FOOD SAFETY AND

SANITATION CFS
1063
PREPARED by: MISS HADILLAH HARUN

INTRODUCTION
Everyone knows that the united stated
has one of
the safest food supplies in the world.
So, why all
the fuss? The answer is simple.
Foodborne Illness happens, and it
adversely affects the health of
millions of Americans every year.
Foodborne illness is the sickness that
some people experience when they

FOODBORNE ILLNESS
Definition

Foodborne illness is a disease

cause by the consumption of
contaminated foods.
Foodborne illness normally
classified as a
Foodborne Infection
ii. Foodborne Intoxication
iii. Foorborne Toxin Mediated
i.

i. Foodborne Infection
An illness that results from
eating food that contains
harmful microorganisms
(pathogens).
Disease causing
microorganism eaten along
the food, it can cause a
foodborne infection.

ii. Foodborne Intoxication

An illness that results when
poisons or toxins present in
ingested food.
Caused when a living
microorganism multiplies on
or on food and produces a
chemical waste or toxin.

iii. Foodborne Toxin Mediated

Infection
An illness that result from
eating a food that contains
harmful microorganisms
that produce a toxin once
inside the human body.

CONTAMINATION and
MICROORGANISM
Contamination
Is the presence of substances or
conditions in the food that can be
harmful to humans.
Food become contaminated at a variety
of points. Example; raw foods can be
contaminated at the farm, ranch or on
board a ship.
Occur as foods are handled during
processing and distribution.

Common Sources
Air

Ingredient
Water
s
Sources of
Food
Food
contact
Soil
Contaminat
surfaces
ion
Food
Animals,
handlers
Rodents and Packaging
Insects
materials

Contaminants present and invisible

challenge because you cant see
them with naked eyes.
Many types of food can cause illness
without changing the appearance,
odor or taste of food.
Germs can be transferred from one
food item to another by cross
contamination.
It happens when microbes from a

Microorganisms
Also called germs or microbes.
Includes bacteria, viruses,
parasites and fungi.
They are so small, can only be seen
with the aid of a microscope.
Microbes are everywhere around us
soil, water, air, plants and animal.
Including humans.
Microorganisms that cause more

Most organisms are harmless.

Three of the most common types of
bacteria which cause foodborne
illness:
i. Staphylococcuss Aureus.
ii. Shiga Toxin Producing.
iii. Listeria Monocytogenes.

F.A.T.T.O.M
Bacteria need six conditions in order
to
multiply.
i. FOOD
ii. ACID
iii.TEMPERATURE
iv. TIME
v. OXYGEN
vi.MOISTURE

i. FOOD
Microorganism
require
nutrient to growth
and
prefer:
Protein
carbohydrates

ii. ACIDITY
Most foods are
acidic and have a
pH < 7.0
A pH >7.0
indicates the food
is alkaline

iii. TEMPERATURE
All bacteria do not have
the same temperature
requirements for growth.
The Temperature
Danger Zone (TDZ) 5oC
to 60oC.
Most microorganisms
grow well in TDZ.
Some survive and grow
outside the TDZ.

iv. TIME
Under ideal
conditions, bacteria
cells can double in
number every 15
to 30 minutes.
Bacteria need
about 4 hours to
grow to high
enough numbers to
cause illness

v. OXYGEN
Bacteria also differ in
their requirements for
oxygen.
Aerobic must have
oxygen to grow.
Anaerobic grows only
when oxygen is free.
Facultative can grow
with or without free
oxygen.

vi. MOISTURE
Moisture is an important factor in
bacterial growth.
Most of food have a water activity
but that is not the most affect.
Amount of available water will
help the bacteria activity.
Water activity is a measure of the
amount of water that is not bound
to the food.

POTENTIALLY HAZARDOUS FOOD

Definition
Ability to support the rapid and
progressive growth of infectious
and toxin producing microorganism.
PHF are usually high in protein or
carbohydrates.

Sources
Common examples of:
PHF are red meat, poultry, raw shell
egg, shellfish, dairy product.
Other potentially PHF are vegetables
such as
cooked rice or potatoes, refried beans
and
Fruits such as cut melon.

PHF According to FDA Food Code:

Foods of animal origin that are raw
or heat treated.
Foods of plant origin that are heat
treated or consist of raw seed
sprouts.
Cut melons.
Garlic and oil mixtures that are not
modified in a way to inhibit the
growth of microorganisms.

READY TO EAT FOODS

Food items that are edible without
washing, cooking or additional
preparation by the consumer or by
the food establishment.
The food become contaminated if
not handled properly.

Example:
Delicatessen items such as
cheeses and luncheon meats.
Fruits and vegetables.
Salad items.
Hot dogs.

Why the bacterial is connective to the PHF and

ready to
eat foods?

SIX@6 CONDITIONS
Food high in protein and carbohydrate.
Mildly acid environment (pH of 4.6 to
7.0).
Temperature between (5C and 57C).
The time between 4 hours and more.
Difference oxygen requiring environment.
Enough moisture.

FOODBORNE ILLNESS CAUSED by BACTERIA

Classified into 2 categories:
i. Sporeforming
Spores are not harmful when ingested.
But, if conditions in the food are suitable
for
bacterial growth and the spore turns into a
vegetative cells, the vegetative cell can
grow in
the food and cause illness if eaten.
Founds in foods that are grown in soil, like
vegetables and spices, may be also found
in animal products.

 Bacillus Cereus
TYPE OF
ILLNESS
Bacterial
intoxication
or toxin
mediated
infection

SYMPTOMS

COMMON
FOODS
Diarrhea
Diarrhea
type:
type:
abdominal
meats,
cramps (8-16 milk,
hrs)
vegetables
vomiting
Vomiting
type:
type: rice,
vomiting,
starchy
diarrhea,
foods,
abdominal
grain s,
cramps
cereals
(30min to 6
hrs)

PREVENTIO
N
Properly heat,
cool, and
reheat foods

 Clostridium perfringers
TYPE OF
ILLNESS

SYMPTOM
S

COMMON PREVENTIO
FOODS
N

Bacterial
toxin
mediated
infection

Intense
abdominal
pains and
severe
diarrhea (8
to 22 hrs)

Spices
,gravy,
improperly
cooled
foods
(especially
meats and
gravy
dishes)

Properly
cook, cool
and reheat
foods

 Clostridium botulinum
TYPE OF
ILLNESS
Bacterial
intoxicatio
n

SYMPTOM
S
Dizziness,
double
vision,
difficulty in
breathing
and
swallowing,
headache
(12to 36 hrs

COMMON
FOODS
Improperly
canned
foods,
vacuum
packed
refrigerate
d foods,
cooked
foods in
anaerobic
mass

PREVENTIO
N
Properly
heat-process
anaerobicall
y packed
foods. DO
NOT use
home
canned
foods

ii. Non Sporeforming

Do not form spores.
Stay in vegetative state all the
time.
Vegetative cells are easily
destroyed by proper cooking.

 Campylobacter Jejuni
TYPE OF
ILLNESS

SYMPTOM COMMON
S
FOODS

PREVENTIO
N

Bacterial
infection

Watery,
bloody
diarrhea (2
to 5 days)

Properly
handle and
cook foods,
avoid cross
contaminatio
n

Raw
chicken,
raw milk,
raw meat

 E-Coli
TYPE OF
ILLNESS
Bacterial
infection or
toxinmediated
infection

SYMPTOM
S
Bloody
diarrhea
followed by
kidney
failure and
hemolytic
uremic
syndrome
(UHS) in
severe
cases (12 to
72 hrs)

COMMON
FOODS
Undercook
ed
hamburger
, raw milk,
unpasteuri
zed apple
cider,
lettuce

PREVENTIO
N
Practice
good food
sanitation,
hand
washing,
properly
handle and
cook foods

 Listeria Monocytogenes
TYPE OF
ILLNESS
Bacterial
infection

SYMPTO
MS
Healthy
adults: flulike
symptoms
At-risk
population:
septicemia
,
meningitis,
encephaliti
s, birth
defects

COMMON
FOODS
Raw milk,
dairy
items, raw
meats,
refrigerate
d ready to
eat foods,
processed
ready to
eat meats
such as
hot dogs,

PREVENTION
Properly store
and cook foods;
avoid cross
contamination;
rotate process
refrigerated
foods using FIFO
to ensure timely
use

 Salmonella Spp
TYPE OF
ILLNESS
Bacterial
infection

SYMPTOM
S
Nausea,
fever,
vomiting,
abdominal
cramps,
diarrhea (6
to 48 hrs)

COMMON
FOODS
Raw meats,
raw poultry,
eggs, milk,
dairy
products

PREVENTIO
N
Properly cook
foods; avoid
cross
contaminatio
n

 Shigella Spp
TYPE OF
ILLNESS
Bacterial
infection

SYMPTOM
S
Bacillary
dysentery,
diarrhea,
fever,
abdominal
cramps,
dehydration
(1 to 7 days)

COMMON
FOODS
Foods that
are
prepared
with human
contact:
salads, raw
vegetables,
milk, dairy
products,
raw poultry,
non potable
water, ready
to eat meat

PREVENTION
Wash hands
and practice
good personal
hygiene;
properly cook
foods

 Staphylococcus Aureus
TYPE OF
ILLNESS

SYMPTOM COMMON
S
FOODS

Bacterial
Nausea,
intoxicatio vomiting,
n
abdominal
cramps,
headaches
( 2 to 6 hrs)

Foods that
are
prepared
with
human
contact,
cooked or
processed
foods

PREVENTIO
N
Wash hands
and practice
good
personal
hygiene.
Cooking WILL
NOT inactive
the toxin

 Vibrio spp
TYPE OF SYMPTOMS
ILLNESS
Bacterial Headache,
infection fever,
diarrhea,
vomiting,
severe
electrolyte
loss,
gastroenteriti
s (2 to 48 hrs)

COMMON
FOODS
Raw or
improperly
cooked fish
and
shellfish

PREVENTIO
N
Practice good
sanitation;
properly cook
foods; avoid
serving raw
seafood

FOODBORNE ILLNESS CAUSED by VIRUSES

Viruses are much smaller than bacteria and
they require a living host (human, animal) in
which to grow and reproduce.
Do not multiply in foods.
Usually transferred from one food to another
, from a food worker to a food, or from a
contaminated water supply to a food.
A PHF food is not needed to support survival
of viruses.

 Hepatitis A virus
TYPE OF
ILLNESS
Viral
infection

SYMPTOM
S
Fever,
nausea,
vomiting,
abdominal
pain,
fatigue,
swelling of
liver,
jaundice
(10 to 50
days)

COMMON
FOODS
Foods that
are prepared
with human
contact;
contaminate
d water

PREVENTIO
N
Wash hand
and practice
good personal
hygiene,
avoid raw
seafood

 Norwalk virus
TYPE OF
ILLNESS
Viral
infection

SYMPTOM
S
Vomiting,
diarrhea,
abdominal
pain,
headache,
low grade
fever (24 to
48 hrs)

COMMON
FOODS
Sewage,
contaminat
ed water;
contaminat
ed salad
ingredient,
raw clams,
oysters,
and
infected
workers

PREVENTIO
N
Use potable
water; cook
all shellfish;
handle food
properly,
meet time,
temperature
for PHF

 Rotavirus
TYPE OF
ILLNESS
Viral
infection

SYMPTOMS COMMON
FOODS
Diarrhea
Sewage,
(especially in contamina
infants and
ted water,
children),
contamina
vomiting, low ted salad
grade fever
ingredient
(1 to 3 days s, raw
onset: lasts 4 seafood
to 8 days)

PREVENTIO
N
Good
personal
hygiene and
hand
washing;
proper food
handling
practice

FOODBORNE ILLNESS CAUSED by

PARASITES
Parasites are small or microscopic
creatures that need to live on or inside a
living host to survive.
Parasitic infection is far less common
than bacterial or viral foodborne
illnesses.
Live and reproduce within the tissues
and organs of infected human and
animal hosts, and are often excreted in

Keys to Prevention:
Freeze properly.
Cook to proper temperatures.
Avoid cross contamination.
Use sanitary water supplies.
Wash hands properly.

 Anisakis spp
TYPE OF
ILLNESS

SYMPTOM
S

COMMON
FOODS

Parasitic
infection

Coughing,
Raw or
vomiting ( 1 undercooke
hour to 2
d seafood;
weeks)
especially
bottomfeeding fish

PREVENTIO
N
Cook fish to
the proper
temperature
throughout;
freeze

 Cyclospora cayetanensis
TYPE OF
ILLNESS
Parasitic
infection

SYMPTOMS
Watery and
explosive
diarrhea, loss
of appetite,
bloating (1
week)

COMMON
FOODS
Water,
strawberri
es,
raspberrie
s, and raw
vegetable
s

PREVENTIO
N
Good
sanitation,
reputable
supplier

 Cryptosporidium parvum
TYPE OF
ILLNESS
Parasitic
infection

SYMPTOM
S
Severe
watery
diarrhea
within 1
week of
ingestion

COMMON
FOODS
Contamina
ted water;
food
contamina
ted by
infected
food
workers

PREVENTIO
N
Use potable
water
supply;
practice
good
personal
hygiene and
hand
washing

 Toxoplasma gondii
TYPE OF
ILLNESS
Parasitic
infection

SYMPTOMS COMMON
FOODS
Mild cases of Raw
the disease meats, raw
involve
vegetables
swollen
and fruit
lymph
glands,
fever,
headache
and muscle
aches;
severe cases
may result in
damage to

PREVENTION
Good
sanitation,
reputable
supplier,
proper cooking

 Trichinella spiralis
TYPE OF
ILLNESS

SYMPTOMS COMMON PREVENTION

FOODS

Parasitic
infection

Nausea,
vomiting,
diarrhea,
sweating,
muscle
soreness (2
to 28 days)

Primarily
undercook
ed pork
products
and wild
game
meats
(bear,
walrus)

Cook foods to
the proper
temperature
throughout

FOODBORNE ILLNESS CAUSED by

CHEMICALS
Chemical hazards are usually classified as
either naturally occurring or man made
i. NATURALLY
ii.MAN-MADE
chemicals

OCCURING
Allergens
Ciguatoxin
Mycotoxin
Scombrotoxin
Shellfish toxins

CHEMICALS
Cleaning solutions
Food additives
Pesticides
Heavy metals

i. Naturally Occurring
Allergens
TYPE OF
ILLNESS
An allergic
infection
usually
involving
the skin,
mouth,
digestive
tract, or
airways

SYMPTOMS

COMMO
N FOODS
Skin hives,
Food that
rashes, and
contains:
itching
milk, egg,
Mouth
wheat,
swelling and
nuts and
itching of the
peanuts,
lips and tongue fish and
Digestive tract shellfish
vomiting and
diarrhea
Airways

PREVENTIO
N
Packaged
and
prepared
foods must
be properly
labeled if
they contain
common
food
allergens so
that

Ciguatoxin
TYPE OF
ILLNESS
Fish toxin
originatin
g from
toxic
algae

SYMPTMS COMMON
FOODS
Vertigo,
Marine finfish
hot/cold
including
flashes,
grouper,
diarrhea,
barracuda,
vomiting
snapper,
(15 min to jack,
24 hrs)
mackerel,
triggerfish,
reef fish

PREVENTIO
N
Purchase fish
from a
reputable
supplier;
cooking WILL
NOT inactive
the toxin

Scombrotoxin
TYPE OF
ILLNESS
Seafood
toxin
originatin
g from
histamineproducing
bacteria

SYMPTOMS
Dizziness,
burning
feeling in the
mouth, facial
rash or hives,
peppery taste
in mouth,
headache,
itching, teary
eyes, runny
nose ( 1 to 30
min)

COMMO
N FOODS
Tuna,
mahimahi,
bluefish,
sardines,
mackerel,
anchovies
,
amberjac
k,
abalone

PREVENTION
Purchase fish
from a
reputable
supplier; store
fish a low
temperatures
to prevent
growth of
histamineproducing
bacteria; toxin
IS NOT
inactivated by
cooking

Shellfish toxins
TYPE OF
ILLNESS
intoxicati
on

SYMPTOMS

COMMO
N FOODS
Numbness of Contamin
lips, tongue, ated
arms, legs,
mussels,
neck; lack of clams,
muscle
oysters,
coordination scallops
(10 to 60
min)

PREVENTIO
N
Purchase
from a
reputable
supplier

Mycotoxins
TYPE OF
ILLNESS
intoxicati
on

SYMPTOM
S
Acute
onsethemorrhage
, fluid
buildup
Chronic
onsetcancer from
small doses
over time

COMMON
FOOD
Moldy
grains,
corn, corn
products,
peanuts,
pecans,
walnuts
and milk

PREVENTIO
N
Purchase
food from a
reputable
supplier;
keep grains
and nuts
dry; and
protect
products
from
humidity

ii. Man-Made Chemicals

Intentionally added chemicals may
include food additives, food
preservatives and pesticides.
Non-intentionally added chemicals
such as cleaning and sanitary
supplies.
Also chemicals from containers or
food contact surfaces of inferior
metal that are misused such as
(cadmium, copper, lead, galvanized
metals).

FOODBORNE ILLNESS CAUSED by

PHYSICAL HAZARDS
Physical hazards are foreign objects in
food that can cause illness and injury.
Commonly result from accidental
contamination and poor food-handling
practices that can occur at various
points in the food chain from harvest
to consumer.

PHYSICAL
HAZARD