Principles of Food Sanitation, Safety and Hygiene

Food sanitation is more than just cleanliness. It included all practices involved in protecting
food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any
bacteria from multiplying to an extent which would result in an illness of consumers; and destroying
any harmful bacteria in the food by thorough cooking or processing.
The primary principle of food-service sanitation is absolute cleanliness. It begins with
personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment,
appliances, storage facilities, kitchen and dining room.
Control of the microbial quality of food must focus on the preparation of food itself, food
handlers, facilities and equipment. The quality of food depends on the condition when purchased
and the time temperature control during storage, preparation and service. Personal hygiene and
cleanliness of the facilities and equipment also contribute to food safety.

Definition of terms
1. Food Any substance whether simple, mixed or compounded that is used as food, drink,
confectionery or condiments.
2. Safety is overall quality of food fit for consumption.
3. Sanitation is a health of being clean and conducive to health.
4. Cleanliness is the absence of visible soil or dirt and is not necessarily sanitized.
5. Microbiology - the branch of biology that deals with microorganisms and their effect on other
microorganisms.
6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium, protozoan).
7. Food Infection - microbial infection resulting from ingestion of contaminated foods.
8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain
bacteria produce chemical compounds called toxins
9. Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged,
the food become harmful to people and unsuitable to eat.
10. Foodborne Illness A disease carried or transmitted to people by food.
11. Foodborne Outbreak An incident in which two or more people experience the same illness
after eating the same food.
12. Contamination The presence of harmful substances in the food
13. Time-Temperature Abuse Food that has been exposed to temperature favorable to the
growth of foodborne microorganisms.
14. Potentially Hazardous Foods Food in which microorganisms can grow rapidly. It is often
moist, high protein, slightly acidic.
15. Cross Contamination Occurs when microorganisms are transferred from one surface or
food to another
16. Personal Hygiene Sanitary health habits that include keeping the body, hair, teeth, clothes
and washing hands regularly.
17. Temperature Danger Zone temperature range (41F -140F) food borne bacteria grow and
reproduce
18. Consumer: means a person, who is a member of the public, and has posession of the food,
but not functioning as an operator of a food establishment, or does not offer food for sale or
resale
19. Food establishment: refers to an operation or system that stores, prepares, packages, vends
or serves food; it provides food for human consumption such as restaurants, market or
 groceries, vending machine operators, foodservices in institutions, sports clubs, catering
operation, home deliveries, takeout orders, mobile food units, etc
It does not include:
Establishments that offer prepackaged foods that are not potentially hazardous
A produce stand that offers only whole, uncut fresh fruits and vegetable; a food
processing
A kitchen in a private home if only food prepared for sale or service is not potentially
hazardous. Examples are religous or charitable organizations and the consumers are
informed by a clearly visible placard to regulations by the proper authorities
A kitchen in a private home, such as a small private family day-care provider or a bed
and breakfast operation with a limited number of guests not over 18 for breakfast
meals only

Food Hazards
Hazard in food safety is defines as a biological, chemical or physical agent in, or condition
of, food with the potential to cause an adverse health. Simply said, it is anything in a food that can
cause harm to the consumer in the form of Foodborne illness. Foodborne disease is defines as an
ilness that is caused by an agent or characteristics that is in the food. Food borne ilness risk is the
likelihood that an adverse health effect will occur.
As indicated above, hazards are classified into three types: biological, chemical, and
physical. Table 3-1 gives example of these types of hazards. Detailed discussions of these types of
hazards are given in the later chapters.

Hazards That Can Cause Foodborne Illness or Cause Injury

Biological Chemical Physical
Bacteria Pesticides Foreign Objects with Food:
Virus Other Agricultural Chemicals Stone
Parasites and Natural Planr and Animal Glass Shards
Helminths Toxins Toothpick
Fungi Food Additives Bandage
Molds Medication Plastics
Yeasts Chemicals in Drinking Water Fabrics
Poisonous Radioactive Substances
Metal Fragments
Mushrooms Alcohol and Street Drug
Physical Injuries (Cuts,
Prions Abuse
Burns, Sprain, Fractures)

Potentially Hazardous Foods (PHF)

Although all food can become contaminated, most foorborne ilnesses are transmitted
through food in which microorganisms are able to grow rapidly. These foods typically have these
characteristics
A history of breing involved in foodborne illness outbreaks.
A natural potential for contamination due to methods used to produce and process them,
such as food that is naturally handled (fresh lumpia) or food that does not undergo heating
(salads and sandwiches)
High moisture that supports bacterial growth
High in protein, providing rich source of bacterial food
Not acidic enough to inhibit growth of microorganisms
Examples of potentially hazardous foods are as follows:

Cooked meats and food containing meat such as embutido, rellenong manok, meat pies,
chicken ala king.
Meat, fish or vegetables cooked in coconut milk
Ginataan halo-halo especially those where fresh coconut cream is added after cooking
Other kakanin with fresh grated coconut
Milk and dairy cream and food containing dairy products such as leche flan, cheese cakes,
food with cream sauces, noodles with white sauce, cream puff, fruit salad with cream
Seafood and food containing seafood, such as rellenong bangus, seafood salad, fish,
kinilaw, halabas na hipon, steamed fish
Prepared fruits and vegetables such as salads, cooked vegetables (beans, mashed potati,
rellenong talong) fruit compote, slices melon, cantaloupe, papaya
Cooked noodles and pasta such as spaghetti with meat sauce or cream sauce, pancit
palabok, pancit bihon, fried rice, paella
Cooked or processed food containing protein rich food such as tofu misu, patani, munggo,
sardines, pork and beans
Mashed potatoes
Garlic and chili sauce with oil that has not undergone pressure process
Gravies and sauces
Salads and sandwiches.
Prevent of Cross Contamination
What is Cross Contamination? Cross contamination occurs when harmful bacteria are
transferred from contaminated food to uncontaminated food.

How does Cross Contamination occur?

By Direct Cross Contamination contact between raw food and ready-to-eat food during
transport, storage or preparation
By Indirect Cross Contamination - spread of bacteria from raw food to ready-to-eat food via
food handlers, equipment or surfaces. For example, indirect cross contamination can occur
via refrigerator door handles, knives, chopping boards, work surfaces, chefs cloths or
cleaning cloths.

Why is it important to prevent Cross Contamination? Cross contamination has

frequently been found to be the cause of food poisoning outbreaks. Bacteria in contaminated food
are not visible to the naked eye and do not cause noticeable food spoilage or affect taste, smell or
texture. Importantly, ready-to-eat food must be protected from cross contamination at all times.
This is because there are no further controls to protect your customers from the risk of food
poisoning, once contamination has taken place.

Which foods provide the main sources of Cross Contamination?

The following raw foods or ingredients present a potential source of cross contamination
and should be handled with care:
Raw meat such as beef, pork, lamb, chicken, turkey and game
Other raw foods such as fish, shellfish and eggs
 Vegetables and fruit that have not been labelled as ready-to-eat and especially vegetables
that are visibly dirty. Please see the table below for further information on fruit and
vegetables.

In addition, water supplied to food businesses must be fit for human consumption.

How can I prevent Cross Contamination from occurring in my business? Think SAFE. Use
the acronym SAFE to help you think about how you can separate raw and readyto-eat foods and
prevent cross contamination. SAFE stands for Staff, Areas, Food and Equipment and should be
considered at each step in your process. Further information is available in the BEST PRACTICE
table, found later in this sub section.

How can I apply SAFE thinking to my business?

Stage 1 Think about the raw

food coming into your
business.
Who handles it?
Where is it received?
Where is it stored?
Where is it prepared?
Is it kept separate from ready-
to-eat food?
What equipment and utensils
does it come into contact with?

Stage 2 Introduce Permanent

Physical Separation

Stage 3 Train all staff to

think SAFE
Permanent Physical
Separation of Staff, Areas,
Food and Equipment is the
safest way of preventing
cross contamination.
However, if you are unable
to fully implement
Permanent Separation, you
should consider Temporary
Separation measures.
These measures may be
applied to Staff or Areas, singly or in combination, but will not be appropriate for Food and
Equipment. For example you may allow staff to handle raw and then ready-to-eat foods with
controls, but still have a Permanent Raw Food Area.

An Overview of Potential Hazards in Food Service Operation

What is a Hazard?
A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the
absence of its control or
Biological, chemical or physical hazard that can grow in, or be carried by, food and causes
illness or injury when consumed along with the food
I. Biological hazards - A pathogenic bacterium (or its toxin), virus or parasite that is
reasonably likely to result in foodborne illness it not properly controlled. A great concern
in HACCP plans because they are capable of causing widespread foodborne illness.
II. Chemical hazards - toxic substances that may occur naturally or may be added during
the processing of food.
III. Physical hazards - hard or soft foreign objects in food that can cause illness and injury.

Biological/microbiological hazards: refer to living organisms that are capable of causing

foodborne illness that grows or maybe carried in foods, such as bacteria, virus, protozoa, and
parasites. While pathogenic microorganisms are the most common biological hazards
implicated in the consumption of contaminated food and water, other animals can transmit
diseases. These include rodents, insects, birds, farm animals, and domestic pets. Priond are
unique biological substances that cause serious illnesses in animals and human beings. They
 are proteins that exist normally in the brain cell membrane and become pathogenic when the
protein is converted to a distorted form that causes transmissible spongiform encephalopathy
(TSE).
Chemical hazards: are toxic compounds present in food, which may be inherently present,
such as cyanoglycosidic substances in cassava; chemicals added in the course of growing or
producing the food, such as insecticides, rodenticides, herbicides, antibiotics, and hormones;
food additives used in excess or not permitted; allergenic substances, and nutritional factors
Physical hazards: are foreign objects in the food or the kind of food itself that can cause
choking, trauma, like burns and cuts in the mouth or throat, and broken teeth. Some authorities
include injuries outside of the body like falls, burns, and cuts or wounds on the skin as physical
hazards

Principles of Hand Washing in Food Establishment

The spread of germs from the hands of food workers to food is an important cause of
foodborne illness outbreaks in restaurants. It accounts for 89% of outbreaks in which food was
contaminated by food workers. Proper hand washing can reduce germs on workers hands and the
spread of germs from hands to food and from food to other people.
Handwashing Basics are probably the most common way that harmful microorganisms get
into foods in a restaurant. Hands can become soiled with a variety of contaminants while a worker
is performing routine tasks.
All restaurants must have an accessible handwashing sink that is well stocked with hand
soap and a way to dry hands. The soap can be either liquid or bar soap; it does not have to be
antibacterial. Instant hand sanitizer can be available but it is not required.
It is important that handwashing be done only at a properly maintained handwashing sink.
Warm water is more effective than cold water in removing dirt and microorganisms from hands. An
adequate flow of warm water will cause soap to lather and help remove soil quickly from the
hands. The water should be at least 100o F (40C).
Some workers will not wash their hands unless properly equipped handwashing sinks are
accessible to their work area. Sinks that are improperly located, blocked by portable equipment, or
stacked full of soiled utensils and other items, are difficult to use. Nothing must block the approach
to a handwashing sink.
Hands must never be washed in a food preparation sink because this may contaminate the
sink and the food prepared in it. Service sinks also cannot be used for handwashing because this
practice may introduce additional risk to harmful bacteria.

When to Wash Hands

1. Coming on duty or entering the kitchen.
2. Touching bare body parts other than clean hands
3. Using toilet
4. Coughing, sneezing, and using a hanky or disposable tissue, smoking, eating or drinking.
5. Handling soiled equipment or utensils.
6. Handling money
7. Handling cleaning materials.
8. Tasting of food- small amount should be transferred to a separate bowl fow tasting. Never
taste the food with your fingers.
9. Store personal belongings- Keep belongings away from the food preparation area. It should
be kept locked in the locker room.
10. Other Personal habits- Blowing air into the plastic bag or using teeth are prohibited in food
production.
Never spit
Dont lick your fingers, touch nose, mouth and hair
Never apply make-up and perfume
Dont lean on the work tables
Do not allow unauthorized person to enter the area.
Cuts and Abrasions- cuts should be covered by a waterproof bandage. The bandage
should be color blue to be easily spotted.
Employee Illnesses- Employees with symptoms of vomiting, diarrhoea, fever, and
respiratory infection should not report to duty/work.
Healthy Food Handler
A clean, hygienic environment starts with a healthy food handler.
For a food handler to be considered healthy, he/she must free from diseases that may
contaminate food.

Proper Attire

1) Hair Restraint
The presence of hair in food indicates unhygienic food preparation. Food handlers must
wear a hair restraint at all times to prevent hair from falling into the food.
Common hair restraints include nets, bonnets and caps.
Wearing a hair restraint also eliminates the contact of the hands with the head, thereby
preventing contamination
A hair restrain must be worn before hand washing and working
A hair restrain must be properly worn and should not let a single strand of hair show
2) Work Clothes
Work clothes that include a kitchen uniform and an apron must be worn inside the
kitchen.
Street clothes should never be worn to work as they may be sources of contamination.
Aprons help reduce the transfer of microbes to exposed food.
Work clothes should always be clean. Clean uniforms are more appealing to the
customers
As much as possible, aprons should be of light color to easily reveal dirt
Never use apron as a hand towel
Change apron when soiled
A food worker must wash his/her hands after touching the apron
Remove the apron before leaving the food preparation area
3) Footwear
Footwear can serve as a source of contamination, it is necessary to use footwear
exclusively for kitchen use.
Footwear worn outside should not be worn in the food preparation area to prevent the
possibility of contamination
Closed should be worn at all times to prevent slipping or falling
4) Facial Mask
Facial mask prevent airborne microorganisms from the nose and mouth from getting into
the food when talking, coughing, or sneezing.
These masks will also prevent direct contact of the hands with the nose and mount, both
of which are sources of contamination
5) Gloves
Gloves act as barriers between hands and food. However, these must not be made
substitutes for proper hand washing.
Proper hand washing prior to wearing of gloves should be observed
Gloves must be sanitized and changes every day or whenever necessary
Gloves must be devoid of any tear or holes
 Never reuse or wash disposable gloves; always throw them away after use

Common Work-Related Injuries in the Food Service Industry

Burns an injury acquired from contact with hot surfaces of an equipment (e.g., ranges,
ovens, coffee makers, deep-fat fryers, pots, pans and steam tables)
Cuts A skin opening from an accidental incision of sharp objects (e.g., knife) can cause
exposure to blood-borne pathogens such as Hepatitis B and HIV
Slips, trips and falls Open ranges, stove doors, kitchen doors, trolleys, stairs, defective
ladders, foot stools and wet, cluttered or slippery floors are common causes of these
injuries.
Fires Accidental ignition of hot oil and greases, paper materials coming into contact with
hot stoves and ovens, faulty electrical equipment (e.g., cords, switches and power outlets)
wet electrical equipment and appliances are the usual causes of fires.
Ergonomic Risk Injuries from repetitive motions, unchanging or poor posture when
seating, kneeling and standing, incorrect lifting techniques; and forceful motions or grips on
object cause ergonomic risk.
CO Poisoning Carbon monoxide is produced by the incomplete burning of solid, liquid
and gaseous field, such as charcoal and causes death if there is improper ventilation
Cleaning Chemicals Cleaning products such as bleaches, oven cleaners, floor cleaners,
stainless steel cleaners, and ammonia solutions may require the use of rubber gloves.
If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be
necessary.
Skin irritation, dermatitis, or throat irritation may arise from the frequent use of soap and
detergents
Heat Stress Heat exhaustion and heat stroke can result from prolonged exposure to hot
equipment (e.g., ovens, stoves)
Cold Stress Hyperthermia and similar risks from working in walk-in refrigerators and
freezers for prolonged period of time, or handling frozen food without preventive measures.