FM-AA-CIA-15 Rev.

0 10-July-2020

Study Guide in Risk Management Module 3 - Food Safety Hazards

Module No.3

FOOD SAFETY HAZARDS

MODULE OVERVIEW

Bacteria, viruses, parasites, toxins or chemicals are the causes of food-borne disease or food
poisoning. Most people have experienced sympthoms from eating food or drinking a beverage
that was improperly stored or prepared, cooked, or contaminated.

LEARNING OBJECTIVES

1. Simplify the different categories of food safety hazards

2. Classify the various food safety hazard into physical, chemical and biological hazards
3. Identify potential hazards that can result to food borne illness
4. Tracing the sources of food safety hazards

LEARNING CONTENTS

Lesson 3 - Food Safety Hazards

3.1. Physical Hazards

3.2. Chemical Hazards
3.3. Biological Hazards
3.4. Sources of Food Safety Hazards
3.5. Food Poisoning
3.6. Food-borne Diseases
3.7. Potentially Hazardous Foods

Food Safety Hazard is a biological, chemical, and physical agent or condition of food that can
cause harm to the consumer in the form of food-borne illness. Food-borne illnesses refers as
diseases, usually that is infectious or toxic in nature, caused by this agents that enter the body
through the ingestion of food. Toxic substances can contaminate food and are infectious caused
by bacteria, viruses, and parasites. Once entered the body through the gastrointestinal tract
this may cause symptoms like diarhea, nausea and vomiting.

In some cases, patients may result to organ failure or even cancer may result from the
ingestion of contaminated food, thus burden of disability as well as mortality.

Food safety hazards can be classed as:

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Study Guide in Risk Management Module 3 - Food Safety Hazards

- Biological Hazard (microorganisms)

- Chemical Hazard (chemicals, pesticides, cleaning agents and allergens)

- Physical Hazard (glass, plastic, packaging material, bones and dust)

Any type of business should aim to reduce the risk of these hazards in its food
processing and service to ensure food safety to consumers.

3.1. Physical hazards

Physical hazards which can be found in food include:

- Object naturally present in the: food (animal hair, bone chips, leaves, etc) agriculture (dirt,
manure, leaves, etc) and during food processing (glass, plastic, hair, metal, etc)

Reducing physical hazards is relatively simple in most hospitality businesses as they are
physically visible in the food. They are normally controlled by procedures such as a visual
inspection of food and good kitchen procedures such as a no wood or no glass policy and
keeping the food covered.

3.2. Chemical hazards

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Study Guide in Risk Management Module 3 - Food Safety Hazards

Chemical hazards which can be found in food include:

- Naturally occurring poisonous chemicals (poison plants such as rhubarb leaves and
mushrooms, poisonous animals such as puffier fish, algal blooms, mould toxins, etc)

- Chemicals added via water

- Agricultural chemicals from soils, plants and animals (pesticides, antibiotics, dips, heavy
metals, etc)

For some people have an allergic reaction to certain ingredients or parts of food.

Common allergens include

 soybeans and its products  crustaceans (shellfish/seafoods) and

 egg and its products its products
 sesame  milk and its products
 peanuts and its products  fish and its products
 cereals (gluten)  sulphites
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Study Guide in Risk Management Module 3 - Food Safety Hazards

Chemical hazards in foods can be controlled by:

 Purchase from approved suppliers

 Cover food properly to avoid contamination
 Conduct allergen awareness, and strategies to prevent cross contamination
 Provide chemical storage
 Eliminate chemicals within the kitchen area
 Improve cleaning schedule or practices

3.3. Biological hazards

Microorganisms (germs) are so small they can be only be seen thru the use of a microscope.
Not all microorganisms are harmful to humans. Pathogens are the microorganisms which cause
harm to humans when they reach a high level in food.

Some examples are as follows:

 Bacteria: salmonella, staphylococcus aureus, bacillas cereus

 Viruses, hepatitis A, influenza
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Study Guide in Risk Management Module 3 - Food Safety Hazards

 Yeasts
 Moulds
 Protozoa Guardia

Most food poisoning illness is a result of these microorganisms growing in food. When food is in
moist and warm conditions, they multiply in which it makes a person ill.

Most food poisoning occurs due to the continued growth to dangerous levels of
microorganisms, particularly bacteria, in food. Food handlers should know about food poisoning
bacteria and the conditions they require for growth, to ensure food-borne illness is avoided.

It is important to know different types of food safety hazards which is significant to risk
and safety of your customers.

Some situations when food safety hazards and risk are as follows:

 Carrying potentially hazardous foods (susceptible to microorganisms)

 Contamination and growth. (low acid, high protein foods and dairy products)
 Raw food and fresh foods
 Preparing foods with your hands of using tools and equipment
 Proper cooking of food in able to kill microorganisms
 Chilling food to reduce the growth of microorganisms
 Defrosting foods
 Reheating foods
 Food displays on buffet services

3.4. Sources of Food Safety Hazards

Risks to food-borne illness can arise from every step of food process, production thru
consumption. Hazards can contaminate food through one or more of the following factors.

 Material
 Men
 Method
 Machine
 Money and
 Environment

Contamination is the unintended presence of harmful substance in found while cross

contamination is the transfer of such harmful substance from one food to another through a
non-food surface.
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3.5. Food Poisoning

Food poisoning refers to any illness involving a combination of intestinal symptoms such as
nausea, vomiting and diarrhea. However, food-related illness or food-borne disease is caused by a
wide variety of pathogens and toxins. Also, many germs or pathogens that can contaminate food
items may be transmitted by other means, such as contact with infected animals contact with ill
persons, or even as a result of laboratory accidents.

3.6. Food-borne Diseases

Food borne diseases can comes from a variety of food-related pathogens that are common
in the environment and may contaminate a food item. While food laws and regulations
responsibility is to protect people from contaminated foods. Furthermore, many pathogens are
harmful to humans that exist naturally in much of the food we eat, such as raw meat and poultry.

Food borne Illness is caused by consuming contaminated foods or beverages. Most food-borne
diseases are infections caused by a variety of bacteria, viruses, and parasites. Many food-borne
pathogens also can be acquired through recreational or drinking water, from contact with animals
or their environment, or through person-to-person spread.

Symptoms of Food-borne Illness

 Diarrhea and vomiting that ranges 1 to 7 days. (abdominal cramps, nausea, fever, joint
back aches, and fatigue).
 Stomach flu (virus, bacteria, or parasite) from contaminated food or drink.
 Incubation period (exposed to the pathogens within several hours to a week.

Foods Associated with Food-borne Illness

 Raw foods of animal origin, meat and poultry, raw eggs, milk, and shellfish are mostly
contaminated
 Fruits and vegetables can also be contaminated with animal waste when used as to
fertilize in the field or unclean water is used for washing.
 Raw sproutes are ideal for growing microbes.
 Unpasteurized fruit juices or cider can also be contaminated if there are pathogens on the
fruit that is used to make it.
 Any food item that is touched by a person who is ill with vomiting or diarrhea, or who has
recently had such an illness, can become contaminated. When these food items are not
subsequently cooked (e.g. salads, cut fruit) they can pass the illness to other people.

Who is at risk?

Some people are at greater risk for bacterial infections because of their age or an
unhealthy immune system. Thus, individuals who are susceptible to the effects of food-borne
illness are:

 infants and young children

 pregnant women
 elderly persons over 65 years old
 persons with debilitating illness or chronic disease like cancer, diabetes mellitus,
tuberculosis:

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Study Guide in Risk Management Module 3 - Food Safety Hazards

 persons whose immune system are compromised as in cases of HIV/AIDS, those who
 had organ transplant, and multiple surgeries, and persons undergoing radiation and
chemotherapy
 malnourished individuals who are anemic, emaciated, and their body proteins are depleted,
and those
 individuals with unhealthy lifestyle that make a person at higher risk to foodborne
 illnesses include: poor, faulty eating habits, alcohol and drug abuse, smoking, and certain
medications that reduce the normal beneficial micro-flora of gastrointestinal

Risk Factors for Food-borne Illness

According Centers for Disease Control (CDC), investigations of food-borne illness disease
outbreaks often identify the following five risk factors that result in food-borne illness:

 Improper Hot and Cold Holding of Foods

 Inadequate Cooking of Foods
 Dirty and/or Contaminated Equipment
 Poor Employee Health & Personal Hygiene
 Food From Unsafe Sources

3.7. Potentially Hazardous Foods (PHF)

Some types of foods have the ability to support the rapid and progressive growth of
infections and toxin-producing microorganisms. These foods are called "potentially hazardous.
These foods have these characteristics.

 Salmonellosis in peanut butter from Peanut Corporation of America in Blakely, Georgia has
become one of the worst known outbreaks of food-borne disease
 A natural potential for contamination can occur due to methods used to produce and process
them, (fresh lumpia)
 Foods with high moisture will likely to support microbial growth. Highly perishable fresh foods
and canned fruits vegetables, meat, fish and milk are examples of PHF.
 High protein and carbohydrate provides rich source of bacterial food. Including meat, poultry,
fish, dairy products and eggs
 Fresh fruits, vegetables, and some seafood have low acidity levels that will sustain microbial
growth.

The FDA Food Code classifies the following as potentially hazardous foods:

 Foods of animal origin that are raw or heat-treated

 All cooked meat and poultry
 Cooked meat products with sauces and stocks especially with tomatoes
 Dairy products like milk, cream and cheese, ice cream, and yogurt
 Cooked eggs and products made from eggs, like mayonnaise
 Cooked shellfish and other seafood
 Cooked rice and beans and Baked or broiled potatoes
 Desserts consisting of eggs and milk
 Gravies, stuffing for meat and poultry
 Vulnerable food products made with high-risk foods and exposed to marc handling

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including meatloaf, hamburgers, salads (pasta, coleslaw, and chicken, egg, tuna salads)
 Chinese and Mexican dishes some baked goods and cream fillings, French toast, meringue
and eggnog
 Foods of plant origin that are heat-treated or consist of raw seed sprouts
 Cut melons and Garlic and oil mixtures that are not modified in a way to inhibit the growth
of microorganism

Since these foods can harbor pathogenic microorganisms and permit their growth or the
production of toxins, special care must be taken to keep them out of the temperature danger
zone for as long as possible. Time is another factor that can be controlled to minimize the
chances of pathogenic outbreaks Things such as salis, sugars, and brine solutions can be used to
alter the moisture or acidity of PHF's to make them more shelf stable and were especially popular
prior to refrigeration technology.

A HACCP is a more modern approach to food safety in PHF's, especially as they relate to the food
service industry.

Potentially Hazardous Food (PHF) must be displayed and stored in a manner that
minimizes the growth of pathogenic bacteria and bacteria that can form toxins in food.
Temperature control is the simplest and most effective way of controlling the growth of bacteria

The requirements for the storage and display of potentially hazardous foods are:

 Stored and displayed below 5°C or above 60°C

 Thrown out if stored or displayed at temperatures between 5° C and 60°C more than four
hours
 Used immediately if stored or displayed between 5 and 60°C for between two and four
hours
 Refrigerated or used immediately if stored or displayed at between 5 and 60°C for less
than two hours

How are food-borne illnesses treated?

Most cases of food-borne illnesses are mild and can be treated by increasing fluid intake,
either orally or intravenously, to replace lost fluids and electrolytes. People who experience
gastrointestinal or neurologic symptoms should seek medical attention. In the most severe
situations, hospitalization may be needed to receive supportive nutritional and medical therapy.
Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important

Socioeconomic Effects of Food-borne Illness

The sorrow, distress, hurt and despair suffered by the victim, family members and
caregivers cannot be calculated in monetary cost. The worst scenario is when the final result of
the episode of illness is death.

The following outline summarizes the various costly factors related to food-borne illness:

1. Cost that may be incurred by the sick individual or caregiver/family

 loss of income
 loss of opportunities for advancement
 medical expenses to include physical rehabilitation and long-term care

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 cost of child and geriatric care

 cost of special dietary needs
 loss of productivity
 leisure and travel opportunities
 funeral expenses
2. Business and Industry Costs

 Legal liability cost

 Insurance cost
 Cost of recall or discarded product
 Poor publicity and stock value suffers
 Loss of reputation
 Cost of investigation, cleaning up and education
 Loss of customers and business
3. Costs to the Nation and Government

 Expenses for plant or on-site inspection

 Legislation
 Medical cost
 Prosecution cost
 Health Care/welfare benefits awarded to the qualified person
 Losses from tourism and food export trade

LEARNING POINTS

Quiz No.3
(20 Points)

Instruction: Your subject instructor will provide the link for your digital quiz via Microsoft forms.

LEARNING ACTIVITIES

Activity No.2
Food Safety Hazard
(50 Points)

Instructions:

- Provide an action plan regarding Food Safety Hazard (Biological, Chemical and Physical Hazards.
- All must be in paragraph form (minimum 50 words)

Part I. Description: (Food Safety Hazard)

Part II. Based on your observations: Identify what practices that you can improve or action plan
as your best practices to maintain food safety.

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Study Guide in Risk Management Module 3 - Food Safety Hazards

Give examples on each hazards below: (with pictures)

1. Biological Hazard
2. Chemical Hazard
3. Physical Hazard

Part IV. Learning insights from this activity.

Part V. Brief reaction about Food Safety Hazard on the

Supplementary video presentation retrieve from https://www.youtube.com/watch?v=scKI1p-siWM

Deadline: Monday October 25, 2021 8:00pm

REFERENCES

Food Safety Hazards

https://www.slideshare.net/JewelJose2/hazards-in-foods

A. Books and E-books

2019 Risk Management w/ HACCP

Mylene A. Yeung

2018 Risk Management for Tourism and Hospitality Management

Jovid Maricar H. Maranan, D.B.A. , Mario H. Maranan, D.P.A. ,
Cristina O. Nazareno-Caluza, Ph. D.

Automation in tourism industry and hotel management, 2018

Yaduraj Choudhary, New Delhi: Random Publications

Hospitality Security and Services, 2017

3G E-Learning

Hotel and Resort design, 2018

Habita Architects, Australia: The Images Publishing Group

Food safety: the science of keeping food safe 2nd edition, 2018
Ian C. Shaw, London: Wiley Black Well

Trends and development in tourism industry, 2018

Ravindra Ahuja, New Delhi: Random Publications

Inventory Management, 2017

Sandeep Choudhary, New Delhi: Random Publications

Basics of hospitality history and development evolution, 2018

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Shweta Singh, New Delhi: Random Publications

B. Journals /Magazines

Tourism Security 2020

1st Edition
Strategies for Effectively Managing Travel Risk and Safety
Author: Peter Tarlow
Published: June 6, 2014
https://www.elsevier.com/books/tourism-security/tarlow/978-0-12-411570-5

Hospitality Security
1st Edition
Managing Security in Today’s Hotel, Lodging, Entertainment and Tourism Environment
Author: Darell Clifton
Published: May 29, 2012 by CRC Press
https://www.routledge.com/Hospitality-Security-Managing-Security-in-Todays-Hotel-Lodging-
Entertainment/Clifton/p/book/9781439874363

Food Safety and Risk Management at Catering Level during the COVID-19
Department of Hospitality Management, Faculty of Management and Hospitality, Hong
Published: July 10, 2020
Kong Corresponding author: Leung Kin Hang Paul, Department of Hospitality Management,
Faculty of Management and Hospitality, Hong Kong
https://biomedres.us/pdfs/BJSTR.MS.ID.004756.pdf

PANGASINAN STATE UNIVERSITY 6