H A 601 - 2NDTRI21

Food and
Nutrition (01)

MARTIN JOHN M.
MUNDO
"eat good
feel good"
(02)

MASTER OF ARTS IN
VOCATIONAL TECHNOLOGY
EDUCATION (MAVED)
B. HACCP
PRINCIPLE
(03)

-Foodborne Illness
-Causes of Foodborne Illness
-Sanitary Practices at All Points of Food Flow
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Hazard Analysis and Critical

Control Points (HACCP) system
HACCP PRINCIPLE -is a logical, scientific approach to
controlling hazards in food
production
-the ideal application of HACCP
would include all process from farm
to the table
-the system hast two major
components, the HA represents the
Hazard Analysis and the CCP
Critical Control Points
-the end objective of HACCP is to
make the product as safe as
possible and to be able to prove
that the product was processed as
safe as possible
HAZARDS
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HACCP focuses on three types of hazards; biological hazards, chemical hazards, and physical hazards.
-Biological hazards are the type of hazards that receive the most attention in the HACCP system and also present the
greatest risk of severity and occurrence. Biological hazards include hazards from pathogens such as bacteria, viruses,
yeasts and molds.
-Chemical hazards in meat products could result from mis-use of antibiotics in production, contamination with
sanitizers or cleaning agents, or environmental contamination from hydrolic fluids.
-Physical hazards are probably the most recognized by consumers as they usually find this hazard. Glass, metal, and
plastic are physical hazards that can occur in food products.
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History of HACCP
HACCP was developed by the Pillsbury Company while working on producing foods for NASA for use in space
missions in early 1959. NASA had concerns of food, particularly crumbs, in the space capsule in zero gravity
and also food that was free of pathogens and biological toxins that Pillsbury addressed by the use of HACCP.
Then aNational Advisory Committee on Microbiological Criteria for Foods was formed and that committee
published a report in 1992 that provided the framework for HACCP as we know it today.

The report by the National Advisory Committee on Microbiological Criteria for Food listed the Seven
Principles of HACCP.
THE SEVEN
PRINCIPLES OF
HACCP
INTRODUCTION TO THE PRINCIPLES OF
HACCP VIDEOS
HTTPS://WWW.YOUTUBE.COM/WATCH
?V=MGXFFEVBJQU&T=7S

[07)
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FOODBORNE ILLNESS
Foodborne illness (also foodborne
disease and colloquially referred to as
food poisoning) is any illness resulting
from the spoilage of contaminated food,
pathogenic bacteria, viruses, or parasites
that contaminate food, as well as prions
(the agents of "mad cow disease"), and
toxins such as aflatoxins in peanuts,
poisonous mushrooms, and various
species of beans that have not been
boiled for at least 10 minutes.
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CAUSES OF FOODBORNE ILLNESS

Foodborne illness is caused by consuming
contaminated foods or beverages. Many different
disease-causing microbes or pathogens can
contaminate foods, so there are many different types
of foodborne illnesses.

Most foodborne diseases are infections caused

by a variety of bacteria, viruses, and parasites. Other
diseases are poisonings caused by harmful toxins or
chemicals that have contaminated food. Of note
many foodborne pathogens also can be acquired
through recreational or drinking water, from contact
with animals or their environment, or through
person-to-person spread.
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SYMPTOMS OF FOODBORNE ILLNESS

·Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other
symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.

·What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus,
bacteria, or parasite) in contaminated food or drink. The incubation period (the time between exposure to the
pathogen and onset of symptoms) can range from several hours to 1 week.
 Causes of Foodborne Illness
Foods Associated with Foodborne Illness

·Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw
shellfish are the most likely to be contaminated.
11
·Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize
produce in the field, or unclean water is used for washing the produce.

·Raw sprouts are particularly concerning because the conditions under which they are sprouted are ideal
for growing microbes.

·Unpasteurized fruit juices or cider can also be contaminated if there are pathogens on the fruit that is
used to make it.

·Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has recently had
such an illness, can become contaminated. When these food items are not subsequently cooked (e.g.,
salads, cut fruit) they can pass the illness to other people.
FOOD SAFETY
BASICS
12

PREVENTING
FOODBORNE
ILLNESS (KEEPING
FOOD SAFE AT
HOME)
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There is a lot you can Clean & Separate

-Hand Hygiene (Wash Your Hands!!!)
-Avoid Cross-contamination
do to handle and -Follow Safe Refrigeration Protocols
-Follow Safe Serving Guidelines
prepare your food Keep your food at the appropriate
Cook & Chill temperatures:
safely: -Defrosting -Cooking -Chilling

Tips for food preservation and storing

Storing & food properly
Preserving -Cold Storage
-Shelf Storage
 Step 1
SANITARY Purchasing and Receiving

PRACTICES
AT ALL Step 2

Storage

POINTS OF
FOOD FLOW Step 3

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Preparation

8 STEPS OF FOOD FLOW, Step 4

KEEPING FOOD SAFE
FROM GATE TO PLATE Cooking
 Step 5
SANITARY Cooling

PRACTICES
AT ALL Step 6

Hot and Cold Holding

POINTS OF
FOOD FLOW Step 7

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Reheating

8 STEPS OF FOOD FLOW, Step 8

KEEPING FOOD SAFE
FROM GATE TO PLATE Serving
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1. Purchasing and Receiving
· All food must come from approved sources.
· Homemade or uninspected food is not allowed.
· Inspect allincoming food fortorn, damaged or stained boxes.
· Inspect the condition of the delivery truck.
· Check the temperature of incoming food. Refrigerated foods must be at 4ºC (40ºF)or less.
Frozenfood must be at -18ºC (0ºF) or less.
2. Storage
· General
-Practice F.I.F.O. (First In, First Out)
-Store chemical products away from food products.
-When foods are repackaged, clearly label and date container.
-All food containers must be properly covered.
· Refrigeration Storage
-All refrigeration units must have an accurate indicating thermometer.
-Temperatures mustbe maintained at 4ºC (40ºF)or less.
-Store all raw foodsbelow cooked or ready to eat foods to prevent cross contamination.
-Avoid packingrefrigerator full, air needs to circulate to maintain proper temperature.
· Freezer Storage
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-Must be maintained at -18ºC (0ºF) or less.
· Dry Storage
-Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easilyidentify rodent
problem.

3. Preparation
· Wash yourhands before beginning preparation and in-between tasks.
· Prepare food in small batches.
· Prevent crosscontamination by cleaning and sanitizing utensils and work surfaces in
between tasks, or by using color coded cutting boards for different foods.
· Prepare the foodas close to serving timeas possible.

Thawing/Defrosting
Food can be safely defrosted:
·In the refrigerator;
· Under cold running water;
· In the microwave on the defrost cycle;
· Raw food defrosted should not be refrozen;
· Use item within 2 days
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4. Cooking
Microwave Cooking
·Hot and cold spots - if no rotating base on the microwave physically stop the cooking
processand turn the food occasionally.
·Check internal temperature at 3 different sites.
·Place thicker portions of food toward the exterior of the microwave dish.
·Ensure the containers are microwave safe.

5. Cooling
Food should be cooled from 60ºC (140ºF) to 4ºC (40ºF) within 4 to 6 hours. It can take
hours, if not days, for large quantities of food to cool to appropriate temperatures.

Suggestions of how to reduce cooling times:

·Place pots of food in an ice water bath.
·Divide large quantities of food into smaller containers 10cm (4in) in depth.
·Stir frequently.
·Slice or divide large cuts of meat into smaller pieces.
·Place in the refrigerator and once it cools to 4ºC(40ºF) cover the container.
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6. Hot and Cold Holding

Proper Hot Holding

·Maintain temperature of hazardous food above 60°C (140°F).
·Check internaltemperature of the food using a metal stem probe thermometer every 2 hours.
·Never cook or reheat food in hot holding equipment.

Proper Cold Holding

·Keep food cold in refrigerated displayunits or on ice. The internal temperature of the food
must be maintained at 4ºC (40ºF) or less.

7. Reheating
·Reheat cold hazardous foodto original cooking temperature.
·Reheat quickly on or in the stove.
·Never reheat slowly over several hours in hot holding units. Place food in/onstove or in
microwave to reheat then place in hot holding units.
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8. Serving
·Prevent cross-contamination by ensuring servers take appropriate personal hygiene
measures (e.g. Hand washing, no direct contact with food).
·Ensure clean and sanitized utensils are used.
·Do not stack plateswhen serving mealsto customers.
·Ensure serviceareas kept clean,and regularly wipe down menus.

TIP: If transporting foods, ensure vehicles are clean and foods are held at proper hot or cold
holding temperatures.
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Thank you
very much!!!
Cebu Technological
University - Carmen Campus
Master of Arts in Vocational Education
(MAV. Ed.)

Prepared by:
MUNDO, MARTIN JOHN M.
STAY SAFE AND
Professor:
HEALTHY
EVERYONE! MARIE JOY CAMONGAY INSO, MAV. Ed