MRDA ACADEMIC CENTER INC.

SAN ISIDRO, CALABANGA, CAMARINES SUR

S/Y: 2020-2021

Name: ______________________________________ Year/Section: ____________

LEARNING WORKSHEET

Criszaira Bobis Diaz

Subject Teacher

Worksheet
Lesson 3
What is Food Sanitation?

Introduction

Concept
Food sanitation is the practice of following certain rules and procedures to prevent the
contamination of food, keeping it safe to eat. Many jurisdictions around the world have specific
food sanitation laws, along with lists of regulations created by public health agencies. The practice
of food sanitation is recommended at every step of the supply chain within the food industry,
from workers in crop fields to waiters at restaurants. The term "food sanitation" typically refers to
rules and procedures within the food industry, whether during production, packaging, transporting
or serving. At the consumer level, such as in a home kitchen, practices designed to ensure that
food is uncontaminated and safe to eat are often referred to using the term "food hygiene."

The causes of food poisoning and how to prevent it

How can I avoid food poisoning?

You can't always avoid food poisoning if you're eating out or grabbing a sandwich. But viruses and bacteria that are present in the food we consume
at home can also be dangerous, unless you follow a few important steps to help you avoid these common forms of food poisoning:
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SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

 Norovirus: also called the winter vomiting bug, this is spread by close contact with others. Stay off work and away from hospitals if you
think you might have it
 Rotavirus: Spread by faeces, this nasty virus is common in babies and small children and is hard to avoid in nursery and daycare
environments
 Campylobacter: The most common cause of food poisoning in the UK, it can be prevented by cooking meat and poultry thoroughly and
avoiding unpasteurised milk and untreated water

 Cryptosporidium: Usually seen in the under-fives, this parasite is resistant to chlorine, so it can be caught in swimming pools, as well
as by contact with infected lambs and calves at petting farms

What steps should you take to avoid food poisoning?

Restaurants should be taking a wide variety of steps to ensure their food is safe to eat, however a lot of the rules and regulations they follow can
easily be implemented at home to make your kitchen safer. So regardless if you are at home or if you are out and about, the below steps can help
you keep safe from food poisoning.

 Always wash your hands - It is important that you take care and do this correctly, thankfully the NHS has put together this helpful
guide. This step alone is the most important to stop spreading a wide variety of bugs and illnesses.
 Thoroughly clean kitchen surfaces - Make sure you are cleaning kitchen surfaces properly, using the right chemicals for the job,
especially if you have been preparing anything that is likely to be contaminated such as raw meat.
 Wash and change dishcloths regularly - if these are left damp and bunched up they can be a breeding ground for a wide variety of
bacteria.
 Separate chopping boards - have a specific chopping board for raw meat and fish and do not use it to prepare anything else.
 Store raw meats correctly - ideally raw meats should be separated from ready-to-eat foods and should never be stored above other
foods in the fridge as they can drip.
 Cook food thoroughly - Meat should be cooked thoroughly, regardless of whether you cooked it yourself or ordered it in a restaurant. If
you aren't sure, cook it a little more to be on the safe side.
 Respect use by dates - they are there for a reason
 Make sure your fridge temperature is below 5C - The colder the temperature the slower bacteria can grow and spread
 Do not leave food out - If not serving food straight away, it should be cooled quickly and not left out for extended periods of time
before storing.
 Reheat food correctly - Some foods such as rice need to be reheated thoroughly as they can sometimes contain certain bacteria that can
survive the cooking process.

Four Steps to Food Safety: Clean, Separate, Cook, Chill

How do you prevent food poisoning?

Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000
Americans to the hospital each year—it can also cause long-term health problems. You can help keep your family safe from food poisoning at home
by following these four simple steps: clean, separate, cook and, chill.

Clean: Wash Hands, Utensils, and Surfaces Often

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and
countertops.

Wash your hands the right way:

 Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails
for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
 Rinse hands, then dry with a clean towel.
 Wash your hands often, especially during these key times when germs can spread:
o Before, during, and after preparing food
o After handling raw meat, poultry, seafood, or their juices, or uncooked eggs
o Before eating
o After using the toilet

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SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

o After blowing your nose, coughing, or sneezing

o After handling pet food or pet treats.

Wash surfaces and utensils after each use:

 Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or
eggs.
 Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

 Cut away any damaged or bruised areas, then rinse fruits and vegetables under running water without soap, bleach, or commercial
produce washes.
 Scrub firm produce like melons or cucumbers with a clean produce brush.
 Dry produce with a paper towel or clean cloth towel.
 Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
 Produce labeled as “pre-washed” does not need to be washed again.

Separate: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

 Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or
seafood. Replace them when they are worn.
 Use separate plates and utensils for cooked and raw foods.
 Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour.

Keep certain types of food separate:

 In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and
seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods. 
 At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Freeze them if you’re not planning to use
them within a few days.
 In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door.

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:

 Use a food thermometer to be sure your food is safe. When you think your food is done, place the food thermometer in the thickest part
of the food, making sure not to touch bone, fat, or gristle.
 Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.

Keep food hot (140˚F or above) after cooking:

If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F -140°F) where germs grow rapidly by using
a heat source like a chafing dish, warming tray, or slow cooker.

Microwave food thoroughly (165˚F or above):

 Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
 If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes
allows food to cook thoroughly as colder areas absorb heat from hotter areas.
 Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred
while heating.

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

 Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
 Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure.
 Never leave perishable foods out of refrigeration for more than 2 hours. If the food isBASIC
exposed toAND ADVANCED
temperatures above 90°F (likeBAKING
a hot car or
 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

Activity 1. List down the viruses and bacteria that are present in the food we consume that we need to
avoid while eating.

WHAT ARE THE VIRUSES

AND BACTERIA THAT
ARE PRESENT IN THE
FOOD WE CONSUME?

Activity 2. List down below the following steps you should take to avoid food poisoning and
explain their importance briefly.

1. BASIC AND ADVANCED BAKING

 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

5.

Thank you for

your
cooperation😊
GOD BLESS AND STAY SAFE😊

Ma’am Zai

BASIC AND ADVANCED BAKING