1. Principles of Sanitation, Safety, and Hygiene (GENSS)
8/28/2018 2:59 AM
Principles of Sanitation, Safety, and Hygiene (GENSS)
Rainelda B. Santos, RND
OLFU- CHIM
© 2007 Microsoft Corporation. All rights reserved. Microsoft, Windows, Windows Vista and other product names are or may be registered trademarks and/or trademarks in the U.S. and/or other countries.
The information herein is for informational purposes only and represents the current view of Microsoft Corporation as of the date of this presentation. Because Microsoft must respond to changing market conditions, it should not be interpreted to be a commitment on the part of Microsoft, and Microsoft cannot guarantee the accuracy of any information provided after the date of this presentation. MICROSOFT MAKES NO WARRANTIES, EXPRESS, IMPLIED OR STATUTORY, AS TO THE INFORMATION IN THIS PRESENTATION.

2. The Basics of Food Safety: Microorganisms & its Characteristics
8/28/2018 2:59 AM
The Basics of Food Safety: Microorganisms & its Characteristics
Course Outcomes:
At the end of the course, the students are expected to be able to:
Develop foresight in their actions when it comes to their health.
Recognize the potential hazards to food safety;
Learn the sources of contamination.
© 2007 Microsoft Corporation. All rights reserved. Microsoft, Windows, Windows Vista and other product names are or may be registered trademarks and/or trademarks in the U.S. and/or other countries.
The information herein is for informational purposes only and represents the current view of Microsoft Corporation as of the date of this presentation. Because Microsoft must respond to changing market conditions, it should not be interpreted to be a commitment on the part of Microsoft, and Microsoft cannot guarantee the accuracy of any information provided after the date of this presentation. MICROSOFT MAKES NO WARRANTIES, EXPRESS, IMPLIED OR STATUTORY, AS TO THE INFORMATION IN THIS PRESENTATION.

3. Unit Outcomes:
At the end of the session, the students are expected to be able to:
Understand the terms usually used in food safety and sanitation;
Understand and relate well the characteristics of pathogenic microorganisms;
Appreciate the reason for studying the topic for the day.

4. DEFINITION OF TERMS
Occupational safety hazards – are natural risks present in certain workplaces
Occupational health risks – the possibility of suffering health impairment from exposure to a hazard that originates in the working environment
Hazard – source of a risk
Pathogens – illness causing-microorganism
Microorganism – small, living, organism

5. CONT. Definition of Terms
Toxin – poison
Contamination – is the unintended presence of a harmful substance in food
Cross-contamination – transfer of harmful substances from one food to another through a non-food surface, such as cooking wares, equipment and food workers
Food safety hazard – is a biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect
Foodborne illnesses – are diseases, either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food

6. The Food Safety Hazards
Biological – bacteria, parasites & helminths (parasitic or intestinal worms), virus, fungi, prions (from the word “protein” & “infection” which include “mad cow disease” in cattle
Chemical - agricultural chemicals (pesticides), natural plant toxins, animal toxins, food additives, medications radioactive substances, alcohol
Physical – foreign objects in food such as: hair, pebbles glass shards, toothpick, plastic, metal fragments, fabrics

7. Sources of Food Safety Hazards by Contamination
Raw materials/ingredients – e.g. unwashed fruits & veggies, dirty
Food handler – improper personal hygiene
Machine/equipment – contaminated utensils e.g. chopping board
Money – touching contaminated money without washing hands before preparing food
Environment – dirty surroundings

8. The General Categories of Contamination:
Inherent in raw material – raw foods may appear clean, but microorganisms, chemicals, and foreign objects may be found in the raw food as it is grown, harvested, caught or slaughtered; according to study on several raw food indicates that no uncooked food should be considered completely safe from bacterial pathogens (Snyder, 2004)
Contamination through Time-Temperature abuse – a food is said to have been time-temp abuse if it has been allowed to stay too long at temperatures favorable to the growth of microorganisms; this temperature is referred to as the Temperature Danger Zone; also, room temperature; F, 4-60C.

9. Contamination due to time-temperature abuse includes:
Failure to hold or store food at 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.

10. Common cross-contamination instances are:
Cont . Gen. Categories of Contamination
Cross-contamination – occurs when microorganisms are transferred from a contaminated food contact surface or food to a non-contaminated food contact surface or
food.
Common cross-contamination instances are:
Addition of a raw material to a cooked ingredient without it being heated or cooked;
Contamination from a dirty apparel of food handlers; and
Contamination of food surfaces.

11. Failure to wash hands properly;
Cont. Gen. Categories of Contamination
d. Poor personal hygiene – it is the most common source of food borne illness which includes:
Failure to wash hands properly;
Failure to follow proper hygiene habits ;
Working when sick; and
Lack of training in personal hygiene practices.

12. Symptoms of Foodborne Illnesses
In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last for a few hours or even several days. Symptoms can range from mild to serious and include:
Abdominal cramps
Nausea 
Vomiting
Diarrhea, which is sometimes bloody
Fever
Dehydration, and
Headache

13. List of Potentially Hazardous Foods (PHF)
Some type of food have the ability to support the rapid, progressive growth of infections and toxin-producing microorganisms. The following are its characteristics:
A history of being involved in foodborne illness outbreaks – Salmonellosis in peanut butter from the Peanut Corporation of America in Blakely, Georgia became one to of the worst known outbreaks of foodborne diseases in recent years. Nine died and 22,500 fell ill from the disease.

14. Cont. List of PHF
A natural potential for contamination – occurs due to methods used to produce and process food. E.g. manually handled food (fresh lumpia) and those that does not undergo heating (salads and sandwiches).
High moisture that supports bacterial growth – these are highly perishable (fresh) food and canned fruits, veggies, meat, fish, and milk are examples of PHF with high moisture content.

15. Cont. List of PHF
High protein and carbohydrate – these foods provide a rich source of bacterial food which includes meat, poultry, fish, dairy products, and eggs.
Not acidic enough to inhibit growth of microorganisms – fresh fruits veggies, and some seafood have low acidity levels that can sustain microbial growth.

16. The FDA Code classifies the following as PHF:
Animal products that are raw or heat-treated
All cooked meat and poultry
Cooked meat products with sauces and stocks, especially those with tomatoes
Dairy products like milk, cream, cheese, ice cream, and yogurt
Cooked eggs and products made from eggs, like mayonnaise
Cooked shellfish and other seafood
Cooked rice and beans and baked or broiled potatoes
Desserts consisting of eggs and milk
Gravies and stuffing for meat and poultry

17. Cont. List of PHF
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)
Chinese and Mexican dishes, some baked goods and cream fillings, French toast, meringue, and eggnog
Foods of plant origin that are heat-treated or consist of raw seed sprouts
Cut melons, garlic and oil mixtures that are not modified in a way to inhibit the growth of microorganisms.

18. Risk factors of Foodborne Illnesses
Some people are at a greater risk for bacterial infections because of their age or an unhealthy immune system. Individuals who are susceptible to the effects of foodborne illnesses are:
Infants and young children
Pregnant women
Elderly persons over 65 yrs. Old
Persons with debilitating illnesses or chronic diseases like cancer, Diabetes mellitus, and tuberculosis

19. Cont. Risk Factors of Foodborne Illnesses
Malnourished individuals who are anemic, emaciated, and have depleted body proteins
Individuals with unhealthy lifestyles, such as poor eating habits, alcohol and drug abuse, smoking, and
People under certain medications such as prolonged use of antibiotics and antacids, thereby reducing the normal beneficial micro flora of the GI tract.

20. Socio-economic Effects of Foodborne Illnesses
The following outline summarizes the various costly factors related to Foodborne illnesses:
a. 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 of leisure and travel opportunities
- funeral expenses

21. b. Business and industry costs - legal liability cost - insurance cost
Cont. Socio-Eco Effects
b. 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
- loss of customers and business

22. c. Costs to the nation and government
Cont. Socio-Eco Effects
c. Costs to the nation and government
- expenses for plant or on-site inspection
- legislation
- medical cost
- prosecution cost
- healthcare/welfare benefit
- losses from tourism and food export trade

23. CASE STUDY:
Juan dela Cruz works as a kitchen service crew at ABC Foods Corp. He has been suffering from flu and slight fever for the past few days. He needed money so he wouldn’t absent himself from work. The manager doesn’t seemed to be aware of his condition. What do you think are the consequences of his action?
His condition might get worst if not treated immediately
If so, he will spend more in medicines and doctor check ups
He will be absent for longer days; less salary
He might also infect his co-workers
Absenteeism is inevitable
Absences results to low productivity, less profit
If there are many absent in the store, more customer complaints
Customer complaints is equivalent to bad publicity
Bad publicity is the same as poor company image

24. QUIZ 1
1. Biological hazards are caused by parasites, viruses or bacteria. – T
2. Pathogens are illness causing germs. – T
3. Foreign objects are considered physical hazard to consumer. – T
4. Stuttering is a common symptom of foodborne illness. – F
5. “Tuyo” or dried fish is a potentially hazardous food. – F
6. ___________ is the unintended presence of harmful substance in food. - contamination
7. ___________ can be classified as biological, chemical, or physical. – foodborne hazards
8. ___________ and poison means the same. – toxin
9. ___________ temperature is also known as the temperature danger zone. – room
10 ___________ occurs when microorganisms are transferred from a contaminated food contact surface or food to a non-
Contaminated food contact surface or food. – cross-contamination
Give three examples of potentially hazardous food
Give two examples of people at greater risk for bacterial infections

25. Assignment for next meeting, study the following:
Factors and conditions for the growth of pathogenic microorganisms
How to control microbial growth
Classification of foodborne illnesses