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Hygiene, Sanitation and Safety
in food Service

Hygiene is a series of
practices performed to
preserve health.

Importance of Personal Hygiene
It is imperative for safe food-
handling outcomes for all
workers to be familiar with
standard sanitation and hygiene
practices. .

The figure shows the
cycles of transmission
of micro-organisms.
One of the basic
principles is to break
the cycle by avoiding
cross-contamination,
which can be achieved
by ensuring personal
hygiene practices are
followed.

Proper personal hygiene is critical in any food service premise.
Personal hygiene includes:
• Showering and bathing regularly
• Keeping hair clean hair and covered or tied back
• Keeping clean clothing and footwear that is used only at work
• Handwashing regularly
• Using clean utensils for tasting food
• Using separate cloths for cleaning and wiping plates

PERSONAL HYGIENE
GUIDELINES FOR
EMPLOYEES
Foodservice workers must
pay close attention to
personal hygiene. Policies
on personal hygiene
should be reviewed with
employees and posted as
reminders. For instance,
workers who have a cold,
the flu or another
communicable illness,
should inform their
supervisor and not handle
food.
• Keep clean by bathing daily, using deodorant, and
washing hair regularly.
• Keep hair under control by wearing a hair restraint.
• Wear clean clothing/uniform and/or apron.
• Avoid wearing jewelry, which can harbor bacteria and
cause a physical hazard if parts fall into the food.
Jewelry also can pose a personal safety hazard if it gets
caught in the equipment.
• Keep fingernails clean, unpolished and trimmed short.
• Wear a bandage and plastic gloves if you have open
cuts or sores. In some cases, employees should perform
other non-food-related tasks until the wound heals.
• Do not chew gum while on duty.
• Do not smoke cigarettes while performing any aspect of
food preparation.
• Avoid unguarded coughing or sneezing. Wash hands
after coughing or sneezing.

Sanitation is the creation and
maintenance of conditions that will
prevent food contamination or food
born illness and lower levels of
disease-causing microorganisms to a
safe level.

A sanitation plan is important in
any food service preparation area.
It ensures that all surfaces are
cleaned on a regular basis and
reduces the risks of transferring
bacteria or other pathogens from
an unclean surface to clean
equipment such as cutting boards
or tools.

WASH, RINSE AND SANITIZE
Surfaces and equipment may look sparkling clean, yet bacteria may be present
in large numbers. Cleaning is the physical removal of food and/or soil from
surfaces. Clean does not necessarily mean sanitary. All food contact surfaces
must be sanitized.
Sanitizing takes cleaning a step further by reducing the number of bacteria
present. Sanitizing does not make a surface sterile or germ-free. Sterility
would be impractical and too expensive for foodservice operations.
Sanitizing agents differ in the amount of contact time required, their
concentration and temperature requirements. When using combination
products, such as detergent-sanitizers, cleaning and sanitizing must done in
two separate steps. First use the detergent-sanitizer to clean, then prepare
another solution of the same agent to sanitize. Cleaning cloths can
contaminate surfaces. They should be stored in sanitizing solution when not in
use.

THE CORRECT ORDER OF STEPS INVOLVED IN MANUAL
CLEANING ARE:
• Scrape or remove large particles of food.
• Wash with an appropriate detergent/ water solution at 110
F.
• Rinse in clean hot water.
• Sanitize in hot water (171 F for at least 30 seconds) or use
an appropriate chemical sanitizing solution such as chlorine
(25 ppm: 120 F; 50 ppm: 100 F; 100 ppm: 55 F); iodine
(12.5 to 25 ppm at minimum temperature of 75 F ) or
quaternary ammonium (100 to 200 ppm at a minimum
temperature of 75 F) according to manufacturer’s directions.
Also refer to the requirements of your local regulatory
agency.
• Air-dry.

Consider the Following:
• Ensure ServSafe training is up to date.
• Clean and sanitize entire facility thoroughly with properly diluted chlorine or
quaternary ammonium-based disinfectants, throughout the day, during hours
of operation.
• Focus on high touch-point surfaces for sanitizing and disinfecting efforts,
including door handles, tables, menus, etc.
• Perform spot cleaning and sanitizing during the day as needed.
• Wash hands often to prevent illness transmission.
• Display hand-washing instructions at all sinks.
• Ensure hand-washing sinks are easily accessible.
• Store and label chemicals properly.
• Keep chemicals away from food and food prep areas.
• Use single use gloves, face masks/covers, and hair restraints.
• Clean and sanitize restrooms regularly.
• Make hand sanitizer available to guests.

Food safety refers to
the proper food
handling procedures
applied during food
preparation,
processing, storage,
and distribution of the
products you deal with
in your food business.

PREPARATION
Wash hands before beginning a task and after every interruption that could contaminate hands.
The handwashing sink — not the prep sink — should be used.
Avoid cross-contamination. Cross contamination occurs when harmful bacteria are transferred
from one food to another by means of a nonfood surface, such as utensils, equipment or human
hands. Cross contamination can also occur food to food, such as when thawing meat drips on
ready-to-eat vegetables. Prevent cross contamination by observing these recommendations:
Use proper handwashing procedures. If plastic gloves are worn, hands should be washed before
putting them on. Plastic gloves should be changed whenever changing tasks that could cause
contamination. Improperly-used plastic gloves can contaminate foods as easily as bare hands
can.
Use clean and sanitized utensils and cutting boards when preparing food. Clean cutting boards
thoroughly with hot soapy water, followed by a hot water rinse and a final sanitizing step
(1 tablespoon bleach per gallon of water) after using.
Store cooked food and raw food separately.
Wash all fresh fruits and vegetables with clear running water in a designated produce sink or
in a ware-washing sink that has been properly cleaned and sanitized. Use a brush as necessary.
Detergents are not suggested because they may leave residues.
Disassemble, clean and sanitize meat slicers (and other equipment) on a timely basis.
Wash, rinse and sanitize can openers. Wash and rinse tops of cans before opening. Prepare
batches of food no further in advance than necessary.

THAWING
• Thaw foods in refrigerator units, under cool
running water at a temperature of 70 F or
lower, or in a microwave oven (depending on
the amount of food). If thawing foods in
running water, do not allow thawed portions
of raw animal foods to be above 41 F for
more than four hours.
• Thaw ready-to-eat foods above raw food, so
the thaw water does not contaminate the
ready-to-eat food.
• Cook microwave-thawed foods immediately.
• Frozen food, such as vegetables and seafood,
may be cooked directly to the recommended
internal temperature. Allow additional time
for cooking. Large food items, such as whole
turkeys, should not be cooked from the
frozen state.
COOKING
• Cook foods to safe time-temperature
exposures. Use a clean sanitized
thermometer to measure the temperature
by placing the thermometer in the thickest
part of the food. In sauces and stews, insert
the thermometer at least two inches into
the food.
• Calibrate thermometers regularly by
inserting into a mixture of ice and water
and adjusting the reading to 32 F/ 0 C.
Thermometers that have been dropped or
exposed to extremes in temperature
should be calibrated.
• Do not interrupt cooking times by
partially cooking foods.
• Use tasting spoons — not the stirring
spoon — to test foods. A clean tasting
spoon should be used every time the food
is tested.

HOLDING/DISPLAYING FOODS BETWEEN PREPARATION AND SERVING
• Keep hot foods hot and cold foods cold. Maintain hot foods at 135 F or higher and cold
foods at 41 F or lower. Measure temperatures periodically near the top surface before
stirring; stir with a clean, sanitized utensil, measure and record temperature.
• Do not use holding units, such as steam tables or chafing dishes, to cook or reheat foods.
• Hold cold foods in serving containers on ice; the food should not be in contact with the
ice.
• Do not put previously held food on top of freshly prepared food. Use up the previously
held food first.
• Do not handle ready-to-eat foods such as lettuce, ham and cheese with bare hands. Use
spatulas, tongs, clean plastic gloves or deli tissue to handle food.
• In self-service/buffet situations, provide spoons or tongs so human hands do not touch
food. Provide clean plates for every trip through a buffet line.
• Linens and napkins used as liners that contact food must be replaced whenever the
container is refilled.
• Handle plates by their edges, glasses by the bases and cups by their handles.
• Handle utensils by their handles.
• Use metal or plastic scoops – not glasses, bowls, cups or plates – to scoop ice.
• Discard potentially hazardous foods that have been removed from temperature control
for more than four hours.

SAFE USE OF DISPOSABLES
• Single-service items are used in many foodservice settings. They are manufactured to be safe
and sanitary and should be handled carefully in foodservice establishments to maintain their
cleanliness.
• Disposables should be stored in their original storage containers at least six inches above the
floor, away from pesticides, detergents and cleaning compounds. Only the amount needed
should be removed from the container. To help keep disposables sanitary, follow these tips:
• Handle containers as little as possible. In waited surface, servers should keep fingers away
from any food-contact surfaces of cups, plates or other containers. In self-service situations,
stack disposable plates, bowls and cups bottom side up, so customers do not touch the eating
surface of another customer’s plate.
• Handle unwrapped forks, knives and spoons by the handles. Load utensil dispensers with the
handles pointing out.
• Do not touch the drinking surface of cups when removing them from their plastic sleeves.
Avoid overloading cup dispensers.
• Never re-use single-service articles even if they appear clean.

COOLING
• Label and date food before cold storage.
• Cool foods from 135 F to 70 F within 2 hours and
from 70 F to 41 F within 4 hours. Do not cool
food at room temperature before putting in the
cooler.
• Do not mix fresh food with leftover food.
• Divide food into smaller batches and put in
shallow 4-inch deep metal pans. Liquid foods
should be no more than three inches deep, and
thicker foods should be no more than two inches
deep. Set the open pans on the top shelf of the
cooler and cover the food after it has cooled.
• Use an ice bath to speed cooling. Place container
of food in a larger container filled with ice water
to reduce cooling time. Stir frequently during
chilling to promote cooling and measure
temperature periodically.
REHEATING
• Reheat previously prepared
foods to at least 165 F for
15 seconds within two
hours. Microwave-cooked
foods should be rotated or
stirred midway through the
heating process and should
be allowed to stand two
minutes to allow for
dispersal of heat.
• Do not reheat foods in hot
holding equipment such as
steam tables.

Reporter: Niña P. Kilates
THANK
YOU

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