Dietary Standards on

Food Safety
Jonathan M. Carretas, R.N.
Clinical Safety and Risk Management Manager
Total Quality Services Division
Makati Medical Center

Purpose
The purpose of this module is to
orient
internal
quality
auditors
regarding the Dietary Standards on
Food Safety according to World
Health
Organization,
Joint
Commission International, and other
local and international organizations
policies and standards.

Objectives
At the end of this module,
participants will be able to:
Know and identify the importance of
Food Safety.
Know and determine the JCI and World
Health Organization standards and
guidelines on Food Safety.
Familiarize with the different standards
and guidelines on Food Safety

Objectives

Identify the 5 keys in Food Safety

according to World Health
Organization.
Know and determine different
guidelines on each Key in Food
Safety.
Differentiate each key of Food Safety
standards.

Food safety pertains to all

measures to ensure that food will not
cause harm to the consumer when it
is prepared and/or eaten according to
its
intended
use.
(World
Health
Organization)

Food safety is a significant public

health issue
It has been estimated that each year
1.8 million people die as a result of
diarrheal diseases and most of these
cases
can
be
attributed
to
contaminated food or water.
Proper food preparation can
prevent most foodborne diseases.

 Foodborne disease - a general

term used to describe any disease or
illness
caused
by
eating
contaminated
food
or
drink.
Traditionally referred to as food
poisoning.

Foodborne Disease:
Is a problem in both developing and
developed countries
Is a strain on health care systems
Severely affects infants, young children,
elderly and the sick
Creates a vicious cycle of diarrhea and
malnutrition
Hurts the national economy and
development and international trade.

Common symptoms of Foodborne

Diseases:
Stomach pains
Vomiting
Diarrhea
*For infants, the sick, pregnant women and
the elderly, the consequences of foodborne
disease are usually more severe and more often
fatal.

5 Keys to Food Safety

(World Health Organization)
1.
2.
3.
4.
5.

Keep Clean
Separate raw and cooked foods
Cook thoroughly
Keep food at safe temperatures
Use safe water and raw materials

Keep Clean
Wash your hands before handling food
and often during food preparation
Wash your hands after going to the
toilet
Wash and sanitize all surfaces and
equipment used for food preparation
Protect kitchen areas and food from
insects, pests and other animals

Keep Clean
Why?
While most microorganisms do not cause
disease, dangerous microorganisms are
widely found in soil, water, animals and
people.
These
microorganisms
are
carried on hands, wiping cloths and
utensils, especially cutting boards and
the slightest contact can transfer them
to food and cause foodborne diseases.

Keep Clean
HAND HYGIENE TECHNIQUES:
1. When decontaminating hands with an
alcohol-based hand rub, apply small
amount to palm following the six (6) steps
in hand hygiene techniques in 20 seconds.
2. When washing hands with liquid or bar
soap and water, wet hands first with water,
apply small amount to hands for at least 30
seconds, following the six (6)steps in hand
hygiene techniques.

SIX (6) STEPS IN HAND HYGIENE

TECHNIQUES:

Keep Clean
Standard Procedures for Food Safety
(JCI, Care of Patient Policy)
A.) Utensils
Use different equipment and utensils such as knives and cutting
boards on each different items.
Color coded cutting boards
White for breads, pastries, cheese, butter and cakes
Green for fruits and vegetables
Blue seafood and fish
Tan or brown cooked foods
Red raw meat (pork and beef)
Yellow chicken, turkey
Utensils in contact with food or drinks are impervious, corrosion
resistant, non-toxic, easily cleanable, durable and resistant to
chipping.

Keep Clean
Standard Procedures for Food Safety
(JCI, Care of Patient Policy)
B.) Washing and cleaning

Proper washing of food items is observed prior to use. Raw

fruits and vegetables are washed thoroughly before being
cooked or served.
Wash hands with soap and water before and after handling
food.
Cleaning chemicals are properly marked and stored in their
original containers. These are stored away from food
preparation area and dry storage area. All hazardous
chemicals have a material safety data sheet (MSDS) which is
stored in the cleaning cabinet and segregated accordingly.

Keep Clean
Proper Safe Food Handling and Serving Practices
(JCI, Care of Patient Policy)
Only clean utensils are used in preparing, cooking, and serving of
food.
Different knives are used for cutting meat, fruit and vegetables,
and bread.
Hand contacts with food to be serve is avoided.
Surfaces that come in contact with food and drinks are not to be
hand held.
Cups, knives, forks, spoons, spatulas, and tongs, are always
picked up by the handle.
Glasses are handled by the base and plates by the ream, to avoid
contamination of the serving surface.
Broken, cracked, or chipped dishes or other utensils are discarded.

Keep Clean

Keep Clean

Keep Clean
Storage of Washed Utensils
(Code of Sanitation, Republic of the Philippines)
(a) They shall be stored in a clean and dry place adequately
protected against vermin and other sources of contamination.
(b) Cups, bowls, and glasses, shall be inverted for storage.
(c) When not stored in closed cupboards or lockers, utensils and
containers shall be covered or inverted whenever practicable.
Utensils shall not be stored on the bottom shelves of open cabinets
below the working top level.
(d) Racks, trays and shelves shall be made of materials that are
impervious, corrosion-resistant, non-toxic, smooth, durable and
resistant to chipping.
(e) Drawers shall be made of the same materials and kept clean. Feltline drawers are not acceptable, but the use of clean and removable
towels for lining drawers is acceptable.

Keep Clean

Keep Clean

Separate Raw
and Cooked Food
Separate raw meat, poultry and
seafood from other foods
Use separate equipment and
utensils such as knives and cut ting
boards for handling raw foods
Store food in containers to avoid
contact between raw and prepared
foods

Separate Raw
and Cooked Food
Why?
Raw food, especially meat, poultry
and seafood, and their juices, can
contain dangerous microorganisms
which maybe transferred onto other
foods during food preparation and
storage.

Separate Raw
and Cooked Food

Separate Raw
and Cooked Food

Cook thoroughly
Cook food thoroughly, especially
meat, poultry, eggs and seafood
Bring foods like soups 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
Reheat cooked food thoroughly

Cook thoroughly
Why?
Proper cooking kills almost all
dangerous microorganisms. Studies
have shown that cooking food to a
temperature of 70C can help ensure
it is safe for consumption. Foods that
require special attention include
minced meats, rolled roasts, large
joints of meat and whole poultry.

Cook thoroughly

Cook thoroughly

Cook thoroughly

Keep Food at
Safe Temperatures
Do not leave cooked food at room
temperature for more than 2 hours
Refrigerate promptly all cooked and
perishable food (preferably below 5C)
Keep cooked food piping hot (more than
60C) prior to serving
Do not store food too long even in the
refrigerator
Do not thaw frozen food at room
temperature

Keep Food at
Safe Temperatures
Why?
Microorganisms can multiply very
quickly if food is stored at room
temperature.
By
holding
at
temperatures below 5C or above
60C, the growth of microorganisms
is slowed down or stopped. Some
dangerous microorganisms still grow
below 5C.

Keep Food at
Safe Temperatures

Keep Food at
Safe Temperatures

Keep Food at
Safe Temperatures

Keep Food at
Safe Temperatures
Cold Storage Temperature
Meat Freezer (-17.8C or below/0F or
below)
Vegetable/Egg Chiller (4.4-7.2C/40-45F)
Pre-Prep Chiller (1-5 :C/34-41:F)
Refrigerator (4-5:C/37-41:F)
Dry Storage Area This area shall be wellventilated and pest free with a storage
temperature of 10-21.1C (50-70F).

Keep Food at
Safe Temperatures

Use Safe Water

and Raw Materials
Use safe water or treat it to make it
safe
Select fresh and wholesome foods
Choose foods processed for safety,
such as pasteurized milk
Wash fruits and vegetables,
especially if eaten raw
Do not use food beyond its expiry
date

Use Safe Water

and Raw Materials
Why?
Raw materials, including water and
ice, may be contaminated with
dangerous
microorganisms
and
chemicals. Toxic chemicals may be
formed in damaged and mouldy foods.
Care in selection of raw materials and
simple measures such as washing and
peeling may reduce the risk.

Use Safe Water

and Raw Materials

Use Safe Water

and Raw Materials

Use Safe Water

and Raw Materials

Use Safe Water

and Raw Materials

References:

Five Keys to Safer Food Manual, World Health Organization,

http://www.who.int/foodsafety/publications/consumer/manual_keys
.pdf
Guidelines for Hand Hygiene in Health Care Setting. May 2007
Recommendation of the Healthcare Infection Control Practices,
Advisory Committee and the HICPAC/SHEA/APIC/IDSA Hand
hygiene Task Force
JCI Accreditation Standards for Hospitals, 4th Edition
Hospital Policies and Procedures, Makati Medical Center
http://sharepoint/Hospital%20Policies%20and%20Procedures/Ca
re%20of%20Patients%20(COP)/Policy%20on%20Food%20Preparation
,%20Handling,%20Storage%20and%20Distribution.pdf
Presidential Decree No. 856 (Code of Sanitation of the Philippines)

Thank you and God bless.