Food safety and sanitation / Mary Jean C. Ang and Hannah A. Balanon
Material type:
TextPublisher: Quezon City : C & E Publications, [2010]Description: xiv, 195 pages : illustrationsContent type: - text
- unmediated
- volume
- 9789715849593
- 363.7296
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Includes bibliographical references
Unit I: Food safety and sanitation - the basics
Occupational safety hazards
Occupational safety hazards in the food service industry
Common work - related injuries in the food service industry
Reasons for occupational safety and health standards
Self - check activity 1
Personal Habits of Food Service worker
Employee health and personal hygiene
Health attrire
Personal habits of food workers
Steps in proper hand washing
Cuts and abrasions
Employee illnesses
Education and training
Management and supervisory responsibilities of a food manager
Self-check activity 2
Unit II: FoodBorne Illnesses
An Overview of potential hazards in food service operations
Sources of food safety hazards
General categories of contamination
Potentially hazardous foods (PHF)
Symptoms of foodborne illnesses
Risk factors of foodborne illnesses
Treatment for foodborne illnesses
Socio-economic effects of foodborne illness
Points to remember regarding potential hazards in food service operations
Self- check activity 3
Biological Hazards
Classification of foodborne illnesses
Types of microorganism
Microbial forms
Bacterial, viral, and parasitic foodborne hazard
Fooodborne illnesses caused by bacteria
Fooodborne illnesses caused by viruses
Fooodborne illnesses caused by parasites
Fooodborne illnesses caused by fungi
Edible mushrooms
Poisonous mushrooms
Foodborne illnesses caused by prions
How to control microbial growth
Prevention of foodborne illnesses
Self-check activity
Chemical Hazard
Naturally occurring chemical
Added chemicals
Poisonous substances
Toxic plant material
Food Additives
Adverse food reactions
Chemical detection and monitoring
Physical Hazard
Main type of physical hazard in food
Choking and preventive measures
Prevention of common physical hazard
Self-Check activity 6
Unit III: Food Flow
The Food Product flow
Purchasing
Receiving
Storing
Thawing
Preparing
Food thermometers
Cooking
Holding
Serving
Cooling
Reheating
Transportation of foods
Self-Check activity 7
Unit IV: Hazard analysis and critical control point
HACCP: A food protection system
HACCP Highlights
Benefits of an HACCP- based food safety management
Prerequisite programs
Education and training
Developing an HACCP Plan
The seven principle in an HACCP
Self-check activity 8
Unit V: Cleaning and Sanitizing Operations
Cleaning and Sanitation
Cleaning and sanitizing program
Fundamental cleaning procedures
Removal of food particles
Properties of food soils
Classification of soils
Quantity of soil
Application of cleaning agents
Factors influencing cleaning
Methods of cleaning
Cleaning compound composition
Rinsing
Water Quality
Sanitizing principles
Manual and mechanical ware washing
Pest control
Self-check activity 9
Unit VI: The Laws and Agencies Relating To Food Safety And Sanitation
The Laws and agencies relating to food safety and sanitation
International laws
Occupational safety and health act
Employees" right-to-know act
Sanitation code of the philppines
Regulatory agency
Self-Check Activity 10
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