LESSON 1 – IMPORTANCE OF FOOD SAFETY An illness is considered an outbreak when
two or more people have the same symptoms
What is risk?
after eating the same food.
is a situation that exposes someone or An investigation is conducted by state and
something to danger, harm or loss. local regulatory authorities.
Is an estimate of the probability and severity The outbreak is confirmed by laboratory
of the adverse health effects in exposed analysis.
populations, consequential to hazards in
food.
A hazard is a source or a situation
with the potential for harm in terms of
human injury or ill-health, damage to
property, damage to the environment,
or a combination of these.
Risk Management
is the process of identifying, assessing and
controlling threats to an organization’s capital Challenges To Food Safety
and earnings. These threats could lead to Time
financial uncertainty, legal liabilities, strategic Language and culture
management errors, accidents, and natural Literacy and education
disasters. Pathogens
Safety Unapproved suppliers
High-risk customers
In the foodservice operation, it means Staff turnover
freedom from risk, danger, injury, or harmful
effects to a person’s well being and health. The costs of foodborne illnesses to an operation:
SAFETY ISSUES INCLUDES: Loss of customers and sales
Loss of reputation
Food and water safety Negative media pressure
Safe environment Lowered stuff morale
Prevention of physical injuries
Food Safety How foodborne illnesses occur
It refers to the protecting the food supply from Unsafe food is the result of contamination:
microbial, chemical, and physical hazards or A hazard is a source or a situation
contamination that may occur during all with the potential for harm in terms of
stages of food production and handling- human injury or ill-health, damage to
growing, harvesting, processing, transporting, property, damage to the environment,
distributing, preparing, and storing. The goal or a combination of these:
of food safety monitoring is to keep food Biological
wholesome. Chemical
Physical
IMPORTANCE OF FOOD SAFETY IN THE FOOD
INDUSTRY BIOLOGICAL HAZARDS
Avoidance of loss of customers and sales Bacteria
Presentation of prestige and reputation Viruses
Keeping out of lawsuit Parasites
Enhancement of employee morale Fungi
Prevention of employee absenteeism
Avoidance of embarrassment CHEMICAL HAZARDS
Sanitation Cleaners
Sanitizers
It refers to the state of being clean, health Polishes
promoting free from disease-producing
agents and visible dirt. Wholesome foods and
potable drinking water have sanitary qualities. PHYSICAL HAZARDS
Comes from a Latin word “Sanitas”.
Metal shavings
Foodborne Disease Outbreak Staples
Bandages Sanitizer solutions are not at the required
Glass levels to sanitize objects
Dirt
Natural object (ex. Fish bones)
How food becomes unsafe
Five risk factors for foodborne illness:
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
Ready-to-eat food
Time and temperature abuse Ready-to-eat food is food that can be eaten without
When food has stayed too long at temperatures good further:
for pathogen growth Preparation
Food is not held of stored at the Washing
correct temperature Cooking
Food is not cooked or reheated Ready-to-eat food includes:
enough to kill pathogens
Food is not correctly cooled down Cooked food
Washed fruit and vegetables (whole and cut)
Cross-contamination Deli meat
When pathogens are transferred from one surface or Bakery items
food to another Sugar, spices, and seasoning
Contaminated ingredients are added to food
that receives no further cooking Keeping Food Safe
Ready-to-eat food touches contaminated
surfaces Focus on these measures:
Contaminated food touches or drips fluids Purchasing from approved, reputable
onto cooked or ready-to-eat food suppliers
A food handler touches contaminated food Controlling time and temperature
and then touches ready-to-eat food Preventing cross-contamination
Contaminated wiping cloths touch food- Practicing personal hygiene
contact surfaces Cleaning and sanitizing
Poor personal Hygiene
Poor personal hygiene can cause a foodborne illness
when food handlers
Fail to wash their hands correctly after using
the restroom
Cough or sneeze on food
Touch or scratch wounds and then touch food
Work while sick
Poor cleaning and sanitizing:
Equipment and utensils are not washed,
rinsed, and sanitized between uses
Food-contact surfaces are wiped clean
instead of being washed, rinsed, and
sanitized
Wiping cloths are not stored in a sanitizer
solution between uses
