Risk Management as

Applied to Safety,
Security and Sanitation
(THC2)
 Chapter 1
Introduction to Food
Safety and Sanitation
Learning Objectives: In this Chapter the student will be
able to;

• Understand the meaning of food borne illness

• Know the symptoms of food borne illness
• Explain cross contamination and how it can happen
• Develop an awareness of the temperature danger
zone and understand its importance in the food
service operation.
• Explain what is food safety
Food borne Illness
It is a disease that is caused by the consumption of food items that
are contaminated by dangerous micro-organisms also with an “e” means
carried. Thus, simply speaking food borne illness means an illness that is
carried by the food. This is often referred as food poisoning by many
professionals in our industry.

Food borne illness outbreak

An incident in which two or more people experience the same illness
after eating the same food.
 A person suffering from food borne
illness may experience the following
symptoms:
1. Diarrhea- also known as LBM
or loose bowel movement. This
is when a person has a watery
stool. This person may visit for
two to three times within an
hour or even more.
2. Vomiting- Also known as
throwing up. This is when the
person pushes out all the food
and liquid from its stomach. This
may include gastric juice that is
green and yellowish.
3. Nausea- This is when a
person experience light
headedness and may not able to
stand straight for a long period
of time.
4. Muscle Cramps- The person
experiences tightness on some
part of the muscles. Difficulty in
moving these muscles may be
experienced.
5. Stomach Ache- Extreme
pain in abdominal area. These
may be caused by bloating of
the stomach due to some
gases produced in the
stomach.
6. Dehydration- This is the most
dangerous symptoms of food
borne illness. This is when the
person losses a significant
amount of body fluids
particularly electrolytes during
diarrhea. It may also cause
death when neglected.
 The microorganism that causes food borne illness cannot travel on their
own and contaminate food. This microorganism is transferred through the food
via a process called cross contamination.

Cross Contamination is the process wherein an infected person may not be the
only way that a food item maybe contaminated, they could also be
contaminated through the following factors:

1. Exposed to unsafe temperature for a long period of time

2. Improper packaging of food items
3. Poor hygiene and sanitation during the preparation of food
4. Improper re-heating of food
5. Unsafe sources and suppliers
1. Exposed to unsafe temperature for a long period of
time Let us start this topic by giving an
example. Suppose you bought a fresh fish
from the market in the morning then
immediately placed in the refrigerator. On
the next day, the fish is frozen, you get
thawed (defrosting) and the fish is not
deteriorated. The question is that, why is
the fish did not deteriorated compared to
the one just being placed on top of the
table?
Temperature Danger Zone

The main explanation to why

fish not deteriorated is that a certain
temperature, certain microorganisms
particularly bacteria are capable of
multiplying. This temperature where
bacteria are active is between 5 to 60
degree C. 0 to negative 20 degrees C
bacteria stop to multiply. The
temperature more than 60 degree
Celsius the bacteria destroyed.
2. Improper Packaging of Food Items
Certain food items are pre packed when
they arrived in the supermarket. Most ready to
eat items usually comes in can or jars. Canning
is the process of preserving food by heating and
sealing them in airtight containers.
For the food we cooked and prepared
make sure that the container or packaging we
use is very clean and used airtight container to
avoid microorganism coming inside the
containers.
3. Poor Hygiene and sanitation during the preparation of food

Food preparation is the pre-requisite

before cooking. It is at this stage that
the person starts to prepare the
needed things before cooking. In
culinary term this is referred as Mise
en place which means putting things
in to order.
4. Improper re-heating of food
Reheating of leftover food is very common among many people here in
the Philippines. However serious things should be considered in reheating
food items.

1. Left over food must place in freezer or chiller

2. Putting hot or warm food items in the freezer would not only destroy
the appliance but can also result to food spoilage.
3. When re-heating food items make sure the entire food items are left to
boil for more than 15 minutes. Reheat food only once.
4. Discard any food left after reheating that is still not consumed.
5. Unsafe sources and suppliers
In the food service industry, it is very important that you
buy your raw ingredients from reliable and safe sources
particularly from suppliers who had obtained a very reputable
status in the food service industry.
 Bureau of Food and Drugs (BFAD) of the Department of
Health is the government body in charge of inspecting and
regulating big food manufacturing plants to make sure that
a high degree of hygiene standard is being followed.
Another important consideration to be considered in
packaged food is the Expiry Date. It is a date written on the
package of the food stating the exact date for human
consumption.
Reasons why food items are not fit for human
consumption once it reached expiry date;

1. When the packaging specifically the cans or tins used

start to gather rust inside.
2. The preservatives whether natural or chemical may start
to wear off and render effectivity.
3. The main ingredients reached the stage that it would
start to deteriorate.
When dealing with packed frozen item the following
needs to be considered;

1. Make sure it is was wrapped in vacuum packed plastic

containers
2. Make sure the plastic seal is still intact.
3. Check if some frozen ice inside the bag, particularly an
ice colored red as a sign of blood leaching.
In order to avoid food borne illness brought by improper
packaging here are the things to be considered;

1. Make sure your packaged food come from well trusted

company and manufacturing business and buy from your
trusted retail stores.
2. Always check expiration date
3. Check the packaging make sure there are no cracks or seal
is not broken.
4. Labeling should be in tact and not tampered
5. Canned items should be free from rust
In order to prepare the food in the most hygienic manner we would seriously
take this following consideration;

1. The person preparing the food- The person preparing the food would be
dressed appropriately wearing a complete chef uniform. The uniform
should have been properly washed and disinfected. Nails should be cut
short. Avoid touching your face and hair. Remove all jewelries to avoid
cross contamination.
2. The area where food is prepared- The area where the food is prepared
should be strictly restricted only to the kitchen staff. Other personnel is
not allowed.
3. The area must free from pest and rodents- Pest, insects and rodents may
dangerously contaminate the food items through their dropping or to the
microorganisms they carry.
In addition tools and equipment must cleaned and sanitized before and
after used. Always check the chemicals you are using. Proper disposal of
garbage is a must.
Thank You!