Risk Management in International Hospitality PDF

**International Hospitality** **Management** RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION MODULE ### Introduction  ### Occupational Safety Hazards ### Occupational Safety Hazards ### Workplace Hazards ### Physical and Mechanical...

**International Hospitality** **Management** RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION MODULE ### Introduction  ### Occupational Safety Hazards ### Occupational Safety Hazards ### Workplace Hazards ### Physical and Mechanical Hazards - Falls - Machine related -- (burns, cuts, shear, stab) - Confined spaces or having limited openings for entry and exit - Noise - Electrical injuries - Temperature extremes ### Biological and Chemical Hazards - Bacteria - Virus - Fungi - Mold - Blood-borne pathogens - Tuberculosis - Heavy Metals - Solvents - Petroleum - Fumes - Highly-reactive chemicals - Fire, conflagration and explosion hazards ### Psychosocial Hazards - Precarious work contracts - Increased worker vulnerability due to globalization - New forms of employment contracts - Feeling of job insecurity - Aging workforce - Long working hours - Work intensification - Lean production and outsourcing - High emotional demands - Poor work-life balance - A hazard is something that can cause harm if not controlled. - The outcome is the harm that results from an uncontrolled hazard. - A risk is a combination of the probability that a particular outcome will occur and the severity of the harm involved. ### Accidents ### Common Work-Related Injuries in the Food Service Industry 1. **Burns** -- an injury from contact with hot surfaces of equipment, flames, hot food, liquids and others.  2. **Cuts** -- a skin opening from an accidental incision of sharp objects can cause exposure to blood-borne pathogens such as Hepatitis B and HIV. 3. **Slips, trips, and falls** -- open ranges, stove doors, kitchen doors, trolleys, stairs, defective ladders, foot stools, and wet, cluttered, or slippery floors are common causes  4. **Fires** -- Accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment, wet electrical equipment, and appliances are the usual causes of fires. Figure 1.4 Fire 5. **Ergonomic risks** -- injuries from repetitive motions; unchanging and/or poor 6. **Cleaning chemicals** -- cleaning products such as bleaches, oven cleaners, floor 7. **CO poisoning** -- carbon monoxide is produced by the incomplete burning of solid, liquid, and gaseous fuels, such as charcoal, and causes death if there is improper ventilation. 8. Heat stress -- heat exhaustion and heat stroke can result from prolonged exposure to hot equipment. 9. **Cold stress** -- hyperthermia and similar risk can result from working in walk- in refrigerators and freezers for prolonged periods of time, or handling frozen food without preventive measures.. (Ang & Balanon, 2010) ### Employee's Incident Report ### Reasons for Occupational Safety and Health Standards 1. **Moral** -- No employees or others associated with the work environment should have to risk injury at work. 2. **Economic** -- many governments realize that poor occupational safety and health performance results in extra costs for the state. Private companies also sustain costs in the event of incidents at work. 3. **Legal** -- OSH requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential; regulatory action or litigation, many organizations would not act upon their implied moral obligations.. (Ang & Balanon, 2010) REFERENCES ----------  EMPLOYEE HEALTH AND PERSONAL HYGIENE ---------------------------------------------------------- ### Healthy Food Handler ### Proper Attire 1. **Hair Restraint** - A hair restraint must be worn before hand washing and working. - A hair restraint must be properly worn and should not let a single strand of hair show. ### Work Clothes - Work clothes should always be clean. Clean uniforms are more appealing to the customers. - As much as possible aprons should be of light color to easily reveal dirt. - Never use the apron as a hand towel. - Change the apron when soiled. - A food worker must wash his/her hands after touching his/tier apron. - Remove the apron before leaving the food preparation area. ### Footwear ### Facial Masks ### Gloves - Proper hand washing-prior to wearing of gloves should be observed. - Gloves must be sanitized and changed every day or whenever necessary. - Gloves must be devoid of any tear or holes as these are possible sources of contamination. - Never reuse or wash disposable gloves; always throw them away after use. ### Personal Habits of Food Workers ### Taking Daily Baths ### Trimming of Nails ### Shaving and Haircuts for Males ### Covering of Wounds ### Wearing of Jewelry ### Wearing of Nail Polish or False/Artificial Fingernails ### Smoking and Eating ### Hand Washing ### What type of disease can good hand washing prevent? ### Steps in Proper Hand Washing 1. Wet the hands with warm running water. 2. With soap, thoroughly wash the hands and lather up to the elbow. 3. Scrub thoroughly using a brush for the nails, then rinse 4. Resoap and rub hands for at least 20 seconds Pay special attention to the back of the hands, wrists, between the fingers and under the fingernails. 5. Hands should be rinsed well under running water. 6. Hands should be dried with a single use towel or hot air dryer. 7. Turn off faucet using a paper towel to prevent contaminating it again 8. Use a disinfectant if available.  1. Coming on ditty or entering the kitchen 2. Touching bare body parts other than clean hands and the clean, exposed portions of arms 3. Using the toilet 4. Coughing sneezing, using handkerchief or disposable tissue, smoking, eating or drinking 6. Handling money 7. Handling cleaning materials 8. Food preparation (This Should be done as often as necessary to eradicate microorganisms and to prevent cross- - contamination when changing task) 9. Switching from working with raw food to working with ready-to-eat food 10. Changing into uniform 11. Having a break 12. Leaving the kitchen ### Tasting of Food ### 10 Storing Personal Belongings ### Other Personal Habits - Do not lick the fingers, or touch the nose, mouth, or hair while in production area. - Never spit in the food handling area. - Never apply makeup or spritz perfume in food preparation areas. - Do not sit or lean on work tables or equipment. - Do not allow unauthorized personnel in the production area. ### Cuts and Abrasions ### Employee Illnesses ### Education and Training ### Traits and Qualities of Foodservice Personnel - Excellent health and physical fitness including having good muscular coordination and quick reflexes. - Interest in people and food - Alertness, pleasant disposition, courtesy, neatness, and good grooming - Ability and willingness to comprehend and follow directions - Honesty, loyalty, dependability, promptness, and being easy to get along with - Wholesome lifestyle MANAGEMENT AND SUPERVISORY RESPONSIBILITIES OF FOOD MANAGER ----------------------------------------------------------- 1. Identifies hazards in the day-to-day operation of a food establishment that prepares, serves, vends. 2. Develops or implements specific policies, procedures, or standards aimed at preventing foodborne illnesses 3. Coordinates training, supervises, or directs food preparation activities, and takes corrective action as needed to protect the health of the customers; and 4. Conducts in-house self-inspection of daily operations on a periodic basis to see that policies and procedures concerning food safety are being followed. 1. Identify foodborne illnesses; 2. Describe the relationship between time and temperature and the growth of microorganisms that cause foodborne illnesses; 3. Describe the relationship between personal hygiene and food safety; 4. Describe methods on how to prevent food contamination when purchasing and receiving; 5. Recognize problems and potential solutions associated with the facility, equipment, and layout of a food establishment; 6. Recognize problems and solutions  Chapter 3: An Overview of Potential Hazards in Food Service Operations ====================================================================== THE FOOD INDUSTRY --------------------------------------- ### Food Safety Hazard +-----------------------+-----------------------+-----------------------+ | | - - | | +-----------------------+-----------------------+-----------------------+  SOURCES OF FOOD SAFETY HAZARDS ------------------------------ ### General Categories of Contamination 1. **Inherent in Raw Material** ### Contamination through Time- Temperature Abuse ### Contamination due to time-temperature abuse includes: - failure to hold or store food at the required cold or hot temperature; - failure to cook and/or reheat to temperature that will kill harmful microorganisms; and -  long interval between food preparation and serving without appropriate temperature. ### Cross-contamination - addition of raw material to a cooked ingredient without it being heated or cooked; - contamination from the dirty apparel of food handlers; and - contamination of food surfaces. ### Poor Person at Hygiene - failure to wash hands properly; - failure to follow proper hygiene habits; - working when sick; and - lack of training in personal hygiene practices. POTENTIALLY HAZARDOUS FOOD (PHF) -------------------------------- - A history of being involved in *foodborne illness* outbreaks Salmonellosis in peanut butter from the Peanut Corporation of America in Blakely, Georgia has become one of the worst known outbreaks of foodborne diseases in recent years. Nine are believed to have died and an estimated 22, 500 fell ill from the disease. - A natural potential for contamination. Contamination occurs due to the methods used to produce and process food. Examples are manually handled food (fresh lumpia) and those that does not undergo heating (salads and sandwiches). - High moisture that supports bacterial growth. Food with high moisture are likely to support microbial growth. Highly perishable (fresh) food and canned fruits, vegetables, meat, fish, and milk are examples of PHF with high moisture content. - High *protein* and *carbohydrate*. These kinds of food provide a rich source of bacterial food. These foods include meat poultry, fish, dairy products, and eggs. - Not acidic enough to inhibit the growth of microorganisms. Fresh fruits, vegetables and some seafood have low acidity levels that can sustain microbial growth. ### The FDA Food Code classifies the following as PHF: 1. Animal products that are raw or heat-treated. 2. All cooked meat and poultry 3. Cooked meat products with sauces and stocks, especially those with tomatoes 4. Dairy products like milk, cream, cheese, ice-cream and yogurt 5. Cooked eggs and products made from eggs, like mayonnaise 6. Cooked shellfish and other seafood 7. Cooked rice and been: and baked or broiled potatoes 8. Desserts consisting of eggs and milk 9. Gravies and stuffing for meat and poultry 10. Food products made with high-risk foods and exposed to more handling, such as meatloaf, hamburgers, salads (pasta, coleslaw, and chicken, egg, and tuna salads), 11. Chinese and Mexican dishes, some baked goods and cream fillings, French toast, meringue, and eggnog 12. Foods of plant origin that are heat- treated or consist of raw seed sprouts 13. Cut melons, and garlic and oil mixtures that are not modified in a way to inhibit the growth of microorganisms. FOODBORNE ILLNESSES ------------------- SYMPTOMS OF FOODBORNE ILLNESSES ------------------------------- - abdominal cramps, - nausea, - vomiting, - diarrhea. which is sometimes bloody, - fever, - dehydration, and - headache. RISK FACTORS OF FOODBORNE ILLNESSES ----------------------------------- - infants and young children; - pregnant women; - elderly persons over 65 years old; - persons with debilitating illnesses or chronic diseases like cancer, diabetes, mellitus, and tuberculosis, - persons whose immune systems are compromised as in cases of HIV/AIDS those who had organ transplants and multiple surgeries and those undergoing radiation and chemotherapy, - malnourished individuals who are anemic, emaciated, and have depleted body proteins; - individuals with unhealthy lifestyles, such as poor eating habits, alcohol and drug abuse, and smoking; and - people under certain medications such as prolonged use of antibiotics and antacids, thereby reducing the normal beneficial microflora of the gastrointestinal tract. TREATMENT OF FOODBORNE ILLNESSES -------------------------------- SOCIO- ECONOMIC EFFECTS OF FOODBORNE ILLNESSES ---------------------------------------------- 1. Costs that may be incurred by the sick individual or caregiver/family - Loss of income - Loss of opportunities for advancement - Medical expenses to cover physical rehabilitation and long---term care - Cost of child and geriatric care - Cost of special dietary needs - Loss of productivity - Loss leisure and travel opportunities - Funeral expenses 2. Business and industry Costs - Legal liability cost - Insurance cost - Cost of recall or discarded product - Poor publicity and decline of stock value - Loss of reputation - Cost of investigation, cleaning up, and education - Loss of customers and business 3. Costs to the nation and government - Expenses for plant or on-site inspection - Legislation - Medical cost - Prosecution cost - Healthcare/Welfare benefits - Losses from tourism and food export trade POINTS TO REMENIBER REGARDING POTENTIAL HAZARDS IN FOOD SERVICE OPERATIONS -------------------------------------------------------------------------- - Foodborne illnesses are acquired from eating food or drinking beverages contaminated with bacteria, viruses, or parasites. - People at greater risk for foodborne illnesses include young children, pregnant women and their unborn child, elderly, and people with lowered immunity. - Symptoms usually resemble intestinal flu. A doctor should immediately be consulted if more serious problems occur or there is no improvement in the condition. - Treatment may range from the replacement of lost fluids and electrolytes for mild cases of foodborne illnesses to hospitalization for severe conditions such as Hemolytic-uremic syndrome. - Foodborne hazards can be classified as - Biological hazards can be caused by parasites, viruses, or bacteria. - Chemical contaminants in foods can come from industrial and agricultural sources, food processing, or the food itself. - Toxic chemicals also come from biological sources such as molds and algae. - Foreign objects present in food could constitute a physical hazard to the consumer. - The socio- economic effects of foodborne illnesses would include cost to the victim the food industry and the government. (Ang & Balanon, 2010) REFERENCES ----------  Chapter 4: Biological Hazards ============================= BIOLOGICAL HAZARDS ---------------------------------------- CLASSIFICATION OF FOODBORNE ILLNESS ----------------------------------- - **Infection-** ingestion of a harmful microorganism in food - **Intoxication-** ingestion of a harmful toxin produced in food - **Toxin- Mediated Infection-** ingestion of a harmful microorganism in food that produces a toxin in the human body TYPES OF MICROORGANISMS ----------------------- 1. **Beneficial Microorganisms-** Beneficial microorganisms are found in food production. Examples of these microbes are those used in making bread, beer, yoghurt, and cheese. 2. **Harmful Microorganisms-** Harmful microorganisms spoil food and cause diseases. MICROBIAL FORMS --------------- ### Bacteria -- -- -- -- -- -- a. **Spoilage bacteria** break down foods making them look, taste, and smell bad. They reduce the quality of food to unacceptable levels. When this happens, the food will have to be thrown away. b. **Pathogenic bacteria** are disease- causing microorganisms that can make people ill if they or their toxins are consumed through food. ### Bacterial Growth 2 -- -- --- -- -- -- -- ### Phases of Bacterial Growth 1. **Lag Phase.** Growth is slow at first, while the microorganisms acclimate to the food and nutrients in their new habitat. 2. **Log Phase.** Once the metabolic machinery is running, microbes start multiplying exponentially, doubling in number every few minutes. 3. **Stationary Phase.** As more and more microbes are competing for dwindling food and nutrients, the booming growth stops and the number of bacteria stabilizes. 4. **Death Phase.** Toxic waste products build up, food is depleted and the microorganisms begin to die. ### Bacterial Growth Requirement ### Food ### Acidity  ### Temperature #### Classification of Microorganisms according to Temperature Requirements 1. *Psychrophiles -* These cold- temperature loving microorganisms thrive in a temperature range of 0°C to 21°C. They are especially troublesome because they are capable of multiplying at both refrigerated and room temperatures. Most psychophysics bacteria are spoilage organisms, but some can also cause diseases. 2. *Mesophiles -* Theses middle range bacteria grow at temperatures between 21°C and 43°C, with the most rapid growth at human body temperature. 3. *Thermophiles -* Heat- loving microorganisms, they grow best at temperatures above 43°C. all thermophilic bacteria are spoilage organisms.  ### Time - Temperature abuse is the term applied to food that have not been heated to or kept at the proper temperature. - Time and temperature are the most critical factors affecting the growth of bacteria in foods. Careful monitoring of time and temperature is the best way for a food retail manager to prevent bacteria from growing on food. The old saying ### Oxygen ### Moisture -- -- -- -- -- -- ### Foodborne Illnesses Caused by Bacteria Spore-Forming Foodborne Bacteria ### Spores are most likely to turn vegetative when: - heat-shocked (heating causes spores to change); - optimum conditions exist for growth (high protein and high moisture); - temperatures are in the food temperature danger zone or between 5°C to 60°C; and - the amount of time the food is in the danger zone is four hours or more. ### Bacillus cereus ### Clostridium perfringens ### Clostridium botulinum ### Nonspore forming Foodborne Bacteria ### Campylobacter jejuni ### Escherichia coli ### Listeria monocytogenes ### Salmonella spp. ### Shigella spp. ### Staphylococcus aureus ### Vibrio spp. ### Foodborne Illnesses Caused by Viruses ### Hepatitis A ### Norwalk virus group ### Rotavirus ### Foodborne Illnesses Caused by Parasites #### Anisakis spp. #### 1. Cryptosporidium parvum  #### 1. Giardia lamblia #### 1. Trichinella spiralis #### 1. Toxoplasma gondii #### 1. Entamoeba histolytica #### 1. Ascaris lumbricoides #### 1. Taenia saginata and Taenia solium #### Diphyllobothrium latum ### Foodborne Illnesses Caused by Fungi ### Types of Fungi Hazardous for Consumption 1. **Molds** - root threads that invade the food it lives on; - a stalk rising above the food; and - spores at the ends of the stalks ### Common Foodborne Molds ### How to Minimize Mold Growth - Clean the inside of the refrigerator every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with clean water and dry. Scrub visible mold, usually black, on rubber casings using three teaspoons of bleach in a quart of water. - Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they are spreading mold around. Discard items you can\'t clean or launder anymore. - Keep the humidity level in the house below 40%. ### Don\'t Buy Moldy Foods - Examine food well before buying it. Check food in glass jars, look at the stem areas on fresh produce, and avoid bruised produce. Notify the store manager about mold on their items! - Fresh meat and poultry are usually mold free, but cured and cooked meat may not be. Examine them carefully. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking. ### How to Protect Food from Mold - When serving food, keep it covered to prevent exposure to mold spores in the air. Use a plastic wrap to cover foods that should stay moist such as fresh or cut fruits and vegetables, and green and mixed salads. - Transfer opened cans of perishable foods into clean containers and refrigerate them promptly. - Don\'t leave any perishables out of the refrigerator for more than two hours. - Use leftovers within three to four days so mold doesn\'t have a chance to grow. ### How to Handle Food with Mold - Don\'t sniff the moldy item. This can cause respiratory problems. - If food is covered with mold, discard it. Put it into a small paper bag or wrap it in a plastic and dispose in a covered trash can that children and animals can\'t get into. - Clean the refrigerator or pantry spot where the food was stored. - Check nearby items the moldy food might have touched. Mold spreads quickly in fruit and vegetables. -- ---------- -- -- -- **or** **dry-** **and** **and** -- ---------- -- -- -- ### Yeast ### Most Common Yeast in Foods - Candida (beef, grain, beer and fruit juices) - Rhodotorula (fresh poultry, shrimps, fish, beef, and surface of butter) - Saccharomycetes (baker\'s and brewer\'s yeast, and wine and champagne yeast) - Zygosaccharomyces (useful in shoyu and miss fermentation, but spoils mayonnaise and salad dressings) - Genus Torula causes black discoloration of butter. ### Mushrooms ### Edible Mushrooms - Puffballs (Lycoperdon spp. and Calvatia spp.) - Shaggy Mane (Coprinus Comatus) - Coral Fungi (Clavariaceae) - Morels ### Three Common Species of Morels - ### Bearded Tooth (Hericium erinaceus) - ### Oyster Mushroom (Pleurotus ostreatus) - ### Chanterelles (Cantharellaceae) - ### Boletes (Boletaceae) - ### Sulfur Shelf (Laetiporus sulphureus) - ### Hen-of-the-woods (Grifola frondosa)  ### Poisonous Mushrooms 1. **Protoplasmic** - This results in the generalized destruction of cells followed by organ failure. 2. **Neurologic** - This causes hallucinations, depression, coma and convulsion. 3. **Gastrointestinal** - This includes spastic colon, rapid nausea and vomiting, abdominal cramps and diarrhea. - Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out. - Strictly avoid any mushroom that looks like amanita (parasol-shaped mushrooms with white gills), little brown mushrooms, and false morels. - Some people are allergic to even the safest mushrooms. The first time you try a wild new mushroom, eat only small amount and wait for 24 hours before eating more. - As with other foods, rotting mushrooms can make you ill. Eat only firm, fresh, undecayed mushrooms. - Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest. ### Common Poisonous Mushrooms - **Amanitas** - A sac like cup surrounding the base of the stem is often buried just beneath the soil surface and may not be obvious. - A ring on the stem - White gills - A white spore print - ### False morels (Helvella and Gyromitra spp.) - The caps surfaces have lobes, folds, flaps or wrinkles, but it does not have pits and ridges like a true morel. It can also be said that their caps bulge outward instead of being pitted inward. - The bottom edge of the cap of a false morel hangs free around the stem, liked a skirt. On true morels, the bottom edge of the cap is attached to the stem. - False morels are found in the woodlands floor in spring, summer and fall. - ### Little Brown Mushrooms (LBMs) - ### Jack O\' Lantern (Omphalotus olearius) - ### Green-spored lepiota (chlorophyllum molybdytes)  ### Foodborne Illnesses Caused by Prions HOW TO CONTROL MICROBIAL GROWTH ------------------------------- ### Methods on How to Control Microbial Growth ### 1. Application of Low Temperatures ### 1. Controlling of pH Conditions ### 1. Reduction of Free Oxygen ### 1. Reduction of Available Water ### 1. Role of Other Chemicals ### 1. Safe and Sanitary Food Handling PREVENTION OF FOODBORNE ILLNESSES --------------------------------- A. Food Preparation Stage - Refrigerate food promptly. If prepared food stands at room temperature for more than two hours, it may not be safe anymore. Set refrigerator at 40°F or lower and your freezer at 0°F. - Prevent cross- contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and counter tops. Keep raw meat, poultry, seafood, and their juices away from ready- to- eat foods. - Handle food properly. Always wash your hands properly for at leastn20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals. - Wash utensils and surfaces before and after use with hot, soapy water. Better still, sanitize them with diluted bleach- one teaspoon of bleach to one quart of how water. - Wash sponges and dish towels weekly in hot water in the washing machine. B. Food Processing Stage (Cooking) - Cook food with the appropriate internal temperature: 145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at high enough temperature to kill the harmful bacteria that cause illnesses. C. Food Storage Stage - Keep cold food cold and hot food hot. - Maintain hot, cooked food at 140°F or higher. - Reheat cooked food to at least 165°F - Refrigerate or freeze perishables, produce, prepared food, and leftovers within two hours. - Never defrost food on the kitchen counter. Use the refrigerator; cold, running water; or the microwave oven. - Never let food marinate at room temperature- refrigerate it. - Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. - Remove the stuffing from poultry and other meat immediately and refrigerate it in a separate counter. - Wash all unpackaged, and packaged and not marked ―pre- - Do not overcrowd the refrigerator. Cool air must circulate to keep food safe. (Ang & Balanon, 2010)  REFERENCES ----------  Chapter 5: Chemical Hazards =========================== ### Chemical Hazards NATURALLY OCCURING CHEMICALS ---------------------------- ### Ciguatoxin ### Scombrotoxin ### Shellfish Toxins ### Mycotoxins -- -- -- -- -- -- -- -- -- -- ADDED CHEMICALS --------------- POISONOUS SUBSTANCES -------------------- +-----------------------+-----------------------+-----------------------+ | - | - | - | | | | | | | | | | | | | | - - - - - - | - - - - - - | - - - - - - | | - | - | - | +-----------------------+-----------------------+-----------------------+ -- -- -- -- -- -- ADVERSE FOOD REACTIONS ---------------------- CHEMICAL DETECTION AND MONITORING --------------------------------- - The amount of the contaminated food eaten - Which pesticide was used? - How much of the chemical was used? - When the food item was last sprayed? - How the produce was washed, peeled, prepared, or cooked, etc.? ### Prompt Documentation and Reporting of Chemical Contamination and Poisoning ### Monitoring Points for Chemical Hazards - Point source - Environmental compartments - Primary production - Import / export - Production and processing - Wholesale outlets and markets - Biomonitoring ### Criteria for Establishing Priorities - Severity of potential effects on health - Levels in individual food and the diet - Size and susceptibility of the exposed population - Significance in domestic and international trade - Nature and cost of management options ### Guidelines in Preventing Chemical Hazards in Food Establishments #### Fish Toxins - Buy from reliable sources. Do not buy fish caught limit sports fishing or polluted rivers and lakes. Do not accept deliveries of fish and shellfish that have been thawed and refrozen. The common signs are freezer - Reliable suppliers describe the acceptable fish as fresh or fresh frozen. For fresh fish, the temperature must not be higher than 5°C upon receipt. - Store frozen fish promptly. Thaw properly and quickly below 5°C. - Cook food thoroughly. ### Plant Toxin - Examine for mycotoxins. Purchase products that are visibly tree from molds, yeast, or any signs of- deterioration. Grains and nuts should be dry and fresh---looking. - Store foods properly. Observe the right temperature and humidity conditions, and proper packaging. Avoid prolonged storage. - Do not eat wild mushrooms or varieties unfamiliar to you. To be certain, buy and serve only those traditionally used and tested to be tit for consumption. - Cook thoroughly. Many plant toxins are destroyed by heat. - Some beans, like fava beans and red kidney beans, are not safe to eat when undercooked. - Potatoes that have thick green layer underneath the skin should be rejected. Do not serve them. However, if the layer is thin. it can be peeled off. ### Types of Chemical Hazards - compressed gases - flammable and combustible chemicals - corrosive chemicals - poisons/toxins - oxidizing chemicals - dangerously reactive materials ### Compressed Gases 1. **Liquefied gases** are gases that can become liquids when they are inside cylinders under pressure. They exist inside the cylinder in a liquid-vapour balance or equilibrium. Initially, the cylinder is almost full of liquid and gas fills the space above the liquid. As gas is removed from the cylinder, enough liquid evaporates to replace it, keeping the pressure in the cylinder constant. Anhydrous ammonia, chlorine, propane, nitrous oxide and carbon dioxide are examples of liquefied gases. 2. **Nonliquefied gases** are also known as compressed, pressurized or permanent gases. These gases do not become liquid when they are compressed at normal temperatures, even at very high pressures. Examples of these are oxygen, nitrogen, helium and argon. 3. **Dissolved Gases.** Acetylene, used in oxy-acetylene welding, is the only commonly used dissolved gas. Acetylene is chemically very unstable. Even at atmospheric pressure, acetylene gas can explode. Nevertheless, acetylene is routinely stored and used safely in cylinders at high pressures. This is possible because acetylene cylinders are packed with an inert, porous filler. The filler is saturated with acetone or another suitable solvent. When acetylene gas is added to the cylinder, the gas dissolves in the acetone. Acetylene in solution is stable. ### Flammable and Combustible Materials - **Gases** -- natural gas, propane, butane, methane, acetylene, carbon monoxide and hydrogen sulphide. Flammable gases are usually gases with a lower explosive limit of less than 13% in air or have a flammable range in air of at least 12%. For example, carbon monoxide has a lower explosive limit of 13% and upper explosive limit of 74% in air; it is flammable over a range of 61%. - **Liquids** -- gasoline, many solvents - **Solids** -- some types of coal, pyrophoric metals (i.e., metals that burn in contact with air or water, such as sodium and potassium), solid wastes that are soaked with flammable liquids (e.g., rags, paper, spill clean-up products), gunpowder, matches. ### Corrosive Materials - Acid -- an acid is a chemical that donates protons or hydrogen ions and/ or accepts electrons. Common acids include hydrochloric acid, sulfuric acid, nitric acid, chromic acid, acetic acid and hydrofluoric acid. - Base -- a base (or alkaline material) is a chemical that donates electrons or hydroxide ions or that accepts protons. Common bases are ammonium hydroxide, potassium hydroxide (caustic potash) and sodium hydroxide (caustic soda). - pH (potential of hydrogen) -- the pH scale is used to measure how acidic or basic a liquid is. The pH scale goes from 0 to 14. Distilled water is neutral and has a pH of 7. Acids have pH is between 0 and 7, bases are from 7 to 14. ### Poisons/Toxins ### Oxidizers ### Dangerously Reactive Materials - undergo vigorous polymerization, condensation or decomposition - **Polymerization** is a chemical reaction where many small molecules together to form a large molecule. - **Condensation** is a chemical reaction where two or more molecules join together to form a new substance. - **Decomposition** is a chemical change where a molecule breaks down - become self-reactive under conditions of shock or increase in pressure - react vigorously with water to release a lethal gas) (OHS Teacher Resource Binder: Chapter 5 Chemical Hazards, 2012) REFERENCES --------------------------------  Chapter 6: Physical Hazards =========================== PHYSICAL HAZARDS ---------------- MAIN TYPES OF PHYSICAL HAZARDS IN FOOD -------------------------------------- 1. *Food.* Common sources are egg shells, fruit and vegetable peels, inedible seeds, and fish scales. 2. *Glass.* Common sources found in food processing facilities are light bulbs, glass containers, and glass food containers. 3. *Metal.* Common sources of metal include metal from equipment, such as splinters, blades, broken needles, fragments from worm utensils, staples, etc. 4. *Plastic.* Common sources of soft and hard plastics include material used for packaging, gloves worn by food handlers, utensils used for cleaning equipment, and parts of tools used to remove processed food from equipment. 5. *Stone.* Field crops, such as peas and beans, are most likely to contain small stones that are picked up during harvesting. Concrete structures and floors in food processing facilities can also be a source of small stones. 6. *Wood.* Common sources of wood come from wood structures and wooden pallets used to store or transport ingredients or food products. 7. *Cloth.* Common sources of fragments of rags, hot pads, and sponges. 8. *Insects and Rodents.* Common sources are fur, hair, fecal pellets, eggs, wings, legs, nesting materials, and discarded seed shells. 9. *Personal effects.* Common sources are the food handlers themselves. This would include their hair, nails, jewellery, bandages, and cigarette butts. CHOKING AND PREVENTIVE MEASURES ------------------------------- - A spherical object under 1.75 inches in diameter, is dangerous to children below three years old. - Bones over two centimeters are likely to cause injury. Less than one centimeter is not considered a hazard. - Any sharp, pointed object equal or greater than seven millimeters is considered a physical hazard. PREVENTION OF COMMON PHYSICAL HAZARDS ------------------------------------- - Inspect raw materials and food ingredients for field contaminants (e.g., stones in cereals) that were not found during the initial receiving process. - Follows good storage practices and evaluate potential risks in storage areas (e.g., sources of breakable glass such as lights bulbs, staples from cartons, etc.) and use protective, acrylic bulbs or lamp covers. - Develop specifications and controls for all ingredients and components, including raw and packaging materials. Specifications should contain standards for evaluating the acceptability of ingredients or packaging materials. For instance, recycled cardboard used for - Set up an effective detection and elimination system for physical hazards in your facility (e.g., metal detectors or magnets to detect metal fragments in the production line, and filters or screens to remove foreign objects at the receiving point). - Properly and regularly maintain the equipment in the facility to avoid sources of physical hazards, such as foreign object that may have been accidentally added to the food. Light bulbs should be protected with an unbreakable shield. - Periodic employee training on shipping, receiving, storing, handling, maintaining, and calibrating of equipment will also help prevent physical hazards from being introduced to food products. DETECTION AND ELIMINATION OF PHYSICAL HAZARDS --------------------------------------------- - **Metal detectors** are used to detect metal in food products. They should be set up to reject products from the food production line if metal were to be detected. Proper maintenance should be given to this equipment to ensure they are always accurate and not produce false positives. - **Magnets** can be used with metal detectors on food production lines to - **X-ray machines** can be used on food production lines to identify hazards such as stones, bones, and hard plastics, as well as metal. - **Food radar systems** transmit low- power microwaves through food products to identify foreign bodies such as metals, plastics, bones, kernels, and organic materials in food on production lines. (Ang & Balanon, 2010)   Chapter 7: Food Product Flow ============================ ### The Food Product Flow - Each step in the flow of food is a general food safety procedure that should be followed to help reduce the risk of contamination and mishandling which could consequently lead to foodborne illness outbreaks. (Ang & Balanon, 2010) PURCHASING ---------- ### The main objectives of an effective purchasing program are to: - Buy the product that is best suited for the job; - Buy the proper quantity; - Pay the right price, and; - Deal with only reputable, dependable suppliers. - Quality grade - Weight - Count Contents - Packaging ### Guidelines to Purchasing Food: 1. Understand regulations for specific foods. - Purchase packaged or processed foods only from suppliers who receive their products from licensed, reputable purveyors and manufacturers who adhere to good manufacturing practices. - Fresh produce may be purchased directly from local growers as there is no inspection process for these non-potentially hazardous foods (with the exception of melons and fresh alfalfa sprouts). When making direct purchases, buyers should ensure the packages are clean and will maintain the integrity of the item, as communicated through product specifications. - Meat and eggs may be purchased from local producers, but because these foods are considered potentially hazardous, the products must be inspected for safety. Beef or pork processed in a state-inspected locker may be purchased by a food service operation. Poultry must also be processed in a state-inspected locker or facility. These facilities are required to have HACCP plans in place. State inspection is sufficient if the food is purchased by a food service within the same state. - Only pasteurized dairy products should be purchased for service in facilities serving the elderly. Pasteurized shell or processed eggs should be purchased for menu items not receiving heat treatment or not reaching 630C. Pasteurized apple juice and cider can also be purchased for service to elderly populations. 2. Visit approved vendors to ensure that they maintain clean warehouses. 3. Observe delivery vehicles to ensure that they are clean and that they practice temperature control. 4. Use written product specifications to ensure that the vendors know what is to be ordered. ### Responsibility of a Manager 1. Develop and implement written product specifications to ensure the products purchased consistently meet department expectations. 2. Coordinate delivery times with vendors or suppliers to ensure that deliveries are made at times when they can be stored immediately. Schedule receiving times when product quantity and quality, including product temperatures, can be checked. 3. Review orders and delivery information to ensure orders and product specifications are met. 4. Request a written letter from all vendors indicating that they follow either a HACCP program or good manufacturing practices. 5. Follow up as necessary. RECEIVING --------- ### General Principles when Receiving Food 1. Receive only one delivery at a time from approved suppliers. 2. Check to make sure frozen food is solid and does not show any evidence of thawing and re-freezing. 3. Record the date received, and if applicable, an expiration date, on the outside of each package. 4. Remove PHF from the temperature danger zone (50C to 600C) and place in storage as quickly as possible. 5. Check to ensure that refrigerated foods are received below 50C. 6. Accept only pasteurized dairy products. 7. Reject PHF that are not at acceptable temperature, and cans with swelled tops or bottoms, leakage, flawed seals, rust, or dents. 8. Evaluate the quality products through their odor, look, and texture. Reject unacceptable ones. Products must meet specifications and quality requirements. If any foods are deemed unacceptable, they should be declined and put in a designated area for credit. ### Receiving Frozen and Refrigerated Foods 1. Check the products temperature with a calibrated thermometer to assure that cold foods, especially PHF, are below 50C. 2. Reject, with the exemption of fresh shell eggs (70C), all foods that are supposed to be stored below 50C and are delivered above 50C. 3. Check at random and record the temperature of three different types of food items immediately for each delivery. Record the date, employee initials, vendor, product name, and temperature of these products in the receiving temperature log. 4. Place foods in the proper storage are (cooler or freezer) quickly to avoid potential bacterial growth. Proper cool temperatures are 50C or lower. Proper deep chill storage temperatures are from -30C to 00C or below. Proper freezer temperatures are - 170C. Proper dry storage temperatures are between 100C to 210C at 50% to 60% humidity. 5. Use the first in first out (FIFO) inventory rotation of products in all storage areas to assure that the oldest products are used first. Products with the earliest use-by or expiration dates should be stored in front of products with later dates. 6. Keep products in original packages until use. ### Receiving Dry Goods 1. Check dry goods for leaks, flaws, or broken packages. Dry goods should be dry, and free of mold and insects. If the packages are flawed, they should be rejected and pull in a designated area for credit. 2. Inspect cans for leaks, incomplete labels, dents, bulges, and other visible signs of damage. Notify the manager if a damaged can is found. 3. Date boxes and cans with their receiving dates. 4. Separate chemicals from foods. 5. Check delivery invoice against the items delivered and the purchase order. 6. When damaged items are found, the manager or designee should call the distributor so the product can be picked up and returned and a credit issued. Similar arrangements can also be made with the delivery personnel. Do not accept the delivery. 7. Note on the invoice any items that were rejected. STORING ------- ### Storage upon receiving: 1. Place foods in proper storage area (refrigerator or freezer) quickly to avoid bacterial growth. - 5℃ or lower refrigerator temperatures. - \- 3℃ to 0℃ or below deep chill storage temperatures. - \- 17℃ or below freezer temperatures. - 10℃ to 21℃ at 50% to 60% humidity dry storage temperatures. a. *[Refrigerated foods]* -- store foods in designated refrigerators. If food products are stored together in a refrigerator, they should be placed on shelves in the following order: b. *[Frozen foods]* c. *[Dry goods]* 3. Keep all food items on shelves that are at least six inches above the floor to facilitate air circulation and proper cleaning. 4. Store food away from direct sunlight. 5. Place chemicals and supplies in appropriate storage areas, away from food. 6. Rotate goods when placing them storage by placing the new items behind the old ones to ensure that the older items are used first (FIFO inventory rotation). 7. Make sure all goods are dated with their receiving and expiration dates. 8. Store foods in their original container if the container is clean, dry and intact. If necessary, repackage food in clean, well- labeled, airtight containers. This can also be done after a package has been opened. Food should never be put in chemical containers and chemicals should never be placed in food storage containers. 9. Store PHF no longer than seven days at 50C from date of preparation. 10. Store pesticides and chemicals away from food handling and storage area. They must be stored in their original, labeled containers. ### Storeroom Sanitation: 1. Maintain clean and uncluttered storage area. Storage areas should be positioned to prevent contamination from areas where garbage is stored. 2. Dispose items that are beyond their expiration dates. 3. Store all items on shelves that are at least six inches above the floor to facilitate air circulation and proper cleaning. 4. Check for signs of rodents and insects. If there are signs of their presence, notify the food service manager. ### Temperature Control: 1. Check the temperature of all refrigerators, freezers and dry storerooms at the beginning of each shift. This includes both internal and external thermometers when appropriate. - Refrigerator temperatures should be between 2℃ and 5℃. - Freezer temperatures should be between -230C and -17℃. - Storeroom (dry storage) temperatures should be between 10℃ and 21℃. 2. Record temperatures, as well as the employee's initials, on the appropriate temperature log. 3. Take corrective actions if temperatures are out of the recommended range. 4. Do not overload refrigerated storage areas as this prevents air flow and makes the unit work harder to stay cold. 5. Be cautious when cooling hot food in the refrigerator, as this warms the unit and can put other foods into the temperature danger zone. 6. Keep units closed as much as possible to maintain proper temperatures. 7. Defrost units on a regular schedule to aid in proper maintenance and air circulation. ### Responsibilities of a Food Service Manager: 1. Check logs and temperatures of storage rooms, freezers, and refrigerators. 2. Review logs to make sure there are no temperatures deviations. 3. Document all corrective actions taken on the appropriate forms. 4. File logs with HACCP records. THAWING ------- ### Steps for Thawing Food: 1. Use one of the three acceptable methods for thawing food: a. Thaw food in the refrigerator at 5℃ or below. **Never** thaw food at room temperature. b. Thaw food that is needed for immediate service under potable running water at 21℃ or lower. Prepare the product within hours of thawing. c. Thaw the product in the microwave if it needs to be cooked immediately. 2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross- contamination and separate raw products from cooked and ready-to-eat products. 3. Do not freeze thawed food, unless they are cooked or processed. ### Responsibilities of a Food Service Manager: 1. Review procedures to assure they are done correctly. 2. Take corrective actions as necessary. 3. Follow up as necessary. PREPARING --------- ### Guidelines in Preparing Safe Food: 1. Start with clean, wholesome foods from reputable suppliers. Whenever applicable, buy government-inspected meat, dairy and egg products. 2. Handle foods as little as possible. Use tongs, spatulas, or other utensils instead of hands. 3. Use clean, sanitized equipment and work tables. Clean and sanitize cutting surfaces and equipment after handling raw poultry, meat, fish, or eggs and before working to another food. 4. Clean as you go. Do not wait to clean the work place until the end of the workday. 5. Wash raw fruits and vegetables thoroughly. 6. When bringing foods out of refrigeration, do not bring out more than what can be processed in an hour. 7. Keep foods covered whenever possible unless in immediate use. 8. Do not mix leftover with freshly prepared foods. 9. Chill all ingredients for protein and potato salads before combining. ### Keeping Food out of the Temperature Danger Zone 1. Limit the time food is in the temperature danger zone. Remember from receiving to service, food should not be in the zone for more than four hours total. 2. Use a food thermometer to take temperatures. Most menu items have specific time and temperature requirements for cooking. Insert the thermometer in different areas of the product, especially in the thickest part. Remember, the temperature of the equipment (stove, oven, steam, table, etc.) is not the best temperature to check. 3. Use batch cooking (preparing food in small amounts). 1. Bimetal Instant Read (most common food thermometer) 2. Thermocouple 3. Bimetal-Oven Safe 4. Digital 5. Infrared 6. Oven Thermometer ### Preparing Cold Food: a. Thaw only what is needed, and keep the rest refrigerated. b. Work only with an amount that can be prepared in less than four hours. Return the food to the refrigerator if something else needs to be done. c. Cook the food as close to serving time as possible. ### Food Thermometers *Take Temperatures:* 1. Use a calibrated thermometer to take the temperatures of PHF products. 2. Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures of food; or wash, rinse, and sanitize the stem. 3. Record temperatures in the Service Temperature Record. *Prepare Cold Foods:* 1. Pre-chill ingredients for food that needs to be served cold (sandwiches and salads) to below 5℃ before combining them together. 2. Discard thawed PHF that has been above 5℃for more than four hours. 3. Discard cold PHF after four hours if they have not been properly held below 5℃. 1. When possible, use color- coded cutting boards for all products red for raw meat, green for vegetables, or fruits, and yellow for raw poultry. 2. Food contact surfaces should be smooth, can be easily cleaned and sanitized, and made of the appropriate material. 3. Clean and sanitize all food contact surfaces prior to and after use. Cleaning and sanitizing steps need to be done separately for effectiveness. 1. Prepare food at room temperature in two hours or less. The food item should be returned to the refrigerator in cases where it cannot be used at once. The total time of food at room temperature should not exceed four hours. 2. Prepare raw products away from other products. 3. Clean and sanitize all surfaces, cutting boards, and utensils that have been used in the preparation of raw meats, poultry, and fish prior to using them for fruits, vegetables, and ready-to-eat food. COOKING ------- 1. Cook hot foods to these minimum end-point temperatures or higher. Avoid overcooking. Use a calibrated thermometer to check the products temperature in the thickest part of the item. 7. Prepare products that will not be cooked or heated away from other products. 1. Use a calibrated thermometer to take the temperatures of all PHF products by batch. 2. Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures of each food, or wash, rinse, and sanitize the stem. Open the sanitizer package with clean hands.  2. Take end-point cooking temperatures. 3. Reduce the holding time of foods before serving by using batch cooling. 4. Allow the cooking equipment to return to their required temperatures between batches. 5. Do not use hot holding equipment to cook or reheat foods. 6. Expose food ingredients to room temperature for two hours or less. Food items should be returned to refrigerator if not used at once. The total time that food can be at room temperature shall not exceed four hours. 3. Take temperatures in the thickest part of a food item (usually the center). Two readings should be taken in different locations to assure thorough cooking on the appropriate end-point temperature. 4. Record the end-point cooking temperature on the cooked food temperature log. ### Responsibilities of a Food Service Manager: 1. Review logs daily to ensure that temperatures and corrective actions are being met and to take corrective action as necessary. 2. Follow up as necessary and file logs with HACCP records. HOLDING ------- ### Hold hot food. 1. Prepare and cook only as much food as is needed i.e., use batch cooking. 2. Use hot-holding equipment that can keep hot food at 600C or higher. 3. Follow the manufacturer's instructions in using hot-holding equipment. (Note: customize your SOP by including instructions. For example, you may need to indicate that the steam table wells need to be filled with hot water and at what level.) 4. Keep hot foods covered to retain heat and to keep contaminants from falling into the food. 5. Measure internal food temperatures at least every two hours using a probe thermometer. Record temperatures in a food temperature log. If temperatures are below 60℃, reheat the food at 74℃. 6. Discard hot food after four hours if they have not been properly held at or above 600C. 7. Do not mix freshly prepared food with food being held for service. 8. Do not add raw food to cooked food. 9. Stir food. ### Hold cold food. 1. Use cold-holding equipment that can keep cold foods below 5℃. 2. Measure internal food temperatures at least every two hours using a probe thermometer. Record temperatures in a food temperature log. If temperatures are above 5℃ refrigerate the food. 3. Protect cold food from contaminants by using covers or food shields. 4. Discard cold PHF after four hours if they have not been properly held below 5℃. 5. Place cold food in pans or on plates, never directly on ice. The only exceptions are whole fruits and vegetables that need to be washed after holding. 6. Ice used on a display should be self- draining. Wash and sanitize drip pans after every use. ### Responsibilities of a Food Service Manager: 1. Review log daily to ensure the temperature and corrective action are being met. 2. Follow up as necessary 3. File temperature logs with HACCP records SERVING ------- ### Cleaning and Sanitation*.* 1. Clean the area on and around the service line using warm, soapy water and clean cloths. Thoroughly rinse it after cleaning. 2. Sanitize the area on and around the service line, using an approved sanitizer. 3. Wipe down the area before service begins, and as needed throughout the service. 4. Cloths used for cleaning food spills should not be used for anything else. #### Service Utensils / Servicewares: 1. Store utensils properly with the handle extended above the container, or on a clean, sanitized food-contact surface. 2. Use serving utensils with long handles to keep hands away from the food item. 3. Clean and sanitize utensils before using them. Use separate utensils for each food item. 4. Handle glassware and dishes properly. 5. Hold flatware and utensils by their handles. ### Good Personal Hygiene: 1. Wash hands before handling place setting or food. 2. Do not touch cooked or ready-to-eat foods with bare hands. Always use gloves or utensils. 3. Wash hands after each task. For example, if an employee will take out clean dished after loading the dirty ones, a thorough handwashing must be done between the two tasks. Hand dips are not enough. ### Service: 1. Take temperatures of foods at the beginning of each service period. 2. Record temperatures on the service temperature record. 3. Take temperatures of foods when changing their pans to assure that proper serving temperatures are achieved. ### Responsibilities of a Food Service Manager: 1. Supervise employees to ensure that proper service techniques are being followed. 2. Review logs daily to ensure temperatures and corrective actions are being met. 3. Follow up as necessary. 4. File logs with HACCP records. ### Service Temperatures 1. Use a calibrated thermometer to take temperatures of food products at time of service. 2. Wipe clean thermometer stem with a new alcohol wipe prior to taking the temperature of any food item. 3. Take temperatures of all hot and cold PHF as soon as they are put on the service cart or just before service. The temperature of milk should also be checked before they are taken to rooms. 4. Record temperatures on the service temperature log. 5. Check to make sure that all temperatures are within the critical limits: - Hot foods above 60℃ - Cold foods below 5℃ 6. Take corrective action, if needed. If hot foods are below 600C, they must be reheated to above 74℃ before putting on the service cart. If cold foods are 5℃ or above, they must be chilled to below 5℃. ### Responsibilities of a Food Service Supervisor: 1. Check the logs on a daily basis to ensure that they are completed and that the temperatures are appropriate. 2. Review the log to see if there were temperature deviations. 3. Check corrective action taken to determine if it was appropriate. 4. Follow up as necessary. 5. File the logs in the HACCP file located in the main office. COOLING ------- ### One-Stage (Four-Hour) Method 1. Cool hot, cooked food from 57℃ within four hours using an appropriate procedure. 2. Take the temperature after four hours to make sure that the appropriate temperature was reached. 3. Reheat food to above 74℃ if it has not cooled to 50C in four hours. ### Two-Stage Method (FDA Food Code)  1. Using an appropriate procedure, cool hot, cooked food from 57℃ to 21℃ or lower within two hours, and then cool down to 5℃ or lower within an additional four hours, for a total cooling time of six hours. 2. Take temperatures at the two and six-hour intervals to make sure that the appropriate temperatures were reached. 3. Reheat food to above 74℃ if food has not cooled to 50C in four hours. ### Factors that Affect How Quickly Foods Cool Down: 1. Size of food the thickness of the food or distance to its center plays the biggest part in how fast a food cools. 2. Density of the food the denser the food, the slower it will cool. Chili soup will take longer than chicken noodle soup. 3. Container in which a food is stored stainless steel transfers heat from food faster than plastic. Initially, loosely wrap food items. Shallow pans allow the heat from food to disperse faster than deeper pans. 4. Size of the container. ### Methods for Cooling Foods: 1. Reduce the quantity of the food being cooled. Cut large food items into smaller pieces or divide large containers of food into smaller containers. 2. Use blast chillers or tumble chillers to cool food before placing it into the refrigerated storage. 3. Use ice baths. Divide cooked food into shallow pans or smaller pots, then place them in ice water and stir food items frequently. 4. Add ice or water as an ingredient. This works for foods that contain water as an ingredient, such as soup or stew. The recipe can initially be prepared with less water than is required. Cold water or ice can be added after cooking to cool the product and to provide the remaining water required in the recipe. 5. Use a steam-jacketed kettle as a cooler. Run cold water through the jacket to cool the food in the kettle. 6. Stir foods to cool them faster and more evenly. Ice paddles (Plastic paddles filled with water and frozen) and chill sticks can be used to stir foods through the cooling process. Stirring food with these cold paddles chills food very quickly. ### Responsibilities of a Food Service Manager: 1. Review logs daily to ensure temperatures and corrective actions are being met. 2. Follow up as necessary. 3. File temperature logs with HACCP records. REHEATING --------- 1. Remove leftover food from the freezer/refrigerator. 2. Check the foods temperature using a calibrated thermometer to make sure it is lower than 5℃. 3. Reheat food in an oven, stove, or steamer so that all its parts reach a temperature reading of 74℃ for 15 seconds. The goal is to remove the food from the temperature danger zone (5℃ - 60℃) as quickly as possible. Record the reheated temperature. Discard food that is still in the temperature danger zone after two hours. 4. Serve the food immediately, or place the food in a steam table or in a pre- heated hot cart, and recheck the temperature to make sure it is at or above 60℃. 5. Check the temperature of the food before serving if the food has been held. 6. Discard any PHF held in the temperature danger zone (50C- 600C) for more than four hours. ### Responsibilities of a Food Service Supervisor: 1. Check the temperature of randomly selected reheated items to be certain that a 74℃ temperature was achieved and that the product is held at 60℃ or higher. 2. Review temperature logs to assure proper reheating temperatures are achieved. 3. Follow up as necessary and document corrective actions. 4. File temperature logs wit HACCP records. TRANSPORTATION OF FOODS ----------------------- 1. An overhead covering. 2. An enclosed area, except for the serving windows and an entry door, and; 3. A source of hot and cold potable running water for handwashing, cleaning and sanitizing. 1. Preheating of the holding equipment 2. Using calibrated thermometers to take temperatures of food 3. Calibrating thermometers weekly or immediately if dropped, and; 4. Recording temperature and time in temperature log. ### Responsibilities of Employees at Central or Regional Kitchens: 1. Take temperature of food when it leaves the central kitchen. Hot foods should be at or above 60℃ and cold food should be below 5℃. 2. Record temperatures in the temperature log. 3. Take temperature of food when it is returned from a satellite location. 4. Discard cold foods that are above 5℃. 5. Discard hot foods that are not above 600C. 6. Chill hot foods that are above 600C. The product must be cooled to 21℃in two hours from the last 60℃ reading and to 5℃ or below in four 7. Record temperature in the temperature log. 8. Record the product name, date, temperature, and time. 9. Place chilled food in freezer. ### Responsibilities of Employees at Satellite Location: 1. Take temperature of food when it arrives at the satellite location and record. 2. Check temperature of food on serving lines every two hours, or more often if temperatures are near the temperature danger zone (5℃- 60℃). ### Responsibilities of a Food Service Manager: 1. Review logs daily to ensure the temperatures and corrective actions are met. 2. Follow up as necessary. 3. File temperature logs in HACCP file. (Ang & Balanon, 2010) Chapter 8: Hazard Analysis and Critical Control Point (HACCP): A Food Protection System ============================================================================================================= HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP): --------------------------------------------------- - New germs causing food borne illnesses - The changing nature of our global food supply - New techniques for processing and serving food - The changing eating habits of consumers and - A growing number of people who are at increased risk of experience foodborne illnesses. (Ang & Balanon, 2010) ### Brief History of HACCP a. Identify foods and procedures most likely to cause illness b. Establish procedures to reduce the risk of foodborne illness out breaks c. Monitor handling practices to ensure food safety. (Ang & Balanon, 2010) HACCP HIGHLIGHTS ---------------- - Needed for export from certain sectors of the food industry to some countries. - Assures safe production of foods with its productive system. - Emphasizes prevention rather than inspection. - Addresses all types of Hazard microbiological, physical, and chemical. - Can be integrated into a more general quality assurance plan. - Can be implementation in tiny, small, medium, and large-scale enterprises. - Recipe changes - Cooking equipment changes - Preparation changes for quantity 6. Standards of good hygienic practices employed in the operation. BENEFITS OF AN HACCP-BASED FOOD SAFETY MANAGEMENT SYSTEM -------------------------------------------------------- 1. Menus; 2. Available working space; 3. Type and condition of equipment used; 4. Selection and supply of ingredients used; 5. Process used for preparation, production, and service of foods; and PREREQUISITE PROGRAMS --------------------- EDUCATION AND TRAINING ---------------------- DEVELOPING AN HACCP PLAN ------------------------ ### Assemble the HACCP team ### Describe the food and its distribution. ### Describe the intended use target consumers of the food. ### Develop a flow diagram which describes the process ### Verify the flow diagram SEVEN PRINCIPLES IN AN HACCP SYSTEM ----------------------------------- ### Conduct a hazard analysis ### Determine critical control points (CCPs) ### Establish critical limits ### Establish monitoring procedures. ### Establish Corrective Actions. ### Establish verification procedures ### Establish record-keeping and documentation procedures. A. A summary of the hazard analysis, including the rationale for determining hazards and control measures. B. The HACCP plan 1. Listing of the HACCP team and assigned responsibilities 2. Description of the food, its distribution, intended use, and target consumers 3. Verified flow diagram 4. HACCP pan summary table that includes information for: a. Steps in the process that are CCPs b. The hazard(s) of concern c. Critical limits d. Monitoring\* e. Corrective actions\* f. Verification procedures and schedule\* g. Record-keeping procedures\* (Ang & Balanon, 2010) REFERENCES --------------------------------  Chapter 9: Cleaning and Sanitation ================================== CLEANING AND SANITATION OPERATIONS ---------------------------------- ### Activities in Cleaning and Sanitation Programs 1. Routine procedures performed throughout and at the completion of food preparation 2. Periodic procedures required less frequently FUNDAMENTAL CLEANING PROCEDURES ------------------------------- 1. **Scrape and Pre-Rinse.** Soiled equipment surfaces are scraped and rinsed with warm water to remove loose food soils. 2. **Cleaning Cycle**. The removal of residual food soils from equipment surfaces is based on the manipulation of the four basic cleaning factors and the method of cleaning. Typically, alkaline chemical 3. **Rinse.** Rinse all surfaces with cold to hot water, depending on the temperature of the cleaning cycle, to thoroughly remove all remaining chemical solution and food soil residues. 4. **Acid Rinse.** A mild, acid rinse of the equipment neutralizes any alkaline residues left and removes any mineral soil present. 5. Sanitize. All equipment surfaces are rinsed or flooded with a sanitizing agent. Both time and chemical concentration are critical for optimum results. (Ang & Balanon, 2010) ### Routine Procedures (Basic Steps)  REMOVAL OF FOOD PARTICLES ------------------------- ### Properties of Food Soils ### Classification of Soils #### Fat-Based Soils #### Protein-Based Soils #### Carbohydrate-Based Soils #### Mineral Salt-based Soils #### Microbiological Films #### Lubricating Greases and Oils #### Other Insoluble Soils ### Quantity of Soil APPLICATION OF CLEANING AGENTS ------------------------------ ### Factors Influencing Cleaning 1. **Soil.** Depending on the food product manufactured and the process equipment used, varying degrees of food soil will be deposited on the equipment during production. These food soils will require complete removal during the cleaning process and will affect the cleaning compound used, along with the method of cleaning 2. **Time.** The longer a cleaning solution remains in contact with the equipment surface, the greater the amount of food soil that is removed. More time in contact with the soil reduces the chemical concentration requirements. 3. **Temperature.** Soils are affected by temperature in varying degrees. In the presence of a cleaning solution most soils become more readily soluble as the temperature increases. 4. **Chemical Concentrations.** Chemical concentrations vary depending on the chemical itself, type of food soil, and the equipment 5. **Mechanical Force.** Mechanical force can be as simple as hand scrubbing with a brush or as complex as turbulent flow and pressure inside a pipeline. This aids in soil removal and typically reduces time, temperature, and concentration requirements. ### Methods of Cleaning 1. **Foam.** Foam is produced through the introduction of air to a detergent solution as it is sprayed on the surface that needs to be cleaned. Foam cleaning will increase the contact time of the chemical solutions, allowing for improved cleaning with less mechanical force and temperature. 2. **High Pressure.** High-pressure cleaning is used to increase mechanical force, aiding in soil removal. In high-pressure cleaning, chemical detergents are often used along with an increased temperature to make soil removal more effective. 3. **Clean in Place (CIP).** CIP cleaning is utilized to clean the interior surfaces of tanks and pipelines of liquid process equipment. A chemical solution is circulated through a circuit of tanks and or lines then returned to a central reservoir allowing the chemical solution to be reused. Time, temperature, and mechanical force are manipulated to achieve maximum cleaning. 4. **Clean Out of Place (COP).** COP cleaning is utilized to clean the parts of fillers and parts of other equipment. This requires disassembly for pr0per cleaning. Parts removed for cleaning are placed in a circulation tank and cleaned using a heated chemical solution and agitation. 5. **Mechanical.** Mechanical cleaning normally involves the use or a brush either by hand or a machine, such as a floor scrubber. Mechanical cleaning uses friction for food soil removal. ### Cleaning Compound Composition ### Alkaline Compounds 1. **Sodium or Potassium Hydroxide**. Hydroxides provide the largest portion of alkalinity, thereby effectively saponifying fats and peptizing proteins for removal. 2. **Sodium Metasilicate.** This aids in emulsifying soil suspension, along with protecting against metal corrosion. 3. **Complex Phosphates.** Phosphates\' primary function is to soften the water by chelating (binding up) calcium and magnesium hardness. This allows better cleaning effectiveness and reduces mineral deposits. Phosphates also aid in emulsifying food soils. 4. **Surface Active Agents (Surfactants)** Surfactants ease the removal of soil by helping break down its surface tension. Once the food soil is removed the surfactant forms a colloidal suspension with it, keeping it water soluble to prevent it from redepositing on the equipment\'s surfaces. 5. **Chlorine.** Chlorine is added to many chemical formulations to help peptize proteins. ### Acid Cleaners 1. **Phosphoric Acid.** Phosphoric acid provides the bulk of the acidity in most acid cleaners. Phosphoric solubilizes minerals well and is less corrosive to metals than most other acids. 2. **Other Acidulants.** Acetic, hydroxyacetic, citric, sulfamic, and nitric acids are used in many cleaners to a varying degree. Use of nitric acid has expanded greatly due mainly to cost. This acid is very effective in the removal of tough mineral deposits in heat exchangers and evaporators. 3. Surface Active Agents (Surfactants)\_ Surfactants help break down the surface tension of soils to ease their removal. Once the food soil is removed mg surfactant forms a colloidal suspension with the soil, keeping it water soluble to prevent it from redepositing on the equipment's surfaces. ### Chemistry of Detergents 3. In some detergents, specific enzymes are added to catalytically react with and degrade Specific food soil components. ### Physically Active Ingredients #### Classes of Surfactant 1. Ionic surfactants which are negatively charged in water solution are called anionic surfactants. Conversely positively charged ionic surfactants are termed cationic surfactants, the charge of the water soluble portion depends on the pH of the solution, it is labeled an amphoteric surfactant. These surfactants behave as cationic surfactants under acid conditions, and as anionic surfactants under alkaline ones. Ionic surfactants are generally characterized by their high foaming ability. 2. Nonionic surfactants, which do not dissociate when dissolved in water, have the broadest range of properties depending upon the ratio of hydrophilic/ hydrophobic balance. ### Surface Characteristics 1. Stainless steel is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards High acidic high salt or other highly corrosive products are recommended to be used on more corrosion-resistant materials (e. g., titanium). 2. Other ―soft‖ metals (aluminum, brass, copper, or mild steel), or, nonmetallic surfaces (plastics or rubber) are also used as food- contact surfaces. Surfaces made from these materials are generally less corrosion-resistant and care should be exercised in their cleaning. 3. Aluminum is readily attacked by acids as well as highly alkaline cleaners which can render the surface non-cleanable. Plastics are subject to stress cracking and clouding from prolonged exposure to corrosive food materials or cleaning agents. 4. Hard wood (maple or equivalent) or sealed wood surfaces should only be used in limited surfaces, such as cutting boards or cutting tables. the surfaces should be maintained in good condition. Avoid using porous wood surfaces. 5. Misuse or mishandling can result in pitted, cracked, corroded, or roughened surfaces. Such surfaces are more difficult to clean or sanitize, and may no longer be cleaned. Thus care should be exercised in using corrosive chemicals or corrosive food products. 6. Detergents can be significant contributors to waste discharge (effluent). Of primary concern is pH. Many publicly owned treatments limit effluent pH to the range of 5---8.5. It is recommended that in applications where highly alkaline cleaners are used, that the effluent be mixed with rinse water (or some other method be used) to reduce the pH. RINSING ------- ### Water Quality SANITAZING PRINCIPLES --------------------- ### General Types of Sanitization 1. **Thermal Sanitizing** #### Steam #### Hot Water ### Chemical Sanitizing 1. be approved for food-contact surface application. 2. have a wide range or scope of activity. 3. destroy microorganisms rapidly. 4. be stable under all types of conditions. 5. be tolerant of a broad range of environmental conditions. 6. be readily solubilized and possess some detergency. 7. be low in toxicity and corrosivity. 8. be inexpensive. ### Thermal Sanitizing vs. Chemical Sanitizing - can penetrate small cracks and crevices. - is non-corrosive to metal surfaces. - is non---selective to microbial groups. - leaves no residue. - is easily measurable. ### Specific Types of Chemical Sanitizers -- -- -- -- -- -- c. **Temperature.** temperature is also positively related to microbial elimination by a chemical sanitizer. Avoid high temperatures (above 55°C or 131°F) which can affect the corrosive nature of most chemical sanitizers.  ### Factors Affecting Sanitizer Effectiveness Physical Factors a. **Surface Characteristics.** Prior to the sanitization process, the surface mu5t be clean b. **Exposure Time.** Generally, the longer time a sanitizer chemical is in contact with the equipment surface. the more effective the sanitization\'s effect is; intimate contact is as important as prolonged contact. d. **Concentration.** Generally, the activity of a sanitizer increases with greater concentration. However, a leveling off occurs at high concentrations. A common misconception regarding chemicals is that \"if a little is good, more is better.‖ Using sanitizer concentrations more than what is recommended does not sanitize better, e. **Soil.** The presence of organic matter dramatically reduces the activity of sanitizers and may, in fact, totally inactivate them. The adage is \"you cannot sanitize an unclean surface.‖ f. **pH**. Sanitizers are dramatically affected by the pH of the solution. Many chlorine sanitizers, for example. are almost ineffective at pH values above 7.5. g. **Water properties.** Certain sanitizers are markedly affected by water impurities. h. **lnactivators.** Organic and/or inorganic inactivators may react chemically with sanitizers, giving rise to non-germicidal products. Some of these inactivators are present in detergent residue. Thus, it is important that surfaces be rinsed prior to sanitization. ### Biological Factors MANUAL AND MECHANICAL WARE WASHING ---------------------------------- ### Ware Washing ### Manual Dishwashing 3. Use clean, warm water to rinse off the detergent. Change the water frequently or use 4. Place utensils in a rack and immerse in hot water at 77°C for 30 seconds. (A gas or electric heating element is needed to hold hot water at this temperature.) 5. Drain and air-dry. Do not towel-dry as this may recontaminate utensils. - Recommended ware washing arrangement using thee- compartment sink. - Drain board for soiled dishes and for cleaned utensils must be adequate. - A 36℃ drain board should have a pitch of ½ to ¾ per foot toward the sink. ### Mechanical Dishwashing ### Procedure 1. Scrape and pre-rinse dishes, glassware, etc. 2. Place the dishes on the rack so that the dishwater spray will strike all surfaces. 3. Run machine for a full cycle. 4. Set the sanitizing temperatures at 82°C for a machine that sanitizes by heat and at 60°C for a machine that sanitizes by chemical disinfectant. 5. Air-dry and inspect dishes. Do not touch food-contact surfaces. (Ang & Balanon, 2010) -- -- -- -- -- -- PEST CONTROL ------------ - Prevent entry of insects and rodents into the establishment. - Eliminate food, water, and places where pests can hide - Implement an integrated pest management program to control the entry of pests into the establishment. ### Pests in Food Service Facilities House Mouse #### Look Out For: - Droppings, normally about 1/2 cm long and rod-shaped - Gnawing, particularly on sacks and boxes which may cause spillage of food ### Common Rats #### Look Out For: - Droppings---normally about 3---5mm long and rod---shaped - Footprints and tail marks which may be seen in dust or on food - Smears left by greasy, dirty fur rubbing against walls - Holes through walls or floors or burrows in outside areas, which need to be repaired - immediately. ### Cockroaches #### Look Out For: - Droppings - Eggs ### Ants #### Look Out For: - A trail of tiny ants approximately two millimeters in length, barely visible to the naked eye - Ants trails around your bathtub, kitchen, and bathroom sinks - Earth excavation around wall edges and paving slabs ### Moths ### Common House Fly REFERENCES --------------------------------  Chapter 10: =========== THE LAWS ANDAGENCIES RELATING TO FOOD SAFETY AND SANITATION ----------------------------------------------------------- INTERNATIONAL LAWS ------------------ 1. production\\sale of injurious, unsafe, unfit or substandard food; 2. contamination of food; 3. sanitation of food premises, equipment & personnel; 4. food safety practices, including temp. control & treatment; 5. control of food poisoning & food- borne disease; 6. and composition & labelling of food ### Occupational Safety and Health Act (OSHA) ### Employees Right-to---Know Act ### Presidential Decree No. 856 Code on Sanitation - Dec 23, 1975 - Promulgation of the Code on Sanitation by President Ferdinand E. Marcos - Objective: - Directing public health services towards protection and promotion of the health of the Filipinos - 3 people that made an effort to codify our health laws and regulations - Dr. Mariano Icasiano - Dr. Amadeo Cruz -- City Health Officer of Manila - Director of Health Services - List of those with significant contributions in the development of the code - Regional Provincial and City Health Offices - National Environmental Protection Commission - Metropolitan Water and Sewage System - Population Commission - Executive branch of the government: Labor, Natural Resources, Agriculture, - Philippine Public Health Association of -- -- -- -- -- ---- -- --  - Philippine Society of Sanitary Engineers DEPARTMENT OF HEALTH -------------------- ### Functions: 1. Promotion and preservation of health and health standards 2. Extend maximum health services in rural areas and provide medical care to people who cannot afford due to poverty 3. Develop, administer and coordinate health activities and services 4. Upgrade the standards of medical practice and quality of health services 5. Assist local health agencies in developing public health programs 6. Issue permits to establish and operate hospitals, clinics, etc. 7. Prescribe standard rates of fees 8. Performed other functions provided by law FOOD ESTABLISHMENTS ------------------- REGULATORY AGENCY ----------------- - Inspection and licensing of establishments in accordance with Good Manufacturing Practices of regulated establishments such as, manufacturers, packers/repackers, distributor, importers, exporters, wholesalers, outlets, groceries, supermarkets, other commercial outlets. - Evaluation and registration of regulated products based on set - Market monitoring of products for adulterated products, expired and unregistered products. - Laboratory analysis of regulated products such as collected samples from routine monitoring, products which are subject of complaints from consumers, products for registration and donated products. - Evaluation and monitoring of advertisements and promotions of tri- media such as television, radio and print ads like \"newspaper and magazine. - Policy Formulation, drafting of rules and regulations, administrative orders and standards, issuance of bureau circulars/bureau memoranda and guidelines. - Public Assistance and Information such as rendering the following service product information, health advisories, and consumer assistance for complaints, and client assistance for consultancy, seminars and trainings. - Legal functions such as disposition of consumer complaints and adulterated food, misbranded food products, advertisement and promotional regulations. - Administrative functions for human resource development: enhancement of skills and knowledge of personnel through training. - Special functions related to food such as implementation of food fortification programme, salt iodization, and milk code. ### The Philippine Food Processing Industry - Fruits and vegetables - Fish and marine products - Meat and poultry products - Flour and bakery products - Beverage and confectionery - Dairy foods - Food condiments and seasonings - Food supplements - Bottled water - Snack foods - Fats and oils ### Hygienic Safety Manufacturing Practices (GMP) - bldg. & grounds - equipment & other facilities - sanitary facilities & control - sanitary operations - processes & control - personnel 2. HACCP ----- - system of food safety control - increasingly important for all food - businesses - minimum system of quality control of - raw materials & manufacturing - technologies - JMC ### 3.) Safety and Quality Standards ### BFAD to FDA  BIBLIOGRAPHY ------------