Chapter 1: Food Safety and Sanitation

Lesson 1 – Important Factors in Food Safety and Sanitation

I. Objectives

By the end of this lesson, students should be able to:

1. Apply food safety guidelines as part of daily food handling practices.

2. Commit to hygienic methods of food preparation.
3. Follow safe working procedures in the kitchen.
4. Take responsibility for ensuring food safety for customers.

II. Values Integration

 Responsibility
 Commitment
 Focus

III. Content

A. Key Definitions

Food Safety
The proper handling of food to prevent contamination and foodborne illness. It covers the entire
process—from purchasing ingredients to serving the finished product.

Food Sanitation
The practice of preparing food in a clean and hygienic manner to ensure it is safe for
consumption.

B. Important Factors to Achieve Food Safety

1. Check the quality and freshness of ingredients before purchasing.

2. Store ingredients at the correct temperature.
 3. Organize stocks so that new items are placed behind older ones.
4. Properly thaw frozen products before cooking.
5. Use separate knives and chopping boards for raw meats and vegetables.
6. Keep raw ingredients separate from cooked food.
7. Serve food at the correct temperature.
8. Maintain effective pest control in the kitchen.
9. Store chemicals in a designated area away from food storage.

C. Important Factors to Maintain Food Sanitation

1. Maintain proper personal hygiene.

2. Clean and sanitize kitchen tools and equipment before and after use.
3. Wash and sanitize ingredients that will be eaten raw.
4. Cook food to the correct temperature.
5. Wear a clean, appropriate uniform and cover hair with a chef’s hat.
6. Keep the kitchen and dining areas clean at all times—before, during, and after operations.

IV. Exercise 1 – Assessment

Directions: Read each question carefully. Write your answer clearly in the space provided.

1. What is the proper storage temperature for highly perishable, perishable, and non-
perishable items?

2. Give one example of a perishable item and one example of a non-perishable item.

3. Why must meat products be stored in freezer conditions?

4. Why is it important to thaw frozen ingredients before cooking?

5. Describe the correct steps for washing hands properly.

 6. What does “sanitizing raw ingredients” mean?

7. How can you apply food safety by separating raw and cooked ingredients and by using
separate knives for meat and vegetables?

Lesson 2 – Types of Food Contaminants

I. Objectives

At the end of this lesson, students are expected to:

1. Demonstrate the do's and don’ts when working with food.

2. Exhibit hygienic food preparation practices.
3. Recognize the harmful effects of microorganisms on human health through food.
4. Differentiate types of contaminants and identify ways to eliminate them in food.

II. Values Integration

Preparedness Orderliness Safety Carefulness

III. Content

A. Three Types of Food Contaminants

1. Biological Contaminant – The ingestion of contaminated food containing living harmful

organisms.
2. Physical Contaminant – Food contaminated with foreign objects.
3. Chemical Contaminant – Food contaminated with chemical substances.

B. Three Main Causes of Foodborne Illness

 1. Cross-Contamination – The transfer of harmful microorganisms from one surface to
food.

Transfer of Bacteria:

o Contaminated hands to food – Transfer of bacteria from hands to food by direct

contact.
o Contaminated surfaces to food – Transfer of bacteria from contaminated
chopping boards or work tables.
o Contaminated kitchen utensils to food – Transfer of harmful microorganisms
through the use of contaminated utensils.
o Food-to-food contamination – Occurs when contaminated food comes into
contact with uncontaminated food, or when moisture drips from contaminated
food stored above clean food in a refrigerator.
o Contaminated air to food – Happens when uncovered food is exposed to
contaminated air.
o Contaminated water to food – Transfer of bacteria through the use of
contaminated water.
2. Time-Temperature Abuse – Occurs when food is exposed to the “danger zone” (41°F /
5°C to 140°F / 60°C) for more than 2 hours. Within this temperature range, bacteria grow
rapidly, increasing the risk of foodborne illness.
3. Poor Personal Hygiene – Food handlers must maintain proper hygiene at all times, as
they can be carriers of disease-causing bacteria. Contamination occurs through the
unhygienic practices of food service personnel.

C. The 6 Conditions Bacteria Need to Grow and Multiply

1. Food – Bacteria require food to support growth.

2. Moisture – Moisture is needed for bacteria to absorb nutrients.
3. Temperature – The “danger zone” (41°F / 5°C to 140°F / 60°C) is ideal for microbial
growth.
4. Acidity or Alkalinity – Measured by pH (0–14). pH below 4.6 inhibits bacterial growth;
pH 4.6–7.0 supports growth; pH 7.0–9.0 allows survival.
5. Air – Aerobic bacteria need oxygen, while anaerobic bacteria grow without it.
6. Time – Food left at room temperature for more than 2 hours becomes unsafe.

D. Terminologies

1. Bacteria – Single-celled microorganisms responsible for food spoilage and disease.

2. Cleanliness – The state of being free from visible dirt.
3. Contamination – The transfer of harmful substances from people, pests, air, water, etc.,
to food.
 4. Cross-Contamination – The transfer of microorganisms from one source to another.
5. Food Infection – Illness caused by consuming food contaminated with microorganisms.
6. Food Intoxication – Illness caused by toxins produced by bacteria in food.
7. Food Spoilage – Loss of food quality and nutritional value due to microbial growth,
making it unsafe to eat.
8. Foodborne Illness – Disease caused by consuming contaminated food.
9. Foodborne Outbreak – When two or more people experience the same illness from the
same contaminated food.
10. Fungi – Microorganisms that cause spoilage and live by absorbing nutrients from food.
11. Microorganisms – Microscopic organisms like bacteria, protozoa, yeast, fungi, and
algae.
12. Parasite – An organism that lives in a host body to survive.
13. Pathogens – Microorganisms that cause disease.
14. Personal Hygiene – Sanitary habits for maintaining personal cleanliness.
15. pH – A measure of acidity or alkalinity (0–14 scale; 7 is neutral).
16. Potentially Hazardous Foods – Foods with high moisture, high protein, and favorable
pH for bacterial growth.
17. Safety – Applying sanitation principles to ensure food is safe to eat.
18. Sanitation – Hygienic handling of food to promote health.
19. Spore – A protective form bacteria take under unfavorable conditions.
20. Food Temperature Danger Zone – 41°F (5°C) to 140°F (60°C), where bacterial growth
is fastest.
21. Time-Temperature Abuse – Exposing food to unsafe temperatures for too long.
22. Virus – The smallest food contaminant; requires a living host to multiply.
23. Water Activity – The amount of moisture in food available for microbial growth.

Exercise 1

Directions: Write T if the statement is true. If false, write the correct word(s).

1. __________ High-protein and carbohydrate foods are best for bacterial growth.
2. __________ Dry food is unfavorable for bacterial growth.
3. __________ Room temperature is also called the “danger zone,” where bacteria multiply
easily.
4. __________ Vinegar is highly acidic and inhibits bacterial growth; it is useful in food
preservation.
5. __________ 99°F or 37°C is within the danger zone.
6. __________ Bacteria, viruses, fungi, parasites, and biological toxins are examples of
chemical contaminants.
7. __________ Hair, dandruff, staple wire, and dust are examples of biological
contaminants.
8. __________ Cleaning products, pesticides, and sanitizers are examples of physical
contaminants.
9. __________ Ingestion of contaminated food is called food intoxication.
 10. __________, __________ Environmental conditions that affect bacterial growth and
survival.

Exercise 2

Directions: Answer each question in the space provided.

1. What temperature kills most disease-causing bacteria?

2. Why do dried foods have a longer shelf life than moist foods?

3. Give an example of food-to-food contamination.

4. How can food temperature be controlled to prevent bacterial growth?

5. What is the effect on humans of eating contaminated food?

6. Can cooking destroy biological toxins?

7. What is the temperature danger zone?

8. List at least five steps to prevent the following:

a. Biological contaminants
b. Physical contaminants
c. Chemical contaminants
9. When should hands be washed, and what are the correct procedures?
10. Can cooking destroy toxins?
IV. Notes and Suggested Readings

1. Safety and Sanitation

2. Principles of Food Safety and Sanitation

V. References

 Gisslen, W. (2003). Professional Cooking. New York: John Wiley & Sons, Inc.
 Principles of Food Sanitation, Safety & Hygiene – SlideShare
 Food Sanitation, Safety & Hygiene – Chapter 1 – SlideShare

Lesson 3 – Food Storage

I. Objectives

At the end of this lesson, the students are expected to:

1. Identify food commodities and their corresponding storage units.

2. Specify appropriate storage temperatures for specific items.
3. Implement proper utilization of stock items in accordance with best practices.

II. Value Integration

 Responsible
 Orderly
 Diligent

III. Content

A. Food Commodities

1. Highly Perishable Items – Ingredients that spoil quickly at room temperature, such as
red meat products, poultry, and fish.
 2. Perishable Items – Ingredients that require refrigeration to maintain freshness, such as
certain fruits and vegetables.
3. Non-Perishable Items – Ingredients that can be stored at room temperature without
significant spoilage risk.

B. Storage Unit Temperature

1. Highly Perishable Items – Store in freezing conditions at 0˚F (-18˚C) or below.

2. Perishable Items – Store in cold food storage units with a temperature of 33˚F (1˚C) to
39˚F (3˚C) to maintain freshness and extend shelf life.
3. Non-Perishable Items – Store at room temperature in a dry, clean environment.

C. Stocking Food Ingredients

1. Store similar items together on the same shelf for easy access.
2. Place new stock behind older stock so older items are used first.
3. Always apply the FIFO (First-In, First-Out) method.
4. Wrap items properly, labeling them with the purchase date.
5. Regularly check and monitor expiration dates.

D. Defrosting Food Ingredients

1. Chilling Method – Place frozen food in the chiller until ice crystals melt. This prevents
exposure to warm temperatures, which encourage bacterial growth.
2. Cold Running Water Method – Thaw frozen food in a container under cold running
water. The temperature remains low, minimizing bacterial growth.
3. Microwave Oven Method – Use a microwave to thaw food quickly. Radiant heat excites
water molecules in the food, preventing bacteria from multiplying.
4. Cooking Method – Cook the frozen food directly, allowing it to thaw during the cooking
process before combining it with other ingredients.

E. Reasons Why Defrosted Food Should Never Be Refrozen

1. A second thaw breaks down more cells, causing moisture loss and affecting product
quality.
2. Refreezing allows bacteria, which may have adapted during the thaw, to grow more
rapidly than in fresh food.
IV. Exercises

Directions: Read each question carefully. Write your answers coherently in the space provided.

1. Why is the FIFO method important for food safety?

2. When applying the chilling method of defrosting, what steps can you take to shorten the
preparation time before cooking?

3. List the advantages and disadvantages of using the cooking method for defrosting food.

V. Notes and Suggested Readings

1. Receiving, Storing, and Issuing

2. Food Safety and Storage

VI. References

1. Amelia S. Roldan et al., Food Service and Bartending, Philippines: AR Skills

Development & Management Services, Inc., 2008.
2. Food Safety and Storage, Better Health Channel. Retrieved from:
https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-and-storage

Chapter 2 – The Safe Workplace

I. Objectives

At the end of this lesson, students are expected to:

1. Demonstrate responsiveness in every work task to ensure better production.

 2. Apply safety measures in the workplace to prevent accidents and property loss.

II. Values Integration

Attentiveness – Protectiveness – Orderliness – Alertness – Carefulness

III. Content

The kitchen is the primary working area in a food establishment where most personnel activities
take place. However, it is also the location where the majority of workplace accidents occur,
such as cuts, burns, equipment-related injuries, and even fires.
To avoid these accidents, the following safety measures should be implemented at all times.

A. Safety Features

1. Ensure all equipment is functional; repair or replace if malfunctioning.

2. Inspect electrical wiring regularly.
3. Post emergency telephone numbers in a visible and accessible location.
4. Provide adequate lighting in the kitchen and passageways.
5. Use non-slip flooring materials.
6. Provide separate entrance and exit doors in the kitchen to avoid staff collisions, with clear
signage posted.
7. Ensure fire exit doors are provided and clearly marked.
8. Install safety devices in both the kitchen and dining areas.
9. Maintain clear traffic patterns to avoid collisions between workers.
10. Ensure emergency equipment (fire extinguishers, fire blankets, first-aid kits) is readily
accessible in both kitchen and dining areas.

B. Cut Prevention

1. Use sharp knives—dull knives require more pressure and are prone to slipping.
2. Always use a chopping board and place a damp towel underneath to prevent slipping.
3. Maintain focus when cutting.
4. Do not use knives to open bottles or cans.
5. If a knife falls, do not attempt to catch it—step aside and let it fall.
6. Avoid placing knives in hidden locations (e.g., under water in the sink).
7. Wash knives with the blade facing downward, handling carefully.
8. Store knives safely in drawers with blades facing the same direction.
 9. When carrying knives, hold them at your side with the point down and blade facing
backward; avoid swinging your arm.
10. Keep breakable items away from work tables.
11. Do not place breakables in sinks.
12. Drain water before removing broken glass from sinks.
13. Use a dustpan and broom for broken glass.
14. Dispose of broken glass in a separate container from other waste.

C. Burn Prevention

1. Always use potholders when handling hot pots or pans.

2. Avoid using wet towels or cloths on hot cookware to prevent steam burns.
3. When lifting pot lids, tilt them away from you to prevent steam burns.
4. Avoid overfilling pots with hot food to prevent spills.
5. Request assistance when carrying heavy, hot containers.
6. Light matches before turning on gas burners.
7. Wear appropriate kitchen uniforms: long sleeves for protection, leather non-slip closed-
toe shoes.
8. Ensure food is dry before frying to prevent oil splatters.
9. Place food gently into hot oil using a basting spoon or turner.
10. Avoid spilling liquids into hot oil to prevent splattering.
11. Alert others when carrying hot items.

D. Fire Prevention

1. Train all staff to properly use fire extinguishers for different fire classes:
o Class A: Wood, paper, cloth, ordinary combustibles
o Class B: Flammable liquids (grease, oil, gasoline, solvents)
o Class C: Electrical equipment (switches, motors, wiring)
Note: Never use water or a Class A extinguisher on grease or electrical fires.
2. Store fire extinguishers in visible and accessible locations.
3. Turn off gas burners when not in use.
4. Shut off the main gas supply after kitchen operations.
5. Keep hoods and nearby surfaces clean to prevent grease buildup.
6. Store hot oil away from burners.
7. Prohibit smoking in the kitchen—designate smoking areas.
8. When the fire alarm sounds, turn off gas and electrical appliances before evacuating, if
possible.
9. Keep fire exits unobstructed.
10. Keep all doors closed during fire emergencies.
E. Injury Prevention

1. Only trained personnel should operate equipment.

2. Unplug equipment when not in use and ensure switches are set to “off.”
3. Wait for machines to stop completely before removing items.
4. Unplug equipment before cleaning.
5. Never touch electrical equipment with wet hands or while standing in water.
6. Avoid loose clothing that may get caught in machinery.
7. Assign equipment to designated areas; avoid sharing equipment for unrelated purposes.
8. Store heavy pots on lower shelves and lighter items on upper shelves.

F. Fall Prevention

1. Clean spills immediately.

2. Post caution signs for wet floors.
3. Sprinkle salt on slippery spots if necessary.
4. Follow with a dry mop after wet mopping.
5. Keep passageways clear.
6. Remove grease with soap and water.
7. Avoid running in the kitchen.
8. Wear non-slip shoes designed for kitchen use.
9. Use a safe ladder for high shelves.
10. Dry mop water droplets immediately.

G. Strain and Injury Prevention from Lifting

1. Lift heavy objects using your legs, not your back—position one leg forward for balance.
2. Ask for assistance or use a cart for heavy items.

IV. Exercises

Directions: Answer the questions below in complete sentences.

1. What are the advantages of implementing workplace safety measures for:

a. The food establishment
b. The employees
c. The customers
2. How can these preventive measures be effectively applied in the workplace?
3. What challenges might arise when applying these preventive measures?
V. Notes and Suggested Readings

1. Safety
2. Safety in the Workplace

VI. References

1. Gisslen, W. (2003). Professional Cooking. New York: John Wiley & Sons, Inc.
2. https://medium.com/@BastionSafe/top-10-reasons-why-workplace-safety-is-important-
8797c978e1f9