Made by : The entirety of group 5

(Einstein)
Biological, chemical and physical contaminants, when consumed in insufficient quantities,
can cause illness, injury, disease or even death, so take note of these hazards whenever
around a kitchen setting.
1. Biological hazards are generated by disease causing microorganisms that
include bacteria, parasites, viruses and fungi.
a. Bacteria are single celled organisms. Pathogenic bacteria, when consumed, can cause illness like
salmonella. However, some bacteria are beneficial or good and are used to make cheese or yogurt.
b. Parasites are tiny organisms from a living host. A person may suffer from trichinosis, which is caused
by eating undercooked meat infected with trichina larvae. Anisakiasis, is an illness caused by eating fish
caught from contaminated water or contaminated with parasitic roundworms.
c. Viruses are the smallest known forms of life that can invade the cells of the host. Hepatitis A is a
foodborne disease that often enters the food supply through shellfish harvested through polluted waters.
d. Fungi can be found in soil, air, and water. Molds and Yeasts are the most common fungi. Mold is found
on spoiled food like bread and vegetables. Yeast requires water and sugar to survive. It undergoes
fermentation, which is beneficial when making breads, cheeses and alcoholic beverages.
2.) Chemical hazards include cleaning agents, pesticides, and other toxic metals.
Fertilizers and pesticides applied on plants and animals for greater food yields can
also cause harm on human on human food

3.) Physical hazards include food objects that find their way into food. These also
include glass, bone, metal, insect(s), plastic, and other items
The Food Safety Act of 2013, also known as RA No. 10611, is defined as strengthening
the Philippine Food Safety Regulatory System. Its objective is to :
1. Protect the public from foodborne and waterborne illnesses and unsanitary, unwholesome,
misbranded, or adulterated food
2. Enhance industry and consumer confidence in the food regulatory system; and
3. Achieve economic growth and development by promoting fair trade practices and sound
regulatory foundation for domestic and international trade .
The Department of Agriculture (DA), under the Food Safety Law, is responsible for the development and
reinforcement of food safety standards and regulations for food in the primary production and post harvest stages of
the food supply chain.
The different food safety regulatory agencies under the DA have specific responsible in implementing the food safety standards.
These are the following :

1. Bureau of the Animal Industry (BAI) for food derived from animals
2. National Dairy Authority (NDA) for milk production and postharvest handling
3. National Meat Inspection (NMIS) for meat
4. Bureau of Fisheries and Aquatic Resources (BFAR) for fish and other seafood
5. Bureau of Plant Industry (BPI) for plant food
6. Fertilizer and Pesticide Authority (FPS) for fertilizers and pesticides
7. Philippine Coconut Authority (PCA) for fresh coconut
8. Sugar Regulatory Administration for sugarcane
9. National Food Authority for rice, corn, and other grains
Food safety standards are developed by the Bureau of Agriculture and Fisheries Product Standards (BAFPS).
Its role is to establish mechanisms for the development of science based food safety standards for fresh plant,
animal, fisheries, and agricultural food. Experts From the Food Safety Regulatory Agencies (FRSA) and other
government agencies, academe, and other private sectors are also employed. Scientific support in testing,
research and training provided by the Food Development Center (FDC) of the NFA

1. Food workers must be trained to develop clean personal habits

2. Protect food from pests like flies roaches, rats, and mice that can be another source of contamination.
Here are several ways to be observed
a. Always practice good housekeeping by whipping off worker counters, sweeping any spilled dry food,
and by wiping spilled moist food and liquids
b. Store food in metal or heavy plastic containers with tight covers
c. Keep doors and windows closed to avoid entry of pests you may use traps and poison but, use them with
precaution.

3. Properly sanitize and store all tools and equipment after each task
4. Keep garbage away from food storage and dispose properly
5. Keep freezer and refrigerator temperatures at appropriate levels.
All workers and staff must be knowledgeable of safety signs and symbols to prevent
accidents and contamination of food products
Good manufacturing practices (GMP) ensure the production of quality products to
safeguard the health of consumers. It is mandatory for food manufacturers to follow
them. The basic gmp requirements are as follows :
Clean and htc=geminid facilities for food production to prevent cross
contamination
Proper documentation of procedures, formulation, quantity, and quality of produced
products
well -trained workers and operators in applying production procedures
A. Production and Process Control Safety
This is the enforcement of a strict quality control of raw materials, regular inspection
and monitoring of storage containers, packaging of materials, and transportation of
products in food production
B. Workers Hygiene and Safety
Food workers should be trained on proper hygiene and accident prevention. Worker with illness, contagious disease, and injury must not be allowed to work, for they can be sources of contamination . Here is a list of food handling safety measures :

. Wash hands thoroughly and frequently with soap and water. Keep fingernails short and clean
. Avoid wearing jewelry in the food processing area
. Do not eat, and smoke in the food preparation area. Spitting and blowing of nose is prohibited

C. Equipment and Facilities Safety

. proper ventilation, adequate lighting, and properly maintained food processing facilities
.effective pest control system to prevent infestation, and sewage system
.proper waste disposal management
First Aid Observation according to Workplace Standard and Operation Procedures

Proper training, good work habits, and careful supervision are the best ways to prevent work-related injuries

A. It is essential to act appropriately in the event of an injury or emergency because some accidents will
inevitably occur. A qualified health personnel must attend to injured victims to provide treatment . A first aid
is given to prevent injury from getting worse, to reduce pain, and to prevent illness.

Every food processing plant should be equipped with first aid facilities, including a first aid room, a first aid
box, and first aid equipment. Furthermore, a list of emergency telephone numbers should be posted on each
telephone.

B. Fire Safety

UNderstanding the danger of fire and having fire safety program is important in a food processing plant. In
case of fire,exit the building immediately. Every alarm should be treated as an emergency. Remember the
acronym to respond properly.

S-sound the alarm

A-advise fire department
F-fight fire
E-evacuate