Principle

of Safety,
Hygiene
and Sanitation

Prepared by:
Florecell B. Rivera
Principles of Safety, Hygiene and Sanitation

In order to ensure food safety and prevent food poisining; all

food business including food service organizations should
comply with the existing food regulations as well as prepare
their own Food Safety Plan (FSP) based on the principles of
Hazard Analysis and Critical Control Point (HACCP) system.

Hazard Analysis and Critical Control Point (HACCP)

Adopt a proactive approach to anticipate the occurrence of
potential problems during the food production process and to
implement measures designed to prevent the occurrence of
those problems.

HACCP has been adopted worldwide by many food

manufacturing companies. This FSP based on the principles of
HACCP in order to assist managers of food service
organizations to be tackle the above problems and ensure food
safety.
WHAT IS A FOOD SAFETY PLAN?

Is designed to identify and prevent possible food safety

problems (hazards) in order to enhance food safety. The
problems may relate to the purchase, receiving, storage,
preparation, cooking, packaging, transport or display of food.

SIX (6) Elements in a Food Safety Plan (FSP)

1. List food safety problems (hazards) at each step of the food

processing (e.g. purchase and receiving of food)
2. Identify preventive measuresk and their control limits
3. Establish monitoring procedures
4. Establish corrective actions
5. Keep records
6. Check and review
 HOW TO IMPLEMENT A FOOD SAFETY PLAN (FSP) ?

STAGE 1 PLANNING

1. A coordinator for developing an

FSP should be appointed and
adeqate authorities and resources
should also be provided.
2. The coordinatior must have basic
knowledge of food safety and must
be familiar with the properties of food
as well as its processing procedures.
3. Staff should be made aware of the
changes and benefits that will result
from the introduction of the FSP.
 STAGE 2 DRAW A FLOW
DIAGRAM
A flow diagram should be drawn showing each step in the operation, from
purchase of row materials to serving food to consumer.
PURCHASING

RECEIVING

STORAGE (frozen, chilled and dry goods)

PREPARATION

COOKING

Hot holding Transport Cooling Cold Storage

Cold Storage

Reheat

Serve hot / Display Serve cold / Display

 STAGE 3 DEVELOP A FOOD SAFETY PLAN
Step 1 LIST HAZARDS
A hazard is anything that may cause a food to be unsafe for
human consumption. Below are the micro-oganisms as well as
toxins produced are likelu to be the most important problems
that cause foodborne illness.
Example:

I. Raw materials contain harmful micro-

organisms (e.g. raw oysters
contaminated with Norwalk-like vius
and raw eggs contaminated with
Salmonella
II. Harmful micro-organisms grow and
produce toxin during processing
III. Harmful micro-organisms or toxins
survive after heating
IV. Food contains harmful chemicals
(e.g. ciguatoxin in coral reef fish)
V. Food contains extraneous physical
objects (e.g. metal, glas, fragments)
Step 2 IDENTIFY PREVENTIVE MEASURES AND THEIR CONTROL LIMITS

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:

Preventive measures Control limits

1. Using reputable suppliers Product bought from approved/licensed and

reputable suppliers

2. Adequate freezing or chilling Frozen/chilled foods should be stored at -18ºC /

4ºC or below

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

4. Cooking thoroughly During cooking gthe core food temperature

Step 3 Establish monitoring procedures
The monitoring of control limits will ensure that any loss of control
(e.g. deviation from control limits) can be identified so that
corrective actions can be taken before the product becomes
unsafe.
Example:
I. Cooking temperature and time measurements
II. Visual observation of “use by” date and stock rotation
III. Visual observation of cleanliness of equipment and work surface.
IV. Visual inspection of incoming food ingredients
Step 4 Establish corrective actions

If monitoring procedures reveal loss of control, corrective actions

must be taken immediately.
Example:

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.

Step 6 Check and review

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

A. CLEANING AND SANITATION

Food preparation areas, facilities, equipment and all food
contact surfaces should always be kept clean because food
residues and dirt may contaminate food resulting in food
poisoning. A cleaning program should therefore be developed
to ensure that cleaning and sanitising be carried out in a
systematic, regular and effective manner.

The steps for cleaning and sanitising of utensils are as follows:

1. Remove debris by wiping and scrapping

2. Rinse with water
3. Clean with detergents
4. Sanitise with hot water or chemical sanitisers (instruction for
use and safety precautions on the labels should always be
followed when using chemical sanitisers)
5. Air dry
B. PERSONAL HYGIENE
Good personal hygiene is
essential to ensure food
safety. Food poisoning
bacteria may be present on
the skin and in the nose of a
healthy people.

All food handler must

therefore maintain a high
standard of personal hygiene
and cleanliness in order to
avoid transferring food
poisoning micro-organisms
to food.
The following points need to be considered by all food handlers:

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. Use of unsafe food source

b. Cross-contamination
c. Infected food handlers
2. Survival or grwoth of food poisoning micro-organisms in
food (related to improper time/temperature control)

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

MICROBIOLOGICAL SURVIVAL OR OUTBREAK OF

CONTAMINATION GROWTH OF FOOD FOODBORNE
FOOD POISONING MICRO- ILLNESS
ORGANISM IN FOOD
 BASIC REQUIREMENTS OF A FOOD SAFETY PLAN
Check list for Personal Hygiene Practices of Food-handlers
* Uniform, aprons (clothes) should be clean at the beginning of a work
shift
* Wear a hair restraint (hat or hairnet)
* Keep fingernails short and clean
* Avoid touching nose, mouth, hair and skin during food preparation
* Do not smoke in food premises
* Do not cough or sneeze durectly onto food. Wash hands after
coughig or sneezing
* Avoid wearing jewellery while handling and preaprting food
* Wash your hands after blowing your your nose
* Avoid using strong perfumes/after shaves
* Do not wear uniforms or aprons outside the food praparation area
* Cover all wounds or cuts on hands or arms completely with bright-
coloured waterproof wound strip.
* Wear disposable gloves if there is a wound on the hand. Change both
gloves and wound srtrip regularly
* Food handlers to be free any illness such as gastro or the flu
* Cease work and report to the manager while ill
Hands must be washed before:
* Working
* Handling food and utensils

Hands must be washed after:

* Using the toilet

* Handling raw food
* Coughing, sneezing, eating, drinking or smoking
* Licking fingers
* Every break
* Touching pimples or sores
* Handling waste
* Carrying our cleaning duties
* Changing soiled clothes
* Touching ears, nose, hair, mouth or other bare body parts
* Handling animals
* Any other unhygienic practice
 MIDTERM
COVERAGE
WHAT IS FOODBORNE DISEASE?
* Sickness caused by food that people eat

* Causes: dangerous microorganisms and/or

toxic chemicals

Common symptoms of Foodborne Disease

* Most symptoms occur in 24 to 72 hours after
eating like stomach pains, vomiting and
diarrhoea, etc.
* Most symptoms are mild
* Some diseases may severely affect infants,
pregnant women, elderly and the sick
What are the causes locally?

* In the past five years (2003-2007) about 90%

of food poisoning cases were caused by
bacteria and viruses.

* In 2006, the top four commonest dangerous

microoganismsms like Vibrio parahaemolyticus
(40%), Salmonella species (19%),
Staphylococcus aureus (19%) and Noroviruses
(15%)
Local contributing factors

* In 2006, the top three contributing factors:

1. inadequate cooking (38%)

2. contamination by raw food (15%)
3. poor personal hygiene of food handlers (14%)

* More than half (64%) of the foodborne

diseases occurred at food premises.
What are the 5 keys to Food Safety?

1. Choose (Choose safe raw materials

2. Clean (Keep hands and utensils clean

3. Separate (Separate raw and cooked food)

4. Cook (Cook thoroughly)

5. Safe Temperature (Keep food at safe

temperature)
5 keys to Food Safety in daily operation

* Purchase

* Store

* Prepare

* Cook

* Transport and serve

PURCHASE – CHOOSE (1)

* Obtain food and food ingredients from

approved and reliable sources

* Confirm that the suppliers have obtained

relevant and valid licences from the Food and
Environmental Hygiene Department (FEHD)

* Don't buy food from illegal or questionable

source. Example: food of unreasonable low
price or meat with abnormal red colour
PURCHASE – CHOOSE (2)
* Use fresh and wholesome food ingredients and check the
quality of the ingredients upon receipt

** fruits or vegetablesare not damaged

and without bruised areas
** canned foods are not bulging or dented
** jars are not cracked or have loose lids
** eggs in the carton are not cracked or
leaking

* Food or food ingredients are stored at safe temperature

** hot foods ar above 60ºC

** cold foods ar or below 4ºC
** frozen foods at a below -18ºC
PURCHASE – CHOOSE (3)
* Do not use food beyond its expiry date
* Read food labels carefully and follow instructions

* Choose food by” before its expiry date

** “use by” date
** “best before” date

* Label and check the storage time of the food in the

refrigerator

* Stick to the first-in-first-out principle for food storage

PURCHASE – CHOOSE (4)
* Difference between “use by” and “best before” date
“use by” date “best before” date
Example of Food A cup of ice-cream A pack of biscuit
Example of Expiry Date 1-1-2008 1-1-2008
If the food is properly If the food is properly
stored, it is stored, it can be
recommended for use expected to retain its
on or before 1-1-2008 specific properties on or
before 1-1-2008
Recommendations after Usually, the food is If you consume it after
the Expiry Date highly perishable. If the date, the food may
you consume it after the not be at its best flavour
date, there is a chance and quality
that you will suffer from
foodborne disease
STORE – SAFE TEMPERATURE

* Refrigerate cooked and perishable food within 2

hours

* Check and record the temperature of the refrigerator

with a thermometer and ensure
• Fridge is at or below 4ºC
• Freezer is at or below -18ºC

* Don't overstuff the refrigerator

STORE – SEPARATE
* Ideally, use two separate refrigerators for storing raw food
and cooked or ready-to-eat food

* If raw food and cooked or ready-to-eat food have to be

stored in the same refrigerator:
• Store food in containers with lids
• Store raw meat, poultry, and seafood below ready-
to-eat food or cooked food in the fridge

* Use separate utensils to handle raw food and cooked or

ready-to-eat food

* Label utensils (including cutting boards and knives) with

different colors, example: **red - raw food, blue – cooked
food and green – ready to eat food

* Use one utensils to taste and another to stir or mix food

PREPARE – CLEAN (Personal Hygiene)
* Wash hands frequently
• Before handling food
• Often during food preparation
• After handling raw meat or poultry
• After handling soiled equipment or utensils
• After coughing, sneezing, blowing nose, eating or
drinking
• After touching ears, nose, hair, mouth or other parts
of the body
• After handling rubbish
• After handling animals and chemicals
• After going to the toilet
• Before wearing gloves and
• After engaging in any activities that may
contaminate hands
PREPARE – CLEAN (Personal Hygiene)
* Wash hands with warm water soapy water for 20 seconds
• Wet hands under running water
• Rub hands together for at least 20 seconds with
liquid soap
• Rinse hands under running water
• Dry hands with clean paper towels or air dryers

* Food handlers should

• Wear clean and light coloured outer clothing or
protective overalls
• Wear mouth masks when handling food as far as
possible
• Wear disposable gloves when handling ready-to-eat
food
• Cover sore or cut on hands by waterproof bandages
or gloves
• Keeps nails shor and unpolished
PREPARE – CLEAN (Environmental Hygiene)
* Wash utensils and worktops with hot water and detergent
after each use

* Keep kitchen clean and away from insects, pests and

other animals

• Keep food covered or in closed containers

• Keep rubbish bins covered and remove rubbish at
least once a day
• Keep floors, surface channels and gratings clean
and clear from food remnant
• Keep food preparation areas in good condition
• Use rodenticdes or insecticides to kill pests but take
care not to contaminate food
• Keep pets away from kitchen
COOK – COOK THOROUGHLY
* Thaw frozen food properly before cooking, put it
• Microwave
• In the refrigerator
• Under running water

* Ideally use a food thermometer to check that the core

temperature reaches at least 75ºC

* 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

* If you do not have a food thermometer, cook or reheat

food thoroughly until it is piping hot throughout and check

• Meat and poultry: juices are clear, not red and

blood is not visible when you cut the cooked meat
• Eggs: egg yolks are not runny or liquid
• Soups and stew: bring to a boil and continue to boil
for at least one minute

* Stir, rotate and cover food when microwaving to ensure

thorough cooking
TRANSPORT AND SERVE – SAFE
TEMPERATURE
* Never leave cooked food at room temperature for more
than 2 hours
• Label foods to indicate how long they have been
stored

* For hot foods, keep them at above 60ºC

• During transportation wrap them well and place in a
clean insulated container
• When serving they should be held in warming
device or on preheated steam tables, warming trays,
and or slow cookers

* Check the temperature frequently to ensure it reaches

more than 60ºC
TRANSPORT AND SERVE – SAFE
TEMPERATURE
* For cold foods, keep them at or below 4ºC
• During transportation, place them in cooler with a
cold source such as ice or frozen gel packs

• When serving, they should be held in shallow

containers which are placed inside a deep pan filled
partially with ice to keep food cold

• Drain off water as ice melts and replace ice

frequently

* Never leave cooked food ar room temperature for more

than 2 hours
• Label food to indicate how long they have been
stored