LEARNING MATERIAL

Course Title:

BTLE HE 3 – Principles of Food Preparation

Course Description:

This course is focused on providing the basic principles in the preparation of

different types of food which are normally prepared at home for the regular
consumption of the Filipino family. This also gives utmost emphasis on
securing food safety and identifying food hazards that may cause Food Borne
Illnesses. Moreover, this will teach learners to practice proper meal selection
and domestic kitchen management.

Units: 3.0

Course Outcomes:

Upon completion of the assignments, readings, and laboratory activities, the student will be
able to:

 Use safety and sanitation principles as should be applied when preparing meals at
home;
 Demonstrate knowledge and competence on proper use of kitchen equipment, tools,
and appliances;
 Identify the common food borne illnesses and their prevention
 Manage the family’s domestic kitchen consistent to the principles in order to maintain
order and safety;
  Apply the principles of preparing different types of food, produce quality, nutritious,
and palatable food products for the family.
 Develop Food Menu for the Family’s regular meal
 Practice personal and kitchen good hygiene and apply the 5S model as part of
managing domestic kitchen

Learning Outcomes:

 prepare and handle food using safe, sanitary practices;

 demonstrate correct use of small kitchen equipment and appliances;
 identify and apply scientific principles of food selection and preparation in order to
retain nutritive value and produce quality food for meals;
 describe and demonstrate accurate food preparation practices
 apply food selection principles in meal management; practice personal hygiene to
ensure food safety.

Module 1. The Basics of Food Safety

Intended Learning Outcomes:

 Reflect on the typical and common practices of preparing meals at home;

 Apply Personal Hygiene and Proper Food Sanitation when preparing food;
 Identify the chemical, physical, and biological factors that cause Food Borne
Illnesses;
 Demonstrate mastery in ensuring Food Safety when preparing and serving food;
 Apply the 5S model at home.
Lessons:

 Introduction to Food Preparation

 Personal Hygiene when Handling Food
 Kitchen Hygiene and Food Safety
 Food Borne Illnesses
 Applying the 5S model at Home
Module 2. Domestic Kitchen Management and Organization

Intended Learning Outcomes:

 Name the basic tools, equipment, and appliances which are typically used by Filipino
Families in their kitchen;
 Demonstrate proper use, operation, and maintenance of the basic kitchen tools,
equipment, and appliances;
 Apply the principles of selecting fresh, affordable, and quality resource materials for
recipes;
 Produce quality, nutritious, affordable, and palatable food;
 Create Menu for the meal of the family;
 Master food selection suitable to the health requirement of the Filipino family;
 Performs the different methods of cooking;
 Value the importance of time consciousness when preparing food to retain quality,
nutritive value, taste, and texture.

Lessons:

 The Kitchen Tools, Equipment, and Appliances

 The Selection of Resources for Filipino Meals
 Food Preparation, Cooking, Serving, and Storing
 Food Menu Planning
 Meal Management
 Time Consciousness in Preparing Food

Module 3. Application on The Principles of Preparing Foods of Different Types

Intended Learning Outcomes:

 Apply the basic principles of preparing food on the context on selecting the best
resource materials, securing their quality, nutritive values, textures, and palatability;
 Apply the basic principles of preparing food by ensuring food safety;
 Apply the basic principles of preparing food by keeping one’s self in proper hygiene;
 Apply the basic principles of preparing food by emphasizing kitchen sanitation;
 Cook and serve quality and delicious meals for the family.
Lessons:

Laboratory-based lessons;

 Cooking meat-based recipes commonly prepared at home

 Cooking Seafood-based recipes commonly prepared at home
 Preparing Fruits and Desserts
 Preparing Beverages

MODULE 1: The Basics of Food Safety

MODULE OVERVIEW:

This module provides practical and empirical knowledge and competence in applying
personal hygiene when preparing food, applying kitchen sanitation, and identifying and
preventing common threats that may lead to food borne illnesses. This also gives emphasis to
ensuring food safety which is critical in preparing quality and nutritious food for the Filipino
family. Moreover, this module integrates a reflective learning on the existing common
kitchen practices that Filipino families already have at home.

MODULE OBJECTIVES:

 Reflect on the typical and common practices of preparing meals at home;

 Apply Personal Hygiene and Proper Food Sanitation when preparing food;
 Identify the chemical, physical, and biological factors that cause Food Borne
Illnesses;
 Demonstrate mastery in ensuring Food Safety when preparing and serving food;
 Apply the 5S model at home.
LESSONS:

 Introduction to Food Preparation

 Personal Hygiene for Food Safety
 Food sanitation and Food Borne Illnesses
 Ensuring Food Safety at Home
 Applying the 5S model at Home

Module 1:

Lesson 1:

After reading this lesson, you will be able to:

 Reflect on the common kitchen and food preparation practices at home;

 Grasp an overview on the principles of food preparation in the context of one’ self,
the family, and the community.

Time frame: 3 hours

INTRODUCTION:

This lesson will give you an overview of the Introduction to Food Preparation and its
empirical application to one’s self, the family, and community.

MOTIVATIONAL ACTIVITY # 1:

Direction: Create a Food Art by using any vegetables and fruits. Take a picture of you while
making it and the final output. Include brief caption. Send them to me directly via Messenger
from 8AM to 5PM until September 30, 2020. Using inedible materials for finishing touches is
not allowed. This activity is a total of 50 points.

Examples:
Rubrics:

Creativity – 60%
- Creativity covers aesthetic sense and complexity
Cost of materials used: - 10%
- The lesser the amount of materials used, the bigger the points you get
Promptness of submission – 5%
- You will get perfect score that comprises 5% if submitted 5 days before the deadline,
otherwise only 3%
Originality – 25%
- Chosen structure must not be copied from any existing portals of artworks such as art
websites and books

ABSTRACTION:

Defining "Food Preparation"

Food preparation - includes a set of practices involved in acquiring raw ingredients and
transforming them into something ready to be consumed.

Food is anything people eat that provides nourishment. These are sources of substances called
nutrients that are responsible for the physiological roles to give energy, build and repair
tissues, and regulate body processes. For an item to be considered food, it must fulfill the
important criteria of being safe, nutritious, palatable, and economical. The concept of food is
varied as there are societal groupings. On a larger scale, food is an important part of culture.
It also operates as an expression of cultural identity. Immigrants bring the food of their
countries with them wherever they go and cooking traditional food is a way of preserving
their culture when they move to new places. Food brings people together and cooking at
home is a great way to unite your family over the dining table. Food is very important in
everyday survival, so with how we are going to prepare it. Food preparation requires safety,
hygiene, and operational sanitation. Prepared foods are foods that are typically produced for
immediate consumption. “Preparing” is any act other than washing with water and may
include peeling, cutting, dicing, or cooking of a food item. Healthy eating also involves
preparing food to preserve nutrients and prevent disease, as well as paying attention to food
production issues. It's very important to prepare food safely to help stop harmful bacteria
from spreading and growing. You can take some steps to help protect yourself and your
family from the spread of harmful bacteria.

Good food is usually that is prepared at home because there is always a chance to eat it as
close as possible to the way nature made it. Cooking at home can sometimes even take less
time than eating out as there are plenty of quick, simple, and wholesome meals you can cook
in lesser time than it takes to travel to a restaurant or wait for a delivery. When you prepare
your own meals, you have more control over the ingredients. By cooking at home, you can
also ensure that you and your family eat fresh, clean, and wholesome meals. This can help
you to look and feel healthier, boost your energy, stabilize your weight and mood, and
improve your sleep and resilience to stress. Food consumers of the 21st century have become
more demanding with regard to healthy and safe food putting pressure on food producing and
handling companies. Proper hygiene is very important when it comes to food preparation.
Without washing hands and kitchen tools, diseases may easily spread.

Cooking at home comes a very careful food selection. Selection or choice of food is very
important in meal management. Selection of the foods, from available variety, is an important
aspect of marketing. Intelligent selection of foods is based on the knowledge or attributes of
high-quality foods. Quality refers to wholesomeness, cleanliness, freedom from undesirable
substances, degree of perfection in shape, uniformity in size, freedom from blemishes and
extent of its desirable characteristics of color, flavor, aroma, texture, tenderness and maturity.
Food selection is determined by what is available in the locality. This is in turn determined by
geography, soil, climate, the production technology, transport systems, storage, and
preservation facilities and the economic condition of the community. Food choices are further
refined by cultural attitudes and religious beliefs. The Philippines lies in the topical belt that
makes it possible in cultivating a wide variety of food sources.

Social anthropologist Jack Goody distinguishes five basic phases in the process of "providing
and transforming food": namely, production (growing on the farm), distribution (market
activities, including storage), preparation (including storage, cooking in the kitchen),
consumption (eating at the table), and disposal of leftovers (clearing up). While such a
production chain might seem straightforward, it can be misleading. Traditionally at least,
food preparation includes preservation and storage. Preparation thus came immediately after
food "production" in the sense of hunting, gardening, and farming.

It is even harder to define where preparation ends, giving way to such possible next steps as
"consumption," "cooking," "serving," or "eating." Just the word "consumption" has two basic
meanings. It can be eating, in which case preparation includes the fullest possible range of
food handling. Consumption can also mean purchasing in the market, which possibly lives
some cooking to be done in the domestic kitchen. Cooking also means the transformation of
food with heat.

APPLICATION:

1. Write a 1-page reflective essay about your usual practices when preparing food at home.
Emphasize food safety and how important it is to eat clean and nutritious food. ( 30 points)
(format: 11 font size, 1.0 spacing, normal margin, times new roman, A4)
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Congratulations! You have just finished Lesson 1 of this module.

If you are ready, please proceed to Lesson 2 of this module which will discuss about the
personal hygiene when handling food.
Module 1:

Lesson 2: Personal Hygiene When Handling Food

After reading this lesson, you will be able to:

 Identify the basic principles and concepts of personal hygiene crucial to food preparation at
home.

Time frame: 3 hours

INTRODUCTION:

This lesson will help you have a grasp on practicing personal hygiene and ensuring Food Sanitation in
your domestic kitchen.

MOTICATIONAL ACTIVITY # 2:

Paste here as many as you can, pictures of you practicing proper hygiene at home and other places.
One picture is equivalent to 5 points.

Example:

ANALYSIS:

Direction: Answer the following questions in concise, comprehensive, and substantive manner.

1. Why are hands prone to carrying harmful bacteria?

2. Why is there a law that obligates people to prevent food contamination?
3. Why are food handlers required to practice proper personal and kitchen hygiene?
4. Why are sick people advised not to cook food for many people?
5. What are the common problems that we encounter related to kitchen hygiene?
 ABSTRACTION:

Personal Hygiene

People are a major source of physical and pathogenic contamination, so it’s critical that we
all follow strict guidelines on personal hygiene. There are also moral, legal and financial
reasons to prevent physical, pathogenic and allergenic contamination in food. Contamination
is presence of any harmful or objectionable substance in or on the food and can lead to
illness, injury or a feeling of disgust. The law is very clear about contamination and we all
have legal obligations to prevent contaminants in food.

It is vital that good standards of personal hygiene are maintained by food handlers. Poor
personal hygiene can cause serious problems in the kitchen, food poisoning being the most
serious, and cause irreparable damage to one’s self and the family. As a food handler, it is
important for you to practice good personal hygiene to ensure a safe working environment
and prevent the spread of foodborne illnesses. Good personal hygiene is essential for any
food handler and minimizes the risk of food contamination. Most people carry harmful
bacteria on their bodies and can unwittingly transport them to food. Touching your mouth,
nose, hair or even your clothing can spread.

General Personal Hygiene

Good personal hygiene habits include:

 Wash the body often. If possible, everybody should have a shower or a bath every
day;

 Clean the teeth at least twice a day. Brushing the teeth after each meal is the best way
of making sure that gum disease and tooth decay are avoided. It is very important to clean
teeth after breakfast and immediately before going to bed;

 Wash the hair with soap or shampoo at least twice or thrice a week;

 Wash hands with soap after going to the toilet;

 Wash hands with soap before preparing and/or eating food. During normal daily
activities, such as working and playing, disease causing germs may get onto the hands and
under the nails. If the germs are not washed off before preparing food or eating, they may get
onto the food;
 Change into clean clothes. Dirty clothes should be washed with laundry soap before
wearing them again;

 Hang clothes in the sun to dry. The sun's rays will kill some disease-causing germs
and parasites;

 Turn away from other people and cover the nose and mouth with a tissue or the hand
when coughing or sneezing. If this is not done, droplets of liquid containing germs from the
nose and mouth will be spread in the air and other people can breathe them in, or the droplets
can get onto food.

What is a food handler?

A food handler is any person who works in a position where they come into contact with food
or food preparation. This may be directly through cooking, packing or serving food, however
it can also be indirectly through storing, transporting and delivering food. Even those who
come into contact with food preparation surfaces such as cutlery, tableware, benches and
kitchen utensils are also considered food handlers and are subject to the same rules and
regulations as those who directly handle food.

Health of food handlers

You should never prepare food for others if you even suspect that you may be ill. Food
handlers are prohibited from working with food when they are ill as there is a high chance of
contamination. Some viruses can be transmitted through food just as bacteria, and may be
able to survive on food for long periods of time. That is why it is so important that any food
handlers who may be sick stop working with food immediately. Illnesses that would prevent
you from working with food include, typhoid, cholera, hepatitis A, tuberculosis and
gastroenteritis. You should not work with food when experiencing symptoms such as
diarrhea, vomiting, stomach cramps, sore throat or a fever. Any food handlers suffering from
cuts, sores or boils must ensure their wounds are covered using clean, good quality dressings
and bandages, and ensure that they are changed regularly. Signs of wound infection or
discharge from the eyes, ears, or nose must be acted upon immediately, and the food handler
must stay away from any food handling areas in the kitchen.

The Importance of Washing Hands

Even if hands look clean, they can still carry harmful germs and bacteria so hand

washing is absolutely paramount when working with food. Improper

handwashing is one of the leading causes of food contamination and is

responsible for the spread of deadly bacteria such as Salmonella, E. coli, and

NoVo virus, as well as dangerous respiratory infections such as Adenovirus and

Hand-Foot-Mouth disease.

Hands should be thoroughly washed after starting work, handling money,

handling raw meat, sneezing or touching the face, and of course, visiting the

toilet. One gram of feces can contain as many as one trillion bacterial microbes.

That is why it is so important to wash your hands thoroughly after visiting the

toilet and handling animal product such as fresh meats and free-range eggs.

This sounds easy enough, but many food handlers do not understand the

correct process for hand washing.

It is vital that good standards of personal hygiene are maintained by food

handlers. Contaminated hands will spread bacteria around a kitchen very

quickly.

To prevent cross contamination of food it is essential to wash your hands

frequently. Examples include:

 before starting work

 before handling food

 between handling raw and ready to eat foods

 after going to the toilet

 after handling raw foods

 after handling waste

 after eating, drinking or smoking, coughing, sneezing or touching your

face
  after taking a break

 after handling chemicals

 after handling money

How to wash your hands

Use warm water and preferably antibacterial soap.

After wetting hands, apply soap and use the following procedure to clean your

hands thoroughly:

1. rub palm to palm

2. rub backs of both hands

3. rub palm to palm with fingers

4. rub backs of fingers (interlocked)

5. rub all parts of both hands

6. rub both palms with fingertips

7. rinse hands under running water and dry thoroughly on clean towel.

CLOTHING

Dirty clothing is one of the leading causes of cross contamination in the kitchen

as it can carry bacteria from one place to another. It is important that all clothing

be laundered and stored correctly to prevent the spread of bacteria. Clothing

must also be microbial clean, meaning that the microbes on the garment have

been reduced to a safe level. Always use good quality cleaning products and be

sure to store clean clothes in a clean, dry place, away from any possible sources

of contamination. Many protective items such as gloves and hairnets are

designed to be used once only, and must be disposed of after use and never re-

used. Long hair should always be tied back and preferably contained using a hair

net. Jewelry should also be kept to a minimum.

Behavior in the Kitchen

Our behaviour in the kitchen may also be a source of food contamination, and some things you
may do without thinking can be seriously harmful.

When moving around the kitchen, try the following tips:

 Avoid all unnecessary contact with ready to eat foods such as salads, cooked meat or
fruit. This has been proven to significantly reduce the risk of food contamination.

 If you cough or sneeze into your hands, always ensure you wash your hands
thoroughly.

 Never touch your face, hair, jewelry, private body parts, or clothing while preparing
food.

 Do not taste food with your fingers or with utensils that are then returned into the food.

 Do not smoke. If you do need to smoke, always ensure it is done well away from all
food preparation areas, and ensure your hands and face are washed thoroughly afterwards.

 Wipe perspiration from your face away using a cloth or paper towel, then wash your
hands thoroughly.

 Avoid chewing gum while preparing food.

 Replace any protective clothing such as aprons and gloves when moving from one area
of the kitchen to another.

Here are simple actions that can have a huge impact on the quality and hygiene of your food.

Do not:

 Sneeze into food

 Scratch your body when cooking or serving
 Rub your face, nose, or shoulder
 Clean your ears with your fingers while in contact with food
 Wipe off perspiration with your bare hands
 Wear accessories while preparing, cooking, and serving

Do:

 Keep your fingernails short and clean

  Keep your hair and beards neat and tidy – long hair should be tied up
 Wash hands frequently and thoroughly with soap
 Work in clean and sanitized kitchen surfaces
 Used different chopping boards and knives for cooked and raw food

EVALUATION:

Please refer to the motivational activity # 2. Answer the following questions in concise,
comprehensive, and substantive manner. ( 5 points/item)

1.What are hygienic practices that you routinely do at home and at other places?

2. What factors do your think hinders a person from practicing proper hygiene? Explain each factor.

3.Why is it important to every individual to practice proper hygiene especially when preparing and
consuming food?

4. Share one peculiar event that happened related to applying proper hygiene to ones’ self.

__________________________________________________________________________________

5. What are possible consequences to food consumption if one fails to practice personal proper
hygiene? __________________________________________________________________________

Congratulations! You have just finished Lesson 2 of this module.

If you are ready, please proceed to Lesson 3 of this module which will discuss about the
kitchen hygiene and food safety.

Module 1:

Lesson 3: KITCHEN HYGEINE AND FOOD SAFETY

After reading this lesson, you will be able to:

• Use food safety and sanitation principles as should be applied when preparing meals
at home;
Time frame: 3 hours

INTRODUCTION:

This lesson will help you learn about kitchen hygiene and food safety.

MOTIVATIONAL ACTIVITY # 3

Direction: Paste here a picture of your dream kitchen. ( 10 points)

Ex.

EXERCISE:

Direction: Further readings from different reliable sources is needed to answer the following
questions. Answers should be concise, substantive, and comprehensive. ( 5 points/ item)

1.Why should children do not eat raw fish?

2. Why is it important to use storage with tight lids in storing food?

3. What is the composition of disinfectant soap that makes it disinfectant?

4. Why do we need to store meat in a leak-proof container?

5. Discuss the infant botulism disease.

6. Discuss food pasteurization process.

7. What happens when you leave meat out on the kitchen counters for hours?

8. Why are children prohibited from eating undercooked food?

9.Give common hands activities where they are most commonly exposed to bacteria.

10. Why do germs grow very slowly in the refrigerator?

ABSTRACTION:
Food Safety at Home

If food isn’t handled, prepared or stored properly, it can become spoiled with germs, yet
still tastes and smells okay. These germs can cause stomach-aches, diarrhea, vomiting, or
fever. Some germs can cause more serious problems such as kidney failure, blood infection,
or even paralysis. Babies and young children, older adults, and people with weak immune
systems are most at risk of problems if they eat food that is spoiled.

How do germs get into food?

Philippines’ food supply is one of the safest in the world. Still, infections related to food do
happen. Here’s how:

 Food from animal sources (such as meat, chicken) can contain germs coming from
these animals.
 Vegetables and fruits can pick up germs from the soil or during harvesting .
 Germs can get onto food while it is handled, processed, stored, and/or transported.

Usually, foods don’t have enough germs to make you sick. Common exceptions are raw
meats, eggs, and unpasteurized dairy products. Pasteurized foods have been through a
process that kills germs without making the food less nutritious.

At home, germs that may be on your food can grow to high levels if the food is not stored,
handled and cooked properly. Most germs grow very slowly in the refrigerator, but grow
faster at room temperature (for example, when you leave meat out on the counter for
hours).
How can I keep my family safe? 
Choose safe foods for the family members.

 Avoid unpasteurized milk and cheese products and fruit or vegetable juices, unless
they were prepared from washed, fresh fruit or vegetables just before serving. 
 Rinse fresh fruits and vegetables well under running tap water, especially if they are
to be served uncooked. Lettuce, spinach and other salad greens need
careful attention. 
 Children should avoid eating raw or undercooked food, beans or other sprouts,
because the seeds used for sprouting may have germs.
 Children younger than 1 year of age should not eat honey. It may contain a germ
that causes infant botulism, a type of paralysis in infants, but not in older children
and adults.

Separate raw foods from cooked foods.

 Store meat, poultry, fish or seafood in leak-proof containers in the fridge, so that
juices don’t spill onto other foods.  
 Keep raw meats, poultry, fish and seafood away from cooked food, fresh fruits and
vegetables. Wash hands, utensils, chopping boards and work surfaces carefully after
handling raw meats, and before using the same items to prepare raw vegetables,
salads, sandwiches or other food.
 When barbecuing, do not place cooked meats back on the plate that held raw meats.

Wash your hands.

 Wash your hands carefully with soap and water before you prepare or handle food.
Also wash hands after handling raw meat, poultry or seafood.
 If you have to stop for any reason while you are preparing food – specially to use
the toilet, change a diaper or touch a pet—wash your hands properly before
returning to the food.

Cook all meats – including hot dogs and sausages – poultry, seafood and eggs
thoroughly.
  Raw meat is often contaminated with harmful germs. Cooking meat until it is
steaming hot will destroy any dangerous germs.
 It is very important to cook ground beef and other meat patties all the way through.
The meat should be brown at the center, not pink or red. The juices should be clear
or brown. Undercooked ground meat can cause “hamburger disease,” a serious
infection that can cause damage to the intestines and the kidneys.
 Pay special attention when barbecuing, as meat may appear well done from the
outside but remain undercooked inside. 
 Chicken should be well cooked, not pink or red and not raw near the bones.
Undercooked chicken and eggs can cause a serious form of diarrhea.
 Undercooked pork can result in bacterial or parasitic diseases.  

Eat foods soon after they are cooked.

 Keep hot foods hot, at 60°C (140°F) or above.

 Keep cold foods cold, at 4°C (40°F) or below.
 Don’t let foods cool to room temperature. If serving later, refrigerate right away.

Store cooked foods appropriately.

 Keep foods cooked in advance stored at more than 60°C (140°F) or rapidly cooled
and stored at less than 4°C (40°F) to avoid growth of any germs that may have
remained.
 Store leftovers right away in the fridge or freezer.
 Eat cream-filled pastries and potato, egg or other salads with creamy dressings
immediately after they are made or come out of the fridge. Store leftovers quickly in
the fridge.
 Make sure your fridge is set at a temperature of 4°C (40°F) or less.

Reheat cooked foods adequately.

 When serving heated leftovers, reheat the food all the way through.
Keep your kitchen clean.

 Wash and clean using disinfectant soap all dishes, utensils, cooking pots, cutting
boards, and counters that are in contact with food before and after each use. Use hot
water.

Protect your food.

 Insects, rodents and other animals, including pets, can carry germs. Store foods that
don’t need to be refrigerated in closed containers with tight lids in a very safe place.

Use safe water.

 Always use safe water when preparing food. If in doubt about water quality, boil it.

Should I buy organic food?

Food labeled “organic” is not less likely to have germs than non-organic food. You should
use the same care in handling and storing food even if it is labeled “organic”.

Food infections and how to avoid them    

Food Infections Recommendations
Unpasteurized milk, Salmonella, E. coli, Children should not drink unpasteurized
cheese and other dairy Listeria, milk or eat unpasteurized soft cheeses (like
products Tuberculosis Brie, Camembert, and blue-veined
cheeses).
Unpasteurized fruit or E. coli, Salmonella, Children should drink only pasteurized
vegetable juices botulism juice products unless the fruit or vegetable
is washed and the juice freshly squeezed
immediately before it is served.
Eggs Salmonella Children should not eat raw or under-
cooked eggs, unpasteurized powdered eggs
or uncooked products containing raw eggs.
Raw or undercooked Salmonella, E. coli, Children should not eat raw or undercooked
meat, poultry Listeria meat, poultry or meat products (including
raw hot dogs).
Raw fish and shell fish Viruses causing Children should not eat raw shellfish. Some
diarrhea, hepatitis, experts caution against eating any raw fish.
parasites
Fresh fruits and E. coli, viruses All fruits and vegetables should be washed
vegetables causing diarrhea, before they are eaten. 
parasites, hepatitis
Sprouts (alfalfa, mung Salmonella, E. coli Children should avoid eating raw or
bean) hepatitis undercooked alfalfa, mung bean or other
sprouts. Seeds sold for sprouting may
contain germs.
Honey Botulism Children younger than one year of age
should not eat honey.
Cream-filled pastry; Staphylococcal food These items should be eaten immediately
potato, egg or other poisoning after preparation or stored promptly in the
salad with creamy refrigerator.
dressing
Source: https://www.caringforkids.cps.ca/handouts/food_safety_at_home

10 Tips: Be Food Safe

A critical part of healthy eating is keeping foods safe. Individuals in their own homes can
reduce contaminants and keep food safe to eat by following safe food handling practices.
Four basic food safety principles work together to reduce the risk of foodborne illness —
Clean, Separate, Cook, and Chill.

       CLEAN 

1. Wash hands with soap and water 

Wet hands with clean running water and apply soap. Use warm water if it is available.
Rub hands together to make a lather and scrub all parts of the hand for 20 seconds.
Rinse hands thoroughly and dry using a clean paper towel. If possible, use a paper
towel to turn off the faucet.
 
2. Sanitize.
Surfaces should be washed with hot, soapy water. A solution of 1 tablespoon of
unscented, liquid chlorine bleach per gallon of water can be used to sanitize surfaces.
 
3. Clean sweep refrigerated foods once a week 
At least once a week, throw out refrigerated foods that should no longer be eaten.
Cooked leftovers should be discarded after 4 days; raw poultry and ground meats, 1 to
2 days.
 

4. Keep kitchen appliances clean. 

Clean the inside and the outside of appliances. Pay particular attention to knobs and
handles where cross-contamination to hands can occur.
 
5. Rinse produce 
Rinse fresh vegetables and fruits under running water just before eating, cutting, or
cooking. Even if you plan to peel or cut the produce before eating, it is important to
thoroughly rinse it first to prevent microbes from transferring from the outside to the
inside of the produce.
 
6. Separate foods when shopping.
Place raw seafood, meat, and poultry in plastic bags. Store them below ready-to-eat
foods in your refrigerator.
 
7. Separate foods when preparing and serving 
Always use a clean cutting board for fresh produce and a separate one for raw
seafood, meat, and poultry. Never place cooked food back on the same plate or
cutting board that previously held raw food.
 
 
8. Use a food thermometer when cooking.
A food thermometer should be used to ensure that food is safely cooked and that
cooked food is held at safe temperatures until eaten.
 
9. Cook food to safe internal temperatures.
One effective way to prevent illness is to check the internal temperature of seafood,
 meat, poultry, and egg dishes. Cook all raw beef, pork, lamb, and veal steaks, chops,
and roasts to a safe minimum internal temperature of 145 °F. For safety and quality,
allow meat to rest for at least 3 minutes before carving or eating. Cook all raw ground
beef, pork, lamb, and veal to an internal temperature of 160 °F. Cook all poultry,
including ground turkey and chicken, to an internal temperature of 165 °F.
 
10. Keep foods at safe temperatures 
Hold cold foods at 40 °F or below. Keep hot foods at 140 °F or above. Foods are no
longer safe to eat when they have been in the danger zone between 40-140 °F for
more than 2 hours (1 hour if the temperature was above 90 °F).

Source: https://www.choosemyplate.gov/ten-tips-be-food-safe

Top 10 Rules for Good Kitchen Hygiene

The kitchen is a hotspot for bacteria and parasites. This is why good kitchen hygiene during
both food preparation and cooking are extremely critical in terms of preventing food borne
illnesses.

Bacteria may sit on kitchen counters, stick to your raw meats, and end up contaminating all
those delicious foods. These being germs, they are for the most part completely invisible.
Here are 10 must-follow kitchen hygiene rules:

Here are 10 must-follow kitchen hygiene rules:

1. Wash Your Hands.

Many people tend to assume that diarrhea and other forms of sickness only come due to food
poisoning from outside our homes. While you may never guarantee 100% protection against
a diversity of food borne illnesses, there are several simple good kitchen hygiene precautions
which you can implement towards reducing the risk.
Germs can very quickly and easily spread between our hands into the food, so keeping clean
hands before initiating in any food handling process is essential. Washing hands properly
when you are going to touch raw meat, especially after visiting the toilet or using the kitchen
bin significantly helps in reducing the spread of several types of harmful bacteria like
salmonella and E. coli.

Out there, you can pick up lots of bacteria, so it’s vital to always thoroughly wash your hands
prior to preparing or eating food. Using good anti-bacterial hand washes plus wipes can make
all the difference in terms of kitchen hygiene. As part of your kitchen hygiene rules, use
warm water and soap at all times, washing your hands thoroughly—at least for about 20
seconds.

If you only have to remember one critical thing about hygiene in the kitchen, remember this
rule.

2. Proper Food Storage

Correct food storage is as critical as correct cooking. When storing cooked food in your
fridge or cooler ensure it is at room temperature or even lower. Placing warm food inside a
fridge implies it has not cooled evenly and could as such, cause food poisoning.

Proper food storage helps to preserve the quality and nutritional value of the foods you
purchase, and also helps make the most of the money spent by preventing spoilage.
Additionally, proper food storage can help prevent foodborne illnesses caused by harmful
bacteria.
All your food should always be covered, as left in the open it becomes vulnerable to bacteria.
All raw animal foods should be stored in the fridge bottom. This is because raw fish, meat,
and poultry can easily drip onto other ready-to-eat foods in the fridge causing potentially fatal
illness.

Make it a habit to always check the instructions on food storage and the ‘use by’ date on all
packaging. Any leftovers should be covered and stored in the fridge or freezer inside 2 hours
of the cooking. First, ensure they have cooled completely before storing them.

To retain quality and nutritive value, stock only the kinds and amounts of food you can store
properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid
overcrowding the refrigerator. Arrange items so cold air can circulate freely. To reduce
dehydration and quality loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil
over commercial wrap on meat and poultry that will be stored in the freezer for more than
two months.

3.Cook food thoroughly.

You are perhaps thinking this is obvious stuff, but you will be surprised by the number of
people who actually undercook their food. With undercooked food, there is a higher risk of
harmful bacteria getting ingested which may trigger food poisoning. All animal foods ought
to be cooked to a minimum of 170 ° F, if you want to get rid of viruses, bacteria, and
parasites which bring food borne illnesses.

Hygiene in the kitchen includes washing vegetables and fruits to remove harmful bacteria and
germs from the surface of the foods. If like meat, sausages, chicken, and burgers to check if
they have been fully cooked all through. When you are reheating food, ensure it steams hot
all through, and never have any food reheated you usually obtain bargain food from the “a
truck back” or regularly eat at establishments that are not licensed, you could be courting
trouble.

4.Never defrost food on the counter.

Defrost the food to be cooked in the refrigerator, in cold water, or in the microwave, never on
the counter. All perishable foods must never be thawed on the counter for periods lasting
more than 2 hours because while at the center, the food may still be frozen but the outer food
surface could enter into what is referred to as the Danger Zone.

This is a zone whose temperature range lies between 40° and 140°F, in which lethal bacteria
tend to multiply rapidly. It is best to thaw all frozen foods by placing them in the fridge
bottom shelf or under cold running water for less than an hour.

Poultry and meat can be thawed in airtight packaging placed in cold water, but ensure the
water is changed every half hour and the thawed food must be used immediately. If time is a
factor, you may use the microwave.

5.Clean up and down.

After cooking, keeping a clean kitchen is very important. It is estimated that the average
kitchen chopping board carries more bacteria compared to the average toilet seat.

Damp kitchen sponges and washing brushes are known bacteria havens. Washing your
kitchen and wiping down your equipment with the good hygiene products greatly reduces

cross-contamination risk dramatically.

Also, bacterial growth is prevalent where water lingers for a while, so it’s important to
frequently wipe down the underside of your dish drainer. Better yet, get a dish drainer that
has a spout that leads water into the sink.
Also, it’s a good idea to invest in a steam mop as they’re able to eliminate 99% of bacteria by
using the extremely hot temperatures of steam. They’re pretty versatile as they can clean
different types of floors and surfaces too.

6.Either keep it hot or cold.

If you cannot keep it hot or cold, then it’s best not to keep it at all. There are some particular
foods that are extremely vulnerable to rapid bacterial growth prior to cooking and after. This
group of food includes poultry, eggs, fish, sliced melons, tofu, beans, rice, and sprouts. Such
foods ought to always be kept above 140°F or below 40°F.

Never keep cooked food in your refrigerator for more than 7 days. If leftovers are to be safe,
make sure you heat them to a minimum of 170° F. If you suspect that a food could be spoiled,
uncharacteristic color or odor or damaged packaging, it’s best to throw it out.

7.Clean the kitchen sink and oven.

At least once each day, wipe down the sink as part of your kitchen hygiene rules. Every
week, disinfect it by filling it up with either hot or warm water plus a small quantity of
bleach. Remember to scrub around the entire sink with a good scourer, not forgetting the
inside of the plus and plug chain.

After every use, wipe out your oven using a cloth and warm water. This may appear a tedious
task, but if you really don’t want to have an oven that looks horrible, it’s vital that you
regularly attack it using appropriate chemicals.

If your oven happens to be particularly dirty, perhaps after a heavy session of cooking and
baking, prepare a thick bicarbonate of soda paste, smear this all over the oven, leaving it to do
its part overnight. Come morning, grab a solid scourer, some warm water and then scrub
away all the grime dirt using some elbow grease.
8.Avoid cross contamination.

Always use individual or separate cutting boards for different food ingredients like fish/raw
meat/poultry, farm produce, and cooked foods. Using a common chopping/cutting board
poses a health risk, but these can be prevented easily through maintaining a clean kitchen at
all times. You may, for example, opt to have a distinct red cutting board to be used
specifically only for raw animal foods so as to avert any cross contamination.

The fact is that the majority of food poisoning cases actually happen within the home. It is
usually a direct consequence of poor kitchen hygiene, where germs coming from raw foods
get transferred to the kitchen surfaces and other foods as we prepare meals.

Poor personal cleansing can greatly reduce chances of cross contamination. Your personal
health standards could have a significant effect on the spread of germs, bacteria, and illnesses
through the way you come into contact with nutritional consumables.

9.Maintain your kitchen fridge and freezer.

At least once a month, take out the fridge shelves and compartments and have them washed
with warm water and soap. As part of your hygiene rules, always rinse and dry the shelves
before putting back. You can wipe the fridge inside with a mixture of water and bicarbonate
of soda. Remember to wipe down the fridge outside too, particularly the handle.

For the freezer, when ice starts building up, it needs defrosting. After the ice has melted, take
out all the compartments and shelves, washing them in soapy warm water, rinse them before
placing them back. At least once a year, pull out the freezer and vacuum the unit’s cooling
elements to make it more efficient.
10.Use a good kitchen bin.

Without a mechanical garbage disposal unit in your kitchen, you will need to have a good
kitchen bin or trash bag. What is most important is that you need to regularly empty your bin,
preferably on a daily basis. If that does not happen, the food leftovers may start to decompose
and bacteria will grow very fast in your kitchen.

Sooner or later, you may also begin to have unwanted “visitors” and a smelly odor. Besides
regular trash removal and bin cleaning, your kitchen bin must have a tight lid and a bonus if
it’s touchless censored or pedal opened.

Washing and Sanitizing Kitchen Items

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with
floodwater. Water for washing and sanitizing must be certified safe to use.

To wash and sanitize:

1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.

2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a
brush, if necessary.

3. Rinse in clear water after washing.

4. Place items in a wire basket or other container and immerse them in a sanitizing
solution. Sanitizing solution can be prepared by mixing 1 tablespoon unscented
chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to
dissipate, weakening the solution.
 5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could welcome
recontamination to the dishes.

Cleaning after cooking

After you’ve finished cooking, it’s vital you’re cleaning and sanitizing kitchen tools and
equipment to prevent the spread of bacteria. To start with, here’s how you can clean your
tools:

 Scrape any food debris into a bin before cleaning and sanitizing tools and equipment.

 Fill your sink with warm to hot water and an antibacterial detergent.

 Use a clean sponge or brush to scrub each item thoroughly, making sure to remove all
bits of food and getting into all the little, hard-to-reach areas.

 Either leave to air dry or use a dish cloth, which should be cleaned with a quality
detergent, such as liquid detergent, to ensure you’re properly cleaning and sanitizing
kitchen tools and equipment.

Final Word on Good Kitchen Hygiene Rules

Personal hygiene is in general extremely important in terms of preventing food poisoning and
sickness coming from the kitchen. Proper hand washing, upholding general cleanliness and
being alert to the dangers associated with cross contamination are some of the most important
factors to keep in mind as you prepare food.

Keeping good kitchen hygiene standards helps in preventing the growth and spread of
bacteria, infections, bad odors, and illnesses. Maintaining hygiene in the kitchen and a clean
kitchen becomes necessary for a variety of reasons – personal, psychological, health, social,
or simply as a normal way of life.

APPLICATION:
Direction: (By group) Create an 8-minute long and creative video presentation about applying
the principles of food preparation while cooking at home. Send your output to my Gmail
account: [email protected] until November 27, 2020.

Rubrics:

Content – 50%
Video Quality – 20%
Creativity- 30%
Module 1

Congratulations! You have just finished Lesson 3 of this module.

If you are ready, please proceed to Lesson 4 of this module which will discuss about Food
Borne Illnesses.

Module 1 Lesson 4 – Food Borne Illnesses

Introduction: In this lesson you will learn about the food borne illnesses and how to prevent
these food-related illnesses.

When two or more people get the same illness from the same contaminated food or drink, the
event is called a foodborne outbreak.

Foodborne illnesses don't just come from restaurants. In fact, they usually come from bad
food preparation, serving, and storage at home. 

FDA investigates outbreaks to control them, so more people do not get sick in the outbreak,
and to learn how to prevent similar outbreaks from happening in the future.

FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network was created to

manage not just outbreak response, but surveillance and post-response activities related to
incidents involving multiple illnesses linked to FDA-regulated human food, dietary
supplements, and cosmetic products.

Foodborne illness (commonly known as food poisoning) is often caused by consuming food
contaminated by bacteria and/or their toxins, parasites, viruses, chemicals, or other agents.
While the Philippine food supply is among the safest in the world, the government estimates
that there are about million cases of foodborne illness each year.  Many Filipinos become sick
from contaminated food, which results in an estimated thousands of hospitalizations and
deaths.

Foodborne illness occurs when people eat or drink food or beverages contaminated with
pathogens, chemicals, or toxins. There are several factors that can contribute to the symptoms
and severity of food poisoning, including a weakened immune system and age. When the
FDA learns of an outbreak, the agency’s Coordinated Outbreak Response and Evaluation
(CORE) Network works closely with state and local partners and the Centre for Disease
Control to identify the cause and prevent additional illnesses.

Source: FDA.gov.ph

Who is at risk?

If you – or someone you care for – are in one of these high-risk groups, it's especially
important to practice safe food handling. Vulnerable people are not only at increased risk of
contracting a foodborne illness, but are also more likely to have a lengthier illness, undergo
hospitalization, or even die.

Pregnant Women

Changes during pregnancy alter the mother's immune system, making pregnant women more
susceptible to foodborne illness. Harmful bacteria can also cross the placenta and infect an
unborn baby whose immune system is under-developed and not able to fight infection.
Foodborne illness during pregnancy is serious and can lead to miscarriage, premature
delivery, stillbirth, sickness or the death of a newborn baby.

Young Children
Young children are more at risk for foodborne illness because their immune systems are still
developing.

Older Adults

As people age, their immune system and other organs become sluggish in recognizing and
ridding the body of harmful bacteria and other pathogens that cause infections, such as
foodborne illness. Many older adults have also been diagnosed with one or more chronic
conditions, such as diabetes, arthritis, cancer, or cardiovascular disease, and are taking at least
one medication. The chronic disease process and/or the side effects of some medications may
also weaken the immune system. In addition, stomach acid decreases as people get older, and
stomach acid plays an important role in reducing the number of bacteria in the intestinal tract
– and the risk of illness.

People with Immune Systems Weakened by Disease or Medical Treatment

The immune system is the body's natural reaction or response to "foreign invasion." In
healthy people, a properly functioning immune system readily fights off harmful bacteria and
other pathogens that cause infection. However, the immune systems of transplant
patients and people with certain illnesses, such as HIV/AIDS, cancer, and diabetes, are
often weakened from the disease process and/or the side effects of some treatments, making
them susceptible to many types of infections — like those that can be brought on by harmful
bacteria that cause foodborne illness. In addition, diabetes may lead to a slowing of the rate at
which food passes through the stomach and intestines, allowing harmful foodborne pathogens
an opportunity to multiply.

Foods to Avoid

If you are at greater risk of foodborne illness, you are advised NOT to eat:

 Raw or undercooked meat or poultry.

 Raw fish, partially cooked seafood (such as shrimp and crab), and refrigerated
smoked seafood.
 Raw shellfish (including oysters, clams, mussels, and scallops) and their juices.
 Unpasteurized (raw) milk and products made with raw milk, like yogurt and cheese.
  Soft cheeses made from unpasteurized milk, such as Feta, Brie, Camembert, blue-
veined, and Mexican-style cheeses (such as such as Queso Fresco, Panela, Asadero,
and Queso Blanco).
 Raw or undercooked eggs or foods containing raw or undercooked eggs, including
certain homemade salad dressings (such as Caesar salad dressing), homemade cookie
dough and cake batters, and homemade eggnog.
NOTE: Most pre-made foods from grocery stores, such as Caesar dressing, pre-made
cookie dough, or packaged eggnog are made with pasteurized eggs.
 Unwashed fresh vegetables, including lettuce/salads.
 Unpasteurized fruit or vegetable juices (these juices will carry a warning label).
 Hot dogs, luncheon meats (cold cuts), fermented and dry sausage, and other deli-style
meats, poultry products, and smoked fish — unless they are reheated until steaming
hot.
 Salads (without added preservatives) prepared on site in a deli-type establishment,
such as ham salad, chicken salad, or seafood salad.
 Unpasteurized, refrigerated pâtés or meat spreads.

Common Onset Time

Name of After
Organism Illness Ingesting Signs & Symptoms Duration Food Sources

Bacillus cereus B. 10-16 hrs Abdominal cramps, watery 24-48 hours Meats, stews, gravies, vanilla
cereus food diarrhea, nausea sauce
poisoning

Campylobacter Campylobact 2-5 days Diarrhea, cramps, fever, 2-10 days Raw and undercooked poultry,
jejuni eriosis and vomiting; diarrhea may unpasteurized milk, contaminated
be bloody water

Clostridium Botulism 12-72 hours Vomiting, diarrhea, blurred Variable Improperly canned foods,
botulinum vision, double vision, especially home-canned
difficulty in swallowing, vegetables, fermented fish, baked
muscle weakness. Can potatoes in aluminum foil
result in respiratory failure
and death

Clostridium Perfringens 8–16 hours Intense abdominal cramps, Usually 24 Meats, poultry, gravy, dried or
perfringens food watery diarrhea hours precooked foods, time and/or
poisoning temperature-abused foods

Cryptosporidium Intestinal 2-10 days Diarrhea (usually watery), May be Uncooked food or food
cryptosporidi stomach cramps, upset remitting and contaminated by an ill food handler
osis stomach, slight fever relapsing over after cooking, contaminated
weeks to drinking water
months

Cyclospora Cyclosporiasi 1-14 days, Diarrhea (usually watery), May be Various types of fresh produce
 Common Onset Time
Name of After
Organism Illness Ingesting Signs & Symptoms Duration Food Sources

cayetanensis s usually at loss of appetite, substantial remitting and (imported berries, lettuce, basil)
least 1 week loss of weight, stomach relapsing over
cramps, nausea, vomiting, weeks to
fatigue months

E. coli E. 1-3 days Watery diarrhea, 3-7 or more Water or food contaminated with
(Escherichia coli infection abdominal cramps, some days human feces
coli) (common vomiting
producing toxin cause of
“travelers’
diarrhea”)

E. coli  O157:H7 Hemorrhagic 1-8 days Severe (often bloody) 5-10 days Undercooked beef (especially
colitis diarrhea, abdominal pain hamburger), unpasteurized milk
or E. and vomiting. Usually, little and juice, raw fruits and vegetables
coli O157:H7 or no fever is present. (e.g. sprouts), and contaminated
infection More common in children 4 water
years or younger. Can lead
to kidney failure.

Hepatitis A Hepatitis 28 days Diarrhea, dark urine, Variable, 2 Raw produce, contaminated
average jaundice, and flu-like weeks-3 drinking water, uncooked foods
(15-50 days) symptoms, i.e., fever, months and cooked foods that are not
headache, nausea, and reheated after contact with an
abdominal pain infected food handler; shellfish
from contaminated waters

Listeria Listeriosis 9-48 hrs for Fever, muscle aches, and Variable Unpasteurized milk, soft cheeses
monocytogenes gastro- nausea or diarrhea. made with unpasteurized milk,
intestinal Pregnant women may ready-to-eat deli meats
symptoms, have mild flu-like illness,
2-6 weeks and infection can lead to
for invasive premature delivery or
disease stillbirth. The elderly or
immunocompromised
patients may develop
bacteremia or meningitis.

Noroviruses Variously 12-48 hrs Nausea, vomiting, 12-60 hrs Raw produce, contaminated
called viral abdominal cramping, drinking water, uncooked foods
gastroenteriti diarrhea, fever, headache. and cooked foods that are not
s, winter Diarrhea is more prevalent reheated after contact with an
diarrhea, in adults, vomiting more infected food handler; shellfish
acute non- common in children. from contaminated waters
bacterial
gastroenteriti
s, food
poisoning,
and food
infection

Salmonella Salmonellosi 6-48 hours Diarrhea, fever, abdominal 4-7 days Eggs, poultry, meat, unpasteurized
s cramps, vomiting milk or juice, cheese, contaminated
raw fruits and vegetables

Shigella Shigellosis or 4-7 days Abdominal cramps, fever, 24-48 hrs Raw produce, contaminated
Bacillary and diarrhea. Stools may drinking water, uncooked foods
dysentery contain blood and mucus. and cooked foods that are not
 Common Onset Time
Name of After
Organism Illness Ingesting Signs & Symptoms Duration Food Sources

reheated after contact with an

infected food handler

Staphylococcus Staphylococc 1-6 hours Sudden onset of severe 24-48 hours Unrefrigerated or improperly
aureus al food nausea and vomiting. refrigerated meats, potato and egg
poisoning Abdominal cramps. salads, cream pastries
Diarrhea and fever may be
present.

Vibrio V. 4-96 hours Watery (occasionally 2-5 days Undercooked or raw seafood, such
parahaemolyticu parahaemolyt bloody) diarrhea, as shellfish
s icus infection abdominal cramps,
nausea, vomiting, fever

Vibrio vulnificus V. 1-7 days Vomiting, diarrhea, 2-8 days Undercooked or raw seafood, such
vulnificus infe abdominal pain, as shellfish (especially oysters)
ction bloodborne infection.
Fever, bleeding within the
skin, ulcers requiring
surgical removal. Can be
fatal to persons with liver
disease or weakened
immune systems.

Foodborne Illness: Know the Symptoms

Symptoms of foodborne illness usually appear 12 to 72 hours after eating contaminated food,
but may occur between 30 minutes and 4 weeks later. Symptoms include:

 Nausea, vomiting, diarrhea (may be bloody), and abdominal pain

 Flulike symptoms such as fever, headache, and body ache
If you suspect that you could have a foodborne illness, contact your physician or health
care provider right away.

Source : https://www.fda.gov/food/people-risk-foodborne-illness/food-safety-importance-
risk-groups
What is food poisoning?
Foodborne illness, more commonly referred to as food poisoning, is the result of eating
contaminated, spoiled, or toxic food. The most common symptoms of food poisoning
include nausea, vomiting, and diarrhea.
Food Poisoning Symptoms
If you have food poisoning, chances are it won’t go undetected. Symptoms can vary
depending on the source of the infection. The length of time it takes for symptoms to appear
also depends on the source of the infection, but it can range from as little as 1 hour to as long
as 28 days. Common cases of food poisoning will typically include at least three of the
following symptoms:
- Abdominal cramps
- Diarrhea
- Vomiting
- Loss of Appetite
- Mild Fever
- Weakness
- Nausea
- Headaches
Symptoms of potentially life-threatening food poisoning include:

- diarrhea persisting for more than three days

- a fever higher than 101.5°F
- difficulty seeing or speaking
- symptoms of severe dehydration, which may include dry mouth, passing little to no
urine, and difficulty keeping fluids down
- bloody urine
If you experience any of these symptoms, you should contact your doctor immediately.
What causes food poisoning?
Most food poisoning can be traced to one of the following three major causes:
Bacteria
Bacteria is by far the most prevalent cause of food poisoning. When thinking of dangerous
bacteria, names like E. coli, Listeria, and Salmonella come to mind for good reason.
Salmonella is by far the biggest culprit of serious food poisoning including nearly 20,000
hospitalizations can be traced to salmonella infection annually. Campylobacter and C.
botulinum (botulism)are two lesser-known and potentially lethal bacteria that can lurk in our
food.
Parasites

Food poisoning caused by parasites is not as common as food poisoning caused by bacteria,
but parasites spread through food are still very dangerous. Toxoplasmas the parasite seen
most often in cases of food poisoning. It’s typically found in cat litter boxes. Parasites can
live in your digestive tract undetected for years. However, people with weakened immune
systems and pregnant women risk serious side effects if parasites take up residence in their
intestines.

Viruses

Food poisoning can also be caused by a virus. The norovirus, also known as the Norwalk
virus, causes over 19 million cases. Trusted Source of food poisoning each year. In rare
cases, it can be fatal. Sapovirus, rotavirus, and astrovirus bring on similar symptoms, but
they’re less common. Hepatitis A virus is a serious condition that can be transmitted through
food.

How is food poisoning diagnosed?

Your doctor may be able to diagnose the type of food poisoning based on your symptoms. In
severe cases, blood tests, stool tests, and tests on food that you have eaten may be conducted
to determine what is responsible for the food poisoning. Your doctor may also use a urine test
to evaluate whether an individual is dehydrated as a result of food poisoning.

How is food poisoning treated?

Food poisoning can usually be treated at home, and most cases will resolve within three to
five days.

If you have food poisoning, it’s crucial to remain properly hydrated. Sports drinks high
in electrolytes can be helpful with this. Fruit juice and coconut water can restore
carbohydrates and help with fatigue.
Avoid caffeine, which may irritate the digestive tract. Decaffeinated teas with soothing herbs
like chamomile, peppermint, and dandelion may calm an upset stomach. Read about more
remedies for an upset stomach.

Over-the-counter medications like Imodium and Pepto-Bismol can help control diarrhea and

suppress nausea. However, you should check with your doctor before using these
medications, as the body uses vomiting and diarrhea to rid the system of the toxin. Also,
using these medications could mask the severity of the illness and cause you to delay seeking
expert treatment.

It’s also important for those with food poisoning to get plenty of rest.

In severe cases of food poisoning, individuals may require hydration with intravenous (IV)
fluids at a hospital. In the very worst cases of food poisoning, a longer hospitalization may be
required while the individual recovers.

What’s good to eat when you have food poisoning?

It’s best to gradually hold off on solid foods until vomiting and diarrhea have passed and
instead ease back to your regular diet by eating simple-to-digest foods that are bland and low
in fat, such as:

 saltine crackers

 gelatin

 bananas

 rice

 oatmeal

 chicken broth

 bland potatoes

 boiled vegetables

 toast

 soda without caffeine (ginger ale, root beer)

  diluted fruit juices

 sport drinks

What’s bad to eat when you have food poisoning?

To prevent your stomach from getting more upset, try to avoid the following harder-to-digest
foods, even if you think you feel better:

 dairy products, especially milk and cheeses

 fatty foods

 highly seasoned foods

 food with high sugar content

 spicy foods

 fried foods

You should also avoid:

 caffeine (soda, energy drinks, coffee)

 alcohol

 nicotine

While having food poisoning is quite uncomfortable, the good news is that most people
recover completely within 48 hours. poisoning. Food poisoning can be life-threatening;
however, the health sectors say this is extremely rare.

How can food poisoning be prevented?

The best way to prevent food poisoning is to handle your food safely and to avoid any food
that may be unsafe.
Some foods are more likely to cause food poisoning because of the way they’re produced and
prepared. Meat, poultry, eggs, and shellfish may harbor infectious agents that are killed
during cooking. If these foods are eaten in their raw form, not cooked properly, or if hands
and surfaces are not cleaned after contact, food poisoning can occur.

Other foods that are likely to cause food poisoning include:

 sushi and other fish products that are served raw or undercooked

 deli meats and hot dogs that are not heated or cooked

 ground beef, which may contain meat from several animals

 unpasteurized milk, cheese, and juice

 raw, unwashed fruits and vegetables

Always wash your hands before cooking or eating food. Make sure that your food is properly
sealed and stored. Thoroughly cook meat and eggs. Anything that comes in contact with raw
products should be sanitized before using it to prepare other foods. Make sure to always wash
fruits and vegetables before serving.
Source: Healthline.com

PROJECT-BASED OUTPUT ( 50 points)

Direction: Conduct an interview with a person who may be a family member, a friend, or a
neighbor who has experienced food poison (of varying degrees). Your questions must be
focused on the symptoms a person has suffered, the length of time the symptoms persisted,
the alleged cause/s of food poison ( pertaining to the doctors ‘medical assessment), how a
person was able to overcome that experience and what were the treatment completely
performed to him/her. Include as well what specific medicines were prescribed by the doctor
(if there were) and how long these medicines were taken. Also, what lessons he/she has
gotten from the entire experience and what related advice he/she can possibly give you. After
the interview, write a narrative report (1 page- summary of all significant information hauled
out from the interview) and send your output (with documentations) to my Messenger
account from 8AM to 5PM until November 20, 2020.

(Format: Times New Roman, 12 font size, Normal Margin, A4, 1.0 spacing)

Congratulations! You have just finished Lesson 4 of this module.

If you are ready, please proceed to Lesson 5 of this module which will discuss about the
application of 5S model at home.

Module 1- Lesson 5 – Applying 5S model at Home

Introduction: In this lesson you will learn about the 5S model and apply this model at home.

MOTIVATIONAL ACTIVITY:

Direction: Paste here a graphical illustration of 5S model which may be taken from any
dependable sources. (10 points)

Example:

Analysis: (30 points)

1. How does 5S model improve workplace efficiency?

______________________________________________

____________________________________________

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ABSTRACTION:
What is 5S?

5S is a methodology of management consisting of five steps that are repeated in a

manufacturing or industrial setting to ensure quality, limit waste, and maximize employee
time and efforts. 5S was developed in Japan and was documented during a study of Japanese
manufacturing methods in the late 1980’s. It was first heard of as one of the techniques that
enabled what was then termed ‘Just in Time Manufacturing’. 5S is designed to decrease waste
while optimizing productivity through maintaining an orderly workplace and using visual cues to
attain more consistent operational results. 5S refers to five steps – sort, set in order, shine, standardize
and sustain (also known as the 5 pillars of a visual workplace).

Why is the 5S model important?

5s, or any lean system, helps to eliminate waste, streamline production, and optimize
efficiencies. When you adopt 5s thinking, you make a commitment to put safety, organization
and effectiveness at home.

What does 5S method mean and how can I use it?

What it means is that somewhere along the way, household members figured out that
mediocrity could no longer stand to be the norm. Improvements in quality, standardization
and overall home practices were necessary to maintain order and safety in all places of our
home. What it means for you is a guideline to improving your own domestic personal
processes. Individuals can implement the same 5 S’s into their own lives and see results.
Let’s take a look at the 5 S’s and how you can use them at home:

1. Sorting (Seiri )

Industrial:
Eliminate all unnecessary tools, parts, and instructions. Go through all tools, materials, and so
forth in the plant and work area. Keep only essential items and eliminate what is not required,
prioritizing things per requirements and keeping them in easily-accessible places. Everything
else is stored or discarded.
At Home:
Keep only what you need and remove everything else. Clear the clutter and assign places for
everything. Sort out your belongings and keep them where they should be.
2. Stabilizing or Straightening Out (Seiton)

Industrial:
There should be a place for everything and everything should be in its place. The place for
each item should be clearly indicated.
AtHome:
No difference here, there should be a place for everything and everything should be in its
place. Define locations: The spatula in the utensil’s drawer, the lawnmower in the garage, the
socket wrench in the bottom drawer of the toolbox.
3. Sweeping or Shining (Seiso)

Industrial:
Clean the workspace and all equipment, and keep it clean, tidy and organized. At the end of
each shift, clean the work area and be sure everything is restored to its place. This makes it
easy to know what goes where and ensures that everything is where it belongs. Spills, leaks,
and other messes also then become a visual signal for equipment or process steps that need
attention. A key point is that maintaining cleanliness should be part of the daily work – not an
occasional activity initiated when things get too messy.
At home:
Keeping your home, garage or workspace clean before and after each usage is important.
Everything is in its place before you start a job, everything is in its place during a job,
everything is in its place after you’ve cleaned up a job. Spills, accidents and the like are
evidence that there is room for improvement in the organizational system or task
performance. Cleaning up is always a part of the job.

4. Standardizing (Seiketsu)

Industrial:
Work practices should be consistent and standardized. All work stations for a particular job
should be identical. All employees doing the same job should be able to work in any station
with the same tools that are in the same location in every station. Everyone should know
exactly what his or her responsibilities are for adhering to the first 3 S’s.
At Home:
Everyone in the house should know what the standards are and where to find whatever needs
to be found.
5. Sustaining the Practice (Shitsuke)

Industrial:
Maintain and review standards. Once the previous 4 S’s have been established, they become
the new way to operate. Maintain focus on this new way and do not allow a gradual decline
back to the old ways. While thinking about the new way, also be thinking about yet better
ways. When an issue arises such as a suggested improvement, a new way of working, a new
tool or a new output requirement, review the first 4 S’s and make changes as appropriate. It
should be made as a habit and be continually improved.
At Home:
Keep it up. Continue to refine the process or at very least keep with it. Consistency is key in
industry and at home.

Do these at home!
Seiri
(Sort)
 Remove unnecessary items and dispose them properly
 Make work easier by eliminating obstacles
 Reduce chance of being disturbed with unnecessary items
 Prevent accumulation of unnecessary items
 Evaluate necessary items with regard to cost or other factors
 Remove all parts not in use
 Segregate unwanted material from the workplace
Seiton
(Straighten)
 Can also be translated as “set in order” or “streamline”
 Arrange all necessary items so they can be easily selected for use
 Prevent loss and waste of time
 Make it easy to find and pick up necessary items
 Ensure first-come-first-served basis
 Make workflow smooth and easy
Seiso
(Shine)
 Can also be translated as “sweep” or “sanitize”
 Clean your workplace completely
 Use cleaning as inspection
 Prevent machinery and kitchen equipment deterioration
 Keep workplace safe and easy to work
Seiketsu
(Standardize)
 Sometimes translated as “sweep”
 Maintain high standards of housekeeping and workplace organization at all times
 Maintain cleanliness and orderliness
 Maintain everything in order and according to its standard
 Everything in its right place

Shitsuke
(Sustain)
 To keep in working order
 Also translates as “do without being told” (though this doesn’t begin with S)
 Perform regular recording

Source: http://my-lean-kitchen.com/

Sample Blog:

By: Miniblog Website

5S in my Kitchen

Every so often I think of a quality improvement technique that might help me when I’m home
cleaning and organizing. The kitchen is truly a woman’s version of the “man cave,” and I like
to keep my kitchen work space organized for efficiency.

A 5S audit is a quality improvement technique developed to standardize a workplace for

effectiveness by tracking the results of the following 5 phases: sort, set in order, shine,
standardize, and sustain. It’s really the perfect tool for keeping an organized kitchen. And
believe me—I’m no Top Chef, but 5S helps me keep my kitchen in order!

Sort

-Ask yourself: Are all the items involved really necessary? Here’s your chance to get rid of
that broken hand blender and throw away the three extra discolored spatulas you have
hanging around. Do you rarely use that wine chiller that’s taking up precious counter space?
Put all kitchen gadgets you use only occasionally in a pantry closet, reserving counter space
for the kitchen appliances you use most.

Set in Order

● Ask yourself: Is each kitchen tool close to where it will be used? Are items clearly
labeled? To prevent the salt-instead-of-sugar problem when making a pumpkin pie, clearly
label ingredients if you have them kept in countertop canisters. I realized I was keeping
dishwashing detergent in the hallway pantry, rather than in the cabinet right next to the
dishwasher.
● Keep your flow path simplified to optimize the time you spend preparing foods by
finding all the ingredients you need for a recipe before you begin. This can also help you
prevent those last-minute trips to the grocery store.

Shine (Keeping your kitchen clean)

After cooking, it can be tempting to leave the pile of dishes in the sink and wash them later.
It’s important to tackle these messes as you cook. If you have downtime waiting for
something to finish cooking, load the dishwasher or wipe off a messy countertop. This will
drastically decrease your clean up time after cooking. Leaving your kitchen untidy for several
days could increase your chances for foodborne illnesses! And in the case of a factory, a
messy workspace can hide signs that equipment or process steps are malfunctioning.

Standardize

Is everyone in your family aware of standard kitchen procedures? My husband will love this
one: Does everyone know the optimal way to load a dishwasher so that the most dishes can
be loaded and cleaned correctly? And in the case of manufacturing, keeping procedures
correctly documented and work stations identical will help keep duties standardized.

Sustain

Can these standards be maintained? Are your kitchen tools being stored in their correct
places? Are you always thinking of new and better ways of completing a process or using a
new tool?

While these questions can help you eliminate wasteful behavior in your kitchen, they were
originally developed to help you improve processes within your job and your company.
Taking note of these considerations (on paper and discussing in meetings) can help you get
organized and improve productivity.

Project: (30 points) Create by using any materials a kitchen cleanliness signage, take a
picture of it posted on your kitchen wall, and send it to my Messenger account until October
15, 2020.

Example:

Congratulations! You have just finished Module 1!