PROPER FOOD

HANDLING
AND
FOOD SAFETY
PRACTICES

Risk Management as Applied to Safety, Security & Sanitation

LEANDRO B. ALLA, DHM

ASST. PROF. IV /BSHM & BSTM PROGRAM CHAIR
APAYAO STATE COLLEGE, CONNER CAMPUS
 WHY FOOD
SAFETY MATTERS?

4
• Food handler is anyone who works in a food and drink
establishments and who handles food or contact with
any equipment or utensils that are likely to be in
contact with food, such as cutlery, plates, bowls, or
chopping boards. food handlers are responsible in
providing safe food and beverage. (Scallan EHR, Angulo FJ,
Tauxe RV, Widdowson M-A, Roy SL, Jones JL GP, 2011).
 Why food safety matters?

Safety in a food service operation means freedom from

danger, risk, and harmful effects to a person’s well-being
and health. Food safety is critical, because of the effects
that may result from consuming foods contaminated with
bacteria, the ingestion of poisonous chemicals, or injury
from foreign objects swallowed with the food.
6
 Why food safety matters?

When buying food either in a market, grocery or in a restaurant, we always

consider its price, brand and taste. But we are not fully aware if the food that we
buy is safe to eat or not. We do not understand the dangers it will bring to us. Few
of us may think that food borne illness or food poisoning is just merely a stomach
cramp and diarrhea.
Most of us consider food-borne diseases mild as compared to other medical
conditions.
But we still cannot see the whole impact of this until we see the chronic and more
serious conditions and complications that would affect our organs and other
system.
7
 Why food safety matters?
People at risk for food-borne illnesses
1. Young children- their immune system are still not fully developed to
fight against these food-borne illness.
2. Elderly- older people have chronic medical conditions such as diabetes,
hypertension, cancer and are taking medications that may weaken their immune
system.
3. Pregnant women- they are highly susceptible to food-borne illnesses that
affect the unborn child. Food-borne illness during pregnancy may lead to
miscarriage, premature delivery, sickness or death of the unborn baby.
4. People with weak immune system diseases such as HIV/AIDS, CANCER,
DIABETES. 8
• Pattron D., 2004, highlighted that food safety is of utmost
concern in the twenty-first century. FAO/WHO defined food
safety as the assurance that when food is consumed in usual
manner does not cause harm to human health wellbeing. Food
service establishments are sources of food borne illnesses and
food handlers contribute to food borne illness outbreaks (Olson
SL, MacKinon L, Goulding J, Bean N, Slutsker L, 2004).
• According to World Health Organization 1989, food handling
personnel play important role in ensuring food safety
throughout the chains of food production and storage.
• Food-borne disease is a very common illness which usually
came from poor food handling. Food borne diseases are
major health problems in developed and developing countries
(Havelaar, et. al, 2013)
 And how do I make sure that food is safe?

We keep our food safe by making sure that

there are no HAZARDS in our food!!!
HAZARDS are unacceptable
condition
• Can either cause
- injury
- illness or
- death
 GMP is

• Good Manufacturing Practices

Quality System
• Ensuring products are consistently produced and controlled to the
quality standards appropriate to their intended use.
• Ensure that things are done right first time, every time and on
time.
• Supported by scientific evidence.
 Why GMP

• Ensure public safety.

• Identity, Safety, Purity, Efficacy, Potency, Stability,
Consistency
• Achieve top quality pharmaceutical products: free of errors
and risks n Increase efficiency: i.e waste, rejects, reworks,
complaints & recalls.
• Increase competitiveness
• Regulatory requirement
• Minimum standard for food production.
GMP ORGANIZATION
SPOT THE HAZARD QUIZ

Lets test if you know how to

identify hazards and risk
WHAT IS HACCP?
HACCP is a systematic, preventative approach to food safety. It aims to prevent biological,
chemical and physical hazards, instead of relying on finished product inspection. HACCP is used in
the food industry to identify potential food safety hazards, so that key actions, known as Critical
Control Points (CCPs) can be used to reduce or eliminate the identified hazards.

With HACCP the food processor systematically:

• Identifies potential food safety hazards (Hazard Analysis).

• Determines the key steps in their operation where the hazards can be prevented, eliminated or
reduced to an acceptable level. (The key steps are known as Critical Control Points or
CCPs)
 KEY CONCEPTS OF A HACCP PLAN
• Good Manufacturing Practices (GMPs)

• Standard Operating Procedures (SOPs)

 THE SUCCESS OF HACCP AND THE
SEVEN PRINCIPLES
1. Identify Hazards

2. Determine Critical Control Points (CCPs)

3. Establish Critical Limits

4. Establish Monitoring Procedures

5. Establish Corrective Action Procedures

6. Establish Verification Procedures

7. Establish Record Keeping

 Principle 1: hazard analysis
A plan is laid out to identify all possible food safety hazards that could
cause a product to be unsafe for consumption, and the measures that can be
taken to control those hazards.

For example: At the cooking step of the production process, one of the
identified hazards is the survival of pathogens due to inadequate cooking
time or temperature.

(harmful microbes that causes disease)

 Principle 2: identifying critical
control
points.
These are the points in the production process where an action can be
taken to prevent, eliminate, or reduce a food safety hazard to an
acceptable level.

For example: The cooking step is considered a serious point because

control measures are necessary to deal with the threat of bad bacteria in
the process of cooking.
Principle 3: establishing critical
limits
Establishing critical limits for each critical control point. A critical limit
is the limit at which a hazard is acceptable without compromising food
safety.

For example: Perilous restrictions in ironing our uniforms needs specific

time and temperature specific class of linen.
 Principle 4: Establishing monitoring
procedures

Establishing monitoring procedures for critical control points. Highly

detailed monitoring activities are essential to make sure the process continues
to operate safely and within the critical limits at each critical control point.

For example: Monitoring procedures at a cooking critical control point could

include taking the internal temperature of the product with a specialized
thermometer.
 Principle 5: Establishing

corrective actions
Actions must be taken to bring the production process back on track if monitoring
indicates that deviation from critical limits has occurred. In food production,
correcting problems before end-stage production is far more effective than waiting
until a product is finished to test it.

For example: If the required internal temperature has not been reached, a
corrective action would require that the product be cooked further. If the cooking
temperature cannot be reached, another corrective action would call for the product
to be held and destroyed.
 Principle 6: Establishing

verification procedures
Verification means applying methods, procedures, tests, sampling and other
evaluations (in addition to monitoring) to determine whether a control measure at a
critical control point is or has been operating as intended. Verification activities
also ensure that the monitoring and the corrective actions are done according to a
company’s written HACCP program.
For example: Testing and calibrating thermometers is a verification procedure that
is important to ensure accurate readings. The easiest way to test a thermometer’s
accuracy is by submerging the probe into a pot of boiling water. If it does not read
100˚C (212˚F) then the thermometer must be adjusted to read the correct
temperature.
 Principle 7: Record keeping

The company must keep records to demonstrate the effective application of the
critical control points and assist with official verification (which is done in
Canada by the Canadian Food Inspection Agency). Records must be established
to document the monitoring and verification results as well as all information and
actions taken in response to any deviations found through monitoring and
For example: The employee responsible for monitoring a cooking critical control
verification.
point completes a cooking log sheet. This sheet includes the date, the start and
finish time, the temperature, and the employee’s signature. If a deviation has
occurred in the production process, the responsible employee records the details
in a deviation log book
 Food Contaminants
THE THREE MAJOR FOOD CONTAMINANTS

1. BIOLOGICAL CONTAMINANTS
2. CHEMICAL CONTAMINANTS
3. PHYSICAL CONTAMINANTS
 Biological Contaminants
These are contaminants caused by harmful microorganisms or pathogens, some may produce
toxin that can cause illness.
Examples are bacteria, viruses, parasites and fungi.
3 FACTORS CAUSED BY THIS CONTAMINANT
1. Time-temperature abuse=it happens when the food has been exposed to temperature danger
zone(40F-140F) for more than 4 hours.
-food has not held at the proper temperature upon receiving and during storage.
-food was not cooled or reheated properly.
-food is not cooked or reheated to temperature high enough to kill harmful microorganisms.
2. Cross-contamination= one of the most common causes of food poisoning
and bacterial infection. This happens when diseases causing microorganisms are
spread or passed on from another food, hand, surfaces, utensils or equipment to
another food.
This can be spread on by means of:
a. Hand to food
b. Food to food
c. Equipment to food
3. Poor personal hygiene= food handlers should not allow handling
foodspecially when they are sick or has open wounds. There is a big
possibility that they can contaminate the food.
 CONTROL MEASURES

• Biological Hazards
- FOOD
- ACID
- TEMPERATURE
- TIME
- OXYGEN
- MOISTURE
What is Foodborne Illness?

Commonly known as food poisoning, foodborne illness is caused by eating food that is contaminated by bacteria or other harmful
substances.

How does food become hazardous?

Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in
food. Food can become contaminated from:

Chemical hazards

Physical hazards

Biological hazards
 What is “cross contamination?”

Cross-contamination is the transportation of harmful substances to food by:

What conditions encourage bacteria to grow?

Warm Neutral-slightly acidic pH

Moist Protein-rich

41°F (5°C) and 135°F (57°C)

OOD

CIDITY

IME

EMPERATURE

XYGEN

OISTURE
FOOD
A
T
T
O
M

Foodborne microorganisms need nutrients to grow. These are

commonly found in potentially hazardous food, such as meat, poultry,
dairy products, and eggs.
F

ACIDITY
T
T
O
M

pH is a measurement of how acidic or alkaline a food is.

pH 0-6.9 = acidic foods (ex. lemons)
pH 7.1-14 = alkaline (ex. crackers)
pH 4.6-7.6=neutral to slightly acid (bacteria grows best)
F
A
T

TEMPERATURE
O
M

Temperature Danger Zone = 41-135° F

Food must be handled very carefully when it is:
*Thawed *Cooked
*Cooled *Reheated
F
A

TIME
T
Foodborne microorganisms need sufficient
time to grow!
O
M

They are capable of doubling their population every

twenty minutes.

If potentially hazardous food remains in the temperature

danger zone for four hours or longer, foodborne
microorganisms can grow to levels high enough to make
someone ill.
F
A
T
T

OXYGEN
M

While most microorganisms need oxygen to grow, some do not!

Examples of foods that are associated with bacteria that do not need oxygen to grow
are:
o Cooked rice
o Untreated garlic-and-oil mixtures
o Baked potatoes
F
A
T
T
O

MOISTURE

Water Activity Food Examples

0.95 Fresh Fruit, Meat, Milk
0.95-0.9 Cheese
0.9-0.85 Margarine
0.85-0.8 Salted Meats
0.8-0.75 Jam
0.75-0.65 Nuts
Perishability

0.65-0.6 Honey
0.5 Pasta
0.3 Dried Vegetables
0.2 Crackers
• Purchasing Food flow
• Storing
• Preparing
• Cooking
• Holding
• Serving
 Purchasing/Receiving

• Buy only from reputable suppliers

• Schedule deliveries for off-peak hours
• Inspect deliveries carefully
• sample temperatures of received food items
 Purchasing/Grocery

• Purchase meat, poultry and dairy products last.

• Keep packages of raw meat and poultry separate
• Make sure products are refrigerated as soon as possible
• Check that all food packages are intact
• Select produce that is fresh
 Storing

• Label food
• FIFO
• Stored product needs depleted regularly
• Check expiration dates
• Keep out of the temperature danger zone
• Store food in designated storage areas
• Keep all storage areas clean and dry
 Preparing
• Proper Thawing
• Refrigerate at 41° F or lower
• Under running water at 70° F or lower
• In a microwave if the food will be cooked immediately
• Meat, Fish, Poultry
• Use clean and sanitized work areas and equipment
• Wash hands properly
• Remove from refrigerator only as much as you can prepare at one time
• Return raw prepared meat to refrigerator, or cook it immediately
• Eggs
• Handle pooled eggs with special care
• Consider using pasteurized egg products
• Promptly clean and sanitize all equipment and utensils
• Produce
Preparing continued…
• Do not expose to raw meat and poultry
• Wash thoroughly under running water
• When soaking, do not mix with other items
• Refrigerate and hold cut melons at 41° F or lower
• Ice
• Ice must be made from drinking water
• Ice used to chill should not be used as an ingredient
• Use a clean, sanitized container and ice scoop
 Cooking
• 165° F
-Poultry
-Stuffing/Casserole
-Hazardous food cooked in microwave (eggs, poultry, meat, fish)

• 155° F
-Ground meat
-Ground, chopped, or minced fish

• 145° F
-Steaks/chops
-Roasts
-Fish
-Eggs

• 135° F
-Fruit or Vegetables
-Commercially processed, ready to-eat food

*temperatures must be maintained for at least 15 seconds, excluding roasts which must be maintained for 4 minutes.
 Holding
• Check the temperature of food at least every four hours
• Establish a policy to determine how long food will be held
• Cover food
• Prepare food in small batches

Cold food Hot food

 Must be held at 41° F or lower  Must be held at 135° F or higher
OR OR
 Can not exceed 70° F and is served or It is served and discarded within four
discarded within six hours hours
 Serving
Kitchen Staff
• Use clean and sanitized utensils for serving
• Use serving utensils with long handles
• Store serving utensils properly
• Use gloves when handling ready-to-eat foods
• Practice good personal hygiene
Self-Service
• Identify all food items
• Maintain proper food temperatures
• Replenish food on a timely basis
• Do not refill soiled plates or use soiled silverware
 Chemical Contaminants
These are numbers of reported food poisoning incidents due to consumption
of toxic chemicals found in food or beverages. One example is the milk tea
poisoning in 2015 in which 2 people died and 1 sickened. Oxalic acid was
found in the milk tea upon thorough investigation.
Chemical contaminations happen by the way of:
Raw Foods, pesticides, cleaning chemicals, transporting food, and
storage and equipment.
 Physical Contaminants
Physical contamination may happen at any stage in the food service flow either by
accident or deliberately done by a staff or a customer.
Some common physical contaminants found in food.
-hair strand
-Chip of finger nails
-Plastic
-Dust
-Fish bones
-Vegetable or fruit peel
-pieces of glass or staple wires
 How can I prevent cross-
contamination and food-borne
illnesses?
 Purchase Safe Food
• GROCERY STORE
• Read the label – do not buy food that is past the “sell-by,” “use-by,” or other
expiration dates
• Purchase meat, poultry and dairy products last
• Ground beef should be cherry-red or purple-red if in vacuum packaging
• Place meat, poultry and seafood in plastic bags to prevent juices from
dripping on other foods in the cart
• Keep raw meat, poultry and seafood separate from other food items
• Check that all food packages are intact
• Select produce that is fresh, not bruised or damaged

76
 Store Food Properly
• Keep out of temperature danger zone
• Refrigerator – 40°F or lower
• Freezer - 0°F or lower

• Label and date food

• Leftover prepared food which was not served must be labeled and dated,
refrigerated promptly and used within 36 hours, or frozen immediately
for later use
• Commercially-prepared, ready-to-serve opened food items can be kept up
to 7 days when they are properly stored/refrigerated

77
 Prepare and Cook Food Adequately
Avoid the DANGER ZONE
DANGER ZONE
• When cold food goes above 40° F
• When hot food falls below 135° F
135°
• Bacteria can multiply rapidly in
perishable food left in the danger
zone for more than 2 hours
• Throw away perishable food that
has been left at room temperature for
more than 2 hours
Keep hot food hot and cold food cold!
78
 Clean and Sanitize

What surfaces?
• Kitchen counters
• Knives, mixing spoons and other utensils
• Mixing bowls and other food preparation containers
• Cutting boards
• Tables children eat on

79
 Clean and Sanitize
• Dishwashing Procedures (see next slide for illustration)
• Manual (3-compartment sink)
1. Rinse, scrape or soak items before washing
2. Wash in 110° - 125°F water, using soap/detergent
3. Rinse by immersing in clean, hot water to remove soap/detergent or by spraying
soap/detergent off, removing all traces of food and detergent. If dipping the
items, change the rinse water when it becomes dirty or full of suds.
4. Sanitize for minimum 2 minutes in 1 ½ teaspoons of bleach per gallon of water
(or other Department of Health Services approved sanitizer)
5. Air-dry Items – upside down so they will drain
80
81
FOOD must be …

SAFE!!!
 REMEMBER…
• Complying with food safety and quality requirements/ regulations
- IS GOOD FOR BUSINESS
- IS A SERVICE TO OUR CUSTOMERS
- IS OUR RESPONSIBILITY

• OUR RESPONSIBILITY STARTS HERE AND NOW!!!

Basic Principles of GMP
Premises
 Premises
Principle

Important aspects to be kept in mind to ensure the suitability of

the operations to be carried out for different dosage forms and
product range:
 Location
• Design
• Construction
• Adaptation
• Maintenance
 Premises
Location

• Geography, climate, noise and economic factors

• Neighbouring factories and sites
 What do they do?
 What impact can they have on the
business?

• Pollution/effluent control
• Minimum risk for contamination of products and materials
 Premises
Principle
• Premises must be located,
designed, and with a layout
to minimize risks of cross-
contamination, e.g. not
located next to a malting
factory with high airborne
levels of yeast
 Premises
General

The layout and design should aim to:

• Avoid any adverse effect on the quality of products

• Avoid cross-contamination, build-up of dirt and dust

• Minimize risks of errors

• Permit effective cleaning

• Permit effective maintenance

 Premises
Design Principles

Ensure logical flow. Keep in mind:

• Material flow
• People flow
• Process flow
 Premises
Design

• Suitable design and construction to facilitate good sanitation

• Cleaning and disinfecting according to detailed written procedures – records
maintained
• Maximum protection against entry of insects, birds and animals
• Procedure for rodent and pest control implemented
 Premises
Construction and utilities

• Suitable construction materials

• Electrical supply
• Suitable lighting (especially for visual on-line checks)
• Temperature and relative humidity
12.8, 12.32
• Controlled, monitored and recorded
• Appropriate and effective ventilation
These may affect products during manufacture or storage as well as functioning of equipment
 Premises
Construction and utilities

• Suitable construction materials

• Electrical supply
• Suitable lighting (especially for visual on-line checks)
• Temperature and relative humidity
12.8, 12.32
• Controlled, monitored and recorded
• Appropriate and effective ventilation
These may affect products during manufacture or storage as well as functioning of equipment
 Basic Principles of GMP
• The temperature and relative
humidity should be controlled,
monitored in accordance with an
SOP, and the results recorded.
• The limits should be appropriate
according to the storage
requirements for materials and
products
 Basic Principles of GMP
Design of areas for weighing of
materials

• Proper air supply

• Dust control measures (including
extraction of dust and air)
• Easily cleanable surfaces
• No areas for dust accumulation
• Protection of material, product and
operator
 Premises
Maintenance
• Procedure for maintenance of the premises
• Records maintained
• Damage repaired
• Repairs and maintenance should not present any hazard to the quality of the
products
Basic Principles of GMP
 Premises
Ancillary Areas

• Rest and refreshment rooms: Separate from production and quality control areas
• Changing, washing and toilet areas accessible and appropriate numbers
• Animal houses well isolated – separate air handling and entrance
• Maintenance workshops: Separated from production - if not possible – tools in
reserved areas
 Basic Principles of GMP

AIR
FACTORY CHANGE
LOCK
ROOM
TOILETS

CANTEEN
Basic Principles of GMP
 Basic Principles of GMP
• Separate receiving and dispatch
bay
• Protect materials and products
from weather
• Area to clean incoming
materials provided
 Basic Principles of GMP
Cleaning of incoming containers

• Cleaning with a cloth, or duster

• Cleaning by using a vacuum cleaner
• Use of air curtains and air tunnels
 Premises
Storage areas

• Sufficient capacity, orderly storage of categories of materials and products

• Storage conditions
• Separate and segregated areas
• starting materials, packaging materials, intermediates, bulk, finished products,
quarantined, released, rejected, returned and recalled products and materials
Basic Principles of GMP
Basic Principles of GMP
Basic Principles of GMP
Basic Principles of GMP
 Premises
Production areas

• Effective ventilation with air control facilities

• Including filtration of air to a sufficient level to prevent contamination and
cross-contamination – also external environment
• Control of temperature and relative humidity where necessary
• Regular monitoring of conditions during production and non-production
periods
Make sure that food is always

SAFE
 Thank
You!
God Bless!
 Lesson 3
OUR INVISIBLE ENEMIES
Topic 1: Bacteria
 LESSON OBJECTIVES:

At the end of this lesson you should be able to:

 Identify food-borne microorganisms;

 Differentiate bacteria, viruses, fungi and parasite-based form their nature and
characteristics;
 Recognize the conditions and factors bacteria, viruses, parasite and fungi grow and
multiply;
 Generate an action plan controlling and preventing the growth and spreading of pathogens.
• Bacteria, viruses, parasites, protozoa and fungi are our invisible enemies
they are called “microbes”. We cannot detect them if they are invading our
system since they are extremely small that we cannot see them with our
naked eye. Only through a powerful microscope they will be visible and
they come in colony and invade our body and we can become ill quickly.
• The only thing we can fight our invisible enemies are by knowing them,
their nature, their food, the conditions of how they replenish, multiply and
how they get into our system.
 Bacteria
Bacterium is a single celled microorganism. It has n o nucleus or other organelles. Bacteria are
found everywhere, they are in soil, rocks, oceans, and some may live inside our body. Most number
of bacteria is found in the lining of our digestive system. Some may cause food spoilage, or food-
borne diseases.
Bacteria reproduce asexually by binary fission; this means that it does not need male and female to
reproduce. A single celled bacterium divides itself into two equal parts and becomes two bacteria. A
bacterium doubled in number every 30 minutes. This means, in five hours a single bacterium can
multiply into millions of bacteria.
Some bacteria can develop a spore, a protective covering which makes them resistant to hostile
environment such as heat, coldness, acidity, UV radiation. Most pathogenic bacteria are endosperm.
 Classification of Bacteria:

1. Spoilage Bacteria – where they breakdown foods so they look,

taste and smell bad. Thus, food is undesirable to eat and
unacceptable.
2. Pathogenic Bacteria – are disease causing bacteria that can
make people ill if they or toxins are consumed with foods.
3. Producer bacteria- they are needed to produce milk, cheese,
wine, vinegar and more through fermentation process.
 Bacteria have various shapes and sizes

These are the common shapes:

 Coccus or Cocci – spherical shaped bacteria
 Bacillus or Bacilli – rod shaped bacteria
 Spirilla or Spirilli – spiral shaped bacteria
 Phases of Growth of Bacteria
Bacteria under a favorable condition are able to reproduce rapidly. Bacterial growth follows a
predictable pattern.
 Phases of Growth of Bacteria
1. Lag Phase – bacteria adapt themselves to growth conditions. It is the period where the individual
bacteria are maturing and not yet able to divide.
2. Log Phase or Logarithmic Phase – “exponential phase” growth is very rapid, doubling in
numbers in every few minutes.
3. Stationary Phase – the growth rate slows as a result of nutrient depletion and accumulation of
toxic products. This phase is reached as the bacteria begin to exhaust the resources that are
available to them.
4. Death or Decline Phase – bacteria run out of nutrients and die.
In order to understand the existence of bacteria, you need to know the
conditions they need for them to grow. Remember the acronym FATTOM.
Bacteria need nutrients to grow and maintain metabolic functions. There are
certain types of nutrient requirement for each type of bacteria. (Mossel,et.al,
1995).