UNIVERSITY OF CALOOCAN CITY

Biglang Awa St., Corner Catleya St., EDSA, Caloocan City

COLLEGE OF EDUCATION

PRINCIPLES OF FOOD PREPARATION

 
SUBJECT CODE: TLE 031
TOPIC OR LESSON 1: SAFETY AND SANITATION
MODULE: Three ( 3 )
WEEK: 4
SUB-TOPIC/S: 2.1 Food Safety
2.2 Food- Borne Illnesses

 OVERVIEW OF THE TOPIC

Food get spoiled unless they are preserved. Persons who ingest food that are spoiled or
contaminated will end up being food poisoned. Food poisoning is a food borne illness usually caused by
micro-organism.

In this self-paced module, you will learn different concepts from the following lessons:

Lesson 1: Food Safety

Lesson 2: Food Borne Illnesses

LEARNING
OUTCOMES
At the end of the lesson, students should be able to:
1. Define Food Safety
2. Understand the importance of considering food safety
3. Discuss the effect of food-borne illnesses and the cause

LEARNING
OBJECTIVES
Each lesson presented in this module aims to attain some learning outcomes.
Lesson 1– Food Safety
a. Enumerate steps to keeping food safe
b. Discuss the three basic food safety principles
Lesson 2 – Food Borne Illnesses
a. Explain the causes of food-borne illnesses

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 b. Enumerate ways on how to prevent food borne illnesses
c. Create infographics on food safety and food-borne illness

ENGAGE

WORD CLOUD

Students will be asked to give word/words that would mean food safety.

EXPLORE

IS IT A FACT OR BLUFF?

1. “If food looks ok and smells ok, it’s safe to eat”

2. “Eating food after the ‘best before’ date won’t hurt”
3. “Use-by dates are there to make you buy more”
4. “You don’t need to wash raw chicken before you cook it”
5. “If you’ve got a ‘dodgy’ stomach it’s usually from the last thing you ate”

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 6. “Food poisoning isn’t serious, it’s just an upset stomach”
7. “Steak’s ok rare – as long as the outside is brown”
8. “It’s best to serve burgers pink in the middle”
9.  “Cooked rice can’t be kept as long as other leftovers”

EXPLAIN

What is food safety? Food safety is a scientific discipline describing handling, preparation, and storage of
food in ways that prevent foodborne illness. This includes a number of routines that should be followed to
avoid potentially severe health hazards.

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness
You can't see, smell, or taste harmful bacteria that may cause illness

Four steps of keeping Food Safe

Clean — Wash hands and surfaces often.
Separate — Don't cross-contaminate.
Cook — Cook to the right temperature.
Chill — Refrigerate promptly

Separate
Separate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods.
Do not taste and cook with the same spoon.
Never use the same utensil, cutting board, or plate for raw and cooked foods.
This step prevents cross-contamination which occurs when harmful bacteria spread from one food to
another.

Cook

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Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms
(harmful bacteria).
Use a thermometer to check food temperatures.
Do not taste uncooked or partially cooked dishes.
Reheat foods thoroughly to 165 degrees F

Which ground beef patty is cooked to a safe internal temperature ?

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 1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature

Food Thermometer
Using a food thermometer is the only way to know if food has been cooked to a safe internal temperature

1. Place in thickest part of food

2. Don’t touch thermometer bone, fat, or gristle
3. Check temperature before timer goes off
4. Check temperature in several places in irregular shaped
foods

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CHILL
Do not allow foods to sit out longer than 2 hours.
Divide larger amounts of food into small portions to chill faster.
DANGER ZONE ( degrees F) – the temperature zone where bacteria multiply rapidly

Refrigerators should be kept at 40 degrees Fahrenheit or below.

Freezers should be kept at 0 degrees or below
Thaw foods in refrigerator (best way), cold water or the microwaveWhen in doubt “Throw it Out!”

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Refrigerator Storage
Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent their juices from
dripping on to other foods.
Leftovers m ay become unsafe within 3 to 4 days

Shopping
Purchase refrigerated or frozen items after selecting your non-perishables. Never choose meat or poultry
in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Storage
Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2
ºC).Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below. Cook or
freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork,
within 3 to 5 days.

Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent
meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its
original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.

Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or
swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-
acid canned food (meats, vegetables) for 2 to 5 years.

Preparation
Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't
cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw
meats, wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and
countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1
gallon of water. Marinate meat and poultry in a covered dish in the refrigerator.

Thawing
Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do
not drip onto other food. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge
in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. Microwave:
Cook meat and poultry immediately after microwave thawing.

Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of
145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For
safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons
of personal preference, consumers may choose to cook meat to higher temperatures. Ground meats: Cook
all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with
a food thermometer. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured
with a food thermometer.

Serving Hot food should be held at 140 °F (60 °C) or warmer.

Cold food should be held at 40 °F (4.4 ºC) or colder. When serving food at a buffet, keep food hot with
chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use

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small serving trays and replace them often. Perishable food should not be left out more than 2 hours at
room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).

Leftovers
Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).Place food into shallow containers and immediately put in the refrigerator or
freezer for rapid cooling. Use cooked leftovers within 4 days. Reheat leftovers to 165 °F (73.9 °C).

Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other
methods, cook before refreezing.

Three basic food safety Principles

Personal Hygiene for Food Professionals
Time & Temperature Control
Cross-contamination Prevention

What are food hazards A HAZARD - can be defined as anything which could result in making the
consumer ILL or could HARM the consumer due to contaminated food.•

Three Category of Food Hazards

Physical
Biological
Chemical

FOOD-BORNE ILLNESSES

WHAT’S WRONG WITH THE PICTURE?

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The term foodborne illness describes any number of diseases that result from consuming contaminated
food or beverages.

A foodborne illness is an illness that originated from food. We also refer to it as a foodborne
disease and colloquially as food poisoning. Any disease or illness that resulted from contaminated food
is a foodborne illness. Bacteria, viruses, parasites, fungi, and other poisons, for example, may have
contaminated the food that caused an illness.

If a heavy metal contaminates food, and people eat it, they may subsequently get ill. If they do, they have
a foodborne illness.

We call the substances that get into food and make people ill ‘food contaminants.’

A public health problem

Foodborne illnesses encompass a very wide spectrum of illnesses. Globally, foodborne diseases are a
growing problem. Not only are they a public health problem in developing nations, but also in the
advanced economies.

Economists say that in some countries, the economic burden of foodborne illnesses affects GDP
growth. GDP stands for gross domestic product.

The World Health Organization (WHO) says the following regarding foodborne illnesses:

“They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals.”

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“The contamination of food may occur at any stage in the process from food production to consumption
(‘farm to fork’) and can result from environmental contamination, including pollution of water, soil or
air.”

A foodborne illness typically arises from improper preparation and handling of food. It also arises from
improper food storage.

Therefore, good hygiene practice is crucial. It is vital not only before preparing food but also during and
afterward.

Foodborne illness – symptoms

Gastrointestinal symptoms are the most common symptoms of foodborne diseases. These are symptoms
that people experience in their digestive system. Stomachache, diarrhea, vomiting, and nausea, for
example, are gastrointestinal symptoms.

However, a foodborne illness may have immunological or neurological symptoms. Patients may also have
gynecological and many other types of symptoms.

In fact, some contaminated foodstuffs can cause multiple organ failure and even cancer.
The most common symptoms of foodborne illnesses are stomach cramps, diarrhea, and vomiting. Nausea
is also a common symptom.

The FDA says that the threats from foodborne illnesses are numerous. While some cause relatively mild
discomfort, others, on the other hand, may be life-threatening

Foodborne illness – vulnerable groups

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Although anybody can become infected and develop a foodborne illness, some people are more
vulnerable than others.

According to the CDC, the following groups of people are more likely to develop a foodborne illness:

 Babies and young children.

 Older adults.
 Pregnant women.
 People with kidney or liver disease, HIV/AIDS, or diabetes, i.e., those whose immune systems
are more likely to be weak. Patients receiving radiation treatment or chemotherapy are also more
vulnerable.

According to the CDC:

“Forty-eight million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases
each year in the United States.”

Some Types of Food Borne Illnesses

1. Salmonella ( bacterial Infection)

Transmission: ingestion of under-cooked, infected foods; or, oral/fecal contamination from
infected food handler.
Onset: usually hours.
Foods usually involved: poultry, eggs, meats, raw fruit & vegetables.

2. Staphylococcus (Intoxication)
Transmission: ingestion of foods contaminated by an infected worker.
Onset: usually 2-4 hours.
Foods usually involved: pastries, custards, sandwiches, cold salads, cheese.
NOTE: Heat does not kill this toxin.Heat does not kill the toxin! Short onset with severe vomiting
usually the symptom

3. E. Coli (bacterial infection)

Transmission: ingestion of contaminated food.
Onset: usually 3-4 days.
Foods usually involved: under-cooked ground meat (usually beef), raw milk.Bloody diarrhea
4. Hepatitis A (Viral infection)
Transmission: person-to-person; or, ingest-tion of food contam-inated by an infected worker.
Onset: usually days.
Foods usually involved: items that are not cooked after handling, salads & produce.Long onset,
jaundice (yellowing), clay colored stool
5. Bacillus cereus (bacterial infection and Intoxication)
Transmission: ingestion of food that has been stored at ambient temps after cooking.
Onset: 1-24 hours (shorter on-sets usually begin with vomiting, longer on-sets usually begin with
diarrhea).
Food frequently involved: cooked rice, spices, mixes.

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Steps To Preventing A Foodborne Illness

Step 1: CLEAN

Wash the following in hot soapy water before, during and after each time you cook.

–Cutting boards
–Utensils
–Knives
–Countertops

Wash hands often during food preparation.

Wash your fruits and vegetables before you eat or cook them.

Step 2: Separate

Separate ready to eat food from raw food.

–Store cooked foods and raw foods in different areas of the refrigerator. Use
different cutting boards. –One for fruits and vegetables.
–One for raw meats, poultry, and seafood. Put cooked food on a clean plate.

Step 3: Cook

Use a food thermometer to measure the internal temperature of the food. Ensures your food is cooked to a
safe temperature.

Step 4: Chill

Refrigerate or freeze foods within one hour. Use an appliance thermometer in your refrigerator and
freezer.

–Refrigerator – 40 degrees F or below.

–Freezer – 0 degrees F or below.

Thaw food correctly. –Overnight in the refrigerator. –Under cold running water.

Always Keep Your Hot Foods Hot And Your Cold Foods Cold!

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Conclusion Clean before, during, and after cooking. Separate raw food from cooked food. Cook all food
to a safe internal temperature. Chill all food in the refrigerator and freezer. Thaw frozen foods correctly.

ELABORAT
E
ACTIVITY 3
1. Watch this video https://www.youtube.com/watch?v=2QQvhFPZedM
2. Create an infographic on food safety and food-borne illnesses

EVALUATE

IDENTIFICATION:
1. is a scientific discipline describing handling, preparation, and storage of food in ways that prevent
foodborne illness.
2. A food-borne illnesses caused by ingestion of under-cooked, infected foods; or, oral/fecal
3. The most common symptoms of foodborne diseases.
4. substances that get into food and make people ill
5. typically arises from improper preparation and handling of food. It also arises from improper food
storage.

REFERENC
ES
Kitchen Essentials Basic Food and Preparation Manual , Wiseman’s Book Trading , Inc 2019
Discovering Food, Helen Kowtalik, Glencoe/MCGraw-Hill Publishing Compan, Mission Hills,
California (1992)

ADDITIONAL
MATERIALS

Web link:
https://slideplayer.com/slide/13692884/
https://www.slideshare.net/HealthActivistPH/2-philippine-food-safety-act-of-2013
https://slideplayer.com/slide/9434351/
https://slideplayer.com/slide/5821893/

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PREPARED BY:

Jinky L. Hassan
Asst. Prof II

Reviewed by:
Prof. Decina Francisco
Department Coordinator, BTLEd-HE

KTC:
1. False – it’s a mythAlthough a bad smell or taste are signs that food has ‘gone off’, these
signs often aren’t caused by germs that give you food poisoning. So the food’s appearance,
smell or taste aren’t reliable warning signs. Instead, stick to the ‘use by’ date and storage
instructions on the packet.
2. True – it’s a food safety fact'Best before' dates are about food quality not safety. They are
usually found on food that lasts a long time. If food has passed its 'best before' date it doesn't
mean it’s unsafe, but it might have started to lose its colour, flavour or texture.
3. False – it’s a mythA 'use by' date tells you how long food will stay safe. They have to be put
on food that ‘goes off’ quickly – and they aren’t just guesswork, the dates are worked out by
scientific testing. Don’t be tempted to eat food after the 'use by‘ date on the label, even if it
looks and smells fine.
4. True – it’s a food safety factAlthough most raw meat will have some germs on it, washing
won’t get rid of them. In fact, washing is more likely to spread germs around the kitchen.
Little splashes of water can contaminate you, your worktops and anything else in the way.
Thorough cooking is the only way to get rid of any germs present.
5. False – it’s a mythIt’s natural to suspect the thing you ate most recently would be the cause
of food poisoning, but that isn’t always the case. Symptoms usually take between one to
three days or longer to develop, so it won’t necessarily be from the last thing you ate.
6. False – it’s a mythAlthough most cases of food poisoning are mild and last only a day or two,
some can be far more serious, even deadly. Thankfully this is rare, but with more than a
million cases of food poisoning each year, twenty thousand of which require hospital
treatment, every case is worth avoiding. Avoid food poisoning by remembering the simple
4Cs for good food hygiene: cleaning, cooking, chilling and avoiding cross-contamination.
7. True – it’s a food safety factSteak is safe to eat ‘rare’. Whole cuts of beef or lamb, such as
steaks, cutlets and joints only have germs on the outside, so as long as the outside is fully
cooked any germs will be killed. But this isn’t true for poultry, pork, burgers and sausages,
these must be cooked all the way through.
8. False – it’s a mythUnlike steaks, burgers and sausages are made from meat that has been
minced, so germs will be spread throughout the product and not just on the surface. This
means these products need to be properly cooked all the way through. To check if a burger
is done, cut into the thickest part and check there is no pink meat, it is steaming hot and
juices are clear.

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 9. True – it’s a food safety factLeftover cooked rice is fine to eat as long as it gets cooled and
refrigerated quickly after cooking and eaten within 24 hours. This is because rice can contain
a particularly tough type of bacteria that can survive heating. Most other leftovers are safe to
eat up to two to three days after cooking. Always reheat leftovers until steaming hot and do
not reheat more than once.

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