FOOD SAFETY & PERSONAL HYGIENE

Cases of food borne diseases can cause irreparable damage to the reputation of a food
establishment. One single case of food poisoning can already discourage diners from
coming back to the restaurant, bar or canteen. An unhygienic and food handler can be an
instrument in transmitting bacterial contamination and food borne disease. It is therefore
important for every server to understand and practice the rules of safety in handling and
serving food.

What Causes Contamination and Foodborne Disease?

Foodborne diseases come from bacterial or microorganism. These are tiny, living and
active beings that rapidly multiply in numbers under the right conditions.

When kitchen or a dining area is not properly maintained in terms of cleanliness and
sanitation, it becomes vulnerable to the growth and multiplication of microorganisms or
bacteria as well as pests. When this happens, diners become susceptible to various forms
of illness and disease like gastro-intestinal ailments, typoid fever, hepatitis and other
related diseases.

Bacteria breeds in unsanitary, moist and sightly acidic environment like:

 Dirty surroundings
 Wet, undisposed and uncovered garbage
 Stagnant and dirty water
 Crowded places like storerooms that are dirty
 Undisposed, uncovered left-over foods
 Dirty and unsanitized containers, pan and utensils

A Food-borne illness is carried or transmitted to people by contamination or cross

contamination of micro-organism or bacteria, virus or toxins through:

 Food and contaminated food containers

 Unsafe or unhygienic food handlers

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There is said to be an outbreak of food-borne illness when two or more people experience
the same illness after eating the same contaminated food.

Contamination is the presence of harmful substances not originally present in the food.
Cross-contamination occurs when microorganisms are transferred from one surface or
one medium to another as in a contaminated / dirty container to food, dirty hands to food
or contaminated food to uncontaminated food.

Contamination can occur anywhere in the flow of food – from purchasing, receiving and
storage through preparation, cooking, holding, serving, cooling, and reheating. Such
contamination can be prevented through consistent compliance to standards of hygiene,
sanitation and food safety.

Aside from bacteria, threats to health come from various hazards and toxins. These
threats can be classified into several categories, namely:

Source of Disease Type of Bacteria, Virus or Source

Toxin

1. Microbiological Botulism cause by a Under – processed low acid

bacteria called Clostridium canned foods
Botulism. These bacteria
multiply in the absence of Soil on vegetables and other
oxygen as in the case of can foods
goods.
Stahylococcus  Improper
refrigeration of
custard, processed
meat, sandwich
spread, baked ham,
& milk.
Salmonella  Pork
Escherichia coli or known  under ground water
as E. Coli or drinking water
and fecal
contamination

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 Hepatitis  shellfish from
contaminated water,
feces of infected
person
2. Biological  plants and
mushroom that carry
parasites and toxins,
fish and animals that
have toxin
constituent
3. Chemical Toxins Pesticides,
kitchen/dining tools
made of toxic metals &
contains lead & mercury
& cleaning products
4. Physical hazards  foreign objects that
get into the food
such as hair, metal
staples, dirt &
broken glass, stones
from poorly washed
vegetables

Contamination can take place faster and more frequent among Potentially Hazardous
foods. These are foods in which microorganism can rapidlygrow. They are often moist,
high in protein and their PH level is usually neutral or slightly acidic.

These potentially hazardous foods include:

 eggs
 cooked rice
 beans
 baked or boiled potatoes
 meat, poultry, fish, shellfish
 dairies like cheese, cream, milk and milk products
 desserts consisting of eggs and cream or milk gravies
 stuffing for meat and poultry
 food products and dishes that are produced out of high risk foods like pasta, meat
loaf, coleslaw, salads, sauces, cream fillings, etc.

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Conditions that Contribute to the Growth of Bacteria

Just like all living things, bacteria require certain conditions for it to grow and
multiply. Among them are:

1. Temperature
Bacteria need temperature between 45 -140 degrees Fahrenheit or 7-60
degrees centigrade for it to survive. This is called the danger zone. That is
why we need to refrigerate or freeze some foods to keep it below 45 F or heat
or cook it above 140 F so that bacteria will not multiply.

2. Time
Bacteria will multiply or grow in numbers, causing illness to humans if left in
the temperature danger zone within 4 hours or longer. As a general rule, food
should not be allowed to remain at a danger zone for longer than 30 minutes.
This is called time- temperature principle. The more time the food is left at the
danger zone, the more bacteria are allowed to multiply.

3. Moisture
Water and moisture are usually required for bacterial growth. Moisture is
calculated using measurement called water activity (aw). It will be observed
that moist foods get spoiled faster than dry foods. Bread and rice and other dry
foods are not potentially hazardous because they do not have enough water to
induce bacterial growth. Some moist foods are protected from spoilage by
adding sugar or salt since these substances cripple the moisture from
producing bacteria.

4. Oxygen
Some bacteria require oxygen to grow (aerobic bacteria) while others need no
oxygen to grow (as in the case of canned goods that are effected by botulism).
Study shows that most food born illness are caused by bacteria that grow with
or without oxygen.

Oxygen requirements of food borne micro-organism can be classified as:

 Aerobic – require oxygen to be able to survive

 Anaerotic – no oxygen needed for growth
 Facultative – survive with or without oxygen

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 5. Food
Bacteria need to have foods which supply all the essential nutrients – protein,
starch, fats, vitamins and minerals. That is why all foods containing these
nutrients especially protein rich foods are classified as potentially hazardous
foods. Some of them are meat, fish, eggs, milk, chicken, cream and cheese.

6. PH level
The word PH stands for potential for hydrogen, having to do with how acid or
how alkaline a substance is. The PH level ranges from 0 – strongly acidic to
14 – strongly alkaline. The neutral PH level is 7. It is said that disease causing
bacteria like a neutral PH. Thus, the growth of bacteria is inhibited in very
acidic media. One will observe that when acidic foods like vinegar or citrus
fruit are mixed with high protein foods like meat and fish, bacterial growth is
inhibited.

Bacteria grow and multiply rapidly in foods that:

 Do not come from safe source – like animal meat that are not properly
slaughtered, poultry that are pest infested, etc.
 Are not properly cooked – either raw or cooked below required temperature
 Placed at room temperature on prolong period. The food is left in the danger zone
(45-140F for 4 or more hours) or the food is cooked in advance that they are
exposed to critical temperature on prolonged hours.
 Placed in contaminated surfaces or containers;
 Received and stored within the critical temperature;
 Are handled by unhygienic or contaminated food handlers;

Food Safety Practice

The word “Food Safety” covers practices designed to:

 Prevent the growth and multiplication of bacteria,

 Prevent food from contamination of bacteria, toxins and other harmful
substances,
 Prevent food spoilage,
 Prevent the occurrence of food poisoning and infection as well as the
spread of disease, and
 Retain nutritional and aesthetic qualities of food

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Food safety in food establishment is assured when all the conditions of bacterial growth
are controlled. This is done through time and temperature control, proper housekeeping
maintenance, proper maintenance of cooking / serving equipment and facilities and
consistent compliance to standards of hygiene, sanitation and food safely.

A. Time and Temperature Control

1. At all times, the temperature of potentially hazardous foods will be 45ºF

(7ºC) or above.
2. The Internal temperatures for roast beef, fish, and eggs should be 145ºF.
3. Hold all hot potentially hazardous foods at 140ºF or above. Hold all cold
potentially hazardous foods at 40ºF or below.
4. Cook quickly from 140ºF to 70ºF in two hours and from 70ºF to 40ºF in
four hours).
5. Limit time that food is in the danger zone. No more than a total of 4 hours
for the whole process of thawing, food preparation, cooling and reheating.
Discard food that stays longer than four hours in the temperature danger
zone.
6. Do not put back in the refrigerator any food that has been thawed since it
is already at the level of critical temperature.

B. Proper Housekeeping Practices:

1. Always practice the basic principle: Clean as you go. Immediately

dispose trash and clean your working area right after preparing food and
drinks.
2. Protect the dining area and the kitchen against rodents and insects as they
are carriers of bacteria.
 Discard stagnant water. Cover water basin to prevent the breeding
of mosquitoes.
 Have the area secured by screen.
 Cover patches and holes.
 Dispose leftovers immediately.
 Schedule a regular fumigation.
3. Keep the service station, cabinets, sinks and shelves clean and free of
rodents and insects.
4. Sanitize chopping board with sanitizing detergent but rinse it thoroughly
with water after sanitizing.

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5. Thoroughly clean all floors and walls, insuring that crevices do not harbor
dirt and bacteria.
6. Keep comfort room clean. Toilet bowls and sinks must be sanitized.
7. Practice proper garbage management.
 Have wet garbage covered to avoid contamination.
 Line wet garbage containers with plastic so that bacteria do not get
embedded in the crevices of garbage containers.
 Dispose waste before they overflow to prevent foul odor and bugs.
 Keep outside garbage containers closed with tight fitting lids.
8. Keep away all cleaning tools and equipment from the dining and food
preparation area.
9. Throw away any food that was
 served but not eaten, (unless it is wrapped),
 fallen on the floor, outdated or expired,
 does not meet quality standard,
 exposed to hazardous chemicals, was in danger zone for over 4
hours
 mishandled
10. Keep away personal items like shoes, bags, aprons away from the dining
and food preparation area as they maybe contaminated and become a
source of cross contamination. There must be a separate staff locker for
personal items.
11. Entrances and windows must be covered with protective screen to prevent
thrown into garbage cans.
12. Moist foods and food leftovers must be wrapped in plastic before they are
garbage cans that are underlined with plastic, to be tied, then disposed
immediately. They should always be kept covered to prevent the entry of
insects.
13. Since bacteria thrive in moist media, wet garbage must be contained in
garbage cans that area underlined with plastic, to be tied, and then
disposed immediately. They should always be kept covered to prevent the
entry of insects.
14. Storerooms, closets and drawers must not be crowded and should be
cleaned and fumigated from time to time. Unnecessary and unutilized
materials like cartons and wrappers only serve as trash and must therefore
be eliminated.
15. All holes in walls, ceiling and else where are possible entry of rats and
cockroaches so they must be patched up immediately.
16. Protect the food from getting contaminated by insects by covering them or
placing them inside refrigerators when not being served or not consumed
immediately.

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C. Maintenance of Facilities and Equipment

1. Have hand washing stations available in the kitchen and dining area.
These should be equipped with hot and cold running water, soap, a means
to dry hands, a waste container and signage indicating “sink for washing
hands.” It is advisable to use hand dryer or paper towels than cloth towels
for washing hands.
2. There should be a separate sink for washing food for preparation, for
dishwashing and for washing hands.
3. The equipment to be used for food contact surfaces must be smooth, non
toxic and non absorbent, free of pits and crevices, sharp objects and edges.
4. Dry storage of wines, beverages, canned goods and groceries must be
properly ventilated and designed to allow good air circulation so as to
prevent spoilage. It should be made of materials that are easy to clean and
not exposed to sewer lines and water pipes, floor cracks and crevices as
there are breeding places of bacteria.
5. Clean and sanitize all equipment, tools, soiled table dishes, etc. after each
use.
6. Separate wiping cloths for hands, for utensils and for wiping tables. Use
color coding to distinguish them for their usage.
7. Store soiled linen in a laundry bag that is placed in a non – absorbent
container.
8. Hold and store dry foods in pallets or stationary equipment at least 6
inches off the floor.
9. Use cutting boards that are made from non – absorbent hardwood or
synthetic material, free of seams and cracks. It must be non toxic, washed,
rinsed and sanitized after use.
10. Potable water sources must be regularly tested for bacterial content.
11. If not sure if water safe, use mineral/bottled water for cooking and
cleaning, keep boiled water for hand washing.
12. Dispose any broken water glass or chinaware as the chips might
contaminate the food.
13. Receiving area must be kept clean at all times and free of food particles
and debris.
14. Empty containers and packages must be promptly discarded and disposed
in as much as they are usually contaminated.
15. The storage area must also be kept clean and well maintained
Stored foods must be protected from potential contamination like
 Dust, insects and rodents,
 Unclean and unsanitary equipment and utensils

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  Unnecessary hand contact
 Coughs and sneezes
 Flooding and drainages
 Refrigerator condensation
 Other possible sources
Dry foods must be in covered containers to protect them
from dusts and insects.
Cartons, wrappers must be immediately removed fro, dry
storage.
The storeroom must be kept dry and free from dampness.
Refrigerators and dry storage should not be overcrowded so as
not to inhibit proper air circulation.

PROTECTING FOOD AGAINST CHEMICAL AND PHYSICAL

HAZARDS

Aside from bacteria, the health and safety of food consumers can be
endangered by biological, chemical and physical hazards.

As safeguard against these hazards, here are some points to consider.

1. Make sure chemicals and pesticides are stored away from food. Immediately
take them away from the food preparation and service areas after use.
2. Properly label all chemicals as they might be mistaken as salt or seasoning etc.
3. Read all labels before using the item. Don’t use it when in doubt.
4. Never prepare food in an area where repair men are working. When a repair is
being done, cover or put away all food to protect them from contamination.
5. Never use any glass that is broken pieces that may contaminate the food or
drink.
6. When opening a can, be sure that the can opener is not shredding pieces of tin
from the can to the food.
7. Some plastic packages are stapled. Make sure to discard the packaging plastic
properly and that the staple wire does not mix with the food. If an aluminum
foil is used, remove the foil carefully insuring that no single piece mix with
food.

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 PREVENTION OF CROSS CONTAMINATION

Cross contamination is the transfer of bacteria from something dirty to something

clean or from a food with many bacteria to a food with fewer bacteria.

Some malpractices food establishments result to cross contamination. These can

be avoided if the following measures are practice.

Unsafe/unsanitary Practices Safety Measures/Policies

1. Clean and dirty operations are mixed There should be separate preparation area
together as when the same utensils and and separate equipment and tools to be
equipment are used for cooked and raw used for cooked or ready to eat foods and
foods like meat. Raw meats and their juices those to be used for raw foods.
contain many bacteria and these can
contaminate cooked food when mixed with
them;
2. Food that is ready to serve is placed next In the cold storage, separate the storage for
to or on top of the raw of contaminated raw foods from ready to eat foods.
food items.
3. A cutting board is used for both meat It is advisable to have color coded cutting
and fruits. Cutting boards are not properly boards, separating the ones used for meat,
washed and sanitized after use. fish and raw foods and those to be used for
fruits and ready to eat foods.
4. A food handler with dirty hands handle No food handler should date to handle
ready to eat foods foods when his/her hands are dirty and
unwashed or the hands have sores or
wounds.
5. A busboy brings dirty plates and utensils Always wash hands right after holding
to the dishwashing area and picks up the dirty or contaminated containers or
clean ones without washing his hands first. surfaces.
6. Ready to eat or cooked food is place in Cooked foods and ready to eat foods must
dirty counters or containers. never be place in dirty or contaminated
surfaces.
7. Dirty or contaminated wiping cloth is Distinguish cloths for wiping hands and
used to wipe sanitized or clean utensils, cloths for wiping utensils and plates. Use
china wares and containers. color coding. Never use cloths meant for
wiping neither hands nor use wiping cloths
that are already too moist.
8. A raw, contaminated ingredient is mixed The rule is never to mix raw foods and

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with ready to eat foods. Or a newly ready to eat foods, newly cooked item from
prepared sauce is mixed with an old sauce leftover food, sauces, etc.
(leftover).
9. Unhygienic practices of food handlers The rules of personal hygiene must be
like coughing or sneezing or scratching observed at all times.
body parts without washing hands.
10. Foods are procured from unsafe sources Purchase foods only from approved or
like meat that comes from sick or dead accredited suppliers who:
animal; food delivered in un-refrigerated or  can deliver food at proper
contaminated vans, etc. temperatures;
 use clean, and where appropriate,
refrigerated delivery.
 Use protective, leak-proof, durable
packaging materials.

Inspect the warehouse, delivery vehicle or

source of stocks of your supplier.

Require accreditation of suppliers based on

food safety and quality standards.
11. Delivered fruits, vegetables and other Floors are highly contaminated. Keep
goods placed on dirty floors foods off the floor. Use pallets or stationary
equipment that is at least 6 inches off the
floor.

A Safe Food Handler

Since a food handler can be a vehicle for cross contamination, he is expected to strictly
adhere to the rules of personal hygiene. He should be free of any contagious disease,
must report to work clean and tidy and in compliance to grooming standards.

Personal hygiene refer to sanitary health habits that include keeping the body,
hair and teeth clean; wearing clean clothes; and washing hands properly.

Personal Hygiene for Food Handlers

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 1. Do not handle food if your have:
 an open wound, sore, cut or burn in your hands, face or body. These are
breeding places of bacteria that can contaminate food.
 A sore throat, cold, coughs or fever. An infection is a sign of an existing virus
that can be transferred to food.

2. Observed the following grooming standards

8.1 Body clean at all times and free of body odor, Take a daily shower or bath at
least once a day using soap and water. Also use deodorant.
8.2 Fingernails must be short, neat and clean. Long fingernails provide hiding
place for germs. Do not use nail polish as it may chip into the food.
8.3 Hair must be short. The length of hair for men must not be beyond collar.
Women food handlers must have short hair. If long hair is used, they should
be clipped both sides or tied to keep them away from food.
8.4 Teeth must be brushed as often. Brushing reduces the number of germs, and
prevents bad breath.
8.5 The prescribed uniform must be worn. It should be well pressed and the apron
(if used) is not soiled so that germs don’t harbor on them.
8.6 Avoid excessive make-up. Do not use cologne as their smell can contaminate
the food.
8.7 Avoid jewelry when directly preparing or dispatching food as they may also
be a breeding place of germs or contamination.
8.8 Counter attendants and waitresses must wear comfortable shoes with low
heels as they are made to walk and stand on prolonged periods. Safely shoes is
advisable if their work require them at the kitchen occasionally.
9. Cover mouth when coughing or sneezing as germs are sent far and wide. Wash
your hands after coughing and sneezing.
10. Don’t touch your face or other parts of your body while handling food because
germs on your skin can contaminate the food.
11. In tasting food, do not use your fingers or a spoon that is reused. Use a plastic
spoon or do the two-spoon method – that is, use one spoon to dip into the food
and another to eat from. Remember that the saliva is one of the sources of
bacteria.
12. Wear disposable gloves to provide a barrier between the hands and the food that
you come in contact with. This however should never be used to replace
handwashing.
13. Change gloves when
 they become soiled or torn.
 Before beginning a new task.
 At least every 4 hours of continuous use and more often when necessary.

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  After handling raw meat and before handling cooked or ready to eat foods

14. Never smoke when handling or preparing food. The saliva from the mouth that
gets into the hands can contaminate the food.
15. Avoid the following unsanitary and unhygienic practices while on duty
 nose picking
 Rubbing an ear
 Scratching he scalp, nose, skin,
 Touching or picking a pimple or an open sore
 Running fingers through the hair
 Coughing or sneezing into the hand or in front of food
 Spitting on sinks, walls, floors of the food establishment
 Tasting food and bringing back the tasting spoon to the food
 Blowing air into the food to cool it

16. Wash hands often. Wash after you:

 Smoke
 Use the rest room
 Touch money or touch raw foods
 Touch your face/hair/skin
 Take a break or eat
 Cough, sneeze, or blow your nose
 Comb your hair
 Handling anything dirty (including one’s apron)

How to Wash hands

1. Wash hands with hot water in a hand washing sink.
2. Moisten hands, soap thoroughly and lather up to elbow.
3. Rub hands together, using friction for 20 seconds.
4. Rinse hands thoroughly under running water.
5. Dry hands, using single service towels or paper towel.

HACCP ANALYSIS AND CONTROL

HACCP is the abbreviated name for Hazards Control Critical Point

Analysis. It is a food safety management system that provides identification and
assessment of the hazards and risks associated with a food operation. It likewise provides

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prevention strategies on known food hazards that endanger the health of humans. Food
related legislation has been established in reference to HACCP standards.

HACCP was developed in the 1960/70’s in the USA for the NASA Space program.
Today, the concept with adaptations and variations is used throughout the food industry
worldwide.

The principles of HACCP suggest two stages, first the HAZARD ANALYSIS, followed
by the IDENTIFICATION of POINTS in the process where CONTROL is
CRITICAL.

The Hazards referred to is any potential problem which may endanger the safety of the
consumer of food. Such hazard is often associated with food poisoning bacteria or other
forms of contamination.
Among such hazards are:
*

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