MODULE I

Apply Food Safety and Sanitation

Lesson 1 Implement Good Manufacturing

Practices Procedure

Lesson 2 Safety Measures in working areas

Lesson 3 Workplace requirements in

accordance with regulations.
Lesson 4
First Aid Procedures, Identification
and control of hazards.

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MODULE I

Apply Food Safety and Sanitation

¥ INTRODUCTION

Applying food safety and sanitation, is concerned with the general

well-being of food handlers in a work place who can assure that food will
not cause harm to the consumer when it is prepared and/or eaten.

OBJECTIVES

At the end of the semester, the students must be able to:

1. Internalize the importance of food preservation.
2. Understand the causes of food spoilage.
3. Apply the principles of the different methods of food preservation.
4. Value the importance of proper food packaging.
5. Become aware with the recent advantages of food processing industry.

G DIRECTIONS/ MODULE ORGANIZER

There are four lessons in the module. Read each lesson carefully then
answer the exercises/activities to find out how much you have benefited from
it. Work on these exercises carefully and submit your output to your subject
teacher or BTVTEd office.

In case you encounter difficulty, discuss this with your tutor during the
face-to-face meeting. If not contact your subject teacher through his/her
FB/Messenger account.

Good luck and happy reading!!!

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Lesson 1

& Implement Good

Manufacturing Practices
Procedure

Food safety - is a scientific discipline describing handling, preparation,

and storage of food in ways that prevent foodborne illness. This includes a
number of routines that should be followed to avoid potentially severe health
hazards. In considering industry to market practices, food safety
considerations include the origins of food including the practices relating to
food labeling, food hygiene, food additives, as well as policies on
biotechnology and food and guidelines for the management of governmental
import and export inspection and certification systems for foods.
In considering market to consumer practices, the usual thought is that
food ought to be safe in the market and the concern is safe delivery and
preparation of the food for the consumer.

Good Manufacturing Practices (GMP)

The combination of manufacturing and quality control procedures

aimed at ensuring that products are consistently manufactured to their
specifications.

Written Specification – The accurate word picture of the definition of a

product includes the following:
Ø Trade Brand Name
Ø Origin - Geographic source where it comes from
Ø Type, style, variety or type of processing
Ø Portion size/volume, size of container, and packing requirements
Ø Percentage of mixture
Ø Manufacturing date
Ø Expiration date
Ø Condition upon recipient

Food hygiene
All conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain.

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Food chain
Vehicle
emission
Crops

Processing
Agricultural
practices

Livestock Cooking
Retail

Landfills
Storage

Seafood
Industrial emissions
and effluents
Distribution

Good Hygienic Practices (GHP)

All practices regarding the conditions and measures
necessary to ensure the safety and suitability of food at all stages of the
food chain

Codex general principles of food hygiene

Identify the essential principles of food hygiene applicable throughout
the food chain, to achieve the goal of ensuring that food is safe and suitable
for human consumption

Food suitability-Assurance that food is acceptable for human consumption

Contaminant - Any biological or chemical agent, foreign matter, or

substances not intentionally added to food which may compromise food
safety or suitability.

Contamination - The introduction or occurrence of a contaminant in a food

or food environment

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Contamination
Food handler (e.g.
Source of food contamination

contaminated hands)
Human / animal
excreta Flies and pests

Infected Contaminated
food animal household water

FOOD Polluted environment

Night soil
(Raw/Cooked) (soil, dust)

Irrigation & Dirty pots /

waste water cooking utensils

Domestic animals Cross-contamination

Survival &
Growth

Time-Temperature
Abuse

Contaminated Food

FOODBORNE ILLNESS

INFECTIONS
- caused by eating foods contaminated by infectious microbes

INTOXICATIONS
- caused by eating foods containing natural toxins, or more likely,
microbes that produces toxins.

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Conditions leading
to foodborne diseases

Contamination

Survival Growth

Unsafe Food

Consumption

FOODBORNE ILLNESS
Source: Martin Adams , Basic Food Safety

Preventing foodborne illnesses

u preventing contamination (& adulteration)

u eliminating contaminants
u controlling growth (bacteria and molds)
a. Serve hot food hot and serve cold food cold.
Ø Avoid reheating of foods.
Ø Proper thawing of food.

b. Proper storage of foods

Ø separate the cooked and uncooked foods
Ø make a color coding if applicable.
Ø Label the foods (Note: FIFO-First in First-out)

c. Proper use of tools, utensils and equipment.

Ø Use separate tools and utensils for cooked and raw
foods.

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THINK!

What are your observations from the picture above? Give conclusion and
recommendations.

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Lesson 2

&
Safety Measures in
working areas

A. OCCUPATIONAL HEALTH and SAFETY

- Goal of Occupational safety and health programs includes to foster

a safe and healthy work environment.

-safe and healthy presenting work place are often taken granted in
the work place. Workers in this industry are exposed to a wide range of
hazards.

-may also protect co-workers family members, employees, costumers

and many others who might be affected by workplace environment

The Standard Operating Procedures in Food Service

Ø tray by the palm( do not overload your tray)

Ø Use Bar tray/round tray in serving with glass wares and drinks.
Ø Used service tray/rectangular tray for Dinner Ware, Silver Ware,
Ø glass ware by the stem or base
Ø silver ware by the waist or handle
Ø cruets set by the handle or the neck
Ø thumb off the plate
Ø bowls should have underlines

B. IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES.

Waste Management
-is the collection, transport, processing, recycling or disposal of
waste material, usually done by human activity in an effort to reduce their
effect on human health or local aesthetics or amenity.

Ecological Waste Management

-is the proper handling of the thing we throw away in a manner that
does be it human, animal or the environment.

3 Kinds of Ecological Waste Management

Ø RECYCLE
Ø RECYCLING
Ø RECYCLABLE

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Recycle
-which classify waste management strategies according to their
desirability in terms of waste minimization.

Recycling
-is processing used materials as waste into new products to prevent
waste of potentially useful materials, reduce the consumption of fresh raw
materials, reduce energy usage and reduce air pollution.

Recyclable
-materials includes many kinds of glass, papers, metals, plastics,
textiles, and electronics. Materials to be recycled are either brought to a
collection center or picked up from the curb side cleaned and reprocessed
into new materials bound of for manufacturing.
-Presidential Decree (PD) 1152

Rules and Regulation

Ø Environmental Impact Assessment
Ø Air Quality Management
Ø Water Quality Management
Ø Hazardous Substance Waste Management
Ø Solid Waste Management
Ø Climate Management

Environmental Impact Assessment

- the law that requires that all agencies and instrumentalities of the
national government including government owned and controlled
corporations as well as private corporations.

Air Quality Management

-the law that provides a comprehensive air pollution control policy.
-R.A. 8749 the Philippine Clean Air

Water Quality Management

-in all water bodies in order to implement abatement and control of
pollution from ,and-base sources.

Hazardous Substance Waste

-act mandates the regulation, restriction, or prohibition of the
important, manufacture, processing, sale, distribution, used and disposal of
chemical substances.

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Solid Waste Management

-law was passed by congress in December 2000 signed by the
President of the Philippines on January 26, 2001 with the aim of adopting a
systematic, comprehensive and ecological solid waste management
program.

Climate Management
-concept of climate change in various phases of policy formulation,
development plans, poverty reduction strategies and other development
tool and techniques by all agencies.

THINK!

After all the operations in food Service, what are the

standard procedures in bussing-out soiled dishes? Discuss the
3 bucket methods and how are you going to dispose waste.

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Lesson 3

& WORKPLACE REQUIREMENTS IN

ACCORDANCE WITH REGULATIONS.

A. PERSONAL PROTECTIVE EQUIPMENT IN FOOD SERVICE

Ø Hair net- fix your hair and no falling hair/bangs

Ø Face mask
Ø Apron or laboratory gown
Ø Pair of Pot holders
Ø Pair of Towels
Ø Close shoes- 3 inches and below
Ø Face shield as needed

B. Workplace Health and Safety Requirements

Workplace Health and Safety (WHS)

is a multidisciplinary field concerned with the safety, health and
welfare people at work.

In food service establishment, each of staff needs to accomplish

individual working permits as one the requirement to operate food services.
The working permits proves that they are fit to work as food handler. Aside
from this they need to apply the following:

PERSONAL GROOMING

• Personal grooming refers to an art which helps individuals to clean

and maintain their posture.
• Personal grooming helps in enhancing an individual’s self-esteem
and goes a long way in developing an attractive personality.
• Looks, the conversation skills, the attitude, the posture, and the
dress style even the hairstyle is very important in grooming.
• Maintaining good personal hygiene practices obviously helps reduce
the risks of various health problems, but also affects social and
psychological aspects of our lives.
• Good personal hygiene helps to prevent the development and
spread of infections, diseases and unpleasant body odors and also
help us look more presentable and attractive.

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Personal Hygiene
• A bath/shower a day.
• Deodorant applied. (No Body odor)
• Teeth brushed regularly. Visit your dentist for proper care.
• Nails are clean, trimmed, and filed. (no nail polish)
• Hair combed and styled neatly.
• Clean lenses if you wear glasses or contacts lenses.
• Clothes are clean, with no stains, and wrinkle-free.
• Shoes cleaned/polished and appropriate for the situation.
• Clothing fits well - not too tight, too loose, too low-cut, or too
short.
• Always follow the golden rules as food handler.

Always wash your hands

before handling food and
after handling raw
• Fish
• Poultry
• Meat
• Vegetables
• Fruit
• Eggs

After - Using the CR, blowing your

nose,
handling pets or refuse

The WHO (World Health Organization) golden rules for safe food
preparation

1. Choose foods processed for safety

2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked food thoroughly
6. Avoid contact between raw foods and cooked foods
7. Wash hands repeatedly

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8. Keep all kitchen surfaces meticulously clean

9. Protect foods from insects, rodents, and other animals
10. Use safe water

Role of government
Ø Food legislation and enforcement
Ø Advice for industry and trade
Ø Education of consumer
Ø Information gathering
Ø Provision of health-related services

Role of industry
Ø Compliance with good agricultural and manufacturing practices
Ø Quality assurance programme (HACCP-Hazard Analysis Critical Control
Point)
Ø Qualified personnel: trained managers and food handlers
Ø Informative labelling and consumer education

Consumers and food handlers

Ø Hygienic handling of food
Ø Discriminating and selective
Ø Community participation
Ø Active consumer groups

Product information and consumer awareness

Ø Lot identification
Ø Product information
Ø Labelling
Ø Consumer education

Consumer information
Consumers should know enough about food hygiene to be able to:
Ø understand the importance of product information
Ø make informed choices appropriate to the individual
Ø prevent contamination and growth or survival of foodborne
pathogens by storing, preparing and using food correctly

LAWS THAT GOVERN THE SAFETY OF OUR FOOD SUPPLY

Ø RA 3720 - Food, Drug and Cosmetic Act
Ø RA 7390 – Cosmetic Act of the Philippines
Ø PD No. 856 – Code of Sanitation of the Philippines
Ø PD 704 – Fisheries Decree of 1975
Ø PD No. 7 – Orderly Marketing of Livestock and Animal Products; NMIC
Order No. 6.
Ø PD 1593 – Centralizing the importation of ruminants for breeding,
slaughter and beef; Animal Industry No. 7
Ø PD 1144 – Creating the Fertilizer and Pesticide Authority, Rules and
Regulations of FPA

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AGENCIES RESPONSIBLE FOR ENSURING SAFETY OF OUR FOOD SUPPLY

ü Bureau of Food and Drugs, Department of Health (BFAD-DOH)
ü National Food Authority (NFA)
ü National Meat Inspection Commission (NMIC)
ü Bureau of Fisheries and Aquatic Resources (BFAR)
ü Fertilizer and Pesticide Authority (FPA-DA)
ü The National Consumers Affairs, Department of Trade and Industry
(NCAC, DTI)

EDUCATING THE CONSUMERS

Ø Must be aware of hazards at home
Ø Date purchases
Ø Rotate products
Ø Refresher training
Ø Clean regularly
Ø Safe food handling operations
Ø Don’t store pesticides with food
Ø Use home management courses at schools
Ø Distribute information leaflets
Ø Put articles in food section of the newspaper
Ø Use own product
Ø Safe food handling operations
Ø Don’t store pesticides with food.

Environment

Farming &
animal husbandry
Health Education
Regulatory measures

Harvesting

Processing

Transport &
Distribution

Preparation

Consumption

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?
LEARNING ACTIVITY

1. Research on the standard procedure in complying the individual work

permit for food handlers.
2. Make a checklist following the WHS of Food Service of the following
personnel:
a. Marketer
b. Cook
c. Sanitation Supervisor

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Lesson 4

& First Aid Procedures and Identification

and control of hazards

A. First Aid Procedures

Principles of First Aid

Ø Preserve life
Ø Prevent deterioration
Ø Promote recovery
Ø Taking immediate action
Ø Calming down the situation
Ø Calling for medical assistance
Ø Apply the relevant treatment

5 First Aid Safety Tips for Any Restaurant and Kitchen

Any manager in the food service industry knows how quickly a busy
night can put you in a harm, a hectic kitchen can not only stress out your
staff, but also the increased work pace can lead to in- the- moment injuries
such as cuts, burns and falls. Whether your workers are preparing food or
tackling a heap dirty dishes, it’s important that they feel safe while they
perform work functions.

1. Make sure first aid supply are readily available.

2. Always check the expiration date of first aid kit/box.
3. Emphasize food safety – if the food handlers accidentally cut
themselves, wash the affected are, use bandages or finger tape
and colored hand gloves to prevent microbe’s injury spreading
out to the food.
4. Minimize hazards – to avoid accidents
5. Make note of what’s in high demand- to track how fast the first
aid items is used
Having first aid kit approved by the Occupational Health and
Safety Administration is the top priority in a restaurant

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B. Identification and control of hazards

HAZARD
-is something that can cause harm, electricity, chemicals, working up
a ladder, noise, bullying at work and stress.

Basic Categories:
*Acute hazard
*Chronic hazard

Acute hazard
are those that have an obvious and immediate impact

Chronic hazard
have a more hidden, cumulative, and long term impact.

Types of HAZARD Found In A Work Place

Physical Hazard
- These are brought about by unhealthy working conditions, poor
ventilation, insufficient or faulty equipment or machine, and improper
work practices such as wrong use of knives.

Biological Hazards
- These are brought about by workers infected with disease or illness,
unhygienic personal practices that can transmit bacteria, parasites, fungi to
other workers and to the food and equipment being handled.

Ergonomic Hazards
- These are brought about by poor working long periods of standing,
bending, pushing, lifting, carrying that can cause stress, muscle pains and
soreness, back injury, numbness of hands, feet and other parts of body.

Psychological Hazards
- These are brought about by too much stress from work which may
cause mental and emotional strains, depression-losing focus on ones work and
others.

Chemical Hazard
-includes the water, food contact materials, cleaning agents, pest
control substances, contaminants pesticides and food additives.

RISK
-is the chance high or low, that any hazard will actually cause
somebody harm.

THREE types of RISK

Ø Personal risk
Ø Property risk

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Ø Liability risk

Personal risk
says that describes the loss of a life or loss of income because of a
sickness, disability, old age, or unemployment.
Property risk
involves losses to property as a result of perils like size of theft and
hazards
Liability risk
losses as a result of negligence that leads to injury or property

Safety
- define as freedom from danger, injury or damage, as well as security
are integral parts of the house keeping system.

Personal Responsibilities for Safety

-observe all precautions related to your work.
-report unsafe conditions or any equipment or materials you think
might be unsafe.
-warn others hazards.
-Report any injury or ill heath.
-Wear protective clothing.
-be safety conscious.
-always inspect equipment and associated attachments for damage
before using.

Ways to learn and understand SAFETY

Ø Accidental experience- caused by accidents.
Ø Safety Education- method which makes us aware of dangerous
situations.
Ø Avoid accidents or injury.

? LEARNING ACTIVITY

1. Do you consider the following as Hazard? (Explain)

a. Teacher
b. Sitting Dog
c. Bench
d. Water
e. Ceiling Fan

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4 MODULE SUMMARY

In module I, you have learned about how to apply food safety and
sanitation, to assure that food will not cause harm to the consumer when it
is prepared and/or eaten.

There are four lessons in module I. Lesson 1 consist of Good

Manufacturing Practices with the written specifications, and how to handle
food safely.

Lesson 2 you learned the occupational health and safe, standard

operating procedures in food service.

Lesson 3 you learned how to comply workplace requirements in

accordance with regulations.

Lesson 4 you have learned and Identified the hazard and risk and how
to control hazard.

Congratulations! You have just studied Module I. now you are ready to
evaluate how much you have benefited from your reading by answering the
summative test. Good Luck!!!

? SUMMATIVE TEST

1. Discuss the role of food handlers following the health and safety
procedures.
a. Consumer
b. Industry
c. family

2. Make your own checklist in putting up food service establishments.

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