TLE 8 AFA W7D4: Safety, sanitation and hygiene in food preservation

1. Explain the proper safety practices in handling tools, materials, and equipment used in food preservation by the end of the session with at least 80% accuracy.
2. Demonstrate correct sanitation and hygiene practices in food processing through class activities and guided application.
3. Apply knowledge of workplace safety and sanitation by identifying and correcting unsafe or unhygienic practices in sample scenarios.

• Safety Practices – rules and procedures followed to avoid accidents and injuries during food preservation.
• Sanitation – process of maintaining cleanliness to prevent contamination of food, tools, and equipment.
• Personal Hygiene – cleanliness of one’s body, clothing, and habits to ensure food safety.
• Protective Clothing – items such as aprons, hairnets, gloves, and masks worn to ensure safety and sanitation.
• Proper Handwashing – the act of cleaning hands using soap and water to remove dirt and microorganisms.
• Workplace Safety – measures that ensure a safe working environment, free from hazards.
• Food Safety – handling, preparing, and storing food in ways that prevent foodborne illnesses.
• Cross-contamination – transfer of harmful microorganisms from one surface or food item to another.
• Waste Management – proper disposal of waste materials to maintain cleanliness and prevent health risks.
• Hazard – a potential source of harm or danger in the workplace.
• First Aid – immediate care given to an injured or sick person before professional help is available.
• Ergonomics – arranging work areas and using equipment in ways that prevent strain or injury.
• Pest Control – measures taken to prevent pests like rats and insects from contaminating food or work areas.
• Cleaning Agents – substances like detergents, sanitizers, and disinfectants used for cleaning.
• Foodborne Illness – sickness caused by eating contaminated food.
• Health Standards – regulations and guidelines that ensure safe food processing and handling.

Scenario-Based Activity
Directions: Read the scenario and answer the question.

Scenario: A student prepares pickled vegetables. He doesn’t wash his hands, uses a dirty knife, and places the vegetables in an unsterilized jar.

Q: What safety and sanitation practices were ignored in this scenario?

Show Answer

- Ignored proper handwashing (personal hygiene).
- Used unclean tools (lack of sanitation).
- Did not sterilize packaging materials (poor food safety practice).

Topic: Safety, Sanitation, and Hygiene in Food Preservation

Introduction

Food preservation is more than just knowing methods like curing, drying, or smoking. It is also about ensuring that food remains safe, clean, and healthy for people to eat. To achieve this, we must follow safety, sanitation, and hygiene practices. These practices protect not only the food but also the people preparing it. Unsafe practices can cause foodborne illnesses, waste resources, and even lead to accidents in the workplace.

In this lesson, we will learn the principles of safety, sanitation, and hygiene in food preservation. We will also understand why they are important, how to apply them in real-life situations, and what standards guide these practices in schools, homes, and industries.

Section 1 – Understanding Safety Practices

Safety practices are rules and habits that protect people from accidents and injuries while handling food, tools, and equipment. In food preservation, safety means more than avoiding cuts or burns—it also means protecting the food from hazards that can make it unsafe to eat.

Key Safety Principles:
- Use tools and equipment properly. For example, always cut on a chopping board to prevent slipping and accidents.
- Wear protective clothing. Aprons protect clothes, gloves protect hands, and hairnets keep hair from falling into food.
- Check for hazards. Wet floors, faulty wires, or sharp edges on tools should be fixed immediately.
- First aid readiness. A first aid kit should be available in the work area to handle cuts, burns, or other minor injuries.
- Ergonomics. Work areas should be arranged in a way that prevents strain. For instance, tools should be within reach, and heavy lifting should be done correctly to avoid injuries.

Safety is important because it keeps both workers and consumers protected. When people feel safe, they can work more confidently and efficiently.

Section 2 – Sanitation in Food Preservation

Sanitation means keeping the environment, tools, and equipment clean to prevent food contamination. Contamination happens when harmful microorganisms, dirt, or chemicals get into food.

Sanitation Practices:
- Clean and sanitize tools and equipment. Wash knives, spoons, mixing bowls, and trays after every use. Use detergents, rinsing water, and food-safe sanitizers.
- Maintain a clean workplace. Keep floors, walls, and tables clean. Waste should be disposed of properly and not left in food preparation areas.
- Pest control. Rats, cockroaches, and flies spread bacteria. Food areas should be pest-free, and food should be covered or stored properly.
- Use safe water. Water used in cleaning or preparing food must be clean and safe for drinking. Dirty water can transfer harmful microorganisms to food.
- Proper waste management. Separate biodegradable and non-biodegradable waste. Dispose of garbage daily to prevent bad odors and pests.

Sanitation makes sure that the food being preserved stays safe for consumption. Even the best preservation method will fail if food or equipment is dirty.

Section 3 – Personal Hygiene

Personal hygiene is about the cleanliness of the food handler. If the person preparing food is not clean, the food will not be safe no matter how well it is preserved.

Personal Hygiene Practices:
- Proper handwashing. Wash hands with soap and running water before and after handling food, after using the toilet, or touching anything dirty.
- Wear clean clothing. Food handlers should wear clean uniforms, aprons, and hairnets to prevent dirt and hair from falling into food.
- Avoid touching face or hair. Germs from hands can transfer to food.
- Keep fingernails short and clean. Dirt and germs can hide under nails.
- Do not work when sick. Illness can be passed through food, especially if the handler has colds, flu, or diarrhea.

Personal hygiene protects both the food handler and the consumer. Students should develop these habits early so they can apply them in real life and in future workplaces.

Section 4 – Workplace Safety and Food Safety

The workplace should be organized and safe to prevent accidents. This is part of workplace safety.

Workplace Safety Measures:
- Keep floors dry and clean to prevent slipping.
- Store tools properly when not in use.
- Electrical equipment like dehydrators or sealers must be checked regularly.
- Follow operating instructions for machines.

Food Safety Practices:
Food safety means protecting food from being contaminated. It involves:
- Cooking or processing food at the right temperature.
- Avoiding cross-contamination (e.g., using the same knife for raw meat and fruits without washing it).
- Using safe packaging materials.
- Storing preserved food in proper conditions (e.g., dried foods in sealed pouches, refrigerated foods in clean containers).

Together, workplace safety and food safety create an environment where accidents are reduced and food products are guaranteed safe to eat.

Section 5 – Hazards and First Aid

A hazard is anything that can cause harm. In food preservation, hazards can be:
- Physical hazards: sharp tools, hot equipment, slippery floors.
- Biological hazards: bacteria, molds, pests.
- Chemical hazards: cleaning agents or spoiled additives accidentally mixing with food.

First Aid:
First aid is immediate care given before professional help arrives. Examples include:
- Cleaning and covering a cut from a knife.
- Running cool water over a burn.
- Applying bandages to wounds.

Having first aid knowledge is important in any workplace because accidents can happen unexpectedly.

Section 6 – Pest Control and Waste Management

Pest Control:
Pests like rats, flies, and cockroaches can contaminate food and spread diseases. To control pests:
- Keep food covered and sealed.
- Dispose of waste properly.
- Store food in pest-proof containers.
- Seal cracks and holes where pests might enter.

Waste Management:
Waste should be sorted and disposed of properly. Biodegradable waste (food scraps) can be composted, while non-biodegradable waste (plastic, glass) should be recycled when possible. Proper waste disposal prevents pests, bad odors, and environmental damage.

Section 7 – Cleaning Agents and Their Use

Different cleaning agents are used for sanitation:
- Detergents – remove dirt and grease from surfaces.
- Sanitizers – kill harmful microorganisms.
- Disinfectants – stronger chemicals used to kill bacteria on non-food surfaces.

Cleaning agents must be handled carefully. Too much chemical can harm food safety, so rinsing after cleaning is important.

Section 8 – Standards and Health Guidelines

Food processing follows health standards set by local and national authorities. These standards include:
- Clean facilities and equipment.
- Properly trained food handlers.
- Safe ingredients and additives.
- Regular inspections to ensure compliance.

Following health standards protects consumers and builds trust in food products.

Section 9 – Integration with Real Life and SDGs

Safety and sanitation practices are not only for school lessons. They are applied in homes, markets, and industries. Families that follow hygiene and safety practices prevent foodborne illnesses and save money by reducing waste.

These practices also support the United Nations Sustainable Development Goals (SDGs):
- SDG 3: Good Health and Well-being – Safe food prevents illness.
- SDG 12: Responsible Consumption and Production – Clean and safe food processing reduces waste and promotes sustainable practices.
- SDG 8: Decent Work and Economic Growth – Safe workplaces protect workers and allow businesses to grow.

Summary of Day 4 Content

• Safety practices prevent accidents and injuries in food preservation.
• Sanitation ensures that food, tools, and equipment remain clean and free from contamination.
• Personal hygiene of food handlers is essential in keeping food safe.
• Workplace and food safety protect both workers and consumers.
• Hazards may be physical, biological, or chemical, and first aid knowledge is needed to handle accidents.
• Pest control and waste management prevent contamination and protect the environment.
• Cleaning agents such as detergents, sanitizers, and disinfectants are important for sanitation.
• Health standards ensure that food processing is safe and trusted by consumers.
• These practices connect to real-life situations and global goals on health, sustainability, and economic growth.

Worked Example 1 – Personal Hygiene

Maricel prepares mango jam. Before handling the fruit, she washes her hands with soap and water, wears a clean apron, and ties her hair back with a hairnet.
Q: Which sanitation and hygiene practices did she follow?

Show Answer

Proper handwashing, use of clean clothing, and wearing protective clothing (apron and hairnet).

Now You Try 1
Ben starts preparing dried fish without washing his hands after playing basketball. What hygiene practice did he ignore?

Show Answer

Proper handwashing (personal hygiene).

Worked Example 2 – Workplace Safety

A student notices water spilled on the floor of the food lab. He immediately wipes it up and places a “Caution: Wet Floor” sign to warn others.
Q: What type of safety practice is being demonstrated?

Show Answer

Workplace safety – preventing slips and accidents by cleaning hazards and giving warnings.

Now You Try 2
Anna uses a food dehydrator but plugs it into a broken socket with exposed wires. What safety rule did she fail to follow?

Show Answer

Electrical safety and checking for hazards before using equipment.

Worked Example 3 – Pest Control & Waste Management

In a small food business, workers separate biodegradable and non-biodegradable waste, cover their trash bins, and store food in sealed containers to keep pests away.
Q: Which practices are being applied here?

Show Answer

Proper waste management and pest control.

Now You Try 3
Leo leaves food scraps uncovered in the kitchen overnight. The next day, flies and cockroaches are present. What practice did he ignore?

Show Answer

Pest control and proper waste disposal.

Directions: Answer the following exercises.

1. Define safety, sanitation, and personal hygiene in food preservation. Give one example of each.
   Show Answer

   Safety – preventing accidents and injuries (e.g., wearing gloves when cutting).
   Sanitation – keeping the environment, tools, and equipment clean (e.g., washing knives after use).
   Personal hygiene – cleanliness of the food handler (e.g., proper handwashing).
2. Why is cross-contamination dangerous in food preservation?
   Show Answer

   It can transfer harmful microorganisms from raw to ready-to-eat food, causing foodborne illness.
3. Give two examples of protective clothing and explain their purpose.
   Show Answer

   Apron – protects clothes and keeps food clean. Hairnet – prevents hair from falling into food.
4. Match the following practices with their categories:
   a. Washing fruits before processing
   b. Wearing gloves when cutting vegetables
   c. Keeping food scraps covered
   d. Wiping spills immediately
   e. Using sanitizers on tools
   
   - Safety
   - Sanitation
   - Personal Hygiene
   - Waste Management
   Show Answer

   a – Sanitation, b – Personal Hygiene, c – Waste Management, d – Safety, e – Sanitation.
5. Explain why waste management is important in food preservation.
   Show Answer

   It prevents pests, reduces bad odors, maintains cleanliness, and protects the environment.

Directions: Answer the following questions.

Multiple Choice (1–4)

1. Which practice prevents foodborne illness the most?
   a. Wearing jewelry while preparing food
   b. Proper handwashing
   c. Leaving food uncovered
   d. Using dirty utensils
   Show Answer

   b. Proper handwashing
2. Which of the following is NOT a sanitation practice?
   a. Washing knives after use
   b. Storing food in sealed containers
   c. Leaving trash bins uncovered
   d. Using safe water for cleaning
   Show Answer

   c. Leaving trash bins uncovered
3. Which type of hazard is a broken glass jar in a food processing area?
   a. Physical
   b. Biological
   c. Chemical
   d. Ergonomic
   Show Answer

   a. Physical
4. Why is wearing a hairnet important?
   a. It makes food look more attractive
   b. It prevents hair from falling into food
   c. It keeps workers warm
   d. It adds style in the kitchen
   Show Answer

   b. It prevents hair from falling into food

True or False (5–6)

5. Sanitizers are stronger than disinfectants.
   Show Answer

   False – Disinfectants are generally stronger and used on non-food surfaces.
6. Leaving food scraps uncovered overnight is an example of good waste management.
   Show Answer

   False – It attracts pests and causes contamination.

Short Answer (7–8)

7. Give one example of personal hygiene and explain why it is important in food preservation.
   Show Answer

   Example: Washing hands before food preparation – prevents harmful microorganisms from contaminating food.
8. Why is first aid important in the workplace?
   Show Answer

   It provides immediate care in case of accidents such as cuts or burns, preventing further harm while waiting for professional help.

Matching Type (9–10)

Match the practice to its category:

a. Wearing gloves when slicing fruits
b. Using disinfectants on tables
c. Separating biodegradable and non-biodegradable waste
d. Mopping a wet floor

- Safety
- Sanitation
- Personal Hygiene
- Waste Management

Show Answer

a – Personal Hygiene, b – Sanitation, c – Waste Management, d – Safety

1. Role-Play Activity
   Form groups and act out a scenario in a food preservation setting. Show both correct and incorrect safety and sanitation practices.
   Show Answer

   Examples: Incorrect – not washing hands, leaving trash uncovered. Correct – proper handwashing, covering food, cleaning tools.
2. Poster Making
   Create a poster that shows the steps of proper handwashing and why each step is important.
   Show Answer

   Steps: Wet hands, apply soap, scrub 20 seconds, rinse, dry with clean towel.
3. Home Observation
   Check your kitchen at home. List at least three safety and sanitation practices you see, and identify one area that can be improved.
   Show Answer

   Answers vary. Example: Practices – clean counters, covered food, washed dishes. Area to improve – garbage disposal needs to be daily.
4. Research Connection
   Search for a case of foodborne illness outbreak in the news. Write a short paragraph explaining what sanitation or hygiene failure might have caused it.
   Show Answer

   Answers vary. Example: Outbreak caused by poor hand hygiene, dirty water supply, or cross-contamination.
5. SDG Reflection
   Write a short reflection on how practicing sanitation and hygiene in food preservation supports SDG 3 (Good Health and Well-being).
   Show Answer

   Safe food reduces diseases, protects consumers, and ensures communities are healthy.

Write your answers in your notebook.

Guiding Questions

1. Why is sanitation important in food preservation?
2. What personal hygiene practice do you need to improve?
3. How can waste management help keep food safe?
4. What safety practices do you already follow at home?

Checklist Reflection

• ☑ I can explain the meaning of safety, sanitation, and hygiene.
• ☑ I can identify hazards and suggest ways to prevent them.
• ☑ I can describe the importance of proper handwashing.
• ☑ I can explain why pest control and waste management are necessary.
• ☑ I can connect safety and sanitation to real-life food preparation at home.