RISK ASSESSMENT AS

APPLIED TO FOOD
SANITATION AND SAFETY
 In 2019, the World Health Organization (WHO) emphasized that
safe food supplies support national economies, trade, and tourism;
contribute to food and nutrition security; and underpin sustainable
development. World population changes in consumer habits, including
travel and climate change, have growth coupled with urbanization,
caused dynamic intensification and industrialization of agriculture and
animal production to meet increasing demand for food creates both
opportunities and challenges for food safety. Subsequently, WHO
established key facts on food safety such as:
• Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances, causes
more than 200 diseases- ranging from diarrhea to cancer;
• An estimated 600 million-almost 1 in 10 people in the world fall ill after eating
contaminated food and 420,000 die every year, resulting in the loss of 33 million healthy
life years (Disability Adjusted Life Years);
• Children under five years of age carry 40% of the foodborne disease burden, with 125,000
deaths every year;
• Diarrheal diseases are the most common illnesses resulting from the consumption of
contaminated food, causing 550 million people to fall ill and 230,000 deaths every year;
• Food safety, nutrition, and food security are inextricably linked. Unsafe food creates a
vicious cycle of disease and malnutrition, particularly affecting infants, young children,
elderly, and the sick;
• Foodborne diseases impede socioeconomic development by straining health care systems,
and harming national economies, tourism, and trade; and
• Food supply chains now cross multiple national borders. Good collaboration between
governments, producers, and consumers helps ensure food safety.
 Implementing an effective hierarchical food safety management system is critical to
the production of safe food (Figure 3.1). Management systems based on Hazard
Analysis and Critical Control Points (HACCP are the international standard as
recognized by the Codex Alimentarius Commission. HACCP systems build upon
effectively designed and implemented prerequisite food safety programs and focus on
two key concepts namely identifying significant food safety hazards and controlling
these significant hazards. These strategies to food safety are then governed by
internationally accepted food safety standards such as Codex Alimentarius, the USA
FDA Food Code 2017, Asia-Pacific Economic Cooperation (APEC), and national laws
including Philippine Food Safety Act of 2013, and Sanitation Code of the Philippines,
among others.
 Food Safety Manager
System (FSMB)

Hazard Analysis Critical Control Point

(HACCP)

Sanitation and Hygiene Practices (Prerequisite food safety

programs PRPs such as cleaning and sanitation, Integrated
pest management)

Relevant laws, codes, and standards (such Codex Alimentarius, Philippine

Food Safety Act of 2013, and Sanitation Code of the Philippines)

Figure 3.1. A Hierarchical Food Safety Management System

 A hierarchical food safety management system is
critical to the production of safe food. The unit will cover
modules on Philippine Food Safety Framework alongside
basic food safety hazards, prerequisite food safety
programs, introduction to Hazard Analysis Critical
Control Points (HACCP), and Food Safety Management
System (FSMS).
MODULE 1. PROVIDING SAFE FOOD AND THE
PHILIPPINE FOOD SAFETY FRAMEWORK
LEARNING
OUTCOMES
 Describe foodborne illness as a threat to food service industry.
 Discuss the main causes of a foodborne illness.
 Discuss the importance of food safety and sanitation in food enterprise.
 Recognize the importance of food safety and sanitation as the foundation
for preventing foodborne illnesses in food service establishments.
 Discuss the Philippine food safety framework and relevant internationally
recognized food safety standards.
  WHAT I KNOW?

1. True or False: Foodborne illness is any illness resulting from the

consumption of contaminated food.

2. True or False: Republic Act 10611 works in the principles of

achieving food safety to protect human life and health in the
production and consumption of food and protect consumer
interests through fair practices in the food trade.

3. True or False: In the Philippines, the National Meat Inspection

Services (NMIS) has lead responsibility for ensuring
the safety of food products.
 WORDS TO
REMEMBER
Food means any substance, whether processed, semi-processed or
raw, which is intended for human consumption, and drink, chewing gum,
and any substance which has been used in the manufacture, preparation,
or treatment of "food" but does not include cosmetics, tobacco or
substances used only as drugs (Joint FAO/WHO Food Standards
Program, 2001).
 Food hygiene and sanitation comprises conditions
and measures necessary for the production, processing,
storage, and distribution of food designed to ensure a
safe, sound, and wholesome product fit for human
consumption (Joint FAO/WHO Food Standards Program,
2001).
 Foodborne disease outbreak (FBDO) is defined by
the US Center for Disease Control and Prevention (CDC)
as an occurrence in which at least two persons experience
a similar illness resulting from the ingestion of a common
food (CDC, 2012).
 Foodborne (waterborne) illness or disease as defined
by WHO (2019) is the result of ingestion of foodstuffs
contaminated with microorganisms or chemicals. The
contamination of food or water may occur at any stage in
the process from food production to consumption ("farm
to fork") and can result from environmental
contamination, including pollution of water, soil, or air.
 DISCUSSION

A. Foodborne Illness as a Threat to Food Service Industry

Philippine Foodborne Disease Outbreaks (2005-2018) as compiled by

Azanza, et al. (2018) detailing 209 reported Philippine foodborne disease
outbreaks (FBDOS) for the period January 2005-June 2018. Multiple implicated
foods were associated in majority of the studied outbreaks. Meat-containing
dishes were the most common causative food in the evaluated outbreaks with
defined food vehicles. Food service eating facilities and households were found
more prone to outbreak occurrences. Although there were reported outbreaks
with unidentified causative agents, Salmonella spp., Henipavirus, Entamoeba
histolytica, and Vibrio parahaemolyticus were cited as primary causes of
infection. Human intoxications involved staphylococcal enterotoxins, carbamate
toxin, and paralytic shellfish poisoning (PSP) toxin.
 Knowing what can cause a foodborne illness is the first
step in preventing it. Foodborne illnesses are caused by one
or more of the factors described below:
 Poor personal hygiene;
 Time-temperature abuse; and
 Cross contamination.
 Common symptoms of foodborne illnesses/diseases are nausea, vomiting, stomach cramps,
abdominal cramps, dizziness, and diarrhea. However, symptoms may differ among the different
types of foodborne diseases. Symptoms can sometimes be severe, and some foodborne illnesses
can even be life-threatening and may even lead to death. Although anyone can get a foodborne
illness, some people are more likely to develop one. Those groups include:
 Pregnant women;
 Young children;
 Older adults; and
 People with immune systems weakened from medical conditions, such as diabetes, liver
disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or
radiation treatment.
 Accordingly, different location types of 209 FBDOS
covered in study by Azanza, et al. (2018) were summarized
(Table 3.1). Food service eating facilities (74) and households
(102) were the most prone to FBDOs in terms of location. Out of
74 FBDO occurrences in food service establishments, more than
50% occurred in small scale establishments-specifically within
school premises (e.g., school canteens).
 Table 3.1

Outbreak Location for Philippine Foodborne Disease from

2005 to June 2018 (N=209)

LOCATION OCCURRENC CASES MORTALITIES

E
Food service eating facility (school,
74 4946 31
canteen, restaurants, hotels)
Household (single and multiple
household involvement; community 102 4972 63
gathering, fiestas, birthday celebrations)
Others (office, public gathering,
33 3673 3
orphanage facility, jail)
 Further, in the 13,577 morbidity cases recorded from the 209
documented outbreaks that occurred in the past 13 years (Table
3.2), 87.97% or 11,956 cases have no identified causative
agents. The high percentage of unidentified causative agents
reported in this paper emphasizes the already cited limitations in
the surveillance system of FBDOS in the country.
 Table 3.2.

Ranking of Causative Agents of Foodborne

Poisoning in the Philippines Based on the Recorded
Cases from 2005 to June 2018 (N = 13,591 cases
Microbiological Food Poisoning out of 209Food
Chemical/Toxin outbreaks)
Poisoning Cases Percentage
(%)
Unknown 11, 956 87.97
Salmonella spp. 335 2.46
Staphylococcal enterotoxin 169 1.24
Paralytic shellfish poisoning Carbamates 155 1.14

130 0.96
Salmonella enteritidis 112 0.82
Henipavirus 102 0.75
Entamoeba histolytica Dioscorine 95 0.70
Tetrodoxin 95 0.70
Cyanogentic glycoside 93 0.68
Oxalic acid 93 0.68
Toxalbumin curcin 47 0.35
Ciguatoxin 41 0.30
Nitrate 40 0.29
18 0.13
Escherichia coli 11 0.08

Total 13, 591 100.00

 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: profits;
 Loss of clients and ultimately
 Loss of brand reputation;
 Legal suits;
 Increased insurance premiums; and
 Embarrassment.
B. Philippine Food Safety Framework

As summarized by Food and Fertilizer Technology Center (2014), on August 23,

2013, President Benigno S. Aquino III signed into law the Republic Act (RA) No.
10611 otherwise known as the "Food Safety Act of 2013." The law primarily adheres
to the Philippine Constitution's declaration to protect and promote the right of the
people to health and keep its populace from the threat of trade malpractices and
substandard and hazardous products. With these as pronouncements, the country
shall support and advocate for a farm-to-fork food safety regulatory system which
guarantees high level of food safety, promotes fair trade, and fosters the
competitiveness of the country's food and food products.
 The law primarily aims to strengthen the food safety regulatory system in the
country. Food safety regulatory system is the combination of regulations, food safety
standards, inspection, testing, data collection, monitoring, and other activities carried
out by food safety regulatory agencies (FSRAS) and by the Local Government Units
(LGUs) in the implementation of their responsibilities for the control of food safety
risks in the food supply chain, (Section 4.q). Specifically, it aims to: protect the public
from foodborne and waterborne illnesses and unsanitary, unwholesome, misbranded,
or adulterated food; enhance industry and consumer confidence in the food regulatory
system; and achieve economic growth and development by promoting fair trade
practices and sound regulatory foundation for domestic and international trade
(Section 3).
 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.
 The Philippine food safety framework is the strength of the food
regulatory agencies as it provides guidance and order. It is noted that the
country has enough regulatory agencies: what is needed is a smooth
networking among themselves and clear relationship (FAO and WHO,
2014). Here are four components within the framework namely, Farm and
Aquaculture which includes animals, fish, plants, and their by-products;
the Food Industry which includes the food manufacturers, distributors,
and food outlets, Food Service, which covers restaurants, caterers, and
street foods; and Household Food Consumption which is primarily
concerned with the consumers.
These four components work on the safety assessment processes
utilizing the different regulatory tools that involve licensing,
accreditation, inspection, investigation, monitoring, surveillance,
research, and management processes utilizing training, and
disease management depending on the areas of concern of each
component.
 Table 3.3 describes the relevant Philippine government offices and its regulatory
tools for farm and aquaculture as components of the Philippine Food Safety
Framework.
Table 3.3.

Farm and Aquaculture as Components of the Philippine Food Safety

Areas of Concern Framework
Subcomponents and Regulatory Tool Responsible Office(s)

Animal and animal products Meat Inspection National Meat Inspection Board created by RA 9296
chaired by DA Secretary with DOH
Animal and Animal Health • SPS, CODEX, GAP, HACCP

• Meat and Meat Product • Lab. Testing

• Accreditation and Technical Assistance

Fish and fish products • Issuance of Import/ Export Permit of Fish and BFAR-DA, FDC-NFA Management Committee
Fishery Products (MOA)
• Fish and Fishery Products • Surveillance of imported fish

- Lab. Testing for Vibrio cholerae

• Formulation, Enforcement, and Research on

Product Standards on Fish and Agricultural
Products National Meat Inspection Board created
by RA 9296 chaired by DA Secretary with DOH
 Table 3.4 describes the relevant Philippine government offices and its regulatory
tools for food industry to include processing and distribution as components of the
Philippine Food Safety Framework
Table 3.4.

Food Industry (Processing and Distribution) as Component of the Philippine Food Safety
Framework
Areas of Concern Subcomponents and Regulatory Tool Responsible Office(s)

Food Manufacturers GMP, HACCP, JECFA, CODEX FDA/CHD-DOH

• Packer • Quality Control and Laboratory Testing LGU

• Repacker
• Licensing and Inspection
Distributors
• Product Registration
• Importers
• Exporters • Post Marketing surveillance
• Wholesalers
• Advertisements and Promotion Control
Outlets
• Enforcement of/and Compliance
• Groceries
• Supermarkets • Stakeholder Information Dissemination
• Other commercial outlets
 Table 3.5 describes the relevant Philippine government offices and its regulatory
tools for food service as component of the Philippine Food Safety Framework.

Table 3.5.

Food Service as Component of the Philippine Food Safety Framework

Areas of Concern Subcomponents and Regulatory Tool Responsible Office(s)

Restaurants • Regulation NCPDC/CHD

Caterers including: • Implementing Rules and Regulations BQIHS-DOH

on Food Sanitation (Presidential
• Sea and Air Vessels/Seaport Degree 856) LGU
• and Airports Caterers

Street foods
 Table 3.6 describes the relevant Philippine government offices and its regulatory
tools for household food consumption as component of the Philippine Food Safety
Framework.
Table 3.6.

Household Food Consumption as Component of the Philippine Food Safety

Areas of Concern
Framework
Subcomponents and Regulatory Tool Responsible Office(s)

Consumer • Advocacy and Education NCHP-DOH

• Environmental Health NCPDC-DOH

• Disease Prevention DepEd-SHNC, BEE, BSE, TESDA, CHED

• Disease Surveillance and

Investigation

• Disease Management
 Definition of Acronyms Used
BAI- Bureau of Animal Industry
BEE- Bureau of Elementary Education
BFAD- Food and Drugs Administration
(former Bureau of Food and Drugs, now FDA)
BAFPS- Bureau of Agricultural and Fisheries and
Product Standards
BFAR- Bureau of Fisheries and Aquatic Resources
BPI- Bureau of Plant Industry
BQIHS- Bureau of Quarantine and International
Health Surveillance
BSE- Bureau of Secondary Education
CHD- Bureau of Secondary Education
DA- Department of Agriculture
DepEd- Department of Education
DOH- Department of Health
DOST- Department of Science and Technology
DPCB- National Center for Disease Prevention
and Control Bureau
FPA- Fertilizer and Pesticide Authority
FNRI- Food and Nutrition Research Institute
HFDB- Health Facilities Development Bureau
LGU- Local Government Unit
NCHP- Health Promotion
NEC- National Epidemiology Center
NFA- National Food Authority
NMIC- National Meat Inspection Commission
NPAL- National Plant and Animal Laboratory
PCA- Philippine Coconut Authority
PIA- Philippine Information Agency
RITM- Research Institute for Tropical Medicine
SRA- Research Institute for Tropical Medicine
TESDA- Technical Education and Skills Development
Authority
 C. Internationally-recognized Food Safety Guidelines and Standards

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

The Commission was formed in 1962 through the action of the International
Committee on Food Microbiology and Hygiene, a committee of the International
Union of Microbiological Societies (IUMS). Through the IUMS, the ICMSF is
linked to the International Union of Biological Societies (IUBS) and to the World
Health Organization (WHO) of the United Nations. The activities and operation
of the Commission are specified within its By-Laws (ICMSF, 2018).
iii. The United States of America Food and Drug Administration Food Code
(US FDA Food Code)

The US Food and Drug Administration (FDA) publishes the Food Code, a
model that assists food control jurisdictions at all levels of government by
providing them with a scientifically sound technical and legal basis for regulating
the retail and food service segment of the industry (restaurants and grocery stores
and institutions such as nursing homes).
 MODULE 2. THE MICROBIAL WORLD

LEARNING
OUTCOMES
 Explain the importance of microorganisms.
 Differentiate the different types of microorganisms.
 Discuss the different factors that promote microbial growth in food.
 Explain how temperature in the danger zone affects bacterial growth.
 Recognize the importance of preventing the growth of these
microorganisms in food.
  WHAT I KNOW?

1. True or False: Microorganisms have adapted to inhabit almost

every corner of the world.

2. True or False: As a multicellular organism, the problem with

bacterium in food safety is that it can live independently.

3. True or False: Viruses do multiply on food.

 WORDS TO
REMEMBER
Binary fission is an asexual reproduction commonly observed in bacteria by a
separation of the body into two new bodies. In the process of binary fission, an
organism duplicates its genetic material, or deoxyribonucleic acid (DNA), and then
divides into two parts (cytokinesis), with each new organism receiving one copy of
DNA (Encyclopedia Britannica, 2019).

Microorganisms or microbes are microscopic organisms that exist as unicellular,

multicellular, or cell clusters. They are widespread in nature (ubiquitous) and are
beneficial to life, but some can cause serious harm.

Pathogens are disease-causing microorganisms.

 DISCUSSION

A. Importance of Microorganisms

It is believed that the first organisms were single-celled. Pairs and clusters
can be formed as well and eventually, these microorganisms evolved into
complex multicellular organisms.

Microorganisms have also 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

The control of microbiological spoilage and poisoning starts with the

understanding of possible food safety hazards to include the food intrinsic and
extrinsic properties. Food spoilage microorganisms focus on the control of
microbial spoilage and provide an understanding necessary to do this. Majority
of microorganisms occur naturally in the environment where food are grown.
Most of them can be killed by adequate cooking temperature and numbers are
kept to a minimum by distribution and storage temperature.
These microorganisms are as follows:
i. Bacteria
Bacteria are very ubiquitous and can be found anywhere. Some examples of where they can live
and multiply:

• in air, soil, and water;

• in gastro-intestinal tract of animals and humans;
• on fruit, nuts, and vegetables;
• on raw meat, poultry, and seafood; on insects and rodents; and
• on hands, skin, hair, and clothing of people.

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.
Figure 3.2. Illustrative Examples of General Bacterial Shapes
 When the condition is correct, they can divide and multiply very quickly through binary
fission, as seen in the example below. Some bacteria can double in number every 15 to
30 minutes. To illustrate, here is a bacteria with a 20-minute doubling time:

Following bacterial asexual reproduction will lead to

its growth curve as illustrated below:

Figure 3.3. Binary Fission Illustrating a Bacterium with 20-

Minute Doubling Time

Note: This represents the number of living cells in a population over time
Figure 3.4. Bacterial Growth Curve
 The bacterial growth curve represents the number of live cells in a bacterial population over
a period of time (Bailey 2018) which has four distinct phases of the growth curve namely lag,
exponential (log), stationary, and death:

• The initial phase is the lag phase where bacteria are metabolically active but not dividing:
• The exponential or log phase is a time of exponential growth;
• In the stationary phase, growth reaches a plateau as the number of dying cells equals the
number of dividing cells; and
• The death phase which is characterized by an exponential decrease in the number of living
cells.

Bacteria can cause a great number of deaths due to foodborne illnesses. It needs appropriate
laboratory tools and equipment to see them. It is clear that controlling bacteria can be difficult but
it is essential to do so.
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. Given these situations, can you
say that a virus is a living thing?

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.
iv. Parasites

To put it simply, 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

There are six main factors that affect microbial growth in food and can be
summarized by the words "FAT TOM."

i. F - 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 microorganisms and
toxin production. As a TCS food, it must be kept at a particular temperature to minimize the
growth of food poisoning microbe that may be in the food, or to stop the formation of toxins.
Examples of potentially hazardous foods or temperature controlled for safety (TCS foods)
include:

• raw and cooked meat, such as casseroles-menudo, afritada, chicken curries, and lasagna;
• milk and dairy products;
• fish and seafoods (excluding live seafood) such as shrimps, crabs, fish;
• semi-processed or cut fruits and vegetables including salads, watermelon, soy beans, and
sprouts;
• cooked rice and pasta;
• eggs; and
• nuts.

These food groups are generally high in protein or carbohydrate contents, high in moisture,
and slightly acidic conditions that are optimum for rapid microbial growth.
ii. A-Acidity

The level of acidity or alkalinity (basicity) is called "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.

Figure 3.5. pH Food Range

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. T-Temperature

With the optimum temperature and ample time,

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.

Figure 3.6. The Temperature Danger Zone (TDZ)

iv. T-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.
THE END.