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I - INTRODUCTION

One of the most important ways of demonstrating professional pride is in the area of
sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor
hygiene, poor grooming and personal care, and sloppy work habits are nothing to be proud
of. Even more important, poor sanitation and safety can cost a lot of money. Poor food-
handling procedures and unclean kitchens cause illness, unhappy customers, and even
fines, summonses, and lawsuits. Food spoilage raises food costs. Poor kitchen safety results
in injuries, medical bills, and workdays lost. Finally, poor sanitation and safety habits show
lack of respect for your customers, for your fellow workers,

and for yourself. In this chapter, you will study the causes of food-borne diseases and
kitchen injuries, and you will learn ways of preventing them. Prevention, is the most
important thing to learn.

SANITATION:

Rules of personal hygiene and sanitary food handling were not invented just to make your
life difficult. There are good reasons for all of them. Instead of starting this chapter with
lists of rules, we first talk about the causes of food-borne diseases. This will make them
easier to remember and to practice. All food-service operators are responsible for knowing
the health department regulations in their own city and state.

In this current consultation, the experts were being asked to address a central issue in Food
Safety. Risk Management, involves both the identification of the standards of acceptable
risk appropriate to different types of food hazards, and the establishment of procedures to
ensures that the risk are kept within the limits set by those standards.

Safety, Security and Risk Management is in charge of security operations, emergency

preparedness and planning as well as Occupational Health Safety. Two important
underlying considerations to the attention was the imperative to keep the interest and the
well – being of the consumer as a fundamental consideration at all times. The ultimate
objective of food safety standard is THE PROTECTION OF THE CONSUMER, and it is
essential not to lose sight of this. The second important issue was that it is in the basic
interest of everyone that trade in food to be facilitated.

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Seven Fundamental Terms in Risk Management A Logical Framework of

Terminology (the relationships between the key words)

1. Hazard - Any potential threat to public safety and/or public health

2. Risks Anticipated consequences of a specific hazard interacting with a specific

community (at a specific time)

3. Emergency - An actual threat to public safety and/or public health

4. Vulnerabilities Factors which increase the risks arising from a specific hazard in a
specific community (risk modifiers)

5. Disaster - Any actual threat to public safety and/or public health where local
government and the emergency services are unable meet the immediate needs of
the community

6. Capacities An assessment of ability to manage to an emergency (a risk modifier) –

total capacity is measured as readiness

7. Community is people, property, services, livelihoods and environment i.e. the

elements exposed to hazards

It is important to recognize the difference between “Hazard” and “Risk”. HAZARD is a

biological, chemical, or physical agent in, or condition of food with the potential to
cause harm. In contrast, RISK is an estimate of the probability and severity of the
adverse health effects in exposed populations, consequential to hazards in food.
Understanding the association between a reduction in hazards that may be associated with
a food, and the reduction in the risk to consumers adverse health effects is of particular
importance in the development of appropriate food safety controls.

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Risk analysis is widely recognized as the fundamental methodology underlying the

development of food safety standards. As recognized in 1995 consultation, risk analysis is
composed of three (3) separate but integrated elements namely:

 Risk Assessment

 Risk Management

 Risk Communication

RISK MANAGEMENT – is a four step process for controlling exposure to health and safety
risks associated with hazards in the workplace.

Step 1: Identify the hazards ( risks )

Step 2: Assess / Analyze the Risk

Step 3: Evaluate / Control the Risk

Step 4: Review / Monitor the Risk

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II – RISK VS. HAZARD

There are instances wherein risk and hazard are being used interchangeably as they
thought they were the same, but the Canadian Center for Occupational Health and Safety
gave a concrete definition to distinguish the two accordingly, HAZARDS pertains to any
source of potential damage, harm or adverse health effects on something or someone, while
the RISK is the chance or probability that a person will be harmed or experience an adverse
health effect if exposed to a hazard. It may also apply to situations with property or
equipment loss, or harmful effects on the environment.

According to workSMARK, a hazard is something that can cause harm while a risk is a
chance that any hazard will cause harm to somebody. In the Hospitality and tourism
industry, there are activities which can relate as the framework:

1. Event organizing – it must undergo a tedious study and planning because some risks
and hazards are attached to it. Guest performers are considered hazard as they may cause
commotion and stampede because of the unruly people. The unruly people are also
considered a hazard as they can cause chaos to the whole event process. The
overwhelming attendance of guests might also be considered hazard as it can cause traffic
congestion and noise nuisance to the nearby establishment. Another hazard is terrorist
attack and robbery as bad elements would love to take chances of executing evil designs in
populated and busy areas. On the other hand, the risks that those hazards can cause
damage to property and injury to people are very high should the management ignore the
essence of risk management in the design of their event.

2. Food preparation in the Hotel Industry – The people preparing might be a factor of
hazard as their knowledge, training and skills are needed to make sure the foods are
adequately prepared. Food contamination is avoided. The risk of food contamination vis-à-
vis (regarding) with food poisoning is imminent if the one handling the food has done no
precautionary measure. The supplier of the ingredients is also a factor of hazard. The
trouble will come in even if the one preparing the food is careful in food handling or if the
ingredients per se are contaminated.

Risk Management, as defined in ISO31000, is the identification, evaluation, and

prioritization of risks. It is followed by coordinated and economical application of resources
to minimize, monitor, and control the probability of unfortunate events to achieve the
desired output. To address the issue of risk which is inevitable but foreseeable in any
business venture, circumstances must be studied carefully to identify all the risk involved,
followed by an intense evaluation of the same to determine which among those risks should
be addressed first and which should be treated lastly. Risk Management follows a
systematic approach to mitigating, if not eradicating entirely the risks. Close coordination

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with the key people in an organization is something essential to the control of the
unfortunate events.

SOURCES OF RISKS

Risk can come from different sources:

1. Uncertainty in financial markets – one consideration that a manager should take

into in the conduct of his / her business in the uncertainty in the financial markets.
Managers must be vigilant enough in determining those uncertainties that could give
more impact in the entirety of business.

 Oil price hike

 Train Law (Tax Reform for Acceleration and Inclusion or RA 10963)

 Excise Tax ( petroleum products, minerals, automobiles, and cigarettes )

2. Threats from project failures ( at any phase in design, development, production,

or sustainment life cycles) – another source of risk that could hamper the success of
the tourism and hospitality business is the threat usually embedded in the project.
As a manager, you cannot just avoid the threat; you have to deal with it.
Compelling business development requires taking on calculated risk. Throughout the
whole process of project development, the managers could direct their teams on the
right actions utilizing establishing the distinctions between risks and effects.

3. Legal liabilities in Tourism and Hospitality Industry – when applied to tourism

and hospitality industry, it could be any of the following: financial loss, damage to
property, or injury to workers or guests. The reason why they have been using risk
management as a precautionary measures. Risk management is a tool to avoid
injury to guest and employees and to protect their business operations from financial
or physical inconveniences. Risk management in tourism and hospitality industry is a
two – way process: (1) the safety of the guests and employees, which includes
avoidance to emotional and physical harm is a moral and ethical responsibility of the
operators; (2) Protection to business operations which includes protection against
damage to property persons and property and future litigation

4. Credit risk – another source of risk. Credit Risk as defined in Principles for the
management of Credit Risk, is the potential that a bank borrower or counterparty will
fail to meet its obligation following agreed terms. The goal of credit risk
management is to maximize a bank’s risk – adjusted rate of return by maintaining
credit exposure within acceptable parameters. The effective management of credit

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risk is a critical component of a comprehensive approach to risk management and

essential to the long term success of any banking organization.

5. Accidents – risks and accidents are sometimes being used interchangeably, but
they are different. Accidents are reactive while risks are preventive. The effects are
well known in an accident. There is a possibility of shock on the part of the injured,
anger at the one in fault, and confusion on the thing that is supposed to be done
immediately after the accident. Accident management is necessary to reduce the
costs pertinent to the accident, to wit: damage to property, cost of rental,
maximization of subrogation recovery. It pertains to precautionary measures that a
manager should do to limit or avoid the accidents.

Some of the common injuries in the hospitality industry:

 Slip and fall injuries

- Hotel workers are at risk of falling and slipping because of the nature of their
work which requires them to move quickly and faster as they can to
accomplish their time the soonest possible. The persons assigned in a pool
area, lobby, or hallways are also susceptible of meeting the slip – and – fall
injuries.

 Musculoskeletal injuries

- Working in a hotel requires a lot of strengths and agility because of the

requirement of their work to bend and lift that could cause muscular pains
and injuries.

 Skin reactions

- The skin reactions may be caused by the exposure of the hotel workers to a
variety of chemicals on a daily basis, like strong cleaning agents. Skin
reactions need early medical attention to avoid severe complications.

 Respiratory illnesses

- Hotel employees usually assigned to the Housekeeping Department could

acquire respiratory illnesses due to their exposures to infectious diseases
carried through bodily fluids like vomit, feces, and blood.

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 Security related accidents

- No matter how careful the management of a hotel and similar establishment

is, there were still some reports of accidents that could be attributed to
accident and negligence cases like robbery and theft.

 Food poisoning

- Is typically being experienced in the restaurants and similar establishment,

even in luxury hotels and resorts. It is usually caused by undercooked food,
cross – contamination in the kitchen, or other negligent preparation
measures.

 Elevator and escalator accidents

- Elevators and escalators which are common in the hotels, malls and similar
establishments are very beneficial to both the guests and management as it
could give them convenience in getting from one level of a building to another

B. Accidents in the Tourism Industry – accidents occur when there is an

unintentional external action at a particular time and place, with the non – apparent and
deliberate cause but with marked effects. There are many tourism – related activities which
are susceptible to harm and damage people and property. Examples are presented by
category:

1. Accidents due to fortuitous events or acts of God – accidents in connection with

this category are beyond contemplation of man. Listed below are some of the
natural phenomena identified around the world:

a. Earthquakes

b. Volcanic eruption

c. Flood

d. Landslides

e. Erosions

f. Fire

g. Storm

h. Typhoon

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2. Transportation accidents – operators in the tourism industry usually create

packages with the following different modes of transportation to accommodate
tourists:

a. Air

b. Water

c. Land

3. Accidents due to Activities – there are various activities in connection with the
tourism industry that are susceptible to give to give harm and danger not only to the
employees but as well as to the tourists and various stakeholders.

a. Pool accidents

b. Animal bites or attacks

c. Drowning

d. Electrocution

6. Natural causes and disasters – categorized intro three broad groups.

a. Caused by movements of the earth (includes earthquake, volcanic eruptions,

tsunamis)

b. Disasters related to weather (includes hurricanes, tornadoes, el nino, la nina,

extreme heat, and freezing water)

c. Flood, mudslides, landslides, and famine – (considered as magnitudes of the

occurrences of the extreme weather events. They are the results of
unforeseen conditions.)

7. Deliberate attack from adversary – Terrorism, according to Albu(2016), has

become one of the more and more active threatening calamities that affect the
international community. He concluded that tourists avoid the tourist areas where
terrorist’s events have occurred. The attacks had resulted in the strengthening of

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security sectors in the states affected, review of domestic boarding policy, and strict
passengers control, even if the the purpose of travel is tourism.

8. Events of uncertain or unpredictable root – cause – The strategies to manage

risk typically include transferring the risk to another party, avoiding the risk,
reducing the adverse effect or probability of the risk, or even accepting some or all of
the potential or actual consequences or a particular risk.

Two types of Events in Risk Management

There are two types of events, to wit:

a. Negative events or risks;

b. Positive events or opportunities

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III – BASIC FOOD CONCEPTS

Food Safety: Facts and Figures

Every day in every country people fall ill from the food they have eaten. These foodborne
illnesses are caused by dangerous micro-organisms and/or toxic chemicals. Even though
governments throughout the world do their utmost to improve the safety and quality of
food, the high number of foodborne illnesses is a major public health issue for all countries.

 The WHO (World Health Organisation) has estimated that 1 800 000 people die each
year from diarrhoeal diseases, and most cases can be attributed to contaminated
food or drinking water (WHO, 2007).

 The cost in human suffering is thus far too high, in particular for the most vulnerable
population groups (infants and young children, pregnant women, the elderly, the ill,
etc.). Malnutrition, coupled with diarrhoea caused by unsanitary food, can be
devastating and this vicious combination is the primary cause of child mortality in
hygiene-deficient countries.

 The WHO has also recognised that foodborne illnesses:

o are a problem in developing and developed countries alike;  place a burden

on healthcare systems;

o seriously affect infants, young children, the elderly and those who are already
ill;  spawn a vicious circle of diarrhoea and malnutrition;

o undermine the economy and national development efforts, as well as

international trade.

It is estimated that foodborne illnesses affect from 5 to 10 % of the population in

industrialised countries (WHO, 1999). Epidemics caused by bacteria such as Campylobacter
jejuni, Escherichia coli O157, Listeria monocytogenes, Salmonella, etc. or by viruses have
struck thousands of victims in Europe, Japan and the USA.

New hazards are discovered every year, associated with the presence of chemical
contaminants or toxins that form when food is processed or prepared. Food allergies are
also on the rise.

Increase in the number of cases registered:

This increase in the number of cases (referred to as 'prevalence' ) is the result of a large
number of interacting factors, including:

 the growing number of operators who intervene in the food chain between the
primary producer and the consumer;

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 inadequate hygiene controls at various steps of production and distribution, as well

as in the consumer's own kitchen;

 a change in the way food is prepared and consumed: shorter cooking times, more
consumption of raw products either for taste or to save time, less canning and more
freezing, more fermented products, cold-smoked fish, and so on;

 more consumption outside the home in restaurants, canteens, etc.;

 more preparation of food, ready-to - cook or ready to eat;

 greater sensitivity of products to spoilage (e.g.: less salt or sugar used);

 increased demand for meat or fish, which are more prone to contamination;

 longer food preservation periods due to the complexity of the food chain and greater
distance between the field and the consumer's table;

 a larger quantity of food involved as a result of industrialisation of the agrifood chain

and centralisation of distribution systems;

 more international trade, more transport and storage, which offers fewer guarantees
that the cold chain has been maintained;

 better detection of bacterial contamination (more cases are reported);

 more exotic products in the diet;

 less respect for growing seasons.

Food hygiene is regularly cited as a cause of food poisoning. Those who produce and
distribute food obviously must respect rules of hygiene, but individuals should also be
concerned about the food they eat.

Main Factors leading to foodborne illness outbreak

Contamination of raw materials 54%

Non-respect for the cold chain during

meal preparation
40%

Error in the preparation process 35%

Too much time between preparation 25%

and consumption

Contamination by equipment 21%

Contamination by employees 17%

Non-respect for the hot chain 14%

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Nonetheless, food poisoning is not caused solely by insufficient hygiene but also by various
types of contaminants which, at certain concentrations, can be toxic for the consumer.
Despite the recognised health benefits of regular fruit and vegetable consumption, recent
studies on consumer exposure to pesticide residues point to an identifiable risk of poisoning
for some groups such as children.

Risks for the average consumer, however, remain low, but they can be reduced further
when simple and efficient hygiene rules are applied and all operators implement food safety
management systems based on an analysis of the hazards linked to their professional
practices and the type of product they handle.

EVOLUTION OF THE CONCEPT OF PRODUCT “QUALITY”

The international standard ISO 9000 defines terms related to quality. Quality – is defined
as the degree to which a set of inherent characteristics fulfils requirements. Quality
comprises multiple characteristics, or components, that depend on the product or service
under consideration.

Quality requirements for food products have multiplied considerably in the past years. They
cover not only aspects relating to a product's food safety, but also to the way it was
produced or related services related to it (e.g.: information about the product).

For instance, quality elements can include:

 Nutritional quality - quantitative and qualitative Aspects

 Regulatory quality of the product, respect for the environment

 Social quality ethical production practices, fairness in production, etc.

 Organoleptic (sensory) quality: appearance, taste, pleasurable/attractive, etc

 Quality of service: conservation, storage, consumer information, etc.

 Hygiene and toxicological quality: no foreign bodies, insects, dangerous micro-

organisms, toxins, pesticides, etc.

The concept of 'quality' can be illustrated by 3 circles (Venn diagram) representing:

1. Customer needs: which are variable and never totally expressed;

2. Specifications: both internal (never perfectly defined) and external (better defined, for
example regulations);

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3. Actual production: in the actual production process a gap often appears between the real
conditions and those foreseen in specifications (in particular for agricultural products:
inclement weather, materials, seasonal workers, etc.).

The final objective of any 'quality strategy' will be to reconcile 'needs / specifications /
actual production' in all circumstances - for controlled quality is found at the centre where
the three circles intersect!

Food safety and traceability requirements reflect the desire buyers and consumers to know
where, how, and when the food on their plate was produced in order to have a guarantee
that it is safe.

To ensure that food is harmless and restore consumers' confidence and sense of security, it
is necessary:

 to reinforce and continually update the regulatory framework to reflect technical

changes and the results of risk analyses;

 for operators to organise self-evaluation and risk control systems based on HACCP
principles;

 to identify the data to be recorded to ensure product traceability: to be able to trace

the history, destination or origin of a product;

 to guarantee application of these measures through inspections, monitoring plans,

and internal and external audits.

Confidence can only be restored when:

1. Food hygiene is guaranteed (by taking measures and organising the conditions to
prevent hazards and ensure that food products are suitable for consumption).

2. Food safety is guaranteed (by using production modes that assure that the food is not
harmful to health: good practices and quality strategies).

3. Efforts are taken to provide correct information to all stakeholders and the population
in general (information, traceability, withdrawal and recall procedures).

4. All actors in the food chain adopt an approach towards food safety that entails a
continuity of responsibility through the whole life cycle of the product, in other words from
farm to fork.

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IV – DEFINING FOOD SANITATION

Food sanitation – Included all practices involved in protecting food from risk of
contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from
multiplying to an extent which would result in an illness of consumers; and destroying any
harmful bacteria in the food by thorough cooking or processing.

The primary tenet of food-service sanitation is absolute cleanliness It begins with personal
hygiene, the safe handling of foods during preparation, and clean utensils, equipment,
appliances, storage facilities, kitchen and dining room

Terms to Remember Definition

aerobic bacteria Is a bacteria that require oxygen in order to grow

anaerobic bacteria Is a bacteria that only grow in environments where oxygen is not
present

contaminants A unwanted bacteria or substances

cooling It Lowering the temperature of a food from 60°C (140°F) down

to 20°C (70°F) in two hours or less AND then from 20°C (70°F)
down to 4°C (40°F) in four hours or less

cooling wands A Reusable, hollow, plastic, sealable containers that are filled
with water, sealed, and then once frozen, can be put in a liquid
food to help cool the food quickly

critical control points The steps in the food preparation processes where an action can
be taken to control a hazard; loss of control may result in an
unacceptable health risk

critical limits Is the limits at which a hazard is acceptable without

compromising food safety

danger zone Temperature zone in which bacteria will grow the fastest:
between 4°C and 60°C (40°F and 140°F)

FATTOM A mnemonic to remember the conditions that affect the growth

of bacteria: food, acid, temperature, time, oxygen, moisture

FIFO Means First in, first out; the principle of using supplies and stock
in the order they were received

Finger cots A small plastic or rubber tubes that, when inserted over a finger,
will form a waterproof cover over a cut or sore

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FOODSAFE Provincial food safety program

Gloves A plastic, latex, or rubber gloves that, when worn while handling
food, will eliminate direct hand contact with the food

HACCP Stands for Hazard Analysis And Critical Control Points; system to
define potential areas of risk in food production and prevention
methods

Hot hold To hold foods at 60°C (140°F) or hotter; at these temperatures,

pathogens will not grow

Infection Invasion of the body by pathogenic microorganisms

Internal temperature The temperature taken with a thermometer in the centre of the
food; in the case of whole poultry or large cuts of meat, the
temperature should be taken in the thickest part of the flesh
without the thermometer touching a bone

intoxication Effects on the body produced from the consumption of harmful

pathogens or substances

pathogen An agent that causes disease, especially a living micro-organism

such as a bacterium, virus, or fungus

potentially hazardous Foods that will allow the growth or survival of pathogens OR
foods (PHFs) foods that may be contaminated by pathogens

product Any menu item

ready-to-eat food Any food that can be eaten without cooking or any other
additional preparation, and is expected to be served this way

sanitize to apply heat or chemicals on a clean food contact surface (e.g.,

cutting board, countertop) to destroy most pathogens

shallow pans Large metal pans that are usually not deeper than 10 cm (4 in.)
that are useful for cooling foods

sick worker Any food handler who has one or more of the following
symptoms associated with a foodborne illness: sore throat with a
fever, diarrhea, fever, vomiting, or jaundice; or has a sore
containing pus that is open and draining

super danger zone The temperature range where pathogens will grow very quickly,
between 20°C and 49°C (70°F and 120°F)

temperature abuse The practice of either not cooling PHFs fast enough after cooking
(see Cooling) or of storing PHFs between 4°C and 60°C (40°F

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and 140°F )

toxins Any of various poisonous substances produced by

microorganisms that stimulate the production of neutralizing
substances (antitoxins) in the body

shallow pans Large metal pans that are usually not deeper than 10 cm (4 in.)
that are useful for cooling foods

Different types of food contamination

 Chemical

 Physical

 Biological

All foods are at risk of becoming contaminated, which increases the chance of the food
making someone sick. It’s important to know how food can become contaminated so that
you can protect against it.

 Chemical contamination refers to food that has been contaminated by some type
of chemical substance.

o Because chemicals can be very useful when cleaning in the kitchen, they can
easily contaminate food.

o Chemicals must be properly labelled and stored separately for foodstuff to

minimise the risk of contamination.

There are also chemicals that occur naturally in foods, like toxins in some fish, and in some
cases, minimal chemical contamination might not actually lead to illness. However, the food
handler must always be aware of the presence of chemicals in food and take all reasonable
precautions to make sure that chemical contamination doesn’t happen.

 Biological contamination refers to food that’s contaminated by substances

produced by living creatures – such as humans, rodents, pests or microorganisms.

o This includes bacterial contamination, viral contamination or parasite

contamination that’s transferred through saliva, pest droppings, blood or
faecal matter.

o Bacterial contamination is thought to be the most common cause of food

poisoning worldwide, and the best way to protect against it occurring is by
maintaining the best food safety practices.

 Physical contamination refers to food that has been contaminated by a foreign

object at some stage of the production process.

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o These objects have the ability to injure someone and can also potentially
carry harmful biological contaminants, which then cause illness.

o An additional consequence of physical contamination is the upset caused to

the person who finds the object.

o Things like band-aids, fingernails and pieces of cooking equipment are the
last thing you would like to find in your meal.

Preventing food contamination: 5 ways to ensure food safety

1. Keep clean
Aside from ensuring the cleanliness of the food, it is also important to make sure
that personal hygiene is followed. One must clean his or her hands before, during,
and after preparing meals. It is also important to properly sanitize all
surfaces and equipment necessary in food preparation. This is to prevent any
dangerous microorganisms from contaminating the materials used.
Make sure that there are no harmful chemicals in the vicinity of the kitchen area. If it
cannot be helped, just be sure to clearly label these chemicals to avoid them being
mistaken for any other product.

2. Separate raw and cooked

The juices of raw food – meat, poultry, and seafood – often contain harmful
microorganisms. These may be transferred to other food during preparation and
even when stored. It is
important to separate them from other food types to prevent cross-contamination.
They can be kept in storages tailored for such type of food.
In addition, utensils such as knives and cutting boards used in handling raw food
should also be sanitized before being used again. If you can afford it, it is suggested
that you buy another set for another purpose, such as storing cooked pieces of meat.

3. Cook thoroughly

Proper cooking is one way to "kill" all possible harmful microorganisms in raw
food.To be successful in eliminating the dangerous components, it is important to
maintain a temperature of 70 degrees Celsius as it can help ensure the cooked food
is safe for consumption.
When cooking soup, it is safe for it to boil to ensure it has reached the required
temperature. When it comes to meat, make sure there are no visible "juices" and no
trace of pink anymore. It is recommended to use a thermometer.
According to WHO, the type of food that needs special attention when cooking are:
minced meats, large joints of meat, and even whole piece of poultry.

4. Keep food at safe temperatures

In some cases, microorganisms can reproduce and spread quickly at room temperature.
The safest way to store food is in temperatures below 5 degrees Celsius and above 60

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degrees Celsius as the growth can be slowed down or better yet, stopped.
It is best not to leave food at room temperature for more than two hours. If not
consumed, cooked and perishable food should be refrigerated immediately.
Meanwhile, it is important to serve food piping hot (or above 60 degrees Celsius) to
ensure that it is properly cooked and free of bad microorganisms.

5. Use safe water and raw materials

It is easy to contaminate water and raw materials with harmful microorganisms and
chemicals. One should be mindful and use safe water and raw materials in either cooking
or consuming food. If unsure, it is best to treat the water first by either boiling or
cleaning using filters. Meanwhile, raw fruits and vegetables should be checked for bruises
or molds. If these are minimal, it can be removed by cutting the part off.
In addition, expired food should not be consumed anymore. It should be thrown away
when the expiration date has passed as it can contribute to health risks for the entire
family.

Causes of Foodborne Illnesses

There are many myths about foodborne illness and food poisoning. Table 1 dispels some
common misconceptions about food poisoning.

Myth Fact

1. A food with enough pathogens to make you 1. A food with enough pathogens to make you
sick will look, smell, or taste bad. sick may look, smell, or taste good.

2. Really fresh food can cause food poisoning if it

2. Really fresh food cannot make people sick.
is not properly handled.

3. Only dirty kitchens can make people sick. 3. Even clean kitchens can make people sick.

4. Properly cooked food can never cause food 4. Food poisoning can occur even when foods are
poisoning. properly cooked.

Foodborne illnesses can be caused by any of:

 Contaminants

 Improper food handling practices

 Food allergies

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Understanding each of these is critical in ensuring that food safety is maintained

Food contaminants can be:

 Chemical, such as cleaning agents or pesticides

 Physical, such as hair, bandages, or glass

 Biological, such as pathogens and microbes introduced from infected workers,

unsanitary work surfaces, or contaminated water

V – PERSONAL HABITS OF A FOOD SERVICE WORKER

EMPLOYEE HEALTH & PERSONAL HYGIENE:

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FOOD HANDLER
A food handler is defined in the Australia New Zealand Food Standards Code (external site)
as a person who directly engages in the handling of food, or who handles surfaces likely to
come into contact with food, for a food business.

HEALTHY FOOD HANDLER

 Food handlers must tell their work supervisor if they have any of the following
symptoms while they are at work - vomiting, diarrhea, a fever or a sore throat with a
fever. The only exception to this is if the food handler knows that he/she has these
symptoms for a different reason. For example, a food handler may be vomiting at
work because of pregnancy.

 Food handlers must also tell their supervisor if they have been diagnosed as having
or carrying a food-borne illness.

 As well as reporting the food-borne illness, the food handler must not handle any
food where there is a chance they might make the food unsafe or unsuitable because
of their illness. Also, if a food handler stays on at work to do other work, he or she
must do everything reasonable to make sure that they do not contaminate any food.

PROPER ATTIRE

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PERSONAL HABITS OF FOOD WORKERS

 Knowing how to control and maintain personal hygiene is substantial to

any food service operation.

 Employee Health A worker with an illness such as a cold, cough or infection, or other

communicable disease, cuts or burns could easily contaminate food.

STEP IN PROPER HAND WASHING

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 Before, during, and after preparing food

 Before eating food

 Before and after caring for someone at home who is sick with vomiting or diarrhea

 Before and after treating a cut or wound

 After using the toilet

 After changing diapers or cleaning up a child who has used the toilet

 After blowing your nose, coughing, or sneezing

 After touching an animal, animal feed, or animal waste

 After handling pet food or pet treats

 After touching garbage

Twelve Steps to Wash Your Hands the Right Way

 Wet your hands

 Apply soap

 Rub hands, Palm to palm

 Rub back of hands

 Rub palms (interlaced fingers)

 Rub back of fingers (fingers interlocked)

 Rub each thumb (left thumb, right thumb)

 Rub tip of fingers in a circular motion

 Rub wrist

 Rinse hands

 Turn off, tap with elbow

 Dry hands with disposable towels/tissue

CUTS AND ABRASION

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 Cuts and scratches are areas of damage on the surface of the skin. A cut is a line of
damage that can go through the skin and into the muscle tissues below, whereas a
scratch is surface damage that does not penetrate the lower tissues. Cuts and
scratches may bleed or turn red, become infected, and leave scars.

EMPLOYEE ILLNESSES

 Over 40 different kinds of bacteria, viruses, parasites, and molds that may occur in
food can cause foodborne illness. A foodborne illness is commonly referred to as food
poisoning or "stomach flu."

Food establishments should be most concerned about the following symptoms;

 Vomiting

 Diarrhea

 Jaundice (yellow skin or eyes)

 Sore throat with fever

 Infected cuts and burns with pus on hands and wrists

What should food employees do when they have symptoms of vomiting or diarrhea?

If at work:

Stop work immediately;

 Report to management; and

 Go home and return after at least 24 hours have passed since the vomiting
and diarrhea symptoms ended.

If the symptoms occur before the employee arrives to work, he or she should:

 Notify the manager by telephone; and

 Do not report to work until at least 24 hours have passed after the diarrhea and
vomiting symptoms have ended

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EDUCATION AND TRAINING

 Food safety and sanitation are integral to operating a successful food service. The
safety of our food supply is a responsibility shared by producers, sellers, managers
and handlers.

 Foodborne illnesses are still a major problem in the U.S. The CDC estimates that
each year 9.4 million Americans get sick, more than 55,900 are hospitalized, and a
shocking 1,351 people die from foodborne illnesses just from known pathogens.

 The leading three causes of foodborne illness attributed to food service workers are:
poor personal hygiene, improper holding temperatures, and improper cooling
procedures. Thus, with the top contributing factors to foodborne illness are related to
food handler behavior, the importance of food handler training is critical. Education
of food handlers provides more qualified employees, thereby reducing the risk of
foodborne illness outbreaks caused by improper food preparation and handling
techniques.

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VI – AN OVERVIEW OF POTENTIAL HAZARDS IN FOOD SERVICE OPERATIONS

Foodborne Ilnesses - are defined as diseases , either infectious or toxic in nature, cause by
agents that enter the body through the ingestion food.

 Prions

FOOD SAFETY HAZARDS

 abdominal cramps

 nausea

 vomiting

 diarrhea(bloody)

 fever

 dehydration

 headache

may appear clean, but microoragnisms, chemicals.even foreign objects, may be found in the
raw food as it is grown, harvested, caught or slaughtered.

 failure to wash hands properly

 failure to follow proper hygiene habits

 working when sick

 lack of traing in personal hygiene practice

Cross-contamination

 Food additives

TEMPERATURE DANGER ZONE

Risk Factors of Foodborne Illnesses

 High protein and carbohydrate

 Chemical

 Parasites and Helminths

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General categories of Contamination

 Radioactive substances

Poor Personal Hygiene

Symptoms of foodborne illnesses

 Alcohol

 Not acidic enough to inhibit the growth of microoraganisms

 A hisory of involved in foodborne illness outbreaks

 infants and young children

 pregnant women

 elderly persons over 65 years old

 person w/ cancer, diabetes, mellitus and tuberculosis

 persons with HIV/AIDS, organ transplant, etc.

 malnourised individuals who are anemic

 people with healthy lifestyles

 prolonged use of antibiotics and antiacids

 A natural potential for contamination

 Medications

 hair

 pebbles

 glass shards

 toothpick

 plastic

 metal fragments

 fabrics

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How to treat Foodborne illnesses?

 Biological

 Virus

 High moisture that supports bacterial growth

 Fungi

Potentially Hazardous Foods(PHF)

Foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or
intravenously, to replace lost fluids and electrolytes.

 Agricultural Chemical (pesticides)

Foreign objects in food such as:

 Bacteria

Inherent Raw material

 Natural plant toxins

sources of food safety hazards

Contamination through Time-Temperature Abuse

hazards can contaminate food through the ff. factors: material,men, method, machine,
money and environment.

The FDA food code classifies the ff. as PHF

 Animal products that raw or heat-treated

 All cooked meat and poultry

 Cooked meat products with sauces

 Dairy Products like milk, cream, cheese, icecream and yogurts

 Cooked eggs and products made from eggs, like mayonnaise

 cooked shellfish and other seafoods

 cooked rice and beans, and baked or broiled potatoes

 desserts consisting of eggs and milk

 gravies and stuffing for meat and poultry

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 canned goods

Socio-Economic effects of Foodborne Illnesses

 Physical

1. Costs that may be incurred by the sick individual or caregiver/family

2. Business and Industry Costs

3. Costs to the nation and government

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VII – BIOLOGICAL HAZARDS

BIOLOGICAL HAZARD

is an organism or substances produced by an organism that may pose a threat to human

health.

 Biological.

 When you use the word biological, you're talking about life and living things. You'll

recognize the root "bio-," meaning "life," as in biography — the story of someone's
life — and biology — the study of living organisms. ... Anybody you share genes
with is your biological relative.

 Hazard

 A hazard is any agent that can cause harm or damage to humans, property, or the
environment. Risk is defined as the probability that exposure to a hazard will lead
to a negative consequence, or more simply, a hazard poses no risk if there is no
exposure to that hazard.

Example of BIOLOGICAL CONTAMINANT

 Bacteria, are microscopic, single-celled organisms that thrive in diverse

environments. These organisms can live in soil, the ocean and inside the human gut.
Humans' relationship with bacteria is complex. Sometimes bacteria lend us a helping
hand, such as by curdling milk into yogurt or helping with our digestion.

(Like Salmonella, which will lead to nausea, vomiting, , and diarrhea.)

 Viruses, is a biological agent that reproduces inside the cells of living hosts. When
infected by a virus, a host cell is forced to produce thousands of identical copies of
the original virus at an extraordinary rate.(such as rotavirus, which will lead to the
stomach flu.)

 Parasites, is an organism that lives on or in a host organism and gets its food from
or at the expense of its host. There are three main classes of parasites that can
cause disease in humans: protozoa, helminths, and ectoparasites.( like Ascaris
lumbricoides, a roundworm that will gladly live inside your gut.)

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Some Examples of  Biological Hazards  are:

 Mold and Fungi.

 Blood and Body Fluids.

 Sewage.

 Airborne pathogens such as the common cold.

 Stinging insects.

 Harmful plants.

 Animal and Bird Droppings.

BIOLOGICAL PREVENTION:

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VIII – CHEMICAL HAZARDS

Chemical Hazard are present in a range of workplace, site and industries

To identify a Chemical Hazard, it is important for workers to be able to identify different

types of chemical hazards.

- the specific chemical

- any other chemical/s in the area

- the proportion and concentration of the chemical, mixture or solution

 FLAMMABLE- materials which burn or ignite.

 CORROSIVE- materials which cause visible destruction and/or irreversible

alternations at point of contract.

 REACTIVE- materials which are liable to explode or react violently on contact with
air, water and other chemicals.

 TOXI or TOXIC- materials which cause harm if they enter the body, such as
carcinogens, mutagens, and poisons.

 IRRITANT- materials which cause harm by irritating the eyes, skin and cause allergic
reactions, drowsiness, lack of coordination and/or organ damage.

Industrial workers are exposed to a wide range of environmental dangers every day, and
while most of the dangers are easily visible and avoidable, chemical hazards pose a silent,
deadly threat. The Centers for Disease Control and Prevention identified five chemical
hazards that are especially dangerous in the workplace, even with only acute exposure.
Companies must work diligently to find safer alternatives to these chemicals, or institute
safety programs that significantly reduce risk for employees.

 Carbon Monoxide

Though most often associated with leaks in the home, carbon monoxide is a serious
problem in enclosed industrial spaces with little circulation. Carbon monoxide is the natural
byproduct of internal combustion engines, as seen on some forklifts or transport vehicles
inside a factory, and is virtually undetectable to human beings. Carbon monoxide poisoning
occurs when someone is exposed to more than 50 ppm over several minutes or hours, and
OSHA prohibits exposure to more than 100 ppm. People suffering from the condition
experience lightheadedness, headaches, and confusion before, eventually, shutting down

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the respiratory system. Even low level exposure over weeks or months can have
devastating consequences for memory and mental health.

Emergency Overview:

- extremely flammable

- compressed gas

- very toxic

Potential Health Effects:

- inhalation

- skin contact

- eye contact

 Ammonia

Ammonia is a common ingredient in household and industrial cleaning agents, and poses
little threat in small doses or in its liquid form. Ammonia becomes dangerous once the liquid
is exposed to oxygen, transforming it into ammonia gas. The onset of ammonia poisoning
are swift, usually within just a few minutes. Exposed victims suffer from runny nose,
shortness of breath, red eyes, and a burning throat. If the exposure continues, victims may
suffer burns to the respiratory system and the gastrointestinal tract. Severe ingestion can
cause problems with the central nervous system, leading to paralysis and death.

Emergency Overview:

- extremely flammable

- compressed gas

- very toxic

Potential Health Effects:

- inhalation

- skin contact

- eye contact

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 Chlorine

Once used as a weapon of mass destruction during World War I, chlorine is now considered
one of the most important chemicals to the modern electronics industry. It plays an
essential role in the construction of circuit boards and semiconductors, and continues to be
the bleaching agent of choice for the paper industry. Chlorine, especially in its gaseous
form, is deadly at much lower levels than other industrial chemicals. At as little as 15 ppm,
victims experience irritation, and by 60 ppm, permanent respiratory damage may occur.
Chlorine gas becomes deadly at 1000 ppm, even if the victim is only exposed for a few
minutes.

Emergency Overview:

- very toxic

- corrosive

Potential Health Effects:

- inhalation

- skin contact

- eye contact

 Hydrochloric Acid (HCl)

Hydrochloric acid is a vital chemical in the processing and manufacture of metals, textiles,
and rubber. It is one of the world’s strongest acids, and may cause permanent damage at
very low levels of exposure. Short-term exposure to hydrochloric acid will cause irritation of
the eyes and other soft tissues. The first warning sign is often a sharp cough and trouble
breathing. As exposure increases, victims suffer from internal bleeding and gastrointestinal
failure. Long-term exposure may lead to light sensitivity, hyperplasia and severe dental
problems. Death and permanent scarring are possibilities for direct exposure to the acid,
even if only for a few seconds.

Emergency Overview:

- very toxic

- corrosive

Potential Health Effects:

- inhalation

- skin contact

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- eye contact

 Sulfuric Acid

Perhaps the most deadly chemical in the workplace, sulfuric acid is a critical component in
the manufacture of most fertilizers, batteries, acids, and metals. Its extremely corrosive
nature makes it exceptionally dangerous in its most common concentrations. In low doses,
short-term exposure to sulfuric acid can cause damage to the respiratory tract and teeth
when the acid is inhaled. Physical contact with sulfuric acid will cause burns and scars at
most concentrations. Long-term exposure will cause increased sensitivity for the eyes and
throat, leading to periodic bleeding and chronic dryness. Over time, scarring in the lungs will
cause lung failure and death. Direct exposure to high concentrations will leave serious,
immediate scars or burns.

Emergency Overview:

- corrosive

- fatal injuries ( internal burns)

Potential Health Effects:

- skin contact

- eye contact

- inhalation

- ingestion

Chemicals in the workplace represent serious hazards to employees and the public, if the
chemicals are improperly handled. It is the responsibility of industrial managers and factory
operators to ensure the proper procedures are in place to limit chemical risks.

A naturally-occurring chemical is one of the following:

An unprocessed chemical occurring in a natural environment — chemicals obtained from

plants, microorganisms, the earth, sea or animals without any processing at all, for example
blood and milk from animals, minerals, ores, crude oil, coal and natural gas obtained
without any processing

a chemical occurring in a natural environment that is extracted using a process that does
not cause a chemical change in the substance — this refers to chemicals that occur in
nature but which have been extracted using certain processes without changing their
chemical composition. If introducers and suppliers extract a chemical by some other means,
such as steam distillation or solvent extraction, it will not be a naturally-occurring chemical

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Hazardous chemicals - are substances that can cause adverse health effects such as
poisoning, breathing problems, skin rashes, allergic reactions, allergic sensitization, cancer,
and other health problems from exposure.

Types of Hazardous chemicals

A variety of hazardous chemicals are commonly found in the workplace. It's important to
understand the substances that fall under this classification, as they can have an adverse
effect on human health and cause harm to property and the environment, examples are;

1. Botulinum toxins

2. Snake toxins

3. Arsenic

4. Polonium-210

5. Mercury

Adverse food reactions – Is defined as any abnormal clinical response that occurs
following ingestion of a food or food component.

Toxic Plant Materials

Many plants that are commonly found in and around pastures and hay fields can cause
poisoning in livestock animals. In many cases it may be impossible to completely remove all
toxic plants, but having the proper knowledge about how to manage against poisoning by
toxic plants can be enough to prevent it.

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IX – PHYSICAL HAZARDS

Are either foreign materials, unintentionally introduced to food products.( Eg., Metal
Fragments in ground meat, or naturally occurring objects like bones in fishes), that are
hazardous to the consumer.

Is an agent, factor or circumstances that can cause harm with or without contact.

Three types of Hazards in Food in Food Manufacturing process:

 Physical
 Biological
 Chemical

FOREIGN OBJECTS ARE THE MOST OBVIOUS EVIDENCE OF A CONTAMINATED PRODUCT

AND ARE THEREFORE MOST LIKELY TO BE REPORTED BY PRODUCTION OR BY CONSUMER
COMPLAINTS.

PHYSICAL HAZARDS INCLUDES FOREIGN OBJECTS IN FOOD THAT CAN CAUSE HARM WHEN
EATEN,SUCH AS GLASS OR METAL FRAGMENTS.

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CHEMICAL HAZARDS IS ANY SUBSTANCE THAT CAN CAUSE A HEALTH PROBLEM WHEN
INGESTED OR INHALED.

THEY INCLUDE TOXINS,DANGEROUS CHEMICALS,

RESIDUE OF EXCESS CHEMICALS USED IN PROCESSING

FOOD PRODUCTS.

BIOLOGICAL HAZARDS INCLUDE MICROORGANISMS SUCH AS BACTERIA,VIRUSES,

YEASTS,MOLDS,PARASITES.

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CHOKING AND PREVENTIVE MEASURES

• SOME FOODS CAN CAUSE CHOKING. KEEP FOODS SUCH AS GRAPES, HOT DOGS,
RAW CARROTS, OR PEANUTS AWAY FROM BABIES AND YOUNG CHILDREN.

CHOKING PREVENTION:

 SIT WHILE EATING

 ENCOURAGE YOUR CHILD TO CHEW FOOD WELL
 KEEP FOOD PIECES SMALL
 COOK,GRATE OR MASH HARD FOODS
 AVOID WHOLE NUTS
 TRY TO KEEP SMALL OBJECTS OUT OF REACH
 AVOID TOYS WITH SMALL PARTS, BREAKABLE PARTS OR BRITTLE SURFACES
 DON’T EAT LYING DOWN
 DO PUT LESS ON YOUR PLATE SO YOU CANT EAT TOO MUCH TOO FAST, HAVE A
SECOND HELPING AFTERWARD INSTEAD.
 DON’T TALK WHILE YOU EAT

MUST DO IF SOMEONE IS CHOKING:

 ENCOURAGE THEM TO KEEP COUGHING TO TRY TO CLEAR THE BLOCKAGE

 ASK THEM TO TRY TO SPIT OUT THE OBJECT IF IT’S IN THEIR MOUTH
 DON’T PUT YOUR FINGERS IN THEIR MOUTH TO HELP THEM AS THEY MAY BITE YOU
ACCIDENTALLY

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PREVENTION OF COMMON PHYSICAL HAZARDS:

 Inspect raw materials and food ingredients for field contaminants, such as
stones in cereals that were not found during receiving.
 Eliminate potential sources of physical hazards in processing and storage
areas.
 (Ex: use protective acrylic bulbs or lamp covers to prevent contamination by
breakable glass.)
 Install an effective detection and elimination system for physical hazards.
 (Ex: metal detectors or magnets will detect metal fragments in the production line
while filters or screens will remove foreign objects at the receiving point.)
 Establish an effective maintenance program for the equipment in your
facility to avoid sources of physical hazards such as foreign materials that
can come from worn out equipment.

DETECTION AND ELIMINATION OF PHYSICAL HAZARDS

 Magnets can be used to attract and remove metal from products.

 Metal detectors can detect metal in food and should be set up to reject products if
metal is detected. Equipment should be properly maintained to ensure it is always
accurate and doesn’t produce false positives.

 X-Ray machines can be used to identify hazards such as stones, bones and hard
plastics, as well as metal.

 Food radar systems transmit low-power microwaves through food products to

identify foreign bodies such as metals, plastics, bones or kernels in food.

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X – THE FOOD PRODUCT FLOW

The flow of food describes what happens to food from the time it enters the workplace until
it is served to the customers.

PURCHASING

It is the process of getting the right product into a facility at the right time and place, plus
the amount of goods at the right price and right source. An act of buying, It is a complex
activity because it involves a lot of decision making in obtaining the best quality with the
least money, time, and energy.

CLASSIFICATION OF FOOD PURCHASE

1. Perishable food – are food items that have short, useful life after they have been
received. Items those are liable to spoil or decay.

Ex: meat, poultry, seafood, fruits, vegetables, butter and eggs

2. Semi-perishable - are those that do not require refrigeration, but still have a
limited shelf life. These items are usually kept on shelves in the storeroom complex,
where they get plenty of air circulation around them

Ex: potatoes, onions, pumpkins and salamis.

3. Staple food – are food items that have longer shelf life-often stored on shelves at
room temperature, usually in a storeroom.

Ex: groceries and canned goods.

4. Contract items – are food items usually consumed every day and thus have to be
purchased on the basis of a negotiated contract.

Ex: coffee, milk, oil, ice cream, noodles, breads and etc.

BUYING GUIDELINES

 Buy by weight

 Buy by count or size

 Buy by brands or trade names

 Buy foods in season

RECEIVING

It is the point at which food service operation inspects and takes legal ownership and
physical possession of items ordered. Its purpose is to ensure that the food and supplies
delivered match the established quantity and quality specifications.

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STANDARDS FOR RECEIVING

 The quality delivered should be the same as the quantity listed.

 The quality of the item delivered should conform to the establishments` standard
purchase specifications (SPS).

 The prices on the invoice should be the same as those circled on the quotation
list.

 All invoices for foods delivered in a given day should be listed by the receiving
clerk`s daily report for that day.

 Meat tags should be filled out.

 Completed paperwork should be forwarded to proper personnel.

 Food should be moved to the appropriate storage area.

METHODS OF RECEIVING

1. Blind Method – providing an invoice or purchase order. The clerk will quantify each item
by weighing, measuring or counting, and recording it.

2. Invoice Receiving – Is a frequently used and more traditional method. The receiving
clerk checks the delivered items against the original purchase order and takes note of any
deviations. This method is efficient but requires careful evaluation to ensure the accuracy of
delivery.

Purchasing and receiving

 All food must come from approved sources.

 Homemade or uninspected food is not allowed.

 Inspect all incoming food for torn, damaged or stained boxes.

 Inspect the condition of the delivery truck.

 Check the temperature of incoming food. Refrigerated foods must be at 4ºC (40ºF)
or less. Frozen food must be at -18ºC (0ºF) or less.

STORING

Proper storage of food immediately after it has been received and checked is an important
factor in the prevention and control of loss or waste. Perishables need to be places
immediately to refrigerated or frozen storage. Staples should be stored in an orderly and
systematic arrangement. Food should be protected from pests, rodents, and insects.
Storage should also have a low humidity and proper ventilation to help prevent spoilage.

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General Storage

- Practice F.I.F.O. (First In, First Out)

- Store chemical products away from food products.

- When foods are repackaged, clearly label and date container.

- All food containers must be properly covered.

Refrigeration Storage

- All refrigeration units must have an accurate indicating

thermometer.

- Temperatures must be maintained at 4ºC (40ºF) or

less.

- Store all raw foods below cooked or ready to eat foods

to prevent cross contamination.

- Avoid packing refrigerator full, air needs to circulate to

maintain proper temperature.

Freezer Storage

- Must be maintained at -18ºC (0ºF) or less.

Dry Storage

- Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily identify
rodent problem.

PREPARATION

 Wash your hands before beginning preparation and in-between tasks.

 Prepare food in small batches.

 Prevent cross contamination by cleaning and sanitizing utensils and work surfaces in
between tasks, or by using color coded cutting boards for different foods.

 Prepare the food as close to serving time as possible.

Thawing/Defrosting

Food can be safely defrosted:

 In the refrigerator;

 Under cold running water;

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 In the microwave on the defrost cycle;

 Raw food defrosted should not be refrozen;

 Use item within 2 days.

Food thermometer

Thermometers for food use are specifically designed and suited to measuring a range of
temperatures in a variety of applications in food service and production. Because of the
wide range of possible foodstuffs and large temperature ranges that could be required, a
number of devices are needed.

How to Use a Food Thermometer

Step 1: Test it. Use either ice water or boiling water to confirm your food thermometer is
accurate.

Step 2: Calibrate it. Read the instructions about how to adjust the thermometer, as
needed, to ensure you get an accurate reading.

Step 3: Place it properly. Placement is very important to get an accurate reading. Place
the food thermometer in the thickest part of the food, making sure not to touch bone, fat or
gristle.

Step 4: Don't rush it. Wait the recommended amount of time for your type of
thermometer. For meat products including raw beef, pork, lamb, veal steaks, chops and
roasts, use the food thermometer before removing meat from the heat source. For safety
and quality, allow meat to rest for at least three minutes before carving or consuming.

Step 5: Take care of it. Clean your food thermometer with hot, soapy water after each
use. This prevents cross-contamination and the spread of harmful bacteria.

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COOKING

It means the preparation of food through the use of heat by boiling, baking, roasting,
microwaving, frying, grilling, smoking or any other method using heat.

Microwave Cooking

 Hot and cold spots - if no rotating base on the microwave physically stop the
cooking process and turn the food occasionally.

 Check internal temperature at 3 different sites.

 Place thicker portions of food toward the exterior of the microwave dish.

 Ensure the containers are microwave safe

HOT AND COLD HOLDING

Proper Hot Holding

 Maintain temperature of hazardous food above 60°C (140°F).

 Check internal temperature of the food using a metal stem probe thermometer
every 2 hours.

 Never cook or reheat food in hot holding equipment.

Proper Cold Holding

 Keep food cold in refrigerated display units or on ice. The internal temperature of
the food must be maintained at 4ºC (40ºF) or less.

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REHEATING

 Reheat cold hazardous food to original cooking temperature.

 Reheat quickly on or in the stove.

 Never reheat slowly over several hours in hot holding units. Place food in/on stove or
in microwave to reheat then place in hot holding units.

SERVING

 Prevent cross-contamination by ensuring servers take appropriate personal hygiene

measures (e.g. Hand washing, no direct contact with food).

 Ensure clean and sanitized utensils are used.

 Do not stack plates when serving meals to customers.

 Ensure service areas kept clean, and regularly wipe down menus. If transporting
foods, ensure vehicles are clean and foods are held at proper hot or cold holding
temperatures.

COOLING

Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and
happens in two steps:

1. Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours.

2. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.

* Important: This process is done in the refrigerator.

Methods for Cooling Food

Cooling time and the method used depends on the food. Thicker foods and larger amounts
will take longer to cool than smaller amounts. Also, certain ways of cooling may work better
with liquid or solid foods. You can cool food by using one or more of the following methods:

 Portion food into smaller amounts and refrigerate.

 Cut big pieces of meat into smaller pieces.

 Transfer liquids into shallows pans.

 Do not fully cover pans during cooling. Leaving a portion of the pan opened will
allow heat to escape and cool the food faster.

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 Do not stack pans. Air must be able to circulate around the food.

 Place a pan of food in an ice-water bath and stir the food. Stirring allows warm
air to escape and cool food faster.

 Use chilling equipment if available, such as an ice wand or blast chiller.

TRANSPORTING FOOD

If transporting foods, ensure vehicles are clean and foods are held at proper hot or cold
holding temperatures. When you are transporting food, you need to consider two main food
safety issues: keeping the food protected from contamination and, if the food is potentially
hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter).

HOW TO PROTECT FOODS FROM CROSS- CONTAMINATION

 In a clean, dry location

 Where it is not exposed to splash, dust, or other contamination.

 At least 6 inches (15 cm) above the floor

a) Food in packages and working containers may be stored less than 6 inches above the
floor on case lot handling equipment.

b) Pressurized beverage containers, cased food in waterproof containers such as bottles or

cans, and milk containers in plastic crates may be stored on a floor that is clean and not
exposed to floor moisture.

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XI – CLEANING AND SANITIZING

Sanitation Key in Controlling Food Safety Hazards

 Beginning, not the end, of food processing

 Sanitation Control is a required component of the Preventive Controls for Human
Food under FSMA
 All preventive controls begin with Hazard Analysis

What Kinds of Soils can be found in a Food Plant?

Food product residue  Water  Airborne contamination  Transient soil from workers 
Detergent ingredients  Viable Microorganisms

Soil is any unwanted matter on surfaces to be removed before start-up

Cleaning vs Sanitizing

CLEANING

• The complete removal of food soil using appropriate detergent chemicals under
recommended conditions.

SANITIZING

• To adequately treat cleaned surfaces by a process effective in destroying vegetative cells

of pathogens, and in substantially reducing numbers of other undesirable microorganisms.

IMPORTANCE OF SANITATION:

• Prevents pest infestation

• Kills bacteria already present

• Reduces potential for cross contamination

• Can help increase shelf life

• Minimizes chance for injury

• Helps create a more pleasant work environment

DIRT AND DEBRIS:

• Extra materials

• Loose soil

• Inorganic materials

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– Hard water, metals, alkaline deposits

• Organic materials

– Food, petroleum, non-petroleum deposits

FACTORS AFFECTING CLEANING:

• Soil type (organic, inorganic and other sources)

• Soil condition

• Water temperature

• Surface being cleaned

• Type of cleaning agent

• Agitation or pressure

• Length of treatment

CLEANERS:

• Dependent on type of soil:

– Alkaline cleaners (organic soil)

– Acid based cleaners (inorganic soil)

COMPONENTS OF CLEANING:

Water
Tempera Agitation
ture

Chemical Time

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SANITIZERS:

• Hypochlorites

• Quaternary Ammonium Chlorides

• Acid based sanitizers

• Chlorine dioxide

STEPS IN PROPER CLEANING AND SANITIZING:

1. Remove waste materials

2. Scrape all loose debris and food particles from surfaces

3. Clean and then sanitize surface

1. Wet cleaning

2. Dry cleaning

4. Cover or protect cleaned equipment

DRY CLEANING:

• Used where microorganisms are less of a concern than moulds, pests and
foreign objects.

• Start high, work down

• Tools:

– Brooms, brushes, shovels

– Use a vacuum where possible to prevent allergens from becoming air-borne

WET CLEANING:

• Used in most food processing facilities to remove sticky residues

• Uses:

– Liquid, most often water

– Form of agitation (scrubbing, scraping)

– Tools:

• Brushes

• High pressure pumps

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• Air or steam

WET CLEANING:

1. Remove all waste materials

2. Disassemble where necessary and rinse with water to remove visible dirt.
3. Apply cleaning agent, may need to scrub.
4. Rinse cleaning agent from surface with water.

CIP vs. COP:

• Clean in place

• Clean out of place

– Removable piping, fitting, gaskets, valves, pumps

– Product handling utensils

THREE SINK METHOD (COP)

Pre-rinse Air dry

Sink 1 Sink 2 Sink 3

Clean Rinse Sanitize

SAFETY PRECAUTIONS:

• Personal protective equipment

– Gloves, aprons, eye goggles

• Understand the properties of the chemicals you are using

– MSDS sheets

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XII – HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)

HACCP

What is HACCP?

 HACCP Stands for Hazard Analysis and Critical Control Point. HACCP is an
internationally recognized system for reducing the risk of safety hazards in food.

The Seven Principles in an HACCP

1. Conduct a Hazard Analysis

 This is where you evaluate your processes and

identify where hazards can be introduced. Hazards
can be physical (metal contamination), chemical (a
cleaning product contaminate the product, are there
toxins that could contaminate the product), biological
(at what points could bacteria or virus contaminate
your product).

2. Identify the Critical Control Point

 At what steps in your process can controls be applied

to prevent or eliminate the hazards that have been
identified? These are your critical control points. For
each critical control point you will identify the
preventive measure. How will you prevent the
hazard? Use of specific Temperature, ph, time,
procedures.

3. Establish Critical limits

 Your next step is to establish criteria for each critical control point. What criteria
must be met to control the hazard at that point.

4. Establish Monitoring Procedures

 The monitoring that takes place at the critical control points is essential to the
effectiveness of the HACCP program. The monitoring program will be made up of
physical measurement or observations that can be done in a timely manner, to
provide the information in a time frame that allows you to take action and control
product if an out of control situation occurs

5. Establish Corrective Actions

 You will establish what actions need to be taken if a critical limit is not met. This will
be identified ahead of time for each CCP. The action must make sure that no unsafe

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product is released. There must also be an evaluation of the process to determine

the cause of the

problem and an elimination of the cause.

6. Establish Record Keeping Procedures

 You will determine what records are needed to show that the critical limits have been
met, and the system is in control. Address regulatory requirements and include
records from the development of the system and the operation of the system.

7. Establish Verification Procedures

 The HACCP plan must be validated. Once the plan is in place, make sure it is
effective in preventing the hazards identified. Test the end product, verify that the
controls are working as planned. Perform ongoing verification of the system.

Understanding the Difference Between Cleaning and Sanitizing

Cleaning

 Cleaning is designed to remove all visible

dirt, soil, chemical residues and allergens
from equipment, utensils and work
surfaces.

Sanitizing

 Sanitizing is designed to reduce the

number of microorganism to a soft level.
Sanitizing is performed after cleaning.
Unclean surfaces will reduce the
effectiveness of sanitizing. So all surfaces
that comes contact with food must be
cleaned and sanitize regularly

Cleaning and sanitation program

There are three steps used in the development of a Cleaning and Sanitation Program:

1. Gather key information

 This includes: who, where, what, when and how to clean and sanitize. Because this
information will form the basis of the Cleaning and Sanitation Program, the more
detailed the information, the more effective the program will be

2. Develop templates for records

 When completed these records provide evidence that the cleaning and sanitizing
activities were completed and are effective

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3.Implement the program

How to Get Rid of Small Food Particles Caught in the Throat

 Attempt to swallow. Swallowing saliva can help to push small particles of food
particles through the esophagus and into the digestive tract.

 Gargle sterile saline solution. The saline will draw out excess liquid that causes
inflamed tissue, which is often the cause of trapped food.

WHY IMPLEMENT HACCP?

 New food production and processing practices, emerging food-borne pathogens, and
changing eating habits and demographics have contributed to a higher awareness of
food-borne illness in recent years. Increasingly, prevention has become the focus.
HACCP systems control food safety hazards through prevention, elimination and
reduction.

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Common Benefits of HACCP

 Although the adoption of HACCP systems worldwide is due primarily to the added
food safety protection provided to the consumer, a number of other benefits to the
food industry, including your company, can be realized by implementing a successful
HACCP system.

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CLASSIFICATION OF FOOD SOIL

Food soils can be classified into the following categories:

Alkali soluble food soils, such as fats and proteins

Acid soluble food soils, such as minerals

Water soluble food soils, such as carbohydrates, sugar, starch and certain types of salty
minerals

Food soils that are soluble in water, acid, and/or alkali

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