Intended Learning Outcome

The student will be able to:

 Describe condition that pose occupational hazard in
food service industry
 Apply the guidelines of OSHA
 Practice personal hygiene
 Understand the role of food service manager

Topic Outline
 Occupational Safety Hazards
 Personal habits of a food service worker
 Management and supervisory responsibilities
OSH- Occupational Safety Hazard are natural risks
present in certain work place. Millions of workers are
at risk from exposure to physical, chemical, biological,
or psychosocial hazards, sometimes, even a
combination of them
Occupational Health Risk- can be describe as a
possibility of suffering health impairments from
exposure to hazard that originates in working
environments.
Hazard- refers to the source of risks
OSHA- Occupational Safety Health Act- The primary
federal law establishing safety standard in the
workplace, requires employers to provide a safe work
place by informing about potential hazard, training
Them to deal with hazards, and recording a workplace
injuries.
Common Work- Related Injuries in Food Service
1. Burns- An injury acquire from contact with hot
surface of an equipment.( e. g; ranges, ovens, coffee
makers, deep- fat fryers)
2. Cuts- A skin opening from accidental incisions of
sharp objects. ( e. g; Knife)
3. Slips, Trips and Falls- Open ranges, stove doors,
kitchen doors, defective ladders, wet, cluttered or
slipper floors are common causes of these injuries.
Burn
Cut
4. Fires- Accidental ignition of hot oils and greases,
faulty electrical wiring are usual causes of fires.
5. Ergonomic risks- injuries from repetitive motions;
unchanging and/or poor posture when seating,
kneeling and standing and incorrect lifting techniques
and forceful motion or grips on object cause
ergonomic risk
6. Cleaning Chemicals- Cleaning products such as
bleaches and ammonia solutions require use of gloves.
If his risks of splashing chemicals near eyes, a face or
goggles may be necessary.
7. CO Poisoning- Carbon monoxide is produced by
incomplete burning of solid liquid, and gaseous fuels
Fires
Ergonomic risk
Cleaning Chemiclas
CO Poisoning
Such as charcoals, and causes death if there I improper
ventilation
8. Heat stress- Heat exhaustion and heat stroke can
result from prolong exposure to hot equipment ( e. g;
ovens & stove)
9. Cold Stress- Hyperthermia and similar risks can
result from working in walk-in refrigerators and
freezers for prolong period of time.
Heat Stress
Cold Stress
 Reason for Occupational Safety
Hazard
1. Moral- no employee nor other associated with work
environment should have risk injury at work
2. Ergonomic- many governments realize that poor OSH
performance result extra cost for the state
3. Legal- OSH requirements may be reinforced in civil
law and criminal law. It is accepted that without extra
encouragement of potential regulatory action or
litigation, many organization would not act upon their
implied moral obligation
Case Study
Leo is working in a super market and is assigned
to meat section of the store. He regularly works inside
the cold storage area with fixed number of hours.
Unfortunately, the store does not provide him with the
appropriate apparel such as jackets and boots to
protect him from a very cold working environment.
 What are the possible occupational hazard Leo is
faced with?
 What are the responsibilities of the store owner incase
Leo gets injured while performing his work?
 Employee Health & Personal
Hygiene
Providing safe food begins during hiring process.
Studies show that many cases of food borne illnesses
can be linked directly to lack of attention to personal
hygiene. The preventive measure that the food
manager implement to ensure food safety should
begin during the hiring stage of food service industry
workers. The hiring process should be followed by
orientation and training on standards of proper
hygiene established for food service operations.
 Healthy Food Handler
A clean hygienic environment start with a healthy
food handler. For a food handler to be considered
healthy he must be free from diseases that may
contaminate food, as such intestinal disorders (
typhoid fever and hepatitis), respiratory tract diseases
( tuberculosis, sore throat and cold), and skin diseases
or disorders ( boils, lesions and skin infections,
 Proper Attire
 Hair restraint- The presence of hair in food indicates
unhygienic food preparation. Hair restraint must be
worn before hand washing and working. Hair restraint
must be properly worn and should not let a single
strand of hair show
 Work cloths- Work clothes includes a kitchen uniform
and an apron must be worn inside the kitchen.
- work clothes should always be clean
- as much as possible, apron should be of light color to
easily revel dirt
- never used the apron as hand towel
- Change the apron when soiled
- A food worker must wash his hand after touching his
apron
- Removed the apron before leaving the food preparation
area
 Foot wear- Because foot wear can serve as a source of
contamination, it is necessary to used footwear
exclusively for kitchen use.
 Facial mask- Prevent airborne microorganism from the
nose and mouth from getting into food when talking,
coughing orthe hands and sneezing
 Gloves- gloves acts as barriers between the hand and
food. However, these must not be made substitute for
proper hand washing.
- proper hand washing prior to wearing of gloves
should be observed
- gloves must be sanitized and change everyday or
when necessary
- gloves must be devoid of any tear r holes as these are
possible source of contamination
- Never reuse or wash disposable gloves. Throw them
away after use.
Proper Attire in the Kitchen
Personal Habits of Food Worker
1. Taking daily baths- is the most basic requirements
among food handlers as it ensure their cleanliness.
2. Trimming of nails- are a requisite food preparation
3. Shaving and hair cuts for males- a facial hair is a
source of contamination
4. Covering of wounds- wounds or cuts must be
properly covered with moisture- proof bandage.
5. Wearing of jewelry- must be prohibited at all times
6. Wearing of nail polished or /false artificial nail-
because it can get into food
7. Smoking & eating- a high standard of cleanliness
must be practiced by food handlers at all times
8. Hand washing- A single most important practice in
preventing the spread of food borne illness is proper
and frequent hand washing
9. Tasting of food- A small amount of food to be
sampled must be transfer into separate bowl
10. Storing personal belongings- bags clothes should be
stored in lockers or cabinets away from food
preparation areas.
11. Other personal habits- blowing of plastics bags or
using the teeth for opening packages are prohibited
in food production. Other personal habits to be
addressed by policy include:
- do not lick fingers, or touch the nose, mouth or hair
while in production area
- never spit in the food handling area
- never apply make up or sprits perfume in food-
preparation area
- do not sit or lean on work tables or equipment
- do not allow unauthorized personnel in the
production area.
 Safe Hand Washing Hazards
 Cross- contamination from human body bacterial
pools, dirty containers, utensils, packages and raw
foods
Proper Hand Washing
 Proper Hand Washing Technique
1. Wet hand and brush
2. Soap brush
3. Brush and lather
4. Rinse
5. Soap hands
6. Lather
7. Rinse
8. Towel dry
 Steps in Proper Hand Washing
1. Wet hands with warm running water
2. With soap, thoroughly wash hands and lather up to
elbows
3. Scrub thoroughly using a brush for nails, then rinse
4. Resoap and rub hands at least 20 sec.
5. Hands should be rinse well with running water
6. Hands should be dried using a single- used towel or
hot air dryer
7. Turn off the faucet using a paper towel to prevent
contaminating it again.
8. Use a disinfectant if available
Wash the Hands after the following
activities
 Coming on duty or entering the kitchen
 Touching bare body parts
 Using the toilet
 Coughing, sneezing, eating or drinking
 Handling soiled equipment or utensils
 Handling money
 Handling cleaning materials
 Switching from working with raw food to working with
ready to eat
 Changing uniforms
 Having a break & leaving the kitchen
 Cut & abrasions- such as burn and boils, should be
covered with waterproof bandages.
 Employee illnesses- symptoms of vomiting, diarrhea,
fever, respiratory infections or sore throat should not
report to work.
 Education and training- Appropriate orientation on
the hazard of food industry, and adequate periodic
training must be implemented for food production
personnel to fully understand and their
responsibilities toward food safety.
 Management Supervisory
Responsibilities of food manager
1. Identify hazard in the day-to-day operation
2. Develops or implements specific policies, procedure
or standard
3. Coordinates training, supervises or directs food
preparation activities and table corrective action as
needed to protect the health of costumers
4. Conducts in- house self inspection of daily
operations
 A certified food protection manager will have to be
able to demonstrate knowledge and skills in food
protection management. He should be able to:
 Identify food illnesses
 Describe the relationship between time temperature
and the growth microorganism
 Describe the relationship between personal hygiene
 Describe methods on how to prevent food
contamination
 Recognize problems and potential solution associated
with equipment, layout, temperature, control
contamination, housekeeping and maintenance.
Case study:
Sandra is in charge of the meal preparation in the
restaurant. Her main task is to prepare all food for the
evening meal. When she arrived at work one day, the
food manager on duty noticed that she is coughing
and sneezing frequently. Sandra also admitted that she
had the flu.
 How should the food manager handle the situation?