COURSE TITLE: RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND

SANITATION

UNIT 1
Module 4– Introduction to Food Borne Illness

Module Title: Introduction to Food Borne Illness

Module Description:
This unit deals with the introduction of food borne illness cause by being exposed to
unsafe temperature for a long period of time, temperature danger zone, improper
packaging of food items, poor hygiene and sanitation during the preparation of food,
improper re-heating and unsafe sources and suppliers.
Nominal Duration: 3 hours
Module: Introduction to Food Borne Illness
Activity: Video conferencing and lecture using powerpoint materials
Alternative Strategy: Printed materials to be distributed to students via LGUs,
barangay centers, etc.
Expected Output/s: Reflection paper and discussion via online platform.

Introduction to Food Borne Illness

Over 200 diseases are caused by eating food contaminated with bacteria,
viruses, parasites or chemical substances such as heavy metals. This growing public
health problem causes considerable socioeconomic impact though strains on
health-care systems lost productivity, and harming tourism and trade. These diseases
contribute significantly to the global burden of disease and mortality.
Foodborne diseases are caused by contamination of food and occur at any stage
of the food production, delivery and consumption chain. They can result from several
forms of environmental contamination including pollution in water, soil or air, as well as
unsafe food storage and processing.
Foodborne diseases encompass a wide range of illnesses from diarrhea to
cancers. Most present as gastrointestinal issues, though they can also produce
neurological, gynecological and immunological symptoms. Diseases causing diarrhea
are a major problem in all countries of the world, though the burden is carried
disproportionately by low- and middle-income countries and by children under 5 years of
age.
 Every year, nearly one in 10 people around the world fall ill after eating
contaminated food, leading to over 420 000 deaths. Children are disproportionately
affected, with 125 000 deaths every year in people under 5 years of age. The majority of
these cases are caused by diarrheal diseases. Other serious consequences of
foodborne diseases include kidney and liver failure, brain and neural disorders, reactive
arthritis, cancer, and death.
Foodborne diseases are closely linked to poverty in low- and middle-income
countries but are a growing public health issue around the world. Increasing
international trade and longer, more complex food chains increase the risk of food
contamination and the transport of infected food products across national borders.
Growing cities, climate change, migration and growing international travel compound
these issues and expose people to new hazards.

Reference: [Link]

Exposed to unsafe temperature for a long period of time

a. Temperature Danger Zone

Keeping your food at a safe temperature is a simple and effective way to protect
customers from foodborne illnesses and keep health inspectors happy. It’s the
responsibility of your restaurant, buffet, or catering business to prepare and hold
food out of the temperature danger zone. Keep reading to learn all about the
temperature danger zone, how long your food can stay in the danger zone, and
the proper holding temperatures for hot and cold food.

What Is the Temperature Danger Zone?

The temperature danger zone is food

temperatures between 41 and 135 degrees
Fahrenheit, and the most rapid bacteria growth
occurs between 70 and 125 degrees
Fahrenheit. The longer food sits in this
temperature range, the greater the risk that
bacteria will begin to grow on your food.

As these bacteria reach unsafe levels, this can

cause food to spoil and become dangerous for
consumption. As a food service professional,
it’s your responsibility to avoid these issues by ensuring food is quickly chilled or
heated to food safe temperatures.

How Long Can Food Stay in the Temperature Danger Zone?

 As a general rule, it is recommended foods enter their proper temperature zones
within 2 hours. For cold foods, the food safe temperature is 40 degrees
Fahrenheit and below. For hot foods, the safe temperature is above 140 degrees
Fahrenheit.

Additionally, if you're operating in a warm kitchen that's above 90 degrees

Fahrenheit, your food shouldn't be in the danger zone for longer than an hour.
The warmer temperature can help bacteria grow faster, making it more important
for you to heat or chill it to safe temperatures quickly.

How to Keep Food Out of the Temperature Danger Zone

The easiest way to keep food out of the temperature danger zone is to take and
monitor temperatures regularly. This is imperative not only while cooking your
temperature control for safety (TCS) food, but it is also imperative when holding
food on your buffet line or salad bar.

Follow these important tips to ensure you’re making the best use of your
thermometer to keep food safe for consumption.

● Consistently monitor your refrigerator or freezer temperatures. You may

want to use a secondary refrigerator or freezer thermometer, as the
thermometer built into your appliance may not be accurate.
● Keep a written record including the temperature measured and the time it
was taken.
● Clean and calibrate thermometers often.
● Regularly test employee’s knowledge of proper thermometer handling and
use.
Reference:
[Link]
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od.
b. Improper Packaging of food items
Proper food handling and storage can prevent most foodborne illnesses. In order
for pathogens to grow in food, certain conditions must be present. By controlling
the environment and conditions, even if potentially harmful bacteria are present
in the unprepared or raw food, they will not be able to survive, grow, and multiply,
causing illness.
[Link]

c. Poor hygiene & sanitation during the preparation of food

Always clean hands thoroughly using warm, soapy water. Rinse hands and then
dry them with a paper towel. Never wipe dirty hands on aprons or soiled rags as
you could re-contaminate them. Either bathe or shower daily and keep hair clean
and restrained to prevent food contamination.
 Always wash, rinse and sanitize equipment, utensils and surfaces where food will
be prepared or stored to eliminate pathogens. Only use chemicals approved for
use by the US Environmental Protection Agency (EPA) for food contact. Either
dilute them to the correct concentrations using a test kit or buy pre-mixed
solutions.
Reference:
[Link]
ess

d. Improper re-heating of food

The State Sanitary Code now requires that the entire mass of all cooked and
refrigerated potentially hazardous food which is to be reheated must be reheated
to 165 degrees Fahrenheit or above within two hours, and held above 140
degrees Fahrenheit until served. This procedure destroys the bacteria that can
cause food poisoning and prevents the bacteria from growing in the food.

Foods may be prepared as close to the serving time as possible, and in

quantities that will minimize leftovers, thus eliminating any need for cooling and
reheating.

Reference:
[Link]

e. Unsafe sources and suppliers

Always purchase food from approved suppliers where inspections control the
safety of the foods you eat. One exception is raw produce, which can be
purchased from any supplier. Be sure to thoroughly rinse and scrub produce prior
to consumption in order to remove dirt and pathogens.

Reference:
[Link]
ess
SAQ

Explain the following:

1. What is the temperature danger zone?

2. How long can food stay in the temperature danger zone?

3. How to keep food out of the temperature danger zone?

ASAQ

1. What is temperature danger zone?

Temperature danger zone is food temperatures between 41 and 135 degrees
Fahrenheit, and the most rapid bacteria growth occurs between 70 and 125
degrees Fahrenheit. The longer food sits in this temperature range, the greater
the risk that bacteria will begin to grow on your food.

2. How long can food stay in the temperature danger zone?

It is recommended foods enter their proper temperature zones within 2 hours.
For cold foods, the food safe temperature is 40 degrees Fahrenheit and below.
For hot foods, the safe temperature is above 140 degrees Fahrenheit.

3. How to keep food out of the temperature danger zone?

The easiest way to keep food out of the temperature danger zone is to take and
monitor temperature regularly. This is imperative not only while cooking your
temperature control for safety (TCS) food, but it is imperative when holding food
on your buffet line or salad bar.
Schedule

Registration
Opening of classes August 24 – 27, 2020
Orientation – URS Mission, Vision, Goals, by Google Meet or Zoom
Core Values and Policies

Submission of Activities/ Projects September 21 – 24, 2020

Preliminary Examination September 28 – 30, 2020

Submission of Activities /Projects November 3 – 4, 2020

Midterm Examination November 9 – 11, 2020

Submission of Activities / Projects December 1 – 3, 2020

Final Examination December 9 – 11, 2020