2.  Cocci
– round in shape

Bacilli – rod- shaped

Spirilla – corkscrew - like

3. Person to person through direct contact with either
the carrier or an infected person who has the disease
causing bacteria.
 Inclusion of fecal matter from an infected person in
the water, milk or other food eaten.
 Drinking raw milk from cows with infected udders.
 Muscle tissue of hogs infected with the parasitic
organisms Trichinella spirallis.
 Droplet spray of infected discharges of coughing and
sneezing without protection


4.  Refer
to illnesses caused by the ingestion of harmful
living organisms into the body usually through the
food consumed.

is caused by bacterial infections or by food
intoxification or poisoning.

5.  Cramps
 Nausea
 Diarrhea
 Vomitting

6.  Salmonella
( Salmonellosis)
The name salmonella is derived from the
discoverer’s name, D. E. Salmon. Foods such as
pork poultry and any product containing them
are sources of these microorganisms. Men and
animals may carry the bacteria and
contaminate food – stuffs.
Salmonella in
poultry is often found in fecal matters, in eggs
and in the flesh of dressed fowls.
Rats,
cockroaches and flies may also be infected with
Salmonella and may help in spreading the
infection.

7. 
Staphyloccus
aureus
(Staphyloccocal)
food
poisoning
The growing number of cooked and
refrigerated or frozen foodstuffs on sale in
supermarkets and snack counters/stands has
awakened a new concern among Filipino food
scientists. Foods that are potential sources of this
bacterial toxin are cooked ham, sausage, milk and
dairy products, chicken “relleno”, “embutido” and
other similar products. The organisms come from
the food handler himself who may pass on the
organism through his nasal passages or infected
sores, cuts and boils. This organism is associated
pimples. The bacterial contamination may develop
the toxin while cooked foods are held not for
more than four hours without refrigeration. It can
tolerate

8. salt and nitrites fairly well. Its presence in
most foods can not be detected immediately
because it does not emit obnoxious odors and
does not make food unattractive. It is
resistant to heat and pasteurization may not be
sufficient to kill it. The toxin itself can
withstand boiling for 20 -60 minutes. When
the bacterial toxin is ingested, symptoms of
the illness may appear shortly after eating the
food.

9.  Clostridium
perfringens( Clostridium
perfringens gastroenteritis)

This organism resembles Clostridium botulinum.
Meat that have been cooked, allowed to cool
slowly and kept for sometime before it is eaten,
cooked fish and cold chicken, provide good
media for the rapid growth of the organism. The
poisoning from this organism is not as deadly as
that of Clostridium botulinum.

10.  a.
insufficient cooking
 b. keeping food at room temperature
 c. storing foods in large container in the
refrigerator
 d. keeping foods at warm temperature
 e. inadequate cleaning of equipment
 f. insufficient heating of cooked foods
 g. cross contamination of cooked foods from
raw foods by contact with common
equipment or with hands

11.  a.
cooking foods at temperature of 47˚C
(165˚F).
 b. cooling foods in shallow pans in
refrigerators.
 c. keeping hot foods at 60˚C ( 140˚F) or
above.
d. reheating leftovers to 71.1˚C (160˚F)
 e. cleaning or disinfecting utensils and
equipment.

12.  f.
using separate equipment for raw and
cooked products
 g. washing hands after coming from the toilet
and handling raw foods of animal sources
 h. covering infections with medical plaster
 i. advising sick employees to stay home to
recuperate

13. 
If a high standard of sanitation is to be
maintained, foodservice managers must have a
good knowledge of sanitation laws and
ordinances regarding the foodservice business.

Presidential Decree #856

In the Philippines, Presidential decree #856
incorporates the code on sanitation. Section III- IX of
the code explains food establishment operation.
 Sanitation requirements of foodservice structures
and facilities-Section III.
 Requirements for food handlers- Section IV

14. 
Regularization about the toilet and working
facilities, disposal of refuse and waste controlSections V, VI, and VII

Rules about equipment utensils as well as
the foodservicing operation- Section VIII and IX
* Full compliance on the part of foodservice
operator will ultimately benefit the establishment
since diners would prefer to patronize clean and
sanitary premises.

15.  a.
The establishment should be constructed
at least 25 meters away from possible causes
of sanitation.
 b. There should be no direct connection with
sleeping apartment or toilet.
 c. No animals should be kept in the premises.

16. 1. Wear safe and appropriate clothes for the
type of work performed.
2. Wear comfortable pair of shoes with good
soles. Avoid wearing high-healed shoes at
work.
3. Keep floors clean and dry. Pick up any
object dropped on the floor immediately to
prevent someone from slipping.
4. Avoid overloading service trays. It can be
dangerous.
5. Dispose all broken glasses and Chinaware
immediately. Never use a cracked or
chipped glass or Chinaware for serving
guests.

17.  6.
Serve guest properly. Avoid hurrying. It can
result to accidents.
 7. Check for loose, broken, or splintered
tables and chairs. Remove them from service
immediately to prevent possible injuries.
 8. Be careful in walking in hallways, stairs or
work areas.
 9. Keep passageways and stairways clean and
free from obstruction.
 10. Wash hands before and after handling
anything.

18. 
In foodservice industry, personal sanitation of
workers is necessary to stay long in the business.
This includes good health and personal grooming
habits. Section IV of the sanitation code explicit
in the requirement that no persons shall be
employed in any food establishment without
obtaining a health certificate issued by the local
health authority.