Food Safety Training Manual

restaurant/ consultancy name

INTRODUCTION
WELCOME TO(RESTAURANT NAME)

(Restaurant name) takes pride in serving safe and

great-tasting food to our customers, family, and
friends. Our customers may not notice the attention we
give to food safety but it is one of the most important.
We all share the responsibility for making sure that the
foods we prepare and serve to our customers are safe.
LOGO HERE
WHY ARE FOOD SAFETY
PROCEDURES IMPORTANT?
• 209 reported Philippine foodborne disease outbreaks (FBDOs) for the period 2005 – Jun 2018

• To help prevent this, there are laws that govern food handling. This manual is designed to cover
some of the practices that if done improperly could result in a customer becoming sick.
WHY ARE FOOD SAFETY
PROCEDURES
IMPORTANT?
Our establishment uses a systems based approach to
food safety often called a HACCP (Hazard Analysis
and Critical Control Point) plan. This means we have
set procedures on how to perform most tasks in the
restaurant from receiving of foods, to preparation, to
the service to the customer.
PRACTICAL HACCP SEVEN
STEPS
1. Review menu and highlight potentially hazardous foods

2. Review recipes that include potentially hazardous foods and

highlight problem ingredients.

3. Include critical temperatures and times in the recipes/procedures.

Use critical temperatures established by USDA for consumer use.

4. Check food temperatures during preparation, holding, cooking and

cooling.
Food temperatures should be checked using a bi-metallic food
thermometer. Remember, when cooling food, time is critical. The
food needs to be cooled to 40° F in no more than two hours.
PRACTICAL HACCP SEVEN
STEPS
5. Correct if required temperatures are not being met.
Specific steps to be taken should be previously established and could
be included in SOP’s.

6. Verify that the previous steps are being followed.

• Review plan
• Review deviations and corrections
• Visual inspection

7. Record time and temperatures.

A system for recording temperatures should be developed. This
system can be in the form of a notebook or charts that includes the
intervals at which the temperatures should be taken and recorded.
SOURCES OF MICROORGANISMS
PEOPLE AT HIGHER RISK OF FOODBORNE ILLNESS:

• Infants
• Young children and older adults
• Pregnant women
• People with impaired immune systems
• People with some chronic diseases
MAY CAUSE MORE SEVERE
CONDITIONS SUCH AS
FOODBORNE ILLNESS
/SOURCES OF FOOD
CONTAMINATION
FOODBORNE ILLNESS
/SOURCES OF FOOD
CONTAMINATION
Physical foodborne
illness
Physical foodborne illness is caused by when a foreign
object enters the food and the customer eats it.

• Toothpicks
• Metal shavings
• Glass fragments
• Bandages
• Hair
FOODBORNE ILLNESS
/SOURCES OF FOOD
CONTAMINATION
Chemical foodborne illness

Chemical foodborne illness occurs when a chemical enters the food and
a customer ingests it. We need chemicals for cleaning and sanitizing of
our establishment, but we need to be careful to keep them separated
from the food that we serve.

• Cleaning solutions
• insecticides
• naturally occurring toxins
 Biological foodborne illness
FOODBORNE ILLNESS The third type of foodborne illness is the most common – Biological.
/SOURCES OF FOOD This can then be further broken down into three more subcategories:

CONTAMINATION • Viruses; Viruses are pieces of DNA that can multiply within a
living organism such as Hepatitis A.
• Foodborne Intoxications; Foodborne intoxications involve a
bacteria growing outside of a human and producing a toxin. The
BIOLOGICAL CONTAMINATION
human then eats the toxin and becomes ill normally within a
matter of hours.
• Foodborne Infections; Foodborne infections involve a human
eating the bacteria and then the bacteria produce a toxin within
the person causing illness.
PERSONAL HYGIENE
Good personal hygiene practices are an essential part
of providing safe food to our customers. Among these
hygiene practices, the most important is hand washing.
Employees must wash their hands and forearms using
the following procedure:
 • When you first arrive at work;
Personal Hygiene • Prior to handling food, utensils, and single service
You must be aware of what your hands are touching at
articles;
all times. You should recognize when your hands
• Before putting on gloves to handle ready-to-eat
become contaminated and wash them to keep from
foods and between glove changes.
passing the contamination on to the food you are
• Before and after handling or touching any raw
preparing and serving. It is always necessary to wash
foods such as raw meats, chicken, and eggs.
your hands:
• After using the bathroom;
• After touching any part of your body or uniform;
• After handling dirty equipment, dishes or utensils;
• After taking a break;
• After any other activity that may contaminate your
hands such as washing dishes, sweeping the floor,
taking out the trash, eating or drinking, coughing,
or sneezing.
• If you work with food must always be clean and in
good health;
• you should bathe daily and wear clean cloths. You
must never go to work if you are sick, especially if
you have symptoms of diarrhea, vomiting, fever, or
if you have any discharge from your nose or eyes.
• You should notify your supervisor when you are
sick and certain illnesses will require you to stay
home until your doctor has cleared you.
• You must have fingernails that are cut and
maintained and should not have painted or fake
fingernails.
• All jewelry must be removed prior to handling food
with the exception of a simple wedding band.
• While working with open food you must have an
effective hair restraint, such as a hat or hair net.
• Finally, you must never eat or smoke in food
preparation or food storage areas.
DIRECT BARE HAND CONTACT WITH READY-TO-
EAT FOODS IS PROHIBITED
Ready-to-eat foods are those that will not be subjected
to further cooking or heating to destroy bacteria; these
may include, sandwiches, cut fruit, bread, tortillas,
salads, or any cooked food.

You must wash your hands each time you change your
gloves or contaminate the gloves.
 CLEANING AND SANITIZING
Maintaining the kitchen scrupulously clean is vital to
food safety. You should recognize that even surfaces
that appear clean might still have harmful germs that
you cannot see. Only by cleaning and sanitizing
equipment, dishes, and surfaces that come into direct
contact with food, can we eliminate and destroy these
invisible germs.
CLEANING AND SANITIZING
Wiping cloths for cleaning and sanitizing must be
available in every work area
Always wash, rinse, and sanitize these surfaces
before and after they have come into contact with Washing removes visible soil
food. and contamination
Moist wiping cloths must be stored in a bucket of
water and sanitizer when they are not in use.

sanitizing kills and reduces the number of

harmful bacteria that you cannot see
 CROSS-CONTAMINATION AND FOOD STORAGE
Cross-contamination occurs when harmful germs from raw foods or contaminated surfaces are
passed onto the food. This transfer of germs may occur in any of the following situations:

• When hands that have touched raw food touch foods that
are ready to eat.
• When raw or contaminated food touch foods that are
ready to eat.
• When a ready to eat food comes into contact with
surfaces that were not properly washed and sanitized
after having been in contact with a raw food. Food
contact surfaces include cutting boards, knives, utensils,
and food preparation tables.
• When dirty wiping cloths or wiping cloths contaminated
with raw foods are used on surfaces that come into
contact with ready to eat foods.
CROSS-CONTAMINATION AND FOOD STORAGE
You can prevent cross-
contamination by washing and
sanitizing every utensil, cutting
board, food preparation table, and
work area before and after coming
in contact with food. Use the
cleaning methods previously
mentioned and adequately wash
you hands, especially after
handling raw foods.
CROSS-CONTAMINATION AND FOOD STORAGE
always stored raw meats, eggs, poultry, and fish in
containers and store them on the lowest shelves of the
refrigerator. This will prevent the raw products from
leaking or falling onto foods that are ready to eat. Finally,
all foods must be stored at least six inches above the floor
at all times.
FOOD STORAGE LIMITS
Foods should always be used in the same
order in which they were received. All
arriving food products should be marked
with a date so you know which inventory
to use first. FIFO (FIRST IN - FIRST
OUT). In addition, any ready-to-eat
potentially hazardous food must be
marked with a discard date at the time of
opening or preparation. The discard date
must be 7 days after the food was
prepared or opened, if the food has been
refrigerated at 41º F or less. (4 days if
refrigerated at 45º F)
APPROVED FOODS
• Any foods served in your establishment must come
from an approved source.
• Homemade food cannot be used or offered for human
consumption in a food establishment.
• All packaged food must carry a label or seal on the
packaging that indicates the name of the processor or
distributor, the name of the food, and the ingredients.
• All foods arriving at your workplace must be free of
spoilage.
• Canned foods must have an intact seal and be
discarded if swollen.
• Potentially hazardous foods should be rejected if they
arrive at an unsafe temperature.
• Packaged foods should be rejected or discarded if the
arrive damaged.
TOXIC CHEMICALS AND PEST CONTROL
• All chemicals, lotions, detergents, medicines,
sanitizers, and cleaners must be stored away from
food, utensils, and food preparation areas. Any
chemical product that is not in its original container
must be clearly labeled

• Pesticides and pesticide equipment cannot be present

or stored in a food establishment. Applying any
pesticide is strictly prohibited unless it is done by a
professional, licensed pest control applicator.
Pesticides should only be used as a last resort, after
every available preventive measure has been taken.
The best way to control cockroaches, mice, flies and
other pests is to keep the establishment and garbage
areas clean, and to eliminate hiding places.
TOXIC CHEMICALS
AND PEST CONTROL
Cooking the food to
the proper temperature
is the best way to
destroy harmful germs
that may be present in
foods. Most types of
germs are killed
through cooking. The
cooking temperatures
may vary depending
on the type of food.