- all policies and procedures that exist in your workplace like the food safety program

- refer to biological,chemical and physical agents in food that can cause illness, injury or adverse health effect when consumed

nvolves identifying, assessing and controlling these hazards to ensure the safety food products

- consumers rely on the food staff to provide food that in safe to eat and in a clean environment.

refers to a comprehensive set of rules and guidelines

- it aims to ensure food safety protect consumer health and promote fair practices in food trade - a globally recognized collection of standards, guideline and codes of practice developed by the FAO and WHO

- avoid contamination by protecting food fro food poising bacteria, spoilage bacteria and foreign objects

- a kind of document covers food labeling, allergens, additives, contaminants , and microbiological

- it includes regulations on traceability, labeling, hygiene and food additives, monitored by the European food safety regulation

- focusing on preventing food borne illness, promoting hygienic practices and ensuring compliance with food safety standards

- Developed by the Department of agriculture (DA) and the Department of health (DOH)

- oversees food manufacturing, importing, distribution and retail - Ensures food products meet safety and quality standards.

What is gmp

hazards analysis critical control point

- requires health certificates for food handlers and regular inspections

6 risk facing

Purpose : for non-perishable items that do not require refrigerator Examples of items stored : flour, rice , canned goods, pasta , spices , and oils

Purpose : for perishable foods requiring cold temperatures to prevent bacterial growth Example : dairy products meats, seafood, fruits and vegetable.

Purpose: for long-term storage of perishable items at freezing temperature to stop bacterial activity Examples: frozen meats , seafood, prepared meals and certain fruits and vegetables

must be part of the standard operating procedures that make up your food safety program

- it is the process of removing food and other types of soil from a surface, such as dish, glass or cutting board.

use to routinely wash tableware.

use periodically on surfaces where grease has burned on. Also called degreases

often use to remove scale in ware washing machines and steam tables

used to remove heavy accumulations of soil that are difficult to to remove detergents.

done using heat radiation or chemicals

-refrigerator storage: maintain

frozen storage-long term storage: maintain

- most tableware, utensils and other equipment can be cleaned and sanitized in ware washing machine.

- is the first step in the prevention of hygiene risks - It is about being clean as a person you the employee or employer paying extra attention to your physical cleanliness and appearance