ORIENTATION ON

For Food Handlers

 FOOD
HANDLING
KEYS TO
FOOD
SAFER
THE HAZARDS
FOOD
NATIONAL
MODULES MEAT
INSPECTION
SERVICE CLEANING
PEST
AND
CONTROL
SANITIZING
FOOD
STORAGE
THE NATIONAL MEAT INSPECTION SERVICE

• Legal Basis
• Who We Are?
• What We Do?
LEGAL BASIS
WHO WE ARE...
Sole national authority
mandated by law regulate
matters on:
• Meat inspection
• Meat hygiene

❖ Enforces food
safety standards,
laws and
regulations

❖ Ensures safe meat

at the end of food
chain
 WHAT WE DO...
• Ensures hygienic and humane
slaughter of food animals for
domestic and international trade

• Evaluates and classifies meat

establishments in compliance
with the standards set by law.

• Develops plans, programs,

standards and regulations related
to import and export of meat.

• Sets standards for local meat

inspection
WHAT WE DO...
• Provides training for meat inspectors

• Offers educational services for stakeholders

• Redress of consumer complaints

• Provides analytical tests to detect physical,

chemical and biological contaminants in
meat and meat products
1. What is Meat?
2. What is Meat Safety?
3. What food
handling?
FOOD
2. Who is a food handler? HANDLING
3. Basic traits of food
handler
4. Keys to food Safety
 WHAT IS MEAT

Edible carcass including

offal derived from food
animals.

Beef, carabeef, pork,

chevon, mutton,
horsemeat & chicken
meat
 MEAT SAFETY
• Assurance that meat will not
cause harm to the consumer
when it is prepared and/or
eaten.

• Appropriate application of
measures to protect public
health, to control hazards at
every stage along the food
chain from farm to plate.
 FOOD HANDLING
Any operation in the preparation, processing,
packaging, repacking, storage, transport, distribution
and sale of food product. 1

Proper food handling is a key to foodborne disease

prevention.

1 AO 153 S 2004
Revised Guidelines on current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food
 FOOD HANDLER
• A person directly handles packaged or
unpackaged food, equipment and utensils
used for food, or surfaces that come in
contact with food
• Plays a crucial role in reducing the
likelihood of contamination of the products
that they prepare
• Expected to meet the food hygiene
requirements
BASIC TRAITS A FOOD HANDLER
MUST OBSERVE

Optimum health
condition

Personal Hygiene

Clothing
1. OPTIMUM HEALTH CONDITION
No person shall be
employed in any food
establishment without a
health certificate issued by
the local authority.2

Persons suffering from or

carriers of illness likely to be
transmitted through food or
person to person are not
allowed to handle food.3
2 A.O 6 S 2012 Hygienic Handling of Frozen, Chilled and Thawed Meat
3 PD 8557 Code on Sanitation of the Philippines
Conditions and illness
• Possible exclusion in handling food4
• Jaundice
• Diarrhea
• Vomiting
• Fever
• Sore throat with fever
• Visibly infected skin lesion (boils, cuts)
• Discharges from the ear, eye or nose
4 Codex General Principles of Food Hygiene
PERSONAL HYGIENE
There must be
established or
documented
procedures and work
instruction made
known to all
appropriate personnel
for maintaining
cleanliness.5

5 AO 153 S 2004 Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, Repacking or Holding Food
IMPORTANCE OF GOOD PERSONAL
HYGIENE IN FOOD SAFETY

Prevent or reduce contamination of

foods
- by people or
- by their actions or inactions
 HYGIENIC PRACTICES
1. Wash hands properly, and sanitize if necessary, in an
adequate handwashing facility:6
• before starting to work
• after absence from work station
• any other time when hands become soiled or
contaminated
• All hand wash basins shall be supplied with hot and
cold water or tempered running water at a minimum
temperature of 37.8o C.

Revised Guidelines on current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food
6 AO 153 S 2004

7 Code on Sanitation of the Philippines

… Hygienic practices
2. Take a bath before
going to work
3. Keep nails trimmed
and clean
4. Refrain from
• Smoking
• Spitting
• Chewing
• Sneezing or
coughing over
unprotected food
3. CLOTHING
Appropriate clothing for a food handler
• Wear outer garments including working shoes
suitable for the operation to serve as protection
against contamination of food, food contact
surfaces , or food packaging materials.
• Remove all unsecured jewelries and other objects
that might fall into food, equipment or containers.
• Wear gloves if handling food. Must be made of
impermeable material
• Wear, where appropriate, hairnets, headbands,
caps, beard covers, or other effective hair restraints
8 AO 153 S 2004 Revised Guidelines on current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food
1.What is food KEYS TO
safety?
2. Importance of SAFER
Meat Safety FOOD
3. Keys to food
Safety
 FOOD SAFETY
The assurance or guarantee that food will
not cause harm to the consumers when it is
prepared or eaten and/or eaten according
to its intended use.
 IMPORTANCE OF FOOD SAFETY
According to WHO, food safety is a significant
public health issue. “Although government all
over the world are doing their best to improve
the safety of food supply, the occurrence of
foodborne illness remains a significant health
issue.”

1.8 million people die as a result of diarrhea

diseases attributed to contaminated food or water. 10
10 Five keys to safer food manual, WHO
 THE WORLD HEALTH ORGANIZATION
RECOMMENDS THE BASIC KEYS
TO FOOD SAFETY
1. USE SAFE* WATER AND RAW MATERIALS 9
Water supply shall be of quality necessary for the
product
1. Potable water – used in manufacturing food
2. Non-potable- not used in food manufacturing (e.g. fire
control)
3. Ice used as an ingredient or in direct contact with
food should be made from potable water and
protected from contamination.

*Safe means that water is free from dangerous microorganism and toxic
chemicals at levels that could cause illness and/or disease
9 PD 856 Code on Sanitation of the Philippines
2. COOK FOODS THOROUGHLY

Boil soups and stews to make sure they reach

70˚C

Fully reheat cooked food; make sure the

center
reaches 70˚C

The use of a food thermometer is

recommended
• if thermometer is not available, the WHO
recommends to cook poultry until juices run
clear, not pink.
• Liquid based-food such as soups and
stews to a boil for at least 1 minute
3. KEEP CLEAN.

Wash hands

Before: Handling food & often during food preparation

Eating and cooking
After: Using the toilet
Handling raw foods.
Blowing nose, sneezing,
or coughing
• Wash & sanitize all surfaces & equipment used for food
preparation.
• Protect kitchen areas and food from insects, pests & other
animals.
 Why?
4. KEEP FOODS AT THE Microorganism
PROPER TEMPERATURE can multiply very
• Keep cooked food piping hot quickly if food is
(above 60˚C) prior to serving stored at room
• Refrigerate cooked foods and temperature. By
perishable foods as possible holding at
(preferably below 5˚C). temperatures
• Do not leave cooked foods at below 5˚C or 60˚C
room temperature for more the growth of
than 2 hours microorganism
slowed down or
stopped
5. SEPARATE RAW FOOD FROM
COOKED FOOD.
Avoid cross-contamination*!

Separate raw food, such as chicken, meat, and fish,

from ready-to-eat foods

Maintain foodstuffs in separate containers to avoid

contact between raw food and cooked food.

Use different utensils, such as knives and cutting

boards, when handling raw food and cooked food.

* Cross contamination is a term used to describe the

transfer of microorganisms from raw to cooked food
 1. Types of Hazards
2. Ideal Conditions for
Bacterial Growth
FOOD 3. High Risk foods
4. Types of Food
HAZARDS Contamination
5. Food Borne-Diseases
6. Contamination
 FOOD HAZARDS
Along the food chain, food products are
subjected to different preparation processes
wherein HAZARDS may contaminate them.
THREE TYPES OF HAZARDS THAT CAN
CONTAMINATE FOOD
Any biological, chemical agent, or physical agent
in food, or a food condition that poses a threat to
public health.

Hazards may be introduced “accidentally,

intentionally or criminally”.

▪ Physical Hazards
▪ Chemical Hazards
▪ Biological Hazards
 PHYSICAL HAZARDS

• Associated with the presence

of foreign matter in food.

• Examples:
hair, glass & wood splinters,
wire staples & other pieces
of metals, droppings, dead insects,
cigarette butts, flaking paint
or rust
 CHEMICAL HAZARDS
When present in food at levels that can be hazardous to
human
• Naturally occurring
- Toxins
- Toxic compounds
- Drugs
• Added (intentionally or unintentionally)
- Agricultural chemicals
- Food additives
- Cleaning compounds
- Undeclared allergens
 BIOLOGICAL HAZARDS

Microorganisms:
• Bacteria
• Viruses
• Parasites
• Fungus
 BACTERIA VIRUSES PARASITES FUNGUS
• Microorganisms A microscopic A plant or an growth that
with high parasite which animal organism occurs on food or
reproductive can infect living that lives in or on in a home or
capacity organisms and another and other moist warm
• Very small, may cause disease. takes its conditions.
not be visible to nourishment • The common
the eye from that other fungi, which
• Are everywhere organism grow on food,
• Responsible for • Can cause even in the
most food parasitic refrigerator,
poisoning diseases are Penicillium,
Aspergillus,
and
Claviceps.
Microorganisms are everywhere, but
mostly found in:
• Feces
• Soil
• Water
• Rats, mice, insects, pests
• Domestic, marine and farm animals (e.g.
dogs,fish, cows, chickens, pigs
• People (bowel, mouth, nose, intestines,
hands, fingernails and skin)
IDEAL CONDITIONS FOR BACTERIAL GROWTH

F – food +
Foods high in protein
A – acidity -
Foods with a range of neutral pH
High acidity can kill them.
T – time + Under ideal conditions bacteria
can double their number in just
20 minutes
T – temperature +,- Danger zone 5 ̊C to 60 ̊C
O – oxygen +,- Some need oxygen to grow
M - moisture + High water activity

+ = will help increase microbial growth

- = will prevent microbial growth
FOOD-BORNE DISEASES

Usually infectious or toxic

in nature and caused by
bacteria, viruses, parasites
or chemical substances
entering the body through
contaminated food or water
 MOST COMMON SYMPTOMS OF
FOOD-BORNE DISEASES (FBDs)

• Stomach ache
• Vomiting
• Diarrhea
• Fever and headache
 WHAT IS FOOD-BORNE INFECTION?

• Occurs through the consumption of food

contaminated with germs that cause disease,
such as bacteria, viruses, larvae, or eggs of
some parasites.
 WHAT IS FOOD INTOXICATION?

• Occurs through the consumption of food

contaminated with chemical products, toxins
produced by some germs, or toxins already
present in the food.

• Symptoms appear very early or very fast

Just remember…
One, who maintains
cleanliness
keeps away diseases.
1. Importance of
sanitation CLEANIN
2. Factors affecting
cleaning G
3. Stages in Proper &
Cleaning and SANITIZI
Sanitizing
4. Safety in cleaning
NG
 CLEANING
• Removing physical contaminants such as soil,
food residues and dirt particles which may be a
source of contamination.

• Can be carried out by separate or combined

procedure
 METHODS
Separate or combined use of physical
procedures
1. Heat
2. Scrubbing
3. Turbulent flow
4. Vacuum cleaning
5. Other chemical methods
 CLEANING PROCEDURES

• Removing gross debris from surfaces

• Applying detergent solution to loosen soil and
bacterial film; then scrub if necessary
• Rinsing with water to remove loosened soil
• Dry cleaning or other appropriate methods for
removing the collection of residues and debris
• Where necessary, disinfection with
subsequent rinsing unless the manufacturers’
instruction indicate on scientific basis that
rinsing are not required.
 SAFETY IN CLEANING
• Cleaning chemicals can contaminate food –
keep them apart.

• Chemicals used for cleaning and

sanitizing must be handled
with care, clearly labeled and
properly stored in the right
place, away from food.
 SAFETY IN CLEANING
• Never use chemicals whose strength is more
than necessary to achieve the basic cleanliness
because this may cause damage to surfaces to be
cleaned and also pose danger to the users.
SAFETY IN CLEANING

Cleaners must put on

suitable protective clothing
and follow the chemical
manufacturer’s instruction
on its usage.
 SAFETY IN CLEANING
• Cleaning tools used for
toilets must be different
and separated from
those used in food rooms.

• Tools and equipment must

be cleaned and dried
after use.
 SANITIZING
• Application of chemicals to kill most of
the microorganisms present on contact
surfaces
• To maximize the effectiveness of a
sanitizer the surface must be clean.
• When using sanitizers an appropriate
contact time is necessary to be
effective.
• Carried out in such a manner that food
or packaging materials are not
contaminated (aerosols or spray)
IMPORTANCE OF SANITATION
• Prevents pest infestation
• Kills bacteria already present
• Reduces potential for cross contamination
• Can help increase shelf life
• Minimizes chance for injury
RUBBISH DISPOSAL
• Properly disposed rubbish, esp. food wastes
to prevent pest problems that could
contaminate food.
• Rubbish bins used in kitchens must be
placed within reach but not too close to
food to avoid contamination.
• Foot-operated bins with self-closing lids
must be used with plastic liners for easy
disposal.
• Do not allow rubbish to be kept overnight
in the premises so as not to attract vermin.
• Do not allow overflowing of rubbish.
1. Methods of
Food Storage
2. Things to FOOD
remember in STORAGE
food Storage
FOOD STORAGE

Food storage is the process in

which both cooked and raw
materials are stored in
appropriate conditions for
future use without any entry or
multiplication of
microorganisms.
METHODS OF FOOD STORAGE

Under
Refrigeration

Frozen Storage

Dry Storage
 METHODS OF FOOD STORAGE14
1. Storage under refrigeration
• Temperature kept at below 7°C
(45°F) except during preparation or
when held for immediate serving
• When such food are to be stored
for extended periods , a
temperature of 4.4 (40°F)
• Milk and milk products 5-7°C
• Fruits and vegetables 7-10°C

14 Code on Sanitation of the Philippines

METHODS OF FOOD STORAGE
2. Frozen storage 15

Recommended temperatures for perishable

foods
• Frozen food - not more than -12°C
• Meat and fish- 0-3°C
3. Dry Storage
- Should be cool and dry
- Should be vermin-proof and kept clean and tidy
- Spillages should be cleaned up promptly
- Room temperature should range between 10°C and
15°C
THINGS TO REMEMBER ON FOOD STORAGE

• Store for dry provisions should be kept cool

and dry.
• Do not overload chillers or freezers.
• Rotate stock on “First-in-Firs Out” principle.
• Food storage facilities must be cleaned and
sanitized regularly.
 1. Importance of
Pest Control
PEST 2. Prevention of
entry of pests
CONTROL 3. Control of
pests
4. Pest control
 WHAT ARE PESTS?
• Pests are animals that live in or on food such
as rodents and insects

• Regarded as a serious hazard and risk to

health

• Contaminate food with foreign bodies such as

feces and hair

• May carry fatal diseases

 TYPES OF PESTS
Rats and Mice
Insects
• Houseflies
• Cockroaches
• Ants
 RATS AND MICE

• Cause financial loss to

food operators.

• Carry many diseases by

contaminating food and
utensils
SIGNS OF INFESTATIONS OF RATS & MICE
• Droppings
• Gnaw marks on wood or
plastics
• Rat “runways”
• Burrows – their nesting site
• Odor – musty
• Damage or disappearance
of goods
 COCKROACHES
Dangers brought by
cockroaches include
bacterial infections. A
bacteria called Pseudomonas
aeruginosa is particularly found
in cockroaches and can be
transmitted to humans.
The Salmonella bacteria can
also be spread by cockroaches,
where it can cause diseases
ranging from food poisoning to
typhoid.
https://www.betterhealth.vic.gov.au/health/healthyliving/cockroaches
SIGNS OF COCKROACH INFESTATION

• Egg capsules
• Nymphs (wingless) or adults
• Droppings
• Odor and taints in their nesting places
• Signs of damage to food packaging
through bites
 HOUSEFLIES
• Carrier of human diseases
e.g. typhoid fever, dysentery, cholera, parasitic
worms, etc.
• Flies picked up germs as they
visit garbage dumps and
human excrement.
• Prolific breeder. One adult female
could lay an average of 50 eggs
per laying and would hatch into
adults in 7 days.
 BIRDS
• Some birds carry harmful
microorganism in their feces
and on their feathers.

• Buildings should be bird-proof

to prevent them flying into the
premises and harboring in attics
and between roof claddings.
 PREVENTION OF ENTRY OF PESTS
• Proofing of premises
• Having a close-fitting doors
• Use of wire screen in all openings
• Door and window closure policy should be
introduced
• Self-closing mechanisms on doors
• Any gaps or small openings should be covered
with a metal plate
• Sealing of cracks & crevices in walls & floors
HOW TO MINIMIZE INFESTATION

• Good hygiene practices

• Good sanitation
• Inspection of incoming materials
• Good monitoring practices
 CONTROL OF PESTS
Two Types of Pest Control:
1. Physical control
2. Chemical control

❖Both types are designed to control specific types of

pests.
❖Should be correctly used since they could pose risk to
your product or staff.
 PEST CONTROL
Physical Control
• Usually the preferred option.
• Not always 100% effective if significant infestation occurs, so
alternative methods of elimination must be considered.
• Types of physical control methods:
- electric fly killers
- rodent traps
- sticky fly traps
- curtains
- bird screens
- pheromone traps
• Always consider the location & placement of control mechanisms,
e.g. electric fly killers &sticky fly traps, in order to avoid possible
product contamination.
Chemical Control
• More effective than physical control methods
• Should be frequently and carefully controlled and
monitored since chemical substances do pose possible
risk to staff and food contamination.
• It is a good practice to employ a professional to carry out
chemical pest control.
• Chemical controls include:
- rodenticides
- insecticides
- fumigates
• Pest-proof all food stores and the preparation
areas.
• Pest will enter the food establishment if food and
water are easily available.
• Good housekeeping and proper waste
management are the key to keeping pest away.
• Look for evidence of their presence regularly and
take remedial action immediately if they have
entered the food premises.
• Consult a competent professional pest controller if
pests problem persists.
ALWAYS CHECK THE M-E-A-T!

Meat safety as NMIS responsibility

Ensure food hygiene and elimination

E or control of food hazards

A Adequate cleanliness and sanitation in

the preparation area

The methods of food preservation

and timely elimination of pest
“It is the right of
everyone to have
access to safe and
nutritious food.”
Contact NMIS RTOC 10:
(088) 579-1168
[email protected]
[email protected]
Fb: NMIS Northern
Mindanao