Question#1

Design a Preventive Program or how to prevent food poisoning and food borne illness/
diseases in the following areas.

 Personal Hygiene
 Wash Your Hands Frequently: Wet your hands with clean water and apply soap,
Lather your hands by rubbing them thoroughly with soap, Scrub your hands for
at least 20 seconds, Rinse your hands well, Dry your hands with a towel or air
dry.
 Bathe: Cleaning your body washes away dead skin cells and dirt and helps
fight the spread of disease. For older adults, it’s recommended to shower or
take a bath at least twice a week to achieve the positive effects.
 Brush your teeth Twice a Day: Make sure you are brushing your teeth twice a
day, once in the morning and once at night, to maintain good oral hygiene
along with regular dental check ups.
 Cover your mouth when Cough or Sneeze: This is extremely important to
avoid spreading the germs to people around you and for the food.
 Wear clean clothes: After you wear clothes, wash them with a detergent and
dry them immediately upon rinsing. Dirty clothes can harbor bacteria that could
lead to body odor or even skin irritations and also it can effect to the food.
 Food Handling
Wash hands and surfaces often:
 Wash your hands with warm water and soap for at least 20 seconds before and
after handling food and after using the bathroom, changing diapers, and handling
pets.
 Wash your cutting boards, dishes, utensils, and counter tops with hot soapy
water after preparing each food item.
 Consider using paper towels to clean up kitchen surfaces. If you use cloth
towels, launder them often in the hot cycle.
 Rinse fresh fruits and vegetables under running tap water, including those
with skins and rinds that are not eaten. Scrub firm produce with a clean
produce brush.
 With canned goods, remember to clean lids before opening.
Separate raw meats from other foods:
 Separate raw meat, poultry, seafood, and eggs from other foods in your
grocery shopping cart, grocery bags, and refrigerator.
 Use one cutting board for fresh produce and a separate one for raw meat,
poultry, and seafood.
 Never place cooked food on a plate that previously held raw meat,
poultry, seafood, or eggs unless the plate has been washed in hot, soapy
water.
 Don’t reuse marinades used on raw foods unless you bring them to a boil first.
Cook the right temperature:
 Color and texture are unreliable indicators of safety. Using a food thermometer
is the only way to ensure the safety of meat, poultry, seafood, and egg products
for all cooking methods. These foods must be cooked to a safe minimum internal
temperature to destroy any harmful bacteria.
 Cook eggs until the yolk and white are firm. Only use recipes in which eggs are
cooked or heated thoroughly.
 When cooking in a microwave oven, cover food, stir, and rotate for even cooking.
If there is no turntable, rotate the dish by hand once or twice during cooking.
Always allow standing time, which completes the cooking, before checking the
internal temperature with a food thermometer.
 Bring sauces, soups and gravy to a boil when reheating.
Chill Refrigerate foods promptly
 Use an appliance thermometer to be sure the temperature is consistently 40°
F or below and the freezer temperature is 0° F or below.
 Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within
2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature
outside is above 90° F.
 Never thaw food at room temperature, such as on the counter top. There are
three safe ways to defrost food: in the refrigerator, in cold water, and in the
microwave. Food thawed in cold water or in the microwave should be
cooked immediately.
 Always marinate food in the refrigerator.
 Divide large amounts of leftovers into shallow containers for quicker cooling
in the refrigerator.
 Storage Management
Refrigerated Storage
 Food that may be harmful or perishable requires refrigeration storage. Bacteria grow
very slowly at temperatures below 41 degrees Fahrenheit, thus these foods must be
kept there. Keep in mind that a refrigerator must be kept at 38°F or lower to maintain
food temperatures of 41°F.

 When storing raw meat, poultry, and fish in the same refrigerator unit, place cooked
or ready-to-eat food above these products. This will stop juices from raw products
from spilling over the cooked dish and contaminating it with bacteria or resulting in a
food-borne disease.

Dry Food Storage

 All food should be kept at least 6 inches (15 cm) above the deck since food kept there
may become contaminated by debris, oil, insects, and floods brought on by clogged
drains, broken pipes, and cleaning water. Utilize the available lockers, racks, and
shelving.

 Food shouldn't be kept near evaporators or drain lines since leaking pipes and
dripping water might contaminate dry goods like flour, sugar, rice, and crackers. Etc

 To ensure that you and your coworkers always know what food product is inside the
container, mark or label dry foods in storage containers with their names that are
difficult to read (for example flour, cooking oil, herbs, salt, spices, and sugar)

 Put all open food packages into labeled containers with tight-fitting lids; open food
packages are an easy target for contamination from rats, insects, and other sources.
Utilizing covered containers keeps food secure and fresh.

Freezer Storage
 Bacteria are not killed by freezing, but their growth is stopped, thus food can be kept
for a lot longer in a freezer than in a refrigerator. The temperature of all freezers
must remain 0°F or lower at all times.

 All food should be kept at least 6 inches (15 cm) above the deck since food left on the
deck can become contaminated by grime, grease, and floods from clogged drains,
broken pipes, and cleaning water. Utilize the nearby racks and shelves.

 Raw, ready-to-eat, and cooked frozen food items must be segregated in various
freezer regions to prevent cross-contamination. Store all frozen goods in their
designated locations.
 Cleaning and Sanitizing technique Cleaning
 Remove Debris using a lint-free cloth or wipe, physically remove soil deposits off of
food contact surfaces. Soils include dirt, gross solids, mineral salts, large particles,
proteins, lubricants and other residues. Soil removal can also include the use of
scrapers, dry floor push mops, brushes for collecting soil and dust, dry or low
moisture steaming, and vacuuming.

 Rinse All Residues. When rinsing equipment during this step, use warm (less than
120° F/48.9° C) potable water. Anything warmer could cause soil and particles to
become adherent to a surface and prevent removal. To avoid recontamination issues,
using high-pressure hoses is discouraged since a high-pressure rinse could aerosolize
soils and chemicals onto areas and equipment that have already been cleaned and
sanitized. In addition, high-pressure methods could also possibly damage processing
equipment.

 Apply Detergent and a Good Scrubbing. At this point, it is essential to use chemical
cleaners intended to remove fat and protein. In addition, ensure detergents are
properly mixed by looking for dilution rates and contact times provided by the
cleaning product manufacturer. If this information is not available, reach out to the
manufacturer immediately. They should always be ready to help as not knowing
dilution rates and contact times can be a food safety risk.

 Give a Thorough Rinse. before proceeding to the sanitizing stage, do a final rinse with
potable water to completely remove the detergent and any residue. This step is very
important because detergents are alkaline and most sanitizers are acidic. Without a
thorough rinse, the sanitizer could be neutralized by any remaining detergent on the
equipment surface. The water can also be warmer than what was recommended for
the first rinse.

Preventive Program for Pest

 Any food or beverage plant's food safety plan must include pest control, but having a
proactive preventive approach as opposed to a reactive control program can offer
even greater protection against food adulteration from pests.

 A food establishment should execute an Integrated Pest Management (IPM) program

to prevent pests from contaminating food sources and surfaces that come into touch
with food. An IPM program consists of a number of preventative measures designed
to keep pests out of facilities and get rid of those that do.

 Preventing a pest infestation is the best approach to deal with one. There are two
primary methods for preventing and managing the presence of insects, rodents, and
other pests: block entry points (exclusion) By blocking pests' access points to your
establishment, you can help keep them out.
Question#2

QUESTION # 2

Plan a safe workplace habits that prevent injuries in the workplace from CUTS, BURNS,
OPERATIONS OF EQUIPMENT AND USING OF GALLEY TOOLS

Accidents are unplanned occurrences that result in injuries, illness, death, and loss of
property and/or production. While there is no way to completely eliminate accidents,
there are certain plans, preparations, and actions that can be taken to reduce them.

1. Procedures for equipment

- Never use any machine you have not been trained to use.
- Pull plug or throw switch to off position before cleaning or adjusting any machine. Keep
fingers, hands, spoons, etc., away from moving parts. Wait until machine stops before
moving food.
- Check all switches to see that they are off before plugging into the outlet.
- Particular care must be taken when cleaning the slicing machine.
• First pull the plug.
• Turn the gauge to zero in order to cover the edge of the blade
• Do not touch the edge of the blade
• Clean the blade from the centre out.
• Clean the inside edge of the blade with a stick that has a cloth wrapped around one
end.
- Do not start a mixer until the bowl is locked in place and the attachments are securely
fastened.
- When using a mixer, turn off motor before you scrape down the sides of the bowl.
- Use a wooden or plastic plunger rather than your hands or spoons to push meat down
into a meat grinder.
- Keep your hands to the front of the revolving bowl when operating the food cutter. This
is one of the most dangerous pieces of equipment in the commercial kitchen.
- Never start a machine until you are sure all parts are in their proper places. If it is a
machine that operates with gears, check the gear position.
- You must be aware of the lock-out procedures that are to be followed before repairing
or cleaning any machine. Lock-out procedures must be clearly posted by management
near each machine.
- When using electrical power equipment, always follow the manufacturer’s instructions
and recommendations. Do not wear rings, a wristwatch, or a tie when operating
electrical power equipment.

2. Procedures for sharp utensils

- Use the right knife for the job.

- Do not grab for falling knives. When a knife starts to fall, jump backward to get out of
the way.
- Always carry a knife with the tip pointing downward and with the cutting edge turned
away from your body.
- Never talk while holding a knife in your hand. Should you start to gesture with the knife,
there could be serious consequences.
- When cutting with any knife, always cut away from your body. This also applies to
potato peelers or any implement with a cutting edge.
- Never place a knife in hot water as it will cause cracks in the wooden handle. Never
reach into soapy water in search of a knife.
- Use a cutting board at all times.
- Never cut on metal.
- Place knives in designated knife drawers. Preferably, knives should be placed in knife
racks for proper storage.
- When cleaning or wiping a knife, keep the sharp edge turned away from your body.
- Always use a sharp knife; it is much safer than a dull one. Less pressure is required on a
sharp knife, and the chances of a sharp knife slipping are much less.
- Always cut with a back and forth sweeping motion, not with downward force.
- Use knives for the purpose for which they are designed, not as levers or wedges or as
bottle or can openers.
- Pick up knives by the handle only.
- Take a firm grip on a knife handle and always make sure the handle is free of grease or
any other slippery substance.
- When slicing round objects such as onions or carrots, cut a flat base so the object will sit
firmly and not shift when being cut.
- Never force a meat band saw; it may jump from the bone.
When using a cleaver, be sure the item to be chopped is sitting solidly. Note: Avoid
chopping large, hard, or brittle bones with a cleaver as the bones may splinter and
become as dangerous as flying glass.
- When grating foods, never work the foods too close to the cutting surface.

3. Avoid burns

- Use dry towels when handling hot skillets, pots, or roasting pans as wet cloth conducts
heat more readily than dry cloth.
- Avoid splashing grease on top of the range. Grease will ignite quickly, causing a fire. Do
not throw water on a grease or fat fire: smother it. Use a foam extinguisher or a wet
towel.
- Remove the lids of pots slowly. Lift the side of the lid that is away from you so the
steam does not rush out too quickly, causing burns to your hands or face.
- Always give notice of “hot stuff” when moving a hot container from one place to the
other.
- Keep towels used for handling hot foods off the range. Too often, the end of the towel
is dangled into or drawn across the fire.
- Avoid overfilling hot food containers.
- Never let the long handles of saucepans or skillets extend into aisles. If they are
brushed, hit, or bumped the pot may fall off the range.
- Never turn the handle of any pot over an open flame.
- Place a lighted match to gas jets before turning on the gas. Ventilate gas ovens for a few
minutes before lighting by leaving the oven door open so any gas pockets that might be
present can escape.
- Know the location of fire extinguishers; know how and when to operate them.When
placing food in hot grease, always let the item slide away from you so the grease will not
splash toward you and cause a serious burn.

4. Keep floors safe

- Wet floors are dangerous. Keep them dry.

- Pick up or wipe up any spilled item immediately, particularly water or other similar
liquids.
- When liquid or fat is spilled, have one person watch the area and warn others of the
danger while another goes for a mop. Small areas may be sprinkled with salt to provide
traction until the spill is cleaned up.
- Walk. Do not run or slide across the floor.
- Never leave utensils on the floor. Someone is sure to trip over them, and it may be you.
- Keep all traffic areas clear of boxes, garbage cans, portable equipment, mops and
brooms, etc.
- When mopping kitchen floors, do only a small area at a time.
- Using rubber mats behind the range is a good practice. However, mats must be kept in
first-class condition by daily cleaning and by replacement when they begin to wear.

5. Handle glassware and china safely

- Use care in handling glasses and dishes.

- When carrying china and glassware from one place to another, be alert and move
cautiously. Keep complete control of the load at all times.
- Discard all glass or other china items that are chipped or cracked.
- Keep glasses and china out of the pot sink.
- Never place glassware in soapy water. Wash glassware in a dishwasher, using a
compound recommended for glasses.
- If you suspect there is broken glass in soapy water, drain the water, then remove the
pieces carefully with a paper towel.
- Never use glassware in forming or preparing food. For example, do not cut biscuits or
ladle liquids with a glass item.
- Do not use a glass as an ice-cream scoop. It may break in your hand.
- Use a pan and broom to sweep up large pieces of broken glass or china. Use a
dampened paper towel to pick up the slivers. Put broken glass in a special container. Do
not place broken glass in wastebaskets.

6. Store supplies safely

- When opening boxes, crates, etc. remove the nails. Do not bend them down.
- Always store heavy materials on bottom shelves, medium-weight materials next, and
light-weight items on top shelves.
- Get rid of all dirt, grease, and trash promptly to reduce fire hazards and to eliminate
breeding places for rats and cockroaches.
- Be sure light bulbs are guarded. As a precaution against fire, do not store any materials
within 45 cm (18 in.) of any bulb.
- Use ladders, not boxes or chairs, to get things from high shelves. Always have three
points of contact when moving up and down the ladder. Do not over reach, and never
stand on the top two rungs of the ladder.

7. Dispose of refuse properly

- Place food scraps in proper containers.

- Do not allow containers to overflow. Empty them before they are completely full.
- Do not stack full refuse containers.
- Report broken or defective containers.
- If wearing gloves while disposing of refuse, you should remove the soiled gloves once
the job is done and, when returning to work, wash and sanitize hands properly
- Push garbage down using a tamper or other tool. Do not push it down with your hand
or foot!

8. Lifting practices

- Keep your back straight, but not necessarily vertical. Have a sure grip on the object.
- Keep the object close to your body.
- Bend your knees before lifting.
- Lift with your legs, not with your back.
- Call for help to lift or move heavy pots or containers.

• It is each employee's responsibility to take an active role in maintaining safety.

Question#3

PLAN AND MAKE A PREVENTIVE PROGRAM FOR TIME AND TEMPERATURE CONTROL
Explain the importance of this program?

•It is important to make sure you check the temperature of TCS food during the receiving
process. This will help you gauge whether food was exposed to the temperature danger
zone during transit.

•Document each food’s temperature on a designated temperature log.

•Refrigerated TCS foods should arrive at 41 F (5 C) or colder. Frozen TCS food should
arrive at 0 F (-18 C) or colder. Hot TCS food should be received at 135 F (57 C) or higher;
as with cold or frozen TCS food, be sure to document the temperature of hot TCS food
upon receipt using a designated temperature log.

•Frozen TCS food with ice crystals or frozen liquid, fluids, or water stains should not be
accepted. Additionally, any food that has passed its use-by or expiration date, has an off
odor, abnormal color, or mold, or any meat, fish or poultry that is slimy, sticky, or dry
should be rejected.

•Some foods require time and temperature control to maintain safety (TCS foods), also
known as potentially hazardous foods (PHF). These foods require time/temperature
control to limit the growth of pathogenic microorganisms or the production of toxins.

•The Danger Zone is a temperature range in which bacteria grow and multiple at its fastest.
This ranges from 20 – 45 °C (68 – 113 °F). Bacteria can, however, grow and survive between
5 – 65 °C (41 – 149 °F). But the most common food-related bacteria grow at their best in the
danger zone.

•These foods have a well-documented history of causing foodborne illness when certain
time and temperature requirements are not met for holding, cooking, reheating and
cooling. Inadequate time/temperature controls can allow for microbial growth. Examples
include:

-Improper hot or cold holding

-Improper cooling
-Improper cooking
-Improper reheating

•Leaving food in the temperature danger zone (40-140°F) for more than 2 hours
These foods readily support the growth of microorganisms because they are high in
nutrients and available water, and the acidity (pH) of the food is neutral or slightly acidic.

•To maintain the safety of TCS foods, follow the 4 simple steps:
•Clean
-Wash your utensils, cutting boards, and countertops with hot, soapy water after
preparing each food item.

•Separate
-Separating raw and cooked food and the utensils, chopping boards and food contact surfaces
that they touch reduces the chance of cross contamination of microorganisms. Some raw food
can carry bacteria and other microorganisms that have the potential to cause illness if allowed
to grow and increase in number.

•Cook and chill

-If you cook then chill food, its temperature needs to be reduced safely from 70°C to 3°C
within 90 minutes. If you are freezing cooked food, the temperature needs to go from 70°C to
-18°C in no more than 240 minutes. Otherwise you are breaking the law. Worse, you are
putting your customers at risk.
Question#4

Plan and Design Safe Food Preparation (Preventive Program) (FATTOM)

1. FOOD
- Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and
carbohydrates (cooked rice, pasta). These foods have a high chance of contamination
and may give rise to foodborne illnesses.

- To ensure safe food preparation;

• Become aware that these foods have a higher chance of risk.

• Always ensure your food is stored properly by following Food Storage Guidelines.
• Know what to look out for when it comes to Cross-Contamination of food.

2. ACID
- Low acid food (pH > 4.6) such as poultry, fish, dairy and eggs are considered potentially
hazardous and more susceptible for microbial contamination.

- To ensure safe food preparation;

• Cook food at high temperatures. Store food at proper temperatures.

• Check expiry dates. Use Fridge Labels to help track order dates, preparation dates and
expiry dates.
• Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked
beans).

3. TEMPERATURE
- Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C.
This TDZ range includes room temperature as well.

- To ensure safe food preparation;

• Do not leave food at room temperature for too long (e.g. rice and starchy foods).
• Store foods at the correct temperature.

4. TIME
- After 4 hours, the microorganisms on the food may produce toxins that make the food
unsafe for consumption.

- To ensure safe food preparation;

• Food should not be kept at the TDZ for more than 4 hours.

5. OXYGEN
- Microorganisms require oxygen to grow. Prevent the growth of microorganisms
through storing your food in a professional food containers.
- To ensure safe food preparation;

• Cover food at all times.

6. MOISTURE
- Microorganisms grow faster in food with high water content such as fresh poultry,
meat, fish and raw eggs.

- To ensure safe food preparation;

• Ensure these foods are stored at the proper temperatures with reduced moisture.