Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation, Inc. Arcangel of Caloocan

Phase 10 Package 6 Blk 1 Lots 1-5, Bagong Silang, Caloocan City
______________________________________________________________________

GRADE11 – COOKERY and F&B

PRINCIPLES OF SAFETY HYGIENE AND SANITATION
MODULE 3: SANITARY FACILITIES AND PEST MANAGEMENT
PRE-FINAL PERIOD

Food Safe Facility Operation

A food safe food service begins with a facility that is clean and good repair. It is important
to eliminate hard to clean areas and faulty equipment. Get rid of dirty surroundings that will attract
bugs and other pests

Characteristics of Food Safe Facilities: Ceiling, Walls & Floors

 Clean walls with cleaning solution daily
 Sweep and vacuum floors daily. Spills should be clean immediately
 Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans
 Clean light fixtures with sponge or cloth
 Establish a routine cleaning schedule

Ventilation
 Use exhaust fan to remove odors and smoke
 Use hood over cooking areas and dishwashing equipment
 Check exhaust fan and hood regularly, make sure it is working and cleaned Properly
 Clean hood filters regularly as instructed by the manufacturer

Rest rooms
 Warm water at 100⁰F for hand washing
 Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply
 Garbage can should have a foot pedal cover
 Door should be self-closing
 Remove trash daily

Garbage & Garbage Collections

 Garbage must be kept away from food preparation areas.
 Garbage containers must be leak proof, water proof, pest proof and durable,
 Garbage should be cleaned and sanitized regularly inside and out

Pests
1. Cockroaches
 Any place that is dark, warm, moist and hard to clean
 Holes, boxes, seams of bags folds of paper
 Seeing one in day is sign of serious infestation
  Strong oily odor
 Feces like pepper grains
 Dark capsule-shaped egg cases
2. Flies
 Enter through tiny holes size of pinhead
 Contaminate with mouth, hair, feces, feet
 Lay eggs in warm decaying material, away from sun

3. Rodents
 Signs
 Droppings
 Gnawing
 Tracks in dust
 Nesting materials
 Holes in baseboards and walls

Pest Control Program

 Cleanliness and maintenance are keys in preventing pest infestation.
By nature food service environment is prone to problems with pests. Pest may be brought in
when other foods and other supplies are delivered. They may also enter the building through
gaps in floors or walls.
 Have ongoing pest prevention program and regular pest control by a licensed pest control
operator
 Fill in opening or cracks in walls and floors
 Fill opening on pipes or equipment fittings
 Screen all windows, doors, and other outer. Keep them in good repair
 Use self-open door that open outward
 Inspect food supplies before storing or using them
 Keep foods in a tight fitting lid containers
 Don’t store foods directly on the floor
 Remove and destroy food that is infested
 Maintain proper temperature in storage areas
 Clean grease traps regularly to prevent drain blockage which causes Unpleasant odor that
may attract pests.
Sanitizing Small & Large Equipment

Small Wares: Include dishes, flatware, preparation and serving utensils, Measuring devices,
cooking pots and pans
Clean – to remove visible dirt
Sanitize – absence of microorganism through using heat or chemicals

Clean Agents : are chemical compounds that remove food, soil, soil, rust stains, minerals

4 Types of Cleaning Agents:

1. Detergents – all detergents contain surfactants that reduce surface tension between
the soil and the surface.
 2. Solvent cleaners – called “degreasers”, solvent cleaners alkaline detergent that
Contain a grease-dissolving agent. Work well in areas where grease has been
Burned on.
3. Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can’t
remove, these cleaners are often used to remove scale in ware washing machine
4. Abrasive Cleaners – it contain a scouring agent that helps scrub off hard to remove
soil.
2 Ways in Sanitizing:
Chemical – accomplished by immersing or wiping with sanitizing solution and allowing the
solution to remain in contact in a solution for a specified amount of time.
Heat – exposing the equipment to high heat for an adequate length of time. This is done manually
by immersing equipment into water at 171⁰F-191⁰F For at least 30 seconds

3 Most Common Chemical Sanitizers:

1. Chlorine – most commonly used and the least expensive. It is effective in hard water, but it
is inactivated in hot water Above 120⁰F.

Rule of Thumb Mixture For Chlorine Sanitizing Solution:

50 PPM Solution : 1 Tablespoon (5% commercial chlorine solution) Mixed

with 4 gallons of water, and sanitized the Solution for 7 seconds at temp.
75⁰F-115⁰F. Use to sanitize food thermometers
100 PPM Solution : 1 Tablespoon mixed with 2 gallon of water 200
PPM Solution : 1 Tablespoon mixed with 1 gallon of water

PPM – Per Million Parts Chlorine is

inactive in hot water

2. Iodine – Effective at low concentrations.

 Not as quickly inactivated by soil as chlorine.
 Less effective than chlorine
 Becomes corrosive to some metals at temp. above 120⁰F
 More expensive than chlorine
 May stain surfaces

3. Quaternary Ammonium Compounds (Quats)

 Not as quickly inactivated by soil as chlorine
 Remain active for a short period of time after it has been dried
 Noncorrosive
 Non irritating to skin
 Works in most temperature and pH ranges
 Leaves a film on surface
 Does not kill certain types of microorganisms
 Hard water reduces effectiveness
Sanitizing Large Equipment
Step 1 : Unplug electrically powered equipment
Step 2 : Remove loose food particles and scraps
Step 3 : Wash, rinse, and sanitize any removable parts using the manual immersion method
Step 4 : Wash the remaining food-contact surfaces and rinse with clean water.
Wipe down with a chemical sanitizing solution.
Step 5 : Clean surfaces that do not come in contact with food using a clean wiping cloth. Allow all
parts to air dry before re-assembling. Clean the wiping cloth before and during use by rinsing in a
sanitizing solution.
Step 6 : Re-sanitize the external food-contact surfaces of the parts that were touched when the
equipment was re-assembled

PREVENTING FOODBORNE ILLNESS DURING EIGHT

STEPS OF FOOD SERVICE PROCESS

This chapter explains how each step of the foodservice process

affects food safety and provides guidelines for ensuring food safety in each
step

8 Steps of Food Service Process:

1. Purchasing
2. Receiving
3. Storing
4. Preparing
5. Cooking
6. Holding & Serving
7. Cooling
8. Reheating

8 Steps of Food Service Process

Step 1: Purchasing
a. Guidelines for Purchasing
Vendor:
 Meet Public Health standards
  Train employees for sanitation
 Have a clean delivery trucks with adequate refrigeration and freezer
 Deliver foods in protective, leak proof, durable packaging
 Organize deliveries to separate raw products from processed foods
and produced
Purchaser:
 Work with vendor
 Food delivery schedule
 Vendor standardized procedures in print
 Purchase specification
 Vendor sanitation report
 Visit warehouse periodically
 Reject all products that does not meet requirement

Food Safety Guidelines for Receiving

 Train employees for receiving duties
 Organize space, equipment and lighting for receiving efficiency
 Inspect delivery trucks
 Inspect food immediately

Step 2 : Receiving Criteria in Receiving Foods (Checklists)

PRODUCT ACCEPT REJECT
Beef Color : bright cherry red Color : brown, greenish,
Pork Pink lean, white fat Texture: firm, purple blotches
Receive at spring back when touched Texture: slimy, sticky, dry
41⁰F or lower Packaging: broken
cartons, Dirty wrappers,
torn packaging
Poultry Color: no discoloration Color : purple, green
Texture : firm, springs back when discoloration
Receive at
PRODUCT touched ACCEPT REJECT
Texture : stickiness
41⁰F or lower under the wings or
Eggs Odor : none Odor : sulfur
aroundsmellthe joints Freezer
Receive at 45⁰F or lower Shells : clean, Shells : dirty dark
burn, cracked,wingshiny
tip Odor :
unbroken chalky
abnormal, unpleasant
Dairy Milk : sweet flavor
Fish (milk, butter, Color : bright red gills, bright shinnyMilk
skin: sour, bitter, moldy
Color : dull, gray gills,
cheese) Receive at Odor : mild Butter : sweet flavor,
ocean, seaweed smell taste, putrid odor, curdled
uniform color dull, dry skin
41⁰F or lower
Receive at Eyes : bright, clear, full consistency Expired dates
Odor : strong, fishy
41⁰F or lower TextureFirm
: firmtexture Butter : sour, bitter, moldy
flesh, springs back when ammonia smell
touchedCheese : typical flavor, taste Cheese : unnatural
Eyes : cloudy, red
uniform color mold, uneven color,
rimmed, sunken
abnormal flavor and color
Texture : soft, leaves
Frozen Processed Foods Package intact and in Torn packages,
imprints when with touched
(cold cuts, frozen fruits & good condition holes Appearance of
veg) Receive at
Shellfish Presence
Odor : mild ocean,ofseaweed
small crystals
smell large crystals
Odor :(evidence
strong fishy smell
41⁰F or lower Shells : closed, unbroken (indicatesof thawing Shellsand: open, do not close
Receive at shell Fish is alive) refreezing)
when Tapped
45⁰F or lower Fluids and frozen
Texture liquidssticky and
: slimy,
dry
at the bottom
Crustacea (shrimp, Odor : mild ocean, seaweed smell Water stains Odor :instrong
the fishy smell
crabs) Shell : hard and heavy package Shell : soft
Ice Cream Tightly sealed cartons, Large crystals
Receive at 6⁰F-10⁰F no ice crystals
45⁰F or lower Indicating thawing
and refreezing
Canned Goods Packaging intact Swollen, leaking, rusty,
dented
cans, flawed seals, without
label
Dry Foods Packaging intact, dry Damp moldy container,
undamaged Insect
infestation
Types of Thermometer :

1)
Bi Metallic Stemmed Thermometer - most commonly used in the
food service operations.
 Reads in 1-2 minutes
 Place 2-2½" deep in thickest part of food
 Can be used in roasts, casseroles, and
soups
 Not appropriate for thin foods
 Can remain in food while it's cooking
 Heat conduction of metal stem can
cause false high reading

Digital Thermometer

• Reads in 10 seconds
1) • Place at least "½" deep
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
• Check internal temperature of food near the end of
cooking time
Calibrating Thermometers
1) Ice Point Method :
The ice point method is used most often unless a thermometer cannot register a
temperature of 32⁰F (0⁰C)
 Fill a glass with crushed ice. Add water until glass is full.
 Place thermometer in the center of the glass of ice water,
not touching the bottom or sides of the glass.
 Agitate the glass of ice water to ensure even temperature
 Temperature should register at 32⁰F
 Adjust the calibration nut by holding it with pliers. If
using digital thermometer, push the reset button to
32⁰F
2) Boiling Point Method:
This method may be less reliable than ice point method because of variation due to high
altitude.
 Using a deep pan, bring the water into boil
 Place thermometer in the center of the pan boiling water,
not touching the bottom or sides of the pan. Wait until
indicator stops..
 The temperature should hold the temperature of 212⁰F. Adjust
the calibration nut by holding it with pliers and set to read at
212⁰F. If using digital thermometer, push the reset button to
212⁰F while the water is still boiling.
 For high altitude, for each 550 feet above sea level, the boiling
 point of water is 1⁰F lower than the standard of 202⁰F.

Using Temperature
• Clean and sanitize after every use.
• Wait till rests; 15 seconds
• Take three measurements
• Calibrate Routinely
• Insert thermometer stem or probe
into thickest part of product
• Never use mercury or spirit-filled
glass thermometers to check food
temperature

Checking Temperature of Various Food

 Packaged – insert between two packages
 Milk – open a carton and insert two inches in 31
 Frozen – insert between two packages

Step 3 : Storing
Food Safety Guidelines for Storing:
Dry storage-long holding for less perishable items
Refrigerator-short-term for perishable items Deep-chilling
unit-spec. foods for short time Freezer-long term food
storage

Types of Storage Areas Dry Storage

Foods Typically Store in Dry Storage
• Canned goods, baking supplies (salt, sugar), grains (rice, cereals)
• Some fruits (banana, avocado, pears)
• Some vegetables (onion, potatoes)

Guidelines for Dry Storage

• Maintain storage temperature (50⁰F-70⁰F)
• Keep store room clean and dry
• Have a regular cleaning schedule for all surface and floors
• Store all foods and office supplies 6 inches above the floor
and 6 inches away from
The wall.
• Keep food in labeled, tight fitting containers with name and delivery date
• Use the First In First Out method of inventory. Store new
products behind the old products
• Protect food from contamination with regular pest control
• Store chemicals away from food
• Look for damaged, spoiled foods, bulging cans, infested
packages, and foods immediately and clean the area
thoroughly
• Discard or destroy all contaminated foods
 Cold Storage
Refrigerator Storage

Cooked & Ready To Eat Food

Fish

Whole Meat

Ground Meat

Storage Guidelines ( Cold )

 Arrange food in refrigerators to allow maximum air circulation
 All food should be labeled with the following ( name of the food item, dater, time,
temperature)
 Store food in a clean, nonabsorbent, covered container. Be sure All container
are properly sealed
 Cool hot foods using an ice water bath, and stirring with cold paddles
Before storing inside the refrigerator. Never place hot foods in the refrigerator. This
allow other foods under Temp. Danger Zone
 Store dairy products separately with foods in strong odor (onion, Cabbage and
sea foods)
 Store fruits in a separate section in a refrigerator from vegetables.
The ethylene gas released by some fruits during ripening causes some vegetables
to deteriorate rapidly.
 To avoid cross contamination, store raw foods, uncooked foods away or
Below from prepared or ready to eat food.
 Never allow fluids from raw poultry, fish or meat to come into contact with other
foods
Don’t overload the refrigerator
RECOMMENDED TEMPERATURE AND MAX.P ERIOD OF STORAGE
FOR SELECTED FOOD ITEMS

FOOD ⁰TEMP ⁰TEMP MAX. STORAGE

⁰F ⁰C

Canned Products 70 21 12 months

Cooked dishes 36 3 served on day prepared
Cream filled pastries 36 3 served on day prepared
Dairy products milk (fluid) 40 5 3 days in orig. container
tightly covered
Milk (dried) 70 21 3 months orig. container
Butter 40 5 2 weeks in waxed carton
Cheese (hard) 40 5 6 months tightly wrapped
Cheese (soft) 40 5 7 days, tightly covered
Ice cream & Ices 10 -12 3 months orig. container
Eggs 45 7 7 days unwashed
not in cardboard
Fish, shellfish (fresh) 36 2 2 days loosed wrapped

Frozen Products 0 to - 20 -17 to -29 5 days, covered container

Fruits ***
Apples, pears, citrus 50 - 70 10- 20 2 weeks orig. container
Left over 36 2 2 days, covered container
Poultry 36 2 7 days, properly wrapped
Meat:
Ground 38 3 2 days properly wrapped
fresh meat cuts 38 3 6 days, properly wrapped
Liver, variety meats 38 3 2 days properly wrapped
Cured bacon, Ham 38 3 1-4 weeks, wrapped
Dried Beef 38 3 6 weeks, wrapped

** Fruits that need ripening should not be refrigerated. Leave at room temperature until
ripe, then refrigerate as above. The peels of ripened bananas and avocados get dark in
refrigeration, but the flesh or pulp is not affected, as long as they are not bruised or skin
in intact.
Step 4 : Preparing

4 Safe Methods to Thaw Foods

1. Inside the refrigerator at the temp. of 41⁰F or below.
2. Under cold running water
3. In a microwave oven
4. As a part of cooking process

Guidelines for Pre-Preparation

Pre-preparation usually takes place at room temp., this stage is one of the most
common points of contamination and cross contamination.

1. Wash hands correctly before preparing foods.

2. Don’t prepare in advance if it’s not necessary.
3. Prepare food in small batches and place them immediately inside the refrigerator
4. Wash fruits and vegetables prior to peeling and cooking
5. Keep raw products from ready to eat foods
6. Wash hands, sanitize cutting boards, knives after every food preparation
7. Use batter, marinade in single use only and discard if there are some left.
8. Use single use gloves properly

Step 5 : Cooking
Guidelines for Cooking foods
1. Stir foods cooked in deep pots frequently to ensure even heat distribution
2. Avoid overloading fryers
3. Regulate uniform size and thickness of meat and vegetable to ensure even
cooking.
4. Never interrupt cooking process. Partially cooked meat may encourage bacterial
growth.
5. Use clean and accurate thermometer to monitor internal temperature.
6. Always cook food to the required internal temperature and appropriate time
7. Use a serving utensil or single use glove to avoid cross contamination
8. Taste food correctly to avoid cross contamination. Place a small
portion of food in a bowl and step away from the food. Taste it with
a teaspoon. Wash hands before and after tasting the food.
Step 6 : Holding & Serving Holding Hot

Food
Do’s
 Only use hot-holding equipment that can keep food hot all the time
 Stir food at regular intervals to distribute heat evenly
 Keep food covered.
 Check internal food temperatures at least every two hours using food thermometer
 Discard potentially hazardous food after four hours if it has not been held at or
above 140⁰F
 Never mix freshly prepared food with food being held for service

Don’t
- Never use hot-hold equipment to reheat equipment to reheat food
- Never mix freshly prepared food with food being held for service.

Holding Cold Foods

Do’s
 Only use cold-holding equipment that can keep food at 41⁰F or lower.
 Check internal food temperatures at least every two hours.
 Protect food from contaminants with covers

Don’t
- Do not store food directly on ice. Place food in pans or plates first

Serving Food
Do’s
 Store serving utensils properly
 Use serving utensils with long handles
 Use clean and sanitized utensils for serving
 Practice good personal hygiene
 Minimize bare-hand contact with cooked and ready to eat food
 Handle glassware and dishes properly.
  Hold flatware and utensils by handles.
 Use plastic or metal scoops or tongs to get ice.
 Never use cloth meant for cleaning food spills for any other purpose.

Don’t
- Never stack glassware or dishes when serving.
- If possible, do not assign employees to more than one job during a shift
Step 7 & 8 : Cooling & Reheating
 Food being cooled in the refrigerator should be loosely covered.
 Use shallow, pre-chilled pans (not more than 4 inches deep)
 Stainless steel container cool faster than plastic
 Use quick chill unit rather than refrigerator
 Pre-chill foods in a freezer for about 30 minutes before refrigerating.
 Never cool food at room temperature
 Reheat food only one time at a temp of 165⁰F for 15 seconds
 Never mix left over food with freshly cooked food