Food Safety and Personal Hygiene (for Food and Beverage Services)

Cases of Food Borne Disease can cause a irreparable damage to the reputation of a food establishment. One single case of food poisoning can already discourage dinners from coming back to the restaurant or canteen. An unhygienic food handler can be an instrument in transmitting bacterial contamination and food borne disease. It is therefore important for every server to understand and practice the rules of food safety in handling and serving food.

Microorganisms

This are tiny, living and active beings that rapidly multiply in numbers under the right conditions.

Bacteria breeds in unsanitary, moist and slightly acidic environment like:

• Dirty surroundings
• Wet, undisposed and uncovered garbage
• Stagnant and dirty water
• Crowded places like storerooms that are dirty
• Dirty and unsanitized containers, pans and utensils
• Undisposed, uncovered leftover food

A Food Borne Illness is carried or transmitted to people by contamination or cross-contamination of microorganisms or bacteria, virus or toxins through:

Food and contaminated food containers

Unsafe of unhygienic food handlers

Conditions that contributes to the growth of bacteria

• Temperature
• Time
• Moisture
• Oxygen
• Food
• PH level

The word Food Safety covers practices designed to:

• Prevent the growth and multiplication of bacteria
• Prevent food from contamination of bacteria, toxins and other harmful substances
• Prevent food spoilage
• Prevent the occurrence of food poisoning and infection as well as the spread of disease
• Retain nutritional and aesthetic qualities of food

Contamination is the presence of harmful substances not originally present in the food

Cross-Contamination occurs when micro organisms are transferred from surface or medium to another as in a contaminated/ dirty container to food, dirty hands or contaminated food to uncontaminated food.

Source of Diseases

• Microbiological
• Biological
• Chemical
• Physical Hazards

How to WashHands

·                     Wash hands with hot water in a hand washing sink

·                     Moisten hands, soap thoroughly and lather up to elbow

·                     Rub hands together using friction for 20 seconds

·                     Rinse hands thoroughly under running water

·                     Dry hands using single service towels or paper towels

HACCP is the abbreviation for Hazards Analysis Control Critical Point. It is a food safety management system that provides identification and assessment of the hazards and risks associated with the food operation. It likewise provides prevention strategies on known food hazards that endanger the health of humans.

Always practice the basic principle- Clean as you go. Immediately dispose trash and clean your working area right after preparing food and drinks.

FIFO- First In, First Out

You have to consume first what comes first.