PROJECT PROGRAM FOR COMMUNITY DEVELOPMENT

Garcia Joreliegh Rose D.

Project Name: Food Sanitation
Location: Purok 1, Sitio Asyungan, Langkaan 1, Dasmariñas City, Cavite
BACKGROUND/RATIONALE:
The purpose of a sanitation program is to provide a clean and sanitary environment for handling
of food products. This program must provide cleaning and sanitizing of all food handling
equipment and each area of the facility in a timely manner.
It included all practices involved in protecting food from risk of contamination, harmful bacteria,
poisons, and foreign bodies, preventing any bacteria from multiplying to an extent which would
result in an illness of consumers; and destroying any harmful bacteria in the food by thorough
cooking or processing.
In Sitio Asyungan, this program is important in any livelihood program food service. It ensures
that all surfaces are cleaned on a regular basis and reduces the risks of transferring bacteria or
other pathogens from an unclean surface to clean equipment such as cutting boards or tools.
Target Participants: Community of Sitio, Asyungan
Aim: To improve the application of hygiene practices by every individual member of
community, the required standards of food hygiene at all stages of food handling, storage and
management at food sanitation level.
Duration: One hour
Objectives:
On completion of this session, each participant will:
1. Be clear about the standards of hygiene and food sanitation.
2. Understand the reasons for these standards and the consequences of noncompliance.
3. Be able to demonstrate how they could apply these standards to any aspect of their work
procedures.
4. Make a commitment to apply these standards in all aspects of their daily routine.
Content:
 Food Safety, functions, side effects
 Handling food temperature
 Personal hygiene, related practices, techniques
 Cleaning and sanitation
 Food safety hazards
OBJECTIVES:
To train individuals who prepare and serve food to the public to become responsible food
handlers by using safe food handling methods and food preparation techniques and promote
worker health and safety.
Specific Objectives:
1. To emphasize food safety in the Community
2. To encourage prevention of foodborne illness
3. To protect the public and workers from harm
4. To apply safe procedures for receiving, storing, preparing and serving food
5. To reduce common errors in handling potentially hazardous foods
6. To encourage proper waste disposal
Key principles for safe food preparation:
 Eat cooked foods immediately after they are cooked, rather than leave them out and eat
later.
 Delays in eating cooked food can lead to the growth and reproduction of microorganisms
in the cooked foodstuff.
 Store cooked food carefully at an appropriate temperature.
 It should either be kept cold, ideally in a refrigerator, or it should be kept hot. If food
must be reheated, be sure to reheat it thoroughly.
 Avoid contact between raw and cooked food.
 Wash hands properly before handling food and before eating.
 Keep all kitchen surfaces and utensils meticulously clean.
 Protect food from animals including insects, rodents and other animals.
 Use safe water in food preparation and for washing fruits and vegetables to be eaten raw

Five keys for safer food:

1. Keep clean
2. Separate raw and cooked food
3. Cook thoroughly
4. Keep food at safe temperatures
5. Use safe water and raw materials

Temperature Control

The primary rule of sanitation is to pay strict attention to food temperatures.

 Avoid prolonged holding in the danger zone (from 40°F to 140°F).

 Provide functional thermometers to all food storage boxes.
 Monitor the temperature on serving lines on a regular frequency.
 Thaw frozen foods under refrigeration or under cold water.
  Do not thaw foods at room temperature.

Personnel Practices

Regardless of type of processing or food handling, the number one consideration in food
sanitation is people. It is people who set the rules, follow the rules, and also break the rules of
sanitation. A sanitation program is as good as the attitude, willingness, and efforts of people.
That is why the most important aspect of a sanitation program is ongoing personnel training.

Proper personal hygiene is critical in any food service premise. Personal hygiene includes:

 Showering and bathing regularly

 Keeping hair clean hair and covered or tied back
 Keeping clean clothing and footwear that is used only at work
 Handwashing regularly
 Using clean utensils for tasting food
 Using separate cloths for cleaning and wiping plates

Hand hygiene

Hand washing, when done correctly, is the single most effective way to prevent the spread of
communicable diseases. Good hand washing technique is easy to learn and can significantly
reduce the spread of infectious diseases.

 Place your hands together under water (warm if possible)

 Apply soap
 Rub your hands together for at least 20 seconds
 Wash hands thoroughly, including wrists, palms, back of hands and under the fingernails
 Clean dirt from under the fingernails
 Rinse the soap from your hands
 Dry hands completely with clean toweling (good quality, absorbent paper towel helps to
remove germs)
 Pat your skin rather than rubbing to avoid chapping and cracking
 If soap and water are not available, use alcohol-based hand sanitizer
 Personal Cleanliness and Conduct

Personal cleanliness must be maintained while involved in food handling operations:

 Sanitary protective clothing, hair covering, and footwear must be worn and maintained in
a clean, sanitary manner.
 Gloves, if worn, must be clean and sanitary.
 All food-handling personnel must remove objects (i.e. watches, jewelry) from their
person which may fall into or contaminate the food product.
 Tobacco, gum, and food are not permitted in food-handling areas.