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    2 Principle of Food Safety and Sanitation

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    Liza Bano
    The document discusses three main causes of foodborne illness: cross-contamination, time-temperature abuse, and poor personal hygiene. It provides examples of each cause and guidelines for prevention. Cross-contamination can occur between hands and food, foods, or equipment and food. Proper handwashing, food storage and separation, and sanitizing equipment can prevent cross-contamination. Time-temperature abuse results from leaving food in the danger zone between 40-140°F for over four hours. Storing and serving food at proper temperatures prevents this. Poor hygiene of food handlers can spread illness, so personnel should practice good hygiene including handwashing and staying home when sick.

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    © All Rights Reserved
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    2 Principle of Food Safety and Sanitation

    Uploaded by

    Liza Bano
    49 views25 pages
    The document discusses three main causes of foodborne illness: cross-contamination, time-temperature abuse, and poor personal hygiene. It provides examples of each cause and guidelines for prevention. Cross-contamination can occur between hands and food, foods, or equipment and food. Proper handwashing, food storage and separation, and sanitizing equipment can prevent cross-contamination. Time-temperature abuse results from leaving food in the danger zone between 40-140°F for over four hours. Storing and serving food at proper temperatures prevents this. Poor hygiene of food handlers can spread illness, so personnel should practice good hygiene including handwashing and staying home when sick.

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    The document discusses three main causes of foodborne illness: cross-contamination, time-temperature abuse, and poor personal hygiene. It provides examples of each cause and guidelines for prevention. Cross-contamination can occur between hands and food, foods, or equipment and food. Proper handwashing, food storage and separation, and sanitizing equipment can prevent cross-contamination. Time-temperature abuse results from leaving food in the danger zone between 40-140°F for over four hours. Storing and serving food at proper temperatures prevents this. Poor hygiene of food handlers can spread illness, so personnel should practice good hygiene including handwashing and staying home when sick.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views25 pages

    2 Principle of Food Safety and Sanitation

    Uploaded by

    Liza Bano
    The document discusses three main causes of foodborne illness: cross-contamination, time-temperature abuse, and poor personal hygiene. It provides examples of each cause and guidelines for prevention. Cross-contamination can occur between hands and food, foods, or equipment and food. Proper handwashing, food storage and separation, and sanitizing equipment can prevent cross-contamination. Time-temperature abuse results from leaving food in the danger zone between 40-140°F for over four hours. Storing and serving food at proper temperatures prevents this. Poor hygiene of food handlers can spread illness, so personnel should practice good hygiene including handwashing and staying home when sick.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 25

    PRINCIPLES OF FOOD

    SANITATION, SAFETY &


    HYGIENE

    PREPARED BY:
    SUYENE E. BULLO
    (3) Main Causes of Food Borne
    Illness

    1. Cross- Contamination
    2. Time-Temperature Abuse
    3. Poor Personal Hygiene
    Cross Contamination

    occurs when microorganisms are transferred


    from one surface or food to another.
    The bacteria can transfer from:
    1) Hand to food Contamination

    Occurs when contaminated hands


    handle cooked or ready to eat foods.
    How to prevent hand to food
    contamination?
    ❖ Wash hands properly
    ❖ Cover cuts, sores and wounds
    ❖ Keep fingernails short, unpolished & clean
    ❖ Avoid wearing jewelry, except for plain ring
    When to wash hands?
    Before:

    1) Beginning food preparation


    2) Putting on disposable gloves
    3) Serving customers
    After:
    1) Arriving at work and after break
    2) Using the restroom, washing sinks
    3) Eating, drinking, smoking, chewing tobacco and
    gums
    4) Using the telephone
    5) Using handkerchief or tissue
    9) Coughing, sneezing
    10) Handling garbage
    6) Handling inventory
    7) Handling raw foods
    8) Touching or scratching a part of the body
    9) Coughing, sneezing
    10) Handling garbage
    11) Touching dirty surfaces
    How to Wash Hands?
    1) Use the hand washing sink with running at approximately
    100°F and liquid soap.
    2) Lather hands and exposed arms
    3) Rub hands for at least 20 seconds
    4) Wash hands thoroughly, paying attention to fingernails
    5) Rinse in clean running water. Turn off the faucet with paper
    towel in your hands
    6) Dry hands using paper towel or air dryer. Not cloth or
    apron
    2) Food to Food Contamination

    When harmful organisms from one food contaminate


    other foods. (raw meats, thawing meat on top of the
    shelf where it can drip on the other foods)
    How to prevent Food-Food
    Contamination
    Store cooked foods that will not be cooked in the
    refrigerator on a higher shelf than raw foods.
    Best to practice mix left over foods with fresh
    foods.
    Wash fruits & veg, in a cold running water.
    Do not let raw meat and raw vegetables be prepared
    on the same surface at the same time
    3) Equipment to Food Contamination
    How to prevent:
    ► Use separate cutting boards for different foods (meat- veg)
    ► Prepare raw foods in separate area from fresh and ready to
    eat foods
    ► Clean & sanitize equipment, work surfaces & utensils after
    preparing each foods
    ► Use specific containers for various food products.
    ► Make sure cloth and paper towel use for wiping spills are
    not used for any other purposes
    TIME TEMPERATURE ABUSE

    happens when the food is exposed to Temperature


    Danger Zone (41⁰F - 140⁰F) for more than 4 hrs.
    Time Temperature Abuse occur when:

    ► Food is not stored, prepared or held at a required temperature


    ► Food is not cooked or reheated to temperature high enough to
    kill harmful microorganisms
    ► Food is not cooled low enough fast
    ► Food is prepared in advance and not set to a safe required
    internal temperature while the food is on hold
    Preventing Time Temp. Abuse
    ► Never expose the food to Temperature danger zone: 41°F -
    140°F
    ► Not to exceed 4 hours, except cool-down
    ► Document temperatures & time
    ► Includes receiving, storage, preparation, holding, serving,
    cooling, and reheating
    ► Pass food through danger zone quickly
    Keep hot foods hot. Keep cold foods cold.
    Don’t keep the food at all
    Internal temperature should be 140°F to
    prevent harmful microbes from growing
    POOR PERSONAL HYGIENE

    Food handlers are carriers of disease


    causing bacteria. Food service
    personnel can contaminate food.
    Basics of Good Personal Hygiene:

    ► Stay home if someone is suffering from this


    illnesses:
    ► Hepatitis A
    ► Shigella
    ► E-Coli Infection
    ► Salmonella
    ► Medicines should be kept inside the locker and away from foods
    ► Clean and cover cuts and wounds
    ► Never use bare hands when handling ready to eat foods
    ► Disposable gloves should be used once
    ► Take a bath everyday
    ► Wear appropriate attire
    ► Refrain from wearing jewelry, make ups, and nail polish
    ► Observe proper hand washing procedures at all times
    4.) POTENTIALLY HAZARDOUS FOODS

    ► Food most likely to become unsafe typically has the


    following characteristics:
    ► Water activity level of .85
    ► Ph level 4.6 to 7.5
    ► High protein content
    Examples:
    ► 1. Fish
    ► 2. Meat (beef, pork, lamb)
    ► 3. Milk & milk products
    ► 4. Cooked rice, beans
    ► 5. Textured Soy Protein
    ► 6. And meat alternatives
    ► 7. 6. Poultry
    ► 8. 7. Sea foods
    ► 9. 8. Sprouts & raw seeds
    ► 10. 9. Sliced melons
    ► 11. Eggs
    ► 12. Baked/boiled potatoes
    ► 13. Garlic in Oil Mixture
    THANK YOU!!!!!

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