Lesson 1.

Providing Safe Food and the Philippine Food Safety Framework

A. Foodborne Illness as a threat to Food Service Industry
Foodborne illness is caused by consuming contaminated foods or beverages. Many different
disease-causing microbes or pathogens can contaminate foods, so there are many different types
of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria,
viruses, and parasites.

Causative Agents of Foodborne Illnesses:

1.Salmonella
2. Henipavirus
3.Entamoeba
4. Histolytica
5.Vibrio parahaemolyticus

Human Intoxication:
1. Staphylococcal
2. Enterotoxins
3. Carbamate Toxin
4. Paralytic Shellfish Poisoning (PSP) Toxin

Factors causing Foodborne illnesses:

1. Poor Personal Hygiene
2.Time Temperature Abuse
3. Cross Contamination

Common Symptoms of Foodborne Ilnesses:

1. Nausea/Vomiting
2. Stomach cramps
3. Dizziness
4. Diarrhea

Prone to Foodborne Illnesses:

1. Pregnant Women
2. Young Children
3. People with a weak immune systems
The importance of food safety and sanitation implementation in any food enterprise cannot be
denied as it encompasses the following dimensions:

Ethics-as the primary goal of food safety and sanitation is to protect human lives and public
health.
Legal- as required by law, food enterprise needs to comply with applicable laws and regulations.
Economic - aside for possible loss of lives, food enterprise can be affected through customer
loss, and insurance premiums among others.

In general, the following are the cost of foodborne and waterborne illnesses or diseases to a food
enterprise:
 Loss of clients and ultimately profits;
 Loss of brand reputation;
 Legal suits;
 Increased insurance premiums; and
 Embarrassment

B. Philippine Food Safety Framework

RA 10611 Food Safety Act of 2013
“An Act to Strengthen the Food Safety Regulatory System in the Country to Protect Consumer
Health and Facilitate Market Access of Local Foods and Food Products and for Other
Purposes””

In general, RA 10611 works in the principles of achieving food safety to protect human life and
health in the production and consumption of food and protect consumers' interests through fair
practices in the food trade. The protection of consumers' interests shall be geared toward the
prevention of adulteration, misbranding, fraudulent practices, and other practices which mislead
the consumer, and the prevention of misrepresentation in the labelling and false advertising in
the presentation of food.

C. Internationally-recognized Food Safety Guidelines and Standards

1. Codex Alimentarius
It is about safe, good food for everyone everywhere. International food standards, guidelines, and
codes of practice contribute to the safety, quality, and fairness of this international food trade.
Consumers can trust the safety and quality of the food products they buy and importers can trust
that the food they ordered will be in accordance with their specifications (FAO/WHO, 2019).

2.The International Commission on Microbiological Specifications for Foods (ICMSF)

is a group of experts formed in 1962 to provide timely, science based guidance to government
and industry on appraising and controlling the microbiological safety of foods.
3. The United States of America Food and Drug Administration Food Code (US FDA Food
Code)
is responsible for protecting the public health by assuring the safety, efficacy, and security of
human and veterinary drugs, biological products, medical devices, our nation's food supply,
cosmetics, and products that emit radiation.

Lesson 2: The Microbial World

A. Importance of Microorganisms
Microorganisms have gained importance as tools in the scientific world from antibiotic
production to gene therapy. Their uses are endless. It cannot be denied then: microbes are
important living entities-their roles as producers, decomposers, and element and compound
recyclers make them significant in ecosystems. Understanding them is important in
environmental protection, nature preservation, biodiversity, and sustainability.

B. Main Group of Microorganisms as Applied to Food Industry

I. Bacteria
The food safety concern with bacteria is that they are single-celled organisms that can live
independently. The cells are described as prokaryotic because they lack a nucleus.
Generally, they can be classified in four major shapes:
bacillus (rod shape)
coccus (spherical shape)
spirilla (spiral shape)
and vibrio (curved shape).
They divide by binary fission; and they may possess flagella for motility. The difference in their
cell wall structure is a major feature used in classifying these organisms.

Some examples of where they can live and multiply:

a. in air, soil, and water
b. in gastro-intestinal tract of animals and humans;
c. on fruit, nuts, and vegetables;
d. on raw meat, poultry, and seafood;
e. on insects and rodents;
f. and on hands, skin, hair, and clothing of people.

II. Viruses
Viruses are another microbial group that can contaminate food, water, and beverages. Unlike
bacteria, they need a host cell to multiply and they are not considered to be complete cells. Thus,
they do not multiply in food but can be transferred to food and food-contact surfaces. Once
inside a human host, they can reproduce and cause foodborne illness.
Poor personal hygiene and contaminated water supply are the leading causes of viral outbreak.
Food-related viral food poisoning includes eating raw or undercooked shellfish like clams,
mussels, and oysters particularly if these shellfish were harvested from polluted water.

III. Fungi
Fungi including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can
be found naturally in the environment. Yeasts and molds can cause microbial spoilage.
Generally, mold cells are microscopic but once they form a cluster and aggregate, they can
become visible. Yeasts and molds can cause food discoloration, unpleasant odor, and taste.
Molds grow well on almost any type of food. Breads, pastries, fruits, vegetables, meats, cheeses,
and certain beverages are susceptible to mold and yeast contamination.
However, some types of molds produce dangerous toxins that can cause allergy, infection, and
even death. On the other hand, yeasts can contaminate sugar-rich food and beverages including
jams, marmalades, jellies, sugar syrup, honey, and fruit juices. In general, yeast and molds can
cause food spoilage and not food poisoning.

Food spoilage results when microbiological, chemical, or physical changes occur, rendering the
food product unacceptable to the consumer.
IV. Parasites
Parasites are living organisms that depend on other living organisms or technically called hosts
for nutrition and survival. It may range as single-cell organism to a mature form like worms
which can either be segmented or non-segmented. Animals such as pigs, cows, poultry, and fish
can serve as primary hosts while insects and snails can serve as secondary hosts. Once ingested
in the form of eggs or capsules, it can mature in the human's intestinal tract causing abdominal
pain, body malaise, diarrhea, vomiting, weakness, and to extreme conditions and complications,
death.

C. Factors Affecting Microbial Growth in Food

Six Main Factors that Affect Microbial Growth: "FAT TOM"

a. Food
In general, bacteria nourish themselves primarily on protein and carbohydrates. Food that are
high in protein and carbohydrate supports rapid bacterial growth. Previously known as
potentially hazardous foods, time and temperature controlled for safety (TCS foods) as US FDA
Food Code defined it as one that is natural or synthetic and that requires temperature control
because it is in a form capable of supporting the rapid and progressive growth of pathogenic
microorganism and toxin production. As a TCS food, it must be kept at a particular temperature
to minimize the growth of food poisoning microbes that may be in the food, or to stop the
formation of toxins.

II. Acidity
The level of acidity or alkalinity (basicity) is "PH" which ranges from 0.0 to 14.0-0.00 to 6.99 is
acidic, 7.0 being neutral and 7.01 to 14.00 is alkaline. In general, bacteria favor foods in neutral
or slightly acidic conditions. Quantitatively, the pH ranges from 4.6 to 7.5. The scale below
(Figure 3.5) shows some typical pH values.

If the pH is... Then...

Below 4.6 Bacteria will not grow well

Between 4.6 to 7.0 Bacteria will thrive

Between 7.0 to 9.0 Bacteria may survive

Highly acidic foods (pH below 4.60 like acidic fruits. calamansi, lime, lemon, and oranges) and
organic acids (vinegar and lactic acid) can inhibit bacterial growth.

III. Temperature
With the optimum temperature and ample tirne bacteria can grow exponentially to enter the log
phase The optimum temperature range for bacteria to cause food poisoning is known as
Temperature Danger Zone (TDZ) which range from 41°F to 140°F or from 5°C to 60°C (Figure
3.6). Exposure of potential hazardous foods to this ranges is the leading cause of food poisoning.
If the food intends to be served hot, it should be at least at 60°C. If the food intends to be served
cold, it should be at least below 5°C. However, bacterial toxins and spores may survive extreme
cold and hot temperatures.

IV. Time
Once a potentially hazardous food has been contaminated with bacteria, it needs an ample time
to grow to enter the log phase. When food is in the temperature danger zone; the clock is ticking
because bacteria can grow. When the conditions are favorable, bacteria can divide and multiply
very quickly through binary fission. Some bacteria can double in number every 10-30 minutes.
Thus, a bacterium can grow by millions in 4 hours enough to cause food poisoning and produce
toxins.

V. O-Oxygen
Bacterial groups can be categorized generally as aerobic, anaerobic, and facultative anaerobic.
Aerobic bacteria need oxygen for its growth. Anaerobic bacteria need total absence of oxygen to
grow. Is vacuum packing safe? Most importantly, facultative anaerobic bacteria live and survive
in the presence or absence of oxygen. Most food poisoning-causing bacteria are facultative
anaerobic.

VI. M-Moisture (water content)

Like most living organisms, bacteria need water to grow. Potentially hazardous foods mostly
contain high amount of water that is readily available for bacteria to use. However, food
technology advancements make the water bind to food structure, thus, prolonging the shelf life.
These includes adding of sugar to foods like jams and marmalades; adding of too much salt like
dried fish; drying or dehydrating like dried fruits and milk powder.

Lesson 3: Food Safety Hazard: Biological, Chemical & Physical

Contamination

A. Biological Hazards
As previously discussed, given the optimum condition for microbial growth, disease-causing
microorganisms or pathogens can enter the log phase causing its number to grow exponentially
that might lead to food spoilage and food poisoning. These pathogenic organisms may come
from a variety of sources in the kitchen or food processing and preparation areas include:

Food handlers who can contaminate the food and spread the pathogenic organisms through use
of unclean hands, sneezing, and coughing during food preparation;
Unclean and unsanitized food-contact surfaces;
Unclean environment; and
Kitchen pests such as mice and cockroaches.

As summarized in the USFDA Bad Bag Book (2012), the following are common foodborne
illnesses caused by major microbial groups:

B. Chemical Hazards
Chemical hazards occur when a harmful chemical gets into food that is then eaten by a person,
Soaps, detergents. degreasers, pesticides, and sanitizers are some chemicals commonly used in
food service establishments and can pose a chemical hazard in the flow of food.

Food Allergy
A food allergy is the body's negative reaction to a food protein. There are specific signs that a
customer is having an allergic reaction. To protect your customers, you should be able to
recognize the following signs and know what to do.
Depending on the person, an allergic reaction can happen right after the food is eaten or several
hours later.

C. Physical Hazards
Physical hazards occur when a foreign object gets into food accidentally. Physical contaminants
include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones,
or bits of packaging.

Lesson 4: The Safe Food Handler

A. Food Contamination Through Food Handlers

Food handlers can cause foodborne illnesses by transferring pathogenic microorganisms to the
food that they touch. There are factors that affect microbial contamination by people including
the following:

i. Body location. The number and diversity of the normal microbial flora varies depending on
body location. The exposed area of the body including face, neck, hands, and hair, among others,
is more vulnerable to contamination from the environment.

ii. Age. The microbial population changes as a person matures. Adolescent population produces
high amount of sebum (a lipid type), which promotes the acne formation
iii. Hair. The hair on the scalp enhances the growth of Staphylococcus aureus due to oil density
and oil production.

iv. pH. The approximate pH value of human skin is 5.5, which is more selective against transient
microorganism than it is against the resident flora. Skin pH is also affected through lactic acid
production from sweat glands bacterial production of fatty acids, and carbon dioxide diffusion
through the skin. Factors that change pH of skin include soap, cream, lotion may alter normal
microbial flora.

v. Nutrients. The role of perspiration and sebum in microbial growth is not fully understood
though the former may contain inorganic ions and some acids while the latter may contain oil-
soluble materials including triglycerides and cholesterol.

Food handlers transmit pathogens as carriers. A carrier is a person who harbors and discharges
pathogens but does not exhibit the disease symptoms.

B. Good Personal Hygiene

The word hygiene is used to describe an application of sanitary principles for health
preservation. Good personal hygiene is one of the keys to foodborne illness prevention. Good
personal hygiene practices (GPH) should be observed at all times during flow of food.

C. Hand Hygiene
Taking a shower every day is the single most effective means of preventing the spread of
microorganisms which can cause foodborne poisoning.
Employees can be a significant source of harmful microorganisms. Proper handwashing, as
indicated in Figure 3.8, can be the most effective action workers can take to control direct and
indirect contamination of food, utensils, and equipment.