Risk-L1-3.pdf

Lesson 1 Food Borne Illness - Illness cause by unsafe food - A person becomes ill after ingesting contaminated food “A person who has condition of foodborne illness may experience the following”: 1. Abdominal pain 2. Diarrhea 3. Fever 4. Nausea vo...

Lesson 1 Food Borne Illness - Illness cause by unsafe food - A person becomes ill after ingesting contaminated food “A person who has condition of foodborne illness may experience the following”: 1. Abdominal pain 2. Diarrhea 3. Fever 4. Nausea vomiting 5. Malaise Cost of foodborne illness: lost of work Medical costs and long-term disability death Why food safety? : greater public demand for health protection Emergence of resistance microbes change in production and consumption pattern increasing population and demand for safe food Food manager do : create personal hygiene policies and other safety practices train food handlers on personal hygiene policies and retraining them regularly model correct behavior at all times supervise food safety practices revise personal hygiene policies when laws or science change Outbreak: - 2 or more people experienced the symptoms - An investigation is conducted by state and local regulatory authorities - The outbreak is confirmed by a laboratory analaysis Contributory Factors: 1. Poor personal hygiene 2. Time-temperature abuse ( 5’c - 57’c or 41’F-135’F) 3. Cross-contamination 4. Improper cleaning and sanitizing F - ood A - cid T - ime O - xygen M - oisture KEY TERMS: Adulterated Food - food that is generally impure, unsafe or unwholesome Food safety - a scientific discipline that describes the handling, preparation & storage of food in ways that prevent foodborne illness. -also include practices of food services employees in preventing potential hazards that will lead to unsafe food. Safe food - food which is free of any contaminants causing harm upon consumption, it can be kept by: packing, delivery, storage, preparation, and cooking and serving CDC - Center for Disease Control and Prevention FDA - Food and Drug Administration Food Additive - Preservatives, food colorings and flavorings that are added to food FBO - Food Business Operators FSO - Food Safety Officer Foodborne Illness - an infection or intoxication that resulted from consuming contaminated food containing harmful microorganisms or toxins commonly termed as: food poisoning Foodborne illness outbreak - when two or more cases of foodborne illness occur during alimited period of time with same organisms and associated with same food service establishment Food establishment - any establishment that prepare, produce, and serve food/beverage refer to any organization , produce, pack and sell food. High-risk population - group of people with greater risk for illness such as infants, young children, pregnant women, elderly and immunocompromised individuals Immunocompromised - having poor immune system, or impaired Toxin - a substance created by plants/animals that is poisonous or harmful to humans Vulnerable groups: Elderly Immunocompromise individuals Lactating women Infants Toddlers Lesson2 “Food Safety Standards Regulations” Importance of Food Safety : safeguarding public health Maintaining consumer confidence Protecting the economy Food Regulations - refers to the laws and administrative rules that regulate all aspects of the food supply chain including supply, production, and distribution of food products to protect and maintain food safety. - involves the establishment of minimum standards and food safety requirements for food quality and safety - Livat, K., 2024 FoodDocs Key Regulatory Bodies national food safety laws and regulations sanitations code of 2013 roles and responsibilities Department of Health (DOH) - primary agency responsible for public health, including food safety Food and Drug Administration (FDA) - regulates the safety and quality of food products Bureau of Animal Industry (BAI) - regulates the safety of meat and poultry products Bureau of Fisheries and Aquatic Resources (BFAR) - regulates the safety of seafood products Local Government Units (LGU) - implements food safety regulations at the local level “National Food Safety Laws and Regulations” 1.Republic Act No.9003 (Ecological Solid Waste Management Act) - addresses, waste management practices that can impact food safety 2. Republic Act No.10611 (Food safety Act of 2013) - provides a comprehensive framework for food safety in the philippines 3. Implementing Rules and Regulations (IRR) - detailed guidelines for compliance with the food safety act “Food Sanitation Code of 2013” 1.Republic Act No.10611 - an act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access of local foods and products, and for other purposes 2.Sanitations Code of 2013 -key divisions : sanitation of premises, equipment, and utensils : personal hygiene and food handlers : safe food handling practices : waste management : pest control “Role Responsibilities” Regulatory Authorities -Enforcement of regulations -Inspection and Monitoring -Investigation of Foodborne outbreaks Food Business Owners (FBO) -adherence to regulations and standards -implementation of food safety management systems -training of staff -record-keeping Consumers -awareness of food safety practices -practice self-food safety -reporting of food safety concerns Food refers to any substance or product whether processed, partially processed, or unprocessed that is intended for human consumption. Food safety - assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use Food safety regulatory system - refers to the combinations of regulations, food safety standards, inspection; testing, data collection, monitoring, and other activities carried out by food safety CODEX ALIMENTARIUS ( food code) food labelling requirement under CODEX: name of the food List of the food Net content and drained weight Name and address of manufacturer Country of origin Lot identification Date marking and storage instructions Instructions for use Lesson 3 “Food Handling and Storage Practices” The flow of Food 1. Menu planning 2. Purchasing 3. Receiving 4. Storing 5. Preparing 6. Cooking  7. Holding 8. Serving 9. Cooling 10. Reheating Main flow of Food: purchasing receiving storing preparation reheating cooling holding cooking serving To keep food safe throughout the flow of food: prevent cross-contamination prevent time-temperature abuse acquire safe food materials Prevent Cross-Contamination: separate equipment: use separate equipment for each type of food clean and sanitize : clean and sanitize all work surfaces, equipment, and utensils after each task Prep food at different times : prepare raw meat, fish, and poultry at different times than ready-to-eat-food ( when using the same prep table) Buy prepared food : buy food items that don’t require much prepping or handling Prevent Time-Temperature Abuse : time-temperature control : food held in the range of 41’F and 135’F ( 5’c and 57’c) has been time-temperature abused : food has been time-temperature abused whenever it is handled in the following ways : 1. Cooked to the wrong internal temp 2. Held at the wrong tempt Purchasing, Receiving, and Storage: Objectives : purchase food from approved, reputable suppliers Use criteria to accept or reject food during receiving Label and date food Store food and non-food items to prevent time-temperature abuse and contamination Purchase only from reputable sources : have been inspected & meet all applicable local, state, and federal laws Arrange deliveries so they arrive : when staff has enough time to do inspections , when they can be correctly received Make specific staff responsible for receiving or train them to follow food safety guidelines or provide them with the correct tools General Guide in Prepping and Cooking: prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time Time temperature - time abuse is the common cause of food borne illness during preparation and cooking therefore, exposing food to TDZ is not recommended and food should reach its proper internal cooking temperature as it cannot be guessed. Holding Food without Temperature control cold food can be held without temperature control for up to six hours if : it was held at 41’F (5’c) or lower than before removing it from refrigeration It does not exceed 70’F (21’C) during service : throw out food that exceeds this temperature It has a label specifying : time it was removed from refrigeration, time it must be thrown out It is sold, served, or thrown out with six hours Hot food can be held without temperature control for up to four hours if : - it was held at 135’F (57’C) or higher before removing it from temperature control - It has a label specifying when the item must be thrown out - It is sold, served, or thrown out within four hours Kitchen Staff Guidelines:  wear single-use gloves whenever handling ready-to-eat food : as and alternative use spatulas, tongs, deli sheets, or other utensils use clean and sanitized utensils for serving Use separate utensils for each food Clean and sanitize utensils after each task At minimum, clean and sanitize them at least once every four hours Kitchen Staff Guidelines for serving food : store serving utensils correctly between uses On a clean and sanitized food- contact surface In the food with the handle extended above the container Re-serving food: NEVER re-serve : - food returned by one customer to another customer - Uncovered condiments - Uneaten bread - Plate garnishes Generally, only unopened, prepackaged food in good condition can be re-served : -condiment packets ; wrapped crackers or breadsticks Self-Service Areas: prevent time-temperature abuse and contamination : use sneeze guards Must be located 14* (36cm) above the counter Must extend 7* (18 cm) beyond the food Identify all items : label food, place salad dressing names on lade handles FIFO - First-in-First-out , method of storage system or stock rotation Food Safety Management System - policies,procedures,practices , controls and documentation that ensure food sold is safe to eat and free from contaminants responsibilities to its designated agencies or role: Wet market supplier - maintain safety of fish supplies in the market Dept of Health - over all coordination and oversight of the outbreak response customers Food and Drug Administration - food safety regulations and inspections of food manufacturers Department of Agriculture - animal health and safety, livestock health Medical clinicians - diagnosis and referral of patients with fbi Laboratory personnel - testing and analysis of food samples from a municipality Food Business Operators - compliance with food safety regulations and implementation in the local government unit Bureau of Customs - ensuring all food that enters the country for compliance with both international and country’s standards for safe food Customers - make sound judgement and evaluation before eating food Food handler - making food during preparation and cooking Food Flow - Food follows through food facility is known as : Purchasing - It is the First Operational step in the flow of food. Regulatory Agencies - has control over the quality of the materials/ ingredients used in food production Responsibility of food suppliers: Ensure all deliveries are safe for consumption Delivers in hygienic personnel and transport vehicle Concern on procedure of regarding delivery of food: contamination before or at point of delivery improper temperature of goods upon delivery 7 degree Celsius - raw eggs should be delivered at/below Rejected - when a box of canned goods has visible moist and torn , it can be : Rejected - if the purchase request indicated frozen fish , and supplier delivered fresh fish , it can be : Rejected - when a canned of milk delivered have some dents , it can be : FIFO - First-In-First-out stock system False - Cold storage areas like chiller and freezer can be overload with stocks for proper food costing and still safe.  False - when storing food in the refrigerator, it should be arranged in this order : (top- bottom ) RTE or fully cooked food, whole raw chicken, raw seafood, ground beef. True - freezing and thawing of chicken parts can increase microbial growth that favors foodborne illness. False - Placing hot food in chillers can destroy your equipment. True - Frozen food should be kept at around -18 to - 10 degree Celsius depending on the type of food. MAP - Modified Atmospheric Packaging Perishable food - food easy to spoil or decay , may contain high amount of water, carbohydrates and proteins ROP - Reduce Oxygen Packaging , a type of packaging food with reduced oxygen Use-by-date - the last date recommended for the use of the product if it is to be used at peak quality Cleaning - removal of foreign material (e.g., soil, and organic material) from objects and is normally accomplished using water with detergents or enzymatic products. Clean as you go - cleaning procedures carried out as you work Cleaning schedule - a document that sets out details of scheduling cleaning Contact time - period when disinfectant or sanitizer must remain on or around surface to achieve disinfection Detergent - chemical agents that dissolve grease and remove dirts Disinfectant - a chemical agent that reduces pathogens to safe levels Sanitation - creation and maintenance of conditions that will prevent food contamination or food born illness and lower levels of disease-causing microorganisms to a safe level. Sanitizer - a chemical agent that is used to reduce number of germs on a surface Disinfection - process that eliminates many or all pathogenic microorganisms, except bacterial spores, on inanimate objects , usually are disinfected by liquid chemicals or wet pasteurization Integrated Pest Management (IPM) - is an approach to control pest with a wide range of practices to prevent or solve pest problems. Pest Control Officer - a licensed person to control pests, must take and pass examination administered by the government to receive license. HVAC - heating, ventilation and air-conditioning Pesticides - chemicals used to kill pests Fumigation - method require extended use of chemical compounds that vaporize over a long period of time , intended to kill vermin or insects. MSDS - Material Safety Data Sheet - provide comprehensive an information about hazards of chemicals /pesticides. The law requires manufacturers , distributors and importers to provide this sheet. Pest - an animal, bird or insect capable of directly or indirectly contaminated food and cause harm 

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