Food Safety Hazards: Biological, Chemical, and Physical Contamination PDF

Food Safety Hazards: Biological, Chemical, And Physical Contamination  LEARNING OUTCOMES Discuss the different types of hazards in food service establishment. Formulate ways of preventing these types of hazards during food service of operation.  WORDS T...

Food Safety Hazards: Biological, Chemical, And Physical Contamination  LEARNING OUTCOMES Discuss the different types of hazards in food service establishment. Formulate ways of preventing these types of hazards during food service of operation.  WORDS TO REMEMBER A food allergy is the body’s negative reaction to a food protein. Cross contamination is the introduction or occurrence of a contaminant in food. A contaminant is any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability. Potable pertains to water fit for human consumption.  Biological Hazards As previously discussed, given the optimum condition for microbial growth, disease- causing microorganisms or pathogens center the log phase causing its number grow exponentially that might lead to food spoiling and food poisoning. The pathogenic organisms may come from a variety of sources n the kitchen or food processing and preparation are include: Food handler who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation;  Biological Hazards Unclean and unsensitized food- contact surface; Unclean environment; and Kitchen pests such as mice and cockroaches;  01 List of common foodborne illnesses caused by major microbial groups  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Botulism Symptoms begin 18- - Home canned - Follow rules for Clostridium 36 hours upon goods time and botulinum ingestion but may - Improperly temperature range from four processed foods cotrol hours to eight days: - Sausages and - Chill foods - Double & blurred meats properly. vision; - Canned low-acid - Difficulty in foods, such as swallowing, some breathing, and vegetables speaking - Paralysis  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Campylobacteriosis Symptoms begin - Unpasteurized - Practice good Campylobacter two to five days milk and dairy personal hygiene - Follow hand jejuni after eating products washing guidelines contaminated food, - Raw poultry and - Follow procedures can last for seven to raw beef to avoid cross 10 days, and - Non-chlorinated contamination include: or fecal - Maintain good pest - Diarrhea contaminated control - Right temperature - Fever, nausea, water - Use water from and vomiting - Birds and flies approved sources - Abdominal pain can carry and - Use only - Headache and contaminate pasteurized dairy muscle pain food products  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Escherichia coli Symptoms begin three to In intestinal tract of - Practice good O157:H7 eight days after animals particularly personal hygiene - Follow hand eating contaminated cattle and humans washing guidelines food, can last for two to - Raw or - Follow procedures nine days, and include: undercooked to avoid cross - cramping; ground beef contamination - diarrhea; - Raw milk or dairy - Cook all poultry - vomiting; and products and meat to - Unpasteurized correct internal - hemolytic uremic temperature syndrome (HUS). apple cider or - Wash all produce juice products - Dry salami - Cool foods properly - Uncooked fruits  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Listeriosis Symptoms begin three to In soil ground - Practice good Listeria 70 days after eating water, plants, and personal hygiene - Follow hand monocytogenes contaminated food; 21- intestinal tracts of washing guidelines day onset is most humans and - Follow procedure to common. Symptoms animals avoid cross include: - Unpasteurized contamination - Sudden onset of fever milk and cheese - Cook all poultry - Muscle aches - Ice cream and meat to - Diarrhea or vomiting - Raw vegetables correct internal temperature - Headaches - Raw poultry, - Use only - Stiff neck meats and fish pasteurized milk, - Confusion - Deli meats, dairy products, or - Loss of balance luncheon and juices  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Salmonello-sis Symptoms begin six to 48 Raw meats and - Practice good Salmonella spp hours after eating poultry personal hygiene - Milk and dairy - Follow hand contaminated food, last washing guidelines one to 2 days, and products - Follow procedure to include: - Shrimps and fish avoid cross - Stomach cramps - Sauces and contamination - Headaches salad dressing - Cook all poultry - Nausea - Cake mixes and meat to - Fever - Cream-filled correct internal temperature - Diarrhea desserts and - Use only - Vomiting toppings pasteurized milk, - Severe dehydration - Peanut butter dairy products, or juices  i. BACTERIA Illness/Bacterium Symptoms Foods involved Prevention Shigellosis Symptoms begin to 12-50 - An intestinal - Practice good Shigella spp hours after eating tract of humans personal hygiene - Follow hand contaminated food, lasts and polluted washing guidelines up to one two weeks and water; spread by - Follow procedure to include: flies and food avoid cross - Abdominal pain; handlers contamination - Diarrhea containing - Meat salads - Use water from blood and mucus; - Potato and approved sources - Control flies - Fever, nausea, and pasta salads - Maintain storage vomiting - Lettuce and temperature - Fatigue and other raw - Cool food properly dehydration vegetables - Milk and dairy  ii. VIRUSES Illness/Virus Symptoms Foods involved Prevention Hepatitis The illness usually is mild, - Contaminated - Practice good Hepatitis A virus starts about two to four water personal hygiene - Shellfish - Keep employees (HAV) weeks after the - Salads with jaundice out of contaminated food or the operation water is eaten or drank, - Ready-to-eat - Keep employees and goes away by itself in food diagnosed with a week or two. It causes: Hepa A out of the - Inflammation of the operation - Wash hands liver - Minimize bare hand - Fever and low appetite; contact with ready - Nausea and vomiting; to eat food - Diarrhea and muscle - Purchase shellfish aches; from approved  ii. VIRUSES Illness/Parasites Symptoms Foods involved Prevention Anisakiasis Symptoms usually occur - Raw and - Purchase from Anisakis simplex within 24 hours after undercooked approved reputable fish, including: suppliers. consumption of affected - - Herring Use properly raw of under cooked fish, treated water. but may be delayed by as - Cod - Keep food handlers long as two weeks - Halibut with diarrhea out of - Tingling in throat - Mackerel the operation - Coughing up worms - Pacific salmon - Wash hands  iv. Fungi Fungi are found in air, soil, plants, water, and some food. Molds and yeasts are examples. Fungi including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can be found naturally in the environment. Yeasts and molds can cause microbial spoilage. Generally, mold cells are microscopic but once visible. Yeasts and molds can cause food discoloration, unpleasant odor, and taste. Molds grow well on almost any type of food. Breads, pastries, fruits, vegetables, meats, cheeses, and certain beverages are susceptible to mold and yeast contamination.  iv. Fungi Molds can spoil food and sometimes cause illness. They grow well in acidic food with little moisture and are not destroyed by cooler or freezer temperatures. They are not destroyed by cooler or freezer temperatures. They can produce toxins such as aflatoxins. Throw out all moldy food, unless the mold is a natural part of the product le.g, cheese such as Brie,  B. CHEMICAL HAZARDS Chemical hazards occur when a harmful chemical gets into food that is then eaten by a person. Soaps, detergents, degreasers, pesticides, and sanitizers are some chemicals commonly used in food service establishments and can pose a chemical hazard in the flow of food. Preventive measures for the occurrence of chemical hazard in food: i. Store chemicals away from food by: Storing in original containers; Labeling all chemical containers properly; Keeping Material Safety Data Sheets (MSDS)provided by the manufacturer to ensure chemicals are stored and used properly; Keeping chemicals in a locked, separate storage area; and Limiting access to chemicals to authorized employees.  B. CHEMICAL HAZARDS ii. Use chemicals properly by: Measuring chemicals according to manufacturer's recommendations; Test sanitizing solutions to make sure that they are at the appropriate concentration; and Teach employees how to use chemicals. iii. Wash hands thoroughly after using chemicals. iv. Hire a licensed pest control operator to use pesticides.  FOOD ALLERGY C. Food Allergy A food allergy is the body's negative reaction to a food protein. There are specific signs that a customer is having an allergic reaction. To protect your customers, you should be able to recognize the following signs and know what to do.  FOOD ALLERGY Depending on the person, an allergic reaction can happen right after the food is eaten or several hours later. This reaction could include some or all of the symptoms given as follows: Itching in and around the mouth, face, or scalp; Tightening in the throat; Wheezing or shortness of breath;  FOOD ALLERGY Hives; Swelling of the face, eyes, hands, or feet; Abdominal cramps, vomiting, or diarrhea; Loss of consciousness; and Death  FOOD ALLERGY Most common food allergens are the following: Milk and dairy products; Eggs and egg products; Fish; Shellfish; Wheat; Soy and soy products; Peanuts; and Tree nuts.  D. PHYSICAL HAZARDS Physical hazards occur when a foreign object gets into food accidentally. Physical contaminants include dirt, hair, fragments, bones, or bits of packaging. Some rules to prevent physical hazards in food are given as follows: i. Provide written standard operating procedures to be religiously followed: Wearing of appropriate hair cover to minimize hair contamination; Prohibiting the use of nail polish and artificial nails; and Limiting wearing of jewelry to simple wedding band.  D. PHYSICAL HAZARDS ii. Focus during food preparation to identify physical contaminants: Removing and discarding all packaging from food; Removing all bones when deboning chicken and fish; and Remove any glass bottles and toothpicks.  D. PHYSICAL HAZARDS iii. Clean, maintain, and use equipment properly: Cleaning and sanitizing all food contact surfaces; Cleaning of blades of can openers to ensure no metal accumulation; Using clean and sanitized ice scoops; Installing light covers; and Using shatterproof light bulbs.  D. PHYSICAL HAZARDS iv. Provide routine pest control maintenance and inspection by a licensed pest control operator to prevent pest contamination in food. Thank you!