GROUP 4- FOOD SAFETY HAZARD:

BIOLOGICAL, CHEMICAL, AND

PHYSICAL CONTAMINATION
PREPARED BY:
FEDIZ MAXINE E. DEJAMO
MICHAELA MORGA
 A. BIOLOGICAL HAZARDS

• As previously discussed, given the optimum condition for microbial growth, disease-
causing microorganism 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:
A. BIOLOGICAL HAZARDS

• 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
COMMON FOODBORNE ILLNESSES CAUSED BY MAJOR MICROBIAL
GROUPS
ILLNESS / BACTRIUM SYMPTOMS FOOD INVOLVED PREVENTION

• Botulism Symptoms begin • Home canned foods • Discard damaged

( Clostridiuum Botulinum) 18-35 • Improperly cans,
hours upon processed foods • Do not use home-
ingestion but may • Sausages and meats canned foods in a
range from 4 hours food service
to 8 days. establishment
• Double vision • Do not mix and then
• Blurred vision store oil and garlic.
• Difficulty in
swallowing,
breathing and
speaking; and
• Paralysis of
arm, legs, torso,
and respiratory
muscles.
Ilness/Bacterium Symptoms Foods Involved Prevention
Campylobacteriosis Symptoms begin in two • Unpasteurized milk • Practice good
( Campylobacteri days to five days after and diary products personal hygiene,
jejuni) eating contaminated • Raw poultry • Follow hand
food, can last for seven • Raw beef washing guidelines,
to ten days, and include • Follow procedures
• Diarrhea (watery or to avoid cross
bloody); contamination.
• Fever;
• Nausea and
vomiting
Escherichia Symptoms begin three In intestinal tract of • Practice good
(coN ; 0157; H7) to eight days after animals, particularly personal hygiene,
eating contaminated cattie and humans • Follow hands
food, can last two to • Raw or washing guidelines.
nine days, and undercooked • Follow procedures
include: ground beef to avoid cross
• Cramping; • Raw milk or dairy contamination
• Diarrhea (watery products
or bloody); • Unpasteurized
• vomiting apple cider or juice
Listeriosis Symptoms begins • In soil, ground • Practice good
( Listeria three to 70 days after water, plants, and personal hygiene
monocytogenes) eating contaminated intestinal of tracts • Follow hand
food; 21-day onset is humans and washing guidelines.
most common. animals • Follow procedures
Symptoms include: • Unspasteurized to avoid cross
• Sudden onset of milk and cheese contamination.
fever; • Icecream
• Muscles aches;
• Diarrhea and
vomiting
Salmonellosis Symptoms begin six to • Raw meats and • Practice good
(Salmonella spp) 48 hours after eating poultry personal hygiene.
contaminated food, • Milk and diary • Follow hand
last one to 2 days, and products washing guidelines;
include: • Fish and shrimp • Follow procedures
• Stomach cramps; to avoid cross
• Headache contamination
• nausea
Shigellosis Symptoms begin 12-50 • In intestinal tract • Practice good
(shigella spp.) hours after eating of humans and personal hygiene.
contaminated food, polluted water • Follow hand
last up to one weeks spread by flies and washing guidelines,
and include: food handlers • Follow procedures
• Abdominal pain; • Meat salads to avoid cross
• Diarrhea • Potato and pasta contamination
contaminating food salads
and mucus;
• fever
II. VIRUSES

ILNESS/VIRUS SYMPTOMS FOODS INVOLVED PREVENTION

Hepatitis The illness usually is • Contaminated water • Practice personal
Hepatitis A virus (HAV) mild, starts about two • Shellfish hygiene.
to four weeks after the • salads • Keep employees
contaminated food or with jaundice out of
water is eaten or drank, the operation.
and goes away to itself • Wash hands
in a week or two. It
causes:
• Inflammation of the
liver
• Fever
• Low appetite
Norovirus A mild, brief illness • Ready-to-eat food • Pratice personal
gastroenteritis usually develops • Shellfish from hygiene
between 24 and 48 contaminated • Keep employees
(Norovirus) hours after water with jaundice out
contaminated food or • Milk and dairy of the operation.
water is consumed products • Keep employees
(median in outbreaks: • Ready-to-eat foods diagnosed with
33 to 36 hours), but Hepatitis A out of
onset times the operation.
• Nausea; • Wash hands
• Vomiting; • Minimize
• Chills; barebrand contact
• Fatigue; and with ready-to-eat
• Dehydration. food.
III. PARASITES

Anisakkiasis • Symptoms usually Raw and undercooked • Purchase from

occur within 24 fish, including: approved,
(Anisakis simplex) hours after • Herring reputable
consumption of • Halibut suppliers.
affected raw or • Mackerel • Cooked fish to
undercooked fish minimum internal
but maybe delayed temperature
by as long as 2 • If serving raw or
weeks. undercooked fish,
• Tingling in threat; purchase sushi-
• Coughing up grade fish that has
worms been frozen to the
right time
temperature
requirements.
Cryptosoridiosis Onset of illness • Contaminated • Purchase from
follows an incubation water approved reputable
(Cryptosporidium period of seven to 10 • Fresh produce suppliers.
porvum) days. • Use properly
• Weight loss treated water
• Watery diarrhea • Keep food handlers
• Abdominal with diarrhea out
• Cramps of the operation.
• Nausea • Wash hands
IV. FUNGI

• Fungi are found in air, soil, plants, water, and some food. Molds and years
are examples. Fungi including unclear yeast, multicellular molds, and edible
and environment. Yeasts and molds can cause microbial spoilage. Generally,
mold cells are microscopic but once they form a cluster and aggregate, they
can become 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 yeast contamination.
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
Preventive measures for the occurrence of chemical hazard in food:
i. Store chemicals away from food by:
• Storing in original containers Labeling all chemical containers properly.
• Keeping Material Safety Data Sheets (MSDS) provided by the manufacturer to ensure chemicals are
stored and used properly. Keeping chemicals in a locked, separate storage area, and
• Limiting access to chemicals to authorized employees.
ii. Use chemicals properly by:
• Measuring chemicals according to manufacturer's recommendations;
• Test sanitizing solutions to make sure that they are at the appropriate concentration; and
• Teach employees how to use chemicals
iii. Wash hands thoroughly after using chemicals,
iv. iv. Hire a licensed pest control operator to use pesticides
 C. 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. This reaction could include
some or all of the symptoms given as follows;
• Itching in and around the mouth, face, or scalp,
• Tightening in the throat;
• Wheezing or shortness of breath;

Most common food allergens are the following:

• Milk and dairy products;
• Eggs and egg products;
• Fish
 D. 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 Some
rules to prevent physical hazards in food are given as follows;
i. Provide written standard operating procedures to be religiously followed;
• Wearing of appropriate hair cover to minimize hair contamination
• Prohibiting the use of nail polish and artificial nails, and
• Limiting wearing of jewelry to simple wedding band
ii. Focus during food preparation to identify physical contaminants;
• Removing and discarding all packaging from food:
• Removing all bones when deboning chicken and fish and
• Remove any glass bottles and toothpicks
iii. Clean maintain end use equipment properly;
• Cleaning and sanitizing all food contact surfaces
• Cleaning of blades of can openers to ensure no metal accumulation
• Using clean and sanitized ice scoops
• Installing light cover and
• Using shatterproof light bulbs

iv. Provide routine pest control maintenance and inspection by a licensed pest control operator to
prevent pest contamination in food