PRINCIPLES OF FOOD PREPARATION

COLLEGE OF TEACHER EDUCATION

CHAPTER 4: FOOD SAFETY AND

SANITATION

CELESTE C. ALCANTARA
NICOLE ANN P. JASMIN
FRANCES HAZEL QUEDDENG
KYLA NICOLE RIAMBON
PRESENTERS
1st Semester I AY 2024-2025

LEARNING OUTCOMES
1.Understand the principles of food safety and sanitation to
prevent foodborne illnesses;
2.Demonstrate proper food handling and storage techniques; and
3.Develop a commitment to maintaining safe and clean kitchen
environments.

PRINCIPLES OF FOOD PREPARATION AND

SANITATION
COLLEFE OF TEACHER EDUCATON
A.Proper Food Handling, Storage and Temperature Control

What is Food Handling?

- Food handling is the process of preparing food that is safe for public
consumption. Essential to implementing safe food handling is that
food handlers receive training on personal hygiene and sanitation,
cooking and storing food at appropriate temperatures, and other safe
food handling practices. An integral part of food safety, food handling
should always be a priority.

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A.Proper Food Handling, Storage and Temperature Control

Why is Safe Food Handling Important?

- Food handling is important because unsafe food handling can lead to

outbreaks of foodborne illnesses (commonly known as food poisoning).
According to the World Health Organization (WHO), foodborne illnesses can
cause long-lasting disability and even death.

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Safe Food Handling Practices

1. Clean
- Food handlers must wash their hands with warm water and soap for at
least 20 seconds before they begin food preparation. They should also ensure
that all tools, like cutting boards and knives, are clean and dry.

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Safe Food Handling Practices

2. Separate
- Keep raw meat, poultry, seafood, and eggs separate from other
ingredients. Don’t use containers, plates, cutting boards, or utensils that have
held raw items for other ingredients unless they’ve been washed with hot,
soapy water.

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Safe Food Handling Practices

3. Cook
- Food handlers must check the internal temperature of cooked dishes
using a food thermometer to ensure they are within the required range for
each food type. Dishes must not be served if they fall outside the proper
temperature, as this helps kill harmful microorganisms before the food
reaches the customer.

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Safe Food Handling Practices

4. Chill
- Keep refrigerator temperatures below 40°F (4°C). To simplify monitoring,
consider using temperature sensors that alert food handlers if the
temperature rises above this threshold. For freezers, maintain a temperature
of 0°F (-17°C).

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Safe Food Handling Practices

Proper Food Storage

- Food storage is extremely important when it comes to making sure food
stays fresh. Aside from this, practicing proper food storage also helps lower
the risk of foodborne illness.

- While storing food properly might seem simple, there are a number of
things that you’ll need to remember to avoid getting sick.

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 WAYS TO STORE FOOD
1.Canning
Canning can be a cost-effective way to preserve the quality of food at home.
Commonly canned foods include applesauce, vegetables, jams and jellies, and
baby purees.
The basic steps for proper canning include thoroughly washing the fresh produce
you’ll be using, peeling and hot packing if needed, adding acids like lemon juice
or vinegar if the food isn’t already sufficiently acidic, and using self-sealing
containers with lids. Canning jars are then processed by boiling water (for acidic
fruits and vegetables) or using a pressure canner (for low-acid fruits and
vegetables) for the appropriate amount of time. This helps prevent bacterial
growth and kill any pathogens to ensure safety.

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 WAYS TO STORE FOOD

2. Freezing
A great option for preserving most foods. You can freeze
soups, baby purees, oats, and coffee grounds to veggie burger
patties, chopped fruit, and blanched vegetables.

A properly maintained freezer will store food for long periods, after
which you can safely thaw (either in the fridge or by setting in cold
water only) and cook it as desired. Nutritionally, foods that you
prepare at home and then freeze are almost always better for you
than frozen meals you’d find at the grocery store.

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 WAYS TO STORE FOOD
3. Drying or Dehydration
An excellent preservation method for fruits, vegetables, and
herbs. Drying food tends to increase its flavor, costs very little, and
makes storage easier by reducing its size.

Dehydration removes water from fresh food, which prevents

bacterial growth. The moisture content of home-dried food should
be around 20% or less. You can do this by using a commercial
dehydrator, hanging bunches of fresh herbs to dry (unless you live in
a high humidity area), oven drying foods, or even using the sun to
make your own solar food dryer. Before you dry certain fruits and
vegetables, you may want to blanch them (dip them briefly in
boiling water) to help preserve them.

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 WAYS TO STORE FOOD
4. Fermentation
Fermenting foods is a great way to boost your intake of
healthy probiotics (good bacteria) that are great for your digestive
system and immunity. Fermenting starts with lacto-fermentation,
which is a bacterial process that preserves and boosts nutrients in
food. The basic steps include chopping, grating, or otherwise
preparing your raw food, deciding on the culture you’ll use (typically
salt, whey, or a starter culture), preparing and adding brine, and
placing everything in an air-tight container in a cold environment.

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 WAYS TO STORE FOOD
5. Pickling
Similar to fermentation, pickling can be done on more than
just cucumbers. Have you ever had pickled green beans? Yum!
Some other commonly pickled foods include beets, cauliflower,
peppers, cabbage, and even fruits like lemon or mango.

Pickling preserves food in a high-acid solution, either via a process

of natural fermentation or by adding vinegar and salt (and
sometimes sugar). It prevents spoilage and extends shelf life. Many
combinations of pickled foods also look pretty and make great gifts!

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 WAYS TO STORE FOOD
6. Cold Storage
This is the most common way many of us store produce,
whether in the refrigerator or in an underground root cellar if you’re
lucky enough to have one of those. Cold storage produce, like
apples, pears, root vegetables, celery, and cabbage can last up to
several months if stored correctly.

It’s important to make sure you’re aware of and following ideal

temperatures and conditions for food storage to get the best shelf
life from them. Apples, for example, should ideally be stored at just
above freezing, in a damp and breathable bag.

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Temperature Control
At certain temperatures, microorganisms can multiply very quickly to harmful levels, which increases the risk of
food-borne illness. By keeping food at low or high temperatures, we can stop or slow down the growth of these
dangerous pathogens.

The temperature range in which pathogens grow most quickly is called the “Temperature Danger Zone”. When
working with food, it’s important to minimize the amount of time that food spends in the Temperature Danger
Zone. Temperature control is the most effective method of reducing the growth of harmful pathogens in food.

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There are four food temperature zones that are important to know:

1.60°C / 140°F and above is known as the hot food zone. As a general rule, food should always be cooked to
74°C / 165°F (or more) but must not drop below 60°C / 140°F when being displayed or served.
2.0°C to 4°C / 32°F to 40°F is the cold food zone and is the normal temperature for most refrigerators.
3.Frozen food is normally held at -18°C / 0°F or lower.
4.This means that the Temperature Danger Zone for food is between 4°C and 60°C / 40°F to 140°F.

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Time control

High-risk food must be thrown out after it’s been in the Temperature Danger Zone for two hours. This time is
cumulative, meaning that it’s the total time the food has spent in the Temperature Danger Zone.

Food must always be thawed, cooked, cooled, reheated and served at the correct temperatures in order to
minimize the amount of time spent in the Temperature Danger Zone.

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B. PREVENTION OF FOODBORNE ILLNESSES

Why is Safe Food Handling Important?

Foodborne illness is caused by consuming contaminated
foods or beverages. Many different disease-causing
microbes or pathogens can contaminate foods, so there
are many different types of foodborne illnesses. Most
foodborne diseases are infections caused by a variety of
bacteria, viruses, and parasites

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B. PREVENTION OF FOODBORNE
ILLNESSES
Foodborne illness
Foodborne iIlnesses is caused by consuming contaminated foods or beverages. Many different disease-
causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses.
Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites

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Some bacteria can be further
categorized:
• Some bacteria are spore formers. The spore protects the organism during periods of environmental stress.
When the conditions become suitable, the organism germinates from the spore and continues the growth
cycle.
• Some bacteria produce toxins that cause illness.

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Some bacteria can be further
categorized:
Molds - are a multi-cellular fungi that reproduce by fruiting bodies that break and release thousands of
microscopic mold spores, each capable of growing under the right conditions. Molds can send “roots” into the
food to provide nourishment to the spore. Molds prefer damp, dark environments for optimal growth and they
grow readily on almost any food, as well as walls, ceilings, and other areas of high moisture. Some molds produce
toxins that can cause illness.
Viruses - are the smallest known organisms. They cannot multiply in food—they need a human host. Viruses are
transmitted to food from infected people.
Parasites - include worms and protozoa. They cannot multiply in food; they multiply in a host cell.

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Types of Foodborne illness
Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten, illness can be
caused by the pathogens themselves (foodborne infection); caused by toxins produced in the food by pathogens
(foodborne intoxication); and caused by toxins produced in the body by pathogens (foodborne toxin-mediated
infection).

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Prevention of Foodborne Illness
Follow these 4 simple steps to keep food safe:
1. CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become
contaminated. Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing,
using potable/drinking water.
2. SEPARATE: to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from
uncooked food products (e.g. raw meat, fish, and poultry) or unclean people, countertops, and kitchen equipment
to ready-to-eat foods (e.g., fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).
3. COOK: food thoroughly and use a thermometer to verify the proper temperature was reached.
4. CHILL: foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help
keep food safe, so do not over fill the refrigerator.

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C. HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

Hazard Analysis Critical Control Points (HACCP)

- is a system which provides the framework for monitoring the total food system, from harvesting to
consumption, to reduce the risk of foodborne illness
- The system is designed to identify and control potential problems before they occur. In its Model Food
Code, the Food and Drug Administration has recommended the HACCP system “because it is a system of
preventive controls that is the most effective and efficient way to assure that food products are safe ” (1999 FDA
Model Food Code) .

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C. 7 PRINCIPLES OF (HACCP)

1. Conduct a hazardous Analysis

2. Determine Critical Control Points (CCP’s)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

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C. 7 PRINCIPLES OF (HACCP)

1. Conduct a hazardous Analysis

The purpose of a hazardous analysis is to develop a list of hazards which are likely to cause injury or illness
if they are not controlled. Points to be considered in this analysis can include: skill level of employees; transport of
food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially
hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment
available; storage, and method of preparation.

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C. 7 PRINCIPLES OF (HACCP)

2. Determine Critical Control Points (CCP’s)

A critical control point is any step in which hazards can be prevented, eliminated or reduced to acceptable
levels. CCP’s are usually practices/procedures which, when not done correctly, are the leading causes of
foodborne illness outbreaks.

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C. 7 PRINCIPLES OF (HACCP)

3. Establish Critical Limits

A critical limit ensures that a biological, chemical or physical hazard is controlled by a CCP. Each CCP should
have at least one critical limit. Critical limits must be something that can be monitored by measurement or
observation.

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C. 7 PRINCIPLES OF (HACCP)

4. Establish Monitoring Procedures

Monitoring is a plan which includes observations or measurements to assess whether the CCP is being met. It
provides a record of the “flow of food” through the establishment. If monitoring indicates that the critical limits
are not being met, then an action must be taken to bring the process back into control. The monitoring system
should be easy to use and meet the needs of the food establishment, as well as the regulatory authority. It is
important that the job of monitoring be assigned to a specific individual and they be trained on the monitoring
technique.

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C. 7 PRINCIPLES OF (HACCP)

5. Establish Corrective Actions

If the criteria for a CCP is not being met, some type of corrective action must be taken. They must meet the
standards established in Step 3, must be based on facts for normal working conditions and be measurable.
Corrective actions may range, for example, from “continue cooking until the established temperature is reached”
to “throw out the product,” depending on the severity of the situation.

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C. 7 PRINCIPLES OF (HACCP)

6. Establish verification procedures

These procedures are activities, other than monitoring, that determine the validity of the HACCP plan and
that the system is operating according to the plan. An important aspect of verification is to determine if the plan
is scientifically and technically sound. Also, that all the hazards have been identified and that, if the HACCP plan is
properly implemented, these hazards can be effectively controlled. Verification can be accomplished by expert
advice and scientific studies and observations of the flow of food, measurements and evaluations. Another means
of verification is an on site review of the established critical limits. Each CCP will have one independent authority.

PRINCIPLES OF FOOD PREPARATION

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C. 7 PRINCIPLES OF (HACCP)

7. Establish record-keeping and documentation procedures

Record-keeping and documentation procedures should be simple to complete and include information that
illustrates that the established standards are being met. Employees need to be trained on the record-keeping
procedures and why it is a critical part of their job. Examples of records include time/temperature logs, checklists,
forms, flowcharts, employee training records, and SOP’s.

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D. FOOD LABELING AND PACKAGING REGULATIONS

FOOD LABEL
- is any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked,
embossed or impressed on, or attached to, a container of food or food product.

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D. FOOD LABELING AND PACKAGING REGULATIONS

Why is food labeling important?

- are essential for understanding the nutritional content of food products,
including vitamins, minerals, calories, and fats. They help you monitor micronutrients,
control your weight, limit sugar and salt intake, and maintain a balanced diet to prevent
illnesses like diabetes and heart disease.
- food labels carry useful information to help you make informed choices about what you and your family
eat and drink.

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FOOD LABELING REQUIREMENTS

1. PRODUCT NAME
The name of the food should be visible on the product label. Food label manufacturers should be
specific in adding description clearly state the product’s characteristics. Food packaging and labelling may also
include the treatment used for a product such as UHT, Sterilized, Freeze-Dried, and others.

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FOOD LABELING REQUIREMENTS

2. BRAND NAME
The registered trademark of a company’s brand name must be printed on the label. This is a unique
identifier that food label manufacturers should take note of. It is also registered with the FDA.

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FOOD LABELING REQUIREMENTS

3. INGREDIENTS
Food products should include labels that provide the complete details of the ingredients used. Food
label manufacturers should be able to present information in descending order or according to proportion.
Important Note for Food Label Manufacturers:
Food allergen information must be visible below the list of ingredients.
This should disclose the components used in a product.
Food label manufacturers should not overlook the required information based on food packaging and labelling
standards. They are essential as they warn consumers of possible allergic reactions they may cause.

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FOOD LABELING REQUIREMENTS

4. NET CONTENT
To be clear, net weight and gross weight are two different things. Net weight is required on product
labels to represent food volume minus the actual packaging. It must also be declared in units using the metric
system.

NOTE: Drained weight is also required to be declared for food products packed in a liquid medium. It
represents the actual weight of the food product once the aqueous solution is discarded.

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FOOD LABELING REQUIREMENTS

5. MANUFACTURER DETAILS
The name and the address of the manufacturer are vital for all locally manufactured items. Food
packaging and labelling require the manufacturer’s contact details. This is to provide consumers with a
reference in case they have inquiries about the food product they purchase.

NOTE: For manufacturing companies with plants in different locations, the head address would be enough as
long as a traceability code is added.

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FOOD LABELING REQUIREMENTS

6. LOT IDENTIFICATION
This refers to the code that uses a mix of numbers and letters in reference to the batch of products. This
is crucial for product identification and tracking and must not be missed out by food label manufacturers.

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FOOD LABELING REQUIREMENTS

7. STORAGE
Food label manufacturers must provide consumers with essential information such as storage conditions
that must also be found on product labels. This type of food packaging and labelling information will guide
consumers in properly stocking food products after opening.

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FOOD LABELING REQUIREMENTS

9. INSTRUCTION
The direction of use should be visible on the label. This food packaging and labelling information are
especially important for products that require certain instructions to be properly consumed.

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FOOD LABELING REQUIREMENTS

10. NUTRITIONAL INFORMATION

Nutrients that are claimed to be in the product must be declared. Food label manufacturers should
include the number of nutrients and other vitamins and minerals that a product has.

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