Sanitation and
Hygiene
Personal Hygiene
 Wash hands frequently and properly
 Shower daily. Use antibacterial mild soap and
use a deodorant as need
 Wear clean, neat clothes and comfortable
shoes, it is better to have your toes enclosed,
than slip-ons
 Use clean aprons over your house dress or street
clothes before cooking or handling food
 Wear hair restraints and tuck in your bang. If
needed, use clean hand gloves (disposables or
change if dirty worn out or torn)
Reminders when to
Hand-wash
Before
–handling food for
cooking or serving before
eating or feeling others
Reminders when to
Hand-wash
After – preparing and cooking food
 touching raw food
 using the restroom
 picking up something from the floor
touching your hair, face , skin
 smoking, sneezing, coughing
 handling money, pens, telephone
 throwing waste or garbage
 clearing table, dirty dishes, dirty laundry
The Importance of Hand-washing
and Good Personal Hygiene
 Think of the things your hands touch during a
typical work-day. You may take out the trash,
cover a sneeze, scratch an itch or mop up a spill.
When you touch your face or skin, run your
fingers through your hair or bread, use the toilet
or blow your nose, you transfer potentially
harmful germs to your hands. Staphylococcus
Aureus, Hepatitis A and Shigella spp. Are
examples of pathogens that may be found in and
on the human body and can be transferred to
foods by hand contact.
 Using approved cleaning compounds (soap or
detergent), vigorously rub surface of fingers and
fingertips, front and back of hands, wrists and
forearms (or surrogate prosthetic devices for
hands or arms) for at least 20 seconds.
Remember, soap, warm water and friction is
needed to adequately clean skin. A significant
number of germs are removed by friction alone.
A brush can be helpful when cleaning hands.
However, the brush must keep clean and
sanitary.
 Thoroughly rinse under clean warm running
water and clean under and around fingernails
and between fingers.
 Dry hands using a single service paper towel, an
electric hand dryer or clean section of
continuous rolled cloth towel (if allowed in your
area).
 Do not dry hands on your apron or a dish towel.
In addition to proper hand-washing, fingernails
should be trimmed, filed and maintained so that
hand-washing will effectively remove soil from
under and around them. Unless wearing intact
gloves in good repair, a food employee must not
wear fingernail polish or artificial fingernails
when working with exposed food.
 Hand sanitizing lotions and chemical hand
sanitizing solution may be used by food
employees in addition to hand washing. Proper
washing helps to remove visible hand dirt and
the microorganisms it contains. Hand sanitizing
lotions must never be used as a replacement for
hand-washing.
Reasons why safe food
handling is important
 It may save life!
 You will save yourself and family members, the
pins and harmful effect on one’s health due to a
bout of food-borne illness
 Safe food handling saves money
 Safe food handling is the responsible thing to do
and consumers deserve the best
 Enhances your standing in your community
 Safe food handling inspires confidence and
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keeps peace in the family
Safe food handling is easy. Set an example to
your children and others
The safest way to handle food are usually the
most efficient
Safe food handling leis you enjoy the nutritional
benefits from the food
Safe food handling practices are most likely to
preserve food’s peak quality
Why safe food handling is important?
It may
save life.
Why safe food handling is important?
Why safe food handling is important?
Hand-washing Steps
 Wet hands
 Soap (20 seconds)
 Scrub back hands, wrist between
fingers, under fingernails
 Rinse
 Towel dry
 Turn off taps with towel
Other Sources of
Contamination
 Raw foods, such as fruits and vegetables, should
be treated like ready-to-eat foods. Always wash
these foods before use. Washing removes soil
and other contaminants.
 Animals are not allowed in food establishments
unless they are being used for support or special
service (e.g. guide dogs for the blind). It is very
important that you do not touch animals during
food preparation and service.
 Germs from a worker are tasting techniques. A
food worker may not use a utensil more than
once to taste food that is to be sold or served.
Healthy Food Handler
A food handler is consider healthy, if he/she is
free from these disease:
 Typhoid fever and hepatitis
 Tuberculosis and colds and
 Skin disease such as boils, lesions and
infections.
Food handler should observe:
 Hair restraint
 Apron
 Footwear
 Face mask
 Kitchen gloves
 Daily bath
 Trimming of nails
 Proper hand washing
Food handler should observe:
 Shaving and haircut for males
 Covering of wounds
 Wearing of jewelry
 Wearing of nail polish
 Smoking and eating
 Tasting of Food
Hair Restraint
Apron
Face Mask
Kitchen Gloves
Daily Bath/Shower
Trimming of Nails
Shaving for Males
Wearing of Jewelry
Tasting of Food
Chapter III
Kitchen Hygiene
Storage areas
 Separate areas for storage of food and non-food
ingredients must be provided for. Chemicals
such as sanitizers and detergents should always
be stored separately. Shelves should be at least
6 inches off the floor.
Restrooms
 restrooms should be constructed away from the
food preparation area. Hand washing facilities
like liquid soap and toilet paper as well as other
facilities like a trash bin with receptacle should
be provided for.
Flooring
 the tiles used as flooring should be smooth and
flat, cleanable, non-porous and of light color to
easily reveal dirt and soil.
Wall and ceilings
 walls should be slopping or coved to facilitate
cleaning. Walls and ceiling should be cleanable
and of light color to easily reveal the dirt.
Sanitary Facilities
Ventilation
 Adequate ventilation is required to get rid
of excess fumes in the kitchen and to
provide a comfortable environment for the
kitchen personnel. Exhaust fans and fume
hoods installed above stoves are used to
facilitate proper ventilation.
Water supply
 should be adequate and potable. That is,
it should be clear, free from off odors, offcolors and debris, and should be free from
coli forms and other pathogens.
Plumbing
 should be kept in good repair through
proper maintenance to provide adequate
water requirement and to get rid of waste
from the kitchen.
Lighting
 proper lighting should be provided in all
areas of food preparation. Light bulbs
must be shielded to avoid glass part from
getting into food in case breakage occurs.
Garbage disposal
 because garbage is a potential
source of contamination, it should be
disposed as soon as possible.
Garbage must be stored in nonporous, cleanable containers with
lids.
Food Storage in the Refrigerator
The following lists the proper order of storage of food
items inside the refrigerator, from top to bottom:
 Ready-to-eat and cooked food
 Raw bacon, sausage and other cold cuts
 Raw fish
 Raw beef
 Raw pork
 Raw ground pork and ground beef
 Raw chicken
Sanitation, Work System
and Safety
The 3s in Food
Preparation
 The 3’s in food preparation are sanitation,
system in work methods and safety. The
3’s are very important to food preparation;
whether at home, food service or
institutional kitchen.
Keep Clean
 Washing your hands before handling food
 Washing your hands after using the toilet
 Wash and sanitize surface and equipment
for food preparation
 Protect kitchen areas from insects, pests
and other animals
Separate raw and
cooked food
 Separate raw meats and seafood from
other foods
 Be sure to have separate cutting boards
for raw and cooked foods
Cook thoroughly
 Cook food thoroughly
 Bring food like soups and stews to boiling
to make sure that they have reached
70°C.
 Reheat the food thoroughly
Use safe water and raw
materials
 Use safe water or treat it to make safe
 Select fresh and wholesome food
 Choose processed for safety, such as
pasteurized milk
 Check the expiring date
System of work and
method
 this refers to your system or
method in doing your work to
make it easier.
Principle of Motion
Economy
 Use both hands in useful work
 Use the correct equipment
 Combine operations and eliminate
unnecessary parts of the job.
 Prepare your mis-en-place
 Use the simplest way of performing
job.
Pest and Insect
Control
Five basic methods to control
pests and insects are:
 Block all possible entrances for rodents. Repair hole,
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crevices, cracks or any structural defect immediately.
Put screen on window and doors to keep away flies
and mosquitoes.
Inspect packages for any sign of insect infestation. It
may contain cockroach eggs.
Eliminate sources of food and water for pests and
insects. Wrap, cover and store food supplies. Dispose
garbage properly and cover cans tightly.
Have a regular cleaning schedule and extermination by
a professional as needed.
Safety in the Kitchen
 Wear a comfortable garment so it will
not interfere with your arm movement
whole cooking.
 Do not lift hot heavy kettles with a
moist towel.
 Keep kitchen floors dry.
 Wear shoes that will not make you
slide.
 Always use shoes or slippers when
using electric stoves to prevent from
getting grounded.
 Walk slowly when you are carrying
heavy containers.
 Never catch a falling knife.