PH 136 Food Safety PDF

PH 136: ENVIRONMENTAL AND OCCUPATIONAL HEALTH FOOD SAFETY Assoc. Prof. Vivien Fe. F. Fadrilan-Camacho | February 6, 2025 ○​ Individual’s health status OUTLINE...

PH 136: ENVIRONMENTAL AND OCCUPATIONAL HEALTH FOOD SAFETY Assoc. Prof. Vivien Fe. F. Fadrilan-Camacho | February 6, 2025 ○​ Individual’s health status OUTLINE ​ High-risk groups A.​ Introduction to Food Safety ​ Immunocompromised individuals (elderly, a.​ Food Sanitation children, pregnant) b.​ Food Safety ​ Those with comorbidities (diabetes, cancer, B.​ Foodborne Illnesses a.​ Sources of Food Contamination lupus, rheumatoid arthritis, HIV, etc.) b.​ Food Production Chain ​ Diarrhea - 2nd leading cause of death in children below 5 c.​ Causes of Foodborne Illness years old (WHO, 2018) i.​ Biological Hazards ○​ 2018: 1.731 billion episodes of diarrhea (36 million of ii.​ Chemical Hazards which progressed to severe episodes) in children < 5 iii.​ Physical Hazards years old d.​ Risk Factors ○​ 2011: 800,000 episodes of diarrhea led to death e.​ Prevention of Foodborne Illnesses ○​ Rotavirus - most common cause of C.​ Hazard Analysis and Critical Control Point (HACCP) vaccine-preventable severe diarrhea (28% of all cases) a.​ Definition ○​ Common bacterial causative agents b.​ Steps ​ E. coli D.​ Review Questions ​ Shigella E.​ References ​ Vibrio cholerae ​ Campylobacter INTRODUCTION TO FOOD SAFETY ​ Salmonella ○​ Diarrheal infection in an average individual is typically Two important concepts that we need to understand and self-limiting and resolves within 1-3 days, but it can distinguish are food sanitation and food safety. be fatal in immunocompromised groups ○​ Acute watery diarrhea – 5th leading cause of morbidity FOOD SANITATION in the Philippines (DOH, 2018) ​ Protection from contamination Table 1. Top 10 leading causes of morbidity, number and rate per 100,000 in the ​ Includes all practices that protect food from risk of population of the Philippines (2018). contamination of harmful bacteria, foreign bodies, and TOP 10 CAUSES OF MORBIDITY, PHILIPPINES 2018 chemicals Cause Number Rate ○​ Involves cleanliness of equipment, tools, and ingredients throughout all food preparation procedures 1. Acute Respiratory Tract 1,198,860 1,133.6 ​ Prevents bacteria from multiplying to an extent that will Infection cause illness 2. Hypertension 637,078 602.4 ​ The primary tenet of food service sanitation is cleanliness ​ Begins with: personal hygiene, safe handling of foods, 3. Acute Lower Respiratory 506,909 479.3 clean utensils, equipment, storage facilities, kitchen Tract Infection and Pneumonia and dining room. ​ Example of sanitation concern: The presentation and 4. Urinary Tract Infection 294,136 278.1 venue of some street food may sometimes make you 5. Acute Watery Diarrhea 137,468 130.0 second-guess if you would buy their food because of questionable food handling and safety practices 6. Bronchitis 135,195 127.8 ○​ Flies are hovering everywhere ○​ Hands are directly in contact with the food 7. Influenza 103,250 97.6 ○​ Vermins, particularly rodents, are visible in the food preparation area 8. Diseases of the Heart 68,901 65.2 9. Dengue Fever 64,748 61.2 FOOD SAFETY ​ Conditions and practices that preserve the quality of food 10. Acute Febrile Illness 50,202 47.5 to prevent contamination and foodborne illnesses ​ Socioeconomic Impacts ​ Main umbrella; “The goal of food sanitation” ○​ Debilitating or fatal diseases from life’s less risky ○​ We practice food sanitation because we want to activities – eating (pain and suffering) ensure food safety. ○​ Increased cost of medical expenses FOODBORNE ILLNESSES ○​ Lost productivity ○​ Lost business for food companies ​ Sickness that people experience after consuming food and ○​ Increased surveillance by regulatory agencies beverages contaminated with pathogenic microorganisms, chemicals, or physical agents. SOURCES OF FOOD CONTAMINATION ○​ Examples of physical agents: small pebble, paper, hair Table 2. Different Sources of Food Contamination ​ Symptoms: nausea, vomiting, diarrhea, abdominal pain, ​ Imperishable in context of food headache, fever, and dehydration 1. Raw contamination sources ​ Type and severity of a person’s symptoms depend on the: materials or ​ Must be properly washed because of ○​ Type of pathogen in the food ingredients possible residual chemicals (i.e., ○​ Amount of contaminated food consumed pesticides, fertilizers) #MagkabigkisBenteSais Team 03 | 1 of 11  ​ Must be safe for drinking ​ Potentially hazardous materials or time/temperature 2. Water ​ Needs to pass the Philippine National control for safety foods or PHF/TCS foods Standards for Drinking Water ○​ Foods of animal origin that are raw or heat-treated ​ Increased risk of contamination on street ○​ Foods of plant origin that are heat-treated (e.g., foods because they are typically sold cooked rice, baked potatoes) outdoors in the open, where they are ○​ Cut melons and tomatoes (generally food that have 3. Air or Dust totally exposed to numerous microbes, openings) dust, fumes,etc. ​ Once the inside part of food is exposed to air, it is 4. Soil exposed to a wide array of contaminants ​ Applicable when food preparation area is ○​ Garlic and oil mixtures that are not modified in a way 5. Garbage to inhibit the growth of pathogenic microorganisms in close proximity with the food disposal and Sewage area Foodborne Illness Caused by Spore-Forming Bacteria ​ Includes common household pets (dogs, cats, birds) and pasts such as rodents ​ Spores are inactive or dormant forms of bacterial cells that and insects enable the organism to survive when there is extreme 6. Animals ​ Reason behind pest control being one of environmental conditions the critical elements restaurants must ○​ It can survive for a long time in soil monitor and implement ○​ It is a common contaminant of vegetables and ​ Least given attention to; neglected spices ​ Improperly sealed or tears will serve as ○​ It is difficult to destroy an entry point for contaminants ​ Clostridium perfringens - anaerobic bacteria found in 7. Packaging ​ Important to wash or clean food items materials intestines of humans and animals after removing them from packaging materials ○​ Causes toxin-mediated infection: ingested → colonize the gut → enterotoxin → diarrhea 8. Food ​ Most common source of food ○​ Onset of symptoms is 8-22 hours after ingestion Handlers contamination ○​ Associated with PHF/TCS foods such as meat and poultry (i.e., easily spoiled food) that have been FOOD PRODUCTION CHAIN subjected to temperature abuse ​ Food contamination may happen at any point in the food ​ Temperature abuse pertains to food that is production chain refrigerated and/or microwaved excessively or ○​ During production, processing, distribution repeatedly ○​ In retail, restaurants, and homes ​ Contamination does not only occur during point of contact Foodborne Illness Caused by Non Spore-Forming Bacteria during the process, but also during the travel period or in ​ Bacteria as vegetative cells between each point ​ Easily destroyed by: ○​ Example: Perishable food products must be delivered ○​ heat on time by food trucks ○​ controlled cooking ○​ pasteurization ​ Examples: E.coli, Listeria, Salmonella, Staphylococcus ○​ E. coli produce Shiga toxins; E. coli O157:H7 ​ Transferred through contact with feces from animal’s intestines during slaughter ​ Can be spread by food handlers who are carriers and do not wash hands properly ​ Through contaminated equipment and utensils ​ Onset is 12-72 hours and lasts from 1-3 days FOODBORNE ILLNESS CAUSED BY VIRUS ​ More common cause of foodborne illnesses ○​ It has higher morbidity in comparison to bacteria ​ Bacteria, in terms of foodborne illness, is a more common cause for mortality ​ Viruses are smaller in size and cannot grow outside a living Figure 1. Food Production Chain host (cell) ​ Not killed by antibiotics; Needs only a few viral particles CAUSES OF FOODBORNE ILLNESS to develop infection ​ Hazards are defined as anything that can cause harm ○​ Viruses are self-limiting ○​ Harm caused by food hazards pertain to foodborne ​ Hepatitis A - causes infectious hepatitis illness such as acute gastroenteritis ○​ Onset is 4-6 weeks ○​ Can be biological, chemical, or physical ○​ Infected workers are contagious for 1 week before onset of symptoms and for 2 weeks after symptoms BIOLOGICAL HAZARDS appear ​ Includes: bacteria, virus, parasites, fungi ○​ Causes jaundice, fatigue, abdominal pain,diarrhea, ​ These can be introduced by infected food handlers nausea, loss of appetite, fever ○​ Fecal-oral route FOODBORNE ILLNESS CAUSED BY BACTERIA ​ Norovirus - group of virus that cause “stomach flu” or ​ Certain food products require time and temperature control gastroenteritis to limit growth of bacteria and toxin formation ○​ Brief; symptoms lasting for 1 - 2 days PH 136 | Food Safety 2 of 11  ○​ Severe dehydration in young children, elderly, and ​ This unfortunate incident led to the creation of the immunocompromised Minamata Institution in Japan ○​ Spread through: ○​ Conducts researches to prevent recurrence of ​ ingesting food/liquids contaminated with the environmental disasters virus ​ touching surfaces contaminated with the virus IMPORTANT CONCEPTS ON CHEMICAL HAZARDS: ​ direct contact with another person with ​ Biomagnification: Occurs when the toxic burden of a symptoms large number of organisms at a lower trophic level is CHEMICAL HAZARDS accumulated and concentrated by predators at a higher ​ Chemical hazards: harmful substances that can cause trophic level illness if ingested with food ○​ e.g. chemical DDT in water is ingested by ○​ Naturally occuring: food allergens (molds and fish) phytoplankton/bacteria → zooplankton/small fish → ○​ Human origin: residual pesticides, cleaning agents, game fish and humans metals, and polychlorinated biphenyl (PCB) ○​ DDT ingested increases exponentially as it goes up ​ These may be transferred to the food by using the food chain improperly washed plates ○​ DDT dose is highest in humans: top of food chain ○​ Vomiting is the most common symptom of acute Chemical Hazard Case 1: Organomercury Poisoning chemical intoxication Excerpts from article: “In 1971-72, a large outbreak of poisoning caused by the consumption of seed dressed with organomercury compounds occurred in Iraq. International assistance was requested by the Government of Iraq in investigating this outbreak. The results of the investigations to date were presented at the Conference on Intoxication due to Alkylmercury Treated Seed, held in Baghdad, Iraq on 9-13 November 1974.” Dr. Camacho’s Discussion: ​ Food relief provided by certain countries for Iraqi refugees were contaminated with organomercury, Figure 2. Biomagnification across trophic levels. unintentionally bringing harm to a lot of citizens. ​ Bioaccumulation: The chemical accumulates in the body ​ Possible source of mercury: irrigated waters for the within an individual wheat farms were contaminated from nearby ○​ Ex. When a worker is continuously exposed to lead, it industrial wastes accumulates in the different tissues (gums, liver, skin, etc.) Chemical Hazard Case 2: Minamata Bay Disaster EXAMPLES OF TOXIC CHEMICALS 1. Polychlorinated Biphenyls (PCB’s) ​ Man-made or human origin ​ Used as capacitors, transformers ​ Fat-soluble → concentrate in fatty tissues → found in fish ○​ Farmed salmon are fed fish meal ​ Linking to cancer, nervous system toxicity, and immune dysfunctions (Multisystem effect) 2. Food Allergens ​ Naturally occurring ​ 90% of allergic reactions caused by(FDA, 2007): ○​ Milk ○​ Eggs ○​ wheat proteins ​ A paper-manufacturing company in Minamata ○​ Peanuts prefecture illegally discharged untreated toxic wastes ○​ Soy into the bay, releasing alarming levels of mercury. ○​ Fish ​ The bay was a source of drinking water for many ○​ Shellfish communities. Many residents who ingested the ​ Causes “overreaction” of immune system → may include contaminated water acquired the Minamata disease symptoms such as anaphylaxis ○​ Minamata disease → neurological disorder similar ○​ Anaphylaxis - severe allergic reaction that can lead to to cerebral palsy; affects motor and cognitive death functions ​ Ciguatoxin - naturally occurring food allergen produced by ​ More commonly manifests in the offspring of marine algae → toxin stored in fish flesh, skin, and organs pregnant mothers exposed to mercury ○​ Vertigo, joint and muscle pain, numbness and tingling sensation, diarrhea, and vomiting PH 136 | Food Safety 3 of 11  ○​ Onset of symptoms 15 mins to 24 hrs Cross-contamination 6% ○​ Toxin is not destroyed by cooking Inadequate cooking or heat processing 5% ○​ No diagnostic method for detection Containers adding toxic chemicals 4% ○​ PREVENTED BY: Contaminated raw ingredients 2% ​ Buying fresh fish Intentional chemical additives 2% ​ Old fish exposed to air and contaminants Incidental chemical additives 1% allow marine algae to grow and produce Unsafe sources 1% toxins ​ In the case of the Philippines, the use of leftovers would ​ Scombrotoxin → scombroid poisoning probably have a higher percentage as a risk factor. ○​ a.k.a histamine poisoning ○​ “Hindi naman lahat may ref, yung iba nakatakip lang ○​ Histamine is produced by certain bacteria when they sa la mesa. Usually, it only takes 4 hours (for bacteria decompose food containing histidine to multiply). Kaya hindi dapat naka-iwan sa room ○​ Tuna, mahi-mahi, sardines, mackerel → with high temperature and mga pagkain natin.” – Dr. Camacho levels of histidine ○​ Other possible risk factors: inadequate hygiene, ○​ Cooking cannot deactivate histamine once formed temperature abuse (from reheating rice) ○​ Dizziness, burning feeling in mouth, rash or hives, headache, itching, teary eyes, runny nose PREVENTION OF FOODBORNE ILLNESSES ○​ Onset is 30 mins or less 1. PROPER HOLDING TEMPERATURES 3. Bisphenol A (BPA) ​ a.k.a temperature control ​ Found in polycarbonate plastic used in food containers ​ Time and temperature are critical factors in food handling (e.g. baby and water bottles, epoxy resins that line metal because it will dictate whether food will last long or not. food cans) ​ Improper holding temperature ​ Makes PC plastic sturdy, impact resistant ○​ Food temperature danger zone: 5oC to 57oC (FDA, ​ Endocrine disrupting chemical (EDC), cardiovascular CDC; other sources: 4oC to 60oC) disease, DM T2, and liver abnormalities → competing ○​ The danger zone permits the rapid growth of interpretations infectious and toxin producing organisms ​ Europe, 2006: BPA exposures were safe and declined to ​ “Keep it hot, keep it cold, or don’t keep it.” regulate ​ Time-temperature abuse: occurs when food is exposed ​ USFDA, 2009: products with BPA are safe and that to the danger zone for more than 4 hrs exposure levels are below those that may cause death ​ Canada: banned BPA in 2008 ​ NTP, 2008: expressed “some concern” for neurological effects and “minimal concerns” for reproductive effects ​ It is regulated in PH - recommended dose only, not allowed in baby products ○​ Not banned in PH because we follow the US regulations ​ How to reduce BPA exposure (based on National Institute of Environmental Health Science, 2008): ○​ Do not microwave polycarbonate plastic food containers (BPA may leak at a high temperature) ○​ Reduce canned foods ○​ Opt for glass, porcelain, or stainless steel containers ○​ Use baby bottles that are BPA free PHYSICAL HAZARDS ​ Physical hazards: foreign objects such as stones, bone fragments from animals, pieces of glass, staples, and jewelry Figure 3. Temperature danger zone. 2. GOOD PERSONAL HYGIENE RISK FACTORS FOR FOODBORNE ILLNESSES ​ Behaviors and practices that contribute to exposure ​ Food handlers are the most common source of food ​ A study in US investigated different restaurants to contamination. determine risk factors for foodborne illnesses, based on ○​ Personnel training should include appropriate the records of patients who ate in these restaurants sanitation principles and food handling practices, manufacturing controls, and personal hygiene Table 3. Risk factors for foodborne illness (from Country of Los Angeles Public practices. Health, Environmental Health. Retail Food Inspection Guide Online.) ​ Soiled hands and clothing, infected workers, poor personal RISK FACTORS FOR FOODBORNE ILLNESS hygiene practices are major threats to food safety. Risk Factor Percentage ​ Infected food handlers must be excluded from work at Inadequate cooling and cold holding 63% food establishments. temperatures ​ Regular and proper hand washing Preparing food ahead of planned service 29% ○​ Duration: one whole happy birthday song Inadequate hot holding temperatures 27% ○​ Don’t forget to wash between your fingers, under your Poor personal hygiene/infected persons 26% nails, and on top of your hands. Inadequate reheating 25% Inadequate cleaning of equipment 9% Use of leftovers 7% PH 136 | Food Safety 4 of 11  ​ Facility should have floors, walls, and ceilings constructed of suitable, approved materials, which are durable, smooth, impervious, and easily cleaned. ​ Instrument panels should be appropriately locked and sealed to prevent harborage of insects. ​ Windows and doors must be tight and close-fitting. ​ Doors in food-processing areas are self-closing (no door knobs). ​ Overhead structures should be situated and constructed to prevent contamination of food products, and lighting is to be adequate with properly sealed, safety type overhead fixtures. ​ Heating, ventilation, and air conditioning (HVAC) ○​ Systems must be designed and installed to prevent Figure 4. Steps in proper handwashing. build-up of heat, steam, condensation, or dust, and to remove contaminated air ​ Hand sanitizers may be used but should never be used as ○​ Should be cleanable a substitute for proper hand washing. ​ Drainage and sewage systems ○​ Only resort to hand sanitizers if there is no access to ○​ Appropriate traps and vents are to be used throughout hand-washing facilities. ○​ There should be no potential of cross connections ​ Proper use of gloves existing between human waste effluent and other ​ Typhoid Mary - incident in the early 1900s where an wastes in the plant asymptomatic carrier of typhoid, a cook, unknowingly ​ Waste facilities spread typhoid fever ○​ Designed to prevent contamination should provide 3. PERSONAL CLEANLINESS AND CONDUCT sanitary storage of waste and inedible material prior to ​ Sanitary protective clothing, hair covering, and footwear their removal from plant or surroundings. must be worn and maintained in a clean, sanitary manner. ​ All food-processing and -handling rooms and other rooms ​ Gloves, if worn, must be clean and sanitary. must be maintained in a clean, sanitary manner. ​ All food handlers must remove objects (i.e. watches, ○​ Major sources of plant contamination jewelry) from their person which may fall into or ​ Personnel contaminate the food product. ​ Equipment ​ Tobacco, gum, and food are not permitted in ​ Washrooms, lunchrooms, change rooms food-handling areas because it will attract pests and ○​ Self-closing door for all washroom facilities vermin. ○​ Must be separate from, and not directly entered from, food processing and handling areas 4. TRAFFIC CONTROL ○​ Should be properly ventilated and maintained ​ Personnel and visitor access to specific food-product ​ Hand washing facilities handling areas must be restricted. ○​ Sufficient numbers of handwashing sinks, with hot ○​ Only assigned people must be authorized in their and cold potable water, soap, sanitary hand drying designated area assignments especially in food supplies, or devices, must be provided in washrooms manufacturing. ○​ Hand-washing sinks should be separate from sinks ​ Personnel involved in raw product handling (e.g. farm truck used for equipment cleaning and other operations. drivers, etc.) must not be allowed in processing or finished 6. GENERAL PROTECTION FROM CONTAMINATION product areas. ​ Foot baths and hand dips, where required, must be ​ Shielding from overhead contamination should be properly maintained and used. provided as deemed necessary ​ Color coding of clothing, maintenance and other ○​ e.g. shielding over food product fillers or bottle equipment should be used to clearly identify raw vs. conveyors, shielding from refrigeration unit drip in processed product operations. coolers, sneeze guards Flow-Through Pattern 7. WATER QUALITY PROGRAM ​ Related to traffic control ​ Compliance with appropriate regulations and standards ​ Well-designed food processing or handling facility is must be verified through testing programs constructed to minimize traffic to prevent contamination. ○​ In the Philippines: Philippine National Standards for ​ It is desirable to have a product flow-through that Drinking Water physically and operationally separates raw product ​ Water treatments (e.g. chlorination systems, ozonation, functions from processing functions and finished product demineralization, filtration, etc.), if applied, must be functions to avoid cross-contamination. maintained. ​ Adequate water temperatures and pressures are to be 5. PROTECTION OF PREMISES AND SURROUNDINGS provided in processing areas. ​ Outside surroundings should be evaluated for sources of 8. PEST CONTROL contamination such as vermin, bird harborage areas, drainage problems, odor problems, debris, refuse, and ​ Can be outsourced or in-house pollution-smoke, dust, other contaminants. ​ An adequate pest control program is necessary for sanitary ​ Two most important elements of any food processing: operation of a food-processing or handling facility. ○​ Should be cleanable ​ Effectiveness of the pest-control program should be ○​ Designed and constructed to prevent entrance or verified on a regular frequency. harborage of pests or other sources of contamination. 9. FOOD FROM SAFE SOURCES PH 136 | Food Safety 5 of 11 ​ Buy food that is safe from contaminants for our family ○​ Unsafe sources – with biological, chemical and physical hazards ○​ Homemade food – ideal, but has increased risk of contamination from biological hazards if we are not cautious and if we do not know how to prevent contamination Figure 5. HACCP Poster. ​ Purchase food from sources that are routinely ​ Designed to identify and control problems that may inspected by regulatory agencies and are in compliance cause foodborne illness before they happen with food safety laws ○​ More than a certification ○​ Meats in the wet/supermarkets have labels or seals ○​ A form of risk assessment, wherein hazards are that indicate that they have been inspected identified, risks are evaluated, and control measures ​ Dilemma between buying from a wet market (palengke) or are made. from a supermarket ○​ More proactive than reactive ○​ Supermarket - products are usually frozen or less ​ Not a stand-alone program fresh, but are considered safer compared to wet ​ Must be supported by SOPs (ex. good personal hygiene, market pest control, water safety program, proper cleaning and ○​ Wet market - products are usually fresh; although sanitation, avoidance of reaching the temperature danger often viewed as less safe, consumers can have a zone) “suki” where they regularly buy products, and can be ​ If a product has a HACCP logo, it means that the company trusted by the consumer based on past experience. utilizes the HACCP principles, and is certified. ○​ Certification can be expensive ○​ Lack of official certificate must still not stop companies from applying the HACCP principles STEPS 1.​ Conduct a hazard analysis. ​ Identify biological, chemical or physical hazards 2.​ Determine Critical Control Points (CCP) Possible hazards present in the pictures above: ​ Carinderya food have no covers, and are exposed to the ​ Stage in flow of food where control is essential if one environment for the whole day is to prevent/eliminate a hazard to an acceptable level ​ Some vendors are close to the roads, making them ​ Example: receiving, storage, cooking, and chilling more exposed to different hazards ​ Will depend per food product, company, etc. ​ Critical – certain points that require more attention; 10. PREVENT CONTAMINATION AND “Lahat importante, pero mayroon ‘yong mas umaangat CROSS-CONTAMINATION talaga.” 3.​ Establish critical limit(s) Direct Contamination ​ Upper and lower boundaries of food safety ​ Example: Touched food after coming from the toilet ​ Examples: without washing hands ○​ Up to what limit will the proper temperature be for Cross-Contamination the cooking process? ○​ Until how many hours will be the duration of the ​ Transfer of pathogens from one food to another via cooking or the spoilage of a particular food? contaminated hands, equipment, or utensils 4.​ Establish a system to monitor the CCPs ​ Example: Use of chopping board and knife ​ Involves observations and measurements of limits to ○​ Cut dry food products first (e.g. vegetables) determine if a CCP is under control ○​ Followed by wet ingredients (e.g. chicken, fish) ​ Examples: ○​ If possible, use separate knife and chopping board to ○​ Measurement of temperature prevent possible microorganisms from the blood of ○​ Water testing the meat from contaminating vegetables 5.​ Establish the corrective action to be taken when a CCP ​ Occurs when ready-to-eat foods come into contact with is not under control. raw animal foods or with surfaces that have had contact ​ Anticipate all things that might happen. with these type of foods 6.​ Verify that the HACCP is working effectively. ○​ Even organization inside the refrigerator can help ​ Verifying that the critical limits for CCPs will effectively reduce the risk of cross-contamination prevent/eliminate/reduce hazards to acceptable levels ○​ Example: Buying chicken from a wet market and ​ Verifying that the overall HACCP plan is working storing it in the original plastic that still has blood can properly lead to cross-contamination ​ Example: Monthly bacteriologic tests for water 7.​ Establish effective record-keeping. HAZARD ANALYSIS AND CRITICAL CONTROL POINT ​ Proper documentation is needed to verify that HACCP (HACCP) system is effective DEFINITION ​ Very important in quality assurance ​ HACCP without documentation will lessen the chance ​ A central paradigm of food safety of better implementation. Note: See Supplemental videos in Appendix. PH 136 | Food Safety 6 of 11  REVIEW QUESTIONS (BSPH 2025) 8.​ Keep the rest of the food you are not working with hot 1.​ Rotavirus vaccine is the most common cause of or cold either _____ if it is cold or _____ if it is hot. vaccine-preventable severe diarrhea. Rotavirus a.​ above 41°F; below 135°F vaccine is part of EPI and is freely given to children. b.​ above 135°F; below 41°F a.​ First statement is correct, second statement is not c.​ below 80°F; above 165°F b.​ Second statement is correct, first statement is not d.​ below 165°F; above 80°F c.​ Both are correct e.​ None of the above d.​ Neither are correct 2.​ Which of the following statements is NOT a good 9.​ Store meat with a _____ cooking temperature below practice in preventing foodborne illnesses? meat with a _____ cooking temperature. a.​ Making use of high heat (e.g., a dishwasher) or a.​ higher; lower chemicals (e.g., chlorine bleach) to reduce or eliminate b.​ lower; higher the number of microorganisms to a safe level. c.​ colder; hotter b.​ Physically separating raw meat, fish and poultry in d.​ None of the above separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.) as well as separating them from other food items when grocery shopping. 10.​ In the dishwasher, plates and flatware should be stood c.​ Using a thermometer to verify the minimum internal up _____ while glasses, cups, and bowls should be temperature of food products _____. d.​ Microwaving food in plastic containers while not a.​ upside down; lengthwise checking the labels if BPA-free or not. b.​ upside down; edgewise c.​ edgewise; upside down 3.​ A 70-year old patient was advised to increase his d.​ lengthwise; upside down consumption of foods rich in omega-3s to lessen the chance for cardiovascular disease. He decided to shift his diet to mainly eating fish, especially tuna and salmon. However, he mostly eats the skin and the fatty parts. What type of risk is the most pertinent in this situation? a.​ Physical hazard as he is increasing his chances of choking on fish bones. b.​ Biological hazard as he is exposing himself to salmonella. c.​ Chemical hazard as he is at high risk of consuming REFERENCES PCBs. ​ Lectures d.​ None of the choices Fadrilan-Camacho, V. F. (2025). Food Safety [Inline Synchronous Session via Zoom]. 4.​ What are possible sources of cross-contamination? a.​ Storing food uncovered in the fridge or freezer b.​ Storing raw food above ready-to-eat food c.​ Using a towel to dry hands and then using it to dry utensils or dishes d.​ All of the Choices 5.​ College student X started defrosting the raw chicken from their freezer before taking a shower. After the shower, he did his laundry and also finished a paper and did not feel like cooking anymore–returning the defrosted chicken back in the freezer. What risk is now present? a.​ Cross contamination because he touched the raw chicken. b.​ Nothing. The texture and taste will just lessen if the chicken is cooked. c.​ There will be an increase in bacterial count by the time it is thawed again because it was left in the food temperature danger zone d.​ Nothing. Freezing meat is an effective way to preserve the nutrients, quality and flavor of food. 6.​ True or False: For internal food facilities, a HACCP accreditation is a vital component that ensures the continuous operation of the establishment. 7.​ Modified True or False: Potentially hazardous materials/time/temperature control for safety foods or PHF/TCS foods) are common contaminants of vegetables and spices. If false, indicate the correct answer. PH 136 | Food Safety 7 of 11  APPENDIX to avoid cross-contamination with other foods. Under cold running water, keep the food covered in cold 41°F SUPPLEMENTAL VIDEO # 1: Temperature Control or colder running water until it is thawed. From BSPH 2025 ○​ You may thaw as part of the cooking process or in (The following information was garnered from eFoodhandlers the microwave for certain foods. Inc. on YouTube, visit the link for more information: ○​ Small items such as frozen burritos may be thawed https://www.youtube.com/watch?v=JpjfvDMsLmc&t=42s) while they cook. ​ In addition to hot and cold holding proper cooking THE TEMPERATURE “DANGER ZONE” temperature and the correct thawing techniques, special ​ Food must be cooked and held at correct temperatures. care must be taken when cooling unserved leftovers or ​ Cooks must use a metal stem or digital thermometer to storing freshly cooked food ensure that meat, poultry, seafood, and other cooked ○​ Bacteria can form quickly as food transitions foods reach safe minimum internal temperatures. through the temperature danger zone; can produce ​ Probe thermometer - the only way to be sure that one toxins that are not destroyed by reheating has cooked something to the right temperature. temperatures. ​ ALWAYS hold cold foods at 41°F or less. ○​ Move the food through the danger zone as quickly ​ ALWAYS hold hot foods at 135°F or more. as possible. The goal is to safely cool the food from ​ Most bacteria do not grow in hot or cold temperatures. 135°F to below 41°F. ○​ 41°F to 135°F - danger zone in which bacteria can ​ The key to cooling food safely is in two phases: cool hot grow rapidly. food from 135°F to 70°F within 2 hours and within a ​ Potentially hazardous foods may not be at room total of 6 hours from 135°F to below 41°F. temperature (27°C or 80°F) for more than 4 hours. ​ Cooling food is often the riskiest step in food ​ When working with food, work in small batches. preparation ​ Keep the rest of the food you are not working with hot ○​ Improper cooling is a leading contributor to or cold either below 41°F if it is cold or above 135°F if it foodborne illness. is hot. ​ If food is left at room temperature (27°C or 80°F) for an unknown amount of time, throw it away; it can be unsafe to eat. HOT AND COLD HOLDING ​ Hot holding - the process of keeping hot foods. ○​ Important because cooking in itself does not kill all bacteria. ​ Bacteria resume growth if foods are not allowed to drop into the temperature danger zone. Figure X. Utilization of thermometers for detecting temperatures in thick and thin foods. ​ To ensure temperature safety, steam tables, super warmers, and other hot holding units must be turned on and heated up before hot food is put into them. ​ Use thermometers to check the temperature of the food and be sure to cover pans and stir food often to distribute heat evenly. ​ Never mix cold foods with cooked foods. ​ Cold cooked food that needs to be reheated for hot holding must be heated to 165°F for 15 secs within 2 hours before being put onto the steam table to be held at 135°F. Figure X. The Temperature Danger Zone. ○​ Remember: The steam table should already be hot before food is placed inside. SUPPLEMENTAL VIDEO # 2: Avoiding Cross PROPER COOKING TEMPERATURES Contamination ​ Temperature control is a strong defense against From BSPH 2025 foodborne illness and injury; cooking meat is no (The following information was garnered from eFoodhandlers exception. Inc. on YouTube, visit the link for more information: ○​ Temperature is vital when it comes to handling cold https://www.youtube.com/watch?v=yiNTqUU-h6w) foods. ​ The guidelines for cooking meat are crucial to keeping ​ Cross contamination is the spread of bacteria from raw customers healthy. meat to other foods. ○​ Know the proper cooking temperatures for each ○​ Avoiding cross contamination is one of the most type of meat and check your temperatures with the important keys in a kitchen. appropriate thermometer. ○​ This happens when blood or juice from raw chicken ○​ Temperatures can vary depending on the type of or other meat gets onto a counter, cutting board, meat. utensils, or hands. The bacteria present can spread ​ When practicing cold holding, always be mindful of the to other food. danger zone and keep cold foods at 41°F or above. ​ Cooked food can become infected by the ​ Foods can be kept in a refrigerator ice or other bacteria these other foods harbor. approved methods to keep bacteria from growing. ​ Always wash your hands after handling raw meat. ○​ When using ice to keep food cold the ice must ​ Never prepare raw meat in areas near other foods. surround the container to the top level of the food. ○​ Always keep raw meats, like chicken, away from ready-to-eat foods like vegetables. THAWING AND COOLING FOOD ○​ Never place cooked food on a surface that has ​ Thawing food will be any time the food is above under previously held raw meat, poultry, seafood, or eggs. cold running water, keep the food covered in cold 70°F ○​ Food-contact surfaces that touch raw meat must be or colder running water until it is thawed. washed and sanitized. ​ Slowest, safest, and acceptable method: putting frozen ​ Use one cutting board for fresh produce and a separate foods in the refrigerator until thawed. one for raw meat, poultry, and seafood. ​ Thaw raw meats on the bottom shelf or in the container ​ Storage is another place where cross contamination can PH 136 | Food Safety 8 of 11  occur. SUPPLEMENTAL VIDEO # 3: Cleaning and Sanitizing ​ Store raw foods on shelves below ready-to-eat foods to From BSPH 2025 minimize contamination from accidental drips or other (The following information was garnered from eFoodhandlers contact. Inc. on YouTube, visit the link for more information: ○​ Store meat with a higher cooking temperature (like https://www.youtube.com/watch?v=RAFMIXPq9BE) chicken) below meat with a lower cooking temperature (like fish). DIFFERENCE BETWEEN CLEANING AND SANITIZING ​ Cleaning and sanitizing are not the same: ○​ Cleaning uses soap and water to remove dirt and food from surfaces ○​ Sanitizing uses chemicals or heat to kill germs. ​ Surfaces that look clean may still have germs that you cannot see. ○​ Sanitizing reduces these germs to safer levels. ​ Food contact surfaces should be washed, rinsed, and sanitized after each use to remove germs that can cause illness. ​ Chemical sanitizers must be mixed following the label’s directions. Figure X. Keeping raw meat away from vegetables. ○​ Soap should never be added to sanitizers. ​ Use test strips to make sure the sanitizer is not too strong or too weak. ​ Change the sanitizing solution often because grease, dirt, and food particles make the sanitizer less effective. ​ Store wiping cloths in clean sanitizer. WASHING DISHES BY HAND ​ Remember, if you are washing dishes by hand, all dishes and food-contact surfaces must be washed, rinsed, and sanitized between uses. ​ The procedure for 3 Sink Method (or washing dishes by hand) is as follows: 1.​ Clean and sanitize the sink, then scrape leftover food Figure X. Never prepare raw meat in areas near other foods. into the garbage. 2.​ Wash dishes in hot, soapy water in the 1st sink, and rinse dishes with clean, hot water in the 2nd sink. 3.​ Sanitize by soaking the dishes in the 3rd sink filled with warm water and an approved sanitizer. 4.​ Always air dry dishes. ​ Towels can breed bacteria if left wet. USING COMMERCIAL DISHWASHER ​ You may have a mechanical dishwasher that will wash, rinse, and sanitize the dishes. ​ You need to know that the dishes are reaching correct temperatures for sanitization. Figure X. Use separate cutting boards for each type of food. ○​ With this, temperature gauges and sanitizer levels must be monitored. ​ If you have any questions, speak with your Person-In-Charge about proper dishwasher operations. ​ Many of the same basic practices for dishwashers used at home apply to commercial dishwashers. ​ The procedure for using a commercial dishwasher is as follows: 1.​ To get the cleanest dishes, start by scraping leftover food from the dishes. 2.​ Then, stack dishes in dish racks. ​ Do not stack dishes on top of each other, as this will not allow water to circulate properly. ​ To keep them from filling with water and dirt, Figure X. Store raw foods on shelves below ready-to-eat foods to minimize contamination. glasses, cups, and bowls should be upside down in the dishwasher. ​ Plates and flatware should be stood up edgewise. 3.​ Dishes should be allowed to air dry for 1-2 minutes before removing them from racks. ​ Just like towel drying is not acceptable for hand washing, it is also not used for dishwashing. Towel drying could contaminate the dishes. 4.​ Inspect all items coming out of the dishwasher. ​ Are there spots or stains? ​ Are all dishes and flatware clean and free of food? ​ No soap should remain on any dishes. Figure X. Store meat with a higher cooking temperature ​ Chipped or cracked dishware must be removed below meat with a lower cooking temperature. from service. 5.​ After dishes are clean and dry, handle and store them safely to minimize possible contamination. PH 136 | Food Safety 9 of 11  ​ All food-handling personnel must remove ​ Never touch part of a dish that a guest's mouth might objects (i.e., watches, jewelry) touch. ​ Tobacco, gum, and food are not permitted ​ Cups, bowls, pots, and pans must be stored upside down. 4.​ Traffic Control/Controlled Access ​ Handle silverware and other utensils by the handles only. ​ Personnel and visitor access to specific food ​ Always store kitchen utensils at least 6 inches off the product handling areas must be restricted. floor in clean dry areas. ​ Example: Personnel involved in raw product handling (e.g., farm truck drivers, etc.) must not SUPPLEMENTARY MODULE: Schmidt’s Basic Elements of a be allowed in processing or finished product Sanitation Program for Food Processing and Food Handling areas. From BSPH 2025 ​ Color coding of clothing, maintenance and other (The following information was garnered from the page of equipment should be used. University of Florida, visit the link for more information: https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files PREMISE AND SURROUNDINGS /inline-files/26500.pdf) 1.​ Outside Surroundings ​ Should be evaluated for sources of FOOD SANITATION contamination such as vermin, bird harborage ​ Sanitation is a dynamic and ongoing function and cannot areas, drainage problems, odor problems, be sporadic or something that can be turned on once a debris, refuse, and pollution-smoke, dust, other day, once a week, etc. contaminants. TEMPERATURE CONTROL 2.​ Buildings and Facilities ​ The primary rule of sanitation is to pay strict attention to ​ Designed and constructed to prevent entrance food temperatures. or harborage of pests or other sources of ○​ Avoid prolonged holding in the danger zone (from contamination. 40°F to 140°F). ​ Many existing facilities do not readily meet these ○​ Provide functional thermometers to all food storage essential elements. boxes. ○​ Monitor the temperature on serving lines on a regular DESIGN AND CONSTRUCTION frequency. 1.​ Building Construction ○​ Thaw frozen foods under refrigeration or under cold ​ Should have floors, walls, and ceilings water. constructed of suitable, approved materials ○​ Do not thaw foods at room temperature. 2.​ Overhead Structures and Lighting HYGIENE AND PERSONNEL PRACTICES ​ Should be situated and constructed to prevent ​ The number one consideration in food sanitation is contamination of the food products people. ​ Lighting is to be adequate with properly sealed, ​ A sanitation program is as good as the attitude, safety type overhead fixtures willingness, and efforts of people. ○​ Why the most important aspect of a sanitation 3.​ Heating, Ventilation, and Air Conditioning (HVAC) program is ongoing personnel training ​ Systems must be designed and installed to prevent build-up of heat, steam, condensation, 1.​ Sanitation Principles & Food Handling Practices or dust, and to remove contaminated air. ​ Personnel training should instill and nurture an understanding of the processing steps and 4.​ Drainage and Sewage Systems technologies for each product manufactured or ​ Appropriate traps and vents are to be used handled. throughout. 2.​ Manufacturing Controls & Essential Operations ​ There should be no potential of cross ​ Production personnel must be trained in the connections existing between human waste critical elements of the operations for which they effluent and other wastes in the plant. are responsible. ​ Certain industries have developed certification 5.​ Waste Facilities programs for operators of essential ​ Designed to prevent contamination should heat-processing equipment (e.g. milk provide for the sanitary storage of waste and pasteurizer or retort operators). inedible material ​ If such programs don't exist for a given processing segment, it is important that specific 6.​ General Protection from Contamination training programs be developed for such ​ The facilities and various non-product contact personnel. surfaces and equipment must be evaluated to assess potential for food-product HYGIENIC PRACTICES contamination. 1.​ Communicable Diseases/Injuries ​ The following people must be restricted from 7.​ Flow-Through Pattern any food-handling area: (1) persons known to be ​ Well-designed food-processing/-handling facility suffering from, or known to be carriers of a ​ Constructed to minimize traffic to prevent disease likely to be transmitted through food, contamination and (2) persons afflicted with infected wounds, skin infections, sores, etc. SANITARY FACILITIES 1.​ Washrooms, Lunchrooms, Change Rooms 2.​ Handwashing ​ Must be self-closing doors ​ All personnel involved in food handling must ​ Must be separate from-and not directly entered thoroughly wash hands with soap under from-food-processing and -handling areas. warm-running, potable water. 2.​ Hand Washing Facilities 3.​ Personal Cleanliness and Conduct ​ Sufficient numbers ​ Sanitary protective clothing ​ Sufficiency of suitably located handwashing ​ Gloves must be clean and sanitary sinks PH 136 | Food Safety 10 of 11  ​ Should be separate from sinks used for equipment cleaning and other operations. 3.​ Water Quality Program ​ A potable water, steam, and ice supply is imperative for sanitary food-processing and handling RAW MATERIAL RECEIVING ​ Must be evaluated and monitored to prevent potential contamination of the food product manufacture ​ Must be received into an area which is separated from processing areas ○​ Only safe, approved (21CFR) food-grade direct and indirect additives and ingredients shall be used. ○​ Packaging materials used must be safe and approved 1.​ Temperature and Humidity Controls ​ Should be maintained and monitored. 2.​ Returned Foods ​ Must be clearly identified and stored in a designated area for appropriate disposition. ​ Need that the safety of the returned food is not compromised. 3.​ Non-food Chemicals (Detergents, sanitizers, etc) ​ Must be properly labeled, stored and used in a manner to prevent contamination ​ Chemicals must be stored in a dry, well-ventilated area which is separate from food handling areas. EQUIPMENT CONSTRUCTION AND MAINTENANCE 1.​ General Sanitary Design ​ The overall requirement for design of equipment for food-processing and -handling operations is that it be cleanable and maintained. 2.​ Equipment Installation ​ Adequate space must be provided within and around equipment, and equipment must be accessible for cleaning, sanitizing, maintenance, and inspection. ​ Preventive Maintenance: a preventive maintenance program which monitors equipment maintenance procedures. ​ Equipment Calibration: Protocols and calibration methods must be established for all equipment that could impact on food safety (e.g., thermometers, pH meters, water activity meters) ​ All reagents used for monitoring and verification must be documented and stored properly. 3.​ Cleaning and Sanitizing Equipment ​ Thoroughly evaluate the effectiveness of cleaning and sanitizing programs. ​ Consult a reputable cleaning and sanitizing supplier and follow recommended procedures for cleaning and sanitizing. 4.​ Pest Control ​ Necessary; Effectiveness of the pest-control program should be verified on a regular frequency. 5.​ Recall Program ​ An important part of the food sanitation program. ​ Establishes procedures to be implemented in the event of a product recall. ​ Written recall procedures should be established and tested for validity. 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