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Transcript of 4-Food Safety Handbook 2014
INTRODUCTION
Every school system aspires to promote and maintain a healthy learning environment that meets the health needs of the entire school populace particularly the school studentry. In this regard, the Department of Education through the Health and Nutrition Center takes the initiative of preparing a curriculum material that would serve as an instrument that provides needed knowledge and information necessary in promoting food safety in school.
This handbook features important topics vital in knowing how the food for the entire school populace particularly the pupils/students should be handled, prepared, processed, stored and served. The content of the text is composed of six chapters that take into account the principles underlying food sanitation and safety, food safety in the food production processes, pre-preparation of food, food preparation which concerns cooking and serving, sanitation and waste management and monitoring food safety.
The first chapter includes the three categories of contamination, the basic food microbiology and the four (4) new policies pertaining to food safety in schools and on canteen management. The second chapter gives due consideration on how farm chemicals could be safely used in food production. Chapter three takes into account some guidelines in purchasing fruits and vegetables; meat; fish, shellfish and poultry; eggs, milk and dairy product; cereal and cereal products; processed/bottled/canned foods; and fats and oil. It also takes into account additional safety information from the National Meat Inspection Commission, Department of Agriculture. The fourth chapter is concerned with the risks in food preparation, the guidelines on proper and safe handling of food, and the general procedures in holding and serving foods. Chapter five focuses on the guidelines on personnel health and personal hygiene and the guidelines on sanitation of kitchen facilities. It touches also management of solid wastes. The last chapter concerns monitoring food safety and the persons responsible for it.
Proper utilization of this handbook would give an assurance of a more healthy school environment with healthy student try who will be capable of promoting safe and healthful condition in the community where they belong.
MESSAGE
The incidence of food poisoning in our schools necessitates adherence to food safety measures that are embodied in the various DepEd Orders and Memoranda, hence there is a need to oversee the effective management of the school canteens and to underscore the accountability of the school principal for any untoward incident that may happen in the school due to non-compliance with school health policies and food safety guidelines.
I commend the Health and Nutrition Center for its initiative to come up with a Food Safety Handbook containing more information on food safety, thus, supplementing those safety guidelines stated in the issuances to the field.
Each school head should have this handbook as ready reference in ensuring the safety of foods served to the school populace at all times.
JESLI A. LAPUS
Secretary
FOREWORD
The Food Safety Handbook is a product of the concerted efforts of people with common concerns for the health welfare of the school populace. It contains basic and essential information that will guide school personnel in observing and maintaining the highest standards of food sanitation most especially in the canteen and feeding centers. Such topics as food sanitation and safety, including the food production process and waste management are presented. The causes and manifestation as well as prevention of food-borne diseases are likewise included, so as to enable the duty bearers to prevent occurrence of diseases in the schools and communities.
Dr. THELMA R. NAVARREZ
OIC, Director
TABLE OF CONTENTS
Page No.
Message
Secretary Jesli A. Lapus
Assistant Secretary Thelma G. Santos
Acknowledgement
Foreword
Introduction
Chapter One: Food Safety and Sanitation1
Chapter Two: Food Safety in the Production Process9
Chapter Three: Pre-Preparation of Food14
Chapter Four: Food Preparation (Cooking and Serving)24
Chapter Five: Sanitation and Waste Management32
Chapter Six: Monitoring Food Safety38
Appendices
A. IRR (Code of Sanitation of the Philippines, 1995)41
B. Proclamation of 160: October as Food Safety Awareness Week53
C. DepED Issuances
a. DepED Order No. 14, s. 2005Instructions to Ensure Consumption of Nutritious and Safe Food in Schools54
b. DepED Order No. 8, s. 2007 Revised Implementing Guidelines on the Operation and management of School Canteens in Public Elementary and Secondary Schools56
c. DepED Order No. __ 2008 Compliance with DepED Policies on Food Safety in Schools76
D. School Nutrition Policies
a. Number 278
b. Number 1583
Glossary85
Bibliography88
ACKNOWLEDGEMENT
Our sincere thanks is extended to those who takes the initiative of preparing a curriculum material that would serve as an instrument that provides needed knowledge and information necessary in promoting food safety in school held at DAP, Tagaytay City.
We express also our deepest appreciation to the following individuals for their valuable contribution in the production of this handbook
EXECUTIVE COMMITTEE
JESLI A. LAPUS
Secretary, DepEDVILMA L. LABRADOR
Undersecretary, DepED
TERESITA G. INCIONG
Assistant Secretary, DepEDTHELMA G. SANTOS
Assistant Secretary, DepED
Dr. THELMA R. NAVARREZ
Officer-In-Charge, HNC-DepED
CONSULTANTS
Ms. DOLORES Q. RUBIO
Retired Director II, HNCMr. ROGELIO A. LIMSON
Retired Chief, Nutrition Division, HNC
HNC, DEPED PROJECT STAFF
Dr. JUAN R. ARAOJO, JR
OIC, Nutrition Division, HNCMs. MAGDALENE PORTIA T. CARIAGA
Nutritionist-Dietitian II, Over-all Coordinator, HNC
Ms. MA. SONIA S. GABRIELES
Education Program Specialist II, HNCMs. MELANIE M. CRUZ
Nutritionist-Dietitian I, HNC
Ms. MEI LING V. DUHIG
Nutritionist-Dietitian, HNC
SUPPORT STAFF
SALVACION V. OMBION
Administrative Assistant II
MERLYN C. MANGANTI
Administrative Aide IV
Ms. PRESENTACION A. SALANDANAN
Accountant III
RENATO V. RAMOS JR.
Data Encoder, ContractualERNESTO J. CANONIZADO
Administrative Aide II
Our special thanks to the following for their valuable support:
Ms. Nelia B. Cuya, District Supervisor, Taal Central School, Division of Batangas, Region IV-A
Ms. Adelia L. Ocampo, Retired, District Guidance Coordinator, DepED, Taal
Ms. Shirley B. Borja, Nutritionist-Dietitian II, Regional Health and Nutrition Unit, DepEd Region V
Ms. Michelle B. Andaya, Nutritionist-Dietitian , Regional Health and Nutrition Unit, CAR
Nutritionist Dietitians from Regions I XII, NCR, CAR & CARAGA
CHAPTER 1
FOOD SANITATION AND SAFETY
What is Food Sanitation and Safety?
Food sanitation and safety deals with conditions and practices in food production, handling, preparation, processing, storing and serving, purposely to ensure and maintain food safety. It aims to prevent contamination, from biological, chemical and physical risks which may pose hazard to the health of the public.
Generally, the principle underlying food sanitation and food safety is keeping contamination out of food and their environment. Most sanitation efforts in many farms, food establishments and even in our own kitchen are directed towards prevention and control of all contaminants.
What are the categories of contamination?
Contamination is the presence of harmful substances or micro-organisms in food. It may be categorized into three: biological, chemical and physical.
1. Biological Contamination bacteria, viruses, parasites and fungi, which may be classified as:
microbiological: caused by bacteria, yeast and molds and their toxins which lead to either food intoxication or infection.
macrobiological: caused by helminths and other parasites, poisonous plants and animals
2. Chemical Contamination
These may include:
fertilizers
insecticides and other pesticide residues
cobalt, lead, mercury, arsenic, copper, etc.
cleaning supplies
food additives and preservatives
3. Physical Contamination
These include:
fragments of insects
parts of animal like hair of a rat or even human being
metal, glass, tin, wood, soil and others
It is important to remember that all foods can be contaminated. There are however foods that are highly perishable and foods that are potentially hazardous. Highly perishable foods are moist, high-protein foods on which bacteria can grow most easily. The potentially hazardous foods consist in whole or in part of milk or milk products, eggs, meats, poultry, fish, shellfish, edible crustacean (such as shrimp, lobster, crab), baked or boiled potatoes, tofu or other soy protein foods, garlic and oil mixtures, plant foods that have been heat-treated (such as beans), raw seeds and sprouts, sliced melons and synthetic ingredients (such as textured soy protein in hamburgers).
BASIC FOOD MICROBIOLOGY
Certain microscopic organisms, such as bacteria, are able to invade the human body and cause illnesses and sometimes death. Because contaminated foods are the major sources of organisms transmitted to people, it is essential that food production/school feeding and canteen teachers must have a clear understanding of food microbiology and the conditions involved in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Food borne illness is a disease that is carried and transmitted to people by food.
Food borne infection is a disease that results from eating food containing harmful micro-organism.
Food borne intoxication is a disease that results from eating food containing toxins from bacteria, molds, or certain plants or animals.
What are the Common Causes of Outbreaks of Food borne Illnesses?
The common causes of outbreaks of food borne illnesses are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking
6. Cross-contamination of cooked foods through improperly cleaned equipment
7. Failure to reheat foods to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth
What are the chemical causes of food borne illnesses?
Some food borne illnesses result from eating of foods contaminated with toxic substances or chemicals that have been added accidentally during processing and preparation, thereby causing food poisoning. Below are some of the chemical substances that cause food poisoning.
Chemical Substances/
ContaminantsCauses & Sources
1. Selenium (Se) Poisoning Ingestion of selenium found in milk, eggs, meat, grains, and vegetables grown in areas with soils high in Se
2. Zinc (Zn) Poisoning Ingestion of food prepared and processed using galvanized ware
3. Lead (Pb) Poisoning Ingestion of food contaminated with pesticides or paints also glazed dinnerware, glasses with painted decors
4. Copper (Cu) Poisoning Ingestion of food that has come in contact with copper surfaces, e.g. acid foods, carbonated liquids
5. Cyanide (Cn) Poisoning Using/Cooking with silver polish cyanide contaminating utensils and equipments for food preparation
6. Fluoride (F) Poisoning Foods contaminated with pesticides containing sodium fluoride
7. Cadmium (Cd) Poisoning From leached out Cd from plating materials
8. Antimony (Sb) Poisoning Caused by leached out Sb from enamel ware used in cooking acid foods
9. Arsenic (AS) Poisoning Contamination of foods with insecticides and pesticides
10. Mercuric (Hg) Poisoning Leached out Hg from food utensils and equipment. Sea foods from water contaminated with industrial wastes can also contain high levels of Hg
11. Food Service Chemicals Foods which come in contact (accidentally) with the cleaning and sanitizing compounds
Excessive use of additives and preservatives Example: salitre, MSG
CHAPTER II
FOOD SAFETY IN THE FOOD PRODUCTION PROCESSWhat is food production?
Food production pertains to the raising of food commodities through the agricultural process. It covers plant products like fruits and vegetables, fish and other marine products; and animals as source of meat and dairy products.
Is food safety a consideration in food production?
Food safety is a vital consideration in the flow of food from soil to plate.
The concern on food safety encompasses the process of food production. Modern agriculture is heavily dependent on chemical farm inputs intended to improve quality and quantity of yield as well as investment profit.
Pesticides have contributed a lot of benefits to agriculture, particularly in minimizing crop infestation/plant disease, control of weeds, rodents and other pests. These chemicals are also instrumental in the control of disease - causing insects, saving of countless lives and provided better quality of life to man.
It must be emphasized however that pesticides are poisons. Safety measures must be instituted at all times because improper use or insufficient knowledge of the side effects can endanger the lives of man and animals. Potential hazards to human health and wildlife can be created by residues from pesticides that may build up in the food chain and cause contamination of the environment.
Given the benefits derived from the use of pesticides, the critical challenge now is to institute appropriate mechanisms to prevent the contamination of food; water supply and the environment which puts into peril the lives and well-being of the public.
How should farm chemicals be safely used in food production?
Even under normal conditions of pesticide handling especially during mixing, loading and application, it is almost impossible to completely avoid contamination. Therefore it entails a lot of common sense and practical precautions.
Know the product
Read the product label. The pesticide label is a legal document which the user must not take for granted. It provides information on:
a. how, when and where the product can be legally, effectively and safely used with maximum efficiency and minimum risk;
b. practical advice on preparing, mixing and applying the product in control of crop and animal disease;
c. Compatibility of the product with other products where it is appropriate;
d. Amount recommended and frequency of application
e. Warnings intended to prevent incorrect or appropriate use.
e.g :
Do not use on sandy soil.
Apply only at the 2-5 leaf stage.
Do not apply when rain is imminent.
f. crop or situation, pests, weeds or diseases for which the product has been officially approved and registered;
g. calibration of measuring device;
h. pre-harvest interval and re-entry period;
i. restrictions and limitations, if there are any;
j. directions for safe storage, including physical and chemical hazard;
k. directions for disposal of surplus pesticides and containers;
l. other special recommendations on storage conditions for the container and product;
m. hazard/safety information, e.g. and
When handling granules, wear protective clothing including gloves.
Store in original container, tightly closed and away from feeds and foodstuffs.
Flammable.
n. first aid physicians information and treatment like:
signs and symptoms of poisoning on the particular pesticide
first aid measures for the particular pesticide
Physicians information on toxicity category, including antidotes and treatment.
Know the banned and restricted pesticides Banned pesticides are not allowed to be brought into and used in the Philippines under any circumstance because their toxicity level is extremely harmful. These chemicals are not registered with the FPA.1. Parathion ethyl
2. Parathion methyl
3. Copper Aceto arsenite (Paris Green)
4. DDT containing mosquito coils
5. DBCP
6. Nitrofen
7. Leptophos
8. EPN
9. Endrin
10. Mercuric Fungicide
11. Toxaphene
12. Elemental Phosphorous
(White and yellow)
13. 1 Napthylthiorea (ANTU)
14. Gophacide
15. Sodium Fluoroacetate
16. Sodium Fluoroacetate (1081)
17. Thalium Sulphate
18. Strychnine
19. 2, 4, 5 T
20. Aldrin
21. Dieldrin
22. Heptachlor
23. Chlordemeform
24. EDB
25. HCH/BHC
26. Azinphos ethyl
27. Chlordane
28. Organotin
Restricted Pesticides have limited use and are subject to strict control/regulation and compliance. These chemicals are not registered also with the (FPA).A. Importation not allowed except in cases of emergency as determined by the Authority:
1. Aldicarb
2. Chlorobenzilate
B. For termite control only
1. Chlordane its use is limited to pre-construction treatment
C. For use under specified limitations
1. DDT all uses cancelled except for malaria control purposes by the Department of Health.
2. Not for use near aquatic ecosystem
a. Chlordaneb. Endosulfan
3. For hazardous for general use, for institutional use only
a. Paraquat restricted for Institutional Use Only. Approval of use will be based on strict compliance by the importer/end-user of the requirements set for its use.
b. Phenamiphos for use in banana and pineapple plantations only
c. Etroprop
for use in banana
d. Methidathim plantations only
e. Inorganic Arsenicals
for use in wood treatment
(Arsenic Trioxide)
only by FPA accredited
f. Pentachlorophenol
wood treating plants and
Institutions
g. Lindane (gamma/BHC) The only allowed use to date is on pineapple plantations by pre-plant application.
D. Fumigants and other chemicals
For Use Only by Certified Fumigators
Adequate time for aeration is required after treatment before commodities are processed into food or animal feed.
1. Methyl bromide
2. Carbon disulfide
3. phosphine-generating compounds
4. HCN-generating materials
5. Carbon Tetrachloride
6. Chloroform
7. Ethylformate
Avoid combining different brands and types of chemicals.
Registered brands and types of chemicals have undergone extensive studies on their toxicity level and efficacy on particular crops or specific use. But when farmers put together different brands and types of chemicals/pesticides it produces compounds having untested level of toxicity and efficacy. There is a possibility that the end product may become more harmful to crops, animals and the environment.
Stop indiscriminate use of formalin on fishes and vegetables.
Formalin is an aqueous agent used to preserve the dead. The use of this chemical on food items like fishes and vegetables have not been tested yet. Venturing on the use of formalin on food is too risky.
Eggplants, squash dipped in formalin solution do not soften even when cooked.
Farm harvests should not be transported together with toxic chemicals
Do not transport vegetables and fruits, fish or livestock and poultry together with toxic chemicals. Chemical - laced vegetables are not safe for human consumption. Health will be threatened.
Pesticides and other farm chemicals should not be mixed/prepared or sprayed near water system/bodies of water and crops ready for harvest.
Do not plant leafy green vegetables and succulents among busy highways.
Plants grown along busy highways collect smoke emissions from vehicles which contain heavy metals that are harmful when ingested.
CHAPTER III
PRE-PREPARATION OF FOOD
What are the processes involved in the pre-preparation of food?
Pre-preparation of food is one important aspect in school canteen/food services which takes into consideration the processes such as purchasing, receiving, sorting , and storage of food commodities.
Purchasing is the process of getting the right product into a facility and to the consumer at the right time and in a form that meets pre - established standards for quantity, quality and price. As a process, purchasing involves a) development of specifications or detailed descriptions of desired product b) determination of quality and quantity needed c) market research regarding product availability d) receiving of item and transfer into proper storage and e) issuing of item. Careful consideration should be given.
What are the risks in purchasing?
Quality and freshness of food items
Expiration date of food items
Sources of foods
What are the risks in storage?
Sanitation of storage facilities
Shelf-life / Expiration of food items
Temperature
Length of storage
A. Purchasing The most important consideration in planning your menu for the day is purchasing the best quality of ingredients for your menu. Good quality and fresh ingredients have lower risks of containing contaminants and assures canteen teacher of a good dish.
Sanitation in Purchasing
In order to be sure of purchasing food that is safe to eat, the following procedures should be observed:
buy only pasteurized milk products that meet the standards established by local laws and regulations
buy only government-inspected meat, meat products, poultry and fish
buy shellfish from a reputable dealer who complies with government regulation
buy bakery products from a food-processing establishment approved by health authorities
buy fresh and frozen produce from reputable purveyors who operate clean, sanitary markets and have sufficient refrigeration and freezing spaces
buy canned and staple food items from reputable producers. Bargain offers for items in sacks and cartons should be carefully investigated before purchasing
always check expiry dates
Guidelines in Purchasing
Before purchasing, prepare a market list and budget estimate of the foods to buy. The following measures shall be observed when purchasing certain food commodities:
Fruits and Vegetables:
Buy fruits and vegetables that are in season. Consider the color, size and shape.
Select fruits and vegetables that are fresh, free from cuts and bruises, worms and insect infestation
Avoid buying pre-cut, pared, peeled and sliced fruits and vegetables
Handle purchased fruits and vegetables with care.
Meat, Fish, Shellfish and Poultry
Select meat, fish, shellfish and poultry that are fresh, firm and free from foul odor and discoloration. Note that pork should be pinkish in color, poultry should be white and beef reddish.
Select fish that have clear eyes
Meat should be firm and with no foul odor
Crabs and shrimps should be fresh with no discoloration
Shellfish should be alive and free from red tide.
Eggs, Milk and Dairy Product
Purchase fresh eggs that are clean, free from cracks and with rough shells
Buy milk and dairy products that are company-packed
Check the expiry date of commodities before purchasing
Check the nutrition information label of the commodities
Look for the Sangkap Pinoy seal in food products that are fortified with micronutrients
Make sure that locally produced milk and dairy products are pasteurized
Never buy bloated milk packs.
Cereal and Cereal Products
Purchase plain and glutinous rice that are free from rodent and insect droppings and other contaminated or foreign particles
Select flour and cornstarch that are clean, free from foul odor, crawling insects, droppings, molds and other contaminants
Buy oven-fresh bakery products in well-sealed packs, free from undesirable odors and contaminants like insect droppings and molds
Purchase commodities bearing the Sangkap Pinoy seal.
Processed / Bottled / Canned Foods
Select properly sealed/bottles/canned foods that are not dented or bulging and without any spots of rust
Do not buy expired processed food
Buy processed food from reputable manufacturers
Fats and Oils
Buy fats and oils that are free from rancid odor
Do not buy oil with sediments / particles in it.
Additional Food Safety Information from the National Meat Inspection Commission, Department of Agriculture:
What is hotmeat?
It is a Filipino colloquial term for meat that is derived from illegally slaughtered food animals such as cattle, buffalo or carabao, horse, goat, sheep, poultry and others and sold to the consuming public as fresh, chilled, frozen or processed.
What is the danger of eating hotmeat
Meat and meat products which are not properly inspected by the proper authority may be contaminated/infected and may cause the possible transmission of more or less 200 animal diseases (examples: Rabbies, Anthrax, Tuberculosis, Leptospirosis, Brucellosis) to human.
How can buying hotmeat be avoided?
To be sure that meat and meat products sold in the market are safe and fit for human consumption, always look for the Meat Inspection Certificate which are prominently displayed in the stalls and examine if the carcass (body of slaughtered animals after bleeding and dressing) bears the stamp or brand INSPECTED and PASSED.
Where are the branding sites located?
The branding sites in cattle, carabao, buffaloes and horses are as follows: one on upper thigh, on upper and lower side of the trunk, on upper shoulder and at the base of the tongue.
The branding sites in hogs are as follows: one on each thigh, on upper and lower side of the trunk, on cheek and forehead.
B.Receiving and Sorting
In some books, receiving is usually part of purchasing. The guidelines enumerated in purchasing are usually the same guidelines that have to be observed in receiving. For this Handbook, we shall define purchasing as buying the food items from the market or the sources while receiving is defined as bringing in of the food items by the suppliers to the schools.
Guidelines in Receiving Food Items:
Select good quality products based on the guidelines mentioned in purchasing
Weigh or check the volume and size of food products
Check the shelf-life and expiry date
Order only from reputable sources
Make sure that the price is comparable with market prices
Check the appearance, odor, texture and color
C. Sorting
Sorting is a process in between purchasing, receiving and storage. It involves (1) sorting of food items purchased that will be used immediately for the days menu: (2) sorting of foods for dry storage; and (3) sorting of foods for cold storage
Sanitation in Sorting
Always wash / rinse food items that will be used for the day and food items for cold storage
Canned / bottled / Wrapped food products for dry storage must be wiped before storing
Meat / Poultry / Fish / Seafoods must be thoroughly cleaned / washed before storing
Guidelines in Sorting:
- Sort purchased / received food items according to the following classification:
(1) Foods that will be used for the days menu
(2) Foods for dry storage
(3) Foods for cold storage
- Foods that will be used for the day should be brought directly to the preparation area.
- Foods for cold storage, usually perishables and staples, should be washed and cleaned before storage.
D. Storage
The purpose of storage is to maintain the quality of food, prolong the shelf-life maintain an adequate supply of food and ensure its safety for consumption.
Proper storage of food is very crucial in keeping foods safe because the manner and temperature of storage will affect the foods susceptibility to bacterial growth, other contaminants and infestation. Storing foods will not improve its quality, it will only delay the rate of deterioration, and thus the proper period of storage should also be observed.
In school canteens, canteen teachers are discouraged from buying too much perishable foods for storage. Only foods that will be consumed within the day must be prepared to avoid left-overs. Schools without proper storage facilities should only buy foods needed for the day. Canteen teachers are also discouraged from preparing meals one day ahead.
Sanitation in Storage
All potentially hazardous and perishable foods shall be maintained at safe temperature (5C/40F and above), except during the necessary periods of preparation and service not to exceed for hours. Potentially hazardous perishable foods include milk, milk products, eggs, meat, poultry, fish or a combination of these foods:
It is very important that all foods to be stored are clean and free from contaminants.
Frozen pre-cooked food should be defrosted prior to use. Once defrosted, food should never be frozen again.
The containers should be stacked loosely in the refrigerator to allow maximum air circulation and rapid freezing
Convenience food, including frozen and dried foods, should be stored as well as prepared according to processors instruction. After reconstitution, keep hot food at 70C / 165F or cold food at 4.4C / 40F until serving time to prevent bacterial growth
Storage facilities should be regularly cleaned.
What is FIFO?
FIFO means First In, First Out. It is a long-time method in store-keeping in which food stored first must also be the first to be out. On each package, either write the expiration date, date received and date of storage. Shelve new supplies behind old, so the old are used first Regularly check expiration dates.
General Storage Guidelines
The necessary facilities and equipment should be provided for storing food supply.
Always monitor each kind of food while it is in storage
Follow the correct temperature for each kind of food
Clean up spills and leaks and remove dirty packaging and trash right away
Cleaning supplies and other chemicals should be stored in:
locked rooms or cabinets outside the school canteen
original containers or sturdy containers labeled with the contents and their hazards
never use empty chemical containers to store food and never put chemicals in used food containers
All containers should be properly labeled
Do not take chances with food. When in doubt, throw it away!
What are the kinds of storage?
The kinds of storage are cold storage (refrigerated storage, deep chilling, freezer storage and dry storage. Different kinds of food require different kind of storage.
Cold Storage
Refrigerators, deep chilling units and freezers are the kinds of cold storage for keeping potentially hazardous foods cold enough to prevent bacteria from growing.
Guidelines:
Use storage units for storage only
Monitor food temperatures
Use refrigerators to keep foods at an internal product temperature of 4.4C for short time periods. Temperatures lower than 0C may freeze foods and damage them.
Use deep chilling to store foods at 3.3C to 0C for short time periods, these temperatures limits bacterial growth without damaging food quality.
Use freezer units to store already chilled or frozen foods of a unit temperature of -17.8C or lower.
Do not refreeze foods that have already been thawed.
Store cooled and ready-to-eat foods above raw foods to avoid cross-contamination
Clean / wash all foods before storing.
Reserve outside wrappings of food before storing to eliminate oil or harmful bacteria
Processed foods and cooked foods should be kept covered to prevent drying and transfer of odors.
Do not refrigerate warm foods; it may retain enough heat to cause spoilage.
Follow the three step process in freezing: a) refrigerate to cool, b) sharp freezing, c) hold at low temperature.
Dry Storage
Dry storage should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly. All foods for dry storage should be kept in one area only. Other non-food materials or equipment must be stored in another area.
Guidelines:
Keep packages of dried fruits and vegetables, cereals and other grain products, sugar, flour and rice intact and dry.
Store dry foods at least six inches off the floor and out of sunlight
Storage area temperature should be 10 to 21C with a relative humidity of 50 to 60%
Always check expiration date.
Storing Specific Foods
1. Meat and Poultry
In general, store meat and poultry in the coldest section of the unit.
Discard meat that develops a sour odor, discoloration, slime or mold.
Cut into desired style. Wrap and freeze if not used immediately
Cured meats wrapped in plastic bags should be refrigerated; freezing is not necessary
Ham, bacon and luncheon meats should not be frozen unless they were delivered frozen.
2. Fish and Seafoods
Clean first before slicing into desired style.
Dried fish may be stored at room temperature properly protected from insects and rodents.
Smoked fish should be refrigerated.
Crabs, clams, mussels and other mollusks should be cooked before refrigeration
Shrimps may either be fresh or cooked before refrigeration. Live shrimps are preferably cooked first, while shrimps for guisado should be frozen fresh.
3. Eggs and Dairy Products
In the absence of refrigerators, eggs may be stored at room temperature for about 7 days. Left-over egg yolks and egg whites should be kept in containers that will prevent drying.
Unopened evaporated milk should be stored in a cool dry place. Opened cans should be refrigerated; otherwise it will spoil after 36-40 hours.
Condensed milk keeps longer than evaporated milk because of its high sugar content.
Cheeses should be well wrapped and refrigerated
Shell of fresh eggs should be washed and wiped with clean, damp cloth before storing.
4. Fruits and Vegetables
Fruits and vegetables should be washed and the decaying portions removed before storing
Vegetables should be blanched before freezing if to be kept for long duration
Rootcrops are stored at room temperature
5. Staples
Rice should be stored preferably in sacks and placed on pallets to prevent direct floor contact
Sugar should be stored in tightly covered containers, preferably non-metallic
Flour should be stored in ventilated areas because storage temperature, humidity and length of storage affect baking qualities; flour also readily absorbs objectionable odors.
6. Fats and Oils
Fats and oils should be stored in closed containers and at low temperature
When transferring, use dry and clean containers.
7. Canned Goods
Canned goods should be stored in well ventilated areas and maintained at a temperature of 50-60F. Windows should be screened and walls and floors should be rat - proof.
Canned goods should be marked for expiry date and the stock should be used according to First In-First Out principle.
Regularly inspect canned goods in storage to look for signs of deterioration as well as leaks and bulging.
Recommended Storage Temperature and Period
FoodSuggested Maximum TemperatureRecommended Maximum
Storage
FC
Canned products702112 months
Cooked dishes with eggs, meat, milk, fish, poultry363Served on the day prepared
Cream filled pastries363Served on the day prepared
Dairy products
Milk (fluid)4053 days, in original container tightly covered
Milk (dried)70213 months, in original container
Butter4052 weeks, in waxed cartons
Cheese (hard)4056 months, tightly wrapped
Cheese (soft)4057 days, in tightly covered container
Ice cream and ices10-123 months, in original container, covered
Eggs457 7 days unwashed, not in cardboard
Fish (fresh), shellfish3622 days loosely wrapped
Frozen Products3625 days in covered container
Frozen Products0
(to-20)-17
(to-29)
Fruits and vegetables1 growing season to another in original container
Beef, poultry, eggs6 to 12 months, in original container
Fresh pork (not ground3 to 6 months, in original container
Lamb and veal6 to 9 months, in original container
Sausage, ground meat, fish1 to 3 months, in original container
Fruits
Peaches, plums, berries 50107 days, unwashed
Apples, pears, citrus50
(to 70)10
(to 20)2 weeks, original container
Leftovers3622 days, in covered container
Poultry3627 days, loosely wrapped
Meat
Ground3832 days loosely wrapped
Fresh meat cuts3836 days, loosely wrapped
Liver and variety meats3832 day, loosely wrapped
Colds cuts (sliced)Wrapped in semi-moisture-proof paper
Cured bacon3831-4 weeks, wrapped tightly
Ham (tender cured)3831-6 weeks, may wrap tightly
Ham (canned)3836 weeks, original container, unopened
Dried beef3836 weeks, wraped tightly
Vegetables
Leafy4577 days, unwashed
Potatoes, onions, root
vegetables7020Dry, in ventilated container or bags
CHAPTER IV
FOOD PREPARATION
(Cooking and Serving)
What is Food Preparation?
It is the transformation of raw or processed food into an acceptable finished product, ready-to-eat service as an essential operation in the overall food service system. It starts from receiving the right amount of raw food, washing, cutting, cooking, holding and serving until it reaches the pupils plate/tray. It requires the proper handling of purchased food product from reputable company of good quality, initial storage holding at proper temperature at various points; in its production and generally one or more processing procedures, under controlled condition.
Risk in food preparation
1. The food handlers
2. The kitchen facilities
3. Food selection and preparation
4. Safe temperatures
Guidelines in proper and safe handling of food
Food Handlers
should undergo training on food safety and obtain medical certificates from the local provincial/city/municipal health office
observe proper handwashing technique
wear complete cooking outfit and use disposable gloves for direct food contact
observe personal hygiene at all times
not be allowed to handle food at any stages when they are sick.
Kitchen Facilities
use separate equipment and utensils for handling raw foods
sanitize all surfaces and equipment used for food preparation
clean thoroughly the cutting- boards and work areas after each use
protect the kitchen areas and food from insects, pests and other animals
maintain the highest standards of sanitation in the canteen at all times.
Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be ready for next use
sanitize completely all kitchen utensils especially cups, saucers, flat wares before they are used again
provide for adequate space, proper ventilation and window screens in the food preparation and food service areas
provide garbage receptacle for proper waste disposal
provide potable drinking water and handwashing areas for pupils in the canteen
Food Selection and Preparation
Select only nutritious foods like fresh milk, fruits in season, fresh fruit juices/drinks, indigenous food and food products with Sangkap Pinoy Seal.
Check expiry dates of food commodities bought and those in stock.
Wash fruits and vegetables prior to peeling, slicing, etc. to retain the nutritive value of food
Always maintain the highest standard of sanitation
Use iodized salt as a must in salt-seasoned preparations
Use potable water for food preparation such as making juice, ice, etc. to prevent water borne diseases
Cover properly the foods served and make them free from contamination
Practice segregation of waste materials at all times
Do not serve left-overs the following day
Safe Temperature
Do not leave cooked foods at room temperature for more than 2 hours
Refrigerate promptly all cooked and perishable foods preferably below 5C within four hours.
Keep cooked food piping hot (more than 60C prior to serving)
Do not store food too long even in the refrigerator
Thaw food inside the refrigerator, not at room temperature
Check internal temperature during cooking to assure proper end-point time and temperature have been met to at least 70C/165F. (Figure 1).
Cook food thoroughly, especially meat, poultry, eggs and seafood
Bring food like soup and stews to boiling to make sure that they have reached 70C. For meat and poultry, make sure that juices are clear, not pink, ideally, use a thermometer.
Re-heat cooked food thoroughly to 165F/70C within 2 hours.
To ensure that food temperatures are properly monitored, thermometers should be:
with metal-stemmed, numerically scaled from 0F - 220F or 17.8C to 100C.
with easy to read numbers and a stem or probe of at least 5 inches
with a calibration nut so that the scale can be easily adjusted for accuracy
cleaned and sanitized after each use.
FIGURE 1
TEMPERATURE GUIDE FOR FOOD SAFETY
FCBOILING
212100Cooking temp. destroys most bacteria
165
14074
60Warming temperature prevents growth but allows survival of some bacteria
12552Some bacterial growth may occur and many bacteria will survive
DANGER ZONE
Allows rapid growth of bacteria, and production of toxins by some bacteria.
Do not hold foods in this temperature for more than 2 or 3 hours.
60
4016
4Some growth of food poisoning, bacteria may occur
320Cold temperature permits slow growth of bacteria
Freezing temperature stops growth of bacteria but allows bacteria to survive
Do not store food above 10F for more than a week
DANGER ZONE:
5C - 60C or 41F - 140F
MINIMUM SAFE INTERNAL COOKING TEMPERATURES
Poultry, stuffed meats, and stuffed pastas - 165F (73.9C) for 15 seconds;
Ground beef and pork - 155F (68.3C) for 15 seconds
Pork, ham, sausage, and bacon - 155F (68.3C) for 15 seconds
Beef roasts - 145F (62.8C) for 15 seconds; 140F (60C) maintained for 12 minutes; or 130F (54.4C) maintained for 121 minutes
Fish - 145F (62.8C) for 15 seconds
What are the potential hazards in Food Storage and Preparation?
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at temperature below 5C or above 60C, the growth of microorganisms is slowed down, stopped or dies. Some dangerous microorganisms still grow below 5C. Food commodities should be stored at proper temperature.
Thawed foods, including water and ice may be contaminated with dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and moldy foods. Careful selection of raw materials and simple measures such as washing and peeling may reduce the risk.
Foods that are highly perishable or particularly hazardous include meat, poultry, fish and dairy products. These products are frequently contaminated with food borne pathogens, which can spread to surfaces or equipment, to the hands of workers and to other foods. Food preparation facilities/equipment/utensils should be thoroughly cleaned and food handlers should regularly wash hands with soap and water during food preparation.
The practice of cooking, chilling and then reheating is also potentially hazardous because reheating may not produce a temperature high enough (165F) to destroy any bacteria that may survive in meats. Food items must be rapidly cooled within 4 hours to 41F or less. Cold food should be held at an internal temperature of 41F or less. Hot foods should be held at 140F or higher.
SHAPE \* MERGEFORMAT
What are the general procedures in Holding and Serving Foods?
Make only small batches. Breaded, fried and baked foods should be held for a short period of time.
Stir foods regularly in holding unit and, if possible measure their temperatures with a thermocouple or bi-metallic thermometer every two hours. Do not rely on the thermostat on the holding equipment that measures the temperature of the equipment, not of the food. Record temperatures in logbook.
Uses covered holding pans and provide long-handled spoons or tongs so human hands do not touch the food. Place spoons and thongs in the food with their handles pointed toward the user or store these utensils in safe running water.
Never mix new food with old, or raw food with cooked.
Use properly cleaned and sanitized utensils and practice good personal hygiene.
Holding Hot Food
To provide control during holding, you should:
Use only hot-holding equipment that can keep foods at 60 deg. Centigrade (140 deg. Fahrenheit) or higher. Holding equipment includes steam tables, double boilers, bain maries, heated cabinets, and chafing dishes.
Never use hot-holding equipment to cook or reheat food, only to keep food hot.
Measure food temperatures every two hours. Record them in a logbook.
Holding Cold Food
Cold cooked and raw foods must also be kept safe from temperature abuse and contamination. To provide control during holding, one should:
Use only cold-holding equipment that can keep foods at 4.4 deg centigrade (40 deg. Fahrenheit) or lower.
Hold ready-to-eat cold foods in pans or plates, never directly on ice. Be sure that the ice used to surround chilled foods drains away from the food. Drip pans should be sanitized after each use.
Measure food temperature every two hours. Record them in a logbook.
Serving
Set up serving procedures to help canteen personnel safeguard food and pupils. Stagger canteen personnel assignments so that no employee serves food, sets tables and cleans dirty dishes at the same time.
Canteen teacher/personnel should:
Use properly cleaned and sanitized utensils and practice good personal hygiene.
Never touch the food-contact areas of glasses, cups, plates and table wares.
Never stack cups or bowls before serving them the bottom of one will touch the rim of the one below and possibly contaminate it.
Use plastic or metal thongs or scoops to get ice never use glass that may break in ice.
RECOMMENDED HAND HYGIENE PROCEDURE
Procedure 1
Wet hands and
wrists. Apply soap.Procedure 2
Right palm over left,
left over rightProcedure 3
Palm to palm, fingers interlocked
Procedure 4
Back fingers to opposing
fingers interlockedProcedure 5
Rotational rubbing of right thumb clasped in the palm and vice versaProcedure 6
Rotational rubbing backwards and forwards with tops of fingers and thumb of right hands in left and vice versa
CHAPTER V
SANITATION AND WASTE MANAGEMENT
What is Sanitation and Waste Management?
Sanitation and waste management is a vital aspect of every school canteen and food supplementation operation. It seeks to provide protection and safety to school populace from food-borne illnesses. The most effective strategy is to protect food from contamination and reduce the effect that occurs.
What are the guidelines on personnel health and personal hygiene?
Proper Attire
Food handlers must wear the appropriate clothing which includes caps or hairnets, aprons or vests and clean footwear.
Proper Handwashing
One most important role in the food service is: WASHING HANDS FREQUENTLY. (Refer to Appendix ___ for the illustration on recommended Hand Hygiene Procedures) Hands up to the elbow should be washed with warm water and soap in the following activities:
Before beginning work;
Serving food;
Handling dishes and utensils;
After using toilet;
After smoking;
After handling money such as bills and coins;
After coughing, sneezing and touching face or hair.
Other Personal Hygiene Habits:
Personnel should keep their fingernails trimmed and maintained;
Hands should be kept away from face, hair and mouth;
Use of sanitary disposable gloves should be done when hands are directly used for food preparation;
Smoking should not be allowed in areas where food is prepared or served;
When sick, food service workers should be advised not to report for work;
Eating in the kitchen should not be allowed.
The school head must require medical certificate among food handlers. (Refer to Appendix ___ for the Implementing Rules and Regulations Code of Sanitation of the Philippines (PD 856, 522)
What are the guidelines on Sanitation of Kitchen Facilities?
1. Use only top quality equipments for better results.
2. Kitchen tools, utensils, and equipment should be carefully used, regularly cleaned and sanitized and immediately repaired or replaced if broken.
3. All kitchen utensils and other table wares should be completely cleaned and sanitized before they are used again.
4. Provide an adequate space with proper-ventilation and pest/rodent control measures in the school canteen/feeding center.
5. Provide garbage receptacles for proper waste disposal (recyclable and non-recyclable). Practice proper waste management.
6. Provide adequate safe drinking water and handwashing facilities for pupils in the canteen/feeding center.
7. Pest control and disinfection should be done on a regular basis.
8. Use non-toxic cutting boards, blocks and bakers table.
Basic Steps in Cleaning/Sanitizing Facilities/Equipment/Utensils
a. scrape particles left embedded, followed by pre-rinsing;
b. wash in hot water (120F) with suitable detergent;
c. rinse in hot water (140F);
d. sanitize using chlorine/other recommended solutions if necessary;
e. air-dry
What is solid waste management?
Solid Waste Management is the purposeful, systematic control of the inventory, generation, storage, collection, transport, separation, processing, recycling, recovery and final disposal of wastes.
Solid Waste includes dry, bulky trash, such as glass bottles, plastic wrappers and containers, paper bags and cardboards boxes.
What are the two categories of solid waste?
Two categories of Solid Waste:
a. Biodegradable any food waste kitchen waste such as peelings or vegetable trims, etc.
b. Non-biodegradable any metal, tins, cans, glasses, plastics, rubber, paper, hard shell bones and rocks.
What are the steps in waste management?
Steps in waste management
a. Inventory list materials to be used to reduce waste
b. Sorting separate biodegradable and non-biodegradable wastes
c. Packaging place/store properly in tightly covered pails, plastics, sacks, bins, etc.
d. Reuse involves utilizing materials for other purposes such as refillable bottles which can be used to store water or other liquids; containers with lids can be used as canisters or left over food can be fed to animals.
e. Recycle waste materials are transformed into new products.
(Refer to Appendix ____ for the diagram steps in waste management)
DIAGRAM SHOWING STEPS IN WASTE MANAGEMENT
WASTE
INVENTORY/
WASTE REDUCTION
BIODEGRADABLE
Kitchen waste, Left overs,
Peelings and Vegetable
TrimsNON-BIODEGRADABLE
Tin Cans
Metal Scraps
Plastics, Styrofoams
Bottles, Jars, Broken Glass
Paper, cardbooks
Cloth
Fibers, feathers
Rubber
Hard Shells, Broken
Ceramics, etc.
Tightly covered pails,
Composters
Sacks, bins, boxes
FeedsFertilizerFine Arts
CraftsFiller
Materials
PROTOCOL IN CASE OF AN OUTBREAK OF
FOOD BORNE ILLNESS
What is food borne outbreak?
An outbreak of food borne illness is identified as an incident in which two or more people experience the same illness after eating the same food. However, when botulism or chemically contaminated food is found, even a single incident is classified as an outbreak.
What a teacher should do in case of an outbreak of food borne illness in the school?
1. The teacher must first get the pupils identity
2. Look for symptoms after ingestion of food or beverage
3. The teacher-in-charge must immediately report the student to the principal or school head for immediate action.
Note the date of the incident
Month Day - Year
Note the time the food / beverage was ingested
less than 1 hour
between 1-4 hours
More than 4 hours
Determine pupils condition before ingestion of food
healthy
sick with symptoms
List down other food / beverages ingested in the last 4 to 6 hours
Record First Aid provided in school, and by whom?
If patients condition did not improve, refer to:
Medical Practitioner Name
Doctor:
Nurse:
Other specify:
Get samples of food, beverages ingested
Submit for analysis
The following are examples of bacterial food borne illness
Food-borne
diseaseCausative organisms
Genus SpeciesFood sourceSymptoms
and course
Bacterial food infections
SalmonellosisSalmonella
S. typhi
S. paratyphiMilk, custards, egg dishes, salad dressing, sandwich fillings, polluted shellfishMild to severe diarrhea, cramps, vomiting. Appears 12-24 hours or more after eating: lasts 1-7 days.
ShigellosisShigella
S. dysenteriaeMilk and milk products, seafood, and saladsMild diarrhea to fatal dysentery (esp. in young children). Appears 7-36 hours after eating; lasts 3-14 days.
ListeriosisListeria
L. monocytogenesSoft cheese, poultry, seafood, raw milk, meat products (pate)Severe diarrhea, fever, headache, pneumonia,
Meningitis, endocardis.
Symptoms begin after 3-21 days.
Bacterial food poisoning
(Enterotoxins)
StaphylococcalStaphylococcus
S. aureusCustards, cream fillings, processed meats, ham, cheese, ice cream, potato salad, sauces, casserolesSevere abdominal pain,
Cramps, vomiting, diarrhea
Sweating, headache, fever
Prostration. Appears
Suddenly 1-6 hours after eating; symptoms subside
Generally within 24 hours.
Clostridial
Perfringers
enteritis
Clostridium
C. perfringesCooked meat, meat dishes held at warm or room temperatureMild diarrhea, vomiting. Appears 8-24 hours after eating; lasts a day or less.
Botulism C. botulinumImproperly home canned foods, smoked and salted fish, ham, sausage, shellfishSymptoms range from mild discomfort to death within 24 hours; initial nausea, vomiting, weakness, dizziness, progressing to motor and sometimes fatal breathing paralysis
Remember:
Monitoring food safety is a responsibility of the school head and the school faculty, the Schools Division Office, the Regional Office and the Central Office.
In cases of food illnesses, it is very important not to panic or to call other schools as this may cause spreading wrong information. The best thing to do is to follow the protocol, refer to the nearest clinic/hospital and report the incident to the Division Health and Nutrition Section
CHAPTER VI
MONITORING FOOD SAFETY
What is the coverage of Food Safety in Schools?
Food Safety in schools covers food production (raising of crops, fish/aqua products and poultry/livestock); the school canteen and the feeding center.
It aims to prevent contaminants and hazards from getting into the food to assure that what the school children are eating are nutritious and safe.
Who is responsible for keeping foods safe?
The school head is primarily responsible for keeping the foods safe to eat, along with the food production coordinator, canteen teacher, feeding teacher and all the teaching and non-teaching personnel of the school. Canteen teachers are required to accomplish the Record of Daily Food Inspection (RDFI) noted by the Principal to ensure that what is served in the school canteen were carefully planned and inspected by school authorities. The RDFI should be compiled in a folder by month for ready reference of the monitors. For foods bought from the consignees, a contract must be forged between the parties concerned.
Furthermore, the enclosed Food Safety Checklist in School Canteens must be posted in the dining area so that canteen personnel are reminded of the safety standards imposed upon them.
Who is responsible for monitoring food safety in schools?
The school head is mandated to monitor the food production area, school canteen and feeding centers.
In pursuance to DepED Orders No. 14, s. 2005 and No. 8, s. 2008, the Nutritionist Dietitians, other regional and division health personnel and Home Economics Supervisor are tasked to monitor periodically adherence to food safety standards.
The enclosed Food Safety Checklist should be one of the forms to be accomplished, by the monitoring team when they visit the school.
RECORD OF DAILY FOOD INSPECTION (RDFI)
School: ________________________
Date: __________________________
Menu for the Day:
A. Foods prepared inside the school:
FoodCostTime PreparedPrepared by
B. Ready to eat foods (list down all available ready-to-eat foods for the day including the brand and flavor).
FOOD ITEMCONSIGNEES
I certify that all foods offered for the day in the school canteen were prepared under hygienic procedures and the foods were inspected before serving to the school children.
Prepared by:
Noted by:
____________________________
__________________________
Canteen Teacher
School Head
Date & Time: __________________
Date & Time: _______________
FOOD SAFETY CHECKLIST IN SCHOOL CANTEENS
Sanitary Permit
Health certificates of canteen personnel
Wearing of clean and proper attire (apron, hairnets) of canteen personnel
Canteen personnel practice good grooming and personal hygiene
Provision of hand-washing facilities
Provision of potable water supply
Dining area is clean, well-lighted and well-ventilated
Canteen is generally pest-free, odor-free, with screened windows and doors
Daily sterilization of feeding paraphernalia (spoons, forks, cups and glasses)
Proper storage of foods, kitchen utensils
Proper labeling of condiments
Daily cleaning of canteen premises
Provision of covered garbage cans/practice waste segregation
Record of daily food inspection signed by canteen teacher and noted
By the Principal
Monitored by:
__________________________
Name
Designation: ________________________
Date of visit: ________________________
Appendix A
Implementing Rules and Regulations
Code of Sanitation of the Philippines (P.D. 856;522)
Hereunder are portions of the IRR of Code of Sanitation of the Philippines that are applicable to the school setting, for the guidance of all concerned:
Section 3. Sanitation Requirements for Operating Food Establishment.
A. Sanitary Permit
1. No person or entity shall operate a food establishment for public patronage without securing a permit from the local health office. The term food establishment as used in this chapter means an establishment where food and drinks are manufactured, processed, sold or served.
2. Fees The fees payable on application of permits and upon issuance, renewal and noting of such certificates shall be in such amounts as the City or Municipal Authority imposed through resolution.
3. Record of Permit Certificates Every City or Municipality shall keep a record of all establishments in respect of which permits have been issued and all permit certificates and renewals thereof.
7.2. The record shall in any case show the following:
i. The name and address of the holder of the permit who in every case shall be the actual occupier of the establishment;
ii. The location of the establishment;
iii. The purpose or purposes for which the permit has been issued;
iv. The date the first permit was issued and the dates of any renewal thereof;
v. Every change of occupation and management of the establishment since the first permit has been issued;
vi. Conditions under which the permit was issued or any renewal thereof;
vii. The record shall be available at all reasonable times for inspection by any officer of the DOH.
Office of the City/Municipal Health Officer
SANITARY PERMIT TO OPERATE
Issues to ________________________________________________________
(Registered Name)
__________________________________________________________________________________
(Type of Establishment)
Address ______________________________________________________________
Sanitary Permit No. ______________________, Date Issued _____________, 20____
Date of Expiration December 31, 20_____
This permit is not transferable and will be revoked for violation of the Sanitary Rules, Laws or Regulation of P.D. 522 & P.D. 856 and Pertinent Local Ordinances.
Recommending Approval:
____________________________________________
CSD/SE/SSI/SI
Approved:
_______________________________
CHO/MHO
(CREAM COLOR)
EHS FORM NO. 102-A
Logo of City/
Municipality
Office of the City/Mun.
Health Officer
===========================
Reg. No. ___________
HEALTH CERTIFICATE
Pursuant to the provision of P.D. 522, P.D. 856 and City/Mun. Ord. No. ____ s, ____ this Certificate is issued for
NAME: ___________________________________
OCCUPATION: ____________________________
AGE: _____ SEX: _____ NATIONALITY: _______
PLACE OF WORK: ___________________________
________________________
SIGNATURE
_______________________
CSD/SE-IN CHARGE
______________________
(CHO/MHO) IMPORTANT
THIS HEALTH CERTIFICATE IS NON-TRANSFERABLE.
ALWAYS WEAR YOUR CERTIFICATE IN THE UPPER LEFT SIDE FRONT PORTION OF YOUR GARMENT WHILE WORKING.
VALID ONLY UNTIL THE NEXT DATE OF EXAMINATION, AS INDICATED BELOW.
________________ _________________
Date of Issuance Date of Issuance
IMMUNIZATION
Date Kind Date of EXP.
X-RAY
Date Kind Result
STOOL & OTHER EXAM. RQD.
Date Kind Result
FRONT (9cm x 7cm)BACK (9cm x 7 cm)
HEALTH CERTIFICATE FOR NON-FOOD HANDLERS
(LIGHT GREEN COLOR)
EHS FORM NO. 102-A
Logo of City/
Municipality
Office of the City/Mun.
Health Officer
===========================
Reg. No. ___________
HEALTH CERTIFICATE
Pursuant to the provision of P.D. 522, P.D. 856 and City/Mun. Ord. No. ____ s, ____ this Certificate is issued for
NAME: ___________________________________
OCCUPATION: ____________________________
AGE: _____ SEX: _____ NATIONALITY: _______
PLACE OF WORK: ___________________________
________________________
SIGNATURE
_______________________
CSD/SE-IN CHARGE
______________________
(CHO/MHO)IMPORTANT
THIS HEALTH CERTIFICATE IS NON-TRANSFERABLE.
ALWAYS WEAR YOUR CERTIFICATE IN THE UPPER LEFT SIDE FRONT PORTION OF YOUR GARMENT WHILE WORKING.
VALID ONLY UNTIL THE NEXT DATE OF EXAMINATION, AS INDICATED BELOW.
________________ _________________
Date of Issuance Date of Issuance
IMMUNIZATION
Date Kind Date of EXP.
X-RAY
Date Kind Result
STOOL & OTHER EXAM. RQD.
Date Kind Result
FRONT (9cm x 7 cm) BACK (9 cm x 7 cm)
B. Health Certificates
1. No person shall be employed in any food establishment without a health certificate issued by the local health authority. This certificate shall be issued only after the required physical and medical examinations are performed and immunizations are administered at prescribed intervals.
2. The health certificates (EHS Form No. 102-A.B.C) shall be clipped in the upper left front position of the garment of the employee while working.
3. The health certificate shall be renewed at least every year or as often as required by local ordinance.
4. Health certificates are non-transferable.
C. Quality and Protection of Food
All foods must be obtained from sources approved by the local health authority.
1. All milk and milk products shall come from approved sources and shall meet the standards and quality established by the regulatory authority.
D. Structural Requirements
No sanitary permit shall be issued for any premises to be used for the preparation, handling and sale of food unless it is constructed in accordance with the following requirements.
E. Sanitary Facilities Requirements
F. Requirements Regarding Equipment and Utensils
1. Construction, Design and Maintenance
Equipment and utensils shall be so designed, fabricated and installed so that cleaning is easy and that they do not pose health hazards,
Lead-soldered containers and cadmium-lined piping and fixtures shall not be used.
Surfaces that come in contact with food or drinks shall be made of materials that are impervious, corrosion-resistant, non-toxic, easily cleanable, durable and resistant to chipping.
Adequate number of utensils and equipment shall be provided in proportion to the expected number of customers.
A three-compartment sink shall be provided and used for manual washing and sanitizing of equipment and utensils. At least a two-compartment sink shall be provided and used for washing, kitchenware and equipment which do not require sanitizing and for washing vegetables.
Sinks used for manual washing and sanitizing shall be of adequate length, width and depth to permit the complete immersion of the utensils and equipment. Dish baskets shall be of such design that shall permit complete immersion of the utensils and equipment being sanitized therein.
All utensils, equipment and vegetables sinks shall be constructed of smooth, easily cleaned, non-corrosive materials, suitably reinforced, of such thickness and designs as to resist denting and buckling, and free from open seams.
Appliances, glasswares, tablewares, utensils and equipments with noticeable cracks and seams shall not be used in food establishment.
Sliding doors on cabinets shall be easily cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and debris. The bottom shelves or open-based fixtures shall be removable to facilitate inspection, cleaning and maintenance.
2. Washing of Utensils
Utensils shall be scrapped with all food particles into trash bags before washing.
Utensils shall be thoroughly cleansed in warm water at 49C (120F) with soap or detergent.
If running water is not used, the wash water shall be changed frequently.
3. Bactericidal Treatment (Sanitizing)
Eating and drinking utensils and equipment, after being thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:Immersion for at least half a minute in a clean hot water at a temperature of at least 77C (170F);
Immersion for at least one minute in lukewarm water containing 50-100 ppm chlorine solution.
2. Toilet Facilities
Adequate and clean toilet facilities for male, female and disabled customers and personnel shall be provided in properly located areas.
i. They shall be easily accessible to the customers and employees.
ii. Adequate hand-washing facilities shall be provided within or adjacent to the toilet room
Toilets shall not be open directly into spaces where food is prepared, stored or served. Where such toilets exist, the door shall be tight fitting, self-closing and opening outward.
Toilet rooms shall be completely enclosed, properly lighted and ventilated.
3. Bactericidal Treatment (Sanitizing)The water supply shall be adequate and potable whether from a public or from a private water supply system. The quality of water used shall be in accordance with the Philippine National Standards for Drinking Water.
i. All water sources shall have a Certificate of Potability of Drinking Water issued by local health officer as recommended by the sanitary engineer of the locality.
ii. A minimum of forty (40) liters per capita per day shall be maintained.
Drinking water if not supplied from a piped water supply system to the food establishment shall be handled, transported, dispensed in a sanitary manner and may be stored in a separate tank, reservoir or container approved by the local health officer.
Bottled and packaged potable drinking water shall be handled, stored and protected from contamination. The bottled drinking water shall come from approved source in accordance with Department of Health Administrative Order No. 18-A, s. 1993 and dispensed from the original container filled by the supplier. It is prohibited to serve the bottled water already poured in drinking glasses of customers.
Water used for steam process which have contact with food or food contact surfaces shall be free from any material or additive other than those specified by the Department of Health.
Ice shall come from ice plants with Sanitary Permit or shall be made from water meeting the requirement of these rules and regulations. Ice making machine shall be located installed, operated and maintained properly to prevent contamination of the ice.
Ice shall be handled, transported, stored and dispensed in such a manner as to be protected against contamination. During deliveries, it shall not be placed in the ground or any filthy surfaces without protection. Ice shall be dispensed in measured quantities from an approved ice maker dispensing unit. Adequate and acceptable ice storage and dispensing utensils shall be provided and properly used.
Handles, chains and other contaminating items shall not come in contact with ice.
4. Sewage Disposal and Drainage
All sewage discharged from food establishments shall be disposed in a public sewerage system, or in the absence thereof, in a manner complying with the General Provisions on Waste Disposal of Department of Health Circular No. 220, s. 1974 implementing the provisions of Presidential Decree No. 522 and Chapter XVII of P.D. 856 and its implementing rules and regulations.
A grease trap shall be used and where practicable be placed outside the food establishment.
5. Refuse, Collection, Separation, Storage and Disposal
5.1 Collection
i. Reuse cans may be used in food preparation areas for immediate use only. All garbage and rubbish containing food waste shall be kept in containers, constructed of impervious materials which are leak proof and do not absorb liquids.
ii. All containers shall be provided with tight-fitting lids or covers, so constructed and maintained as to be vermin-proofed and easily cleaned. The containers or cans shall be lined with plastic trash bags to prevent food sticking directly into the containers and to facilitate easy disposal, tightly covered at all times, except during actual use in food preparation areas.
iii. After being emptied, each containers shall be thoroughly cleaned inside and outside with soap and brush. Washing shall be done in a place and manner so as not to contaminate food equipment, utensils, or food preparation areas. Brushes for washing garbage containers shall be used for no other purposes.
iv. There shall be sufficient number of containers to hold all of the garbage and rubbish which are accumulated between periods of removal from the premises.
5.2 Segregation/Separation
Refuse shall be separated as follows:
i. recyclables these include dry papers/cardboards, plastic/rubbers, glasses, broken bottles, metals and minerals.
ii. Trashes are ashes, rice hulls, chaffs, husks, shells, cobs, papers, cardboards.
iii. Food materials are food leftovers, kitchen/cooking wastes, food washings, vegetables trimmings, fruit peelings, egg shells, bones, entrails and gills.
5.3 Storagei. Refuse receptacles containing food waste shall be stored so as to be inaccessible to vermin. If this is not possible, containers or cans be stored in a manner so as not to create potential insect and rodent attractant, harborage and nuisance.
ii. Refuse storage room or enclosure may be constructed and it shall be of easily cleanable, washable materials and vermin proof. The floors and the walls shall be of relatively none absorbent materials. Refuse containers or cans outside the food establishments shall be stored either on concrete slab out sufficient distance above the ground to facilitate cleaning of the storage area.
iii. Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned materials and fitted with tight-fitting cover.
iv. Storage refuse cans, filled and empty, shall be in a designated space separate from food handling operations.
v. Where refuse cans are used, a space separate from the food preparation space and adjacent to the refuse-can storage space shall be provided for cleaning. This space shall be equipped with scrubbing brush, cleaning agents, steam or hot water under pressure, and a hose fitted with adjustable nozzle.
vi. Storage areas shall be maintained clean at all times.5.4 Disposal
i. All garbage, rubbish and other refuse shall be disposed at least once a day, or at such frequencies through a municipal or city or private collection system or by any approved method, and in such a manner as to prevent nuisance.
ii. Open burning of refuse shall be discouraged, however, where rubbish or other combustible part of refuse is burned in the premises, and incinerator shall be provided and operated in a sanitary manner so as not to create potential air pollution or nuisance problems. Areas around such incinerators shall be kept clean and in orderly condition.
G. Dry Storage of Non-Perishable Foods
i. Dry Storage of Non-Perishable Foods
1. Designated spaces, lockers, cupboards, racks, shelves and containers shall be used for storage;
2. All spaces, lockers and cupboards shall be constructed of materials of the same quality as used for food preparation and food serving operations. Containers shall me made of metal or equivalent material fitted with tight covers.
3. The recommended temperature range for dry storage is 10-15C (50-60F) except where dry foods for immediate use and stored in the preparation and servicing spaces;
4. Food or food materials shall be stored separately from chemicals and disinfectants so as to avoid contamination;
5. Food storage rooms shall be insect and vermin - proof;
6. Wet and dry food materials shall be stored separately; and
7. Food must be stored at least 20 cms. (8 in.) above the floor to facilitate cleaning of the storage area.
H. Refrigerated Storage of Perishable Items
Perishable foods shall be stored in the following manner:
1. They shall be kept at or below 7 C (45F) except during preparation or when held for immediate servicing after preparation;
2. When such foods are to be stored for extended periods, a temperature of 4C (40F) is recommended;
3. Fruits and vegetables shall be stored in cool rooms;
4. Recommended temperatures for perishable food storage are:
4.1 Frozen foods
: not more than- 12C (10F)
4.2 Meat and Fish
:0-3C (32 - 38F)
4.3Milk and Milk Products:5-7C (40-45F)
4.4Fruits and Vegetables:7-10C (44-50F)
4.5All refrigerating compartments and refrigerators shall be kept clean, in good repair and free from odors. They shall be provided with thermometers with scale divisions not larger than 1C or 2F, as the case may be. Sufficient shelving shall be provided to prevent stocking and to permit adequate ventilation and cleaning.
I. Food Serving Operations
Food servicing operations shall be in accordance with the following requirements:
1. Where unwrapped food is placed on display in all types of food service operations, including buffets, and cafeterias, it shall be protected against contamination from consumers and other sources by providing effective, easily cleanable, counter protective devises, sneeze and cough guards, cabinet, display cases, show cases, containers or other similar type of protective equipment. Self service openings in counter guards shall be of design and arrangement that would protect food from manual contact by consumers. Open display of foods in fast foods, carinderias and similar establishment, regardless if the food will be reheated or cooked, is strictly prohibited;
2. Leftover and/or unsold food that has been subjected to possible contamination shall not be resold or re-served or reused for human consumption;
3. Juice, slush-ice and other bulk food beverages shall be dispensed by an approved bulk dispenser;
4. Hand contacts with food or drink, etc. shall be avoided; fingers shall not be used to serve butter, ice or similar items of food. Sugar shall be served in covered dispensers or containers or in packages wrapped for single service;
5. The surfaces of containers and utensils, including glasses and table wares, which come in contact with food or drinks shall not be handled;
6. Disposable cups, plates, spoons and other single-service containers and utensils shall be purchased in sanitary cartons and stored in a clean, dry place until their use. These articles shall be so handled or removed from the carton that the hand does not touch the surface with will be in contact with food or drink;
7. Clean clothes, napkins, spoons, towels and other cloth equipment shall be stored in clean places designated specifically for them. Soiled linens, including towels, aprons and coats, shall be stored in a closed bin or locker, suitably marked; and
8. Spoons, spatulas, dippers and scoops used intermittently for dispensing frozen desserts shall be kept in running water of water maintained at 77C (170F) and frequently changed, or they may be washed and stored in a dry place after each use. Constant temperature bottles and other containers used for potable water and other beverages shall be kept clean and given effective bactericidal treatment before and after subsequent use.
1. Floors
1.1 The floor of all rooms in which food or drink is stored prepared or served, or in which utensils are washed, shall be constructed of concrete or other impervious or easily cleaned material that is resistant to wear and corrosion and shall be adequately graded and drained; all angles between the floors and walls shall be rounded off to a height of not less than 7.62 cm. (3 inches) from the floor; and
1.2 Constructed of wood with dovetailed or tongue and groove floor boards laid on a firm foundation and tightly clammed together with all angles between the floor and walls round off to a height of 7.62 cm. (3 inches); or
1.3 Weighing scale for wet products like meat, fish, and vegetables shall be provided at the receiving area and shall always be kept clean.
2. Walls2.1 The internal surface of walls shall have a smooth, even, non-absorbent surface capable of being readily cleaned without damage to the surface and constructed of dust-proof materials;
2.2 The walls, where subject to wetting or splashing, shall be constructed or impervious, non-absorbent materials to a height of not less than 2 meters (79 inches) from the floor;
2.3 The internal walls shall be painted in light colors or treated with such other wall finish as the health officer prescribes;
2.4 Light fixtures, decorative materials and other similar equipment and material attached to walls or ceilings shall be kept clean. Flower vases on walls shall be kept clean and the water shall be changed at least once every three days to prevent breeding of mosquitoes.
3. Ceilings
3.1 All ceilings or, if no ceiling is provided, the entire undersurface of the roof shall be dust-proof and washable;
3.2 The ceiling or under-surface of the rooms in which food is prepared or packed or in which utensils or hands are washed shall be smooth, non-absorbent and painted light color;
4. Lighting
The general standards of illumination provided shall permit effective inspection and cleaning and shall be of sufficient intensity and appropriate to the purpose for which any room or place is used. Illumination shall be supplied by a source of light which is constant, without fluctuation or oscillation, except in night clubs and the like, that may cause eye fatigue;
5. VentilationVentilation shall be provided, effective and suitable to maintain comfortable condition. The natural air supply in any workroom shall in no instance be less than 0.005 cubic meters per second per person. In workrooms in which the work is demanding, a ventilation rate of 0.015 cubic meter per second per person is required;
The ventilation shall be adequate to prevent the air from becoming excessively heated, prevent condensation and the formation of excess moisture on walls, ceilings and for the removal of objectionable odors, fumes and impurities;
In the absence of effective natural ventilation, mechanical ventilation with airflow from a clean area, and discharging in such a manner as not to create nuisance, shall be provided. Toilets shall be provided with mechanical exhaust ventilation by which the air in such rooms is changed not less than six times per hour;
Canopies, air ducts, fans or other appliances shall be provided as required by the health authority in particular circumstances;
i. The equipment and processes that emit or create harmful fumes, vapors and other impurities in quantities that can injure the health of those exposed or create nuisance to others shall be connected to an exhaust system or otherwise effectively controlled.
Appendix D. School Nutrition Policies (a) # 2
Nutrition Service Policy No. 2 - All schools shall establish a school canteen that will serve safe and nutritious foods.
Implementing Guidelines
1. The canteen should be the only source of safe and nutritious foods inside the school.
2. The canteen should operate in accordance with the approved DepED Order on the Management of School Canteens.
3. All school canteens should have sanitary Permit to be renewed yearly. It should be posted strategically inside the canteen.
4. a) For school managed canteens, the distribution of proceeds shall be as follows:
Supplementary Feeding-35%
Revolving Capital/Capital build-up-15%
Improvement/procurement of HE facilities-20%
School Clinic Fund-5%
Food production fund-10%
School share/Administrative fund-10%
b) For teacher-cooperative canteens, distribution of proceeds shall be as follows:
Cooperative-80%
School-20%
Supplementary Feeding-75% of the 20%
Administrative Contingency Fund-25% of the 20%
5. Food items for sale in the canteen shall include indigenous, natural foods/fortified food products that are rich in protein, energy, vitamins and minerals, particularly root crops, rice and corn products in native preparations and fruits and vegetables in season.
6. The sale of carbonated drinks, sugar-based synthetic or artificially flavored juices candies and junk food shall be prohibited.
7. School canteens must be well-ventilated and well-lighted to give a pleasant environment and sufficient time for eating, while fostering good manners.
8. There must be a monthly general disinfection of the canteen-dining area, serving area, kitchen/preparation are and restroom area.
9. The Regional Nutritionist-Dietitians and the Division Health and Nutrition Section shall monitor adherence to the guidelines and standards on the operation of the school canteens.
10. Canteen managers should prepare a one-month cycle menu for foods to be served and a weekly cycle menu for ready to eat foods such as crackers, noodles, juices to ensure that there is weekly variation of flavors and brands of these foods.
11. School canteens with an income of P30,000/month should provide a beam balance scale (preferably Detecto) from the fund intended for supplementary feeding.
12. Canteen teachers/managers should maintain up-to-date, accurate and readily available records of canteen proceeds and financial statement for audit by authorized officials.
13. Private concessionaires should not be allowed in School Managed and Teachers Managed Cooperative Canteen.
14. There should be a daily sterilization of all silverwares, cups and glasses.
STANDARDS
SCHOOL CANTEEN
A. Basic Component of a School Canteen the area for school canteen shall not be more than 1/8 of the entire floor area of the school.
1. Dining Space
1.1 The dining space should be clean, quiet and attractively structured with adequate lighting and proper ventilation.
1.2 The size of the dining space is determined by the maximum number of pupils to be served at one sitting on the basis of the minimum standard of 1.4 square meters per person.
1.3 It should be furnished with the necessary tables and chairs.
1.4 Handwashing facilities should be provided at the entrance of the dining area.
1.5 Potable drinking water should be available.
1.6 IEC materials on proper health and nutrition should be posted around the dining area.
2. Service Counter
2.1 The service counter should be properly located to facilitate the systematic serving of food.
2.2 It should not be over 30 inches high.
2.3 The counter should have ventilation to assure rapid dissipation of odors.
2.4 Health regulation requires that a glass plate should be installed in front of each serving counter to protect food from the breath of those lining up for food serving.
2.5 The glass plate may be placed several inches above the top of the counter so that there will be space under the glass for passing plates of foods.
2.6 The design of the ser
