THE SAFE FOOD

HANDLER
LEARNING OUTCOMES:
• Identify personal behaviors that can contribute to food
contamination.
• Identify proper hand washing procedures, frequency of
hand washing and use of gloves.
• Understand the relevance of handwashing during food
preparation.
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WORDS TO REMEMBER:
• Carrier – a person who harbors(keep) and discharges
pathogens but does not exhibit (shows/reveal) the disease
symptoms.
• Personal hygiene – refers to overall maintenance and
cleanliness of ones body and clothing, thus, promoting
overall health and well-being.
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WHAT ARE THE CONSEQUENCES

OF NOT WASHING YOUR HANDS?
Presentation title 5

In food industry, the cleanliness and personal hygiene of food handlers are very
important.
Presentation title 6

In food industry, the cleanliness and personal hygiene of food handlers are very
important.
Presentation title 7

In food industry, the cleanliness and personal hygiene of food handlers are very
important.

• Food handlers can contaminate food.

• It is imperative (important/vital) that even healthy humans can be a source of
contamination that may lead to a foodborne illness.
A. FOOD CONTAMINATION THROUGH FOOD 8

HANDLERS
Food handlers can cause foodborne illnesses by transferring pathogenic microorganisms to the food that they touch.

There are factors that affect microbial contamination by people including the following:

i. Body location. – this are the exposed area of the body including the face, neck, hands and hair.
A. FOOD CONTAMINATION THROUGH FOOD 9

HANDLERS
Food handlers can cause foodborne illnesses by transferring pathogenic microorganisms to the food that they touch.

There are factors that affect microbial contamination by people including the following:

i. Body location. – this are the exposed area of the body including the face, neck, hands and hair.

More vulnerable to contamination from the environment.

 A. FOOD CONTAMINATION THROUGH FOOD 10

HANDLERS
Food handlers can cause foodborne illnesses by transferring pathogenic microorganisms to the food that they touch.

There are factors that affect microbial contamination by people including the following:

i. Body location. – this are the exposed area of the body including the face, neck, hands and hair.

More vulnerable to contamination from the environment.

ii. Age. – the microbial population changes as a person matures. Adolescent population produces high amount of
sebum, which promotes the acne formation.
iii. Hair. – the hair on the scalp enhances the growth of staphylococcus aureus due to oil density and or production.
iv. pH- Skin pH is also affected through lactic acid production from sweat glands, bacterial production of fatty acid
and carbon dioxide diffusion through skin.
Factors that change pH of skin include soap, cream, and lotion.
v. Nutrients
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Food handler transmit pathogen as carriers. A carrier is a person who harbors

and discharges pathogens but does not exhibit the disease symptoms.

The following are some examples on how a food handler can contaminate
the food :
i. Having a foodborne illness, i.e., salmonellosis, shigellosis,
ii. Showing symptoms of an illness related to stomach and/or intestine
(gastrointestinal illness)
iii.Having infected wounds or cuts (infected lesions)
iv. Living with or are exposed to a person who is sick ill, and
v. Touching anything that may contaminate the hands.
Picking a nose, rubbing an ear, scratching the scalp , touching a pimple, or
running fingers through hair can contaminate food.
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B. GOOD PERSONAL HYGIENE

The word hygiene is used to describe an application of sanitary principles for health preservation.
• Good personal hygiene is one of the keys to foodborne illness prevention.
• Good personal hygiene practices (GHP) should be observed at all times during flow of food.

i. General personal cleanliness. Personal cleanliness should be maintained including bathing or

showering before work and keeping the hair clean.
ii. Proper work attire . Dirty clothes may harbor pathogens and may give customers a bad impression. It
is imperative then that a strict dress code should be followed including :
• Wearing a hair restraint and facial restraint if deemed necessary;
• Wearing of clean clothing and uniform daily
• Removing apron when leaving food preparation areas;
• Removing jewelry; and
• Wearing of appropriate shoes.
iii. Good hygiene practices (GHP)policies. Food establishment should set guidelines in observing good
hygiene practices to cover the following:
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• Eating and drinking policy

• Smoking policy
• Chewing of gum
• Tasting of food ;and
• Reporting illness and injury

HAND HYGIENE
- Taking a shower everyday is a single most effective means of preventing the spread of
microorganisms which can cause foodborne poisoning.

Employees can be significant source of harmful microorganisms. Proper handwashing,

as indicated in figure 3.8 can be the most effective action workers can take to control
direct and indirect contamination of food, utensils and equipment.
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i. When to wash hands:

• Before starting to work with food and food contact surfaces.
• During food preparation;
• When switching between raw foods and ready-to-eat foods;
• After handling dirty food-contact surface;
• After couching and sneezing
• After smoking
• After eating and drinking
• After touching bare human body parts
• After using the toilet.
ii. Correct way to wash hands:
• Before washing your hands, remove any jewelry;
• Only wash your hands in sinks designated for handwashing. Do not wash your hand in
utensils, food preparation, or service sinks.
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• Roll up sleeves and wet hands and forearms.

• Rub hands together for at lease 20 seconds, in between fingers, and
forearms
• Use a fingernail brush, if provided, to clean under fingernails and
between fingers;
• Rinse hands and forearms in warm water. Keep fingertips pointed
down while rinsing;
• Dry hands with single-use paper towels or cloth roller towel; and
• Apply sanitizer.
Presentation title Proper hand care complements proper 16

handwashing just to ensure that transfer of

microorganism is prevented. Simple guidelines
may be implemented as follows:

• Keeping fingernails short and clean

• Prohibiting the use of false fingernails and nail
polish; and
• Covering cuts and wounds with clean and
sanitized bandage.

iii. Proper use of an alcohol-based hand sanitizer

- as an alternative to handwashing , alcohol-based hand sanitizer may be used when soap and water are not
available .
- they are more effective than soap and water in killing bacteria and viruses that can cause disease.
However, not all hand sanitizer are created equal.
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Use only the alcohol-based products. The center of disease control (CDC) recommends choosing products that
contain at least 60 percent alcohol.

To use an alcohol-based hand sanitizer:

• Apply about ½ tsp. of the product to the palm of your hand.;
• Rub your hand together, covering all surfaces of your hands until they are dry and ;
• Wash your hands if your hands are dirty as sanitizers will not be effective.
iv. Use of gloves

The wearing of gloves is not a substitute for proper handwashing. Ensure to wash hand properly before
putting gloves on. Bacteria multiply inside gloves.
Individuals with a cut or lesion on the hand or wrist must also have the wound covered with a waterproof
bandage in addition to the gloves.

Use gloves for the following

• Handling ready-to-eat foods such as salads
• When utensils are not suitable, mixing by hand and kneading and
• Non-infected hand abrasions like simple burns, cuts and chapped skin.
Presentation title 18

Use gloves safely by :

• Storing/dispensing in a manner to prevent contamination;
• Prohibiting the use of damaged gloves;
• Using proper fit
• Prohibiting reuse of gloves;
• Replacing hourly or as deemed appropriate; and
• Avoid latex gloves due to possible skin allergy reaction
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Quiz Time: ESSAY

( 2 to 3 sentences)
1. What personal behaviors can contaminate food?
2. Discuss the importance of handwashing in preventing
foodborne illness.
3. Is the use of sanitizer and gloves substitute for
handwashing? Justify your answer.
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Cleaning and sanitizing

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Learning outcomes
• Describe the processes in cleaning and sanitizing
equipment and utensils.
• Identify the factors that affect cleaning and sanitizing
efficiency.
• Recognize the importance of cleanliness and sanitation in
food service establishments.
Clean and sanitary facility is an important requirement of a food service establishment’s 22
food safety program.
• All food handlers must be trained on standard operating procedures on cleaning and
sanitizing.

A. Cleaning vs. Sanitizing

• Cleaning and sanitizing are important activities in a food safety program.
• Cleaning and sanitizing are two distinct operational processes.
- Cleaning is the physical removal of soil, organic matter, and food residues from surfaces of
equipment and utensils or any food contact surfaces.
- Sanitizing, on the other hand, is the treatment of a surface that has been cleaned to reduce the
number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.

The equipment and supplies used for cleaning are different from those used for sanitizing.

B. Importance of Cleanliness in food Service Operation

• Cleanliness is a top consideration when choosing a place to eat or shop for food.
• Customers impressions about the cleanliness of an operation are influenced by what they see inside
and outside the establishment.
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• Inside and outside, the facility must be clean and free from litter.
• Customer satisfaction is highest in food establishments that are clean and bright and
where quality food products are safely handled and displayed.
• Increasing customer satisfaction will help you develop a devoted clientele who will
patronize(support) your establishment.
• It is the responsibility of every food handler to keep things clean and sanitary.
• Effective cleaning of equipment reduces the chance of food contamination in the flow of
food.
• Good sanitation minimizes attraction of pests, increases life of equipment, improve
employee morale and efficiency and is important from other aesthetic considerations.
• Poor performance by the clean-up crew may result in dirty utensils and equipment which
could harm customers and hinder (limit) business.
• Sanitation practices must be employed at all times to protect the health and well-being of
customers.
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C. Cleaning principles
Effective cleaning consists of :
i. A detergent or other type of cleaner is brought into contact with soil or organic matter.
ii. The organic matter is loosened
Dust,dirt etcfrom the surface being cleaned.
iii. The loosened organic matter is disperse in the wash water: and
iv. The dispersed (spread/scatter) organic is rinsed away along with the detergent to
prevent it from being redeposit onto the clean surface.
D. Sanitizing principles
The two types of sanitizers commonly used in food establishments are heat and
chemicals.

Sanitizers – destroy disease causing of organisms which may be present on equipment and
utensils even after cleaning.
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In all instance, food contact surfaces must be cleaned and then thoroughly rinsed to
remove the loosened soil and detergent residues that tend to inhibit the sanitizers action.

Heat has several advantages over chemical sanitizing agents because it:
 Can penetrate small cracks.
 Is noncorrosive (safe) to metal surfaces; and
 Leave no residue

Heat – destroy vegetative bacteria.

Moist heat – is much more efficient in killing microorganism than dry heat.
Heat sanitation- is used in both manual and mechanical ware washing operations.
To chemically sanitize, an object shall be immersed (submerge), swabbed, brushed, or pressure-sprayed with
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sanitizing solution directly on the food contact surface to be sanitized.

The effectiveness of a chemical sanitizer weaken as bacteria and other microorganism are destroyed.
90% water
E. Sanitizing methods

Once the equipment or food contact surface is cleaned, it should be sanitized to reduce pathogenic and spoilage
organisms.
Any food residue or remnants of organic matter can reduce the effectiveness of a sanitizer as food residue and
organic matter can induce (make) dilution (fading )effect.

Thermal sanitizing and chemical sanitizing are the common method used in food establishments.

Thermal sanitizing through steam and hot water requires energy and microorganisms can be destroyed with the
correct temperature and optimum contact time together with dispensing method and equipment design.

If the item is heated long enough, the dispensing method and application and equipment design permit the heat to
penetrate all areas.
F. Factors affecting cleaning efficiency 27

Several factors affect the efficiency of cleaning process in terms of how well and how easily soil is removed.

These are as follows.

 Type of dirt or organic matter to be removed.
 Water quality
 The detergent or cleaner to be used;
 Water temperature
 Contact time with the surface; and cleaner concentration.

In order to address a particular cleaning problem in food establishment, these factors have be adjusted
accordingly for effective cleaning process.

G. Equipment and supplies used in cleaning

Manager must see to it that the employees have the proper equipment and supplies needed to clean food
contact and non food contact surface in the food establishment.

Some examples of equipment commonly used are:

 Nylon brushes;
 Cleaning cloths 28

 Scouring pad
 Squeegees
 Mops
 Buckets
 Spray bottles
 Hose and
 Spray or foam guns

H. Commonly used cleaning Supplies

 Hot water
 Cleaners
 Degreaser
 Sanitizers

I. Manual Dishwashing
Manual Dishwashing or three-compartment sink or bucket washing (Figure 3.9) is done in food service
establishments to clean and sanitize kitchen wares and utensils in the absence of a dishwashing machine.
Food service employees must be trained on the use of proper cleaning and sanitizing procedures.
Presentation title 29
I. A three-compartment sink station must have: 30
• Are for scraping food into garbage bins
• Drain boards for dirty and clean kitchen wares
• Thermometer for measuring water temperature; and
• Clock with a second hand to monitor contact time.
II. Before cleaning and sanitizing items in a three- compartment sink, ensure that each sink and all work
surfaces are clean and sanitized/
III. To clean and sanitize items in a three- compartment sink;
• Rinse, scrape, or soak items before washing them.
• Clean items in the first sink. Wash them in a detergent solution at least 110F (43c) use a brush or
scrub pad to remove dirt. Change the detergent solution accordingly, especially if the water is dirty
and suds are gone.
• Rinse items in the second sinks by spraying with water or dip them in it. Remove all traces of food
and detergent. If dipping the items, change the rinse water when it becomes dirty full of suds (soap);
• Sanitize items in the third sink. Soak them in hot water or a sanitizer solution.
• If using hot water to sanitize items, follow the requirement for heat sanitizing. If using a chemical
sanitizer, follow the guidelines for sanitizer effectiveness; and
• Air-dry kitchen items by placing them upside down.
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Sanitary facilities, Equipment and integrated

pest management
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Learning Outcomes:

• Identify the requirements in choosing appropriate kitchen wares

and tools
• Explain the role of proper lightning in food production and other
areas of food service establishment
• Explain how proper garbage disposal and storage of garbage
contribute to prevent contamination and pests infestation.
PROPER WATER SUPPLY AND
SEWAGE DISPOSAL SYSTEM
• An adequate water supply and proper sewage
disposal are vital to the sanitation of retail food
establishments.
• Drinking water for food establishment must be
obtained from an approved source.
Condition of building
•The entrance area to a facility creates a lasting
impression. the cleanliness and attractiveness that
patrons view upon entering the building influences their
overall dining or shopping experience.
•The entrance should be easy to find and have an inviting
appearance. Locate entrance doors to discourage the
entrance of flying insects.
•clearly mark the doors for entrance and exit to prevent
accident between those entering and leaving the facility.
Floor, walls, and Ceilings

Proper construction, repair, and cleaning of floors,

walls and ceilings are important element of an
effective sanitation program. Consider the specific
needs of food areas when making a selection of the
floor and walls, including:
•Sanitation
•Safety
•Durability
•Cost
in food production and ware washing areas, avoid the use of:
•Wood
•Vinyl
•Carpeting.
These material are not easy to clean and they tend to absorb water, soil, and
other forms of contamination.

The FDA Food Code also prohibited the use of carpeting in :

•Food preparation areas
•Walk-in Refrigerators
•Ware washing areas
•Toilet room areas where hand washing lavatories, toilets and urinal are located.
•Refuse storage rooms or other area subject to moisture.

WALLS AND CEILING

•Smooth, nonabsorbent, and easy-to-clean walls and ceilings must be provided in food
preparation and ware washing areas, walk-in refrigerators, and toilet facilities.
•in areas that are cleaned frequently, use walls and wall coverings that are constructed of
materials such as ceramics, tile, or stainless steel
•Ceilings should constructed of nonporous, easily cleanable materials, studs, rafters, and
pipes must not be exposed in walk-in rooms.
•Light fixtures, ventilation system components to walls and ceilings must be easy to
clean and maintained in good repair.
Non porous ceiling
Steel stud ceiling

Rafter ceiling
Restroom Sanitation

•Toilet facilities are required for all employees.

•Toilet facilities near work areas promote good personal hygiene. A
toilet room on the premises must be completely surrounded and
provided with a light-fitting and self-closing door.
•The floors, walls and fixtures in toilet areas must be clean and well
maintained.
•Supply toilet tissues at each toilet.
HANDWASHING FACILITIES
•Conveniently located and properly
equipped hand washing facilities are
important getting employees to wash
their hands.
•Hand washing stations must also be
located in to restroom or restrooms.
•A hand washing station must be
equipped with hot and cold running water
under pressure , a supply of soap, and a
means to dry hands.
Garbage Sanitation
•Good management of these waste decreases attraction of insects,
rodents, and other pests to the food establishment.

Pests control
•Insect and rodents which spread disease and damage food are the
target. These include rats, house mice, house flies, cockroaches,
small moths, and beetles.
•The benefits of proper cleaning and sanitizing of equipment and
utensils, time and temperature controls, and food handling can all
be wasted if insects and rodents are allowed to contaminate foods
and food-contact surface.
It takes a combination of 3 separate activities to keep pests in check.
You must:
•Prevent entry of insects and rodents into the establishment
•eliminate food, water, and places where insects and rodents can hide.
•Implement an integrated pest management program to control insect and rodent
pests that enter the establishment.
•Roof rats is a smaller than the Norway rat but is a very agile climber.
•House mice is the smallest of the domestic rodents, it is found primarily in and
around the building, nesting in walls, cabinets, and stored goods.

Rodent control
•Get rid of all unwanted materials that may provide food and
shelter for rodents.
•Unused equipment, boxes, crates, pallets, and other materials
should be neatly stored to eliminate places where pests might
hide.
•Traps are useful around food establishments.
•Check traps at least once every 24 hours. Killer or snap traps can
also be used as part of a rodent-control program.
•Rodenticides are dangerous chemicals that can contaminate food
and food-contact surfaces if not handled properly.
 Quiz
1.What is environmental sanitation?
2.Why do we need to have a proper water supply
and sewage disposal system?
3.What are the 3 separate activities to keep pests
in check?