Principles of Safety Hygiene

& Sanitation
(SANGENE)

HOSPITALITY AND TOURISM DEPARTMENT

Quality Education within Reach

1
 TOPIC 1: FOOD SAFETY AND SANITATION – THE BASICS

At the end of the period, learners should be able to:

1. Describe conditions that pose occupational hazards in the food service industry
2. Apply the guidelines of the Occupational Safety and Health Administration to prevent, minimize, or
eliminate workplace hazards in a food service facility
3. Practice personal hygiene when handling food
4. Understand the role of a food service manager as part of the food industry healthcare system

LECTURE
Occupational Safety hazards in the Food Service Industry

• Occupational safety and health (OSH) is increasingly recognized

by governments and international organizations as an important part
of public health.
• Occupational safety hazards are natural risks present in certain
workplaces.
• Occupational health risks can be described as the possibility of
suffering health impairments from exposures to a hazard that originates in the
working environment

HAZARD- TYPICALLY REFERS TO THE SOURCE OF RISK. THE LIKELIHOOD OF ACQUIRING A HEALTH PROBLEM
DUE TO EXPOSURE DISTINGUISHES A RISK FROM A HAZARD, SINCE THE FORMER IS CREATED BY THE LATTER

COMMON WORK –RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

1. Burns - an injury acquired from contact with hot surfaces

2. Cuts – a skin opening from an accidental incision of sharp object (e.g., knife)
3. Slips, trips and falls – open ranges, stove doors, kitchen doors, trolleys or slippery floors are common
causes of these injuries
4. Fires – wet electrical equipment and appliances are the usual causes of fires
5. Ergonomic risks – injuries from repetitive motion
6. Cleaning Chemicals - cleaning products such as bleaches, oven cleaners, floors cleaners and ammonia
may require the use of rubber gloves. If there a risk of splashing chemicals near the eyes , a face mask
or goggles may be necessary.
7. CO Poisoning – carbon monoxide is produced by the incomplete burning of solid, liquid and gaseous
fuels.
8. Heat Stress – heat exhaustion and heat stroke can result from prolonged exposure to hot equipment.
9. Cold Stress – hyperthermia and similar risk can result from working in walk-in refrigerator and freezer.

Reasons for Occupational Safety and Health Standards

1. Moral – no employee nor others associated with the work environment should have to risk injury at work.
2. Economic – many governments realize that poor occupational safety and health performance results in

2
 extra costs for the state.
3. Legal – OSH requirements may be reinforced in civil law and/or criminal law.

Employee Health and Personal Hygiene

• Implements to ensure food safety should begin during the hiring stage of food service industry workers
• The hiring process should be followed by an orientation and training on the standards of proper hygiene
established for food service operations.
• Policies should be designed, implemented and monitored to cover employee’s illnesses, proper attire and
personal hygiene habits.

Healthy Food handler

Proper Attire
1. Hair restraint
2. Work Clothes
3. Footwear
4. Facial Masks
5. Gloves

Personal Habits of Food Workers

1. Taking Daily baths

2. Trimming of Nails
3. Shaving and haircuts for Males
4. Covering of Wounds
5. Wearing of Jewelry
6. Wearing of Nail Polish or False/Artificial Fingernails
7. Smoking and Eating

Proper Hand washing Procedures

1. Wet Hands and Brush

2. Soap Brush
Figure 1 Figure2 Figure 3
3. Brush and Lather

3
 4. Rinse
5. Soap Hand
6. Lather
7. Rinse
8. Towel Dry

Figure 4 Figure 8
Wash the Hands after the following activities

1. Coming on duty or entering the kitchen

2. Touching bare body parts other than clean hands and the clean, exposed portions of arms
3. Using the toilet
4. Coughing, sneezing, using a handkerchief or disposable tissue, smoking ,eating or drinking
5. Handling soiled equipment or utensils
6. Handling money
7. Handling cleaning materials
8. Food preparation
9. Switching from working with raw food to working with ready-to-eat-food
10. Changing into uniform
11. Having a breaks
12. Leaving the kitchen

Tasting of Food

• A small amount of the food to be samples must be

transferred into a separate bowl . The dish must be
tasted with a clean spoon that must be immediately
washed after use. Never taste the food with the fingers

Other Personal Habits

• Do not lick fingers or touch the nose,

mouth or hair while in the production area
• Never spit
• Never apply make-up or spritz perfume
• Do not sit or lean on work tables or
equipment
• Do not allow unauthorized personnel in
the production area

4
 TOPIC 2: FOOD BORNE ILLNESSES

At the end of the period, learners should be able to:

1. Define the term ‘food borne illnesses

2. Identify sources of food safety hazards
3. Describe general categories of contamination
4. Explain points to remember regarding potential hazards in food service operation

LECTURE

An Overview of Potential Hazards in Food Service Operations

Food Safety hazard - is a biological, chemical or physical agent or condition in food potentially cause an adverse
human health effect

5
Biological Hazards
Bacteria, viruses, parasites, fungi

Chemical hazards
Toxins
Pesticides, food additives, cleaning supplies, toxic metals

Physical Hazards
Hair, dirt, metal staples, etc.

Foodborne Illnesses - are defined as diseases, either infectious or toxic in nature, caused by agents that enter
the body through the ingestion of food

Sources of Food Safety hazards

Contamination – is the unintended presence of a harmful substance in food.

Cross-contamination – is the transfer of such harmful substances from one food to another through a non-food
surface such as cooking wares, equipment and food workers
General Categories of Contamination

General Categories of Contamination

1. Inherent in Raw Materials
-Raw food materials may appear clean, but microorganisms, chemicals, even foreign object maybe
found in thee raw food as it is grown, harvested, caught or slaughtered
2. Contamination through Time- Temperature Abuse
- Failure to hold or store food at the required cold or hot temperature
- Failure to cook and/or reheat to temperature that will kill harmful microorganisms
- Long interval between food preparation and serving w/o appropriate temperature

3. Cross-contamination
- occurs when microorganisms are transferred from a contaminated food contact surface or food to a
non-contaminated food contact surface or food

4. Poor Personal Hygiene

- the most common source of foodborne illness can be traced to food handlers

Potentially Hazardous Foods (PHF)

Types of foods have the ability to support the rapid, progressive growth of infections and non toxin-producing
microorganisms. They are the ff:

6
 1. A history of being involved in foodborne illness outbreaks.
2. A natural potential for contamination.
3. High moisture that support bacterial growth.
4. High protein and carbohydrate.
5. Not acidic enough to inhibit the growth of microorganisms.

The FDA Food Code Classifies the following as PHF:

1. Animal products that are raw or heat –treated

2. All cooked meat and poultry
3. Cooked meat product with sauces and stocks
4. Dairy products like milk, cream, cheese, ice cream and yogurt
5. Cooked eggs and products made from eggs like mayonnaise
6. Cooked shellfish and other sea foods
7. Cooked rice and beans, and baked or broiled potatoes
8. Desserts consisting of eggs and milk
9 Gravies and stuffing for meat and poultry
10. Food products made with high-risk foods and exposed to more handling
11. Chinese and Mexican dishes, some baked goods and cream fillings, French toast, meringue and eggnog
12. Food of plant origin that are heat-treated of consist of raw seed sprouts
13. Cut melons and garlic and oil mixture s that is modified in a way to inhibit the growth of micro organisms

Symptoms of Foodborne Illnesses:

• Abdominal cramps
• Nausea
• Vomiting
• Diarrhea which is sometimes bloody
• Fever
• Dehydration
• Headache

Treatment of Foodborne Illnesses

Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or
intravenously to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic
symptoms should seek medical attentions. In the most severe situations, hospitalization may be needed to
receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolytes balance and
controlling blood pressure are important

Risk factors of Foodborne Illnesses

• Infants and young children

• Pregnant women
• Elderly people
• Persons with debilitating illnesses
• Persons with HIV/AIDS, organ transplant & multiple surgery
• Malnourished individuals

7
 • Individuals with unhealthy lifestyles
• People under certain medication

Socio- Economic Effect of Foodborne Illnesses

Costly factors related to foodborne illnesses:

1. Costs that may be incurred by the sick individual or
caregiver/family
2. Business and Industry Costs
3. Cost to the nation and government

Points to remember regarding potential hazards in food service operations

• Foodborne illnesses are acquired from eating food or drinking beverages contaminated with bacteria,
viruses or parasites.
• People at greater risk for foodborne illnesses include young, children, pregnant women and their unborn
child, elderly and people with lowered immunity.
• Symptoms usually resemble intestinal flu. A doctor should immediately be consulted if more serious
problems occur or there is no improvement in the condition.
• Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne
illnesses to hospitalization for severe conditions such as hemolytic-uremic syndrome.
• Foodborne hazards can be classified as biological, chemical or physical.
• Biological hazards can be caused by parasites, viruses and bacteria.
• Chemical contaminants in foods can come from industrial and agricultural sources, food processing or
the food itself
• Toxic chemicals also come from biological sources such as molds and algae
• Foreign objects present in food could constitute a physical hazard to the consumer

BIOLOGICAL HAZARDS

Upon completion of the course, the student will be able:

1. To practice personal hygiene when handling food

2. To understand the role of a food service manager as part of the food
industry healthcare system

Biological Hazards- are acquired from disease-causing microorganisms and the poisonous toxins they may
produce.
Microorganism- Small, living organism
Pathogen- Illness-causing microorganism
Toxin- Poison

Microorganisms That Can Contaminate Food and Cause Foodborne Illness

8
Classifying Foodborne Illness

• Foodborne Infections-Ingestion of a harmful microorganism to food

• Foodborne Intoxications-Ingestions of a harmful toxin produce in food
• Foodborne Toxin-Mediated Infections- Ingestion of a harmful microorganism in food that produces a
toxin in the human body

Types of Microorganisms

1. Beneficial Microorganisms
-Found in food production

2. Harmful Microorganisms
-Found in spoil food and cause disease

MICROBIAL FORMS

BACTERIA
- Living, single-celled organism
humans,
- Can be carried by food, water, soil, animals,
or insects
conditions
- Can reproduce very rapidly under favorable

Classification of Bacteria
1. Spoilage Bacteria
2. Pathogenic Bacteria

BACTERIA

• Binary Fission - process when bacterial cell divides to form two cells

• Bacterial Growth

No. of 1 2 4 16 1000 >1M

Cells

TIME 0 15 MINS 30 MINS 1 HOUR 3 HOURS 5 HOURS

Phases of Bacterial Growth

9
Bacterial Growth Requirement
FAT TOM

10
FOOD - Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins

Acidity

-Foodborne microorganisms grow best in food that

has a neutral or slightly acidic pH (7.5 to 4.6)

-Most food falls into this range

TEMPERATURE

Foodborne microorganisms grow well at temperatures between 41˚F and135˚F (5˚C

and 60˚C). This is commonly referred to as the Temperature Danger Zone

Classification of Microorganisms according to Temperature Requirements

1. Psychrophiles – cold temperature loving microorganisms thrive in a temperature range of 0 ˚C to 21˚C

2. Mesophiles – middle-range bacteria grow at temperatures between 21˚C and 43 ˚C
3. Thermophiles – heat loving microorganisms they grow best at temperatures above 43 ˚C

Bacterial Growth Requirement

Time
-Foodborne microorganisms need sufficient time to grow

-4 hours or more in TDZ=growth high enough to cause illness

Oxygen

-Some foodborne microorganisms

require oxygen to grow (aerobic), while others grow when oxygen is absent (anaerobic)

Moisture

-Most foodborne microorganisms require moisture to grow

-The amount of moisture available in food for this growth is called water activity (aw)
-Potentially hazardous food typically has an aw of .85 or higher

Spores

11
 • Certain bacteria can change into a different form, called spores, to protect themselves

• Spores
- Form when nutrients are not available
- Are commonly found in soil and contaminate food grown there
dust- Can contaminate meat, poultry, fish, and other food exposed to soil or

- Can resist heat, allowing them to survive cooking temperatures

- Can revert back to a form capable of growth when:
• Food is not stored at the proper temperature
• Food is not held or cooled properly

Spores are most likely to turn vegetative when

• Heat-shocked
• Optimum conditions exist for growth (high protein and high moisture)
• Temperatures are in the food temperature danger zone or between 5 ˚C to 60˚C
• The amount of time the food in the danger zone is four hours or more

Important spore forming pathogens in the food retail industry include:

• Bacillus cereus
• Clostridium Perfringens
• Clostridium botulinum

Bacillus Cereus
Type of illness: Bacterial intoxication or
Toxin – mediated infection

Commonly Associated Food

n Cooked corn
n Cooked potatoes
n Cooked vegetables
n Meat products
n Cooked rice dishes including:
§ Fried rice
§ Rice pudding

Most Common Symptoms

n Nausea
n Vomiting
n Diarrheal illness

Transmission in Food:

• Most often attributed to improperly stored (cooled or hot-held) food.

To prevent the growth of the bacteria:

• Hold food at the proper temperature (60 ˚C or higher)
• Cool food properly below 5 ˚C

12
 •
Clostridium Perfringens
Types of Illness: Bacterial toxin-mediated infection

Commonly Associated Food

§ Meat and poultry dishes:
§ Stews
§ Gravies

Most Common Symptoms

§ Diarrhea
§ Severe abdominal pain
§ Fever and vomiting are absent

Transmission in Food:
• most often attributed to temperature –abused foods

To prevent growth of the bacteria (especially in meat dishes):

• Cool and reheat food properly
• Hold food at the proper temperature

Clostridium Botulinum
Type of illness; Bacterial Intoxication

Commonly Associated Food

§ Improperly canned food
§ ROP food
§ Temperature abused vegetables like:
§
Non-spore forming Foodborne Bacteria
1. Campylobacter jejuni
2. Escherichia coli
3. Listeria monocytogenes
4. Salmonella spp.
5. Shigella spp.
6. Staphylcoccus aureus
7. Vibrio spp.

Campylobacter jejuni
Type of illness: Bacterial infection
• Description: microaerophile infection-causing microorganism
• Symptoms: abdominal pain and slight to severe watery; bloody diarrhea
• Common Food: raw milk and raw chicken
• Transmission in Food: transferred from raw meat to other foods by cross
contamination
• Prevention: Cook raw meats properly. Do not use raw or unpasteurized milk

Escherichia coli

13
Type of illness: Bacterial infection or toxin-mediated infection

Description: bacteria include four strains of foodborne pathogens enterotoxigenic E. coli, enteropathogenic E.
coli, enterohemorragic E. coli and enteorinvasive E. coli
Symptoms: severe abdominal pain, nausea, vomiting, bloody diarrhea, HUS, kidney failure and death
Common Food: raw ground beef
Transmission in Food: transferred to food like beef through contact with the intestines of animals. Employees
should observe proper hand washing after going to bathroom.
Prevention: Cook hamburger patties or ground meat until well done. Do not use ra milk.
Employees practice personal hygiene
Listeria monocytogenes
Type of Illness: Bacterial Infection

Description: facultative anaerobic bacterium that causes foodborne infection

Symptoms: Nausea, vomiting, headache, fever, chills, and backache. Threat for pregnant women or at-risk
population
Common Food: raw meat, raw poultry, dairy product, raw vegetables and seafood's
Transmission in Food: Can occur by cross contamination also foods that are not cooked properly.
Prevention: Cook food thoroughly. Practice good personal hygiene

Salmonella spp.
Type of Illness: Bacterial Infection

Description: can be found in the intestinal tracts of warm blooded animals

Symptoms: Abdominal pain, headache, nausea, vomiting, fever and diarrhea
Common Food: Poultry product, eggs and cream-filled dessert
Transmission in Food: Occur through cross-contamination
Prevention: Cook foods thoroughly. Practice good personal hygiene and clean and sanitize surfaces after they
come in contact with raw foods

Shigella spp.
Type of Illness: Bacterial Infection

Description: Facultative anaerobic bacterium that cause about 10% of foodborne ill
ness in the US.
Symptoms: Bacillary dysentery, diarrhea, fever, abdominal cramps, fatigue, and d
ehydration
Common Food: Ready-to-eat salads, dairy products, poultry, and raw vegetables
Transmission in Food: Water contaminated with fecal materials and handled unsanitarily by food workers
Prevention: Practice good personal hygiene and wash food with potable water

Staphylococcus aureus
Type of Illness: Bacterial Intoxication

Description: Microorganism is normally present on human skin hands and in nasal

passages and can be transfer to food easily
Symptoms: Produces severe nausea, acute abdominal pain, vomiting and diarrhea
14
Common Food: Ready-to-eat foods, salads, meat, poultry, custards, high salt foods like ham and dairy products.
Transmission in Food: Foods that require preparation and handling are especially susceptible
Prevention: Practice good personal hygiene. Keep ready-to-at foods out of TDZ. Avoid handling food with bare
hands

Vibrio spp.
Type of Illness: Bacterial infection

Description: Resistant in salt and

are common in seafood's
Symptoms: Diarrhea, abdominal cramps, nausea , vomiting, headache, fever and chills.
Common Food: Commonly found in raw, under processed, improperly handled, contaminated fish and shellfish
Transmission in Food: Since microorganisms exist in raw seafood's, transmission to other foods by cross
contamination is a great concern.
Prevention: Cook seafood's properly, Avoid consumption of raw seafood's. Practice good
personal hygiene.

CHEMICAL HAZARDS

Chemical hazards are usually classified as either naturally occurring chemicals or

added chemicals.

Common Chemical Hazards in Food Retail Operations

Naturally Occurring Chemical Added Chemicals

• Ciguatoxins • Cleaning solutions

• Mycotoxin • Food additives
• Scombrotoxin • Pesticides
• Shellfish toxin • Heavy metals

Naturally Occurring Chemicals

• Ciguatoxin
• Scombrotoxin
• Shellfish Toxin

Ciguatoxin

Description: a fish poisoning intoxication from the consumption of tropical fish.

Common Food: Marine finfish are the most common causes of ciguatoxin poisoning e.g.

15
barracudas, groupers, jacks, mackerel, snappers, and triggerfish
Transmission in Food: toxin is transferred to finfish after their ingestion of toxin-containing algae
Prevention: purchasing seafood from a reputable supplier is the best preventive measure

Scombrotoxin

Description: also called histamine poisoning, is caused by eating foods high in chemical
compound called histamine. Histamine is usually produced by bacteria when they
decompose in food
Common Food: Tuna and mahi mahi fish. Swiss cheese has also been implicated
Transmission in Food: temperature abuse leads to more histamine production
Prevention: purchased seafood from a reputable supplier. Store seafood below 41F and
do not accept seafood that has been previously thawed.

Shellfish Toxin
Description: Paralytic shellfish poisoning (PSP), diarrheic shellfish poisoning (DSP),
amnesic shellfish poisoning (ASP) and neurotoxic shellfish poisoning (NSP)
Common Food: any shellfish may contain toxins.
Transmission in Food: inherent in marine shellfish
Prevention: purchase food from a reputable supplier

Naturally Occurring Chemicals

Toxicant Source Associated Food

Ciguatera Dinoflagellates Tropical fish
Shellfish toxins: Dinoflagellates Shellfish
• Paralytic
• Neurotoxic
• Diarrheic
• Amnesic
Pyrrolizidine alkaloids Various toxic plants Cereals, honey
Histamine Spoilage bacteria Fish, cheese

Mycotoxins
Another group of foodborne microorganisms that can cause disease including
fungi. Fungi includes both molds and yeast.

Target Organs of Some Mycotoxins

16
 Mycotoxin Target Organ
Aflatoxin Liver
Ochratoxin Kidney
Trichotecenes Mucosa
Ergot alkaloids Peripheral vascular system
Zearalenone Uro – genital tract

Other Toxicants of Biological Origin

Chemical Source Associated Food

Aflatoxins Aspergillus flavus and A. Corn, peanuts, tree nuts and milk
parasiticus
Trichothecenes Mainly Fusarium Cereals and other food
Ochratoxin A Pennicillum verrocusom Wheat, barley, and corn
A. ochraceus
Ergot alkaloids Claviceps purpurea Rye, barley and wheat
Fumonisins Fusarium moniliforme Corn
Patulin P. expansum Apples and pears
Zearalenone Fusarium spp Cereals, oil and starch

Added Chemicals

Added chemicals may include food additives, food

preservatives, and pesticides

Poisonous Substance
Toxic plant material includes solanin in potatoes; hemagglutinins and protease
inhibitors in raw beans and peas; cyanogens in fruit kernels; and phytoalexins in sweet
potatoes, celery and parsnips

Inherent Plant Food Toxicants

Chemical Associated Food

Oxalates rhubarb Tea, cocoa, spinach, and beet
Glycoalkaloids Green potato
Cyanoglycosides Lima beans and cassava
Pythohaemagglutinin Red kidney beans and other beans
Various carcinogens Spices and herbs
Intentional food additives include GRAS (generally recommended as safe) compound that may have inadvertently
been added in excessive amounts

Food Additives
Anti-caking agents Flavor enhancers Oxidizing and reducing agents
Antimicrobial agents Flavoring agents pH control agents

17
Antioxidants Humectants Propellants and gases
Colors Leavening agents Sequestrants
Curing & pickling agents Release agents Solvents and vehicles
Emulsifiers Non-nutritive sweeteners Surface-active agents
Enzymes Nutrient supplements Texturizers
Firming agents Nutritive sweeteners

• Chemicals created by the process include polynuclear aromatic hydrocarbons,

heterocyclic amines, nitrosamines, ethyl carbamate (urethane) and chloropropanols
• Agricultural chemicals includes pesticides and herbicides
• Animal antibiotics and other drug residues
• Unintentional additives accidental addition of toxic substance during food handling in the
food service or food production operations
• Equipment material such as copper or lead from pipes or soldering materials
• Package material
• Heavy metals and radioactive isotopes level of mercury in fish taken from lakes and rivers

Contaminants of Industrial and Environment Origins

Chemical Main source Associated Food
PCBs Transformers Fish and animal fat
Dioxins Byproduct Fish and animal fat
Mercury Chlor – alkali Fish
Lead Vehicle emission, smelting, paint, Canned food, acidic food and
glazes and solder drinking water
Cadmium Sludge and smelting Grains and mollusks
Radionuclides Accidental release Fish and mushrooms
Nitrate/nitrite Fertilizers Vegetables and drinking water

Chemical Detection and Monitoring

• The amount of contaminated food eaten
• Which pesticide was used
• How much of the chemical was used
• When the food item was last sprayed
• How the produce was washed, peeled, prepared or cooked etc
Monitoring Points for Chemical Hazards
• Point source
• Environmental compartments
• Primary production
• Import/Export
• Production and processing
• Wholesale outlet and markets
• Biomonitoring
•
Criteria for Establishing Properties
• Severity of potential effects on health
• Levels in individual food and the diet
• Size and susceptibility of the exposed population
• Significance in domestic and international trade
• Nature and cost of management options

18
 PHYSICAL HAZARD

Physical hazards are either foreign materials unintentionally introduced to food products (e.g.,
metal fragments in mince meat) or naturally occurring objects (e.g., bones in fish) that pose
threats to consumer

MAIN TYPES OF PHYSICAL HAZARDS IN FOOD

1. Food – common sources are egg shells, fruits and vegetable peels, inedible seeds an
d fish scales

2. Glass – common sources found in food processing facilities are light bulbs, glass containers, and
glass food containers

3. Metal – include metal from equipment, such as splinters, blades, broken needles,
fragments from worn utensils, staples etc

4. Plastic – soft and hard plastics include material used for packaging, gloves worn by
food handlers, utensils used for cleaning equipment and parts of tools used to remove processed
food from equipment

5. Stone – field crops such as peas and beans, are most likely to contain small
stones that are picked up during harvesting

6. Wood – sources of wood come from wood structures and wooden pallets

7. Cloth – fragments of rags, hot pads and sponges

8. Insects and Rodents – common sources are fur, hair, fecal pellets, eggs, wings,
legs, nesting materials and discarded seed shells

9. Personal effects – common sources are food handlers themselves

Thermal Hazard
• Include serving very hot food that, when consumed or spilled on people, can cause severe burns or tissue
injury

PREVENTION OF COMMON PHYSICAL HAZARDS

• Inspect raw materials and food ingredients for field contaminants (e.g. stones in cereals) that were not
found during the initial receiving process
• Follow good storage practices and evaluate potential risks in storage areas
Develop specifications and controls for all ingredients and components, including raw and packaging materials
• Set up an effective detection and elimination system for physical hazards in your facility
• Properly and regularly maintain the equipment in the facility to avoid sources of physical hazards, such
as foreign materials that can come from worn out equipment
• Maintain sufficient lightning in work areas and dining rooms to make it more conducive for identifying
any foreign object that may have been accidentally added to the food.

19
 • Periodic employee training on shipping, receiving, storing, handling, maintaining, and calibrating of
equipment will also help prevent physical hazards from being introduced to food products

DETECTION AND ELIMINATION OF PHYSICAL HAZARDS

• Metal detectors – used to detect metal in food products

• Magnets – used with metal detectors on food production lines to attract

and remove metal from products

• X-ray machines – used on food production lines to identify hazards such as

stones, bones and hard plastics, as well as metal

• Food radar systems – transmit lower microwaves through food products to identify foreign
bodies such as metals, plastics, bones, kernels and organic materials in food on production
lines

20
of physical hazard

21
 Topic 3
The food product flow

1. RECEIVING 2. 3. 4. 5. COOKING 6. 7. SERVING 8. COOLING 9.

STORAGE THAWING PREPARING HOLDING REHEATING

Upon completion of the course, the student will be able:

•
To apply the correct ways in purchasing and receiving food
•
To employ the appropriate method of storing perishable , semi perishable and non perishable food
•
To establish the significance of time and temperature as factors affecting food safety and sanitation
during preparation and service
To demonstrate sanitation practices in thawing, preparing and cooking food

Lecture:

PURCHASING
• is a highly skill-based activity that requires a wide-ranging knowledge of
products and market conditions
• involves obtaining the necessary foods in the right quantity, of the best quality,
at the right time, in the right place and for the most economical price

Main Objectives of an Effectives Purchasing Program

• Buy the product that is best suited for the job;
• Buy the proper quantity;
• Pay the right price;
• Deal with only reputable and dependable suppliers

Guidelines that details the characteristics that of a product

• Quality grade • Contents

• Weight • packaging
• Count

GUIDELINES TO PURCHASING FOOD

1. Understand regulations for specific foods
2. Visit approved vendors to ensure that they maintain clean warehouse
3. 3. Observe delivery vehicles to ensure that they are clean and that they practice temperature control.
4. 4. Use written product specifications to ensure that the vendors know what is to be ordered

Responsibilities of a Manager
1. Develop and implement written product specification
2. Coordinate delivery times with vendors/suppliers
3. Review orders and delivery information
22
 4. Request written letter from all vendors
5. Follow up as necessary

RECEIVING

Should be checked for both quality and quantity

Temperature and time are the most important factors to control

General Principles When Receiving Food

• Receive only one delivery at a time

• Check to make sure frozen food is solid
• Record the date received
• Remove PHF from the temperature danger zone
• Check refrigerated foods
• Accept only pasteurized products
• Reject PHF that are not at acceptable temperature
• Evaluate quality of products

Receiving Frozen and Refrigerated Foods

• Check the product’s temperature
• Reject all foods that are supposed to be stored below 5˚C and are delivered above 5˚c
• Check at random and record the temperature of different type of food items
• Place foods in the proper storage area
• Use the first in first out (FIFO) inventory
• Keep product in original packages

Receiving Criteria for Meat

Accept
Temperature: > 41(F (5(C)
Color:
– Beef: bright cherry red
– Lamb: light red
– Pork: light pink meat, firm white fat
Texture: firm and springs back when touched
Odor: no odor
Packaging: intact and clean

Reject
Temperature: > 41(F (5(C)
Color:
- Beef: brown or green
- Lamb: brown, whitish surface covering the lean meat
- Pork: excessively dark color, soft or rancid fat

23
Texture: slimy, sticky, or dry
Odor: sour odor
Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals

Receiving Criteria for Poultry

Accept
Temperature: 41(F (5(C) or lower
Color: no discoloration
Texture: firm and springs back when touched
Odor: no odor
Packaging: product should be surrounded by crushed, self-draining ice
Reject
Temperature > 41(F (5(C)
Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable)
Texture: stickiness under wings or around joints
Odor: abnormal, unpleasant odor

Receiving Criteria for Fish

Accept
Temperature: 41(F (5(C) or lower
Color: bright red gills; bright shiny skin
Texture: firm flesh that springs back when touched
Odor: Mild Ocean or seaweed smell
Eyes: bright, clear, and full
Packaging: product should be surrounded by crushed, self-draining ice

Reject
Temperature: > 41(F (5(C)
Color: dull gray gills, dull dry skin
Texture: soft flesh that leaves an imprint when touched
Odor: strong fishy or ammonia smell
Eyes: cloudy, red-rimmed, and sunken

Receiving Criteria for Frozen Processed Food

Accept
Temperature: frozen food should be received frozen; ice cream should be received at 6°F to 10°F(–14°C to
–12°C)
Packaging: intact and in good condition

Reject
Temperature: food that is not frozen; ice cream at temperatures > 6°F to 10°F (–14°C to –12°C)
Packaging: torn packages or packages with holes; fluids or frozen liquids in case bottoms, ice crystals or water
stains on packaging (evidence of thawing and refreezing)
Product: large ice crystals
on product (evidence of thawing and refreezing)

Receiving Criteria for Refrigerated Ready-To-Eat Food

24
Accept
Temperature: 41(F (5(C) or lower unless specified by the manufacturer
Packaging: intact and in good condition

Reject
Temperature: > 41(F (5(C) unless otherwise specified
Packaging: torn packages or packages with holes; expired product use-by dates

Receiving Dry Goods

• Check dry goods for leaks, flaws or broken packages

• Inspect cans for leaks, incomplete labels, dents, bulges and other visible signs of damage.
• Date boxes and cans with their receiving dates
• Separate chemicals from foods
• Check delivery invoice
• Call the distributor when damaged items are found
• Note on the invoice any items that were rejected

Receiving Criteria for Dry Food

Accept
Packaging: intact and in good condition
Product: normal color and odor

Reject
Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates
it has been wet)
Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent
droppings

Receiving Criteria for Canned Food

Accept
Can: can and seal are in good condition
Product: normal color, texture, odor
Reject
Can: swollen ends, leaks and flawed seals, rust, dents, no labels
Product: foamy, milky, or has an abnormal color, texture, or odor

Receiving Criteria for Bakery Goods

Accept
Temperature: receive at the temperature specified by the manufacturer
Packaging: intact and in good condition

Reject
Temperature: temperatures higher than those specified by the manufacturer
Packaging: torn packaging, signs of pest damage
Product: signs of pest damage, mold

25
STORING

Storage upon Receiving

1. Place food in the proper storage area
2. Place food in appropriate area immediately upon receipt.
3. Keep all food items on shelves that are least six inches above the floor
4. Store food away from direct sunlight.
5. Place chemical and supplies way from food
6. Rotate goods when placing them in storage
7. Make sure goods are dated
8. Store food in their original container
9. Store PHF no longer than seven days
10. Store pesticides and chemicals away from food.

STOREROOM SANITATION

1. Maintain clean and uncluttered storage areas.

2. Dispose items that are beyond their expiration dates.
3. Store all items at least six inches above the floor.
4. Check for signs of rodents or insects.

Never store food near chemicals or cleaning supplies

Storage Temperature Control

1. Check the temperature of all refrigerators, freezer and dry storage rooms at the beginning o each shift.
• Refrigerator Temperature - 2˚C and 5˚C
• Freezer Temperature - -23˚C and -17˚C
• Store room Temperature - 10˚C and 21˚C
2. Record temperatures
3. Take corrective actions if temperatures are out of the recommended range
4. Do not overload refrigerated storage areas
5. Be cautious when cooling hot food in the refrigerator
6. Keep units closed
7. Defrost all units on a regular schedule. Overloaded refrigerator

THAWING

Use one of the three acceptable methods of thawing food:

A. In a refrigerator, at 41(F (5(C) or lower

B. Submerged under running potable water,

at a temperature of 70(F (21(C) or lower

26
 C. In a microwave oven, if the food will be cooked
immediately after thawing

PREPARING
An important technique that can be used to promote safety is “small batch”
preparation

Guidelines in Preparing Safe Food

1. Start with clean, wholesome foods from reputable suppliers
2. Handle food as little as possible
3. Use clean, sanitized equipment and work tables
4. Clean as you go.
5. Wash raw fruits and vegetables thoroughly
6. Do not bring out more foods that cannot process in an hour.
7. Keep foods covered
8. Do not mix leftover
9. Chill all ingredients for protein and potato salad before combining

KEEPING FOOD OUT OF THE TEMPERATURE DANGER ZONE

1. Limit the time food is in the temperature danger zone.

2. Use a food thermometer to take temperature.
3. Use batch cooking.

The following are the most commonly used Food Thermometers

Preparing Cold Food

Employees preparing cold food should:

1. Take temperatures
2. Prepare cold foods
3. Maintain food contact surfaces
4. Prepare foods.

COOKING

• is the thermal heating of foods at sufficient temperature overtime to kill

microorganisms in the food.

Steps in Production of Foods

• Prepare Hot foods
1. Cook Hot Foods to these minimum end-point temperature or higher

27
 2. Take end point cooking temperature
3. Reduce the holding time
4. Allow cooking equipment o return to their required temperatures between batches
5. Do not use hot holding equipment
6. Expose food ingredients to room temperature for two hours or less
7. Prepare product

COOKING GUIDELINES (FDA 2000)

FOOD TYPE Minimum Internal Temperature at Minimum Time before

Serving

Poultry 74 ˚C for 15 seconds

Stuffing, stuffed meat, casseroles and other dishes 74 ˚C for 15 seconds

combining raw and cooked foods

PHF cooked in microwaves 74 ˚C let food stands two minutes after cooking; stir
during the cooking process

Ground or Flaked meat 68˚C for 15 seconds

Pork 68˚C for 15 seconds

Beef and Pork Roast 63˚C for 4 seconds

Beef Steak, veal and lamb 63˚C for 15 seconds

Commercially raised game animals 63˚C for 15 seconds

Fish and Foods containing fish 63˚C for 15 seconds

Shell eggs 63˚C for 15 seconds

Vegetables 57˚C for 15 seconds (held above 57˚C)

Ready to eat commercially processed and packaged foods 57˚C for 15 seconds (held above 57˚C)

Cooking Temperature

Holding Foods

Hold Hot Food

• Use hot-holding equipment that can keep hot food at 60˚C or higher
• Keep food covered to retain heat
• If temperature below 60˚C. reheat the food at 74˚C
• Discard food after four hours
• Do not mix freshly prepared food with food being held for service
Hold Cold Food
• Use cold holding equipment that can keep cold foods 5˚C
• Measure internal food temperature at least two hours
• Discard cold PHF after four hours

28
 • Place cold food in pans or on plates
• Ice used on display should be self draining

SERVING

• Employees involved in the service of food must observe the

following procedures:
- Cleaning and sanitation
- Service Utensils/ Service ware
- Good personal Hygiene
- Service
Handling Dishes and Glassware

COOLING – IS A PROCESS OF REMOVING HEAT FROM FOOD QUICKLY ENOUGH TO PREVENT MICROBIAL
GROWTH

Two Acceptable Methods of Cooling Foods

• One Stage (Four Hour) Method

Cool hot, cooked food from 57˚C within four hours using appropriate procedure

• Two Stage Method (FDA Food Code)

Using an appropriate procedure, cool hot, cooked food from 57˚Cto 21˚Cor lower within two hours and then
cool down to 5˚C or lower within an additional four hours

Factors that affect How quickly Foods Cool Down

1. Size of the food
2. Density of the food
3. Container in which a food is stored
4. Size of Container

29
REHEATING

• Is the thermal process to heat food that have been previously cooked and cooled in
a food service establishment?
• Food should reheat 74˚C within two hours

Employees reheating food should

• Remove leftover food
• Check food temperature
• Reheat food in an oven, stove or steamer
• Serve food immediately or place the food in
a steam table or in pre-heated hot cart
• Check the temperature of the food before serving if
the food has been held
• Discard any PHF in the temperature danger zone
Transportation of Foods
A temporary food stand should have:
• An overhead covering
• An enclosed area
• A source of hot and cold Potable running water

Off-Site Service: Catering/Food Sampling/Mobile Arts

• When delivering food off-site:

– Use rigid, insulated containers capable of maintaining proper temperature
– Clean the inside of delivery vehicles regularly
– Check internal food temperatures regularly
– Label food with instructions for storage, reheating, and shelf life
– Consider providing food safety guidelines to consumers
• When catering:
– Have drinking water for cooking, dishwashing, and cleaning
– Ensure adequate power is available for cooking and holding equipment
– Use insulated containers to hold potentially hazardous food
– Store cold food in containers on ice or in chilled gel-filled containers
– Store raw and ready-to-eat items separately
– Use single-use items
– Provide customers instructions on handling leftovers
– Keep garbage containers away from food-preparation and serving areas

Summative Quiz

30
Shade A to ACCEPT or B if REJECT

1. Raw beef roasts that are bright red

2. Chicken received at an internal temperature of 50(F (10(C)
( (
3. Eggs received at an air temperature of 45 F (7 C)
4. Fresh salmon with flesh that springs back when touched
5. Flour that is damp
6. Live oysters that have a mild seaweed smell
7. Frozen meat with large ice crystals on the meat and package
8. Clams with shells that do not close when tapped
9. Fresh turkey with dark wing tips
10. Butter has sweet flavor, uniform color and firm texture

II. Shade D if the statement is TRUE and B if the statement is FALSE

11. Chicken held at an internal temperature of

125°F (52°C) has been temperature abused
12. Infrared thermometers are best for measuring the internal temperature of food
13. When checking the temperature of a roast using a bimetallic stemmed thermometer, only the tip of the
thermometer stem should be inserted into the product
14. A thermometer calibrated by the boiling-point method must be set to 135°F (57°C), after being placed into
the boiling water
15Washing and rinsing a cutting board
will prevent it from cross-contaminating the next
product placed on it
16. A delivery of fresh fish should be received at an internal temperature of 41°F (5°C) or lower
17. Turkey should be rejected if the texture is firm and springs back when touched
18. You should reject a delivery of frozen steaks covered in large ice crystals
19. If a sack of flour is dry upon delivery, the contents may still be contaminated
20. A supplier that has been inspected and is in compliance with local, state, and federal law can be considered
an approved source

31
 Topic 4
Hazard Analysis And Critical Control Point [HACCP]:
A FOOD PROTECTION SYSTEM

The food industry and food regulatory agencies are being confronted with a number of new challenges,
including:

• New germs causing foodborne illnesses;

• The changing nature of our global food supply;
• New techniques for processing and serving food;
• The changing eating habits of consumers; and
• A growing number of people who are at increased risk of experiencing foodborne illnesses.

HAZZARD ANALYSIS AND CRITICAL CONTROL POINT [HACCP]

» Is a systematic, preventive approach to food safety that addresses physical, chemical and biological
hazards.
» It is designed to prevent problems before they occur and to correct deviations as soon as they are
detected.
• HACCP
Is used to in the food industry to identify potential food safety hazards so that key actions
Known as CRITICAL CONTROL POINTS [CCPs]

HACCP is a voluntary process and helps food service operators or consumers to;
A. Identify foods and procedures most likely to cause illness.
B. Establish procedures to reduce risk of foodborne illness outbreaks.
C. Monitor handling practices to ensure food safety.

HACCP HIGHLIGHTS
• Needed for export from certain sectors of the food industry to some countries
• Assures safe production of foods with tis pro-active system
• Emphasizes prevention rather than inspection
• Addresses all types of hazards-microbiological, physical and chemical
• Can be integrated into a more general quality assurance plan
• Can be implemented in tiny-, small-, medium-, and large-scale enterprises.

Procedures must be rechecked when any of the following occurs:

• Recipe changes
• Cooking equipment changes
• Preparation changes for quantity

Different food safety hazards caused by factors such as:

1) Menus;
2) Available working space;
3) Type and condition of equipment used;

32
 4) Selection and supply of ingredients used;
5) Process used for preparation, production and service of foods; and
6) Standards of good hygienic practices employed in the operation.

BENEFITS OF AN HACCP-BASED FOOD SAFETY MANAGEMENT SYSTEM

• Processed Based System - Business will benefit from a clear definition of processes and procedures.
• Customer Confidence - A controlled food operating environment with an effectively implement and
applied food safety system will improve customer confidence in the safety of food.
• Risk Management - It uses a systematic approach covering all aspects of food production, from raw
materials, processing, distribution, and point of sale to consumption and beyond.
• Management Responsibility - it enables the management to demonstrate their commitment to the
production and supply of safe products.

• Relationship Improvement - enhances the relationship among organizations in the food chain,
customers, and enforcement agencies.
• Records - Record-keeping enables a more efficient, more effective government and customer
oversight.
• Legal Protection - it has been widely accepted that HACCP-based systems present the food industry
with the most effective management tool to enable the production and supply of safe food.
• Trading Benefit - HAACP-based approaches are beneficial to companies seeking to meet customer and
legal requirements in domestic and export markets.
• Alignment with other Management Systems - this combination provides a hazard analysis approach
with prerequisite programmes along with a framework to manage a food safety system.

PREREQUISITE PROGRAMS
Ø provide the basic environmental and operating conditions necessary for production of safe,
wholesome food.
Ø The CODEX alimentarius general principles of food hygiene describes the basic conditions and
practices expected for food intended for international trade.

EDUCATION AND TRAINING

Ø It is important to recognize that employees must first understand what HACCP is and then learn the
skills necessary to make it function properly
Ø Management must provide adequate time for thorough education and training.

DEVELOPING AN HACCP PLAN

• the team should be multidisciplinary and include individuals from areas such as
engineering,production,sanitation,quality assurance and microbiology.
• The method of distribution should be described along with information on whether the food is to be
distributed frozen,refrigarated or at an ambient temperature.
• Describe the normal expected use of the food. the target consumers may be the general public or a
particular segment of the population.
• The purpose of flow diagram is to provide a clear, simple outline of the steps involved in the process.
• The HACCP team should perform an on-site review of the operation to verify the accuracy and
completeness of the flow diagram.

Seven Principles in an HACCP system

1. Conduct a Hazard analysis
-the hazard analysis and identification of associated control measures accomplish 3 objectives
First, the hazards and associated control measures are identified.

33
 Second, the analysis done can identify needed modifications to a process or product so that product safety is
further assured or improved.
Lastly, the analysis provides a basis for determining critical control points[CCPs]in the second principle.
2. Determine critical control points [CCPs]
-A critical control points[CCPS]is defined as a step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
3. Establish critical limits
-A critical limit is a maximum and/or minimum value to which a biological, chemical, or physical
parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of
a food safety hazard.
Process Step CCP Critical limits

Cooking YES Time; rate of heating and cooking:___/min

Patty thickness:___in.
Patty composition:[eg.all beef]
Oven humidity:___%RH
4. Establish monitoring procedures
-Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under
control and to produce an accurate record for future verification.
5. Establish corrective actions.
-Corrective actions should include the following elements:
a. Determine and correct the cause of noncompliance;
b. Determine the disposition the of noncompliant product;
c. Record the corrective actions that have been taken.
6. Establish verification procedures.
-this process should take place during the development and implementation of the HACCP plans and
the maintenance of the HACCP system]
Table 8.2 Company-Established HACCP Verification schedule Sample
Activity Frequency Responsibility Reviewer

Verification activities Yearly or upon HACCP system HACCP coordinator Plant Manager
scheduling change

Initial validation of Prior to and during initial Independent expert[s][*] HACCP team
HACCP plan implementation of plan

Subsequent validation of Change in critical Independent experts[s][*] HACCP team

HACCP plan limits,significant changes in
process, change in equipment,
after system failure etc.

Activity Frequency Responsibility Reviewer

Verification of According to HACCP According to According to

CCP monitoring plan[eg.,once per shift] HACCP[eg.,line HACCP
as described in supervisor] pland[eg.,qu
the antity]
plan[eg.,Monitori
ng of patty
cooking
temperature]

34
Review of Monthly Quality assurance HACCP
monitoring and team
corrective action
records to show
compliance with
the plan

Comprehensive Yearly Independent Plant

HACCP system expert[s][*] manager
verification
[*] may require additional technical expertise as well as laboratory and plant test studies.
7. Establish record-keeping and documentation procedures
-generally, the records maintained for the HACCP system should include the following:
a. A summary of the hazards analysis, including the rationale for determining hazards and control
measures
b. The HACCP plan
[1] Listing of the HACCP team and assigned responsibilities
[2] Description of the food, its distribution, intended use, and target consumers
[3] Verified flow diagram
4] HACCP plan summary table that includes information for:
[a] Steps in the process that are CCPs
[b] The hazards of concern
[c] Critical Limits
[d] Monitoring*
[e] Corrective actions*
[f] Verification procedures and schedule*
[g] Record-keeping procedures*
• A brief summary of positions responsible for the activity and the procedure, as well
as the frequency, should be provided.

c. Support documentation such as validation records

d. Records that are generated during the operation of the plan

Cleaning and Sanitation Operations

Cleaning and Sanitation Program

• A clean surface is defined as being free from soil (e.g., food residues) free from bad odors, none
greasy on touch and free of any visible oxidation (e.g., rust)

Activities in cleaning and sanitation programs

• Routine procedures perform throughout and at the completion of food preparation on a daily basis
• Periodic procedures required less frequently
• Monitoring to ensure procedures are performed correctly
• Verification to check effectiveness of the program

Fundamental Cleaning Procedures

The following is the typical procedures used when cleaning food processing equipment.
1. Scrape and Pre-Rinse: Soiled Equipment surface are scraped and rinsed with warm water to remove
loose food soil.
2. Cleaning Cycle: The removal of residual food soils from equipment surface is based on the
35
 manipulation of the four basic cleaning factors of cleaning.
3. Rinse: Rinse all with cold to hot water, depending on the temperature of the cleaning cycle, the
thoroughly remove all the remaining chemical solution and food soil residues.
4. Acid Rinse: A mild, acid rinse of the equipment neutralizes any alkaline residues left and removes ay
mineral soil present.
5. Sanitize: All equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and the
chemical concentration are critical for optimum results.

Removal of food particles

• Scrap and flush large food particles from equipment and utensils before the items are placed in a
cleaning solution. Spray the equipment and utensils with warm water. Avoid using very hot water or
steam because they need to “bake” food particles in the surface of equipment and utensils, making
cleaning more difficult.
Properties of food utensils
• Food soils is generally defined as unwanted matter on food-contact surfaces. It can be visible of
invisible. The primary source of soil is from food product being handled. However, minerals from water
residue and residue from cleaning compounds likewise contribute to films left on surfaces.
Microbiological biofilms also contribute to the soil buildups on surface
Classification of soil
1. Fat-based SOILS- Fat is usually present as an emulsion and can generally be rinsed with hot water
above the melting point
2. Protein-based SOILS- In the food industry, proteins, like heat-denurated ones, are by far the most
difficult soils to remove.
3. Carbohydrate-based SOILS- Simple sugars are readily soluble in warm water and are quite easily
removed
4. Mineral Salt-based SOILS- Mineral salt can be either relatively easy to remove or be highly troublesome
deposits or films. Calcium and magnesium are some of the most difficult to remove mineral films.
5. Microbiological FILMS- Under a certain conditions, microorganisms (Bacteria, yeast, and molds) can
form invisible films (Biofilms) on surface.
6. Lubricating Greases and oils- Insoluble in water, alkali, or acid these deposits when often leave a
residue melted with hot water or steam
7. Other insoluble soils- Inert soils such as sand, clay, or fine metal can be removed by surfactant-based
detergent. Charred or carbonized material may require organic solvents

Quality of soil
• It is important to rinse food contact surface prior to cleaning to remove most of the soluble soil. Heavy
deposits require more detergent to remove. Improper cleaning can actually contribute to the buildup of
soil

Application of cleaning Agents

• A cleaning agent is a chemical compound formulated to remove coil and dirt. There are methods of
applying cleaning agents and solutions to the surface of equipments.

Factors Influencing Cleaning

1. Soil- Depending on the food product manufactured and the process equipment used varying degrees of
food soil will be deposited on the equipment during production
2. Time- The longer a cleaning solution remains in contact to the equipment surface, the greater the
amount of food soil that is removed.
3. Temperature- Soil are affected by temperature in varying degrees.
4. Chemical Concentration- Chemical concentrations vary depending on the chemical itself, type of food

36
 soil, and the equipment to be cleaned.
5. Mechanical Force- Mechanical force can be as simple as hand scrubbing with a brush or as complex
as turbulent flow and pressure inside a pipeline

Methods of cleaning
1. Foam
2. High Pressure
3. Clean in place (CIP)
4. Clean out of place (COP)
5. Mechanical

Cleaning Compound
1. Alkaline Compounds
Ø Sodium or potassium Hydroxide
Ø Sodium Metasilicate
Ø Complex Phosphate
Ø Surface Active Agent (surfactants)
Ø Chlorine
2. Acid Cleaners
Ø Phosphoric Acid
Ø Other Acidulants
Ø Surface Active Agents (Surfactants)

Chemistry of detergents
Detergents and cleaning compound are usually composed of mixtures of ingredients that interact with soils in
several ways. Physical, Chemical, and some in specified enzymes are added to catalytically react with and
degrade specific food soil components.

Classes of Surface
1. Ionic Surfactants which are negatively charged in water solution are anionic surfactants.
2. Nonionic Surfactants, which do not desolates when dissolved in water.

Surface Characteristics
1. Stainless steel is the preferred surface for food equipment and is specified in many industry and
regulatory designs and construction standards.
2. Other “soft” metals (aluminum, brass, copper, or mild steel), or nonmetallic surfaces (plastic or rubber)
are also used as food-contact surfaces.
3. Aluminum is readily attacked by acids as well as highly alkaline cleaners which can render the surface
non-cleanable.
4. Hard wood (maple or equivalent) or sealed wood surface should only be used in limited surface, such
as cutting boards or tables, the surface should maintain in good condition.
5. Misuse or misshaping can result in pitted, cracked, corroded or roughened surfaces.
6. Detergent can be significant contributors or waste discharged (effluent) of primary concern is pH.

RINSING
Immediately after cleansing, thoroughly rinse all equipment surfaces with hot, potable water to remove the
cleaning solution. This very important rinse step is necessary because the product or detergent used for
washing can interfere with the germ-killing power of the sanitizer.

37
WATER QUALITY
The impurities in water san drastically alter the effectiveness of a detergent or a sanitizer. Water hardness is
the most important chemical property that has a direct effect on cleaning and sanitizing efficiency.
Water pH ranges generally from pH 5-8.5. this range id of no serious consequence to most detergents and
sanitizers. However, highly alkaline or highly acidic water may require additional buffering agents.

SANITIZING PRINCIPLES
Heat and chemical are two types of sanitizers most commonly used in food establishments. Sanitizers destroy
disease-causing organisms which may be present on equipment and utensils even after cleaning.
In all instances, a food-contact surface must be cleaned and thoroughly rinsed to remove loosened soil and
detergent residues.

General Types of Sanitization

1. Thermal Sanitizing
Thermal sanitizing involves the use of hot water or streams for specified temperature and contact time.
a. Steam
the use if steam as a sanitizing process has limited application.
b. Hot Water
Hot-water sanitizing – through immersion (small parts, knives etc.), spray (dishwashers), or circulating
system – is commonly used.
2. Chemical Sanitizing
Chemical Sanitizing involves the use of an approved chemical sanitizer at a specified concentration and
contact time.
The ideal chemical sanitizer should:
a. Approved for food-contact surface application
b. Have a wide range or scope of activity.
c. Destroy microorganisms rapidly.
d. Be stable under all types of conditions.
e. Be tolerant od a brand range of environmental condition
f. Be readily solubilized and posses some detergency.
g. Be low in toxicity and corrositivity
h. be inexpensive.

Thermal Sanitizing vs. Chemical Sanitizing

Heat sanitizing has several advantages over chemical sanitizing agents because it:
• Can penetrates small cracks and crevices
• Is non-corrosive to metal surface
• Is non-selective to microbial groups
• Leaves no residue
• Is easily measurable.
Heat destroys vegetative bacteria cells by disrupting some of the protein molecules.

Specific Types of Chemical Sanitizing

Chlorine, in its various forms, is the most commonly used sanitizers in food processing and handling
applications.
Chlorine compounds are board spectrum germicides which acts on microbial membranes, inhabit cellular
enzymes involved glucose metabolism, have lethal effect on DNA, and oxidize cellular protein.
The major disadvantages of chlorine compounds are their corrosiveness to many metal surfaces (especially at
higher temperatures).

Use of Iodine as an antimicrobial agent dates back to 1800s. This sanitizer exists in many forms and usually

38
exists with a surfactant as carrier. This mixtures are termed iodophors. The most active agent is the
dissociated free iodine which is most prevalent at a low pH.

Iodophors, like chlorine compounds, hve a very board spectrum as they are active against bacteria, viruses,
yeast, molds, fungi, and protozoans.
Iodophors are generally less affected by organic matter and water hardness than chlorine.

Quaternary ammonium compounds (QACs)

Are active and stable over board temperature range. Because they are surfactant, they posses some
detergency. Thus, they are less affected by light soil than other sanitizers.
QACs generally have higher activity at an alkaline pH. While lack of tolerance to hard water is often listed as a
major disadvantages of QACs when compared to chlorine, some are still fairly tolerant of it.
An advantage of QACs in some applications is that they leave a residual antimicrobial film. However, this would
be a disadvantages in food service operations where cultured diary products are used.

FACTORS AFFECTING SANITIZING EFFECTIVENESS

PHYSICAL FACTORS
a. Surface Characteristics. Prior to the sanitization process, the surface must be clean and thoroughly
rinsed to remove any detergent residue.
b. Exposure Time. Generally, the longer time a sanitizer chemical is in contract with the equipment
surface, the more effective the sanitization’s effect is; intimate contract is as important as prolonged
contact.
c. Temperature. Temperature is also positively related to microbial elimination by a chemical sanitizer.
d. Concentration. Generally, the activity od a sanitizer increases with greater concentration.
e. Soil. The presence of organic matter dramatically reduces the activity of sanitizers and may in fact,
totally inactivate them.
f. . pH. Sanitizers are dramatically affected by the pH of the solution.
g. Water properties. Certain sanitizers are markedly affected by water impurities.
h. Inactivators. Organic and/or inorganic inactivators may react chemically with sanitizers, giving rise to
non-germicidal products.

Biological Factors
Microbiological load, as well as the type of microorganism present, can affect sanitizer activity. Spores are
more resistant than vegetative cells. Certain sanitizers are more active against Gram-positive that
Gram-negative microorganisms, and vice versa.

MANUAL AND MECHANICAL WARE WASHING

Ware Washing
ware washing is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans, either
manually or mechanically. Manual were washing makes use of a three-compartment sink and is used primarily
for pots and pans,
Manual Dishwashing
Procedure
1. Scrape and pre-rinse the dishes, glassware, etc.
2. Use warm water at 43-49 ⁰C and a good detergent. Scrub well with brush to remove all traces of
leftovers and grease.
3. Use clean, warm water to rinse off the detergent.
4. Place utensils in rack and immerse in hot water at
77 ⁰C for 30 seconds.
5. Drains and air-dry. Do not towel-dry as this may decontaminate utensils.

39
 Mechanical Dishwashing
Procedure
1. Scrape and pre-rinse the dishes, glassware, etc.
2. Place the dishes on the rack so that the dishwaters spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperature at 84 ⁰C for machine that sanitizers by heat and at 60 ⁰C for a machine
that sanitizers by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food-contact surface
PEST CONTROL
The importance of rodent and insect control cannot be emphasized enough. Rats, mice, flies, roaches, etc. all
facilitate the transmission of communicable disease; therefore, it is essential for any food service
establishment to try effect complete elimination.
The key element of a successful pest control program is prevention, however, no single measure will effectively
prevent or control insects and rodent in food establishments.
• Prevent entry of insects and rodent into the establishment
• Eliminate food, water, and places where pests can hide.
• Implement an integrated pest management program to control the entry of pests into establishment.

PEST IN FOOD SERVICE FACILITIES

MOUSE HOUSE
The mouse house is considered to be the most widespread terrestrial mammal in the world. Mice can
cause expensive damage to property as the result of their gnawing activities. They can also eat and
contaminate human food.
Look out for:
• Droppings, normally about ½ cm and rod-shaped
• Gnawing, particularly on sacks and boxes which may cause spillage of food
Common Rats
Rats can carry range of serious diseases transmittable to people, such as Weil’s disease, salmonella
food poisoning, and toxoplasmosis.
Look out for:
• Droppings-normally about 3-5mm long and rod shaped
• Footprints and tails which may be seen in dust or on food
• Smears left by greasy, dirty fur rubbing against walls
• Holes through walls or floors or burrows in outside areas.
Cockroaches
They are the major public health pest, responsible for economic loss in food production from tainted
stock and the contamination of equipment and medical supplies.
Look out for:
• Droppings
• Eggs

PEST IN FOOD SERVICE FACILITIES

Ants
Worker ants are nuisance as they forage widely for food and water following scent-marked trails.
Look out for:
• A trail of tiny ants approximately two millimeters in length, barely visible to the naked eye
• Ants tails around your bathtub, kitchen sinks
• Earth excavation around walls edges paving slabs
• Moths
• Moths larvae can cause considerable damage to stored goods by feeding or by contamination with
theirs own products, eg. Webbing and frass

40
 • Common House Fly
• House flies can transmit intestinal worms, and are potential vectors of diseases such as dysentery,
gastroenteritis, typhoid, cholera and tuberculosis.

41