01 Food Safety 3

Why should we Foodborne
know about illness and

food safety? food poisoning
happens
It is the
What does all of this RESPONSIBILITY of
have to do with the establishment
me? owner, manager, and
employee to
PREPARE AND
SERVE SAFE AND
WHOLESOME FOOD
AND PRESERVE
THEIR CLIENTS’
CONFIDENCE
WHO IS RESPONSIBLE FOR FOOD SAFETY
WITHIN A FOOD BUSINESS?
 The owner/manager
 All food handlers working

within the business
WHAT DOES THE LAW REQUIRE WITH REGARD TO
FOOD SAFETY & TRAINING?
The owner/manager must make sure

that any staff who handle food are
supervised and instructed and/or
trained in food hygiene in a way that
is appropriate for the work they do.
WHAT DOES THE LAW REQUIRE WITH REGARD TO
FOOD SAFETY & TRAINING?
E.O. 144-
Sanitation Code of the City of
Mati
- All food workers are required

to undergo the basic food
handling seminar before
being issued with health card
FOOD SAFETY HAZARD
- A biological, chemical or physical

agent in food, or condition in food,
with a potential to cause an adverse
health effect
TYPES OF HAZARDS
1. Microbiological hazards
Microbiological hazards include bacteria, yeasts, moulds and
viruses.
2. Chemical hazards
Chemical hazards include water, food contact materials,
cleaning agents, pest control substances, contaminants
(environmental, agricultural and process e.g. acrylamide),
pesticides, biocides and food additives.
3. Physical hazards
Physical hazards include glass, packaging, jewellery, pest
droppings, screws etc.
4. Allergens
This refers to the risk associated with the unintended
presence of one or more of the 14 EU listed food
allergens due to cross-contamination.
(MICRO) BIOLOGICAL HAZARDS/SPOILERS
-the most important foodborne in any type
of food establishment
Examples: Bacteria
Yeast
Mold
Viruses
Protozoa
Parasitic Worms
CHEMICAL HAZARDS
Naturally occurring
1. Allergens
2. Ciguatoxins
3. Mycotoxins
4. Scombrotoxins
5. Shellfish toxins
Man-made
1. Cleaning solutions
2. Food additives- sodium nitrite, Vit. A
3. Pesticides
4. Heavy metals
PHYSICAL HAZARDS
SAMPLE PICTURES
MICROORGANISMS
KINDS OF MICROORGANISMS
The Good (or helpful):

 Added to foods or there naturally
 Ferment foods to preserve them or
create flavors and textures
Nata de Coco
 Examples:
Puto
Pickles
The Bad (or spoilers):
 Change foods causing them to go bad
and spoil
 Examples:
 There are spoiled foods that do not
present health risk
 Not all foods that appear normal is safe
to consume
BACTERIA ARE FOUND EVERYWHERE!!!
- On hand, skin, hair clothing of people

- Air soil, water
- In intestines of animals and humans
- On skins of fruits and vegetables
- On raw meat, poultry and seafood
- On insects and rodents
BACTERIA ARE FOUND EVERYWHERE!!!
RELATIVE SIZE OF MICROORGANISMS
FACTORS AFFECTING BACTERIAL
GROWTH
OOD
CIDITY
IME
EMPERATURE
XYGEN
OISTURE
FOOD
A
T
T
O
M
Foodborne microorganisms need nutrients to grow. These

are commonly found in potentially hazardous food, such as
meat, poultry, dairy products, and eggs (PHF).
PHF – potentially hazardous foods

F
ACIDITY
T
T
O
M
pH is a measurement of how acidic or alkaline a food is.

pH 0-6.9 = acidic foods (ex. lemons)
pH 7.1-14 = alkaline (ex. crackers)
pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
F
A
TIME
T
Foodborne microorganisms
need sufficient time to
O grow!
M
They are capable of doubling

their population every 15-20
minutes.
If potentially hazardous food

remains in the temperature
danger zone for four hours or
longer, foodborne microorganisms
can grow to levels high enough to
make someone ill.
4 hours
F
A
T
TEMPERATURE
O
M
Temperature Danger Zone = 41-135° F or 5-600C

Food must be handled very carefully when it is:
*Thawed *Cooked
*Cooled *Reheated
F
A
T
T
OXYGEN
M
While most microorganisms need oxygen to grow, some do not!

Examples of foods that are associated with bacteria that
do not need oxygen to grow are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes
Aerobic = Anaerobic = do not

needs O2 need O2
F
A
T
T
O
MOISTURE
Water Activity Food Examples
0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
Perishability
0.8-0.75 Jam
0.75-0.65 Nuts
0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
TIME AND TEMPERATURE
ABUSE
Food exposed to temperatures in *danger zone for
enough time to allow growth of harmful
microorganisms
- Food not cooked or reheated sufficiently to destroy
harmful microorganisms
“KEEP HOT FOODS HOT, KEEP COLD FOODS COLD,

OR DON’T KEEP IT AT ALL”.
TIME AND TEMPERATURE
ABUSE
* TEMPERATURE DANGER ZONE
50C – 600C
4 hours
WHAT IS FOODBORNE ILLNESS?
Foodborne illness – sickness that some

people experience when they eat
contaminated food.
- Impairs performance and causes
discomfort
Classification:
Infection – caused by eating food that contains living

disease-causing microorganisms
Intoxication – caused by eating food that contains a
harmful chemical or toxin produced by bacteria or
other source
Toxin-Mediated Infection – caused by eating a food
that contains harmful microorganisms that will
produce toxins once inside the human body
CAUSES:
a. Exposed to unsafe temperatures
b. Handled by infected food workers who
practice poor personal hygiene
c. Exposed to disease-causing agents by
contamination and cross contamination
(unsanitary source, bad practices,dirty
premises and equipment, insects and
rodents)
General symptoms:
headache Abdominal pain
nausea diarrhea
vomiting fatigue
dehydration fever
WHO ARE “AT RISK”?

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Why should we Foodborne

know about illness and

 All food handlers working

The owner/manager must make sure

- All food workers are required

- A biological, chemical or physical

The Good (or helpful):

- On hand, skin, hair clothing of people

Foodborne microorganisms need nutrients to grow. These

PHF – potentially hazardous foods

pH is a measurement of how acidic or alkaline a food is.

They are capable of doubling

If potentially hazardous food

Temperature Danger Zone = 41-135° F or 5-600C

While most microorganisms need oxygen to grow, some do not!

Aerobic = Anaerobic = do not

“KEEP HOT FOODS HOT, KEEP COLD FOODS COLD,

Foodborne illness – sickness that some

Infection – caused by eating food that contains living

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