Risk Management Chapter 3

CHAPTER 3
COMPILED BY: HERZEN JAN M. LOFRANCO

Risk Management as Applied to Safety, Security and Sanitation: Risk Management Safety | CHAPTER 3
Food sanitation and safety is a practice of keeping foods from cross-

contamination, storing fresh perishable food at right temperature, and cooking
or heating food to a certain temperature to limit the bacterial growth.
Food handler is the person that works in food business and who has
contact in food through cooking, preparing, serving, packing, displaying, and
storing of food. Food workers handles food or surfaces that are likely to be in
contact with food such as cutleries, plates and bowls.
Bueno,D.C., 2014. Food microbiology and food safety. Books ATBP. Publishing Corp. Barangka Drive, Mandaluyong City
Reference |
Foodborne illness is caused by one or more of the factors such as: poor
personal hygiene, time-temperature abuse, and cross contamination.
Anyone can get a foodborne illness, some people are more likely to
develop one. Those group include: pregnant women, young children, older
adults and people with weakened immune system.
Bueno,D.C., 2014. Food microbiology and food safety. Books ATBP. Publishing Corp. Barangka Drive, Mandaluyong City
Reference |
The importance of food safety and sanitation implementation in any food

related enterprise encompasses the following dimensions.
1. Ethics – protection of human lives and public health is the primary goal of
food safety and sanitation
2. Legal – food enterprise needs to comply with applicable laws and
regulations as required by law.
3. Economic – food enterprise can be affected through customer loss, loss of
lives.
Ricaforte, B.G. R., Cruz, R. G. 2020. Risk management as applied to safety, security, and sanitation. Rex Bookstore Inc. Nicanor Reyes St.,
Reference | Sampaloc, Manila.
POTENTIALLY HAZARDOUS FOODS
High risk foods are those which support the growth of harmful bacteria
and are intended for consumption without passing through thorough
treatment, like cooking, that will kill such organisms. High protein and
carbohydrate foods, and foods that have a pH above 4.6 and a water activity
above 0.85 are the usual high-risk foods. Contaminated foods usually look and
smell like normal.
Special care must be taken to keep these foods out from temperature
danger zone. Things such as salts, sugars and brine solutions can be used to
alter the moisture or acidity of those potentially hazardous foods make them
more shelf stable and prior to refrigeration.
EXAMPLES OF POTENTIALLY HAZARDOUS FOODS
Raw meat
Cooked meat products with sauces and stocks and especially with tomatoes.
Dairy products like milk, cream and cheese, ice cream, and yogurt.
Cooked eggs and products made from eggs like mayonnaise
Cooked shellfish and other seafoods
Cooked rice and beans
Baked or boiled potatoes
Desserts comprises of eggs and milk
Gravies
Stuffing for meat and poultry
Vulnerable food products with high-risk foods and exposed to more handling including meat
loaf, hamburger, salads, (pasta, coleslaw, chicken, eggs, and tuna salads.
Tofu and other soy based products.
Damaged eggs should be discarded.
Reference | Yeung, M. A. 2019. Risk Management with HACCP. Edric Publishing House. Laguna St., cor. Oroquita, Sta. Cruz, Manila
The 2hour/4hour guide provides control on how long this type of food
can be held safely at temperatures between 5°C and 60°C and what should
happen to it after certain times. The time refer to the life of the food, including
preparation and cooling, not just to display times, so remember to add up the
total time that the food has been between 5°C and 60°C.
https://foodsafety.asn.au/topic/temperature-danger-zone/
Reference | https://foodsafety.asn.au/topic/temperature-danger-zone/
CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.
FOOD (high in protein or carbohydrates)
Mcswanne, D., Rue, N.R., Linton, R. 2018. Food safety and sanitation 4th Ed. Pearson Education, South Asia.
Reference | PTE. LTD
ACID (below pH 4.6, bacteria will not grow well. Between pH

4.6-7.0, bacteria will thrive. Between pH7.0- 9.0 bacteria may
survive.)
TEMPERATURE (psychrophilic 0°C-21°C,

mesophilic 21°C-43°C, and thermophilic
43°C or above)
https://foodsafety.asn.au/topic/temperature-danger-zone/
Mcswanne, D., Rue, N.R., Linton, R. 2018. Food safety and sanitation 4th Ed. Pearson Education, South Asia.
Reference | PTE. LTD
TIME (Some bacteria can double in number every 10-30

minutes. A bacterium can grow by millions in 4 hours –
enough to cause food poisoning and produce toxins)
OXYGEN (Depending on the type of bacteria;

Aerobic, Anaerobic, Facultative anaerobic,
Microaerophilic)
MOISTURE (The available water for bacterial activity.

Aw = water activity, the measure of water that is not
bound to the food.
Bacterial growth curve
https://www.researchgate.net/figure/Bacterial-Growth-curve-Adapted-
from-Tortora-et-al-125_fig2_43492619
Reference | https://www.researchgate.net/figure/Bacterial-Growth-curve-Adapted-from-Tortora-et-al-125_fig2_43492619
Bacterial growth curve phases
Lag phase – the bacteria exhibit little or no growth. The bacteria adjust to their
surroundings, lag phase lasts only a few hours in a room temperature
Log phase – bacterial growth is exponential. Keeping bacteria from reaching
the log phase of growth is critical for food safety.
Stationary phase – the number of new bacteria being produced equals the
number of organisms that are dying off. The bacteria used up the large amount
of space, nutrients and moisture.
Death/decline phase – bacteria die rapidly because of deficient nutrients and
are poisoned by their own toxic waste.
Reference | Mcswanne, D., Rue, N.R., Linton, R. 2018. Food safety and sanitation 4th Ed. Pearson Education, South Asia. PTE. LTD
FACTORS THAT CONTRIBUTE TO FOODBORNE ILLNESS
Almost all foodborne illnesses are linked to:

Time and temperature abuse
Poor personal hygiene and improper handwashing
Cross contamination
FACTORS THAT CONTRIBUTE TO FOODBORNE ILLNESS
TIME TEMPERATURE ABUSE
The term temperature abuse is used to describe situations when foods are:
1) exposed to temperatures in the danger zone for enough time to allow growth of harmful
microorganisms, 2) not cooked or reheated sufficiently to destroy harmful microorganisms.
Keep food temperatures, the food temperature inside the core of a food item, above
the temperature danger zone (57°C) to prevent harmful microbes from growing. Keep food
temperatures below the temperature danger zone (5°C) to prevent most microbes from
growing. Bacteria that can grow in lower temperatures do so very slowly.
There are unavoidable situations during food production when the food must pass
through the temperature danger zone such as: cooking, cooling, reheating, and food
preparation. If this happens, the food must pass through the temperature danger zone fast.
Calibrating Thermometers
Calibrate dial faced metal stem type thermometers: 1) before their first use, 2)
at regular intervals, 3) if dropped, 4) whenever accuracy is in question.
Calibration procedure may use the boiling point method and ice point
method.
https://thermometer.co.uk/infra
red-thermometers/527-
https://thermometer.co.uk/dial-thermometers/529- raytemp-8-infrared-
bi-metal-dial-probe-thermometers.html thermometer-with-type-k-
thermocouple-socket.html
FOOD FLOW
The food flow summarizes the process that happened to foods when it
enters the food establishment until it is served to customers. It starts
with the purchasing and receiving of supplies.
PURCHASING
RECEIVING
REFRIGERATOR STORAGE FROZEN STORAGE DRY STORAGE
THAWING
PREPARATION
COLD HOLDING COOKING
SERVING
COOLING SERVING HOT HOLDING
REHEATING SERVING
SERVING
PURCHASING
Purchasing involves obtaining the food supplies in the correct quantity,

of the best quality at the right time, at the right place, and at the most
economical price. The best purchaser considers price, supply and demand,
transportation, and storage cost before placing an order.
The Maya kitchen culinary arts center. 2020. Managing a food safe kitchen: a guide to sanitation for food service professionals. Anvil Publishing
Reference | Inc. Quad Alpha Centrum, 125 Pioneer St., Mandaluyong City
RECEIVING AND STORING SAFE FOODS
Strict procedures should be followed when food is received. The following are general rules when
receiving supplies:
1. Proper scheduling of deliveries, to allow thorough inspection and receiving of items. Must be
observed.
2. When receiving or inspecting, make sure all areas are well lit, tidy, and clean.
3. Prepare all necessary equipment and tools needed such as clean containers, weighing scales,
thermometers, gloves, etc.
4. Do not accept that is non-compliant with your specific order.
5. Check the color, texture, and smell of the delivered foods.
6. Check the food if it is properly and securely packed. Be sure to check packaging that is not broken
or tampered with.
7. Chilled, frozen and fresh foods should be at the right temperature.
8. Check the date indicating the maximum period for which the food can be stored.
ACCEPT AND REJECT CRITERIA
POULTRY
MEAT
FISH
CRUSTACEANS
SHELLFISH
STORAGE
Constant control of food storage temperatures is of major importance. Practice
FIFO.
Dry storage
Dry storage is for shelf-stable foods like canned goods, and grains. Dry
storage areas must be kept cool, dry, pest-free, and away from sunlight. Foods
should not be stored on floors but on the shelves at least six inches above the
ground, away from the wall, away from pipes, condensation lines, and
refrigerator units.
STORAGE
Freezer storage
Raw meats like poultry, fish, beef and pork should be stored below and
not above cooked food as they could drip or splatter and cause contamination.
Keep all frozen foods tightly wrapped to avoid freezer burns.
STORAGE
Refrigerator storage
It is intended for foods that are semi-perishable such as fruits and
vegetables. Do not overcrowd the refrigerator, and leave space for the
circulation of air.
THAWING
There will be an opportunity for microorganisms to grow when the meat

and poultry become too warm as a result of the thawing or defrosting process.
There are four safe methods of thawing or defrosting frozen foods.
THAWING
Refrigeration method
Frozen food items from the freezer will be transferred to a refrigerator
with a temperature of 5°C. during the thawing process, make sure that the
drippings do not contaminate other food items. It is recommended to place
the food on the lowest shelf of the refrigerator. The refrigeration method takes
time to defrost the frozen food items especially if the items are in bulk.
THAWING
Use of microwave
For small portions of frozen food items, the microwave can be useful in
thawing quickly. Keep in mind that during the microwave thawing partial
cooking may occur. Microwave consumes an amount of energy that is not
economical.
THAWING
Part of the cooking process

This process is appropriate for small food items such as nuggets, burger
patties, frozen vegetables, and similar products.
THAWING
Under potable, cold running water

This process uses clean, potable water and is the least preferred among
the thawing process as it easily reaches the temperature danger zone.
Cleaning and sanitizing the sink must be done after defrosting the food items
to prevent possible cross-contamination.
PRE-PREPARATION
Pre-preparation is an essential part of the process to produce quality, safe, and
nutritious food.
1. Ensure that food handlers are in a good state of health. A health card must be
required.
2. Washing of hands properly before starting food preparation.
3. Clean and sanitize with appropriate sanitizer all food contact surfaces before the
food preparation.
4. Ensure all food contact surfaces are food-grade quality.
5. Design the food preparation area in a continuous linear workflow to ensure the
physical and practical separation of clean and dirty areas and processes.
6. Wash thoroughly all fresh fruits and vegetables to remove soil, dirt and to reduce a
certain number of bacteria.
7. Proper disposal of waste and packaging materials should be done.
PREPARATION
Food preparation may provide an opportunity to introduce
contamination. Food handlers should be well-informed and trained to prevent
food contamination during preparation.
Observe and practice good personal hygiene by frequent handwashing.

Prevent food exposure to the temperature danger zone.
Prevent cross-contamination.
COOKING
Cooking is a critical control point wherein it can eliminate the presence

of pathogenic bacteria once it reaches safe internal temperature. Cooking at
the normal temperature will not destroy toxins and bacterial spores.
HOLDING AND SERVING
It is necessary to hold the cooked food at the appropriate temperature

setting. Hold hot food items at 60°C or higher. Hold cold food items 5°C or
lower. Always remember to serve hot foods hot, and serve cold foods cold.
COOLING OF FOOD
It is a process of removing heat from food quickly enough to prevent
microbial growth.
Methods for cooling food items.

1. Reduce the quantity of the food being cooled.
2. Use blast chillers before placing them into refrigerated storage.
3. Use ice water baths.
4. Stir foods to cool them faster and more evenly.
Reference | Yeung, M. A. 2019. Risk Management with HACCP. Edric Publishing House. Laguna St., cor. Oroquita, Sta. Cruz, Manila
SERVICE OF FOOD
Once the food has been prepared for serving, it will no longer undergo
heat treatment. Keep in mind that the food should not be re-contaminated.
Most common food safety problems found during the service or display of
food are inadequate temperature control and cross-contamination.
REHEATING
It is a thermal process to heat foods that are previously cooked and

cooled in a food service establishment. Proper reheating can eliminate a
certain amount of pathogens. When the food is held, cooled, and reheated,
there is an increased risk from contamination caused by personnel,
equipment, procedures, and other factors. To reheat foods quickly; reheat
food in small quantities, use preheated ingredients, stir food frequently.
The Maya kitchen culinary arts center. 2020. Managing a food safe kitchen: a guide to
sanitation for food service professionals. Anvil Publishing Inc. Quad Alpha Centrum, 125
Pioneer St., Mandaluyong City
Ricaforte, B.G. R., Cruz, R. G. 2020. Risk management as applied to safety, security, and
sanitation. Rex Bookstore Inc. Nicanor Reyes St., Sampaloc, Manila.
Yeung, M. A. 2019. Risk Management with HACCP. Edric Publishing House. Laguna St., cor.
Oroquita, Sta. Cruz, Manila
Mcswanne, D., Rue, N.R., Linton, R. 2018. Food safety and sanitation 4th Ed. Pearson
Education, South Asia. PTE. LTD
Bueno,D.C., 2014. Food microbiology and food safety. Books ATBP. Publishing Corp. Barangka
Drive, Mandaluyong City
Reference |
THANK
YOU
Reference |

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CHAPTER 3

COMPILED BY: HERZEN JAN M. LOFRANCO

Food sanitation and safety is a practice of keeping foods from cross-

The importance of food safety and sanitation implementation in any food

POTENTIALLY HAZARDOUS FOODS

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

FOOD (high in protein or carbohydrates)

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

ACID (below pH 4.6, bacteria will not grow well. Between pH

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

TEMPERATURE (psychrophilic 0°C-21°C,

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

TIME (Some bacteria can double in number every 10-30

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

OXYGEN (Depending on the type of bacteria;

CONDITIONS FAVOURABLE TO THE GROWTH OF BACTERIA: F.A.T.T.O.M.

MOISTURE (The available water for bacterial activity.

Bacterial growth curve

Bacterial growth curve phases

FACTORS THAT CONTRIBUTE TO FOODBORNE ILLNESS

Almost all foodborne illnesses are linked to:

FACTORS THAT CONTRIBUTE TO FOODBORNE ILLNESS

TIME TEMPERATURE ABUSE

REFRIGERATOR STORAGE FROZEN STORAGE DRY STORAGE

COLD HOLDING COOKING

Purchasing involves obtaining the food supplies in the correct quantity,

RECEIVING AND STORING SAFE FOODS

ACCEPT AND REJECT CRITERIA

There will be an opportunity for microorganisms to grow when the meat

Part of the cooking process

Under potable, cold running water

Observe and practice good personal hygiene by frequent handwashing.

Cooking is a critical control point wherein it can eliminate the presence

HOLDING AND SERVING

It is necessary to hold the cooked food at the appropriate temperature

Methods for cooling food items.

It is a thermal process to heat foods that are previously cooked and

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