This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.

1. TOPIC
1
INTRODUCTION TO
FOOD SAFETY

2. WHAT IS FOOD SAFETY?
2
Food
Any substance, may it be
processed, semi-
processed, or raw, which
is intended for human
consumption.
Safety
The condition of
being protected
from or unlikely to
cause danger, risk, or
injury.
Food Safety
A scientific discipline describing
handling, preparation, and storage
of food in ways that prevent
foodborne illness. It is the assurance
that food will not cause harm to the
consumers when it is prepared and or
eaten to its intended use.

3. TOPIC
2
HOW FOOD BECOMES
UNSAFE

4. FOODBORNE ILLNESS
The result of ingestion of
foodstuffs contaminated with
microorganisms or chemicals.
Usually arises from improper
handling, preparation, or food
storage.

5. EXAMPLE OF FOODBORNE ILLNESS
Salmonella
Salmonellosis
• Bloody Diarrhea
• Fevers
• Body aches
• Reactive Arthritis
• Death
• Kidney failure
• Damaged pancreas
• Central Nervous system impairme
Hemolytic Uremic
Syndrome or HUS
E. COLI

6. FOODBORNE ILLNESS OUTBREAK
When two or more people
experience the same illness after
eating the same food it will then be
declared as a Foodborne Illness
Outbreak.

7. HOW FOODBORNE ILLNESS OCCUR?
Unsafe food is usually caused
by contamination.
Contaminants refers to any substance
added to food (intentionally or
unintentionally)
that may compromise food safety.

8. FORMS OF CONTAMINATION
Biological
Contaminants
Are organisms or product of
organisms that can cause
illness/disease (e.g. bacteria,
fungi, viruses, parasites,
mushroom toxins, plant toxins,
seafood toxins).
Chemical
Contaminants
May be naturally occurring or
may be added during the
processing of food (e.g.
lubricants, pesticides,
cleaners, sanitizers, etc.)
Physical
Contaminants
Are either foreign
materials or extraneous
materials.

9. Among the three categories, do you
know that 95% of foodborne illness
are due to BIOLOGICAL
CONTAMINANTS?

10. UNDERSTANDING MICROORGANISMS
Microorganisms are very small living
organism that cannot be seen by the
naked eye.
There are good microorganisms that are
useful and can be used in making foods
and drinks.
Other microorganisms do not usually
make people ill but can cause food to
smell and taste bad.
Most foodborne illnesses are caused by
harmful organisms called pathogens.

11. THE PATHOGENS
Fungi
Fungus that produces
aflatoxin, a poisonous and
carcinogenic substance. At
high-levels of exposure, it
can cause liver cancer.
Parasites
Lives in the flesh of many
animals. If not cooked
properly, it causes
toxoplasmosis which may
lead to visual loss,
seizures, and enlarged
lymph nodes.
Bacteria
From food sat out too long at
room temperature. This
causes watery diarrhea,
nausea and vomiting.
Virus
The common cause of
gastroenteritis.
Commonly found on
shellfish and
ready-to-eat foods
touched by infected
workers.

12. Of these pathogens, BACTERIA is
the most common cause of
foodborne illness outbreaks.
Bacteria can easily grow and
multiply.

13. FACTORS THAT FAVOR BACTERIAL GROWTH
FOOD
Food borne
microorganisms
need nutrients,
specifically
carbohydrates and
proteins.
F A T T O M
ACIDITY
Pathogenic
bacteria grow
best in food that
is slightly acidic
or neutral
approximate
(pH4.6-7.5).
TEMPERATURE
Holding food in
the “danger
zone” which is
temperature
ranges between
40°F and 140 °F(4
°C and 60°C).
TIME
When food is left in
the temperature
danger zone
pathogens grow.
They double every
20 minutes or
faster.
OXYGEN
Some pathogens
require oxygen to
grow (aerobic) and
some do not
(anaerobic).
MOISTURE
Bacteria gets their
nutrients from water
solution.

14. FOOD HANDLERS
All food handlers must be Certified
FIT TO WORK in the food service
industry.

15. 1 Hygienic Hand Practices
2 Personal Cleanliness
3 Clean and Appropriate
Work Attire
COMPONENTS OF A GOOD PERSONAL HYGIENE

16. COMPONENTS OF A GOOD PERSONAL HYGIENE
1 Hygienic Hand Practices
Food handlers shall regularly (and
as needed) wash their hands
following the standard procedure.

17. 1. Wet hands
with running
water as hot as
you can
comfortably
stand
2. Apply
soap.
4. Clean
under
fingernails
and
between
fingers
3. Vigorously
scrub hands
and arms
for at least 20
seconds.
5. Rinse
thoroughly
under
running
water
6. Dry hands
and arms
with a single-
use paper
towel or
warm-air
hand dryer.
Proper Hand Washing Procedure

18. When should you wash your hands?
After using the restroom
After touching nose,
face and body
After sneezing
and coughing
After smoking, eating
and drinking
After break time
After cleaning or taking
out the garbage
After leaving and returning to work
station
Before and after handling raw foods
After handling chemicals
After handling money
After cleaning or bussing dirty dishe
from the tables

19. COMPONENTS OF A GOOD PERSONAL HYGIENE
2 Personal Cleanliness
1. Bathe Daily.
2. Brush your teeth every after meal and
as needed.
3. Trim and clean your nails regularly.
4. Wash hand thoroughly after any
activity in which they may have in
contact with bacteria.
5. Wear deodorant or antiperspirant.
Always observe good personal hygiene.

20. 3 Clean and Appropriate Work
Attire
COMPONENTS OF A GOOD PERSONAL HYGIENE
1. A clean hair restraint
2. Clean working clothes
3. No jewelry while on the job (except
plain wedding ring)
4. A clean apron as needed (remove when
leaving preparation areas)
5. Closed-toe shoes
All employee of the food service industry
must wear clean and complete working
gears.

21. KEY TAKEAWAYS
• Food safety is the assurance that all people involved in handling
food must be a certified safe Food Handler.
• Foodborne illness is most often caused by cross-contamination of
some form, and therefore effective steps must be taken to
prevent the transfer of contaminants at every stage of the
production process.
• FATTOM is a critical to manage food safety—by properly
handling, heating and cooling foods, and limiting the time
potential hazardous foods spend in the danger zone.
• Personal hygiene, are one of the areas to scrutinize when
considering an operations ability to control cross-contamination.

22. ACTIVITIES
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