THC 2 Reviewer ( MAJOR SUB )

Lesson 1: Food Safety & Sanitation

Occupational Safety Hazard(OSH)- are natural risks present in certain work place. Exposure to
physical, chemical, biological, or psychosocial hazards, sometimes, even a combination of them.
Occupational Health Risk- possibility of suffering health impairments from exposure to hazard
that originates in working environments.
Occupational Safety Health Act (OSHA) - The primary federal law establishing safety standard
in the workplace, requires employers to provide a safe work place by informing about potential
hazard, training.

Common Work- Related Injuries in Food Service:

Burns- contact with hot surface of an equipment.

Cuts- accidental incisions of sharp objects.
Slips, Trips and Falls- Open ranges, stove doors, kitchen doors, defective ladders, wet,
cluttered or slipper floors are common causes of these injuries.
Fires- Accidental ignition of hot oils and greases, faulty electrical wiring are usual causes of fires.
Ergonomic risks- injuries from repetitive motions;unchanging and/or poor posture when seating,
kneeling and standing and incorrect lifting techniques and forceful motion or grips on object cause
ergonomic risk
Cleaning Chemicals- Cleaning products such as bleaches and ammonia solutions require use of
gloves.
CO Poisoning- Carbon monoxide is produced by incomplete burning of solid liquid, and gaseous
fuels.
Heat stress- Heat exhaustion Hyperthermia and heat stroke can result from prolong exposure to
hot equipment
Cold Stress- Hypothermia and similar risks can result from working in walk-in refrigerators and
freezers for prolong period of time.

Reason for Occupational Safety Hazard:

1. Moral- no employee nor other associated with work environment should have risk injury at
work
2. Ergonomic- many governments realize that poor OSH performance result extra cost for the
state
3. Legal- OSH requirements may be reinforced in civil law and criminal law. It is accepted that
without extra encouragement of potential regulatory action or litigation,many organization would
not act upon their implied moral Obligation.

Employee Health & Personal Hygiene

 Providing safe food begins during hiring process.

 food borne illnesses can be linked directly to lack of attention to personal hygiene.
 food manager implement to ensure food safety should begin during the hiring stage of food
service industry workers.
 The hiring process should be followed by orientation and training on standards of proper
hygiene established for food service operations.

Healthy Food Handler

A clean hygienic environment start with a healthy food handler. For a food handler to be
considered healthy he must be free from diseases that may contaminate food, as such intestinal
disorders ( typhoid fever and hepatitis), respiratory tract diseases ( tuberculosis, sore throat and
cold), and skin diseases or disorders ( boils, lesions and skin infections).

Proper Attire:

Hair restraint- The presence of hair in food indicates unhygienic food preparation. Hair restraint
must be worn before hand washing and working.
Work cloths- Work clothes includes a kitchen uniform and an apron must be worn inside the
kitchen.
 work clothes should always be clean,apron should be of light color to easily revel dirt, never
used the apron as hand towel, change the apron when soiled, wash his hand after touching
his apron, removed the apron before leaving the food preparation area
Foot wear- source of contamination, it is necessary to used footwear exclusively for kitchen use.
Facial mask- Prevent airborne micro organism from the nose and mouth from getting into food
when talking, coughing or the hands and sneezing.
Gloves- gloves acts as barriers between the hand and food.
 proper hand washing prior to wearing of gloves should be observed., gloves must be
sanitized and change everyday or when necessary. ,gloves must be devoid of any tear r
holes as these are possible source of contamination., Never reuse or wash disposable
gloves. Throw them away after use.

Personal Habits of Food Worker

Taking daily baths- most basic requirements among food handlers as it ensure their cleanliness.
Trimming of nails- are a requisite food preparation
Shaving and hair cuts for males- a facial hair is a source of contamination
Covering of wounds- wounds or cuts must be properly covered with moisture- proof bandage.
Wearing of jewelry- must be prohibited at all times
Wearing of nail polished or /false artificial nail- because it can get into food
Smoking & eating- a high standard of cleanliness must be practiced by food handlers at all times
Hand washing- preventing the spread of food borne illness is proper and frequent hand washing
Tasting of food- A small amount of food to be sampled must be transfer into separate bowl
Storing personal belongings- bags clothes should be stored in lockers or cabinets away from
food preparation areas.
Other personal habits- blowing of plastics bags or using the teeth for opening packages are
prohibited in food production.

Other personal habits to be addressed by policy include:

- do not lick fingers, or touch the nose, mouth or hair while in production area
- never spit in the food handling area
- never apply make up or sprits perfume in food-preparation area
- do not sit or lean on work tables or equipment
- do not allow unauthorized personnel in the production area.

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, eating or drinking
5. Handling soiled equipment or utensils
6. Handling money
7.Handling cleaning materials
8.Switching from working with raw food to working with ready to eat
9.Changing uniforms
10.Having a break & leaving the kitchen
11.Cut & abrasions- such as burn and boils, should be covered with waterproof bandages.
12.Employee illnesses- symptoms of vomiting, diarrhea,fever, respiratory infections or sore
throat should not report to work.
13. Education and training- Appropriate orientation on the hazard of food industry, and
adequate periodic training must be implemented for food production personnel to
fully understand and their responsibilities toward food safety.

Management Supervisory Responsibilities of food manager

1. Identify hazard in the day-to-day operation

2. Develops or implements specific policies, procedure or standard
3. Coordinates training, supervises or directs food preparation activities and table corrective
action as needed to protect the health of costumers
4. Conducts in- house self inspection of daily operations
5. A certified food protection manager will have to be able to demonstrate knowledge and skills
in food protection management. He should be able to:
6. Identify food illnesses
7. Describe the relationship between time temperature and the growth micro organism
8. Describe the relationship between personal hygiene
9. Describe methods on how to prevent food contamination
10.Recognize problems and potential solution associated with equipment, layout, temperature,
control contamination,housekeeping and maintenance.

Lesson 2 :FOODBORNE ILLNESSES

Food safety hazard- is a biological, chemical or physical agent or condition on food that could
potentially cause an adverse to human health effect
Food borne illnesses- as diseases, either infectious or toxic in nature,
cause by agent that enter the body through the ingestion of food

Potential Hazard that can Result in Food Borne Illnesses

Biological- bacteria ,Parasites ,Virus,Fungi,Prions

Chemical- agricultural chemical,natural plant toxins,animal toxins,food
additives,medications,radioactive substance,alcohol
Physical-foreign object,hair,pebbels,glass shards,toothpicks,plastics,metal fragments,fabrics

Sources of Food Safety Hazard

Risk of hazard resulting in food borne illnesses can arise in from every step in the food process,
from production to consumption. Hazard can contaminate food through the following factors:
material,men methods, machine, money and environment.

Contamination- is the unintended presence of harmful substance in food.

Cross- Contamination- is the transfer of such harmful substance from one food to another
though a non- food surface, such as cooking wares, equipment and food workers

General Category of Contamination

1. Inherit raw materials- raw food materials may appear clean, but micro organism, chemical,
even foreign objects, may be found in the raw food as it grown, harvested, caught or slaughtered.
2. Contamination through time- temperature abuse- a food is said to have time-temperature
abuse if it has been allowed to stay too long at temperatures favorable to the growth of
microorganism. This is temperature is referred to temperature danger zone.
Contamination due to time- temperature abuse include:
 Failure to hold or store food at the required cold or hot temperature
 Failure to cook/or reheat to temperature that will kill harmful Micro organism
 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 to a non- contaminated food contact surface or food.
 Addition of raw material or cooked ingredients w/out it being heated
or cooked
 Contamination from the dirty apparel of food

4. Poor personal hygiene- The most common source of food borne illnesses can be traced to
food handlers this include
 Failure to wash hands properly
 Failure to follow proper hygiene habits
 Working when sick and lack of training in personal hygiene

Potentially Hazardous Foods

Potentially hazardous- types of foods that have the ability to support the rapid progressive
growth of infection and toxin-producing micro organism. These potentially hazardous have the
following characteristics:

-History of being involved in food borne outbreaks

-A natural potential for contamination
-High moisture that support bacterial growth
-High protein and carbohydrate

The FDA Food Code classifies the following:

1. Animal products that are raw or heat-treated

2. All cooked meat and poultry
3. Cook meat products that have sauces and stocks, especially those with 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 boiled potatoes
8. Dessert consisting of eggs and milk

 Gravies and stuffing's from meat and poultry

 Food products made with high risks foods ex. Meatloaf, hamburgers,pasta coleslaw and
chicken, egg and salads
 Chinese and Mexican dishes
 Food plants origin are heat treated or consist of raw seeds sprout
 Cut melons, and garlic and oil mixture that are not modified in a way that inhibit the growth of
microorganism

Symptoms of food born illnesses

 Abdominal cramps , Nausea, Vomiting, Diarrhea, which is sometimes bloody, Fever,

Dehydration, Headache
Risk Factors of Food Borne Illnesses

 Infants and young children

 Pregnant women
 Elderly persons over 65 yrs old
 Persons with debilitating illnesses like cancer, diabetes and tuberculosis
 Persons whose immune system are compromised as in case of HIV/ AIDS
 Malnourished individuals
 Individuals with unhealthy lifestyles
 People under certain medication

Treatment of Food Borne Illnesses

Most cases of food borne illnesses are mild and can be treated by increasingly fluid intake orally
or intravenously to replace lost fluids and electrolytes. Gastrointestinal or neurologic symptoms
should seek medical attention severe situation , hospitalization may be needed to receive
supportive medical therapy

Socio- Economic effects of Food Borne Illnesses

1. Cost that maybe incurred by the sick individual or caregiver /family

 Lost of income
 Lost of opportunities for advancement
 Medical expenses
 Cost of child and geriatric care
 Lost of productivity
 Lost of leisure and travel opportunities
 Funeral expenses

2. Business and industry cost

 Legal liability
 Insurance cost
 Cost of recall or discarded product
 Poor productivity and decline of stock value
 Loss of reputation
 Cost of investigation, clean up and education
 Loss of customers and business

3. Costs to the nation and government

 Expenses for plant or on-site inspection
 Legislation
 Medical cost
 Prosecution cost
 Health/ welfare benefits
 Losses from tourism and food export trade

Biological Hazard

Biological hazards are acquired from disease –causing microorganism and the poisonous toxins
they may produce.Microorganism seen only under the microscope ( bacteria, viruses, parasites,
molds and yeast) and the biological substance called prion, a protein molecule. Other living
organisms, such as animals also transmit diseases to human beings. Food handlers who do not
wash hands frequently and properly and do not practice personal hygiene are the most common
carriers.
Types of microorganism

Beneficial microorganism- Beneficial microorganism are found in food production.

Harmful microorganism- Harmful microorganism spoil food that cause diseases.

MICROBIAL FORMS

Bacteria- Of all microorganism bacteria provide the most common threat to food safety. Bacteria
are single- celled organism and can cause illnesses in two ways. Pathogenic ( infectious;
disease- causing) bacteria multiply rapidly in favorable condition provided by PHF while toxigenic
(poisonous) bacteria produced harmful toxin.

Classification of Bacteria as either Spoilage or Pathogenic Microorganism

Spoilage Bacteria- break down foods making them look, taste and smell bad.
Pathogenic bacteria- are disease- causing microorganism that can make people ill if they toxins
are consumed through food.

Both spoilage and pathogenic bacteria must be controlled in food establishment.

Bacterial Growth

Binary fusion- bacteria reproduced when bacterial cell divides to from two new cell

Generation time- the time for cell numbers to double its typically 20-30 minutes but can also be
quick as 15 minutes

Phases of Bacterial Growth

Lag phase- growth is slow at first, while the microorganism acclimate to the food and nutrients to
their habitat.
Log phase- once the metabolic machinery is running, microbes start multiplying exponentially,
doubling in number every few minutes
Stationary phase- as more microbes are competing for dwindling food and nutrients, the
booming growth stops and the number of bacteria stabilizes
Death phase- toxic waste products build up, food is depleted and microorganism begin to die

Bacterial Growth Requirements

Food- the presence of sustainable food supply is the most condition that affects bacterial growth
Acidity- disease-causing bacteria grow best at acidity levels equivalent to pH 4.6 to 7.5
Temperature- the most important factor that affects the growth of bacteria in the food
Time- bacteria need four hours, inclusive of the time in food is between 5c°-60c°
Oxygen- bacteria require different amounts of oxygen to grow
Moisture- scientist have determine that the bacterial growth is greatly influence by the amount of
available water w/c is designated with the symbol a.

Classification of Microorganism according to Temperature Requirements

Psychrophiles- The cold temperature loving microorganism in the temperature ranging from 0°c-
21°c.
Mesophiles- The middle-range bacteria grow at the temperature between 21°c and 43°c
Thermophiles- heat- loving microorganism the grow best at 43°c. All thermophiles bacteria are
spoilage organism
Biological hazard are of the greatest concern to food service and food retail operators They have
been classified as:

 Spore forming –bacteria

 Non spore -forming bacteria

Spore- Forming Bacteria- can produce a spore structure that allows a cell to withstand
environmental stress, such as cooking, freezing,salting drying and pickling.

Spore are likely to turn vegetative when:

 Heat-shocked (heating causes spores to change)

 Optimum condition exist for growth ( high protein &high moisture)
 Temperature are found in food temperature danger zone
 The amount of time the food is in the danger zone is four hrs or more

Bacteria

A number of bacterial species are food safety hazards. To keep spore-forming bacteria from
changing to the dangerous vegetative state, it is critical that the foods be maintained at 60 ͦc or
higher and cold foods be kept at less than 5 ͦc. Cooking , reheating and cooling of foods should
also be done as quickly as possible to limit bacterial growth.

Bacillus Cereus

Description-is a facultative anaerobic, spore-forming bacteria that has been associated with two
very different types of illnesses. Common food- wide variety of foods, including meat, milk
vegetable and fish, has been associated with diarrheal type disease
Symptoms on set- vomiting or diarrheal type problem
Transmission on food- improperly stored (cooled or hot-held) food
Prevention- food must be cooked if not consumed immediately held at 60 ͦc or higher and be
cooled rapidly to below 5 ͦc prior to storage

Clostridium Perfringens

Symptoms onset- it causes abdominal pain and severe diarrhea

Common food- widely distributed in food, especially spices. It is often implicated in meat dishes
as well as those containing gravy.
Transmission on food- food that are improperly cooled ( in the temperature danger zone for
more that four hours)
Prevention- food must be cooked rapidly

Clostridium Botulinum

Symptoms onset- fatigue, headache, dizziness, visual disturbance, inability to swallow difficulty
in speaking and respiratory paralysis.
Common food- this occur in high pH greater than 4.6 that are not properly heat processed,
packaged an aerobically (can or vacuum pouch)
Transmission on food- it is always attributed to ingestion of food that were not heat processed
correctly and pack aerobically
Prevention- discard damage cans. Do not can or vacuum package foods in a food retail
establishments
Nonspore forming food borne bacteria- Groups of bacteria are not capable of producing a
spore structure; they are always vegetative state.
Campylobacter jejuni

Symptoms onset- abdominal pain slight and watery, bloody diarrhea on set time is two to five
days. It usually last from two to seven days
Common food- commonly found in raw milk and raw chicken
Transmission in food- from raw meat to other food by cross contamination, most often in food
contact surface such as cutting board, or the food handler hands
Prevention cook raw meat properly

Escherichia coli

Description- the shiga toxin producing Escherichia coli group of bacteria includes any E coli
capable of producing shiga toxin
Symptoms on set time- the toxin E coli is treat to children up to 16 years old and the elderly. It
causes severe abdominal pain, nausea,vomiting and bloody diarrhea
Common food- had been isolated from raw milk and raw ground beef
Transmission in food- E. coli is usually transfer to foods like beef through contact with intestinal
animals.
Prevention- cook hamburger patties or ground meat until well done(atlease 60 ͦc)

Listeria monocytogenes

Symptoms onset- include nausea, vomiting, headache, fever, chills and backache
Common food- raw meat, raw poultry dairy products ( cheese, ice cream, raw milk) raw
vegetables and seafood
Transmission in food- can occur by cross contamination. Also in food that are not cooked
properly can contain live cells
Prevention- cook food thoroughly. Practice good personal hygiene

Salmonella spp.

Description – can also be found in intestinal tracts of warm blooded animals

Symptoms onset- abdominal pain, headache, vomiting, nausea, fever and diarrhea
Common food- raw meat, poultry products, dairy products, pork, milk chocolate and cream- filled
desserts
Transmission in food- cross contamination from raw food (especially poultry) from food contact
surfaces (cutting boards) or from food handlers
Prevention- cook food thoroughly, practice personal hygiene and sanitize food contact surfaces

Shigella spp

Symptoms onset- cause bacillary dysentery, diarrhea, fever,abdominal cramps, fatigue and
dehydrations
Common food- ready- to-eat salads (e.g; potato, chicken) dairy products poultry and raw
vegetable
Transmission in food- water contaminated by fecal material and handled unsanitary by food
workers
Prevention- practice good personal hygiene and wash food with potable water supply

Staphylococcus aureus

Symptoms onset- severe nausea, abdominal pain, vomiting and diarrhea. On set time is one to
six hours
Common food- ready–to-eat foods, salads, meat, poultry products custard, high salty foods like
ham and dairy products
Transmission in food- cross contamination from workers hand
Prevention- Practice good personal hygiene

Vibrio spp

Symptoms onset- diarrhea, abdominal cramps, nausea, vomiting headache, fever and chill
Common food- commonly found in raw, under processed, improperly handled, contaminated fish
and shellfish
Transmission in food- raw seafood, transmission to other cross contamination is of great
concern
Prevention- cooked seafood properly. Avoid consumption of raw seafood.

Food illnesses cause by Virus

Viruses require a living host (animal, plant or human) to grow and reproduced. Viruses are
usually transferred from one food to another, e,g; from food handler to food, or from water supply
to food. Viral gastroenteritis is very common worldwide and there are a number of viruses that are
capable of causing food-borne infections. The best known are noroviruses and hepatitis A, which
have been responsible for serious food-borne disease outbreaks.

Hepatitis A

Symptoms onset- vomiting, abdominal pain and fatigue. Advance stages of the disease cause
swelling of liver and possibly jaundice or the yellowing of the skin.
Common food- found in raw and uncooked oysters and clams harvested from polluted waters
and raw fruits and vegetables that had been irrigated or washed with contaminated water supply,
unheated food.
Transmission to food- person-person contact, by cross contamination and by fecal
contamination
Prevention- handle and coked food properly. Avoid consumption of raw seafood. Practice good
personal hygiene

Norwalk virus group

Symptoms onset- nausea, vomiting, diarrhea and abdominal cramps

Common food- raw seafood, and raw fruits and vegetable. Wash with contaminated water
supply. Unheated foods that are handled by people who are shedding the virus.
Prevention- Handle and cook foods properly

Rota Virus

Symptoms onset- vomiting, watery diarrhea and low fever grade. The onset time ranges from
one to three days.
Common food- Infected workers may contaminate food that require handling and no further
cooking such as salads and fruits
Prevention- Cook food in proper temperature and handle it properly

Food borne illnesses caused by Parasites

Parasite are microscopic creatures that need to live on or the inside a host to survive. A wide
range of intestinal parasites can be transmitted to humans via contaminated foods. These
organisms are much more prevalent in developing countries with poor sanitation, but the
increasingly global nature of the food supply chain may increase their importance in the
developed world.

Anisakis spp.
Description- are the nematodes ( round worms) that have been associated with foodborne
infection from fish. It is similar to human hair. Other names for this parasites are Cod Worm and
herring worm
Type of illness- parasitic infection
Symptoms on set- Vomiting and abdominal pain. Coughing is the most common symptoms if the
worms attach themselves to the throat
Common Food- raw and undercooked seafoods
Transmission food- Transfer in the water where the marine animal lives
Prevention- cooked seafood properly

Cryptosporidium Parvum

Description- Single cell microorganism called Protozoa. Infection can be found in water that has
been contaminated with cow feces
Types of illness- parasitic Infection
Symptoms on set- severe water diarrhea which can last for 2-4 days
Common food- consumption of contaminated water especially raw vegetable can also be
contaminated
Transmission to food- transmitted to contaminated water supply person-person contact and
fecal contamination
Prevention- handle and cook food properly

Giardia lamblia

Description- found in feces of wild animal, domestic pets and infected person
Types of illness- parasitic infection
Symptoms on set- may cause diarrhea within one week of the ingestion of the cyst
Common food- associated with the consumption of contaminated water
Transmission in food- this occur on any food touched by a contaminated food worker.
Transmitted by water supply contaminated with feces
Prevention- Provide a potable water supply in the food establishment

Trichinella spiralis

Description- foodborne roundworm that cause parasitic infection. It can be found in infected
fleshy muscle and is eaten by certain meat-eating animals
Types of illness- parasitic infection
Symptoms on set- nausea, vomiting, diarrhea and abdominal pain.Death may occur in severe
cases.
Common food- Pork is the most common food. It can also be found in bear and wild boar meat
Transmission to food- this parasite is inherently carried by meat-eating or scavenger animals.
Prevention- cook pork until it has no pinkish tinge anymore. Always cooked meat properly

Toxoplasma Gondii

Common in warm-blooded animals including cats, rats,cows, sheep, chicken and birds
Types of illness- Parasitic Infection
Symptoms on set- Mild cases of the illness include swollen lymph glands, fever, headache and
muscle aches.
Common Food- Found in red meat. Pork venison and beef. Vegetable can also contaminated if
they come in contact with animal feces
Transmission in Food- The domestic cat appears to be the major culprit in the transmission of
parasite to humans
Prevention- Avoid eating raw and uncooked meat.
Entamoeba Histolytica

Description- single-celled parasitic animal that predominantly infects humans and other primates
Types of illness- Parasitic Infection
Symptoms onset- Symptoms of amoebiasis include amoebic dysentery with fever, chills and
sometimes liver abscess
Transmission in Food- Transmit from sewage contaminated water supply and food to person-
person contact
Prevention- practice safe food Handling

Ascaris Lumbricoides

Description- Infection to humans occur when an ingested infective egg releases a larval worm
that penetrates the wall of the duodenum and enters the blood stream
Type of illness- Parasitic Infection
Symptoms onset- pneumonitis and bowel obstruction
Common food- Egg and other food soiled by feces are carriers of the
parasites
Transmission- transmitted from sewage- contaminated water supply
Prevention- Ensure that food andlers practice good, personal hygiene.

Taenia Saginata Taenia Solinum

Description- Taenia Saginata ( beef tapeworm) and Taenia Solium (Pork tapeworm) cause by
adult stage tapeworm.
Type of illness- Parasitic Infection
Symptoms onset- digestive disturbances, worm segment in stool and cysticercosis of muscle
organ heart and brain
Common Food- Raw and undercooked meat as well as pork
Transmission in food- ingestion of undercooked beef and pork
Prevention- Thoroughly cook beef and pork

Diphyllobothrium Latum

Description- these are fish tape worm

Types of Illness- Parasitic Infection
Symptoms onset- fish tapeworm can sometimes cause vitaminB12 deficiency
Common Food- Raw and undercooked fish are common causes
Transmission in food- ingestion of undercooked fish meat infected with fish tapeworm
Prevention- Thoroughly cook fish meat