FOOD AND SAFETY

MANUAL
Chapter IIGuide to Food Safety

Key Messages
5. Cook Foods thoroughly
at Safe Temperature
6. Use Safe Water
7. Observe Proper Serving
of Foods

Key Message 5

FFN
NR
R II

Cook Foods thoroughly

at safe temperature

FOOD AND
NUTRITION
RESEARH
INSTITUTE
DEPARTMENTOF
SCIENCE
AND
TECHNOLOGY

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Key Concepts
Cooking makes the food palatable,
safe, and acceptable for human
consumption.
It is important to follow the correct
cooking time and temperature to kill
the microorganism that may have
entered the food.

Points to Remember
Observe proper cooking to kill
dangerous microorganisms. Studies
have shown that cooking food to a
temperature at 70C can help ensure
safe consumption. Foods that require
special attention include minced meats,
rolled roast, large joints of meat and
whole poultry.

Cook food at the required

temperature at all time

Maintain the required

temperature at displayed
foods to avoid
contamination.

Consider the temperature zone of

greatest danger in which pathogens
Can readily multiply most rapidly in
the middle of that zone. It runs from
5C to 60C (4F to 140F).

Cook food thoroughly especially

meat, poultry, eggs and sea foods.

Bring food like soups and stews to

boiling to make sure
that juice are clear.
Ideally, use a
thermometer.

Reheat cooked food thoroughly to

165F/70C within 2 hours.

Thaw food inside the refrigerator,

not at room temperature

Do not leave left-over foods at room

temperature for two hours to avoid
spoilage which may lead to food
poisoning when ingested.

Make room and food

thermometers
available in school canteens to
maintain food safety.

Supplementary Information
Guide in using food thermometers:
Keep cook food piping hot ( more
than 60C prior to serving).

Check internal temperature during

cooking to assure proper end-point
time and temperature which should
be at least 70C/165F

Monitor food temperature properly

by ensuring that thermometers:
are metal-stemmed, numerically
scaled,
have easy to read numbers and
stew or probe of at least 5
inches,
are cleaned and sanitized after
each use.

Thermometer

Temperature Guide for Food Safety

Boiling
Cooking temperature.
destroys most bacteria
Warming temperature
prevents growth but
allows survival of some
bacteria

Temperature Guide for Food Safety

Some bacterial growth

may occur and many
bacteria will survive
Danger Zone
Allows rapid growth
of bacteria and
production of toxins by
some bacteria.

Temperature Guide for Food Safety

Danger Zone
Do not hold foods in
this temperature for
more than 2 to 3 hours.
Some growth of food
poisoning, bacteria
may occur.

Temperature Guide for Food Safety

Cold temperature
permits slow growth
of bacteria.
Freezing temperature
stops growth of bacteria
but allows bacteria to
survive.

Temperature Guide for Food Safety

Do not store food above

10F for more than a
week.

Key Message 6

USE SAFE WATER

FFN
NR
R II
FOOD AND
NUTRITION
RESEARH
INSTITUTE
DEPARTMENTOF
SCIENCE
AND
TECHNOLOGY

Key Concept
To ensure the health of the school
stakeholders, we should look into the
safety of water. It should be free from
micro-organisms and toxins that could
cause illnesses and diseases.

Points to Remember
Use safe water for drinking and cooking.
Use clean water in washing foods
especially those eaten raw .
Drink water that underwent the process
of sterilization.

Points to Remember
Cover the water container to avoid
contamination.
Do not stock-up purified water in five
gallon containers for a long time.

Points to Remember
Provide clean water and soap for pupils
hand washing.
Observe proper hand washing
technique to avoid food-borne illness.

Supplementary Information
Water can be purified by:
Boiling - a simple process of sterilizing
water at 100C.
Chlorination- a disinfection of water with
chlorine to destroy the
pathogens

Supplementary Information
Water can be purified by:
Filtration a process of removing
chemicals or microbial
contamination through
different systems like
sand, and ceramics or
membrane filter.

Supplementary Information
Water can be purified by:
Distillation a process of separating
two or more substances
through a physical
change. A physical
change is a change that
involves boiling,
evaporating or freezing.

Supplementary Information
Cover the container or tank of
clean water with a net so as not to
become a breeding place for
Aedes Aegypti, a dengue carrying
mosquito.

Key Message 7

FFN
NR
R II
FOOD AND
NUTRITION
RESEARH
INSTITUTE
DEPARTMENTOF
SCIENCE
AND
TECHNOLOGY

Observe Proper Serving

of Foods

Key Concept
Proper serving of foods is necessary
in keeping it safe, acceptable, and
palatable to meet the consumers
expectations.

Points to Remember
Set up serving procedures to guide
canteen personnel and pupils in buying
their foods.
Use clean containers with covers in
serving foods and provide clean
glasses, cups, plates and table wares.

Points to Remember
Never touch the food-contact areas of
glasses, cups, plates and table wares.
Keep hot meals hot, and cold foods
cold.

Points to Remember
Make sure that the serving and dining
areas are free from flies and other
insects. They should be well-lighted
and properly ventilated

Points to Remember
Stagger canteen personnel
assignments so that no employee
serves food, set tables and cleans dirty
dishes at the same time.

Points to Remember
Use separate spoon for each dish.
Do not leave cooked foods at room
temperature for more than two hours.

Supplementary Information
Unwrapped foods displayed in
all types of food service operations
including buffets and cafeterias,
should be protected against
contamination from consumers
and other sources by using
protective devices such as food
cover, and display glass or
screened cabinets.

Supplementary Information