Food Safety and Sanitation

Food safety and sanitation gives you enough knowledge and background on how to keep the product safe for the consumers. There are aspects that should be considered in order to protect the producer's reputation and the consumer's health. A safety protocol and proper sanitation could help.
Food is the basic commodity to humans. So let's produce food with safety procedures and proper sanitation.

1. FOOD SAFETY AND SANITATION Prepared by: Jemimah D. Gumalal Instructor I

2. 1:Food Spoilage It is any change in food which renders it unfit for eating.  It can be due to contamination or natural decay which are both associated with the growth of microorganisms. 

3. Factors for the Growth of Microorganisms Acidity: Highly acidic food prohibits the growth of bacteria while weakly acidic (usually 4.6 to 7.0) foods are prone to bacterial growth. Time: Highly-perishable foods such as meat, poultry, fish, and dairy, when exposed to temperature danger zone for more than four hours run the risk of spoilage. Temperature: Microorganisms can grow to unsafe levels at a temperature of 4.4 to 60 degree celsius . Oxygen: Oxygen sustains respiratory activities among several microorganisms. Moisture: The higher the moisture content of food the more it is prone to microbial contamination.

4. Common Food-Borne Pathogens Microorganism Food-Borne Illness Sources Campylobacter jejuni Diarrhea Raw/undercooked meat or poultry, untreated water Clostridium botulinum Botulism Improperly canned food, surfaces of fruits and vegetables, seafood Escherichia coli Food poisoning, Diarrhea, abdominal cramps, vomiting Raw meat, animal/human fecal matter Listeria monocytogenes Listeriosis Soil and water, dairy products, raw/undercooked meat or poultry, seafood Salmonella Salmonellosis Raw/undercooked eggs, poultry, and meat Campylobacter jejuni Food poisoning, vomiting, toxic shock syndrome Cooked foods high in protein e.g. cooked ham, salads, bakery products, dairy products

5. Common Causes of Outbreaks of Food-borne Illnesses  

6. 2: HACCP Under the Republic Act. 10611 , the Department of Health shall ensure the safety of all food processing and product packaging activities. For this reason, the Food and Drug Center for Food Regulation and Research enforces HACCP and other risk-based control measures in food processing .    Hazard Analyses at Critical Control Points (HACCP)  refers to a food safety management system which identifies, evaluates and controls hazards which are significant for food safety at critical points during a given stage in the food supply chain.   Food Safety Hazards is any biological, chemical, or physical agent in food with the potential to cause adverse effects on health. Examples: Biological: bacteria, viruses, parasites, molds Chemical: pesticides, processing chemicals, drug residue, allergens Physical: bones, pits, glass, metal, hair Risk is the result of exposure to a hazard.

7. How to Develop a HACCP Plan There are five (5) steps that you must first take in order to develop the HACCP Plan. 1. Assemble the HACCP Team. Ideally, the HACCP Team is composed of members from different departments: Top Management, Purchasing, Food Safety and Quality Assurance, Production, Maintenance, and Sales. 2. Describe the product. What are the raw materials? What are the product specifications? What should be the conditions for storage? 3. Specify intended use and target consumers. Who can consume the product? Who should not? 4. Draw a flow diagram to describe the process steps. Begin with the supplier and take note of every step that the product undergoes up until distribution. 5. Visit the plant for on-site confirmation of flow diagram.

8. Seven Principles of HACCP

9. Seven Principles of HACCP

10. Seven Principles of HACCP

11. Seven Principles of HACCP

12. Seven Principles of HACCP

13. Seven Principles of HACCP

14. 3: Personal Hygiene and Good Grooming The best way to avoid contamination is to prevent it.

15. Proper Handwashing When entering food handling areas Before starting work

16. Proper Handwashing After handling contaminated materials After breaks After using toilet facilities Reference: TESDA Online Program

17. Thank you