Reviewer for Prelim Exam (FSM 111) PDF

REVIEWER FOR PRELIM EXAM (FSM 111) MAIN TOPIC: FOOD SAFETY Sub Topic: Chemical Contaminants - There are number of reported food poisoning incidents due to the consumption of toxic chemicals found in food or beverages. - Most notably chemical contaminants found in food is \"melamine\"...

REVIEWER FOR PRELIM EXAM (FSM 111) MAIN TOPIC: FOOD SAFETY Sub Topic: Chemical Contaminants - There are number of reported food poisoning incidents due to the consumption of toxic chemicals found in food or beverages. - Most notably chemical contaminants found in food is \"melamine\" which generally used to manufacture plastics. - Food products may become contaminated through ignorance or carelessness. - If the food worker does not know how to handle chemicals, this may result in great danger. Chemical Contamination Happens Through: - Raw food-Some raw food contains natural poison such as wild mushrooms, red kidney beans, green potatoes. The best way to keep them safe to eat is by thorough cooking, but in some cases, cooking does not get rid of its toxic substance. - Pesticides Foods specifically agricultural food products are treated with a chemical. Additives are being added to animal feeds and residues from an antibiotic. - Cleaning chemicals - Not all chemicals are safe to use in kitchen utensils and equipment. Food may become contaminated with these chemicals if not correctly used. - Transporting food Never use the same vehicle to transport chemicals and food. Petroleum and diesel fumes can contaminate food and may cause serious risk. - Storage and Equipment-Lubricating catering equipment, mixers or slicers if the oil or grease used is not \"food safe\" and come in contact with food may cause contamination. - Metal cookware made from cadmium, zinc, lead, galvanized iron, antimony, copper, zinc, and tins are not safe as cooking utensils and should not be used for acidic foods such as lemon and vinegar that result to chemical reaction and may cause a hazard. Effects Of Chemical Contamination - Taste may be affected - May cause vomiting - May damage internal organs such as the esophagus, stomach or intestines - May cause cancer - May kill Naturally Occurring Food Toxins - Foods contain natural chemicals like carbohydrates, protein, and vitamins. - But there is some food that may contain potentially harmful toxins to protect themselves from insects and other animals. - Some natural toxins are produced by biological organisms or trigger caused by time-temperature abuse. Some Examples of Naturally Occurring Toxins Are the Following: - Food Allergens- are natural chemicals present in the food that some immune system overreacts. Allergic reactions may vary from mild to severe that may lead to death. Food allergies have no cure; people with an allergy to particular food should avoid eating. Symptoms are evident such as swelling of the lips, tongue, and mouth. Others may experience difficulty in breathing, vomiting, diarrhea, and cramps. Some common food allergens are milk, egg, chicken, fish, soy, peanuts, wheat protein and shellfish. - Ciguatoxin- is found in contaminated tropical reef fishes such as barracuda, mahi-mahi, bonito, snapper. These fishes ingest contaminated algae and are accumulated in their flesh. Symptoms may lead to nausea, vomiting, diarrhea, and shortness of breath. - Scombrotoxin or what they call \"histamine poisoning\" caused by ingesting red meat fishes that have undergone time- temperature abuse. Dizziness, burning sensation, facial rash, shortness of breath and peppery taste are some of the signs that Scombrotoxin intoxicates a person. - Shellfish Toxin - are produced by certain contaminated shellfish that accumulates in their body and become toxic to humans. - Mycotoxins Fungi are molds, yeast, and mushrooms, some of which are causing foodborne illnesses. Molds and yeast can withstand more extreme conditions than bacteria. Many mycotoxins have been shown to cause cancer. \"Aflatoxin\" is produced by certain mold. - Amygdalin- (kernel) of apricots and peaches that can turn into hydrogen cyanide in the stomach causing discomfort and illness. - Ipomeamarone found in \"Kumara,\" a member of the sweet potato, results in injury, insect attack. That can result in a bitter taste. - Furocoumarins - found in \"parsnips\" that can cause stomach ache, also cause a severe skin reaction. - Glycoalkaloids found in all potatoes (particularly potato sprouts, green potatoes. That can result in abdominal pain, vomiting, diarrhea, convulsion, hallucination, paralysis, and occasionally death. - Lectins - found in beans (kidney, lima, peas). Raw kidney beans usually are toxic. (Do not cook beans at low temperature, soak beans for at least 5 hrs.) - Trypsin found in raw soybeans. It causes a depressed growth of rats and chicks. - Oxalic acid found in \"rhubarb,\" causes muscle twitching, cramps, decreased breathing, vomiting, pain, headache, convulsions, and coma. - Cucurbitacin - found in wild zucchini that can cause vomiting, stomach cramps, diarrhea, and collapse. (Do not eat zucchini that has a strong unpleasant smell or bitter taste) - Cyanogenic Glycosides found in cassava and bamboo shoots (raw or unprocessed cassava). - Goitrogen-found in cabbage, broccoli, cauliflower, canola, that can result in goiter. (They are lost by cooking) Sub Topic: Physical Contaminants - There are some situations that you accidentally find a strand of hair or a piece of plastic in your food. - If a customer finds some object in their diet, which would surely disturb them, it may cause injury or may also carry potentially harmful microorganisms. - These unpleasant situations would make your business look insensible and unprofessional. - That would ruin the reputation of your business. - Physical contamination may happen at any stage in the foodservice flow either by accident or deliberately done by staff or a customer. - Some common food contaminants are hair strands, a chip of fingernails, plastic, staple wire, dust, eggshells, metal shavings, fish bones, and vegetable or fruit peels. Physical Contamination May Acquire From: - Building - broken bricks, a flake of paint, electric cable, broken tiles - Equipment - screw, bolt, a piece of metal, nuts - Packaging - paper, plastic, staple wire, elastic bands - Food handler - hair, fingernails, buttons, earrings - Insects' flies, ant, rodent\'s hair or dropping Taking responsibilities and applying appropriate actions is a crucial element to control the hazard. Every individual working with food needs knowledge and understanding of what causes the problems, poses dangers and risk. Food handlers need to know how to handle the food safely, how to identify the hazard and the appropriate approach to eliminate the threat through training. of the main reasons why, food becomes unsafe is negligence. A food handler should know what is happening, and not happening in the workplace, ensuring all safety measures, including policies and procedures, are properly adhered to. A quick and effective response where a person in authority can act effectively when the hazard comes to alarm. Immediate reporting to a supervisor, chef, manager or owner from which non-compliance or out of control situations occur. MAIN TOPIC: OCCUPATIONAL HEALTH & SAFETY SUB TOPIC: RA 11058 \"An Act Strengthening Compliance with Occupational Safety & Health Standards and Providing Penalties for Violations\" - August 17,2018 Signed by President Rodrigo Duterte - This mandate intends to strengthen the compliance by all employers and employees in private establishments in ensuring full compliance with the OSH standards in the workplace. - Employers are required to furnish workers with a hazard-free workplace environment that may cause death, diseases or physical harm to the workers. - It mandates all employers to provide safety instructions and orientation to employees and define preventive measures to eliminate or minimize possible risks within the working areas. - Each employee has his/her responsibilities to ensure full compliance with OSH standards. - Allow the employees to identify and report any work hazards in the workplace. - The employee has the right to refuse to work if an imminent danger situation in the workplace exists. - The management makes sure that a representative worker or employee actively participates in planning, implementing, and evaluating safety and health program. - In a manner that the employer refuses to comply with the mandate, a One Hundred Thousand Pesos fine per day will be imposed. - The employers are encouraged to examine and evaluate their work environment, review the existing policies and make necessary adjustments to ensure compliance with the new law. An Effective OHS Program Will: - Identify hazards in the workplace; - Prevent or minimize accidents, injuries, diseases or loss of life - Prevent or reduce financial burden resulting from accidents, injuries, illnesses or loss of life; and - Be monitored to ensure that it meets its goals. SUB TOPIC: 7 Steps to Improve Health & Safety in The Workplace 1. Identify and control hazards to develop a safety plan in the workplace. 2. Develop a routine to inspect the workplace. 3. Ensure to train the employees through orientation, providing them written instructions and proper supervision. 4. Meet and discuss health and safety issues in the workplace, and allow the employees to help improve safety in the workplace. 5. Investigate the incidents, and develop new policy and procedures to control the hazard. 6. Ensure to maintain records of the incident investigations, inspections, training activities, and first aid treatments. This information is vital to identify the common unsafe conditions in the workplace. 7. Create a pro-active approach to health and safety in the workplace and make it a part of the business.