VILLASORDA, JONNEL A BTLED HE 316

BTLED HE 3B OUTPUT

Directions: Read the e-handouts/pdf files and sum-up what you understood about it using
GRAPHIC ORGANIZERs then caption it below with your general explanation or idea about it into
3 sentences only. (Note: One sheet for every topic. You may have it encoded or handwritten, be
creative with your graphic organizers.)

May cause a food borne Illness

(bacteria, viruses, fungi,
parasites, biological toxins)

BIOLOGICAL
CONTAMINANTS

A chemical
substance
Any that can
foreign cause food
object that CHEMICAL PHYSICAL
FOOD borne
accidentall CONTAMINANTS CONTAMI illness.
CONTAMI
y find its NANTS Substances
NANTS
way into normally
food found in
restaurant

GENERAL EXPLANATION

Food contamination is generally defined as foods that are spoiled or

tainted because they either contain microorganisms, such as
bacteria or parasites, or toxic substances that make them unfit for
consumption. A food contaminant can be biological, chemical or
physical in nature, with the former being more common.
Protecting food from risk of contamination, including harmful bacteria,
poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would
result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking or
processing.
 BENEFITS BACTERIA

Satisfied customers, a good HIGH RISK

reputation, increased business FOOD FOOD
and brand protection HYGIENE
Ready – to – eat
raw food
Good working conditions,
higher staff morale and lower
staff turnover, which promote
increased productivity Food spoilage Food Poisoning
and
preservation

Food spoilage Preservation

Preservation is the treatment of

Spoilage commences in food as
food prevent or delay spoilage and
soon as it is harvested, taken from
destroy or inhibit the growth of
the sea or slaughtered.
pathogenic organism.

Food Hygiene can be defined as handling, preparing and storing food or drink in a way that
best reduces theA risk
workerof consumers becoming
with an illness sick
such as from cough
a cold, the food-borne disease.
or infection, The principles
or other
of food safety aim
communicable disease, cuts or burns could easily contaminate poisoning.
to prevent food from becoming contaminated and causing food
food.
Example: Every day, people worldwide get sick from the food or drink they consume.
Bacteria, viruses An
andemployee
parasites found
who has in food
been can cause
exposed to anfood poisoning.
infectious disease
should consult a doctor before returning to work.
Some persons may appear healthy but still harbor bacteria that can
contaminate food. These people are called “carriers”

Employee Health

Personal Hygiene Food Handlers

 May be described as the Anyone who handles food
Personal or items that may come
principle of maintaining Habits of
cleanliness and grooming of into contact with food,
the external body. Food Service such as eating and
Worker drinking utensils

A property which may cause a

HAIR
product to be unsafe for
Consumption List hazards,
Specific Control conduct
Points (SCP’s)BODY ODOR
- HAZARD hazard
these are Personal Habits of
Food analysis,
control points
which relate to TEETHPOINTS
consider