THSAFETY REVIEWER

MODULE 1
RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
(THSAFETY)

RISK MANAGEMENT CONCEPT AND PRINCIPLES

Risk management is considered as the process of identification. Access and controlling threats to earning
and capital of an organization. Risk management also assesses different aspects of threats and risk, which
is widely related to the Tourism industry, Risk management focuses on financial uncertainty, legal
abilities, strategic management errors and natural disasters, the importance of risk management in the
tourism industry focuses on accessing several potential risks before an event occurs. The risk
management aspect also helps a particular industry establish procedures to avoid the threats and minimize
the impact so the results can be coped up with. Risk management helps the tourism industry understand
how to manage a risk when it occurs and evaluate the issues from the unforeseen events to mitigate the
negative effects on the industry.

INTRODUCTION TO FOOD SAFETY, HYGIENE, AND SANITATION

Food Safety and Sanitation Management

According to research, the Philippine food manufacturing and processing industry is one of the largest
and most important Industries in the country, providing employment opportunities and economic growth.
However, like any industry, it faces both opportunities and threats.

The food industry is made up of businesses that produce, manufacture, transport and distribute food for
people. Food production involves the many activities that occurs on farms, on ranches, in orchards, and in
fishing operations. Food manufacturing takes the raw materials harvested by producers and converts them
into forms suitable for distribution and sale. The retail distribution system consists of the many food
operations that store, prepare, package, serve, vend, or otherwise provide food for human consumption.
The term food establishment refers to facilities that are involved in food distribution.

Types of Food Establishments

a. Schools j. Supermarkets
b. Restaurants k. Quick/Full Service
c. Military Bases l. transportation
d. Child Care, Elder Care & Nursing Homes m. Bars
e. Caterers n. Prisons Jails
f. Delicatessens o. Stadium Concessions
g.Employee Feeding p. Hospitals
h. Convenience Stores q. Churches
i. Lodging
The Problem: Foodborne illness
Foodborne illness is a disease caused by the consumption of contaminated food. A food disease outbreak
is defined as an incident in which two or more people experience a similar illness after eating a common
food. The leading factors that contribute to foodborne illness are temperature abuse, poor personal
hygiene practices, and cross contamination.

Key Elements of Food Safety

-Time, Temperature, Heat, Cold, Hand washing, Wash-Rinse-Sanitize

Highly Susceptible Populations to Foodborne Illness

-The very young

-The elderly
-Pregnant or lactating women
-People with impaired immune systems due to cancer. AIDS. diabetes or medications that suppress
response to infection

Contamination
It is the presence of substances or conditions in the food that can be harmful to humans. Bacteria and
viruses pose the greatest food safety challenges for all retail food establishments. Germs can be
transferred from one food item to another by cross contamination.

Sources of Food Contamination

-Air, Water, Soil, Food handlers, Packaging materials, Ingredients, Food contact surfaces, Animals,
rodents, and insects
Microorganisms (Germs or Microbes)
Microorganisms (also called germs or microbes) are the most common types of food contamination.
Microorganism include bacteria, viruses, parasites, and fungi that are so small they can only be seen with
the aid of a microscope.

Common Causes of Foodborne Illness

• Staphylococcus Aureus Bacteria Staphylococcus aureus is a gram- positive bacterium that

cause a wide variety of clinical diseases. Infections caused by this pathogen are common both in
community- acquired and hospital-acquired settings.

• Shiga Toxin-Producing Escherichia Coli Bacteria - E. coli are diverse group of bacteria that
normally live in the intestines of humans and animals. Although most strains of these bacteria are
harmless, some produce toxins that can make you sick and cause diarrhea (loose stool/poop) such
as Shiga toxin-producing E. coli (STEC).
 • Listeria Monocytogenes Bacteria- Listeria monocytogenes is a foodborne pathogen that causes
a group of human illnesses collectively called listeriosis. Human listeriosis is mostly acquired by
ingestion of ready-to-eat (RTE) foods contaminated with L. monocytogenes.

The Food Flow

Food flow consists of food products, and the ingredients used to make them, as they "flow" through a
food establishment.

A New Approach to an Old Problem

The HACCP (Hazard Analysis Critical Control Point) is a management system in which food
safety is addressed through the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing, distribution and consumption of
the finished product. It helps food managers identify and control potential problems before they happen.

Facility Planning and Design

A well-planned facility with a suitable layout is essential for the smooth operation of any food
establishment. Layout, design, and facilities planning directly influence:

-Worker safety and productivity

-Labor and energy costs
-Customer satisfaction

Keeping It Clean and Sanitary

It is the responsibility of every person working in the food industry to keep things clean and
sanitary. Effective cleaning of equipment reduces the chances of food contamination during preparation,
storage and service.
Cleaning is concerned with the removal of visible soil from the surfaces of equipment and
utensils. Sanitary means healthful or hygienic. It involves reducing the number of disease-causing
microorganisms on the surface of equipment and utensils to acceptable public health levels.
Accident Prevention and Crisis Management
An accident prevention program is a must in every food establishment. The cost of accidents may
mean the difference between profit and loss. Beyond financial responsibilities, the loss of a worker's skills
can disrupt operations and cause additional stress on other employees.

Education and Training Are Key to Food Safety

The prevention of foodborne illness begins with the knowledge of where contaminants come
from, how they get into food, and what can be done to control or eliminate them.

The Role of Government in Food Safety

The purpose of government regulation in food safety is to oversee the food- producing system
and protect food that is intended for human consumption. Government agencies enforce laws and rules to
protect food against adulteration and contamination. Regulatory personnel monitor both the process and
the product to ensure the safety of the food we eat.

The FDA Food Code

The FDA Food Code is not a law. Rather, it is a set of recommendations intended to be used as a
model by state and local jurisdictions when formulating their own rules and regulations.

The Role of the Food Industry in Food Safety

The food industry has accepted greater responsibility for overseeing the safety of its own process
and products. Consumers expect and deserve food that is safe to eat.

Food Protection Manager Certification

It is important to have a food manager certification as a means of ensuring that responsible
individuals in charge of food establishments are knowledgeable about food safety. A certified food
protection manager is a person who is responsible for identifying hazards in the day-to-day operation of a
food establishment that prepares, packages, serves, vends or otherwise provides food for human
consumption.

MODULE 2
HAZARDS TO FOOD SAFETY
A food hazard is any agent that has the potential to pose a threat to human health or cause illness.

FOODBORNE ILLNESS
• It is generally classified as a foodborne infection, intoxication, or toxin-mediated infection.
• It is caused by consuming contaminated foods or beverages.
• Many different disease-causing microbes or pathogens can contaminate foods, so there are many
different types of foodborne illnesses.
• Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.
CLASSIFICATION OF FOODBORNE ILLNESS
Infection- Caused by eating food that contains living disease-causing microorganism.
Intoxication- Caused by eating food that contains a harmful chemical or toxin produced by bacteria or
other sources.
Toxin-mediated Infection- Caused by eating a food that contains harmful microorganisms that will
produce a toxin once Inside a human body.
SYMPTOMS OF FOODBORNE ILLNESS
What you experience is often a foodborne illness. The symptoms are very similar to those associated with
the flu. The type of microbe, how much contamination is in the food, and the general condition of the
affected person determine the severity of the symptoms.
-Abdominal Pain -Diarrhea
-Nausea and Vomiting -Chills and Sweating
-Fever -Headache

FOODBORNE HAZARDS
1.) Biological Hazard 2.) Chemical Hazard 3.) Physical Hazard

BIOLOGICAL HAZARDS
Biological hazards include bacteria, viruses, parasites, and fungi. These organisms are very small and
can only be seen with the aid of a microscope. Biological hazards are commonly associated with humans
and with raw products entering the food establishment.
Biological hazards are by far the most important foodborne hazard in any type of food establishment.
They cause most foodborne illnesses and are the primary target of a food safety program.

CHEMICAL HAZARDS
Chemical hazards are toxic substances that may occur naturally or may be added during the processing
of food. Examples of chemical contaminants include agricultural chemicals, cleaning compounds,
heavy metals, food additives, and food allergens.

PHYSICAL HAZARDS
Physical hazards are hard or soft foreign objects in food that can cause illness and injury. They include
items such as fragments of glass, metal, undrilled toothpicks, jewelry, adhesive bandages, and
human hair.
BACTERIA

Bacteria are one of the most important biological foodborne hazards for any food establishment. Bacteria
are reported in more cases of foodborne illness than any other hazard.
Bacteria are classified as either spoilage or pathogenic microorganism.

What BACTERIA need in order to MULTIPLY?

FATOM- FOOD, ACIDITY, TIME, OXYGEN, MOISTURE
Food
A suitable food supply is the most important condition needed for bacterial growth. Most bacteria prefer
foods that are high in protein or carbohydrates like meats, poultry, seafood, dairy products, and cooked
rice, beans, and potatoes.
Acidity
The pH symbol is used to designate the acidity or alkalinity of a food. Foods with a pH lower than 4.6 are
safer as most bacteria will not grow in that environment.
Temperature
-Bacteria growth best at temperatures between 40°F and 140°F or 4°C and 60°C (Temperature Danger
Zone).
-All bacteria do not have the same temperature requirements for growth.
Psychrophilic bacteria grow within temperature range of 32°F (0°C) to 70°F (21°C).
Mesophilic (middle range) bacteria grow at temperatures between 70°F (21°C) to 110°F (43°C), with
most rapid growth at human body temperature [98.6°F (37°C)].
Thermophilic organism are bacteria that grow best at temperatures above 110°F (43°C).

Time
The longer food is left at room temperature, the greater the risk of harmful bacteria growing to dangerous
levels that can cause illness.

Oxygen
-Almost all foodborne pathogens require oxygen to survive and grow, while others grow in oxygen- free
environments.
Aerobic bacteria must have oxygen in order to grow.
Anaerobic bacteria cannot survive when oxygen is present because it is toxic to them.
Facultative anaerobic forms of bacteria can grow with or without free oxygen but have a preference.
Moisture
It is an important factor in bacterial growth. Scientist have determined that it is not the percentage of
moisture or “water volume” in a food that most affects bacterial growth. Rather it is the amount of
“water available” or water available for bacterial growth. Disease-causing bacteria can only grow in
foods that have a water activity higher than .85.
POTENTIALLY HAZARDOUS FOODS (PHF)
-Potentially Hazardous Foods (PHF) are usually high in protein or carbohydrates and have a pH above
4.6 and a water activity above 0.85.
Common examples of potentially hazardous foods are red meats, poultry and raw shell eggs, fish and
shellfish, and dairy products. Other potentially hazardous foods are vegetables such as cooked rice or
potatoes, refried beans, and fruits such as cut cantaloupe.
READY-TO-EAT FOODS
Ready-to-eat foods are food items that are edible without washing, cooking, or additional preparation by
the consumer or by the food establishment.
Example:
-Cheese & Luncheon Meats -Hotdogs
-Fruits & Vegetables -Hard-boiled eggs
-Salad items
FOODBORNE ILLNESS CAUSED BY BACTERIA
Bacteria are classified as spore forming and non-spore forming organisms. In the following sections,
each type of biological hazard is described, the common foods and routes of transmission are identified,
and preventive strategies are discussed.
FOODBORNE ILLNESS CAUSED BY SPORE FORMING BACTERIA
A spore structure enables a cell to survive environmental stress such as cooking, freezing, high-salt
conditions, drying, and high-acid conditions.
Spore forming bacteria are generally found in foods that are grown in soil, like vegetables and spices.
1. Bacillus cereus-is a spore performing bacterium that can survive with or without oxygen.
2. Clostridium perfringens – is nearly anaerobic (must have very little oxygen), spore forming
bacterium that causes foodborne illness. Perishable foods that have been temperature abused are
frequently associated with this problem.
3. Clostridium botulinum – is an anaerobic (must not have oxygen), spore forming bacterium that
causes foodborne intoxication dure to improperly heat-processed food.
FOODBORNE ILLNESS CAUSED BY NON-SPORE FORMING BACTERIA

The following group of bacteria do not form spores. That is, they stay in the vegetative state all the time.
Compared to bacterial spores, vegetative cells are easily destroyed by proper cooking. There are
numerous examples of non-spore forming foodborne bacteria that are important in the food industry.
1. Campylobacter jejuni – is a major cause of foodborne infection. The organism is unique
compared to most other foodborne pathogens because it requires a very strict amount of air for
growth.
2. Shiga toxin-producing Escherichia coli – a group of bacteria includes any E. coli capable of
producing Shiga toxin.
3. Listeria monocytogenes – is a facultative anaerobic (can grow with or without oxygen)
bacterium that causes foodborne infection.
4. Salmonella spp. (spp. Means species of) – are facultative anaerobic (grow with or without
oxygen) bacteria frequently implicated as a foodborne infection.
5. Shigella spp. – are facultative anaerobic bacteria that account for about 100% of foodborne
illness in the United States.
6. Staphylococcus aureus – is a facultative, anaerobic bacteria that produces a heat-stable toxin as
it grows on food.
7. Vibrio spp. – there are three organisms within the Vibro group of bacteria that have been
connected with foodborne infections. They include Vibro cholero, Vibrio parahaemolyticus, and
Vibro vulnificus. All are important since they are very resistant to salt and are common in
seafood.

FOODBORNE ILLNESS CAUSED BY VIRUSES

The viruses that cause foodborne disease differ from foodborne bacteria in several ways. Viruses are
much smaller than bacteria, and they require a living host (human, animal) in which to grow and
reproduce.
1. Hepatitis A virus – is a foodborne virus that has been associated with many foodborne infections.
Hepatitis A virus causes a liver disease called infectious hepatitis.
2. Norwalk virus – is another common foodborne virus that has been associated with many
foodborne infections.
3. Rotavirus – Group A rotaviruses cause several diseases known as rotavirus gastroenteritis.
FOODBORNE ILLNESS CAUSED BY PARASITES
Parasites are small or microscopic creatures that need to live on or inside a living host to survive.
 1. Anisakis spp. – are nematodes (roundworms) associated with foodborne infection from fish.
2. Cylospora cayetanensis – is a parasite that has been reported much more frequently beginning in
the 1990s. Cyclospora frequently finds its way into water and then can be transferred to foods.
3. Cryptosporidium parvum; Giardia lamblia – are single-cell microorganisms called protozoa.
Cryptosporidium is found in water that has been contaminated with cow feces. Giardia is found in
the feces of wild animals, domestic pets, and infected persons.
4. Toxoplasma gondii – the parasite is common in warm-blooded animals including cats, rats, mice,
pigs, cows, sheep, chickens, and birds.
5. Trichinella spiralis – is a foodborne roundworm that causes a parasitic infection.

FOODBORNE ILLNESS CAUSED BY CHEMICALS

Chemical hazards are usually classified as either naturally occurring or man-made chemicals.
Naturally occurring chemicals include toxins that are produced by a biological organism. Man-
made chemicals include substances that are added, intentionally or accidentally, to a food during
process.

1. Food Allergens – a food allergen causes a person’s immune system to “overreact”.

2. Ciguatoxin – is an example of an intoxication caused by eating contaminated tropical reef
fish.
3. Scombrotoxin – also called histamine poisoning, is caused by eating foods high in a
chemical compound called histamine.
4. Shellfish Toxins-PSP, DSP, DAP, NSP– there are several shellfish toxins that have been
associated with foodborne illness. The most common illnesses are PSP, DSP, DAP, NSP.
5. Mycotoxins – mycotic organisms or fungi are molds, yeasts, and mushrooms, some of which
are capable of causing foodborne illness.

ADDED MAN- MADE CHEMICALS

There is an extensive list of chemicals added to foods that may pose a potential health risk. Intentionally
added chemicals may include food additives, food preservatives, and pesticides. Nonintentional added
chemicals may include contamination by chemicals such as cleaning and sanitary supplies.
FOODBORNE ILLNESS CAUSED BY PHYSICAL HAZARDS
Physical hazards are foreign objects in food that can cause illness and injury. Physical hazards
commonly result from accidental contamination and poor food-handling practices that can occur at
various points in the food chain from harvest to consumer.
MODULE 3
FACTORS THAT AFFECT FOODBORNE ILLNESS
Introduction
The Centers for Disease Control and Prevention (CDC) is an agency of the federal government One of
CDC’s primary responsibilities is to collects statistics about diseases that affect people. CDC statistics
show that most outbreaks of foodborne disease occur because food is mishandled.
Almost all foodborne illnesses are linked to:
-Time and temperature abuse
-Poor personal hygiene and improper handwashing
-Cross contamination
-Contaminated ready-to-eat foods such as salad items and processed meats
CDC CONTRIBUTING FACTORS TO FOODBORNE ILLNESS
30%- Poor Personal Hygiene 12%- Unsafe Source
23%- Improper Holding 11%- Others
14%- Inadequate Cooking 10%-Contaminated Equipment/Environment

What Are Contributing Factors?

Contributing factors are behaviors, practices, and environmental conditions that lead to outbreaks.
Knowing the contributing factors can help us stop outbreaks and prevent future ones.
There are 3 types of contributing factors.
The first type is contamination (pathogens and other hazards getting into food). A sick food worker
handling food with their bare hands is one example of a food preparation practice that contributes to
contamination.
The second type is proliferation (pathogens in food growing faster). Food held in a refrigerator that is
too warm is one example of a food preparation practice that contributes to proliferation.
The third type is survival (pathogens surviving a process to kill or reduce them). Food not cooked long
enough or to a hot enough temperature are two examples of food preparation practices that contribute to
survival.

What Are the Most Common Contributing Factors?

The top four contributing factors for outbreaks in restaurants are:
• Sick food worker contaminates ready-to-eat food through bare-hand contact.
• Sick food worker contaminates food through a method other than hand contact, such as with a utensil
they contaminated.
• Sick food worker contaminates ready-to-eat food through glove-hand contact.
• Food handling practices lead to growth of pathogens, such as food not kept cold enough.
HOW DO STATE AND LOCAL FOOD REGULATORY PROGRAMS IDENTIFY
CONTRIBUTING FACTORS?
Environmental assessments conducted during outbreak investigations identify contributing factors. These
assessments help us learn how pathogens are spread in the environment to cause foodborne illness.
State and local food regulatory programs should conduct environmental assessments as soon as they learn
a restaurant may be linked with an outbreak.
1. Interviewing Kitchen Managers and food workers
2. Observing how restaurant prepare food (for example, food temperatures)
3. Reviewing or collecting records (for example, records of cooking temperature, traceback records)
 4. Sampling for pathogens in the restaurant kitchen

Keep food temperatures, the temperature inside the core of a food item, above the temperature danger
zone (135°F, 57 °C) to prevent harmful microbes from growing. Higher temperatures destroy microbes.
However, toxins produced by microbes may or may not be affected by heat. Keep food temperatures
below the temperature of danger zone (41 °F, 5 °C) to prevent most microbes from growing. Bacteria that
can grow in lower temperatures do so very slowly.

There are unavoidable situations during food production when foods must pass through the temperature
danger zone such as:
1.) Cooking 2.) Cooling 3.) Reheating 4.) Slicing 5.) Mixing

How to Measure Food Temperatures

Maintaining safe food temperatures is an essential and effective part of food safety management. You
must know how to measure food temperatures correctly to prevent temperature abuse.
Food temperature-measuring devices typically measure food temperatures in degrees Fahrenheit (denoted
as °F), degrees Celsius (denoted as °C), or both. It is important that you know which temperature scale (s)
your temperature-measuring device is indicating.

Types Speed Placement Usage Consideration

Digital Thermometers
Thermocouple 2-5 Seconds 1/4” or deeper in -Gives fastest reading.
the food as needed -Good for measuring temperatures of
thick and thin foods.
-Not designed to remain in food while
it's cooking
-Check internal temperature of food
near the end of cooking time
-Can be calibrated
-More costly; may be difficult for c
consumers to find in stores
Thermistor 10 seconds At least ½” deep -Gives fast reading
in the food -Can measure temperature in thin and
thick foods
-Not designed to remain in food while
it's cooking
-Check internal temperature of food
near the end of cooking time
-Some models can be calibrated; check
manufacturer's instructions
-Available in "kitchen" stores
Oven Cord 10 seconds At least ½” deep -Can be used in most foods
Thermometer in the food -Can also be used outside the oven
 -Designed to remain in the food while it
is cooking in oven or in covered pot
-Base unit sits on stovetop or counter
-Cannot be calibrated
Thermometer 2-10 seconds At least 1/4” in the -Can be used in most foods
Fork thickest part of -Not designed to remain in food while it
Combination food is cooking
-Sensor in tine of fork must be fully
inserted
-Check internal temperature of food
near the end of cooking time
-Cannot be calibrated Convenient for
grilling
Oven-Safe, 1-2 minutes 2-2 1/2” deep in -Can be used in roasts, casseroles, and
Bimetal the thickest part of soups
the food -Not appropriate for thin foods
-Can remain in food while it's cooking
-Heat conduction of metal stem can
cause false high reading
-Some models can be calibrated; check
manufacturer's instructions
Instant-Read, 15-20 seconds 2-2 1/2” deep in -Can be used in roasts, casseroles, and
Bimetal the thickest part of soups
the food -Temperature is averaged along probe,
from tip to 2-3 up the stem
-Cannot measure thin foods unless
inserted sideways
-Not designed to remain in food while it
is cooking
-Use to check the internal temperature
of a food at the end of cooking time
-Some models can be calibrated; check
manufacturer's instructions
-Readily available in stores
Single-Use 5-10 Seconds Approx. 1/2” deep -Designed to be used only once
Temperature (follow -Designed for specific temperature
Indicators manufacturer’s ranges
directions) -Should only be used with food for
which they are intended
-Temperature-sensitive material
changes color when the desired
temperature is reached
Liquid-Filled 1-2 minutes At least 2” deep in -Used in roasts, casseroles, and soups
(glass or metal the thickest part of -Can remain in food while it's cooking
stem) the food -Cannot measure thin foods
-Some can be calibrated; check
manufacturer's instructions
-Possible breakage of glass stem while
in food
 -Heat conduction of metal stem can
cause false high reading

Preventing Temperature Abuse

Controlling temperatures in potentially hazardous foods is important in almost all stages of food handling.
Thus, measuring temperatures of potentially hazardous foods is an important duty for nearly all food
workers.
KEEP IT HOT, KEEP IT COLD, OR DON’T KEEP IT!
The Importance of Handwashing and Good Personal Hygiene
The cleanliness and personal hygiene of food workers are extremely important. If a food worker is not
clean, the food can become you know, even healthy humans can be a source of harm full microorganisms.
Therefore, good personal hygiene is essential for those who handle foods. Desirable behaviors include:
• Knowing when and how to properly wash hands
• Wearing clean clothing
• Maintaining good personal habits (bathing washing and restraining hair, keeping fingernails
short and clean; washing hands after using
• Maintaining good health and reporting when sick to avoid spreading possible infections.
Always wash hands:
• Before food preparation
• After touching human body parts
• After using the toilet
• After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating, or drinking
• During food preparation when switching between raw foods and ready-to-eat products
• After engaging in any activities that may contaminate hands (taking out the garbage, wiping counters or
tables, handling cleaning chemicals, picking up dropped items, etc.)
• After caring for or touching animals.
PROPER HANDWASHING TECHNIQUE
1.) Wet your hands 7. Clean your thumbs
2.) Apply Soap 8. Scrub fingernails and fingertips
3.) Scrub your hands palm to palm 9. Rinse
4.) Scrub the backs of your hands 10. Dry hands with paper towel
5.) Scrub between your fingers 11. Turn off sink with paper towel
6.) Rub backs of fingers against palms 12. Now your hands are squeaky clean

PROPER USE OF DISPOSABLE GLOVES

 1.) Pinch and hold the outside of the glove near the wrist area.
2.) Peel downwards, away from the wrist, turning the glove inside-out
3.) Pull the glove away until it is removed from the hand, holding the inside-out glove with the
gloved hand
4.) With your un-gloved hand, slide your finger/s under the wrist of the remaining glove. Do not
touch the outer surface of the glove
5.) Peel downwards, away from the wrist, turning the glove inside out.
6.) Continue to pull the glove down and over the inside-out glove being held in your gloved hand.

CLEAN AND SAFE AT WORK

Employees must wear proper attire during food preparation and service. Work clothes and other apparel
should always be clean. The appearance of a clean uniform is more appealing to your guests. During food
preparation and service, it is easy for a food worker’s clothing to become contaminated. If you feel that
you have contaminated your outer clothing, change into a new set of work clothes.
PERSONAL HABITS & PERSONAL HEALTH
Personal hygiene means a good-health habits including bathing, washing hair, wearing clean clothing,
and frequent hand washing. Poor personal habits are serious hazards in food establishments.
The health of food workers is extremely important in safe food management.
Cross Contamination
Contaminated food contains germs or harmful substances that can cause foodborne illness. The transfer of
germs from 1 food item to another is called cross contamination.
This commonly happens when germs from raw food are transferred to a cooked or ready-to- eat food via
contaminated hands, equipment, or utensils.
KEEP EM SEPARATED AVOID CROSS CONTAMINATION

Food Storage Cleaning and Sanitizing

1. Don't Store food with chemicals. 1. Don't clean while preparing

2. Store Ready to eat food away from raw food. 2. Food Contact Surfaces
3. Cover Food 3. Utensils
4. Store food at least 6 inches off the floor.

PREVENT CROSS CONTAMINATION

It used correctly, colour coded Chopping Beards can eliminate or reduce the risk of cross contamination
during food preparation.
Red- Raw Meat Blue- Raw Fish Yellow- Cooked Meats Brown- Vegetable Products Green-
Salad and Fruit Products Grey/White- Bakery & Dairy Products
Food Contaminant
Something that should not be in a food and makes it unfit for human consumption.

Biological Contaminant
-Viruses, Bacteria, Parasites, Insects, Other organisms or microorganisms
Physical Contaminant
-Plastic, Steel wool, Glass, Metal, Other foreign objects
Chemical Contaminant
-Pesticides, Herbicides, Rodenticides, Arsenic, Mercury, Other toxins
MODULE 4
FOLLOWING THE FOOD PRODUCT FLOW
- SOUND FOOD SUPPLY – APPROVED SOURCES –- FOOD QUALITY – RIGHT STORAGE –
FOOD FLOW

RECEIVING
Employees responsible for receiving products must carefully inspect all incoming food supplies to make
sure they are in sound condition, free from filth or spoilage, and are at the proper temperatures. As a first
step, observe foods for color, texture, and visual evidence of spoilage. Quite often, spoilage is easily
visible as in the case of slime formation, mold growth, and discoloration. Check the product containers
for tears, punctures, dents, or other signs of damage. Proper receiving requires a knowledgeable person
who follows specific guidelines. Poor receiving procedures increase the chance of:
- Theft -Contamination
-Acceptance of underweight merchandise -Waste
-Acceptance of products that do not meet specifications
PACKAGED FOODS
Heat processing is a common method for preserving foods. Potentially hazardous foods are frequently
processed to destroy disease-causing organisms and then placed in a container that is sealed with a
hermetical. The term hermetic packaging refers to a container sealed completely to prevent the entry and
loss of gases and vapors. Such a container, since it remains intact, also stops the entry of bacteria, yeasts,
molds, and other types of contamination. The most common hermetic containers are rigid metal cans and
glass bottles.
Always check cans for:
Leaks, Bulges, Dents, Broken seals, Damage along seam, Rust, Missing labels.
MODIFIED ATMOSPHERE PACKAGING (MAP)
is a process whereby foods are placed in containers and air is removed from the package. Different gases,
such as nitrogen and carbon dioxide, are then added to the packaged food to preserve it. This technique
allows centralized processing and packaging of retail cuts of meat and poultry, thus eliminating entirely
the need for processing at the food establishment.
SOUS-VIDE
is the French term for "without air.“ Processors of sous-vide foods seal raw ingredients, often entire
recipes, in plastic pouches and then vacuum out the air. They then minimally cook the pouch under
precise conditions and immediately refrigerate it. Some processors replace some of the air in the pouches
with nitrogen or carbon dioxide. Processing food in this manner eliminates the need for the extreme cold
of freezing and the intense heat of canning, thus better preserving taste.
IRRADATION
Food irradiation is a preservation technique used by some food processing industries. This process
involves exposing food to ionizing radiation in order to destroy disease-causing microbes and delay
spoilage. The FDA has approved food irradiation for a variety of foods including fruits, vegetables,
grains, spices, poultry, pork, lamb, and, more recently, ground beef.
RED MEAT PRODUCTS
Primarily red meat and meat products come from cattle (beef), calves (veal), hogs (ham, pork, and bacon),
sheep (mutton), and young sheep (lamb). These products are inspected for wholesomeness by officials of
the U.S. Department of Agriculture (USDA) or state agencies. Animals must be inspected prior to and
after slaughter to make certain they are free of disease and unacceptable defects.
Meat and meat products are obtained in several forms such as fresh, frozen, cured, smoked, dried, and
canned
GAME ANIMALS
Game animals are not allowed to be sold or served in retail food establishments unless they meet federal
code registrations. This ban does not apply to commercially raised game animals approved by regulatory
agencies, field dressed game allowed by state codes, or exotic species of animals that must meet the same
standards as those of other game animals.
Game animals that are commercially raised for food must be raised, slaughtered, and processed according
to standards used for meat and poultry.
POULTRY
All poultry products must be inspected for wholesomeness by the USDA or state inspectors. Inspection
for wholesomeness involves an examination of the poultry to make certain it is wholesome and is not
adulterer. The poultry is examined live before slaughter, during evisceration (removal of internal organs),
and during or after packaging.
Poultry products support the growth of disease-causing and spoilage microorganisms. The intestinal tract
and skin of poultry may contain a variety of foodborne disease bacteria
EGGS
Most food establishments, regardless of their size or menu, use eggs in 1 form or another. The egg, when
opened, should have no noticeable odor, the yolk should be firm, and the white should cling to the yolk.
Reject eggs that are dirty or cracked, and remember that washing eggs only increases the possibility of
contamination.
The shelf life of egg is limited. Only buy the quantity of eggs the establishment will use in a 1 or 2 week
period.
FLUID MILK & MILK PRODUCTS
This food group includes milk, cheese, butter, ice cream, and other types of milk products. When
receiving milk and milk products, make certain they have been pasteurized.
Pasteurization destroys all disease-causing microorganisms in the milk and reduces the total number of
bacteria, thus increasing shelf life.
FLUID MILK
It is potentially hazardous food that must be received cold and refrigerated immediately upon delivery.
Keep containers of fluid milk and dairy creamers at 41º F (5º) or below.
CHEESE
Cheese should be received at 41ºF (5ºC). It should be inspected to make certain it possesses the proper
color, flavor, and moisture content.
BUTTER
Butter is made from pasteurized cream. Since disease-causing and spoilage bacteria and mold grow in
butter, handle the product as a perishable item.
FISH
Fish includes finfish that are harvested from saltwater and freshwater and seafoods that comes mainly
from saltwater.
Fish and seafood are generally more perishable than red meats, even when stored in a refrigerator or
freezer.
The quality of fish and seafood is measured by smell and appearance. Fresh finfish should have a mild,
pleasant odor and bright, shiny skin with the scales tightly attached. Fish with the head intact should have
clear, bulging eyes and bright red, moist grill. The flesh of fresh fish should be firm and elastic to the
touch.
VEGETABLES AND FRUITS
Most fruits and vegetables spoil very rapidly. Microorganisms found in water and soil can also cause
fruits and vegetables to spoil. Fruits and vegetables hold their top quality for only a few days.
JUICE AND CIDER PRODUCTS
Most juice products have a pH less than 4.6; however, some pathogens can survive over the shelf life of
the product and lead to illness. Heat pasteurization is the most effective way to ensure juice products are
safe.
FROZEN FOODS
Frozen products must be solidly frozen when delivered. The temperature of frozen foods can be checked
by inserting the sensing portion of a thermometer between 2 packages.
PROPER STORAGE OF FOOD
Stock rotation is a very important part of effective food storage. A First In, First Out (FIFO) method of
stock rotation helps ensure that older foods are used first.
Types of Storage The three most common types of food storage areas are the:
-Refrigerator, Freezer, Dry storage.
Refrigerated storage is used to hold potentially hazardous and perishable foods for relatively short
periods of time, usually a few days.
Freezer storage is used to hold foods for longer periods of time, usually a few weeks to several months.
Dry storage is typically used to store less perishable items and foods that are not potentially hazardous
foods.
PREPARATION AND SERVICE
The preparation and service of foods can involve one or more steps. In small food establishments, such as
convenience stores, food products are commonly purchased in ready-to-eat form and are stored until sold
to the consumer. Large operations, such as restaurants, supermarkets, and institutional feeding facilities,
prepare and serve food in vast quantities. Food production in these larger establishments may span several
hours or days. These operations are more complex and may involve many steps.
INGREDIENTS AND SUBSTITUTION
There is normally a recipe for all products that are prepared in retail food establishments. The recipe
usually includes a list of ingredients and instructions for how to prepare, store, and label the food item.
When there is a lack of ingredients available for a recipe, other ingredients may be substituted so that the
food item can still be prepared and sold. However, all ingredient substitutions should be identified in the
recipe beforehand.
HANDWASHING
Hands, especially the tips of the fingers, are known to be significant sources of contamination and cross
contamination of foods. This is especially true during the steps of preparation and service. Prevention of
foodborne illnesses begins with good personal hygiene and includes proper handwashing. The importance
of scrubbing forearms, hands, and nails using soap, running water, and friction cannot be overstated. With
the vigorous removal of visible soil, harmful microbes can be washed down the drain.
AVOID TEMPERATURE ABUSED
Temperature and time are the most common critical control points as identified in the HACC flow charts
in preparation and service.
Monitoring and controlling food temperatures are extremely effective ways to minimize the risks of
foodborne illnesses. Thermometers are used for stored, cooked, hot-held, cold-held, and reheated foods.
FREEZING
Most harmful bacteria and other microorganisms do not grow at temperatures below 41°F (5°C).
However, many spoilage microorganisms grow at much colder temperatures. Therefore, frozen foods
must be kept solidly frozen.
Sometimes freezing foods can make them safer. Although bacteria are generally not destroyed by
freezing, parasites can be killed if frozen at the proper temperature for the proper length of time.
THAWING
Freezing prevents microbial growth in foods, but does not destroy all microbes. Improper thawing
provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
Thawing frozen foods is a common activity in food establishments. The most common and acceptable
methods for thawing foods include: in a refrigerator, in a microwave oven followed by immediate
cooking, under cool running water, and as part of the cooking process.
COLD STORAGE
Most harmful microorganisms start to grow at temperatures above 41°F (5°C). Therefore, it only makes
sense to store potentially hazardous and perishable foods in cold storage at 41°F (5°C) or below.
Some cold-loving bacteria such Listeria monocytogenes can grow at temperatures below 41°F (5°C). You
should monitor the temperature of cold-held foods routinely throughout the day to ensure that safe
temperature requirements are being met.
Refrigerators and cold service bars differ in their capacity to keep foods cool.
COOKING
You must expect raw foods, especially those of animal origin, to contain harmful microorganisms. Foods
such as meat, poultry, fish, seafood, eggs, and unpasteurized milk should not be prepared and served raw
or rare. Establishments that choose to serve raw foods increase their risk of having a foodborne illness.
Raw animal foods need to be cooked to the proper temperatures to be safe.
The purpose of cooking is to make food more palatable by changing its appearance, texture, and aroma.
Cooking also heats the food and destroys harmful microorganisms that may be found in and on the
product. The destruction of disease-causing microorganisms is a phenomenon involving a direct
relationship between time and temperature.
COOLING
Improper cooling is one of the leading contributors to foodborne illness in food establishments. Foods are
in the temperature danger zone during cooling and there is no way to avoid it. After proper cooking,
potentially hazardous foods need to be cooled from 135°F (57°C) to 41°F (5°C) as rapidly as possible.
Large quantities of food and foods that have a thick consistency take a long time to cool. Foods must pass
through the temperature danger zone as quickly as possible.
REDUCED OXYGEN PACKAGING
Reduced oxygen packaging (ROP) can lengthen the shelf life of foods.
The term ROP is defined as any packaging method that reduces the amount of oxygen in a sealed
package. Oxygen may be removed or it may be replaced with another gas.

ROP is an inclusive term and can include other processing and packaging options such as:
Cook-chill - a process that uses a plastic bag filled with hot cooked food from which air has been forced
out and which is closed with a plastic or metal crimp.
Controlled Atmosphere Packaging (CAP) - a system which maintains the desired atmosphere within a
package throughout the shelf life of a product by the use of agents to bind or scavenge oxygen or a small
packet containing compounds to emit a gas.
A Modified Atmosphere Packaging (MAP) -a process that employs a gas flushing and sealing process
or reduction of oxygen through respiration of vegetables or microbial action.
Sous Vide - a process where fresh raw foods are sealed in a plastic pouch and the air is removed by
vacuum. The pouch is cooked at a low temperature and rapidly cooled to 38°F (3°C) or below or frozen.
Vacuum Packaging - reduces the amount of air from a package and hermetically seals the package so
that a near-perfect vacuum remains inside.
SERVING SAFE FOOD
When you serve food, always practice good personal hygiene. Start by wearing a clean uniform and hair
restraint. Food, or surfaces that may come in contact with food, should not be touched with hands. Hold
utensils only by the handles and do not touch beverage glasses by the outside or inside rim. Handle plates
and bowls by the bottom or outer rim. Finally, wash your hands after handling dirty tableware and
utensils. Never dry your hands on your apron. Always use a single-service towel.
Food that has been served or sold to and is in the possession of a customer may not be returned and
offered for service or sale to another customer. Employees must remember to wash their hands after
touching soiled equipment, utensils and cloths. If disposable gloves are used, a fresh pair of gloves should
be put on immediately prior to handling any food products.
SELF SERVICE BAR
Self-service bars are very popular. They offer convenience and a wide range of selections for consumers.
A properly installed sneeze guard protects the food from contamination by your customers and is required
in most jurisdictions.
TEMPORARY AND MOBILE FOOD FACILITIES
The popularity of temporary and mobile food facilities such as street fairs, festivals, catering, food
sampling, and mobile carts increased rapidly during the past decade. The public patronizes these events in
increasing numbers.

Consumers also insist on freshly prepared food, prompting vendors to transport raw ingredients to their
makeshift booths to chop, shred, and assemble without access to the sanitary facilities that would be
standard in a permanent food establishment.

The more extensive the menu or more complex the preparation, the higher the risk, and the more
demanding public health requirements become to reduce these dangers
VENDING MACHINE
Vending machines are self-service devices which dispense individual-sized servings of food and
beverages after a customer inserts a coin, paper currency, or makes a payment by another means. Vending
machines are capable of dispensing food and beverages in bulk or individually wrapped packages.
Vending machines that dispense potentially hazardous foods must have adequate refrigeration and/ or
heating units, insulation, and controls to keep cold foods cold and hot foods hot.
HOME MEAL REPLACEMENT
Home meal replacement has become a multi-billion dollar business for retail food establishments. A
loosely defined term, home meal replacement is most often used to refer to high-quality meals prepared
away from home and eaten at home.
The move toward prepared food has supermarkets selling meal solutions instead of just ingredients.
Supermarkets and restaurants are competing head-to-head for the "heat and eat" business that has become
very popular with today's consumer.
Home replacement meals come in the "ready-to-cook," "ready-to-heat," and "ready-to-eat" varieties. All
three varieties are designed to save time and effort for families that are too frazzled to cook at the end of
the day.