School Feeding Standards and School-Based

Program Implementation Review

May 22, 2019

Catlino D. Cerezo NHS
Malasiqui II
I. FOOD SAFETY
AND
SANITATION

Discusses background information on Food Safety and Sanitation, categories of

contamination, what are common food borne infections, and Food Microbiology.
FOOD SAFETY AND
SANITATION
Food Safety is a scientific discipline
describing handling, preparation, and
storage of food in ways that prevent
food-borne illness and avoid
potentially severe health hazards.

Sanitation process of keeping places

free from dirt, infection, disease, etc.,
by removing waste, trash and garbage
IMPORTANCE OF FOOD
SAFETY

 Protects human lives, prevents sickness

and even death
 It is also a legal requirement in every food
establishments
 It is essential in protecting individuals
from bacteria and parasites that can be
passed through food consumption
Populations at High Risk for
Foodborne Illnesses
• Young children and adult-learners

• School administrators and teachers

• Undernourished individuals
Foodborne Illnesses
Foodborne illness
Disease transmitted to people by food

Foodborne-illness outbreak
Incident in which two or more people get
the same illness after eating the same
food
 Potential Hazards to Food
Safety
◦ Viruses, bacteria, parasites, fungi

◦ Cleaners, sanitizers, polishes, machine lubricants,

toxic metals

◦ Dirt, hair, bandages, metal staples, broken glass,

natural objects (fish bones in a fillet

◦ Poultry products, sea-foods, peanut

1-6
 Chemical Physical
Contaminants Contaminants
Toxic Metals Common Physical Contaminants
Some utensils and equipment Metal shavings from cans
contain toxic metals: Staples from cartons
Lead Glass from broken lightbulbs
Copper Blades from plastic or rubber
Zinc scrapers
Toxic-metal poisoning can occur Fingernails, hair, and bandages
when: Dirt
Utensils or equipment Bones
containing Jewelry
these metals are used to Fruit pits
store or prep acidic food

3-2
How Food Becomes UNSAFE
CDC Risk Factors for Foodborne Illness:

•Purchasing food from unsafe sources

•Failing to cook food adequately
•Holding food at incorrect temperatures
•Using contaminated utensils and
equipment
•Practicing poor personal hygiene
Important PREVENTION
Measures
√ Always keep yourself clean and your workplace
clean
√Controlling time and temperature
√Preventing cross-contamination
√Practicing good personal hygiene habits before
handling food
√Purchasing from approved, reputable suppliers
Pathogens Microorganism
◦ Small, living organism
Pathogen
◦ Harmful
can contaminate food and microorganism
cause Foodborne Illness
Toxin
◦ Poison

Viruses Parasites
Bacteria Fungi
What Pathogens Need to
Grow

Food
◦ Pathogens require an energy source
to grow, such as carbohydrates or
proteins

Acidity
Pathogens grow best in food
that contains little or no acid
What Pathogens Need to
Grow
Temperature
◦ Pathogens grow well at temperatures
between 41˚F and 135˚F (5˚C and 57˚C)
◦ This range is known as the
temperature danger zone (TDZ)

TimePathogens need time to grow 4 hours or

more in TDZ (time danger zone) = growth
high enough to make someone sick
What Pathogens Need to
Grow
O xygen
◦ Some pathogens need oxygen
to grow, while others grow
when oxygen isn’t there

M oisture
Pathogens need moisture
in food to grow
What Pathogens Need to
Grow

F
Food
A
Acidity
T
Temperature

TTime
O
Oxygen
M
Moisture
Foods Most Likely to Become
Unsafe

Heat-treated plant Tofu or other Sprouts and

food, such as cooked soy-protein food sprout seeds
rice, beans, and
vegetables

Sliced melons and Untreated garlic-and-oil

cut tomatoes mixtures
Foods Most Likely to Become
Unsafe

Milk and dairy Fish

products Meat: beef, pork, Baked potatoes
and lamb

Eggs (except those Poultry Shellfish and

treated to eliminate crustaceans
Salmonella spp.)
Foodborne Illnesses
Prevention
Most Important Prevention Measure
√ Practice personal hygiene
√ Keep employees with illness/infection out of the operation
√ Wash hands
√ Minimize bare-hand contact with ready-to-eat food
√ Purchase shellfish from approved, reputable suppliers
√ Control time and temperature
√ Inspect canned goods for damage
II. FOOD SAFETY
IN SCHOOL
CANTEEN

Describes the ideal set up for canteen

Suggested Lay-out of a School
Canteen
Handwashing Area

Storage
Display Counter
Dining
Table

Dining
Table

Door
Dining
Table
Kitchen
Entrance

Area
Parts of the School Canteen

Ideal School Canteen

1. Dining Space- clean and pest free

2. Display/Service Counter- to facilitate systematic serving of

food

3. Kitchen- should include food preparation, cooking, washing

and storage

4. Handwashing Area/ (EHCP facilities)

5. Storage-with cold and dry storage; proper labelling of

condiments; Do not put poisonous/ hazardous chemicals

6. Nutrition Corner- well displayed IEC material

 III. FOOD SAFETY
GUIDELINES AND
FOOD
PREPARATION

Provides guidance on processes involved in pre-preparation of food, general guidelines

on food safety, risks in food preparation such as food handlers, kitchen facilities
and general procedures in holding and serving food.
 Hazards in the Flow of
Food

To keep food safe throughout

the flow of food:
◦ Prevent cross-contamination
◦ Prevent time-temperature
abuse

5-2
 Preventing Cross-
Contamination in the Flow of
Food
Separate Equipment
◦ Use separate equipment for each type of food

Clean and Sanitize

◦ Clean and sanitize work surfaces, equipment, and
utensils after
each task
Prep food at different times
◦ Prepare raw meat, seafood, and poultry at different
times than ready-to-eat food (using the same prep
table)
Buy prepared food
◦ Buy food items that don’t require much prepping or
handling

5-3
 Preventing Time-
Temperature Abuse in the
Flow of Food
Avoid time-temperature abuse
◦ Determine the best way to monitor
time and temperature
◦ Make thermometers available
◦ Regularly record temperatures and the times they are
taken
◦ Minimize the time that food spends in the temperature
danger zone
◦ Take corrective actions if time-temperature standards are
not met

5-5
 How Foodhandlers
Contaminate Food
Actions That Can Contaminate Food
A. Scratching the scalp
B. Running fingers through hair
C. Wiping or touching the nose

E. Touching a pimple or infected wound

F.
D. Wearing
Rubbing aandirty
ear uniform
G. Coughing or sneezing into the hand
H. Spitting in the operation

4-3
General
Guidelines
I. BE CLEAN
1. Daily Cleaning of surroundings
“Maintain clean and safe surroundings at all times.”
2. Proper Waste Management
Disposal, sewage disposal and drainage, collection and segration
3. Prevention of Cross Contamination
Handle food properly to safeguard against cross-contamination
4. Pest Control Management
Apply appropriate mechanisms to prevent the existence of pests’
habitat to reduce infestation
5. Using utensils, Equipment and materials properly
General
Guidelines
II. OBSERVE PERSONNEL HEALTH AND
PERSONAL HYGIENE
Foodhandlers can contaminate food when they:
◦ Have a foodborne illness
◦ Have wounds that contain a pathogen
◦ Have contact with a person who is ill
◦ Touch anything that may contaminate their
hands and don’t wash them
◦ Have symptoms such as diarrhea, vomiting, or
jaundice

Hands are significant source of food contamination

General
Guidelines
II. OBSERVE PERSONNEL HEALTH AND
PERSONAL HYGIENE
Good personal hygiene includes:
◦ Maintaining personal cleanliness
◦ Wearing proper work attire, with
identification card
◦ Following hygienic hand practices
◦ Avoiding unsanitary habits and actions
◦ Secure health certificate
◦ Maintaining good health
◦ Reporting illnesses
 Work Attire
Foodhandlers should:
Wear a clean hat or other
hair restraint (hairnet)
Wear clean clothing daily
Remove aprons when leaving
food-preparation areas
Remove jewelry from hands
and arms before preparing food
or when working around prep
areas

4-13
General
Guidelines
III. BUY GOOD QUALITY OF FOOD

GOOD QUALITY AND FRESH foods have lower risks of

containing contaminants. They are good sources of
nutrients for the body. Foods sold and served in the
canteen should be based on D.O. 13 s. 2017
General
Guidelines
IV. STORE FOOD PROPERLY
Foods stored properly make them last longer, prevent
spoilage, deterioration, and contamination
Use of Cold Storage/ Dry Storage
Rotate food to use the oldest inventory
first
FIFO Method One way to rotate products is to follow FIFO:
◦ Identify the food item’s use-by or expiration
date
◦ Store items with the earliest
use-by or expiration dates in front of items
with later dates
◦ Use items stored in front first
General
Guidelines
V. COOK FOOD THOROUGHLY AT SAFE
TEMPERATURE
Cooking makes food palatable, safe, and acceptable for human
consumption
Cooking food to a temperature of 70o C can help ensure safe
consumption. (temperature zone of greater danger 5o C to 60o C.
Make room and food thermometer available in school canteens to
maintain food safety
 Holding Food Without
Temperature Control
Cold food can be held without
temperature control for up to
6 hours if:

◦ It was held at 41°F (5°C) or lower

before removing it from
refrigeration

◦ It is sold, served, or thrown out

within 6 hours

8-4
 Holding Food Without
Temperature Control
Hot food can be held without
temperature control for up to
4 hours if:
◦ It was held at 135°F (57°C) or
higher before removing it from
temperature control
◦ It has a label specifying when
the item must be thrown out
◦ It is sold, served, or thrown out
within 4 hours

8-5
 General Preparation Practices
When preparing food:
◦ Make sure workstations, cutting
boards, and utensils are clean and
sanitized
◦ Prep food in small batches
◦ Return prepped food to the cooler
or cook it as quickly as possible

7-2
 Prepping Specific Food
To avoid contaminating ice:
◦ Never use ice as an ingredient
if it was used to keep food cold
◦ Transfer ice using clean and
sanitized containers and scoops
◦ Never hold ice in containers
that held raw meat, seafood,
poultry, or chemicals

7-12
General
Guidelines
V. USE SAFE WATER

USE SAFE WATER FOR DRINKING AND COOKING, and

HANDWASHING
Water can be purified by:
Boiling
Chlorination
Filtration
Distillation
 Handwashin
g
Foodhandlers must wash their hands after:
• Using the restroom  Handling chemicals that might
affect food safety
• Touching anything else that
 Taking out garbage
may
contaminate hands  Clearing tables or busing dirty
dishes
• Touching the hair, face, or
body  Touching clothing or aprons
• Sneezing, coughing, or using  Handling money
a tissue  Before and after handling raw meat and poultry
• Eating, drinking, smoking, or
chewing gum

4-6
 Hand Antiseptics
Hand Antiseptics
◦ Must comply with FDA standards
◦ Should be used only after handwashing
◦ Must never be used in place of handwashing
◦ Should be allowed to dry before touching food or equipment

4-8
 Requirements for Foodhandlers
Hand Care
Keep Do not
fingernails wear false
short and nails
clean

Bandage Do not
wounds and wear nail
cover bandages polish

4-9
 Single-Use Gloves
Single-use gloves used for handling
food:
◦ Must never be used in place
of handwashing
◦ Must never be washed and reused
◦ Must fit properly

When to Change Gloves

◦ As soon as they become soiled or torn
◦ Before beginning a different task
◦ At least every 4 hours during continual use and
more often if necessary
◦ After handling raw meat, seafood, or poultry
and before handling ready-to-eat food

4-10
 Handling Foodhandler
Illnesses
IF: THEN:
 The foodhandler has  Exclude the foodhandler from the
Jaundice operation

Foodhandlers with jaundice must

have a written release from a
medical practitioner before they can
go back to work

4-15
 Handling Foodhandler
Illnesses
IF: THEN:
 The foodhandler has  Exclude the foodhandler from the
been diagnosed with operation and notify the local
a foodborne illness regulatory authority
caused by:  Work with the foodhandler’s medical
• Salmonella Typhi practitioner and/or the local
• Shigella spp. regulatory authority to decide when
the person can go back to work
• Shiga toxin-
producing E. coli
• Hepatitis A
• Norovirus
4-15
 Kitchen Staff Guidelines for
Serving Food
To prevent contamination when serving
food:
◦ Handle ready-to-eat food with
tongs or gloves
◦ Use clean and sanitized utensils for
serving
◦ Use separate utensils for each
food
◦ Clean and sanitize utensils after
each task

8-6
 Kitchen Staff Guidelines for
Serving Food
To prevent contamination when
serving food:
◦ Store serving utensils correctly
between uses
◦ On a clean and sanitized food-
contact surface
◦ In the food with the handle
extended above the container
rim

8-6
 Service Staff Guidelines for
Serving Food
Handling Dishes and
Glassware

RIGHT WRONG

RIGHT WRONG

8-8
 Service Staff Guidelines for
Serving Food
Handling Utensils
and Food

RIGHT WRONG

RIGHT WRONG
8-9
 Service Staff Guidelines for
Serving Food
Handling Utensils
and Food

RIGHT WRONG

8-10
IV. Sanitation and
Waste Management

Describes
guidelines in personnel health and personal hygiene, solid waste
management and protocol in case of outbreak of food borne illness.
 How and When to Clean and
Sanitize
Cleaning
◦ Process of removing food and other dirt from a surface.
◦ Clean as you go

Sanitizing
◦ Process of reducing pathogens on a surface to safe levels

11-2
 How and When to Clean and
Sanitize

Steps for cleaning and sanitizing:

1.Clean the surface

2.Rinse the surface
3.Sanitize the surface
4.Allow the surface to air-dry

11-2
 How and When to Clean and
Sanitize
Food-contact surfaces must be cleaned and sanitized:

 After they are used

 Before working with a different type of food
 Any time a task was interrupted
 The items may have been contaminated
 At 4-hour intervals if the items are in constant use

11-2
 Cleaner
s
Cleaners must be:
◦ Stable and noncorrosive
◦ Safe to use
When using them:
◦ Follow manufacturers’ instructions
◦ Never combine cleaners
◦ Do not use one type of detergent in place of another

11-5
 Ventilation

◦ If ventilation system is adequate, there will be

little buildup of grease and condensation on
walls and ceilings
◦ Fans must not drip onto food or equipment
◦ The area must be cleaned periodically

10-25
 Garbage
◦ Remove from prep areas as quickly as possible to
prevent
◦ Odors
◦ Pests
◦ Possible contamination
◦ Clean the inside and outside of containers
frequently
◦ Clean them away from food-prep and storage
areas

10-26
 Garbage
Garbage containers must be:
◦ Leak proof, waterproof, and pest proof
◦ Lined
◦ Easy to clean

Outdoor containers must be:

◦ Placed on a smooth, nonabsorbent surface
◦ Covered at all times

10-26
Pest Control Management
Objectives:
Exclusion
Restriction
Destruction
KEY
MESSAGES:
 Be clean
 Observe personnel health and personal
hygiene
 Buy good quality of foods (D.O. 13 s 2017)
 Store foods properly
 Cook food thoroughly at safe temperature
 Use safe water
 Observe proper servicing of foods
Thank you!!!!!