SAFETY AND
HYGIENIC USE
OF SELECTION
Cover practices designed to
prevent the growth and
Safety and multiplication bacteria, prevent
Sanitation food contamination, toxins and
other substances. To prevent food
spoilage and food poisoning.
1.A SAFE FOOD HANDLER
It is important for every handler
to understand and practice the
rules of food and safety in Principles for the
handling foods.
standards on safety
HANDWASHING is an important and sanitation
preventive practice in the fight against
bacteria.
FOOD HANDLER should wash their hands
thoroughly with soap and warm water for
at least 10-15 seconds.
FACTORS TO BE FOLLOWED:
• Upon reporting to work and after
breaks
• Whenever hands are soiled
• After sneezing, coughing or using a
handkerchief
Principles for the
• After eating or using the phone standards on safety
• After using the restroom and again in
the kitchen before handling clean and sanitation
utensils.
• After handling inventory
• After handling raw food
• After touching or scratching areas of
the body such as ears, nose, mouth
or hair.
• After clearing, scraping, or washing
dirty tools or utensils.
2. PROPER HANDLING AND STORAGE OF FOOD
SHOULD BE ENSURED.
Long exposure to water, light, air and
temperature will
change the quality of foods such as fruits
and Principles for the
vegetables.
3. PHYSICAL EQUIPMENT AND LAYOUT SHOULD
standards on safety
ALLOW GOOD SANITARY PRACTICES.
Heavy equipment should be placed and
and sanitation
arranged
carefully to avoid accidents. Those that
need to be r
repaired at once. Floors, tables, chairs,
and counters
should be clean regularly.
4. SANITATION OF EQUIPMENT AND UTENSILS
To prevent food contamination utensils,
5. RODENTS AND PESTS SHOULD BE
ELIMINATED IN THE AREA
They are proven carriers of bacteria. The Principles for the
presence of
one means the surrounding is dirty: there
standards on safety
are wet, and sanitation
undisposed and uncovered garbage;
storeroom are
crowded and dirty; water is stagnant;
containers, pans,
and utensils are also dirty and
unsanitized.
• Humans
• Raw foods
•
•
Refuse ( garbage )
Dust and soil
SOURCES
• Rodents
• Insects
• Birds
• Animal
HACCP- HAZARDS CONTROL AND CRITICAL
POINT
It is a food safety management system
that provides
identification and assessment of the
hazards and risks HACCP ANALYSIS
associated with food operation. It also
provides AND CONTROL
prevention strategies on known food
hazards that
endanger the health of humans.
The HAZARDS referred to any potential problem
which may
endanger safety of the customer of
food.
AMONG SUCH HAZARDS INCLUDES:
a. Biochemical changes
Prioritize
safety for
healthier
meals!
Thank You
