Food Safety

Prepared by: GERALDINE M. NINEZA, RND, MPH

 PRESENT DEFINITION OF DECIDE BETWEEN THE TRACE THE HISTORY OF
TERMS. HEALTH BENEFITS AND FOOD TECHNOLOGY
HEALTH HAZARDS OF
FOOD ADDITIVES

Learning Objective
IDENTIFY THE DESCRIBE HOW FOOD EXPLAIN HOW TO
DIFFERENCE BETWEEN “ SAFETY IS ACHIEVED ON IMPLEMENT HACCP
CLEAN”, ORGANIC AND AN INDUSTRY LEVEL PROCEDURES IN A FOOD
NATURAL FOODS. SERVICE OPERATIONS
 “An Act to Strengthen the Food Safety Regulatory
System In The Country to Protect Consumer Health
Food Safety Act of And Facilitate Market Access Of Local Foods And
Food Products, And For Other Purposes”
2013 (RA 10611)
• Objectives (Section 3):
• Protect the public from food-borne and water-
borne illnesses and unsanitary, unwholesome,
misbranded or adulterated foods;
• Enhance industry and consumer confidence
in the food regulatory system; and
• Achieve economic growth and development by
promoting fair trade practices and sound
regulatory foundation for domestic and
international trade.
Definition of terms
(Article II)
• Adulteration- an act which leads to
foods containing any poisonous or
deleterious substance that may be
injurious to public health; contains in
whole or in part filthy, putrid or
decomposed substance.
• Contaminant- refers to any substance
not intentionally added to food.
• Control measure- any action and activity
that can be used to prevent or eliminate
food safety hazard or to reduce it to an
acceptable level.
Definition of terms (Article II)

Food-borne illnesses- diseases,

Food- any substance or product
usually either infectious or toxic in
whether processed, partially
nature, caused by agents that enter
processed or unprocessed that is
the body through the ingestion of
intended for human consumption.
food.

Food hygiene- measures and

Food safety- assurance that food
conditions necessary to control
will not cause harm to the
hazards that could lead to food-
consumer when it is prepared or
borne illnesses and to ensure
eaten according to its intended use.
fitness for human consumption.
Definition of terms (Article II)

Food Safety Regulatory Agencies (FSRAs)- refers Department of Agriculture (DA)

to the following national government agencies: Department of Health (DOH)

Food safety regulatory system- combination of regulations, food safety standards, inspection,
testing, data collection, monitoring and other activities carried out by FSRAs and by the LGU in the
implementation of their responsibilities for the control of food safety risks in the food supply chain.

Food supply chain- all stages in the production of food from production, post harvest handling,
distribution, processing and preparation for human consumption (cooking).
Definition of terms (Article II)

Good agricultural practices (GAP)- practices that address environmental,

economic and social sustainability for on-farm processes, which results in
safe and quality food and nonfood agricultural products

Good manufacturing practices- quality assurance system aimed at

ensuring that products are consistently manufactured, packed, repacked
or held to quality standards appropriate for the intended use.

Good hygienic practices- all practices regarding the conditions and

measures necessary to ensure the safety and sustainability of food at all
stages of the food chain.
Definition of terms (Article II)

Hazard Analysis and Critical Control Points (HACCP)- science-based system

which identifies, evaluates and controls hazards which are significant for food
safety at critical points during a given stage in the food supply chain.

Hazard- biological, chemical or physical agent in food with a potential to

cause adverse effect on health.

Misbranding- deliberate labelling or advertising of food that is misleading

Definition of terms (Article II)

Risk- likelihood of an adverse health effect and the severity of this

effect following exposure to a hazard.

Food safety standards- formal documents containing the

requirements that foods or food processors have to comply with to
safeguard human health.
Definition of terms (Article II)

Risk • Risk assessment- scientific evaluation of known or potential

adverse health effects resulting from human exposure to
analysis- hazards.
• Risk management- process of weighing policy alternatives to

process
accept, minimize or reduce assessed risks and if necessary, and
if necessary, to select and implement appropriate prevention
and control measures.

consisting • Risk communication- interactive exchange of information and

opinions during the course of risk analysis on the hazards and
risk among risk assessors and other stakeholders.

of:
Food Technology
and Processing
FOOD PROCESSING

Food processing is used to transform and/or preserve raw ingredients from the farm into
various food forms for consumption by human being.

Food processing often takes clean, harvested produce or edible portions and uses them to
produce attractive and marketable food products.

We need to minimize postharvest losses and preserve agricultural products in a safe way with
no or minimum quality loss. The major emphasis of food processing is shelf life extension by
preventing undesirable changes in the wholesomeness, nutritive value, and sensory qualities.
History of food processing

• The purpose of the earliest food

processing method was to render the
products safe to eat, and to present
them in a range of palatable forms.
Other purposes are:
• Preserve food; and
• Enable storage or transport
History of food processing
History of Food
Technology
History of Food
Technology
History of Food
Technology
History of Food Technology
History of
Food
Technology
History of
Food
Technology
History of
Food
Technology
History of
Food
Technology
History of
Food
Technology
History of Food Technology
History of Food Technology
 Health implications
Food
additives
FOODADDITIVE
S

• Any substance added, directly or

indirectly to food to improve its quality in
terms of appearance, flavor, texture,
keeping quality and nutritive value.
 • Regulated by Republic Act 3720 (Food, Drug
and Cosmetic Act)- act to ensure the safety and
purity of foods, drugs and cosmetics being
HEALTH made to the public by creating the Food and
Drugs Administration (FDA).

IMPLICATI • Two classes of food additive:

• Incidental additives- substances which
ONS OF unavoidably become part of the product
through some phase of production,
FOOD processing or food packaging.
• Intentional additives- substances added
ADDITIVES on purpose to perform specific
• functions such as to improve color, flavor,
odor and texture.
FOOD
ADDITIVES
•Food additives may be classified according to
their function as in GRAS (Generally Recognized As
Safe) listing.
a. Preservatives
b. Mold inhibitors
c. Antioxidants and synergists
d. Coloring matter
e. Emulsifiers, stabilizers and thickeners
f. Maturing, bleaching and leavening
agents
g. Acidulants, neutralizers and buffers
h. Flavoring agents
 GRAS Chemical Additives
Chemical Additives Uses Preservative Effects
Sulfur Dioxide (SO) Dried fruits, fruit juices and cordials,  effective against molds and
and Sulfites meat sausages bacteria (anti-microbial action)
 Prevent enzymatic or non-
enzymatic changes in food
(prevent discoloration)
Benzoic acid and its Jams, jellies, carbonated beverages,  Inhibit growth of most bacteria
salt (Benzoates) fruit salads, pickles, relishes, fruit and some yeast and molds
juices
Sorbic acid and its Cheese, baked goods, beverages,  Fungistatic agent
salt (Sorbates) syrups, jellies/jams, fruit cocktails,  Yeast and mold inhibitors
dried fruits, pickles, margarine
Propionic Acid Butter, jam/jelly, apple slices, bread  Inhibits mold growth and rope
(Propionates) and baked goods, cottage cheese, development (anti-mycotic)
chocolates, fruits and vegetables
 GRAS Chemical Additives
Chemical Additives Uses Preservative Effects
Sulfur Dioxide (SO) Dried fruits, fruit juices and cordials,  effective against molds and
and Sulfites meat sausages bacteria (anti-microbial action)
 Prevent enzymatic or non-
enzymatic changes in food
(prevent discoloration)
Benzoic acid and its Jams, jellies, carbonated beverages,  Inhibit growth of most bacteria
salt (Benzoates) fruit salads, pickles, relishes, fruit and some yeast and molds
juices
Sorbic acid and its Cheese, baked goods, beverages,  Fungistatic agent
salt (Sorbates) syrups, jellies/jams, fruit cocktails,  Yeast and mold inhibitors
dried fruits, pickles, margarine
Propionic Acid Butter, jam/jelly, apple slices, bread  Inhibits mold growth and rope
(Propionates) and baked goods, cottage cheese, development (anti-mycotic)
chocolates, fruits and vegetables
FOOD ADDITIVES
CLEAN, ORGANIC AND
NATURAL FOODS
CLEAN, ORGANIC AND NATURAL
FOODS
Clean food- natural food, neither processed nor refined, eaten to promote or sustain
good health.

Organic food- the most heavily regulated food system; Only organic guarantees no
toxic synthetic pesticides, toxic synthetic herbicides, or chemical NPK fertilizers are
used in production, and no antibiotics or growth hormones are given to animals.

Natural food- are often assumed to be foods that are minimally processed and do not
contain any hormones, antibiotics or artificial flavors.
Food Safety in Industry Level
GMP, HACCP
FOOD SANITATION AND SAFETY
A field of study which deals with conditions and practices in food
production, handling, preparation and processing with an objective of
assuring and maintaining food safety. It aims to prevent contamination

Derived form the Latin word sanitas meaning health.

In the food industry, sanitation is the creation and maintenance of

hygienic and healthful conditions.
Categories of
Contamination

• Biological contamination

Macrobiological: caused by
helminths and other parasites,
poisonous plants and animals

Microbiological: caused by
bacteria, yeast and molds and
their toxins; leads to either
food intoxication and infection.
Categories of
Contamination

Chemical contamination

• Fertilizers
• Insecticides and other
pesticide residues
• Cobalt, lead, mercury,
arsenic, copper, etc.
Categories of
Contamination

Physical contamination

Fragments of insects, parts of

animal like hair of a rat or even
human being, metal, glass, tin,
wood, soil and others.
 Radiological
contamination
Categories of
Contamination • Radioactive materials like
Iodine 131, Cesium 137,
• Barium 140 and
• Strontium 90.
 Minimum sanitary and processing
requirements for food companies
Good (USFDA, 2003)
Manufacturing
Practices Designed to assure that the foods are
produced under hygienic conditions,
and that microbiological, physical and
chemical hazards were prevented
 Personnel

Process and Controls

Components Sanitary Operations
of GMP
Program Equipment and Utensils

Sanitary Facilities and Controls

Plants and Grounds

 proof of good health

(medical and dental certificates)

PERSONAL health questionnaire & reporting agreement
HYGIENE regular training of personnel

procedures on handling personnel with illness

first aid kit accessible

PERSONAL 01 02 03 04

HYGIENE
daily bath and complete and use of gloves, frequent hand
other hygienic clean uniform hairnet and face washing
practices mask for food
handlers
PERSONAL HYGIENE
Pathogenic Hepatitis A virus
microorganisms
transmitted Norwalk & Norwalk-like viruses
through food
handling Salmonella spp.
Shigella spp.
Staphylococcus aureus
Streptococcus pyrogenes
Escherichia coli O157:H7
 General Guidelines

Protective Clothing
• Suitable, company issued protective clothing shall

PERSONAL
be worn in food production or storage areas

Laundry
HYGIENE • Protective clothing should be laundered regularly &
effectively
• Adequate changes of protective should be available
• Storage of clean protective clothing should be
available
• Clean & soiled protective clothing should have
separate storage bins
 Staff Change Facilities
• Personal lockers should be available
• Clean or soiled protective clothing should
not be stored in lockers
PERSONAL • Periodic checking for compliance of locker
HYGIENE should be done

Protective Hair Covering

• Disposable (if possible)
• Worn by all in production or storage areas
• Beards should also be covered
 Personal Hygiene
• Wash hands prior to entering food production or
storage areas and in between food handling
• Fingernails should be kept short, clean &
unvarnished
PERSONAL • Gloves should be suitable, disposable, changed

HYGIENE
frequently & their disposal controlled to avoid
product contamination
• Cuts & grazes should be covered with waterproof
plasters

Jewelry
• Observe company rules on jewelry while in food
production areas
 Eating, Smoking & Drinking
• Strictly restricted to designated areas
• Must be followed by proper hand-
PERSONAL washing
HYGIENE Health Screening
• All staff who will be entering food
production, storage & packing areas
should complete a Company Health
Questionnaire
PROCESS AND CONTROLS

Receiving Inspecting Transporting Packaging Processing Storing

PROCESS
AND
CONTROL
S
Flow of Food

Inspection – make sure that food deliveries meet standards for food
safety

Receiving – taking food delivered into operation – unloading,

inspecting, accepting or rejecting, labeling, & storing the items in a
timely manner
General Purchasing & Receiving
Principles

• Buy only from reputable suppliers/sources

• Schedule deliveries during off-peak hours with trained staff
• Inspect deliveries for proper labeling, temperature, appearance
• Use properly calibrated thermometers to check temperatures
• Check shipments for intact packaging
• Label items with delivery date or use-by date
Time-Temperature Control

• Make thermometer available in the areas where it is needed

• Establish clear procedures; make time-temperature for each recipe
• When preparing food, take out only as much food from storage as you can
prepare at one time
• Cook, hold, cool & reheat food properly
Time-Temperature Control

• When heating or cooling food, pass it through the TDZ as quickly as possible
• Discard food if it spends >4h in TDZ
• Take corrective action if time & temp. standards are not met
Time-Temperature
Control

• Minimize time spent in danger

zone
• Holding:
• hot foods at 140ºF or higher
• cold foods at 41ºF (5ºC) or
lower
Preventing Cross-Contamination

• Prepare raw & cooked food separately

• Wash hands frequently when working with raw foods
• Prepare ready-to-eat (RTE) & raw foods in separate areas
• Prepare RTE food first then raw foods
• Use separate utensils for raw & RTE food preparation
Preventing Cross-Contamination

• Use clean & sanitized equipment & utensils

• Keep all food-contact surfaces clean & sanitary
• Store raw & RTE foods separately
• Store cooked food & RTE over raw products
Good Manufacturing Processes (GMP) for
Foods

• Is a set of guidelines in sanitation that is recommended in the processing or manufacture,

packing and storage of foods to ensure and maintain safety, wholesomeness and quality of foods
for human consumption.
• Covered by Administrative Order No.208 series of 1974- Secretary of Health.
• An adaptation of the GMP of the US Food and Drugs Administration and considers the following:
• Personnel
• Process and controls
• Sanitary operations
• Equipment and utensils
• Sanitary facilities and controls
• Plant and grounds
Good Manufacturing Processes (GMP) for
Foods

• Personnel- GMP requires that each person handling food should have excellent personal hygiene.
Training and supervision are key factors for effective sanitation in food establishment.

• Process and controls- filth, harmful chemicals and microorganisms should be prevented from
getting into the food during receiving, inspecting, transporting, packaging, processing and storing.

• Sanitary operation- all physical facilities should be maintained in good sanitary condition. This includes
pest and insect control and “Sanitation of all equipment and utensils that come in contact with
the foods during processing, packing and storage. Cleanliness is maintained by using detergents,
sanitizers and other cleaning aids.
Good
Manufacturing
Processes
(GMP) for
Foods
 Food Preservation

• Traditional approaches to controlling the safety and quality of foods involve inspection of foods
after production or processing for compliance with general hygienic practice, and where
appropriate, foods are sampled for laboratory testing.

• This approach does not ensure food safety since reliance on visual inspection and testing of
finished products cannot guarantee the absence of harmful pathogens in food.

• A more effective food safety control program, called the hazard analysis critical control point
(HACCP) program, was introduced to the food industry in the early 1970s, and various food safety
regulations and trade bodies worldwide endorsed its use as an effective and rational approach to
assurance of food safety.
• HACCP is a systematic approachto hazard identification, assessment, and control.
Hazard Analysis Critical Control Point
A structured approach that will assess the potential hazards of a food operation
and decide which areas are critical to the safety of the consumer.

The final product is assured to meet microbial and other quality standards by using
a system of analysis to pinpoint areas or components of raw materials, products,
processing step and conditions that need close control and monitoring.

This approach is more effective than the analytical approach which entails
microbial analysis of the finished product and therefore, corrective measures that
need to be done are often too late.
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
Hazard Analysis Critical Control Point
The benefits of the
HACCP approach to
ensuring food safety
include the following:
• The food industry has a better
proactive tool for ensuring the
safety of foods produced.
• Potential food safety problems can
be detected early.
• Food inspectors can focus more on
verifying plant controls.
• More effective use is made of
resources by directing attention to
where the need is greatest.
• A significant reduction in the cost
of end product testing is achieved.
The benefits of the HACCP approach to ensuring food safety
include the following:

Principle No. 1 includes hazard analysis to identify the microbiological, chemical, and physical hazards of public health concern. Raw
materials processing procedures, including packaging and storage, are assessed for microbiological hazards.

The second principle is to determine the procedures or points in the food operation where hazards can be controlled effectively. These
are called the critical control points (CCPs).

The third principle includes the establishment of critical limits that separate acceptable from nonacceptable limits.

The fourth principle involves the development of a system to monitor the CCPs so that the limits are not exceeded.

The fifth principle is to determine what corrective actions to take when the CCPs are exceeded.

The sixth principle includes the establishment of procedures for verifying that the HACCP program is working as expected.

The seventh principle involves the documentation procedures and records for all aspects of these six principles.