Module No.

MODULE TITLE

RISK MANAGEMENT AS APPLIED TO FOOD SANITATION AND SAFETY

MODULE OVERVIEW

In 2019, the World Health Organization (WHO) emphasized that safe food supplies
support national economies, trade, and tourism; contribute to food and nutrition security, and
underpin sustainable development. World population growth coupled with urbanization, changes
in consumer habits, including travel and climate change, have caused dynamic intensification and
industrialization of agriculture and animal production to meet increasing demand for food creates
both opportunities and challenges for food safety. Subsequently, WHO established key facts on
food safety such as:

• Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances,

causes more than 200 diseases-ranging from diarrhea to cancer;
• An estimated 600 million almost 1 in 10 people in the world-_fall ill after eating
contaminated food and 420,000 die every year, resulting in the loss of 33 million healthy
life years (Disability Adjusted Life Years);
• Children under five years of age carry 40% of the foodborne disease burden, with 125,000
deaths every year;
• Diarrheal diseases are the most common illnesses resulting from the consumption of
contaminated food, causing 550 million people to fall ill and 230,000 deaths every year;
• Food safety, nutrition, and food security are inextricably linked. Unsafe food creates a
vicious cycle of disease and malnutrition, particularly affecting infants, young children,
elderly, and the sick.
• Foodborne diseases impede socioeconomic development by straining health care systems,
and harming national economies, tourism, and trade; and
• Food supply chains now cross multiple national borders. Good

Implementing an effective hierarchical food safety management system is critical to the

production of safe food (Figure 8.1). Management systems based on Hazard Analysis and Critical
Control Points (HACCP) are the international standard as recognized by the Codex Alimentarius
Commission. HACCP systems build upon effectively designed and implemented prerequisite food
safety programs and focus on two key concepts namely identifying significant food safety hazards
and controlling these significant hazards. These strategies to food safety are then governed by
internationally accepted food safety standards such as Codex Alimentarius, the USA FDA Food
Code 2017, Asia-Pacific Economic Cooperation (APEC), and national laws including Philippine Food
Safety Act of 2013, and Sanitation Code of the Philippines among others.
 Food Safety Management

System (FSMS)

Hazard Analysis Critical Control Point

(HACCP)

Sanitation and Hygiene Practices (Prerequisite food

safety programs- PRPs such s cleaning and 48
sanitation, integrated pest management)

Relevant laws, codes, and standards (such as Codex

Alimentarius, Philippine Food Safety Act of 2013, and Sanitation
Code of the Philippines

Figure 8.1. A Hierarchical Food Safety Management System

A hierarchical food safety management system is critical to the production of safe food.
The unit will cover modules on Philippine Foo Safety Framework alongside basic food safety
hazards, prerequisite food safety programs, introduction to Hazard Analysis Critical Control Points
(HACCP), and Food Safety Management System (FSMS).

LEARNING OBJECTIVES

1. Describe foodborne illness as a threat to the food service industry.

2. Discuss the main causes of a foodborne illness.

 3. Discuss the importance of food safety and sanitation in the food enterprise.

4. Recognize the importance of food safety and sanitation as the foundation for preventing
foodborne illnesses in food service establishments.

5. Discuss the Philippine food safety framework and relevant internationally recognized food
safety standards.

LEARNING CONTENTS

Lesson 8 – Providing Safe Food and the Philippine Food Safety Framework

8.1. Food Illness as a Threat to Food Service Industry

8.2. Philippine Food Safety Framework
8.3. Internationally-recognized Food Safety Guidelines and Standards

8.1. Food Illness as a Threat to Food Service Industry

Philippine Foodborne Disease Outbreaks (2005-2018) as compiled by Azanza, et al. (2018)

detailing 209 reported Philippine foodborne disease outbreaks (FBDOs) for the period January
2005-June 2018. Multiple implicated foods were associated in majority of the studied outbreaks.
Meat-containing dishes were the most common causative food in the evaluated outbreaks with
defined food vehicles. Food service eating facilities and households were found more prone to
outbreak occurrences. Although there were reported outbreaks with unidentified causative
agents, Salmonella spp., Henipavirus, Entamoeba histolytica, and Vibrio parahaemolyticus were
cited as primary causes of infection. Human intoxications involved staphylococcal enterotoxins,
carbamate toxin, and paralytic shellfish poisoning (PSP) toxin.

Knowing what can cause a foodborne illness is the first step in preventing it. Foodborne
illnesses are caused by one or more of the factors described below:

• Poor personal hygiene;

• Time-temperature abuse; and
• Cross contamination.

Common symptoms of foodborne illnesses/diseases are nausea, vomiting, stomach cramps,

abdominal cramps, dizziness, and diarrhea. However, symptoms may differ among the different
types of foodborne diseases. Symptoms can sometimes be severe, and some foodborne illnesses
can even be life-threatening and may even lead to death. Although anyone can get a foodborne
illness, some people are more likely to develop one. Those groups include:
 • Pregnant women;
• Young children;
• Older adults; and
• People with immune systems weakened from medical conditions, such as
diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from
receiving chemotherapy or radiation treatment.

Accordingly, different location types of 209 FBDOs covered in study by Azanza, et al. (2018)
were summarized (Table 3.1). Food service eating facilities (74) and households (102) were the
most prone to FBDOs in terms of location. Out of 74 FBDO occurrences in food service
establishments, more than 50% occurred in small scale establishments- specifically within school
premises (e.g., school canteens).

Table 8.1.
Outbreak Location for Philippine Foodborne Disease
from 2005 to June 2018
(N-209)

Location Occurrence Cases Mortalities

Food service eating facility (school, 74 4946 31

canteen, restaurants, hotels)
Household (single and multiple 102 4972 63
household involvement; community
gathering, fiestas, birthday celebrations)
Others (office, public gathering, 33 3673 3
orphanage facility, jail)
Further, in the 13577 morbidity cases recorded from the 209 documented outbreaks that
occurred in the past 13 years (Table 8.2) 87.97% or 11,956 cases have no identified causative
agents. The high percentage of unidentified causative agents reported in this pace emphasizes
the already cited limitations in the surveillance system of FRDOs in the country.

Table 8.2.
Ranking of Causative Agents of Foodborne Poisoning in the
Philippines Based on the Recorded Cases from 2005 to June 2018
(N-13,591 cases out of 209 outbreaks)

Microbiological Food Chemical/ Toxin Food Cases Percentage

Poisoning Poisoning
Unknown 11,956 87.97
Salmonella spp. 335 2.46
Staphylococcal enterotoxin 169 1.24
 Paralytic shellfish poisoning 155 1.14
Carbamates
1.30 0.96 0.82
Salmonella enteritidis 112 0.75
Henipavirus 102 0.70
Entamoeba histolytica 95
Dioscorine 95 0.70 0.68
Tetrodoxin 93 0.68 0.35
Cyanogenic glycoside 93 0.30 0.29
Oxalic acid 47 0.13
Toxalbumin curcin 41 0.08
Ciguatoxin 40
Nitrate 18
Escherichia coli 11
Total 13,591 100.00

The importance of food safety and sanitation implementation in any food enterprise
cannot be denied as it encompasses the following dimensions:

• Ethics - as the primary goal of food safety and sanitation is to protect human
lives and public health.
• Legal - as required by law, food enterprise needs to comply with applicable
laws and regulations.
• Economic - aside for possible loss of lives, food enterprise can be affected
through customer loss, and insurance premiums among others.

In general, the following are the cost of foodborne and waterborne illnesses or diseases to a
food enterprise:
• Loss of clients and ultimately profits;
• Loss of brand reputation;
• Legal suits;
• Increased insurance premiums; and
• Embarrassment.

8.2. Philippine Food Safety Framework

As summarized by Food and Fertilizer Technology Center (2014), on August 23, 2013,
President Benigno S. Aquino Ill signed into law the Republic Act (RA) No. 10611 otherwise known
as the "Food Safety Act of 2013." The law primarily adheres to the Philippine Constitution's
declaration to protect and promote the right of the people to health and keep its populace from
the threat of trade malpractices and substandard and hazardous products. With these as
pronouncements, the country shall support and advocate for a farm-to-fork food safety regulatory
system that guarantees high level of food safety, promotes fair trade, and fosters the
competitiveness of the country's food and food products.

The law primarily aims to strengthen the food safety regulatory system in the country.
Food safety regulatory system is the combination of regulations, food safety standards,
inspection, testing, data collection, monitoring, and other activities carried out by food safety
regulatory agencies (FRAs) and by the Local Government Units (LGUs) in the implementation of
their responsibilities for the control of food safety risks in the food supply chain (Section 4.9).
Specifically, it aims to protect the public from foodborne and waterborne illnesses and unsanitary,
unwholesome, misbranded, or adulterated food; enhance industry and consumer confidence in
the food regulatory system; and achieve economic growth and development by promoting fair
trade practices and sound regulatory foundation for domestic and international trade (Section 3).

In general, RA 10611 works in the principles of achieving food safety to protect human
life and health in the production and consumption of food and protect consumers' interests
through fair practices in the food trade. The protection of consumers' interests shall be geared
toward the prevention of adulteration, misbranding, fraudulent practices, and other practices
which mislead the consumer, and the prevention of misrepresentation in the labelling and false
advertising in the presentation of food.

The Philippine food safety framework is the strength of the food regulatory agencies as it
provides guidance and order. It is noted that the country has enough regulatory agencies: what
is needed is smooth networking among themselves and a clear relationship (FAO and WHO,
2014). Here are four components within the framework namely, Farm and Aquaculture which
includes animals, fish, plants, and their by-products; the Food Industry which includes the food
manufacturers, distributors, and food outlets; Food Service, which covers restaurants, caterers,
and street foods; and Household Food Consumption which is primarily concerned with the
consumers. These four components work on the safety assessment processes utilizing the
different regulatory tools that involve licensing, accreditation, inspection, investigation,
monitoring, surveillance, research, and management processes utilizing training, and disease
management depending on the areas of concern of each component.

Table 8.3 describes the relevant Philippine government offices and its regulatory tools for
farm and aquaculture as components of the Philippine Food Safety Framework.

Table 8.3.
Farm and Aquaculture s Components of
the Philippine Food Safety Framework

Areas of Concern Sub-components and Responsible Office(s)

Regulatory Tool
Animal and animal products Meat Inspection National Meat Inspection
Animal and Animal Health • SPS, CODEX, GAP, HACCP Board created by RA 9296
• Meat and meat • Lab Testing chaired by DA Secretary with
products • Accreditation and Technical DOH
Assistance
Fish and fish products • Issuance of import/ export Joint FDA-DOH, BFAR-DA,
products
• Fish and Fishery permit of fish and fishery FDC- NFA
Products • - Management Committee
Surveillance of imported
fish(MOA)
Lab. Testing for
Vibrio Cholerae*
• Formulation,
Enforcement,
and
Research
Standards on
Product
Standards on
Fish and
Agricultural
Products
National
Meat
Inspection
Board
created by
RA 9296
chaired by
DA Secretary
with DOH
Plant and plant products ▪ JECFA, CODEX, HACCP, GAP Executive Orde no. 430 dated
▪ Plant and plant ▪ Pesticide Residue Oct. 15, 1990, National
health - Establish MRL Committee on Biosafety of the
▪ Grains - Establish GAP Phil; chair DOST, member
▪ Milk ▪ Laboratory Testing DOH, DA, DENR, practicing
▪ Coconut Products ▪ Research scientists, biological,
▪ Sugar and sugar ▪ Pest Management environmental, physical, and
▪ Training social scientists + two
products
community representatives
appointed by the office of the
President.
 Table 8.4 describes the relevant Philippine government offices and its regulatory tools for
food industry to include processing and distribution as components of the Philippine Food Safety
Framework.
Table 8.4.
Food Industry (Processing and Distribution)
As a Component of the Philippine Safety Framework

Areas of Concern Sub-components and Responsible Office(s)

Regulatory Tool
Food Manufacturers GMP, HACCP, JEFCA, CODEX FDA/CHD-DOH
▪ Packer LGU
▪ Repacker ▪ Quality Control
and
Distributors Laboratory testing
▪ Importers ▪ Licensing and Inspection
▪ Exporters ▪ Product Registration
▪ Wholesalers ▪ Post Marketing
Surveillance
Outlets ▪ Advertisements
▪ Groceries and
▪ Supermarkets Promotion Control
▪ Other Commercial ▪ Enforcement of/and
outlets Compliance
▪ Stakeholder Information
Dissemination

Table 8.5 describes the relevant Philippine government offices and their regulatory tools for food
service as components of the Philippine Food Safety Framework.

Table 8.5.
Food Service as a Component of the Philippine
Food Safety Framework

Areas of Concern Sub-components and Responsible Office(s)

Regulatory Tool
Restaurants ▪ Regulation NCPDC/CHD
▪ Implementing Rules and BQIHS-DOH
Caterers including: Regulations on Food LGU
▪ Sa and Air Vessels/ Sanitation
Seaport nd Airports (Presidential Degree 856)
Caterers

Street Foods

Table 8.6 describes the relevant Philippine government offices and their regulatory tools
for household food consumption as components of the Philippine Food Safety Framework.

Table 8.6.
Household Food Consumption as a Component of the
Philippine Food Safety Framework

Areas of Concern Sub-components and Responsible Office(s)

Regulatory Tool
Consumer ▪ Advocacy and Education NCHP-DOH
▪ Environment Health NCPDC-DOH
▪ Disease Prevention DepED-SHNC, BEE, BSE,
▪ Disease Surveillance and TESDA, CHED
Investigation
▪ Disease Management

Definition of Acronyms Used:

BAI - Bureau of Animal Industry

BEE - Bureau of Elementary Education
BFAD - Food and Drugs Administration (former Bureau of Food and Drugs, now FDA)
BAFPS - Bureau of Agricultural and Fisheries and Product Standards
BFAR - - Bureau of Fisheries and Aquatic Resources
BPI - Bureau of Plant Industry
BQIHS - Bureau of Quarantine and International Health Surveillance
BSE - Bureau of Secondary Education
CHD - Centers for Health Development
DA - Department of Agriculture
DepEd - Department of Education
DOH - Department of Health
DOST - Department of Science and Technology
DPCB - National Center for Disease Prevention and Control Bureau
FPA - Fertilizer and Pesticide Authority
FNRI - Food and Nutrition Research Institute
HEDB - Health Facilities Development Bureau
LGU - Local Government Unit
NCHP - Health Promotion
NEC - National Epidemiology Center
NFA - National Food Authority
NMIC - National Meat Inspection Commission
NPAL - National Plant and Animal Laboratory
PCA - Philippine Coconut Authority
PIA - Philippine Information Agency
RITM - Research Institute for Tropical Medicine
SRA - Sugar Regulatory Administration
TESDA - Technical Education and Skills Development Authority

8.3. Internationally-recognized Food Safety Guidelines and Standards

i. Codex Alimentarius

It is about safe, good food for everyone--everywhere. International food standards,

guidelines, and codes of practice contribute to the safety, quality, and fairness of this international
food trade. Consumers can trust the safety and quality of the food products they buy and
importers can trust that the food they ordered will be in accordance with their specifications
(FAO/WHO, 2019).

ii. The International Commission on Microbiological Specifications for Foods

(ICMSF)

The Commission was formed in 1962 through the action of the International Committee on
Food Microbiology and Hygiene, a committee of the International Union of Microbiological
Societies (IUMS). Through the IUMS, the ICMSF is linked to the International Union of Biological
Societies (IUBS) and to the World Health Organization (WHO) of the United Nations. The activities
and operation of the Commission are specified within its By-Laws (ICMSF, 2018).
 iii. The United States of America Food and Drug Administration Food Code (US FDA Food Code)

The US Food and Drug Administration (FDA) publishes the Food Code, a model that assists
food control jurisdictions at all levels of government by providing them with a scientifically sound
technical and legal basis for regulating the retail and food service segment of the industry
(restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and
federal regulators use the FDA Food Code as a model to develop or update their own food safety
rules and to be consistent with national food regulatory policy. Between 1993 and 2001, the Food
Code was issued in its current format every two years. With the support of the Conference for
Food Protection (CFP), FDA decided to move to a four-year interval between complete Food Code
editions.
During the interim period between full editions, FDA may publish a Food Code Supplement that
updates, modifies, or clarifies certain provisions. The 2005 Food Code was the first full edition
published on the new four-year interval, and it was followed by the Supplement to the 2005 Food
Code, which was published in 2007. The 2017 Food Code is the most recent full edition published
by FDA (US FDA, 2019).

LEARNING POINTS

What did I know?

1. True or False: Foodborne illness is any illness resulting from the consumption of
contaminated food.

2. True or False: Republic Act 10611 works in the principles of achieving food safety to
protect human life and health in the production and consumption of food and protect consumer
interests through fair practices in the food trade.

3. True or False: In the Philippines, the National Met Inspection Services (NMIS) has lead
responsibility for ensuring the safety of food products.

LEARNING ACTIVITIES

Lets do this…

Activity No.4

Instruction: Write the correct terms of the following Acronyms.

ACRONYMS:

1. BFAD - ____________________________________________________________________

2. BFAR - ____________________________________________________________________

3. BPI - _____________________________________________________________________

4. BQIHS - ___________________________________________________________________

5. CHD - _____________________________________________________________________

6. DPCB - ____________________________________________________________________

7. FNRI - _____________________________________________________________________

8. HFDB - ____________________________________________________________________

9. NMIC - ____________________________________________________________________

10. NPAL -
____________________________________________________________________ Module
No. 9

MODULE TITLE

THE MICROBIAL WORLD

MODULE OVERVIEW

Binary fission is an asexual reproduction commonly observed in bacteria by a separation

of the body into two new bodies. In the process of binary fission, an organism duplicates its
genetic material, or deoxyribonucleic acid (DNA), and then divides into two parts (cytokinesis),
with each new organism receiving one copy of DNA (Encyclopedia Britannica, 2019).

Microorganisms or microbes are microscopic organisms that exist 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.

LEARNING OBJECTIVES
 1. Explain the importance of microorganisms.

2. Differentiate the different types of microorganisms.

3. Discuss the different factors that promote microbial growth in food.

4. Explain how the temperature in the danger zone affects bacterial growth.

5. Recognize the importance of preventing the growth of these microorganisms in food.

LEARNING CONTENTS

Lesson 9 – The Microbial World

9.1. Importance of Microorganisms

9.2. Main Group of Microorganisms as Applied to Food Industry
9.3. Factors Affecting Microbial Growth in Food

9.1. Importance of Microorganisms

It is believed that the first organisms were single-celled. Pairs and clusters can be
formed as well and eventually, these microorganisms evolved into complex multicellular
organisms. Microorganisms are said to be ubiquitous they can thrive in almost all places
on Earth from land to seas, oceans, and rivers. They can provide food and shelter. Most
importantly, they decompose almost all kinds of substances from decaying plants and
animals to plastics. Microorganisms help in the nutrient cycling, thus, providing the
requirements needed by higher organisms.

It has been a cat and dog relationship between humans and microorganisms. It is
a fact that microbes cause diseases including pandemics like Spanish Flu, The Great
Plague, The Cholera Pandemic, and The Asian Flu among others. Can you think of recent
global health emergency due to microbes? Nevertheless, microorganisms brought so
much gifts to us. Wine will not be wine without fermenting microbes. Cheese will not be
cheese without fermenting microbes. "Buro" will not be "buro" without fermenting
microbes. "Tuba" will not be "tuba" without fermenting microbes. Some edible fungi can
be cultivated and can be a gourmet item. Can you think of other benefits that humans can
harness from microbes?

Microorganisms have also gained importance as tools in the scientific world--from

antibiotic production to gene therapy. Their uses are endless. It cannot be denied then:
microbes are important living entities-- their roles as producers, decomposers, and
element and compound recyclers make them significant in ecosystems. Understanding
them is important in environmental protection, nature preservation, biodiversity, and
sustainability.
9.2. Main Group of Microorganisms as Applied to Food Industry

The control of microbiological spoilage and poisoning starts with the understanding of
possible food safety hazards to include the food intrinsic and extrinsic properties. Food spoilage
microorganisms focus on the control of microbial spoilage and provide an understanding
necessary to do this. Majority of microorganisms occur naturally in the environment where food
are grown. Most of them can be killed by adequate cooking temperature and numbers are kept
to a minimum by distribution and storage temperature. These microorganisms are as follows:

i. Bacteria

Bacteria are very ubiquitous and can be found anywhere. Some examples of where they
can live and multiply:

• in air, soil, and water;

• in gastro-intestinal tract of animals and humans;
• on fruit, nuts, and vegetables;
• on raw meat, poultry, and seafood; on insects and rodents; and
• on hands, skin, hair, and clothing of people.

The food safety concern with bacteria is that they are single-celled organisms that can
live independently. The cells are described as prokaryotic because they lack a nucleus.
Generally, they can be classified in four major shapes: bacillus (rod shape), coccus (spherical
'shape), spirilla (spiral shape), and vibrio (curved shape). They divide by binary fission; and they
may possess flagella for motility. The difference in their cell wall structure is a maior feature used
in classifying these organisms.
 Figure 9.1. Illustrative Examples of General Bacterial Shapes

When the condition is correct, they can divide and multiply very quickly through binary
fission, as seen in the example below. Some bacteria can double in number every 15 to 30
minutes. To illustrate, here is a bacteria with a 20-minute doubling time:

Figure 9.2. Binary Fission Illustrating a Bacterium

with 20-minute Doubling Time

Following bacterial asexual reproduction will lead to its growth curve as illustrated below:
 Note: This represents the number of living cells in a population over time.

Figure 9.3. Bacterial Growth Curve

The bacterial growth curve represents the number of live cells in a bacterial population
over a period of time (Bailey 2018) which has four distinct phases of the growth curve namely
lag, exponential (log), stationary, and death:

• The initial phase is the lag phase where bacteria are metabolically active but not dividing;
• The exponential or log phase is a time of exponential growth;
• In the stationary phase, growth reaches a plateau as the number of dying cells equals
the number of dividing cells; and
• The death phase which is characterized by an exponential decrease in the number of
living cells.
Bacteria can cause a great number of deaths due to foodborne illnesses. It needs appropriate
laboratory tools and equipment to see them. It is clear that controlling bacteria can be difficult
but it is essential to do so.

ii. Viruses

Viruses are another microbial group that can contaminate food, water, and beverages. Unlike
bacteria, they need a host cell to multiply and they are not considered to be complete cells. Thus,
they do not multiply in food but can be transferred to food and food-contact surfaces. Once inside
a human host, they can reproduce and cause foodborne illness. Given these situations, can you
say that a virus is a living thing?
 Poor personal hygiene and contaminated water supply are the leading causes of viral
outbreak. Food-related viral food poisoning includes eating raw or undercooked shellfish like
clams, mussels, and oysters particularly if these shellfish were harvested from polluted water.

iii. Fungi

Fungi including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms
can be found naturally in the environment. Yeasts and molds can cause microbial spoilage.
Generally, mold cells are microscopic but once they form a cluster and aggregate, they can
become visible. Yeasts and molds can cause food discoloration, unpleasant odor, and taste. Molds
grow well on almost any type of food. Breads, pastries, fruits, vegetables, meats, cheeses, and
certain beverages as susceptible to mold and yeast contamination.

However, some types of molds produce dangerous toxins that can cause allergy, infection,
and even dear On the other hand, yeasts can contaminate sugar-rich food and beverages
including jams, marmalades, jellies sugar syrup, honey, and fruit juices. In general, yeast and
molds can cause food spoilage and not food poisoning Nevertheless, be cautious on what we eat
and drink and watch out for common "symptoms" of food spoilage to include bubble formation
accompanied with alcohol-like smell and taste, bad food odor, and food discoloration. Be ready
to discard the food once these are observed in food and beverages.

iv. Parasites

To put it simply, parasites are living organisms that depend on other living organisms or
technically called hosts for nutrition and survival. It may range as single-cell organism to a mature
form like worms which can either be segmented or non-segmented. Animals such as pigs, cows,
poultry, and fish can serve as primary hosts while insects and snails can serve as secondary hosts.
Once ingested in the form of eggs or capsules, it can mature in the human's intestinal tract
causing abdominal pain, body malaise, diarrhea, vomiting, weakness, and to extreme conditions
and complications, death.

9.3. Factors Affecting Microbial Growth in Food

There are six main factors that affect microbial growth in food and can be summarized by
the words "FAT TOM."

i. F- Food

In general, bacteria nourish themselves primarily on protein and carbohydrates. Food that are
high in protein and carbohydrate supports rapid bacterial growth. Previously known as potentially
hazardous foods, time and temperature controlled for safety (TCS foods) as US FDA Food Code
defined it as one that is natural or synthetic and that requires temperature control because it is
in a form capable of supporting the rapid and progressive growth of pathogenic microorganisms
and toxin production. As a TCS food, it must be kept at a particular temperature to minimize the
growth of food poisoning microbe that may be in the food, or to stop the formation of toxins.
 Examples of potentially hazardous foods or temperature controlled for safety (TCS foods)
include:

• raw and cooked meat, such as casseroles-menudo, afritada, chicken curries, and lasagna;
• milk and dairy products;
• fish and seafoods (excluding live seafood) such as shrimps, crabs, fish;
• semi-processed or cut fruits and vegetables including salads, watermelon, soy beans, and
sprouts;
• cooked rice and pasta; • eggs; and
• nuts.

These food groups are generally high in protein or carbohydrate contents, high in moisture,
and slightly acidic- conditions that are optimum for rapid microbial growth.

ii. A – Acidity

The level of acidity or alkalinity (basicity) is called "pH" which ranges from 0.0 to 14.0-0.00
to 6.99 is acidic, 7.0 being neutral and 7.01 to 14.00 is alkaline. In general, bacteria favor foods
in neutral or slightly acidic conditions. Quantitatively, the pH ranges from 4.6 to 7.5. The scale
below (Figure 3.5) shows some typical pH values.

If the pH is.. Then..

Below 4.6 Bacteria will not grow well.

Between 4.6 to 7.0 Bacteria will thrive.

Between 7.0 to 9.0 Bacteria may survive.

Figure 9.4. pH Food Range

Highly acidic foods (pH below 4.60 like acidic fruits: calamansi, lime, lemon, and oranges)
and organic acids (vinegar and lactic acid) can inhibit bacterial growth.

iii. T – Temperature

With the optimum temperature and ample time, bacteria can grow exponentially to enter the
log phase. The optimum temperature range for bacteria to cause food poisoning is known as
Temperature Danger Zone (TDZ) which range from 419F to 140°F or from 5°C to 60°C (Figure
3.6). Exposure of potential hazardous foods to this ranges is the leading cause of food poisoning.
If the food intends to be served hot, it should be at least at 60°C. If the food intends to be served
cold, it should be at least below 5°C. However, bacterial toxins and spores may survive extreme
cold and hot temperatures.
 Figure 9.5. The Temperature Danger Zone (TDZ)

iv. T- Time

Once a potentially hazardous food has been contaminated with bacteria, it needs an ample
time to grow to enter the log phase. When food is in the temperature danger zone; the clock is
ticking because bacteria can grow. When the conditions are favorable. bacteria can divide and
multiply very quickly throughbinary fission. Some bacteria can double in number every 10-30
minutes. Thus, a bacterium can grow by millions in 4 hours- enough to cause food poisoning and
produce toxins.

v. 0 – Oxygen

Bacterial groups can be categorized generally as aerobic, anaerobic, and facultative anaerobic.
Aerobic bacteria need oxygen for its growth. Anaerobic bacteria need total absence of oxygen to
grow. Is vacuum packing safe? Most importantly, facultative anaerobic bacteria live and survive
in the presence or absence of oxygen. Most food poisoning-causing bacteria are facultative
anaerobic.
 vi. M - Moisture (water content)

Like most living organisms, bacteria need water to grow. Potentially hazardous foods mostly
contain high amount of water that is readily available for bacteria to use. However, food
technology advancements make the water bind to food structure, thus, prolonging the shelf life.
These includes adding of sugar to foods like jams and marmalades; adding of too much salt like
dried fish; drying or dehydrating like dried fruits and milk powder.

LEARNING POINTS

Study Questions

Essay:
Instruction: Answer the following questions. Briefly explain.

1. Which among the different microorganisms should be of greatest concern to food

establishment managers? Why?
2. What does FAT TOM represent?
3. What is the most effective way to control the growth of bacteria in food establishments?
4. Why is it important to develop multiple barriers to bacterial growth?
 Module No. 10

MODULE TITLE

FOOD SAFETY HAZARDS: BIOLOGICAL, CHEMICAL, AND PHYSICAL CONTAMINATION

MODULE OVERVIEW

A food allergy is the body's negative reaction to a food protein.

 Cross contamination is the introduction or occurrence of a contaminant in food. A
contaminant is any biological or chemical agent, foreign matter, or other substance
unintentionally added to food that may compromise food safety or suitability.

Potable pertains to water fit for human consumption.

LEARNING OBJECTIVES

1. Discuss the different types of hazards in food service establishments.

2. Formulate ways of preventing these types of hazards during the food service operation.

LEARNING CONTENTS

Lesson 10 – Food Safety Hazards: Biological, Chemical, and Physical Contamination.

10.1. Biological Hazards

10.2. Chemical Hazards
10.3. Food Allergy
10.4. Physical Hazards

Foodborne illnesses result from ingesting contaminated food or drinking a contaminated

water or beverage. Preventing food, water, or beverage to be contaminated is the initial step to
avoid a food poisoning outbreak.

There are three types of hazards that can cause a food to be unsafe, namely, biological
(microorganisms), chemical, and physical. Biological hazards can be further categorized as
bacteria, viruses, parasites, and fungi. Diagrammatically, it can be represented as follows (Figure
10.1)

Food Safety
Hazards

Parasites

Biological Chemical Physical

 Fungi

Figure 10.1. Food Safety Hazards

10.1. Biological Hazards

As previously discussed, given the optimum condition for microbial growth, diseasecausing
microorganisms or pathogens can enter the log phase causing its number to grow exponentially
that might lead to food spoilage and food poisoning. These pathogenic organisms may come from
a variety of sources in the kitchen or food processing and preparation areas include:

• Food handlers who can contaminate the food and spread the pathogenic organisms
through use of unclean hands, sneezing, and coughing during food preparation;
• Unclean and unsanitized food-contact surfaces;
• Unclean environment; and
• Kitchen pests such as mice and cockroaches.

As summarized in the USFDA Bad Bag Book (2012), the following are common foodborne
illnesses caused by major microbial groups:

10.2. Chemical Hazards

Chemical hazards occur when a harmful chemical gets into food that is then eaten by a
person. Soaps, detergents, degreasers, pesticides, and sanitizers are some chemicals commonly
used in food service establishments and can pose a chemical hazard in the flow of food.

Preventive measures for the occurrence of chemical hazard in food:

i. Store chemicals away from food by:

• Storing in original containers;
• Labeling all chemical containers properly;
• Keeping Material Safety Data Sheets (MSDS) provided by the manufacturer to
ensure chemicals are stored and used properly;
• Keeping chemicals in a locked, separate storage area; and • Limiting access to
chemicals to authorized employees.

ii. Use chemicals properly by:

• Measuring chemicals according to manufacturer's recommendations;

• Test sanitizing solutions to make sure that they are at the appropriate
concentration; and
 • Teach employees how to use chemicals. ili. Wash hands thoroughly after using
chemicals. iv. Hire a licensed pest control operator to use pesticides.

iii. Wash thoroughly after using chemicals.

iv. Hire a licensed pest control operator to use pesticides.

10.3. Food Allergy

A food allergy is the body’s negative reaction to a food protein. There are specific signs
that a customer is having an allergic reaction. To protect your customers, you should be able to
recognize the following signs and know what to do.

Depending on the person, an allergic reaction can happen right after the food is eaten or
several hours later. This reaction could include some or all of the symptoms given as follows:

• Itching in and around the mouth, face, or scalp;

• Tightening in the throat,
• Wheezing or shortness of breath;
• Hives;
• Swelling of the face, eyes, hands, or feet;
• Abdominal cramps, vomiting, or diarrhea;
• Loss of consciousness, and • Death.

Most common food allergens are the following:

• Milk and dairy products; • Eggs and egg products;

• Fish:
• Shellfish;
• Wheat;
• Soy and soy products; • Peanuts; and
• Tree nuts.

If a customer is having an allergic reaction to food, call the emergency number in your area.

10.4. Physical Hazards

Physical hazards occur when a foreign object gets into food accidentally. Physical
contaminants include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic
fragments, bones, or bits of packaging. Some rules to prevent physical hazards in food are given
as follows:
i. Provide written standard operating procedures to be religiously followed:
 • Wearing of appropriate hair cover to minimize hair contamination;
• Prohibiting the use of nail polish and artificial nails; and
• Limiting wearing of jewelry to simple wedding band.

ii. Focus during food preparation to identify physical contaminants:

• Removing and discarding all packaging from food; • Removing all

bones when deboning chicken and fish; and
• Remove any glass bottles and toothpicks.

iii. Clean, maintain, and use equipment properly:

• Cleaning and sanitizing all food contact surfaces;

• Cleaning of blades of can openers to ensure no metal accumulation;
• Using clean and sanitized ice scoops;
• Installing light covers; and • Using shatterproof light bulbs.
•
iv. Provide routine pest control maintenance and inspection by a licensed pest
control operator to prevent pest contamination in food.

LEARNING POINTS

Study Questions

Essay:
Instruction: Answer the following questions. Briefly explain.

1.What are some factors in controlling Salmonella food contamination? Compare it with
Staphylococcal food poisoning?
2. How can a restaurant prevent its customers to have food allergy?
3.How can metals cause poisoning in a food service establishment?