THC RM: Risk Management as Applied to Safety, Contamination through Temperature Abuse

Security and Sanitation  Failure to hold or store food at the

required cold or hot temperature
Chapter 4. Potential Hazards in Food Service  Failure to cook and/or reheat to
Operations temperature that will kill harmful
microorganisms
Food Safety Hazard – is a biological, chemical or  Long interval between food
physical agent or condition in food that could preparation and serving without
potentially cause an adverse human health effect. appropriate temperature

Biological Hazards Cross-contamination

 Bacteria This occurs when microorganisms are
 Parasites transferred from a contaminated food contact
 Viruses surface or food to a non-contaminated food
 Fungi contact surface or food.

Chemical Hazards Symptoms of Foodborne Illnesses

 Agricultural Chemicals (Pesticide) In most cases of foodborne illnesses, symptoms may
 Plant toxins resemble intestinal flu and may last for a few hours or
 Animal toxins even several days:
 Food Additives  Abdominal Cramps
 Nausea or Headache
Physical Agent or Condition  Vomiting
Foreign objects in food such as:  Diarrhea
 Hair  Fever
 Pebbles  Dehydration
 Glass Shards
 Toothpicks Risk Factors of Foodborne Illnesses
 Plastic Some people are at a greater risk for bacterial
 Metal Fragments infections. Individuals who are susceptible to the
 Fabrics effects of foodborne illnesses are:
 Infants and young children
Sources of Food Safety Hazard  Elderly person over 65 years old
Hazards can contaminate food through the following  Pregnant Women
factors: materials, men, method, machine, money and  Persons with debilitating or chronic illnesses
environment. (e.g. cancer, diabetes)
 Persons who have compromised immune
General Categories of Contamination systems (e.g. HIV/AIDS, underwent transplants
or surgeries)
Inherent in Raw Material  Individuals with unhealthy lifestyle (e.g. poor
Raw materials may appear clean but eating habits, alcohol and drug abuse and
microorganisms, chemicals, even foreign smoking)
objects, may be found in the raw food as it is
grown, harvested, caught or slaughtered.