2. HANDWASHING
 is the act of cleansing the
hands with water or another
liquid, wit the use of soap, for
the purpose of removing soil,
dirt and microorganisms.

3. Importance of Handwashing
 There are many people who
think that washing hands
frequently is a waste of time.
However, they are unaware that
our hands are host to many
bacteria and viruses that can
cause infectious diseases.

4.  People who are careless about
washing their hands are at a higher
risk of catching a cold or flue
 Not washing hands has the ability
to cause gastrointestinal illnesses
and also diarrhea.
 Not washing hands can cause
pneumonia in old people and those
who are diagnosed with chronic
diseases.
 Not washing hands can affect the
health of the entire family.
 Hand washing is essential to stay
healthy.

5. PERSONAL HYGIENE
 is the principle of
maintaining cleanliness
and grooming of the
external body.

6. Importance of Good
Personal Hygiene
1.Personal Reason
Healthy hair, skin and nails are signs
of a good well-balanced diet and can
give us confidence in everyday life.
2. Social Reason
Most people hate to be talked about,
especially in a negative manner. By
ensuring that our body is clean and
well presented, we are more assured
of projecting a positive body image
that reflects our personalities.

7. 3. Health Reason
If you have cut yourself, the
wound should be cleaned and
dressed suitably, this can help
reduce the risk of infection and
pain. This is the most necessary
reason of maintaining a good
personal hygiene.
4. Psychological Reason
By being well presented, clean
and tidy, people can feel more
confident, especially in social
situations.

8. CONTAMINATION
 is the presence of a minor
constituent in another chemical or
mixture, often at the trace level.
 it refers to harmful intrusions,
such as the presence of toxins or
pathogens in food.

9. CROSS CONTAMINATION
 is the term used to describe
the transfer of bacteria from a
source to high risk food like
cooked meat, products, dairy
products, egg dishes and
other high protein foods.

10. Direct Contamination
 occurs by the source of
bacteria touching the high-
risk food.
Indirect Contamination
 occurs where the bacteria are
passed from the source to the
high-risk food via something
else such as a workshop, hands,
equipment and clothes.

11. THERMOMETER
 is a device that measures
temperature or temperature
gradient.
FOOD THERMOMETER
 is used to determine if the food
has reached a high enough
temperature to destroy
foodborne bacteria.

12. Types and uses of Food
Thermometer
1. Dial Oven – Safe (Bimeter)
 Reads in 1-2 minutes
 Can be used in roasts,
causeroles and soups
 Can remain in food while it’s
cooking
 Not appropriate for thin foods
 Heat conduct on of metal tem
can cause false reading.

13. 2. Digital Instant – Read (Thermistor)
 Reads in 10 seconds
 Can measure temperature in thin and
thick foods.
 Not designed to remain in food it is
cooking
 Check internal temperature of food near
the end of cooking time.
3. Thermometer – Fork Combination
 Read sin 2-10 seconds
 Can be used in most foods
 Not designed to remain in food while it is
cooking
 Sensor in time of fork must be fully
inserted
 Convenient for grilling

14. 4. Dial Instant – Read (Bimetal)
 Reads in 15-20 seconds
 Can be used in roasts, casseroles, and
soups
 Cannot measure thin foods unless
inserted sideway
 Not designed to remain in food while it is
cooking
 Use to check the internal temperature of a
food at the end of cooking time.
5. Thermocouple
 Reads in 2-5 seconds
 Gives fastest reading
 Good for measuring temperature of thick
and thin foods.
 Not designed to remain in food while it is
cooking.

15. 6. Disposable Temperature Indicators
(Singe – use)
 Reads in 5-10 seconds
 Designed to be use only one
 Designed for specific temperature ranges
 Should only be used with food for which
they are intended
 Temperature – sensitive material changes
color when the desired temperature is
reached.
7. Pop-up
 Commonly used in turkeys and roasting chickens
 Pops up when food reaches final temperature for
safety and doneness.
 Checking the temperature in other parts of the
food with a conventional food thermometer is
recommended.

16. 8. Oven Probe with Cord
 Can be used in most foods
 Can also be used outside the
oven
 Designed to remain in the food
while it is cooking
 Base unit sits on stovetop or
counter.

17. Hazard Analysis Critical
Control Points (HACCP)
 is a tool that can be useful in
the prevention of food safety
hazards. It is a system to
control safety as the product
is manufactured, rather than
trying to detect problems by
testing the finished product.

18. General Principles of HACCP
1. Hazard Analysis Hazards (Biological,
chemical and physical)
 Are conditions which may pose on
unacceptable health risk to the
consumer.
2. Identify Critical Control Points
 Critical Control Points (CCP) are
steps at which control can be applied
and a food safety hazard can be
prevented, eliminated or reduced to
acceptable levels.

19. 3. Establish Critical Limits
All CCP’s must have preventive
measures which are measurable.
Critical limits are the operational
boundaries of the CCPs which control
the food safety hazards.
4. Monitor the CCP’s
Monitoring is a planned sequence of
measurements or observations to
ensure the product or process is in
control. It allows processors to assess
trends before a loss of control occurs.

20. 5. Establish Corrective Action
HACCP is intended to prevent product or
process deviations. However, should loss of
control occur, there must be definite steps in
place for disposition of the product and for
correction of the process
6. Record Keeping
The HACCP system requires the preparation
and maintenance of a written HACCP plan
together with other documentation.
7.Verification
The scientific of technical validity of the hazard
analysis and the adequacy of the CCP’s should
be documented. Verification of the effectiveness
of the HACCP plan is also necessary.

21. END