Report on food service industry.

1. When to Wash Hands..

2. • 1. Coming on duty or entering the kitchen.
• 2. Touching bare body parts other than clean hands
• 3. Using toilet
• 4. Coughing, sneezing, using a hanky or dispossable tissue, smoking, eating
or drinking.
• 5. Handling soiled equipment or utensils.
• 6. Handling money
• 7. Handling cleaning materials.

3. Proper hand washing

4. • 9. Tasting of food- small amount should be transferred to a separate bowl
fow tasting. Never taste the food with your fingers.
• 10. Store personal belongings- Keep belongings away from the food
preparation area. It should be kept locked in the locker room.
• 11. Other Personal habits- Blowing air into the plastic bag or using teeth are
proibited in food production.
• Never spit
• Dont lick your fingers, touch nose, mouth and hair

5. • Never apply make-up and perfume
• Dont lean on the work tables
• Do not allow unauthorized person to enter the area.
• Cuts and Abrasions- cuts should be covered by a waterproof bandage. The
bandage should be color blue to be easily spotted.
• Employee Illnesses- Employee’s with symptoms of vomiting, diarrhea, fever,
and respiratory infection should not report to duty/work.

6. FOOD SAFETY HAZARDS
• Food safety hazard is a biological, chemical, or physical agent or condition of
food that could potentially cause a adverse human effect. It can be found in
animal feed ingreidenrs, they can de spread or transferred to humans through
the consumption of animal products. It can harm the consumer through
foodborne illnesses.
• Foodborne Illnesses- diseases that are defined as infectious or toxic in nature,
caused by agents that enter the body through the ingestion of food.

7. Potential Hazards that can result to Foodborne
BIOLOGICAL CHEMICAL PHYSICAL
• Bacteria
• Parasites and helminthes
• Virus
• Fungi
• Prions
• Agri chemicals
• Natural plant toxins
• Animal toxins
• Food additives
• Alcohol
• Hair
• Pebbles
• Glass shards
• Toothpick
• Plastic
• Metal fragments
• Fabrics

9. SOURCES OF FOOD SAFETY HAZARDS
• Risk of hazards can arise in every step of food process, from production to
consumption. Hazards can contaminate food through
• Materials
• Men
• Machine
• Money
• Environment

10. WHAT IS CONTAMINATION?
• Contamination is the unintended presence of a harmful substances in ood
while cross-contamination is the transfer of such harmful substances from one
food to another.

11. General Categories of food Contamination
• 1. Raw materials- raw materials may appear clean, but microorganism and
even foreign objects maybe found in the raw food.No uncooked foods are
free from bacterial pathogens.
• 2. Contamination Through Time-abuse- a food is said to have been time
temperature abuse if it is allowed to stay too long at room temp.
• Failure to hold or store food at the required hot/cold
• Failure to cook or reheat
• Long intervaal between food preparation and serving w/o appropriate temp

12. • 3. Cross Contamination- occurs when microorganisms are transferred from a
contaminated food contact or food tp a non contaminated food.
• Addition of a raw materials to cooked food w/o it being heated or cooked
• Contaminations from dirty apparel of food handlers
• Contamination of food surfaces
4. Poor personal hygiene-individuals with food personal hygiene can contaminate food
failure to wash hands
Failure to follow proper hygiene, working when sick, lack of training in personal hygiene.

14. What IS WRONG with this video.

16. • 4. Poor personal hygiene- poor personal hygiene practices can contaminate
food. The most common source of foodborne illnesses can be traced to
food handlers.
• Failure to wash hands proper.ly
• Failure to follow hygiene habits
• Working when sick
• Lack of training of personal hygiene

17. • PHF (Potentially Hazardous Food)- these are the foods who supports the rapid growth of
infections and toxin-producing microorganism.
• Characteristic of Potentially Hazardous
• A history of being involved in foodborne illness outbreaks- Salmonellosis in potentially peanut butter
from the Peanut Corporation of America in Blakely Georgia, 9 died and 22,500 felt ill.
• A natural potential for contamination-
• High moisture that supports bacterial growth
• High protein and carb
• Not acidic enough to inhibit the growth if microorganism

18. Food classified as PHF
• 1. All cooked meat and poultry
• 2. Cooked meat products with sauces and stocks
• Dairy product
• Cooked eggs and product made from eggs
• Cooked shellfish and seafood
• Dessert consisting of eggs

19. Symptoms of Foodborne Illnesses
• 1. abdominal cramps
• 2. nausea
• 3. vomiting
• 4.diarrhea
• 5. fever
• 6. dehydration
• 7. headache

20. • Great risk of bacterial infections because of their age or unhealthy immune
system
• Infants and young children
• Pregnant women
• Elderly person
• Person with chroni illnesses
• Person who have compromised immuned system
• Malnourished individual, anemic