Protection against

contamination

Prepared by: Mary Abbygail P. Maagma

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What contaminates the food?

Chemical, Physical, and Biological

Hazards.
 “
Chemical Hazards
- Cleaning supplies
Physical Hazards
- Foreign objects
Biological Hazards
- microorganisms

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 How does food become
contaminated?
Food is contaminated when the product is in
contact with foreign materials.

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How to protect food from
contamination:

༝ Good personal hygiene.

༝ Proper handling of food.
༝ Proper storage of food
༝ Purchase safe food.
༝ Prepare and cook food
adequately.
༝ Cleaning and sanitation.

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Protection against contamination

Good Personal Proper handling of

Hygiene food.
Handwashing. Direct contact of bare
The single most hands from food
important means of material is strictly
preventing the spread prohibited. Use of
of infection and plastic gloves is
illness, and cross- mandatory.
contamination.
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Handwashing.

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Protection against contamination

Proper storage of Purchase safe food.

food. Check the quality of a
Label and date food. food product before
Put perishables at purchasing.
their designated See if the products
storage. are stored or handled
Refrigerate and freeze accordingly.
meat and vegetable
products.
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Proper storage of food.

1 2 3

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 VENDORS

–Buy only from reputable

suppliers

–Inspect deliveries
Purchase safe food. carefully

–Sample temperatures
of received food items

–Put refrigerated and

frozen items away
immediately

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 GROCERY STORE
>Read the label – do not buy food
that is past the “sell-by,” “use-by,” or
other expiration dates.
>Purchase meat, poultry and dairy
products last.
>Ground beef should be cherry-red
or purple-red if in vacuum
Purchase safe food. packaging.
>Place meat, poultry and seafood in
plastic bags to prevent juices from
dripping on other foods in the cart.
>Keep raw meat, poultry and
seafood separate from other food
items.
>Check that all food packages are
intact.
>Select produce that is fresh, not
bruised or damaged.

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Protection against contamination

Prepare and cook Clean and sanitize.

food adequately. Clean.
Thaw frozen products Remove dirt and other
properly. substances of the
Cook to minimum surface.
temperatures. Sanitize.
Store leftover food Reduce presence of
adequately. microorganisms.
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1. Thaw foods
properly
2. Cook to minimum
temperature
Prepare and cook food
3. Avoid the danger adequately.
zone

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In Refrigerator
1. “
Thaw foods properly

At 40°F or lower

Under Cold Water must be 70°F or lower

Running Water

Microwave Food must be cooked immediately after thawing

Part of Cooking Process Food must meet the required minimum internal
cooking temperature

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 “
2. Cook to minimum
temperature.

Sample:
165°F (74°C)
- Poultry
- Stuffing/Casserole
- Hazardous food cooked in microwave (eggs,
poultry, meat, fish)

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 “
3. Avoid the danger zone.

•When cold food goes above 40° F

• When hot food falls below 135° F
• Bacteria can multiply rapidly in perishable food left in the
danger zone for more than 2 hours
• Throw away perishable food that has been left at room
temperature for more than 2 hours

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 Surfaces.
+ Kitchen counters

+ Knives, mixing spoons, and

Clean and sanitize. other utensils

+ Mixing bowls and other food

preparation containers

+ Cutting boards

+ Tables children eat on

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Thanks!
Any questions?

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