Food Safety Training Manual

Inciong’s Bistro and Cafe

INTRODUCTION
WELCOME TO INCIONG’S BISTRO & CAFE

Inciong‘s Bistro & Cafe takes pride in serving

safe and great-tasting food to our customers,
family, and friends. Our customers may not
notice the attention we give to food safety but
it is one of the most important. We all share
the responsibility for making sure that the
foods we prepare and serve to our customers
are safe.
WHY ARE FOOD SAFETY
PROCEDURES IMPORTANT?
209 reported Philippine foodborne disease outbreaks (FBDOs) for the period 2005 –
Jun 2018

To help prevent this, there are laws that govern food handling. This manual is designed
to cover some of the practices that if done improperly could result in a customer
becoming sick.
WHY ARE FOOD
SAFETY PROCEDURES
IMPORTANT?
Our establishment uses a systems based
approach to food safety often called a HACCP
(Hazard Analysis and Critical Control Point)
plan. This means we have set procedures on
how to perform most tasks in the restaurant
from receiving of foods, to preparation, to the
service to the customer.
PRACTICAL HACCP SEVEN
STEPS
1. Review menu and highlight potentially hazardous foods

2. Review recipes that include potentially hazardous foods

and highlight problem ingredients.

3. Include critical temperatures and times in the

recipes/procedures.
Use critical temperatures established by USDA for
consumer use.

4. Check food temperatures during preparation, holding,

cooking and cooling.
Food temperatures should be checked using a bi-metallic
food thermometer. Remember, when cooling food, time is
critical. The food needs to be cooled to 40° F in no more
than two hours.
PRACTICAL HACCP SEVEN
STEPS
5. Correct if required temperatures are not being met.
Specific steps to be taken should be previously established
and could be included in SOP’s.

6. Verify that the previous steps are being followed.

Review plan
Review deviations and corrections
Visual inspection

7. Record time and temperatures.

A system for recording temperatures should be developed.
This system can be in the form of a notebook or charts that
includes the intervals at which the temperatures should be
taken and recorded.
SOURCES OF MICROORGANISMS
PEOPLE AT HIGHER RISK OF FOODBORNE
ILLNESS:
Infants
Young children and older adults
Pregnant women
People with impaired immune systems
People with some chronic diseases
MAY CAUSE MORE SEVERE
CONDITIONS SUCH AS
FOODBORNE
ILLNESS /SOURCES
OF FOOD
CONTAMINATION
FOODBORNE ILLNESS
/SOURCES OF FOOD
CONTAMINATION
Physical foodborne
illness
Physical foodborne illness is caused by when a
foreign object enters the food and the
customer eats it.
• Toothpicks
• Metal shavings
• Glass fragments
• Bandages
• Hair
FOODBORNE ILLNESS
/SOURCES OF FOOD
CONTAMINATION
Chemical foodborne illness

Chemical foodborne illness occurs when a chemical enters the

food and a customer ingests it. We need chemicals for
cleaning and sanitizing of our establishment, but we need to
be careful to keep them separated from the food that we
serve.
Cleaning solutions
insecticides
naturally occurring toxins
 Biological foodborne illness
FOODBORNE ILLNESS The third type of foodborne illness is the most common –
/SOURCES OF FOOD Biological. This can then be further broken down into three

CONTAMINATION more subcategories:

Viruses; Viruses are pieces of DNA that can multiply
within a living organism such as Hepatitis A.
Foodborne Intoxications; Foodborne intoxications
BIOLOGICAL CONTAMINATION
involve a bacteria growing outside of a human and
producing a toxin. The human then eats the toxin and
becomes ill normally within a matter of hours.
Foodborne Infections; Foodborne infections involve a
human eating the bacteria and then the bacteria
produce a toxin within the person causing illness.
PERSONAL HYGIENE
Good personal hygiene practices are an
essential part of providing safe food to our
customers. Among these hygiene practices,
the most important is hand washing.
Employees must wash their hands and
forearms using the following procedure:
 When you first arrive at work;
Personal Hygiene Prior to handling food, utensils, and single
You must be aware of what your hands are
service articles;
touching at all times. You should recognize
Before putting on gloves to handle ready-
when your hands become contaminated and
to-eat foods and between glove changes.
wash them to keep from passing the
Before and after handling or touching any
contamination on to the food you are preparing
raw foods such as raw meats, chicken, and
and serving. It is always necessary to wash
eggs.
your hands:
After using the bathroom;
After touching any part of your body or
uniform;
After handling dirty equipment, dishes or
utensils;
After taking a break;
After any other activity that may
contaminate your hands such as washing
dishes, sweeping the floor, taking out the
trash, eating or drinking, coughing, or
sneezing.
If you work with food must always be clean
and in good health;
you should bathe daily and wear clean cloths.
You must never go to work if you are sick,
especially if you have symptoms of diarrhea,
vomiting, fever, or if you have any discharge
from your nose or eyes.
You should notify your supervisor when you
are sick and certain illnesses will require you
to stay home until your doctor has cleared
you.
You must have fingernails that are cut and
maintained and should not have painted or
fake fingernails.
All jewelry must be removed prior to handling
food with the exception of a simple wedding
band.
While working with open food you must have
an effective hair restraint, such as a hat or
hair net.
Finally, you must never eat or smoke in food
preparation or food storage areas.
DIRECT BARE HAND CONTACT WITH READY-TO-
EAT FOODS IS PROHIBITED
Ready-to-eat foods are those that will not be
subjected to further cooking or heating to
destroy bacteria; these may include,
sandwiches, cut fruit, bread, tortillas, salads, or
any cooked food.

You must wash your hands each time you

change your gloves or contaminate the gloves.
 CLEANING AND SANITIZING
Maintaining the kitchen scrupulously clean is
vital to food safety. You should recognize that
even surfaces that appear clean might still
have harmful germs that you cannot see. Only
by cleaning and sanitizing equipment, dishes,
and surfaces that come into direct contact
with food, can we eliminate and destroy these
invisible germs.
CLEANING AND SANITIZING
Wiping cloths for cleaning and sanitizing
must be available in every work area
Always wash, rinse, and sanitize these
surfaces before and after they have come Washing removes visible
into contact with food. soil and contamination
Moist wiping cloths must be stored in a
bucket of water and sanitizer when they
are not in use.

sanitizing kills and reduces the

number of harmful bacteria that you
cannot see
CROSS-CONTAMINATION AND FOOD STORAGE
Cross-contamination occurs when harmful germs from raw foods or contaminated
surfaces are passed onto the food. This transfer of germs may occur in any of the
following situations:

When hands that have touched raw food touch

foods that are ready to eat.
When raw or contaminated food touch foods that
are ready to eat.
When a ready to eat food comes into contact with
surfaces that were not properly washed and
sanitized after having been in contact with a raw
food. Food contact surfaces include cutting
boards, knives, utensils, and food preparation
tables.
When dirty wiping cloths or wiping cloths
contaminated with raw foods are used on
surfaces that come into contact with ready to eat
foods.
CROSS-CONTAMINATION AND FOOD STORAGE
You can prevent cross-
contamination by washing
and sanitizing every utensil,
cutting board, food
preparation table, and work
area before and after coming
in contact with food. Use the
cleaning methods previously
mentioned and adequately
wash you hands, especially
after handling raw foods.
CROSS-CONTAMINATION AND FOOD STORAGE
always stored raw meats, eggs, poultry, and fish in
containers and store them on the lowest shelves of
the refrigerator. This will prevent the raw products
from leaking or falling onto foods that are ready to
eat. Finally, all foods must be stored at least six
inches above the floor at all times.
FOOD STORAGE LIMITS
Foods should always be used in the
same order in which they were
received. All arriving food products
should be marked with a date so
you know which inventory to use
first. FIFO (FIRST IN - FIRST OUT).
In addition, any ready-to-eat
potentially hazardous food must be
marked with a discard date at the
time of opening or preparation. The
discard date must be 7 days after
the food was prepared or opened, if
the food has been refrigerated at
41º F or less. (4 days if refrigerated
at 45º F)
APPROVED FOODS
Any foods served in your establishment must
come from an approved source.
Homemade food cannot be used or offered for
human consumption in a food establishment.
All packaged food must carry a label or seal on
the packaging that indicates the name of the
processor or distributor, the name of the food,
and the ingredients.
All foods arriving at your workplace must be
free of spoilage.
Canned foods must have an intact seal and be
discarded if swollen.
Potentially hazardous foods should be rejected
if they arrive at an unsafe temperature.
Packaged foods should be rejected or
discarded if the arrive damaged.
TOXIC CHEMICALS AND PEST CONTROL
All chemicals, lotions, detergents, medicines,
sanitizers, and cleaners must be stored away
from food, utensils, and food preparation areas.
Any chemical product that is not in its original
container must be clearly labeled

Pesticides and pesticide equipment cannot be

present or stored in a food establishment.
Applying any pesticide is strictly prohibited
unless it is done by a professional, licensed
pest control applicator. Pesticides should only
be used as a last resort, after every available
preventive measure has been taken. The best
way to control cockroaches, mice, flies and
other pests is to keep the establishment and
garbage areas clean, and to eliminate hiding
places.
TOXIC CHEMICALS
AND PEST CONTROL
Cooking the food to
the proper
temperature is the
best way to
destroy harmful
germs that may be
present in foods.
Most types of
germs are killed
through cooking.
The cooking
temperatures may
vary depending on
the type of food.