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COLLEGE OF HOSPITALITY MANAGEMENT

Risk Management and Safety, Hygiene and Sanitation

CHAPTER 1

Learning Objective:

 Recognize the importance of food safety and sanitation as

the basis for preventing foodborne illness in retail food
establishments.
 State the problems caused by foodborne illness for both the
individuals who become ill and the food establishment blamed
for the incident.
 Identify trends in menus and consumer use food products
prepared in food establishments.
 Explain the role of government regulation in retail food
industry.
 Recognize the types of food establishments used in this text
and the influence of the FDA food code on these operations.
 Recognize the need for food protection manager
certification.

OCCUPATIONAL SAFETY HAZARDS

Occupational Safety and Health (OSH) – is increasingly recognized

by governments and international organizations as an important
part of public health.

Occupational safety hazards are natural risks present in

certain workplaces. Millions of workers are at risk from exposure
to physical, chemical, biological, or psychological hazards,
sometimes, even a combination of them.

Hazard – refers to the source of risk.

Occupational Safety and Health Act (OSHA) - is the primary

federal law establishing safety standard in the workplace,
requires employers to provide a safe workplace by informing
employees about potential hazards, training them to deal with
hazards, and recording workplace injuries.

Common Work-Related Injuries in the Food Service Industry

1. Burn - an injury acquired from contact with hot surfaces of
equipment (e.g., ranges, ovens, coffee makers, deep-fat
fryers, pots, pans, and steam tables), flames, hot food,
liquids, and faulty microwave ovens.

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 2. Cuts – a skin opening from an accidental incision of sharp
objects (e.g., knife) can cause exposure to blood-borne
pathogens such as Hepatitis B and HIV.
3. Slips, trips, and falls – open ranges, stove doors, kitchen
doors, trolleys, stairs, defective ladders, foot stools, and
wet, cluttered, or slippery floors are common causes of
these injuries.
4. Fires – accidental ignition of hot oils and greases, paper
materials coming into contact with hot stoves and ovens,
faulty electrical equipment (e.g., cords, switches and power
outlets), wet electrical equipment, and appliances are the
usual causes of fires.
5. Ergonomic risk – injuries from repetitive motions;
unchanging and/or poor posture when seating, kneeling, and
standing; incorrect lifting techniques; and forceful motions
or grips on objects cause ergonomic risks.
6. Cleaning Chemicals – such as bleaches, oven cleaners, floor
cleaners, stainless steel cleaners, and ammonia solutions
may require the use of rubber gloves. If there is a risk of
splashing chemicals near the eyes, a face mask or goggles
may be necessary. Skin irritation, dermatitis, or throat
irritation may arise from the frequent use of soap and
detergents.
7. CO poisoning – Carbon monoxide is produced by the incomplete
burning of solid, liquid, and gaseous fuels, such as
charcoal, and causes death if there is improper ventilation.
8. Heat stress – heat exhaustion and heat stroke can result
from prolonged exposure to hot equipment (e.g., ovens,
stoves)
9. Cold stress – Hyperthermia and similar risk can result from
working in walk-in refrigerators and freezers for prolonged
period of time, or handling frozen food without preventive
measures.

REASONS FOR OCCUPATIONAL SAFETY AND HEALTH STANDARDS

1. Moral – no employee nor others associated with work

environment should have to risk injury at work.
2. Economic – many governments realize that poor occupational
safety and health performance result in extra cost for the
state (e.g., social security payments to the incapacitated,
cost for medical treatment, and loss of the working capacity
of the worker). Private companies also sustain costs in the
event of an incident at work (e.g., legal fees, fines
compensatory damages, investigation time, lost production,
and lost goodwill from the workforce, customers, and the
wider community).
3. Legal – OSH requirements may be reinforced in civil law
and/or criminal law; it is accepted that without the extra
encouragement of potential regulatory action or litigation,
many organizations would not act upon their implied moral
obligations.

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 CHAPTER 2

PERSONAL HABITS OF FOOD SERVICE WORKERS

Employee Health and Personal Hygiene – providing safe food begins

during the hiring process. The center for Communicable Disease
issued a list of infectious and communicable diseases that are
often transmitted through food prepared by infected food
handlers.
Examples of biological agents that causes these diseases
are:
a) Hepatitis A virus
b) Salmonella Typhi
c) Norwalk-like viruses
The hiring process should be followed by an orientation and
training on the standards of proper hygiene established for food
service operations. Personal hygiene is simply the application of
principles for maintaining health and personal cleanliness.

Healthy Food Handler – the food handler must be free from

diseases that may contaminate food, such as intestinal disorders,
(typhoid fever and hepatitis), respiratory tract diseases
(tuberculosis, sore throat, and colds), and skin diseases or
disorders (boils, lesions, and skin infections)

Proper Attire
1. Hair Restraint – the presence of hair in the food indicates
unhygienic food preparation.
 A hair restraint must be worn before hand washing and
working
 A hair restraint must be properly worn and should not
let a single strand of hair show.
2. Work Clothes - that include a kitchen uniform and an apron
must be worn inside the kitchen. Street clothes should never
be worn to work as they may be source of contamination.
Aprons help reduce the transfer of microbes to exposed food.
 Work clothes should always be clean.
 As much as possible, aprons should be of light color to
easily reveal dirt.
 Never use the apron as a hand towel.
 Change the apron when soiled.
 A food worker must wash his/her hands after touching
his/her aprons.
 Remove the apron before leaving the food preparation
area.
3. Footwear – footwear worn outside should not be worn in the
food preparation area to prevent the possibility of
contamination. Closed shoes should be worn at all times to
prevent slipping or falling.
4. Facial Mask – it prevents airborne microorganisms from the
nose and mouth from getting into the food when talking,
coughing, or sneezing. These masks will also prevent direct
contact of the hands with the nose and mouth, both of which
are sources of contamination.

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 5. Gloves – acts as barrier between the hands and food,
however, these must not be made substitutes for proper hand
washing.
 Proper hand washing prior to wearing of gloves should
be observed.
 Gloves must be sanitized and change every day or
whenever necessary.
 Gloves must be devoid of any tear or holes as these are
possible sources of contamination.
 Never reuse or wash disposable gloves; always throw
them away after use.

PERSONAL HABITS OF FOOD WORKERS

1. Taking Daily Baths – taking a bath daily is the most basic
requirement among food handlers as it ensures their
cleanliness.
2. Trimming of Nails – trimmed nails are a requisite for food
preparation. Untrimmed nails are not only unsightly but also
potential sources of contamination.
3. Shaving and Haircuts for Males – as facial is a source of
contamination, male food handlers are required to shave as
necessary. Short, neat haircuts must be maintained as well.
4. Covering of Wounds – wounds or cuts must be properly covered
with a moisture-proof bandage which must be frequently
changed to prevent the risk of contamination.
5. Wearing of Jewelry – must be prohibited at all times. Aside
from being a physical hazard, jewelry may also become a
biological hazard as they have crevices that can harbor
microbial growth.
6. Wearing of Nail Polish or False/Artificial Fingernails –
because nails can get into food, wearing of nail polish or
false/artificial fingernails should not be allowed among
food handlers.
7. Smoking and Eating – any unhygienic practices that could
result in cross-contamination of food, such as smoking and
eating inside the kitchen, should not be allowed. Eating and
smoking areas must be set up outside the kitchen premises.
8. Hand Washing – the single most important practice in
preventing the spread of foodborne illness is proper and
frequent hand washing.

Safe Hand Washing Hazards: Cross-contamination from

human body bacterial pools, dirty containers, utensils,
packages and raw food.

Proper Hand Washing Technique

1. Wet hands and brush
2. Soap brush
3. Brush and lather
4. Rinse
5. Soap Hands
6. Lather
7. Rinse
8. Towel dry

Steps in Proper Hand Washing

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 1. Wet the hands with warm, running water.
2. With soap, thoroughly wash the hands and lather up
to the elbow.
3. Scrub thoroughly using a brush for nails, then
rinse.
4. Resoap and rub hands for at least 20 seconds. Pay
special attention to the back of the hands, wrists,
between the fingers, and under the fingernails.
5. Hands should be rinsed well under running water.
6. Hands should be dried with a single towel to prevent
contaminating it again.
7. Use a disinfectant if available.

Wash the hands after the following activities:

1. Coming on duty or entering the kitchen
2. Touching bare body parts other than clean hands and
the clean, exposed portion of arms.
3. Using the toilet
4. Coughing, sneezing, and using a handkerchief or
disposables tissue, smoking, eating, or drinking.
5. handling soiled equipment or utensils
6. handling money
7. handling cleaning materials
8. food preparation
9. switching from working with raw food to working with
ready-to-eat food
10. changing into uniform
11. having a break
12. leaving the kitchen

9. Tasting of Food – a small amount of the food to be

sampled must be transferred into a separate bowl. The
dish must be tasted with a clean spoon that must be
immediately washed after being used. Never tastes the
food with your fingers.
10. Storing Personal Belongings – like bags and clothes
should be stored in lockers or cabinets away from food
preparation areas.
11. Other Personal Habits – blowing air into plastic bags
or using the teeth for opening packages are prohibited in
food production.

Other personal hygiene habits:

a) Do not lick the fingers or touch the nose, mouth, or
hair while in the production area.
b) Never spit in the food handling area.
c) Never apply makeup or spritz perfume in food-
preparation areas.
d) Do not sit or lean on work tables or equipment.
e) Do not allow unauthorized personnel in the
production area.

Cuts and Abrasions – all cuts and abrasions, such as burns and
boils, should be covered with waterproof bandages colored blue so
that they can be easily spotted. Cuts on hands should be covered
with a waterproof bandage and a watertight disposable glove.

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Employee Illnesses- employees with symptoms of vomiting,
diarrhea, fever, respiratory infection, or sore throat should not
report to work. Any employee suspected of having a communicable
disease as listed by the CDC should be referred to the employee
health center or their personal physician for clearance before
returning to work.

Education and Training – appropriate orientation on the hazards

of the food industry, and adequate, periodic training must be
implemented for the food production personnel to fully understand
their responsibilities toward food safety.

CHAPTER 3

AN OVERVIEW OF POTENTIAL HAZARDS IN FOOD SERVICE OPERATIONS

Food Safety Hazard – is a biological, chemical, or physical agent

or condition in food that could potentially cause an adverse
human health effect.

Foodborne Illnesses - are defined as diseases, either infectious

or toxic in nature, caused by agents that enter the body through
the ingestion of food. There are 250 known foodborne diseases.

Potential Hazards that can Result in Foodborne Illnesses

Biological
1. Bacteria
2. Parasites and helminths
3. Virus
4. Fungi
5. Prions

Chemical
1. Agricultural chemicals (pesticides)
2. Natural plant toxins
3. Animal toxins
4. Food additives
5. Medications
6. Radioactive substances
7. Alcohol

Physical
Foreign objects in food such as:
1. Hair
2. Pebbles
3. Glass shards
4. Toothpick
5. Plastic
6. Metal fragments
7. Fabrics

Sources of Food Safety Hazards

Contamination - is the unintended presence of a harmful

substance in food.

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 Cross-contamination – is the transfer of such harmful
substances from one food to another through a non-food
surface, such as cooking wares, equipment, and food workers.

General Categories of Contamination

1. Inherent in Raw Material – raw food materials may appear

clean, but microorganism, chemicals, even foreign objects,
may be found in the raw food as it is grown, harvested,
caught or slaughtered.
2. Contamination through Time-Temperature abuse - a food is
said to have been time-temperature abused if it has been
allowed to stay too long at temperatures favorable to the
growth of microorganism. This temperature is referred to as
the Temperature danger Zone.

Contamination due to time-temperature abuse includes:

a) Failure to hold or store at the required cold or hot
temperature;
b) Failure to cook and/or reheat to temperature that will
kill harmful microorganism;
c) Long interval between food preparation and serving
without appropriate temperature.
3. Cross-contamination- occurs when microorganisms are
transferred from a contaminated food contact surface or food
to a non-contaminated food contact surface or food.
 Addition of a raw material to a cooked ingredient
without it being heated or cooked;
 Contamination from the dirty apparel of food handlers;
 Contamination of food surfaces.

Sources of Food Contamination

Raw materials/ Food handler/ Packaging

Ingredients Man Material

rWater
Animals and
Birds

FOOD
Air/dust Insects

Soil Garbage and Rodents

Sewage

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4. Poor Personal Hygiene – can contaminate food and food
contacts surfaces. The most common source of foodborne
illness can be traced to food handlers.

a) Failure to wash hands properly

b) Failure to follow proper hygiene habits
c) Working when sick; and
d) Lack of training in personal hygiene practices.

Potentially Hazardous Foods (PHF)

1. A history of being involved in foodborne illness
outbreaks – salmonellosis in peanut butter from the
Peanut Corporation of America in Blakely. Nine are
believed to have died and an estimated 22,500 fell ill
from the disease.
2. A natural potential for contamination – occurs due to
the methods used to produce and process food. Examples
are manually handled food and those that does not
undergo heating (salads and sandwiches).
3. High moisture that support bacterial growth – food with
high moisture are likely to support microbial growth.
Highly perishable (fresh) food and canned fruits,
vegetables, meat, fish, and milk are examples of PHP
with high moisture content.
4. High protein and carbohydrate- these kinds of food
provide a rich sources of bacterial food. These food
include meat, poultry, fish, dairy products, and eggs.
5. Not acidic enough to inhibit the growth of
microorganism – fresh fruits, vegetables, and some
seafood have low acidity levels that can sustain
microbial growth.

Symptoms of Foodborne Illnesses

1. Abdominal cramps,
2. Nausea,
3. Vomiting,
4. Diarrhea, which is sometimes bloody,
5. Fever,
6. Dehydration, and
7. Headache.

Risk Factors of Foodborne Illnesses

1. Infants and young children;
2. Pregnant women;
3. Elderly persons over 65 years old;
4. Person with debilitating illnesses or chronic diseases
like cancer, diabetes mellitus, and tuberculosis;
5. Persons whose immune systems are compromised as in
cases of HIV/AIDS, those who had organ transplants and
multiple surgeries, and those undergoing radiation and
chemotherapy.
6. Malnourished individuals who are anemic, emaciated, and
have depleted body proteins;
7. Individuals with unhealthy lifestyles, such as poor
eating habits, alcohol and drug abuse, and smoking; and
8. People under certain medications such as prolonged use
of antibiotics and antacids, thereby reducing the

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 normal beneficial micro flora of the gastrointestinal
tract.

Treatment of Foodborne Illnesses - most cases of foodborne

illnesses are mild and can be treated by increasing fluid intake,
either or intravenously, to replace lost of fluids and
electrolytes. People who experienced gastrointestinal or
neurologic symptoms should seek medical attention. In the most
severe situations, hospitalization may be needed to receive
supportive nutritional and medical therapy.

CHAPTER 4

BIOLOGICAL HAZARDS are acquired from disease-causing

microorganisms and the poisonous toxins they may produce,
biological hazards 3 are by far the most dangerous foodborne
hazard in the food service and food retail business.

Classification of Foodborne Illness

 Infection is ingestion of a harmful microorganism in food
(salmonella spp30)
 Intoxication is ingestion of a harmful toxin produced in
food (clostridium botulinum27 and staphylococcus aureus28)
 Toxin-Medical Infection ingestion of a harmful
microorganism in food that produces a toxin in the human
body. (clostridium perfringens29)

Microorganism (Germs or Microbes)

- are the most common types of food contamination
- it include bacteria, viruses, parasites, and fungi that
are so small that can only be seen with the aid of microscope.

Types of Microorganisms
1. Beneficial Microorganism – are founds in food production.
Examples of these microbes are those used in making bread,
beer, yoghurt, and cheese.
2. Harmful Microorganism – harmful microorganisms spoil food
and cause diseases.

MICROBIAL FORMS

BACTERIA - are single-celled organisms and can cause illnesses in

two ways.
a) Spoilage Bacteria –break down foods making them look,
taste, and smell bad. They reduce the quality of food
to unacceptable levels. When this happens, the food
will have to be thrown away.
b) Pathogenic Bacteria – are disease-causing
microorganisms that can make people ill if they or
their toxins are consumed through food.
Bacterial Growth Requirement (FATTOM)
a) Food –microorganisms like all living things, need food
to grow.
b) Acidity – disease-causing bacteria grow best at acidity
levels equivalent to pH 4.6 to 7.5. The term pH is used
as symbol to designate the food’s degree of acidity.

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 c) Temperature – is probably the most important factor
that affects the growth of bacteria in food. Most
disease-causing bacteria grow within a temperature
range of 5 degrees Celsius to 60 degrees Celsius.
d) Time – a single bacterial cell can produce over 1
million cells in just five hours under ideal
conditions. Temperature abuse is the term applied to
food that have not been heated to or kept at the proper
temperature.
e) Oxygen – bacteria require different amounts of oxygen
to grow. Some require a lot of oxygen (aerobic)19,
while others cannot tolerate oxygen (anaerobic) 20at
all.
f) Moisture – 13moisture is an important factor affecting
bacterial growth. Scientist have determined that
bacterial growth is greatly influenced by the amount of
available water.

Foodborne Illnesses Caused by Bacteria

1. Spore-Forming Foodborne Bacteria – the following group of
bacteria can produce a spore structure that allows a cell to
withstand environmental stress, such as cooking, freezing,
salting, drying, and pickling.
a) Bacillus cereus
b) Clostridium perfringens
c) Clostridium botulinum
2. Nonspore-Forming Foodborne Bacteria - the following groups
of bacteria are not capable of producing a spore structure;
they are always in the vegetative state.
a) Campylobacter jejuni
b) Escherichia coli
c) Listeria monocytogenes
d) Salmonella spp
e) Shigella spp
f) Staphylococcus aureus
g) Vibrio spp

Foodborne Illness caused by Viruses

1. Hepatitis A – is a foodborne virus associated with many
foodborne infections. It causes the liver disease infectious
hepatitis.
2. Norwalk Virus group - is a common foodborne virus associated
with many foodborne infections.
3. Rotavirus - these viruses are the leading causes of severe
diarrhea among infants and children.

Foodborne Illnesses Caused by Parasites

Parasites – are microscopic creatures that need to live on or

inside a host to survive.

1. Anisakis spp – are nematodes (roundworms) that have been

associated with foodborne infection from fish.
2. Cryptosporidium parvum – is a single-celled microorganism
called protozoa. They can cause foodborne infections and can
be found in water that has been contaminated with cow feces.
3. Giardia lambia – is found in the feces of wild animals,
domestic pets, and infected persons.

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 4. Trichinella spiralis - is a foodborne roundworm that can
cause parasitic infection.
5. Toxoplasma gondii – is common in warm-blooded animals
including cats, rats, pigs, cows, sheep, chicken, and birds.

Foodborne Illnesses caused by Fungi

Fungus – is eukaryotic organism that is a member of the kingdom

fungi.
Fungi – are heterotrophic organisms that possess a chitinous cell
wall

Types of Fungi Hazardous for Consumption

1. Molds - are microscopic fungi that live on plant or animal
matter. Many species of fungi exist, estimated range from
300,000 or more. Molds have branches and roots that are
likely very thin threads. Molds are found in virtually every
environment and can be detected indoors and outdoors all
year round.
2. Yeast – are singled-cell fungi, in contrast to molds which
are multicellular. 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.
3. Mushrooms – are actually fruits of fungus. The fungus itself
is simply a net of threadlike fibers called mycelium. They
grow in soil, wood or decaying matter.

Edible Mushrooms - are used extensively in cooking in many

cuisines, notably Chinese, European, and Japanese.

Mushroom Poisoning – also known as mycetism, refers to the

deleterious effects caused by the ingestion of toxic
substances present in a mushroom.

Categories of Mushroom Poisoning:

1. Protoplasmic – this results in the generalized
destruction of cells followed by organ failure.
2. Neurologic – this causes hallucinations, depression,
coma and convulsion.
3. Gastrointestinal - this includes spastic colon, rapid
nausea and vomiting, abdominal cramps, and diarrhea.

Foodborne Illnesses Caused by Prions

Prions - refer to proteinaceous infectious particles (PrP).

They are small glycosylated protein molecules found in brain cell
membranes. Prion disease, also called transmissible spongiform
encephalopathies (TSEs). Prion diseases are fatal neuro-
degenerative disorders in humans and other animals.
 Mad cow Disease
 Creutzfeldt-Jacob Disease (CJD)

How to Control Microbial Growth

1. application of heat
2. application of low temperature
3. controlling of pH conditions

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 4. reduction of free oxygen (vacuum-packaging, modern canning
with hermetic seals)
5. reduction of available water
6. Role of other chemicals (nitrates. Nitrites, salt, sugar)
7. safe and sanitary food handling

Prevention of Foodborne Illnesses

1. Food Preparation Stage - refrigerate food promptly, prevent
cross-contamination, handle food properly, and wash utensils
and surfaces, wash sponges and dish towels.
2. Food Processing Stage (cooking) – cook food with appropriate
internal temperature.
3. Food Storage Stage
 keep cold food cold and hot food hot
 Refrigerate or freeze perishable, produce, prepared
food, and leftovers within two hours.
 Never let food marinate at room temperature,
refrigerate it.
 Never defrost food in the kitchen counter. Use the
refrigerator; cold, running water within two hours
 Do not overcrowd the refrigerator. Cool air must
circulate to keep food safe.
 Reheat cooked food to at least 165 degrees F.

CHAPTER 5

CHEMICAL HAZARDS – are usually classified as either naturally

occurring chemicals or added chemicals. Chemical hazards in food
include chemical compounds that when a sufficient amount is
consumed, can inhibit absorption and/or destroy nutrients. These
hazards are carcinogenic, mutagenic, and teratogenic.

PHYSICAL HAZARDS - are either foreign materials unintentionally

introduced to food products or naturally occurring objects that
pose threats to the consumer.

Main Types of Physical Hazards in Food

1. Food – common sources are egg shells, fruit and vegetable

peels, inedible seeds, and fish scales.
2. Glass – like bulbs, glass containers.
3. Metal – metal from equipment, such as splinters, blades,
broken needles, fragments from worn utensils, staples, etc.
4. Plastic – material used in packaging, gloves worn by food
handlers, utensils used for cleaning equipment.
5. Stone – field crops, such as peas and beans, are most likely
to contain small stones. Concrete structures and floors in
food processing facilities can also be a source of small
stones.
6. Wood – from wood structures and wooden pallets used to store
or transport ingredients or food products.
7. Cloth – are fragments of rags, hot pads, and sponges.

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 8. Insects and rodents – common source are fur, hair, fecal
pellets, eggs, wings, legs, nesting materials, and discarded
seed shells.
9. Personal effects – common sources are the food handlers
themselves, this would include their hair, nails, jewelry,
bandages, and cigarette butts.

THE FOOD PRODUCT FLOW – describes what happens to food from the
time enters the workplace until it is served to the customer. It
refers to a process of receiving, storing, preparing, cooking,
holding, serving, cooling, and reheating that the food goes
through in a food service facility.

Purchasing – involves obtaining the necessary foods in the right

quantity of the best quality, at the right time, in the right
place, and for the most economical price.
 Quality grade
 Weight
 Count
 Contents
 Packaging

Receiving – strict procedures should be followed when foods are

received. All food should be checked for proper conditions once
they are received by the facility. When a delivery is made, it
should be checked for booth quality and quantity.

Storing - all food, chemicals, and supplies should be stored in a

manner that ensures quality and maximizes the safety of the food
served to the customers. Foods and chemicals need to be stored
separately. Chemicals should be stored below and away from foods
chemical contamination.

Thawing - all foods should be thawed using the appropriate to

ensure food safety. Thawing foods may take several hours or days
depending on the size of the food item being thawed.

Preparing – the preparation and service of foods can involve one

or more steps. During preparation, an important technique that
can be used to promote safety is “small batch” preparation. Food
preparation is usually done at room temperature.

Cooking - is a thermal heating of foods at sufficient temperature

over time to kill microorganisms in the food. Cooking
requirements are based on the biology of pathogens since
different species of microorganisms have different
susceptibilities to heat.

Holding – once a food is heated or cooked, the food must be

maintained at a holding temperature to limit the growth of
bacteria. The correct hot holding temperature is 60 degrees
Celsius.

Serving – once food has been prepared for serving. It will no

longer undergo any heat treatment. It is therefore important not

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to recontaminate food by practicing proper serving methods that
would assure the consumers of safe, hygienic food.

Cooling – is a process of removing heat from food quickly enough

to prevent microbial growth.

Reheating - is the thermal process to heat foods that have been

previously cooked and cooled in a food service establishment.

Transportation of Foods – all foods transported from central

kitchens to satellite locations should be handled in manner that
ensures the quality and safety of food.

A temporary food stand should have:

a) An overhead covering
b) An enclosed area, except for the serving windows and an
entry door;
c) A source of hot and cold potable running water for
handwashing, cleaning, and sanitizing.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)

Is a systematic, preventative approach to food safety that
addresses physical, chemical, and biological hazards.

HACCP is a voluntary process and helps food service operators or

consumers to:
a) Identify foods and procedures most likely to cause illness.
b) Establish procedures to reduce the risk of foodborne illness
outbreaks.
c) Monitor handling practices to ensure food safety.

HACCP Highlights
 Needed for export from certain sectors of the food industry
to some countries
 Assures safe production of foods with its pro-active system
 Emphasizes prevention rather than inspection
 Addresses all types of hazards-microbiological, physical,
and chemical
 Can be integrated into a more general quality assurance plan
 Can be implemented in tiny, small, medium, and large-scale
enterprises

Procedures must be rechecked when any of the following occurs:

 Recipe changes
 Cooking equipment changes
 Preparation changes for quantity

There will be different food safety hazards caused by factors

such as:

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  Menus
 Available working space
 Type and condition of equipment used
 Selection and supply of ingredients used
 Process used for preparation, production, and service of
foods; and
 Standards of good hygienic practices employed in the
operation.

Benefits of an HACCP-Based Food Safety Management System

1. Process Based System – business will benefit from a clear
definition of processes and procedures. Effective and
continual process improvement are the cornerstones of a
functioning management system.
2. Customer Confidence – a controlled food operating
environment with an effectively implemented and applied food
safety system will improve customer confidence in the safety
of food.
3. Risk Management – it uses a systematic approach covering all
aspects of food production, from raw materials, processing,
distribution, point of sale to consumption, and beyond.
4. Management Responsibility – it enables the management to
demonstrate their commitment to the production and supply of
safe products.
5. Relationship Improvement – this system enhances the
relationship among organizations in the food chain,
customers, and enforcement agencies.
6. Records – record-keeping enables a more efficient, more
effective government and customer oversight.
7. Legal Protection – it has been widely accepted that HACCP-
based system present the food industry with the most
effective management tool to enable the production and
supply of safe food.
8. Trading Benefit – HACCP-based approaches are beneficial to
companies seeking to meet customer and legal requirements in
domestic and export markets.
9. Alignment with other Management System – HACCP-based food
safety management systems can be combined with other
management systems such as ISO 9001:2000.

Seven Principles in an HACCP System

1. Conduct a Hazard Analysis
2. Determine critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

Cleaning and Sanitizing Operation

CLEANING – is concerned with the removal of visible soil from the

surfaces of equipment and utensils.

SANITARY – means healthful and hygienic.

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Fundamental Cleaning Procedures
1. Scrape and Pre-rinse – soiled equipment surfaces are scraped
and rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from
equipment surfaces is based on the manipulation of the four
basic cleaning factors and the method of cleaning.
3. Rinse- rinse all surfaces with cold to hot water, depending
on the temperature of the cleaning cycle, to thoroughly
remove all remaining chemical solutions are used for the
cleaning cycle.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes
any alkaline residues left and removes any mineral soil
present.
5. Sanitize – all equipment surfaces are rinsed or flooded with
a sanitizing agent.

Removal of Food Particles – scrape and flush large food particles

from equipment and utensils before the items are placed in a
cleaning solution.

Food soil - is generally defined as unwanted matter on food-

contact surfaces. It can be visible or invisible.

Factors Influencing Cleaning

1. Soil – depending on the food product manufactured and the
process equipment used, varying degrees of food soil will be
deposited on the equipment during production.
2. Time – the longer a cleaning solution remains in contact
with the equipment surface, the greater the amount of food
soil that is removed.
3. Temperature - soils are affected by temperature in varying
degrees. In the presence of a cleaning solution most soils
become more readily soluble as the temperature increases.
4. Chemical Concentrations – vary depending on the chemical
itself, type of food soil, and the equipment to be cleaned.
5. Mechanical Force – can be as simple as hand scrubbing with a
brush or as complex as turbulent flow and pressure inside a
pipeline.

Methods of Cleaning
1. Foam – is produced through the introduction of air to a
detergent solution as it sprayed on the surface that needs
to be cleaned.
2. High Pressure – is used to increase mechanical force, aiding
in soil removal.
3. Clean in Place (CIP)- is utilized to clean the interior
surfaces of tanks and pipelines of liquid process equipment.
4. Clean Out of Place (COP) – is utilized to clean the parts of
filers and parts of other equipment. This requires
disassembly for proper cleaning.
5. Mechanical – normally involves the use of a brush either by
hand or a machine, such as a floor scrubber.

Rinsing – immediately after cleaning, thoroughly rinse all

equipment surfaces with hot, potable water to remove the cleaning

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solution. This very important step is necessary because the
product or detergent used for washing can interfere with the
germ-killing power of the sanitizer.

Water Quality - is the primary component of cleaning used in food

establishments. The impurities in water can drastically alter the
effectiveness of a detergent or a sanitizer. Water hardness is
the most important chemical property that has a direct effect on
cleaning and sanitizing efficiency.

General Types of Sanitization

1. Thermal Sanitizing – involves the use of hot water or steam
for a specified temperature and contact time.
a) Steam – use of steam as sanitizing process has limited
applications. It is generally expensive compared to
other alternatives, and its contact temperature and
time is difficult to regulate and monitor.
b) Hot Water – the primary advantages of hot-water
sanitization are that is relatively inexpensive, easy
to apply and readily available, generally effective
over a broad range of microorganisms, and relatively
non-corrosive.
2. Chemical Sanitizing – involves the use of an approved
chemical sanitizer at specified concentration and contact
time.

Specific types of Chemical Sanitizers

a) Chlorine – in its various forms, is the most commonly
used sanitizers in food processing and handling
applications
b) Iodine - as an antimicrobial agent dates back to the
1800s. This sanitizer exists in many forms and usually
exists with a surfactant as a carrier.
c) Iodophors – like chlorine compounds, have a very broad
spectrum as they are active against bacteria, viruses,
yeast, molds, fungi, and protozoans.
d) Quaternary Ammonium Compounds (QACs) – are active and
stable over a broad temperature range. Because they are
surfactants, they possess some detergency.

Ware Washing – is the process of washing and sanitizing dishes,

glassware, flatware, and pots and pans, either manually or
mechanically.

Pest Control - all food establishments must have a pest control

program. The benefits of proper cleaning and sanitizing of
equipment and utensils, time and temperature controls, and food
handling will all be wasted if insects and rodents are allowed
to contaminate food and food contact surfaces.

Pest in Food Service Facilities

a) House Mouse – is considered to be the most widespread
terrestrial mammal I the world. They are well adapted to
living in close contact with humans and thrive in the

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 conditions that man provides, particularly where hygiene and
housekeeping standards are low.
b) Common rats – rats can carry a range of serious diseases
transmittable to people, such as Weil’s disease, Salmonella
food poisoning, and toxoplasmosis. They can infest and ruin
food and cause serious structural damage to buildings,
pipework, and wiring systems - even causing fires.
c) Cockroaches – they are usually found in areas with high
temperatures, such as kitchen and offices. Many pathogenic
bacteria have been found to be carried by the common
cockroach, including salmonella, and the tape worm. They are
the major public health pest, responsible for economic loss
in food production from tainted stock and the contamination
of equipment and medical supplies.
d) Ants – worker ants are a nuisance as they forage widely for
food and water following scent-marked trail. They feed on
meat, cheese, sugar, honey, jam, chocolate, etc.
e) Moths - can be found in a variety of stored products.
f) Common House Fly – are ubiquitous insects, with a flight
range of at least eight kilometers. They are highly active
indoors. House flies can transmit intestinal worms, and are
potential vectors of all diseases such as dysentery,
gastroenteritis, typhoid, cholera and tuberculosis.

The Laws and Agencies Relating to food Safety and Sanitation

International Law:
 the production or sale of injurious, unsafe, unfit, or
substandard food
 the contamination food
 the sanitation of food premises, equipment, and personnel
 food-safety practices, including temperature control and
treatment
 the control of food poisoning and food-borne disease
 The composition and labeling of food.

Occupational Safety and Health Act (OSHA)

This is the principal act concerned with protecting the
health and safety of employees and members of the public.
Every employer has a legal obligation to ensure, as far as
in reasonably practicable, the health, safety, and welfare
of employees. Safe system of work must be devised and
supervision and training give to all staff. Employees must
ensure that their acts or omissions do not adversely affect
other persons.

SANITATION CODE OF THE PHILIPPINES

Presidential Decree 856: sanitation Code of the Philippines
requires all food establishments to secure sanitary permits from
the local health office. It specifies that health certificate
will be issued only to the persons who have passed the physical
and medical examinations and have been administered immunization.
The code also specifies the structural requirements for food
establishments, the vermin-control measures to be undertaken, and
the proper disposal of refuse.

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Chapter III of P.D. 856
Food Establishment

Section 14. Sanitary Permit

Section 18. Use of Food-Service Spaces
Section 19. Food Handlers
Section 20. Vermin Control (pest control)
Section 21. Toilet and Washing Facilities
Section 22. Disposal of refuse
Section 23. Equipment and Utensils
Section 24. Washing of Utensil
Section 25. Bacterial Treatment
Section 26. Handling of Washed Utensils
Section 27. Storage of Washed Utensils
Section 28. Dry Storage of Non- Perishable Foods
Section 29. Refrigerated Storage of Perishable Foods
Section 30. Food-Servicing Operations

Regulatory Agency

The Bureau of Food and Drugs (BFAD) is the key regulatory

agency of the Department of Health, Philippines with major
responsibilities in ensuring safety, efficacy, and quality of
food products, drugs, vaccines, and biological, in vitro,
diagnostic reagents, medical devices, cosmetics, and household
hazardous substances.

BFAD was created by Republic Act 3720 mandated to enforce and

administer the law, “it is the policy of the state to ensure safe
and good quality food, drug and cosmetics and regulate the
production, sale and traffic of the same to protect the health of
the consumer.”

Republic Act 7394 (Consumer Act of the Philippines) reiterated

BFAD’s mandate “to protect consumers from adulterated or unsafe
product with false, deceptive and misleading information.” The
enforcement activities have been focused on four strategies:
1. Licensing and inspection of food establishments
2. Product registration
3. Monitoring of trade outlets
4. Monitoring of product advertisements and process.

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