Food Sanitation: Practices and Key Terms

• Food sanitation encompasses practices for protecting food from contamination, bacteria, toxins, and foreign bodies
• Essential sanitation practices include preventing bacteria multiplication, destroying bacteria through cooking, ensuring personal hygiene, focusing on food quality, and maintaining cleanliness

Definition of Key Terms

• Food refers to any substance consumed
• Safety is the assurance food is fit for consumption
• Sanitation involves maintaining conditions conducive to health and cleanliness
• Cleanliness refers to the absence of visible dirt
• Microbiology is the study of microorganisms and their impacts
• Microorganisms are tiny organisms like bacteria and protozoa
• Food Infection is illness from consuming contaminated food
• Food Intoxication is illness caused by toxins produced by bacteria
• Food Spoilage is the loss of food's original value, texture, or flavor, making it harmful
• Foodborne Illness refers to diseases transmitted to people via food
• Foodborne Outbreak is when two or more people experience the same illness from consuming the same food
• Contamination is the presence of harmful substances in food
• Time-Temperature Abuse is when food is exposed to temperatures that encourage bacterial growth
• Potentially Hazardous Foods are prone to rapid microorganism growth (moist, protein-rich, slightly acidic)
• Cross Contamination is the transfer of harmful microorganisms from one surface or food to another
• Personal Hygiene refers to habits ensuring body cleanliness and health safety
• Food Hygiene refers to processes ensuring food safety during storage, preparation, and cooking
• Food Suitability is the assurance that food is acceptable for consumption
• Food Safety ensures that food will not cause harm when prepared and consumed as intended
• Food Security involves consistent access to sufficient, safe, and nutritious food

Laws Relating to Health and Safety

• Management of Health and Safety at Work Regulation (1999) requires employers to conduct risk assessments and provide necessary safety training
• Workplace (Health, Safety, and Welfare) Regulation (1992) covers basic health, safety, and welfare issues in most workplaces
• Health and Safety (Display Screen Equipment) Regulations protects workers from risks related to screen equipment use
• Personal Protective Equipment at Work Regulations (1992) ensures proper identification and use of PPE where risks cannot be eliminated
• Manual Handling Regulations (1992) focuses on safe manual handling practices to prevent injuries by avoiding hazardous manual handling, assessing unavoidable manual handling operations, and reducing injury risks

Regulatory Agencies in Food Safety

• Department of Agriculture (DA) promotes agricultural development and support services
• Bureau of Animal Industry develops the livestock industry and investigates animal-borne diseases
• National Meat Inspection Service manages meat inspection
• Bureau of Fisheries and Aquatic Resources oversees development and conservation of fisheries and aquatic resources
• Bureau of Plant Industry promotes plant industry development through research and technology promotion
• Fertilizer and Pesticide Authority ensures adequate supply and safe marketing of fertilizers and pesticides
• Philippine Coconut Authority develops the coconut and palm oil industries
• Sugar Regulatory Administration develops policies to ensure a stable sugar industry and sustainable productivity
• National Food Authority ensures food security and stable rice supply and prices
• Department of Health (DOH) oversees health policy, capacity building, and service provision
• Food and Drug Administration (FDA) ensures safety and security of drugs, food, and cosmetic products
• Bureau of Quarantine enforces quarantine laws and manages international health surveillance

Introduction to Risk Management

• Risk Management is the process of identifying, assessing, and controlling threats to an organization's capital and earnings
• These threats or risks could stem from financial uncertainty, legal liabilities, and strategic management errors
• Accidents and natural disasters are also possible sources of threat

Key Concepts in Risk Analysis

• Risk Analysis is the process of identifying and analyzing potential issues that could negatively impact key business initiatives or projects to avoid or mitigate those risks
• Steps in performing Risk Analysis include identifying hazards, deciding who might be harmed and how, evaluating the risks and deciding on control measures, recording findings, and reviewing and updating the assessment

Risk Assessment Defined

• Risk Assessment is a comprehensive process to identify hazards, evaluate the associated risks, and implement measures to control them
• Methods of Risk Assessment include estimating the severity of each hazard, threat, or peril, determining the frequency of occurrence, and estimating vulnerability and the potential impact

Workplace Risk Assessment

• Workplace Risk Assessment focuses on identifying existing and potential hazards in the workplace to prevent harm to employees and visitors

Risk Management Defined

• Risk Management is the process of identifying, assessing, and controlling threats to an organization's assets and earnings

Elements of Risk Management

• Risk Identification involves Recognizing potential loss exposures
• Risk Evaluation focuses on Understanding the severity and frequency of potential losses
• Risk Control consists of Implementing strategies to reduce loss frequency and severity through loss prevention and loss reduction
• Risk Financing involves deciding how to fund risk losses through insurance or risk retention methods

General Principles of Food Safety Risk Management

• Structured Approach involves following (evaluation, option assessment, decision implementation, monitoring)
• Human Health Protection is a primary consideration
• Transparency ensures all processes and decisions are well-documented
• Risk Assessment Policy establishes policies to guide value judgments and decisions
• Scientific Integrity maintains separation between risk assessment and management
• Consideration of Uncertainty involves accounting for uncertainties in risk assessments
• Interactive Communication ensures continuous communication with stakeholders and affected parties
• Continuous Process involves regularly updating and reviewing risk management decisions

Risk Communication Defined

• Risk Communication involves the exchange of real-time information, advice, and opinions between experts and people facing threats
• The purpose is to enable informed decision-making to protect individuals and communities
• It helps stakeholders understand the risk management decision and its implications

Food Safety Hazards Defined

• A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers

Physical Hazards

• Physical hazards are based on the intrinsic properties of the chemical
• The five main classes of physical hazards are Explosive, Flammable, Oxidizing, Gases under Pressure and Corrosive to Metals

Biological Hazards

• Biological hazards occur when hazardous or pathogenic organisms are introduced into food, posing a food safety concern
• Factors influencing microbial growth include the nature of the food, packaging conditions, and storage environment

Types of Bacteria

• Bacteria are single-celled microorganisms that exist in various habitats
• Bacteria associated with foodborne illnesses include Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Escherichia coli 0157:H7, 0104:H4, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus Yersinia enterocoliticaand Cronobacter sakazakii

Types of Viruses

• Viruses are unique sections of DNA or RNA enclosed in a thin coat of protein and require a host to survive
• Common viruses associated with food safety include Bacteriophage and Enteric Virus

Other Biological Hazards

• Parasites obtain nourishment from their host organisms to grow and reproduce
• Common parasites linked to foodborne illnesses include Cryptosporidium parvum, Giardia duodenalis (intestinalis), Taenia spp, Toxoplasma gondii, Trichinella spiralis, Entamoeba histolyticaand Entamoeba coli
• Prions, or proteinaceous infectious particles, are known to cause diseases affecting both humans and animals
• Bovine Spongiform Encephalopathy (BSE), or Mad Cow Disease, is a progressive, fatal disease of the nervous system in cattle and is classified as a transmissible spongiform encephalopathy (TSE)

Chemical Hazards

• Chemical hazards occur when chemicals are present in food at harmful levels to humans
• Chemical hazards include Mycotoxins, Natural Toxins, Marine Toxins, Food Additives, Environmental Contaminants, Processing-Induced Chemicals and Pesticides/Agricultural Products

Food Poisoning Defined

• Food poisoning is an illness caused by eating contaminated food
• Symptoms include Nausea, Vomiting, Diarrhea, Stomach cramps and abdominal pain, Lack of energy and appetite, High temperature, Muscle aches and Chills
• Drink plenty of water and Eat small, bland meals (e.g., toast or rice)

Foodborne Illness Defined

• Foodborne illnesses occur when contaminated food or beverages are consumed
• Common symptoms: diarrhea and vomiting, lasting 1 to 7 days
• Called the "stomach flu"

Harmful Foods

• Potentially hazardous foods must be kept at specific temperatures to minimize bacterial growth or prevent toxin formation
• Examples include Raw and cooked meat, Dairy products, Seafood, Processed or cut fruits and vegetables, Cooked rice and pasta and Foods containing any of the above (e.g., sandwiches, rolls)

Hazard identification defined

• Hazard identification is evaluating whether a particular situation, item, or process may potentially cause harm
• Identifying hazards and risk factors that can cause harm, Evaluating the risks associated with the hazards, Determining appropriate ways to eliminate or control the hazards

Risk Control

• Risk control is a strategy to identify, assess, and prepare for potential dangers that may interfere with an organization's objectives
• Steps in Risk Control: Identify potential hazards, Evaluate the associated risks and Implement control measures to eliminate or reduce the risks

Types of Hazards

• Biological Hazard Prevention: Implement robust processing and storage strategies, Apply "kill steps", Use packaging technologies, Manage storage temperatures effectively and Ensure strict sanitation practices
• Chemical Hazard Prevention: Enforce proper cleaning procedures and sanitation protocols, Train employees to follow strict guidelines to avoid contamination, Ensure strict sanitation practices
• Physical Hazard Prevention: Conduct thorough inspections of food items, Follow food safety regulations and Use safer materials
• Allergenic Hazard Prevention: Maintain rigorous sanitation standards, Clearly label products that contain common allergens and Educate consumers about potential allergens

Fire Hazard

• A fire hazard includes situations that increase the likelihood of fire or may hinder escape in the event of a fire

Ergonomics

• Ergonomics involves designing or arranging workplaces and systems to fit the people who use them
• Designing workstations to minimize physical strain, Ensuring proper posture and movement for tasks, Using tools that are ergonomic and safe to handle, Providing adjustable seating and supportive footwear reduces the risk of musculoskeletal injuries, enhances productivity and comfort, and adapts to technological changes to meet human needs

Workplace Violence

• Workplace violence involves acts or threats of physical violence against workers and is one the leading causes of job-related deaths
• Establish clear workplace policies against violence, Conduct safety training for staff, Encourage open communication and reporting of threats or incidents Fire

First Aid Basics

• The kitchen can be dangerous and Knowing basic first aid can help manage minor injuries and prevent them from becoming serious
• Cuts: Stop the Bleeding, Disinfect the Wound, Apply Antiseptic Cream and Bandage the Wound
• Burns: Cool the Burn, Continue Cooling, Apply Burn Ointment and Cover the Burn
• Poisoning: Identify the Poison, Remove the Source, Seek Help Basic First Aid Kit Contents include: Plasters , Sterile gauze dressings, Sterile eye dressings, Triangular bandages, Crêpe rolled bandages, Safety pins and Disposable dressings