Food Handler Orientation

FOOD HANDLERS’
CLASS
JONATHAN T. TABIOS, RN
SANITATION INSPECTOR
1. INTRODUCTION
 It is important to know and comply with hygiene rules during the
handling of food, because this way we guarantee food safety and
prevent foodborne diseases. Most of the time, the food handler
is the one who intervenes as the vehicle of transmission of these
diseases, so it is important that we take into account the great
role we play in prevention.
 A Food Handler is anyone who, through their work activity, has

direct contact with food during any of its phases until it reaches
the final costumer.
 This includes: preparation, manufacture, processing, packaging,

storage, transport, distribution, sale, supply and service
2. FOOD HYGIENE
 It is the group of measures needed to ensure food safety
from farm to table, that is, from the moment they are
obtained until they reach the final costumer.
 Therefore, we define food-borne disease as any diseases

caused by consuming contaminated food.
 It is important to maintain good food hygiene, as it will lead

not only to a safer food handling, but also to a good
reputation to the company, increased costumer satisfaction,
and we will avoid possible penalties form health authorities.
3. FOOD
CONTAMINATION
A contaminant or food hazard is any foreign
agent to the food that is capable of producing
negative effect on the health of the consumer.
Depending on the origin of the contaminant, the

types of food contamination are classified into
physical, chemical and biological.
PHYSICAL
CONTAMINATION
They are foreign objects that are generally
appreciated by human eye, such as
crystals, bones, thorns, shells, plastic,
personal effects (rings, earings, pendants).
All of them pose a danger to the consumer
since they can cause damage such as cuts,
choking, etc.
CHEMICAL
CONTAMINATION
We include toxic substances that can reach
the food by chance, or that are present in
it due to incorrect handling. They are
chemical products of all kinds such as:
cleaning, disinfecting, insecticides, air
fresheners, pesticides, etc.
BIOLOGICAL
CONTAMINATION
It is caused by the action living beings that
contaminate food. A biological
contaminant of food can be a living beings
such as:
Insects (flies, cockroaches)
Rodents (mice, rats)
Parasites (worms)
Microorganisms (bacteria, viruses, molds)
3.1 MAIN SOURCE OF
CONTAMINATION
Environment: water, dust, soil, air. Through all of
them are transmitted microorganisms that can
contaminate food
Pests: living beings
Utensils and premises: if they do not have adequate
hygiene, they will be the focus of infection
Garbage: if they are near the food
Other food: cross-contamination
Food handlers: lack of hygiene or sick
3.2 MAIN PATHWAYS FOR
FOOD CONTAMINATION
Cross-contamination
Contamination form origin
Contamination by handling
4. HYGIENE
Conditions or practices conducive to

maintaining health and preventing
disease, especially through
cleanliness.
4.1 TAKE CARE OF YOUR
HEALTH
 You should take care of your health, if you are ill or sick
you should inform your superior as soon as possible.
 If you have nausea/vomiting, fever, diarrhea, severe skin

disease, you should not perform your duty until you are
fully recovered.
 If you have cuts or wounds on your hands, they should be

disinfected and covered with waterproof bandages and
covered with food handlers gloves.
4.2 PERSONAL HYGIENE
The most frequent source of transmission of
microorganisms are through hands, mouth,
mucous membrane, and intestine.
Therefore, a high degree of personal hygiene

must be maintained:
 Take a bath
 Clean, neat hair
 Brush your teeth
 Keep your nails short and clean
4.3 APPROPRIATE WORK
CLOTHING
Clothes should be clean and neat
Use apron
Wear hat or hairnet
Jewelleries should be removed
Use clean and unbroken gloves
Wear facemask
5. GENERAL CLEANLINESS AND
HYGIENE
 Clean working area:
 Walls
 Ceiling
 Floor
 Use food keeper
 Keep doors properly closed
 Clean garbage cans and change the bag frequently
 Maintain good drainage system
 Clean and disinfect utensils
 Maintain availability of hand washing area
6. COVID-19 PREVENTIVE
MEASURES
Wash hands with soap and water frequently

Disinfect work surfaces frequently
Always use personal protective equipment
Keep minimum safety distance
Install health protocol signage
Health Certificate or Health Card
 Issued by Municipal Health Officer
 Valid for 1 year
 All food handlers must secure HC
 Wear HC all the time
 Laboratory test:
 Hepa A screening
 Hepa C screening
 Fecalysis
 Chest X-ray or Sputum Exam
SAFE FOOD
NOW
FOR A HEALTHY
TOMORROW
FOOD SAFETY IS EVERYONE’S BUSINESS
THANK YOU
AND
GODBLESS!

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FOOD HANDLERS’

 A Food Handler is anyone who, through their work activity, has

 This includes: preparation, manufacture, processing, packaging,

 Therefore, we define food-borne disease as any diseases

 It is important to maintain good food hygiene, as it will lead

Depending on the origin of the contaminant, the

Contamination form origin

Conditions or practices conducive to

 If you have nausea/vomiting, fever, diarrhea, severe skin

 If you have cuts or wounds on your hands, they should be

Therefore, a high degree of personal hygiene

Wash hands with soap and water frequently

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