Food Safety Hazard

Overview

Food safety hazards can arise from the location of the fish farm as a
result of its surroundings, through the water supply, direct contact with
livestock or wild animals, or airborne contamination. Nearby agricultural lands
that use pesticides and heavy fertilization on a regular basis could be a
potential source of contamination. Fish farms should be located in areas
where the risk of contamination by biological, chemical, or physical food
safety hazards is minimal and where sources of pollution can be controlled. All potential sources of
contamination from the environment should be considered. In particular, fish farming should not be carried
out in areas where the presence of potentially harmful substances would lead to unacceptable levels of
such substances in fish.

Discussion

Learning Module 4.1 Sources of Food Safety Hazard

Protecting the food supply frommicrobial, chemical and physicalhazards or contamination that
mayoccur during all stages of foodproduction and handling growing,harvesting, processing,
transporting,preparing, distributing and storing. Thegoal of food safety monitoring is to keepfood
wholesome. The degree of confidence that foodwill not cause sickness or harm tothe consumer when it is
prepared,served, and eaten according to itsintended use.

Importance of Food Safety in the Food Industry

1. Avoidance of loss of customers and sales

2. Presentation of loss of prestige and reputation
3. Keeping out of lawsuits
4. Enhancement of employee morale
5. Prevention of employee absenteeism
6. Avoidance of embarrassment
Terms and Definition

1. Food - Whether simple, mixed, compounded, that is used as food, drink,

confectionery, or condiment.
2. Safety - Food safety is an overall quality of food fit for consumption
3. Sanitation - Is a state of being clean, health promoting free from
disease producing agents and visible dirt. Comes from a Latin word

sanitas which means health.

4. Cleanliness - Is the absence of visible soil or dirt and is not
necessarily sanitized. It must be aesthetically acceptable to the

consumers.
5. Hazard - hazard refers to the source of a risk in any agent that has a
potential of causing an adverse effect on health.
6. Consumer - A person that has possession of the food but is not functioning as an operator of a food
establishment or does not offer food for sale or resale.
7. Contamination - Is the unintentional presence of harmful
substances in food and water.
8. Cross contamination - Is the transfer of microorganisms from one food to
another via a nonfood item like a working surface or equipment.

4.1 Source of Food Safety Hazard

 4.2

Foodborne Illness

Foodborne illness is a result of ingesting pathogenic organisms and consists of three types:

Classification of Foodborne Illness:

1. Foodborne Infection -Caused by eating food that

contains living disease-causing microorganisms
2. Foodborne Intoxication- Caused by eating food that
contains a harmful chemical or toxin produced by
bacteria or other source
3. Toxin-Mediated Infection- Caused by eating a food
that contains harmful microorganisms that will
produce a toxin once inside the human body
1.3 Symptoms of Foodborne Illness
 1. Headache 2. Nausea 3. Vomiting 4. Dehydration

2. Abdominal pain 6. Diarrhea or loose 7. Fatigue or extreme 8. Fever more than

Bowel movement (LBM) weakness 37c body temperature

1.4 Risk Factors of Foodborne Illness

1. Poor personal hygiene.
2. Food from unsafe sources.
3. Improper cooking temperatures/methods.
4. Improper holding, time and temperature.
5. Food contamination.

1. Holding foods at the wrong temperature- Assuming you aren’t interested in a buffet of bacteria, you
should know that foods with high moisture content are more susceptible to bacterial growth and can be
dangerous to consume if held at the wrong temperatures.
2. Cooking foods to the wrong temperature -It is a common misconception that all food bacteria are
destroyed simply by adding heat. The truth is, not all foods are cooked equal.
3. Using contaminated utensils and equipment -Dirty or contaminated utensils and equipment can
transfer contamination to food and cause foodborne illness. Cross contamination can happen in a
number of ways. With lack of proper cleaning and sanitation, old food residue or dangerous pathogens
can build up on utensils or equipment.
4. Failing to fallow personal hygiene rules -Everyone’s least favorite garnish should be germs. Good
personal hygiene is essential for eliminating tens of thousands of bacteria and viruses that could
otherwise be transferred to food. Some hygienic necessities for food preparation include showering,
wearing clean clothes, and washing hands.
5. Purchasing food from unsafe suppliers - As a kid, you were told not to take candy from strangers;
as an adult, you should know that you must never purchase food from unapproved suppliers.
Government regulators have created policies, systems, and benchmarks to help ensure that food
leaves factories, slaughterhouses, and farms in a safe condition.

References

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Pearson Education South Asia PTE LTD.
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