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