Risk Management and
Applied Safety, Security and
Sanitation
Mrs. Edwina Lyn Dulay, CHP
0955-658-6070
Consultation: During class hours and Fridays 8am-10am only
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FINAL COURSE OUTPUT
Tiktok Vlog about Food Waste
Management Best Practices at your
home.
FCO GUIDELINES
Short Quiz Basic Informations about Risk Management and
Applied Safety, Security and Sanitation
You cut your finger while chopping broccoli. What is
the FIRST thing you should do?
A.Cover the cut and apply pressure
B.Run the cut under cold water
C.Wash with soap and water
D.None of these
Which foodborne pathogen can be found in canned
food items?
A.Salmonella
B.Camplyobacter
C.E-Coli
D.Botulism
A. Salmonella -an infection with a bacteria;
B. Camplyobacter- is an infection caused by bacteria you can get
from contaminated food and water; People can get
Campylobacter infection by eating raw or undercooked poultry or
eating something that touched it. They can also get it from eating
other foods, including seafood, meat, and produce, by contact
with animals, and by drinking untreated water.
C. E-Coli (Escherichia coli)-You get an E. coli infection by coming
into contact with the feces, or stool, of humans or animals. This
can happen when you drink water or eat food that has been
contaminated by feces.
D. Botulism-Botulinum toxins are ingested through improperly
processed food in which the bacteria or the spores survive, then
grow and produce the toxins.
The number of bacteria present in food can double in
___ minutes in the temperature danger zone.
A.2
B.20
C.10
D.5
What is the PREFERRED length of time and temperature
for washing hands?
A.10 seconds, hot water
B.30 seconds, cold water
C.20 seconds, cold water
D.30 seconds, hot water
What is a sign that food has spoiled?
A.It is wilted, wrinkled, or bruised
B.It has a foul smell
C.It is slimy
D.all of the above
What is the BEST thing to put on a grease fire to put it
out?
A.Water
B.Flour
C.Salt
D.Baking Soda
You should never use _____ to put out a grease fire.
A.Water
B.Flour
C.Salt
D.Baking Soda
Freezing causes bacteria to do what?
A.It slows down their growth
B.Stops their growth completely
C.Causes bacteria to grow more
D.kills them
What is the Danger Zone- The range of temperatures
where bacteria multiplies rapidly?
A.40-140 degrees
B.0-212 degrees
C.41- 141 degrees
D.50-150 degrees
Kitchens are good targets for bacterial growth due to
A.moisture
B.warmth
C.a food source/host
D.all of these
Which of the following does NOT pose an electrical
threat?
A.dull blades on knives
B.unplugging appliances with wet
hands
C.overloaded outlets
D.frayed wires on equipment
To prevent falls you should do which of the following?
A.Always use a step ladder to reach
things up high
B.Use gloves when handling food
C.Throw away broken appliances
D.Clean up spills when you are finished
cooking
Which of the following is NOT a safe way to thaw food?
A.on the counter top
B.in the fridge
C.in the microwave
D.running it under cold water
When it comes to food....
When in doubt...
ANSWER:
_______________________________
When it comes to food....
When in doubt...
ANSWER:
Smell and Taste it to see if it's spoiled
What are the four C's of food safety?
ANSWER:
_______________________________
What are the four C's of food safety?
ANSWER:
Cook, Clean, Contain, Chill
What are the three types of contaminants?
ANSWER:
_______________________________
What are the three types of contaminants?
ANSWER:
physical, biological, chemical
Washing your hands with cold water in just as effective
as using hot water as long as you use soap.
A.FALSE
B.TRUE
To pull an item out of the oven you should use _____.
A.a dish towel.
B.wet pot holders.
C.your hands.
D.dry oven mitts
Always cut/chop food on a _____.
A.plate
B.the counter
C.cutting board
D.the floor
You should throw food away after it has been out for
____ in the temperature danger zone.
A.2 hours
B.4 hours
C.20 minutes
D.30 minutes
How often must a milkshake mixer be cleaned and
sanitized if it is used frequently?
A.2 hours
B.4 hours
C.20 minutes
D.30 minutes
____ is a living being so small that they can be seen
only under a microscope.
A.contaminant
B.toxin
C.microorganism
D.host
If food-contact surfaces are in constant use, how often
must they be cleaned sanitized?
A.Every 4 hours
B.Every 5 hours
C.Every 6 hours
D.Every 8 hours
What is the correct way to clean and sanitize a prep
table?
A.Remove food from the surface, air-dry,
wash, rinse, sanitize
B.Remove food from the surface,
sanitize, rinse, wash, air-dry
C.Remove food from the surface, wash,
rinse, sanitize, air-dry
Which does not require sanitizing?
A.Plates
B.Tongs
C.Walls
If a cord is dangling it is safe to staple it to the floor or
wall to prevent a tripping hazard.
A.FALSE
B.TRUE
Dave lit a match first and then turned his stove on.
A.safe
B.unsafe
Linda tied her hair back before she made a salad.
A.safe
B.unsafe
Dull knives are safer than sharp knives
A.TRUE
B.FALSE
Cooked food should not sit outside the fridge for longer than-
A.2 hrs
B.4 hrs
C.1 hr
D.3 hrs
What does a sign with a yellow background represent?
A.Mandatory
B.Safe Condition
C.Prohibition
D.Warning
A.Poison
B.Cold
C.Fire
A.if fire, use stairs
B.first aid kit
C.dining is here
Which of these is NOT an example of cross contamination
A.not washing your hands after using the
restroom and returning to prepare food
in the kitchen
B.touching a contaminated surface and
then touching food
C.using the same equipment to cut
vegetables after you used it to cut
chicken
D.washing your hands before cooking
Which of these is NOT an example of cross contamination
A.not washing your hands after using the
restroom and returning to prepare food
in the kitchen
B.touching a contaminated surface and
then touching food
C.using the same equipment to cut
vegetables after you used it to cut
chicken
D.washing your hands before cooking
WEEK 001-Food
safety and sanitation
*Food safety and sanitation is an indispensable part of the
food service industry.
*Ensuring safe food is an important public health priority.
*Food sanitation is more than just cleanliness
.
*It includes all practices involved in protecting food from
risk of contamination, harmful bacteria, poisons and
foreign bodies.
Sanitation is more than just toilets, it
encompasses the facilities, behaviors, and
services that prevent diseases caused by contact
with human waste. Hygiene refers to behaviors
that can improve cleanliness and lead to good
health.
Why is Sanitation Important?
Sanitation derived from Latin word
sanitas, meaning “HEALTH:
– is the creation and maintenance of
hygienic and healthful conditions. It is the application
of science to provide wholesome food processed,
prepaid, merchandised, and sold in a clan
environment by healthy workers to prevent
contamination with microorganisms that cause
foodborne illness, and to minimize the proliferation of
food spoilage microorganisms. Effective sanitation
refers to all the procedures that help accomplish
these goals.
Here are several reasons why sanitation and safe
food handling practices are important in the
commercial kitchen.
Sanitation is a legal requirement.
Sanitation helps prevent food poisoning outbreaks.
Sanitation helps maintain food quality.
Sanitation protects your brand.
Sanitation : A Foundation for Food Safety Assurance
Major food safety incidents have common
characteristics and include biological, chemical, or
physical hazards. They may occur throughout the
food system and have occurred globally and often
result from one or a combination of factors including:
Contaminated raw materials.
Errors in transportation, processing, preparation, handling, or stirage
Packaging problems
Food tampering/malicious contamination
Mishandling
Changes in formulation or processing
Inadequate maintenance of equipment or facilities
Addition of incorrect ingredients
What is Food Hygiene?
Food Hygiene are the conditions and measures
necessary to ensure the safety of food from
producing to consumption. Food can become
contaminated at any point during slaughtering or
harvesting, processing, storage, distribution,
transportation and preparation. Lack of adequate
food hygiene can lead to foodborne diseases and
death of the consumer.
The Five (5) principles of food hygiene, according to
WHO:
1.Prevent contaminating food with pathogens spreading
from people, pets, and pests.
2. Separate raw and cooked foods to prevent
contaminating the cooked foods.
3. Cook foods for the appropriate length of time and at
the appropriate temperature to kill pathogens.
4.Store food at the proper temperature.
5.Use safe water and cooking materials.
Food Hygiene Comprises Two Components
Food Suitability – concerned with the intrinsic
characteristics of the product, namely taste, smell,
texture and presentation, characteristics that can change
with the presence of spoilage microbes (bacteria, yeast
and mould). Suitability is the assurance that the food is
acceptable for human consumption.
Food Safety – refers to limiting the presence of those
hazards whether chronic or acute, that may make food
injurious to the health of the consumer.
Law and Agencies Relating to Food Safety and Sanitation
International Laws
The law is a complex subject and most acts and regulations affecting
the food industry are difficult to comprehend. However, ignorance of the law
is no defence in the event of a prosecution, and all food handlers should make
special efforts to understand the legislation that affects their business and
themselves. Acts and regulations applicable to the food industry are
concerned with:
The production or sale of unsafe, unfit, or substandard food.
The contamination of food
The sanitation of food premises, equipment, and personnel.
Food safety practices, including temperature control and treatment.
The control of food poisoning and food-borne disease.
The composition and labelling of food.
Laws Relating to Food Safety
Occupational Safety and Health Act (OSHA) – principal act
concerned with protecting the health and safety of employees and
members of the public.
ISO 22000 is a standard developed by the international
Organization for standardization dealing with food safety. It
specifies the requirements for a food safety management system
that involves interactive communication, system management,
prerequisite programs, HACCP principles.
Employees Right-to-Know Act – the regulation in this act
provide a legal framework for the control of substances
hazardous to health. They apply to all types of business
including food businesses. The essential measures that
employers (and sometimes employees) have to take to ensure
people are protected from hazardous substances they may
encounter are stipulated. Hazardous substances include those
that are toxic, harmful, irritant or corrosive.
Presidential Decree 856 – Sanitation Code of the
Philippines – the code requires all food
establishments to secure sanitary permits from the
local health office. It specifies that health certificate
will be issued only to persons who have passed the
physical and medical examinations and have been
administered immunization. The code also
specifies the structural requirements for food
establishments, the vermin-control measures to be
undertaken, and the proper disposal of refuse.
The Bureau of Food and Drug (BFAD) is the
key regulatory agency of the Department of
Health (DOH – Philippines) with major
responsibilities in ensuring safety, efficacy,
and quality of food products, drugs, vaccines,
medical devices, cosmetics and household
hazardous substances.
The Philippine Food Processing Industry
The Food Processing Industry is an important sector of
the Philippine economy. It is composed of establishments
engaged in the processing/ manufacturing and distribution of
food and food products.
t
The Major Processed food Sector are the following
Fruits and vegetables
Fish and marine products
Meat and poultry products
Flour and bakery products
Beverages and confectionery
Dairy Products
Food condiments and seasonings
Food supplements
Bottled water
Snack foods
Fats and oils.
BFAD was created by Republic Act 3720 mandated to enforce
and administer the law, it is the policy of the state to ensure
safe and good quality food, drug and cosmetics and regulate
the production, sale and traffic of the same to protect the health
of the consumer. The enforcement activities have been
focused on four (4) strategies namely:
Licensing and inspection of food establishments;
Product registration;
Monitoring of trade outlets, and
Monitoring of products advertisements and process.
SOP FOOD SAFETY & HYGIENE
Fire Extinguisher Types and Colour Codes
The six main fire extinguisher types are water, foam, CO2, powder, water mist
and wet chemical.
Each of the different types of fire extinguisher is suitable for different fire classes. It is important that
you purchase the right fire extinguisher for your needs:
Water - Class A fires (solid combustibles such as wood, paper and textiles). Some water
extinguishers are safe on electrical equipment if di-electrically tested. Otherwise caution is required
near electrical equipment, as ordinary water is a conductor.
AFFF foam - Class A and B (flammable liquids). Safe on electrical equipment if di-electrically tested.
Carbon dioxide (CO2) - Class B and electrical equipment
ABC powder - Class A, B, C (flammable gases) and electrical equipment
De-Ionised Water mist - Class A, B, C and electrical equipment
Wet chemical - Class F (deep fat) fires, sometimes class A
EMPLOYEES GUIDELINES
EMPLOYEE PERSONAL HYGIENE Policy: All
restaurant employees will maintain good personal
hygiene practices to ensure food safety.
Procedure: All restaurant employees must:
Grooming:
Arrive at work clean – clean hair, teeth brushed, and
bathed with deodorant used daily.
Maintain short, clean, and polish-free fingernails. No
artificial nails are permitted in the food production area.
Wash hands (including under fingernails) and up to
forearms vigorously and thoroughly with soap and
warm water for a period of 20 seconds:
When entering the facility before work begins.
Immediately before preparing food or handling equipment.
As often as necessary during food preparation when contamination
occurs.
In the restroom after toilet use, and when you return to your work
station.
When switching between working with raw foods and working with
readyto-eat or cooked foods.
After touching face, nose, hair, or any other body part, and after
sneezing or coughing.
After cleaning tables.
After cleaning duties.
Between each task performed and before wearing
disposable gloves.
After smoking, eating, or drinking.
Any other time an unsanitary task has been performed –
i.e. taking out garbage, handling cleaning chemicals,
wiping tables, picking up a dropped food item, etc
Wash hands only in hand sinks designated for that purpose.
Dry hands with single use towels. Turn off faucets using a
paper towel in order to prevent recontamination of clean
hands.
Change disposable gloves as often as hand washing is
required. Wash hands before donning and after discarding
gloves
Proper Attire:
Different Styles of Aprons
1. Server Aprons and Waist Aprons
Server and waist aprons do not provide upper body coverage. Their shorter
length provides the most comfort for servers walking throughout your facility.
Additionally, most include pockets so your waitstaff is able to have pens, guest
checks, and beverage straws close at hand.
Who Should Buy Server Aprons:
Front of the house servers
Bussers
Head waitresses or waiters
How to Wash Server Aprons: It is recommended to machine wash server
aprons and waist aprons with like colors in cold water, and then dry on a low-heat
setting. Before the first use, it is suggested to wash in cold water to reduce fading
and bleeding. If the color does bleed, wash it a few more times with items of like
coloring to reduce any color transfer.
Different Styles of Aprons
2. 4-Way Aprons
4-way waist aprons have 4 layers and are the perfect choice for staff that need to
use their apron multiple times before they're able to wash it. If the outer layer
becomes soiled, the wearer can simply switch it around to the next clean surface.
These aprons will save laundering costs since your staff won't need to change
aprons quite as often.
Who Should Buy 4-Way Aprons:
Chefs
Back of house kitchen staff
How to Wash 4-Way Aprons:
It is recommended to machine wash 4-way aprons with like colors in cold water,
and then dry on a low-heat setting. Before the first use, it is suggested to wash
these aprons in cold water to reduce fading and bleeding. If the color does bleed,
wash it a few more times with items of like coloring to reduce any color transfer.
Different Styles of Aprons
3. Bistro Aprons
Just like waist aprons and 4-way aprons, bistro aprons do not provide upper body
coverage. One major difference is these are long aprons and provide more
coverage for pants. Additionally, most include pockets so your waitstaff is able to
have pens, guest checks, and beverage straws close at hand.
Who Should Buy Bistro Aprons:
Front of the house staff. Their long length protects pants from stains making them
great for completing messy jobs like wiping down tables
How to Wash Bistro Aprons: It is recommended to machine wash bistro aprons
with like colors in cold water, and then dry on a low-heat setting. Before the first
use, it is suggested to wash these aprons in cold water to reduce fading and
bleeding. If the color does bleed, wash it a few more times with items of like
coloring to reduce any color transfer.
Different Styles of Aprons
4. Bib Aprons
This traditional-style apron ties around the back of the waist and has a loose neck
loop. Additionally, many full cover bib aprons feature pockets to let staff carry
order pads, guest checks, thermometers, or other handy kitchen utensils with
them as they're working.
Who Should Buy Bib Aprons:
Kitchen staff; bib aprons provide space for chefs and servers to wipe their hands
and offer full body coverage that protects staff from spills and backsplash
How to Wash Bib Aprons:
It is recommended to machine wash bib aprons with like colors in cold water, and
then dry on a low-heat setting. Before the first use, it is suggested to wash these
aprons in cold water to reduce fading and bleeding. If the color does bleed, wash
it a few more times with items of like coloring to reduce any color transfer.
Different Styles of Aprons
5. Tuxedo Aprons
This distinctive apron style is a more upscale version of the standard bib apron.
It's perfect for pairing with a white button down shirt and bow tie for a crisp, clean
look.
Who Should Buy Tuxedo Aprons:
Front-of-the-house restaurant waiters and waitresses, since it helps enhance the
image of your elegant dining area
Great for banquets and catered events
How to Wash Tuxedo Aprons:
It is recommended to machine wash tuxedo aprons with like colors in cold water,
and then dry on a low-heat setting. Before the first use, it is suggested to wash
these aprons in cold water to reduce fading and bleeding. If the color does bleed,
wash it a few more times with items of like coloring to reduce any color transfer.
Different Styles of Aprons
6. Cobbler Aprons
Also known as smock aprons, cobbler aprons offer both front and back coverage.
The side ties are adjustable so you can make the apron more snug or loose.
They're great for keeping employees shirts clean underneath, but they end
around the waist or mid-thigh.
Who Should Buy Cobbler Aprons:
Bakeries
Schools
Hospitals
Housekeeping
How to Wash Cobbler Aprons:
It is recommended to machine wash cobbler aprons with like colors in cold water,
and then dry on a low-heat setting. Before the first use, it is suggested to wash
these aprons in cold water to reduce fading and bleeding. If the color does bleed,
wash it a few more times with items of like coloring to reduce any color transfer.
Different Styles of Aprons
7. Dishwasher Aprons
These waterproof aprons come in full-length designs that extend past the knees.
This is particularly helpful for the dish room, as your staff is more prone to
encounter large splashes. They are made of water-resistant materials and some
are heat-resistant, fire retardant, and cut-resistant. These aprons will help protect
clothing and skin when exposed to build-up on pots, equipment dirt and debris,
grease, and chemicals.
Who Should Buy Dishwasher Aprons:
Dishwasher aprons are specially-designed to help your dish washers stay dry as
they clean high volumes of dishes in your restaurant, hotel, cafeteria, or assisted
living community
How to Wash Dishwasher Aprons:
Made of neoprene or vinyl materials, these aprons can easily be cleaned and
maintained by simply wiping them off with a rag.
Different Styles of Aprons
8. Disposable Aprons
We offer disposable aprons with a full length design that ties around the back of
the waist. The one piece-design easily fits around the neck.
Who Should Buy Disposable Aprons:
Those working with raw meat and fish
Anyone slicing deli products
Those cleaning with harsh chemicals
Dishwashers
Bussers
How to Wash Disposable Aprons:
Made of water-resistant polyethylene or polypropylene, these plastic aprons can
simply be thrown away when you're done using them. This also reduces the
chances of cross-contamination when reusing aprons for different tasks.
Wear appropriate clothing – clean uniform with sleeves and
clean non-skid, close-toed work shoes (or leather tennis
shoes) that are comfortable for standing and working on
floors that can be slippery.
 Wear apron on site, as appropriate.
Do not wear apron to and from work.
Take off apron before using the restroom.
Change apron if it becomes soiled or stained.
Hair Restraints and Jewelry
Wear a hair net or cap in any food production area that
completely covers all hair.
Keep beards and mustaches neat and trimmed. Beard
restraints are required in any food production area.
Refrain from wearing jewelry in the food production area.
Only a plain wedding band is permitted.
No necklaces, bracelets, or dangling jewelry are permitted.
No earrings or piercing that can be removed are permitted.
Cuts, Abrasions, and Burns
 Bandage any cut, abrasion, or burn that has broken the skin.
 Cover bandages on hands with gloves and finger cots as
appropriate.
 Inform floor manager of all wounds.
Smoking, eating, and gum chewing:
Smoke only in designated areas. No smoking or chewing
tobacco shall occur inside production facilities.
Eat and drink in designated areas only. A glass of water or a
closed beverage container may be used in the production
area, when put out of sight.
Refrain from chewing gum or eating candy during work in a
food production area.
HAND WASHING Policy
All food production and service personnel
will follow proper hand washing practices
to ensure the safety of food served to
customers.
Procedure: All employees involved in
handling food must wash hands using the
following steps:
Wash hands (including under the fingernails) and forearms vigorously and
thoroughly with soap and warm water (water temperature should be at least
100ºF) for a period of 20 seconds.
Wash hands using soap from a soap dispenser. Lather at least 10 seconds.
Use a sanitary nail brush to remove dirt from under fingernails.
Wash between fingers thoroughly.
Use only hand sinks designated for that purpose. Do not wash hands in sinks in
the production area.
Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth
towel dispenser systems are not recommended.) Turn off faucets using a paper
towel in order to prevent recontamination of clean hands if foot pedals are not
available.