Risk Management

Ralph Theodoreo M. Quintana

BSHM 1.2
WEEK 3
Foodborne illness

Foodborne illness 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.

Foodborne diseases are caused by contamination of food and occur at any stage of
the food production, delivery and consumption chain. They can result from several
forms of environmental contamination including pollution in water, soil or air, as well
as unsafe food storage and processing.
Poisoned’ Candy Sickens Nearly 2,000 People
in the Philippines

At least 1,925 people — most of them children — have fallen ill in the Philippines after eating candies said to be intentionally
poisoned, according to numerous reports. At least 66 people are currently hospitalized. Scores of children have experienced
diarrhea, stomach cramps, and vomiting after eating the fruit-flavored candies, which were reportedly sold by vendors outside
of schools. Health authorities in the country are still working to determine whether the poisoning is intentional or accidental.
They say test results won’t be ready until Wednesday to determine whether the illnesses are caused by a foodborne bacteria
such as E. coli or Salmonella, or something else entirely. The candies were produced by Wendy’s Delicious Durian Candy. The
company owner has been taken into custody as part of the investigation, and police have arrested nine vendors who sold the
poisoned treats. In some cases, the candies seem to have been “repackaged” by vendors after being produced by the
company. Authorities are investigating whether or not this repackaging has any connection to the illnesses. According to health
officials, the candies lack any expiration dates or nutritional facts on the labeling. Numerous foodborne illness outbreaks in the
Philippines have been blamed on poor food safety standards and lack of enforcement. The illnesses have all occurred in
Mindanao, the country’s southern-most large island. Candies associated with the illnesses came in mango, durian, and
mangosteen flavors. (To sign up for a free subscription to Food Safety News,
Toril diarrhea outbreak over
THE Davao City Health Office (CHO) has officially declared the Toril diarrhea outbreak fully controlled after two weeks of battling the
illness.

Acting CHO Head Dr. Ashley Lopez announced over the Davao City Disaster Radio on Friday, July 29, 2022, that the outbreak is
over due to the decreased number of cases. Food source contamination has also been confirmed to be the source of the illness that
has so far affected 217 individuals, including children.

"Starting July 21, we have seen that the average number of cases being reported has gradually decreased. After a week of having
the same trend, and with the approval and permission of our city mayor, Honorable Sebastian Duterte, with the powers vested in me
as the officer in charge of the City Health Office, I can officially declare and announce that the diarrhea outbreak in Toril is now over,"
Lopez said.

The cases started to decline on July 21 and have not exceeded five per day, contrary to the 67 cases recorded on July 15.

At least 163 admitted patients have already recovered, about 75 percent of the total cases recorded since day 1 of the outbreak. A
total of 11 individuals or 5 percent of the total affected individuals remained in hospitals while 26 cases were also being treated at
the outpatient department of hospitals. Meanwhile, 11 cases of diarrhea are still being verified to determine if these are related to the
Toril outbreak.
REFERNCES

https://www.manilatimes.net/2022/08/01/news/regions/toril-diarrhea-outbreak-over/18
52969

https://www.foodsafetynews.com/2015/07/poisoned-candy-sickens-nearly-2000-in-the
-philippines/
 A foodborne illness incident can have a
What are the effects negative impact on a business—from damaged
reputation and lost revenue to lawsuits and
of foodborne illness to fines. Every business should understand how
foodborne illness arises and how to protect its
the establishment? customers.
Who is most People With a Higher Risk of Food Poisoning

affected by ● Adults Aged 65 and Older. ...

● Children Younger Than 5 Years. ...
foodborne ● People with Weakened Immune Systems. ...
● Pregnant women are more likely than other people
illness? to get sick from certain germs.

These are the top five risk factors contributing to

foodborne illness:
● Food from unsafe sources.
● Inadequate cooking.
● Improper hot/cold holding temperatures.
● Contaminated equipment.
● Poor personal hygiene.
●
Prevention on Foodborne
illness

CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. Effective
cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing, using potable/drinking water. Sanitizing involves the
use of high heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.

● Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth.
● Alcohol based hand sanitizers are not a replacement for handwashing. They are not effective if the hands are dirty, they are not
effective against Norovirus, and they do not eliminate all types of microorganisms.
● Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the next food.
● Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish cloth.
● Or wash in the dishwasher.
● Wash countertops after preparing each food item and before you use it for the next food.
● Use paper towels or clean dish cloths to wipe kitchen surfaces or spills.
● Wash countertops with hot soapy water, rinse with hot water and air dry or dry with a clean paper towel or clean dish cloth.
SEPERATE

SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from uncooked food products (e.g.
raw meat, fish, and poultry) or unclean people, countertops, and kitchen equipment to ready-to-eat foods (e.g., fruits, vegetables, deli
meats/cheeses, and prepared or cooked foods).

● Prevent cross contamination when grocery shopping.

○ Physically separate raw meat, fish and poultry to prevent their juices from dripping onto other foods. This can be
done by:
○ Segregating raw meat, fish and poultry on one side of the shopping cart.
○ Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).
● Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or poultry should never be used for
ready-to-eat products.
○ Frequently wash bags. Cloth bags should be washed in a machine and machine dried or air-dried. Plastic-lined
bags should be scrubbed using hot water and soap and air-dried.
○ Separate raw meat, fish and poultry in disposable plastic bags before putting them in a reusable bag
○ Check that both cloth and plastic-lined reusable bags are completely dry before storing.
COOK food thoroughly and use a thermometer to verify the proper temperature
was reached.

● To determine that the proper temperature was reached, place a food

thermometer in the thickest part of the food and allow the it to
equilibrate.
○ Make sure it’s not touching bone, fat, or gristle.
○ For whole poultry, insert the thermometer into the
innermost part of the thigh and wing and the thickest
part of the breast.
○ For combination dishes, place the thermometer in the
center or thickest portion.
○ Egg dishes and dishes containing ground meat or
poultry should be checked in several places.
● Clean your food thermometer with hot, soapy water before and after
each use!

Food Thermometers – Why use them?

Not only is it important to monitor the refrigerator temperature (chill foods); but
using a thermometer is the only reliable way to ensure that a food is properly
cooked.
CHILL
CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so
do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear
portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.

● Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after purchasing.
● Consider using a cooler with ice or gel packs to transport perishable food.
● Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at room temperature more than
two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
● There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and in the microwave. Food
thawed in cold water or in the microwave should be cooked immediately.
● Submerging the food in cold water. It is important to place the food in a bag that will prevent the water from entering.
Check the water every 30 minutes to make sure it is cold. Cook food prior to refreezing.
● Microwave thawing. Cook food immediately once thawed because some areas of the food may become warm and
begin to cook during the thawing process. Cook food prior to refreezing.
● Cool leftovers quickly by dividing large amounts into shallow containers for quicker cooling in the refrigerator.