OTHER

COMMERCIALIZABLE
PRODUCTS USING
VEGGIES
PICKLED VEGETABLES
PICKLED VEGETABLES

Raw Materials
•Cabbage
•Cucumber-unpeeled
•Radish-peeled
•Sincamas-peeled
•Carrots

Ginger Sauce
•Soy sauce
•Water
•Sugar
•Ginger
•Sili labuyo
PICKLED VEGETABLES
PICKLED VEGETABLES

Process Flow
Washing and Cutting Draining

Washing Salting

Slicing

Filling Addition of Sauce

PICKLED CHAYOTE

Raw Materials
•Chayote
•Carrots
•Red pepper
•Hot pepper
•Green pepper
•Native onions
•Ginger
 PICKLED CHAYOTE

Process Flow

Washing and Cutting Draining

Filling Mixing Salting

Addition of
Packing
Solution
PICKLED PAPAYA

Raw Materials
•Green papaya
•Carrot
•Red pepper
•Ginger
•salt
 Process Flow

Washing, Cutting / Shredding

PICKLED Draining
PAPAYA
Salting

Mixing

Filling

Addition of Solution

Packing
Tips on:
How to make your work
environment safe
 How to Prepare Safe Food

Food Safety & Quality Awareness Seminar

August 2009
  Practice 5S
WHAT IS 5S ?
JAPANESE ENGLISH EXPLANATION
1.Seiri Sort Take out unnecessary
items and dispose
2.Seiton Systematize Arrange necessary
items in good order for
use
3.Seiso Sweep Clean your workplace
4.Seiketsu Sanitize Maintain high standard of
housekeeping
5.Shitsuke Self-discipline Do things spontaneously
without being told or
ordered
KEY POINTS IN THE IMPLEMENTATION OF
5Sproceed slowly but
1. Start small and easy,
steadily.
2. Start with the most suitable S.
3. Only 1 or 2 of the 3S’s are enough for the
initial practice not all 5S’s.
4. Set simple, easily achievable and step-by-
step targets.
5. Everyone’s participation is important.
6. Management should take leadership 5S
movement.
7. Record improvements for comparison.
8. Device schemes to stimulate awareness and
WHAT CAN YOU GAIN FROM 5S

1. It makes your workplace more

pleasant.
2. It makes your work more efficient.
3. It improves your safety.
4. It improves quality of your work and
your products.
 SOURCES OF CONTAMINATION
Open cuts, sores
and boils via
hands

Infected eyes, ears;

Saliva from respiratory transient skin
tract via coughing microbes
and/or sneezing

Food is prepared Intestinal tract via

 food is consumed hands contaminated
 illness results with feces

Food Safety & Quality Awareness Seminar

August 2009
 Personal hygiene and work habits
Profile of an “IDEAL” Food Handler

Wears hairnet or hair Does not wear jewelries

cap during handling of food

No boils, cuts or wounds Fresh/clean looking

Wears clean clothing and Maintains short and

apron clean fingernails

Wears clean and

comfortable
footwear
Personnel Hygiene
Personal cleanliness
• Food handlers should maintain a high degree
of cleanliness. Where appropriate wear:
- outer garments including working shoes
- head restraint
- gloves in an intact, clean and sanitary
condition. It should be of impermeable
material
A healthy food handler must be free
from:
- fever
- sore throat with fever
- visibly infected skin
lesions ( boils, cuts)
- discharges from the ear,
eye or nose
- jaundice
- diarrhea
- vomiting
 Personal cleanliness
• Personnel should always wash their
hands for example:
- at the start of food handling
activity.
- immediately after using he toilet.
- after handling raw food or any
contaminated material.
 Proper Hand-Washing
Techniques

Source: Food Safety, Environmental Health Service, Health Department of Western Australia

1. Use water as hot as the hands 2. Moisten hands, soap

can comfortably stand (or use thoroughly and lather to elbow
potable water)
 Hand-Washing Techniques

Source: Food Safety, Environmental Health Service, Health Department of Western Australia
3. Scrub thoroughly using
5. Be careful not to touch anything that
brush for nails, for 20
re contaminates the hands before
seconds
returning to work
4. Rub hands together using
friction for 20 seconds 6. If necessary, use disinfectant to
sanitize thoroughly with 70%
alcohol or 30 ppm Chlorine
Hand-Washing Techniques

Source: Food Safety, Environmental Health Service, Health Department of Western Australia

7. Rinse thoroughly 8. Dry hands, using

under running water single service towels,
tissue paper or hot air
dryer
Personal behavior
• Personal effects such as jewelry,
watches, pins should not be worn or
brought to the food handling area;
• Personal effects and street clothing
should not be kept in food handling
areas.
• Fingernails must not extend beyond
the fleshy tip of the finger.
Proper Time and Temperature
Controls

Food Safety & Quality Awareness Seminar

August 2009
Food Safety & Quality Awareness Seminar
August 2009
Safety in Handling Foods
 Preparation and Cooking
- All products containing poultry, stuffed
foods & leftovers to be eaten hot: 1650F for
minimum of 15 seconds

- Cook all foods thoroughly.

1. red meat is done when it is
brown in color
2. poultry when juices are clear;
3. eggs when white and yolk is firm
Safety in Handling Foods
Holding and Serving
- Serving lines and self serve hot or cold
bars should have sneeze guards

- Self- service items should not be

retained as left over unless it is
individually wrapped.

- Verify equipment temperature settings

and calibration
Safety in Handling Foods

Holding and Serving

- hot holding or serving line items that fall below 1400F
should be re-heated to 165oF or discarded if hours
has elapsed.

- food that has been re-heated to 1650F should

not be retained for an additional 24 hours.
TIPS ON HOW TO PREPARE SAFE
FOODS
1. All equipment should be cleaned and
sanitized before use.
2. All ingredients for mixed salads, especially for
eggs, meat, fish or potato salads, should be
thoroughly chilled before preparation.
3. Foods should be prepared as quickly as
possible, keeping to a minimum the length of
time they are held at room temperature.

Food Safety & Quality Awareness Seminar

August 2009
TIPS ON HOW TO PREPARE SAFE
FOODS
4. Foods should be refrigerated at 45˚F or
below, or heated to 140˚F or above
immediately after the preparation process.

5. Foods should be stored in the

refrigerator in shallow pans to
expedite cooling.

Food Safety & Quality Awareness Seminar

August 2009
TIPS ON HOW TO PREPARE SAFE
FOODS
6. Do not buy food with any of the following
signs:
 Dented and / or rusted cans Leaking cartons,
cans, bottles or containers Torn or ripped
packaging Cracked or dirty eggs
 Products with molds, discoloration or
infestation

 Products with loose vacuum packs

 Swollen chilled food packages and cans

Food Safety & Quality Awareness Seminar

August 2009
Assurance of food safety
therefore, requires a
concerted cooperation at all
levels along the continuum in
order to achieve maximum
consumer protection.

Food Safety & Quality Awareness Seminar

August 2009
 The Challenge

Food safety is the responsibility everyone

and those who choose not to be part of
the solution, becomes the problem.

- AH Varnam

Food Safety & Quality Awareness Seminar

August 2009
 Onward flow principle in a restaurant

Waste room Washing room Washing dishes

Returned
from serving
Cold room
Tinned preparations Kitchen and hot preparation Finished
vegetables and cutting products

Serving
room
Air-lock Resting
Vegetables Dried Chilled Cold room
and bulbs grocery room room
reserve

Changing
W.C. room

Closed reception hall Staff

Deliveries Food Safety & Quality Awareness Seminar

August 2009