Risk Management

 Contaminated - refers to the presence of harmful chemicals and microorganisms in food, which
can cause consumer illness.
 Hazardous - A hazard is a source or a situation with the potential for harm in terms of human
injury or ill-health, damage to property, damage to the environment, or a combination of these.
 Mnemonic - device, or memory device, is any learning technique that aids information retention
or retrieval in the human memory for better understanding.
 Parasites - an organism that lives on or in a host organism and gets its food from or at the
expense of its host.
 Different types of food safety hazards and potentially hazardous foods
 Hazard to food safety- A food safety hazard refers to any agent with the potential to cause
adverse health consequences for consumers.
 TYPES OF FOOD SAFETY HAZARD
 Biological Hazard are organic substances that present a threat to the health of people and
other living organisms. They can develop in poorly handled food or through contamination
from an outside source.
 Bacteria Fungi
 Parasites Virus
 Chemical hazards can occur at any point during harvesting, storage, preparation and service.
When toxic chemicals used for pest control or for cleaning and sanitizing food contact
surfaces and food preparation equipment come into contact with food, the food may be
contaminated by those chemicals.
 Physical hazards usually result from accidental contamination and /or poor food handling
practices.
 FAT TOM is a mnemonic device used in the food service industry to describe the six favorable
conditions required for the growth of foodborne pathogens.

 Food- Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and
carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and
may give rise to foodborne illnesses.

 Acid- Low acid food (pH > 4.6) such as poultry, fish, dairy and eggs are considered
potentially hazardous and more susceptible for microbial contamination.

 Time- When low acid and high protein available foods are left out too long at room
temperature can cause bacteria to grow to dangerous levels that can cause illness.

 Temperature- Most bacteria grow well in the TEMPERATURE DANGER ZONE

(between 40° F and 140° F).

 Oxygen-Most bacteria that cause food borne illness need oxygen to survive and grow.
 Aerobic- requires oxygen to grow.
 Anaerobic- can only grow with no oxygen present.
 Moisture- Microorganisms grow faster in food with high water content such as fresh
poultry, meat, fish, and raw eggs.
 POTENTIALLY HAZARDOUS FOODS
 Potentially hazardous foods are foods that must be kept at a particular temperature to
minimize the growth of food poisoning bacteria that may be in the food, or to stop the
formation of toxins.
 Examples of potentially hazardous foods include:
 raw and cooked meat, or foods containing meat such as casseroles, curries, and
lasagne.
 dairy products such as milk, custard, and dairy‐based desserts.
 seafood (excluding live seafood).
 processed or cut fruits and vegetables, such as salads.
 cooked rice and pasta.
 foods containing egg, beans, nuts or other protein‐rich food such as soy products.
 foods that contain any of the above foods including sandwiches and rolls.

 FACTORS THAT AFFECT FOODBORNE ILLNESS

 Foodborne illness- also called foodborne disease, any sickness that is caused by the
consumption of foods or beverages that are contaminated with certain infectious or
noninfectious agents.
 Time and temperature abuse- is a leading cause of food poisoning. Time abuse refers
to the fact that at a certain point, bacteria will start to grow in cooked foods such as
meats, fish, pork, and poultry that have been left out at room temperatures. In about two
hours, these bacteria can make food unsafe, potentially causing food poisoning if a
person consumes it.
Temperature abuse occurs when food items are not refrigerated promptly for storage or
after cooking, or are refrigerated, but not at the right temperature setting.
 Importance of Handwashing and Good Personal Hygiene
 law requires that food handlers properly wash their hands to prevent contamination of
food. Dirty hands will contaminate food and make the food unsafe to eat.
 Personal hygiene is an essential part of food safety compliance adherence. Proper
handling practices are required to ensure a safe working environment. Consequences
of bad food hygiene range from foodborne illness proliferation to preventable
compliance violations.
 Cross contamination- is what happens when bacteria or other microorganisms are
unintentionally transferred from one object to another.
 There are three main types of cross contamination:
 food-to-food
 equipment-to-food
 people-to-food.