FOOD SAFETY AND SANITATION

Hazard
-refers to a source of risk
Injury
-hurt, damage or loss sustained that may be caused by accidents, falls, hits,
weapons
Occupational Health Risk
-described as the possibility of suffering health impairments from exposure
to a hazard that originates in the working environment
Occupational Safety Hazards
-are natural risk present in certain workplaces (exposure to chemical,
biological, physical hazards)
Occupational Safety and Health (OSH)
-also commonly referred to as health and safety, occupational health and
safety, occupational health or occupational safety is a multidisciplinary field
concerned with the safety, health and welfare of people at work
Occupational Safety and Health Act (OSHA)
-is the primary federal law establishing safety standards in the workplace,
requires employers to provide a safe workplace by informing employees
about the potential hazards, training them to deal with hazards and
recording workplace injuries.

COMMON WORK-RELATED INJURIES IN THE FOOD

INDUSTRY
 Burns
 Cuts
 Slips, trips and falls
 Fires
  Ergonomic risk – injuries from repetitive motions, unchanging or
poor posture when seating, kneeling and standing, incorrect lifting
techniques
 Cleaning chemicals -
 CO poisoning – carbon monoxide is produced by incomplete burning
of solid, liquid and gaseous fuels.
 Heat stress
 Cold stress
REASONS FOR OCCUPATIONAL SAFETY AND HEALTH
STANDARDS
The reasons for establishing good occupational safety standards are as
follows:
1. Moral
- no employee or others associated with the work environment
should have to risk injury at work
2. Economic
- Many governments realize that poor occupational safety and health
performance results in extra cost for the state. Private companies also
sustain cost in the event of incident at work.

3. Legal
- OSH requirements may be reinforced in civil law and or criminal
law; it is accepted that without the extra encouragement of potential
regulatory action or litigation, many organizations would not act upon their
moral obligations
PERSONAL HABITS OF FOOD WORKERS
Acronyms
CDC – center for communicable diseases
FDA – food and drug administration
RSV – respiratory syncytial virus
Foodborne illness
-or food poisoning is caused by consuming food contaminated with
pathogenic bacteria, toxins, viruses, prions or parasites
Food handler
-is anyone who works in a food business and who either handles food or
surfaces that are likely to be in contact with food such as cutlery, plates and
bowls
Cross-contamination
- the process by which bacteria or other microorganisms are
unintentionally transferred from one substance or object to another with
harmful effect.
Employee health and Personal Hygiene
-providing safe food begins during the hiring process. Studies show that
many cases of foodborne illnesses can be linked directly to the lack of
attention to personal hygiene, cleanliness and handling procedures. The
hiring process should be followed by an orientation and training on the
standards of proper hygiene established for food service operations.
Policies should be designed and implemented and monitored to cover
employees’ illnesses, proper attire and personal habit.
Healthy food handler
-a food handler must be healthy and free from diseases that may
contaminate food such as intestinal disorders (typhoid fever and hepatitis),
respiratory tract diseases (tuberculosis, sore throat, and colds) and skin
diseases (boils, lesions, and skin infections
PROPER ATTIRE
1. hair restraint
- must be worn before hand washing and working
-must be properly worn and should not let a single strand of hair
shown
2. work clothes
-should always be clean. Clean uniforms are appealing to costumers
-aprons should be light color to easily reveal dirt
-never use apron as hand towel
-change the apron when soiled
-must wash his/her hands after touching the apron
-remove the apron before leaving the food preparation area
3. footwear
-footwear worn outside should not be worn in the food preparation
area to prevent possibility of food contamination
-closed shoes should be worn at all times to prevent slipping and
falling
4. facial mask
- prevents airborne microorganism from the nose and mouth from
getting into the food when talking, sneezing and coughing
5. Gloves
- proper handwashing prior to wearing gloves should be observed
- must be sanitized and changed everyday or whenever necessary
- must be devoid of any tear or holes as these are possible sources of
contamination
-never reuse or wash disposable glove, always throw them after every
use
PERSONAL HABITS OF FOOD WORKERS
By staying healthy and keeping clean, one can prevent an outbreak of
foodborne illnesses
1. taking daily baths
2. trimming of nails
3. shaving and haircuts for males
 4. covering of wounds – moisture proof bandage (blue)
5. wearing of jewelry
6. wearing of nail polish/fake nails
7. smoking and eating – could result to cross-contamination
8. hand washing
9. tasting of food – never taste the food with fingernails
10. storing personal belongings – should be stored away from
preparation areas
11. other personal habits (blowing air into plastic bags or using teeth for
opening packages
*do not lick fingers or touch the nose, mouth or hair while preparing the
food
*never spit in the food preparation area
*never apply make-up or spray perfume in food-production areas
*do not sit or lean on work tables or equipment
*do not allow unauthorized personnel in the production area
STEPS IN PROPER HANDWASHING
1. wet the hands with warm, running water
2. with soap, thoroughly wash the hands and lather up to the elbow
3. scrub thoroughly with a brush for the nails, then rinse
4. soap again and rub hands for at least 20 seconds. Pay attention to the
back of the hands, the wrist, between the fingers, and under the
fingernails
5. should be rinsed well under running water
6. should be dried with a single-use towel or hot air dryer
7. turn off the faucet using a paper towel to prevent contaminating again
8. use a disinfectant if available
WASH THE HANDS AFTER THE FOLLOWING ACTIVITIES
1. coming on duty or entering the kitchen
2. touching bare body parts
3. using the toilet
4. coughing, sneezing, using a handkerchief or disposable tissue,
smoking, eating or drinking
5. handling soiled equipment or utensils
6. handling money
7. handling cleaning materials
8. food preparation
9. switching from working with raw food to working with ready-to-eat
food
10. changing into uniform
11. having a break
12.leaving the kitchen

Cuts and abrasions

-all cuts and abrasions should be covered with waterproof bandages or
dressings. Bandages that are usually colored blue so that it can easily be
spotted. Cuts on the hands should be covered with waterproof bandages
and watertight disposable gloves
Employee Illnesses
-employees with symptoms of vomiting, diarrhea, fever, respiratory tract
infection or sore throat should not report to work
Education and training
-appropriate orientation on the hazards of the food industry and
adequate, periodic training must be implemented for the food
production personnel to fully understand their responsibility towards
food safety
MANAGEMENT AND SUPERVISORY RESPONSIBILITIES OF
A FOOD MANAGER
1. identifies hazards in day-to-day operations of a food establishment
that prepares, serves or provides food for human consumption
2. develops or implements specific policies, procedures or standards
aimed at preventing foodborne illnesses
3. coordinates training, supervises or directs food preparation activities
and takes corrective action as needed to protect the health of the
costumers
 4. conducts in-house self-inspection of daily operations on a periodic
basis to see that policies and procedures concerning food safety are
being followed

FOODBORNE ILLNESSES

Food safety hazard

-biological, chemical, or physical agent or condition in food that can
potentially cause and adverse human health effect
Foodborne illnesses
- any illnesses resulting from the spoilage of contaminated food as
well as toxins such as poisonous mushrooms and carious species of
beans that have not been boiled for 10 minutes

POTENTIAL HAZARDS THAT CAN RESULT TO

FOODBORNE ILLNESSES
BIOLOGICAL CHEMICAL PHYSICAL
Bacteria Agricultural Foreign objects in
chemical (pesticides) food such as
Parasites and Natural plant toxins Hair
helminths
Virus Animal toxins Pebbles
Fungi Food additives Glass shards
Prions Medications Toothpick
Radioactive Plastic
substances
Alcohol Metal fragments
fabrics

Contamination
-is the unintended presence of harmful substance in food
Cross-contamination
-transfer of such harmful substance from one food to another through a
non-food surface such as cooking wares, equipment and food workers
GENERAL CATEGORIES OF CONTAMINATION
1. Inherent in raw material – raw food materials may appear clean but
microorganisms, chemicals even foreign objects may be found as it is
grown, harvested, caught or slaughtered
2. Contamination through time-temperature abuse – if it has been
allowed to stay too long at temperatures favorable to the growth of
microorganism. Referred to as temperature danger zone
Contamination due to time-temperature abuse includes:
1. failure to hold or store food at the required temperature
2. failure to cook or reheat to temperature that will kill harmful
microorganism
3. long interval between food preparation and serving without
appropriate temperature
3. cross-contamination – occurs when microorganism are transferred
from a contaminated food contact surface or food to a non-contaminated
food surface or food.
Common cross-contamination instances are:
1. addition of raw material to a cooked ingredient without it being cooked or
heated
2. contamination from a dirty apparel of food handlers
Contamination of food surfaces

4. poor personal hygiene – common personal hygiene violations that can

result in foodborne illnesses can be traced to food handlers include :
*failure to wash hands properly
*failure to follow proper hygiene habits
Working when sick
Lack of training in personal hygiene
POTENTIALLY HAZARDOUS FOOD (PHF)
Characteristics of PHF:
 A history of being involved in foodborne illness outbreaks. Ex.
Salmonellosis in peanut
butter from the Peanut Corporation of America in Blakely, Georgia
estimated 22,500 fell
ill from the disease.
 A natural potential contamination. Ex. Are manually handled food (fresh
lumpia) and
those does not undergo heating (salads and sandwiches).
 High moisture that supports bacteria growth. Ex. Highly perishable
(fresh) food and
canned fruits, vegetables, meat, fish, and milk ; with high moisture content.
 High protein and carbohydrate. Ex. Provide a rich source of bacterial
food include meat,
poultry, fish, dairy products, and eggs.
 Not acidic enough to inhibit the growth of microorganisms. Ex. Fresh
fruits, vegetables,
and some seafood have low acidity levels that can sustain microbial growth.

The FDA Food Code classifies the following as PHF:

1. Animal products that are raw or heat-treated
2. All cooked meat and poultry
3. Cooked meat products with sauces and stocks, especially those tomatoes
4. Dairy products like milk, cream, cheese, ice cream, and yogurt
5. Cooked eggs and products made from eggs, like mayonnaise
6. Cooked shellfish and other seafoods
7. Cooked rice and beans, and baked or broiled potatoes
8. Desserts consisting of eggs and milk
9. Gravies and stuffing for meat and poultry
10. Food products made with high-risk foods and exposed to more
handling, such as meatloaf,
hamburgers, salads (pasta, coleslaw, and chicken, egg, and tuna salads).
11. Chinese and Mexican dishes, some baked goods and cream fillings,
French toast, meringue,
and eggnog
12. Foods of plant origin that are heat-treated or consist of raw seed sprouts
13. Cut melons, and garlic and oil mixtures that are not modified in a way to
inhibit the growth
of microorganisms
SYMPTOMS OF FOODBORNE ILLNESS
In most cases of foodborne illnesses, symptoms resemble intestinal flu and
may last for a few
hours or even several days include:
 Abdominal cramps ; nausea ; vomiting
 Diarrhea, which is sometimes bloody,
 Fever
 Dehydration, and
 Headache
RISK FACTORS OF FOODBORNE ILLNESSES
Individuals who are susceptible to foodborne illnesses are:
 Infants and young children;
 Pregnant women;
 Elderly persons over 65 years old;
 Persons with debilitating illnesses or chronic diseases like cancer,
diabetes, mellitus, and tuberculosis;
 Persons whose immune systems are compromised as in cases of
HIV/AIDS, those who
had organ transplants and multiple surgeries, and those undergoing
radiation and chemotherapy;
 Malnourished individuals who are anemic, emaciated, and have depleted
body proteins;
 Individuals with unhealthy lifestyles, such as poor eating habits, alcohol
and drug abuse, and smoking; and
 People under certain medications such as prolonged use of antibiotics
and antacids, thereby reducing the normal beneficial microflora of the
gastrointestinal tract.
TREATMENT OF FOODBORNE ILLNESSES

Most cases of foodborne illnesses are mild and can be treated by increasing
fluid intake, either orally or intravenously, to replace lost fluids and
electrolytes. People who experience gastrointestinal or neurologic
symptoms should seek medical attention.
SOCIO-ECONOMIC EFFECTS OF FOODBORNE ILLNESSES
The following outline summarizes the various costly factors related to
foodborne illnesses:
1. Costs that may be incurred by the sick individual or caregiver/family
o Loss of income
o Loss of opportunities for advancement
o Medical expenses to cover physical rehabilitation and long-term care
o Cost of child and geriatric care
o Cost of special dietary needs
o Loss of productivity
o Loss leisure and travel opportunities
o Funeral expenses
2. Business and industry Costs
o Legal liability cost
o Insurance cost
o Cost of recall or discarded product
o Poor publicity and decline of stock value
o Loss of reputation
o Cost of investigation, cleaning up, and education
o Loss of customers and business
3. Costs to the nation and government
o Expenses for plant or on-site inspection
o Legislation
o Medical cost
o Prosecution cost
o Healthcare/welfare benefits
o Losses from tourism and food export trade
Biological hazards are acquired from disease-causing microorganisms and
the poisonous toxins they may produce. These include harmful
microorganisms seen only under the microscope (bacteria, viruses,
parasites, molds, yeast) and the biological substance prion, a protein
molecule. Other living organisms, such as insects, rodents, farm animals,
domestic pets, birds, fish, and plants, also transmit diseases to human
beings. Even healthy people are sources of pathogenic microorganisms.
Food handlers who do not wash hands frequently and properly and do not
practice personal hygiene are the most common carriers.
Most foodborne and waterborne illnesses in food establishments are due to
disease- producing microorganisms. Many of these pathogenic
microorganisms seriously affect the health of an individual and some may
even cause death, which is why safety measures should be taken to prevent
their growth and toxins production. Effective control of these
microbiological hazards can be better implemented by those who
understand the conditions of microbial growth and their multiplication.
Knowledge about the signs and symptoms associated with a foodborne
disease, its onset and duration, and the implicated food will help both the
consumer and food handler report illness cases and develop preventive
measures. A foodborne illness is generally classified as a foodborne
infection, intoxication, or toxin- mediated infection. Awareness if how
microbes cause a foodborne illness will help in understanding how
microbes contaminate food.
 Infection – ingestion of a harmful microorganism in food.
 Intoxication – ingestion of a harmful toxin produced in food.
 Toxin - Mediated Infection – ingestion of a harmful microorganism in
food that produces a toxin in the human body.
1. Beneficial Microorganisms – are found in food production. Example: are
those used in making bread, beer, yoghurt, and cheese.
2. Harmful Microorganism – spoil food and cause diseases
Bacteria
Of all microorganisms, bacteria provide the most common threat to food
safety. Bacteria are single-celled organisms and can cause illnesses in two
ways. Pathogenic (infectious; disease-causing) bacteria multiply rapidly in
favorable condition provided by PHF, while toxigenic (poisonous) bacteria
produce harmful toxins.
Most bacteria exist in vegetative state. In this state, the cells grow,
reproduce, and produce waste just like any other living organism. However,
some bacteria are able to produce protective, thick-walled structures called
spores. Spores do not reproduce, but they enable the bacteria to survive
some cooking and freezing temperatures and the destructive effects of
cleaning and sanitizing solutions. They even survive when there is enough
food.
Bacteria are classified as either spoilage or pathogenic microorganisms.
a. Spoilage bacteria break down foods from making them look, taste, and
smell bad. They reduce the quality of food to unacceptable levels.
b. Pathogenic bacteria are disease-causing microorganisms that can make
people ill if they or their toxins are consumed through food.
Microorganisms or microbes are microscopic organisms that exists as
unicellular, multicellular, or cell clusters. They are widespread in nature
(ubiquitous) and are beneficial to life, but some can cause serious harm.
Pathogens are disease-causing microorganisms.
Bacterial Growth
Bacteria reproduce when bacterial cell divides to form two new cells. This
process is called binary fission.
Phases of Bacterial Growth
1. Lag Phase - Growth is slow at first, while the microorganism acclimate to
the food and nutrients in their new habitat.
2. Log Phase – Once the metabolic machinery is running, microbes start
multiplying exponentially, doubling in number every few minutes.
3. Stationary Phase – As more and more microbes are competing for
dwindling food and nutrients, the booming growth stops and the number of
bacteria stabilizes.
4. Death Phase – Toxic waste products build up, food is depleted and the
microorganisms begin to die.
Bacterial Shapes
Bacillus (Rod Shape); Coccus (Spherical Shape); Spirilla (Spiral shape); and
vibrio (curved shape)
The conditions that favor the growth of bacteria, yeast, and molds can be
easily remembered by the acronym FATTOM which stands for Food,
Acidity, Time, Temperature, Oxygen, and Moisture.
FOOD
Microorganisms like all living things, need food to grow. Bacteria
generally prefer foods that are high in protein like meat and dairy items.

ACIDITY
Disease-causing bacteria grow best at acidity levels equivalent to pH 4.6
to 7.5. The term “pH” is used as a symbol to designate the food’s degree
of acidity. Acidity is measured using what is known as the pH
scale which goes from 0.0 to 14.0 – 0.00 to 6.99 is acidic, where pH 7.0
is neutral, a pH less than 7 is acidic and a pH greater than 7.01 to 14.00
is basic or alkaline. Foods with a pH close to 7.0 are ideal for most
bacterial growth. Every microorganism has a minimum, optimum and
maximum pH for growth. The optimum growth range is about 6.0 to 7.5,
but growth can occur slowly at lower or higher pH levels. A pH of 4.6
and below or a pH above 11 will prevent pathogen growth.
Temperature
Most disease-causing bacteria grow within a temperature range 5˚C to
60˚C or 41˚F to 140˚F. this is the range where microbial growth and
reproduction are at their peak. This is commonly referred to as the
Temperature Danger Zone.
Classification of Microorganisms according to Temperature
Requirements
1. Psychrophiles – These cold temperature loving microorganisms thrive
in a temperature range of 0˚C to 21˚C. They are capable of multiplying
at both refrigerated and room temperatures.
2. Mesophiles – These middle-range bacteria grow at temperatures
between 21˚C and 43˚C, with the most rapid growth at human body
temperature.
3. Thermophiles – Heat-loving microorganisms, they grow best at
temperatures above 43˚C.
Time
 Temperature abuse is the term applied to food that have not been
heated to or
kept at the proper temperature.
 Time and temperature are the most critical factors affecting the
growth of bacteria