The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
2016 Business of Farming Conference: FDA Food Safety Modernization Act Produc...asapconnections
The New FDA Food Safety Modernization Act (FSMA) Produce Rule: How Will It Affect Your Farm?
The 2011 Food Safety Modernization Act is the largest overhaul of the food system since 1938, and includes new regulations as of November 2015 for produce farms and facilities that process food. Your business may be affected if you operate a farm that grows and sells fresh produce and/or processes, packs, manufactures, or holds food. This session will provide farmers and agriculture support personnel an overview of the FSMA Produce Safety Rule. By the end of the session, you will learn the extent to which this FDA regulation will cover your farm operations and what key requirements need to be followed in order to be compliant.
Chris Reedy of NC BioNetwork
Quality management systems for medical, pharmaceutical,Khalizan Halid
This presentation provides an overview of the role that a computerized quality management system plays in a manufacturer practising Good Manufacturing Practices and compares it's complimentary functions against an Enterprise Resource Planning System
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
In today’s busy life we don’t have time to look out on our health. Everyone busy in their daily schedule. For good health, we have to take healthy foods. So, we have to make sure that the food we are eating is not harmful for us. The food must not be contaminated with harmful viruses, toxins, bacteria, parasites and chemicals. This is the main reason for the most of the diseases which are happen through the food. The food safety depends upon from the farmer’s farm to the consumer’s plate.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
2016 Business of Farming Conference: FDA Food Safety Modernization Act Produc...asapconnections
The New FDA Food Safety Modernization Act (FSMA) Produce Rule: How Will It Affect Your Farm?
The 2011 Food Safety Modernization Act is the largest overhaul of the food system since 1938, and includes new regulations as of November 2015 for produce farms and facilities that process food. Your business may be affected if you operate a farm that grows and sells fresh produce and/or processes, packs, manufactures, or holds food. This session will provide farmers and agriculture support personnel an overview of the FSMA Produce Safety Rule. By the end of the session, you will learn the extent to which this FDA regulation will cover your farm operations and what key requirements need to be followed in order to be compliant.
Chris Reedy of NC BioNetwork
Quality management systems for medical, pharmaceutical,Khalizan Halid
This presentation provides an overview of the role that a computerized quality management system plays in a manufacturer practising Good Manufacturing Practices and compares it's complimentary functions against an Enterprise Resource Planning System
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
HRM 6: Bar Management and Operations
8:00-12:30 TTh
Bachelor of Science in Hotel and Restaurant Management- 2nd year
King's College of the Philippines
By: Ericka Acebedo
Sanitation is the creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Cleaning is removing surface food or dirt for example from a surface area.
What is physical contamination in food and how to prevent itIftekhar Ahmed
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...StephenMusoma
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Chapter 16 food safety and hygiene.pptxOsmanHassan35
Food quality control in food industry is monitoring and verifying food product quality throughout the supply chain – from actual production and shipment to before consumption – through systematic procedures. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors
The last but not the least Speaker for the Breakout Session on Health and Food is a raw food & yogini goddess. Sonia Astudillo shared with us her journey and the health benefits of practicing a raw, vegan lifestyle.
The 4th Speaker of the Health and Food Breakout Session of the 1st Philippine Environment Summit is a popular medical doctor known for his advocacy on Primary Health Care and Traditional and Alternative Health. Dr. Jaime Galvez Tan, once again, animated but educated us with how to use food as medicine reiterating research on local indigenous medicinal plants (and trees) are needed to maximize its use in preventing and curing people from illness and diseases.
The 3rd Speaker of the Breakout Session C Health and Food of the 1st Philippine Environment Summit, Ms. Rachel Arguelles, discussed her family's journey to go back to the basics of eating healthy to gain their lives back while raising her 2 Autistic children. Her second son, by the way, has already recovered from Autism. Whether the change in the food and lifestyle made the big difference, you be the judge through this presentation.
"Strengthening the Barangay Nutrition Program by providing for a Barangay Nutrition Scholar in every Barangay" uploaded from The LawPhil Project <http: />
Attacks on Science: The Risks to Evidence-Based Policyhealthactivist.ph
This was the first assignment given to us by our professor in the course, Political Dynamics of Health Policy class (HPS221). He didn't ask us to write a paper about what we think but rather read the article and we will discuss it in class. I wrote what I think about the article in my www.healthactivist.ph blog since I believe that we weren't able to discuss the assignment thoroughly and me unable to explain well why we need to settle the definition of "evidence-based" policy.
Universal Healthcare in the context of the Right to Healthhealthactivist.ph
Basic orientation on the Right to Health, issues and challenges in the present healthcare system in the Philippines and the Healthcare system we want (framework)
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. Food
Safety
Act
of
2013
MARIA
THERESA
CORREA-‐CERBOLLES
Food-‐Drug
Regulation
Officer
III
Center
for
Food
Regulation
and
Research
FOOD
AND
DRUG
ADMINISTRATION
Department
of
Health
2.
3. WHAT
IS
FOOD
SAFETY?
*
FOOD
SAFETY
refers
to
the
assurance
that
food
will
not
cause
harm
to
the
consumer
when
it
is
prepared
or
eaten
according
to
its
intended
use
4. What are the Types of
Hazards?
HAZARD – A property that
may cause food to be unsafe
• Biological Hazard
• Chemical Hazard
• Physical Hazard
6. Personal
Hygiene
and
Bacterial
Contamination
The
following
data
is
drawn
from
a
study
carried
out
on
11
healthy
men
and
11
healthy
women.
The
data
refers
to
bacteria
per
square
centimeter
The
bottom
line
is
we
all
carry
bacteria.
Your
attention
to
personal
hygiene
can
minimize
potential
problems
Location
Male
Female
Forehead
10,075
14,725
Centre
back
67,950
7,655
Palm
131
240
Thigh
upper
front
364
175
Calf
175
25
Sole
of
Foot
22,750
679
7. How
do
Bacteria
contaminate
products?
* Healthy
people
have
bacteria
in
their
nose,
mouth,
intestines
and
on
their
skin
* Products
can
be
contaminated
directly
by
our
hands
or
by
sneezing
or
coughing
* Many
insects
introduce
bacteria
into
products
* Flies
feed
on
dog
pooh
and
transfer
bacteria
whenever
they
land
on
something
* Cockroaches
often
live
in
drains
&
feed
on
rotting
garbage.
They
come
out
at
night
&
carry
bacteria
on
their
legs
contaminating
any
products
&
equipment
that
they
may
crawl
over
8. Where
are
they
found?
* Bacteria
are
found:
On
our
skin
In
soil
On
plants
and
vegetables
In
our
nose,
ears,
mouth
In
water
In
our
stomach
In
air
9. What
do
they
need
to
grow?
* Water
(i.e.
moisture)
* Nutrients
(carbohydrate,
nitrogen
etc)
* Temperatures
of
5
to
50°
C
* pH
of
5
to
9
* Many
do
not
require
oxygen
to
grow
Many
may
use
dust
as
a
nutrient
source
10.
How
can
we
Control
Microbial
Contamination?
ž Use
of
cold
(refrigeration)
ž Disinfection
/
Sanitation
Alcohol
Chlorine
Iodine
Peroxide
Quaternary
amines
or
phenolics
ž Filtration
(membrane
filtration)
ž Radiation
Gamma
Irradiation
Ultra
Violet
light
ž Preservation
(e.g.
Benzyl
Alcohol)
13. CHEMICAL
HAZARD
q Naturally
occurring
chemicals
–
aflatoxin
in
nuts
(MOLDS!),
cyanide
compounds
in
raw
cassava
q Incidentally
added
chemicals
–
e.g.
pesticides,
lubricants,
cleaning
agents,
etc.
14. CHEMICAL
HAZARD
q Intentionally
added
chemicals
–
e.g.
permitted
food
additives
that
may
be
chemical
hazard
due
to
improper
use
like
sodium
nitrite,
Vit.
A
can
be
toxic
at
high
concentration
Note:
Food
addi+ves
are
permi1ed
to
use
provided
that
they
meet
the
standard
levels
specified
in
Codex
General
Standard
for
Food
Addi+ves
(GSFA)
q Allergens
–
components
in
food
that
cause
allergies
15. PHYSICAL
HAZARDS
Include
any
potentially
harmful
extraneous
material
not
normally
found
in
food
q
Are
easy
to
identify
q
Cause
cuts,
choking,
broken
teeth,
etc.
(glass,
metals,
plastic
pieces,
stones,
bone
splinters,
fruit
pits,
seeds,
personal
effects)
16. * But how do we ensure safety and quality of
food products from farm to consumers?
19. “An
Act
To
Strengthen
The
Food
Safety
Regulatory
System
In
The
Country
To
Protect
Consumer
Health
And
Facilitate
Market
Access
Of
Local
Foods
And
Food
Products,
And
For
Other
Purposes”
*
“FOOD
SAFETY
ACT
OF
2013”
20. Activities/
Events
Date
Adopted
by
the
15th
Congress
05
June
2013
Enactment
of
RA
10611
or
Food
Safety
Act
23
Aug
2013
Drafting
of
IRR
by
DA
and
DOH
Sept
2013
–
March
2014
Conduct
of
Writeshop
and
meetings
to
consolidate
draft
IRR
April
–
August
2014
Conduct
of
Public
consultations
May
2014
Submission
to
DA
and
DOH
Secretaries
for
review,
finalization
and
approval
July
2014
Legal
review
and
polishing
Oct
2014
Signing
of
DA-‐DOH
JAO
2015-‐007
–
FSA
IRR
20
Feb
2015
Chronology
of
events
21. a) Protect
the
public
from
food-‐borne
and
water-‐borne
illnesses
and
unsanitary,
unwholesome,
misbranded
or
adulterated
foods;
b) Enhance
industry
and
consumer
confidence
in
the
food
regulatory
system;
and
c) Achieve
economic
growth
and
development
by
promoting
fair
trade
practices
and
sound
regulatory
foundation
for
domestic
and
international
trade
22. For
all
foods,
effective
regulations
are
needed
for:
* Control
of
environmental
contaminants,
the
use
of
food
additives
* Hygiene
and
sanitation
* Prevention
of
mislabelling
and
misbranding
and
of
fraud
and
adulteration
For
fresh
foods,
effective
regulations
are
needed
to
ensure
the
health
of
plants
and
animals
from
where
food
is
derived
Government
has
to
step
in
and
protect
the
consumer
through
regulation
The
Need
for
Food
Safety
Regulation
23. * Department
of
Agriculture
***
* Department
of
Health
***
* Department
of
Interior
and
Local
Government
*
Local
Government
Units
***
Food
Safety
Regulatory
Agencies
(FSRAs)
24. * Under
Local
Government
Units:
* Public/
Private
Markets
(Wet
&
Dry)
* Restaurants/
Fast
food
chains/Food
terminals
* Water
refilling
stations
* Catering
establishments
* Hotels
* Canteens
* Supermarkets
* Street
food
stalls
26. * The
DILG,
in
collaboration
with
DA,
DOH
*enforcement
of
food
safety
and
sanitary
rules
and
regulations
within
its
territorial
jurisdiction
* The
LGUs
(as
needed
by
the
DOH
and
DA)
*to
assist
in
the
implementation
of
food
laws,
other
relevant
regulations
27. * The
DA
and
the
DOH
*shall
capacitate
the
DILG
and
LGUs
through
provision
of
the
necessary
technical
assistance
in
the
implementation
of
their
food
safety
functions
under
their
jurisdiction
*shall
periodically
assess
the
effectiveness
of
these
training
programs
in
coordination
with
the
DILG
28. * The
DA
and
the
DOH
(in
cooperation
with
the
LGUs)
*monitor
the
presence
of
contaminants
in
food
to
determine
food
safety
hazards
in
the
food
supply
chain.
30. * FBOs
shall
ensure
that
food
satisfies
the
requirements
of
food
law
relevant
to
their
activities
in
the
food
supply
chain
and
that
control
systems
are
in
place
to
prevent,
eliminate,
or
reduce
risks
to
consumers
* FBOs
are
the
prime
entity
responsible
to
produce
safe
and
quality
food
31. * ensure
safety
of
their
food
products
and
compliance
to
the
requirements
of
the
Act.
* ensure
the
prevention
or
minimization
of
food
safety
hazards
or
reduction
of
hazards
to
acceptable
levels.
33. ü Check
the
Labels!!!
1. Specific
Name
of
Product
2. Brand
name
/
Trade
Name
3. List
of
Ingredients
4. Net
Weight
/
Volume
5. Name
and
Address
of
manufacturer
/
Importer
/
Distributor
6.
Lot
Identification
Code
34.
7. Nutrition
Labeling
8. Storage
Conditions
(if
any)
9. Expiry/
Expiration
Date/
Best
Before
10.
Allergen
Declaration
(if
any)
11. Direction/
Instruction
for
Use
(if
any)
35. ü Check
expiry
dates,
ex.:
• Milk
products
• Bakery
products
• Enriched
juices
with
Vit
C
• Infant
formula
• Bottled
water
ü Check
for
condition
of
canned
goods
36. Observe
Proper
Food
Handling
from
storage
to
preparation
until
food
is
served:
ü
Protect
food
from
RE-‐CONTAMINATION
37. ü Wash
fresh
produce
thoroughly
to
remove
dirt,
pesticide
residues
ü Wash
hands
properly
before
preparing
food
38.
ü
Use
clean
utensils
ü Proper
hygiene
and
food
handling
practices
41. ü Maintain environmental sanitation:
q Proper fencing (public dogs, etc.)
q Pest control (rodents, insects, birds, animals)
q Liquid and solid waste disposal
42. Website of FDA:
www.fda.gov.ph
Center for Food Regulation & Research DLs:
857-1991 to 93
Email:
info@fda.gov.ph (Subject: CFRR-_____)
report@fda.gov.ph
Contact
us: