Risk Reviewer PDF

Introduction: Hazard - Is anything that could cause harm Risk - the possibility that something harmful or undesirable might happen Risk Management - Identifying, monitoring and prioritizing risks to minimize their impact. R.A 10611 - an act to strengthen the food safety regulatory syst...

Introduction: Hazard - Is anything that could cause harm Risk - the possibility that something harmful or undesirable might happen Risk Management - Identifying, monitoring and prioritizing risks to minimize their impact. R.A 10611 - an act to strengthen the food safety regulatory system of the country to protect customers' health and facilitate market—access to local goods, products and other purposes. Food safety (By I.S.O) - protection of consumers health & well-being by safeguarding foods. (?) - food safety as the measures and systems put in place to control food safety hazards, ensuring that food is safe for consumption.This involves identifying potential hazards and implementing controls to prevent, eliminate, or reduce these risks to an acceptable level FATTOM - six favorable conditions required for the growth of foodborne pathogens: - Food: Microorganisms need nutrients to grow, especially protein-rich foods. - Acidity: Most bacteria grow best in foods with a neutral to slightly acidic pH. - Time: Bacteria need time to grow, so the longer food is left out, the more bacteria can multiply. - Temperature: The temperature danger zone for bacterial growth is between 5°C and 60°C (41°F and 140°F). - Oxygen: Some bacteria need oxygen to grow, while others grow in its absence. - Moisture: Bacteria need moisture to grow, so dry foods are less likely to support bacterial growth. Food Flow: The path food takes from purchasing to serving, including steps like receiving, storing, freezing, thawing, preparing, cooking, holding, cooling, reheating, and serving Thawing - The process of defrosting frozen food to prepare it for cooking or consumption. It should be done safely to prevent bacterial growth. Types of Thawing - Refrigerator Thawing: Thawing food slowly in the fridge at 4°C (40°F) or below. - Cold Water Thawing: Submerging food in cold water, changing the water every 30 minutes. - Microwave Thawing: Using the microwave’s defrost setting to thaw food quickly. Three Types of Heat Transfer - Conduction: Heat transfer through direct contact between materials. Example: A metal spoon heating up in a hot pot. - Convection: Heat transfer through fluid motion (liquids or gasses). Example: Boiling water circulating in a pot. - Radiation: Heat transfer through electromagnetic waves. Example: Feeling the warmth from the sun. Classic Kitchen Brigade System - also known as the Brigade de Cuisine - developed by the legendary chef Auguste Escoffier. - It’s a hierarchical system that organizes kitchen staff to ensure efficiency and harmony in a professional kitchen. Chef de Cuisine (Executive Chef): The head honcho, responsible for overall management, menu creation, and operation of the kitchen. Sous Chef (Deputy Chef): The second-in-command, overseeing the kitchen’s day-to-day operations, managing staff, and stepping in for the head chef. Chef de Partie (Station Chef): In charge of a particular area of production: Saucier (Sauce Chef): Prepares sauces, stews, and hot hors d'oeuvres. Poissonier (Fish Chef): Handles fish and seafood dishes. Rotisseur (Roast Chef): Prepares roasted, broiled, and grilled meats. Grillardin (Grill Chef): Focuses on grilled foods. Friturier (Fry Chef): Specializes in fried items. Entremetier (Vegetable Chef): Prepares vegetables, soups, starches, and eggs. Garde Manger (Pantry Chef): Manages cold dishes, salads, and appetizers. Patissier (Pastry Chef): Crafts pastries, desserts, and baked goods. Commis (Junior Chef/Assistant): Works under the station chefs to learn and assist in the kitchen. Apprentice (Trainee): An entry-level role where individuals learn basic skills and assist in various tasks. Topic 1: FOOD BORNE ILLNESS - A foodborne illness is a sickness caused by eating food that has been contaminated with harmful bacteria, viruses, parasites, or chemicals. When food isn't handled, cooked, or stored properly, it can lead to these illnesses, making people sick. Causes: - Improper cooling or heating of perishable food items - Improper cooking temperatures of food - Dirty and/or contaminated utensils and equipment - Poor employee health and hygiene Food from unsafe sources - infections caused by a variety of bacteria, viruses, protozoa, fungi and parasites Signs & Symptoms - Diarrhea, which may be bloody. - Nausea. Abdominal pain. - Vomiting. Dehydration. - Low-grade fever (sometimes). - Feeling lightheaded or faint, especially when standing. - Fatigue. Dark-colored urine. - Less frequent urination. - Excessive thirst. Common Food-borne Illness - Escherichia coli, better known as E. Coli is a type of bacterial species that usually lives inside a person’s intestines. - Salmonella infection is one of the most common foodborne illnesses in the world. Salmonella may potentially cause two kinds of illnesses. (Salmonellosis & Salmonellosis) - Clostridium perfringens is bacteria that can be found in various environments, including humans’ and animals’ intestines - Norovirus is sometimes called the "stomach flu" or the "stomach bug. " However, norovirus illness is not related to the flu. The flu is caused by the  influenza virus. Norovirus causes acute gastroenteritis, an inflammation of the stomach or intestines. - Campylobacter is a type of bacteria that can cause food poisoning, leading to diarrhea, fever, and stomach cramps. - Listeria is a rare pathogen that can bring a disease called listeriosis, which can be serious for pregnant women, the elderly who are over 65 years old, and those with weak immune systems. Topic 2: TYPES OF HAZARDS BIOLOGICAL HAZARD- VIRUS, FUNGI, PARASITES (can’t be seen by our naked eye but only microscope ) SALMONELLA is the bacteria commonly found in meats or poultry. biggest threat to food safety. They can be inherent in the product or due to mishandling (e.g., time/temperature abuse). CHEMICAL HAZARD- includes the natural toxins and chemical contaminants for example detergents, pesticides, etc. Chemical hazards in foods are harmful substances that can contaminate food and cause illness, like pesticides, heavy metals, and toxins from bacteria. PHYSICAL HAZARD- tangible expenses or substances that can cause harm. e.g: broken glass, knife, hair, nails and thumb tacks etc. Topic 3: FOOD SAFETY AND SANITATION ALLERGY- reaction by the immune system to a substance, such as food or pollen, that is usually harmless. ALLERGENS- triggers allergic reactions in sensitive individuals, leading to symptoms like itching, swelling, or difficulty breathing. 8 Common Food Allergen - Milk - Eggs - Fish - Fish - Tree nuts - Peanuts - Wheat - Soybean Topic 4: PERSONNEL TRAINING AND PERSONNEL HYGIENE FOOD SAFETY AND SANITATION- all about keeping kitchens clean and handling food safely to ensure every meal is both tasty and safe. By following good hygiene and food handling practices, we help prevent contamination and protect everyone’s health. PREVENTING FOODBORNE ILLNESSES- involves careful practices like proper hand washing, cooking foods to the right temperatures, and keeping kitchen surfaces clean to avoid contamination. By following these guidelines, you help ensure that the food you prepare is safe to eat and reduces the risk of spreading harmful bacteria. Because bacteria are everywhere, cleanliness is a major factor in preventing foodborne illness. By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Be Food Safe. PERSONNELS INVOLVED Restaurant Manager - responsible for the overall operation of a restaurant and keeping the owner informed. Sous chef - delegates tasks, supervises kitchen stations, and work closely with chefs. Bartender - a service professional with specialized knowledge of wine, beer, liquor, and spirits, who uses creativity to suggest pairings and craft cocktails. Host - greets guests when they first arrive at a restaurant. Pastry Chef - creates dessert menus and distinctive recipes for restaurants, hotels, and patisserie shops. Line Cook- works with many different types of food, each with its own preparation requirements. Prep Cook- prepares ingredients for the chefs to cook. Dishwasher - key member of the culinary team, who ensures the cleanliness and efficiency of a restaurant's operations. Catering Manager - oversees all aspects of catering services in hotels, resorts, and private clubs. PERSONNELS TRAINING- in food safety and sanitation, including hand washing practices, cross-contamination prevention, food storage, cleaning and sanitizing, and other related training is essential. Food service personnels that receive training in these fields are better prepared to uphold strict standards of food safety and sanitation, which reduces the possibility of foodborne illnesses. PERSONNELS’ PERSONAL HYGIENE - Regular Hand Washing - Washing hands frequent with soap and water, especially before eating, after using the restroom, or after handling potentially contaminated items. - Proper Grooming - Keeping hair clean and trimmed, and maintaining a neat appearance. This includes brushing teeth daily and using deodorant. - Clean uniforms/ clothing - Wearing clean and appropriate clothing or uniforms, and ensuring they are regularly laundered. - Healthy Habits - Maintaining overall cleanliness and health, such as bathing regularly and managing personal health issues responsibly. - Avoiding Contagion - Staying home when sick to prevent spreading illness to others.