FOODHANDLERS CLASS

Definitions of termsDefinitions of terms1. 1. contaminationcontamination- the presence of - the presence of infectious or non-infectious agent in an infectious or non-infectious agent in an inanimate article or substance.inanimate article or substance.2.2.food-food- any raw, cooked or processes any raw, cooked or processes edible substances beverages or edible substances beverages or ingredient used or intended for use or ingredient used or intended for use or for sale in whole or in part for human for sale in whole or in part for human consumption.consumption.3. 3. food establishment- food establishment- an an establishment where food or drinks are establishment where food or drinks are manufactured, processed, stored sold manufactured, processed, stored sold or served, including those that are or served, including those that are located in vessels.located in vessels.

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

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

FOOD SANITATIONFOOD SANITATION

FOOD- is a basic human need and a FOOD- is a basic human need and a pre-requisite to health.pre-requisite to health.

- the human body depends on - the human body depends on the energy, protein, vitamins and the energy, protein, vitamins and minerals that are found in the minerals that are found in the variety of foods to survive and variety of foods to survive and remain healthy.remain healthy.

OBJECTIVES OF FOOD OBJECTIVES OF FOOD SANITATIONSANITATION

1.1. Food sanitation should insure primarily the Food sanitation should insure primarily the consumption of safe and wholesome food consumption of safe and wholesome food and thereby protect the consumer from and thereby protect the consumer from illness and at the same time promote his illness and at the same time promote his health and well being.health and well being.

2.2. Food sanitation should also prevent the sale Food sanitation should also prevent the sale of food offensive to the purchaser, or of food offensive to the purchaser, or inferior in value and quality.inferior in value and quality.

3.3. Food sanitation should cut down spoilage Food sanitation should cut down spoilage and wastage of food.and wastage of food.

PUBLIC HEALTH PUBLIC HEALTH SIGNIFICANCESIGNIFICANCE

Some foods are fertile medici for the growth Some foods are fertile medici for the growth of harmful; microorganisms.of harmful; microorganisms.

Food become contaminated with certain types Food become contaminated with certain types of organisms during: of organisms during: production,processing,storage,displayproduction,processing,storage,display

Food may become contaminated with Food may become contaminated with poisonous or toxic substance if carelessly poisonous or toxic substance if carelessly handled.handled.

Certain animal foods are poisonous during Certain animal foods are poisonous during certain times of the yearcertain times of the year

FOOD BORNE DISEASEFOOD BORNE DISEASEFOOD BORNE INFECTIONS:FOOD BORNE INFECTIONS:

disease is produced by living organisms disease is produced by living organisms such such as certain bacterias, parasites, as certain bacterias, parasites, viruses viruses entering the body with the food.entering the body with the food.

FOOD POISONING OR FOOD INTOXIFICATIONFOOD POISONING OR FOOD INTOXIFICATION

disease is produced by substance called disease is produced by substance called toxius (produced by certain bacteria) or toxius (produced by certain bacteria) or poisonous agents present in the food before poisonous agents present in the food before consumption.consumption.

HOW FOOD BECOMES HOW FOOD BECOMES UNSAFEUNSAFE

CONTAMINATIONCONTAMINATION

unintended presence of unintended presence of harmful substance or micro-harmful substance or micro-organisms in food.organisms in food.

3 TYPES OF 3 TYPES OF HAZARDHAZARD

1. BIOLOGICAL HAZARD1. BIOLOGICAL HAZARD- - bacteria, viruses, parasites bacteria, viruses, parasites and and fungifungi

- contamination by bacteria is - contamination by bacteria is the greatest threat to food the greatest threat to food safetysafety

2. CHEMICAL 2. CHEMICAL HAZARDHAZARD

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

3. PHYSICAL HAZARD3. PHYSICAL HAZARDforeignforeign matters – such as matters – such as

dirt, broken glass and dirt, broken glass and crockery and other objects- crockery and other objects- that accidentally get into that accidentally get into food.food.

CROSS CONTAMINATIONCROSS CONTAMINATIONTransfer of harmful substance or Transfer of harmful substance or

microorganism to food by-microorganism to food by-hands which are not clean and hands which are not clean and

sanitized that touch raw food, and sanitized that touch raw food, and then touch food that is ready to eat.then touch food that is ready to eat.

Food contact surfaces which are not Food contact surfaces which are not clean and sanitized that touch raw clean and sanitized that touch raw food and then touch food that is food and then touch food that is ready to eatready to eat

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

raw or contaminated foods that raw or contaminated foods that touch or drip fluids on cooked or touch or drip fluids on cooked or ready-to-eat-foods. ready-to-eat-foods.

FOOD-BORNE DISEASES

FOOD-BORNE INFECTION FOOD POISONING OR FOOD INTOXIFICATION

BACTERIAL

PARASITIC BACTERIAL

PLANT & ANIMAL

CHEMICAL

(Accidental)

1. Typhoid

2. Cholera

3. Bacillary

Dysentery

4. Salmonella

Infection

5. Others

1. Ascariasis

2. Amoebiasis

3. Trichinosis

4. Others

1. Staphyloco-ccus

2. C. Botuli-

num

3. Streptococ-

cus

1. Some mushrooms

2. Some mussels

3. Certain herbs

4. Some fishes

5. Others

1. Arsenic

2. Lead

3. Cadmium

4. Cyanide

5. Antimony

6. Nitrites

7. DDT etc.

CLASSIFICATION OF FOOD BORNE DISEASES

Sick Persons

Carriers

Careless Individuals

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)

Utensils

Food Susceptible Individual

Poison Death

Infected

Animals

Sickness

Mode of Transmission of Food Borne Diseases Food Handling Establishment

Fecal-oral Transmission

Feces

Fluids

Fields

Flies

Fingers

Foods New host

FOOD –BORNE FOOD –BORNE DISEASESDISEASES

I .BACTERIALI .BACTERIAL

TYPHOIDTYPHOIDCAUSATIVE AGENTCAUSATIVE AGENT

Salmonella TyphosaSalmonella Typhosa

Salmonella TyphiSalmonella Typhi

SIGNS AND SIGNS AND SYMPTOMSSYMPTOMS

fever/ increasing fever/ increasing feverfever abdominal painabdominal pain

severe diarrheasevere diarrhea

headacheheadache

TREATMENTTREATMENT

ANTIMICROBIAL THERAPYANTIMICROBIAL THERAPY

AmpicillinAmpicillinChloramphenicolChloramphenicol

AmoxicillinAmoxicillin

PREVENTION & CONTROLPREVENTION & CONTROL

teach the patient to use proper hand teach the patient to use proper hand washing technique after defecating and washing technique after defecating and before eating or handling of foodbefore eating or handling of food

keep food away from insects and rats by keep food away from insects and rats by covering itcovering it

sanitary disposal of human wastesanitary disposal of human waste

drink only portable waterdrink only portable water

keep surrounding clean to prevent flies and keep surrounding clean to prevent flies and other insects and rodents from breedingother insects and rodents from breeding

CHOLERACHOLERA

CAUSES:CAUSES:

Vibrio cholerae bacteriaVibrio cholerae bacteria

MODE OF TRANSMISSION:MODE OF TRANSMISSION:

Eating of food or drinking of Eating of food or drinking of water, contaminated with human wastewater, contaminated with human waste

SIGNS & SYMPTOMSSIGNS & SYMPTOMS* Sudden onset of frequent painless * Sudden onset of frequent painless watery stoolwatery stool

* Vomiting* Vomiting

* Rapid dehydration (e.g. sunken * Rapid dehydration (e.g. sunken eyeball, eyeball, wrinkled wrinkled and dry skin)and dry skin)

IMMEDIATE TREATMENTIMMEDIATE TREATMENTReplace lost body fluids by giving Replace lost body fluids by giving

Oral Rehydration Solution (ORESOL) or Oral Rehydration Solution (ORESOL) or a home made soultion composed of 1 a home made soultion composed of 1 teaspoon of salt, 4 teaspoons of sugar teaspoon of salt, 4 teaspoons of sugar mix to 1 liter of water.mix to 1 liter of water.

If diarrhea persists, consult your health If diarrhea persists, consult your health workers or bring the patients to the workers or bring the patients to the nearest hospital. In extreme cases, nearest hospital. In extreme cases, cholera is a rapidly fatal disease. A cholera is a rapidly fatal disease. A healthy individual may die within 2-3 healthy individual may die within 2-3 hours if no treatment is provided.hours if no treatment is provided.

PREVENTION & CONTROLPREVENTION & CONTROLdrink only potable water. If unsure, boil drink only potable water. If unsure, boil

drinking water for 5 minutes.drinking water for 5 minutes.

keep food away from insects and rats by keep food away from insects and rats by covering it.covering it.

wash and cook food properlywash and cook food properly

sanitary disposal of human wastesanitary disposal of human waste

use toilet properly and clean toilet everydayuse toilet properly and clean toilet everyday

wash hands with soap after using the toilet wash hands with soap after using the toilet and before eatingand before eating

keep surroundings clean to prevent flies and keep surroundings clean to prevent flies and other insects and rodents from breeding.other insects and rodents from breeding.

PAGTATAE (DIARRHEA)PAGTATAE (DIARRHEA)PAPANO NAKUKUHA- sa maruming tubig PAPANO NAKUKUHA- sa maruming tubig

at pagkainat pagkainMGA PALATANDAANMGA PALATANDAAN

- madalas at matubig na pagtatae- madalas at matubig na pagtatae- uhaw na uhaw- uhaw na uhaw- malalim na bunbunan at mata- malalim na bunbunan at mata

AGARANG PANLUNASAGARANG PANLUNAS- bigyan ng ORESOL, lugaw at sabaw na - bigyan ng ORESOL, lugaw at sabaw na walang mantikawalang mantika

- ipagpatuloy ang pagpapakain- ipagpatuloy ang pagpapakain

PAG-IWAS AT PAGSUGPOPAG-IWAS AT PAGSUGPO

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

10 Utos para Makaiwas sa Sakit na 10 Utos para Makaiwas sa Sakit na Diarrhea o PagtataeDiarrhea o Pagtatae

1.1. Ugaliin ang madalas na paghuhugas ng kamay.Ugaliin ang madalas na paghuhugas ng kamay.

2.2. Siguraduhin na sa kubeta lang tayo Siguraduhin na sa kubeta lang tayo magdudumi (human waste disposal)magdudumi (human waste disposal)

3.3. Ipakulo ang tubig na inuminng 5 minuto. (Boil Ipakulo ang tubig na inuminng 5 minuto. (Boil drinking water for 5 minutes)drinking water for 5 minutes)

4.4. Siguraduhinna malinis at ligtas sa Siguraduhinna malinis at ligtas sa contaminasyon ang tubig na gagamitin sa contaminasyon ang tubig na gagamitin sa pagluluto, paghahanda ng pagkain, at pagluluto, paghahanda ng pagkain, at paghuhugas ng kinainanpaghuhugas ng kinainan

5.5. Siguraduhin na malinis ang pagluluto at Siguraduhin na malinis ang pagluluto at paghahanda ng kinainan.paghahanda ng kinainan.

6. Kung kakain sa labas ng bahay, siguraduhin na 6. Kung kakain sa labas ng bahay, siguraduhin na ang pagkain ay naihanda sa malinis na paraan. ang pagkain ay naihanda sa malinis na paraan. Kung hindi tayo sigurado, initin ang pagkain ng Kung hindi tayo sigurado, initin ang pagkain ng 10-15 minutes. Iwasan ang paginom ng palamig 10-15 minutes. Iwasan ang paginom ng palamig kung hindi tayo sigurado sa kalinisan at kung hindi tayo sigurado sa kalinisan at kaligtasan sa contaminasyon ng tubig na kaligtasan sa contaminasyon ng tubig na ginamit.ginamit.

7. Para sa mga food handlers o food vendors, 7. Para sa mga food handlers o food vendors, ugaliin ang madalas na paghuhugas ng kamay. ugaliin ang madalas na paghuhugas ng kamay. Siguraduhin na ang tubig na gagamitin sa Siguraduhin na ang tubig na gagamitin sa pagluluto o paghahanda ay ligtas sa pagluluto o paghahanda ay ligtas sa contaminasyon.contaminasyon.

8. Iwasannatin ang pagkain ng hilaw o half cooked 8. Iwasannatin ang pagkain ng hilaw o half cooked na pagkain. Lutuin anf shellfoods ng 10 minutes.na pagkain. Lutuin anf shellfoods ng 10 minutes.

9. Palagi natin paalalahanan yung mga may 9. Palagi natin paalalahanan yung mga may sakit ng pagtatae o yung mga sakit ng pagtatae o yung mga nagpapagaling na maghugas ng kamay nagpapagaling na maghugas ng kamay pagkatapos gumamit ng kubeta.pagkatapos gumamit ng kubeta.

10. Siguraduhin na malinis ang ating 10. Siguraduhin na malinis ang ating kapaligiran para hindi dumami an langaw. kapaligiran para hindi dumami an langaw. Sugpuin angpagdami nglangaw sa Sugpuin angpagdami nglangaw sa pamamagitan ng pag-spray ng chemicals pamamagitan ng pag-spray ng chemicals o kaya paggamit ng fly trap.o kaya paggamit ng fly trap.

HEPATITIS A (INFECTIONS)HEPATITIS A (INFECTIONS)

- highly contagious and usually - highly contagious and usually transmitted by the fecal oral routetransmitted by the fecal oral route

- occasionally its transmitted parenterally- occasionally its transmitted parenterally

-common cause is ingestion of -common cause is ingestion of contaminated food, H2O, milkcontaminated food, H2O, milk

AGE INCIDENCEAGE INCIDENCE

*Children * Young adult*Children * Young adult

TRANSMISSIONTRANSMISSION

-food, water, semen, tears, stool and -food, water, semen, tears, stool and possibly urinepossibly urine

INCUBATIONINCUBATION

15-45 days15-45 days

SIGNS & SYMPTOMSSIGNS & SYMPTOMS

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

HEPATITIS B (SERUM)HEPATITIS B (SERUM)

- generally transmitted parenterally can also - generally transmitted parenterally can also be spread through contact with human be spread through contact with human secretion and fecessecretion and feces

AGE INCIDENCEAGE INCIDENCE

any ageany age

TRANSMISSIONTRANSMISSION

- serum, blood and blood products and semen- serum, blood and blood products and semen

INCUBATION PERIODINCUBATION PERIOD

40-180 days40-180 days

SIGNS & SYMPTOMSSIGNS & SYMPTOMS

- same with Hepa A- same with Hepa A

FOOD –BORNE FOOD –BORNE DISEASESDISEASES

II. PARASITICII. PARASITIC

ASCARIASISASCARIASIS

Causative Agent: Causative Agent: Ascaris Ascaris LumbricoidesLumbricoides

When infective eggs are ingestedWhen infective eggs are ingested

Larvae emerge in the small intestineLarvae emerge in the small intestine

Migrate through the liver and lungsMigrate through the liver and lungs

Return to small intestines where they Return to small intestines where they grow maturity in 2 monthsgrow maturity in 2 months

DIAGNOSISDIAGNOSIS

- is made by demonstration of - is made by demonstration of characteristics eggs in feces by characteristics eggs in feces by DIRECT FECAL SMEARDIRECT FECAL SMEAR

TREATMENTTREATMENT

AntihelminthicsAntihelminthics

* pyrantel pamoate* pyrantel pamoate

* albendazole* albendazole

* mebendazole* mebendazole

PREVENTION & CONTROLPREVENTION & CONTROL

sanitarysanitary disposal of human disposal of human wastewaste prohibited use of feces as fertilizerprohibited use of feces as fertilizer

health education, particularly on health education, particularly on personal, family and community personal, family and community hygienehygiene

through washing of uncooked through washing of uncooked vegetablesvegetables

TRICHURIASISTRICHURIASISCausative Agent: Causative Agent: Trichuris Trichiura Trichuris Trichiura (whipworm)(whipworm)

DIAGNOSIS:DIAGNOSIS:

- is made by demonstration of - is made by demonstration of characteristic eggs in the feces by direct characteristic eggs in the feces by direct fecal smearfecal smear

TREATMENTTREATMENT

same as Ascariasissame as Ascariasis

PREVENTION & CONTROLPREVENTION & CONTROL

same as Ascariasissame as Ascariasis

FACTORS MOST OFTEN FACTORS MOST OFTEN NAMED IN FOODBORNE NAMED IN FOODBORNE

OUTBREAKSOUTBREAKS

failure to properly cook food failure to properly cook food

* leading cause of food borne * leading cause of food borne outbreakoutbreak

failure to thoroughly heat or cook foodfailure to thoroughly heat or cook food

infected employees who practice poor infected employees who practice poor personal hygiene at home and at workpersonal hygiene at home and at work

preparing food a day or more in advance preparing food a day or more in advance of being served.of being served.

adding raw, contaminated ingredients to adding raw, contaminated ingredients to food that receives no further cookingfood that receives no further cooking

allowing food to stay too long at allowing food to stay too long at temperatures favorable to bacterial growthtemperatures favorable to bacterial growth

failure to re-heat foods to temperatures failure to re-heat foods to temperatures that kill bacteriathat kill bacteria

cross- contamination of cooked food by cross- contamination of cooked food by raw foods, improperly cleaned and raw foods, improperly cleaned and sanitized equipment, or employees who sanitized equipment, or employees who mishandle food.mishandle food.

FOODHANDLERFOODHANDLER

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

GOOD PERSONAL HYGIENE & GOOD PERSONAL HYGIENE & PRACTICESPRACTICES

washing hands, arms and fingernail before washing hands, arms and fingernail before workingworking

wear protective clothing and neat coverwear protective clothing and neat cover

minimized use of make-up, body decoration minimized use of make-up, body decoration and jewelryand jewelry

using chewing or smoking tobacco in any form using chewing or smoking tobacco in any form while engaged in food preparation or service or while engaged in food preparation or service or in the working area is not allowed.in the working area is not allowed.

no person shall be allowed to work in food no person shall be allowed to work in food handling and preparation while affected with a handling and preparation while affected with a communicable disease or carrier of a diseasecommunicable disease or carrier of a disease

cover cut and woundscover cut and wounds

pick up cutlery and glasses by handlers or stempick up cutlery and glasses by handlers or stem

IMPORTANCE OF IMPORTANCE OF PERSONAL HYGIENEPERSONAL HYGIENE

- - Prevents contamination of Prevents contamination of foodsfoods

- Avoid the spread of - Avoid the spread of communicable diseasescommunicable diseases

- Health protection to the - Health protection to the food handlers and consumersfood handlers and consumers

PROPER HANDWASHINGPROPER HANDWASHING

- Thoroughly wash their hands and arms up to - Thoroughly wash their hands and arms up to the elbow after using the toiletthe elbow after using the toilet

- Recommended the washing of hands twice, Recommended the washing of hands twice, using a nail brush as part of the first washingusing a nail brush as part of the first washing

* handling raw food* handling raw food

* touching their face, hair or body* touching their face, hair or body

* sneezing and chewing tobacco or gum* sneezing and chewing tobacco or gum

* eating or drinking* eating or drinking

RULES AND RULES AND LAWS RELATED LAWS RELATED

TO FOOD TO FOOD SANITATIONSANITATION

PD 856 = Sanitation Code of the PhilippinesPD 856 = Sanitation Code of the Philippines

PD 522= Prescribing Sanitation PD 522= Prescribing Sanitation Requirements Requirements for the Operation of for the Operation of Establishment Establishment and and Facilities Facilities for for the protection and the protection and convenience of Traveling Publicconvenience of Traveling Public

IRR Chapter III of PD 856IRR Chapter III of PD 856

FOOD ESTABLISHMENTFOOD ESTABLISHMENT

- shall apply to all food establishments and - shall apply to all food establishments and facilities including those located in vessel, food facilities including those located in vessel, food containers andcontainers and

food sold in the streets.food sold in the streets.

IRR Chapter IV of PD 856 = Market & Abbatoir IRR Chapter IV of PD 856 = Market & Abbatoir SanitationSanitation

City Ordinance No. City Ordinance No. 2006-0112006-011

An Ordinance An Ordinance Enacting the Sanitation Enacting the Sanitation Code of the City of San Code of the City of San Fernando.Fernando.

ARTICLE IV- SANITATION CODE ARTICLE IV- SANITATION CODE OF CSFOF CSF

HEALTH CERTIFICATE & FOODHANDLERSHEALTH CERTIFICATE & FOODHANDLERS- no person shall employed in any food - no person shall employed in any food

establishment without a health certificate issued establishment without a health certificate issued by the city/municipal health officerby the city/municipal health officer

REQUIREMENTS:REQUIREMENTS:* Cedula* Cedula * Brgy. Clearance * Brgy. Clearance * Police * Police

ClearanceClearance* Individual Working Permit * Individual Working Permit * Mayors * Mayors

PermitPermit* Health Certificate (Yellow)* Health Certificate (Yellow) Fecalysis – stool examFecalysis – stool exam Urinalysis- urine Urinalysis- urine

examexam Hepa TestHepa Test Drug TestDrug Test

Certification in writing using the Certification in writing using the prescribed and issued by the prescribed and issued by the city/municipal health officer to a city/municipal health officer to a person after passing the required person after passing the required physical and medical exam.physical and medical exam.

Health card shall be clipped in the Health card shall be clipped in the upper left portion of the upper left portion of the government of the Foodhandlergovernment of the Foodhandler

Health Card shall be renewed at Health Card shall be renewed at least every yearleast every year

Health Card are non transferableHealth Card are non transferable

Nutritional Guidelines:Nutritional Guidelines:1. eat a variety of food everyday1. eat a variety of food everyday2. breast-feed infants from birth to 6 months and 2. breast-feed infants from birth to 6 months and then give appropriate foods while continuing then give appropriate foods while continuing breastfeeding.breastfeeding.3.maintain children’s normal growth through 3.maintain children’s normal growth through proper diet and monitor their growth regularly.proper diet and monitor their growth regularly.4. consume fish, lean meat, poultry or dried beans.4. consume fish, lean meat, poultry or dried beans.5. eat more fruits, vegetables and root crops.5. eat more fruits, vegetables and root crops.6. eat foods prepared with edible cooking oil daily.6. eat foods prepared with edible cooking oil daily.7.consume milk, milk products or other calcium- 7.consume milk, milk products or other calcium- rich foods such as small fish and dark green leafy rich foods such as small fish and dark green leafy vegetable everyday.vegetable everyday.8.use iodized salt, but avoid excessive intake of 8.use iodized salt, but avoid excessive intake of salty foods.salty foods.9. eat clean and safe foods.9. eat clean and safe foods.10. exercise regularly, do not smoke and avoid 10. exercise regularly, do not smoke and avoid drinking alcoholic beverages.drinking alcoholic beverages.

7 HEALTHY LIFESTYLE HABITS7 HEALTHY LIFESTYLE HABITS

1. No smoking1. No smoking2. Don’t drink alcohol2. Don’t drink alcohol3. No to illegal drugs3. No to illegal drugs4. Eat low fat, low salt, high fiber 4. Eat low fat, low salt, high fiber dietdiet5. Prevent hypertension5. Prevent hypertension6. Do physical activity6. Do physical activity7. Manage stress.7. Manage stress.

THANK YOU!

QUIZ!!!!QUIZ!!!!

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

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

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

__________10. Sanitation Code of the __________10. Sanitation Code of the Philippines.Philippines.

Test II. Enumeration Test II. Enumeration1-3. give the three types of 1-3. give the three types of hazardhazard4-5. give at least 2 food borne 4-5. give at least 2 food borne illnessillness6-8. the objectives of food 6-8. the objectives of food sanitationsanitation9-10. give at least 2 importance of 9-10. give at least 2 importance of personal hygiene. personal hygiene. 11-17 give the 7 healthy lifestyle 11-17 give the 7 healthy lifestyle habitshabits18-20 . Write my complete name 18-20 . Write my complete name =)=)

Multiple choice:Multiple choice:1. the causative agent for cholera is____.1. the causative agent for cholera is____.a.vibrio cholerae bacteriaa.vibrio cholerae bacteriab.ascaris lumbricoidesb.ascaris lumbricoidesc. vibrio pneumoniaec. vibrio pneumoniaed.none of the aboved.none of the above

2.This is highly contagious and usually transmitted 2.This is highly contagious and usually transmitted by the fecal oral route and its transmitted by the fecal oral route and its transmitted parenterally through ingestion of contaminated parenterally through ingestion of contaminated food, H2O, milk is ______.food, H2O, milk is ______.a.hepatitis Ba.hepatitis Bb. cholerab. cholerac.diarrheac.diarrhead.hepatitis A d.hepatitis A

3. Which of the following is a common 3. Which of the following is a common treatment for diarrhea.treatment for diarrhea.a. paracetamola. paracetamolb. oresolb. oresolc. restrict fluid intakec. restrict fluid intaked. all of the aboved. all of the above

4.it is generally transmitted parenterally and 4.it is generally transmitted parenterally and it can also be spread through human it can also be spread through human secretion and feces is______.secretion and feces is______.a.hepatitis Aa.hepatitis Ab. hepatitis Bb. hepatitis Bc. cholerac. cholerad. ascariasisd. ascariasis

5. This is a infective eggs that are ingested 5. This is a infective eggs that are ingested that emerge in the small intestine where that emerge in the small intestine where they grow and migrate to the liver and lungs they grow and migrate to the liver and lungs is called______.is called______.a.ascariasisa.ascariasisb.trichuriasisb.trichuriasisc. no ova of any parasite seenc. no ova of any parasite seend. none of the aboved. none of the above

KEY ANSWERS:KEY ANSWERS:TEST I.TEST I.1.food handler1.food handler2. sanitary inspector2. sanitary inspector3. health certificate3. health certificate4. contamination4. contamination5. food5. food6.food establishment6.food establishment7. sanitary permit7. sanitary permit8. sanitize8. sanitize9. food poisoning/ food intoxication9. food poisoning/ food intoxication10. PD 856 chapter IV10. PD 856 chapter IV

TEST IITEST II1-3.PHYSICAL, CHEMICAL,BIOLOGICAL1-3.PHYSICAL, CHEMICAL,BIOLOGICAL4-5.TY,DIARRHEA, CHOLERA, HEP.A,4-5.TY,DIARRHEA, CHOLERA, HEP.A,6-8. VALUE AND QUALITY, SAFE AND WHOLESOMENESS, 6-8. VALUE AND QUALITY, SAFE AND WHOLESOMENESS, down spoilage and wastage of food. down spoilage and wastage of food. 9-10. washing hands, arms and fingernail before working9-10. washing hands, arms and fingernail before working wear protective clothing and neat cover wear protective clothing and neat cover minimized use of make-up, body decoration and jewelry minimized use of make-up, body decoration and jewelry using chewing or smoking tobacco in any form while using chewing or smoking tobacco in any form while engaged in food preparation or service or in the working area engaged in food preparation or service or in the working area is not allowed.is not allowed. no person shall be allowed to work in food handling and no person shall be allowed to work in food handling and preparation while affected with a communicable disease or preparation while affected with a communicable disease or carrier of a diseasecarrier of a disease cover cut and wounds cover cut and wounds pick up cutlery and glasses by handlers or stem. pick up cutlery and glasses by handlers or stem.11-17. No smoking, Don’t drink alcohol, No to illegal drugs, 11-17. No smoking, Don’t drink alcohol, No to illegal drugs, Eat low fat, low salt, high fiber diet, Prevent hypertension, Do Eat low fat, low salt, high fiber diet, Prevent hypertension, Do physical activity,physical activity,Manage stress Manage stress 18-20. fatigue, body malaise, headache, anorexia, cough, 18-20. fatigue, body malaise, headache, anorexia, cough, pharyngitis, nausea & vomiting, mild weight lose, dark urine, pharyngitis, nausea & vomiting, mild weight lose, dark urine, clay colored stool, yellowish sclera, Jaundice – last from 1 to 2 clay colored stool, yellowish sclera, Jaundice – last from 1 to 2 weeks weeks

CITY HEALTH OFFICECITY HEALTH OFFICEMARCOS BUILDING MARCOS BUILDING

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