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1. SANITATION AND SAFETY

2. FOOD SANITATION Food sanitation is the cleanliness of equipment and facilities. It is important for the safety of lab members and the preparation of food.

3. The areas of food sanitation include: hands pots and pans appliances kitchen utensils food preparation areas food storage areas

4. Pots And Pans For the safety of lab members and proper food preparation pots and pans : must be clean have secure handles should have flat bottoms lids must have handles made from food grade metal

5. Appliances Appliances that are not working properly are a danger to anyone who is operating them. Appliances that have cracks and crevices can harbor bacteria that can cause a foodborne illness.

6. Kitchen and Serving Utensils Both kitchen and serving utensils must be:  easy to clean  made from food grade metal  nonporous

7. Food Preparation Areas Food preparation areas have the potential for cross contamination of food. To PREVENT this food preparation areas:  must be easy to clean  must be non-porous  be free from cracks and crevices

8. Food Storage Areas Food storage areas protect food from cross contamination from bacteria and other hazards. Food storage areas must be: • kept clean • able to be covered • away from the wall and off of the floor

9. FOOD SAFETY Food safety is how food is handled to prevent foodborne illness. This includes:  Food preparation methods  Cooking  Chilling  Serving

10. Food Preparation Methods Raw foods must be kept separate from ready to eat foods to PREVENT cross contamination.

11. Cooking Food Meats should be cooked to the proper internal temperature to prevent foodborne illness.

12. Serving Food Food should be served as quickly as possible after preparation and held at 135° for food service 140° personal/home use.

13. Chilling Food Foods should be cooled in small containers to help speed the cooling process. Foods that are chilling should be covered to prevent cross contamination

14. OTHER SAFETY TIPS IN THE KITCHEN

15. Safety Rules to Prevent Cuts Hold a knife by its handle Keep knives sharp (dull knives slip and cause cuts) Wash knives separately Don ’ t try to catch a falling knife!

16. Safety Rules to Prevent Burns and Scalding Use pot holders Turn pan handles inward Open lids towards the back of a pot so that steam escapes away from you

17. Safety Rules to Prevent Fires Clean grease from the surface of oven Keep paper and long clothing away from range

18. Rules to Prevent Electric Shock Unplug appliances when not in use Keep electrical appliances away from water

19. PRINCIPLES ON SANITATION AND SAFETY IN FOOD ESTABLISHMENT

20. ESTABLISHMENT Food borne illness outbreak cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.

21. Foodborne illness in your establishment can cause: Loss of customers and sales Loss of prestige and reputation Lowered employee morale Increase employee turn over embarrassment

22. TYPES OF FOOD CONTAMINANTS BIOLOGICAL CONTAMINANT PHYSICAL CONTAMINANT CHEMICAL CONTAMINANT

23. BIOLOGICAL CONTAMINANT A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, biological toxins) examples: Sea food toxins Mushroom toxins Clostridium botulinum Salmonella bacteria

24. Preventing Biological Contaminantion Purchase foods only on reputable supplier Do not use wild mushroom Observe proper hand washing Clean and sanitize equipment Maintain clean and sanitize facilities Control pest

25. PHYSICAL CONTAMINANT Any foreign that accidentally find its way into food: hair, staple wire, dust, metal shavings, nails, earing's, hair clips. Glass fragments, insects, extraneous vegetable and stones.

26. Preventing Physical Contaminantion Wear hair restraint Avoid wearing jewelry when preparing, cooking and holding foods Do not carry pencil or pen Do not wear nail polish or artificial nails when working with foods Clean can openers regularly Remove staple wire in the receiving area Place shields on light

27. CHEMICAL CONTAMINAN A chemical substance that can cause food borne illness. Substances normally found in restaurant. Toxic metals Pesticides Cleaning product Sanitizers Preservatives

28. Preventing Chemical Contamination Teach employees how to use chemicals Store chemicals in original containers to prevent accidental misuse, as well as leakage into food. Make sure labels are clearly identify chemical contents of chemical containers Always chemical according to chemical recommendation.

29. Preventing Chemical Contamination Always test sanitizing solution Wash hand thoroughly after working with chemicals Wash foods in cold running water Monitor pest control operator and make sure chemicals do not contaminate foods.

30. 3 Main Causes Of Food Borne Illness

31. CROSS CONTAMINATION Occurs when microorganism are transferred from one surface or food to another. The bacteria can transfer from: Hand to food Food to hand Equipment to food

32. FOOD TO FOOD CONTAMINATION W hen harmful organisms from one food contaminate other foods.

33. Equipment to Food Contamination Use separate cutting boards for different foods Prepare raw foods in separate area from fresh and ready to eat foods. Clean & sanitize equipment, work surfaces & utensils after preparing each foods Use specific containers for various food products. Make sure cloth and paper towel use for wiping spills are not used for any other purposes.

34. KEEPING GOOD PERSONAL HYGENE Medicines should be kept inside the locker and away from foods Clean and cover cuts and wound Never use bare hand when handling ready to eat foods Disposable gloves should be used once Take a bath everyday Wear appropriate attire Observe proper hand washing procedures at all times