Professional Documents
Culture Documents
Principles of Safety, Hygiene and Satination Powerpoint-1
Principles of Safety, Hygiene and Satination Powerpoint-1
of Safety,
Hygiene
and Sanitation
Prepared by:
Florecell B. Rivera
Principles of Safety, Hygiene and Sanitation
STAGE 1 PLANNING
RECEIVING
PREPARATION
COOKING
Cold Storage
Reheat
List the measures and control limits that can be used to address
the identified problems. A control limit is a value or measurement
(such as temperature or acidity) that must be met to ensure safety
of the product.
Example:
3. Using proper ways to thaw frozen Frozen foods should be thawed under
foods > refrigerator at 8ºC or below
> cool running water in waterproof package
I. Reheat the food until its core temperature reaches the pre-
determined temperature (i.e. 75ºC or above) if the cooking temperature
is inadequate.
II. Adjust or repair the chiller if its temperature is higher than 4ºC
III. Clean the equipment again if it is dirty.
Step 5 Keep records
Maintenance of monitoring records (e.g. temperature records of the
freezer) helps evaluate whether preventive measures are adequate
and efficient.
In order to ensure that your FSP (Food Safety Plan) works properly,
you should perform a systematic check periodically or once a
week. The checlist may help you determine areas in your
operation requiring attention and improvement.
BASIC REQUIREMENTS FOR A FOOD SAFETY PLAN
1. Handwashing
2. Hand care
3. Clothing and appearance
4. Personal hygiene practices while handling food
6. Infection
C. PEST CONTROL
Pests may contaminate food and cause
foodborne illness. A pest control
programme should be developed to
elimate pests and prevent pests from
infesting your food premises. An
effective pest control programme should
be able to prevent access, deny
harbourage and eradicate any pests
present.
D. WASTE DISPOSAL
Waste can be regarded as any
item of foods, ingredients,
packaging materials, etc.
which is not suitable for
further use and intended to be
disposed of. Waste should be
controlled carefully since it
presents a risk of
contamination of food.
E. STAFF TRAINING
Training offers food handlers a
better understanding of how food
can become contaminated and
how foodborne illness can be
avoided through proper food
handling procedures. Each food
business must decide what
training their food handlers need
by identifying the areas of their
work most likely to affect food
hygiene and safety.
F. HANDLING CUSTOMER COMPLAINTS
Customer complaints should
be handled carefully because
they help reflect possible
problems that may
beoverlooked by the
management during food
production.
MAIN FACTORS CONTRIBUTING TO OUTBREAKS OF
FOODBORNE ILLNESSES
1. Microbiological contamination of food
a. Inadequate cooking
b. Prolonged storage of food between 4ºC and 63ºC
c. Improper cooking
d. Inadequate reheating
e. Inadequate thawing of food before cooking
f. Preparation of food too far in advance and storage of food at
temperature danger zone.
IMPROPER TIME/TEMPERATURE
CONTROL
* Purchase
* Store
* Prepare
* Cook
* When you use the food thermometer, make sure you use
it properly
• Place the food thermometer in the centre of the
thickest part of the meat
• The food thermometer is not touching a bone or the
side of the container
• Clean the food thermometer between each use
COOK – COOK THOROUGHLY