Sanitation and Safey-ty

Objectives

At the end of the lesson, the learner should be able to:

1. Explain the meaning of Sanitation;

2. Differentiate sanitation from hygiene;
3. Identify the kinds of microorganisms; and
4. Distinguish the different food toxins that are hazardous to health.
Sanitation and Hygiene

Sanitation

All food handlers are required to follow rules of personal hygiene as well as sanitary food
handling for the purpose of familiarizing oneself about the causes of food-born diseases. Afterwards,
they are expected to wear proper work attire, practice the Standard Operating Procedure of Clean As you
Go and observe Hazard Analysis Critical Control Point (HACCP) system.

Sanitation Tips

1. Some cooking materials made of wood may be washed, but wood soaked up in water may
expand and particles or bacteria may start to thrive in.
2. Use a metal brush instead of soap.
3. Wooden cutting board for raw meat must be avoided. Plastic and stone cutting boards are
preferable.
4. Do not keep worn-out sponge.
5. Dishes must not be piled up.
6. All stoves and counter tops must be cleaned with all-purpose cleaner.
7. Use a clean towel for drying all surfaces,

Food Hazards

Hazard is defined as any ingredient that can cause disease. There are four types of hazards:

1. Biological Hazards – any living microorganisms which can cause disease.

2. Chemical hazards – any organic substance which is ingested can cause disease.
3. Physical hazards – any substance that is foreign and can harm the clients.
4. Allergens – human body reaction to a particular protein food.
 Pathogen is a living microorganism can cause disease. It can either contaminate or cause
illness.

Four Kinds of Microorganisms

Bacteria – it can live in land water, air, body and skin in our food, and inside our bodies. It an classified
and described according to:

1. Harmless Bacteria – bacteria can neither be helpful nor harmful to human beings.
2. Beneficial Bacteria – The good bacteria are helpful to human. The good example is the yeast
which has the following benefits.
a. It helps in the digestion of food in one’s stomach.
b. It fights against harmful bacteria.
c. It also produces certain nutrients.
d. It helps in the manufacturing of food such as cheese, yogurt and sauerkraut.
e. It is used in beer making.
f. It is used in fermentation of wine.
g. It is used as leavening agent for bread making.
3. Undesirable Bacteria – this kind of bacteria causes food spoilage and has a manifestation of
smell that is somewhat sour, rotten and on the state of decomposition in general. This can be
easily detected by means of sour odors, appearance is sticky or slimy surfaces, and discoloration.
4. Disease – causing Bacteria or Pathogens – These are the kind of bacteria known as the common
cause of food-borne disease.
 Pathogens cannot be detected by merely looking at the food because it doesn’t emit any
odors or tastes in food.
 The best way to protect food against pathogenic bacteria is to practice personal hygiene and
sanitary food-handling and appropriate storage techniques.
 Each kind of bacterial pathogen causes disease in one of three ways:
a. Intoxications are caused by toxic substance (toxins) emitted by the bacteria while they
are developing in the food, before ongestion. It is these poisons which can cause disease
and not the bacteria themselves.
b. Infections are cause by bacteria that have been ingested and thrive in the intestinal
system and attack the body. As the bacteria start to multiple, they cause disease in the
body.
c. Toxin-mediated infections are also cased by bacteria that get into the boy and grow. The
disease is caused by toxins the bacteria produce as they develop and reproduce inside
the bdy.
5. Factors to consider in Bacterial Growth
Bacteria increased their number through multiplying by splitting in half, Under favorable
conditions for growth, they double in number every 15 to 3 minutes.
a. Condition for Growth
 Food – just like any living organisms, bacteria require food in order to survive. They usually
thrive in foods that are rich in proteins such as meats, poultry and egg, fish, milk and diary
products, as well as grains and vegetables.
 Moisture – bacteria need water to absorb food.
 Temperature – room temperature is ideal for bacteria to grow which is 60 degrees Celsius.
 Oxygen – three categories of bacteria.
- Aerobic – bacteria that require oxygen to grow.
- Anaerobic- bacteria that cannot live without air present.
- Facullative – bacteria that can live with oxygen or without it.
 Time – food must not be exposed for mote than 4 hours; otherwise it is not safe to be
consumed.
5. Bacterial Disease – mishandling of food is the common cause of bacterial disease. Thus, for every
disease, pay attention to the way it will multiply, the kind of food it usually attacks and ways to
prevent disease.
6. Bacteria Parasites and Fungi (commonly in food)
a. Poultry
b. Eggs
c. Meat
d. Fish
e. Shellfish
f. Ready-to-eat food
 g. Cereal crops
h. Iary
i. Contaminated water
7. Bacteria Parasites and Fungi (commonly in symptoms)
a. Diarrhea
b. Abdominal pain/cramps
c. Nausea
d. Vomiting
e. Fever
f. Headache
8. Bacteria Parasites and Fungi Prevention Measures
a. Proper hand washing
b. Proper cooking
c. Proper handling
d. Proper colling
e. Proper reheating

Viruses – refers to a living organisms which is smaller than bacteria and usually composed of genetic
material enclosed a protein layer. Virus cannot replicate or reproduce unless they are inside a living cell,
and they can be found on any external and can survive for days or even months.

Fungi- are living organisms that usually thrive on dead bark of a tree or animal dung. Fungi are the result
of food spoilage. Molds and yeast are primary examples.

1. Molds are filamentous living organisms that usually sprout form stale bread or spoiled foods.
2. Yeasts are known as a biological leavening agent, a good bacterium to consider. It has benefits
such as
a. Helps in food digestion
b. Cleans the lining of small intestines.
c. Fermentation of wine
d. Beer making process
e. Leavened breads
f. Ripen some cheeses (Bleu Cheese)

Parasites – are organisms that live or survive by taking nourishment from another living organism called
host. In order to complete their life cycle, they tend to rely from and transfer from one host to another.

A human can acquire a parasite through eating food.

1. Trichinella Spirales is derived from uncooked pork meat. The disease is known as Trichinosis.
2. Anisakis Worm is taken from fish eaten raw especially those that dwell on contaminated and
shallow water. This disease is lethal and called Anisakiases. Both can be killed by proper cooking
or by freezing.

Reminder: Proper hand washing is 20 seconds. It is essential to practice proper hand washing, before
and after handling food to prevent food contaminations.