Workplace Hygiene Procedures

Sanitation plan

Sanitation plan

is a set of written cleaning procedures that lay out what is to be cleaned, when it is to be cleaned, who is to clean it, and what it is to be cleaned with

Scrape and Prerinse

In this step, leftover food is scraped off straight to the garbage bin. Sauces and other leftovers sticking on chinaware and other eating utensils are rinsed off to keep the wash water clean longer.

Wash

In this step, the dishes are submerged in warm water, around 43-49°C or 110-120°F, with detergent and washed thoroughly. Scrub well to remove all soil and grease on the dishes.

Rinse

This is to rinse the detergent off the dishes

Sanitize

The clean utensils and dishes are placed on a rack and submerged in very hot water, around 77°C or 171°F, to ensure that disease-causing bacteria are killed. Sanitizing agents or chemicals diluted in water may also be used to sanitize dishes and utensils instead of hot water.

Drain and Air Dry

The sanitized dishes and utensils are drained in the rack and let air dry. Do not use towels to dry the dishes, as these may recontaminate them.

Building them out

This method ensures that pests cannot enter the premises. It is done by blocking out all possible entrances, like holes/cracks in the walls, placing screens on all windows and doors, and inspecting supplies for signs of infestation before receiving them.

Eliminating harborage and breeding places

This method ensures that pests do not have a place to hide if they can enter the food preparation and storage areas. It is done by repairing cracks on floors and walls, eliminating narrow dark spaces, and removing garbage immediately.

Eliminating food supplies

This method ensures that pests cannot survive by making food inaccessible to them. It is done by keeping food wrapped or covered tightly, cleaning up spilled food, and regularly cleaning and sanitizing the area.

Exterminate

This is done by using poisons, insecticides, and traps to exterminate pests. It should be done by hiring professional exterminators who use poisons that need special handling

Republic Act No. 9003

otherwise known as the Ecological Solid Waste Management Act of 2000, is an Act whose primary objective is to have zero waste

Waste

refers to unwanted materials of any type, especially what is left after the useful parts have been removed.

Biodegradable wastes

can be broken down naturally by the action of living things like microorganisms

Non-biodegradable wastes

Refer to items that do not decompose. These hardly change in physical appearance when left on soil-covered grounds for an extended time.

Hygiene

is used to describe sanitary principles for the preservation of health.

Personal Hygiene

It refers to the cleanliness of a person's body

Resident Flora

That resides under the outermost layer of the skin.

Transient flora

That resides on the superficial layer of the skin.

The HACCP (Hazard Analysis Critical Control Points)

A system that identifies, evaluates, and controls hazards that are significant for food safety

Hazard

It is a biological, chemical, or physical agent in or condition of food with the potential to cause an adverse health effect.

Hazardous Agents

These may be bacteria, viruses, molds, parasites, toxins, chemicals, and other foreign materials.

Adverse health effects

It may include acute illnesses like choking, vomiting, abdominal cramps, diarrhea, nausea, and fever; chronic illnesses like chronic infections, damage to various organs, and cancer; and death.

Acceptable Levels

Not all levels (or sizes) of all agents (contaminants) are harmful to all individuals under all conditions.

Increase or Decrease in Level

If an agent is present in a food at a low, acceptable level, its increase to an unacceptable level should be prevented

Control

It means having things under control (noun) or to direct, regulate, or command

Hazard Control

Hazards are controlled through the prevention of contamination, prevention of increase in its level, assurance of its adequate reduction, prevention of its recontamination, and the prevention of its dissemination or spread.

Critical Limit (CL)

This criterion separates acceptability from unacceptability. It may refer to temperature, time, pH level (i.e., acidity or alkalinity), water activity, and level of cleanliness.

Critical Control Point (CCP)

It is a step in the food chain where activities are carried out or conditions prevail which can influence the safety of the product and where control can be exercised over one or more factors to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Monitoring

It is checking by testing, measuring, or observing whether a critical control point is under control.

Verification

It involves checking the implementation and effectiveness of the HACCP system.

The Flow of Food

It is important for determining where potentially significant food safety hazards may occur

Principle 1 - Conduct a Hazard Analysis

Applying this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.

Principle 2 - Identify the Critical Control Points

It is a point, step, or procedure at which control can be applied, and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.

Principle 3 - Establish Critical Limits

It is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard to an acceptable level.

Principle 4 - Monitor Critical Control Points

The HACCP team will describe monitoring procedures for measuring the critical limit at each critical control point.

Principle 5 - Establish Corrective Action

It usually includes identifying the problems and the steps taken to ensure that the problem will not occur again.

Principle 6-Verification

These are activities other than monitoring that determine the validity of the HACCP plan and if the system is operating according to the plan.

Principle 7 - Recordkeeping

A key component of the HACCP plan is________ information that can be used to prove that food was produced safely.

Safe Design of Product and/or Process

It relies on understanding and controlling hazards, minimizing contamination, and evaluating the effectiveness of control measures before being incorporated into the food product or production processes.

Prerequisite Programs (PRPs)

-These are the practices and conditions needed before and during the implementation of HACCP.

-In the primary food production area should be based on appropriate hygienic practices, control of contaminants, pests, and diseases, and the assurance that there are no environmental threats present in areas where food is prepared

Food Fraud, Terrorism, and Defence/Defense Food fraud

It is the deliberate adulteration or misrepresentation of food or food ingredients for economic gain

Management practices

To ensure accountability and responsibility throughout the company structure and that the resources supporting the fundamental elements of the food safety program are appropriately administered, supervised, and controlled