Principles of Food Safety, Hygiene and Sanitation

& Food and Nutrition

STUDY OUTLINE
PRINCIPLES OF FOOD SAFETY, HYGIENE &
SANITATION
LO 1.
1. What is Food borne illness?
Commonly known as Food poisoning,
it is caused by eating food that is
contaminated by bacteria or other
harmful substances. A disease carried
or transmitted to people by food.
2. Food borne illness are the greatest
danger to food safety. It could result to
illness or diseases to an individual that
would affect the following:
a. Loss of family income
b. Increased insurance
c. Medical expenses
d. Cost of specialty dietary needs
e. Loss of productivity, leisure &
travel opportunities
f. Death or funeral expenses
TERMS:
T – Temperature
O – Oxygen
M – Moisture
Foods: Since microorganisms needs
nutrients to grow, they are commonly
found in hazardous foods
Acidity: Acid foods (Lemons, Vinegar &
Tomato; Basic foods (Crackers, Soap &
Insect killers); Neutral (Water, Baking
soda, Milk & Blood) *Bacteria grows best*
Time: Temperature danger zone: 41 – 135°
F; There are 4 types of thawing
1. Microwave
2. Running in potable water
3. Freezer-ref/chiller
4. Grill/Cook
Temperature: They are capable of
doubling their population every
twenty minutes.

1. Safety – overall quality of food fit for
consumption
2. Sanitation – a health of being clean
and conducive to health
3. Microorganisms – organism of
microscopic or submicroscopic size
4. Food Infection – microbial infection
resulting from ingestion of
contaminated foods.
5. Food Spoilage – means the original
nutritional value, texture, flavor of the
food are damaged, the food become
harmful to people and unsuitable to eat
THERE ARE THREE TYPES OF FOOD
SAFETY HAZARDS:
1. Biological (Virus- Parasites-Fungi-
Bacteria/microorganisms)
*Greatest threat to food safety, responsible
for majority of food borne illness outbreak*
2. Chemical (Cleaning supplies,
Sanitizers, Toxic metals)
3. Physical (Any foreign objects)
Oxygen: Oxygen can provide conditions
that enhance the growth of
microorganisms. Some bacteria
require oxygen for growth
(aerobes) while others can grow
only in the absence of oxygen
(anaerobes)
Moisture: Water activity – is the amount
of water available in food
THE TYPES OF BACTERIA ARE:
1. Beneficial bacteria – it helps to
prevent the growth of harmful bacteria
2. Spoilage Bacteria – can cause
damage to the flavor, appearance,
texture or composition of food
3. Pathogens – the bacteria that
produce disease in the human body.
Responsible for foodborne illness.
EXAMPLES OF HARMFUL BACTERIAS:
1. Campylobacter – can be found in raw
food or water that has been exposed
to faecal matter

WHAT ARE THE ENCOURAGING 2. Salmonella – most well-known

FOODBORNE PATHOGENS AND bacteria and common cause of food
poisoning
BACTERIA?
3. Staphylococcus – the bacteria that
F – Food can be found in the skin, hair, nose
A – Acidity and throats

T – Time

DHRT 1 SET A&B | 1

 Principles of Food Safety, Hygiene and Sanitation
& Food and Nutrition
STUDY OUTLINE
4. Clostridium perfringens – commonly 4. Alkaline is where bacteria grow fast
found in soil and uncooked meat (FALSE) *Note: Neutral pH is where
bacteria grow fast
5. Clostridium botulinum – can be seen in
processed canned foods 5. Baking Soda is Acidic (FALSE)
*Note: Baking Soda belongs to neutral
6. E-Coli (Escherichia coli) – the bacteria pH
that resides in human and animal
intestinal tracts
7. Shigella – the bacteria that can be FOOD AND NUTRITION
transferred through food that has been in
contact with faecal matter LO 1.1

8. Vibrio parahaemolyticus – it can make  Nutrition - It is the study of nutrients

contact with open wounds or through and their relationship with food and
swimming in contaminated water living beings.

MICROORGANISMS:  Nutrients - Nutrients are molecules

which the body uses to function
a. Bacteria – can be found everywhere appropriately and stay in a healthy
and is living in the intestinal tract of condition.
animals and humans
b. Virus – is much smaller than a  Diet - The food that a person normally
bacteria and must live inside a living takes every day.
cell in order to survive and reproduce;  Malnutrition - Malnutrition means
can be transmitted from person to an incorrect or imbalanced intake of
person nutrients.
*Ex: Norovirus & Hepatitis A
c. Fungi – can be found in air, soil and THERE ARE SIX CLASSES OF BASIC
water COMPONENTS OR NUTRIENTS:
*Ex. Molds & Yeasts
1. Carbohydrates
GOOD BACTERIA
2. Fats
 Probiotics - are live bacteria, often
called "good" or "helpful" bacteria 3. Proteins
because they help keep your gut
4. Vitamins
healthy
*Ex: LACTOBACILLUS 5. Minerals and Trace Elements
FOOD FLOW 6. Water
a. Purchasing CARBOHYDRATES
b. Storing
c. Preparing  body’s main source of energy
d. Cooking  Food Sources: Pasta, breads, cereals,
e. Holding grains, rice, fruits, milk, yogurt and
f. Serving sweets

QUIZ 1 FATS

TRUE or FALSE  most concentrated form of food energy

(calories)
1. Bacteria can be carried only inside the  Function in the Body: Provide
body of a person or animal (FALSE) substances needed for growth and
*Note: Bacteria is everywhere healthy skin
2. Bacteria can spread disease after they TYPES OF FAT
die (TRUE) *Note: Bacteria’s doesn’t
die • Saturated Fat:
3. Store all chemicals in their original Fats that are usually solid at room
containers or transfer them to labeled temperature
container (TRUE)

DHRT 1 SET A&B | 2

 Principles of Food Safety, Hygiene and Sanitation
& Food and Nutrition
STUDY OUTLINE
• Unsaturated Fat: Principle 2: Portion control- size matters
Fats that are liquid at room temperature Principle 3: Drink water instead of fruit
juice, fruit drink or soda pop
PROTEIN
Principle 4: Ramp up the dietary fiber
 Function in the Body: Provides energy
& help to build, maintain, and repair Principle 5: Learn to cook
body tissues
Principle 6: Your plate should look like a
VITAMINS rainbow
 Function in the Body: Help regulate the Principle 7: Minimized your sugar intake
many chemical processes in the body
 There are 13 different vitamins known Principle 8: Exercise - get moving
to be required each day for good health Principle 9: Look at the world through the
 Vitamins are separated into two types: glass is half full
Fat Soluble & Water Soluble Vitamins
Principle 10: Balance - body, mind and
spirit
FOODS CAN BE GROUPED INTO
CATEGORIES BASED ON THE TYPE OR
NUTRIENTS THAT THEY SUPPLY
Thus we have:
1. Energy giving foods – cereal grains,
fats & oils, sugar and products made
from these foods
2. Body building foods – pulses, nuts,
oilseeds, milk & milk products, meat,
fish, poultry and products made from
these.
3. Protective foods – fruits and
vegetables which supply vitamins and
minerals
FOOD AND NUTRITIONAL LABELING
• Nutrition labeling is a description
intended to inform the consumer of
nutritional properties
Terms
MINERALS
1. Nutrition claim - representation that
 Functions in the Body: The body
states, suggests or implies that a food
depends on minerals for practically
has a particular property
every process necessary for life
2. Nutrition facts – a statement or
WATER information on food labels indicating
the nutrients and the quantity of said
 Functions in the Body: Water carries nutrient found or added in the
nutrients to your cells and carries waste processed foods or food products
from your body and it regulates body
temperature CODEX ALIMENTARIUS – means
FOOD CODE/FOOD BOOK in latin –
LO 1.2 collection of internationally standards,
codes of practice, guidelines and other
 Balance Diet - the nutrients required recommendations relating to food
for sustaining and keeping the human productions and safety
body in metabolic health.
FDA (Food and Drug Administration of
Principle 1: Eat a wide variety of whole DOH is responsible for nutrition labeling
real foods and minimally processed foods

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