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Body
Understanding Food Safety
Food
- Food refers to any substance or product whether processed, partially processed or unprocessed that is intended for human consumption
Safe Foods
- Free from contaminants in amounts or levels that may be
harmful for human health
- No harmful germs, toxins and chemicals
Unsafe Foods
- Contain harmful germs, toxins and chemicals.
- Considered contaminated and can make people ill
Why do we have unsafe foods?
- There is unsafe foods because of contamination
- Contaminants refer to any substance not intentionally added to food.
Why do we have unsafe foods?
Contamination may happen in:
- Farm
- Processing
- Transportation
- Retail
- Table
Contamination
Sources
- Animals we use for food
- Air, contaminated water, and dirt
- People
- Deliberately
- Accidentally
People can contaminate food when:
- They don’t wash their hands after using the restroom
- They are in contact with a person who is sick
- They sneeze or vomit onto food or food contact surfaces
- They touch dirty food-contact surfaces and equipment and then touch food
Contaminants can be further classified into:
- Physical
- Chemical
- Biological
1. Physical
- Metal Shavings
- Wood Pieces
- Hair
- Nails
- Jewelry
- Broken Glass
- Staple Wire
- Plastic
Upon consumption
You may experience:
- Mild to fatal injuries
- Cuts, dental damage, and choking
- Bleeding and pain
Prevention
- Purchase food from approved, reputable suppliers
- Closely inspect food received
- Take steps to prevent physical contamination, including practicing good personal hygiene
2. Chemical
Sources:
- Certain types of kitchenware and equipment
- Cleaners, sanitizers, machine lubricants, and pesticides
Upon consumption
You may experience:
- Vomiting and diarrhea
- illnesses that mostly occur within minutes and vary depending on the chemical consumed
Prevention
- Only use chemicals approved for use.
- Store chemicals away from prep areas, food-storage areas
- Chemicals must be separated from food and food-contact surfaces by spacing and partitioning.
- Chemicals must NEVER be stored above food or food-contact surfaces.
- Use chemicals for their intended use and follow manufacturer’s directions.
- Only handle food with equipment and utensils approved for use.
- Make sure the manufacturer’s labels on original chemical containers are readable
- Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals.
3. Biological
Microorganism: - Small, living organism that can be seen only with a microscope
Pathogen:
- Harmful microorganism - Make people sick when eaten or produce toxins that cause illness
Four types of pathogens that can cause contamination and foodborne illness:
- Bacteria
- Virus
- Fungi
- Parasite
Common symptoms of foodborne illness
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice (yellowing of skin and eyes) - Onset: 30mins – 6 weeks
- Severity: Mild diarrhea to death
*effect depends on the type of foodborne illness
Biological Contamination
Clostridiumbotulinum
Foods linked with:
- Bulge
Trichinellaspiralis
Foods linked with:
- Undercooked pork
Biological Contaminants
The “BIG SIX” Pathogens
- Shigella spp.
- Salmonella Typhi
- NontyphoidalSalmonella(NTS)
- Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
- Hepatitis A
- Norovirus
Bacteria
Characteristics:
- Found almost everywhere
- Cannot be seen, smelled, or tasted
- Growth: Rapid if FAT TOM are correct
What do bacteria need to grow?
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture - Nutrient - Time Temperature Controlled for Safety food supports the growth of bacteria better than other types of food
Acidity
- Bacteria grow best in food that contains little or no acid
Temperature
- Bacteria grow rapidly between
41?F and 135?F (5?C and 57?C)
Time
Bacteria need time to grow
- The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels.
Oxygen Some bacteria need oxygen to grow, while others grow when oxygen isn’t there
- Aerobic
- Anaerobic
Moisture
Temperature
- Keep food from the danger zone
Time
- Limit how long the food stays in the temperature danger zone
What to control?
Shigella spp.
Foods linked with: - Foods easily contaminated by hands
Salmonella Typhi
Foods linked with: - Beverages and ready-to-eat foods
NontyphoidalSalmonella
Foods linked with:
- Egg, poultry, milk, and produce
Shiga toxin-producing Escherichia coli
Foods linked with:
- Ground meat, contaminated produce Viruses
Viruses are infectious agents that require a living cell to replicate. They are typically carried by human and animals
- Can be transferred through food and remain infectious in food - Typically occur through fecal-oral routes
Sources: food, water, any contaminated surfaces
Hepatitis A
Foods linked with:
- Shellfish from contaminated water
- Ready-to-eat foods
Norovirus
Foods linked with:
- Shellfish from contaminated water
- Ready-to-eat foods
Parasites
- Requires a host to live and reproduce
Sources:
- Seafood and foods processed from contaminated water
Fungi
- Molds, Yeast, and Mushrooms
Biological Toxins
These toxins naturally occur in plants, mushrooms, and seafoods
Example: - Solanine in potatoes - Histamine in time-temperature abused fishes
Prevention
- Exclude food handlers experiencing food-borne illnesses caused by biological contaminations
- Practice good personal hygiene. Always wash you hands.
- Cook foods in the right temperature.
- Prevent cross-contamination between cooked and uncooked foods.
- Control cleanliness in the preparation area.
- Purchase ingredients from reputable suppliers.
Food Hygiene
Refers to the measure and conditions necessary to control hazards that could lead to food-borne illnesses and to ensure fitness for human consumption
Profile of an “IDEAL” Food Handler
- Wears hairnet or hair cap
- No boils, cuts or wounds
- Wears clean clothing and apron
- Wears clean and comfortable footwear
- Does not wear jewelries during handling of food
- Fresh/clean looking
- Maintains short and clean fingernails - Keep fingernails short and clean
- No jewelries and other hand/arm accessories
- No false nails and nail polish
In case of infected wound or cuts
- A wound or cut should be covered to keep pathogens from contaminating food and food surfaces.
- Use single-use gloves after covering would or cut.
Use of single-use gloves
Should be used when handling ready-to-eat foods
- Except when washing unpeeled fruits and vegetables
- Except when handling foods that will be cooked correctly
Must never be used in place of handwashing
Must never be washed at reused
Must fit correctly to the hand
How to use single-use gloves?
- Wash your hands before putting the gloves on.
- Select the correct size of gloves.
- Hold on to the edge of the gloves when putting them on.
- Check for tears once the gloves are worn.
NEVER blow into gloves
Never roll the gloves to make it easier to put on
When to change?
Change gloves when torn
Change gloves after every use:
- After every break
- When starting a different task
- When handling a different food item (Raw to cook, Cook to raw)
Use of Bare-hand contact to Food
- This must be avoided unless the food item is in a dish that will be cooked to at least 145ºF (63ºC)
- NEVER use handle ready-to-eat food items with bare-hands specially if will be served to a high risk population.
Food
- Food refers to any substance or product whether processed, partially processed or unprocessed that is intended for human consumption
Safe Foods
- Free from contaminants in amounts or levels that may be
harmful for human health
- No harmful germs, toxins and chemicals
Unsafe Foods
- Contain harmful germs, toxins and chemicals.
- Considered contaminated and can make people ill
Why do we have unsafe foods?
- There is unsafe foods because of contamination
- Contaminants refer to any substance not intentionally added to food.
Why do we have unsafe foods?
Contamination may happen in:
- Farm
- Processing
- Transportation
- Retail
- Table
Contamination
Sources
- Animals we use for food
- Air, contaminated water, and dirt
- People
- Deliberately
- Accidentally
People can contaminate food when:
- They don’t wash their hands after using the restroom
- They are in contact with a person who is sick
- They sneeze or vomit onto food or food contact surfaces
- They touch dirty food-contact surfaces and equipment and then touch food
Contaminants can be further classified into:
- Physical
- Chemical
- Biological
1. Physical
- Metal Shavings
- Wood Pieces
- Hair
- Nails
- Jewelry
- Broken Glass
- Staple Wire
- Plastic
Upon consumption
You may experience:
- Mild to fatal injuries
- Cuts, dental damage, and choking
- Bleeding and pain
Prevention
- Purchase food from approved, reputable suppliers
- Closely inspect food received
- Take steps to prevent physical contamination, including practicing good personal hygiene
2. Chemical
Sources:
- Certain types of kitchenware and equipment
- Cleaners, sanitizers, machine lubricants, and pesticides
Upon consumption
You may experience:
- Vomiting and diarrhea
- illnesses that mostly occur within minutes and vary depending on the chemical consumed
Prevention
- Only use chemicals approved for use.
- Store chemicals away from prep areas, food-storage areas
- Chemicals must be separated from food and food-contact surfaces by spacing and partitioning.
- Chemicals must NEVER be stored above food or food-contact surfaces.
- Use chemicals for their intended use and follow manufacturer’s directions.
- Only handle food with equipment and utensils approved for use.
- Make sure the manufacturer’s labels on original chemical containers are readable
- Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals.
3. Biological
Microorganism: - Small, living organism that can be seen only with a microscope
Pathogen:
- Harmful microorganism - Make people sick when eaten or produce toxins that cause illness
Four types of pathogens that can cause contamination and foodborne illness:
- Bacteria
- Virus
- Fungi
- Parasite
Common symptoms of foodborne illness
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice (yellowing of skin and eyes) - Onset: 30mins – 6 weeks
- Severity: Mild diarrhea to death
*effect depends on the type of foodborne illness
Biological Contamination
Clostridiumbotulinum
Foods linked with:
- Bulge
Trichinellaspiralis
Foods linked with:
- Undercooked pork
Biological Contaminants
The “BIG SIX” Pathogens
- Shigella spp.
- Salmonella Typhi
- NontyphoidalSalmonella(NTS)
- Shiga toxin-producing Escherichia coli (STEC), also known as E. coli
- Hepatitis A
- Norovirus
Bacteria
Characteristics:
- Found almost everywhere
- Cannot be seen, smelled, or tasted
- Growth: Rapid if FAT TOM are correct
What do bacteria need to grow?
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture - Nutrient - Time Temperature Controlled for Safety food supports the growth of bacteria better than other types of food
Acidity
- Bacteria grow best in food that contains little or no acid
Temperature
- Bacteria grow rapidly between
41?F and 135?F (5?C and 57?C)
Time
Bacteria need time to grow
- The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels.
Oxygen Some bacteria need oxygen to grow, while others grow when oxygen isn’t there
- Aerobic
- Anaerobic
Moisture
Temperature
- Keep food from the danger zone
Time
- Limit how long the food stays in the temperature danger zone
What to control?
Shigella spp.
Foods linked with: - Foods easily contaminated by hands
Salmonella Typhi
Foods linked with: - Beverages and ready-to-eat foods
NontyphoidalSalmonella
Foods linked with:
- Egg, poultry, milk, and produce
Shiga toxin-producing Escherichia coli
Foods linked with:
- Ground meat, contaminated produce Viruses
Viruses are infectious agents that require a living cell to replicate. They are typically carried by human and animals
- Can be transferred through food and remain infectious in food - Typically occur through fecal-oral routes
Sources: food, water, any contaminated surfaces
Hepatitis A
Foods linked with:
- Shellfish from contaminated water
- Ready-to-eat foods
Norovirus
Foods linked with:
- Shellfish from contaminated water
- Ready-to-eat foods
Parasites
- Requires a host to live and reproduce
Sources:
- Seafood and foods processed from contaminated water
Fungi
- Molds, Yeast, and Mushrooms
Biological Toxins
These toxins naturally occur in plants, mushrooms, and seafoods
Example: - Solanine in potatoes - Histamine in time-temperature abused fishes
Prevention
- Exclude food handlers experiencing food-borne illnesses caused by biological contaminations
- Practice good personal hygiene. Always wash you hands.
- Cook foods in the right temperature.
- Prevent cross-contamination between cooked and uncooked foods.
- Control cleanliness in the preparation area.
- Purchase ingredients from reputable suppliers.
Food Hygiene
Refers to the measure and conditions necessary to control hazards that could lead to food-borne illnesses and to ensure fitness for human consumption
Profile of an “IDEAL” Food Handler
- Wears hairnet or hair cap
- No boils, cuts or wounds
- Wears clean clothing and apron
- Wears clean and comfortable footwear
- Does not wear jewelries during handling of food
- Fresh/clean looking
- Maintains short and clean fingernails - Keep fingernails short and clean
- No jewelries and other hand/arm accessories
- No false nails and nail polish
In case of infected wound or cuts
- A wound or cut should be covered to keep pathogens from contaminating food and food surfaces.
- Use single-use gloves after covering would or cut.
Use of single-use gloves
Should be used when handling ready-to-eat foods
- Except when washing unpeeled fruits and vegetables
- Except when handling foods that will be cooked correctly
Must never be used in place of handwashing
Must never be washed at reused
Must fit correctly to the hand
How to use single-use gloves?
- Wash your hands before putting the gloves on.
- Select the correct size of gloves.
- Hold on to the edge of the gloves when putting them on.
- Check for tears once the gloves are worn.
NEVER blow into gloves
Never roll the gloves to make it easier to put on
When to change?
Change gloves when torn
Change gloves after every use:
- After every break
- When starting a different task
- When handling a different food item (Raw to cook, Cook to raw)
Use of Bare-hand contact to Food
- This must be avoided unless the food item is in a dish that will be cooked to at least 145ºF (63ºC)
- NEVER use handle ready-to-eat food items with bare-hands specially if will be served to a high risk population.
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References
National
Restaurant
Association.
2015.
ServSafe
Module
Training
Program.
RA
10611.
2013.
Food
Safety
Act
of
2013.
Congress
of
the
Philippines.
Metro
Manila
FNRI-DOST.
2015.
Food
Safety.
Meal
Management
Module
3.
FNRI-DOST,
Bicutan,
Taguig
City
Restaurant
Association.
2015.
ServSafe
Module
Training
Program.
RA
10611.
2013.
Food
Safety
Act
of
2013.
Congress
of
the
Philippines.
Metro
Manila
FNRI-DOST.
2015.
Food
Safety.
Meal
Management
Module
3.
FNRI-DOST,
Bicutan,
Taguig
City
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