UNIT III

RISK ASSESSMENT AS APPLIED

TO FOOD SANITATION AND
SAFETY

Module 3.1 Providing Safe Food and the Philippine

Food safety Framework

LEARNING OUTCOMES

 Describe foodborne illness as a threat to food service industry.

 Discuss the main causes of a foodborne illness.

 Discuss the importance of food safety and sanitation in food enterprise.

 Recognize the importance of food safety and sanitation as the foundation for
preventing foodborne illnesses in food service establishments.

 Discuss the Philippine food safety framework and relevant internationally

recognized food safety standards.
DISCUSSION

A. Foodborne illness as a Threat to Food Service Industry

Philippine Foodborne Disease Outbreaks (2005-2018) as complied by

Azanza, etal. (2018) detailing 209 reported Philippine foodborne disease outbreaks
(FBDOs) for the period January 2005-June 2018. Multiple implicated foods were
associated in majority of the studied outbreaks. Meat-containing dishes were the
most common causative food in the evaluated outbreaks with defined food vehicles.
Food service eating facilities and households were found more prone to outbreak
occurrences. Although there were reported outbreaks with unidentified causative
agents, Salmonella spp., Entamoeba histolytica, and Vibrio parahaemolyticus were
cited as primary causes of infection. Human intoxications involved staphylococcal
enterotoxins, carbemate toxin, and paralytic shellfish poisoning (PSP) toxin.

Knowing what can cause a foodborne illness is the first step in preventing it.
Foodborne illnesses are caused by one or more of the factors described below:

 Poor personal hygiene;

 Time-temperature abuse; and

 Cross contamination.

Common symptoms of foodborne illnesses/diseases are nausea, vomiting,

stomach cramps, abdominal cramps, dizziness, and diarrhea. However, symptoms
may differ among the different types of foodborne illnesses can even be life-
threatening and may even lead to death. Although anyone can get a foodborne
illness, some people are more likely to develop one. Those groups include:

 Pregnant women;

 Young children;

 Older adults; and

 People with immune systems weakened from medical conditions, such

as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS,
or from receiving chemotherapy or radiation treatment.
 Accordingly, different location types of 209 FBDOs covered in study by
Azanza, et al. (2018) were summarized (Table 3.1), Food service eating
facilities (74) and households (102) were the most prone to FBDOs in terms
of location. Out of 74 FBDO occurrences in food service establishments,
more than 50% occurred in small scale establishments-specially within
school premises (e.g., school canteens).

Table 3.1.

Outbreak Location for Philippine Foodborne Disease from2005 to June 2018

(N=209)

Location Occurrence Cases Mortalities

Food service eating facility,
canteen, restaurants, hotels) 74 4946 31
Household (single and multiple
household involvement; 102 4972 63
community gathering, fiestas,
birthday celebrations)
Others (office, public gathering,
orphanage facility, jail) 33 3673 3

Further, in the 13,577 morbidity cases recorded from the 209 documented
outbreaks that occurred in the past 13 years (Table 3.2), 87.97% or 11,956 cases have
no identified causative agents. The high percentage of unidentified causative agents
reported in this paper emphasizes the already cited limitations in the surveillance
system of FBDOs in the country.
 Table 3.2.

Ranking of Causative Agents of Foodborne Poisoning in the Philippines Based

on the Recorded Cases from 2005 to June 2018 (N = 13,591 cases out of 209
outbreaks)

Microbiological Food Chemical/Toxin Food Cases Percentage

Poisoning Poisoning (%)
Unknown 11,956 87.97
Salmonella spp. 335 2.46
Staphylococcal 169 1.24
enterotoxin
Paralytic shellfish 155 1.14
poisoning
Carbamates
1.30 0.96
Samonella enteritidis 112 0.82
Henipavirus 102 0.75
Entamoeba histolytica 95 0.70
95 0.70
Dioscorine 93 0.68
Terodoxin 93 0.68
Cyanogenic glycoside 47 0.35
Oxalic and 41 0.30
Toxalbumin curcin 40 0.29
Ciguatoxin 18 0.13
Escherichia coli Nitrate 11 0.08

Total 13,591 100.00

The importance of food safety and sanitation implementation in any food

enterprise cannot be denied as it encompasses the following dimensions:

 Ethics – as the primary goal of food safety and sanitation is to protect human
lives and public health.

 Legal – as required by law, food enterprise needs to comply with applicable

laws and regulations.
  Economic – aside for possible loss of lives, food enterprise can be affected
through customer loss, and insurance premiums among orders.

In general, the following are the cost of foodborne and waterborne illnesses or
diseases to a food enterprise:

 Loss of clients and ultimately profits;

 Loss of brand reputation;

 Legal suits;

 Increased insurance premiums; and

 Embarrassment.

B. Philippine Food Safety Framework

As summarized by food and fertilizer Technology Center (2014), in August

23, 2013, President Benigno S. Aquino III signed into law the Republic Act (RA)
No. 10611 otherwise known as the “Food Safety Act of 2013” The law primarily
adheres to the Philippine Constitution’s declaration to protect and promote the right
of the people to health and keep its populace from the threat of trade malpractices
and substandard and hazardous products. With these as pronouncements, the
country shall support and advocate for a farm-to-fork food safety regulatory system
which guarantees high level of food safety, promotes fair trade, and fosters the
competitiveness of the country’s food and food products.

The law primarily aims to strengthen the food safety regulatory system
in the country. Food safety regulatory system is the combination of regulations,
food safety standards, inspection, testing, data collection, monitoring, and other
activities carried out by food safety regulatory agencies (FSRAs) and by the Local
Government Units (LGUs) in the implementation of their responsibilities for the
control of food safety risk in the food supply chain (Section 4.q). Specifically, it aims
to: protect the public from foodborne and waterborne illnesses and unsanitary,
unwholesome, misbranded, or adulterated food; enhance industry and consumer
confidence in the food regulatory system; and achieve economic growth and
development by promoting fair trade practices and sound regulatory foundation for
domestic and international trade (Section 3).

In general, RA 10611 works in the principles of achieving food safety to

protect human life and health in the production and consumption of food and protect
consumers’ interests through fair practices in the food trade. The protection of
consumers’ interests shall be geared toward the prevention of adulteration,
misbranding, fraudulent practices, and other practices which mislead the
consumer, and the prevention of misrepresentation in the labelling and false
advertising in the presentation of food.

The Philippine food safety framework in the strength of the food the
regulatory agencies as it provides guidance and order. It is noted that the country
has enough regulatory agencies: what is needed is a smooth networking among
themselves and clear relationship (FAO and WHO, 2014). Here are four
components within the framework namely, Farm and Aquaculture which
includes animals, fish, plants, and their by-products; the Food Industry which
includes the food manufacturers, distributers, and food outlets; Food service,
which covers restaurants, caterers, and street foods; and Household Food
Consumption which is primarily concerned with the consumers. These four
components work on the safety assessment processes utilizing the different
regulatory tools that involve licensing, accreditation, inspection, investigation,
monitoring, surveillance, research, and management processes utilizing training,
and disease management depending on the areas of concern of each component.

Table 3.3 describes the relevant Philippine government offices and its
regulatory tools for farm and aquaculture as components of the Philippines Food
Safety Frameworks.
 Table 3.3

Farm and Aquaculture as Components

of the Philippine Food Safety Framework

Areas of Concern Sub components and Responsible Office(s)

Regulatory Tool
Animal and animal Meat Inspection National Meat Inspection
products  SPS, CODEX, GAP, Board created by RA 9296
Animal and Animal Health HACCP chaired by DA Secretary
 Meat and Meat  Lab. Testing with DOH
Product  Accreditation and
Technical Assistance
Fish and fish products  Issuance of Import/ Joint FDA-DOH, BFAR-
 Fish and Fishery Export Permit fish and DA, FDC-NFA
Products Fishery Products Management Committee
 Surveillance of imported (MOA)
fish
- Lab. Testing for
Vibrio cholera*
* Formulation,
enforcement, and
Research and
Product Standards
on Fish and
Agricultural
Products National
Meat Inspection
board created by
RA 9296 chaired by
DA Secretary with
DOH
 Plants and plant products  JECFA,CODEX Executive Oder no. 430
 Plant and Plant Health HACCP, GAP dated Oct. 15, 1990
 Grains  Pesticide Residue National Committee on
 Milk - Establish MRL Biosafety of the Phil,; chair
 Coconut Products - Establish GAP DOST, Member-DOH, DA,
 Sugar and Sugar  Laboratory Testing DENR, practicing
Products  Research scientists, biological,
 Pest Management environmental, physical
 Training and social scientists
+ two community
representatives appointed
by the officer of the
President

Table 3.4 describes the relevant Philippine government offices and its regulatory
tools for food industry to include processing and distribution as components of the
Philippine Food Safety Framework.

Table 3.4

Food Industry (Processing and Distribution)

as Component of the Philippine Food Safety Framework

Areas of Concern Sub components and Responsible Office(s)

Regulatory Tool
 Food Manufacturers GMP, HACCP, JECFA, FDA/CHD-DOH
 Packer CODEX LGU
 Repacker  Quality Control and
Distributors Laboratory Testing
 Importers  Licensing and
 Exporters Inspection
 Wholesalers  Product Registration
Outlets  Post Marketing
 Groceries surveillance
 Supermarkets  Advertisements and
 Other commercial Promotions Control
outlets  Enforcement of/and
Compliance
 Stakeholder
Information
Dissemination

Table 3.5 describes the relevant Philippine government offices and its regulatory tools
for food service as component of the Philippine Food Safety Framework.

Table 3.5

Food Service as Component of the Philippine

Food Safety Framework

Areas of Concern Sub components and Responsible Office(s)

Regulatory Tool
Restaurants  Regulation NCPDC/CHD
Caterers including:  Implementing Rules BQIHS-DOH
 Sea and Air and Regulations on LGU
Vessels/Seaport and Food Sanitation
Airports Caterers (Presidential Degree
Street foods 856)
 Table 3.6 describes the relevant Philippine government offices and its regulatory
tools for household food consumption as component of the Philippine Food Safety
Framework.

Table 3.6

Household Food Consumption as Component of the Philippine

Food Safety Framework

Areas of Concern Sub-components and Responsible Office(s)

Regulatory Tool
Consumer Advocacy and Education NCHP-DOH
Environmental Health NCPDC-DOH
Disease Prevention DepEd-SHNC, BEE, BSE,
TESDA, CHED
Disease Surveillance and
Investigation
Disease Management

Definition of Acronyms Used

BAI – Bureau of Animal Industry

BEE – Bureau of Elementary Education

BFAD – Food and Drugs Administration (former Bureau of Food and Drugs, now FDA)

BAFPS – Bureau of Agricultural and Fisheries and Product Standards

BFAR – Bureau of Fisheries and Aquatic Resources

BPI – Bureau of Plant Industry

BQIHS – Bureau of Quarantine and International Health Surveillance

BSE – Bureau of Secondary Education

CHD – Centers for Health Development

DA – Department of Agriculture

DepEd – Department of Education

DOH – Department of Health

DOST – Department of Science and Technology

DPCB – National Center for Disease Prevention and Control Bureau

FPA – Fertilizer and Pesticide Authority

FNRI – Food and Nutrition Research Institute

HFDB – Health Facilities Development Bureau

LGU – Local Government Unit

NCHP – Health Promotion

NEC – National Epidemiology Center

NFA – National Food Authority

NMIC – National Meat Inspection Commission

NPAL – National Plant and Animal Laboratory

PCA – Philippine Coconut Authority

PIA – Philippine Information Agency

RITM – Research Institute for Tropical Medicine

SRA – Sugar Regulatory Administration

TESDA – Technical Education and Skills Development Authority

C. Internationally-recognized Food Safety Guidelines and Standards

i. Codex Alimentarius

It is about safe, good food for everyone-everywhere. International food

standards, guidelines, and codes of practice contribute to the safety, quality,
and fairness of this international food trade. Consumers can trust the safety
and quality of the food products they buy importers can trust that the food
they ordered will be in accordance with their specifications (FAO/WHO,
2019).

ii. The International Commission on Microbiological Specifications for

Foods (ICMSF)

The Commission was informed in 1962 through the action of the

International Committee on Food Microbiology and Hygiene, a committee of
the International Union of Microbiological Societies (IUMS). Through the
IUMS, the ICMSF is linked to the International Union of Biological Societies
(IUMBS) and to the World Health Organizational (WHO) of the United
Nations. The activities and operation of the Commission are specified within
its By-laws (ICMSF, 2018).

iii. The United States of America Food and Drug Administration Food Code
(US FDA Food Code)

The US Food and Drug Administration (FDA) publishes the Food Code, a
model that assists food control jurisdictions at all levels of government by
providing them with a scientifically sound technical and legal basis for
regulating the retail and food service segment of the industry (restaurant
and grocery stores and institutions such as nursing homes). Local, state,
tribal, and federal regulations use the FDA Food Code as a model to
develop or update their own food safety rules and to be consistent
with national food regulatory policy. Between 1993 and 2001, the Food
Code was issued in its current format every two years. With the support of
the Conference for Food Protection (CFP), FDA decided to move to a
four-year interval between complete Food Code editions. During the
interim period between full editions, FDA may publish a Food Code
 Supplement that updates, modifies, or clarifies certain provisions. The
2005 Food Code was the first full edition published on the new four-year
interval, and it was followed by the Supplement to the 2005 Food Code,
which was published in 2007. The 2017 Food Code is the most recent full
edition published by FDA (US FDA, 2019).

Module 3.2 The Microbial World

LEARNING OUTCOMES

 Explain the importance of microorganisms.

 Differentiate the different types or microorganisms.

 Discuss the different factors that promote microbial growth in food.

 Explain how temperature in the danger zone affects bacterial growth.

 Recognize the importance of preventing the growth of these microorganisms in

food.

DISCUSSION

A. Importance of Microorganisms

It is believed that the first organisms were single-celled. Pairs and clusters can
be formed as well and eventually, these microorganisms evolved into complex
multicellular organisms. Microorganisms are said to be ubiquitous-they can thrive in
almost all places on Earth from land to seas, oceans, and rivers. They can provide
food and shelter. Most importantly, they decompose almost all kinds of substances
 from decaying plants and animals to plastics. Microorganisms help in the nutrient
cycling, thus, providing the requirements needed by higher organisms.

It has been a cat and dog relationship between humans and microorganisms. It is
a fact that microbes cause diseases including pandemics like Spanish Flu, The
Great Plague, The Cholera Pandemic, and The Asian Flu among others. Can you
think of recent global health emergency due to microbes? Nevertheless,
microorganisms brought so much gifts to us. Wine will not be wine without
fermenting microbes. Cheese will not be cheese without fermenting microbes.
“Buro” will not be “buro” without fermenting microbes. “Tuba” will not be “tuba”
without fermenting microbes. Some edible fungi can be cultivated and can be a
gourmet item. Can you think of other benefits that humans can harness from
microbes?

Microorganisms have also gained importance as tools in the scientific world-from

antibiotic production to gene therapy. Their uses are endless. It cannot be denied
then: microbes are important living entities-their roles as producers, decomposers,
and element and compound recyclers make them significant in ecosystems.
Understanding them is important in environmental protection, nature preservation,
biodiversity, and sustainability.

B. Main Group of Microorganisms as Applied to Food Industry

The control of microbiological spoilage and poisoning starts with the

understanding of possible food safety hazards to include the food intrinsic and
extrinsic properties. Food spoilage microorganisms focus on the control of microbial
spoilage and provide an understanding necessary to do this. Majority of
microorganisms occur naturally in the environment where foods are grown. Most of
them can be killed by adequate cooking temperature and numbers are kept to a
minimum by distribution and storage temperature. These microorganisms are as
follows:

i. Bacteria

Bacteria are very ubiquitous and can be found anywhere. Some

examples of where they can live and multiply:
 In air, soil, and water;

 In gastro-intestinal tract of animals and humans;

 On fruit, nuts, and vegetables;

 On raw meat, poultry, and seafood;

 On insects and rodents; and

 On hands, skin, hair, and clothing of people.

The food safety concern with bacteria is that they are

single-celled organisms than can live independently. The
cells are described as prokaryotic because they lack a
nucleus. Generally, they can be classified in four major
shapes: bacillus (rod shape), coccus (spherical shape),
spirilla (spiral shape), and vibrio (curved shape). They
divide by binary fission; and they may possess flagella for
motility. The difference in their cell wall structure is a major
feature used in classifying these organisms.
 Bacterial Shapes

Figure 3.2 Illustrate Examples of General Bacterial Shapes

When the condition is correct, they can divide and multiply very quickly
through binary fission, as seen in the example below. Some bacteria can double
in number every 15 to 30 minutes. To illustrate, here is a bacteria with a 20-
minute doubling time:
Figure 3.3. Binary Fission Illustrating a Bacterium with 20-Minute Doubling Time

Following bacterial asexual reproduction will lead to the growth curve as

illustrated below:

Figure 3.4. Bacterial Growth Curve

The bacterial growth curve represents the number of live cells in a

bacterial population over a period of time (Bailey 2018) which has four distinct
phrases of the growth curve namely lag, exponential (log), stationary, and death:

 The initial phase is the lag phase where bacteria are metabolically
active but not dividing;

 The exponential or log phase is a time of exponential growth;

 In the stationary phase, growth reaches a plateau as the number of

dying cells equals the number of dividing cells; and

Bacteria can cause a great number of deaths due to foodborne

illnesses. It needs to appropriate laboratory tools and equipment to
see them. It is clear that controlling bacteria can be difficult but it is
essential to do so.

ii. Viruses
 Viruses are another microbial group that can contaminate food,
water, and beverages. Unlike bacteria, they need a host cell to
multiply and they are not considered to be complete cells. Thus, they
do not multiply in food but can be transferred to food and food-contact
surfaces. Once inside a human host, they can reproduce and cause
foodborne illness. Given these situations, can you say that a virus is a
living thing?

Poor personal hygiene and contaminated water supply are the

leading causes of viral outbreak. Food-related viral food poisoning
includes eating raw or undercooked shellfish like clams, mussels, and
oysters particularly if these shellfish were harvested from polluted
water.

iii. Fungi

Fungi including unicellular yeasts, multicellular molds, and

edible and nonedible mushrooms can be found naturally in the
environment. Yeasts and molds can cause microbial spoilage.
Generally, mold cells are microscopic but once they form a cluster and
aggregate, they can become visible. Yeasts and molds can cause
food discoloration, unpleasant odor, and taste. Molds grow well on
almost any type of food. Breads, pastries, fruits, vegetables, meats,
cheeses, and certain beverages are susceptible to mold and yeast
contamination.

However, some types of molds produce dangerous toxins that

can cause allergy, infection, and even death. On the other hand,
yeasts can contaminate sugar-rich food and beverages including
jams, marmalades, jellies, sugar syrup, honey, and fruit juices. In
general, yeast and molds can cause food spoilage and not food
poisoning. Nevertheless, be cautious on what we eat and drink and
watch out for common “symptoms” of food spoilage to include bubble
formation accompanied with alcohol-like smell and taste, bad food
odor, and food discoloration. Be ready to discard the food once these
are observed in food and beverages.
 iv. Parasites

To put it simply, parasites are living organisms that depend on

other living organisms or technically called hosts for nutrition and
survival. It may range as single-cell organism to a mature form like
worms which can either be segmented or non-segmented. Animals
such as pigs, cows, poultry, and fish can serve as primary host while
insects and snails can serve as secondary hosts. Once ingested in the
form of eggs or capsules, it can mature in the human’s intestinal tract
causing abdominal pain, body malaise, diarrhea, vomiting, weakness,
and to extreme conditions and complications, death.

C. Factors Affecting Microbial Growth in Food

There are main factors that affect microbial growth in food and can be
summarized by words “FAT TOM.”

i. F-Food

In general, bacteria nourish themselves primarily on protein and

carbohydrates. Food that are high in protein and carbohydrate
supports rapid bacterial growth. Previously known as potentially
hazardous foods, time and temperature controlled for safety (TCS
foods) as US FDA Food Code defined it as one that is natural or
synthetic and that requires temperature control because it is an form
capable of supporting the rapid and progressive growth of pathogenic
microorganisms and toxin production. As a TCS food, it must be kept
at a particular temperature to minimize the growth of food poisoning
microbe that may be in the food, or to stop the formation of toxins.

Examples of potentially hazardous foods or temperature

controlled for safety (TCS foods) include:

 Raw and cooked meat, such as casseroles-menudo,

afritada, chicken curries, and lasagna;

 Milk and dairy products;

  Fish and seafoods (excluding live seafood) such as
shrimps, crabs, fish;

 Semi-processed or cut fruits and vegetables including

salads, watermelon, soy beans, and sprouts;

 Cooked rice and pasta;

 Eggs; and

 Nuts.

These food groups are generally high in protein or carbohydrate

contents, high in moisture, and slightly acidic-conditions that are
optimum for rapid microbial growth.

ii. A – Acidty

The level of acidity or alkalinity (basicity) is called “pH” which

ranges from 0.0 to 14.0-0.00 to 6.99 is acidic, 7.0 being natural and
7.01 to 14.00 is alkaline. In general, bacteria favor foods in neutral
or slightly acidic conditions. Quantitatively, the pH ranges from 4.6
to 7.5. The scale below (Figure 3.5) shows some typical pH values.

If the pH is... Then...

Below 4.6 Bacteria will not grow well.
Between 4.6 to 7.0 Bacteria will thrive.
Between 7.0 to 9.0 Bacteria may survive.

Figure 3.5. pH Food Range

Highly acidic foods (pH below 4.60 like acidic fruits:

calamansi, lime, lemon, and oranges) and organic acids (vinegar
and lactic acid) can inhibit bacterial growth.

iii. T – Temperature

With the optimum temperature and ample time, bacteria can

grow exponentially to enter the log phase. The optimum temperature
 range for bacteria to cause food poisoning is known as Temperature
Danger Zone (TDZ) which range from 41˚F to 140˚F or from 5˚C to
60˚C (Figure 3.6). Exposure of potential hazardous foods to this
ranges is the leading cause of food poisoning. If the food intends to be
served hot, it should be at least at 60˚C. If the food intends to be
served cold, it should be at least below 5˚C. However, bacterial toxins
and spores may survive extreme cold and hot temperatures.

iv. T – Time

Once a potentially hazardous food has been contaminated with

bacteria, it needs an ample time to grow to enter the log phase. When
food is in the temperature danger zone; the clock is ticking because
bacteria can grow. When the conditions are favorable, bacteria can
divide and multiply very quickly through binary fission. Some bacteria
can double in number every 10-30 minutes. Thus, a bacterium can
grow by millions in 4 hours-enough to cause food poisoning and
produce toxins.
 v. O – Oxygen

Bacterial groups can categorized generally as aerobic,

anaerobic, and facultative anaerobic. Aerobic bacteria need oxygen
for its growth. Anaerobic bacteria need total absence of oxygen to
grow. Is vacuum packing safe? Most importantly, facultative anaerobic
bacteria live and survive in the presence or absence of oxygen. Most
food poisoning-causing bacteria are facultative anaerobic.

vi. M – Moisture (water content)

Like most living organisms, bacteria need water to grow.

Potentially hazardous foods mostly contain high amount water that is
readily available for bacteria to use. However, food technology
advancements make the water bind to food structure, thus prolonging
the shelf life. These includes adding of sugar to foods like jams and
marmalades; adding of too much salt like dried fish; drying or
dehydrating like dried fruits and milk powder.

Module 3.3. Food Safety Hazards: Biological,

Chemical, and Physical Contamination
LEARNING OUTCOMES

 Discuss the different types of hazards in food service establishment.

 Formulate ways of preventing these types of hazards during food service operation.

DISCUSSION
 Foodborne illnesses result from ingesting contaminated food or drinking a
contaminated water or beverage. Preventing the food, water, or beverage to be
contaminated is the initial step to avoid food poisoning outbreak.

There are three types of hazards that can cause food to be unsafe, namely,
biological (microorganisms), chemical, and physical. Biological hazards can be further
categorized as bacteria, viruses, parasites, and fungi. Diagrammatically, it can be
represented as follows (Figure 3.7):

A. Biological Hazards

As previously discussed, given the optimum condition for microbial growth,

disease-causing microorganisms or pathogens can enter the log phase causing its
number to grow exponentially that might lead to food spoilage and food poisoning.
These pathogenic organisms may come from a variety of sources in the kitchen or
food processing and preparation areas include:

 Food handlers who can contaminate the food and spread the pathogenic
organisms through use of unclean hands, sneezing, and coughing during
food preparation;

 Unclean and unsanitized food-contact surfaces;

 Unclean environment; and

  Kitchen pests such as mine and cockroaches.

As summarized in the USFDA Bad Bag Book (2012), the following are
common foodborne illnesses caused by major microbial groups:
 Table 3.7.

Common Foodborne Illnesses

Caused by Major Microbial Groups

I. Bacteria

Illness/ Symptoms Foods Involved Prevention

Bacterium
Botulism Symptoms begin * Home-canned * Discard
18-36 hours upon foods damaged cans.
Clostridium ingestion but may * Improperly * Do not use
botulinum range from four processed foods home-canned
hours to eight * Sausages and foods in a food
days: meats service
* double vision; * Canned low- establishment.
* blurred vision; acid foods, such * Do not mix
* difficulty in as some and then store
swallowing, vegetables oil and garlic.
breathing and * Untreated garlic * Follow rules
speaking; and in oil for time and
*paralysis of arms, * Leftover, temperature
legs, torso, and unrefrigerated control.
respiratory foil-wrapped * Sauté onions
muscles. baked potatoes as needed; do
* Sautéed onions not sauté and
in butter sauce then store
unrefrigerated
for later use.
* Do not store
left over-baked
potatoes in foil
wrapping.
Unwrap and
chill correctly.
* Chill foods
properly.
Campylobacte Symptoms begin * Unpasteurized * Practice good
rio-sis two to five days milk and dairy personal
after eating products hygiene.
Campylo- contaminated food, * Raw poultry * Follow hand
bacter jejuni can last for seven * Raw beef washing
to ten days, and * Non-chlorinated guidelines.
include: or fecal- * Follow
* diarrhea (watery contaminated procedures to
or bloody); water avoid cross-
* fever; * Birds and flies contamination.
* nausea and can carry and * Cook all
vomiting; contaminate food. poultry, meat,
* abdominal pain; and other food
* headache; and to appropriate
* muscle pain. internal
temperature and
test with a
thermometer.
* Maintain good
pest control.
* Use only
pasteurized
dairy products.
* Use water
from approved
sources.
Escherichia Symptoms begin * In intestinal tract * Practice good
coli O157:H7 three to eight days of animals, personal
after eating particularly cattle hygiene
contaminated food, and humans * Follow hand
can last for two to * Raw or washing
nine days, and undercooked guidelines.
include: ground beef * Follow
* cramping; * Raw milk or procedures to
* diarrhea (watery dairy products avoid cross
or bloody); * Unpasteurized contamination.
* vomiting; and apple cider or * Cook all
* hemolytic uremic juice poultry and
syndrome (HUS). * Unpasteurized meat to correct
cheese internal
 * Dry salami temperature,
* Uncooked fruits and test with a
and vegetables thermometer.
* Use only
pasteurized
milk, dairy
products, or
juices.
* Wash all fresh
produce in cold,
running water.
* Cool foods
properly.
Listeriosis Symptoms begin * In soil, ground * Practice good
three to 70 days water, plants, and personal
Listeria after eating intestinal tracts of hygiene.
monocytogen contaminated food; humans and * Follow hand
es 21-day onset is animals washing
most common. * Unpasteurized guidelines.
Symptoms include: milk and cheese * Follow
* sudden onset of * Ice cream procedures to
fever; * Raw vegetables avoid cross
* muscle aches; * Raw and contamination.
* diarrhea or cooked poultry * Cook all
vomiting; * Raw meat and poultry and
* headaches; fish meat to correct
* stiff neck; * Prepared and internal
* confusion; chilled ready-to- temperature and
* loss of balance; eat foods test with a
and * Deli meats, thermometer.
* convulsions. luncheon meats, * Use only
hotdogs pasteurized
* Soft cheese milk, dairy
such as feta, products, or
Brie, Mexican- juices.
style cheese * Wash all fresh
produce in cold,
potable, running
water.
Salmonellosis Symptoms begin * Raw meats and Practice good
six to 48 hours poultry personal
Salmonella after eating * Milk and dairy hygiene.
spp. contaminated food, products * Follow hand
last one to 2 days, * Fish and shrimp washing
and include: * Sauces and guidelines.
* stomach cramps; salad dressing * Follow
* headache; * Cake mixes procedures to
* nausea; * Cream-filled avoid cross
* fever; desserts and contamination.
* diarrhea; toppings * Cook all food
* vomiting; and * Peanut butter to correct
* severe internal
dehydration temperature and
(infants and test with a
elderly). thermometer.
* Hold food at
140˚F or above.
* Cool foods
properly.

II. Viruses

Illness/Virus Symptoms Foods Involved Prevention

Hepatitis The illness usually I. Contaminated I. Practice
Hepatitis A is mild, starts water personal
Virus (HAV) about 2 to 4 weeks 2. Shellfish hygiene
after the 3. Salads 2. keep
contaminated food 4. Ready-to-eat employees with
or water is eaten food jaundice out of
or drank, and goes the operation
away by itself in a 3. Keep
week or two. It employees
causes: diagnosed with
A. inflammation of Hepatitis A out
the liver of the operation
B. fever 4. Wash hands
C. low appetite 5. Minimize
 D. nausea bare-hand
E. Vomiting contact with
F. Diarrhea ready-to-eat
G. Muscle aches & food
H. yellowing in the 6. Purchase
whites of the eyes shellfish from
and the skin approved,
(jaundice). reputable
suppliers.

Norovirus A mild brief illness I. Ready-to-eat I. Practice

gastroenteritis usually develops food personal
between 24 and 48 hygiene
hours after 2. Keep
Norovirus contaminated food 2. Shellfish from employees with
or water is contaminated jaundice out of
consumed (median water the operation.
in outbreaks: 33 to 3. Keep
36 hours), but employees
onset times within diagnosed with
I2 hours of Hepatitis A out
exposure have of the operation
been reported. 4. Wash hands
I. Vomiting 5. Minimize
2. Diarrhea barehand
3. Nausea contact with
4. Abdominal read-to-eat food
cramps 6. Purchase
shellfish from
approved,
reputable
suppliers.
III. Parasites

Illness/Parasites Symptoms Foods Prevention

Involved
Anisakiasis I. Symptoms Raw and under- I. Purchase from
usually occurs cooked fish, approved,
within 24 hours including: reputable
Anisakis simplex after A. Herring suppliers
consumption of B. Cod 2. Cook fish to
affected raw or C. Halibut minimum internal
under-cooked D. Mackerel temperature
fish but may be E. Pacific 3. If serving raw
delayed by as [Link] or under-cooked
long as two fish, purchase
weeks sushi-grade fish
2. Tingling in that has been
throat frozen to the right
3. Coughing up time-temperature
worms requirements
Cryptosporidiosis Onset of illness I. Contaminated I. Purchase from
follows an water approved,
incubation period 2. Fresh reputable
Cryptosporiduim of seven to I0 produce suppliers
parvum days. 2. Use properly
I. Weight loss treated water
2. Watery 3. Keep food
diarrhea handlers with
3. Abdominal diarrhea out of the
cramps operation
4. Nausea 3. Wash hands.

IV. Fungi

Fungi are found in air, soil, plants, water and some food. Examples are
molds and yeast. Fungi including unicellular yeasts, multicellular molds, and
edible and nonedible mushrooms can be found naturally in the environment.
 microscopic but once they form a cluster and aggregate, they can become
visible. Yeasts and molds can cause food discoloration, unpleasant odor, and
taste. Molds grow well on almost any type of food. Breads, pastries, fruits,
vegetable, meat, cheeses, and certain beverages are susceptible to mold and
yeast contamination.

Molds can spoil food and sometimes cause illness. They grow well in
acidic food with little moisture and are not destroyed by cooler or freezer
temperatures. They are not destroyed by cooler or freezer temperatures.
They can produce toxins such as Aflatoxins. Throw out all moldy food,
unless the mold is a natural part of the product (e.g., cheese such as Brie,
Camembert, and Gorgonzola). The US Food and Drug Administration (US
FDA) recommends cutting away moldy areas in hard cheese - at least one
inch (2.5 centimeters) around them. You can also use this procedure on
food such as salami, and firm fruit and vegetables.

Aflatoxin - are family of toxins produced by certain fungi that are found in
agricultural crops such as corn, peanuts. Cottonseed and trees nuts.

B. Chemical Hazards
Chemical hazards occur when a harmful chemical gets into food that is then
eaten by a person. Soaps, detergents, degreasers, pesticides, and sanitizers are
some chemical commonly used in food service establishments and can pose a
chemical hazard in the flow of food.

Preventive measures for the occurrence of chemical hazard in food:

I. Store chemicals away from food by:
a. Storing in original containers
b. Labeling all chemical containers properly
c. Keeping Material Safety Data Sheet (MSDS) provided by the
manufacturer to ensure chemicals are stored and used properly
d. Keeping chemicals in a locked, separate storage area
e. Limiting access to chemicals to authorized employees.
 II. Use chemical properly by:
a. Measuring chemicals according to manufacturer’s
recommendations;
b. Test sanitizing solutions to make sure that they are at the
appropriate concentrations;
c. Teach employees how to use chemicals.
III. Wash hands thoroughly after using chemicals
IV. Hire a licensed pest control operator to use pesticides.

C. Food Allergy

A food allergy is the body’s negative reaction to a food protein. There are
specific signs that a customer is having an allergic reaction. To protect your
costumers, you should be able to recognize the following signs and know what to
do.
Depending on the person, an allergic reaction can happen right after the
food is eaten or server hours later. This reaction could include some or all the
symptoms given as follows:
I. Itching in and around the mouth, face or scalp;
2. Tightening in the throat;
3. Wheezing or shortness of breath;
4. Hives – skin reaction that cause itchy welts
5. Swelling of the face, eyes, hands, or feet;
6. Abdominal cramps, vomiting or diarrhea;
7. Loss of consciousness; and
8. Death

Most common food allergens are the following:

a. Milk and dairy products
b. Eggs and egg products
c. Fish
d. Shellfish
e. Wheat
f. Soy and soy products
 g. Peanuts
h. Tree nuts

If a customer is having an allergic reaction to food, call the emergency number in

your area.

D. Physical Hazards

Physical hazards occur when a foreign object gets into food accidentally.
Physical contaminants include dirt, hair, nail polish flakes, insects, broken glass,
nails, staples, plastics fragments, bones, or bits of packaging. Some rules to
prevent physical hazards in food are given as follows:

I. Provide written standard operating procedures to be religiously

followed:
a. Wearing of appropriate hair cover to minimize hair contamination;
b. Prohibiting the use of nail polish and artificial nails; and
c. Limiting wearing of jewelry to simple wedding band.

2. Focus during food preparation to identify physical contaminants:

a. Removing and discarding all packaging from food;

b. Removing all bones when deboning chicken and fish;
c. Remove any glass bottles and toothpicks.

3. Clean, maintain, and use equipment properly;

a. Cleaning and sanitizing all food contract surfaces

b. Cleaning of blades of can openers to ensure no metal
accumulation;
c. Using clean and sanitized ice scoops;
d. Installing light covers; and
e. Using shatterproof light bulbs.
4. Provide routine pest control maintenance and inspection by a licensed
pest control operator to prevent pest contamination in food.
 MODULE 3.4 THE SAFE FOOD HANDLER

LEARNING OUTCOMES

I. Identify personal behaviors that can contribute to food contamination

2. Identify proper hand washing procedures, frequency of hand washing, and use
gloves.
3. Understand the relevance of handwashing during food preparation.

DISCUSSION

What are the consequences of not washing your hands? In food industry, the
cleanliness and personal hygiene of food handlers are very important. Food handlers
can contaminate the food. It is imperative that even healthy humans can be a source of
contamination that may lead to a foodborne illness.

A. Food Contamination Through Food Handlers

A Carrier is a person who harbors and discharges pathogens but does not
exhibit the disease symptoms.
Personal hygiene refers to overall maintenance and cleanliness of one’s body
and clothing, thus promoting overall health and well-being.

Food handlers can cause foodborne illnesses by transferring pathogenic

microorganisms to the food that they touch. There are factors that affect microbial
contamination by people including the following:

I. Body location. The number and diversity of the normal microbial flora varies
depending on body location. The exposed area of the body including face, neck, hands
and hair among others, I more vulnerable to contamination from the environment.
2. Age. The microbial population changes as a person matures. Adolescent
population produces high amount of sebum (a lipid type), which promotes the acne
formulation.
3. Hair. The hair on the scalp enhances the growth of Staphylococcus aureus due to oil
density and oil production.
4. pH. The approximate pH value of human skin is 5.5 which is more selective against
transient microorganism than it is against the resident flora. Skin pH is also affected
though lactic acid production from sweat glands, bacterial production of fatty acid, and
carbon dioxide diffusion through the skin. Factors that change pH of skin include soap,
cream, and lotion that may alter the normal microbial flora.
5. Nutrient. The role of perspiration and sebum in microbial growth is not fully
understood though the former may contain inorganic ions and some acids while the
later may contain oil-soluble materials including triglycerides and cholesterol.

Food handler transmit pathogens as carriers. A carrier is a person who harbors

and discharges pathogens but does not exhibit the disease symptoms.

The following are some examples on how a food handler can contaminate the
food:
a. Having a foodborne illness, i.e., Salmonellosis, Shigellosis.
b. Showing symptoms of an illness related to stomach and/or intestine
(gastrointestinal illness);
c. Having infected wounds or cuts (infected lesions);
d. Living with or are exposed to a person who is sick or ill; and
e. Touching anything that may contaminate their hands.

Picking a nose, rubbing an ear, scratching the scalp, touching a pimple, or

running fingers through hair can contaminate food. It is a fact that 30 to 50% of
healthy adults carry S. aureus in their noses and about 20 to 35% carry it on their
skin. Given the situation that this organism contaminates a food handler’s hand
and accidentally touch a food, the consequence may be severe. As such, food
handlers should pay extra precaution to what they do with their hands and should
maintain good personal hygiene.

B. Good Personal Hygiene

 The word hygiene is used to describe an application of sanitary principles
for health preservation. Good personal hygiene is one of the keys to foodborne
illness prevention. Good personal hygiene practices (GPH) should be observed
at all times during flow of food.

I. General Personal Cleanliness. Personal cleanliness should be

maintained including bathing or showering before work and keeping the hair
clean.
2. Proper Work Attire. Dity clothes may harbor pathogens and may give
customers a bad impression. It is imperative then that a strict dress code should
be followed including:
a. Wearing a hair restraint if deemed necessary;
b. Wearing of clean clothing or uniform daily;
c. Removing of aprons when leaving food preparation areas;
d.. Removing of jewelry; and
e. Wearing of appropriate shoes.

3. Good Hygiene Practices (GHP) Policies. Food establishment should

set guidelines in observing good hygiene practices to cover the following:
a. Eating and drinking policy;
b. Smoking policy;
c. Chewing of gum;
d. Tasting of food; and
e. Reporting illness and injury.

C. Hand Hygiene

Taking a shower every day is the single most effective means of

preventing the spread of microorganisms which can cause foodborne poisoning.
Employees can be a significant source of harmful microorganisms. Proper
handwashing, as indicated in Figure 3.8, can be the most effective action
workers can take to control direct and indirect contamination of food utensils and
equipment.
a. When to wash hands:
  Before starting to work with food and food-contact
surfaces;
 During food preparation;
 When switching between raw foods and ready-to-eat
foods;
 After handling dirty food-contact surfaces;
 After coughing and sneezing;
 After smoking;
 After eating and drinking
 After touching bare human body parts; and
 After using the toilet.
b. Correct Way to Wash Hands:
 Before washing your hands, remove any jewelry;
 Only wash your hands in sink designated for
handwashing. Do not wash your hands in utensils, food
preparation, or service sinks;
 Roll up sleeves and wet hands with warm water;
 Lather with soap to covers hands and forearms;
 Rub hands together for at least 20 seconds; make sure to
wash palms, back of hands in-between fingers, and
forearms;
 Use a fingernail brush, if provided, to clean under
fingernails and between fingers;
 Rinse hands and forearms in warm water. Keep
fingertips pointed down while rinsing;
 Dry hands with single-use paper towels or cloth roller
towel; and
 Apply sanitizer.

How to Wash Your Hands Properly

a. Wet your hands
b. Put liquid soap
c. Lather and scrub – 20 sec.
d. Rinse – I0 seconds
e. Dry your hands
 f. Turn off tap
Note: Don’t forget to wash between your fingers, under your nails, the
top of your hands.

Proper hand care complements proper handwashing just to ensure that

transfer of microorganisms is prevented. Simple guidelines may be implemented as
follows:
A. Keeping fingernails short and clean;
B. Prohibiting the use of false fingernails and nail polish; and
C. Covering cuts and wounds with clean and sanitized bandage.

C. Proper Use of an Alcohol-based Hand Sanitizer

As alternative to handwashing, alcohol-based hand sanitizers may be
used when soap and water are not available. They are actually more effective
than soap and water in killing bacteria and viruses that cause disease. However,
not all hand sanitizers are created equal. Some “waterless” hand sanitizers do
not contain alcohol. Use only the alcohol-based products. The Center for
Disease Control (CDC) recommends choosing products that contain at least 60%
alcohol.

To use an alcohol-based hand sanitizer :

 Apply about half teaspoon of the product to the palm of your hands;
 Rub your hands together, covering all surfaces of your hands, until they
are dry; and
 Wash your hands if your hands are dirty as sanitizers will not be effective.

D. Use of Gloves
The wearing of gloves is not a substitute for proper handwashing. Ensure
to wash hands properly before putting gloves on. Bacteria multiply inside
gloves. Individuals with a cut or lesion on the hands or wrist must also
have wound covered with a waterproof (impermeable) bandage in addition
to the glove.
Use Gloves for the Following:
 Handling Ready-to-Eat (RTE) foods such as salads and delis;
 When utensils are not suitable, mixing by hands, and kneading; and
 Non-infected hand abrasions like simple burn, cuts, and chopped
skin.

Use Gloves by:

 Storing/dispensing in a manner to prevent contamination;
 Prohibiting the use of damaged gloves;
 Using proper fit;
 Prohibiting reuse of gloves;
 Replacing hourly or as deemed appropriate; and
 Avoid latex gloves due to possible skin allergy reaction.
 MODULE 3.5: CLEANING AND
SANITIZING
LEARNING OUTCOMES:
I. Describe the processes in cleaning and sanitizing equipment and utensils.
2. Identify the factors that affect cleaning and sanitizing efficiency.
3. Recognize the importance of cleanliness and sanitation in food service
establishments.

As cleaners, soap, and detergents are water-soluble cleansing agents which

combine with organic matters and dirt to make them more soluble. Detergent and
Abrasive cleaners are used for floors, walls and tables and other food contact
surfaces. Cleaners may remove significant numbers of microorganisms, but they do not
kill or eliminate them. There is a need to disinfect and sanitize a food contact surface to
achieve total cleanliness and safety.

A food contact surface is any equipment or utensil which normally comes in

contact with the food product like chopping boards.

A Sanitizer is a chemical substance or preparation for killing germs, designed for

use especially on food processing equipment.

A Sterilant can destroy or eliminate all types of microorganism including

bacterial spores. Some example are glutaraldehyde, formaldehyde, and peroxyacetic
acid. Dry heat and moist heat are also used for sterilization.

DISCUSSION

Clean and sanitary facility is an important requirement of a food service

establishment’s food safety program. All food handlers must be trained on standard
operating procedures on cleaning and sanitizing.
A. Cleaning vs. Sanitizing

Cleaning and sanitizing are important activities in a food safety program.

Cleaning and sanitizing are two distinct operational processes. Cleaning is the physical
removal of soil, organic matter, and food residues for surfaces of equipment and
utensils or any food contact surfaces. Sanitizing, on the other hands, is the treatment
of a surface that has been cleaned to reduce the number of disease-causing
microorganisms to safe levels using heat and appropriate chemicals. The equipment
and supplies used for cleaning are different from those used for sanitizing.

B. Important of Cleaning in Food Service Operation

Cleanliness is a top consideration when choosing a place to eat or shop for food.
Customer’s impression about the cleanliness of an operation are influence by what they
see inside and outside the establishment. Inside and outside, the facility must be clean
and free of litter. Customers satisfaction is highest in food establishments that are clean
and bright and where quality food products are safely handled and displayed.
Increasing customers satisfaction will help you develop a devoted clientele who will
patronize your establishment.

It is the responsibility of every food handler to keep things clean and sanitary.
Effective cleaning of equipment reduces the chances of food contamination in the flow
of food.

Good sanitation minimizes attraction of pests, increases life of equipment,

improves employee morale and efficiency, and is important from other aesthetic
considerations. Poor performance by the clean-up crew may result in dirty utensils and
equipment which could harm customers and hinder business. Sanitation practices must
be employed at all times to protect the health and well-being of customers.

C. Cleaning Principles

Effective cleaning consists of:

I. A detergent or other types of cleaner is brought into contact with the soil or
organic matter;
 2. The organic matters is loosened from the surface being cleaned;
3. The loosened organic matter is dispersed in the wash water; and
4. The dispersed organic is rinsed away along with the detergent to
prevent it from being redeposited onto the clean surface.

E. Sanitizing Principles

The two types of sanitizers commonly used in food establishments are

heat and chemicals. Sanitizers destroy disease-causing organisms which
may be present on equipment and utensils even after cleaning. Sanitation is
not sterilization, because some bacterial spores and a few vegetative cells
survive. In all instances, food contact surfaces must be cleaned and then
thoroughly rinsed to remove the loosened soil and detergent residues that
tend to inhibit the sanitizer’s action.

Heat have several advantages over chemical sanitizing agent because it:
 Can penetrate small cracks and crevices;
 Is noncorrosive to metal surfaces;
 Is nonselective to microbial groups; and
 Leaves no residues.

Heat destroys vegetative bacteria cells by disrupting some of the protein

molecule in the cells. Moist heat is much more efficient in killing
microorganisms than dry heat. Heat sanitization is used in both manual
and mechanical warewashing operations.

To chemically sanitize, an object shall be immersed, swabbed,

brushed, or pressure-sprayed with sanitizing solution directly on the food
contact surfaces to be sanitized. The effectiveness of a chemical sanitizer
weakens as bacteria and other microorganisms are destroyed.

E. Sanitizing Methods
 Once the equipment or food contact surface is cleaned, it should be sanitized to
reduce pathogenic and spoilage organisms. Any food residue or remnants of organic
matter can reduce the effectiveness of a sanitizer as food residue and organic matter
can induce dilution effect.

Thermal sanitizing and chemical sanitizing are the common methods used in
food establishments. Thermal sanitizing through steam and hot water requires energy
and microorganisms can be destroyed with the correct temperature and optimum
contact time together with dispensing method and equipment design. If the item is
heated long enough, the dispensing method and application and equipment design
permit the heat penetrate all areas.

F. Factors Affecting Cleaning Efficiency

Several factors affects the efficiency of cleaning process in terms of how well and
how easily soil is removed. These are as follows:
 Type of dirt or organic matter to be removed;
 Water quality (hardness and potability);
 The detergent or cleaner to be used;
 Water temperature;
 Water velocity or force
 Contact time with the surface; and
 Cleaner concentration

In order to address a particular cleaning problem in food establishment, these

factors have to be adjusted accordingly for effective cleaning process.

G. Equipment and Supplies Used for Cleaning

Managers must see to it that employees have the proper equipment and
supplies needed to clean food contact and nonfood contact surfaces in the
food establishment. Some examples of equipment commonly used are:
 Nylon brushed
 Cleaning cloths
 Scouring pads
  Squeegees;
 Mop;
 Buckete;
 Spray bottles
 Hose; and
 Spray or foam guns

H. Commonly Used Cleaning Supplies

 Hot water
 Cleaners
 Degreasers
 Sanitizers.

I. Manual Dishwashing

Manual dishwashing or three-compartment sink or bucket washing is done in

food service establishments to clean and sanitize kitchen wares and utensils
in the absence of a dishwashing machine. Food service employees must be
trained on the use of proper cleaning and sanitizing procedures.

I. A three-compartment sink station must have:

 Area for scraping food into garbage bins;
 Drain boards for dirty and clean kitchen wares;
 Thermometer for measuring water temperature;
 Clock with a second hand to monitor contact time.

2. Before cleaning and sanitizing items in a three-compartment sink,

ensure that each sink and all work surfaces are clean and sanitized.

3. To clean and sanitize items in a three-compartment sink:

 Rinse, scrape, or soak items before washing them;
 Clean items in the first sink. Wash them in a detergent solution at
least II0oF (43oC). Use a brush or scrub pad to remove dirt.
 Change the detergent solution accordingly, especially if the water is
dirty and the suds are gone;
 Rinse items in the second sink by spraying with water or dip them
in it. Remove all traces of food and detergent. If dipping the items,
change the rinse water when it becomes dirty or full of suds;
 Sanitize items in the third sink. Soak them in hot water or a
sanitizer solution. If using hot water to sanitize items, follow the
requirements for heat sanitizing. If using a chemical sanitizers,
follow the guidelines for sanitizer effectiveness; and
 Air-dry kitchen items by placing them upside down.
 MODULE 3.6
SANITARY FACILITIES, EQUIPMENT, AND
INTEGRATED PEST MANAGEMENT
Learning Outcomes
I. Describe appropriate facility design and layout for food establishment efficiency
and effectiveness.
2. Identify the requirements in choosing appropriate kitchen wares and tools.
3. Explain how proper garbage disposal and storage of garbage contribute to
prevent contamination and pest infestation.

Word to Remember

Integrated Pest Management (IPM) is the coordinated use of pest and

environmental information vis-à-vis with available pest control methods to prevent
unacceptable levels of pest damage by the most economical means and with the least
possible hazard to people, property and environment.

Refuse is solid waste which is not disposed of through the sewage disposal
system.

Garbage is the term applied to food waste that cannot be recycled.

DISCUSSION

Clean sanitary facilities and clean sanitary equipment, utensils, and food contact
surfaces (anything that food comes into contact with) are critical for serving safe food.
A well-designed kitchen, including cleanable floors, walls and ceiling, make the job of
keeping food safe an easier task. A kitchen that provides an efficient work flow is a
more efficient kitchen which is generally a more sanitary kitchen.
 Proper cleaning and sanitizing throughout the food establishment, especially food
contact surfaces, is important in minimizing cross contamination in your facility. It
should be emphasized that proper hand washing and good personal hygiene of those
involved in food handling and preparation, and cleaning and sanitizing the food
establishment is critical in minimizing cross contamination.

Every food handling operation needs to be equipped with adequate sanitary

facilities, which includes facilities, which includes the following:

 Potable (drinkable), hot and cold running water;

 Adequate plumbing to meet the needs of the operation, i.e., it should
properly carry sewage and liquid garbage from the facility, provide
adequate floor drainage, and assure that there is no backflow from or
cross contamination between wastewater or sewage and the drinkable
water used in the facility. A backup of raw sewage should result in
immediate shut down of a food service facility. The problem should then
be corrected and the facility cleaned and sanitized before normal
operation resumes;
 Toilet facilities shall be adequate, clean, and maintained in a sanitary
condition at all times;
 Hand washing facilities shall be strategically located so employees can
have easy access to them. These stations shall be equipped with
appropriate cleaners and disposable towels;
 Trash cans shall be emptied once per day at a minimum and should be
lined with disposable liners.

Other areas requiring particular attention are:

 Plumbing (cross connections), leaky pipes, air gaps to present back
flow in sink
 Sewage
 Electricity
 Lightings
 Ventilation
 Garbage disposal (wet waste, usually from flood)
 Solid waste management
A. DESIGN LAYOUT

The design, layout and facilities in a food service establishment should be based
on the type of food being sold and menu trends. The type of equipment will be
determined by the preparation procedures required to produce an item. A plan that is
good for one operation may not be good at another site that sells different items. Food
facilities are normally used for longer period of times.

Employees’ training is the key to success in food safety program. Facility design
are merely secondary in the overall kitchen sanitation and safety. Employees’ training
shall not be limited to food handling, food sanitation, safety, and security. A sanitary
plant design follows three broad principles namely:
a. providing control zones;
b. controlling temperature
c. moisture and facilitating sanitation

Relative importance to sanitary design is the assurance that all parts of the
facility can be reached, can be cleaned and can be sanitized to ensure reduction
of microbial contaminants and removal of pathogens. Food facilities and
equipment must be constructed – and able to be maintained – to ensure that they
can be effectively cleaned and sanitized.

It is emphasized that the critical importance should be given to the

removal of food debris and prevention of microbial growth, as well as to food
contact and nonfood contact surfaces. These sanitary design factors must
include human traffic flow, airflow, ventilation, lightings, temperature and humidity
among others.

The design and layout of facilities, such as the kitchen, dish room, and
dining area should provide an environment in which work may be done efficiently
and effectively. An ideal and well-designed facility enables the use of multiple
sources of energy (electric and gas), as well as energy efficient appliances and
equipment.
 Facilities planning and design are normally left to engineers, who may not
be familiar with the needs of a food service establishment. Food service staff
should help by providing practical information about the operation before and
after the design phase of the project. Use a team approach to prepare and
review the facility plans. Try to avoid unnecessary expense and inconvenience
caused by a faulty design. When planning a design, try to visualize each and
every activity within the establishment.
The general areas of food service establishment are:
a. receiving and delivery
b. storage
c. preparation
d. holding
e. service
f. warewashing
g. garbage storage and pick up
h. food display area or dining room
i. housekeeping
j. toilet facilities

First, determine the function of each area. Next arrange the flow of
activities in a way that allows smooth and sequential flow of activities
within that areas. It is important that you develop a flow diagram of your
establishment’s operation in order to plan the physical facilities for each
area.
Attention to the design and construction of the building, the
equipment, and its installation ensure high standards of sanitation and
safety and help make maintenance activities easier.
Workflow patterns should be analyzed from raw materials receiving
to serving the customer. A floor plan should be designed to control safety
and minimize production costs, i.e., travel should be the shortest distance
in least amount of time. Back tracking or crisscrossing by employees
should be minimized as much as possible. The distance from storage to
the food preparation area should be minimized.
B. DESIGN AND MATERIALS
Every inside surfaces in a food service establishment should be cleaned and
sanitized. The design and layout of a commercial kitchen should not allow to be
contaminated.
 Walls and ceiling need to be cleanable and not absorb liquids. They should be
smooth and light in color so dirt is easily revealed. Proper materials for surfaces
in a food handling operation include ceramic tile (smooth, cleanable grout),
stainless steel (high humidity areas) and food-contact surfaces, painted plaster,
or cinder block (glossy paints or epoxy coatings). Open studs, joists, rafters, and
pipes should not be exposed unless they are easily cleaned.
 Flooring should repel liquid, be nonskid, and withstand strong cleaners.
Examples of good materials for food handling operation floors include marble,
quarry tile, sealed concrete and terrazzo. At the floor wall junction, the floor
should have coving (a curve sealed edge that removes gaps and allows easy
cleaning). In dining areas, carpeting should be a tight weave and vacuumed at
least once a day.

C. EQUIPMENT SELECTION

It is extremely important to select the right piece of equipment for the job.
Compare different pieces of equipment for a particular job and look at features such
as:
 Design
 Construction
 Durability
 Ability to clean easily
 Size
 Cost
 Safety
 Overall ability to do the job

Other factors to consider during equipment selection are the following:

 a. Need – basic need of the establishment should dictate the purchase of
equipment. This should be evaluated on the basic of whether the
addition of a particular piece of equipment will improve the quality of
food, reduce labor and material cost, improve sanitation, and
contribute to the bottom line of the establishment;
b. Cost – other major cost associated with the purchase of equipment are
purchase price, installation costs, maintenance cost, and finance
charges. Compare these costs, for different pieces of equipment that
you are considering before you make a purchase. It is not advisable to
buy equipment that is more expensive, larger, or more sophisticated
than that which is required to meet the needs of the operation;
c. Size and Design – equipment should fit into the space available in the
layout of the facility. Consider future needs when selecting an
equipment, but it is unwise to buy oversize equipment in anticipation of
future growth in many years away. Design is also an important feature
of food equipment since the equipment used in food establishment is
subject to constant use and abuse. Equipment and utensils must be
designed to function properly when used for their intended purposes;
d. Construction Materials – utensils and food contact surfaces of
equipment must be made from nontoxic materials, like stainless steel,
which are preferred materials for food contact surfaces over materials
which decolorizes, emit odor, and imparts taste. Under normal wear
and tear, in general, materials should be chemically safe,
noncorrosive, durable and safe.

D. LIGHTING
Good lighting is a very important feature of a work area. Proper lighting in the
kitchen increases productivity, improve workmanship, reduces eye fatigue and worker
irritability, and decreases accidents and waste due to worker error. Proper lighting also
shows soil and when a surface has been cleaned.

The kitchen should equipped with proper lighting with soft color which reduce
glare. Glaring light is unacceptable because it tends to harm vision, cause fatigue,
reduce efficiency, and increase accidents.
E. GARBAGE AND REFUSE SANITATION

Food and equipment should be protected from possible contamination through

proper waste disposal. As defined, refused is solid waste which is not disposed
of through the sewage disposal system while garbage is the term applied to food
waste that cannot be recycled. Good waste management in the food
establishment decreases the chance of possible contamination through insects,
mice and rodents, and other pests. Good waste management includes proper
handling and short-term storage, and maintenance of outdoor storage bins and
rooms to hold refuse and garbage for longer periods until garbage pickup
schedule.

An inside storage room and all containers must be large enough to hold
any refuse, recyclable, and returnable that accumulate in the food establishment.

Provide a trash container in each area of the food establishment pr

premises where refuse is generated or discarded. Use durable, cleanable, insect
and rodent resistant, leak proof and non-absorbent equipment, and receptacles
to store refuse, garbage, etc. Equipment and containers used for holding refuse,
etc. must be cleaned regularly. Dirty equipment and containers attract insects
and rodents. Provide suitable cleaning equipment and supplies such as high-
pressure pumps, hot water, steam and detergents to thoroughly clean equipment
and receptacles.

Ideally, refuse and garbage should be removed immediately from the food
establishment premises to avoid foul smell and other deteriorating conditions that
are conducive for microbial growth and pest infestation. Outdoor storage areas
must be kept clean and free of litter. Suitable cleaning equipment and supplies
must be available to clean the equipment and receptacles. Refuse storage
equipment and receptacles must have drains, and drain plug must be in place.

F. INTEGRATED PEST MANAGEMENT

Whenever food is store, pests will attempt to enter. Pest not only destroy food
but they carry diseases. Pests in food handling operations that must be
controlled include insects (roaches, ants, flies, beetles), rodents (rats, mice), and
birds. Even pet cats and dogs should not be allowed in food handling operations.
A method of pest management that encompasses identification of pests,
controlling entry of pests, and pesticide application is called Integrated Pest
Management (IPM). The objective of IPM is to prevent pests from entering your
facility and to get rid of any pests that do enter. Preventing pest entry is a vital
component of building design, maintenance and management. In food handling
operations, applying pesticides should only be done by a licensed Pest Control
Operator (PCO).

Keeping your food service establishment clean and sanitary is one big
steps in helping to prevent food from being contaminated. This is an important
step in keeping pests from thriving in your center. In a clean and sanitary facility,
the pests have little in the way of food, water and shelter.

Integrated Pest Management (IPM) is a system that uses a combination of

sanitation, mechanical, and chemical procedures to control pests. Chemical
pesticides are used only as a last resort and only in the amount needed to
support the other control measures in the IPM program.

FIVE STEPS PROGRAM FOR IPM:

a. Inspection
b. Identification
c. Sanitation
d. Application of two or more pest management procedures
e. Evaluation of effectiveness through follow-up inspection.

These are the common pests in the kitchen as digested from Orkin Llc.

I. Cockroaches
German cockroach (Blattella germanica)
  German cockroaches through food and food contact surfaces
contamination can spread dirt and microorganisms.
 German cockroach is pale brown with two dark-brown stripes
behind the head.
 It can grow from 3 to 6 mm long and can typically live up to 2
months. Generally, it produces more egg capsules than other
cockroach species.
 It produces small dark, “pepper-like” dropping materials that can
usually be found in cabinets, kitchen corners, drawers and table
tops.
 Fecal staining may appear as dark spots or smears:
- along the tops or doors
- around small cracks and openings into walls
- in the corners of the room
 German cockroaches produce approximately 40 egg capsules at a
time. Egg capsules usually mature around 2 months.

2. American cockroach (Periplaneta americana)

 American cockroaches are the largest among the cockroach family

which are common in homes.
 Adult American cockroaches can reach up to 53 mm in length.
 They are reddish-brown to brown with light yellow bands around the
head.
 They can fly within short distances.
 The life span is about 2 years and are commonly found in
cupboards and food cabinets.
 The eggs capsules are dark, reddish-brown which can reach up to
38 mm long.
 The droppings are small and resembles that of mouse droppings.
American cockroach droppings have ridges on the sides and they
are blunt on the ends. Mouse droppings have pointed ends. Since
mice groom themselves, mouse droppings often have hairs
embedded in them.
 Brown-banded Cockroach (Suppella longipalpa)
 Brown-banded cockroach females have reddish-brown to dark-
brown wings while the male brown-banded cockroaches have
dark brown. Generally, they can reach up to 3 mm in length.
 Both male and females have two light yellow bands across their
bodies.
 It is typical that male species are capable of flying.
 It is common that brown-branded cockroaches jump when
disturbed.
 They have relatively short life span compared to German and
American cockroaches which can range on the average of three
to months.

Oriental Cockroach (Blatta orientails)

a. It is common to an oriental cockroach to have shiny black or shiny

brown bodies.
b. Females can reach up to 32 mm in length while males typically grow
by less than 25mm long.
c. Oriental cockroaches cannot fly
d. They can live up to six months.
e. Primarily, they feed themselves on decaying organic matter.

2. Mice and Rats

Mice and rats are both part of the rodent family and, on the surface, they
have similarities in appearance. The main difference lie in the size of the rodent
and the size and shape of their droppings. Mice are about 2 to 20 cm long while
rats are 40 cm or longer. Mice have larger and floppier ears than rats. While
both mice and rats could be gray or brown, with white on their bellies, some rats
could also be black. The heads of mice are triangular but rats’ heads are blunter
in shape. Both have long tails but rats’ tails are pinkish and hairless. Mice have
very long whiskers.
 MODULE 3.7: THE FOOD IN
RETAIL AND FOOD SERVICE
ESTABLISHMENT

LEARNING OUTCOMES

 Identify the main stages of food flow of any food item in retail and food
service.
 Discuss the concept of food flow in retail and food service.
 Propose appropriate control measures at each stage of food flow in retail
and food service

Thawing or defrosting is the process of ice becoming liquid or soft as a result of

warming up to safe method (s).

Food Vendor in purchasing context is the same as food supplier who can be a
legitimate business entity that can offer food and nonfood products.

Mis en place is a French term for having all food ingredients measured, cut, peeled,
sliced, grated, etc. – prepared before start cooking including prepared and ready-to-use,
clean, and sanitized pans, mixing bowls, and tools and equipment among others.

DISCUSSION

The food flow (Figure 3.I5) summarizes what happened to food from the time it
enters the food establishment until it is served to customers. It begins with purchasing
and receiving. Many potential food safety hazards can be avoided by accrediting
approved suppliers and inspecting products when delivered. As the saying goes –
garbage in – garbage out. The text is condensed from US Food Code 20I7.

Purchasing

Receiving

Refrigerator Frozen Storage Dry Storage

Storage Thawing

Preparation

Cold-holding Cooking

Serving

Cooling Serving Hot-holding

Reheating Serving

Serving

Figure 3.5 . The Food Flow in Retail and Food Service Establishment
 The Revised Guidelines on Current Good Manufacturing Practice in
Manufacturing, Packing, Repacking or Holding Food through Administrative Order No.
53, Series of 2004 issued by the Department of Health, Republic of the Philippines
states that:

“All operations in the receiving, inspecting, transporting, segregating, preparing,

manufacturing, packaging, and storing of food should be conducted in accordance with
adequate sanitation principles. There shall be appropriate quality control operations
procedures to ensure that food is suitable for human consumption and that food-
packaging materials are safe and suitable. All reasonable precautions should be taken
to ensure that production processes do not contribute contamination from any source.
All food that has become contaminated to the extent that it is adulterated within the
meaning of the act shall be rejected, or if permissible, treated or reprocessed to
eliminate the contamination.”

A. PURCHASING

Food supply purchasing aims to provide unadulterated and safe food to meet
certain standards and specification necessary to address the menu requirements.
Through, food safety is the primary responsibility of the food supplier, it is the duty of the
food establishment to safeguard the food items that come in to the kitchen or food
processing in this step, it is primarily the responsibility of the food vendors. It is the
management’s responsibility to select their suppliers wisely.

i. Guidelines for the Food Supplier

 Complies with local government unit ordinance on health and

sanitation.
 Complies with the Philippine Sanitation Code and Philippine Food
Safety Act of 20I3.
 Implements appropriate standard sanitation operating procedures
for food hygiene.
 Follows a quality assurance system accordingly.
  Uses refrigerated and freezer vans equipped with temperature
monitoring devices.
 Trains employees in food sanitation and hygiene.
 Delivers food supplies on intact packaging materials and free from
pest and other contaminants.
 Implement a food safety management system.

ii. Guidelines for Purchaser

 Establishes a food delivery schedule to include time, personnel
identities, and sanitation checklist.
 Communicates all the food quality and standards.
 Prepares the receiving guidelines and standards together with
appropriate personnel in the food establishment.
 Ensure that health cards of delivery personnel are provided by the
suppliers.
 Conducts quality audits and food safety inspection together with
appropriate personnel in the food establishment.
 Ensure that food storage areas are well-organized, cleaned and
within standard temperature.
 Prepares schedule for maintenance of refrigerators and freezers.
 Reject food deliveries that are not in compliance with quality and
safety standards.

B. RECEIVING

Effective delivery and receiving practices are the basics of food sanitation
program. The person in-charge of receiving shall be trained to receive a food delivery
based on specified receiving controls and shall be empowered to reject nonconforming
products. This will ensure that only safe food of appropriate quality will be used in the
production process.
Food Safety Guidelines for Receiving

i. Raw Materials and other ingredients as stated in Administrative Order No. I53
Series of 2004 issued by the Department of Health, Republic of the Philippines
states:
There shall be procedures and work instructions for the sanitary handling
of raw materials and other ingredients.

- Raw materials and other ingredients shall be inspected and either

segregated or otherwise properly handled to ascertain that they are
clean and suitable for processing into food. Raw materials shall be
stored under conditions that will protect against contamination and
minimize deterioration. Containers and carriers of raw materials
shall be inspected on receipt to ensure that their condition has not
contributed to the contamination or deterioration of food.
- Raw materials and other ingredients shall either not contain levels
of microorganisms that may produce food poisoning or other
disease in humans, or they shall be pasteurized or otherwise
treated during manufacturing operations so that they no longer
contain levels that would cause the product to be adulterated within
the meaning of the act. Compliance with this requirement shall be
verified by any effective means, including purchasing raw materials
and other ingredients under a supplier’s guarantee or certification.
- Rework items shall be held in bulk, or in containers designed and
constructed so as to protect against contamination and shall be
held in a manner that will prevent the food from becoming
contaminated within the meaning of the act. Material scheduled for
reprocessing shall be identified as such.
- Frozen raw materials and other ingredients shall be kept frozen. If
thawing is required prior to use, it shall be done in a manner that
prevents their becoming contaminated within the meaning of the
act.

ii. Receiving Temperature Guidelines as summarized from US Food Code

20I7:
 - Refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD (TCS) or potentially hazardous food (PHF) be at a
temperature of 5oC (4I0F) or below when received.
- If a temperature other than 5oC (4I0F) for a TCS food or PHF food is
specified in LAW governing its distribution, such as LAWs
governing milk and MOLLUSCAN SHELLFISH, the FOOD be
received at the specified temperature.
- Raw EGGS shall be received in refrigerated equipment that
maintains an ambient air temperature of 70C (450F) or less.
- TCS food or PHF food that is cooked to a temperature and for a
time specified and received hot shall be at a temperature of 570C
(I350F) or above.
- A FOOD that is produced, labeled, and shipped as frozen shall be
received frozen. Frozen foods should be rock frozen and no sign of
thawing.

BC Cook Articulation Committee (20I5), further articulated receiving do (s)

and don’t(s) as follows:

- Dry foods
a. Dry foods or goods are usually shipped in cartons, bags,
cases, or pails. If a carton is damaged, check the contents
carefully.
b. Pay particular attention to signs of leakage in cartons that
contain products in jars or bottles. In addition, visually check
bags and pails for damage or leakage.
c. If sealed cartons show evidence of having been opened,
check the contents. All unsealed or obviously repacked
cartons should be checked to verify what they contain.
d. Canned goods are delivered in cases or cartons. The two
most common types of damage to cans and swelling and
large dents. If cans are swollen or bulging, it means the food
has spoiled and must not be used. If the cans have large
dents, seams may have split and the food may be
 contaminated. Again, the canned product is unsafe to use
and should be sent back to the supplier.

- Dairy Products

a. For every delivery, check the best-before date on each

delivery.
b. Ensure that packaging materials are intact.
c. Never purchase unpasteurized milk and milk products.

- Produce
a. Check the produce for ripeness, freshness, and other signs
of quality.
b. Ensure no sign of insect infestation to include presence of
cockroaches.

- Meat, poultry and seafoods

a. Check for leaking vacuum-packed package, and check the
grade of the meat or sanitary certificate from the National
Meat Inspection Services or Bureau of Fisheries and Aquatic
Resources.
b. Frozen products are often delivered in cases and cartons.
Open the cases to count the items and to check for signs of
freezer burn, torn wrappings, partial thawing or other
problems.

C. STORING

BC Cook Articulation Committee (20I5) stated that food service operation needs
to have clearly defined storage areas and procedures for several reasons including:

I. Providing storage facilities, it is possible to purchase supplies in qualities, large

enough quantities to get price break.
2, Reduces the cost and time needed to order supplies and handle them upon
delivery.
 3. Planning that menu is easier when you are aware of the quality, quantity, and
types of supplies that are on hand.

Nevertheless, different storage areas or facilities should be available for dry

foods, dairy products, frozen foods, produce, and fresh meats. Storage areas for such
items often have design requirements that must be built into the space in order to
efficiency handle the specific types of supplies.

Food Safety Guidelines for Storage of Food Items

A. Dry storage – intended for less perishable food items

I. Use for canned products, baking supplies (flour, tartar), dry condiments
(salt, sugar) grain products (rice, cereals), bottled items, and other dry
items;
2. Store some tropical fruits and vegetables (bananas, mangoes,
tomatoes) that ripen best at room temperature;
3. Store some vegetables (onion, potatoes, garlic) that store best in dry
storage.
4. Set the storage room temperature between 500F and 700F. Use a wall
thermometer to check the temperature of the dry storage area.
Hydrometer might be necessary to measure humidity.
5. Maintain storage bins six to eight inches off floor and at least six inches
away from the wall for storing all food and nonfood supplies. This will
provide air movement and cleaning facilitation.
6. Remove cans from carton boxes as they attract roaches and other
pests. Discard box.
7. Observe “First In, First Out (FIFO)” system of inventory. Use older
products first and place new products behind older products.
8. Conduct regular pest control management.
9. Ensure separate storage area or cabinets for chemicals to avoid
contamination.
I0. Inspect storage areas, bins and cabinet in required frequency.
 II. Inspect for spoiled foods, damaged packages, and bulging or leaking
cans
I2. Throw spoiled food and infested and damaged cans immediately, and
clean and sanitize the area.

B. Refrigerator – intended short-term storage of perishable items

The US Food Code requires cold food temperatures to be maintained at I40F or

50C below. The BC Cook Articulation Committee (20I5) summarized that the
refrigerator, whether a walk-in or a standard upright is an important component in
planning the storage of food items. Most fresh foods must be stored in the refrigerator
to delay their deterioration and decomposition. The most basic rule must always be
followed: store raw products below, never above your cooked or ready-to-eat products.

Here are some considerations to ensure that the refrigerator does not break
down and risk spoiling food:
 Monitor the temperature of the refrigerator daily. All refrigerators should
be provided with a thermometer so that daily readings can be taken;
 Keep refrigerators in good working orders. Maintain a regular servicing
contract with a local refrigerator repair company;
 Most breakdowns are beyond the ability of kitchen staff to repair, but if the
refrigerator does stop running, first check that the power supply cord has
not simply been pulled out or the breaker has flipped off;
 Clean refrigerators regularly. Shelves should be shallow and well-
ventilated to make cleaning quick and easy. Develop and follow a
schedule to ensure that refrigerators are cleaned on a consistent basis.

There are also several general rules that all personnel using the refrigerator
should follow:

 Store raw products below cooked or ready-to-eat product;

 Develop and follow a FIFO system for refrigerated food;
 Designate areas in the refrigerator for certain items, and keep only
those items in their designated place;
  Never put hot food in the refrigerator unless absolutely necessary.
(Unfortunately, one person’s understanding of “necessary” may not
be the same as another person’s so consider developing
guidelines)
 Never leave the refrigerator door open longer than needed.

C. Deep-chilling unit – specific foods for short periods

 Deep chill storage temperatures ranging from 260F to 320F (-50C to

00C) were proven to slow down microbial growth. As such, shelf life storage of
potentially hazardous foods (meat, meat products, seafoods and poultry) can
prolonged with compromising it quality. However, some food may form ice
crystals during deep chilling.

D. Freezer – long term storage of perishable foods

Frozen food should be stored at -80C (00F) or lower. If the

temperature rises above -80C, food can become discolored and lose vitamins
content. Lowering the temperature after it has risen does not correct the damage
(BC Cook Articulation Committee 20I5). The Committee further reiterated that:

 Fruit and vegetables that are received frozen will keep for months if
they are properly wrapped. Fish and meat properly wrapped also
have a relatively long freezer shelf life;
 Freezing fresh fruits and vegetables on the premises is time-
consuming and may be too expensive to consider. Fresh fruits
must be properly prepared for freezing or it will not store well;
 All freezer products not properly wrapped will develop freezer burn,
which is a loss of moisture that affects both the texture and the
flavor of the food. A common sign of freezer burn is a white or grey
dry spot developing on the surface of the frozen product. Meat is
particularly susceptible to freezer burn;
  Rotating stock is extremely important with frozen foods. Such
rotation is difficult in standard chest freezers as it often means that
old stock must be removed before new stock is added. The
temptation with frozen foods is to develop the unacceptable habit of
using the last item bought first, instead of FIFO (first in, first out).

D. PREPARING

Food preparation steps may open an opportunity in a food service process to

introduce a contamination. As such, food handlers should be well-informed and trained
to prevent food contamination during food preparation to include the following basic
kitchen activities:

a. Observe and practice good personal hygiene by frequent handwashing;

b. Prevent food exposure to temperature danger zone;
c. Prevent cross contamination.

I. Thawing of Food Safely

Always remember that freezing food will not kill microbial contaminants – it just
slows down the microorganisms from multiplying. Having that in mind, never, ever thaw
or “defrost” food at room temperature.

Should meat and poultry become too warm as a result of the thawing or
defrosting process, there will be an opportunity for microbial growth on the surface.
This may result for possible spoilage and presence of pathogens. The thawing process
should ensure that the thawing temperature of the food should increase sufficiently
enough to thaw the food without entering the temperature danger zone.

As indirect consequence of thawing is the potential hazard of the presence of

“meat and poultry juices” which are potential source of pathogens due to cross
contamination. As such, the location of the thawing process should be physically
separated from other foods especially those that are ready-to-eat food items.
 Approved, there are four safe methods of thawing or “defrosting” frozen foods
according to Australian Institute of Food Safety (2020):

a. Refrigeration Method
The safest and easiest way to defrost food is the refrigeration
method wherein frozen food items from the freezer will be transferred to a
refrigerator with a temperature setting of 50C (4I0F). This is the fastest
method of thawing as the food items will not pass through temperature
danger zone. However, ensure that drippings from food being thawed do
not contaminate other food items. It is recommended to place the food at
the lowest shelf of the refrigerator.
Bulk items such as whole turkey, whole chicken, pork leg, and big
shanks may take few days to defrost.

b. Use Microwave
For small food portions, microwave oven may be useful in thawing
quickly. Please bear in mind that temperature during microwave thawing is
not evenly distributed and may cause “partial cooking” of certain portions of
meat being thawed.

Thawing using microwave may not be economical due to energy

consumption. It is recommended for food items in small portion to be cooked
immediately after thawing.

c. Part of the Cooking Process

This method of thawing is appropriate for small food items such as
nuggets, hamburger patties, frozen vegetables, and similar products. Please
take note that this method should only be used for food designed to be
cooked this way. To be safer, read the manufacturer’s instruction and check
the temperature

d. Under Potable, cold Running Water

At the right pressure and velocity, expose the frozen food items in its
intact packaging materials to clean, potable running water. This is the
least preferred among the thawing process as the food may easily reach
 the temperature danger zone. As a precaution, clean and sanitize the sink
and its vicinity after defrosting food in it to prevent possible cross
contamination.

2. Complete Pre preparation (Mise en Place) Safely

Food preparation is an essential part of processing to produce a quality,

palatable, nutritious, and safe food products. The pre-preparation process requires
critical success factors for the following:
a. Personal hygiene
b. Safety of food contact surface
c. Integrity of equipment
d. Cross contamination
e. Raw materials
f. Food processing
g. Cleaning and waste disposal

The following are the suggestions for a complete Pre-preparation safety:

a. Ensure that food handlers are in good state of health. A “health
card “ issued by the local government unit must be required;
b. Wash hands properly before starting food preparation;
c. Clean and sanitize with appropriate sanitizer all food contact
surfaces before beginning the food preparation;
d. Ensure that all food contact surfaces are of food grade quality
like stainless steel and hard polypropylene;
e. Design the food preparation area in a continuous linear
workflow to ensure the physical and practical separation of
clean and dirty areas and processes;
f. Specify high quality and safe ingredients when dealing contracts
with prospective supplier;
g. Wash thoroughly all fresh fruits and vegetables to remove soil,
dirt and reduce the number of bacteria;
h. Thaw or defrost safely frozen food items;
 i. Dispose of properly all food waste and packaging materials
arising from the preparation process.

E. COOKING

Cooking is a critical control point wherein it can eliminate the presence of

pathogenic bacteria in food once it reached the safe internal temperature. Please
remember that normal cook temperature will not destroy toxins or bacterial spores. The
following are the cooking guidelines as stipulated in US FDA Food Code (20I7):

a. Raw animal FOODS such as EGGS, FISH, MEAT, POULTRY and FOODS
containing these raw animal FOODS, shall be cooked to heat all parts of the
FOOD to a temperature and for a time that complies with one of the following
methods based on the FOOD that is being cooked:
I. 63 0C I450F) or above for I5 seconds;
2. 68 0C (I55 0F) for 7 seconds or the temperature specified in the following
chart that corresponds to the holding time for ratites, mechanically
tenderized and injected meats;
3. 740C (65 0F) or above for < I second (instantaneous) for Poultry, Balut,
wild Game Animals as specified under subparagraphs 3-20I.I7 (A) (3) and
(4), stuffed Fish, stuffed Meat, stuffed pasta, stuffed Poultry, stuffed
Ratites, or stuffing containing Fish, Meat, Poultry or Ratites.

 Always cook food to the required internal temperature and

appropriate time (Figure 3.I6).

Product Temperature
Poultry, stuffing, stuffed meats, stuffed pasta, I65 F (740) for 5 seconds
0

casseroles, field-dressed games

Pork, ham, bacon, injected meat I450F (630) for 5 seconds
Ground or flaked meats including hamburger, ground I550F (690) for 5 seconds
pork, flaked fish, ground game animals, sausage, gyros
Beef and pork roast (rare) I450F (630) for 3 minutes
Beef steaks, veal, lamb, commercial raised game I450F (630) for 5 seconds
 animals
Fish I450F (630) for 5 seconds
Shell eggs for immediate service I450F (630) for 5 seconds
Any potentially hazardous food cooked in a microwave I650F (740); let food stand
oven for 2 minutes after cooking

Figure 3.I6. Minimum Internal Cooking Temperature of Some Potentially Hazardous

Foods

Raw animal Foods cooked in a microwave oven shall be:

I. Rotated or stirred throughout or midway during cooking to compensate for uneven

distribution of heat;
2. Covered to retain surface moisture;
3. Heated to a temperature of at least 740C (I650F) in all parts of the Food
4. Allowed to stand covered for 2 minutes after cooking to obtain temperature
equilibrium.
Before service or sale in Ready-To-Eat form, raw, raw-marinated partially cooked, or
marinated-partially cooked FISH shall be:

a. Frozen and stored at a temperature of -200C (-40F) or below for a minimum of

68 hours (7 days) in a freezer;
b. Frozen at (-350F) or below until solid and stored at -350C (-3I0F) or below for a
minimum of 5 hours;
c. Frozen at -350C (-3I0F) or below until solid and stored at -200C (-04F) or below
for a minimum of 24 hours.

G. Holding and Serving

To prevent recontamination after the food has been cooked, it is necessary to

hold the cooked food at appropriate temperature setting as recommended by US
FDA Food Code (20I7).

Here are the Following Guidelines:

 I. Except during preparation, cooking or cooling, or when time is used as
the public health control, TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD shall be maintained:
a. At 570C (I350F) or above, except that roasts cooked to a
temperature and for a time specified usually less than 2 hours of
holding;
b. or reheated at 740C may be held at a temperature of 540C (I300F)
or above; or at 05C (4I0F) or less;
c. EGGS that have not been treated to destroy all viable
Salmonellae shall be stored in refrigerated EQUIPMENT that
maintains an ambient air temperature of 7oC (450F) or less
d. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a
homogenous liquid form may be maintained outside of the
temperature control requirements, while contained within specially
designed.
2. (Except when PACKAGING FOOD using a REDUCED OXYGEN
PACKAGING, refrigerated, READY-TO-EAT, TIME/TEMPERATURE
CONTROL FOR SAFETY FOOD prepared and held in a FOOD
ESTABLISHMENT for more than 24 hours shall be clearly marked to
indicate the date or day by which the FOOD shall be consumed on the
PREMISES, sold, or discarded when held at a temperature of 50C (4I0F)
or less for a maximum of 7 days. The day of preparation shall be counted
as Day I.
It is ideal that once the food is cooked to a safe internal
temperature, it has be served to the customer. Just in-time preparation,
cooking and serving will reduce the chance of food poisoning.

G. COOLING

It is a fact that pathogens do multiply rapidly once exposed in the temperature

danger zone. To minimize microbial growth, spore formation, toxin production, and the
risk of contamination and recontamination, it is imperative to cool hot foods rapidly to
avoid exposure to temperature danger zone.
 There Following are the Steps for Safe Cooling According to US Food
Code, 20I7.

I. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be

cooled:
I. Within 2 hours from 570C (I350F) to 2I0C (700F); and
2. Within a total of 6 hours from 570C (I350F) to 50C (4I0F) or less.

2. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled

within 4 hours to 50C (4I0F) or less if prepared from ingredients at ambient
temperature, such as reconstituted FOODS and canned tuna.
3. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in
compliance with LAWS allowing a temperature above 50C (4I0F) during shipment
from the supplier, shall be cooled within 4 hours to 50C (4I0F) or less.
4. Raw EGGS shall be received and immediately placed in refrigerated
EQUIPMENT that maintains an ambient air temperature of 70C (450F) or less
5. Cooling Methods:
a. Cooling shall be accomplished in accordance with the time and
temperature criteria by using one or more of the following methods based on the
type of FOOD being cooled:
 Placing the FOOD in shallow pans;
 Separating the FOOD into smaller or thinner portions;
 Using rapid cooling EQUIPMENT;
 Stirring the FOOD in a container placed in an ice water bath;
 Using containers tat facilitate heat transfer;
 Adding ice as an ingredient; or
 Other effective methods.
b. When placed in cooling or cold holding EQUIPMENT, FOOD containers in
which FOOD is being cooled shall be:
 Arranged in the EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be
a. Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
 b. Loosely covered, or uncovered it protected from
overhead contamination during the cooling period to
facilitate heat transfer from the surface of FOOD.
c. Never, ever cool food at room temperature.

One-stage (four-hour) Method

 Cool food from I400F to 4I0F (600C to 50C) or lower within four
hours.

Two-stage Method

 Cool food from I400F to 700F (600C to 2I 0C) within two hours and
to 4I0F (50C) or lower in an additional four hours.

H. REHEATING

Reheating should be applied to previously cooked food, either preprepared or

leftover. Failure to reheat at minimum of I670F (740C) a previously cooked food
to the required temperature within the time limit can result in a foodborne
outbreak as there might be possible survival of pathogenic microorganisms. US
FDA Food Code (20I7) provided the basic guidelines for reheating foods:

I. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked,

cooled, and reheated for hot holding shall be reheated so that all parts of the
FOOD reach temperature of at least 740C (I650F) for I5 seconds;
2. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated in a
microwave oven for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 740C (I650F) and the FOOD is rotated or stirred,
covered, and allowed to stand covered for 2 minutes after reheating;
3. READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY
FOOD that has been commercially processed and PACKAGED in a FOOD
PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY
that has jurisdiction over the plant, shall be heated to a temperature of at least
570C (I350F) when being reheated for hot holding;
4. The FOOD is between 50C (4I0F) and the temperature may not exceed
2 hours;
5. Remaining unsliced portions of MEAT roasts that are cooked may be
reheated for hot holding using the oven parameters and minimum time and
temperature conditions.
MODULE 3.8 FOOD SAFETY
MANAGEMENT SYSTEM
THROUGH HAZARD ANALYSIS
CRITICAL CONTROL POINT
(HACCP)

LEARNING OUTCOMES
I. Introduce HACCP history and its background.
2. Recognize the importance of the HACCP system as a food safety
management tools.
3. Identify the steps involve in HACCP implementation particularly for food
service and retail establishments.
4. Apply the HACCP system to analyze the operation in food and retail
establishments.

Process approach to HACCP can be done by conducting the hazard analysis in

the flow of food from receiving to serving considering the three food preparation
categories namely:
a. Food preparation with No Cook Step
b. Preparation for Same Day Service
c. Complex Food Preparation

A Food Safety Management System (FSMS) is a systematic and scientific

approach to control food safety hazards following HACCP principles in food
establishments to ensure that food is safe for consumption.
 The discussion in this module is primarily based on the following working
documents:

I. Food Quality and Safety Systems: A training Manual on Food Hygiene and
the Hazard Analysis and Critical Control Point (HACCP) System, Food and
Agriculture Organization of the United Nations (FAO);
2. Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles
for Operators of Food Service and Retail Establishments, US Food and Drug
Administration.

A. HACCP HISTORY AND ITS BACKGROUND

As summarized by FAO (I988), HACCP has become the buzz word for food
safety. It is based on sound science. As defined, it is a preventive approach to
food safety that prevents, eliminates, and reduces biological, chemical, and
physical hazards to safe levels in the flow of food.

The HACCP framework for overseeing sanitation concerns developed

from two significant advancements. The main leap forward was related with
W.E. Deming, whose hypotheses value of the executives are generally viewed
as a main consideration in pivoting the nature of Japanese items during the
I950’s. Dr. Deming and others created total quality management administration
(TQM) frameworks which accentuated an absolute frameworks way to deal with
assembling that could improve quality while bringing down expenses.

The second significant leap forward was simply the improvement of the
HACCP idea. The HACCP idea was spearheaded during the I960s by the
Pillsbury Company, the United States Army, and the United States National
Aeronautic and Space Administration (NASA) as a shared improvement for the
creation of safe nourishments for the United States space program. NASA
needed a “zero imperfections” program to ensure the security of the
nourishments that space traveler would devour in space. Pillsbury along these
lines presented and embraced HACCP as the framework that could give the best
security while lessening reliance on final result examination and testing. HACCP
underlined control of the procedure as far upstream in the preparing framework
as conceivable by using administrator control as well as constant checking
strategies at basic control focuses. Pillsbury introduced the HACCP idea freely
at a gathering for nourishment security in I97I. The utilization of HACCP
standards in the declaration of guidelines for low acid canned foods was finished
in I974 by the United States Food and Drug Administration (FDA). In the mid-
I980s, the HACCP approach was received by other notable food organizations.

The United States National Academy of Science recommended in I985

that the HACCP approach be adopted in food processing establishments to
ensure food safety. More recently, numerous groups, including for example, the
International Commission on Microbiological Specifications for Foods (ICMSF)
and the International Association of Milk, Food and Environmental Sanitarians
(IAMFES), have recommended the broad application of HACCP to food safety.

B. HACCP AS A FOOD SAFETY MANAGEMENT SYSTEM

Since the I960s, sanitation experts have perceived the significance of

HACCP standards for controlling food safety risk factors that straightforwardly
add to foodborne disease. The standards of HACCP epitomize the idea of
dynamic administrative control by empowering a framework that guarantees
foodborne poisoning hazard factors are controlled. HACCP is not an
independent program, yet is based upon an establishment of operational
practices called procedures or prerequisites programs. The success of HACCP
as food safety management system relies on facilities and people. Besides, the
United States FDA and the Philippine FDA prescribe that employees and
management of food service establishments be appropriately trained and
motivated to effectively diminish the event or probably of foodborne disease
outbreak. Appropriately executed, a HACCP-based food safety management
program will:
a. Identify food and procedures most likely to cause foodborne illness;
b. Develop procedures to reduce the risk of an outbreak;
c. Monitor procedures to keep food safe
d. Verify that the food served is consistently safe.
C. HACCP PRINCIPLES

The HACCP Plan is created through the application of the seven HACCP
Principles (Codex 2009) and these are:

I. Conduct a Hazard Analysis

This requires the HACCP team to look at each process one step at a time where
hazards might occur in the flow of food, evaluate its significance, and establish
the best option to control the identified hazards. The HACCP team should have
the competency to evaluate the hazards. As such, the team should be
composed of personnel who is knowledgeable with the process operation, raw
materials and products; of personnel who have the knowledge and experience of
the equipment; and of personnel who understand the likely hazards inherent to
the product and processes. The HACCP team should then be able to describe
fully the products and processes and identify the product’s needed use. These
preliminary information should be accompanied with the process flow diagram
which has to be verified on-site by the HACCP team.

2. Determine the Critical Control Point (CCPs)

Once the control and preventive measures in Principle I are established, the next
step is to determine which of the control and preventive measures are absolutely
needed to ensure safe food. As defined by Codex Alimentarius, a critical control point is
an operational step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce to an acceptable level. At this stage, the point
that are critical to conduct safety are identified. This can be done through judgement
and experience guided by a Decision Tree Structured Tool as recommended by Codex.
Processes that are not CCP can be considered as a standard operating procedure. A
key point to remember: if you cannot establish a CCP for an important food safety
hazard, then you cannot make the product as it would always be potentially unsafe for
consumption.

3. Determine the Critical Limits

Critical limits are the safety limits that form the boundary between safe and
potentially unsafe food which needs to be determined to manage all CCPs effectively.
In short, it is a criterion that separates acceptability from unacceptability. Critical limits
are expressed as absolute values and often involve criteria such as temperature,, time,
pH, and moisture content. For example, for cooking stuffed meat products, the Food
Code, 20I7 sets the critical limit at I650F (740C) for I5 seconds. When critical limits are
not met, the food may not be safe. Critical limit shall be measurable and observable.
The choice of a critical limit can be based on scientific and experimental data, industry
or legislative standards, and historical evidence.

4. Establish Monitor Procedures for CCPs

The monitoring system needs to demonstrate that the CCP is under control on a
day-to-day basis and must be capable of detecting loss of control. Codex technically
defined it as “the act of conducting a planned sequence of observations or
measurements of control parameters to assess whether a CCP is under control.” This
principle is necessary to demonstrate that the CCPs are being controlled within the
appropriate critical limit and monitoring requirements as specified in the HACCP Plan.
Each monitoring activity should have a person responsible for recording the
measurements and observations using appropriate tools and take necessary corrective
actions when needed. The monitoring frequency should also be defined, and this will
relate to the throughput of the product in a particular process.

5. Establish Corrective Actions

Codex defines corrective actions as follows:
 Any action to be taken when the results of monitoring at the CCP
indicates a loss of control.
 As such, if the CCP is not working, action needs to be taken to
protect the consumer and to put right the cause of the deviation.
This steps provides a concrete, science-based plan when a critical limit has not been
met at a CCP. Take note that corrective action is not “contact the quality manager” for
every event – the HACCP Team should use their corrective actions for each eventually.
This preventive approach is the heart of HACCP. However, the effectiveness of the
proposed corrective action plan needs to be verified and challenged as this is the last
defense mechanism protecting the consumer from taking potentially unsafe food
products should a CCP fails.

6. Establish Verification Procedures

 This principle requires checking that the HACCP system is capable of controlling
relevant food safety hazards, is working in practice, and is recent on an ongoing basis,
HACCP verification requires that procedures are developed to confirm that HACCP
system can work and is working effectively. Commonly used verification activities
includes:

I. HACCP audits
2. Review of CCP monitoring records and food product testing (microbiological
and chemical analysis);
3. Review of deviations, i.e., customer complaints and disposition of
nonconforming products.

Likewise, it can also be done by HACCP team members or other qualified

personnel within the business. It is notable to have independence from the system to
audit effectively, so consideration can be given to using external resource or other
personnel who were not involved in developing or in the day-to-day HACCP
implementation.

7. Establish a Record Keeping System

Documentation will include the process flow diagrams and tables created during
the HACCP study (HACCP Plans and development records) as well as monitoring
records. HACCP records provide an objective evidence that HACCP is Being
implemented efficiently and effectively. When the HACCP plan is implemented in the
operation, it generates relevant records on ongoing basis. Important records include
the following:
a. CCP monitoring records
b. Records of corrective action related to critical limits deviation
c. Records of verification activities, i.e. results of microbiological analysis
d. Records of modification to the processes and the HACCP Plans

C. The Retail and Food Service Industries

As discussed in A Manual for the Voluntary Use of HACCP Principles for

Operators of Food Service and Retail Establishments (2006), the retail and
 food service industries, when compared to food manufacturing industries, are not
easily defined by product and conditions. In general, retail and food service
industries have the following characteristics:

a. These industries have a very diversified workforce. The workforce

ranges from highly trained and skilled executive chefs to entry-level
frontline employees with different educational level backgrounds, and
communication skills;
b. These industries may include small to medium scale companies, start-
up businesses, and corporate business entities that are present locally
and internationally. With limited financial capital and earnings, these
food establishments may have less money to work with other priorities
of the food industry;
c. There are variability process techniques, products, menu items and
ingredients used. Suppliers, ingredients, menu items, and
specifications may change frequently.

Process 3: Complex Food Preparation, i.e., gravies

Example of flow: Receive – Store – Prepare – Cook – Cool – Reheat – Hot

Hold – Serve (other food flow are included in this process, but there are always two or
more complete trips through the temperature danger zone).
 The three food preparation process in terms of number of times through the
temperature danger zone can be depicted in a Danger Zone diagram. Note that while
foods produced using Process may enter the danger zone, they are neither cooked to
destroy pathogens, nor are they hot held. Foods that go through the danger zone once
are classified as Same Day Service, while foods that go through more than once are
classified as Complex Food Preparation. (Source: Managing Food Safety: A Manual
for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail
Establishments, U.S. Food and Drug Administration).