INTRODUCTION

SANITATION PROGRAM

“An ounce of prevention is worth a pound of cure” preventing the growth of microorganisms
in the food is the key to reducing the millions of illnesses and thousands of deaths.

Food safety comprises all practices involved with -

 Protecting food from the risk of contamination, including harmful bacteria, poisons and
foreign objects.
 Preventing any bacteria present in the food multiplying to a level that would result in food
poisoning, or the early spoilage of the food.
 Destroying any harmful bacteria in the food by thorough cooking or processing

Food safety is non-negotiable. Our guest will judge our services not only by observing the
organoleptic appearance and behavior of the steward serving them but also experiencing the post
effect of the food eaten by them. Good sanitation practices are critical protective measure against
foodborne illness.

It is ironic that people are the cause and the victims in the foodborne illness incidents.. We
must build a sanitary barrier between the product and the people who prepare, serve and
consume the product. Only careful sanitation practices can prevent contamination of food and
a conscious effort should be made by all food handlers to break this chain of infection.

CONTENTS

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CHAPTER 1 - GENERAL DESIGN , CONSTRUCTION AND MAINTENANCE
OF FOOD PREMISES

KITCHENS
There should be adequate space in the food preparation area for effective and hygienic food
preparation. The kitchen should be designed keeping in mind that the number of customers to
be served and the amount of food to be prepared, and not forgetting the maintenance part, i.e.
it should be designed to facilitate easy maintenance. Too small a kitchen causes congestion
and insanitary conditions increasing the risk of food contamination. Too large a kitchen
creates unused area creating a good amount of space for the pests, (if not cleaned frequently),
creating a risk of insanitary conditions.

The sole purpose of effective kitchen designing is that:

(i) food flow is in one direction as far as possible (i.e. receiving → storage → preparation
→ packaging / serving → transportation → serving);
(ii) adequate spaces are provided for food preparation, food storage, scullery, storage of
equipment / utensils and installation of sanitary fitments;
(iii) food or clean eating utensils are not conveyed through an open space or open yard;
(iv) incompatible areas (such as cloakrooms or toilets) are completely segregated from food
Kitchens Maintenance procedure is easily followed.
(v) ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities
and equipment;
(vi) control pests;
(vii) monitor and record the effectiveness of maintenance and sanitizing.

1.1 WALLS AND CEILINGS

(a) Walls
(i) Walls should be designed and constructed in such a way that they are capable of being
easily kept clean but not providing harborage for pests.

(ii) Internal surfaces of walls and partitions in kitchens should be surfaced with smooth, light
coloured, durable, non-absorbent and easily cleaned materials (e.g. glazed tiles).

(iii) Any furniture or equipment, which cannot be moved by one man, should not be placed
too near to any wall inside kitchens or food preparation rooms as to obstruct access to
such places for cleaning. Alternatively, heavy equipment can be installed with wheels to
facilitate easy removal for cleaning.
 (b) Ceilings
Ceilings should be of continuous construction so that there are no empty spaces or joints.
Although ceilings are less likely to require frequent cleaning, the surfaces should allow
ease of cleaning.

1.2 FLOORS
Floors in kitchen should not be slippery (to avoid accidents) and any spilled material should
not stay on the floor. The floor should be sloped towards the drain. It should be easily
cleanable.
Carpets, mats, and other absorbent material should be avoided in food preparation area. Non-
absorbent materials are easily cleanable so they should be used on floors, like mosaic tiles.

1.3 FLOOR DRAINS

The floor drains should be designed in such a manner that they are easily cleanable and
clearing of chokage. The drains should be kept covered always to avoid choking.

1.4 WATER SUPPLY

(a) There should be an adequate potable water supply for cleaning and food preparation
purposes. There should be supply of both hot (sufficient temperature) and cold water for
washing and cleaning purposes. Water pipes, either hot or cold, should be maintained in
good condition and order at all times to prevent leakage or defects that would result in
contamination of food.

(b) Water storage tanks are designed in a way that they avoid contamination from insects,
animals, birds and air. It should be covered properly and overflow should be screened.

(c) All ice to be used in food and drinks must be made from potable water. Ice used to cool
open foods in buffet displays must also be made from potable water. Ice for drinks
should not be handled with bare hands.

1.5 HANDWASHING FACILITIES

Improper handwashing is a major contributing factor to outbreaks of foodborne illnesses. In
every kitchen and scullery, area there should be at least one wash hand basin. Wash hand
basins should:
(i) Be of permanent fixture, located where they can be easily accessible for use.
(ii) Be of glazed earthenware or other materials that are smooth, durable, non-absorbent and
easily cleaned;
(iii) Be connected to public mains water supply, preferably with both hot and cold water
supplies. They should be fitted with a waste pipe with trap before being connected to a
 proper drainage system.
(iv) Each hand wash sink should contain soap dispenser and sanitizer.
(v) Wash hand basins should be used for the sole purpose of washing hands, arms and faces.
They should be easily identified in some ways that they are used for such purpose only,
say, by putting up a notice such as “For handwashing only” or “Not to be used for
washing food or utensils”, etc

1.6 TOILET FACILITIES

The toilet facility for the staff should be situated away from the food production area. The
toilets should be kept clean and have proper handwashing and sanitizing facilities. All food
handlers must enter the kitchen only after they properly wash their hands.

1.7 SEWAGE AND WASTE WATER DISPOSAL

All sanitary fitments and handwashing facilities should be connected to a proper sewage or
wastewater disposal system. Manhole is avoided inside any kitchen. All soil / waste /
rainwater pipes inside any kitchen should be enclosed in pipe ducts constructed of impervious
rustproofing materials such as stainless steel.

1.9 WASTE STORAGE

Solid waste if not properly contained attracts pests, contaminates food and causes sanitary
nuisances.
All areas of food premises that generate waste should be provided with waste container
(dustbin) for temporary storage of solid waste on the premises. Waste containers should
possess the following features:

(i) be sufficient in number to cope with the normal waste yield generated by the food
premises while awaiting next waste removal;
(ii) be constructed of strong and impervious materials;
(iii) be provided with a close fitting cover or lid, and be fitted with handles; and
(iv) be easily accessible for use.

1.10 VENTILATION
Excessive fumes, smoke, grease or vapour pose potential hazards to health of workers and fire
safety, and are potential sources of food contamination. Dripping grease or condensation can
contaminate food or food contact surfaces. Provision of adequate natural and mechanical
ventilation can keep the air clean and healthy by removal of excessive fumes or vapour, and
introduction of fresh air

This is the most essential object for kitchen designing as this is important for the preventing
contamination of food and equipment and for the good health of employees.

Food premises should have sufficient natural or mechanical ventilation systems to effectively
remove fumes, smoke, steam, heat and condensation arising from the food premises, and
supply fresh air.

The exhaust system should be installed with a metal hood properly connected to an air-duct
fitted with an extraction fan of sufficient capacity.

Fresh air supply system fitted with propulsion fans with adequate capacity should be installed
in kitchens.

1.11 PREVENTIVE MAINTENANCE

Preventive maintenance is maintenance, which is carried out to prevent an item failing or
wearing out by providing systematic inspection, detection and prevention of incipient failure.
Preventive maintenance is usually programmed in line with the engineering on obtaining the
best value from the preventive measures to be taken for the departmental equipment
maintenance.

Preventive maintenance of equipment includes thorough cleaning & repair of equipment on

a regular basis, which increases the shelf life of equipment. Schedule should be made in
such a way that every machine /equipment is covered under its prescribed frequency.
Schedule must carry its name of equipment, location and it should be specific of a particular
month. Implement preventive maintenance schedule of kitchen equipment regularly. If any
discrepancy observed during preventive maintenance, corrective action of the same should
be recorded. Implement the corrective action along with verification of concerned section in
charge. Food contact surfaces & non-food surfaces should be kept in good state of repair &
maintenance.

Maintenance of Refrigerators (including Chillers and Walk-in Freezers)

(i) Refrigerators for storing perishable food should be kept at a temperature not
exceeding 10oC, preferably at or below 5oC.
(ii) A thermometer should be provided to each refrigerator indicating the temperature at
which the food is being stored.
(iii) Doors of refrigerators should be kept closed.
 (iv) Overstocking of food in refrigerators should be avoided to ensure free circulation of
cold air in the refrigerator and maintenance of food at proper temperatures.
(v) Inside surfaces of refrigerators, including their rims should be cleaned regularly.
(vi) Over-frosted refrigerators should be defrosted promptly.

1.12 LIGHTING
There should be adequate artificial lighting in the food premises for safe production of food
and facilitate easy cleaning of the premises.
Lightings should be designed in such a way, that they don’t accumulate dirt and can be easily
cleaned. Lights should be protected using shields to avoid contamination of food by non glass
fragments.

1.13 PEST MANAGEMENT

Improper handling of food and food debris, accumulation of motley articles and presence of
structural defects render food premises highly susceptible to pest infestations.

Pests will not only pose food safety problems but also transmit diseases to human. They can
carry pathogenic organisms to foods physically by their bodies, hair and excreta.

Particular attention should be given to the following in the prevention and control of pests in
food premises:

Prevention of Entry of Pests

(i) Any holes or crevices at ceilings and on walls and floors
should be sealed by cement or metal plates.
(ii) The threshold clearance of doors should be lowered to not
more than 6mm and metal-kicking plates should be affixed at the lower edges of
doors and doorframes to prevent entry of rats and mice.
(iii) Windows, ventilation openings and doors should be installed with mesh screens.
Doors / screen doors should be self-closing and kept closed at all times.
(iv) Any missing or damaged gratings of drains should be installed or replaced
immediately.

Elimination of Harborage for Pests

(i) False ceilings should be avoided in food preparation or storage areas as far as
possible.
(ii) Any defects on walls, floors, ceilings, woodwork and all other parts of the structure
of food premises should be promptly repaired.
 (iii) Disused articles or equipment should not be stored in food premises. If
accumulation of articles is unavoidable, they should be moved regularly to eliminate
harborage of pests.
(iv) Elimination of Food Sources to Pests
(v) All foods as well as condiments should be covered and stored properly by using
sealed containers.
(vi) Floors of food premises should be kept clean and free from food remnants, especially
overnight. Preparing food or cleaning utensils is strictly prohibited in yard or at
rear / side lanes.
(vii) Refuse should be stored in refuse containers with well-fitted cover. Refuse bags
should be tied up before disposal to prevent spilling and attraction of pests. Refuse
or food remnants should not be exposed. They should be cleared at regular interval,
preferably every night to avoid leaving refuse overnight.
(viii)Surface channels and gratings should be kept clean, clear of food remnants and free
from chokage.

Elimination of Food Sources to Pests

(i) All foods as well as condiments should be covered and stored properly by using
sealed containers.

(ii) Floors of food premises should be kept clean and free from food remnants, especially
overnight. Preparing food or cleaning utensils is strictly prohibited in yard or at
rear / side lanes.

(iii) Refuse should be stored in refuse containers with well-fitted cover. Refuse bags
should be tied up before disposal to prevent spilling and attraction of pests. Refuse
or food remnants should not be exposed. They should be cleared at least once a day,
preferably every night to avoid leaving refuse overnight.

(iv) Surface channels and gratings should be kept clean, clear of food remnants and free
from chokage.

CHAPTER 2 CLEANING AND SANITIZING

To make a surface clean requires removal of dirt or soil. The physical cleaning can be done
just by brushing and rinsing. However, this does not make the surface actually clean.
To clean a surface it is important to understand “What is clean”. A surface is said to be clean
it is free from: -
(i) Physical dirt,
(ii) Chemicals, and
(iii) Microorganisms.
Removal of physical and chemical debris is cleaning and removal of harmful microorganisms
is sanitizing. Sanitizing is often done after doing proper cleaning.
Cleaning is required as inadequate cleaning can contribute to build-up of soil.
Adequate cleaning is achieved: -
(i) Physical removal of bulk dirt.
(ii) Use of detergent specific for the type of dirt to be removed.
(iii) Use of sanitizer to inactivate residual bacteria and applied to the cleaned surface.
If an area is very soiled, Step 1, and Step 2 may be repeated before sanitizing.
We can define them as under: -
CLEANING is the removal of dirt, dust, food particles, and debris from a surface by
washing with a cleaning solution.
SANITIZING is the reduction of the number of microorganisms, such as bacteria to a safe
levels on any food contact surface.

After cleaning, it is necessary to sanitize food contact surfaces (such as surfaces of

countertops, slicers, pans, dishes, silverware, serving utensils and glassware.
For the sanitizing solution to be effective it is necessary that the correct proportion of
sanitizing agent and water be mixed for use. If the concentration of the sanitizing agent is too
high, it can cause an odd odor or taste, corrosion of metals and other materials, and even
possible illness from ingestion of the agent from residue on cooking equipment or tableware.
If the concentration is too low, it may not kill microorganisms.

2.1 HIGH RISK AREAS REQUIRED SANITATION

High Risk areas are those areas where the risk contamination of food is very high, i.e. the
food gets contaminated easily in that area. Proper care should be taken while cleaning and
sanitizing high-risk areas as the Potentially hazardous foods get contaminated very easily in
these zones.
(i) Floors of Receiving, Pre-prep, Butchery, Food production and food storage area
(ii) Direct food contact serving utensils
(iii) Tableware
(iv) Linen – Food handler uniform, Napkins, Serviette and wiping cloths
(v) Chopping boards & Knives
(vi) Disinfection of raw fruits & vegetables – Food receiving and food production
outlets
(vii) Germicidal spray - Staff lockers/change rooms
(viii) Hand sanitation - Receiving, Pre-prep, Butchery, Food production, food service,
staff lockers and cafeteria.

2.1 EQUIPMENT, UTENSILS & LINENS

2.1.1 FOOD CONTACT SURFACES
Food contact surfaces of equipment and utensils should be maintained in a clean and
sanitary condition to prevent contamination of food. Special care should be taken to clean
and sanitize the equipment and utensils that have been used for handling raw food before
being used again for handling ready-to-eat food to avoid cross-contamination.

SANITATION PRACTICES:
(i) A food contact surface should be cleaned and sanitized between each use for raw
food and ready-to-eat food.
(ii) Any part of a thermometer, especially the temperature probe that will be inserted into
the food for temperature measurement is a food contact surface, which should be
cleaned and sanitized between uses.
(iii) Wet wiping cloths that are in use for wiping food spills from food contact and
nonfood contact surfaces of equipment shall be stored in a clean chlorine sanitizing
solution at a concentration of 100 mg/l .All wiping cloths shall be free of food debris
and visible soil, and shall be used for no other purpose.
(iv) Chopping boards should be cleaned properly taking care that no food debris remains
on the surface. Sanitize the chopping board by dipping in sanitizer of appropriate
concentration.
(v) Cutting surfaces such as chopping blocks and cutting boards which are subject to
scratching and scoring should be resurfaced if they become too difficult to be
effectively cleaned and sanitized, and should be discarded if resurfacing is
impossible.

CLEANING AND SANITIZING PROCEDURE

Cleaning and sanitizing of equipment and utensils should be done as separate processes. A
surface needs to be thoroughly cleaned before it is sanitized.

(1) Cleaning
Cleaning has to be carried out in a systematic manner, for example, in the sequence
from walls, non-food contact surfaces of equipment such as cupboards, refrigerators,
cooking ranges and then the floors.

Cleaning is a process for removal of contaminants such as food residues, dirt, grease
and bacterial film from a surface, which is achieved by the use of water and proper
detergent.
Thorough cleaning can be achieved by:
(i) Firstly, pre-scraping the utensils or surfaces and rinsing with clean water to
remove most of the food residues, dirt and debris present;
(ii) Secondly, washing with warm water and detergent by agitation to loosen the
remaining food residues and dirt;
(iii) Lastly, rinsing with clean water to remove the loosened food residues and
dirt, and to get rid of the residues of detergent by clean water.

Detergents used for cleaning food contact surfaces should be appropriate for the task, and
be able to effectively remove food residues on equipment and utensils.

(2) Sanitizing
After cleaning, food contact surfaces of equipment and utensils can be sanitized by:
(i) Being immersed in boiling water for not less than one minute inside a sterilizer; or
(ii) Being immersed in a non-toxic solution containing a bactericidal agent at a
temperature of not less than 24°C

(iii) Mechanically washed in a mechanical dishwasher.

(3) Drying
All cleaned and sanitized equipment and utensils should be thoroughly dried by
evaporation (air dry).
 (4) Storage
Cleaned and sanitized equipment should be stored in a cupboard which has been
rendered proof against the access of dust and pests, if not for immediate use.

2.1.2 NON-FOOD CONTACT SURFACES

Non-food contact surfaces should be cleaned at a frequency that prevents accumulation of
dirt and grease, with a suitable frequency.

LINENS
Linens are likely to contain foreign substances such as hair, dirty particles and
microorganisms, all of which would contaminate food and equipment. They should not be
allowed to come into contact with food or food equipment / utensils unless thoroughly
cleaned and sterilized. Napkins for customers may help transmit diseases from man to
man, unless adequately cleaned and sterilized after each use.

Linens such as wiping towels, tablecloths, aprons, clothing, uniforms, etc. may be used in
food premises. They should be of light-colour, kept clean and in a sanitary condition.

Cleanliness and Sterilization

(i) Clean linens should be free from food residues or other soiling matters. They should
be washed if they become wet, sticky or soiled.

(ii) Linens required to be sterilized, such as dry wiping cloths for polishing dried utensils,
should be washed and sterilized after each use either by immersing sanitizer in boiling
water for not less than one minute.

Sole Use of Linens

Linens should be used for one single purpose only. For example, wiping towels used for
wiping food spills on table surfaces should not be used for any other purpose such as for
polishing dried utensils.

(i) Wiping Towels

Use of cloths for drying of food contact surfaces of equipment is not recommended as the
cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment
during the drying process. Food contact surfaces should be air-dried. Dry cloth may be used
for polishing dried utensils.
 (ii)Aprons, Clothing and Uniforms
Aprons, clothing and uniforms should be clean and fit to wear. These clothing should be
washed at least once a day, or when they become soiled or sticky.

(iii) Table Cloths

Tablecloths should be cleaned after each use as they have been in contact with food
remnants and debris.

Storage of Soiled Linens

Soiled linens should be kept in suitable receptacles or laundry bags away from food
preparation areas to prevent contamination of food, food contact surfaces, food equipment
and utensils.

2.2 CLEANING AND SANITIZING OF EQUIPMENT & UTENSILS

Utensils and equipment should be sanitized, either mechanically or manually, after cleaning to
minimize the risk of food becoming contaminated with microorganisms when coming into
contact with the utensils or equipment. Bactericidal agent should be applied at the proper
concentration, temperature and for the appropriate length of time to achieve desirable
reduction in bacterial level, whose effectiveness is a function of the time and temperature that
the utensils and equipment to be sanitized are exposed to.
Dirty sinks or drip boards can be a source of contamination of food and equipment. A well-
functioned sterilizer or mechanical dish washer can effectively destroy the micro-organisms
on the surfaces of equipment and utensils

Sanitized equipment and utensils should be allowed to dry as quickly as possible

as most microorganisms cannot survive in the absence of water. Drying by towels or storing
on a dirty surface may lead to re-contamination of cleaned and sanitized surface.

(i) TWIN-BUCKET SYSTEM

(ii) THREE COMPARTMENT SINK METHOD
(iii) AUTOMATED DISHWASHING METHOD

2.2.1 TWIN BUCKET SYSTEM

Non-Food contact surfaces such as floors, walls, drains, doors and dishwashing racks
should be washed, rinsed and sanitized by hand, using the twin-bucket system. Twin
bucket system operates in two cycles. The first cycle includes dry/ wet brushing
(depending on the surface) and detergent application on the surface while the second cycle
includes rinsing with water and application of sanitizer on the surfaces. Spray bottles can
be used for hard to reach areas.

(i) DRY / WET BRUSHING

Scrub the surface with a cloth, brush or scouring pad, which removes gross debris from the
surface. This can be dry or wet scrubbing depending on the type of dirt, dust and food
residues.

(ii) DETERGENT APPLICATION

Detergent is a molecule that helps to pull grease and fat from a work surface and rubbing
helps to roll the grease into small droplets and while rinsing with water these droplets do
not join up again and then washed in drains. The detergent breaks the surface tension of
water and allows the water to spread out over the surface.

(iii) SANITIZING
Sanitize the clean surface with an appropriate concentration of a disinfectant which reduces the
microorganisms on the washed surface to a safe level. Moist heat along with a disinfectant is most
effective during sanitizing process.

ALWAYS

• Use chlorine tracer test strips to accurately measure the concentration in parts per
million (ppm) of the Sanitizing Solution.
• Make sure that the sanitizing solution doesn’t exceed 200 ppm of chlorine.
• Let all sanitized equipment/ food-contact surfaces air-dry.
• Use spray bottles with chlorine solution for hard-to-reach areas.
• Dismantle and clean all machines (e.g. meat saw, hamburger machine, rondo machine,
etc.).
• Have test strips in place (to continually check the strength of the sanitizer).

NEVER
• Use a water hose, or pour buckets of water to clean equipments or tabletops.
• Use buckets that are not labeled.
 • Use a towel to dry any of the equipment or food contact surfaces.

2.2.2 DISHWASHING
There are mainly two types of dishwashing
Three compartment sink (Manual dishwashing)
Automatic dishwashing (machine)

2.2.2.1 WASHING IN THREE-COMPARTMENT SINK

Wash, rinse and sanitize food contact utensils in the three-compartment sink if they are
too large to fit inside the dishwasher.

Step 1: Scrape and Rinse

Remove all food particles from the pot by scraping them into a garbage disposal bin
that may deactivate
the detergent. Rinse
any food particle
sticking to the pot or
pan.

Step 2:Wash (Sink 1)

Thoroughly wash in a
hot detergent solution, at
about 120°F (49°C), in
the first sink. Pots and
pans are washed or
scoured using a dishcloth or brush. Change the wash water periodically, as it
accumulates grease and food particles.

Step 3:Rinse (Sink 2)

Rinse free of detergent in a clean hot water, at about 120°F (49°C) to 140°F (60°C) in
the second sink. Pots and pans are rinsed in this well by dipping them into water.

Step 4: Sanitize (Chemical) (Sink 3)

Immerse for at least 7 seconds in a chlorine solution of 75°F (24°C) that has a
concentration between 50ppm and 200 ppm.

Step 5: Air-dry
Do not wipe dry. Store in area specially designed/ used for cleaned & sanitized
equipment/ utensils.
 ALWAYS

• Use chlorine test strips to accurately measure the concentration in parts per million
(ppm) of the sanitizing solution.
• Ensure that the detergent dispenser is filled.
• Use a measurement cup for chlorine or the “cap” of the bleach container.
• Have one person handle only soiled equipment and never touch clean equipment. Have
another person take items that have been cleaned and sanitized from the air-drying area
directly to the shelving units for storage.
• Have shelving units cleaned and sanitized daily.

NEVER
• Put or temporarily store pots and pans on the floor.
• Use a spraying hose for cleaning surfaces of walls.
• Use stainless steel scouring pads.
• Allow any rust of grease build-up to be visible on any equipment. Items with this
build-up are to be cleaned with the appropriate detergents.

2.2.2.2 AUTOMATIC DISHWASHER MACHINE

Check strainer and rinse arm jets to assure cleanliness and that the sprayer nozzles are not
obstructed with any foreign object.

• Step 1: Scrape
Remove gross food soil that may deactivate the detergent.

• Step 2: Pre Wash

All dishes and utensils before washing.

• Step 3: Racking
Properly rack all dishes (leave enough space between plates). Glasses, cups and bowls
should be placed upside down so they will not fill up with water.
• Step 4: Engage
Move the dish rack into dishwashing machine.

• Step 5: Final Rinse

Monitor the machine system to be sure the proper amount of detergent is being used.
Monitor the temperature gauges on the machine to be sure the water temperatures are
correct for each step and stage of the cycle. Wash water should be 150ºF or hotter.
Rinse water should be 160ºF or hotter. Final rinse water should be 180ºF or hotter.

• Step 6: Hot Air Drying

Remove items to a clean, sanitized drying rack/ storage area. Plates, bowls and cups
should be placed face down to air-dry to prevent airborne dust, dirt, and debris from
coming into contact with those surfaces. Glasses should be dried and stored with open
side down.

As dishes pass through the machine, they are washed with detergent and hot water,
rinsed with clean hot water and sanitized with hot water (in the last section of the
machine).

ALWAYS

• Ensure that the detergent and rinsing agent dispensers are full.
• Ensure that the machine is cleaned properly- check nozzles and change water often
enough.
• Dispose of all chipped china or glassware right away, and advise your supervisor.
• Soak the internal shields/ curtains of dishwasher in a sanitizing solution.
• Clean and check all storage shelving units and contents.
• Clean the machine weekly with scale remover, run it for 20 minutes with the
chemical and then drain it. The machine must then be re-filled and turned on to
removed the chemical. Three cycles of filling, switching on and draining are
necessary before the machine can be used to clean any equipment.
• Assure the final rinse is obtaining the proper temperature. If not, the cutlery, china,
glasses, or silverware cannot be cleaned. Advise your direct supervisor to contact
an Engineer.
• Spray arms to be kept free of food particles and other obstruction, pumps operating
properly.
• Regularly pumps and pressure gages are working.
• Clean the mechanical unit regularly or as and when required.
• Air-dry utensils and dishware-no towel drying.
 • Sanitize ready to serve utensils (direct contact with food) with approved sanitizer.

NEVER
• Overload.
• Improper rack

2.3 CLEANING AND SANITIZING PROGRAM

Effective cleaning and sanitizing can remove food remnants, dirt and microorganisms, thus
minimizing the risk of food contamination and food poisoning. To achieve the standard of
cleanliness, a cleaning/ sanitizing programme should preferably be developed to ensure that
cleaning/ sanitizing may vary according to the size of operation of food premises. Deep
cleaning refers to thorough cleaning of entire area, which includes utensils, equipments, walk-
in, and deep freezers of that particular area. A well-planned cleaning/ sanitizing program
should include:
(i) Areas and items of equipment and utensils to be cleaned/ sanitized;
(ii) Frequency of cleaning/ sanitizing required for each item;
(iii) Specific standard washing/ cleaning/ sanitizing procedures;
(iv) Equipment and methods to be used;
(v) Chemicals or processes to be used; and
(vi) The staff responsibility for each task.
CHAPTER 3 SAFE FOOD HANDLING

Safe food handling practices limit the risk of foodborne illnesses or food poisoning. Culprits
of foodborne illness include produce, cooked and raw meat, eggs, and canned foods
(Potentially hazardous foods).

THE COST OF POOR FOOD HANDLING

(i) Food contamination and food complaints.

(ii) Food poisoning outbreaks and occasionally death.
(iii) Waste food due to spoilage.
(iv) Pest infestations.
(v) Loss of production.
(vi) Decontamination, cleaning and replacement of damaged equipment.
(vii) Fines and costs of legal action taken due to non-compliance with hygiene legislation,
or because of the sale of unfit or unsatisfactory food.
(viii)The closure of food premises by local authority action.

THE BENEFITS OF GOOD FOOD HANDLING

(i) Satisfied customers, a good reputation and increased business.

(ii) Increased shelf life of food.
(iii) Good working conditions, higher staff morale and lower staff turn over.
(iv) Compliance with the law.

3.1 GOOD SANITATION PRACTICES

Good personal hygiene is very necessary for everybody, but more so for the food handlers
because the health and well being of hundreds of people is in his or her hands. A careless food
handler could be responsible for the spread of an epidemic. It is the duty of every caterer to
ensure that personal hygiene is a habit for all food handlers. Good personal hygiene includes:
(i) Clean hands.
(ii) Personal cleanliness.
(iii) Wearing a clean uniform and proper work attire.
(iv) Avoiding unsanitary habits and actions (scratching, touching parts of our body, etc.).
(v) Good health
(vi) Reporting to a doctor when feeling sick.
Human beings are carriers of bacterial germs. Bacteria are carried by people on their hands, in
their nose, mouth and intestinal tract and especially in infected cut or sores. They can easily be
transferred to food during food handling activities. To prevent this from happening, good
habits of personal hygiene must be practiced.
3.2 HANDWASHING
Handwashing is important to maintenance of personal cleanliness and hygiene, especially for
food handlers who are likely to transmit bacteria or harmful microbes onto food, food contact
surfaces, or equipment if their hands are contaminated. Provision of adequate handwashing
facilities is crucial to the prevention of food contamination and spread of foodborne diseases.

3.2.1 RIGHT METHOD OF HAND WASHING

(i) Use only the hand wash sink.
(ii) Rub hands briskly for 20 seconds.
(iii) Hands should be washed up to the elbow and up to the exposed skin.
(iv) Use a fingernail brush with soap cum sanitizer in warm running water.
(v) Rinse well in warm water at an adequate flow rate.
(vi) It is important to remove all soap residues from hands, as irritation can develop.
(vii) Dry hands with paper towel.
(viii)Turn off the water with a paper towel.

3.2.2 WHAT NOT TO DO AFTER HAND WASHING

• Never wipe the hands with apron or clothing.
 • Should never do anything to contaminate the hands, like touching the body or door
handles.

3.2.3 WASH HANDS AFTER

Coughing or sneezing, or using a tissue or handkerchief

Leaving the garbage area

Engaging in any work

After eating, drinking or smoking

Nose touching

Handling raw food like meat or poultry and prior to handling or preparing ready-to-eat
food

After using the restroom

New tasks other than handling food

D i s p o s i n g of mop water

Scraping or cleaning food or soil from equipment

FOOD PROTECTION

Food Protection means keeping food free from disease causing organisms.
It is necessary to prevent food from contamination while handling food, as contaminated food
may cause serious illnesses to the consumer.
Following devices can be used to prevent contamination of food:

(i) Gloves
(ii) Caps, hair-nets, Beard-nets, Arm-sleeves
(iii) Face-mask
(iv) Disinfectant/sanitiser
(v) Chef-tie

(i)Gloves-Gloves should be used appropriately as they too can become source of

contamintion.hand should be washed thoroughly before changing to a new pair of gloves.
Only latex gloves should be used while handling a food.

When to Change Gloves

(i) As soon as they become soiled
(ii) Before beginning a different task
(iii) At least every four hours during continual use
(iv) After handling raw meat and before handling cooked or ready-to-eat foods

(ii)Caps, hair-net, and beard-nets-The head, face and hair are frequently sited as area that
promote cross-contamination and hair is one of the most common foreign objects that can be a
physical hazard to food. Therefore, caps and hairnets are an essential element in running a
sanitary operation.

(iii) Face-mask- is an essential device to be used in high-risk areas where source of

contamination is very high & affects handler.

(v) Disinfectant /sanitizer – plays an important role in reducing no. of microorganisms.

Sanitizer can be used to disinfect the infrastructural area, food contact surfaces, air, Hands of
food handler and utensils.

(vi) Chef-tie - a square scarf that is folded into a triangle and worn over around the neck to
avoid sweating of food handler that can contaminate by falling in to the food or transporting
through

3.3 RECEIVING, STORING, PREPARATION AND SERVICE OF SAFE FOOD

3.3.1 RECEIVING

Inspecting food products on receipt is the first step to prevent unsafe food from
entering the establishment and being served to the customer.
 To minimize the chance of buying already spoiled foods, all foods need to be
purchased from reputable suppliers with government controls in place, wherever
possible. All food must be inspected immediately upon receipt and any food
showing signs of spoilage must be rejected. if of potentially hazardous food
intended to be received frozen, they should be in frozen state when they are
accepted; and if of pre-packaged food, the time gap between the date of receiving
and “Use By” or “Best Before” date should be sufficient to avoid expiration of
stock

ALWAYS

 Inspect and only accept food that is fresh or frozen, and free of vermin (e.g.
cockroaches or insects) or contamination.
 Receive food items in cleaned, pre dried colour coded baskets
 Receive egg after washing with water having 50-ppm chlorine concentration in
cleaned plastic trays.
 Check manufacturing/ Packaging date and expiry/ Best Before date on the label
of food item.
 Wash fruits and vegetables with water and then disinfect with appropriate
concentration of water using three-tank method.
 Use colour-coded baskets for veg and non-veg while receiving.
 Make sure perishable goods received have adequate temperature

NEVER
 Receive any leafy vegetables that are tied up with jute fibers.
 Receive any items having staple pins/ Rubber band on any other hazardous
material on packaging.


3.3.2 STORAGE
Food starts to deteriorate as soon as the crop is harvested or the animal is
slaughtered. The rate of deterioration is related to the growth of spoilage bacteria
and mould. Hence, food should be stored under the right environmental
conditions (e.g. suitable temperature, humidity, lighting and atmosphere) to
minimize the growth of these microorganisms and to prevent food from becoming
 unsafe or unsuitable during their expected shelf- lives.

Proper storage preserves and prolongs shelf-lives of raw food materials and
prevents them from contamination by food poisoning bacteria, chemicals and
foreign bodies that may finally render the food materials or products unfit for
processing or human consumption. Proper storage is one of the essential steps for
preventing food from becoming contaminated.

Temperatures between 4oC and 60oC are best for multiplication of food poisoning
and other foodborne pathogens. Potentially hazardous food should be stored
outside these temperatures (stored at or below 4oC, or at or above 60oC) to
suppress these bacteria from multiplying to an unsafe level in the food.

No food can be kept indefinitely. Food that is kept for a long time is likely to
become spoiled and attract pest infestation. Effective stock rotation, to ensure that
first-come is used first, is essential to avoiding spoilage and preventing pest
infestation. In addition, good stock rotation has the advantage of helping to keep
the correct levels of stock.

Proper storage is another line of defense against the growth of bacteria. Hazardous
foods must be stored at certain temperature and out of the temperature danger zone
(41-140°F = 5-60°C).
1. FIFO
2. DAY/DATE TAGGING
3. TEMPERATURE
4. PEST MANAGEMENT
5. CROSS-CONTAMINATION

ALWAYS

 Use thermometers in all refrigerators and freezers.

 Freeze foods in portion sizes for future meals.
 During storage at low temperature, leave space between different package/ baskets so
that air can circulate freely and lower the temperature at faster rate.
 Keep temperature logs for at least six months of history.
 Rotate inventories FIRST IN-FIRST OUT (FIFO).
 Refrigerate all leftover foods right away (best to use Blast Chiller), by using
shallow pans.
 Store left-over or cooked foods in stainless steel food containers at a depth of
not more than 4 inches (10cm) in the refrigerator to allow temperature to drop
quickly
 Check for expiration dates, especially on dairy products/perishable products.
 Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).
 Check and clean the rubber gaskets on all refrigerator doors
 Check for ice and condensed water on the cooling elements.
 Store ice blocks and ice carvings in a separate freezer. Non-potable water
should be written on each box to make it easily identifiable.
 Use and label plastic food storage containers (e.g. flour, sugar, salt. No open
flour bags).
 Put all cook items that need to be refrigerated in the blast chiller to reach the
required temperature, and then transfer them to the refrigeration unit.
 Sanitize all ready-to-eat raw fruits with 50-ppm chlorine solution before
preparation and consumption.

NEVER

 Allow “other” items to be inside milk dispenser cooling unit.

 Allow any paper, carton or wooden boxes in food preparation areas.
 Stack food containers on each other.
 Store food under overflow of cooling systems or air conditioning systems.
 Store foods with high water content such as the vegetables as the water in
food expands during freezing and break down the food
 Structure, making the food mushy.
 Keep personal belongings in food storage area.
 Forget that raw or prepared foods that have been removed from the original
container or package in which they came have to be stored in a clean,
covered container except during preparation or service. They must also be
dated and labeled as to the content.
 Fill a storage container to the top of the container. The cover must fit
tightly.
 Store eggs and frozen egg product on top of any other items. If the
container breaks, it can contaminate other foods
3.3.2.1 FIFO (First In First out)
The food First put into storage or
refrigeration should be the First
food used.
Satisfactory rotation of stock, to
ensure that older food is used first,
is essential to avoid spoilage and
applies to all types of food.
Daily checks should be made on
short-life perishable food stored in
fridges, while weekly checks of
other foods may do.
Good stock rotation has the added advantage of helping to maintain the correct levels of
stock.
Stock rotation has been made easier with the onset of date marking, but some products
don't require a "use-by" date and in these cases, food handlers must use their own coding
system.

(i) Cover, label and date all stored foods with contents and “Use-by date
(ii) Best to use FIFO (First In, First Out) food rotation system
(iii) Sticky residue is tough to scrape off and can cross contaminate all food
contact surfaces during handling and storage.
(iv) When in doubt, throw it out!
(v) Do not use masking tape for labeling. Sticky residue harbors harmful bacteria.

3.3.2.2 DAY/ DATE TAGGING

Day/ Date tagging of food is

required for food that are

 (i) Potentially hazardous foods (PHF).
(ii) Ready-to-eat.
(iii) Held under refrigeration.
These foods must be marked at the time of preparation, or in the case of a commercially
processed food, at the time that the container or packaging is opened in a retail facility.
Bacteria like Listeria monocytogenes grow slowly under refrigeration and over the time
they multiply to hazardous level in certain ready to eat-to-foods.

3.3.2.3 TEMPERATURE
STORAGE TEMPERATURES
(iv) Refrigerated storage of or below 41°F (4°C).
(v) Internal temperature of refrigerated items at or below 41°F (4°C).
(vi) Frost top tables at or below 41°F (4°C).
(vii) Frozen storage at or below 0°F (-18°C)

In order to avoid cross contamination, cooked or ready to eat foods and raw poultry,
meat or seafood must be stored either
(i) In separate refrigerators or freezers.
(ii) In separate sections of the same refrigerator or freezer, minimum 6′ ′ apart.
(iii) On different shelves of the same refrigerator or freezer with cooked or ready-to-
eat foods always stored above raw food.

3.3.2.4 PEST MANAGEMENT

Presence of pests increases the likelihood of
contamination of food and may cause significant damage
to food premises. The first and best
line of defence is to prevent entry of pests by proper
inspection and maintenance of the premises. The second line
of defence is to deprive pests of food source by proper
storage of food and prompt removal of refuse, food remnants
and spills.
Pest management is the reduction of pests. These include flies, cockroaches, mice and
rats, and other insects that can infest food products. The best defense against pests in the
establishment is a regular cleaning and sanitizing schedule.
Measures to prevent Infestation are:
(i) Thoroughly clean and sanitize the establishment regularly.
(ii) Seal all cracks in floor, walls, and, ceilings.
 (iii) Outside dumpsters should have closed lids, and the ground around the dumpsters
should be kept clean.
(iv) Discard contaminated food.
(v) There should be good ventilation, ensuring that storage areas are kept clean dry
and cool.
(vi) Thorough cleaning and drying of all containers before storing fresh food article is
necessary.

3.3.2.4 CROSS CONTAMINATION.

Cross Contamination is transferring bacteria or other harmful substances to food that has
already been cooked or is ready to be served to the customer. When disease-causing
microorganisms transferred from one food to another, carried by utensils, hands or other
foods, cross- contamination occurs.

In the following ways cross-contamination of food may occur:

1. Food to Food
Raw, contaminated
ingredients may be added
to foods. A common
mistake is to leave
thawing meat on a top
shelf in the refrigerator
where it can drip onto
prepare foods stored
below.
2. Hand to Food
Bacteria are found
throughout the body. These bacteria often end up on the hands where they can
easily to food.
3. Equipment to Food
Bacteria can pass from equipment to food when equipment that has touched
contaminated food is again used to prepare other food without proper cleaning and
sanitizing.
4. Airborne
High-pressure cleaning, dust/ dirt from unscreened doors or windows and from
flying insects are also the cause of cross- contamination.
 3.3.3 PREPARATION
Once food has been purchased and stored, it is essential that it be prepared and served
safely. Greatest risk of contamination and temperature abuse can occur at this stage.

The failure to adequately control food temperature is the one factor one most commonly
implicated in outbreaks of foodborne illness. Since disease-causing bacteria are capable of
rapidly multiplying at temperatures from 41°F to 140°F (5°C to 60°C), remember this as the
Temperature Danger Zone.

Cooked foods must be cooled within 4 hours or less, to 41°F (5°C).

The total accumulated time potentially hazardous food s are exposed to the temperature
danger zone must not exceed four hours. The food should pass thought the danger zone as
few times as possible.

ALWAYS

 Keep food off the floor.

 Keep food covered.
 Keep food covered in storage during transportation.
 Use cleaned and sanitized before handling. Dirty and improperly cleaned utensils and
equipment may contaminate the food
 Avoid cross- contamination.
 Use Plastics gloves whenever food are touched be kept refrigerated.
 Keep food refrigerated.
 Cook food to proper temperatures to kill any bacteria that might be present.
 Avoid hand contact with raw, ready-to-serve foods and food contact surfaces. Use
disposable gloves, tongs, napkins, or other tools to handle food.

NEVER
 Place or store food on the floor, not even for short periods.
 Place raw food and cooked food on same platform.
3.3.3.1 DIFFERENT STAGES OF PREPARATION

(i) Thawing
Freezing prevents bacteria from growing, but does not kill them. Improper thawing (e.g.
thawing at room temperature) provides an opportunity for food poisoning bacteria to
grow to harmful numbers and / or produce toxins. It should be noted that the food safety
risk of thawing frozen ready-to-eat potentially hazardous food is much higher than
thawing frozen raw potentially hazardous food that will be cooked or subject to other
pathogen-reduction steps before eating.

(i) Frozen potentially hazardous food should be thawed:

(a) at a temperature that will prevent the rapid growth of bacteria that
causes foodborne diseases and food spoilage; and
(b) for a minimum time before these bacteria multiply to a dangerous
level.

(ii) When thawing is carried out as an operation separated from cooking, this
should be performed in a refrigerator or thawing cabinet maintained at 7ºC or
below;

(ii) Cooking
It is generally recognized that cooking
is to increase the palatability and to
tenderize and change the character
of food. Cooking, however, is also
important in destroying
organisms that may cause diseases.
Proper cooking is often the critical
control point in preventing
foodborne disease outbreaks.

It is important to cook food thoroughly, especially meat and poultry, in order to

ensure food safety. The center or the thickest part of the food needs to reach 75oC
for 15 seconds to kill any bacteria causing foodborne diseases, although heating food
to a lower temperature for longer periods of time may be equally effective. The
 center temperature of cooked food should be checked regularly with an accurate
thermometer, which should always be disinfected before use.

(a) The time and temperature of cooking should be sufficient to reduce any
foodborne pathogen that may be present in the food to an acceptable level.

(b) When cooking raw animal food (e.g. poultry, pork, minced meat), the center
of the food should reach a temperature of at least 75oC for 15 seconds, or an
effective time / temperature combination (e.g. 65oC for 10 minutes, 70oC for 2
minutes).

(iii) Hot holding

Potentially hazardous food that has been prepared, cooked, and is to be served hot,
should be held at a temperature of at least 60oC.

It is unlikely for pathogenic bacteria to multiply in food that is 60 oC or above. It is thus

desirable to serve food that is held at this temperature or above.

(iv) Cold holding

This is done to prevent food from spoilage. Cold holding is done:

 After the food is prepared, it should be brought to a safer temperature if not served
at that time.
 When the food is transported, the cold food should remain cold to prevent
temperature abuse, which may lead to contamination.
 When the cold food is served, cold holding is required to keep it cold as an abuse
during prolong storage while displaying adds chances of potentially hazardous
food to become spoil.
For cold holding, food must remain at 5ºC or below. Store the food in a refrigerated
unit or serving unit. Do not let the food stand at room temperature to avoid microbial
multiplication.
ALWAYS
 Ensure that food is safe while being cold-held, food must stay cool and out of
the temperature danger zone (41ºF to 140ºF)
 Use covers and wrappers to retain food temperatures.
 Place cold food in bowls of ice in a manner, that the food must attain the
required temperature.
 Make sure if food is being delivered, then it should be in rigid, insulated
containers, which are capable of maintaining food temperatures at 41F or lower.

(i) Cooling After Cooking

Temperatures achieved during cooking are usually sufficient to destroy vegetative cells
of pathogens; however,
some spores are
unaffected. In some cases,
cooking activates spores
which may germinate
during subsequent cooling.

Excessive time for cooling

of potentially hazardous
food is one of the key
contributing factors to
foodborne illnesses. During
extended cooling, foodborne pathogens that may be present in potentially hazardous
food or developed from surviving spores may grow to a sufficient number (and / or
produce toxins) to cause illnesses. By reducing the cooling time, the risk for
pathogenic bacteria to grow to a dangerous level (and / or producing toxin) will be
minimized.
 If cooked food will not be served immediately, then it must be cooled as
quickly as possible to prevent it from becoming unsafe by following means:

 Using Blast chiller

 Reduce the size of the being cooled. Divide hot food into smaller quantities.
 Use ice- water baths to bring food temperature down quickly.

(i) Potentially hazardous food that has been cooked, and is intended to be kept
under refrigerated storage prior to serving, should be cooled:
(a) From 60oC to 20oC within 2 hours or less; and
(b) From 20oC to 4oC within 4 hours or less.

(ii) There are some ways that can help to cool food rapidly:
(a) Use of blast chiller
(b) Reduce the volume of the food by dividing it into smaller portions and / or
placing it in shallow containers;
(c) Cut large joints of meat and poultry into smaller chunks; and

(iii) Ensure there is space around food containers so that the cold air in the
refrigerator or cool room can circulate freely

(vi) Re-heating

Pathogenic bacteria may be present in cooked food due to germination of surviving

spores or post-contamination after cooking. These pathogens can grow during cooling
and cold storage. Proper reheating will minimize the time that cooked food is exposed to
the temperature danger zone, which allows pathogenic bacteria to grow during the
reheating process.

It should be noted that reheating cannot make potentially hazardous food safe if it has not
been cooled properly or protected from contamination. This is because some pathogenic
bacteria (such as Staphylococcus aureus) may continue to multiply and produce heat
stable toxins under such circumstances. Reheating such food to 75oC cannot destroy the
toxins.
 Potentially hazardous food that has been reheated should not be cooled and reheated for a
second time to avoid it from repeatedly exposed to temperatures that can support the
growth of pathogenic bacteria.

The potential for the growth of pathogenic bacteria is greater in cooked food than in raw
food. This is because spoilage bacteria, which inhibit the growth of pathogenic bacteria
by competition on raw products, are killed during cooking. Subsequent recontamination
will allow pathogenic bacteria to grow without competition if temperature abuse occurs.

Potentially hazardous food that has been previously cooked and cooled, when reheated,
should be reheated to 75oC or above as quickly as possible.
Potentially hazardous food that has been reheated should not be cooled and reheated for a
second time.

3.3.4 SERVICE
Serving food in a sanitary manner is extremely
important. Even though food may have been handled
properly all the way from purchasing through the
preparation and holding process, the service is another
area where food can be contaminated from staff or
equipment.

3.3.4.1 BEFORE SERVICE

ALWAYS

 Wash hands properly and frequently.

 Keep temperature of cold foods at or below 41º F (5ºC)
 Stored Ice dispensing utensils on a clean surface or in the ice with dispensing utensil’s
handle extended out of the ice.
 Keep temperature of hot foods at or above 140ºF (60ºC)
 Protect all food by a sneeze guard or cover.
 All service items (Ketchup, mustard, Tabasco, etc.) have to be cleaned on the outside of
the bottle.
 Make sure that all food handlers are free of any infections from cuts or sores on
hands. Band-Aids are permitted, but gloves are required. Cuts on forearms also
have to be protected with a small dressing that encases the cut or abrasion.
 Have the lids of garbage containers off the bins during food operation hours only.
  Carry glasses, china or silverware on a tray. Don’t use your bare hands.
 All single service items (yogurt, creamers, butters, etc.) must be properly stored and only
used one time.
 All dining room storage, lockers are to be kept cleaned and organized.
 Use cleaned, sanitized and covered Flambé and trolleys before going for the service
 Discard cracked or chipped dishes, utensils, glasses, etc.

NEVER

 Keep personal/ private item on the workstation, inside pantries or in any food
operation area.
 Lift boxes/ containers directly from the floor onto a food preparation surface.
 Prepare raw and cooked meats on the same cutting board without cleaning and
sanitizing it first- same goes for knives (this is to avoid cross contamination.).
 Hide food preparation utensils.
 Use cleaning rags as sweat protectors.
 Allow any food handler suffering from diarrhea to work- there are no exceptions
because of a potential dysentery viral outbreak.
 Allow any food handlers to eat or smoke in food preparation spaces because hand to
mouth contact may result in contamination of food and equipment.
 Use any kind of tape and plastic wraps for temporary repairs of equipments used for
food preparation of storage.
 Store anything in the trolleys.
 Stack cups or bowls while serving to prevent contamination.
 Use ice scoops or ice tongs.
 Touch the food-contact areas or glasses, cups, plates, or tableware.
 Wipe utensils with aprons, soiled cloths, unclean towels, or hands;
 Blow plates or utensils to remove dust or crumbs;

3.3.4.2 WHILE DOING SERVICE

ALWAYS
 Always wear gloves while serving food.
 Keep hot food at 60ºC or above and cold food at 5ºC or below
 Minimize bare-hand contact with ready-to-eat food. Whenever possible, handle
such food with utensils like scoops, tongs, ladles, paper napkins and disposable
gloves;
  Discard open butter and cream leftover after use/ service
 All service items (Ketchup, mustard, Tabasco, etc.) have to be cleaned on the
outside of the bottle;
 Use Ice in food and drink should be dispensed only by clean utensils such as scoops,
tongs, or other ice dispensing utensils and should not be handled with bare hands;
 Keep fingers away from rims of cups, glasses, plates and dishes, etc. Make wider
use of trays for conveying food;
 Re-wash and sanitize cups, glasses or other utensils that show any signs of soiling or
other possible contamination (e.g. having dropped on the floor).

NEVER
 Touch the food contact surfaces. Handle glasses by the stem, cups and cutlery by the
handle.
 Stacking glasses, cups or dishes on one another when serving food as far as possible;
 Use bare hands while doing service.
 Store glasses on top of napkins or cloth.
 Placed a ashtrays on the serving tray at the same time with drinks
 Re-use single-use items, such as straws, paper towels, disposable cups and plates.

3.3.4.3 TRANSPORTATION OF FOOD

Transportation of food provides a significant opportunity for contamination and spoilage.
Contamination may occur if food is carried in dirty or inappropriate containers or
vehicles, or is transported together with toxic chemicals, or is inadequately covered, or
packaging becomes damaged by poor handling. A further risk is introduced if potentially
hazardous food is transported under ambient temperature that encourages growth of
pathogenic bacteria

(i) Food during transportation should be protected from risks of contamination:

(ii) Food transportation units (including vehicles, trolleys, boxes, trays, crates, etc.)
should be designed, constructed, maintained and used in a manner that protects the
food from contamination;
(iii) Food transportation equipment that is intended to be in direct contact with food
products should be constructed with non-toxic materials, which should also be easy
to clean and maintain, such as stainless steel and food-grade plastic containers;
(iv) During transportation, open food should be carried in enclosed vehicles, packed in
covered containers or completely wrapped or packaged, to protect it against
contamination by dust / dirt / fumes from vehicles or traffic;
 (v) Food and non-food products transported at the same time in the same vehicle should
be adequately separated (e.g. wrapped or packed) to ensure that there is no risk of
spillage or contact that may contaminate the food; and
(vi) If different types of food are transported within a vehicle, precaution should be
taken to avoid cross-contamination. For example, if both raw meat and ready-to-eat
food are transported at the same time, they should be wrapped or kept in separate
covered containers and places so that no cross-contamination can occur.

3.3 4.4 FOOD PACKAGING

In addition to prolonging shelf-life, retaining quality and nutritional values as well as

providing a water vapour / gas barrier, packaging is important for preventing food from
being contaminated with chemicals, physical matters and bacteria.

Packaging materials should not endanger the safety and suitability of the food in contact
with them. They should be suitable for the food to be packed, non-toxic, durable and clean.
Chemicals from packaging materials should not migrate into the food; and if migration
occurs, there should be no known toxic effects to consumers.

PRECAUTIONS:

(i) Packaging materials should be appropriate for the food to be packed and sufficiently
durable to withstand the conditions of processing, storage and transportation.

(ii) Packaging materials should not pose a threat to the safety of the food to be packed.

(iii) Packaging materials and design should provide adequate protection for the food to be
packed to minimize contamination and prevent damage.

(iv) Packaging of food should be carried out under hygienic conditions to protect the food
from risks of contamination. Packaging and wrapping of food should be carried out
under hygienic conditions by staff with appropriate training in food hygiene and food
safety.

(v) Packaging materials should be stored and handled under hygienic conditions to
minimize the risks of contamination and deterioration.

3.3.4.5 FOOD DISPLAY (BUFFET)

 Food under display should be properly protected from all risks of contamination as far as
possible in the following ways:
(i) Operators of food premises should, when displaying packaged food and unpackaged
ready-to-eat food:
 Securely wrap the packaged food; and
 Cover unpackaged ready-to-eat food with lids or protect it with food guards.

(ii) Operators of food premises should, when displaying unpackaged ready-to-eat food
for self-service:
 Ensure the display of the food is effectively monitored by employees trained in
safe operation procedures;
 Provide separate and suitable utensils (e.g. tongs, scoops, etc.), or other effective
means of dispensing, for each type of food to protect the food from cross-contamination.
These utensils should be regularly replaced by clean ones;
 Ensure ice used to cool open food in buffet displays be made from potable water.

(iii) Operators of food premises should, when displaying potentially hazardous food:
 Display the food at 4oC or below, or at 60oC or above; and
 Ensure the food intended to be displayed frozen remain frozen (preferably at –
18 C or below
o

ALWAYS

 Keep temperature of cold foods at or below 41°F(5°C)

 Keep temperature of hot foods at or above 140°F(60°c)
 Protect all food by a sneeze guard or cover.
 Keep all fruits, milk products and canned juices on ice at all times.
 Maintain bain-maries temperatures at 180°F(82°C) or above.
 Ensure water level in a bain-marie to cover the inserts by 1” so that the
temperature will remain at the required level.
 Have additional serving spoon or tongs to replace the ones that have a build-up
of food.
 Store salads, condiments, etc., in containers surrounded with chopped ice to 1”
below the top of each container, to keep the temperature at 41°F(5°c) or below.
 Supply all cold buffets table with ample amount of ice to ensure that of cold
buffet items are in required temperature zone. Drains must be in good repair and working
condition. No water accumulation is to be noticed.
 Assure that no raw decorations are used on buffets.
 3.3.4.6 RE-SERVICE
The only items that may be taken from one customer’s table and served to another
customer are unopened, sealed packages of food. This includes items like wrapped
crackers and packets of honey, jelly, sugar, sweeteners, creamer, ketchup or mustard.
Condiment bottles such as ketchup and steak sauce also be taken from table to table.
If a customer leaves food on plate, it must be thrown away. Unused food, such as chips,
rolls and bread, may not be served to another customer Once served to a consumer,
portions of leftover food should not be served again. However, packaged food, other
than potentially hazardous food, that is still in an unopened package and is still in
sound condition, may be served again.

Unpackaged food or drink that has been served to a consumer in a restaurant should not
be resold because it is very likely to have been contaminated by consumers. However,
completely wrapped packaged food, other than potentially hazardous food, that has
been served and has remained completely wrapped may be resold. This includes
packaged condiments such as salt, sugar, pepper and butter, etc.

3.3.4.7 FOOD DISPOSAL

Food intended for disposal should be kept separate so that it is not accidentally sold or
used. Food that has been found or suspected to be unsafe or unsuitable (e.g. food that is
subject to recall or has been returned, temperature abused, contaminated or damaged)
should be rejected or identified (e.g. marked, labeled, kept in a separated container or
isolated area), kept separately and disposed quickly as possible. It should never be
available for human consumption.

CHAPTER 4 FOOD SAFETY CYCLE

4.1 Food safety cycle

Food safety cycle implies the time temperature abuses that impinge on the food borne
illnesses. This must be in a sequence of firstly contaminating the food, then spoiling the
food, which may result into food infection or intoxication.

4.2 TEMPERATURE CONTROL

Most pathogenic bacteria grow and multiply rapidly at temperatures between 5ºC and 60ºC.
This range of temperatures is therefore called the TEMPERATURE DANGER ZONE. At
temperatures lower than 5ºC and higher than 60ºC, bacterial growth slows down or stops
(however, most bacteria can survive cold temperatures and resume multiplication later
when conditions become suitable again). Potentially hazardous food may be contaminated
 by pathogenic bacteria which can multiply to dangerous levels at ambient temperatures. As
such, potentially hazardous food should be kept at or below 5ºC, or at or above 60ºC during
delivery, to prevent growth of these bacteria.

Food premises should keep potentially hazardous food at either 5oC or below, or 60oC or
above, during storage, display and transportation. However, it is acceptable for ready-to-eat
potentially hazardous food to be kept out of temperature control (i.e. between 5oC and
60oC) for a limited time because pathogens (and / or toxin production) need time to grow to
an unsafe level. The total time that a ready-to-eat potentially hazardous food can be kept out
of temperature control is 4 hours. The total time is the sum of the time the food is at
temperatures between 5oC and 60oC after it has been cooked (or processed) to make it safe.
It does not include the time taken to cool the food after cooking provided the food has been
cooled within the required time and temperatures

4.2.1 TEMPERATURE ABUSE

(i) Unsafe cooler and freezer temperatures.

(ii) No daily temperature checks or documentation.
(iii) Improper cooling of hot food
(iv) Thawing frozen foods at room temperature

4.2.2 TIME AS A SAFETY CONTROL

(i) Food premises may display or hold for service potentially hazardous food that is
intended for immediate consumption at temperatures between 4oC and 60oC for a
period of not more than 4 hours.
(ii) The food in item (a) above should, as far as possible, be identified or marked to
indicate the time when it was removed from temperature control.
(iii) The food in item (a) above should be discarded if it has been displayed or held for
service for more than 4 hours.

4.3 CONTAMINATION
Contamination is the untended presence of harmful substances or organisms in food. It is
necessary to guard against all practices that can increase the likelihood of contaminating
any food items.

Good policies and procedures for preventing bacterial contamination can effectively reduce their
risk. When processing food, adequate steps should be taken to prevent it from contamination.
They include:
 (i) Access to food preparation areas should be restricted, as much as practically possible,
to food handlers. For visitors including management and maintenance staff, all
practicable measures should be taken to ensure that they will not contaminate food
when visiting food preparation areas;
(ii) Food handlers should avoid contacting the exposed areas of ready-to-eat food with
their bare hands; and use, as much as practicably possible, clean and sanitized
utensils such as tongs, spatulas or other food dispensing apparatus in handling such
food;
(iii) Raw or unprocessed food should be kept separate from ready-to-eat food;
(iv) Raw fruits and vegetables should be thoroughly washed in potable water to remove soil
and other contaminants before being cut, mixed with other ingredients, cooked and
served, or offered for human consumption in ready-to-eat form;
(v) Food contact surfaces should be kept clean and, where necessary, sanitized between
uses;
(vi) Foods should not come into contact with surfaces of utensils and equipment that have
not been cleaned and sanitized in accordance with procedures
(vii) Cleaned and sanitized utensils should be used . They should be immediately cleaned
and sanitized after tasting or before tasting another food or the same food again;
(viii) Ready-to-eat food under refrigerated storage should be stored above raw meat and
fish products;
(ix) During thawing, drips from thawing food should be prevented from contaminating
other food;
(x) Chemicals should be kept separate from food processing areas.
(xi) Use colour –coding system to avoid cross contamination

4.4 HAZARDS TO SAFE FOODS

4.4.1 HAZARD/CONTAMINANT:
“Hazard” means the unacceptable contamination of foods by any foreign materials,
chemical agents, or the growth or survival of pathogenic or spoilage microorganisms in
processed or prepared foods and/or the unacceptable production or persistence in foods of
toxins produced by such microorganisms.

There are three main hazards to food safety:

(i) Biological Hazards
(ii) Chemical Hazards
(iii) Physical Hazards
4.4.1.1 BIOLOGICAL HAZARDS
Microorganisms are tiny, mostly one-celled organisms capable of rapid reproduction under proper
growth conditions.These forms of life, some so small that 25,000 of them placed end to end would
not span one inch, were little known until the last century. Antony van Leeuwenhoek and others
discovered “very little animalcules’ in rain water viewed through crude microscopes. That
microorganism occurs everywhere on the skin, in the air, in the soil, and on nearly all objects.

Pasteur proved that microorganisms could be eliminated from a system, such as a can of food, and
sealed out (hermetically sealed), that man could exert control over the microbes in his
environment.

(i) Bacteria
Bacteria are single-celled microorganisms found in nearly all-natural environments. They are
infectious disease-causing agents. They feed on nutrients of potentially hazardous foods and
multiply very rapidly at favorable temperatures. They use food as a medium for growth and
also as transportation to the human body. Bacteria reproduce by dividing. Bacteria flourish in a
warm, moist, protein-rich environment that is neutral or low in acid. When bacteria die, they
discharge toxins. These toxins can make people sick

(ii) Viruses
Viruses are extremely small
parasites. The virus is mainly a
packet of genetic material, which
must be reproduced by the host.
Viruses cannot reproduce outside of a
living cell, they require living cells
of plants, animals, or bacteria for
growth. . Once they gain entrance to a
cell, they stop its life processes and
force the cell to assist in producing
more not be allowed to contaminate
food or water.

(iii) Parasites
 Parasites are microscopic creatures that need to live on or inside a host to survive. Trichinella
spiralis (round worm) is the best known of the parasites that contaminate food, causing
trichinosis. These parasites are usually transported to humans in pork.

(iv) Protozoa
Protozoa are single-celled
organisms such as the amoeba,
which can cause disease in
humans and animals. They
possess cell structure similar to
higher, more complex organisms.

(v) Yeast and mould

Yeast and mold are fungi, which do
not contain chlorophylls. They range in size from single-celled organisms to large
mushrooms. Depending on the organism, they may reproduce by fission, by budding
as in the case of yeasts, or by means of spores borne on fruiting structures depending
on the organism. They occur on certain food. Some varieties contribute to disease and
detract from the flavor of some food.

4.4.1.2 THE CHEMICAL HAZARDS

These are the dangers posed by chemical substances contaminating food all along the food
supply chain, from buying of a product to service to our guests (i.e. cleaning solutions,
detergents, sanitizers, toxic metals, pesticides, additives and preservatives.

4.4.1.3 THE PHYSICAL HAZARDS

These are foreign particles or items are not supposed to be a part of a food product, such as
glass or metal particles, packing staples, toothpicks, nails or plasters.

4.5 FOOD SPOILAGE

The Signs of Food Spoilage Are -

Odour - "off odours" are smells (like rotten eggs) that are produced when bacteria break down
food. Taints due to flavour change may also occur.
Sliminess - As the bacterial population grows, the food can become slimy. Moulds may also form
 slimy whiskers.
Discolouration - Some moulds have coloured spores that give the food a distinctive colour, for
example, black pin mould on bread, or blue and green mould on citrus fruit and cheese.
Souring - Foods go sour when certain bacteria produce acids for example when milk sours from
the production of lactic acid.
Gas - Bacteria and yeasts often produce gas that can affect food. You may have noticed meat
becoming spongy, or packages and cans swelling or having a popping or fizzing sound on
opening.

4.6 FOODBORNE ILLNESS

Foodborne illnesses are defined as diseases usually either infectious or toxic in nature,
caused by agent that enter the body through the ingestion of food.
Eating foods that have been contaminated by certain germs or "pathogens" can make a
person ill. This is called food poisoning or foodborne illness. Often, when people have a
stomach ache or feel as though they have the "flu" they may have eaten a foodborne
pathogen. These types of germs are around us all the time. Infants, children, pregnant
women, those with weakened immune systems and the elderly may be more at risk .
Symptoms of foodborne illness include: fatigue, chills, mild fever, dizziness,
headaches, and upset stomach.

WHAT CAUSES FOODBORNE ILLNESS?

Foodborne illnesses are caused by certain types of bacteria and viruses. They can be
associated with any food product that is carelessly handled, but are more often a problem
with foods of animal origin.

Causes of foodborne illness:

(i) Poor personal hygiene and infected personnel
(ii) Inadequate storage of raw and processed foods
(iii) Inadequate Cooling and Cold Holding
(iv) Not thawing foods properly
(v) Preparing food too far ahead of serving.
(vi) Inadequate hot holding of food.
(vii) Inadequate reheating of food.
(viii)Inadequate cleaning of equipment.
(ix) Improper use of leftovers.
(x) Inadequate cooking.

The following are types of foodborne illnesses

 4.6.1 FOOD POISONING
The term food poisoning is generally used to describe illness caused by all types of foodborne
microorganisms. Food poisoning and food infection are different, although the symptoms are
similar. True food poisoning or food intoxication is caused by eating food that contains a toxin
or poison due to bacterial growth in food. The bacteria which produced and excreted the toxic
waste products into the food may be killed, but the toxin they produced causes the illness or
digestive upset to occur. Staphylococcus aureus and Clostridium botulinum are two species of
bacteria that cause food poisoning.
In most cases of food poisoning, a chain of events takes place, and if we are to reduce the
incidence of illness, this chain must be broken.

THE FOOD POISONING CHAIN

There are three main ways of breaking the food poisoning chain -

(i) Protecting food from contamination.

(ii) Preventing any bacteria present in the food from multiplying.
(iii) Destroying those bacteria that are present in the food.

4.6.2 FOOD INFECTION

Food infection is the second type of foodborne illness. It is caused by eating food that contains
certain types of live bacteria that are present in the food. Once the food is consumed, the
bacterial cells themselves continue to grow and illness can result Salmonellosis is a good
example of foodborne infection. Vibrio parahaemolyticus is another infection organism and is
found primarily in shellfish from polluted waters. Clostridium perfringens grows in warm
food like beef stews or gravies and produces toxins. It also causes a food infection by
continuing to grow and producing toxins in the intestinal track. Each of these types of
foodborne illnesses will be discussed.

What It Takes to Make You Sick

In order for an outbreak of foodborne illness to occur, whether it is food poisoning or food infection,
the following conditions must exist:
 1. The microorganisms or its toxin must be present in the food.
2. The food must be suitable for the organism's growth.
3. The temperature must be suitable for the organism's growth.
4. Sufficient time must be given for the organism's growth.
5. There must be enough of the microorganisms or their toxin present to cause illness.
6. You must eat the food.

CHAPTER 5 PERSONAL HEALTH AND TRAINING OF FOOD HANDLERS

5.1 Personal Health

Individuals who are registered as food handlers will be required to complete a Health
Declaration form:

(i) prior to initial employment (pre-employment screening);

(ii) following any holidays abroad;

(iii) prior to the start of each academic term (applicable to employees on term-time
contracts only).
In the interests of the health, safety and welfare of all staff, it is the responsibility of all food
handlers to report to their supervisor any incidence of ill health which occurs whilst at work or
at home.

HEALTH/ MEDICAL POLICY

Employee Health/ Medical policy include Pre employment medical, medical examination for
foodhandlers in a six months periodic basis, and Typhoid Vaccination after every three years.

PRE EMPLOYMENT MEDICAL TEST:

(i) Blood test (HIV, VDRL), Urine test (RE/HE), Stool microbiology test.
(ii) X-Ray Chest P.A. View.

MEDICAL EXAMINATION FOR FOODHANDLERS (SIX MONTHLY)

(i) Stool culture including typhoid
(ii) Stool microbiology
(iii) Urine (RE/HE)

TYPHOID VACCINATION (AFTER EVERY THREE YEARS)

(i) Typhoid TYVI-PLUS

5.1.1 1Illness
The employee should report any kind of illness to his immediate supervisor or the medical
room. Employee should follow doctor’s directions and report to work only after full
recovery from his/ her illness otherwise he may contaminate the food or spread the disease
to other staff members.

5.1.2 Injuries
Personnel with open wounds should not participate in food handling activities. This applies to persons
who have a lesion containing pus that is open and draining, and is:

i. on the hands or wrists, unless an impermeable cover protects the lesion and a single-use glove
is worn over the affected area;
ii. on the arms, unless the lesion is protected by an impermeable cover; or
iii. on other parts of the body, unless the lesion is covered with a dry, tight-fitting bandage.

Personnel with cuts and/or bandages must wear vinyl gloves/ finger cap or refrain from handling
foods entirely.

5.3 TRAINING OF FOOD HANDLERS

Training is fundamentally important, as foodhandlers are constantly making decisions and
taking actions, which affect food safety directly.

5.4 FOOD SAFETY EDUCATION

A good knowledge of safe food handling practices is essential for all those involved in food
processing, storage, distribution and sale.
All food handlers MUST receive adequate food safety education and training that ensures -

(i) they are aware of the dangers of poor food handling,

(ii) they have the knowledge to break the chain of events that results in food poisoning.

A good standard of food safety depends on food workers knowing -

(iii) how the job is done,

 (iv) why it should be done,

and then by doing it properly.

5.5 FOOD HANDLER TRAINING

Trainer must ensure that food handlers have the necessary knowledge and skills to enable
them to handle food hygienically.

Aspects of food safety must be covered during training program on food safety.

a. The relationship between the prevention of food borne disease and the personal hygiene of a
food employee.
b. The responsibility of the person in charge for preventing the transmission of foodborne
disease by a food employee who has a disease or medical condition that may cause
foodborne disease.
c. The importance of time/temperature in maintaining the safety of potentially hazardous food
and preventing foodborne illness.
d. The hazards involved in the consumption of raw or undercooked meat, poultry, eggs, fish,
fruits and vegetables.
e. The required times/temperatures for safely cooking potentially hazardous food, such as
meats, poultry, eggs and fish.
f. The required times/temperatures for safe refrigerated storage, hot holding, cooling, cooking
and reheating of potentially hazardous food.
g. The relationship between the prevention of foodborne illness and the management and
control of the following:

i. Cross-contamination;
ii. Hand contact with ready-to-eat foods;
iii. Handwashing and personal hygiene; and

iv. The importance of maintaining a clean food premises which is in a state of good
repair.
h. The relationship between food safety and the provision of equipment that is:

i. sufficient in number and capacity; and

ii. properly designed, constructed, located, installed, operated, maintained and cleaned.
i. Correct procedures for cleaning and sanitizing utensils and food contact surfaces of
equipment.
j. Knowledge of the source(s) of water used in the establishment, and measures taken to
assure that it remains protected from contamination, such as providing protection from
backflow and precluding the creation of cross-connections.
k. The correct handling of poisonous or toxic materials and allergens in the food premises and
the procedures necessary to assure that such materials are safely stored, dispensed, used and
disposed of according to standard specifications.
l. Knowledge of critical control points in the operation, and ability to explain steps taken to
assure that the points are controlled in accordance with the requirements of the regulatory
authority.
m. The responsibilities, rights, and authorities assigned by local law or the appropriate code to
the:

i. food employee;
ii. person in charge; and

iii. regulatory authority.

ANNEXURES
ANNEX 1
PERSONAL GROOMING
Always Never
BATHING Bathe daily

Use a good soap

Use a good deodorant

after a bath.
Change undergarments
daily.
HAIR Handlers must wear Run hands though hair
caps, scarves or use nets while working.

For female-Hair should Scratch the scalp as hair

be neatly tied if long may fall in to food.

For male-hair length be

up to mid-ear
Hair be shampooed
regularly.
Moustaches and beards
be clean and trimmed
EYES Keep your eyes clean. Rub your eyes
Wash your eyes Employee suffering
frequently from sore eyes should
not be allowed to work.
TEETH AND Brush regularly and
MOUTH thoroughly
 Keep Toothbrushes
clean and changed
frequently.
Clean tongue with a
tongue cleaner
gargle after every meal.

FINGERNAILS Trim your nails and Polish your nails.

keep clean.

Eat your nails.

HABITS Smoke while preparing
food
Sneeze
Pick up bread, bread
rolls or ice cubes with
bare hands.
Taste food with fingers
or stirring spoon
Chew gums
ANNEX 2

DEFINITIONS

FOOD SAFETY: An assurance that food will not cause harm to the customer when it is
prepared/eaten according to its intended use.

CONTAMINATE: any biological, chemical agent, foreign matter or other substance not
intentionally added to food, which may compromise food safety and suitability.

CONTAMINATION: the introduction or occurrence of a contaminant in food or food

environment.

HAZARD: biological, physical, chemical agent in, or condition of food with the potential to
cause an adverse health effect.

DISINFECTION: the reduction by means of chemical agents or physical methods of the no

of microorganisms in the environment to a certain level that doesn’t compromise food safety.
And suitability

FOOD HYGEINE: all conditions and measures necessary to ensure the safety and suitability
of food at all stages of food chain.

CLEANING: The removal of soil, food residue, dirt, grease or other objectionable matter.

FOOD SUITABILITY: Assurance that food is acceptable for human consumption according
to its intended use.
PERISHABLE FOOD: any food of such type or in such condition as may be subject to
spoilage.

POTENTIALLY HAZARDOUS FOODS: Those food that are capable of supporting rapid
and progressive growth of infectious, toxigenic or other harmful microorganisms that may
cause food infections or food intoxications are called potentially hazardous foods, i.e. these
are foods that have the potential of making a person sick. They are also known as high-risk
foods, e.g. fish, pork, poultry, dairy product, fruits and vegetable.

NON-POTENTIALLY HAZARDOUS FOODS: Those foods that are incapable of

supporting the rapid and progressive growth of infection, toxigenic or other harmful
microorganism are non-potentially hazardous foods. Also known as low risk foods, e.g. nuts,
high sugar foods. Cookies, pickles etc

SANITATION: means applying sanitary measures at every stage of the operation to reduce
the no of organism to safe levels.

FOOD SPOILAGE: During growth, microorganisms produce by products, enzymes and

odour that cause food to deteriorate and may render it unsafe for human consumption.
Microbial activity can shorten the shelf life of the product.

FOOD HANDLER: He is someone who is involved in the preparation, cooking, serving or

transportation of food (packaged or unpackaged), food equipment, utensils and food contact
surfaces in any part of the institution.

MICROORGANISM: are tiny mostly single celled organism capable of rapid reproduction
under proper growth conditions. They include bacterial, viruses, yeast, mold and protozoan.

BACTERIA: are single celled microorganism found nearly in all natural environment. These
are found in environment these are found in environment as either individual cells or
aggregated together as clumps. Outward appearances
Such as size, shapes and arrangement are referred as morphology. e.g. cocli
(round),rods(cylindrical) and spiral.
 ANNEX 3 DO’s &
DON’T’s
PICTOGRAMS

ANNEX: 4

ORGANISMS
RESPONSIBLE FOR
FOODBORNE ILLNESS
Bacteria Description Habitat Types of Symptoms Cause Temperture
Responsible Foods Sensitivity
Staphylococcus Produces a Nose and throat Meat and Nausea, Poor personal No growth
aureus heat-stable of 30 to 50 seafood vomiting and hygiene and below 40o F.
toxin percent of salads, diarrhea subsequent Bacteria are
healthy sandwich within 4 to 6 temperature destroyed by
population; spreads and hours. No abuse. normal
also skin and high salt fever. cooking but
superficial foods. toxin is heat-
wounds. stable.
Salmonella Produces an Intestinal tracts High protein Diarrhea contamination of No growth
intestinal of animals and foods - nausea, chills, ready-to-eat below 40o F.
infection man meat; vomiting and foods, Bacteria are
poultry, fish fever within insufficient destroyed by
and eggs. 12 to 24 cooking and normal
hours. recontamination cooking.
of cooked foods.
 Clostridium Produces a dust, soil and Meat and Cramps and Improper No growth
perfringens spore and gastrointestinal poultry diarrhea temperature below 40o
prefers low tracts of dishes, within 12 to control of hot degrees F.
oxygen animals and sauces and 24 hours. No foods, and Bacteria are
atmosphere. man. gravies. vomiting or recontamination. killed by
Live cells fever. normal
must be cooking but a
ingested. heat-stable
spore can
survive.
Clostridium Produces a Soils, plants, Home- Blurred Improper Type E and
botulinum spore and marine canned vision, methods of Type B can
requires a sediments and foods. respiratory home-processing grow at 38o F.
low oxygen fish. distress and foods. Bacteria
atmosphere. possible destroyed by
Produces a DEATH. cooking and
heat- the toxin is
sensitive destroyed by
toxin. boiling for 5 to
10 minutes.
Heat-resistant
spore can
survive.
Vibrio Requires salt Fish and Raw and Diarrhea, Recontamination No growth
parahaemolyticus for growth. shellfish cooked cramps, of cooked foods below 40o F.
seafood. vomiting, or eating raw Bacteria killed
headache and seafood. by normal
fever within cooking.
12 to 24
hours.
Bacillus cereus Produces a soil, dust and Starchy Mild case of Improper holding No growth
spore and spices. food. diarrhea and and stroage below 40o F.
grows in some nausea temperatures Bacteria killed
normal within 12 to after cooking. by normal
oxygen 24 hours. cooking, but
atmosphere. heat-resistant
spore can
survive.
Listeria Survives Soil, vegetation Milk, soft Mimics Contaminated Grows at
monocytogenes adverse and water. Can cheeses, meningitis. raw products. refrigeration
conditions survive for long vegetables Immuno- (38-40o F.)
for long time periods in soil fertilized compromised temperatures.
periods. and plant with individuals May survive
materials. manure. most minimum
susceptible. pasturization
tempertures
(161o F. for 15
seconds.)
Campylobacter jejuni Oxygen Animal Meat, Diarrhea, Improper Sensitive to
sensitive, reservoirs and poulty, milk, abdomianl pasteuriztion or drying or
does not foods of animal and cramps and cooking. cross- freezing.
grow below origin. mushrooms. nausea. contamination. Survives in
86o F. milk and water
at 39 o F for
several weeks.
Versinia Not frequent Poultry, beef, Milk, tofu, Diarrhea, Improper Grows at
enterocolitica cause of swine. Isolated and pork. abdominal cooking. Cross- refrigeration
human only in human pain, contamination. temperatures
infection. pathogen. vomiting. (35-40o F.)
Mimics Sensitive to
appendicitis. heat (122 oF.)
Enteropathogenic E. Can produce Feces of Meat and Diarrhea, Inadequate Organisms can
coli toxins that infected cheeses. abdominal cooking. be controlled
are heat humans. cramps, no Recontamination by heating.
stable and fever. of cooked Can grow at
others that product. refrigeration
are heat- temperatures.
sensitive.

ANNEX: 5

COLOR CODING SYSTEM

BASKETS:

BLUE FOR FRUITS AND VEGETABLES

GREEN FOR SEAFOOD

RED FOR MEAT

YELLOW FOR DAIRY

DAY DOTS

MONDAY

TUESDAY

WEDNESDAY

THURSDAY
 FRIDAY

SATURDAY

SUNDAY

CHOPPING BOARDS

IVORY FOR FRUITS & VEGETABLES

RED FOR RED MEAT

BLUE FOR SEAFOOD

YELLOW FOR WHITE MEAT

BROWN FOR BREADS

ANNEX:6

STORAGE CHART

Staples

Food Storage
Baking Powder 18 months or expiration date on can
Baking Soda 2 years
Bouillon cubes or 1 year
granules
Bread crumbs (dried) 6 months
Bread, rolls 3 days
Bulgur 6- 12 months
Cereals
- ready - to- eat, 6-12 months
unopened
- ready- to- eat, 2-3 months
opened
Hot cereal (dry) 6 months
Chocolate
premelted 12 months
semi – sweet 18 months
unsweetened 18 months
Cocoa Indefinitely
 Chocolate
syrup 2 years
- unopened 6 months
- opened
Cocoa mixes 8 months
Coffee
- cans, unopened 2 years
- cans, opened 2 weeks
- instant, 1 to 2 years
unopened 2 months
- instant, opened
Coffee lighteners
- unopened, dry 9 months
- opened, dry 6 months
Cornmeal 12 months
Cornstarch 18 months
Flour – can be frozen
for indefinite storage.
- white 6- 8 months
- whole wheat 6- 8 months
Gelatin (all types) 118 months
Grits 12 months
Honey 12 months
Jellies, jams 12 months
Molasses
- unopened 2 years
- Opened 6 months
Marsh mallow cream
- unopened 3-4 months
Marshmallows 2-3 months
Milk
condensed or 12 months
evaporated, unopened
- nonfat dry
# Unopened
# opened
6 months
3 months
Pectin
- liquid or dry 1 year or expiration date
. unopened
- liquid – opened 1 month
Rice
 - white 2 years
- brown, wild 6- 12 months
- flavored or herb 6 months
Salad dressings
- bottled, 10-12 months
unopened 3 months
- bottled, opened 2 weeks
- made from mix
Vegetable oils
- unopened 6 months
- opened 1-3 months
Pancake syrup

Tea
- bags 18 months
- instant 3 years
- loose 2 years
Vinegar
- unopened 2 years
- opened 12 months

Cold Storage Chart

Perishables

Breads, Pastries, Cakes

Products Refrigerator at 5ºC Freezer at –18ºC

Unbaked rolls and bread 2-3 weeks 1 month
Partially baked cinnamon - 2 months
rolls
Baked quick breads - 2 months
Baked muffins - 6-12 months
Baked breads 2-3 weeks 2-3 months
With no preservatives
Unfrosted doughnuts - 2-4 months
Waffles - 1 month
Unbaked fruit pies 1-2 days 2-4 months
Baked fruit pies 1-2 days 2-4 months
Pumpkin or chiffon pies 2-3 days 1-2 months
Baked cookies - 6-12 months
Freezer pie shells - 12 months
Cookie dough - 3 months
Unbaked cakes (batter) - 1 month
Frosted baked cakes - 1 month
Unfrosted baked cakes - 2-4 months
Angel cakes - 6-12 months
Fruit cakes - 6-12 months
Refrigerated biscuits, Expiration date on label
rolls, pastries, cookie
dough

Diary Products- Real and Substitutes

Products Refrigerator (32 to 40 F) Freezer at 0F

Unbaked rolls and bread 2-3 weeks 1 month
Partially baked cinnamon 2 month
rolls -
Baked quick breads - 2 month
Baked muffins - 6-12 months
Baked bread with no 2-3 weeks 2-3 months
preservatives
Unfrosted doughnuts - 2-4 months
Waffles - 1 month
Unbaked fruit pies 1-2 days 2-4 months
Baked fruit pies 2-3 day 6-8 months
Pumpkin or chiffon pies 2-3 days 1-2 months
Baked cookies - 6-12 months
Freezer pie shells - 12 months
Cookie dough - 3 months
Unbaked cakes (batter) - 1 month
Frosted baked cakes - 1 month
Unfrosted baked cakes - 2-4 months
Angel cakes - 6-12 months
Fruit cakes - 6-12 months
Refrigerated biscuits, Expiration date on label
rolls, pastries, cookie
dough
Dairy Products

Products Refrigerator at 32 to Freezer at 0F

40F
Butter 1-3 months 6-9 months
Butter milk 7-14 days 3 months
Cheese, hard (such as
cheddar, Swiss)
Unopened
Opened 1-2 months 6 months
3-4 months 6 months
Sliced cheese 2 weeks
Soft cheese (such as 1 week 6 months
brie, belpase)
Cottage cheese, ricotta 1 week 4 months
Romano grated cheese 3-4 weeks 6-8 months
(processed)
Parmesan cheese 2 months
Cream cheese 2 weeks Doesn’t freeze well
Cream- whipped, ultra 1 month Doesn’t freeze
pasteurized
Cream- whipped, 1 day 1-2 months
sweetened
Cream- aerosol can, real 3-4 weeks Doesn’t freeze
whipped cream
Cream- aerosol cannon 3 months Doesn’t freeze
dairy topping
Cream, half and half 3-4 days 4 months
Eggnog, commercial 3-5 days 6 months
Margarine 4-5 months 12 months
Pudding Acc. To the package Doesn’t freeze
date, 2 days after
opening
Sour cream 7-21 days Doesn’t freeze
Yogurt 7-14 days 1-2 months
 Dips
- Commercial 2 weeks
- homemade 2 days
Milk
- evaporated 4-5 days
(opened)
- homogenized, 5 days
reconstituted dry
nonfat
- sweetened, 4-5 days
condensed (opened)
Eggs
- Fresh in shell 3-5 weeks Don’t freeze
- Raw yolks & 2-4 days 1 year
whites
- Hard cooked 1 week Doesn’t freeze well
Liquid pasteurized
eggs substitutes
- Opened 3 days Doesn’t freeze well
- Unopened 10 days 1 year
- Eggs containing 1-2 days
products
- Custards, custard-
filled pastries,
cream pies

MEAT AND MEAT PRODUCTS

Products Refrigerator at 5ºC Freezer at –18ºC

Mayonnaise 2 months Do not freeze
Commercial, refrigerate
after opening
Frozen Dinners & 3-4 months
Entrees
Keep frozen until ready to
eat -
Deli & Vacuum Packed
Products 3-5 days Do not freeze
Egg, chicken, ham,
macaroni salads

Hard sausages
2-3 weeks Do not freeze
- pepperoni
- jerky sticks
Summer sausages
3 weeks 1-2 months
opened
3 months 1-2 months
- unopened

Hot Dogs & Luncheon

Meats
1-2 months
1 week 1-2 months
Hot dogs
2 weeks
- opened
- unopened 1-2 months
3-5 days 1-2months
- Luncheon Meats
2 weeks
- Opened
- Unopened
Bacon & Sausages
Bacon 7 days 1 month
Sausages- raw 1-2 days 1-2 months
Smoked Breakfast 7 days 1-2 months
Ham, Corned Beef
- corned beef, in pouch 5-7 days 1 month
with pickling juices
Ham canned
- opened 3-5 days 1-2 months
- unopened 6-9 months do not freeze
Ham fully cooked,
vacuum sealed at plant,
undated,
Unopened
2 weeks 1-2 months
Ham fully cooked
- whole 7 days 1-2 months
- half 3-5 days 1-2 months
- slices 3-4 days 1-2 months
Hamburger, Ground &
Stew meat
-Hamburger & stew meat 1-2 days 3-4 months
-Ground meat, pork,&
mixtures of them 1-2 days 3-4 months

Fresh Beef, Veal, Lamb,

Pork
- steaks 3-5 days 6-12 months
- chops 3-5 days 4-6 months
- roasts 3-5 days 4-12 months
- variety meats 1-2 days 3-4 months
(liver, heart)
Pre stuffed, unchopped
pork chops, chicken 1 day Does not freeze well
breasts
Soups & Stews
Vegetable or meat added 3-4 days 2-3 months
Cooked meat leftovers
- cooked meat & 3-4 days 2-3 months
meat casseroles
- gravy and meat 1-2 days 2-3 months
broth
Fresh Poultry
- chicken or turkey, 1-2 days 1 year
whole
- chicken or turkey 1-2 days 9 months
pieces
- giblets 1=2 days 3-4 months
Cooked Poultry
Leftovers
- fried chicken 3-4 days 4 months
- cooked poultry 3-4 days 4-6 months
casseroles
- pieces, pliain 3-4 days 4 months
- pieces covered 1-2 days 6 months
with broth, gravy
- chicken nuggets, 1-2 days 1-3 months
patties
 Pizza
- cooked 3-4 days 1-2 months
- stuffing, cooked 3-4 days 1 month

Beverages, Fruits
Juices in carrots, fruit,
drinks, punch
-unopened 3 weeks 8-12 months
opened 7-10 days 8-12 months

ANNEX:7

MINIMUM FOOD TEMPERATURES AND HOLDING TIMES

Products Temperature
Hot Holding 60 ºC
Cold Holding (Walk-in) 5 ºC
Reheating for Hot Holding
- leftovers
- commercially 74 ºC
processed, 60 ºC
packaged, ready-to-
eat-food
Thawing
- at refrigeration 7 ºC
temperature
- food surface 8 ºC
temperature
Deep Freezer - 18 ºC
Food Chilling Range 60 ºC to 21 ºC
21 ºC to 5 ºC
 Beverage
Temperature 3 ºC to 7º C
- soft drinks, beer 3 º C to 7 ºC
- beverage chiller 13 Degree C to 18 Degree C
- red wine 6 Degree C
- ice wine 19 Degree C
- vintage port 18 ºC
- bordeaux, shiraz 17 Degree C
- red burgundy,
cabernet 16 Degree C
- rioja, pinot noir 15 degree C
- chianti, zinfandel 14 Degree C
- tawny/NV port,
Madeira 12 Degree C
- Beaujolais 11 Degree C
- Viognier, sauternes
- Chardonnay 9 Degree C
- Riesling 8 Degree C
- Champagne 7 Degree C
- Asti spumanti 5 Degree C
Ideal storage for all wines 13 Degree C

Working area
temperature
- Hot kitchen 26 Degree C to 28 Degree C
- Bakery/confectionery 22 Degree C to 24 degree C
- Garde manger 18 Degree C to 20 Degree C
- Butchery 18 Degree C to 20 Degree C
- Receiving 22 Degree C to 25 Degree C
ANNEX:7
ANNEX :8
CRITICAL CONTROL POINT SHEET

Food supplies

a) Quality checks at receiving. (Temperature,

organoleptic sensory.

b) Suppliers quality certificate.

c) Food analysis chemical and microbiological.

d) Washing and disinfection of perishable foods.

e) Safe transportation.

f) Supplier Audits and Vendor development.

Food Thawing

a) Thawing Temperature +7˚C.

b) Food Surface temperature +8˚C.

c) Date marking of Thawing.

d) Cold Storage after Thawing.

e) Refreezing of Thawed out food.

Food storage

a) Cold storage temperature:

b) Storage time and date marking.

c) Food safety practices during storage.

d) Segregation between Purpose of cold Range of refrigerative

storage guidelines
raw and RTE foods.
Cold Food + 5˚C + 41˚F
Hot (Chilled) Food + 5˚C + 41˚F
Meat, Poultry + 4 to + 5˚C +39 to 41˚F
Fish, Seafood + 2 to + 5˚C + 35 to 41˚F
Fruits, Veg. + 5 to + 8˚C +41 to 46˚F
Final Holding + 5˚C + 41˚F

Food Preparation

a) Food temperature abuses during preparation /

handling.

b) Interruption of cooling chain (≤45 min.).

c) Segregation between raw and RTE food during handling.

d) Core Temperature of Food.

e) Variable production time Schedule.

f) Date coding and colour coding system ( Baskets, Chopping boards, Day Coding).
 Food Chilling

a) Quick chilling procedure of cooked food items.

Equipment Sanitation

a) Cleaning and sanitation Schedules & implementation.

b) Chemical disinfection.

c) Thermal disinfection of equipment.

d) Segregation between clean and dirty equipments.

e) Equipment Storage.

f) Surface contamination Checks.

Building Sanitation

a) Cleaning and sanitation practices and facilities.

b) Waste disposal areas.

c) Equipment handling area.

d) Check on chemicals used by pest control/ mgmt. organization.

e) Preventive maintenance.

f) Dry Store facilities.

Personal Hygiene

a) Health and infection control of food employees.

b) Check on Personal hygiene practices and facilities.

c) Training program.
 ANNEX:9
Cleaning Programme
ITEM LEAST SANITIZER CONCENTRATION RESPONSIBILITY
FREQUENCY
STRUCTURE Floors End of each day or
as required
Wall Tiles, Monthly or as
elevators required
FOOD Work tables After use
CONTACT and sinks
SURFACES
EQUIPMENT Utensils, After each use
cutting boards,
knives and
other cooking
equipment
Refrigerators, Weekly or as
freezers and required
storage areas
HAND Door knobs Daily
CONTACT
SURFACES
ANNEX:10

Standard Operating procedure

ANNEX:11
 Checklists for Stewarding

ANNEX:12
QA CHECKLISTS
ANNEX:13

KITCHEN STEWARDING CLEANING SCHEDULE

ANNEX:14
PREVENTIVE MAINTENANCE SCHEDULES