Hazard
Type
Description Examples
Preventive
Measures
Mechanic
al Hazard
Causedby
moving
machinery or
equipment that
can result in
physical injury.
Sharp blades,
mixers, slicers,
conveyor belts,
gears, or
unguarded
machines.
Use machine
guards,
proper
training,
lockout/tagou
t procedures,
and wear
protective
gear.
14.
Hazard
Type
Description Examples
Preventive
Measures
Ergonomi
cs Hazard
Resultsfrom
poor workplace
design or
repetitive
movements
that strain the
body.
Repetitive
chopping,
prolonged
standing,
awkward
postures,
heavy lifting, or
poorly
designed
workstations.
Adjust
workstation
height, rotate
tasks, use
proper lifting
techniques,
and take
regular
breaks.
REPUBLIC ACT
(RA) NO.10611
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
17.
FOOD SAFETY
Refers tothe
assurance that food
will not cause harm
to the consumer
when it is prepared
or eaten according
to its intended use.
18.
MAIN OBJECTIVES
a. Protectthe 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
for domestic and international trade.
19.
OBJECTIVES
1. Delineate andlink the mandates and responsibilities of the
government agencies involved.
2. Provide a mechanism for coordination and accountability in the
implementation of regulatory functions.
3. Establish polices and programs for addressing food safety hazards
and developing appropriate standards and control measures.
4. Strengthen the scientific basis of the regulatory system.
5. Upgrade the capability of farmers, fisherfolk, industries, consumers
and government personnel in ensuring food safety.
PRODUCT LAUNCH
Q3
Market research
Q4
Productdevelopment
Q1
User testing
Q2
Product launch
• Currently gearing up for a ground-
breaking launch
• Our new offerings will captivate the
market
• Our marketing campaign will generate
anticipation
22.
MARKETING STRATEGIES
• Implementpersonalized engagement strategies
• Tailor campaigns to resonate with specific demographics,
fostering a sense of relevance and connection
• Collaborate with influencers and thought leaders to amplify
our brand message
HAZZARD ANALYSIS AND
CRITICALCONTROL POINT
• Science-based system, effective and rational
approach to assuring food safety.
• Preventive and not reactive.
• A management tool used to protect the food supply
against biological, chemical and physical hazards.
GROUP
No.
Observed
Hazard(s)
Type of Hazard
(Physical/
Chemical /
Biological)
SAFE
or
UNSAF
E
Suggested
Corrective Action
EXAMPLE:
6
a. overflowing
pots
b. jewelry while
cooking
c. raw chicken
next to
vegetables
d. spills on the
floor.
a. Physical
hazard
b. Physical
hazard
c. Biological
hazard
d. Physical
hazard
Unsafe
a. Use appropriately sized
pots for the amount of
food.
b. Enforce a no jewelry
policy in food
preparation areas.
c. Store raw meat
separately from ready-
to-eat foods.
d. Clean spills
immediately and
place “Wet Floor”
signage.
35.
Criteria Excellent (4)Good (3) Fair (2)
Needs
Improvement (1)
Understanding of
Safety Concepts
Demonstrates full
understanding of
food safety and
hygiene principles
Shows good
understanding
with minor errors
Partial
understanding
with noticeable
gaps
Limited or
incorrect
understanding
Performance and
Realism
Acts naturally and
convincingly;
scenario feels
realistic
Good effort;
minor lapses in
realism
Somewhat
hesitant or
unclear
Lacks
engagement or
realism
Teamwork and
Cooperation
Works well with
group; clear
coordination
Mostly
cooperative;
minor issues
Some difficulty
coordinating
Poor teamwork or
lack of
participation
Application of
Correct Practices
Applies all correct
safety and
hygiene
procedures
Applies most
correct
procedures
Applies few
correct
procedures
Does not apply
correct
procedures
Communication
and Confidence
Speaks clearly
and confidently
Generally clear;
minor hesitation
Some unclear or
weak delivery
Mumbles or lacks
confidence
Good standards offood safety
are necessary to prevent:
•Food poisoning;
•Food spoilage;
•Food contamination;
•Allergic reactions;
•Loss of productivity;
•Pest infestations;
•Closure of catering operations by enforcement
authorities.
38.
FOODBORNE ILLNESS RESULTIN
MONETARY PENALTIES AND LOST
REVENUE
It could bring about
negative and
ultimately result in
the closing of your
operation.
39.
POTENTIAL SOURCES OF
CONTAMINATION
•Water
• Products
• Animals (pests
and rodents)-
vendor hygiene
• Consumer/buyer
contamination
• Product
• Displays
• Transportation
• Airborne
• Other concerns
(bathroom)
41.
• Water atthe farmers/wet markets may be
used for hand-washing or to rinse fresh
produce/fish prior to consumption.
• All water used for farmers markets needs to
be potable. If not from a municipal source,
all water should be microbiological testing
conducted prior to each market season
opening and as often as may be warranted.
49.
AIRBORNE
• Most farmersor wet markets are
open-air markets, occurring on a
street or in a city area.
• Winds and air currents can blow.
FOOD HYGIENE
• Highstandards of food hygiene are imperative
to prevent food poisoning / food spoilage
• There are three very important areas of concern
in food hygiene
Personnel
Premises
Equipment
Food
WORKPLACE
HYGIENE
• Is whereyou spend more than half of
your active life.
• Keeping the workplace clean is an
essential part of workplace safety.
• Ensuring that a particular working area is
hygienic
SAFE OR UNSAFE
Directions:Study the situations
below. Write SAFE if the
practice is correct and UNSAFE
if it is incorrect.
86.
1.A food handlerwashes hands before
preparing food.
2.A cook wears jewelry while preparing food.
3.Raw meat is stored separately from cooked
food.
4.An employee sneezes into food preparation
areas without covering their mouth.
5.A server wears a clean and complete uniform.
87.
6. A workerleaves spilled liquid on the floor.
7. Food is stored at the proper temperature
8. Hair is properly restrained while working.
9. Garbage bins are covered and emptied
regularly.
10. A food handler works without washing
hands after using the restroom.
#16 signed into law on August 23, 2013
It was approved and signed by former Philippine President Benigno S. Aquino
Protect the public from food-borne illnesses and unsanitary or hazardous food products.
Enhance industry and consumer confidence.
Facilitate market access for local foods and food products
#21 DA- DEPARTMENT OF AGRICULTURE
DOH-DEPARTMENT OF HEALTH
FDA-FOOD AND DRUG ADMINISTRATION
BOQ- BUREAU OF QUARANTINE
LGU- LOCAL GOVERNMENT UNIT
#24 -designed to minimized the risk of food safety hazards.
HACCP plans are every product, process and plant specific
Responsibilities areas
FISH/FISH INDUSTRY-develops and implements HACCP PLANS
REGULATORY AGENCIES facilitate the process PROGRAMS
#25 EXPLANATIONS:
Hazards-conditions or contaminations in food that causes illness or injury.
CCP-points, steps, and procedures at which control can be applied and a food safety hazards can be prevented, eliminated or reduced to acceptable levels.
CRITICAL LIMIT- criterion that must be met for preventive measures associated with CCP
Procedures and frequency to monitor each of CCP.
Corrective action must be taken when deviation from critical limits occurs.
Verification, on going verification activities, ensure that HACCP system works correctly, efficiently and effectively, validate and determine compliance with the HACCP plan, verification done annually.
HACCP plan, records of CCP monitoring, records of corrective actions, and records of verification procedures.
#27 GROUP ACTIVITY
Group the class into 5 groups. Each group will choose 1 picture and do the hazard spotting. Complete the given table and present it in the class.
Hazard- something that is dangerous and likely to cause damage
#32 raw meat stored above salad
expired milk
uncovered freezer items
moldy leftovers
outdoor storage of raw meat.
#33 flies on meat
smoking vendor handling fish
rats among produce
dirty water near vegetables
pets near food stalls.
#34 raw chicken and beef on the same cutting board
dirty hands and stained apron
rat on the counter
cleaning spray near food
smoking pan left unattended)
#59 Personal hygiene includes practices like regular handwashing.
Conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
#60 Personal hygiene includes practices like regular handwashing.
#62 Personal hygiene are the behaviors that must be practiced in daily life, starting from morning to sleep time to protect our health.
To protect health, body, hair, mouth, and teeth must be cleaned regularly and clothes must be washed frequently.
Personal hygiene is intimately involved with health.
#66 Well-pressed and newly laundered clothes, shiny and sweet smelling hair, neat looking appearance and good posture indicate that a person is well-groomed.
#67 Well-pressed and newly laundered clothes, shiny and sweet smelling hair, neat looking appearance and good posture indicate that a person is well-groomed.
Taking care of yourself and your body- and its something everyone can and should do
How you stay looking good and feeling good.
Caring about the details shows you care about yourself and about those around your.
EXAMPLES: Shampoos, conditions, hair oils, combs, brushes, hair ties, shaving set, face masks, lotion, body wash and soaps, deodorants, body spray or perfume, nail polish, tooth brushes, mouth wash, tooth paste.
#68 to control the harmful organisms and bacteria that threaten health
When the environment is polluted with toxic waste through either spitting or vomiting, the State is accountable for the respective cleaning of the environment using companies that are in the field of environmental hygiene.
Environmental hygiene takes care of the health of both current and future generations.
#69 GERMANY-you’ll be rewarded with those 25 cents back.
you can pop into any convenience store and give the bottle to the cashier, and they’ll give you your 25 cents back.
#70 Domestic hygiene practices include all the work done to keep people’s clothes, beddings, and houses clean.
hese activities include washing clothes and beddings, cleaning the toilet, sweeping and cleaning floors, and washing dishes after meals.
It is important to keep the house clean so that it remains a healthy place.
In the case where the house and things in it are not often cleaned, dirt and moisture accumulate, making the house ideal for the breeding of parasites, germs, and disease-carrying animals.
Domestic hygiene also entails the use of soap, proper ventilation, fresh air, hygiene in food storage, proper waste disposal, and keeping away household pests, rats, and insects.
#71 It is a leading cause of disease outbreaks and transmission.
Food that is kept for too long contains pathogens or toxic chemicals whereas foodstuffs that are consumed raw, such as vegetables and fruits, can get contaminated by flies, dirty hands, or unclean water.
Food that has been improperly prepared can also lead to chemical poisoning.
For instance, improperly pounded and cooked cassava leaves may contain dangerous cyanide levels.
Therefore, to promote good health, food should be prepared and stored properly.
#80 Located in Barangay Manggahan, the modern recycling facility—also called a Community EcoHub
Partnership of PASIG CITY and USAID (United States Agency for International Development )
Ang Ecohub na ito ay isang modernong materials recovery facility na may kakayahang gawin ang on-site composting at upcycling ng plastic at iba pang materyales.
Sa tulong ng United States Agency for International Development (USAID), ay nagkaroon ng waste collection vehicles at sari-saring equipment para maproseso ang waste materials at maging compost, at ihalo ito sa low-value plastics at semento para maging bricks at pavers.
#81 - mata-transform ang mga itinuturing nang basura para maging bagong materyales, makakatulong din ito para mabawasan ang plastic pollution sa mga anyong tubig at makabawas din sa methane na sanhi naman ng organic wastes sa landfills.
#82 Sa tulong din ng Ecohub ay makakapagbigay ng job opportunities o pangkabuhayan para sa miyembro ng komunidad, lalo na sa mga kababaihan na nasa sektor ng solid waste management at recycling.
