Philippine Women’s University – CDCEC Bataan

College Department

COURSE SYLLABUS
COURSE INFORMATION:
SUBJECT TITLE: RISK MANAGEMENT AS APPLIED SAFETY, AND SECURITY
INTENDED FOR: BSHM/BSTRM/HRS
CREDITS: 3 UNITS
PRE-REQUISITE: None

COURSE DESCRIPTION: The Risk Management as Applied Safety and Security provides the students
with fundamental knowledge about the principle in safety, hygiene and
sanitation. Its importance will be the basis for preventing food borne illness
and advise them to apply the knowledge in safety, hygiene and sanitation in
their future workplace.

COURSE OBJECTIVE:

Upon completion of the subjects, the students will be able to:

 Define the meaning of Safety, hygiene and Sanitation.
 Understand the basic components and various factor that affects the successful
implementation of safety in food industry.
 Identify the problem caused by the foodborne illness.
 Understand the importance of personal hygiene.
 Define the foodborne illness caused by food hygiene.
 Understand the importance of temperature in food preparation and delivery.
 Point out the importance of food service control points.

COURSE OUTLINE:
1. Introduction to Safety, Hygiene, and Sanitation
1.1 Definition of Safety, Hygiene and Sanitation
2. Components of Safety, Hygiene, and Sanitation in the Food Industry
2.1 Food safety
2.2 Food Hygiene
2.3 Sanitation Defined in the Food Industry Perspective
3. State the Problem Caused by the Foodborne Illness for Both Individual Who Became Ill and in
the Food Industry
3.1. Micro Organism
3.2 Source of Contamination
3.3 Cross Contamination
3.4 Food Shopping
3.5 Other Source of Contaminants
3.6 Preventing Contamination
4. Understand the Importance of Personal Hygiene to reduce the Risk of Foodborne Illness
4.1 Proper Hand Washing
4.2 What to Do When Wounded?
4.3 Foodborne Illness Caused by Food Hygiene
4.4 Sanitary Facilities and Pest Management
5. Explain How Temperature in Danger Zone Affect Bacteria Growth
5.1 Temperature Matters
5.2 Safety versus Doneness
5.3 Food Shopping Rules
5.4 Storage Guidelines
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COURSE REQUIREMENTS:
1. Quizzes
2. Assignment
3. Character
4. Recitation
5. Attendance
6. Term Test

CLASS SCHEDULE & VENUE:

Monday 3:30pm to 5:00pm Rm. 205
Tuesday 12:30pm to 2:00pm Science Lab.
Wednesday 2:00pm to 3:30pm Science Lab.
3:30pm to 6:30pm Rm. 301
Thursday 12:30pm to 2:00pm Science Lab.
Friday 2:00pm to 3:30pm Science Lab.
3:30pm to 5:00pm Rm. 205
Prepared by:

Mr. Mark Anthony T. Iguico

HM – Instructor
Philippine Women’s University – CDCEC Bataan
College Department
 Philippine Women’s University – CDCEC Bataan
College Department

RISK DEFINED

 The definition of risk here implies awareness that risk is something foreseeable in every kind

of business even in the tourism and hospitality world. The exposure to something that we do

not desire should not be a barrier for us to execute what is being expected and demanded

from us. Our knowledge of risk should be considered as a better opportunity for us to plan

and mitigate its adverse effect in our undertakings.

(According to United Nations Word Tourism Organizations)

 RISK is a situation that expose someone or something to danger harm or loss. It can be a

physical safety matter, a risk property loss, a financial business risk and more.

 From the moment a person engages himself in the business of tourism and hospitality,

whether a sole proprietorship, partnership, or corporation, the risk immediately attaches.

(According to the business dictionary)

 Has defined risk as the probability of threat of damage, injury, liability, or any other adverse

occurrence that is caused by external or internal vulnerabilities, and that may be avoided

through preemptive action.

www.businessdictionary.com

Engaging in a business-like tourism and hospitality has a probability of threat or damage as there are

events beyond the contemplation of man.

 Risk measures the uncertainty that an investor is willing to take to realize a gain from an

investment.

RISK vs. HAZARD

There are instances wherein risk and hazard are being used interchangeably as they thought

they were the same, but the Canadian Center for Occupational Health and Safety gave a concrete

definition to distinguish the two.

HAZARD – pertains to any source of potential damage, harm or adverse health effects on

something or someone.

RISK – is the chance or probability that a person will be harmed or experience and adverse

health effect exposed to a hazard.

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HAZARD RISK
Anything that can cause How great the chance
harm (e.g. chemical, that someone will be
electricity, ladders etc.) harmed by the hazard.

RISK MANAGEMENT (as defined in ISO 31000)

 The identification, evaluation and prioritization of risk. It is followed by coordinated and

economical application of resources to minimize, monitor and control the probability of

unfortunate events (Hubbard, 2009) to achieve the desired output.

 Risk management, based on the definition of ISO31000 and Hubbard, follows a systematic

approach to mitigating, if not eradicating entirely the risk. Close coordination with the key

people in an organization is something essential to the control of the unfortunate events.

SOURCES OF RISK

Risk can come from different sources like the following:

1. Uncertainty in financial market;

2. Threats from project failures (at any phase in design, development, production, or

sustainment life cycles);

3. Legal liabilities;

4. Credit Risk;

5. Accidents;

6. Natural causes and disasters;

7. Deliberate attack from an adversary; or

8. Events of uncertain or unpredictable root-cause

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1. Uncertainty in the Financial Markets

o One consideration that a manager should take into in the conduct of his or her

business is the uncertainty in the financial markets. Managers must be vigilant enough

in determining those uncertainties that could give more impact in the entirely of his

business. The primary commodities for food and hospitality industry were likewise

affected by the TRAIN law when it imposes excise taxes on sweetened beverages and

non-essential services (invasive cosmetic procedures) and removes tax exemption of

Lotto and other PCSO winnings amounting to more than Php. 10,000.00

2. Threats from Project Failures

o Another source of risk that could hamper the success of the tourism and hospitality

business is the threat usually embedded in the project. As a manager you cannot just

avoid the threat, you have to deal with it.

3. Legal Liabilities in Tourism and Hospitality

o Risk management in tourism and hospitality industry is a two-way process (1) the

safety of the guest and employees, which includes avoidance to emotional and

physical harm is a moral and ethical responsibility of the operators; (2) Protection to

business and property and future litigation. Risk management is like hitting two birds

with one stone: safety of the guest and employees plus the avoidance of suits and

other causes of actions.

4. Credit Risk

o Credit is another source of risk that could impact the tourism and hospitality

industries. Credit risk as defined in Principles for the Management of Credit Risk

(www.bis.org) is the potential that a bank borrower or counterparty will fail to meet its

obligations following agreed terms.

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5. Accidents

o Accidents are reactive while risks are preventive. There is a possibility of shock on

part of the injured, anger at the one in fault, and confusion on the thing that is

supposed to be done immediately after accident. Accident management is necessary to

reduce the cost pertinent to the accident, to wit: damage to property, cost of rental,

maximization of subrogation recovery.

A. The following are some common injuries in hospitality industry (www.entenlaw.com-

2017)

1. Slip-and-fall injuries;

2. Musculoskeletal injuries;

3. Skin reactions

4. Respiratory Illness

5. Security-related accidents

6. Food Poisoning

7. Elevator and escalator accidents

B. Accident in the Tourism Industry

1. Accidents due to fortuitous events or acts of God

1.1 Earthquakes

1.2 Volcanic eruption

1.3 Flood

1.4 Landslides

1.5 Erosion

1.6 Fire

1.7 Storm

1.8 Typhoon
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2. Transportation Accidents

2.1 Air;

2.2 Water;

2.3 Land

3. Accident due to Activities

3.1 Pool accident

3.2 Animal bite or attacks

3.3 Drowning

3.4 Electrocution

6. Natural Causes and Disasters

o The natural disasters may be categorized into three broad groups:

1. Caused by movements of the earth

2. Disasters related to weather

3. Floods, mudslides, landslides and famine

7. Deliberate Attack from an Adversary

o Terrorism, according to Albu (2016), has become one of the more and more active

and threatening calamities that affect the international community. Tourist avoid the

tourist areas where terrorist events have occurred, their confidence in the respective

destination being very hard to recover.

8. Events of Uncertain or unpredictable Root-cause

o The strategies to manage risk typically include transferring the risk to another party,

avoiding the risk, reducing the adverse effect or probability of the risk, or even

accepting some or all of the potential or actual consequences of a particular risk.

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Two Types of Events in Risk Management

There are two types of events, to wit:

1. Negative events or risks;

2. Positive events or opportunities

The context of the event is a determinant of appropriate risk management technique.

HACCP – HAZARD ANALYSIS and CRITICAL CONTROL POINTS

Principle 1 - Conduct a Hazard Analysis

The application of this principle involves listing the steps in the process and identifying

where significant hazards are likely to Occur.

Principle 2 - Identify the Critical Control Points

A critical control point (CCP) is a point, step or procedure at which control can be applied

and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Principle 3 - Establish Critical Limits

A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical,

or physical parameter must be controlled at a CCP to prevent, eliminate hazards.

Principle 4- Monitor CCP

Monitoring procedures should describe how the measurement will be taken, when the

measurement is taken, who is responsible for the measurement and how frequently the

measurement is taken during production.

Principle 5 - Establish Corrective Action

This usually includes identification of the problems and the steps taken to assure that the

problem will not occur again.

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Principle 6 - Verification

Those activities, other than monitoring, that determine the validity of the HACCP plan and

that the system is operating according to the plan.

Principle 7 - Recordkeeping

A key component of the HACCP plan is recording information that can be used to prove that

a house keeping was produced safely.

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INTRODUCTION TO SAFETY, HYGIENE AND SANITATION

 Safety in a food service operation means freedom from danger, risk, injury or harmful effects
to a person’s well-being and health.
 Safety Issues: food and water safety, a safe environment, and prevention of physical injuries.
 Among the different safety factors, food and water safety is the most critical because of the
deleterious effects that may result from consuming foods and beverages contaminated with
pathogens and toxins, the ingestion of poisonous chemicals, or injury from a foreign object
swallowed with the food.
 Environmental Sanitation is applicable not only to water and food consumed but also the
quality of air we breathe indoors and outdoors, proper disposal of waste from homes and
industries, control vectors like pest and other organisms that spread disease, and the practice
of hygienic measures by everyone.

Interrelationship of Factors for Environmental Sanitation

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In a food establishment, although the foodservice manager is mainly responsible for ensuring
safety to employees and customers, every one must be aware of guidelines to maintain a safe
working place and serve quality foods that are safe to eat.

Definition of Terms for Food Service Safety and Sanitation

 Food – is any article, whether simple, mixed or compounded, that is used as food, drink,
confectionery, or condiment.
 Safety - in a food service operation means freedom from danger, risk, injury or harmful
effects to a person’s well-being and health. Food safety, is an overall quality of food fit for
consumption.
 Sanitation - state of being clean, health-promoting free from disease-producing agents, and
visible dirt.
 Cleanliness – the absence of visible soil or dirt and is not necessarily sanitized.
 Hazard – is any agent: biological/microbiological, chemical and physical or any condition
that has a potential of causing an adverse effect on health.
 Risk – is a function of the probability of an adverse health effect and the severity that effect,
consequential to a hazard in food.
 Food Establishment – refers to an operation or system that stores, prepares, package vends
or serves food.
 Consumer – means a person, who is a member of the republic, and has possession of the
food, but is not functioning as operator of a food establishment, or does not offer food for sale
or resale.
 Contamination – an intentional presence of harmful substances in food and water.
 Cross-contamination – the transfer of microorganisms from one food to another via a
nonfood item like a working surface or equipment.
 Packaged Food – means bottled, canned, cartooned, bagged, or wrapped securely, whether
packaging is done in a food establishment or a food processing plant.
 Potable Water – refers to drinking water that meets the requirements of safe water act or
drinking water regulations in a community or country.
Waterborne disease result from the ingestion of:
 Water and ice contaminated with pathogens or their toxins acquired from
polluted water wells, lakes, rivers and recreational water facilities.
 Inhalation of aerosol that contain water from unsafe sources.
 Food and beverage that contains pathogens in sufficient amounts that invade
the GIT (gastrointestinal tract).
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Foodborne illness is a result of ingesting pathogenic organisms and consists of three
types:
 Foodborne infection
 Foodborne intoxication
 Toxin-mediated infection

 Foodborne Disease Outbreak (FDO) – is defined by the Center of Disease Control and
Prevention as an incident in which two or more consumers experienced the same illness after
eating the same food.
 Food Code – is a set of policies and regulations as guidelines for regulating the food service
industry for safety, such as restaurants, groceries, nursing homes, hospitals and other
institutions.
 Ready-to-Eat Foods – are food items that are edible without washing, cooking, or additional
preparation by the consumer or by the food establishment.

Effects of Foodborne Illness on Health

 The full impact of foodborne disease on health cannot be fully appreciated if base solely on
the number of people affected.
 The severity and duration of the illness are important to know, as well as the onset incubation
period when the signs and symptoms start to appear.
 The young, the elderly, the pregnant women, persons undergoing chemotherapy, and
individual suffering from malnutrition, HIV/AIDS, cancer, anemia, diabetes, and tuberculosis
are at higher risk to contract foodborne illness sooner than the average, healthy adult.
 Some foodborne illness of longer duration could affect other organs of the body, such as
liver, kidneys, heart, central nervous system, the lungs, and respiratory system and the skin.
The worst case is when the foodborne disease result in death.
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Socio-economic Effects of Foodborne Illness

Cost that may be incurred by Business and Industry Cost Cost to the Nation and
the sick individual or Government
caregiver/family
 Loss of family income  Legal liability cost Expenses for plant or on-site
 Loss of opportunities  Insurance cost inspection
for advancement  Cost of product recall or Surveillance costs
 Increased insurance discarded rejects Legislation
 Medical expenses to  Poor publicity and stock Medical Cost
include physical value suffer Prosecution cost
rehabilitation and long-term  Loss of REPUTATION Health care/ welfare benefits
care  Cost of investigation, Cost of clean-up and
 Cost of child and cleaning up, and education education
geriatric care  Loss of CUSTOMERS and Losses from tourism and
 Cost of special dietary BUSINESS food export trade, as
needs applicable
 Loss of productivity,
leisure and travel
opportunities
 Funeral expenses as
applicable

Waste – refers to human excreta, wastewater, and solid waste like cans, plastic, paper, glass and the
like.
“Hazardous waste” – material that exhibits ignitability, reactivity, corrosion or toxicity.
Human Excreta – estimated that about 66% of the world’s population have no access to safe human
excreta disposal and 25% to safe water supply.
Waste Water Management – should go into the septic tank, which should be located at a specific
distance away, according to regulation.
Solid Waste Disposal – includes dry, bulky trash, such as glass, cans, plastics, paper and cardboard
boxes. It is sorting, and recycling and disposing of things.

CLASSIFICATION OF FOODSERVICE OPERATION

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 The responsibility of preparing, cooking and serving quantity foods SAFELY in quantity
challenges the food manager and all food handlers.
 The word “quantity” refers to food production for 25 or more consumers.
 The ultimate objective of foodservice establishments, especially commercial restaurants, is to
meet the expectations of their clientele because a satisfied customer is the best advertiser who
will come again, bringing along new faces and more income.

Classification of Foodservice Operations

Commercial
Examples are food services of the hospitality and tourism industries such as hotels,
restaurants, coffee shops, snack shops, deli and cocktail bars, convenience stores, catering
businesses and fast food chains. Their operations must be profitable.

Noncommercial
Sometimes called institutional or on-site, these includes: educational, governmental, or
business whose food operations are mainly for service of company employees.

Nontraditional
These include informal food service operation that are different from any of the categories
that mentioned above, but are operated for profit.

General Mission Statement:

o Serve foods safe to eat
o Retain or improve nutritional quality
o Enhance appearance or physical characteristics for eye appeal.
o Develop or improve flavor and other palatability factors.
o Increase digestibility, facilitate chewing and meet special dietary needs.
o Adjust budgetary requirements.

Description of Selected Commercial Foodservice

A. Limited Service, Limited Menu Restaurants
o The most common foodservice with limited menu is the fast food or quick-service
restaurant.
B. Full-Service Restaurant
o These provide waited table service.
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C. Casual Dining Restaurant
o Designed to serve the middle class who want to dine out for change in an informal
atmosphere at a reasonable, affordable price, another name for these restaurant are
“family restaurants”.
D. Fine Dining Restaurant
o The most expensive foodservice, because waiter staff serves a limited number of
guests and the menus are of top quality, served on white tablecloth (also called “white
tablecloth” restaurant).
E. Hotel and Motel Restaurant
o There may be a multiple kinds of dining rooms. It is labor intensive, with room
service is most expensive.
F. Bed and Breakfast (B&B) Lodging
o This is service has been popular in European private homes for many years and are
fast becoming an attraction for tourist in the USA.
G. Club Restaurants
o These includes country clubs, golf clubs, and business executive clubs with different
sports facilities and foodservice from casual to fine dining.
H. Commercial Cafeterias
o These are self-service counters or a cafeteria line with servers at the opposite side.
I. Convenience Stores
o As implied by its name, customers buy a Few needed items as they are filling up
gasoline.

Description of Selected Non Commercial or On-site Foodservice

A. Hospitals
o Foodservice is provided for in-patients and out-patients and their family and visitors.
A cafeteria is also available for employees.
B. Colleges and Universities
o A student union has diversified types of foodservice. The prices are almost at cost to
students, especially when they are used for learning experiences.
C. Nursing Homes and Senior Care
o Most of residents are elderly persons with some health problems. Thus, daily menus
are planned with three meals and three snacks.
D. Prison/Correctional Facilities
o Unless in restricted rooms, inmates eat in a self-serve cafeteria.
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E. Company Cafeteria
o On-site feeding facilities consist of a cafeteria and snack bars or coffee shops that are
open 24/7, if the industrial or manufacturing company operates every day of the year
with three shifts all day.
F. Military
o Foodservice operations in army camps, naval and air bases, military sea (ships) are
supervised by trained managers and dietitians to maintain good heath among the
military.
G. In-Transit- Foodservice Operations
o Food services air and water passenger carriers, like civilian airplanes, inter-island
ships and cruises, are under the category of commercial food services, but needed
more attention because their increased use special needs for the kind of meals served.

FOOD PRODUCT FLOW

 It refers to the path or step-by-step movement of food and ingredients that make up the menus
items, from time they delivered and received until they are served to the end users or
customers.

Conventional: Foods are purchased in different stages of preparation for an individual operation.
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Ready Prepared Foodservice: This system reduces labor cost and gives faster services because the
menu items are prepared and chilled or frozen until ready for serving.

Commissary Foodservice: Food purchasing and production are centralized in one building (called
the central commissary or food factory).
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Assembly/Serve Foodservices: Food bought has a maximum degree of processing and a minimum
need for cooking in the food service system.

FOOD PRODUCT FLOW

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QUALITY IN THE FOODSERVICE SYSTEM

Quality is defined by the American Society for Quality as the characteristics of a product or
service that bear on its ability to satisfy needs, and a product or service free of defects.

Two Types of Monitoring and Evaluation:

1. Total Quality Management (TQM): is a philosophy not a program, which starts with
planning of goals and objectives, stating quality standards and defining policies and
procedures for quality management.

2. Continuous Quality Improvement (CQI): is a philosophy focused on management to

provide leadership, training and an environment that will continuously improve all
organizational processes.

HAZARDS IN FOOD SERVICE OPERATIONS: AN OVERVIEW

HAZARD
 In food safety is defined as a biological, chemical or physical agent in, or condition of food
with the potential to cause an adverse health effect.
 It is anything in a food that can cause harm to the consumer in the form of foodborne illness.

FOODBORNE DISEASE
 Defined as an illness that is caused by an agent or characteristic that is in food.

HAZARD THAT CAN CAUSE FOODBORNE ILLNESS OR CAUSE INJURY

 Biological
o Bacteria, virus, parasite, fingi: molds, yeast, poisonous mushrooms, prions
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 Chemical
o Pesticides, other agricultural chemicals, natural plant and animal toxins, food
additives, medication, chemicals in drinking water, radioactive substances, alcohol
and street dru abuse

 Physical
o Foreign objects with food, physical injuries

SOURCES OF FOOD SAFETY HAZARDS (5 ME’S)

• Material – refersto the nature of raw materials or the food itself.
• Men – refers to the food handlers.
• Methods – refers the way the food is handled from purchase to final serving.
• Machine – means all the equipment used in preparation and cooking, and service
plates and tableware.
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• Money – refers to coins and paper money that pass many hands and are carriers of
bacteria.
• Environment – refers to the surroundings.

INHERENT IN THE RAW MATERIALS

Animals carry pathogens from doil and manure in and on their bodies. Plant food may be
contaminated by: polluted water. Birds ans insects, soil, and the fertilozer used as well as chemicals
used for pest control. Some poisonous fish such as puffer fish may find its way as food source
naturally occuring toxins can be present in plants, which can cause adverse health effects if not
properly prepared, as in the case of cassava and lima beans.

CONTAMINATION THROUGH TIME-TEMPERATURE ABUSE

 Food is said to have been time-temperature abuse if it has been allowed to stay too long
temperatures favorable to the growth of microorganism, referred to as the temperature danger
zone.
 Temperature danger zone : 42°f / 6°c and/or 141°f/61°c
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 CONTAMINATION DUE TO TIME-TEMPERATURE ABUSE INCLUDE:

 Failure to hold or store food at required cold or hot temperatures.
 Failure to cook and/ or reheat to temperatures that will kill harmful
microorganisms
 Failure to cool food properly,
 Too long interval between food preparation and serving without appropriate
temperature control

CROSS CONTAMINATION
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 Occurs when microorganisms are transferred from a contaminated surface or food to a non-
contaminated surface or food. Common cross contamination opportunities are:
o Addition to a raw ingredient to a cooked ingredient without further heating or
cooking.
o Unclean food contact surfaces.
o Allowing drips or sprays from uncooked food to cooked or ready to eat foods.
o Contaminated chopping boards, knives, towels and linen touching cooked and ready
to eat foods.
o Contaminated sponges and cleaning cloths touching clean and sanitized food contact
surfaces.
o Contamination from dirty attire of food handlers.

POOR PERSONAL HYGIENE

 COMMON PERSONAL HYGIENE VIOLATIONS THAT CAN LEAD TO
FOODBORNE ILLNESS INCLUDE:
o Failure to wash hands properly
o Failure to follow hygienic habits
o Working when sick
o Lack of training in personal hygiene
PROPER HAND WASHING
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POTENTIALLY HAZARDOUS FOOD
 CHARACTERISTICS OF TYPICALLY FOOD EASILY TO BECOME
CONTAMINATED WITH DISEASE MICROORGANISMS:
o A histrory of being involve in foodborne illness outbreaks.
o A natural potential for contamination due to methods used to produce and process
them, such as food that is manually handled or food that does not undergo heating.
o High moisture that supports bacterial growth.
o High in protein, providing rich source of bacteria food.
o Not acidic enough to inhibit groeth of microorganisms.

KINDS OF HAZARDS IN FOOD ESTABLISHMENTS: AN OVERVIEW

Biological/ mircobiological hazards
o Refers to living organism that are capable of causing foodborne illness that grows or
may be carried in foods, such as bacteria, virus, protozoa and parasites.

Chemical
o Are toxic compounds present in food, which may be inherently present, such as
cyanoglycosidic substances in cassava.

Physical Hazards
o are foreign objects in the food or the kind of food itself that can cause choking,
trauma, like burn and cuts in mouth, throat, and broken teeth.

THE HUMAN IMMUNE SYSTEM

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 The immune system of a human being is a complex network of organs and specialized cell.
The organs are positioned throughout the body and are referred to as “lymphoid” organs.
These are: the tonsils and adenoids, lymph nodes, live, kidneys, thymus glans, spleen, bone
marrow and lymphatic vessels.
 The lymph nodes are in several sites in the body and act as the first “meeting battle ground”
to fight foreign microbes.

INDIVIDUALS WHO ARE SUSCEPTIBLE TO THE EFFECTS OF INFECTIONS AND

POISONING ARE:
o Infants and young children
o Pregnant women
o Elderly persons over 65 years old.
o Persons with debilitating illness or chronic diseases
o Patients whose immune systems are compromised as in cases of hiv/aids
o Malnourished individuals who are anemic, emaciated, and their body proteins are
depleted.
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HOW A FOODBORNE ILLNESS CAN OCCUR?

FOOD HANDLERS MUST REMEMBER THAT:
o Foodborne illness is preventable
o The etiologic agents cannot travel by themselves
o The pathogens should be ingested first
o Natural immunity of a person is critical to detoxify or fight “foreign invaders” that
cause the illness.
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“BIOLOGICAL HAZARDS AND THEIR CONTROL”

Introduction:
Biological hazards in food include harmful microorganisms that are seen only under the
microscope (bacteria, viruses, parasites, molds, yeasts) and biological substance cold “prion”, a
protein molecule.
Most of the foodborne and waterborne illnesses in food establishment are due to disease-
producing microorganisms and how to control them is the primary target of food and water safety.

Classification of Microorganisms and their Characteristics

Bacteria – are single-cell microorganisms that can only be seen individually with the aid of a
microscope. Bacteria can be found everywhere on earth, in the soil, air, water, plant, animal, humans.
Remember that bacteria where the first living organisms to inhabit the then still hostile environment
of the newly formed Planet Earth millions and millions of years ago. Not all bacteria cause diseases.
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The basic characteristics of pathogenic bacteria are:

 They are carried by food, water, soil, air, humans, animals, insects, and birds
 They are reproduced rapidly under favorable conditions.
 Many can survive freezing conditions.
 They are destroyed by heat but each specific distraction temperatures.
 Some can form spores, a resistant form of the microbial cell.
 Each specific growth requirements.

Foodborne infection – food borne infection occurs when the person consumes low numbers of
pathogens together with food, which then multiply in the body and invade vital organs.
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Foodborne intoxication – this type of illness is due toxins formed when the microorganism multiply
in the food. Staphylococcus aureus is the most common toxin-producing bacteria. Staphylococcus
toxin is resistant to heat so once formed even if the food is heated, the toxin will persist and still
cause illness even if the microbial cell has been destroyed.

Bacterial Growth – The term growth of bacteria does not refer to individual cells but rather to
population. Bacteria grow in numbers or increase in population. Bacteria grow or reproduce by
binary fission, meaning a single cell will multiply by 2’s every generation time. A generation time is
defined as the time it takes for one cell to become 2 cells. Under favorable condition, the generation
time of bacteria is usually 20 to 30 minutes; less time, such as 10 minutes has been observed in a few
cases. An increase in generation time is also referred to an inhibition of growth.
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Phases of Bacterial Growth

 Lag phase – the lag phase represents the adjustment period of the bacteria to its new
environment, which could be the food it self or a surface that contains food.
 Logarithmic Phase – this phase also called log phase is where rapid multiplication takes
place, each cell multiplying into 2 every generation time.
 Stationary Phase – after the spurt of growth in the logarithmic phase, it slows down so that
the total number of bacterial cells appears to be stationary.
 Death Phase – at this phase more and more deaths occur as food is really depleted and more
toxic byproducts accumulate.

Vegetative Stages, Toxin and Spore Formation

When all is well with the bacterial world, all cells are in vegetative form, which is the normal
form taken by bacterial cells. Vegetative cells are vulnerable to heat chemicals. Some species of
bacteria notably, the gram-positive rods such as Genus Bacillus and Clostridia have the ability to
transform into a resistant form, the spore form of the bacterium. Toxins are just metabolic by-
products of cell growth and reproduction. Its toxicity may be a defense mechanism or it just happens
to be toxic to some species like Homo sapiens. Spore formation is triggered by adverse conditions
such as sub-lethal temperatures, food scarcity and other unfavorable factors.

Growth Needs of Microorganisms (FAT-TOM)

 Food / Nutrients – microorganism like all living things need food to grow the more nutrients
the better is it as food source. Protein food are especially important as nitrogen sources.
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 Acidity – pathogenic bacteria grow best at acidity levels equivalent to pH 4.6 to 7.5. High
acidity (low pH below pH 4.0) can be inhibitory to most pathogenic microorganisms. Highly
alkaline food is also unfavorable for the growth of microorganisms.

 Time – bacteria need sufficient time to grow. As mentioned earlier when all conditions are
favorable, bacteria can double every 20 minutes.
 Temperature – pathogenic bacteria grow within the range from 5˚C to 60˚C. This
temperature range is also called the temperature danger zone precisely for this reason. Within
this temperature range are narrower ranges that are most favorable or optimum for the growth
of specific species. Growth slows at temperatures away from the optimum. Temperature
where growth actually stops is called minimum temperature and the highest temperature that
the bacteria can tolerate before it starts to die off from heat denaturation is called the
maximum temperature. While the temperature at which the bacteria cell will die is called the
thermal death point.
 Oxygen – all microorganisms have specific need for oxygen. Unlike human beings and
higher forms of animals that need oxygen to stay to alive, some microorganism actually
prefers the absence of oxygen. Some microorganisms, on the other hand, require the presence
of free oxygen and are called aerobic microorganisms.
 Moisture – water is essential for all living things. For purposes of the needs of
microorganism, water is expressed as water activity. Technically it is defined as the ratio of
the water vapor pressure over the food (p) in consideration to that over pure water.

VIRUSES
The term VIRUS means “Poison” in Latin. It was discovered in 1892 when a Russian
microbiologist, Dimitri Ivanosky, observed tiny microscopic particles that cause mosaic disease in
tobacco plants. After 40 years, W. M. Stanley, an American biochemist, demonstrated that viruses
consisted only of the genetic material ribonucleic acid (RNA), and an outer protein covering. It is
much smaller that bacteria. They only seen only with an electron microscope and they exist in
different shapes (spherical, rod-like, polyhedral, etc.). A virus is not a complete living organism. It is
just a protein-coated genetic material, (a DNA or RNA). It cannot reproduce on its own but requires
a living host who will supply the needed genetic pair. They transmitted from person-to-person, or
from person-to-food, or by cross-contamination. They contaminate both food and water supplies.
Virus does not multiply in food so it does not cause food to spoil, but uses food as a means of getting
to a living host. Viruses can survive freezing.
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HARMFUL FUNGI
Fungi are eukaryotic cells that lack chlorophyll. They require an aerobic environment. They
range in size from microscopic, single celled microorganism to large multicellular organism. They
are found in nature, including air, food, water, soil, plants and animals.

TYPES OF FUNGI
MOLDS
Are larger than bacteria. The fuzzy or slimy mold colonies that grow on breads, cheese,
spoiled tomatoes, and rotten vegetables are visible to the naked eye. Sometimes one can recognize
mold growth by their colored spots, e.g., pink, black, green, although usually they are white. They
grow best in moist warm temperatures, but can grow in a lower water activity environment compared
to bacteria and yeast.

YEAST
Are single-celled fungi, in contrast to molds, which are multi-cellular. They differ from
bacteria by their larger cell size and their shape may be oval, elongated, elliptical or spherical. They
grow number by dividing (budding or fission). Most yeast are not pathogenic, in fact yeast is used as
an ingredient in bread making and is responsible for alcoholic fermentation needed for alcoholic
beverages. Undesirable growth of yeast in some food products can cause food spoilage.
The most common yeast in food are:
 Candida (found in beef, poultry, kefir grain, ales and fruit juices)
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 Rhodotorula (found in fresh poultry, shrimp, fish, beef, surface of butter)
 Saccharomyces ( bakers’ and brewers’ yeasts, wine and champagne yeast)
 Genus Torula causes black discoloration of butter

POISONOUS MUSHROOMS
Are hard to distinguish from the edible varieties. The toxins involved in mushroom poisoning
are produced naturally by the toxic species of this fungus, most of the, cannot be made nontoxic by
cooking, canning, freezing, or other means of processing. Mushroom poisoning is usually acute and
the severity of symptoms depends on how much was eaten and the kind or species of the toxic
mushroom. Outbreaks of mushroom poisoning are rare and sporadic. Serious case may be life
threatening.

Categories of mushroom poisoning:

 PROTOPLASMIC – which results in a generalized destruction of cells, followed by organ
failure.

 NEUROLOGIC- which causes hallucinations, depression, coma, convulson.

 GASTROINTESTINAL- which include spastic colon, rapid nausea and vomiting,
abdominal cramps, and diarrhea.

PARASITES
It includes microscopic protozoa such as amoeba and helminthes (small worms and
their larvae). It can be found in irrigation water, animal feces, in the muscle tissues of
improperly fed cattle and swine such as we see in many backyard farms, as well as in fish
muscles. Humans can become infected when undercooked meat and fish consumed. Parasites
are hard to detect. Early symptoms of parasitic illness include loss of appetite and weight
loss. Some parasitic illness may be treated with medication. Some parasitic infections may be
persist for years causing chronic illness.

PRIONS
Refers to proteinaceous infectious particles (PrP). They are small glycosylated protein
molecules found in brain cell membranes. The other group name for prion diseases is
“transmissible spongiform encephalopathies (TSEs), because these disease create spongiform
pathological changes in the brain, and result in encephalopathy or brain damage. Prion
diseases are fatal neuro-degenerative disorders of humans and other animals.

MAD COW DISEASE

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The best known of the TSEs is “mad cow” disease or “bovine spongiform encephalopathy”
(BSE). The first case of an infected cow was observed to be disoriented, irritable, and unable to stand
or walk properly. Milk production decreases and the animals show nervousness, aggression,
abnormal posture, incoordination, and difficulty in rising. BSE is a chronic, des=generative disease
affecting the central nervous system of cattle. It also affects sheep and the disease is commonly
called “scrapie”. There is no treatment and the affected animals die. BSE is believed to affect goats
also.

CREUTZFELDT-JACOB DISEASE (CJD)

Is a rare and fatal neuro-degenerative disease in humans, people affected are
usually between 50 – 75 years old. The etiology is unknown. Typical clinical signs and
symptoms includes rapidly progressive dementia. A neuropathological examination
reveals cortical spongiform changes. An inherited abnormal gene causes the latter type
of CJD. However, the most favored theory suggest that the normal prion protein in the
brain undergoes a spontaneous change to the abnormal form that results in disease.

CHEMICAL HAZARDS AND THEIR CONTROL

 Chemical contaminants in food and beverage pose serious problems in food establishments,
because they can compromise health and threaten life of every one including employers.
 Knowing how to detect and control chemical hazards is a priority in educating staff and
personnel to assure the safety and wellbeing of employees in food service systems, as well as
the consumers.
 All chemicals can be poisonous if ingested at toxic levels, with toxicity defined at many
levels depending on the substance dealt with.
 Chemical preservatives and other food additives are beneficial for specific roles, but can be
toxic in excessive amounts.
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Kinds of Chemical Hazards in Food Service Operation

 Chemical Hazards are divided into 3 general categories: Poisonous Substances, Adverse Food
Reactions, and Nutrition Issues. These three general categories are further subdivided into
sub-categories as follows:
o Naturally Occurring Toxins
o Agricultural Chemicals
o Industrial Pollutants
o Equipment Material Leaching
o Packaging Material Leaching
o Banned Food Additives
o Improper/Overuse Use of Food Additives, including dietary supplements
o Chemical contaminants in Drinking Water
o Environmental Pollutants

Naturally Occurring Toxins

 The naturally occurring toxins include the following sub-groups: the toxins produced in fish
when subjected to temperature abuse such as histamine, the natural poisons in the poisonous
fishes such as puffer fish, the poison produced by algae such as in red tide cases and the
poisonous substance naturally present in plants such as cyanogenic glycosides in cassava.

o Histamine or Scombroid Toxin – The fishes most susceptible to histamine

production are these belonging to the tuna family, and also those of the mackerel and
sardine family. The fishes are collectively called scombroid fishes because of the ease
of histamine formation when these fishes are allowed to stay at ambient temperature.

o Ciguatera toxins and Tetrodotoxin – some fishes naturally contain poison even
when still alive. These poison are the defense mechanism of these fishes for their own
survival.

o Shellfish Toxins – This group of toxins is what is referred to as red tide toxins, which
are elaborated by certain algae.

o Plant Toxins – The toxic substance in plants comprise the largest number and the
greatest variety of toxicant presents in foods.
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o Cyanogenic Glycosides – the main toxic principle which occurs in varying amount in
all parts of the cassava plant is a chemical compound called linamarin and its methyl
homologue called methyl molecule.

Agricultural Chemicals
 Included in the category are pesticides, hormones and antibiotic used in agriculture. Improper
use of antibiotic resistant strains of pathogens such as Salmonella.

Food Additives
 It is added to food to food to perform specific function such as improvement of color or
texture, prevention of microbiological growth. The most common additives used in home
preparation are food colors and flavors. It is important. To use the minimum amount that will
make such additive.

Environmental Pollutants
 Another group of chemical hazards are industrial chemicals. High concentration of chemicals
such as lead, mercury, cadmium can be found in industrial wastes that have been improperly
discharged into rivers and lakes.
 Air pollutants like radon, is estimated to cause thousands of cancer deaths annually.

Reaction Product from Food Contact Surfaces

 Good hygiene practices indicate that food equipment surfaces that directly come in contact
with food should be made of non-corrosive, non- reactive products.

Reaction Products from Packaging Materials

 Packaging materials should not react with the food. It is not just the main packaging material
that is involved but in some cases the pigment used in food wrappers or the ink used in the
labels can also be hazardous.

Adverse Food Reactions

 Food Allergens – Allergens are usually protein substances that can cause specific reactions in
come people. Allergenic symptoms include: hives and swelling, asthma, vomiting. abdominal
pains, atopic eczema and anaphylaxis. Anaphylactic attacks can be severe and fatal.
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Chemicals from Street Drugs and Alcohol
 Toxicity may be the result of drug-nutrient interaction in the body, such as monoamine
oxidase inhibitors (MAOI) for treating depression. The intake foods high in tyramine is
avoided.

Other Nutritional considerations

 Excess of some vitamins particularly fat-soluble vitamins can have toxic effects. Massive
doses of trace minerals become toxic with serious health consequences and even cause death
like iodine, fluoride, selenium and zinc.

Using Chemicals in Ware Washing and Sanitizing

 Clean and sanitize eating utensils, food preparation equipment and work surfaces using
various detergent and chemical sanitizers.
The effectiveness of chemical sanitizers will be dependent upon:
 Intimate contact with microorganism
 Selectivity of sanitizers to destroy microorganisms
 Temperature of solution

 pH of solution
 Time of exposure

Chemical Hazard Detection And Monitoring

Food establishments must know regulations or get personal help in detecting/ identifying and
monitoring chemical hazards. For example, in a pesticide poisoning incident, some of the factors to
know are:
 The amount of the contaminated food eaten
 Which pesticide was used
 How much of the chemical was used
 When the food item was last sprayed
 How the produce was washed, peeled, prepared or cooked, etc.

Marker Doses
Marker doses used by consumers and agencies in the detection, monitoring, and
communication of chemical hazards include:
 NOAEL – No Observable Adverse Effect Level
 ED – Effective Dose
 ED50 – Effective Dose (require to produce an effect in half of population)
 MTD – Maximum Tolerated Dose
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 LD – Lethal Dose
 RfD/ADI – Reference Dose and Acceptable Daily Intake
 LADD – Lifetime Average Daily Dose

PHYSICAL HAZARDS AND THEIR CONTROL

- In physical hazards, a foreign object that causes injury or harm is easily identified and has the
most obvious evidence when the consumer registers a complaint.

Definition
- The National Restaurant Association (USA) defines a physical hazard simply “as the danger
posed by the presence of particles or items that are not supposed to be part of a food”.
- The Institute of Agriculture and Natural Resources T University of Nebraska has more
specific definition, which reads:
“A physical hazard is any extraneous object or foreign matter in a food item which
may cause illness or injury to a person consuming the product. These foreign objects
include, but are not limited to: bone and bone chips, metal flakes or fragments,
injection needles, shotgun pellets, pieces of product packaging, stones, glass or wood
fragments,

insect and other filth fragments, personal items, or any foreign material not normally
found in food products”.
Injuries
- Examples of as a result of physical hazard in food consumption are:
 Lacerations in the mouth and throat
 Cuts in the hand
 Bleeding
 Infection
 Broken teeth
 Choking
The latter could be life threatening and is considered the most serious consequence.

Choking and Preventive Measures

- Choking may cause by the food itself, depending on the texture, size of the bolus and shape.
Examples are sticky and gummy food, long cylindrical pieces, and big spherical objects or
big bolus of food. These items could block the air passage, or go to the windpipe, instead of
passing to esophagus.
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- Infants, young children, the elderly or a person suffering from dysphagia (impaired
swallowing reflex) are vulnerable to choking or aspiration.
- The Consumer Product Safety Commission (CPSC, USA) and the FDA established the
following guidelines when a foreign material present in the food consumed may be physically
hazardous:
 Size of the object: spherical, under 1.75 inches in diameter are dangerous to
children below three years old.
 Bones over 2cm are likely to cause injury and less than 1cm is not hazard.
 Any sharp pointed object equal to or greater than 7mm is considered a
physical hazard.
However, irrespective of size and shape, safety issues are considered on a case-by-case basis
because pf the other factors like age, ability to swallow, and condition of the oral cavity. The
texture and consistency of food is also determining factor.

Preventive Measures for Choking are:

1. Examination of food for any foreign material upon delivery.
2. Care in handling food to avoid any contamination throughout the food flow.
3. In the development of a HACCP program, include procedures for preventing risk from
physical hazards.
4. Lightning in work areas and dining rooms should be adequate and conductive to identifying
any foreign object that may be accidentally added.
5. Equipment and kitchen tools, such as can openers, steel brush, labelling materials, are
regularly examined for any metal or plastic fragments.
6. Table ware and other serving needs are examined to be free from any foreign object, chips, or
cracks.
HAZARD ANALYSIS AND CRITICAL CONTROL POINT

- HACCP is the abbreviation for Hazard Analysis and Critical Control Point.
- It is an operational system to select and implement effective control measures to ensure the
safety of food product.
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- It focuses on the potentially hazardous foods (PHF) and how they are handled. PHF are food
that have the ability to support rapid and progressive growth of infectious and toxin-
producing microorganisms.
- The main OBJECTIVE of HACCP is safe food.

HACCP History

- Was developed by Pillsbury Company for NASA to produce safe food for astronauts of the
Apollo space program in 1959. The concept used for building a safe space craft, the
engineering system, Failure, Mode and effect Analysis (PMEA) was adapted to food.

1971- the concept was first presented at a National Conference on Food Protection. It was
based on three Principles: assessment of hazards, determination of critical control point, and
monitoring.

1985 – the sub-committee of the Food Protection Committee of the National Academy of
Science (USA) made a report that microbiological testing of finished product was ineffective
in preventing foodborne illness. A National Advisory Committee on Microbiological Criteria
of Foods was constituted, which formed the framework of HACCP based on the 7 Principles.

1989 – physical and chemical hazards were incorporated in HACCP framework.

1992 – the Colex Alimentarius Commission of the Food and Agriculture Organization and
the World Health Organization adapted HACCP as a food safety standard for all nations.

1997 – the pre-requisite programs composed of basic hygiene practices or Good

Manufacturing Practices and the Sanitation Standard Operating Procedures (SSOP) and the 5
preliminary steps were incorporated.

- Customer demand is the most important driving force for putting up a HACCP system in
manufacturing environments.

The HACCP Methodology

- It looks at the at the flow of food from the time it is produced by the primary producers to the
time thr food id consumed or eaten.
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- That is why it is also called the Farm to Fork approach to food safety. All food establishments
involved in the flow of the food must make sure that the food is free from hazards that are
likely to be present from whatever source, be it from people handling the food, from the
equipment used in its preparation or manufacture, the procedure used in preparation or the
immediate environment.
- The HACCP methodology is summed up as follows:
 All through the food flow, the potential hazards are identified, and carefully
studied to determine if such hazards could occur or persist in any step within
the process.
 And if hazards are likely to be present, put in control at each identified step to
avoid such hazards.
 Monitor the identified control points or process step, so that if loss of control
occurs, the error is immediately corrected.
 Write down the observations and keep those records. Assured that the controls
are in place all the time so that the system will always be effective in
controlling/ preventing hazards.

Sanitation Standard Operating Procedure

- Are all the aspects of Good Hygiene practices. These are specific procedures to be instituted
in food establishments before even starting to prepare food to ensure the implementation of
the basic hygiene practices.

- Managers must train new crew members about SSOP’s during the first days of employment.
SSOP’s must be a part of establishment’s culture.
- The USFDA Food Code has addressed the structural design of food establishments and
equipment as well as acceptable operational practices. These major interventions in food code
includes:
1. Demonstration of knowledge by the person-in-charge (usually food safety
manager certification training.
2. Employee health policies.
3. No bare hand contact with ready –to- eat food (good handwashing practices,
4. Time and temperature control.
5. Use of consumer advisory information regarding consumption of raw and under
cooked foods.

- Three purposes of SSOP’s are;

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o To protect your product from contamination from microbiological, chemical, and
physical hazards.
o To control microbiological growth that can result from temperature abuse
o And ensure that procedure for maintaining equipment are in place.

SSOP procedures ensures that:

 Foods are purchased from approved suppliers/sources;
 Potable (safe) water is used for contact with food, food contact surfaces and ice;
 Food contact surfaces are cleaned, sanitized, and in good condition;
 Un-cleaned or non-sanitized surfaces don’t contact our foods;
 Raw animal foods don’t contaminate ready-to-eat foods;
 Toilet facilities are accessible, properly equipped and maintained for crew;
 Handwashing sinks exclusively for this purpose, are located in food preparation are, front
service counters and dishwashing areas.
 An effective pest control program is in place;
 Toxic materials are properly labeled, stored and safety used;
 Food, food packaging materials and food contact surfaces don’t come in contact with physical
hazards such as broken glass from light fixtures, jewelry, etc.

SSOP’s for Employee Health and Hygienic Practices:

 Restricting or excluding workers with certain symptoms such as vomiting or diarrhea.
 Practicing and monitoring effective handwashing and proper use of gloves appropriate
handwashing first, for safe hands.
 Restricting eating, smoking, and drinking in food preparation areas.
 Using hair restrains, wearing clean uniforms, and restricting the wearing jewelry.

SSO’s Control for Microbial Growth in Foods:

 These procedures must ensure that all potentially hazardous foods (PHF’S) are received and
stored at a refrigerated temperature of 5°C below.
 Procedures are in place to limit the time PHF’s are in the Temperature Danger Zone (5°C to
60°C). hot foods are reheated and are then hot held at 60°C or above.
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SSOP’s to Maintain Equipment:
 Temperature measuring devices and thermometers are calibrated regularly.
 Refrigeration, cooking and hot holding equipment are routinely checked, calibrated, and
operating correctly to ensure correct food product temperature.
 Handwashing sinks and equipment are installed and operating properly.

Food service directors, managers and crew must implement a good internal program of self-
inspection to ensure that these food safety standard operating procedures are always in place.

HACCP Preliminary Steps

Assemble a HACCP Team

- To prepare and maintain HACCP, team should be constituted. The size of food establishment
determines the number of team members but it should always include the personnel who is
directly involved in the day to day production operations.

Describe the Product

- A HACCP Plan is specific for a product. For most food service operation, this can be quite
daunting considering the number of dishes/recipe prepared and served.

Identify the Consumers and Indicate the Intended Use of the Product
- Customer identification is important because of the vulnerability of specific groups such as
infants and children, the elderly and those who have compromised immune systems. In most
cases the customer is identified as the general public.

Draw the Flow of Food (process flow diagram)

- Since HACCP is based on the flow is food as it undergoes preparation, it is essential that the
process flow be written down accurately. The process flow diagram will show the steps
where hazard introduced as well as the steps where the hazards can be controlled.

Verify the Process Flow Diagram

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- The importance of the accuracy of the process flow is emphasized. This is the foundation for
applying the 7 HACCP principles so it is crucial that the steps as written is exactly the same
as the steps as carried out in the kitchen during service.

THE 7 HACCP PRINCIPLES

The first HACCP principle is the identification

and evaluation of the three kinds of hazards that
are likely to be present during the preparation,
cooking of the product as well as serving of the
HAZARD ANALYSIS product.

The analysis of these hazards requires the

assessment of two key factors: the likelihood of
occurrence and the resulting severity.
A critical control point is defined as a step or
procedure at which control of the identified
hazard may be applied to render the product
safe. If hazards are identified and no control step
is identified, then the product will be unsafe for
consumption.
DETERMINE CRITICAL CONTROL
POINTS (CCP)

The key word here is CRITICAL because if no

step to control is taken, the safety of the food is
compromised and foodborne illness can result
when such food is consumed.
SET CRITICAL LIMITS The critical limits is a criterion that must be met
at each critical control point to ensure safety of
food. This limit represents the boundary
between what is safe and what is no longer safe.
The safety limit must be able to control the
identified hazard at the CCP. Critical limits are
points, either a maximum or a minimum, never
a range.
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A critical limit must be measurable here and
now, while the process in on-going so that
appropriate measures can still be done to correct
the situation in case there is a loss of control.
Having thus set the critical limits, the next step
is to see it that the limits are always met.
Monitoring takes care of this step.

Monitoring is defined as a planned sequence of

observations or measurements showing that the
CCP is under control with the critical limits
being met as evidenced by an accurate record of
the event. The monitoring should provide real
time information (here and now) so that
MONITOR CRITICAL LIMITS at EACH
adjustments can be made in case there is loss of
CCP
control.

The purpose of monitoring are:

- To tract the operation of the process and
enable identification of trends
approaching the critical limits that may
require process adjustments.
- To identify loss of control.
- To provide a document of the process
control system.
When monitoring indicates that the critical limit
has been exceeded, a corrective action must be
made. If violation of critical limits is always
occurring, it is symptom that the operation is not
well managed needing a review and adjustment
ESTABLISH CORRECTIVE ACTIONS
of the procedures.

Corrective action is defined as the procedures to

be followed when a deviation or failure to meet
the critical limit occurs.
ESTABLISH VERIFICATION Verification is defined as the application of
PROCEDURES methods, procedures, tests and audits (in
addition to monitoring) to validate and
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determine compliance with the HACCP Plan.
The purpose of verification is to produce a level
of confidence that the plan is based on solid
science and is adequate to control that hazards
associated with the product and process and that
such plan is being consistently followed in all
production batches. All verification procedures
are written as documents.

Verification activities are procedures and test

that are used to determine if the HACCP Plan is
valid and operating properly and that the
objective of producing safe food is being
accomplished.
In HACCP, activities that are not recorded are
deemed as not having occurred at all. It is all
about having proof and evidence that the
controls are in place to ensure the safety of the
food prepared in the establishment.

Records are tools that can tract chronic

deviations that can be signals that a review of
the procedures in needed. Records necessary in
ESTABLISH RECORDING the HACCP system are the following:
SYSTEM

- The HACCP Plan and the support

documentation used in its preparation.
- Monitoring record at all CCPs.
- Corrective action records.
- Records of all verification activities.
- SSOP and GMP support program
documents and monitoring records of
SSOPs.

HACCP Plan

1. Cover Page
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2. Establishment name and address
3. Purpose Statement – a statement detailing the purpose of the manual.
4. Commitment Statement – a statement committing the management to initiate and perform the
program detailed in this manual.
5. Signature of officials committed to the program.
6. Date program will be initiated.
7. HACCP Team
a. Coordinator’s name
b. Credentials of coordinator.
c. Team members and responsibilities.
8. List of products covered in each plan.
9. For each process category or HACCP plan:
a. Describe fully the product and the methods of distribution
b. Identify the consumer and the intended use of the food.
c. Provide a flow diagram for each step in the process.
d. List the identified hazards.
e. State the significance of each hazard.
f. Justify the significance.
g. Describe preventive measures.
h. Identify Critical Control Points
i. Identify critical limits
j. Describe monitoring procedures and frequencies.
k. Describe corrective actions to be taken.
l. Describe the record keeping system to be used.
m. Describe the verification procedures to be used.
10. Employee training records.
a. New hires
b. On-the-job training
11. Recall Procedure – a recall procedure, just in case it becomes necessary is also an essential
part of the HACCP plan.