TECHNOLOGY & LIVELIHOOD EDUCATION

QUARTER 3-WEEK 4

Fundamentals of Food food safety standards. Government,

industry, and consumers all play a role in
Preparation and Service safe sanitation and food hygiene
Different Food Service Operation practices.
 There are two types of food service WHY food safety is important?
operations. Commercial Food Service  Protects the reputation of your food
Operation and Institutional or Non service establishment.
Commercial Food Service Operation.  Satisfies our moral obligation to protect
1. Commercial Food Service Operation – the lives and health of our customers.
are organization that sells food solely to  Make our employees proud.
make profits. Example are food services  A lapse in food safety may cause
of the hospitality and tourism industries, contamination that can affect the
such as hotel, restaurants, coffee shops, reputation of your business. These topics
snack shops, deli and cocktails bars, show you how to ensure that your
convenience stores, catering business, establishment is safe at all times.
and fast food chains. WHO (World Health Organization) data
2. Non Commercial Food Service indicate that only a small number of factors
Operation – sometimes called related to food handling are responsible for a
Institutional or on-site, these include large proportion of foodborne disease
educational, governmental, or business episodes everywhere.
establishments whose food operations Common errors include:
are mainly for service to food employees.  Preparation of food several hours prior to
Sale of food is a secondary goals and consumption, combined with its storage at
typically is not for profit. temperatures which favors growth of
Basic Rules on Food pathogenic bacteria and/or formation of
Preparation and Service toxins;
 Food hygiene constitutes a basic  Insufficient cooking or reheating of food to
necessity of good reduce or eliminate pathogens;
manufacturing/agricultural practices and  Cross contamination; and
the development of hazard analysis  People with poor personal hygiene
critical control points (HACCP), as well as handling the food.
being a component of all Global Food The Ten Golden Rules respond to these
Safety Initiative (GFSI)- benchmarked errors, offering advice that can reduce the risk
that foodborne pathogens will be able to  Size and shape of the room
contaminate, to survive or to  Enough room to move around freely and
multiply. comfortably
WHO “Golden Rules”
1. Choose foods processed for safety The Work Triangle
2. Cook food thoroughly 1. Food Storage station
3. Eat cooked foods immediately 2. Preparation/Cooking Station
4. Store cooked foods carefully 3. Clean-up-station
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and
cooked foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously
clean
9. Protect foods from insects, rodents, and Types of Kitchen Layout
other animal 1. Single Line Layout - In the single
10. Use safe water line/wall layout, all kitchen counters and
Kitchen Layout appliances are placed in a single line
 A good kitchen layout is both aesthetically against one wall. The sink and stove are
pleasing and functional. The manner in in the middle of this layout, reducing the
which the furniture, appliances, and need to walk to and from the two ends of
counters are placed should be pleasing to the kitchen while working.
the eye as well as facilitate the work done 2. G
in the kitchen. It should make cooking a
tasks easier and quicker, not get in the l
way of them l
Factors in planning the layout e
 Distance of the sink from the stove y Layout - Also known as corridor layout,
 Distance of the stove to the storage for the galley layout utilized two rows of
ingredients to the sink working space that are parallel to each
 Distance of the storage for ingredients to other, making it easy to move from one
the sink workstation to the next. For instance,
 Ample space for food preparation
 preparation can be done on one row and
cooking on the other row.
3. L
-

6. Island Layout - An island is unattached

shaped Layout - An L-shaped kitchen
counter places in the middle of the
layout is bounded by two wall or counters.
kitchen. It adds additional workspace for
This kitchen layout keeps the kitchen free
food preparation. It can also serve as a
of outside traffic.
surface for serving meals. It often has a
4.
sink and storage space, or even a stove.

U-shaped - Uses three walls or counters to

create U, maximizing kitchen space and
providing an abundance of counter space
of which to work.
5.
Seven Principles of
Hazard Analysis Critical
Control Point (HACCP)
G-shaped -Layouts The G-shaped or
 A food safety management system is a
peninsula layout adds a short, low wall to
group of procedures and practices
the U-shaped layout. This creates more
intended to prevent foodborne illness. It
workspace and further prevents outside
does this by actively controlling risks and
traffic to the kitchen area.
hazards throughout the flow of food.
 A HACCP plan involves identifying
hazards (chemical, biological, physical) at
specific points during food handling and
identifying how they can be prevented,
eliminated, or reduced to a safe level.
 There are seven sequential steps to 6. Establish Procedures to Verify That the
developing a full HACCP plan. System Is Working Properly. For
1. Analyze Hazards. Identifies the potential example, testing time-and-temperature
hazards associated with food and the recording devices to verify that a cooking
measures to control them. The hazard unit is working properly.
could be biological, such as a microbe; 7. Establish Effective Record Keeping to
chemical, such as a pesticide; or physical, Document the HACCP System. This would
such as glass or metal fragments. include records of hazards and their
2. Identify Each Critical Control Point. control methods, the monitoring of each
The point in a food’s production— from its critical control point, and the action taken
raw state through processing to to correct potential problems.
consumption by the consumer— at which When is HACCP required?
a potential hazard can be controlled or  Food-service establishments are not
eliminated. Examples include receiving, required to use HACCP unless they
preparation, cooking, and cooling.  Smoke or cure meat for preservation
3. Establish Preventive Measures with purposes.
Critical Limits for Each Control Point.  Use food additives to preserve food.
An example of using cooked food might  Employ reduced oxygen packaging on
include setting the minimum cooking site.
temperature and time required to ensure  Maintain a tank of live molluscan shellfish
the elimination of any harmful microbes. (clams, oysters, mussels) for
4. Establish Procedures to Monitor Each consumption.
Critical Control Point. Such procedures  Custom process meat
might include determining how and by  Package unpasteurized juice for sale
whom cooking time and temperatures without a warning label.
should be monitored.  In addition, federal legislation mandates
5. Establish Corrective Actions to Be that a HACCP plan is required for any
Taken When Monitoring Shows That a schools that participate in the National
Critical Limit Has Not Been Met. For School Lunch Program and/or School
example, reprocessing or disposing of Breakfast Program and that accept USDA
food if the minimum cooking temperature commodity goods.
is not met. Advantages of HACCP
The HACCP system offers useful approaches
to controlling food safety:
 It focuses on identifying and preventing
food hazards before they occur rather
than reacting to them after they have
caused a problem.
 It is based on sound science.
 HACCP places responsibility for ensuring
food safety in the food service
establishment.