FOOD HYGIENE AND AUDITING

344.7304232 F73

Circulation Section

N. Chesworth

Food Safety Act 1990

Section 1 of the Act defines food as anything which can be taken into the body by
mouth. Food includes drink, it includes chewing gum (even though this is not normally
swallowed) and it includes any article or any ingredient which is used in the
preparation of food. Only certain drugs and medicines are excluded in the preparation
of food. The same section tells us that a ‘food business’ is a business where ‘commercial
operations with respect to food or food sources are carried out’. The word ‘business’ can
include places such as canteens, clubs, schools, hospitals, village halls, etc. – it is not
therefore necessary for the business to be run for profit. ‘Commercial Operation’
includes such actions as selling of food or possessing, advertising, delivering,
preparing, storing or transporting food for sale. Finally within this first section, ‘food
premises’ means any place, stall, vehicle, etc. used for the purpose of a food business.

The Food Safety General Food Hygiene Regulations

This plays the direct duty on the proprietor of a food business to make sure that
the operation carried out in respect of any activity involving food are carried out in a
hygienic way. The proprietor of the food business must also ensure that their premises
comply fully with the law. The proprietor is also under a direct duty to identify all the
steps and activities of the food business which are critical to ensure food safety and to
check that safety procedures are identified, implemented, maintained and reviewed.
Once this has been done, they must implement effective monitoring and control
procedure at each of those critical points and undertake a review of these issues from
time to time, particularly when the food business operations change.

There is a major requirement that all food premises be kept cleaned and in good
repair. The design and layout, and particularly the size of premises, must permit them
to be adequately cleaned, must ensure that food is protected against contamination or
cross-contamination that good food hygiene practice can be carried out. Washbasins
and flush lavatories must be available and they must be in such a position and in such
numbers as to ensure that they can be used without undue trouble and that staff can
keep their hands clean during food handling operations. There must, therefore, be hot
and cold water, materials for cleaning hands and for hygienic hand drying. The only
exception of this rule is where non-returnable containers and packaging are used but
obviously these must be made of suitable materials which will minimize any risk of
contamination of the food.

The premises including sanitary conveniences must be well ventilated and

ventilation systems must be capable of being cleaned easily. A good standard of
lighting must be maintained throughout the premises and if it is necessary for the
workforce to change their clothes adequate facilities must be provided. Washbasins
must be used as washbasins and should not be used for washing food and other
equipment; these must be provided as a separate facility. All food businesses must have
an adequate supply of potable water and this water must be used whenever necessary
to ensure that foodstuffs are not contaminated. If any water which is unfit for drinking
purposes is used within the food business area; to generate steam which does not relate
to food or for fire control, the system which contains the water must be separate and
must have no connection with the potable water system.

The Food Safety (Temperature Control) Regulations 1995

Different forms of these organisms are present in a wide variety of foodstuffs but
they all need similar conditions to exit and to multiply. These conditions, which are not
dissimilar to the conditions which we as humans require, are four in numbers, namely:
food, moisture, time and temperature. At the lower end of the temperature scale
bacteria will not be killed, or at least most of them will not be, but they will lie dormant
and will not therefore multiply into harmful numbers. At higher end of the scale most
of the bacteria will be killed off and therefore render the food, if it was contaminated in
the first place, safe for human consumption.

Chestworth, N. (1997). Food Hygiene and Auditing. Place of Publication: London SE1
8HN: Blackie Academic & Professional, an imprint of Champman & Hall, 2-6 Boundary
Row. pp. 1-10, 100-105.
 FOOD SECURITY

338.19 M14

McDonald, Bryan L

Optimizing Food Safety: Threats to Health and Food Security form Disease,
Contamination, and Biological Weapons

Contamination of food supplies by infectious diseases or chemical hazards can

have significant health impacts; each year millions of people become ill or die after
consuming contaminated food. Illness and contamination of crops, livestock, and food
supplies can also have a significant impact on the cost and availability of food and the
health of agricultural and food production systems. The global network of food
systems, which transfers products rapidly and under controlled environmental
conditions, could also serve as a vector for the transmission of biological threats by
criminals or terrorists or in case of biological warfare.

Concerns about the safety of the food supply have attracted media coverage and
political attention based on recent food safety incidents such as: the contamination of
fresh spinach by E. coli O157:H7 in 2006, pet food with melamine in 2007, dairy
products with melamine in 2008, and peanut butter with salmonella in 2009. Ensuring
food safety in global food system involves several different areas of concerns, including:
threats to crops and animals from fungi, weeds and viruses, foodborne illness, chemical
hazards, concerns about possible impacts from technologies such as genetic
modification, and possibilities that actors with nefarious intent could contaminate food
systems in deliberate attempts to cause harm to people and animals and cause
disruptions with potentially far reaching political, social, and economic impacts. Efforts
by states and nonstate groups to enhance food safety, at both national and global levels,
recognize that access to sufficient and nutritious food is a key component for good
health and well-being as well as human right.

Systems involved:

1. OSHA (Occupational Safety and 2. Sanitation Code of the Philippines

Health Act)
Chapter III of p.p. 856
Food Establishment *Section 24 Washing of Utensils

* Section14 Sanitary Permit *Section 25 Bactericidal Treatments

*Section 18 Uses of Food-Service Spaces *Section 26 Handling of Washed

Utensils
*Section 19 Food Handlers
*Section 27 Storage of Washed Utensils
*Section 20 Vermin Control
*Section 28 Dry storage of Non-
*Section 21 Toilet and Washing Facilities
Perishable Foods
*Section 22 Disposal of Refuse
*Section 29 Refrigerated Storage of
*Section 23 Equipment and Utensils Perishable Foods

*Section 30 Food-Servicing Operations

Control Measures:

1. Hygienic Safety Manufacturing Practices (GMP)

2. Hazard Analysis and Critical Control Points (HACCP)
3. Safety and Quality Standards

Consideration of Risk

1. People
2. Physical Contamination risk
3. Trace contaminants and chemicals
4. Water and environmental conditions
5. Pest communication
6. Light
7. Microbiological agents

McDonald, B.L. (2010). Food Security. Place of Publication: Polity Press: Cambridge,
UK. pp. 124-127

SOCIAL FACTORS INFLUENCING THE FOOD PREFERENCES OF SCHOOL

 CHILDREN WITH SPECIAL NEEDS IN DUMAGUETE CITY

ND Students in Silliman Univerity

Marisse W. Lunop, Donna Riza L. Teves, Kimberly M. Basiya,

Maria Cassandra B. Ortaliz, Jhianne Mae Nicole C. Tugaoen,
Jo Kimberly Antonette C. Mamicpic

Early childhood is a period when children experience new foods, tastes, and
textures. Parents of toddlers and young children often describe their children as “picky
eaters”, refusing to try or eat a variety of foods (Cermak, Curtin & Bandini, 2010). Picky
eating, also known as fussy, faddy or choosy eating is sometimes seen as being on the
spectrum of ‘feeding difficulties’, where picky eating is the most common form at one
end, with severe eating disorders at the other (McCormick & Markowitz, 2013). Others,
however, view picky eating as having characteristics that are completely distinct from
feeding disorders (Kerzner et al., 2015).

Studies by neuroscientists have found that low-quality nutrition during

childhood can be detrimental to the development of cognitive capabilities, such as
learning, problem solving and memorizing. Early malnourishment can lead to
deficiencies in vision, fine motors skills, language and social skills (Gustafson, 2012).

"Special needs" is an umbrella underneath which a staggering array of diagnoses

can be wedged. Children with special needs may have mild learning disabilities or
profound cognitive impairment; food allergies or terminal illness; developmental
delays that catch up quickly or remain entrenched; occasional panic attacks or
serious psychiatric problems. The designation is useful for getting needed services,
setting appropriate goals, and gaining understanding for a child and stressed family
(Mauro, n.d.)

Food preferences and suspicion of new foods in infancy may have had
evolutionary benefits in reducing the risk of consuming toxins, but in the modern world
these behaviours can provide a barrier to the acceptance of some food items. The food
preference refers to the way in which people choose from among available comestibles
on the basis of biological or economic perceptions including taste, value, purity, ease or
difficulty of preparation, and the availability of fuel and other preparation tools (Smith,
2006.) And this can be more problematic to special children who need more nutritious
food that respond to their physical and mental conditions.

The National Dissemination Center for Children with Disabilities (NICHCY) said
that, every year, under the federal law known as the Individuals with Disabilities
Education Act (IDEA), millions of children with disabilities receive special services
designed to meet their unique needs. Early intervention services are provided through
the state to infants and toddlers with disabilities under three years of age and their
families. For school-aged children and youth (aged 3 through 21), special education and
related services are provided through the school system. These services can be very
important in helping children and youth with disabilities develop, learn, and succeed in
school and other settings (Anonymous, 2012).

Early intervention services are provided through the state to infants and toddlers
with disabilities under three years of age and their families. For school-aged children
and youth (aged 3 through 21), special education and related services are provided
through the school system. These services can be very important in helping children
and youth with disabilities develop, learn, and succeed in school and other settings
(Anonymous, 2012).

Child’s reluctance to try new food is completely normal during development. It

is important to understand that a child tastes foods differently from an adult. Toddlers
are sensitive to color, flavor, texture and temperature of food, size of servings and the
attitude and atmosphere in which food is served. Food habits are formed very early in
life. Children learned to eat a variety of foods while they are still young. Parents should
set the example by doing what they preach in so far as eating habits are concerned.
They should set a good example by eating a variety of foods. Remember, children are
great imitators and observers. Typically, a child who is a picky eater is exhibiting the
personal desire to exert control whose eating behaviours can be very unpredictable and
tend to fluctuate without any reason. At one moment, a child may eat without any
struggle and instantly finished the meal. There are times that a child may be picky
about food or may not eat at all (Glorioso, 2009).

It is important that an understanding of the definitions used in studies is reached

in order to enable comparison of studies. This is necessary to facilitate the identification
of children at risk and to identify any adverse health outcomes that may be associated
with being a ‘picky eater’ and their food preferences of the children as to other children
with special needs (dyslexia, blindness, ADHD, cystic fibrosis or Down syndrome,).
When you have a child with special needs, trying to make sense of your options can
often be frustrating. However, whether the child has attention-deficit disorder (ADD),
attention-deficit hyperactive disorder (ADHD), autism, cerebral palsy, CHARGE
syndrome, Down's (trisomy 21), epilepsy, muscular dystrophy, or other conditions
(including undiagnosed ones), nutrition probably deserves your involvement as it
specifically may play an important role that you can help support (Thiel, 2006).