1. FOODHANDLERS CLASS
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2. Definitions of terms 1. contamination- the presence of infectious or non-infectious agent in an inanimate article or substance. 2.food- any raw, cooked or processes edible substances beverages or ingredient used or intended for use or for sale in whole or in part for human consumption. 3. food establishment- an establishment where food or drinks are manufactured, processed, stored sold or served, including those that are located in vessels.

3. 4. Food handler- any person who handles, stores, prepares, serves food, drinks or ice or who comes in contact with any eating or cooking utensils and food vending machines. 5. health certificate- a certification in writing, using the prescribed form, an issued by the municipal by the municipal or city health office to a person after passing the required physical and medical examinations and immunizations.

4. 6. Sanitary inspector- an officer employed by the national, provincial, city or municipal government, who enforces sanitary rules, laws and regulations and implements environmental sanitation activities. 7. sanitary permit- the certification in writing of the city or municipal health officer or sanitary engineer that the establishment complies with the existing minimum sanitation requirements upon evaluation or inspection conducted in accordance with presidential decrees no. 522 and 856 and local ordinances. 8. sanitize- an effective bactericidal treatment to render surfaces of utensils and equipment free of pathogenic microorganisms.

5. FOOD SANITATION
FOOD- is a basic human need and a pre-requisite to health.
- the human body depends on the energy, protein, vitamins and minerals that are found in the variety of foods to survive and remain healthy.

6. OBJECTIVES OF FOOD SANITATION
Food sanitation should insure primarily the consumption of safe and wholesome food and thereby protect the consumer from illness and at the same time promote his health and well being.
Food sanitation should also prevent the sale of food offensive to the purchaser, or inferior in value and quality.
Food sanitation should cut down spoilage and wastage of food.

7. PUBLIC HEALTH SIGNIFICANCE
Some foods are fertile medici for the growth of harmful; microorganisms.
Food become contaminated with certain types of organisms during: production,processing,storage,display
Food may become contaminated with poisonous or toxic substance if carelessly handled.
Certain animal foods are poisonous during certain times of the year

8. FOOD BORNE DISEASE
FOOD BORNE INFECTIONS:
disease is produced by living organisms such as certain bacterias, parasites, viruses entering the body with the food.
FOOD POISONING OR FOOD INTOXIFICATION
disease is produced by substance called toxius (produced by certain bacteria) or poisonous agents present in the food before consumption.

9. HOW FOOD BECOMES UNSAFE
CONTAMINATION
unintended presence of harmful substance or micro-organisms in food.

10. 3 TYPES OF HAZARD

11. 1. BIOLOGICAL HAZARD
- bacteria, viruses, parasites and fungi
- contamination by bacteria is the greatest threat to food safety

12. 2. CHEMICAL HAZARD
- pesticides, food additives and preservatives, cleaning supplies and toxic metals that leech through worn cookware and equipment.

13. 3. PHYSICAL HAZARD
foreign matters – such as dirt, broken glass and crockery and other objects- that accidentally get into food.

14. CROSS CONTAMINATION
Transfer of harmful substance or microorganism to food by-
hands which are not clean and sanitized that touch raw food, and then touch food that is ready to eat.
Food contact surfaces which are not clean and sanitized that touch raw food and then touch food that is ready to eat

15. cleaning cloths and sponges which are not clean and sanitized that touch raw food, equipment or utensils and are then used on surface equipment and utensils for ready-to-eat-foods.
raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat-foods.

16. CLASSIFICATION OF FOOD BORNE DISEASES
FOOD-BORNE INFECTION
FOOD POISONING OR FOOD INTOXIFICATION
BACTERIAL
PARASITIC
BACTERIAL
PLANT & ANIMAL
CHEMICAL
(Accidental)
Typhoid
Cholera
Bacillary
Dysentery
4. Salmonella
Infection
5. Others
Ascariasis
Amoebiasis
Trichinosis
Others
Staphyloco-ccus
C. Botuli-
num
3. Streptococ-
cus
Some mushrooms
Some mussels
Certain herbs
Some fishes
Others
Arsenic
Lead
Cadmium
Cyanide
Antimony
Nitrites
DDT etc.

17. Respiratory & Oral Discharges (Sneezing, Coughing, Spitting
Open wounds and Boils
Intestinal discharges (excreta)
Air
Hands
Flies, Roaches, other insects and rodents
Water (drinking & wash water)
Sick Persons
Carriers
Careless Individuals
Poison
Death
Susceptible Individual
Utensils
Food
Infected
Animals
Sickness
Mode of Transmission of Food Borne Diseases Food Handling Establishment

18. Fecal-oral Transmission
Fluids
Fields
Feces
New
host
Foods
Flies
Fingers

19. TYPHOID FOOD –BORNE DISEASES I .BACTERIAL CAUSATIVE AGENT
Salmonella Typhosa
Salmonella Typhi

20. SIGNS AND SYMPTOMS abdominal pain severe diarrhea headache
fever/ increasing fever
abdominal pain
severe diarrhea
headache

21. TREATMENT
ANTIMICROBIAL THERAPY
Ampicillin
Chloramphenicol
Amoxicillin

22. PREVENTION & CONTROL
teach the patient to use proper hand washing technique after defecating and before eating or handling of food
keep food away from insects and rats by covering it
sanitary disposal of human waste
drink only portable water
keep surrounding clean to prevent flies and other insects and rodents from breeding

23. CHOLERA CAUSES: Vibrio cholerae bacteria MODE OF TRANSMISSION:
Eating of food or drinking of water, contaminated with human waste

24. SIGNS & SYMPTOMS * Sudden onset of frequent painless watery stool
* Vomiting
* Rapid dehydration (e.g. sunken eyeball, wrinkled and dry skin)

25. IMMEDIATE TREATMENT
Replace lost body fluids by giving Oral Rehydration Solution (ORESOL) or a home made soultion composed of 1 teaspoon of salt, 4 teaspoons of sugar mix to 1 liter of water.
If diarrhea persists, consult your health workers or bring the patients to the nearest hospital. In extreme cases, cholera is a rapidly fatal disease. A healthy individual may die within 2-3 hours if no treatment is provided.

26. PREVENTION & CONTROL
drink only potable water. If unsure, boil drinking water for 5 minutes.
keep food away from insects and rats by covering it.
wash and cook food properly
sanitary disposal of human waste
use toilet properly and clean toilet everyday
wash hands with soap after using the toilet and before eating
keep surroundings clean to prevent flies and other insects and rodents from breeding.

27. PAGTATAE (DIARRHEA) PAPANO NAKUKUHA- sa maruming tubig at pagkain
MGA PALATANDAAN
- madalas at matubig na pagtatae
- uhaw na uhaw
- malalim na bunbunan at mata
AGARANG PANLUNAS
- bigyan ng ORESOL, lugaw at sabaw na walang mantika
- ipagpatuloy ang pagpapakain

28. hugasang mabuti ang prutas at gulay bago kainin o lutuin
PAG-IWAS AT PAGSUGPO
uminom ng ligtas at malinis na tubig, kung hindi tiyak na ligtas ito pakuluan at hayaang kumulo ito sa loob ng 5 minuto.
kumain lamang ng mga pagkaing maayos ang paghahanda at nalutong mabuti. Iwasan ang pagkaing itinitinda sa kalye.
takpan ang lahat ng pagkain ng lahat madapuan ng ipis, langaw o insecto
hugasang mabuti ang prutas at gulay bago kainin o lutuin
gumamit ng palikuran
maghugas ng kamay bago kumain at pagkatapos gumamit ng palikuran.

29. 10 Utos para Makaiwas sa Sakit na Diarrhea o Pagtatae
Ugaliin ang madalas na paghuhugas ng kamay.
Siguraduhin na sa kubeta lang tayo magdudumi (human waste disposal)
Ipakulo ang tubig na inuminng 5 minuto. (Boil drinking water for 5 minutes)
Siguraduhinna malinis at ligtas sa contaminasyon ang tubig na gagamitin sa pagluluto, paghahanda ng pagkain, at paghuhugas ng kinainan
Siguraduhin na malinis ang pagluluto at paghahanda ng kinainan.

30. 6. Kung kakain sa labas ng bahay, siguraduhin na ang pagkain ay naihanda sa malinis na paraan. Kung hindi tayo sigurado, initin ang pagkain ng minutes. Iwasan ang paginom ng palamig kung hindi tayo sigurado sa kalinisan at kaligtasan sa contaminasyon ng tubig na ginamit.
7. Para sa mga food handlers o food vendors, ugaliin ang madalas na paghuhugas ng kamay. Siguraduhin na ang tubig na gagamitin sa pagluluto o paghahanda ay ligtas sa contaminasyon.
8. Iwasannatin ang pagkain ng hilaw o half cooked na pagkain. Lutuin anf shellfoods ng 10 minutes.

31. 9. Palagi natin paalalahanan yung mga may sakit ng pagtatae o yung mga nagpapagaling na maghugas ng kamay pagkatapos gumamit ng kubeta.
10. Siguraduhin na malinis ang ating kapaligiran para hindi dumami an langaw. Sugpuin angpagdami nglangaw sa pamamagitan ng pag-spray ng chemicals o kaya paggamit ng fly trap.

32. HEPATITIS A (INFECTIONS)
- highly contagious and usually transmitted by the fecal oral route
- occasionally its transmitted parenterally
-common cause is ingestion of contaminated food, H2O, milk
AGE INCIDENCE
*Children * Young adult
TRANSMISSION
-food, water, semen, tears, stool and possibly urine

33. INCUBATION
15-45 days
SIGNS & SYMPTOMS
-fatigue, body malaise, headache, anorexia, cough, pharyngitis, nausea & vomiting, mild weight lose, dark urine, clay colored stool, yellowish sclera, Jaundice – last from 1 to 2 weeks.

34. HEPATITIS B (SERUM)
- generally transmitted parenterally can also be spread through contact with human secretion and feces
AGE INCIDENCE
any age
TRANSMISSION
- serum, blood and blood products and semen
INCUBATION PERIOD
days
SIGNS & SYMPTOMS
- same with Hepa A

35. FOOD –BORNE DISEASES II. PARASITIC ASCARIASIS
Causative Agent: Ascaris Lumbricoides

36. When infective eggs are ingested Larvae emerge in the small intestine
Migrate through the liver and lungs
Return to small intestines where they grow maturity in 2 months

37. DIAGNOSIS
- is made by demonstration of characteristics eggs in feces by DIRECT FECAL SMEAR
TREATMENT
Antihelminthics
* pyrantel pamoate
* albendazole
* mebendazole

38. prohibited use of feces as fertilizer
PREVENTION & CONTROL
sanitary disposal of human waste
prohibited use of feces as fertilizer
health education, particularly on personal, family and community hygiene
through washing of uncooked vegetables

39. Causative Agent: Trichuris Trichiura (whipworm)
TRICHURIASIS
Causative Agent: Trichuris Trichiura (whipworm)
DIAGNOSIS:
- is made by demonstration of characteristic eggs in the feces by direct fecal smear
TREATMENT
same as Ascariasis
PREVENTION & CONTROL

40. FACTORS MOST OFTEN NAMED IN FOODBORNE OUTBREAKS
failure to properly cook food
* leading cause of food borne outbreak
failure to thoroughly heat or cook food
infected employees who practice poor personal hygiene at home and at work
preparing food a day or more in advance of being served.

41. adding raw, contaminated ingredients to food that receives no further cooking
allowing food to stay too long at temperatures favorable to bacterial growth
failure to re-heat foods to temperatures that kill bacteria
cross- contamination of cooked food by raw foods, improperly cleaned and sanitized equipment, or employees who mishandle food.

42. FOODHANDLER
- any person who handles, stores, prepares and serves food, drinks, ice or who comes in contact with any eating or cooking utensils and food vending machines.

43. GOOD PERSONAL HYGIENE & PRACTICES
washing hands, arms and fingernail before working
wear protective clothing and neat cover
minimized use of make-up, body decoration and jewelry
using chewing or smoking tobacco in any form while engaged in food preparation or service or in the working area is not allowed.
no person shall be allowed to work in food handling and preparation while affected with a communicable disease or carrier of a disease
cover cut and wounds
pick up cutlery and glasses by handlers or stem

44. IMPORTANCE OF PERSONAL HYGIENE
- Prevents contamination of foods
- Avoid the spread of communicable diseases
- Health protection to the food handlers and consumers

45. PROPER HANDWASHING
- Thoroughly wash their hands and arms up to the elbow after using the toilet
Recommended the washing of hands twice, using a nail brush as part of the first washing
* handling raw food
* touching their face, hair or body
* sneezing and chewing tobacco or gum
* eating or drinking

46. RULES AND LAWS RELATED TO FOOD SANITATION

47. PD 856 = Sanitation Code of the Philippines
PD 522= Prescribing Sanitation Requirements for the Operation of Establishment and Facilities for the protection and convenience of Traveling Public
IRR Chapter III of PD 856
FOOD ESTABLISHMENT
- shall apply to all food establishments and facilities including those located in vessel, food containers and
food sold in the streets.

48. An Ordinance Enacting the Sanitation Code of the City of San Fernando.
IRR Chapter IV of PD 856 = Market & Abbatoir Sanitation
City Ordinance No
An Ordinance Enacting the Sanitation Code of the City of San Fernando.

49. ARTICLE IV- SANITATION CODE OF CSF
HEALTH CERTIFICATE & FOODHANDLERS
- no person shall employed in any food establishment without a health certificate issued by the city/municipal health officer
REQUIREMENTS:
* Cedula * Brgy. Clearance * Police Clearance
* Individual Working Permit * Mayors Permit
* Health Certificate (Yellow)
Fecalysis – stool exam Urinalysis- urine exam
Hepa Test Drug Test

50. Certification in writing using the prescribed and issued by the city/municipal health officer to a person after passing the required physical and medical exam.
Health card shall be clipped in the upper left portion of the government of the Foodhandler
Health Card shall be renewed at least every year
Health Card are non transferable

51. Nutritional Guidelines: 1. eat a variety of food everyday 2
Nutritional Guidelines: 1. eat a variety of food everyday 2. breast-feed infants from birth to 6 months and then give appropriate foods while continuing breastfeeding. 3.maintain children’s normal growth through proper diet and monitor their growth regularly. 4. consume fish, lean meat, poultry or dried beans. 5. eat more fruits, vegetables and root crops. 6. eat foods prepared with edible cooking oil daily. 7.consume milk, milk products or other calcium- rich foods such as small fish and dark green leafy vegetable everyday. 8.use iodized salt, but avoid excessive intake of salty foods. 9. eat clean and safe foods. 10. exercise regularly, do not smoke and avoid drinking alcoholic beverages.

52. 7 HEALTHY LIFESTYLE HABITS 1. No smoking 2. Don’t drink alcohol 3
7 HEALTHY LIFESTYLE HABITS 1. No smoking 2. Don’t drink alcohol 3. No to illegal drugs 4. Eat low fat, low salt, high fiber diet 5. Prevent hypertension 6. Do physical activity 7. Manage stress.

53. THANK YOU!

54. QUIZ!!!!

55. I. Definition of terms. __________1
I. Definition of terms.. __________1. any person who handles, stores, prepares, serves food, drinks or ice or who comes in contact with any eating or cooking utensils and food vending machines. ___________2. an officer employed by the national, provincial, city or municipal government, who enforces sanitary rules, laws and regulations and implements environmental sanitation activities. ___________3. a certification in writing, using the prescribed form, an issued by the municipal by the municipal or city health office to a person after passing the required physical and medical examinations and immunizations.

56. __________4. the presence of infectious or non-infectious agent in an inanimate article or substance. __________5. any raw, cooked or processes edible substances beverages or ingredient used or intended for use or for sale in whole or in part for human consumption. ___________6. an establishment where food or drinks are manufactured, processed, stored sold or served, including those that are located in vessels.

57. ___________7. the certification in writing of the city or municipal health officer or sanitary engineer that the establishment complies with the existing minimum sanitation requirements upon evaluation or inspection conducted in accordance with presidential decrees no. 522 and 856 and local ordinances. ____________8. an effective bactericidal treatment to render surfaces of utensils and equipment free of pathogenic microorganisms. ____________9. disease is produced by substance called toxius (produced by certain bacteria) or poisonous agents present in the food before consumption.

58. __________10. Sanitation Code of the Philippines. Test II
__________10. Sanitation Code of the Philippines. Test II. Enumeration give the three types of hazard give at least 2 food borne illness 6-8. the objectives of food sanitation give at least 2 importance of personal hygiene give the 7 healthy lifestyle habits Write my complete name =)

59. Multiple choice: 1. the causative agent for cholera is____. a
Multiple choice: 1. the causative agent for cholera is____. a.vibrio cholerae bacteria b.ascaris lumbricoides c. vibrio pneumoniae d.none of the above 2.This is highly contagious and usually transmitted by the fecal oral route and its transmitted parenterally through ingestion of contaminated food, H2O, milk is ______. a.hepatitis B b. cholera c.diarrhea d.hepatitis A

60. 3. Which of the following is a common treatment for diarrhea. a
3. Which of the following is a common treatment for diarrhea. a. paracetamol b. oresol c. restrict fluid intake d. all of the above 4.it is generally transmitted parenterally and it can also be spread through human secretion and feces is______. a.hepatitis A b. hepatitis B c. cholera d. ascariasis

61. 5. This is a infective eggs that are ingested that emerge in the small intestine where they grow and migrate to the liver and lungs is called______. a.ascariasis b.trichuriasis c. no ova of any parasite seen d. none of the above

62. KEY ANSWERS: TEST I. 1. food handler 2. sanitary inspector 3
KEY ANSWERS: TEST I. 1.food handler 2. sanitary inspector 3. health certificate 4. contamination 5. food 6.food establishment 7. sanitary permit 8. sanitize 9. food poisoning/ food intoxication 10. PD 856 chapter IV

63. TEST II 1-3. PHYSICAL, CHEMICAL,BIOLOGICAL 4-5
TEST II 1-3.PHYSICAL, CHEMICAL,BIOLOGICAL 4-5.TY,DIARRHEA, CHOLERA, HEP.A, 6-8. VALUE AND QUALITY, SAFE AND WHOLESOMENESS, down spoilage and wastage of food washing hands, arms and fingernail before working wear protective clothing and neat cover minimized use of make-up, body decoration and jewelry using chewing or smoking tobacco in any form while engaged in food preparation or service or in the working area is not allowed. no person shall be allowed to work in food handling and preparation while affected with a communicable disease or carrier of a disease cover cut and wounds pick up cutlery and glasses by handlers or stem No smoking, Don’t drink alcohol, No to illegal drugs, Eat low fat, low salt, high fiber diet, Prevent hypertension, Do physical activity, Manage stress fatigue, body malaise, headache, anorexia, cough, pharyngitis, nausea & vomiting, mild weight lose, dark urine, clay colored stool, yellowish sclera, Jaundice – last from 1 to 2 weeks

64. CITY HEALTH OFFICE MARCOS BUILDING 2ND FLOOR