IMPORTANCE OF FOOD SAFETY
Food Safety
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Food safety is a set of practices designed to prevent foodborne illnesses. This
can include from:
✓ Proper food handling
✓ Preparation techniques to food storage
✓ Transportation
Importance of food safety
•
Food is a must for humans to survive. People get necessary nutrients from food.
That’s food safety is important. Because contaminated food does more harm
than good.
Food safety according to WHO
The core messages of the five keys to safer foods are:
✓ Keep clean.
✓ Separate raw and cooked
✓ Cooked thoroughly.
✓ Keep food at a safe temperature!
✓ Use safe water and raw materials.
Fundamentals of food safety acquire knowledge about the importance of food safety
in the workplace.
Fundamentals of food safety – it ensures that the person is high hygiene standard
in handling food.
3 fundamentals of food safety
1. Cleaning
2. Cooking
3. Chilling
The main cause of foodborne illnesses that it can occur if you eat foods are
contaminated with harmful pathogens such as bacteria, virus, and fungi.
SIX CONDITION BACTERIA NEEDS TO GROW AND MULTIPLY
FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)
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A mnemonic device used in the food service industry to describe the six
favorable conditions required for the growth of foodborne pathogens.
6 CONDITIONS BACTERIA NEED TO GROW
FOOD
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ACIDITY
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TIME
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TEMPERATURE
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OXYGEN
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Pathogens need a source of food especially proteins or
carbohydrates, which are readily available in many of the
foods you serve.
Pathogens grow best in foods with low acidity; ingredients
like lemon or tomato can make the food too acidic for rapid
growth of pathogens.
Pathogens need time to grow. A single bacterium can
multiply over 1,000,000,000 bacteria in 10 hours.
Pathogens grow best between 41°F (5°C) to 135° F (57°C).
The Danger Zone.
Some pathogens need oxygen.
MOISTURE
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It is the amount of water available for bacterial activity.
PATHOGEN
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A microorganism that causes infectious diseases, ranging from mild to severe.
This includes bacteria, viruses, fungi, and parasites. They disrupt the host's
normal functions, prompting immune responses.
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A pathogen is a biological agent or microorganism that can cause diseases or
illnesses in its host organism. These diseases can be infectious and may range
from mild to severe. Pathogens include various types of microorganisms, such
as bacteria, viruses, fungi, and parasites.
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Pathogens are the biggest threat to food safety. They are small, living
microorganisms that can only be seen through a microscope.
There are four types of pathogens:
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•
•
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Bacteria
Viruses
Parasites
Fungi
VIRUS
small set of instructions (either DNA or RNA) inside a protective coat. Some viruses
even have an outer layer. But here's the thing: viruses can't make more of themselves.
On their own, they need to take over a living thing's machinery to do that.
BACTERIA
Bacteria are extremely small, one-celled creatures that live everywhere, even inside.
and outside other living things. Some can make us sick, but most have important jobs.
They help lots of different plants and animals, and we use them in factories and
medicine.
FUNGI
Fungi are a diverse group of living things. They can be very tiny or quite complex.
Some of them can harm plants and cause problems for farmers, while others can make
animals, including humans, develop skin issues like athlete's foot, ringworm, and
thrush.
PARASITE
A parasite is like a freeloader that lives on or inside another living thing, called a host.
It takes what it needs from the host, which can hurt or bother the host. This relationship
usually benefits the parasite and can come in different forms, like viruses, bacteria,
worms, or bugs.
HOW DOES BACTERIA GROW AND MULTIPLY?
A bacteria when we’re talking about just one – is called a bacterium. A bacterium is
made up of just one single cell. This bacterium also has three long strands called
flagella. The bacteria use these flagella to give them motion, to help them ‘swim along’.
MULTIPLICATION
Bacteria are asexual. This means that they are not like us, as they do not need a
partner to multiply. A bacterium can become two bacteria all by itself. Then those two
bacteria can each multiply again on their own and so, they become four bacteria.
The process that the bacteria use to multiply is called binary fission. Binary fission
literally means, splitting in half.
RESEARCH ABOUT FOOD SAFETY
WHAT IS FOOD SAFETY?
Food safety is a scientific discipline describing the safe processes and practices to
grow, harvest, store, transport, handle, prepare, and serve food and food ingredients
to prevent foodborne illness.
WHAT ARE THE CAUSES OF FOODBORNE ILLNESSES?
According to the World Health Organization (WHO), 1 out of every 10 individuals
globally suffers from foodborne illnesses. In 2010, about 420,000 deaths besides
affecting 33 million healthy life years. 40% mortality and morbidity in children under
the age of 5. 220 million illnesses under the age of 5 with 96,000 deaths (WHO, 2015).
age of 5 with 96,000 deaths (WHO, 2015).
CAUSES OF FOODBORNE ILLNESS
According to the study titled Food-Borne: Threats and Control, the foodborne
illnesses are caused by: Contaminated Microorganism
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Bacteria
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Chemical
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Fungi
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Physical agents
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Viruses
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Parasites
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Natural Toxins
SYMPTOMS OF FOODBORNE ILLNESS
According to the study titled Food-Borne: Threats and Control, the symptoms of
foodborne illness are:
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Abdominal cramps
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Nausea
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Dehydration
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Fever
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Diarrhea
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Vomiting
CAUSE OF FOODBORNE ILLNESS IN KOREA AND JAPAN
From the study titled Foodborne Illness Outbreaks in Korea and Japan Studied
Retrospectively
➢ Compared the prevalence and case fatality rates of foodborne illness
outbreaks in Korea and Japan. In Korea, homemade foods were the most
common cause (47% of total cases), while in Japan, restaurants accounted
for 31.3%.
➢ Foodborne illness outbreaks in Korea and Japan are primarily linked to climatic
conditions and frequencies of national holidays and vacation seasons.
KOREA
JAPAN
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Bacteria: 59.3%
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Bacteria: 72.8%
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Toxins: 14.1%
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Toxins: 10.2%
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Unknown Causes: 26.6%
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Unknown Causes: 17.0%
WHAT IS THE POSSIBLE ILLNESS CAUSED BY VIRUS, BACTERIA,
PARASITES, FUNGI, AND NATURAL OCCURRING CHEMICAL?
Foodborne illnesses can be caused by various pathogens and contaminants. Many
different disease-causing microbes or pathogens can contaminate foods, so there are
many different types of foodborne illnesses.
Examples of illnesses caused by different sources:
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Viruses
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Norovirus – gastroenteritis
Hepatitis A - inflammation of the
liver
Bacteria
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•
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Salmonella - diarrhea, fever
E. coli - severe gastrointestinal
Listeria - severe infections
Parasites
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Giardia - diarrhea and
abdominal Cramps
Fungi
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Aspergillus - sinus
Candida - fungal infection
Natural occurring chemicals
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Toxoplasma - flu-like symptoms
Histamine - scombroid
poisoning
cyanogenic glucosides respiratory depression
HOW TO PREVENT FOODBORNE ILLNESSES?
CDC estimates that each year roughly 48 million people (1 in 6) get sick from a
foodborne illness, 128,000 are hospitalized, and 3,000 die. Many different diseasecausing germs (such as bacteria, viruses, and parasites), chemicals, and other agents
can contaminate foods, so there are many different foodborne infections. (NCEZID:
Foodborne Disease (Food Poisoning), 2019)
GERMS THAT CAUSE THE MOST FOODBORNE ILLNESS
According to CDC estimates, the most common foodborne illnesses are caused by:
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norovirus
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Campylobacter
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Salmonella
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Staphylococcus aureus.
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Clostridium perfringens
4 STEPS TO FOOD SAFETY
1.
2.
3.
4.
CLEAN
SEPARATE
COOK
CHILL
Wash Your Hands
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Proper hand hygiene is one of the most important steps in preventing
foodborne illnesses. Wash your hands with soap and warm water for at least
20 seconds before and after handling food.
Efficacy of Instant Hand Sanitizers against Foodborne Pathogens Compared with Hand
Washing with Soap and Water in Food Preparation Settings: A Systematic Review
Water and soap appear to be more effective than waterless products for removal of soil and
microorganisms from hands. Alcohol-based products achieve rapid and effective inactivation
of various bacteria, but their efficacy is generally lower against nonenveloped viruses.
(Foddai et al., 2016)
Clean Surfaces and Utensils:
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Thoroughly clean cutting boards, countertops, utensils, and any equipment
used for food preparation. Use hot, soapy water and sanitize them regularly.
2. Separate Raw and Cooked Foods:
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Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods
during storage and preparation. Use separate cutting boards and utensils for
raw and cooked foods.
3. Cook Food to Safe Temperatures
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Use a food thermometer to ensure that food is cooked to the recommended
internal
temperatures.
Different
foods
have
different
safe
cooking
temperatures.
4. Chill
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Refrigerate or freeze perishable foods promptly. The "2-hour rule" suggests
that perishable foods should not be left at room temperature for more than 2
hours (1 hour if the temperature is above 90°F or 32°C). Use an appliance
thermometer to ensure your refrigerator is at 40°F (4°C) or below.
FOODBORNE ILLNESS THAT MAY OCCUR IN THE WORKPLACE
Foodborne diseases are the illnesses contracted from eating contaminated food or
beverages. Illnesses include foodborne intoxications and infections, which are often
incorrectly referred to as food poisoning. One of the examples of foodborne diseases
that may occur in the workplace are infections caused by a variety of bacteria, viruses,
and parasites. Other diseases are poisonings caused by harmful toxins or chemicals
that have contaminated food. note many foodborne pathogens also can be acquired
through recreational or drinking water, from contact with animals or their environment,
or through person-to-person spread.
VALUE THE IMPORTANCE OF HACCP PRACTICES IN THE WORKPLACE
Hazard Analysis Critical Control Points (HACCP) is a system that monitors the entire
food system from production to consumption to reduce foodborne illnesses. It aims to
prevent, control, and eliminate hazards posing health risks.
HACCP practices are crucial in workplaces, ensuring food safety, regulatory
compliance, and overall quality. According to Ropkins, K., & Beck, A. J. (2000). It is
now incorporated into national food safety legislation.
In order to ensure the food that we consume is made with care and is pathogen-free,
the food industry should abide by the 7 principles of HACCP The 7 Principles of
HACCP:
Principle 1: Conduct a Hazard Analysis- Identify and do a risk analysis. You or your
HACCP team must recognize where there is a chance of hazard and list them out.
Principle2:
Identify
Critical
must identify what kind of measures
Control Points- A critical control point
should is essential to avoid a potential
(CCP) is the process to find and take
hazard or hazardous food or ingredient
necessary prevention measures.
getting into food chains.
Principle3: Establish Critical Limits-
Principle 6: Verification- Verify all the
Critical limits are the range of maximum
activities that are in place to prevent
and minimum biological, chemical, or
hazards are working properly and doing
physical factors at a CCP that mus
their work.
Principle 4: Monitor CCP- Monitoring
Principle 7: Documentation- The final
requires
principle is to record everything of the
planning
the
and
sequential
observation done to see all the CCP is
HACCP
under control.
system and to keep records of all
Principle 5: Establish Corrective
Action- You and your HACCP team
food
procedures.
safety
management