Precautionary And

Sanitary Practices
In Handling Food
And Beverage
- Every food service operator bears
the responsibility of protecting the
health of patrons and employees
against infections and diseases
caused by lack of adequate
sanitation in the food service.
 HERE ARE SOME SANITARY PRACTICES EVERY EMPLOYEE MUST DO.
1. Employee Health and Personal Hygiene Attire.
Health examination
Employees involve in food handling should undergo
health examination before being hired and at routine intervals
such as every year or every six months thereafter.
Proper attire
Proper attire includes wearing clean, washable
clothing. Clean aprons are essentials and hair restraints like
hairnet, bonnets, or caps. This prevent hair from falling into
the food and to discourage food handlers from touching their
hair.
2. Hand Washing Habits
The hand is the most significant agent that
cause the spread of foodborne microorganisms.
Because of this, employees involve in the
production of food in the kitchen and the
service of the food in the dining area should
strictly observe proper hand washing whenever
and wherever needed.
Here are the occasions where proper hand washing is a
must.

when starting to work in the kitchen and dining

area
when returning to work at break
when handling raw food materials
when treating a cut or wound
when coughing, sneezing, or smoking
when handling waste both human and material
when using tools, utensils, and equipment
 HERE ARE THE STEPS IN PROPER WASHING OF THE HANDS
USING THE DOUBLE HAND WASHING TECHNIQUE.
1. Use the water as hot as the hand can comfortably stand.
2. Moisten hands, soap thoroughly, and lather up to the
below.
3. Scrub thoroughly, using brush nails. Rinse (this step is not
included in 1999 Food Code).
4. Soap and lather again using friction for 20 seconds.
5. Rinse thoroughly under running water.
6. Dry hands, using single-service towels or hot air dryer.
 3. OTHER PERSONAL HYGIENE HABITS
Trim and clean fingernails regularly. Use a hair
restraint (cap, hairnet, or headband) when working to
prevent strands of hair ad dandruff from falling. Wear
a mask when necessary specially when suffering from
colds and coughs. Wear disposable gloves when
handling cooked food. Also, refrain from smoking
when working. Smoke only on designated areas. To
control the spread of bacteria and other harmful
microorganisms carried by individuals, do not allow
unauthorize person inside the food production area.
 4. CUTS, ABRASIONS, AND EMPLOYEE ILLNESS
Cover with waterproof bandage all
cuts and abrasions. Workers with colds or
sore throat should be temporarily
prohibited from working as food handlers.
Those suffering with communicable
diseases should rest and come back
when completely cured.