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Food safety has become an issue of special importance for the retail food industry. There are many opportunities for food to be contaminated between production and consumption. Food can be contaminated at the farm, ranch, orchard, or in the sea. Food also can be contaminated at food processing plants and during transport to food establishments. Finally, food can be contaminated during the last stages of production, at retail establishments, and by consumers in their homes. Food safety is especially critical in retail food establishments because this maybe the last opportunity to control or eliminate the hazards that might contaminate food and cause food borne illnesses.

Background of the Study The researchers will conduct this study in the square canteen of De LaSalle University Dasmarias. The possible respondents will be the students of DLSU-D. De La Salle University-Dasmarias is a member institution of De La Salle Philippines located in Dasmarias, Cavite. It was established on July 18, 1977 as a private nonsectarian tertiary school named General Emilio Aguinaldo CollegeCavite and managed by the YamanLahi Foundation. In 1987, ownership and management were transferred to Frre Bnilde Romanon Educational Foundation Inc., a sister corporation of De La Salle University. It became a Catholic institution under the name De La Salle University-Emilio Aguinaldo College. In 1992, the name DLSU-EAC was changed to De La Salle University-Aguinaldo. In 1997 the institution was renamed again as De La Salle University-Dasmarias to avoid confusion with the Emilio Aguinaldo College in Cavite.

In De LaSalle University Dasmarias there is a lot of food chain. If we said a food chain one thing comes first in our mind, if the food is clean. Its not just about the taste of the food, or the space in the food establishments, the most important question to consider is How clean your food is? Food sanitation is a series of protocols which are designed to prevent the contamination of food, keeping it safe to eat. Numerous nations have specific laws in place concerning food sanitation, along with lengthy lists of recommendations from public health agencies. This study wants to know the practices done by the food establishments as observed and perceived by the students of De LaSalle University- Dasmarias as the relation common food borne illness that the students may commonly experience in relation to the food that they eat in the University food square.

Theoretical Framework These hazards that could cause human illness, injury or death are of three types: biological hazards, such as food borne microbial pathogens, viruses, parasites and fungi, chemical hazards such as toxins, allergens, heavy metals, not allowed food additives, antibiotic and pesticide residues; and physical hazards such as foreign objects like glass. This study is Republic Act No. 7394 or most commonly known as The Consumer Act of the Philippines states that it is the policy of the State to protect the interests of the

consumer, promote his general welfare and to establish standards of conduct for business and industry. Towards this end, the State shall implement measures to achieve the a) protection against hazards to health and safety; b) protection against deceptive, unfair and unconscionable sales acts and practices; c) provision of information and education to facilitate sound choice and the proper exercise of rights by the consumer; d) provision of adequate rights and means of redress; and e) involvement of consumer representatives in the formulation of social and economic policies.

Conceptual Framework

Independent Variables 1. Proper Hygiene of employees. 2. Knowledgeable employees in proper food handling. 3. Good sanitation practice implemented in the food establishments.

Dependent Variables 1. Assurance of customer safety and security. 2. Prevent Food Contamination and Foodborne illness. 3. Customer satisfaction therefore the customer will not hesitate to come back and eat again.

Figure 1. Shows the Independent and Dependent Variables of Food Sanitation.

Figure 1 shows the Independent and Dependent Variables of Food Sanitation. Proper Hygiene of emploees, Knowledgeable employees in proper food handling and Good sanitation practice implemented in the food establishments act as Independent

Variables. And this result to Assurance of customer safety and security by serving clean food, Prevent food contamination and Foodborne illness and Customer satisfaction therefore the customer will not hesitate to come back and eat again.

Statement of the Problem The main objective of this study is to determine Food Sanitation practices among food chains in De La Salle University- Dasmarias. The target respondents of the researchers will be the students of DLSU-D. Specifically, this study will answer the following: 1. What is the food sanitation practice done by food handlers on the square canteen of De La Salle University- Dasmarias to ensure food safety? 2. What are the different illnesses that human can get from mishandled food?

Scope and Delimitation The scope and limitation of the study were about the stated problem of the research, these were the improper food preparation of the establishment and the improper food storage practices done by the establishments and about the proper hygiene of the employees. The student respondents will be the students of De LaSalle University- Dasmarias. This study will focus on awareness of Food Sanitation on selected food chains inside De La Salle University- Dasmarias. The researchers will select among the food

chains whose willing to give information about Food Sanitation of their food establishment. Food handlers will answer a questionnaire regarding the topic. Also, the researchers will construct a survey to selected students on how aware are they on food sanitation and what they can say about the food sanitation on different food chains insideDe La Salle University- Dasmarias.

Significance of the Study This study would help the following groups of people: Food establishment inside the campus. This research would provide basic awareness and essential methods of food handling and techniques to avoid the food borne illness. In addition, the findings that will gather in this research will help the establishment to gain more profit by providing more safe meals.

Employees of the participating establishment. This study would give the employees an awareness and the evaluation to their selves whether they are doing good or not in terms of proper food handling. Customer of the participating establishment. This study would provide knowledge and also the basic awareness of proper things that the food establishments must know and consider. Student taking up Hotel and Restaurant Management. This study is significant for them because in the future, these student of Hotel and Restaurant Management will deal to this kind of situation when the time theyre handling their own businesses and also to improve the standards of operation.

Future researchers. This study offers knowledge to the future researchers about the current situation in food handling today.

Definition of Terms As used in the study, the following terms are defined:

Contamination.The act or process of contaminating or the state of being contaminated Food.Is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such

as carbohydrates, fats, proteins, vitamins, or minerals. Biological hazards. Also known as biohazards, refer to biological substances that pose a threat to the health of living organisms, primarily that of humans. Chemicalhazards. Any hazard that results from the accidental, deliberate or potential release of a noxious substance into the environment. DLSU-D. De LaSalle University- Dasmarias Foodborne illness.Is any illness resulting from the consumption of

contaminated, pathogenic bacteria, viruses, or parasites that contaminate food. Food Chain/ Food Establishment.Is an operation that stores, prepares, packages, serves, or otherwise provides food for human consumption such as: a food service establishment, retail food store, satellite or catered feeding location. Hazard.Is a situation in the workplace that has the potential to harm the health and safety of people or to damage plant and equipment. The situation could involve a task,

chemical or equipment used. Hazard management is a continuous process that can be used to improve the health and safety of all workplaces. Physical Hazard.There is scientifically valid evidence that it is a combustible liquid, a compressed gas, explosive, flammable, an organic peroxide, an oxidizer, pyrophoric, unstable (reactive), or water-reactive. Sanitation.Comes from the word sanitas which means health.Sanitation is

the hygienic means of promoting health through prevention of human contact with the hazards of wastes.

Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable. The five key principles of food hygiene, according to WHO, are: (1.) Prevent contaminating food with pathogens spreading from people, pets, and pests; (2.) Separate raw and cooked foods to prevent contaminating the cooked foods; (3.) Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens. (5.) Store food at the proper temperature. (6.) Do use safe water and cooked materials (Retrieved from http://en.wikipedia.org/wiki/Food_safety on July 2012). The concept of safe and wholesome food encompasses many diverse elements. From a nutritional aspect, it is food that contains the nutrients humans need and that helps prevent long-term chronic disease, promoting health into old age. From a food safety aspect, it is food that is free not only from toxins, pesticides, and chemical and physical contaminants, but also from microbiological pathogens such as bacteria and viruses that can cause illness. This book is concerned with the food safety aspect of food, leaving the diet and nutritional properties of food for experts in nutrition (Roberts, 2001).

Sickness affects most people at one time or another. It is caused by eating food that is contaminated with pathogens such as bacteria, viruses, or parasites. At least four factors are necessary for foodborne illness to occur: (1) a pathogen; (2) a food vehicle; (3) conditions that allow the pathogen to survive, reproduce, or produce a toxin; and (4) a susceptible person who ingests enough of the pathogen or its toxin to cause illness. The symptoms often are similar to those associated with the flu-nausea, vomiting, diarrhea, abdominal pain, fever, headache. Most people have experienced foodborne illness, even though they might not recognize it as such, instead blaming it on the stomach flu or 24-hour bug. Symptoms usually disappear within a few days, but in some cases there can be more long-lasting effects such as joint inflammation or kidney failure. In the most severe cases people die from foodborne illness. Every year more than 5,000 Americans die from eating contaminated food (Mead, 1999).

It is difficult to trace a bout of foodborne illness back to a particular food because illness can occur anywhere from an hour to several days, or even weeks, after eating the contaminated food. Epidemiologists faced with tracing a foodborne illness outbreak may have to interview dozens of people, asking them to recall everything they ate for the past week. It is difficult for people to remember everything they ate yesterday, much less one week ago. Further complicating the picture is that one person may eat the contaminated food and not become ill, while someone else in a higher-risk group does. In 81 percent of foodborne illnesses the cause remains unknown(Mead, 1999).

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In addition to constant changes in food production and substantial growth in the number of food facilities (the number regulated by the U.S. Food and Drug Administration [FDA] grew by 10 percent between 2003 and 2007 [GAO, 2008), the food and agriculture sector has experienced widespread integration and consolidation in recent years. For example, the consolidation of supermarkets has changed the retail grocery landscape in the United States, leading to the dominance of the industry by a small number of large companies. Apart from consequences for the market share of small retailers, the greater dependence of manufacturers on this limited number of retailers for sales volume gives these companies significant leverage to bargain for lower prices and demand safety standards. The result has been an increased tendency to establish private standards, which has changed the enterprise of food safety (Henson and Humphrey, 2009). While food producers, processors, and retailers have the primary responsibility for the safety of the food they produce, food preparers also play an important role in preventing foodborne illness. Accordingly, several groups have developed educational messages aimed at teaching safe food-handling behaviors to consumers and other food preparers. The Clean, Separate, Cook, Chill approach, for example, is focused primarily on consumers in the home. However, this initiative has proven to be largely ineffective (Anderson et al., 2004). Several studies have found that, although self-reported use of safe food-handling practices has increased, consumers and other food preparers do not always follow these practices (Redmond and Griffith, 2003; Howells et al., 2008; Abbot et al., 2009). Further, the International Food Information Council Foundation found that many

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consumers fail to use some important food safety practices; for example, just 50 and 25 percent of consumers, respectively, use a different or freshly cleaned cutting board for each type of food and check the doneness of meat and poultry items with a food thermometer (IFICF, 2009). Several factors have been identified as affecting the adoption of safe foodhandling practices, including attitudes, lack of motivation, sociodemographic factors, and cultural beliefs (Medeiros et al., 2004; Patil et al., 2005; Pilling et al., 2008). In addition, the media often promote poor food-handling practices during on-air cooking demonstrations and frequently give misinformation on the subject (Mathiasen et al., 2004). The decline of home economics classes in schools, coupled with the increasing trend to eat out, further contributes to the lack of food safety knowledge. In addition, few medical providers diagnose and report foodborne illness, and fewer yet discuss safe food-handling practices with their patients (Wong et al., 2004; Henao et al., 2005). If the primary objective of the food safety system is to reduce the burden of disease, success requires risk-based resource allocation. The food safety system must make the best possible use of its resources to reduce the disease burden. This means focusing government effort on the greatest risks and the greatest opportunities to reduce risk, wherever they may arise. It means adopting the interventionspresumably some combination of research, regulation, and education that will yield the greatest reduction in illness (Taylor, 2002). A survey found that 25% of U.S. government inspectors and scientists surveyed have experienced during the past year corporate interests forcing their food safety

12

agency to withdraw or to modify agency policy or action that protects consumers. Scientists have observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughter house inspectors, "Upper level

management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there's outright obstruction, retaliation and abuse of power."In addition to the US Food and Drug Administration, several states that are major producers of fresh fruits and vegetables (including California, Arizona and Florida) have their own state programs to test produce for pesticide residues. Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers.[25] In some places a letter grade or numerical score must be prominently posted following each inspection.[26] In some localities, inspection deficiencies and remedial action are posted on the Internet (retrieved from http://en.wikipedia.org/wiki/Food_safety on July 2012). Foodborne disease outbreaks in the United States are caused by the following (with percent of frequency):Bacteria- 66%, Chemicals- 25%, Viruses- 5%and Parasites4%. Chemicals are usually in solution and cannot be seen. Parasites involved in most outbreaks are very small and cannot be seen with the unaided eye. Bacteria and viruses are extremely microscopic. It would take millions of bacteria to produce a colony the size of the period at the end of this sentence. This amount of bacteria is more than enough to cause many people to become seriously ill.Bacteria are everywhere in our

13

environment. Most are harmless. Some are beneficial and used to make foods, such as cheese. Others are spoilage organisms that sour and rot our food. A few become a threat to our health when they grow and reproduce. Sources of these bacteria areas follows: soil, water, air, dust, edible plants and plant products, animals and animal products, intestinal tract of man and animals, employee's hands and contaminated food utensils and equipment.A common misconception is that food is free of bacteria that cause foodborne diseases when it reaches the establishment or after processing. The following information suggests otherwise.Concentrations of two types of foodborne disease organisms were found in 28% of pork sausage. Fresh ground beef in a recent study was found to contain three types of foodborne disease organisms.Poultry represents an important source of foodborne disease organisms. In one study90% of the market-ready chicken and turkey were contaminated with foodborne disease bacteria. In another study more than half of the poultry samples harbored two types of foodborne disease bacteria. The incidence of foodborne disease organisms in shellfish depends greatly upon the quality of water from which animals are harvested and handled. In one study, 47% of clams, mussels, and oysters were positive for enter viruses. In another study, 33% of the seafood tested positive for organisms of salmonellosis.Milk is of little risk because it is pasteurized. However, post pasteurization contamination and adding ingredients to milk increases potential for outbreaks. Twenty percent of some cheeses are contaminated with disease bacteria. Unpasteurized dairy products present greater risk. Raw milk tested positive for a common disease organism in 48% of the samples taken.Dry Products. In a survey of dry sauce and gravy mixes, soup mixes, spaghetti sauce mixes, and cheese sauce mixes, 18% were contaminated

14

with foodborne disease organisms.Grains and granary products are commonly contaminated with bacteria. In one study, 100% of raw rice was contaminated with a foodborne disease organism.Thesurface of freshly baked bread products is practically free of microorganisms, but they are subject to contamination from the air during cooling and during handling. Filled pastries present much greater risk.Raw vegetables are commonly contaminated with bacteria from the soil. For example, botulism causing bacteria were found in 12% of frozen spinach in one study. In another study, 46% of raw vegetables were contaminated with another foodborne disease organism. Also, 26% of the fresh potatoes and 30% of fresh radishes tested positive for Listeria organisms. While there is another common misconception is that healthy employees do not harbor bacteria. Humans have their own natural population of bacteria (part of the normal flora), and some are the variety that cause foodborne diseases. At least 80% of the populations are carriers of bacteria that cause Clostridium perfringens food poisoning. Also, 30 to 50% of the populations have staphylococcal food poisoning organisms in their nasal passage or on their skin. Of course, sick employees are carriers of great numbers of organisms that cause disease.Bacteria have specific nutritional and environmental needs in order to survive and reproduce. They are as follows: food, moisture, proper atmosphere, pH, temperature, and inhibitory substances. (a.) Food. Bacteria have various food preferences. Those of public health concern like the same kinds of food we like; (b.) There must be adequate moisture for bacteria to grow. The amount of moisture needed is defined by the term water activity (aw). Fresh beef with a high aw(0.99) will support rapid bacterial growth. However, cured beef jerky with a lower aw(less than 0.85) will not. (c.) Atmospheric Requirements. Somebacteria grow rapidly only

15

in the presence of free oxygen; others require the absence of oxygen; some grow in both atmospheres and even others may have special atmospheric requirements. Cooking drives off oxygen; stirring, mixing, and beating foods introduce oxygen. (d.) The pH of the bacteria's environment is a measurement of the degree of acidity or alkalinity. The scale is 0 - 14. Most foods occupy the pH scale from 2.3 (which is acidic) to 8.0 (which is slightly alkaline). A pH of 7 is neutral. Most bacteria of public health concern grow best at pHvalues between 4.6 to 7.5. Examples of food pH are as follows (in decreasing order of acidity):lemons, 2.3; vinegar, 3.0; tomatoes, 4.2; bread and ground beef, 5.5; ham, 6.0; corn, 6.3;chicken, 6.4; milk, 6.5; fish, 6.8; pure water, 7.0; and egg white, 8.0. Mixing foods of different pHchanges the pH of the mixture. (e.) Some spoilage bacteria grow best at refrigeration temperatures. Some othersgrow best at temperatures above 120F. Those of public health concern grow best between 60and 120F.Inhibitory Substances from bacteria themselves, or as a natural ingredient of food or added during food processing may slow down, stop or inhibit growth of some bacteria or enhance the growth of others. Salted ham is a good example. Because of the salt concentration, spoilage bacteria growth is inhibited. However, the condition supports the growth of common food poisoning bacteria.It is important to understand these things in order to appreciate what influences bacterial growth, or why some foods support bacterial growth in one form but not in another. (Adnan, 2008)

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Local Literature

Concessionaires of food services must be always present during school days to serve

at the DLSU-D canteen. All food being served should be free from contamination to

prevent health problems. The institution have the right to determine brands of LPG, soft

drinks, juices, bottled water, ice and beverages that will be sold and has reasonable

prices. All concessionaires must undergo annual physical examination to ensure health

and safety of the customers to be catered. In terms of wearing uniform: using of apron,

hair cap/ net, I.D., gloves if necessary is needed. Government permits are also

necessary these permits are business permit, sanitary permit and, fire and safety

permit. Servers shall be directly in- charge with the cleanliness and sanitation of the

entire Leased premises at all times and shall undertake to maintain a high standard of

hygiene, sanitation and other sanitary practices to promote and address ecological

concerns in operating the canteen service. These canteens are being inspected by the

Head of Material Reproduction Office (MRO) and by the University Clinic. They shall

have the right to access all areas of the Leased Premises at any and reasonable times.

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The purpose is to inspect and observe the quality of foods and beverages rendered

(MRO 2011).

Food safety is the assurance that the food supply does not pose an unacceptable risk to human health. A number of developments point to the urgent need for an effective foodsafety program. Among these are: (1.) Rapid urbanization; (2.) Increased demand for convenience food; (3.) Increased travel; (4.) increased consumption of fruits and vegetables; (5.) Interest in ethnic and nontraditional food; (6.) Novel foods; (7.) New processing and handling technologies; (8.) Emerging pathogens; and (9.) Immune-compromised and susceptible populations. These developments, along with trade liberalization in agriculture and food productspoint to the need for aneffective national food safety program in the Philippines.Although Philippine legislation and related issuance provide for various aspects of foodsafety, the absence of a clear statement of national policy on food safety and the numberof agencies involved have led to overlaps and gaps in the implementation of thisprogram. Monitoring and surveillance programs covering food borne diseases areimplemented by the Department of Health."Food safety" implies absence or acceptable and safe levelsof contaminants, adulterants, naturally occurring toxins orany other substance that may make food injurious to healthon an acute or chronic basis(Lizada, 2007). Food is inherently safe, particularly if it has a history of traditional use. However, exposure to hazardous contaminants, the application of novel processes and technologies, and poor handling can render food unsafe for consumption. A hazardous contaminant orhazard in food is any biological, chemical or physical agent in, or condition of, foodwith the potential to cause an adverse health effect (FAO/WHO, 2006 b).Biological hazards include pathogens that are highly infectious at low levels, e.g. Hepatitis A virus, Shigella, E. coli O157:H7 salmonella. They also include E. sakazakii associated with

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infant formula. Chemical hazards include toxins of fungal or algal origin, dioxins, heavy metals (mercury, lead and cadmium), polyaromatichydrocarbons in smoked food, and pesticide and veterinary drug residues. Some food plants and animals naturally contain toxins such as alkaloids, cyanogenicglucosides, antinutrients, neurotxins and allergens. Acrylamides and Trans fats are examples of unintended by-products of food processing. Additives that are not permitted for food use or added in excess of allowable levels are also health hazards. Physical hazards include bone fragments, glass, metal and pebbles.Although the Philippines implements a number of food safetyrelated activities, a unified national program is lacking. The World Health Organization (WHO) has provided the framework for the design of such a program, and a Philippine Food Safety proposal guided by this framework has been presented in various forums. Unfortunately, the initial attempts to actualize this proposal have not been sustained. There is a need to reiterate the need for and resume discussions on this proposal. Food security and food safety has been described asA situation that exists when all people, at all times, have physical, social and economic access to sufficient,safeand nutritious food that meets their dietary needs and food preferences for an active and healthy life. (FAO food security definition, 2005)

Foreign Studies Microbial food borne illness or food poisoning occurs commonly throughout the world. It is estimated that in the United States alone, more than 75 million episodes occur annually, resulting in approximately 5, 000 deaths per year. Close to one in five episodes of diarrhea is likely to be due to a food borne disease. This means that the average person in the United States will have once every three to four years. Fortunately, most people recover from an episode of food borne illness without any long

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term complications This topic review discusses the causes, signs and symptoms and treatment of food borne illness, along with ways to avoid it. (Acheson, 2009) Personal hygiene is the best way to stop bacteria from contaminating and spreading into new areas. Hands are the greatest source of contamination. Hands must be washed constantly throughout the day. Hand and nailbrushes, antibacterial soaps and disposable gloves should be part of every restaurant, even if not required by the law. Proper training and management follow- up is also critical. Every employee must practice good basic hygiene: short hair or hair contained in a net, clean shaven or facial hair contained in a net, clean clothes/ uniform, clean hands and short nails. No unnecessary jewelry, A daily shower or bath, No smoking or in near the kitchen (Arduser and Brown, 2005) The food system is a complex, concentrated and dynamic chain of activities that begins with the production of raw agricult u r a l

c o m m o d i t i e s o n f a r m s , o r c h a r d s , a n d ranches and moves to value-added processed and manufactured products and then to retail food stores and foodservice establishments (restaurants and institutions) where they are merchandised,

prepared, and sold to consumers. Each sector of the food system is u n i q u e i n s i z e , s c o p e a n d d i v e r s i t y a n d h a s evolved and adapted to changes in demo-graphics and lifestyles, science and technology and consumer

demands. To more fully comprehend the role of sanitation and food safety in the food industry. It is important tounderstand the uniqueness ofeach sector of the food system (Marriot, 2006)

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In

recent

years,the

U.S.retail

food and

industry has also experienced structural changes and

unprecedented

consolidations

throughm e r g e r s , a c q u i s i t i o n s , d i v e s t i t u r e s , i n t e r n a l growth,

new competitors.There are over224,000 food stores in the United States,with grocery stores (including supermarkets,commerce stores,and small grocery

stores)accounting for more than 96% offood storesales.The average retail food store stocksbetween 25,000 and 40,000 food items andprovides consumers with a wide variety of products.Food retailers are striving to increasecustomer satisfaction by developing andexpanding prepared and convenience foodsand providing other products and services.Supermarkets are meeting consumer demandfor convenience by offering a wide variety of products in departments such as deli foods,prepared for takeout, in store bakeries,andfresh seafood.Food

sanitation plays a veryimportant role in the retail food industrybecause cleanliness is the top factor thatconsumers rank as extremely important inselecting a supermarket (Marriot, 2006). Ensuring safe food is an important public health priority for our nation. For years regulatory and industry food safety programs have focused on reducing the incidence of foodborne illness. Despite these efforts, the 1996 report "Reinventing Food Regulations" [National Performance Review] concluded that foodborne illness caused by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood, dairy products, and a host of other foods is a significant public health problem in the United States.The National Performance Review Report looked at the occurrence of foodborne illness from a farm-to-table perspective. It did not attempt to define the scope

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of the problem within specific sectors of the farm-to-table continuum. In order to determine the effectiveness of regulatory and industry food safety programs within foodservice and retail food store facility types, a study was needed that would assess information associated with the occurrence of foodborne illness and be specific to this segment of the industry (retrieved from

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFa ctorReduction/RetailFoodRiskFactorStudies/ucm089696.htm on 2004) In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as they prepared deli products for sale. The frequency of contact with objects and deli products before sale, hand washing and glove changing during preparation, and equipment, utensil, and surface cleaning and sanitizing was determined. Compliance with the U.S. Food and Drug Administration's 2005 model Food Code recommendations, which must be adopted by the individual state and local jurisdictions that are responsible for directly regulating retail establishments, was also assessed. Observations indicated there were a large number of actions for which hand washing was recommended at independent and chain stores (273 recommended of 1,098 total actions and 439 recommended of 3,073 total actions, respectively). Moreover, 67% (295 of 439) of the actions for which hand washing was recommended at the chain stores and 86% (235 of 273) of those at the independent stores resulted from employees touching non-food contact surfaces prior to handling ready-to-eat food.

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Compliance with hand washing recommendations was generally low and varied depending on store type with independent stores exhibiting lower compliance than chain stores (5 instances of compliance for 273 recommended actions and 73 instances of compliance for 439 recommended actions, respectively). Potential risk mitigation measures that may reduce the frequency of hand washing actions needed during readyto-eat food preparation in retail deli departments are discussed. More research is needed to determine the impact of such measures on food safety (Joint Institute for Food Safety and Applied Nutrition, 2010).

Protecting the public from foodbome illness is critically important and remains a major public health responsibility. Nonetheless, it has been reported that each year in the U.S. approximately 76 million cases of foodbome illness occur, 300,000 of which require hospitalization and 5,000 of which are fatal (Centers for Disease Control and Prevention [CDC], 2009). More Americans now dine out, and do so more frequently, than ever before (Ebbin, 2000; Kant &Graubard, 2004). Numerous studies have called for increased food handler training (FHT), one as far back as 1938 (Jackson, 1954). Many jurisdictions have implemented food handler training programs; some are mandatory, some are not. Only a few have attempted to assess the outcomes of such training. One study conducted food handler focus groups to learn about perceived barriers to proper hand hygiene among food service workers and factors that promoted good hand hygiene (Pragle, Harding, & Mack, 2007). The response rate was very low, at 9%; thus, the results cannot be generalized beyond their specific sample.Training for managers has been shown to have a positive impact on sanitary conditions in restaurants (Cates et al., 2009; Cotterchio, Gunn, Coffill, Tormey, & Barry, 1998;

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Hedberg et al., 2006). One of these studies (Cotterchio et al., 1998) found that both mandated and voluntary manager training resulted in better inspection scores than establishments participating in no manager training at all. Another of these studies reported on an eight-state collaborative project that showed the presence of a certified kitchen manager, but not food worker training, to be associated with a reduced risk for foodbome illness outbreaks (Hedberg et al., 2006). Finally, another of these studies showed that having a certified kitchen manager present in the establishment resulted in fewer critical violations (Cates et al, 2009).

Computer files containing all routine food establishment inspection data for two time periods were received from the health department: the four years before the implementation of FHT (2001-2004) and the three years after (2005-2007).Violations related to food handler behaviors were the ones of greatest interest for evaluating the FHT program. Violations unrelated to food handler behaviors, not covered in the FHT course, and generally considered outside of the control of a food service establishment employee (e.g., placement of hand washing sinks or the adequacy of plumbing) were used as quasiexperimental control variables. Determinations of which violations were considered food handler-related and which were not were made by the KCMO-HD individuals responsible for food establishment inspection and training programs (Averett, 2011).

Safe handling of food in restaurants is a basic element in the reduction of foodborne illness. We investigated knowledge and practices about food safety by foodhandlers in restaurants in Ramallah and Al-Bireh district of Palestine. A high proportion

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of workers in the restaurants had no previous experience in other restaurants and 63.4% had received no training on food sanitation and safety. Most of the restaurants in the refugee camps, villages and towns had only 1 worker. Restaurants lacked basic conditions for food sanitation and safety, such as hot water in most and cleaning materials in some. Many workers had poor personal hygiene practices. Training is needed for restaurant owners and staff to improve food handling practices and standards. (US National Library of Medicine National Institutes of Health). Poor food preparation, handling, or storage can quickly result in food being contaminated with germs and may lead to illness if the contaminated food is eaten. Contact your local health department to obtain the local regulations and standards for food safety and sanitation and to ask about the availability of a food handler course in your area. The best way to wash, rinses, and disinfect dishes and eating utensils is to use a dishwasher. If a dishwasher is not available or cannot be installed, a three-compartment sink will be needed to wash, rinse, and disinfect dishes. A two-compartment or onecompartment sink can be used by adding one or two dishpans, as needed. In addition to three compartments or dishpans, you will need a dish rack with a drain board to allow dishes and utensils to air dry. A person affected by a food borne illness may attempt to obtain financial compensation for his or her illness by pursuing legal action against the rims that produce, process, distribute, cook, or sell the food product that allegedly caused the illness. In order to prevail in food borne illness litigation, people iling the lawsuit, (plaintiffs) must prove by a preponderance of the evidence that the food supplier (defendants) committed wrongful acts that caused harm to the plaintiffs. (University of Hawaii at Manoa).The best defense to any future lawsuit is prevention,

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through compliance with the Good Food Safety Practices. Even if the defendant is found liable, punitive damages can be avoided and the damages may be reduced if the defendant can show that (1) it took reasonable care when producing, handling, and selling the food product; (2) it used state-of-the art technology in producing the food product; and (3) it complied with laws, regulations, and guidelines designed to prevent the harm suffered by a plaintiff. A defendant who follows the safe food handling requirements and has documentation to prove it is more likely to be found to have exercised reasonable care and control to prevent contamination. Thus, the defendant taking these preventative measures has better defenses than a defendant with no safe food handling procedures in place.(Adnan, 2008) In 2003, the World Health Organization (WHO) and Food and Agriculture Organization (FAO) published the Codex Alimentarius which serves as a guideline to food safety. The Codex Alimentarius (Latin for "Book of Food") is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety.Its name derives from the Codex AlimentariusAustriacus.Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The Commission's main aims are stated as being to protect the health of consumers and ensure fair practices in the international food trade. The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection. The Codex Alimentarius officially covers all foods, whether processed, semi-

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processed or raw, but far more attention has been given to foods that are marketed directly to consumers In addition to standards for specific foods, the Codex Alimentarius contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology. It also contains guidelines for the management of official (i.e., governmental) import and export inspection and certification systems for foods.The controversy over the Codex Alimentarius relates to a perception that it is a mandatory standard for the safety of food, including vitamin and mineral supplements. Supporters of the Codex Alimentarius say that it is a voluntary reference standard for food and that there is no obligation on countries to adopt Codex standards as a member of either Codex or any other international trade organization. From the point of view of its opponents, however, one of the main causes of concern is that the Codex Alimentarius is recognized by the World Trade Organization as an international reference standard for the resolution of disputes concerning food safety and consumer protection.[2][3] Proponents argue that the use of Codex Alimentarius during international disputes does not exclude the use of other references or scientific studies as evidence of food safety and consumer protection. (retrieved from

www.wikipedia.org/wiki/Codex_Alimentarius on November 2010) Heavy metal poisoning occur frequently when acid foods (such as lemonade) andcarbonated beverages come in contact with such heavy metals as copper, zinc, antimonyand cadmium. (Adnan, 2008) The food safety problems of the food industry can occur at any stage of the foodchain and at any of the steps during the processing of the product. Most of these

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foodsafety problems are within the capability of the individual companies to solve as indicatedby the examples done by other companies. Longer term solutions to other problems wouldrequire collaboration or cooperation with others in the industry, with industry association,academic and research institutions, private consultants and certainly with the governmentregulatory agencies and the market or customer of the products. By implementing HACCP and incorporating the HACCP pre-requisites and HACCPmethodology in the companys Standard Operating procedures as embodied in a writtenOperations Manual, many of the problems can be controlled All companies should strive tomake documentation a part of the company culture (retrieved from http://www.selamat.wur.nl/NR/rdonlyres/FCE12B29-0F4E-4D9B98CCC63DC64852A0/122385/FOODSAFETYPROBLEMSFROMINDUSTRIALPOINTO FVIEW.pdf on 2012).

Local Studies There are about 5,000 registered food manufacturing establishments in the country, accounting for 25% of the total manufacturing sector. About 90% are small and medium enterprises, but the 10% large establishments produce 90% of output. Most small and medium food manufacturers are family-owned and are managed as single proprietorships but are registered as corporations with family members as the incorporators. Interestingly, many companies were started and developed by women at home, with the men leaving their employment and taking active management when the company had grown with expanded market.Unregistered micro to small enterprises (underground food manufacturers ) could be 10 times that figure. Although producing

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mostly ready-to-eat and street food, thisunregistered sector imposes a significant impact on food safety in the country.The agencies of government concerned with food safety are as follows: (1.) Department of Health; (2.) Bureau of Food and Drugs; (3.) Health Department of Local Government Units; (4.) Department of Agriculture; (5.) Bureau of Fisheries and Aquatic Resources; (6.) National Meat Inspection Service; (7.) Philippine Coconut Administration; (8.) National Food Authority (rice and corn) (retrieved fromhttp://www.selamat.wur.nl/NR/rdonlyres/FCE12B29-0F4E-4D9B-98CCC63DC64852A0/122385/FOODSAFETYPROBLEMSFROMINDUSTRIALPOINTOFVIE W.pdf on July 2012) The living dangers in food preparation: choose sources wisely, watch out for toxins, and for goodness sake, wash your hands. Every day we prepare and consume different types of food. Some are presented in different ways, and some are prepared longer than the others. While food flows from receiving, storage, preparation and cooking areas until it reaches the table for consumption, there are hazards along the way that may cause food to become unsafe. In our May-June 2007 issue, we identified three hazards to food safety: physical, chemical and biological hazards. Of these three, biological hazards present a major threat to food safety. Biological hazards are microorganisms such as viruses, parasites, fungi and bacteria. Let us study them closely so that we will understand how to deal with them: VIRUS Viruses are proteinwrapped genetic material, the smallest simplest known life form. Viruses do not reproduce in food because they require a living host to reproduce; however, they may survive cooking or freezing, and they can be transmitted to people by way of the food, utensils or equipment. They can cause several serious illnesses, including Hepatitis A,

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which causes inflammation of the liver. Viruses can contaminate food through foodservice employees poor hygiene, contaminated food and water supplies, or shellfish harvested from sewage-contaminated waters. An important defense against food-borne viruses is to practice proper personal hygiene, especially through hand washing. PARASITES are micro-organisms that need a host (supporting organism) to survive. The most common parasite that contaminates food is Trichinellaspiralis, a roundworm sometimes found in pigs. If not killed by thorough cooking or proper freezing, its larvae can cause trichinosis, a disease that causes abdominal and muscular pain. Another parasite is the Anisakis roundworm in fish. People who eat raw, marinated, or partially cooked fish such as sushi, may be at risk of becoming infected with this parasite. Other parasites that may pose significant food and water safety hazards include Cryptosporidium parvum, a parasite that lives in the intestines of cattle and other animals. Drinking water supplies contaminated with high levels of runoff from farms or slaughterhouses have been implicated in outbreaks caused by this parasite. Another parasite is Toxoplasma gondii, which causes toxoplasmosis, an infection of the central nervous system. Individuals with compromised immune systems, such as the very young, or very old, pregnant women, cancer patients undergoing chemotherapy, and HIV-infected people, are most at risk. Toxoplamosis is caused by ingestion of raw or undercooked meat contaminated with this parasite or contaminated with fecal matter. Another parasite that spreads through person-to-person contact or contaminated food or water, Giardia lamblia, is the most common cause of waterborne intestinal diseases. The simplest and most effective way to prevent the disease caused by this parasite is proper handwashing. FUNGI range from microscopic, single-celled plants to

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mushrooms. Fungi are in the air, soil and water. Molds and yeast are types of fungi. Individual mold cells are usually microscopic, but mold colonies may be seen as fuzzy growths on food. The main damage caused by molds is food spoilage, but some molds also produce toxins that can cause illness, infections, and allergic reactions. Some toxins survive cooking, such as botulinum toxin. Molds can grow on almost any food, at any storage temperature, and under any conditions. Freezing prevents mold growth, but does not destroy them. If mold is not a natural part of food, such as those in blue cheese, it should be discarded. Yeasts require sugar and moisture to survive. These are commonly found in food such as jellies and honey. Yeasts spoil food by consuming it. Yeast spoilage appears as bubbles, with an alcoholic smell or taste, pink discoloration, or slime. FISH TOXINS Although there are no specific regulations in the Philippines in certifying fish and seafood suppliers, the best food-safety control for fish is to purchase them only from reputable and certified suppliers. Examine incoming deliveries for signs of spoilage and carefully select the kinds of fish that are served, noting the following; some species of amberjacks, barracuda and other tropical reef fish may eat smaller fish that, in turn, have eaten smaller fish that have eaten algae carrying ciguatoxin. Ciguatoxin is naturally occurring toxin (which makes it a biological hazard) that is not destroyed by cooking. Ciguatera, resulting from ingestion of fish with elevated levels of ciguatoxin, is characterized by vomiting, itching, nausea, dizziness, hot and cold flashes, temporary blindness, hot and cold sensory reversal, and sometimes hallucinations. Eating tuna, bluefish or mackerel which has been time-temperature abused can cause scombroid intoxication. Symptoms often resemble an allergic reaction and include flushing of the skin, sweating, a burning or peppery taste in the

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mouth, nausea, headache, facial rash, hives, edema, diarrhea and abdominal cramps. This illness is caused by histamine, an odorless tasteless chemical that is not destroyed by cooking. Puffer fish, moray eels and freshwater minnows contain natural toxins. PLANT TOXINS Many plants such as fava beans, rhubarb leaves, jimson weed and water hemlock have been implicated in food-borne illness outbreaks. Food made from plantssuch as honey from bees that gather nectar from mountain laurel, milk from cows that eat snakeroot, and jelly made from apricot kernelsalso has been associated with food-borne outbreaks. Some varieties of mushrooms are naturally poisonous. Since poisonous and non-poisonous mushrooms often look alike, make sure that you use only those purchased from reliable and reputable suppliers. Remember that freezing and cooking do not destroy all plant toxins. BACTERIA Of all microorganisms, bacteria provide the most common threat to food safety. Bacteria are ling single-celled organisms. They can cause illnesses in two ways: Pathogenic (infectious, diseasecausing) bacteria can multiply rapidly in favorable conditions in potentially hazardous foods, while Toxigenic (poisonous) bacteria can produce harmful toxins. Inside their cells, certain bacteria produce protective thick-walled structures called spores. Spores do not reproduce, but they enable the bacteria to survive some cooking and freezing temperatures and the destructive effects of cleaning and sanitizing solutions. Generally bacteria thrive in slightly acidic food (pH 4.67.5) with enough moisture (Available water,Aw= 0.85 and above), and grow rapidly within the Temperature Danger Zone or TDZ (5 deg. C to 57 deg. C). Potentially hazardous food exposed within the TDZ for more than four hours may already be considered unsafe. It is best to keep food safe by

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keeping it out of the TDZ and to observe proper cooking temperatures. (F&B WorldGerodias, 2007) Cross-contamination is the transfer of harmful microorganisms, such as viruses and bacteria, from one surface to food. Cross-contamination may occur in several ways: 1) from food to food; 2) from utensil/equipment to food; and 3) from people to food. How does this happen? When raw foods come into contact with ready-to-eat foods, pathogens are transferred to make the latter potentially hazardous. Chopping boards and knives, when used on raw foods that require higher cooking temperature, and then later on used on raw foods that require lower cooking temperatures, without washing, rinsing and sanitizing them, are classic examples of cross-contamination. People can also be a source of food contamination, especially when they fail to wash their hands after using the toilet, after handling raw foods, and even when they wipe their hands on their aprons! How then do we prevent cross-contamination? Follow these easy-toremember tips to put a stop to cross-contamination in the kitchen: Purchasing and Receiving Separate raw meat from other foods in the receiving area. Require your suppliers to place these foods in plastic bags to prevent their juices from dripping onto other foods. It is best to avoid ready-to-eat foods being delivered at the same time as raw foods. Storing Place raw meat in containers to prevent their juices from dripping onto other foods. Juices contain harmful bacteria if they are present on the meat. Store ready-to-eat foods away from raw foods. If you only have one chiller, put foods that require higher cooking temperature on the bottom shelf, while ready-to-eat foods must be stored on the top shelves. Thawing Completely thaw meat before cooking so it cooks evenly. Ensue juices do not drip onto other foods during thawing in the

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chiller. Holding and serving food Even food servers, guests, and condiments may be responsible for cross-contamination. To avoid this, make sure to do the following: (a.) On buffet tables and self-service areas, make sure that guests return with fresh plates; (b.) If possible, provide your guests with a handwashing station; (c.) Watch out for children playing with condiments and dipping their hands into buffet foods; (d.) Separate raw foods such as sushi and Mongolian barbecue ingredients from cooked or ready-to-eat foods; (e.) Serving utensils must be kept in food with the handle sticking out of the food. Utensils may also be kept in an ice water bath, cold running water bath, or water that is maintained at 57 degrees Celsius or higher. (f.) Use ice scoops with handles or tongs to place ice in glasses. Cross-contamination is definitely one of the major causes of food borne illnesses. It is always best to prevent it from happening in our food facilities. (F&B World Magazine, 2007) Some companies find difficulty in getting competent personnel who can be responsible for food safety. This is more felt by companies located in provincial locations. Participation in public seminar-workshops on GMP and HACCP planning and implementation offered by various government agencies, extension service of universities and non-government organizations helps in developing in-house

competence in food safety. Other companies avail of consultancy services offered by food safety consultants. Unskilled food handlers are a common food industry problem. Company pre employment training is often inadequate particularly with respect to sanitary food handling and personal hygiene. Several innovative solutions have been done. Apprenticeship is one. A prospective employee, who has passed health requirements first train as an apprentice with a team of regular workers . When the

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tutors see that the apprentice can do the operation well, she is given an oral and written examination before being formally employed by the company. Some companies avail of in-house training workshops on various aspects of food safety. Hygiene monitoring had always been a problem in the industry. Use of simple checklists and frequent random checks has been helpful in solving this problem. An innovative systems implemented by one company used a video camera to record habits and mannerisms that violate personal hygiene rules. The recording is shown to the employee corrective measures are discussed. With the newer technology of cell phone cameras, this practice became easier to do.Jewelry check nail checks, swabbing of hands have been some solutions to avert contamination from personnel. In another company, each employee carries a personal handbook of company rules and regulation, most of which were about personal hygiene. An accompanying self checklist is filled up daily and submitted to management as a hygiene monitor. A variation of self check is the buddy check. There had been limitations of these methods, but a regular audit by the responsible person minimizes problems.The food safety problems of the food industry can occur at any stage of the food chain and at any of the steps during the processing of the product. Most of these food safety problems are within the capability of the individual companies to solve as indicated by the examples done by other companies. Longer term solutions to other problems would require collaboration or cooperation with others in the industry, with industry association, academic and research institutions, private consultants and certainly with the government regulatory agencies and the market or customer of the products. By implementing HACCP and incorporating the HACCP pre-requisites and HACCP methodology in the companys Standard Operating procedures as embodied in

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a written Operations Manual, many of the problems can be controlled All food establishment should strive to make documentation a part of the company culture. (Chavez, 2012).