the %0+*'.
A. I%*or&a&(o! !o& a##o"e$ e,ce*& (! cases o4 e%erge!c- as
determined y the *uthority3
4. *ldicar
6. Chloroen,ilate
B. For &er%(&e co!&ro# o!#-
4. Chlordane K its use is limited to pre#construction treatment
C. For 'se '!$er s*ec(6e$ #(%(&a&(o!s
4. DDT K all uses cancelled e"cept for malaria control purposes y
the Department of Health.
6. Not for use near aNuatic ecosystem
a. Chlordane
. Endosulfan
7. 0or ha,ardous for general use, for institutional use only
a. +araNuat K restricted for /Institutional Cse -nly.2 *pproval of
use will e ased on strict compliance y the importer!end#
user of the reNuirements set for its use.
. +henamiphos K for use in anana and pineapple plantations
only
c. Etroprop for use in anana
d. )ethidathim plantations only
e. Inorganic *rsenicals for use in wood treatment
%*rsenic Trio"ide' only y 0+* accredited
f. +entachlorophenol wood treating plants and
Institutions
g. Bindane %gamma!;HC' K The only allowed use to date is on
pineapple plantations y pre#plant application.
D. F'%(ga!&s a!$ o&)er c)e%(ca#s
7For Use O!#- .- Cer&(6e$ F'%(ga&ors8
*deNuate time for aeration is reNuired after treatment efore
commodities are processed into food or animal feed.
4. )ethyl romide
6. Caron disul$de
7. phosphine#generating compounds
&. HCN#generating materials
:. Caron Tetrachloride
<. Chloroform
?. Ethylformate
3#oid combining di4erent brands and types of chemicals$
9egistered rands and types of chemicals have undergone e"tensive
studies on their to"icity level and eGcacy on particular crops or speci$c use.
;ut when farmers put together di.erent rands and types of
chemicals!pesticides it produces compounds having untested level of to"icity
and eGcacy. There is a possiility that the end product may ecome more
harmful to crops, animals and the environment.
Stop indiscriminate use of formalin on (shes and #egetables$
0ormalin is an aNueous agent used to preserve the dead. The use of
this chemical on food items like $shes and vegetales have not een tested
yet. Denturing on the use of formalin on food is too risky.
Eggplants, sNuash dipped in formalin solution do not soften even when
cooked.
Farm har#ests should not be transported together &ith toxic
chemicals
Do not transport vegetales and fruits, $sh or livestock and poultry
together with to"ic chemicals. Chemical # laced vegetales are not safe for
human consumption. Health will e threatened.
+esticides and other farm chemicals should not be mixed-prepared or
sprayed near &ater system-bodies of &ater and crops ready for
har#est$
5o not plant leafy green #egetables and succulents among busy
high&ays$
+lants grown along usy highways collect smoke emissions from
vehicles which contain heavy metals that are harmful when ingested.
emember:
6xtreme care should be taken in using fertilizers and pesticides in the
food production acti#ities$ !hese chemicals may render the farm produce unsafe
for consumption if not used in the right &ay and in the right 7uantity$
CHAPTER III
PRE9PREPARATION OF FOOD
What are the processes in#ol#ed in the pre)preparation of food?
+re#preparation of food is one important aspect in school canteen!food
services which takes into consideration the processes such as *'rc)as(!g1
rece(+(!g1 sor&(!g , and s&orage of food commodities.
+urchasing is the process of getting the right product into a facility and to the
consumer at the right time and in a form that meets pre # estalished standards for
Nuantity, Nuality and price. *s a process, purchasing involves a' development of
speci$cations or detailed descriptions of desired product ' determination of Nuality
and Nuantity needed c' market research regarding product availaility d' receiving of
item and transfer into proper storage and e' issuing of item. Careful consideration
should e given.
What are the risks in purchasing?
Huality and freshness of food items
E"piration date of food items
1ources of foods
What are the risks in storage?
1anitation of storage facilities
1helf#life ! E"piration of food items
Temperature
Bength of storage
*. P'rc)as(!g K The most important consideration in planning your menu for the
day is purchasing the est Nuality of ingredients for your menu. Eood Nuality and
fresh ingredients have lower risks of containing contaminants and assures
canteen teacher of a good dish.
Sanitation in +urchasing
In order to e sure of purchasing food that is safe to eat, the following
procedures should e oserved3
- uy only pasteuri,ed milk products that meet the standards estalished y
local laws and regulations
- uy only government#inspected meat, meat products, poultry and $sh
- uy shell$sh from a reputale dealer who complies with government
regulation
- uy akery products from a food#processing estalishment approved y
health authorities
- uy fresh and fro,en produce from reputale purveyors who operate
clean, sanitary markets and have suGcient refrigeration and free,ing
spaces
- uy canned and staple food items from reputale producers. ;argain o.ers
for items in sacks and cartons should e carefully investigated efore
purchasing
- always check e"piry dates
8uidelines in +urchasing
;efore purchasing, prepare a market list and udget estimate of the
foods to uy. The following measures shall e oserved when purchasing
certain food commodities3
Fr'(&s a!$ Vege&a.#es:
- ;uy fruits and vegetales that are in season. Consider the color, si,e
and shape.
- 1elect fruits and vegetales that are fresh, free from cuts and ruises,
worms and insect infestation
- *void uying pre#cut, pared, peeled and sliced fruits and vegetales
- Handle purchased fruits and vegetales with care.
Mea&1 F(s)1 S)e##6s) a!$ Po'#&r-
- 1elect meat, $sh, shell$sh and poultry that are fresh, $rm and free
from foul odor and discoloration. Note that pork should e pinkish in
color, poultry should e white and eef reddish.
- 1elect $sh that have clear eyes
- )eat should e $rm and with no foul odor
- Cras and shrimps should e fresh with no discoloration
- 1hell$sh should e alive and free from red tide.
Eggs1 M(# a!$ Da(r- Pro$'c&
- +urchase fresh eggs that are clean, free from cracks and with rough
shells
- ;uy milk and dairy products that are company#packed
- Check the e"piry date of commodities efore purchasing
- Check the nutrition information lael of the commodities
- Book for the /1angkap +inoy2 seal in food products that are forti$ed
with micronutrients
- )ake sure that locally produced milk and dairy products are
pasteuri,ed
- Never uy loated milk packs.
Cerea# a!$ Cerea# Pro$'c&s
- +urchase plain and glutinous rice that are free from rodent and insect
droppings and other contaminated or foreign particles
- 1elect Oour and cornstarch that are clean, free from foul odor, crawling
insects, droppings, molds and other contaminants
- ;uy oven#fresh akery products in well#sealed packs, free from
undesirale odors and contaminants like insect droppings and molds
- +urchase commodities earing the /1angkap +inoy2 seal.
Processe$ ; Bo&&#e$ ; Ca!!e$ Foo$s
- 1elect properly sealed!ottles!canned foods that are not dented or
ulging and without any spots of rust
- Do not uy e"pired processed food
- ;uy processed food from reputale manufacturers
Fa&s a!$ O(#s
- ;uy fats and oils that are free from rancid odor
- Do not uy oil with sediments ! particles in it.
A$$(&(o!a# Foo$ Sa4e&- I!4or%a&(o! 4ro% &)e Na&(o!a# Mea& I!s*ec&(o!
Co%%(ss(o!1 De*ar&%e!& o4 Agr(c'#&'re:
W)a& (s 7)o&%ea&<=
It is a 0ilipino colloNuial term for meat that is derived from illegally
slaughtered food animals such as cattle, u.alo or caraao, horse, goat,
sheep, poultry and others and sold to the consuming pulic as fresh,
chilled, fro,en or processed.
W)a& (s &)e $a!ger o4 ea&(!g 7)o&%ea&8
)eat and meat products which are not properly inspected y the
proper authority may e contaminated!infected and may cause the
possile transmission of more or less 6== animal diseases %e"amples3
9aies, *nthra", Tuerculosis, Beptospirosis, ;rucellosis' to human.
Ho" ca! .'-(!g 7)o&%ea&8 .e a+o($e$<
To e sure that meat and meat products sold in the market are safe
and $t for human consumption, always look for the )eat Inspection
Certi$cate which are prominently displayed in the stalls and e"amine if the
carcass %ody of slaughtered animals after leeding and dressing' ears
the stamp or rand IN1+ECTED and +*11ED.
W)ere are &)e .ra!$(!g s(&es #oca&e$<
The randing sites in cattle, caraao, u.aloes and horses are as
follows3 one on upper thigh, on upper and lower side of the trunk, on
upper shoulder and at the ase of the tongue.
The randing sites in hogs are as follows3 one on each thigh, on
upper and lower side of the trunk, on cheek and forehead.
9$ ecei#ing and Sorting
In some ooks, receiving is usually part of purchasing. The guidelines
enumerated in purchasing are usually the same guidelines that have to e
oserved in receiving. 0or this Handook, we shall de$ne purchasing as uying
the food items from the market or the sources while receiving is de$ned as
ringing in of the food items y the suppliers to the schools.
G'($e#(!es (! Rece(+(!g Foo$ I&e%s:
- 1elect good Nuality products ased on the guidelines mentioned in purchasing
- >eigh or check the volume and si,e of food products
- Check the shelf#life and e"piry date
- -rder only from reputale sources
- )ake sure that the price is comparale with market prices
- Check the appearance, odor, te"ture and color
C$ Sorting
Sor&(!g is a process in etween purchasing, receiving and storage. It
involves %4' sorting of food items purchased that will e used immediately for the
dayPs menu3 %6' sorting of foods for dry storage( and %7' sorting of foods for cold
storage
Sa!(&a&(o! (! Sor&(!g
- *lways wash ! rinse food items that will e used for the day and food items
for cold storage
- Canned ! ottled ! >rapped food products for dry storage must e wiped
efore storing
- )eat ! +oultry ! 0ish ! 1eafoods must e thoroughly cleaned ! washed
efore storing
G'($e#(!es (! Sor&(!g:
# 1ort purchased ! received food items according to the following
classi$cation3
%4' 0oods that will e used for the dayPs menu
%6' 0oods for dry storage
%7' 0oods for cold storage
# 0oods that will e used for the day should e rought directly to the
preparation area.
# 0oods for cold storage, usually perishales and staples, should e washed
and cleaned efore storage.
5$ Storage
The purpose of storage is to maintain the Nuality of food, prolong the
shelf#life maintain an adeNuate supply of food and ensure its safety for
consumption.
+roper storage of food is very crucial in keeping foods safe ecause the
manner and temperature of storage will a.ect the foodPs susceptiility to
acterial growth, other contaminants and infestation. 1toring foods will not
improve its Nuality, it will only delay the rate of deterioration, and thus the proper
period of storage should also e oserved.
In school canteens, canteen teachers are discouraged from uying too
much perishale foods for storage. -nly foods that will e consumed within the
day must e prepared to avoid left#overs. 1chools without proper storage facilities
should only uy foods needed for the day. Canteen teachers are also
discouraged from preparing meals one day ahead.
1anitation in 1torage
*ll potentially ha,ardous and perishale foods shall e maintained at
safe temperature %:QC!&=Q0 and aove', e"cept during the necessary periods
of preparation and service not to e"ceed for hours. +otentially ha,ardous
perishale foods include milk, milk products, eggs, meat, poultry, $sh or a
comination of these foods3
- It is very important that all foods to e stored are clean and free from
contaminants.
- 0ro,en pre#cooked food should e defrosted prior to use. -nce defrosted,
food should never e fro,en again.
- The containers should e stacked loosely in the refrigerator to allow
ma"imum air circulation and rapid free,ing
- Convenience food, including fro,en and dried foods, should e stored as
well as prepared according to processorPs instruction. *fter reconstitution,
keep hot food at ?=QC ! 4<:Q0 or cold food at &.&QC ! &=Q0 until serving
time to prevent acterial growth
- 1torage facilities should e regularly cleaned.
What is FIFO?
0I0- means 0irst In, 0irst -ut. It is a long#time method in store#keeping in
which food stored $rst must also e the $rst to e out. -n each package, either write
the e"piration date, date received and date of storage. 1helve new supplies ehind
old, so the old are used $rst 9egularly check e"piration dates.
Ge!era# S&orage G'($e#(!es
The necessary facilities and eNuipment should e provided for storing food
supply.
- *lways monitor each kind of food while it is in storage
- 0ollow the correct temperature for each kind of food
- Clean up spills and leaks and remove dirty packaging and trash right away
- Cleaning supplies and other chemicals should e stored in3
locked rooms or cainets outside the school canteen
original containers or sturdy containers laeled with the contents and
their ha,ards
- never use empty chemical containers to store food
and never put chemicals in used food containers
- *ll containers should e properly laeled
- Do not take chances with food. >hen in dout, throw it awayR
What are the kinds of storage?
The kinds of storage are cold storage %refrigerated storage, deep chilling,
free,er storage and dry storage. Di.erent kinds of food reNuire di.erent kind of
storage.
Co#$ S&orage
9efrigerators, deep chilling units and free,ers are the kinds of cold storage for
keeping potentially ha,ardous foods cold enough to prevent acteria from growing.
G'($e#(!es:
- Cse storage units for storage only
- )onitor food temperatures
- Cse refrigerators to keep foods at an internal product temperature of &.&QC for
short time periods. Temperatures lower than =QC may free,e foods and
damage them.
- Cse deep chilling to store foods at 7.7QC to =QC for short time periods, these
temperatures limits acterial growth without damaging food Nuality.
- Cse free,er units to store already chilled or fro,en foods of a unit temperature
of #4?.8QC or lower.
- Do not refree,e foods that have already een thawed.
- 1tore cooled and ready#to#eat foods aove raw foods to avoid cross#
contamination
- Clean ! wash all foods efore storing.
- 9eserve outside wrappings of food efore storing to eliminate oil or harmful
acteria
- +rocessed foods and cooked foods should e kept covered to prevent drying
and transfer of odors.
- Do not refrigerate warm foods( it may retain enough heat to cause spoilage.
- 0ollow the three step process in free,ing3 a' refrigerate to cool, ' sharp
free,ing, c' hold at low temperature.
Dr- S&orage
Dry storage should e dry, cool, well#ventilated, free from insects and rodents,
clean and orderly. *ll foods for dry storage should e kept in one area only. -ther
non#food materials or eNuipment must e stored in another area.
G'($e#(!es:
- Seep packages of dried fruits and vegetales, cereals and other grain
products, sugar, Oour and rice intact and dry.
- 1tore dry foods at least si" inches o. the Ooor and out of sunlight
- 1torage area temperature should e 4= to 64QC with a relative humidity of :=
to <=T
- *lways check e"piration date.
S&or(!g S*ec(6c Foo$s
4. )eat and +oultry
- In general, store meat and poultry in the coldest section of the unit.
- Discard meat that develops a sour odor, discoloration, slime or mold.
- Cut into desired style. >rap and free,e if not used immediately
- Cured meats wrapped in plastic ags should e refrigerated( free,ing is not
necessary
- Ham, acon and luncheon meats should not e fro,en unless they were
delivered fro,en.
6. 0ish and 1eafoods
- Clean $rst efore slicing into desired style.
- Dried $sh may e stored at room temperature properly protected from insects
and rodents.
- 1moked $sh should e refrigerated.
- Cras, clams, mussels and other mollusks should e cooked efore
refrigeration
- 1hrimps may either e fresh or cooked efore refrigeration. Bive shrimps are
preferaly cooked $rst, while shrimps for guisado should e fro,en fresh.
7. Eggs and Dairy +roducts
- In the asence of refrigerators, eggs may e stored at room temperature for
aout ? days. Beft#over egg yolks and egg whites should e kept in containers
that will prevent drying.
- Cnopened evaporated milk should e stored in a cool dry place. -pened cans
should e refrigerated( otherwise it will spoil after 7<#&= hours.
- Condensed milk keeps longer than evaporated milk ecause of its high sugar
content.
- Cheeses should e well wrapped and refrigerated
- 1hell of fresh eggs should e washed and wiped with clean, damp cloth efore
storing.
&. 0ruits and Degetales
- 0ruits and vegetales should e washed and the decaying portions removed
efore storing
- Degetales should e lanched efore free,ing if to e kept for long duration
- 9ootcrops are stored at room temperature
:. 1taples
- 9ice should e stored preferaly in sacks and placed on pallets to prevent
direct Ooor contact
- 1ugar should e stored in tightly covered containers, preferaly non#metallic
- 0lour should e stored in ventilated areas ecause storage temperature,
humidity and length of storage a.ect aking Nualities( Oour also readily
asors oJectionale odors.
<. 0ats and -ils
- 0ats and oils should e stored in closed containers and at low temperature
- >hen transferring, use dry and clean containers.
7. Canned Eoods
- Canned goods should e stored in well ventilated areas and maintained at a
temperature of :=#<=Q0. >indows should e screened and walls and Ooors
should e rat # proof.
- Canned goods should e marked for e"piry date and the stock should e used
according to 0irst In#0irst -ut principle.
- 9egularly inspect canned goods in storage to look for signs of deterioration as
well as leaks and ulging.
Reco%%e!$e$ S&orage Te%*era&'re a!$ Per(o$
0ood
1uggested
)a"imum
Temperature
9ecommended )a"imum
1torage
Q0 QC
Canned products ?= 64 46 months
Cooked dishes with eggs,
meat, milk, $sh, poultry 7< 7 1erved on the day prepared
Cream $lled pastries 7< 7 1erved on the day prepared
Dairy products
)ilk %Ouid' &= : 7 days, in original container tightly
covered
)ilk %dried' ?= 64 7 months, in original container
;utter &= : 6 weeks, in wa"ed cartons
Cheese %hard' &= : < months, tightly wrapped
Cheese %soft' &= : ? days, in tightly covered container
Ice cream and ices 4= #46 7 months, in original container,
covered
Eggs &: ? ? days unwashed, not in cardoard
0ish %fresh', shell$sh 7< 6 6 days loosely wrapped
0ro,en +roducts 7< 6 : days in covered container
0ro,en +roducts =
%to#6='
#4?
%to#65'
0ruits and vegetales 4 growing season to another in original
container
;eef, poultry, eggs < to 46 months, in original container
0resh pork %not ground 7 to < months, in original container
Bam and veal < to 5 months, in original container
1ausage, ground meat,
$sh
4 to 7 months, in original container
0ruits
+eaches, plums, erries := 4= ? days, unwashed
*pples, pears, citrus :=
%to ?='
4=
%to 6='
6 weeks, original container
Beftovers 7< 6 6 days, in covered container
+oultry 7< 6 ? days, loosely wrapped
)eat
Eround 78 7 6 days loosely wrapped
0resh meat cuts 78 7 < days, loosely wrapped
Biver and variety meats 78 7 6 day, loosely wrapped
Colds cuts %sliced' >rapped in semi#moisture#proof paper
Cured acon 78 7 4#& weeks, wrapped tightly
Ham %tender cured' 78 7 4#< weeks, may wrap tightly
Ham %canned' 78 7 < weeks, original container, unopened
Dried eef 78 7 < weeks, wraped tightly
Degetales
Beafy &: ? ? days, unwashed
+otatoes, onions, root
vegetales ?= 6= Dry, in ventilated container or ags
emember:
Canteen teachers must carefully plan the menu for the &eek &hich
should be translated into a speci(c market list so that only the right
7uality and 7uantity of foods should be purchased &ith the limited storage
area in schools% limited supplies should also be stocked to ensure that
only the best 7uality are ser#ed to the children$
In storage% it is best to follo& the correct temperature and storage
period to maintain the 7uality of the product$ It is also important to follo&
the storage instructions pro#ided by the food manufacturers$
CHAPTER IV
FOOD PREPARATION
'Cooking and Ser#ing*
What is Food +reparation?
It is the transformation of raw or processed food into an acceptale $nished
product, ready#to#eat service as an essential operation in the overall food service
system. It starts from receiving the right amount of raw food, washing, cutting,
cooking, holding and serving until it reaches the pupils plate!tray. It reNuires the
proper handling of purchased food product from reputale company of good Nuality,
initial storage /holding2 at proper temperature at various points( in its production and
generally one or more processing procedures, under controlled condition.
isk in food preparation
4. The food handlers
6. The kitchen facilities
7. 0ood selection and preparation
&. 1afe temperatures
8uidelines in proper and safe handling of food
Foo$ Ha!$#ers >
- should undergo training on food safety and otain medical certi$cates
from the local provincial!city!municipal health oGce
- oserve proper handwashing techniNue
- wear complete cooking out$t and use disposale gloves for direct food
contact
- oserve personal hygiene at all times
- not e allowed to handle food at any stages when they are sick.
/(&c)e! Fac(#(&(es >
- use separate eNuipment and utensils for handling raw foods
- saniti,e all surfaces and eNuipment used for food preparation
- clean thoroughly the cutting# oards and work areas after each use
- protect the kitchen areas and food from insects, pests and other
animals
- maintain the highest standards of sanitation in the canteen at all
times.
- 9epair immediately roken ut still serviceale kitchen tools, utensils
and eNuipment to e ready for ne"t use
- saniti,e completely all kitchen utensils especially cups, saucers, Oat
wares efore they are used again
- provide for adeNuate space, proper ventilation and window screens in
the food preparation and food service areas
- provide garage receptacle for proper waste disposal
- provide potale drinking water and handwashing areas for pupils in the
canteen
Foo$ Se#ec&(o! a!$
Pre*ara&(o!
- 1elect only nutritious foods like fresh milk, fruits in season, fresh fruit
Juices!drinks, indigenous food and food products with 1angkap +inoy
1eal.
- Check e"piry dates of food commodities ought and those in stock.
- >ash fruits and vegetales prior to peeling, slicing, etc. to retain the
nutritive value of food
- *lways maintain the highest standard of sanitation
- Cse iodi,ed salt as a must in salt#seasoned preparations
- Cse potale water for food preparation such as making Juice, ice, etc.
to prevent water orne diseases
- Cover properly the foods served and make them free from
contamination
- +ractice segregation of waste materials at all times
- Do not serve left#overs the following day
Sa4e Te%*era&'re
- Do not leave cooked foods at room temperature for more than 6 hours
- 9efrigerate promptly all cooked and perishale foods preferaly elow
:QC within four hours.
- Seep cooked food piping hot %more than <=QC prior to serving'
- Do not store food too long even in the refrigerator
- Thaw food inside the refrigerator, not at room temperature
- Check internal temperature during cooking to assure proper end#point
time and temperature have een met to at least ?=QC!4<:Q0. %0igure
4'.
- Cook food thoroughly, especially meat, poultry, eggs and seafood
- ;ring food like soup and stews to oiling to make sure that they have
reached ?=QC. 0or meat and poultry, make sure that Juices are clear,
not pink, ideally, use a thermometer.
- 9e#heat cooked food thoroughly to 4<:Q0!?=QC within 6 hours.
To e!s're &)a& 4oo$ &e%*era&'res are *ro*er#- %o!(&ore$1
&)er%o%e&ers s)o'#$ .e:
- with metal#stemmed, numerically scaled from =Q0 #
66=Q0 or K 4?.8QC to 4==QC.
- with easy to read numers and a stem or proe of at
least : inches
- with a caliration nut so that the scale can e easily
adJusted for accuracy
- cleaned and saniti,ed after each use.
FIG0-) 6
TEMPERATURE GUIDE FOR FOOD SAFET3
?F ?C ;-IBINE
@2@ 2AA Cooking temp. destroys most acteria
2BC
2DA
ED
BA
>arming temperature prevents growth ut
allows survival of some acteria
2@C C@ 1ome acterial growth may occur and many
acteria will survive
D*NEE9 F-NE
*llows rapid growth of acteria, and production
of to"ins y some acteria.
Do not hold foods in this temperature for more
than 6 or 7 hours.
BA
DA
2B
D
1ome growth of food poisoning, acteria may
occur
F@ A Cold temperature permits slow growth of
acteria
0ree,ing temperature stops growth of acteria
ut allows acteria to survive
Do not store food aove 4=Q0 for more than a
week
DANGER ZONE: :QC # <=QC or &4Q0 # 4&=Q0
MINIMUM SAFE INTERNAL COO/ING TEMPERATURES
+oultry, stu.ed meats, and stu.ed pastas # 4<:Q0
%?7.5QC' for 4: seconds(
Eround eef and pork # 4::Q0 %<8.7QC' for 4: seconds
+ork, ham, sausage, and acon # 4::Q0 %<8.7QC' for 4:
seconds
;eef roasts # 4&:Q0 %<6.8QC' for 4: seconds( 4&=Q0
%<=QC' maintained for 46 minutes( or 47=Q0 %:&.&QC'
maintained for 464 minutes
0ish # 4&:Q0 %<6.8QC' for 4: seconds
What are the potential hazards in Food Storage and +reparation?
)icroorganisms can multiply
very Nuickly if food is stored at room temperature. ;y holding at temperature
elow :QC or aove <=QC, the growth of microorganisms is slowed down, stopped
or dies. 1ome dangerous microorganisms still grow elow :QC. 0ood
commodities should e stored at proper temperature.
Thawed foods, including water
and ice may e contaminated with dangerous microorganisms and chemicals.
To"ic chemicals may e formed in damaged and moldy foods. Careful selection of
raw materials and simple measures such as washing and peeling may reduce the
risk.
0oods that are highly perishale
or particularly ha,ardous include meat, poultry, $sh and dairy products. These
products are freNuently contaminated with food orne pathogens, which can
spread to surfaces or eNuipment, to the hands of workers and to other foods.
0ood preparation facilities!eNuipment!utensils should e thoroughly cleaned and
food handlers should regularly wash hands with soap and water during food
preparation.
The practice of cooking, chilling
and then reheating is also potentially ha,ardous ecause reheating may not
produce a temperature high enough %4<:Q0' to destroy any acteria that may
survive in meats. 0ood items must e rapidly cooled within & hours to &4Q0 or
less. Cold food should e held at an internal temperature of &4Q0 or less. Hot
foods should e held at 4&=Q0 or higher.
What are the general procedures in 0olding and Ser#ing Foods?
)ake only small atches.
;readed, fried and aked foods should e held for a short period of time.
1tir foods regularly in holding
unit and, if possile measure their temperatures with a thermocouple or i#
metallic thermometer every two hours. Do not rely on the thermostat on the
holding eNuipment that measures the temperature of the eNuipment, not of the
food. 9ecord temperatures in logook.
Cses covered holding pans and
provide long#handled spoons or tongs so human hands do not touch the food.
+lace spoons and thongs in the food with their handles pointed toward the user or
store these utensils in safe running water.
Never mi" new food with old, or
raw food with cooked.
Cse properly cleaned and
saniti,ed utensils and practice good personal hygiene.
Ho#$(!g Ho& Foo$
To provide control during holding, you should3
Cse only hot#holding eNuipment that can keep foods at <= deg. Centigrade
%4&= deg. 0ahrenheit' or higher. Holding eNuipment includes steam tales,
doule oilers, ain maries, heated cainets, and cha$ng dishes.
Never use hot#holding eNuipment to cook or reheat food, only to keep food
hot.
)easure food temperatures every two hours. 9ecord them in a logook.
Ho#$(!g Co#$ Foo$
Cold cooked and raw foods must also e kept safe from temperature ause
and contamination. To provide control during holding, one should3
Cse only cold#holding eNuipment that can keep foods at &.& deg
centigrade %&= deg. 0ahrenheit' or lower.
Hold ready#to#eat cold foods in pans or plates, never directly on ice. ;e
sure that the ice used to surround chilled foods drains away from the food.
Drip pans should e saniti,ed after each use.
)easure food temperature every two hours. 9ecord them in a logook.
Ser+(!g
emember:
+roper food handling through the% production and ser#ice of food
is critical in safeguarding the food against contamination or cross
contamination$ 3dherence to good hygienic design and construction of
school kitchen and pro#ision of ade7uate facilities% maintaining
appropriate degree of personal cleanliness among food handlers and
controlling ambient temperature are &ays to ensure the safety and
suitability of food in the food preparation$
+repare the right amount of food expected to be consumed &ithin
the day so that there &ill be no left)o#er$
1et up serving procedures to help canteen personnel safeguard food and
pupils. 1tagger canteen personnel assignments so that no employee serves food,
sets tales and cleans dirty dishes at the same time.
Canteen teacher!personnel should3
Cse properly cleaned and saniti,ed utensils and practice good personal
hygiene.
Never touch the food#contact areas of glasses, cups, plates and tale
wares.
Never stack cups or owls efore serving them K the ottom of one will
touch the rim of the one elow and possily contaminate it.
Cse plastic or metal thongs or scoops to get ice K never use glass that may
reak in ice.
emember:
Ser#e hot foods hot and cold food cold$
RECOMMENDED HAND H3GIENE PROCEDURE
+rocedure 4
>et hands and
wrists. *pply soap.
+rocedure 6
9ight palm over left,
left over right
+rocedure 7
+alm to palm, $ngers
interlocked
+rocedure &
;ack $ngers to opposing
$ngers interlocked
+rocedure :
9otational ruing of right
thum clasped in the palm
and vice versa
+rocedure <
9otational ruing
ackwards and forwards
with tops of $ngers and
thum of right hands in
left and vice versa
CHAPTER V
SANITATION AND WASTE MANAGEMENT
What is Sanitation and Waste :anagement?
1anitation and waste management is a vital aspect of every school canteen
and food supplementation operation. It seeks to provide protection and safety to
school populace from food#orne illnesses. The most e.ective strategy is to protect
food from contamination and reduce the e.ect that occurs.
What are the guidelines on personnel health and personal hygiene?
Pro*er A&&(re
0ood handlers must wear the appropriate clothing which includes caps or
hairnets, aprons or vests and clean footwear.
Pro*er Ha!$"as)(!g
-ne most important role in the food service is3 >*1HINE H*ND1
09EHCENTBI. %9efer to *ppendi" @@@ for the illustration on recommended Hand
Hygiene +rocedures' Hands up to the elow should e washed with warm
water and soap in the following activities3
- ;efore eginning work(
- 1erving food(
- Handling dishes and utensils(
- *fter using toilet(
- *fter smoking(
- *fter handling money such as ills and coins(
- *fter coughing, snee,ing and touching face or hair.
O&)er Perso!a# H-g(e!e Ha.(&s:
- +ersonnel should keep their $ngernails trimmed and maintained(
- Hands should e kept away from face, hair and mouth(
- Cse of sanitary disposale gloves should e done when hands are directly
used for food preparation(
- 1moking should not e allowed in areas where food is prepared or served(
- >hen sick, food service workers should e advised not to report for work(
- Eating in the kitchen should not e allowed.
The school head must reNuire medical certi$cate among food handlers. %9efer to
*ppendi" @@@ for the Implementing 9ules and 9egulations Code of 1anitation of
the +hilippines %+D 8:<, :66'
What are the guidelines on Sanitation of 2itchen Facilities?
4. Cse only top Nuality eNuipments for etter results.
6. Sitchen tools, utensils, and eNuipment should e carefully used, regularly
cleaned and saniti,ed and immediately repaired or replaced if roken.
7. *ll kitchen utensils and other tale wares should e completely cleaned
and saniti,ed efore they are used again.
&. +rovide an adeNuate space with proper#ventilation and pest!rodent control
measures in the school canteen!feeding center.
:. +rovide garage receptacles for proper waste disposal %recyclale and
non#recyclale'. +ractice proper waste management.
<. +rovide adeNuate safe drinking water and handwashing facilities for pupils
in the canteen!feeding center.
?. +est control and disinfection should e done on a regular asis.
8. Cse non#to"ic cutting oards, locks and akerPs tale.
;asic 1teps in Cleaning!1aniti,ing 0acilities!ENuipment!Ctensils
a. scrape particles left emedded, followed y pre#rinsing(
. wash in hot water %46=Q0' with suitale detergent(
c. rinse in hot water %4&=Q0'(
d. saniti,e using chlorine!other recommended solutions if necessary(
e. air#dry
What is solid &aste management?
So#($ Was&e Ma!age%e!& K is the purposeful, systematic control of the
inventory, generation, storage, collection, transport, separation, processing,
recycling, recovery and $nal disposal of wastes.
So#($ Was&e K includes dry, ulky trash, such as glass ottles, plastic wrappers and
containers, paper ags and cardoards o"es.
What are the t&o categories of solid &aste?
Two categories of 1olid >aste3
a. ;iodegradale K any food waste K kitchen waste such as peelings or
vegetale trims, etc.
. Non#iodegradale K any metal, tins, cans, glasses, plastics, ruer,
paper, hard shell ones and rocks.
What are the steps in &aste management?
1teps in waste management
a. Inventory K list materials to e used to reduce waste
. 1orting K separate iodegradale and non#iodegradale wastes
c. +ackaging K place!store properly in tightly covered pails, plastics, sacks,
ins, etc.
d. 9euse K involves utili,ing materials for other purposes such as re$llale
ottles which can e used to store water or other liNuids( containers with
lids can e used as canisters or left over food can e fed to animals.
e. 9ecycle K waste materials are transformed into new products.
%9efer to *ppendi" @@@@ for the diagram steps in waste management'
DIAGRAM SHOWING STEPS IN WASTE MANAGEMENT
>*1TE
emember:
!he highest standards of sanitation should al&ays be
maintained in the canteen-feeding center at all times$
67uipment and utensils are kno&n to ha#e been
contaminated or cross)contaminated &ith pathogens%
rodents% insects and se&age from faulty pipes and drains%
from non)potable &ater and from contaminated food should
be thoroughly cleaned-disinfected and maintained$
INDENT-9I!
>*1TE 9EDCCTI-N
;I-DEE9*D*;BE
Sitchen waste, Beft overs,
+eelings and Degetale
Trims
N-N#;I-DEE9*D*;BE
Tin Cans
)etal 1craps
+lastics, 1tyrofoams
;ottles, Aars, ;roken Elass
+aper, cardooks
Cloth
0iers, feathers
9uer
Hard 1hells, ;roken
Ceramics, etc.
Tightly covered pails,
Composters
1acks, ins, o"es
0eeds 0ertili,er 0ine *rts
Crafts
0iller
)aterials
PROTOCOL IN CASE OF AN OUTBREA/ OF
FOOD BORNE ILLNESS
W)a& (s 4oo$ .or!e o'&.rea<
*n outreak of food orne illness is identi$ed as an incident in which two
or more people e"perience the same illness after eating the same food. However,
when otulism or chemically contaminated food is found, even a single incident is
classi$ed as an outreak.
W)a& a &eac)er s)o'#$ $o (! case o4 a! o'&.rea o4 4oo$ .or!e (##!ess (!
&)e sc)oo#<
4. The teacher must $rst get the pupilPs identity
6. Book for symptoms after ingestion of food or everage
7. The teacher#in#charge must immediately report the student to the
principal or school head for immediate action.
Note the date of the incident
)onth K Day # Iear
Note the time the food ! everage was ingested
- less than 4 hour
- etween 4#& hours
- )ore than & hours
Determine pupilPs condition efore ingestion of food
- healthy
- sick with symptoms
Bist down other food ! everages ingested in the last & to < hours
9ecord 0irst *id provided in school, and y whomU
If patientPs condition did not improve, refer to3
)edical +ractitioner Name
Doctor3
Nurse3
-ther specify3
Eet samples of food, everages ingested
1umit for analysis
The following are e"amples of acterial food orne illness
0ood#orne
disease
Causative organisms
Eenus 1pecies 0ood source
1ymptoms
and course
;acterial food
infections
1almonellosis 1almonella
1. typhi
1. paratyphi
)ilk, custards, egg
dishes, salad
dressing, sandwich
$llings, polluted
shell$sh
)ild to severe diarrhea, cramps,
vomiting. *ppears 46#6& hours or more
after eating3 lasts 4#? days.
1higellosis 1higella
1. dysenteriae
)ilk and milk
products, seafood,
and salads
)ild diarrhea to fatal dysentery %esp. in
young children'. *ppears ?#7< hours after
eating( lasts 7#4& days.
Bisteriosis Bisteria
B. monocytogenes
1oft cheese, poultry,
seafood, raw milk,
meat products %pate'
1evere diarrhea, fever, headache,
pneumonia,
)eningitis, endocardis.
1ymptoms egin after 7#64 days.
;acterial food
poisoning
%Enteroto"ins'
1taphylococcal
1taphylococcus
1. aureus
Custards, cream
$llings, processed
meats, ham, cheese,
ice cream, potato
salad, sauces,
casseroles
1evere adominal pain,
Cramps, vomiting, diarrhea
1weating, headache, fever
+rostration. *ppears
1uddenly 4#< hours after eating(
symptoms suside
Eenerally within 6& hours.
Clostridial
+erfringers
enteritis

Clostridium
C. perfringes
Cooked meat, meat
dishes held at warm
or room temperature
)ild diarrhea, vomiting. *ppears 8#6&
hours after eating( lasts a day or less.
;otulism C. otulinum Improperly home
canned foods,
smoked and salted
$sh, ham, sausage,
shell$sh
1ymptoms range from mild discomfort to
death within 6& hours( initial nausea,
vomiting, weakness, di,,iness,
progressing to motor and sometimes fatal
reathing paralysis
-emem.er7
(onitorin$ food safety is a responsi.ility of the school head and the school
faculty, the Schools Di%ision O8ce, the -e$ional O8ce and the Central O8ce.
In cases of food illnesses, it is %ery important not to panic or to call other
schools as this may cause spreadin$ /ron$ information. The .est thin$ to do is to
follo/ the protocol, refer to the nearest clinic9hospital and report the incident to the
Di%ision 1ealth and *utrition Section
CHAPTER VI
MONITORING FOOD SAFET3
What is the co#erage of Food Safety in Schools?
0ood 1afety in schools covers food production %raising of crops, $sh!aNua
products and poultry!livestock'( the school canteen and the feeding center.
It aims to prevent contaminants and ha,ards from getting into the food to
assure that what the school children are eating are nutritious and safe.
Who is responsible for keeping foods safe?
The school head is primarily responsile for keeping the foods safe to eat,
along with the food production coordinator, canteen teacher, feeding teacher and all
the teaching and non#teaching personnel of the school. Canteen teachers are
reNuired to accomplish the 9ecord of Daily 0ood Inspection %9D0I' noted y the
+rincipal to ensure that what is served in the school canteen were carefully planned
and inspected y school authorities. The 9D0I should e compiled in a folder y
month for ready reference of the monitors. 0or foods ought from the consignees, a
contract must e forged etween the parties concerned.
0urthermore, the enclosed 0ood 1afety Checklist in 1chool Canteens must e
posted in the dining area so that canteen personnel are reminded of the safety
standards imposed upon them.
Who is responsible for monitoring food safety in schools?
The school head is mandated to monitor the food production area, school
canteen and feeding centers.
In pursuance to DepED -rders No. 4&, s. 6==: and No. 8, s. 6==8, the
Nutritionist KDietitians, other regional and division health personnel and Home
Economics 1upervisor are tasked to monitor periodically adherence to food safety
standards.
The enclosed 0ood 1afety Checklist should e one of the forms to e
accomplished, y the monitoring team when they visit the school.
RECORD OF DAIL3 FOOD INSPECTION GRDFIH
1chool3 @@@@@@@@@@@@@@@@@@@@@@@@
Date3 @@@@@@@@@@@@@@@@@@@@@@@@@@
(enu for the Day7
*. 0oods prepared inside the school3
0ood Cost Time +repared +repared y
;. 9eady to eat foods %list down all availale ready#to#eat foods for the day including
the rand and Oavor'.
0--D ITE) C-N1IENEE1
I certify that all foods o.ered for the day in the school canteen were prepared
under hygienic procedures and the foods were inspected efore serving to the school
children.
+repared y3 Noted y3
@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@@@@@@@@@@@@@@@@@@@@@@@@
Canteen Teacher 1chool Head
Date M Time3 @@@@@@@@@@@@@@@@@@ Date M Time3 @@@@@@@@@@@@@@@
FOOD SAFET3 CHEC/LIST IN SCHOOL CANTEENS
1anitary +ermit
Health certi$cates of canteen personnel
>earing of clean and proper attire %apron, hairnets' of canteen personnel
Canteen personnel practice good grooming and personal hygiene
+rovision of hand#washing facilities
+rovision of potale water supply
Dining area is clean, well#lighted and well#ventilated
Canteen is generally pest#free, odor#free, with screened windows and
doors
Daily sterili,ation of feeding paraphernalia %spoons, forks, cups and
glasses'
+roper storage of foods, kitchen utensils
+roper laeling of condiments
Daily cleaning of canteen premises
+rovision of covered garage cans!practice waste segregation
9ecord of daily food inspection signed y canteen teacher and noted
;y the +rincipal
)onitored y3
@@@@@@@@@@@@@@@@@@@@@@@@@@
Name
Designation3 @@@@@@@@@@@@@@@@@@@@@@@@
Date of visit3 @@@@@@@@@@@@@@@@@@@@@@@@
A**e!$(,
A
I%*#e%e!&(!g R'#es a!$ Reg'#a&(o!s
Co$e o4 Sa!(&a&(o! o4 &)e P)(#(**(!es GP.D. ICBJC@@H
Hereunder are portions of the I99 of Code of 1anitation of the +hilippines that
are applicale to the school setting, for the guidance of all concerned3
1ection 7. 1anitation 9eNuirements for -perating 0ood Estalishment.
A. Sa!(&ar- Per%(&
4. No person or entity shall operate a food estalishment for pulic patronage
without securing a permit from the local health oGce. The term /food
estalishment2 as used in this chapter means an estalishment where food
and drinks are manufactured, processed, sold or served.
6. 0ees K The fees payale on application of permits and upon issuance, renewal
and noting of such certi$cates shall e in such amounts as the City or
)unicipal *uthority imposed through resolution.
7. 9ecord of +ermit Certi$cates K Every City or )unicipality shall keep a record of
all estalishments in respect of which permits have een issued and all
permit certi$cates and renewals thereof.
?.6. The record shall in any case show the following3
i. The name and address of the holder of the permit who in every
case shall e the actual occupier of the estalishment(
ii. The location of the estalishment(
iii. The purpose or purposes for which the permit has een issued(
iv. The date the $rst permit was issued and the dates of any renewal
thereof(
v. Every change of occupation and management of the estalishment
since the $rst permit has een issued(
vi. Conditions under which the permit was issued or any renewal
thereof(
vii. The record shall e availale at all reasonale times for inspection
y any oGcer of the D-H.
-Gce of the City!)unicipal Health -Gcer
SANITAR3 PERMIT TO OPERATE
Issues to @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
%9egistered Name'
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
%Type of Estalishment'
*ddress @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
1anitary +ermit No. @@@@@@@@@@@@@@@@@@@@@@, Date Issued @@@@@@@@@@@@@, 6=@@@@
Date of E"piration Decemer 74, 6=@@@@@
This permit is not transferale and will e revoked for violation of the 1anitary 9ules,
Baws or 9egulation of +.D. :66 M +.D. 8:< and +ertinent Bocal -rdinances.
9ecommending *pproval3
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
C1D!1E!11I!1I
*pproved3
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
CH-!)H-
(CREAM COLOR)
EHS FORM NO. 102-A
Logo of City/
Municipality
Ofce of the City/Mun.
Health Ofcer
===========================
Reg. No. ___________
HEALTH CERTIFICATE
Pursuant to the provision of P.D. 522, P.D. 856 and City/Mun.
Ord. No. ____ s, ____ this Certifcate is issued for
NAME: ___________________________________
OCCUPATION: ____________________________
AGE: _____ SEX: _____ NATIONALITY: _______
PLACE OF WORK: ___________________________
________________________
SIGNATURE
_______________________
CSD/SE-IN CHARGE

______________________
(CHO/MHO)
IMPORTANT
THIS HEALTH CERTIFICATE IS NON-
TRANSFERABLE.
ALWAYS WEAR YOUR CERTIFICATE IN THE
UPPER LEFT SIDE FRONT PORTION OF YOUR
GARMENT WHILE WORKING.
VALID ONLY UNTIL THE NEXT DATE OF
EXAMINATION, AS INDICATED BELOW.
________________ _________________
Date of Issuance Date of Issuance
IMMUNIZATION
Date Kind Date of EXP.
X-RAY

Date Kind Result
STOOL & OTHER EXAM. RQD.
Date Kind Result
FRONT (9cm x 7cm) BACK (9cm x 7 cm)
HEALTH CERTIFICATE FOR NON-FOOD HANDLERS
(LIGHT GREEN COLOR)
EHS FORM NO. 102-A
Logo of City/
Municipality
Ofce of the City/Mun.
Health Ofcer
===========================
Reg. No. ___________
HEALTH CERTIFICATE
Pursuant to the provision of P.D. 522, P.D. 856 and City/Mun.
Ord. No. ____ s, ____ this Certifcate is issued for
NAME: ___________________________________
OCCUPATION: ____________________________
AGE: _____ SEX: _____ NATIONALITY: _______
PLACE OF WORK: ___________________________
________________________
SIGNATURE
_______________________
CSD/SE-IN CHARGE

______________________
(CHO/MHO)
IMPORTANT
THIS HEALTH CERTIFICATE IS NON-
TRANSFERABLE.
ALWAYS WEAR YOUR CERTIFICATE IN THE
UPPER LEFT SIDE FRONT PORTION OF YOUR
GARMENT WHILE WORKING.
VALID ONLY UNTIL THE NEXT DATE OF
EXAMINATION, AS INDICATED BELOW.
________________ _________________
Date of Issuance Date of Issuance
IMMUNIZATION
Date Kind Date of EXP.
X-RAY

Date Kind Result
STOOL & OTHER EXAM. RQD.
Date Kind Result
FRONT (9cm x 7 cm) BACK (9 cm x 7 cm)
I.D.
PICTURE
1 X 1
I.D.
PICTURE
1 X 1
B. Hea#&) Cer&(6ca&es
4. No person shall e employed in any food estalishment without a health
certi$cate issued y the local health authority. This certi$cate shall e issued
only after the reNuired physical and medical e"aminations are performed and
immuni,ations are administered at prescried intervals.
6. The health certi$cates %EH1 0orm No. 4=6#*.;.C' shall e clipped in the upper
left front position of the garment of the employee while working.
7. The health certi$cate shall e renewed at least every year or as often as
reNuired y local ordinance.
&. Health certi$cates are non#transferale.
C. K'a#(&- a!$ Pro&ec&(o! o4 Foo$
*ll foods must e otained from sources approved y the local health authority.
4. *ll milk and milk products shall come from approved sources and shall meet
the standards and Nuality estalished y the regulatory authority.
D. S&r'c&'ra# ReL'(re%e!&s
No sanitary permit shall e issued for any premises to e used for the
preparation, handling and sale of food unless it is constructed in accordance with
the following reNuirements.
E. Sa!(&ar- Fac(#(&(es ReL'(re%e!&s
F. ReL'(re%e!&s Regar$(!g EL'(*%e!& a!$ U&e!s(#s
2. Co!s&r'c&(o!1 Des(g! a!$ Ma(!&e!a!ce
ENuipment and utensils shall e so designed, faricated and installed so that
cleaning is easy and that they do not pose health ha,ards,
Bead#soldered containers and cadmium#lined piping and $"tures shall not e
used.
1urfaces that come in contact with food or drinks shall e made of materials
that are impervious, corrosion#resistant, non#to"ic, easily cleanale,
durale and resistant to chipping.
*deNuate numer of utensils and eNuipment shall e provided in proportion to
the e"pected numer of customers.
* three#compartment sink shall e provided and used for manual washing and
saniti,ing of eNuipment and utensils. *t least a two#compartment sink
shall e provided and used for washing, kitchenware and eNuipment
which do not reNuire saniti,ing and for washing vegetales.
1inks used for manual washing and saniti,ing shall e of adeNuate length,
width and depth to permit the complete immersion of the utensils and
eNuipment. Dish askets shall e of such design that shall permit
complete immersion of the utensils and eNuipment eing saniti,ed
therein.
*ll utensils, eNuipment and vegetales sinks shall e constructed of smooth,
easily cleaned, non#corrosive materials, suitaly reinforced, of such
thickness and designs as to resist denting and uckling, and free from
open seams.
*ppliances, glasswares, talewares, utensils and eNuipments with noticeale
cracks and seams shall not e used in food estalishment.
1liding doors on cainets shall e easily cleanale and removale. 9unners
shall e allotted at the ends to permit removal of dust and deris. The
ottom shelves or open#ased $"tures shall e removale to facilitate
inspection, cleaning and maintenance.
@. Was)(!g o4 U&e!s(#s
Ctensils shall e scrapped with all food particles into trash ags efore washing.
Ctensils shall e thoroughly cleansed in warm water at &5QC %46=Q0' with soap
or detergent.
If running water is not used, the wash Kwater shall e changed freNuently.
F. Bac&er(c($a# Trea&%e!& GSa!(&(M(!gH
Eating and drinking utensils and eNuipment, after eing thoroughly cleaned,
shall e suJected to one of the following actericidal treatments3
Immersion for at least half a minute in a clean hot water at a temperature of
at least ??QC %4?=Q0'(
Immersion for at least one minute in lukewarm water containing :=#4== ppm
chlorine solution.
@. To(#e& Fac(#(&(es
*deNuate and clean toilet facilities for male, female and disaled customers
and personnel shall e provided in properly located areas.
i. They shall e easily accessile to the customers and employees.
ii. *deNuate hand#washing facilities shall e provided within or
adJacent to the toilet room
Toilets shall not e open directly into spaces where food is prepared, stored or
served. >here such toilets e"ist, the door shall e tight $tting, self#
closing and opening outward.
Toilet rooms shall e completely enclosed, properly lighted and ventilated.
F. Bac&er(c($a# Trea&%e!& GSa!(&(M(!gH
The water supply shall e adeNuate and potale whether from a pulic or from
a private water supply system. The Nuality of water used shall e in
accordance with the +hilippine National 1tandards for Drinking >ater.
i. *ll water sources shall have a Certi$cate of +otaility of Drinking
>ater issued y local health oGcer as recommended y the
sanitary engineer of the locality.
ii. * minimum of forty %&=' liters per capita per day shall e
maintained.
Drinking water if not supplied from a piped water supply system to the food
estalishment shall e handled, transported, dispensed in a sanitary
manner and may e stored in a separate tank, reservoir or container
approved y the local health oGcer.
;ottled and packaged potale drinking water shall e handled, stored and
protected from contamination. The ottled drinking water shall come
from approved source in accordance with Department of Health
*dministrative -rder No. 48#*, s. 4557 and dispensed from the original
container $lled y the supplier. It is prohiited to serve the ottled water
already poured in drinking glasses of customers.
>ater used for steam process which have contact with food or food contact
surfaces shall e free from any material or additive other than those
speci$ed y the Department of Health.
Ice shall come from ice plants with 1anitary +ermit or shall e made from
water meeting the reNuirement of these rules and regulations. Ice
making machine shall e located installed, operated and maintained
properly to prevent contamination of the ice.
Ice shall e handled, transported, stored and dispensed in such a manner as
to e protected against contamination. During deliveries, it shall not e
placed in the ground or any $lthy surfaces without protection. Ice shall
e dispensed in measured Nuantities from an approved ice maker
dispensing unit. *deNuate and acceptale ice storage and dispensing
utensils shall e provided and properly used.
Handles, chains and other contaminating items shall not come in contact with
ice.
D. Se"age D(s*osa# a!$ Dra(!age
*ll sewage discharged from food estalishments shall e disposed in a
pulic sewerage system, or in the asence thereof, in a manner complying
with the Eeneral +rovisions on >aste Disposal of Department of Health
Circular No. 66=, s. 45?& implementing the provisions of +residential Decree
No. :66 and Chapter LDII of +.D. 8:< and its implementing rules and
regulations.
* grease trap shall e used and where practicale e placed outside
the food estalishment.
C. Re4'se1 Co##ec&(o!1 Se*ara&(o!1 S&orage a!$ D(s*osa#
C.2 Co##ec&(o!
i. 9euse cans may e used in food preparation areas for immediate use
only. *ll garage and ruish containing food waste shall e kept in
containers, constructed of impervious materials which are leak proof
and do not asor liNuids.
ii. *ll containers shall e provided with tight#$tting lids or covers, so
constructed and maintained as to e vermin#proofed and easily
cleaned. The containers or cans shall e lined with plastic trash ags
to prevent food sticking directly into the containers and to facilitate
easy disposal, tightly covered at all times, e"cept during actual use in
food preparation areas.
iii. *fter eing emptied, each containers shall e thoroughly cleaned
inside and outside with soap and rush. >ashing shall e done in a
place and manner so as not to contaminate food eNuipment, utensils,
or food preparation areas. ;rushes for washing garage containers
shall e used for no other purposes.
iv. There shall e suGcient numer of containers to hold all of the
garage and ruish which are accumulated etween periods of
removal from the premises.
C.@ Segrega&(o!;Se*ara&(o!
9efuse shall e separated as follows3
i. recyclales K these include dry papers!cardoards, plastic!ruers,
glasses, roken ottles, metals and minerals.
ii. Trashes K are ashes, rice hulls, cha.s, husks, shells, cos, papers,
cardoards.
iii. 0ood materials K are food leftovers, kitchen!cooking wastes, food
washings, vegetales trimmings, fruit peelings, egg shells, ones,
entrails and gills.
C.F S&orage
i. 9efuse receptacles containing food waste shall e stored so as to
e inaccessile to vermin. If this is not possile, containers or cans
e stored in a manner so as not to create potential insect and
rodent attractant, harorage and nuisance.
ii. 9efuse storage room or enclosure may e constructed and it shall
e of easily cleanale, washale materials and vermin proof. The
Ooors and the walls shall e of relatively none asorent materials.
9efuse containers or cans outside the food estalishments shall e
stored either on concrete sla out suGcient distance aove the
ground to facilitate cleaning of the storage area.
iii. Holding ins may likewise e used, provided they are constructed
of impervious, readily#cleaned materials and $tted with tight#$tting
cover.
iv. 1torage refuse cans, $lled and empty, shall e in a designated
space separate from food handling operations.
v. >here refuse cans are used, a space separate from the food
preparation space and adJacent to the refuse#can storage space
shall e provided for cleaning. This space shall e eNuipped with
scruing rush, cleaning agents, steam or hot water under
pressure, and a hose $tted with adJustale no,,le.
vi. 1torage areas shall e maintained clean at all times.
C.D D(s*osa#
i. *ll garage, ruish and other refuse shall e disposed at least
once a day, or at such freNuencies through a municipal or city or
private collection system or y any approved method, and in such
a manner as to prevent nuisance.
ii. -pen urning of refuse shall e discouraged, however, where
ruish or other comustile part of refuse is urned in the
premises, and incinerator shall e provided and operated in a
sanitary manner so as not to create potential air pollution or
nuisance prolems. *reas around such incinerators shall e kept
clean and in orderly condition.
G. Dr- S&orage o4 No!9Per(s)a.#e Foo$s
(. Dr- S&orage o4 No!9Per(s)a.#e Foo$s
4. Designated spaces, lockers, cupoards, racks, shelves and
containers shall e used for storage(
6. *ll spaces, lockers and cupoards shall e constructed of materials
of the same Nuality as used for food preparation and food serving
operations. Containers shall me made of metal or eNuivalent
material $tted with tight covers.
7. The recommended temperature range for dry storage is 4=#4:QC
%:=#<=Q0' e"cept where dry foods for immediate use and stored in
the preparation and servicing spaces(
&. 0ood or food materials shall e stored separately from chemicals
and disinfectants so as to avoid contamination(
:. 0ood storage rooms shall e insect and vermin # proof(
<. >et and dry food materials shall e stored separately( and
?. 0ood must e stored at least 6= cms. %8 in.' aove the Ooor to
facilitate cleaning of the storage area.
H. Re4r(gera&e$ S&orage o4 Per(s)a.#e I&e%s
+erishale foods shall e stored in the following manner3
4. They shall e kept at or elow ? QC %&:Q0' e"cept during
preparation or when held for immediate servicing after preparation(
6. >hen such foods are to e stored for e"tended periods, a
temperature of &QC %&=Q0' is recommended(
7. 0ruits and vegetales shall e stored in cool rooms(
&. 9ecommended temperatures for perishale food storage are3
&.4 0ro,en foods 3 not more than# 46QC %4=Q0'
&.6 )eat and 0ish 3 =#7QC %76 # 78Q0'
&.7 )ilk and )ilk +roducts 3 :#?QC %&=#&:Q0'
&.& 0ruits and Degetales3 ?#4=QC %&&#:=Q0'
&.: *ll refrigerating compartments and refrigerators shall e kept clean, in
good repair and free from odors. They shall e provided with
thermometers with scale divisions not larger than 4QC or 6Q0, as the
case may e. 1uGcient shelving shall e provided to prevent stocking
and to permit adeNuate ventilation and cleaning.
I. Foo$ Ser+(!g O*era&(o!s
0ood servicing operations shall e in accordance with the following reNuirements3
4. >here unwrapped food is placed on display in all types of food
service operations, including u.ets, and cafeterias, it shall e protected
against contamination from consumers and other sources y providing
e.ective, easily cleanale, counter protective devises, snee,e and cough
guards, cainet, display cases, show cases, containers or other similar type of
protective eNuipment. 1elf K service openings in counter guards shall e of
design and arrangement that would protect food from manual contact y
consumers. -pen display of foods in fast foods, carinderias and similar
estalishment, regardless if the food will e reheated or cooked, is strictly
prohiited(
6. Beftover and!or unsold food that has een suJected to
possile contamination shall not e resold or re#served or reused for human
consumption(
7. Auice, slush#ice and other ulk food everages shall e
dispensed y an approved ulk dispenser(
&. Hand contacts with food or drink, etc. shall e avoided( $ngers
shall not e used to serve utter, ice or similar items of food. 1ugar shall e
served in covered dispensers or containers or in packages wrapped for single
service(
:. The surfaces of containers and utensils, including glasses and
tale wares, which come in contact with food or drinks shall not e handled(
<. Disposale cups, plates, spoons and other single#service
containers and utensils shall e purchased in sanitary cartons and stored in a
clean, dry place until their use. These articles shall e so handled or removed
from the carton that the hand does not touch the surface with will e in
contact with food or drink(
?. Clean clothes, napkins, spoons, towels and other cloth
eNuipment shall e stored in clean places designated speci$cally for them.
1oiled linens, including towels, aprons and coats, shall e stored in a closed
in or locker, suitaly marked( and
8. 1poons, spatulas, dippers and scoops used intermittently for
dispensing fro,en desserts shall e kept in running water of water maintained
at ??QC %4?=Q0' and freNuently changed, or they may e washed and stored in
a dry place after each use. Constant temperature ottles and other
containers used for potale water and other everages shall e kept clean
and given e.ective actericidal treatment efore and after suseNuent use.
2. F#oors
4.4 The Ooor of all rooms in which food or drink is stored prepared or
served, or in which utensils are washed, shall e constructed of
concrete or other impervious or easily cleaned material that is
resistant to wear and corrosion and shall e adeNuately graded and
drained( all angles etween the Ooors and walls shall e rounded o.
to a height of not less than ?.<6 cm. %7 inches' from the Ooor( and
4.6 Constructed of wood with dovetailed or tongue and groove Ooor oards
laid on a $rm foundation and tightly clammed together with all
angles etween the Ooor and walls round o. to a height of ?.<6 cm.
%7 inches'( or
4.7 >eighing scale for wet products like meat, $sh, and vegetales shall
e provided at the receiving area and shall always e kept clean.
@. Wa##s
6.4 The internal surface of walls shall have a smooth, even, non#asorent
surface capale of eing readily cleaned without damage to the
surface and constructed of dust#proof materials(
6.6 The walls, where suJect to wetting or splashing, shall e constructed
or impervious, non#asorent materials to a height of not less than 6
meters %?5 inches' from the Ooor(
6.7 The internal walls shall e painted in light colors or treated with such
other wall $nish as the health oGcer prescries(
6.& Bight $"tures, decorative materials and other similar eNuipment and
material attached to walls or ceilings shall e kept clean. 0lower
vases on walls shall e kept clean and the water shall e changed at
least once every three days to prevent reeding of mosNuitoes.
F. Ce(#(!gs
7.4 *ll ceilings or, if no ceiling is provided, the entire undersurface of the
roof shall e dust#proof and washale(
7.6 The ceiling or under#surface of the rooms in which food is prepared or
packed or in which utensils or hands are washed shall e smooth, non#
asorent and painted light color(
D. L(g)&(!g
The general standards of illumination provided shall permit e.ective
inspection and cleaning and shall e of suGcient intensity and
appropriate to the purpose for which any room or place is used.
Illumination shall e supplied y a source of light which is constant,
without Ouctuation or oscillation, e"cept in night clus and the like,
that may cause eye fatigue(
C. Ve!&(#a&(o!
Dentilation shall e provided, e.ective and suitale to maintain
comfortale condition. The natural air supply in any workroom shall
in no instance e less than =.==: cuic meters per second per
person. In workrooms in which the work is demanding, a ventilation
rate of =.=4: cuic meter per second per person is reNuired(
The ventilation shall e adeNuate to prevent the air from ecoming
e"cessively heated, prevent condensation and the formation of
e"cess moisture on walls, ceilings and for the removal of
oJectionale odors, fumes and impurities(
In the asence of e.ective natural ventilation, mechanical ventilation with
airOow from a clean area, and discharging in such a manner as not to
create nuisance, shall e provided. Toilets shall e provided with
mechanical e"haust ventilation y which the air in such rooms is
changed not less than si" times per hour(
Canopies, air ducts, fans or other appliances shall e provided as reNuired
y the health authority in particular circumstances(
i. The eNuipment and processes that emit or create harmful
fumes, vapors and other impurities in Nuantities that can
inJure the health of those e"posed or create nuisance to
others shall e connected to an e"haust system or otherwise
e.ectively controlled.
A**e!$(, D. Sc)oo# N'&r(&(o! Po#(c(es
GaH N @
N'&r(&(o! Ser+(ce Po#(c- No. @ 9 A## sc)oo#s s)a## es&a.#(s) a sc)oo# ca!&ee!
&)a& "(## ser+e sa4e a!$
!'&r(&(o's 4oo$s.
I%*#e%e!&(!g G'($e#(!es
4. The canteen should e the only source of safe and nutritious foods inside
the school.
6. The canteen should operate in accordance with the approved DepED -rder
on the )anagement of 1chool Canteens.
7. *ll school canteens should have sanitary +ermit to e renewed yearly. It
should e posted strategically inside the canteen.
&. a' 0or school managed canteens, the distriution of proceeds shall e
as follows3
1upplementary 0eeding # 7:T
9evolving Capital!Capital uild#up # 4:T
Improvement!procurement of HE facilities # 6=T
1chool Clinic 0und # :T
0ood production fund # 4=T
1chool share!*dministrative fund # 4=T
' 0or teacher#cooperative canteens, distriution of proceeds shall e as
follows3
Cooperative # 8=T
1chool # 6=T
1upplementary 0eeding # ?:T of the 6=T
*dministrative Contingency 0und # 6:T of the 6=T
:. 0ood items for sale in the canteen shall include indigenous, natural
foods!forti$ed food products that are rich in protein, energy, vitamins and
minerals, particularly root crops, rice and corn products in native
preparations and fruits and vegetales in season.
<. The sale of caronated drinks, sugar#ased synthetic or arti$cially Oavored
Juices candies and /Junk food2 shall e prohiited.
?. 1chool canteens must e well#ventilated and well#lighted to give a
pleasant environment and suGcient time for eating, while fostering good
manners.
8. There must e a monthly general disinfection of the canteen#dining area,
serving area, kitchen!preparation are and restroom area.
5. The 9egional Nutritionist#Dietitians and the Division Health and Nutrition
1ection shall monitor adherence to the guidelines and standards on the
operation of the school canteens.
4=. Canteen managers should prepare a one#month cycle menu for foods to
e served and a weekly cycle menu for ready to eat foods such as
crackers, noodles, Juices to ensure that there is weekly variation of
Oavors and rands of these foods.
44. 1chool canteens with an income of +7=,===!month should provide a
eam alance scale %preferaly Detecto' from the fund intended for
supplementary feeding.
46. Canteen teachers!managers should maintain up#to#date, accurate and
readily availale records of canteen proceeds and $nancial statement for
audit y authori,ed oGcials.
47. +rivate concessionaires should not e allowed in 1chool )anaged and
Teachers )anaged Cooperative Canteen.
4&. There should e a daily sterili,ation of all silverwares, cups and glasses.
STANDARDS
SC0OO; C3<!66<
3$ 9asic Component of a School Canteen = the area for school canteen
shall not be more than >-? of the entire @oor area of the school$
2. D(!(!g S*ace
4.4 The dining space should e clean, Nuiet and attractively
structured with adeNuate lighting and proper ventilation.
4.6 The si,e of the dining space is determined y the ma"imum
numer of pupils to e served at one sitting on the asis of the
minimum standard of 4.& sNuare meters per person.
4.7 It should e furnished with the necessary tales and chairs.
4.& Handwashing facilities should e provided at the entrance of the
dining area.
4.: +otale drinking water should e availale.
4.< IEC materials on proper health and nutrition should e posted
around the dining area.
@. Ser+(ce Co'!&er
6.4 The service counter should e properly located to facilitate the
systematic serving of food.
6.6 It should not e over 7= inches high.
6.7 The counter should have ventilation to assure rapid dissipation of
odors.
6.& Health regulation reNuires that a glass plate should e installed in
front of each serving counter to protect food from the reath of
those lining up for food serving.
6.: The glass plate may e placed several inches aove the top of the
counter so that there will e space under the glass for passing
plates of foods.
6.< The design of the service counter should provide space for storage
of dishes under the counter.
F. /(&c)e!
7.4 The kitchen space should include the following areas for3 food
preparation, cooking, cleaning!washing, and storage.
7.6 The following should e clean and dry at all times.
7.7 Earage cans should e covered and placed not too near the
preparation of cooking area.
7.& >aste segregation should e practiced.
7.: There should e potale water supply for cooking, washing and
cleaning.
7.< 9efrigeration!storage system should e regularly cleaned.
9$ 2inds of Food to be Sold in the Canteen
4. Those that are prepared in the canteen such as one dish meal recipes,
vegetale!noodle soups, oiled root crops, corn, anana and peanuts,
fresh fruit Juices, guinataan and other native delicacies.
6. Those that are prepared y Home Economics classes such as cookies,
cakes, etc.
7. Those that will e supplied y health accredited suppliers on
consignment asis. These foods should e nutritious, sanitary!safe and
a.ordale.
C$ Facilities
;asic facilities for the provision of Nuality service should include the following3
>ork centers for food preparation, distriution, serving and storage
Cooking utensils
- ig and small kettle!casserole!pots
- ig and small ladle!fryers
- asins
- knives
- chopping oards
- colander
- caraJay!vat
- trays
- coconut grater
- olo
- peelers
- strainer
- thermos Jugs
- dipper
- utility askets
0eeding +araphernalia
- cups and saucers
- silverware
- drinking glasses
- placemats
- utility plates!trays
- owls
Drinking and washing facilities
1torage facilities
Cleaning eNuipment like Ooor mops, husks and rooms
Tale cover, dish cloth and other linens
0ire e"tinguishers %for canteens with B+E'
A**e!$(, B
+9-CB*)*TI-N
No. 4<=
Declaring the Bast >eek of -ctoer of Every Iear as
7FOOD SAFET3 AWARENESS WEE/8
>HE9E*1, one of the primary concerns of the Department of Health is food
safety(
>HE9E*1, the Department of Health is desirous to create pulic awareness
and educate people on 0ood 1afety in order to reduce and ultimately eradicate food
poisoning and other foodorne illness which in some cases resulted to death(
>HE9E*1, the 0ood 1afety Institute 0oundation, Inc. a non#stock, non#pro$t
organi,ation, is actively engaged in educating the pulic on how to ensure safety on
food that are handled, manufactured, produced and or served(
>HE9E*1, there is a need for continuous education on food safety to achieve
the goal of eradicating food poisoning and other foodorne illness.
N->, THE9E0-9E, I A-1E+H EAE9CIT- E1T9*D*, +resident of the +hilippines,
y virtue of the powers vested in me y law, do herey declare the last week of
-ctoer of every year as /0ood 1afety *wareness >eek2 under the auspices of the
0ood 1afety Institute 0oundation, Inc. in coordination with the Department of Health.
*ll oGcials and employees of local government units and other concerned
agencies of the Eovernment are herey enJoined to actively participate and support
the oservance thereof.
IN >ITNE11 >HE9E-0, I have hereunto set my hand and caused the seal of
the 9epulic of the +hilippines to e aG"ed.
Done in the City of )anila, this 4<
th
day of *ugust, in the year of -ur Bord,
nineteen hundred and ninety nine.
;y the +resident3
9-N*BD- ;. F*)-9*
E"ecutive 1ecretary
A-1E+H E. E1T9*D*
+resident
*ppendi" D. 1chool Nutrition +olicies %' V 4:
olicy *o. 64 : Food safety standards should .e strictly follo/ed "See -e%ised School
1ealth and *utrition Ser%ice (anual& p. ;;;
I%*#e%e!&(!g G'($e#(!es
4. The school canteen must e clean, sanitary, pest#free and well#
maintained at all times.
6. Dendors should not e allowed to sell food items within a := # meter
radius from the school.
7. +upils!students shall not e allowed to uy food items and everages
outside the school during hours.
&. The school administrator and feeding teacher and!or canteen manager
shall e held responsile for any food poisoning incident that arises in
the school.
:. *ll food handlers, including canteen teachers, should secure Health
Certi$cate from proper agencies.
<. 0ood handlers should wear clean and proper attire inside the canteen
maintain short $ngernails and should not wear Jewelries in the kitchen
and serving area.
?. 1anitation and personal hygiene must e oserved y the food
handlers and other canteen personnel.
8. 0oods sold in the canteen should come from safe and reputale
sources.
5. +roper food preparation with emphasis on the cooking time, method of
cooking and storage should e followed.
4=. +esticides, disinfectants and chemical agents must e stored outside
the school canteen to avoid accidental food contamination.
44. *ll containers of condiments, i.e. sugar, oil, etc. must e properly
laeled.
46. Canteen managers must ensure that all foods prepared!cooked for the
day shall e served and consumed within the day and that there will e
no left over to e served the following day.
47. Care should e taken in the preparation!cooking of potentially
ha,ardous foods such as milk products, eggs, eef, poultry, pork, $sh,
sprouts, shell$sh, soy#protein foods, melons %sliced', tofu, garlic and oil
mi"tures, cooked rice, eans, potatoes, or other heat#treated plant
foods and tomato#ased dishes.
4&. 0oods in the canteen should e properly covered to avoid
contamination.
4:. Clean and safe containers should e used in storing!packing and
serving food items in the canteen.
GLOSSAR3
*dditives # a sustance added to improve or preserve
something
;iological ha,ard # refers to the danger of food contamination y
disease K causing micro#organisms %acteria,
viruses, parasites, or fungi', certain plants, and $sh
that carry to"ins
Chemical ha,ard # refers to the danger of food contamination y
pesticides, food additives and preservatives,
cleaning supplies, and to"ic materials that leech
through worn cookware and eNuipment
Cleaning # the removal of soil, food residue, dirt, grease or
other oJectionale matter
Contaminant # any iological or chemical agent, foreign matter, or
other sustances not intentionally added to food
which may compromise food safety or suitaility
Contamination # is the unintended presence of harmful sustances or
disease#causing micro # organisms
Disinfection # the reduction, y means of chemical agents and!or
physical methods, of the numer of micro#
organisms in the environment, to a level that does
not compromise food safety or suitaility.
0ood orne illness # a disease that is carried and transmitted to people
y food
0ood orne infection
# a disease that results from eating food containing
harmful micro#organism
0ood orne into"ication # a disease that results from eating food containing
to"ins from acteria, molds or certain plants or
animals
0ood handlers # any person who directly handles packaged or
unpacked food, food eNuipment and utensils or food
contact surfaces and is therefore e"pected to
comply with food hygiene reNuirements
0ood hygiene # all conditions and measures necessary to ensure the
safety and suitaility of food at all stages of the
food chain
0irst in, $rst out %0I0-' # is a method of stock rotation, in which new supplies
are shelved ehind old supplies, so the old are used
$rst. *ll inventory is marked with either the
e"piration date when the item was received, or
when it was stored after preparation
0ood preparation # starts from receiving the right amount of raw food,
washing, cutting, cooking, holding and serving until
it reaches the pupils plate!tray
0ood safety # assurance that food will not cause harm to the
consumer when it is prepared and!or eaten
according to its intended use
0ood suitaility # assurance that food is acceptale for human
consumption according to its intended use
Ha,ard # a iological, chemical or physical agent in, or
condition of, food with the potential to cause an
adverse health e.ect
Ha,ard *nalysis Critical # a system which identi$es, evaluates and controls
Control +oint %H*CC+' ha,ards which are signi$cant for 0ood 1afety
-utreak # is an incident in which two or more people
e"perience the same illness after eating the same
food. *s e"ceptions to this de$nition, a single
incident of otulism and illness caused y
chemically contaminated food are also classi$ed as
outreak
1olid waste # includes dry, ulky trash, such as glass ottles,
plastic wrappers and containers, paper ags and
cardoard o"es
1tandard # also called critical limit, is a time, temperature, or
other reNuirement that must e met to keep a food
item safe
To"ins # are poisons that are produced y micro#organisms,
carried y $sh, or released y plants
BIBLIOGRAPH3
4. ;rown, *my, Cnderstanding 0ood +rinciples and +reparation Copyright 6==:.
1econd edition.
6. 1ervsafe 1erving 1afe 0ood, 0ood 1afety Institute 0oundation, Inc. Course
;ook, 4555.
7. >est @@@@@@@@@@@@@@@ and @@@@@@@@@@@@@@@>ood, Introduction to 0ood 1ervice,
@@@@, %year', 8
th
Edition
&. 0undamentals in 0ood 1ervice 1ystems )anagement, Nutritionist#Dietitians
*ssociation of the +hilippines 0oundation, 455?.
:. Implementing 9ules and 9egulations of Chapter III. 0ood Estalishments of
the Code of 1anitation of the +hilippines %+.D.8:<', Department of Health,
Environmental 1cience 1ervice, 455:
<. -ther references3
0ive Seys to 1afer 0ood, 0ood 1afety, >orld Health -rgani,ation
What are the microorganisms causing food borne infections?
Common Food borne Infections:
Disease Causing Disease/ Signs and
Classifcation
Mode of Prevention
Microorganisms Illness Symptoms Food Water Transmission
1.Salmonella Typhosa Salmonellosis
(Typhoid Fever)
abdominal pain,
nausea & vomiting)
Raw, improperly
washed/
Cooked foods
Water
Contaminated
w/ human feces
Ingestion of water contaminated with
human feces, food and water
contaminated by infected
persons/animals
Proper screening of food
handlers
Good personal hygiene
Potable drinking water
Sanitary excreta disposal
Proper garbage disposal
2.Escherichia Coli (E.
Coli)
Gastroenteritis
& Diarrhea
(travelers diarrhea)
Contaminated
milk, cheese, beef,
shellfsh,
hamburger
Contaminated water Ingestion of contaminated food and
water
Proper food handling
Proper cooking and
refrigeration of food
Potable drinking water
Good personal hygiene
3.Vibrio
Parahaemoly-ticus
Gastroenteritis
(diarrhea)
Abdominal pain,
nausea & vomiting
Raw and
contaminated
shellfsh, oyster
Ingestion of contaminated shellfsh Proper cooking of food
Good personal hygiene
Proper handling of food
4.Entamoeba
histolytica
Amoebiasis
(diarrhea)
Food Water Ingestion of water contaminated with
human feces, fies & cockroaches
Ingestion of food contaminated with
infected person
Good personal hygiene
Proper food handling and
preparation
Potable drinking water
5.Vibrio
Cholera
Cholera
(diarrhea) high
grade fever,
Vomiting Food Water Ingestion of contaminated foods/water
Good Personal hygiene
Proper food handling
Proper cooking of food
Sanitary excreta disposal
Proper garbage disposal
Potable drinking water
6.Streptococcus
pyogenes and
Streptococcus
feacalysis
UTI, Upper and
lower GI infection
Food Water Ingestion of food contaminated by an
infected person
Ingestion of food and water
contaminated with human feces
Proper excreta disposal
Good personal hygiene
Proper food handling
7.Shigella species Shigellosis (severe
diarrhea, dysentery)
Food Ingestion of milk and cheese
contaminated with human feces
Proper food handling
Proper storage of foods
8.Mycobacterium
tubercle bacili
Tuberculosis Food Water Inhalation of droplets infection
Ingestion of food and water
contaminated by an infected person
Good personal hygiene
Proper screening of food
handlers
9.Hepatitis A virus Hepatitis Food Water Ingestion of food and water
contaminated by an infected person
Good personal hygiene
Proper excreta disposal
10. Camylobacter
jejuni
Gastroenteritis Food Ingestion of improperly cooked food,
contaminated milk, fsh, meat and
poultry
Proper screening of food
handlers
Proper cooking of food
What are the microorganisms causing food borne intoxication?
Common Food borne Intoxications:
Disease Causing
Microorganisms Food
Mode of
Transmission
Incubation Period
Symptoms
Prevention/
Precautionary Measure
A. Staphylococcus Aureus - Cooked
meats, vegetables,
milk, cream pie
- Various low
foods under
anaerobic conditions
(reheated foods, ham
& other cooked
meat, dairy
products, custard
potato, salad, cream
flled pastries &
other Chow foods
- Commonly found in
the human skin and is
abundantly present in
pimples and
suppurating wound
- People without skin
problems carry the
organisms, with the
nose being the most
common site
to 6 hours - Nausea, vomiting,
diarrhea &
dehydration
- Avoid contamination from bare
hand, exclude sick food handlers
from food preparation and serving,
practice sanitary habits, proper
heating and refrigeration of food
B. Clostridium Botulinium - Meat
that has been cooked
at low temp. for long
period of time or
cooked slowly
- Can grow and
produce toxin in
various low acid foods
under anaerobic
conditions
12 to 36 hours Vertigo, visual
disturbances, inability
to swallow and
respiratory paralysis
- Boiling vigorously for 20 mins.
- Improperly
processed canned
low acid foods, non
acidifed garlic in-oil
products, grilled
onion, stews, meat/
Poultry
- Foods that appear abnormal should
not be taste tested because just a
small amount of ingested toxin can
cause illness
- Do not use home canned products
- purchase only acidifed garlic-
in-oil cook onions only on request
C. Clostridium Perfringes - Food especially
protein foods such
as roasts, stews and
gravy
- Found widely
distributed in soil,
water, dust, sewage,
manure, intestinal
tracts of human and
healthy animals
- Food service
workers may carry
in the kitchen
through their hands
8 to 22 hours - Abdominal pain,
diarrhea
- Extreme care and keep hands clean
- equipment clean and sanitized esp.
meat slicers
- Roasts to be sliced should never be
left to be cut as needed over a
long serving period
- Slicers must be thoroughly cleaned
after use
- Foods should be cooked rapidly to
40F or colder
- Users should be careful on time and
temp. control in cooling and
reheating cooked meat dishes and
products