CHAPTER 3 Se ae FOOD SAFETY HAZARDS ‘ing the different Categs © Classifying the various food biological hazards, Identifying potential hazards that can result to foodborne illness. ‘Tracing the sources of food safety hazards ories of food safety hazards. safety hazards into physical, chemical and ~ he food we eat and the beverages we drink — including water — can become Contaminated by bacteria, viruses, parasites, toxins or chemicals that can cause food-bome disease or food poisoning. Most people have experienced at.least intestinal upset at some time in their lives from eating food or drinking a beverage that was improperly stored or prepared, insufficiently cooked, or was otherwise contaminated. Food safety hazards ‘A food safety hazard is a biological, chemical or physical agent, or condition of food, with the potential to cause harm or an adverse health affect when the food is eaten, Simply said itis anything in a food that can cause harm to the consumer in the form of foodbome illness. Food-borne illnesses are defined as diseases, usually either infectious ot toxic in nature, caused by agents that enter the body through the ingestion of food. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodbome diseases. The majority are infectious and are caused by bacteria, viruses, and Parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often cause the first symptoms like nausea and vomiting. Every person is at risk of foodborne illness, The most common clinical presentation of foodbome disease takes the form of gastrointestinal symptoms, however, such diseases can also have neurological, gynaecological, immunological and other symptoms. Multi-organ failure and even cancer may result from the ingestion of contaminated foodstuffs, thus representing a considerable burden of disability as well as mortality. Food safety hazards can be classed as: + Biological such as microorganisms + Chemical such as chemicals, pesticides, cleaning agents and allergens + Physical foreign objects that are not supposed to be in the food, such as timber, glass, packaging matcrial and naturally occurring objects ~ bones, dust and grit Sa@uvzvH ALaavs doodhazards in its food proc rogram outlines thee 9k ofthe hacards which [Any business should aim io reduce the rsk of service, ensuring the food is safe to consume. in place to keep food safe and procedures whi the food production and serviee busi staphylococeus aureus, influenza Yeasts 1 Moulds 2 Protozoa eg. Gua food. When fvhich makes & suf has mirage a “infective dose’ hey mally 10 a8 : i a + Objects naturally preset inthe food (animal agricul . rth to dangerous levels of snow about food wy oceurs due 10 the continu ‘bacteria, in food. Foo require for gro food safety hazards whieh may Pose Hien food safety hazards are cof the different types of ping the food covered of your eustomers, Situations Chemical hazards Copan satially hazardous foods” which are susceptible microorganisms To prowth, These ae low acid, high protein foods such 9s meat CES, roorganisms rowth of microorganisms + Agricultural chemi heavy metals, ete) Some people have an allege reaction to certain ingredients or parts of Food, Commo allergens include: + soybeans and 1 foods ing Food on bufes or sel service Biological hazards Hazards which liveSources of Food Safety Hazards foodbome illness can arise from every step of food process Risk of one of more ha ee food through one oF more ofthe ‘Symptoms of Food-borne Wess + Common symptoms of foodbom: Tasting 1 10 7 days. Of sae diarhes and/or vomiting, typically fom production to eonsuny symptoms might inelude abdominal cramps, nausea, fever step or area, Hazards can con + Material, + Men, + Method, Contamination isthe unintended presence of harmful substance in food while cross “onsamnation isthe transfer of such harmful substance from one food o another through | Foods Associated with Food-borne Iliness ‘non-food surface such as cockwares, equipment and food workers, 5 & & H é 5 aw meat and pouty, aw exes, unpasteurized sina, smal waste when manure i used is weed For washing the produce. the conditions under which they are ‘symptoms, rather than by the pathoger Food-tlatd ilness or food-bome discase is eaused by a wide variety of toxins. Because the microbe or toxin enters the body through the pastrointes cramps. However, food-bom symptoms begin after eating or drink ‘when and how well a person recovers. of laboratory accidents ‘Where does food-borne disease come from? Foods can become contaminated fora variety of reasons. Food: ‘common in the environment and may contaminate a food item, sp oer and regulations exist in part 9 protect pcoplc from contaminated food pathogens are so resilient that they pet pathogens harmful to humans exis natural Poultry, Usally, these pathogens are destroyed when the food is cooked, Howey Wy. ofthe food is handled improperly during preparation of ‘harmful pathogens fo humans increases. | romised asin eases of petes, and persons undergoing rai different types of foodborne illnesses. Most foodborne variety of bacteria, toxins or chemicals that have c¢ ‘ean be nequied throuph recat caviroament, oF through person- Vor drinking water, from contact with a person spread.PRINCIPLES OF FOOD SAFEY AND SANITATION People with weakened immune syateme a ats with Cirtain chronie disensex 3.2 Highly Susceptible Populations Risk Factors for Foodborne ‘According to the United States Centers for Disease Control (CDC), investigation low foodbome ines dscase outbreaks often identify the in foodborne iness: + Improper Hot and Cold Holding of Foods ‘adequate Cooking of Foods + Diy and/or Contaminated Equi + Poor Employee Health & Personal H + Food From Unsafe Sources ive risk Factors hates ‘Toprevents foodborne illness from happe that you coool and eliminate these risk factor. clean, in good repair, and fes of vermin such as 0 ed 22,500 were sickened for contamination. Contamination ‘sed fo produce and process them, such as fod that lumpia or food that doesnot undergo heat High moisture that supports ba ‘0 support microbial grow ‘egeables, meat, fish and «carbohydrate. These foods provide rich soiree of bacteria food. ry fis, dairy products and egos nism, Fresh fruits, vegetables, and + Not acidic enough 10 some seafood have low acidity level -the FDA Food Code clasiies the following as potentially hazardous foods: Foods of animal origin that are rave or heat-treated Allcooked meat and poultry Cooked meat products wih sauces and stocks especialy with fomators airy products ike milk cream and cheese, ice eream, and yogurt, ‘Cooked eags and products made from eggs, like mayonnaise Cooked shellfish and other seafoods Cooked rice and beans and Baked or broiled potatoes Desserts consisting of eggs and mill Gravis, stuffing for meat and poultry Je food products made with high-risk foods and exposed t hamburgers, salad (asta, coleslaw, and chicken, e86, dishes some baked goods and eam fillings, French toast, «Foods of pant origin that ar hatteated or consist of raw seed sprouts spesand Garlie and oil mixtures that are not modified in a way to inhibit the of mieroorganism jroorganisms and permit their growth oF {cen to Keep them out of the temperature factor that can be controlled 10 os such as alls, sugars, and brine iy of PHF fo make them more shelf mtechnology. A HACCP is a more as they relate t0 the food service stable and were especially pop noderm approach to food safery in PHF, especial Hazardous Food (PHF) must be displayed and stored in a manner that growth of pathogenic Batra and bacteria that can form toxins in food is thy simples and mos effective way of controlling the growth of Inazardous foods ae: mets fr the storage and display ofp mst be stored and displayed below $°C or above 60°C tte thrown out if stored o displayed at temperatures between 5° and 6" than four hours Wf must be used immediately if stored or displayed between S* and 6U°C for between ‘wo and four hours PPHE may be ether efigerated or used immediately if stored or seen, 5° and 60°C for less than two hours Os} snvavi ALaays a004)FOOD SAFETY HAZARDS How are foodborne illnesses treated? Most cases of foodborne illnesses are mild and can be treated by increasing fMuid Timake. either orally or intravenously, 10 replace lost fluids and electrolytes. People ‘eho experience gastrointestinal oF should seck medical neurologic symptoms st attention. In the most severe situations, hospitalization may be needed to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Figure 3.3 Potentially Hazardous Foods Socio-economic Effects of Foodborne Hines fered by the victim, family members at The sorrow, distress, hurt and despair su caregivers of those suffering from foodbome illnesses cannot be caleulated in moneta) cost, The worst scenario is when the final result ofthe episode of illness is death, The following outline summarizes the various costly factors related to foodborne illness 1. Cost that may be incurred by the sick individual or caregiverifamily loss of income loss of opportunities for advancement S medical expenses to include physical rehabilitation and long-term care cost of child and geriatric care cost of special dietary needs loss of productivity Icisure and travel opportunities funeral expenses 2. Business and Industry Costs Legal liability cost Insurance cost Cost of recall or discarded product Poor publicity and stock value suffers Loss of reputation Cost of investigation, cleaning up, and education + Loss of customers and business 3, Costs to the Nation and Government Expenses for plant or on-site inspection Legislation Medical cost Prosecution cost Health care/welfare benefits awarded to the qualified person Losses from tourism and food export trade