Food Safety Presentation PDF

RISK ASSESSMENT AS APPLIED TO FOOD SANITATION AND SAFETY  SANITATION The word sanitation is derived from the Latin word sanitas, meaning “health”. Applied to the food industry, sanitation is “the creation and maintenance of hygienic and healthful conditions.” ...

RISK ASSESSMENT AS APPLIED TO FOOD SANITATION AND SAFETY  SANITATION The word sanitation is derived from the Latin word sanitas, meaning “health”. Applied to the food industry, sanitation is “the creation and maintenance of hygienic and healthful conditions.”  FOOD SANITATION In 2019, the World Health Organization (WHO) emphasized that safe food supplies support national economies, trade, and tourism.  FOOD SANITATION World population growth coupled with urbanization, changes in consumer habits, including travel and climate change, have caused dynamic intensification and industrialization of agriculture and animal production to meet increasing demand for food creates both opportunities and challenges for food safety.  FOOD SANITATION  Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances, causes more than 200 diseases – ranging from diarrhea to cancer;  an estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year, resulting in the loss of 33 million healthy life years;  FOOD SANITATION  Children under five years of age carry 40% of the foodborne disease burden, with 125,000 deaths every years;  FOOD SANITATION  Foodborne diseases impede socioeconomic development by straining health care systems, and harming national economies, tourism, and trade; and WORDS TO REMEMBER  FOOD Food means any substance, whether processed, semi- processed, or raw, which is intended for human consumption, and includes drink, chewing gum, and any substance which has been used in the manufacture, preparation, or treatment of “food” but does not include cosmetics, tobacco or substances used only as drugs. FOOD HYGIENE AND SANITATION Food hygiene and sanitation comprises conditions and measures necessary for the production, processing, storage, and distribution of food designed to ensure a safe, sound, and wholesome product fit for Foodborne disease outbreak Foodborne(FBDO) disease outbreak (FBDO) is defined by the US Center for Diseases Control and Prevention (CDC) as an occurrence in which at least two persons experience a similar illness resulting from the ingestion of a common food.  Foodborne (waterborne) illness or disease as defined by WHO (2019) Foodborne (waterborne) illness or disease as defined by WHO (2019) is the result of ingestion of foodstuffs contaminated with microorganisms or chemical. The contamination of food or water may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution  FOODBORNE ILLNESS AS A THREAT TO FOOD SERVICE INDUSTRY  Philippine Foodborne Disease Outbreaks (2005-2018) as compiled by Azanza, et al. (2018) detailing 209 reported Philippine foodborne disease outbreaks (FBDOs) for the period January 2005-June 2018.  Multiple implicated foods were associated in majority of the studied outbreaks. Meat containing dishes were the most common causative food in the evaluated outbreaks with defined food vehicles.  Food service eating facilities and households were found more prone to outbreak occurrences.  FOODBORNE ILLNESS AS A THREAT TO FOOD SERVICE INDUSTRY Although there were reported outbreaks with unidentified causative agents, Salmonella spp., Henipaviral, Entamoeba histolytica, and Vibrio parahaemolyticus were cited as primary causes of infection. Human intoxication involved staphylococcal enterotoxins, carbamate toxin, and paralytic shellfish poisoning (PSP toxin.  FOODBORNE ILLNESS AS A THREAT TO FOOD SERVICE INDUSTRY Knowing what can cause a foodborne illness is the step in preventing it. Foodborne illnesses are caused by one or more of the factors described below: 1. Poor personal hygiene; 2.Time-temperature abuse; and 3. Cross contamination COMMON SYMPTOMS OF FOODBORNE VOMITING ILLNESS NAUSEA COMMON SYMPTOMS OF FOODBORNE ILLNESS STOMACH CRAMPS DIZZINESS COMMON SYMPTOMS OF FOODBORNE ILLNESS DIARRHEA  MORE LIKELY TO DEVELOP A FOODBORNE ILLNESS PREGNANT WOMEN YOUNG CHILDREN MORE LIKELY TO DEVELOP A FOODBORNE ILLNESS OLDER ADULTS People with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplant, HIV/AIDS, or from receiving chemotherapy or radiation treatment. Outbreak Location for Philippine Foodborne Disease from 2005 to June 2018 (N=209) Location Mortalities Occurrence Cases Food service eating 31 74 4946 facility (school, canteen, restaurants, hotels) Household (single 63 102 4972 and multiple household involvement; community gathering, fiestas, birthday celebrations) Others (office, public 3 33 3673 gathering, orphanage facility, jail)  IMPORTANCE OF FOOD SAFETY AND SANITATION The importance of food safety and sanitation implementation in any food enterprise cannot be denied as it encompasses the following dimensions: Ethics – as the primary goal of food safety and sanitation is to protect human lives and public health. ‘ Legal – as required by law, food enterprise needs to comply with applicable laws and regulations. Economic – aside for possible loss of lives, food enterprise can be affected through customer loss, and insurance premiums among others.  COST OF FOODBORNE TO FOOD ENTERPRISES In general, the following are the cost of foodborne and waterborne illnesses or diseases to a food enterprise: 1. Loss of clients and ultimately profits;  COST OF FOODBORNE TO FOOD ENTERPRISES 2. Loss of brand reputation;  COST OF FOODBORNE TO FOOD ENTERPRISES 3. Legal suits;  COST OF FOODBORNE TO FOOD ENTERPRISES 4.Increased insurance premiums; and  COST OF FOODBORNE TO FOOD ENTERPRISES 5. Embarrassment.