FOOD SAFETY

 is a scientific discipline describing handling, preparation, and storage of food in ways that
prevent foodborne illness.

SANITATION
 Refers to the creation and maintenance of conditions that will prevent food contamination
or food-borne illness.

Terms in Food Safety

1. Food borne Illness

Is the sickness that some people experience when they eat contaminated food. It impairs
performance and causes discomfort.
2. Food borne Disease Outbreak
It occurs when 2 or more people become ill after eating a common food.
3. Contamination
Is the presence of a substance or conditions in the food that can be harmful to humans.
 DIRECT CONTAMINATION- is the contamination of raw foods or plants and
animals from which they come, in their natural habitats or settings.
 CROSS CONTAMINATION – this happens when microbes from a raw food are
transferred to a cooked or ready to eat food by contaminated hands, equipment or
utensils.

3 Types of Food Borne Hazards

1. Biological Hazards
2. Chemical Hazards
3. Physical Hazards

BIOLOGICAL HAZARDS

 Biological hazards are foreign, living substances (Microorganisms, toxins, etc) that
contaminates food and can cause illness.
 BIOLOGICAL CONTAMINANTS
 Bacteria
 Parasites
 Viruses
 Fungi

BACTERIA
 Bacteria is everywhere in the air, in the water, in the ground, on our skin inside the bodies
KINDS of BACTERIA
1. Harmless Bacteria- Most bacteria fall into this category. They are neither helpful to us.
We are not concerned with them in food sanitation.
2. Beneficial Bacteria- These bacteria are helpful to us.
3. Pathogenic. These are bacteria that cause most food borne illness, the bacteria we are
most concerned with and the most important bacteria to consider they also are the
bacteria that are responsible for food spoilage.
WAYS ON THE PATHOGENIC BACTERIA CAN CAUSE ILLNESS
 INTOXICATION- ingesting a toxins-producing bacteria. Consuming these bacteria will
not cause diseases but the by-product they produce in their life cycle. E.g. botulism
 INFECTION-it occurs when live pathogenic bacteria ingested. The bacteria can live in
the consumer’s intestinal tract. E.g. salmonella
 TOXIN-MEDIATED INFECTION- is the combination of intoxication and infection. E.g.
e-coli

BACTERIA GROWTH
 Bacteria multiply by splitting in half. Under ideal condition of growth they can double in
number every 15 to 30 minutes .This means that one single bacterium could multiply to
one million less than 6 hours.

CONDITION FOR GROWTH OF BACTERIA

1. FOOD- bacteria require food in order to grow. Proteins are best for bacterial growth.
2. ACIDITY OR ALKALINITY BALANCE- Most bacteria prefer a neutral environment
(pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6 to 9.0.
Since most foods have pH of less than 7.0, we have identified the range where harmful
bacteria grow; from 4.6 to 7.0. Many foods offered for sale in food establishment have a
pH in this range. Acidic foods : lemon,Tomato,Lime,Calamansi. Has pH of 4.6 or maybe
lower.. Very acidic
3. TEMPERATURE- bacteria grow best at warm temperatures. Temperature between 41F
to 135F promote the growth of disease causing bacteria. This temperature range is called
TEMPERATURE DANGER ZONE.
4. Time
5. OXYGEN- some bacteria requires oxygen to grow. These are called aerobic. Some are
anaerobic Which means they can grow only if there is no air present, such as in metal
cans. Facultive can adapt and will survive with or without oxygen.
6. MOISTURE- bacteria requires water to absorb food. Dry foods do not support bacterial
growth

PARASITES
Tiny organism that depends on nutrients from a living host to complete their life cycle

EXAMPLE OF PARASITES CAUSED ILLNESS

 TRICHINOSIS- caused by eating infected undercooked meat
 ANISAKIASIS-caused by round worm resides in the organ of infected fish caught in
contaminated water.
 CYCLOSPORAworms resides in infected feces.

VIRUSES
Viruses are even smaller than bacteria. Unlike bacteria, they can’t reproduce or multiply
unless they are inside a living cell.
FUNGI

Large group of plants raging to single cell to giant mushrooms. Poisonous mushrooms a type of
fungus that can cause illnesses or even death.

 MOLDS- unlike bacteria molds can grow on almost anything and anywhere. There is no
specific condition that molds needed to live. Molds cell can be kill by cooking but their
toxins are heat resistant. Therefore foods that develop mold should discard.