Food-Safety-May-2024 - THE IMPORTANCE OF FOOD SAFETY

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.

1. BASIC FOOD SAFETY FOR FOOD HANDLERS MARY GEM R. CONDEZ, RN

2. 2 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

3. 3 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

4. 4 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

5. 5 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:

6. 6 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

7. 7 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

8. 8 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

9. 9 Brain check Which among the following is NOT a physical hazard? Wood scrap in coffee Bleach in sink Piece of hair in rice Broken glass in bread All of the following are benefits of good safety practices except: Loyal customers Good reputation Paying Fines Compliance with food safety laws

10. 10 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

11. 11 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

12. 12 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)

13. 13 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)

14. 14 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 Incubation Period 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

15. 15 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

16. 16 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

17. 17 Element 4 Ideal Condition for bacteria to multiply F A F ood: some bacteria need proteins A cidity: levels can affect multiplication (vinegar) T T T emperature: High temp help kill most bacteria. Prefers Time Danger Zone T ime: Bacteria needs to grow M M oisture : Bacteria need water to grow and perform metabolism O O xygen: aerobic bacteria (bacillus)

18. 18 Brain check All of the following may be considered high-risk food except Mayonnaise Salted biscuits Cooked rice None of the above Which of the following is a factor most bacteria need to multiply? Time Temperature Oxygen All of the above

19. 19 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)

20. 20 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

21. 21 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

22. 22 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

23. 23 Food thermometer Element 5

24. 24 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

25. 25 General Rule Element 5 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

26. 26 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

27. 27 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

28. 28 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

29. 29 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

30. 30 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

31. 31 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

32. 32 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

33. 33 Brain check Food left at room temperature should be discarded after: 2 hours 1 hour 5 hours 8 hours It reduces the number of germs on a surface. Cleaning Sanitizing Disinfecting All of the above

34. 34 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

35. 35 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

36. 36 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

37. 37 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

38. 38 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

39. 39 Element 10 Hierarchy of Controls: Elimination (getting rid of hazard) Substitution (replacing with less hazardous option) Engineering controls (machine guards) Administrative control (training and safety signs) Use of PPE

40. 40 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

41. 41 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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43. 43 Wash hands and surfaces often Don't cross-contaminate Right temperature Refrigerate promptly.

44. 44 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

45. 45 Brain check

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