FT – 113

FOOD SAFETY

“INTRODUCTION TO FOOD SAFETY”

JOY G. DORON
 What is SAFE FOOD?

- food that has been handled properly, including thorough

washing of fish and poultry that will be cooked and
anything to be eaten raw
- food prepared on clean and sanitized surfaces with
utensils and dishes that also are cleaned and sanitized
- food that is within its shelf life and has been stored and
distributed under proper temperature control
- food that does not make a person ill
 What is FOOD SAFETY
“Food safety” refers to the conditions
and practices that preserve the quality of food to
prevent contamination and foodborne illness.

“Food safety” includes quality

and safety through the whole food chain. The
presentation of food that can be consumed with
little to no risk for foodborne illness, either
chronic or acute.
 QUALITY
“Quality” includes all other attributes that
influence a product’s value to the consumer. This
includes negative and positive attributes.

Negative Attributes Positive Attributes

Spoilage  Origin
Contamination with  Color
filth VS  Flavor
Discoloration  Texture
Off-odors  Processing method of
the food
 Why is food safety important?
Mistakes are reduced,
Foodborne illnesses are reduced or eliminated,
Profitability increases,
Employee morale increases,
Employee turnover is lower and the company’s
reputation remains secure.
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2
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 Safe Food = Suitable Food?
Safe Food Suitable Food

Free from Produced, prepared

biological, chemical and packaged
physical matter that VS according to
could cause illness regulatory standard,
or injury and/or specific
customer
requirements, or that
meets a defined claim
 Quiz:
Can you say that safe food is
Suitable Food?

Assignment:

Read about “Food Borne illness

outbreak investigation and
management”?
“Cook safe, eat safe and digest safe”

- Dhrumil Panchal
 References:
Manning L and Soon JM. 2016. Food safety, food fraud, and food defense: A fast
evolving literature. Journal of food science, 81(4)

Republic Act No. 10611. Food safety act of 2013. Approved by the President of the
Philippines in August 2013.

Wallace C, Sperber W and Mortimore SE. 2011. Food safety for the 21 st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.

World Health Organization. 2016. Risk communication applied to food safety:

handbook. In risk communication applied to food safety: handbook.
  
 www.fao.org/fao-who-codexalimentarius/en/

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