THM2 MODULE 2 ● Floors are not fully dry

HYGIENE RISKS ● Spills are left unattended

1. Poor Personal Hygiene ● Cleaning product has built up residues
-Employee hygiene is one of the major causes of foodborne illness. ● Cleaning equipment is left on the walkway
According to the CDC and FDA, there are five foodborne pathogens
4. Vermin
transmitted by food handlers. These are Hepatitis A, Salmonellosis, E-
Coli Infection Shigellosis, and Noro Virus. -Flies and cockroaches are two of the most common pests and disease
propagators in the food establishment.
2. Poor Work Practices
Some of the manifestations that pests are present in the area:
-Poor workplace hygiene and inadequate cleaning increase several risks
in the working environment; it also increases the risk of food ● Flies - larvae are found around drains and garbage bins. Flies
contamination. reproduce rapidly and must act fast to control them.
Employees can be exposed to infection in many different ways that ● Cockroaches - Strong unpleasant odors with coffee ground-
include the following: sized droppings are evidence of these resilient pests. They could
be found behind or under kitchen equipment.
● Airborne Infection, An example is when an infected person
sneezes or coughs, viruses, and germs can spread and escalate ● Rodents - These pests leave droppings consistently, so watch
the spread through the air. out for tiny pellets. Dark rub marks around baseboards,
especially around corners, are a good indicator of a potential
● Contact infection, An example is when an infected person has
problem as well. They love finding stored food products to bite
direct contact with a worker or employee with blood or body
into.
fluid.
GARBAGES AND CONTAMINATED WASTES
● Indirect contact infection, An example is touching an object or
surface that has been used or affected by an infected person Wastes from the kitchen, dining area, storage areas may cause
contamination if they are not correctly disposed.
3. Inappropriate Cleaning and Housekeeping Practices
-Not all cleaning reduces contamination, and bad cleaning tends to
increase contamination. the following are indications of a weak cleaning
system.
GENERAL REQUIREMENTS ON HYGIENE PROCEDURES • Food contact surfaces may need to be cleaned and sanitized
• Use PPE when using chemicals.
1. Personal Hygiene
4. Vermin Control
Every employee has a responsibility to ensure that every food being
prepared and served is free from any harmful substances. • The food establishment's layout, design, construction must be by
legislation to permit good hygiene practices.
• Daily bathing
• Food wastes should be removed immediately
• Frequent hand washing
• Food waste containers should be kept clean and sanitized
• Nail care
• Make sure to inspect food supplies
• Hair care
• Food establishments must acquire adequate screening
• Oral hygiene
• All chemicals including pesticides should be appropriately labeled
• Facial hair
and kept
• Clean attire
• Pesticides are only to be used only in a way that prevents
• Glove usage
disease.
• PPE
• An effective pest control program managed by someone with
2. Safe and Hygienic Food Handling appropriate competence, training, and license.
• The vicinity should be equipped with electronic fly killer and traps
• Inspect the food deliveries
• doors and windows should be kept closed all the time
• Inspect the food delivery vehicle
• Potentially hazardous food must stay out of the danger zone. 5. Waste Disposal
• Practice the First In First Out inventory method.
• Practice waste segregation
• Any contaminated food is thrown out
• Waste disposal bins shash iner and orom sturdy plastic material
• Use a color coding chopping board
equipped with trash liner and foot pedal.
3. Cleaning and Sanitation • Garbage bins need to be cleaned and sanitized daily
• Waste disposal bins should be placed around the work
• Conduct a regular cleaning schedule
preparation area.
• Clean and sanitize equipment and utensils after every use.
• Waste disposal bins are distinguishable from other storage bins
• Eating and drinking utensils must be in a clean and sanitary
• When food waste is removed from the bin. It must be placed in a
condition immediately before they are used.
tightly covered plastic container and secured away from the
• Use appropriate cleaning and sanitizing chemicals according to
animals and pests.
the manufacturer's instruction.
• Store cleaning and chemicals in their proper storage area
PD 856: CODE OF SANITATION IN THE PHILIPPINES ● Smoking, chewing, and eating is prohibited while on duty.
The Code of Sanitation in the Philippines was promulgated in ● Food handlers with communicable diseases must not work
1976 by former President Ferdinand E. Marcos. The ultimate objective around food.
of this code is to protect and promote the health of Filipinos through
3. Quality and Protection of Food
public health services.
● All foods must be acquired from reputable suppliers approved by
a local health authority.
Sanitation Requirements for Operating Food Establishment
● All food and food materials should be transported in sanitary
1. Sanitary Permit transportation equipped with tightly covered containers.
● All operating food establishments should acquire a Sanitary ● Perishable foods like meat, fish, and poultry should be kept at the
Permit and should be renewed every year. temperature below 7°C (45°F). Hot foods should be kept at 60°C
(140°F) and above.
● Current Sanitary Permit should be visible for inspection by any
officer in the Department of Health, local health office unit or ● Menus being displayed must be free from contaminants.
local government.
● Food contact utensils must be cleaned and sanitized after every
2. Health Certificates and Food Handlers use.
● All employees working with food must secure a health certificate 4. Food Service Spaces
issued by a city or municipal health office. A certificate should
● Floor, walls, and ceilings should be made from concrete, other
only be issued only after a physical, medical and immunization by
impervious, no absorbent and easily cleaned materials.
a local health officer.
● Ceilings should be dust proof and washable.
● The health certificate must be renewed every year.
● Lighting should be free from glare and well distributed to avoid
● The health certificate is not-transferable.
shadows.
● EHS Form must be dipped in the upper left portion of the
● Colored lights and bulbs in the food display areas are prohibited.
● garment while on duty.
● Adequate ventilation must be provided to prevent excessive heat,
● Food handlers should observe and practice good personal prevent, and formation of excess moisture.
hygiene.
5. Sanitary Facilities Requirements
● Food handlers should wash their hands as frequently as possible.
 ● A hand washing facility should have an adequate and clean ● Open burning of refuse is prohibited.
supply of water. It is installed in a location accessible to the
● Refuse are separated as follows:
customers.
❖ Recyclables - dry papers, cardboard, plastics, rubbers,
● Proper clean and sanitized toilet facilities males and females
glasses, metals and minerals
should be provided in the properly located areas. It should be
equipped with enough washbasins with an adequate supply of ❖ Trashes - ashes, rice hulls, husks, shells, cobs, paper,
clean running water. cardboard
● Toilets must be well lighted and ventilated. ❖ Food Materials - food leftovers, kitchen/cooking wastes,
● Toilet doors must be self-closing and opening outward. food washings, vegetable trimmings, fruit peelings,
eggshells, bones, entrails, and gills.
6. Water Supply
● Refuse should be stored in a manner that no insects, animals,
● Water supply should be adequate, clean and potable. the quality and pests have no access
of water should by the Philippine National Standard for Drinking
Water. ● All waste receptacles should be cleaned, sanitized and dried
regularly. It should be equipped with the plastic lining
● Hot and cold running water should be provided in the food
preparation areas, areas for utensils and equipment. 8. Vermin Control

● Bottled drinking water should be handled, stored and protected ● Food storage, preparation, and service should be constructed and
from contamination. maintained to exclude vermin.

7. Sewage Disposal and Drainage ● All opening should have a protected screen of non-corrosive
materials.
● All sewage discharged from food establishments shall be
disposed of in a public sewage system. ● Doors should be self-closing, tight-fitting.

● A grease trap shall be used and installed outside the food ● Regular vermin abatement program must be managed.
establishment. ● Good housekeeping and cleaning must be observed at all times.
● Segregate waste in a washable, cleaning, impervious materials, 9. Equipment and Utensils
and tight-fitting cover.
● A three-compartment sink should be provided for manual
● Dispose of garbage regularly by a municipal, city or private washing and sanitizing of utensils and equipment.
collection.
● Sinks must be constructed of smooth, easy to clean and
noncorrosive materials.
● Old utensils cracked glasses should not be used and should be
discarded.