6 PERSONAL HYGIENE Workers should wash their hands thoroughly with soap and water before packing food, after breaks, and after using the restroom. Use clean, disposable gloves when handling food, and change gloves frequently, especially when switching tasks or handling different products. Workers should wear clean protective clothing such as uniforms, aprons, hairnets, hand gloves and face mask to prevent contamination. Avoid direct hand contact with food products. SANITATION PRACTICE: PACKAGING / SERVING Avoid wearing jewelry, watches, or bringing personal items into the packing area as they can harbor bacteria or fall into the food. 51
6 Regularly clean and sanitize all packing machinery, conveyor belts, and surfaces. Use appropriate food-grade sanitizers to prevent microbial contamination. Implement a sanitation schedule for frequent cleaning of equipment and surfaces between shifts or when switching between different food products. Ensure that any tools used in packing (e.g., scissors, tongs) are cleaned and sanitized between uses. SANITATION PRACTICE: PACKAGING SANITIZING PACKAGING EQUIPMENT& SURFACES 52
6 SANITATION PRACTICE: PACKAGING Ensure that different food items (especially raw and ready-to-eat foods) are packed in separate areas or at different times. Keep chemical agent away from packaging area. PREVENTION OF CROSSCONTAMINATION Ensure that all packing equipment, including filling machines and sealing devices, are regularly cleaned and maintained. MAINTENANCE 53
6 SANITATION PRACTICE: PACKAGING CLEAN AND SAFE PACKAGING MATERIALS Ensure that all packaging materials (e.g., containers, wrappers, bags) are made from food-grade materials and stored properly to avoid contamination. SEALING & INSPECTION Sealing and Wrapping: Ensure that food is properly sealed to prevent exposure to air, moisture, and contaminants. Use tamper-evident seals or vacuum packaging where necessary. Inspection of Packaging Materials: Inspect packaging materials before use to ensure they are free from physical contaminants (e.g., dust, dirt, or debris). 54
6 SANITATION PRACTICE: Cold Chain Management: For perishable items such as dairy, meat, seafood and others shall be packed in temperature-controlled environments to prevent bacterial growth. Maintain cold food at or below 40°F (4°C). Time-Temperature Monitoring: Track the time and temperature during packing to ensure that food is not kept in the danger zone (40°F to 140°F or 4°C to 60°C) for extended periods. TEMPERATURE CONTROL PEST CONTROL & WASTE MANAGEMENT Keep the packing area free of pests by sealing entrances, using air curtains, and implementing regular pest control measures. Ensure that waste from food preparation and packing is removed promptly to avoid attracting pests. PACKAGING 55
6 Ensure that all food packages are properly labeled with the product name, ingredients, expiration date, and any allergen information. Accurate labeling helps prevent misuse or mishandling of food. Traceability: Maintain records of the food packed, including batch numbers and dates of packing, to facilitate traceability in case of a recall or quality issue SANITATION PRACTICE: PACKAGING LABELING & TRACEABILITY 56
6 SANITATION PRACTICE: SERVING WASH HAND Wash hands thoroughly with soap and water for at least 20 seconds before serving food, after touching non-food items, or after handling waste. SANITIZE HAND Use hand sanitizers with at least 60% alcohol if handwashing facilities are not available. DISPOSABLE GLOVES Wear disposable gloves when handling ready-to-eat foods, and change gloves frequently Avoid touching food directly with hands, even when wearing gloves. 57
6 SANITATION PRACTICE: SERVING SERVING UTENSILS Always use clean serving trays, dishes and utensils like tongs, ladles and serving spoons regularly. SERVING AREA STORING UTENSILS Keep utensils stored in a clean, sanitized place when not in use. Use clean and sanitized plates or containers when replenishing food on the serving line. Clean serving areas and counters frequently, especially after spills or contamination. 58
6 SANITATION PRACTICE: SERVING CLEAN UNIFORM Wear clean uniforms or aprons, and change them if they become dirty or contaminated. ACCESSORIES Avoid wearing excessive jewelry, which can harbor bacteria or fall into food. COVER HAIR Keep hair tied back or covered with hairnets or caps. 59
6 SANITATION PRACTICE: SERVING TEMPERATURE CONTROL Use food thermometers to ensure food is being served at the correct temperature. Never leave perishable food out at room temperature for extended periods. SAFE HANDLING LEFTOVERS LABELING Follow safe practices for storing leftovers by promptly refrigerating or discarding food that has been out for more than 2 hours. Use proper storage containers and label with dates to ensure freshness and safety. 60
6 SERVING TECHNIQUE Minimizing contact by handle glassware, cutlery, and dishes by the edges or handles to avoid contact with areas that touch food or the mouth. Maintain hot foods at 60°C or above and cold foods at 5°C or below. Serve food in portions to minimize handling and exposure. SANITATION PRACTICE: SERVING All servers should wash their hands with soap and water before handling food and after touching surfaces, sneezing, or coughing. Keep food covered to protect it from dust, insects, and other contaminants. Assign specific utensils for each dish to avoid mixing. 61
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1. The food item will be labeled and arrange accordingly to the First-In First-Out practice. 2. Ensure each utensil and equipment used is proper sanitize and clean. 3. Inspect the entire food item regarding the company specification. 4. The food residue shall be separated, packed and discard in different bin according to the type. 5. Glassware should be clean from any dust and fingerprint to ensure customer satisfaction. 6. Certificate of Assurance represents the level of food quality. 7. Moisture permeability and oil resistance are the criteria need to be concern to protect the food product. 8. The food should reach the internal temperature to ensure it is safe for consumption. 9. Perishable food should be handled first to avoid deterioration of food quality. 10. Sealer condition play roles to protect food from cross-contamination. COOKING RECEIVING DELIVERY PREPARATION & HANDLING SERVING PURCHASING STORAGE LABELING WASTE MANAGEMENT PACKAGING Fill in the blank with the correct food production process. 63
1. In order to avoid any cross-contamination during food preparation and handling, the equipment should be… A. Proper labelling on each of equipment B. Keep the equipment separately while storage C. Wash at the start and end of handling process D. Apply different color codes for the specific use 2. Which below associated with the sanitation practice during the receiving process? A. Completely checking the quantity of received item B. Segregate each food item based on category C. Wear an apron during receiving to avoid any dirt D. Taste food item with the finger to ensure the quality 3. Choose which practice will cause the food contamination? A. Store dry food directly on the floor in the warehouse B. Wash hand before start any preparation process C. Stirring food with an ice paddle during the cooling process D. Thawed frozen food in chiller before perform cooking Choose the correct answer. 64
4. Choose the proper method in order to serve food safely. I. Replenish food on a timely basis II. Do not let customers refill soiled plates or soiled silverware at the food bar III. Minimize bare hand contact with food that is cooked IV. Use cloths meant for cleaning food spills for any other purpose A. I only B. I and II C. I, II and III D. I, II, and IV 5. Pick an elaboration on individual sanitation. A. Practices that contribute to human health and equipment maintenance B. Built and improved the confidence level of consumer C. Reducing the germs and protecting from foodborne illness D. Residues from the cleaning solution were found in a cleaned plate 65
6. Pick the temperature that can cause food contamination when exposed for 5 hours. A. 4°C to 64°C B. 4°C to 140°C C. 5°C to 100°C D. 5°C to 85°C 7.Food handler is responsible to boost business development as well as the safety of the food product. Which below represents the task of a food handler? A. Ensure the supplier sending the item as soon as possible once done ordering B. Segregate between raw food and ready-to-eat food while storing the items C. Provide training to the practical students regarding the company rules and regulation D. Taste food with their finger during the cooking process to ensure the taste 8.Choose the implementation that may lead to food contamination. A. Wash hands after engaging in any activities B. Expose food in the dangerous zone temperature for 1 hour C. Cover mouth when coughing with disposable tissue D. Thaw frozen fish for 2 hours in the washbasin 66
9. Which of the following practice is able to avoid cross-contamination during the cooking process? A. Wash eggs before selling process B. Use colour code for each utensil in the kitchen C. Label each container in the store D. Paint the wall with an oil-based type of paint 10. Which of the following elaborate the common causes of food contamination? A. Employee lack of Good Manufacturing Practice training B. Waiter did not wear proper uniform while serving the food C. Dough has been hold in resting condition for 45 minutes D. Food has been placed on the floor during cooking process 67
1. Elaborate THREE (3) good practices during the food receiving process (6m). 2. Prepare FIVE (5) personal hygiene practices to be applied by all food handlers in the food production. (5m) 3. Discuss FOUR (4) sanitation practices for equipment used in the kitchen. 4. Share SIX (6) practices during food preparation to avoid cross-contamination. 5. Examine the best practice that should be performed by the food handler during storing process to avoid food contamination. 6. Explain FOUR (4) good serving practice. 7. Suggest how to maintain good premise condition in order to protect the food quality. Answer all question. 68
Fill in the blank with the correct answer. 1. Gain customer trust and satisfaction is important to meet the _________________ objective. 2. Wash, soap, rinse, sanitize and _______________________ are the main steps for sanitation practice. 3. Dizziness, fewer and diarrhea is the symptom for ________________________. 4. Poor personnel hygiene practice among food handler may lead to the _____________________. 5. Regularly check the temperature of freezer is a crucial method for ____________________ process. 6. When handling the fresh meat, a _______________ color of the chopping board is required and ___________ color is used for bread. 7. In _________________ process all item must be check before can be storage. 8. Spoiled food is identified through observation of the ____________________ and the changes of the ______________________. Good Manufacturing Practice Sanitation Preparation & handling Food Poisoning Towel dry Wipe Sanitize Blue Color Receiving Food security Air dry Storage Red Good Cleaning Practice Chemical spray 69 White Shape Food contamination Appearance
STATEMENT TRUE / FALSE 1. The supply of hot and cold water is important to ensure any cooking equipment and kitchen area can be clean and sanitize with impressive. 2. Dizziness, fewer, diarrhea and swelling lips are the effect once consuming spoiled food. 3. Ventilation, Lighting and Floor are the criteria shall be a concern in kitchen during the premise sanitation. 4. A good floor should be a flat surface, crack and permeable of water to ensure a proper sanitation process. 5. Food cannot be kept in the temperature 64°C to 72°C where bacteria multiply rapidly. 6. When handling the fresh meat, a red color of the chopping board is required and white color is used for bread. 7. Foods should be thawed at room temperature to avoid any growth of microbial. 8. Each food item should be properly label and segregate based on the types during the receiving process. 9. Regularly check the temperature of freezer is a crucial method for Storage process. 10. A quality of received raw materials may become one of the factors that affects the food products' quantity. WRITE the correct answer for each of the following statement 70
REFERENCES: Association of Nutrition & Foodservice Professionals. (2016, February). Food protection connection: Guidelines for food storage and safety. https://www.anfponline.org/docs/default-source/legacy-docs/docs/fpc022016.pdf?sfvrsn=2 Chen, M. (2021, March). Good hygiene practices in food premises. Centre for Food Safety. https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_176_02.html Cristina, G. J. (2019). Principles of Food Sanitation. United State: Delve Publishing. FoodDocs. (n.d.). Cutting board color chart: Food safety templates. https://www.fooddocs.com/food-safety-templates/cutting-board-color-chart Gordon Food Service. (n.d.). Food safety labeling and dating. https://gfs.com/en-us/ideas/food-safety-labeling-dating/ Kementerian Kesihatan Malaysia.(2009). Peraturan-peraturan kebersihan makanan 2009. https://hq.moh.gov.my/fsq/peraturanperaturankebersihan-makanan-2009 Maddox,I .S (2017). Practical Sanitation in the Food Industry (1st ed.). United Kingdom: Taylor & Francis. (ISBN 13: 978-1-138-42658-0). Ministry of Health Malaysia. (n.d.). Food safety and quality. Program Keselamatan dan Kualiti Makanan. https://hq.moh.gov.my/fsq/ National Health Service. (n.d.). Best way to wash your hands. https://www.nhs.uk/live-well/best-way-to-wash-your-hands/ Ishak, S., Mohd Romli, I. R., & Ahmad Zabidi, R. F. (2021). Tourism and hospitality foodservice sanitation (1st ed.). Politeknik Tuanku Syed Sirajuddin. e-ISBN 978-967-2258-68-1. 71
ThankYou Miell
Politeknik Tuanku Syed Sirajuddin, Pauh Putra, 02600 Arau, Perlis. No Tel : 04 – 988 6200 No Fax : 04 – 988 6300 www.ptss.edu.my LET'S LEARN SANITATION PRACTICE IN FOODSERVICE e ISBN 978-629-7514-71-0 9 786297 514710 Miell