Food safety and sanitation gives you enough knowledge and background on how to keep the product safe for the consumers. There are aspects that should be considered in order to protect the producer's reputation and the consumer's health. A safety protocol and proper sanitation could help. Food is the basic commodity to humans. So let's produce food with safety procedures and proper sanitation.

1. FOOD SAFETY AND
SANITATION
Prepared by:
Jemimah D. Gumalal
Instructor I

2. 1:Food Spoilage
It is any change in food which
renders it unfit for eating. It can
be due to contamination or natural
decay which are both associated
with the growth of microorganisms.

3. Factors for the Growth of
Microorganisms
Acidity:
Highly acidic food prohibits
the growth of bacteria
while weakly acidic
(usually 4.6 to 7.0) foods
are prone to bacterial
growth.
Time:
Highly-perishable foods such
as meat, poultry, fish, and
dairy, when exposed to
temperature danger zone
for more than four hours
run the risk of spoilage.
Temperature:
Microorganisms can grow to
unsafe levels at a
temperature of 4.4 to 60
degree celsius.
Oxygen:
Oxygen sustains respiratory
activities among several
microorganisms.
Moisture:
The higher the moisture
content of food the more
it is prone to microbial
contamination.

4. Common Food-Borne
Pathogens
Microorganism Food-Borne Illness Sources
Campylobacter jejuni Diarrhea Raw/undercooked meat or
poultry, untreated water
Clostridium botulinum Botulism Improperly canned food,
surfaces of fruits and
vegetables, seafood
Escherichia coli Food poisoning, Diarrhea,
abdominal cramps, vomiting
Raw meat, animal/human fecal
matter
Listeria monocytogenes Listeriosis Soil and water, dairy products,
raw/undercooked meat or
poultry, seafood
Salmonella Salmonellosis Raw/undercooked eggs,
poultry, and meat
Campylobacter jejuni Food poisoning, vomiting, toxic
shock syndrome
Cooked foods high in protein
e.g. cooked ham, salads,
bakery products, dairy products

5. Common Causes of Outbreaks
of Food-borne Illnesses

6. 2: HACCPUnder the Republic Act. 10611, the
Department of Health shall ensure the
safety of all food processing and product
packaging activities. For this reason, the
Food and Drug Center for Food
Regulation and Research enforces
HACCP and other risk-based control
measures in food processing.
Hazard Analyses at Critical
Control Points (HACCP) refers
to a food safety management
system which identifies, evaluates
and controls hazards which are
significant for food safety at critical
points during a given stage in the
food supply chain.
Food Safety Hazards is
any biological, chemical,
or physical agent in food
with the potential to cause
adverse effects on health.
Examples:
Biological: bacteria,
viruses, parasites, molds
Chemical: pesticides,
processing chemicals,
drug residue, allergens
Physical: bones, pits,
glass, metal, hair
Risk is the result of exposure
to a hazard.

7. How to Develop a HACCP Plan
There are five (5) steps that you must first take in order to
develop the HACCP Plan.
1. Assemble the HACCP Team. Ideally, the HACCP Team is
composed of members from different departments: Top
Management, Purchasing, Food Safety and Quality
Assurance, Production, Maintenance, and Sales.
2. Describe the product. What are the raw materials? What
are the product specifications? What should be the
conditions for storage?
3. Specify intended use and target consumers. Who can
consume the product? Who should not?
4. Draw a flow diagram to describe the process steps. Begin
with the supplier and take note of every step that the
product undergoes up until distribution.
5. Visit the plant for on-site confirmation of flow diagram.

8. Seven Principles of HACCP

9. Seven Principles of HACCP

10. Seven Principles of HACCP

11. Seven Principles of HACCP

12. Seven Principles of HACCP

13. Seven Principles of HACCP

14. 3: Personal Hygiene
and Good Grooming
The best way to avoid contamination is to
prevent it.

17. Proper Handwashing
When entering food
handling areas
Before starting
work

18. Proper Handwashing
After handling
contaminated materials
After breaks
After using toilet facilities
Reference:
TESDA Online Program