The Role of Government in Food Safety

The purpose of government regulation in food safety is to oversee the food-producing system and protect food intended
for human consumption. Governmental agencies enforce laws and rules to protect food against adulteration and
contamination. Regulatory personnel monitor both the process and the product to ensure the safety of the food we eat.

There are several federal regulatory agencies, such as the Department of Health (DOH), National Nutrition Council
(NNC), Bureau of Food and Drug Administration and Department of Agriculture (DA), that set food safety standards to
make our food supply safer. They are also tasked accordingly to create, implement, and develop the quality of foods to
maintain the health and security of the market.

The Role of the Food Industry in Food Safety

The food industry is assuming greater responsibility for overseeing the safety of its own processes and products.
Customers expect and deserve food that is safe to eat. If a food establishment is involved in a food borne disease
outbreak, customers may retaliate by taking their business elsewhere or by seeking legal action. Financial loss and
damaged reputation are some of the outcomes of a food borne disease outbreak that can cause serious harm to the
establishment found responsible for the problem. One means of preventing the harmful effects of a food borne disease
outbreak is to start a food safety management program in the food establishment. This helps ensure proper safeguards
are used during food production, handling, and display. The ability to prove that a food safety system was in place at the
time a food borne disease outbreak occurred is very important. It has been deemed an acceptable defense in court
cases where victims of food borne illnesses have sought punitive damages.

Everyone who works in a food establishment must fully understand the importance of food safety. It is the duty of every
food establishment operator, manager, and employee to handle foods safely. Failure to do so can have a serious
financial impact on your establishment and may cost the job.

You can protect the health and safety of your clients by developing and implementing effective food safety and
sanitation practices within your establishment. In the following chapters, you will learn more about how food is
contaminated and what actions are needed to prevent, control, and eliminate the agents that frequently cause food
borne illness and spoilage.

The Seven Principles of HACCP

Hazard Analysis and Critical Control Point (HACCP) is the best system for assurance of food safety.

1. Identify hazards and assess their severity and risk – defined in the Food Code, means a biological, chemical, or physical
property that may cause an unacceptable consumer health risk.

2. Identify the Critical Control Points (CCP) in Food preparation – a critical control point for raw chicken would be the
final cooking step because this is the last opportunity to eliminate or reduce the Salmonella to a safe level.

3. Establish critical limit for preventive measure associated with each identified CCP – for example, time and end-point
cooking temperatures should be established for cooking procedures.

4. Establish procedures to monitor CCPs – example of these procedures may include visual evaluation and time
temperature measurements.

5. Establish the corrective action to be taken when monitoring shows that a critical limit has been exceeded – for
example, the receiving procedures should indicate that the frozen products with evidence of thawing be rejected.

6. Establish effective record-keeping system that document the HACCP system – traditional record such as receiving
records, temperature charts, and recipes can serve as the basis for documentation.

7. Establish procedures to verify that the system is working - this may be as simple as reviewing records on timely,
routine basis or as complex as conducting microbiological test.

Here are some general guidelines to remember for proper sanitation practices.

1. Food should be handled using proper equipment and never be re-used.

2. A separate tasting spoon should be used. It must not come in contact with food being prepared after each use.

3. Equipment should first be washed before they are used.

4. Implement and observe daily cleaning schedule of equipment and facilities.

5. Use clean rags if possible disposable tissues that will be used only once.
6. Hands should not come in contact with the surface where food is to be placed.

7. Dispose garbage properly and wash hands thoroughly after handling it.

8. Animals should not be allowed in the food preparation areas.

9. Pest/vermin control program should be implemented and observed.

10. Clean hands and nails before handling foods.

11. Wear proper uniform in cooking. This can help eliminate possible sources of contamination in food.

12. Avoid handling food when you have a cold or an infectious wound or disease.

13. Smoking, eating, and drinking should not be allowed while preparing food, as these practices may lead to bacterial
contamination.

14. Above all, proper personal hygiene should be practiced wherever you are.

Following are additional tips on sanitation practices for proper food preparation and storage:

1. Use only fresh ingredients.

2. Wash all fruits and vegetables and other ingredients before using.

3. Peeled items should not be kept soaked for long periods.

4. There should be separate chopping boards for cooked and raw ingredients or wash them before re-using for another
purpose.

5. Mise en place and pre- production should be just enough.

6. Cook meat, and poultry to the safe range of doneness.