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Precautionary and Sanitary Practices in Handling Food

This document outlines precautionary and sanitary practices for handling food and beverages. It discusses the importance of employee health exams, proper attire like hair restraints, and handwashing habits. Key occasions for handwashing include when starting work, handling raw food, using the restroom, and after coughing or sneezing. Other hygiene habits mentioned are trimming fingernails, avoiding jewelry or watches, and covering wounds. The document also notes that ill employees should not work as food handlers.

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1K views31 pages

Precautionary and Sanitary Practices in Handling Food

This document outlines precautionary and sanitary practices for handling food and beverages. It discusses the importance of employee health exams, proper attire like hair restraints, and handwashing habits. Key occasions for handwashing include when starting work, handling raw food, using the restroom, and after coughing or sneezing. Other hygiene habits mentioned are trimming fingernails, avoiding jewelry or watches, and covering wounds. The document also notes that ill employees should not work as food handlers.

Uploaded by

BrenNan Channel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PRECAUTIONARY

AND SANITARY
PRACTICES IN
HANDLING FOOD AND
BEVERAGE
PRECAUTIONARY AND SANITARY PRACTICES
IN HANDLING FOOD AND BEVERAGE

Every food service operator bears the


responsibility of protecting the health of patrons
and employees against infections and diseases caused
by lack of adequate sanitation in the food service.
Here are some sanitary practices every
employee must do.
Employee Health and Personal Hygiene Attire

• Health examination
Employees involve in food handling should undergo health examination
before being hired and at routine intervals such as every year or every six
months thereafter.
Employee Health and Personal Hygiene Attire

• Proper attire
Proper attire includes wearing clean, washable clothing.
Clean aprons are essential and hair restraints like hairnet,
bonnets, or caps. This prevent hair from falling into the
food and to discourage food handlers from touching their
hair.
Hand Washing Habits

The hand is the most significant agent that


causes the spread of foodborne microorganisms.
Because of this, employees involve in the production
of food in the kitchen and the service of food in the
dining area should strictly observe proper hand
washing whenever and wherever needed.
Here are the occasions where proper hand
washing is a must.
• When starting to work in the kitchen and dining area
• When returning to work after a break
• When handling raw food materials
• When treating a cut or wound
• When coughing, sneezing, or smoking
• When handling waste both human and material
• When using tools, utensils, and equipment
Other personal hygiene habits

Trim and clean fingernails regularly. Use a hair restraint (cap,


hairnet, or headband) when working to prevent strands of hair and
dandruff from falling. Wear disposable gloves when handling
cooked food. Also, refrain from smoking when working. Smoke
only on designated areas. To control the spread of bacteria and
other harmful microorganisms carried by individuals, do not allow
unauthorized person inside the food production area.
Cuts, abrasions, and employee illness

Cover with waterproof bandage all cuts and


abrasions. Workers with colds or sore throat should
be temporarily prohibited from working as food
handlers. Those suffering with communicable
diseases should rest and come back when
completely cured
FOOD SAFETY

PERSONAL HYGIEN
SHOULD SHOULDN’T
• HAIRS SHOULD BE PROPERLY • HAIRS COMING OUTSIDE THE
TUCKED INSIDE THE CAP CAP
• NO EARRINGS OR • EARRINGS OR
NECKLACE/CHAIN
NECKLACE/CHAIN
• NO OUTER POCKETS
• OUTER POCKETS AND
• WEAR NEAT AND CLEAN CONTENTS
CLOTHES
• DIRTY CLOTHES
FOOD SAFETY

PERSONAL HYGIEN
SHOULD SHOULDN’T
• NO WRIST WATCH/RINGS • WRIST WATCH/RINGS
• COVER ALL WOUNDS • OPEN AND BLEEDING
• NAILS SHOULD BE SHORT WOUNDS
AND CLEAN • LONG PAINTED NAILS
• TORN CLOTHES SHOULD BE • TORN CLOTHES
REPAIRED OR REPLACED
• BARE FOOT/SLIPPERS
• WEAR CLOGS AND SAFETY
SHOES
QUIZ
1. Ms. Jocelyn remove the visible solids waste and
grease on the food service ware. What process of
cleaning did she used?
2. After cleaning the service ware Ms. Pink use the
process of reducing pathogens on surfaces to safe
levels. What process of cleaning did she used?
3. Mr. Black used to wash the dishes but he notices
that the water reduces the effectiveness of some
detergents the cause of less bubbles on it. What kind
water did he used?
4. Type of sanitation which surface exposing to high
heat that enough to kill harmful microorganism.
5. Type of sanitation which sanitizing through the use
of chemical.
6-8. Three thing that needed in Cleaning
9-10. Two types of sanitizing
11-20. Six steps of Washing Hand
17-20. Four common attire of kitchen staff
ANSWER
ANSWERS

1. CLEANING
2. SANITIZING
3. HARD WATER
4. HEAT SANITIZING
5. CHEMICAL SANITIZING
ANSWERS
6-8) WATER, SOAP, ENERGY
9-10) HEAT AND CHEMICAL SANIZINT
11-16) WET-SOAP-RUB-SCRUB- DRY-
17-20) CHEF UNIFORM, HAIRNET, SERVICE
GLOVES, FACE MASK

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