Week-3 Food Safety PDF

RISK MANAGEMENT AS APPLY TO SAFETY, SECURITY, AND SANITATION GIBS MORRIS PANGANIBAN, CHP, MSHTM© Food Safety  Defining Food Safety  isa scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Food Safety ha...

RISK MANAGEMENT AS APPLY TO SAFETY, SECURITY, AND SANITATION GIBS MORRIS PANGANIBAN, CHP, MSHTM© Food Safety  Defining Food Safety  isa scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Food Safety has become an issue in the hospitality industry especially those establishment that provide foods and services to the customer.  PRINCIPLES OF FOOD SAFETY AND SANITATION The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are: Properly cleaning and sanitizing all surfaces, equipment and utensils Maintaining a high level of personal hygiene, especially hand- washing Storing, chilling and heating food correctly with regards to temperature, environment and equipment Implementing effective pest control Comprehending food allergies, food poisoning and food intolerance  Foodborne Illnesses  Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.  The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus.  Common symptoms of foodborne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills.  FOODBORNE ILLNESS  Is the sickness that some people experience when they eat contaminated food. It impairs performance and discomfort that may cause to hospitalization or death.  THREE CLASSIFICATION OF FOODBORNE ILLNESS 1. INFECTION  Caused by eating food that contains living disease causing microorganism  Ex. Bacteria, Virus, parasite that grows inside the body and stomach (e.g Salmonella) 2. INTOXICATION  Caused by eating foods that contain harmful chemical or toxin produced chemical waste or toxin. Intoxication may also occur when a person consumes food that contain man made chemical.  Ex. Food poisoning cause by bacteria Clostridium Botulinum and  Staphylococcus Aureus.  Ex. Man –made Chemicals 3. Toxin-mediated Infection  caused by eating food that contain harmful microorganism that will produce a toxin once inside the human body.  Toxin-mediated Infection is different from intoxication because the toxin produce inside the body.  Ex. Bacteria that usually cause Toxin mediated Infection is  Clostridium Perfringes  FOODBORNE HAZARDS OF CONTAMINATION Refers to the biological, chemical and physical hazard that can cause illness when consumed along in the food.  Biological Includes bacteria, viruses, parasites and fungi. These are very small and can only be seen with the air of microscope. They are single-called microorganism that require food moisture and warmth to multiply.  Chemical Hazards Toxic substances that may occur naturally or may be accidentally added during the processing of food Ex. Chemicals like pesticides, fertilizers and cleaning compound.  Physical Hazards Foreign objects in the food that cause illness or injury. It includes items such as fragments of glass, unfrilled toothpicks, jewellery, adhesive bandages and human hair.  Defining Pathogens  are infectious agents which causes illnesses. 3 Classifications of Pathogenic Microorganisms  Bacteria  Viruses  Parasites  Bacteria  are tiny organisms that can cause infections of the GI tract. Not all bacteria are harmful to humans. Good Bacteria - Lactobaccilus Acidophilus - Lactobacillus Rhamnosus - Bifidobacterium  Probiotics  Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.  There are three basic shapes of bacteria 1. Spherical: Bacteria shaped like a ball are called cocci, and a single bacterium is a coccus. Examples include the streptococcus group, responsible for "strep throat." 2. Rod-shaped: These are known as bacilli (singular bacillus). Some rod- shaped bacteria are curved. These are known as vibrio. Examples of rod-shaped bacteria include Bacillus anthracis (B. anthracis), or anthrax. 3. Spiral: These are known as spirilla (singular spirillus). If their coil is very tight they are known as spirochetes. Leptospirosis, Lyme disease, and syphilis are caused by bacteria of this shape.  Kinds of Harmful Bacteria Salmonella a bacterium found in many foods, including raw and undercooked meat, poultry, dairy products, and seafood.  Kinds of Harmful Bacteria Campylobacter jejuni  foundin raw or undercooked chicken and unpasteurized milk.  Kinds of Harmful Bacteria Shigella  a bacterium spread from person to person. These bacteria are present in the stools of people who are infected. Water contaminated with infected stools can also contaminate  Kinds of Harmful Bacteria Escherichia coli (E. coli)  which includes several different strains, only a few of which cause illness in humans. E. coli is  Kinds of Harmful Bacteria Listeria monocytogenes which has been found in raw and undercooked meats, unpasteurized milk, soft cheeses, and ready-to-eat  Kinds of Harmful Bacteria Vibrio a bacterium that may contaminate fish or shellfish. 3 TYPES OF VIBRIO SPECIES VIBRIO CHOLERA VIBRIO PARAHAEMOLYTICUS VIBRIO VULNIFICUS  Kinds of Harmful Bacteria Clostridium botulinum a bacterium that may contaminate improperly canned foods and smoked and salted fish.  Viruses  Viruses are tiny capsules, much smaller than bacteria, that contain genetic material. Viruses cause infections that can lead to sickness.  People can pass viruses to each other. Viruses are present in the stool or vomit of people who are infected.  People who are infected with a virus may contaminate food and drinks, especially if they do not wash their hands thoroughly after using the bathroom. 9 DEADLIEST VIRUS ON EARTH  EBOLA VIRUS  MARBURG VIRUS- this two both virus can cause hemorrhagic fever, meaning that infected people develop high fevers and bleeding throughout the body that can lead to shock, organ failure and death. RABIES HIV SMALLFOX HANTAVIRUS INFLUENZA DENGUE ROTAVIRUS  Parasites  Parasites are tiny organisms that live inside another organism.  Kinds of Parasites Endoparasites  Protozoa  Parasitic Worms  Parasitic Flukes ANISAKIS SPP  Description: Anisakis spp. Are nematodes (roundworms) that have been associated with foodborne infection from fish. The worms are about 1 to 1 ½ inches long and have a diameter similar to human hair. They can be beige, ivory white, gray, brown, or pink. Other names for this parasite are cod worm and herring worm.  Symptoms and Onset time: If the worms attach themselves to the lining of the stomach, the typical symptoms are vomiting and abdominal pain. Coughing is the most common symptoms if the worms attach themselves to the throat. When they stick to the intestine, they produce sharp pain and fever, symptoms similar to those produced by appendicitis CYCLOSPORIASIS Cryptosporidium parvum Description: Cryptosporidium parvum is a single-celled microorganism called protozoa. They cancause foodborne infections and can be found in water that has been contaminated with cow feces. Drinking water contaminated with high levels of runoff from farms or slaughterhouses have been implicated in outbreak caused by this parasite They cancause foodborne infections and can be found in water that has been contaminated with cow feces. Drinking water contaminated with high levels of runoff from farms or slaughterhouses have been implicated in outbreak caused by this parasite GIARDIA LAMBIA Description: Giardia lambia is found in the feces of wild animals, domestic pets, and infected persons. Both Cryptosporidium and Giardia microorganisms are common causes of non-bacterial diarrhea in the United States. Types of Illness: Parasitic TRICHINELLA SPIRALIS AMOEBA Ascaris lumbricoides Description: Ascaris lumbricoides infections in humans occur when an ingested infective egg release a larval worm that penetrates the wall of the duodenum and enters the bloodstream. It is carried to the liver and heart, enters the pulmonary circulation, and breaks free in the alveoli, where it grows and molts  Symptoms and Onset time: Symptoms of ascariasis include pneumonitis and bowel obstruction. The onset of illness is about ten days to eight weeks and lasts for one to two years.  Common food: Eggs and other food soiled by feces are carriers of this parasite  Transmission in food: These parasites are transmitted from sewage-contaminated water supply, through person-to-person contact, and by fecal contamination  Prevention: Ensure that food handlers practice good, personal hygiene. Thoroughly wash produce with potable water and cook food thoroughly. Dispose waste sanitarily. PIN WORM Conditions that Encourage Bacterial Growth OOD CID IME EMPERATURE XYGEN OISTURE  Contamination  Food contamination refers to food that has been corrupted with another substance – either physical, biological or chemical.  Physical Contamination  Physical contamination is when a foreign object contaminates food. This can happen at any stage of the production process and could include Band-Aids, steel wool or pieces of plastic.  Physical contamination can cause injury to an individual who inadvertently consumes the foreign object. The added risk associated with physical contamination is that the foreign object could be carrying biological contamination.  Biological Contamination  Biological contamination refers to food that is contaminated by organisms or substances they produce. This includes biological matter produced by humans, rodents, insects and microorganisms.  Bacteria and viruses are typically the two biggest causes of biological contamination and can result in some of the most common types of food poisoning including salmonella, E.coli, listeria and nor virus. Thoroughly washing your hands and sanitizing the food handling equipment are two of the best ways to prevent against bacterial contamination.  Chemical Contamination  Chemical contamination refers to food that has been contaminated with a natural or artificial chemical substance. These contaminants are particularly dangerous as they expose people to any number of toxic substances, some of which can be fatal.  Chemicals can also contaminate food at any time of the food process, whether by pesticides transferred from the soil the food is grown in or during the manufacturing process. Storing chemicals separately from food is essential to help protect against chemical contamination.