THE IMPORTANCE OF FOOD SAFETY AND SANITATION

 The correct practice of food safety and sanitation can greatly improve efficiency, keep
productivity up, workers safe and consumer confidence high, as well as meeting or
surpassing standards and thus avoiding untoward incidents such as having not only non-
compliance fines or a potential shutdown.
 It ensures that the food supply remains safe and that people don't become ill when
eating in a restaurant.
 Serving safe food is important for health as well as financial reasons
 Food safety directly affects you, your co-workers, your customers, and the food service
operation itself
 Although serving safe food takes a little extra time and effort, it is part of being a
professional

FOOD SAFETY PRACTICES:

1. CLEAN: Wash hands frequently during and before Cook

 Bacteria may possibly be spread during the room and find onto hands, cutting vegetable
boards, containers, and food. To confirm that your hands and surfaces are clean. Wash
your cutting boards, plates, utensils with hot cleaner water once making ready every
food item and before you conserve to ensuing food.

2. GLOVES: Use Disposable Gloves Correctly

 Gloves should be changed after switching tasks, after four continuous hours of use, if
they are dirty or torn, or after touching your hair or face. In addition, if you think your
gloves might have been contaminated, you should change them.

3. SEPARATE: Separate raw meats from other foods

 Cross-contamination will occur once bacteria are spread from one foodstuff to a
different. This can be particularly common once handling meat, poultry, food and eggs.
Separate meat, poultry, food and eggs from alternative foods in your grocery handcart,
grocery baggage and in your refrigerator

4. COOK: Cook Food to the right temperatures

 Food is safely cooked once it reaches a high enough internal temperature to kill the
harmful bacteria that cause ill health. Check with the Safe cooking Temperatures Chart
for the correct internal temperatures.
 5. CHILL: Refrigerate foods promptly

 Refrigerate or freeze meat, poultry, eggs, food and different food product inside two
hours of cookery or buying. Refrigerate inside one hour if the temperature outside is
higher than 90ºF. Perpetually infuse food within the refrigerator.

Lack of proper food safety and sanitation can cause:

 Loss of customers and sales

 Loss of prestige and reputation

 Lawsuits—resulting in lawyer and court fees

 Lowered employee morale

 Employee absenteeism

 Need for retraining employees

 Embarrassment

FOODBORNE ILLNESS:

 Foodborne illness is caused by consuming contaminated foods or beverages

 Foodborne illness can cause severe reactions, even death to certain individuals

Remember to Clean and Sanitize

 Using clean and sanitized tools, surfaces, and utensils prevents the spread of harmful
bacteria. Cleaning includes using soap and water to remove food, dirt, and pathogens.
Sanitizing follows cleaning, killing the bacteria on the clean equipment. It’s important
to start with a clean prep station, but equally as important to clean and sanitize after
four continuous hours. Four hours is the amount of time that bacteria will grow to
harmful levels.
CHAPTER 1: Introduction to Hygiene, Safety and Sanitation
Safety is overall quality of food fit for consumption.

Hygiene practices conducive to maintaining health and preventing disease, especially through
cleanliness.

Sanitation is a health of being clean and conducive to health.

REMEMBER:

Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous
levels. Also, protecting food from risk of contamination, including harmful bacteria, poisons and foreign
bodies. Preventing any bacteria present multiplying to an extent which would result in the illness of
consumers or the early spoilage of the food.

1.2 Occupational Hazards in the food processing industry

Hazard typically refers to the source of a risk.

Occupational hazards are risks of illnesses or accidents in the workplace. In other words,
hazards that workers experience in their place of work.

TYPES OF OCCUPATIONAL HAZARDS

PHYSICAL HAZARDS

- Are factors agents, or circumstances that can cause harm without or with contact.

- Radiation, heat and cold stress, vibration and noise, for example, are types of physical hazards.

CHEMICAL HAZARDS

-are occupational hazards that exposure of chemicals in the workplace may cause victims can
suffer acute or long-term negative health effects.

BIOLOGICAL HAZARDS

- Refers to biological substances that threaten the health of human beings and other living
organisms.

- This type of hazard may include sample of a toxin of biological source, a virus or a
microorganism.
 COMMON WORK-RELATED INJURIES IN THE
FOOD SERVICE INDUSTRY
FOOD SERVICE INDUSTRY
 The food service industry encompasses all the
activities, services and business function involved
in preparing serving food to people eating away
from home.
 This includes all types of restaurant from fine
dining to fast food it also includes institutional food operations and locations such as a
school and hospitals, as well as other specialities and or such as a food truck operator and
catering businesses.
WHAT ARE THE WORKS RELATED IN THE FOOD SERVICE INDUSTRY?
 SERVICE
 BARTENDER
 COOK
 CATERER
 BAKER
 BUTCHER

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

 BURNS-an injury acquired from contact with hot surfaces of an equipment (ranges,
oven, deep-fat fryer, pots and pans)
 CUTS-a skin opening from accidental incision of sharp objects (knife) can cause exposure
to blood-borne pathogens such as HEPA and HIV.
  SLIPS, TRIPS, AND FALLS- defective ladder, wet and slippery floors are the usual causes
of these.
 FIRE- accidentally of hot oils and greases, paper materials coming contact with hot
surfaces of stove, faulty electrical equipment are causes of fires.
 ERGONOMIC RISKS- injuries from repetitive motions, poor posture, forceful motions or
grips on object.
 CLEANING CHEMICALS- cleaning products such as bleaches, floor and oven cleaner may
require the use of rubber gloves.
 CO POISONING- carbon monoxide is produced by incomplete burning of solid liquid and
gaseous fuels, such as charcoal, and causes of death if there is improper ventilation.
 HEAT STRESS- heat exhaustion and heat stroke can result from prolonged exposure to
hot equipment.
 COLD STRESS- hyperthermia and similar risk can result from working in walking-in-ref
and freezers for prolonged period of time, or handling frozen food without preventive
measures.
 Strains and other muscle injuries - Workers often have to reach across large tables to
clear them or grab items off of high shelves. These movements can cause strains. Food
service workers also have to carry heavy items, like large trays, which can strain
muscles.
 Tripping - You may have noticed that many food establishments have large rugs. If a
corner of a rug is not perfectly flat, it can cause someone to trip.
 Eye problems - Obviously, getting something in your eye runs the risk of damage. In food
establishments, there are many eye hazards, such as grease, and even cleaning
products.
 Auto accidents - Because many food establishments deliver food, employees are at risk
of becoming injured in an automobile accident.

BASIC FIRST AID PROCEDURES

FIRST AID- First aid refers to the emergency or immediate care you should provide when a
person is injured or ill until full medical treatment is available. First Aid is a response of care
given to an injured or ill person before the arrival of professional medical assistance
(paramedics, doctors, nurses) on the scene to take control of the situation. When working in
any part of the Hospitality industry it is vitally important that you are ready with the skills and
confidence to help you clients immediately if there is an accident or medical emergency at your
premises.

Here are the 10 basic first aid “must-knows” that you can use to treat a injuries:
1) The "Three P's" which are the primary goals of first aid. They are:

 Preserve life

 Prevent further injury

 Promote recovery

These goals might seem overly simple, but they’re simple on purpose. When someone is
injured, it’s all-too-easy to panic and forget what you need to do to provide assistance. The
Three P’s remind you of the very basics: do what you can to save the person’s life; do what you
can to keep them from sustaining further injuries; do what you can to help them heal.

2) Check the scene for danger before you provide help.

 Before you provide help to an injured person, it’s important that you check the scene
for danger. You don’t want to get yourself injured, too. This isn’t a cowardly precaution.
The fact of the matter is this: if you get injured, you won’t be able to help someone else
who’s injured. So before you rush to help someone, take a moment to analyze the area
and spot anything that could injure you.

3) To treat cuts and scrapes, apply gentle pressure, disinfectant, and bandages

 Blood is a vital component of our bodies. When someone is bleeding, you want to
prevent as much blood from leaving their body as possible. Try and find a clean cloth or
bandage. Then:

•Apply gentle pressure for 20 to 30 minutes.

•Clean the wound by gently running over it. Avoid using soap on an open wound.

•Apply antibiotic to the wound, like Neosporin.

•Cover the wound with a bandage.

If someone has a nosebleed, have the person lean forward. Press a cloth against the nostrils
until the blood flow stops. The body is usually very quick at patching up small cuts and scrapes.

But deeper wounds may require medical

attention. With deep wounds: Apply
pressure. Don’t apply ointments. Cover the
area with loose cloth to prevent
contaminants from infecting the wound.
Seek medical attention as soon as possible.

 Abrasion-Top layer of skin is removed. Little or no blood loss, Painful because nerve
ending are also abraded -scrape, rug burn, a road rash or a strawberry
 Incision in the skin caused by a sharp object like a knife, scissors or broken glass- clean
cut, Smooth edges, Resemble surgical cut or paper cut, Amount of bleeding depends on
depth, location, size
 A laceration is a wound that is produced by the tearing of soft body tissue. This type of
wound is often irregular and jagged. A laceration wound is often contaminated with
bacteria and debris from whatever object caused the cut.
 Puncture- is usually deep, narrow wounds in skin and underlying organs. A puncture
wound is a deep wound that occurs due to something sharp and pointed, such as a nail.
The opening on the skin is small, and the puncture wound may not bleed much.
Puncture wounds can easily become infected. A doctor should always examine a deep
puncture wound. Puncture wounds that occur due to a bite or stepping on a rusty piece
of metal, such as a nail, need prompt medical attention.

 An avulsion is a partial or complete tearing away of skin and the tissue beneath.
Avulsions usually occur during violent accidents, such as body-crushing accidents,
explosions, and gunshots. They bleed heavily and rapidly.
  Use barrier between your hand and the
wound

 Apply direct pressure for a few minutes

to control the bleeding

 Wash the wound with soap and water

 If no allergies, apply antibiotic

ointment- mupirocin/ bactroban

 Cover the wound with sterile bandages

Major Open Wound Treatment

1. Control Bleeding

- cover wound -direct pressure -elevation

2. Prevent further contamination

3. Immobilize the area

If blood soaks through – Do NOT remove bandage. Add more bandage on top.

Closed wound- Happens when a blunt object

strikes the body.

Skin is not broken, Tissue and blood vessels

beneath skin is crushed
4) To treat sprains, apply ice and compression at intervals and keep the limb elevated.

 Sprains are usually an un-alarming injury, and most of the time they’ll heal on their own.
But there are steps you can take to ease the swelling. Swelling is caused by blood flow
to an injured area. You can reduce swelling by applying ice. Ice restricts the blood
vessels, which reduces blood flow. Keep the injured limb elevated. Apply ice to the
injured area. Don’t apply ice directly to the skin. Wrap it in a cloth or put ice in a plastic
bag. Keep the injured area compressed. Put it in a brace or tightly wrap it. Don’t wrap it
so tight that it’ll cut off circulation. Ice for a while. Then compress. Repeat at intervals.
Make sure the injured person avoids putting weight on the injured limb.

5) To treat heat exhaustion, use cool fluids, cool cloths, and shade.

 Heat exhaustion occurs due to prolonged exposure to high temperatures, especially

when the person is doing strenuous activities or hasn’t had enough water. To treat
someone with heat exhaustion: Get the person to a shaded area that’s out of the sun. If
there are no shaded areas available, keep the person covered by any available materials
that can block sunlight. Give the person water and keep them hydrated. Place a cool
cloth on their forehead to lower their body temperature.

6) To treat hypothermia; use warm fluids and warm covering

 Hypothermia is caused by prolonged exposure to cold temperatures. It begins to occurs

when your body temperature drops below 95 degrees Fahrenheit.

To treat hypothermia: Be gentle with the afflicted person. Don’t rub their body and don’t move
their body in too jarring of a way; this could trigger cardiac arrest. Move the person out of the
cold, and remove any wet clothing. Cover the person with blankets and use heat packs. Don’t
apply heat directly to the skin because this could cause major skin damage. Give the person
warm fluids. If you set the person on the
ground, be aware that the ground may
also be a cold source. Place warm
materials on the ground that the
person is going to lay on.
7) To treat burns, determine the burn type and severity. Cover the wound with loose cloth to
prevent infection.

Before you apply treatment to burns, you

need to identify the burn type and the
severity of the burn. There are four kinds of
burns:

•First-degree burn- Minor damage to the

top layer of skin.

•Second-degree burn- Damage to several

layers of skin. It causes blisters. This type
burn causes the skin to blister and become
extremely red and sore.

•Third-degree burn- Damage to skin and

underlying tissue. May be charring of the skin

They cause the most damage, extending through every layer of skin. The symptoms third-
degree burns can exhibit include: waxy and white color, dark brown color, raised and leathery
texture

•Fourth-degree burn

8) Use an Epipen to treat allergic reaction

 Allergic reactions occur when your body is hypersensitive to a foreign substance. Bee
stings, certain foods, or drug ingredients can cause allergic reactions. Anaphylaxis is a
life-threatening allergic reaction that can be caused by all of those mention allergens.

If someone is suffering from an allergic reaction: Keep the person calm. Ask if they use an
EpiPen and have one with them. Have the person lie on their back. Keep their feet elevated 12
inches. Make sure the person’s clothing is loose so they’re able to breathe. Avoid giving them
food, drink, or medicine. If appropriate, learn how to inject an EpiPen in someone having a
reaction. Wait 5-15 minutes after using an EpiPen. If the allergic reaction isn’t subdued, a
second dose may be required.

9) To treat fractures, keep the fractured area stable and immobilized, and apply a cold pack.
 Sometimes it’s very easy to tell if someone has suffered a fractured bone. But
sometimes it’s not. If you suspect someone of having a fracture:

Don’t try to straighten a fractured limb. Use a splint or padding to stabilize the area and
keep it from moving. Apply a cold pack to the area. Don’t apply it directly to the skin. Wrap
it in a cloth or put it in a plastic bag. Keep the area elevated, if possible. Give the person an
anti-inflammatory drug, like ibuprofen.

10) Perform CPR if an injured person stops breathing.

 CPR stands for cardiopulmonary resuscitation. CPR is used to restore breathing and
blood circulation to an unresponsive person. CPR is an incredibly important procedure
that can save lives.