BACALSO,EVA MAE O.

BSTM2A

TMC213- RISK MANAGEMENT

MODULE 2- LESSON 3

ACTIVITY

Enumerate 10 sources of food contamination

1. Raw materials 6.soil

2.Equipment 7. Insects

3.Packaging material 8. Rats

4. Water 9. sewage

5. Dust. 10. Food handler

ANALYSIS

Essay: From your own experience what are the things that cause foodborne illness? How do
you address the situation.

The normal cause of the foodborne illness is the contamination of the food. The ways on
how the food preferred to cooked like slightly raw, there are possibilities that those bacteria
that present in the food did not eliminate. Also, the practices of the person during the
preparation of food. Some cookers didn't use another spoon to transfer the small quantity of
the food as tasting. They just using the same ladle as they taste the food, that is one example of
cross-contamination. Aside from that, food additives are one factor to cause foodborne illness,
it shortens the life span of the food like tomato sauce.

In addressing this problem everyone must ensure cleanliness before, during, and after
the preparation of the food. Food attendants should wear personal protective attire, wash the
utensils that would be used during the process of making food, wash their hands before
handling the food. Personal hygiene is what matters the most. If we practice cleanliness we
ensure the safety of everyone. You also need to be careful about the food additives you are
going to use and the contaminated container.
ASESSMENT

Identification: Identify whether the hazard is biological, chemical and physical.

1. Molds in expired bread- Biological

2. Hair- Physical

3. Mettalic Scraps- Physical

4. Monosodium Glutamate-Chemical

5. Scromboid toxin - Biological

6. Detergent- Chemical

7. Bleaching Solution- Chemical

8. Plastic Shredding- Physical

9.Ants-Biological

10. Leg of cockroach- Biological

11. Poisonous mushroom- Biological

12. Escherichia coli- Biological

13. Clostridium botulinum- Biological

14. Dirt- Biological

15. Coins- Physical

16. Animal dropping- Biological

17. Prions- Biological

18. Aflatoxin- Chemical

19. Fish Tapeworm- Biological

20. Yeast- Biological

APPLICATION

Case Study: Mrs. Sibucao is a widow, who is lone source of the family income had a bad stint
of foodborne infection and was hospitalized for almost 3 months. Her five years old child died
from ingesting the same food. Her three other minor aged children are still in school and
often miss lunch. What do you think are the family's economic, social, and emotional looses?
How would the government addresses these losses.

The time she was spent in the hospital was a big loss to her income. She cannot sustain
the needs of her remaining children because she suffered from infection. Almost three months
was too long for her without proper income daily. Since she was a widow she doesn't have any
person to lean on and a person whom she could ask for help.

It added the fuel or sorrow and agony of what she felt. She was suffered from social
losses of connectivity towards her five years old child. She was consciously alive but deeply she
cannot function too well. There are possibilities that she doesn't want to socialize with others
after what happened. She wants to be alone and isolate herself. That is also the time when she
suffered from an emotional breakdown. She may felt that she carries all the burden in the
world and thinking how could she surpass all the trial. We will never know how what would
exactly she would felt as a mother, but we can predict that may happen to her.

The government may lend some assistance to the family victim. Even a small amount of
money for the grocery and for her medicines. The government may also look at the problem
and investigate how it happens that the family experience foodborne illness. If there is a food
industry associates with this problem, they need to face the consequence and answered all the
questions. Through the helping hand of the government, it may ease the situation and
Mrs.Sibucao can felt that there is truly a good Samaritan that would help her to cope up.
Everything may result in good action as long as the government would sincerely give their
service and time for the family.

LESSON 4

ACTIVITY

Identify the following precautionary signs that commonly found in workplace.

  On the right side corner of the figure, the color blue symbolizes the mandatory signs.
Those are the specific behavior or actions that workers must follow. Like wearing safety
glasses, using Personal Protective Equipment, proper shoes to wear, and a lot more.
 In the middle, the color yellow serves as warning signs. A precautionary signs that there
are hazard nearby and needs to be careful upon entering the area.
The color red is the prohibition signs. Things that should avoid committing. Like smoking,
touching unnecessary equipment.

ANALYSIS
Make up a song about Risk and Hazard

Hazard is a dangerous
It could affect our daily life
We must know how to mitigate
To lessen the risk

Call 911 if you need a help

they may respond to you
C'mon,C'mon,C'mon
reaching out to them, so take the chance
No matter where you are
they would really go to you.

Safety must be our priority

Let's help everyone
to keep at safe
Preparedness help make us away
from hazard we may commit

ASSESSMENT
1. Briefly explain the differences among infections, intoxication and toxin mediated infection.
Give one example.

 Foodborne Infections- refers to the living organism ingested in the food that would
establish in human intestinal. Example is the
 Foodborne Intoxication- are the living organism contains in the food eventually
produces toxin. Best example of is the
 Toxin- mediated infection- illness resulted from consuming the food that contains
harmful organism and will produce toxins inside the body. Clostridium perfringers is an
example.

2. What does FATTOM represents? What is it's significant to food industry?

FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. These 6
conditions are essential to serving as guidelines of the food industry to prevent the growth of
pathogens that would result in foodborne illness.

Food that is high in protein is susceptible to pathogen growth. There needed to be slight
acidity so that bacteria will not grow within the food. Measurable time is essential to control
the safety of the food. By heating or cooling the food for less than 2 hours it avoids pathogen.
The food should also be stored at a proper temperature. Pathogens are likely to grow in food
that is high in moisture and oxygen, so the management must ensure to dry the food or
refrigerate it. Those are the things that the food industry must care to ensure the safety of
production.

Through the FATTOM system, the food industry manifests safer and clean production. It
gradually measures the ability of management to regulate the growth of bacteria. As a result,
the food industry promotes a free foodborne illness.

3. What is the bacteria spore?

The bacterial spore commonly grows near the soul that have vegetable and spices.
Spore is high resistance at high temperatures. A spore grows when it is contacted for more than
4 hours. Spore only form when a lack of nutrients are present. There are two kinds of Bacillus
Cereus which result from forming the clostridium refringen and clostridium botulinum.

APPLICATION

Case Study: Mr. Gallano, the morning cook at a local restaurant was preparing the sauce to be
used for pasta. His procedure included cutting the meat into smaller blocks and shredding the
cheese by hand. He prepared the materials, placed them in some containers and left the
containers out at the room temperature until use. Two of the three containers were used
later that day, with the pasta cooked in an oven set to 270℃.

Five days later, a number of people came back to the restaurant and said that they had
become ill a few hours after eating pasta there. Only the people who ate pasta on the second
day became ill.

What foodborne hazard may have been associated with this foodborne illness? How could
this be prevented?

The plastic container was used by Mr. Gallano have been associated with the physical
hazard. The bacteria that grow inside the container is the cause of the transmission of disease.
There is a possibility that the container was not clean and used a day after to cook pasta. The
molded bacteria produces a toxin and it was consumed by the customers. Toxin mediated
infection is the name of the foodborne illness that affect people after they eat pasta.

To prevent this kind of scenario, the restaurant manager ensures that they cook for
today prioritizes the cleanliness of the material, the freshness of the food and it was stored at
the proper temperature. The chef must able to follow the protocols inside the kitchen and
consider the factors that may affect foodborne illness. Making sure the safety of your
customers is the top priority of the management.

Module 5

ACTIVITY

Using flyers, magazines and newspapers create a collage depicting your understanding of
hazardous waste and its effects on society and the non-human environment. Take a picture of
it and attach the picture along with your answers on this module.
ANALYSIS

Write a reflection about hazardous products found in your home you may include idea of how
can you involve your family in disposing of these hazardous waste. By doing so, you will feel
that you are teaching your families to become more ecologically friendly.

There are a lot of hazardous products in our home. Such as detergent, toilet cleaner, floor wax,
unused batteries, products are used in our daily life. There are proper ways on how to dispose of these
materials to prevent dangerous effects it may be brought to humans and the environment. We are
already taught by our mother how to throw some of the hazardous products like toiler cleaner it is
important to dispose of it in other garbage can and still sealed. It was important to classify the
hazardous materials from ordinary waste, to prevent spreading chemicals in other substances.

On the other side, there are still alternative ways to use to lessen using hazardous materials.
Like it doesn't need to use floor wax every day to make your floor shine you can use a wet rug to clean
the floor afterward, use a scrub. I believe if we do this thing and do alternatives we can create
environmental friendly for everyone.

ASSESSMENT

1. What are the naturally occurring toxins in some fish? How can they be avoided.

 Ciguatoxin, Scombrotoxin, the fish toxins and mycotoxins are the naturally occurring toxins find
in fish.
It is avoided through buying fish in the reliable vendor. Don’t buy a fish when it is refrozen or
not fresh. You also need to examine the fish that you like to buy if that is good and do not
contain any materials toxins. Another, Cleaning the fish thoroughly and cook it properly.
2. Enumerate the common chemical hazards in homes and their sources. Give at least 5.

Chemical hazard Sources

1.Mercury Unused bulb

2.Lead paint

3.Nitric Acid Battery

4.Hydrochloric acid Toilet cleaner

5.Sodium Hydroxide Laundry detergent

APPLICATION

Case study: Four adults became ill after eating tuna-spinach salad at a restaurant in
Santa Fe. Their symptoms included burning sensation in the mouth, metallic taste, facial
flushing, nausea, diarrhea, and headache with an onset of five minutes to two hour. Fish
examples were found positive for histamine levels above 50 ppm – the normal level is below
10ppm.
What foodborne hazard may have been associated with this foodborne illness? How could
this be prevented?

Biological hazard presence is coming from the tuna spinach salad that they ate at the
restaurant. This hazard could be found in animals, bacteria form in the food. From the given
symptoms it is scombrotoxin foodborne. The toxin penetrates when the histamine starts to
break the food. Plus, the fact that the histamine triggered to grow more because of
temperature. How could this be prevented? The restaurant must always weary on the
temperature of the fish because it is sensitive when it is exposed to high temperatures. The
chef should also see to it that he prepared to cook safely and stored the fish below 41F.