Food-Safety-May-2024 - THE IMPORTANCE OF FOOD SAFETY. Food Safety: Freedom of food from anything that might cause food poisoning or to harm to people.

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Element 1
Food Safety: Freedom of food from anything that might cause
food poisoning or to harm to people.
Foodborne Illness: used to describe any disease or illness
caused by eating contaminated food or drink (Food Poisoning)
Food Handler: anyone whose work involves food, or whose
action or inaction could compromise the safety of food
Introduction to Food Safety
Risk: the likelihood that harm will be caused
Key Words
Contaminated Food: Food that could be harmful because it
contains something that should not be there.
Food Poisoning: illness caused by eating contaminated food

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Legally: Food Safety is a legal requirement. Business
owners who are convicted of food poisoning cases may
face imprisonment, shut down their business, or pay fines
Financially/Economically: FS has a financial and
economical importance because cases are costly. On the
other hand food businesses may lose clients, production
time, and/or pay compensations
Element 1
Importance:
Ethically: protects human lives, prevents death, sickness
pain, and suffering

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• Protect food from anything that could lead to illness or harm
• Stay alert to food safety hazards-possibility of harm
Element 1
As Food Handler:
• Keeping self and workplace clean
• Work with care following good personal hygiene and rules
for food safety
• Report anything that you think could affect safety of food
• Participate in food safety training/activities

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Element 2: Food Hazards
Allergen: food or ingredient that is perfectly safe for most people to
eat but which causes an allergic reaction in particular individual
Bacteria: simple microscopic life forms that are responsible for
causing most cases of food poisoning
Contaminant: any substance or object in food that makes the food
harmful or objectionable
Contaminated Food: food that could be harmful to health because
it contains something that should not be there
Microorganism: a very small life form
Parasite: a life form on other creatures that lives uninvited
Key Words:

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Element 2:
Food Hazard: Anything in the food that could harm
consumers by causing illness, injury or discomfort.
Types:
Physical: when a physical object enters food at some stage of
the production or preparation process
Hazard: anything with potential to cause harm
• Broken glass
• Sharp objects
• Jewelries
• Hairs

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Element 2
Chemical: when food products or comes into contact with
toxic chemicals, which can lead to chemical food poisoning
• Industrial/agricultural products
• Cleaning chemicals
• Pest baits
Biological: food becomes contaminated by living organisms
or the substances they produce
• Viruses
• Bacteria
• Fungi
• Parasites
• Allergens

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Prevention
Element 2
• Carrying out appropriate food safety measures such as
sieving and washing
• Watching out for physical contaminants in food and
following your workplace rules in dealing with them;
• Reporting any hazard that you spot that could result to
food contamination
• Working safely with cleaning chemicals and other chemical
products

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Brain check
Which among the following is NOT a physical hazard?
a. Wood scrap in coffee
b. Bleach in sink
c. Piece of hair in rice
d. Broken glass in bread
All of the following are benefits of good safety practices except:
a. Loyal customers
b. Good reputation
c. Paying Fines
d. Compliance with food safety laws

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Element 3
Duration: the time that an illness lasts
Illness from Food
Key Words
Symptoms: the signs of illness
Nausea: Feeling seek
Incubation Period: the time it takes for the symptoms of an
illness caused by eating contaminated food t appear
Vomiting: being sick

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Food kept in conditions such as a warm room that allows bacteria
to multiply to levels that causes illness
Bacteria are not destroyed through adequate cooking so they
keep living in food
Element 3
Most Common Symptoms:
• Abdominal pain
• Nausea
• Vomiting
• Diarrhea
• Fever and headache
• Other foodborne illnesses have symptoms such as
kidney failure or paralysis that can lead to death

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Illness from Food
Element 3
Food poisoning (Foodborne Illness): illness caused by eating
contaminated food
CAUSES:
• Through food contaminated with pathogenic bacteria
• Food contaminated by harmful substances, such as poisonous
plants, fish or fungi
Typical occurrence of bacterial poisoning:
High-risk – type that causes most food safety problems
(contaminated food)

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Illness from Food
Element 3
Food Allergy:
Immune system reaction that occurs soon after eating a
certain food.
• Hives
• Swollen airways
• Rashes
• Digestive problems
Illneses:
Virus: Hepatitis A or Norovirus
Parasites: Amebiasis (Entamoeba histolytica)

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Sample of Food Poisoning Cause by Bacteria
Element 3
Salmonella Contaminated eggs, poultry,
meat, Unpasteurized milk or
juice, cheese
Diarrhea, fever, abdominal
cramps, vomiting
12-72 hours
Bacteria Linked Food Typical Symptoms IncubationPeriod
Staphylococcus
aureus
Salads, bakery products,
sandwiches, milk and dairy
products, meat, poultry, eggs
Nausea, vomiting, diarrhea,
loss of appetite, severe
abdominal cramps, mild fever
1-6 hours
Clostridium
botulinum (Botulism)
Home-canned food with low
acid content, improperly
canned commercial food,
vacuum packed food
Double vision, blurred vision,
drooping eyelids, slurred
speech, difficulty swallowing/
breathing, muscle weakness
12-72 hours
Escherichia Coli
0157 (E. Coli)
Raw ground beef, raw milk,
foods contaminated by
infected workers via fecal-
oral route
Severe diarrhea that is often
bloody, severe abdominal pain
and vomiting
1-10 days

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Element 4
Ambient Temperature: ordinary room temperature
High Risk Food
Key Words
Dormant: a period of inactivity when bacteria do not multiply
Dehydrate: to dry out
Danger Zone: this is the temperature range ( 5ºC to 60ºC) most
suitable for bacterial multiplication
Ready-to-eat Food: Food which is not prepared or treated
immediately before eating in a way that would destroy pathogenic bacteria

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High Risk Food
Element 4
Potentially Hazardous Food: Ready to eat Foods
Exposed to conditions ideal for bacteria to multiply
• Cooked meat and poultry: stews, gravy, soup made with
stock
• Milk ad eggs
• Seafoods
• Cooked rice
• Prepared salads

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Element 4
Ideal Condition for bacteria to multiply
F
A
Food: some bacteria need proteins
Acidity: levels can affect multiplication (vinegar)
T
T
Temperature: High temp help kill most bacteria.
Prefers Time Danger Zone
Time: Bacteria needs to grow
M
Moisture: Bacteria need water to grow and perform
metabolism
O Oxygen: aerobic bacteria (bacillus)

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Brain check
All of the following may be considered high-risk food except
a. Mayonnaise
b. Salted biscuits
c. Cooked rice
d. None of the above
Which of the following is a factor most bacteria need to multiply?
a. Time
b. Temperature
c. Oxygen
d. All of the above

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Element 5
Core Temperature: temperature at the center of the thickest part
of food
Time and Temperature Control
Key Words
Time and Temperature Control: any measure necessary to keep
food at a safe temperature or to destroy pathogenic microorganisms
Pasteurization: form of heat treatment that kills pathogenic
bacteria but not all spoilage bacteria
Perishable: food that is likely to spoil rapidly
Temperature Danger Zone (TDZ)

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Time and Temperature Control
Element 5
Taking Control: Restricting time that high risk food is left at
temperatures inside the danger zone.
Rule of Thumb: no more than 4 hours
WHO: 2 hours
Temperature Danger Zone:
This is the temperature range
(5ºC to 60ºC) which is most
suitable for bacterial
multiplication

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Recognizing the Danger Times
Element 5
It is most important to be aware of when food could be at a
danger zone temperature. Such times include when the food is:
!
!
!
!
Left standing in a room (at an ambient temperature)
Heated slowly
Left exposed in sunlight
Cooled slowly

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How to check?
Element 5
Making use of a food thermometer
Poor Practices: Unsafe
Cooling food too slowly before refrigeration
Preparing food far too ahead of sale or service and keeping
it at ambient temperature
Leaving food at ambient temperatures instead of
refrigerating it
Reheating food inadequately
Undercooking meat and poultry
Thawing frozen food insufficiently before cooking it

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Food thermometer
Element 5

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Low Temperature
Element 5
• Refrigeration may slow
down bacterial activity and
multiplication, but
bacteria can still survive
low temperatures (Listeria)
• Freezing makes more
bacteria dormant.
• Some parasites can
survive freezing for quite
long periods
High Temperature
• Cooking at 70ºC or above will
kill most pathogenic bacteria
• Used to make food safer
• Used to destroy pathogenic
micro-org in food
• Limits chances of pathogenic
bacteria to multiply

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General Rule
Element 5
1. Keep high risk food out of the danger zone whenever possible
2. Keep cool food really cold at 5 degrees Celsius or cooler; and
3. Keep hot food really hot at 60 degrees Celsius or hotter

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Element 6
Taint: after the smell or taste of food
Personal Hygiene
Key Words
Carrier: a person who carries pathogenic bacteria without
suffering any symptoms of illness

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Personal Hygiene
Element 6
• Ensure that hands are clean at all times: wash your hands
for 40-60 seconds
• Protective clothing: Clean and in good condition
hand gloves Hairnet
Apron Spit Mask
• Ensure that food handlers are healthy
Must undergo medical exam and obtain health certificate
Must report when not feeling well and allowed to leave

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Element 7
Durable: ability to withstand wear or damage
Premises and equipments
Key Words
Food-contact surface: any surface that touches food and therefore
creates a contamination risk
Food premises: anywhere that food is handled, including factories
shops, restaurants, market stalls, delivery vehicles ships and aircraft
Harbor: provide a shelter or hiding places
Impervious: a material that does not let water through
Workflow: the route through food premises for food, food handlers and
equipment during all stages from delivery of raw food to dispatch, sale or
service of finished products
Non-porous: a material that does not allow liquid to penetrate

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Premises and Equipment
Element 7
• Ensure continuous workflow from delivery to service
• Separate areas for storage and preparation of raw foods and high
risk or ready-to-eat foods
• Ensure separation of food and waste
• Reduce the risk of food contamination by separating equipment
for dry and wet
• Enable staff to control the temperature of food
• Enable adequate ventilation of premises
• Provide clean water
• Provide facilities for personal hygiene and first aid
• Provide safe disposal of waste
• Prevent pest infestation

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Element 8
Clean: free from dirt and contamination
Cleaning and Sanitizing
Key Words
Clean As You Go: Cleaning procedure carried out as you work
Cleaning Schedule: a document that sets out the details of
scheduled cleaning
Contact Time: period when a disinfectant or sanitizer must remain
on or around a surface to achieve disinfection
Detergent: a chemical that helps dissolve grease and remove dirt
Disinfection: the process of reducing pathogenic micro-organism to
safe levels, usually by killing them
Disinfectant: a chemical that reduces pathogenic microbe to safe
level
Sanitizer: a chemical that is used to reduce the number of germs in a
surface

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Cleaning and Sanitizing
Element 8
• Protect food from biological contaminants
• Reduce opportunities for bacterial multiplication by removing
food particles
• Protect food from physical and chemical contamination
• Avoid attracting pests
• Maintain a safe environment (slipping)
Cleaning
Clean as you go

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Element 8
Sanitizing/disinfection
• reduces the number of germs to a safe level:
Very hot water
Chemical sanitizer: bleach
Rubbish Disposal
• Bins nearby food preparation area (foot operated)
• Never let container overflow
• Always wash hands after handling waste
Cleaning
• physical removal of dirt and some germs

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Brain check
Food left at room temperature should be discarded after:
a. 2 hours
b. 1 hour
c. 5 hours
d. 8 hours
It reduces the number of germs on a surface.
a. Cleaning
b. Sanitizing
c. Disinfecting
d. All of the above

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Element 9
Infestation: the presence of pests
Food Pests
Key Words
Pest: an animal or insect that contaminates or damages food
Pet: tamed domestic animal

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Food Pests
Element 9
• Presence of pest that may cause food contamination
• Food premises are attractive to pests because they
contain everything most pests need to survive:
 Food and water
 Moisture
 warmth
 shelter
Typical Pests:
 Insects: flies, cockroaches, ants
 Rodents: rats, mice
 Animals: cats, dogs

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Prevention:
Element 9
• Keep food covered at all times
• Store food items in containers with proper labelling
• Check expiration dates before using
• Check deliveries/purchases carefully
• Check stored goods regularly
• Storing food waste in bins with securely fitting lids
• Sealing all wall holes and repairing ceiling leaks
• Guarding floor drains and installing screen around vents
• Maintain good housekeeping: Disinfection/Sanitizing

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Element 10
Hazard: anything that may cause harm
Staying Safe in the Kitchen
Key Words
Risk: chance of a hazardous event to happen and the severity of
harm
Control Measure: action taken to minimize risk
Hazard analysis: identifying hazard of an activity
Hierarchy of controls: a systematic approach to risk control
starting with the most preventive onwards until the last line of defense
PPE: personal protective equipment
Occupational: work related
Dermatitis: inflammation of the skin

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Staying Safe in the Kitchen
Element 10
• As food handler you are responsible for your own safety
• You must be aware of the hazard around you and take all
measures to control the risk
“If it’s unsafe, stop work”
Simple steps to risk assessment:
 Identify hazard
 Decide who might be harmed and how
 Evaluate risk
 Decide on control measures
 Record your findings
 Review

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Element 10
Hierarchy of Controls:
1. Elimination (getting rid of hazard)
2. Substitution (replacing with less hazardous option)
3. Engineering controls (machine guards)
4. Administrative control (training and safety signs)
5. Use of PPE

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Element 10
Most common hazard:
 Slips, trips and fall: wet floor, objects
 Manual handling: lifting heavy items that may lead to musculo-
skeletal injuries or back pain
 Hot surfaces: burn
 Knives and sharp objects: cuts
 Hazardous chemicals: may cause physical injuries, burns or health
effects (eg. Dermatitis, disease)
 Electricity

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The path that food follows from purchase to service or sale
Flow of Food
Purchase Receive Store Prepare
Cook
Cool
Reheat
Hot Hold
Serve

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Wash hands and surfaces often
Don't cross-contaminate
Right temperature
Refrigerate promptly.

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Brain check
What is the difference between a bacteria and a virus?
Bacteria are single cells that can survive on their own,
inside or outside the body.
Viruses cause infections by entering and multiplying
inside the host's healthy cells

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Brain check

46. Create a Food Safety
Culture NOT a Food
Safety Program
46