Food Hygiene and

Sanitation: Good
Manufacturing
Practices
Eileen B. Bandalan, MSFST
Ivy C. Emnace, PhD
Department of Food Science and Technology
Visayas State University
Learning Objectives:
At the end of the lecture, the participants
will be able to:
1)Define food safety, hygiene and
sanitation
2)Define GMP
3)Enumerate good manufacturing practices
to necessary to produce safe food
4)Implement GMP in manufacturing food
products.
Every day people all over the
world get sick from
the food they eat
It is your RESPONSIBILITY to offer
safe food to your consumer
How can this result in food
poisoning?
How can this result in food
poisoning?
 Definitions and Applications
Food Safety, what is it?
Assurance that the food is free from
contaminants; absence of any form of
hazards that when eaten will not cause
harm or illness to the consumer
Associated to the quality of the food
 Definitions and Applications
Food Quality, what is it?
Food quality is the quality characteristics
of food that is acceptable to consumers.
This includes external factors as
appearance (size, shape, colour, gloss, and
consistency), texture, andflavour; factors
such as federal grade standards (e.g. of
eggs) and internal (chemical, physical,
microbial).Associated to the quality of
the food
all safe foods are
quality food
 Hygiene
Set of practices
associated with the
preservation of
health and healthy
living
Derived from
hygeia (the Greek
goddess of Health,
Cleanliness and
Sanitation)
Many of the food
plants are
hygienically designed
to produce clean and
 Sanitation
Latin word sanitas,
which means health.
An applied science
that deals with the
creation and
maintenance of
hygienic and healthful
conditions.
Sanitation refers to
hygienic practices
designed to maintain a
clean and wholesome
environment for food
 FOOD SAFETY and
QUALITY is impossible
without adequate
SANITATION and
HYGIENE
No quality and safe
foods can be produced
under unhygienic and
unsanitary conditions
How do foods become
UNSAFE?
1) Poor personal hygiene

Examples of poor personal

hygiene include:
Dirty hands and clothing.
Uncovered cuts and wounds.
Long dirty fingernails.
Excess jewellery on hands
and wrists.
Coughing and sneezing over
food.
Handling food while ill.
Not washing hands after
going to the toilet.
2) Unclean food
premises
Dirty kitchens increase
the risk of cross-
contamination from pests
and particles of food,
grease and dirt.

3) Poor pest control

Common pests found in
food premises include:
rats and mice
flies
cockroaches.
These pests can carry
food poisoning bacteria
and may also cause
physical contamination of
food with their droppings,
eggs, fur and dead
bodies.
4) Food Hazards
defined by the National Advisory
Committee on Microbiological Criteria
for Foods (NACMCF) as a biological,
chemical or physical agent that is
reasonably likely to cause illness or
injury in the absence of its control.
 Physical Hazard any foreign object that
accidentally find its way into food
Hair
Staple wire
Dust
Metal shavings
Nails
Earrings
Hair clips
Plastics
Metal
Glass fragments
Insects
Extraneous vegetable
matter
stones
Chemical Hazard a chemical substance that can cause
food borne illness. Substances normally found in
restaurant
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives
Biological Hazard - may cause a food borne illness
(bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium
Botulinum
Salmonella
bacteria
 Sources of Microorganisms

Air

Ingredient Water
s
Soil
SOURCES OF
Food
FOOD
Contact CONTAMINATION
Surface Food
s Handler
Animals, s
feces,Rodents, Packaging
Insects Materials
How can we prevent these
hazard from
entering/contaminating our
products?
 PREVENT
Cross-
Contamina
tion
 WHAT IS GMP ?

GOOD A
collection
of
MANUFACTURING principles
to apply
for during

PRACTICE
food
productio
n to
produce
current Good Manufacturing
Practice (cGMP)

mandated to ensure safety and

wholesomeness of processed food
supply

minimum common sense sanitary and

processing requirements

generally relates to good housekeeping

practices food safety and quality.
 Good Manufacturing
Practices
Deal with contamination
by people
by food materials
by packaging materials
by hazardous materials
by miscellaneous materials
 WHY DO WE NEED GMP?

BAKIT KAILANGAN ANG GMP?

Benefits of Sanitation
1. Complying with regulations
2. Preventing catastrophe
3. Improving quality and shelf life of
foods
4. Reduce energy, maintenance and
insurance costs
5. Increasing quality and confidence
Common Good Manufacturing
Practices
1) To prevent Physical Hazard:
Wear hair restraint
Avoid wearing jewelry when preparing,
cooking and holding foods (ring, earrings)
Do not carry pencil or pen
Do not wear nail polish or artificial nails
when working with foods
Clean can openers regularly
Remove staple wire in the receiving area
Place shields on lights

2) Practice Good Personal hygiene
Take a bath at least once a day
Clean hands and clothing.
Minimise jewellery on hands and wrists.
Tie-back or cover hair.
Clean and short fingernails.
Avoid unnecessary contact with food.
Cover all cuts and sores with a brightly coloured
waterproof dressing.
Do not eat over food or food surfaces.
Do not prepare food when you are ill.
Avoid touching your face and hair.
Do not cough or sneeze over food.
Do not taste food with your fingers or double dip with
a spoon.
If wearing gloves, change frequently.
When should you wash your hands?
Before commencing or resuming work.
Before and after handling raw food.
Before handling cooked food.

After using the toilet.

After smoking.
After handling rubbish.
After using a handkerchief or tissue.
After touching your hair or face.
After any cleaning task.
After Handling inventory
after Handling raw foods
after Touching or scratching a part of the body
after Coughing, sneezing
after Handling garbage
after Touching dirty surfaces
How to wash hands?

_______________________________________________________________ _
Tuyo Concentration Kadaghanon
________________________________________________________________
Tulo sa dropper

Table 1. Kadaghanon sa chlorine

Hugas sa kamot 20-30 0.381-0.571 3-5

kadalitro nga tubig

Foot bath
Kagamitan
250 350
150-200
4.760-5.710
2.860 3.80
50-60
30-40
Pagkaon 10-20 0.19-0.38 1-3
Salug 1000-2000 16.00-20.00 160-200
Glass Material 100 1.9 19
Stainless 200 4.00 40
Concrete surfaces 200 4.00 40
Wood crates 1000 16.00 160
-------------------------------------------------------------------------------------------------------
Source: Gatchalian et al. 2006 & Mabesa & Jara, 1989.
3) To Prevent Chemical Hazard:

Teach employees how to use chemicals

Store chemicals in original containers to
prevent accidental misuse, as well as leakage
into food
Make sure labels are clearly identify chemical
contents of chemical containers
Always chemical according to chemical
recommendation
Always test sanitizing solution
Wash hands thoroughly after working with
chemicals
Wash foods in cold running water
Monitor pest control operator and make sure
chemicals do not contaminate foods
WE DONT DO THINGS THIS WAY!
DONT DO THINGS THIS WAY!
 Dapat likayan samtang nag-andam or
nagluto:

Ang pagtilaw gamit ang luwag o ang tudlo.
Pasigi ug estorya ug katawa
Pagpangkalot sa nawong, ulo, ilong,
dunggan, mata, etc.
Pangtutho
Pagsigi ug kaon-kaon
Paggamit sa sinina para itrapo sa nawong,
ilong, kamot, etc.

Photographs for discussion

What are the risks of cross-
contamination?
What are the risks of poor pest
control?
What is wrong with this hand
wash area?
Identify the hazards
Identify the hazards
Identify the hazards
Identify the hazards-Retail
store
Identify the hazards
Activity 1:
His name is BAC
(bacteria) and
he is on the
attack. He is
the invisible
enemy and he
can make you
sick. But you
have the power
to Fight BAC!
and keep your
food safe.
Unscramble the words to reveal the
secret message
1. swah __________
2. tofne __________
3. ndhas __________
4.uracsfse __________
5. dan __________

______ _______ ______ ________ ________

 Quiz

Spot the Hazards:

Good Manufacturing
Practices
Practical application
 On the job.....
Think about food safety as you
work
Watch for hazards and remove
any that you find
Questions ?