1.

0 Definition and Importance of Sanitation and Food Safety

INTRODUCTION

When diners eat out, they expect safe food, clean surroundings, and well-groomed employees. Overall, the restaurant and foodservice
industry does a good job of meeting these demands, but there is still room for improvement. Several factors account for this and likely
include:

The emergence of new food-borne pathogens (illness-causing microorganisms)

The importation of food from countries lacking well-developed food safety practices.
Increases in the purchase of take-out and other home meal replacements
Changing demographics, with an increased number of individuals at high risk for contracting food-borne illness, such as preschool-age
children and elderly people.
Employee turnover rates that make it difficult to manage food safety programs.

THE DANGERS OF FOODBORNE ILLNESS

A food-borne illness is a disease carried or transmitted to people by food. The Centers for Disease Control and Prevention (CDC)
define a food-borne-illness outbreak as an incident in which two or more people experience the same illness after eating the same
food. A food-borne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness. Each year,
millions of people are affected by food-borne illness and are a growing health problem in developed and developing countries. It was
reported that in 2000 alone, 2.1 million people died of diarrheal disease worldwide. The Food and Agriculture Organization statistics
show that every year 700,000 people die from food and water borne disease in the Asia-Pacific region including the Philippines.

The Costs of Food-borne Illness

Food-borne illness costs the United States billions of dollars each year in lost productivity, hospitalization, long-term disability and
even death. The National Restaurant Association show that food-borne illness outbreak can cost an establishment thousands of dollars
and it can even result in closure of the establishment.

PREVENTING FOODBORNE ILLNESS

Preventing food-borne illness in your establishment requires a comprehensive approach. This include setting up appropriate food
safety programs and training employees to handle food safely. I t also includes identifying food that is most likely to become unsafe
and the potential hazards that can contaminate it. Finally, food-borne illnesses can be prevented when high-risk patrons are made
aware of the risk of consuming raw or undercooked food in your establishment.

People at High Risk for Food-borne Illness

Anyone can fall a victim to food-borne illness, but some members of the population are more susceptible than others. These include
the following:

Young children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill

Because these groups of people are more likely to become sick with a food-borne illness, it is of particulars concern when they
consume potentially hazardous food or ingredients that are raw or have not been fully cooked. In all cases, these high-risk guests
should be informed of any potentially hazardous food or ingredients that are raw or not fully cooked.

The main symptoms of food-borne illness are:

Headache Abdominal pain Diarrhea
Fatigue Fever Vomiting
Nausea Dehydration
Types of Food-borne Illness
A food-borne illness is a disease which is transmitted to people from the food they eat. An individual may get a food-borne illness
from coming into contact with an individual who is ill with a food-borne illness. The transmission of the illness can be one, or all of
the following:
Ill human contaminates food eaten, makes someone sick
Person - Food - Person
Food contains harmful food-borne illness causing bacteria, person eats food, gets sick
Food - Person
Person to person contact
Person - Person
Food-borne illnesses are generally classified as food-borne infections, food-borne intoxication or toxin-mediated infections.
Three types of food-borne illness
Food-borne Infection - Direct result of consuming food containing harmful living microorganisms.
Food-borne Intoxication - Direct result from consuming food containing toxins that have been produced by harmful bacteria. They can
cause illness even after the bacteria is dead. These toxins may be naturally occurring in foods such as mushrooms, certain plants and
animals (i.e., puffer fish).
Food-borne Toxin-Mediated Infection - Results from consuming food containing harmful living microorganisms. Once in the human
intestine they produce harmful toxins.
Food Most Likely to Become Unsafe
Although any type of food can become contaminated, some are better able to support the rapid growth of microorganisms than others.
These items are called potentially hazardous food. Not only do they have a history of being involved in food-borne illness outbreaks,
but they also have a natural potential for contamination due to the way they are produced and processed
Potentially hazardous food typically:
Contains moisture
Contains protein
Has a neutral or slightly acidic pH
Requires time-temperature control to prevent the growth of microorganisms and the production of toxins.

Because many foods are agricultural products and have started their journey to your door as animals and plants, raised in the
environment, they may contain microscopic organisms. Many foods contain nutrients that make them a place where microorganisms
can live and even grow. Some of these organisms are pathogens, which means that under the right conditions and in the right
numbers, they can make someone who eats them ill.
Because foods are from the environment, they can contain objects such as stones that could cause injury. Food may be contaminated
naturally, for example, from the soil in which it is grown or because of harvest, storage or transportation practices. Some foods
undergo further processing and at times, become contaminated. These inherent hazards, along with the hazards that may occur in your
establishment, such as metal fragments from grinding, can lead to injury, illness or death.

A food-borne hazard is a biological, chemical or physical hazard that can cause illness when it is consumed in food.

Food hazards include biological contaminants or hazards:

Bacteria, parasites, mold, fungi, viruses
Food chemical hazards or contaminants:
Non-food grade lubricants, toxic metals pesticides, cleaning products, sanitizers, food additives, insecticides
Food physical hazards or contaminants:
Stones, hair, glass, metal shavings, packaging materials, nails, bones

THE KEYS TO FOOD SAFETY

The keys to food safety lie in controlling time and temperature throughout the flow of food, practicing good personal hygiene, and
preventing cross-contamination. It is important to establish standard operating procedures that focus on these areas. The key practices
for ensuring food safety include controlling time and temperature, practicing strict personal hygiene, and preventing cross-
contamination.

"Top 10 Reasons to Handle Your Food Safely."

NUMBER 10: Safe food handling practices are the ones most likely to preserve food's peak quality.
Keeping hot foods hot and cold foods cold inhibits growth of the microorganisms that can spoil your food or make you ill. Storage at
the proper temperature also retains the fresh appearance, pleasant aroma and agreeable texture that contribute so strongly to an
enjoyable dining experience.

NUMBER 9: Safe food handling lets you enjoy to the fullest the nutritional benefits of food.
If you've taken the time to carefully select a variety of healthful foods, why not use them up — or properly preserve them for long-
term storage — while nutrient levels are at their peak? Foods that must be discarded due to decay or temperature abuse nourish
no one.

NUMBER 8: The safest ways to handle food are usually the most efficient.
Don't take chances in the name of saving time. Thawing meat and poultry products at room temperature and partial cooking are
examples of practices which can seem like good ideas, but that may actually encourage bacterial growth by keeping food in the
"danger zone" (40°-140 °F.) where bacteria multiply fastest. In the case of bacteria that produce heat-resistant toxins, this becomes a
problem that further cooking can't fix.
NUMBER 7: Safe food handling is easy. You set a good example for others, including your children.
You are the last person to handle your food before it is eaten. You may be the last person to handle food before it is served to your
family or friends. Take charge! Prevention of illness may be as simple as washing your hands — an often-neglected but VERY
important act.

NUMBER 6: Safe food handling inspires confidence and keeps peace in the family.
Imagine: No more family feuds because someone handled dinner in a questionable fashion. And family and friends won't call the Meat
and Poultry Hotline begging to have food safety literature mailed to your address!

NUMBER 5: Safe food handling can enhance your standing in the community.
Food for a concession stand, bake sale or church supper must be carefully prepared. Many of those in your community are very young,
elderly, or suffering from health problems that affect the immune system. These folks are at increased risk for food-borne illness.
Protect their health and the reputation of your organization.

NUMBER 4: Safe food handling is the responsible thing to do.

Those for whom you prepare food deserve the best, and you expect no less from those who produce and prepare food for you. You are
no less important than the manufacturer, government regulator, or grocer in assuring food safety. You are an important link in the
farm-to-table chain.

NUMBER 3: Safe food handling saves money.

Food-borne illness costs billions each year in health care costs and lost wages. It's hard to throw away food you know has been
mishandled. But compare the cost of the food to the cost of a bad case of food poisoning, starting with the doctor's bill!

NUMBER 2: By handling food safely, you will spare yourself and your family from a painful bout of illness.
Bacterial, parasitic or viral illness caused by food is no fun, and it can have long-term consequences.
Should we fear food? No. Microscopic organisms have always been and will always be an important part of our world. But we must
store foods properly, cook them thoroughly and keep our hands and work areas clean. Sometimes, what you can't see can hurt you.

Which brings us to the...

NUMBER 1 REASON TO HANDLE YOUR FOOD SAFELY: It may save a life.
CONCEPTS:

Foodborne illness: Illness carried or transmitted to people by food. Illnesses are diseases either infectious or toxic in nature caused
by ingesting pathogens(e.g. bacteria, fungi, parasites, viruses) through contaminated food or water
Foodborne-illness outbreak: Incident in which two or more people experience the same illness after eating the same food.
Cleaning: Consists of removing the soil from the equipment and environment. The “soil” in this case is product residue, which
provides nutrients for bacterial growth.
Sanitizing: Is the application of either heat or chemicals to substantially reduce the numbers of microorganisms to an acceptable
level.
Contamination: Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by
humans or the environment.
Cross-contamination: Occurs when microorganisms are transferred from one food or surface to another.
Personal hygiene: Habits that include keeping hands, hair, and body clean, and wearing clean and appropriate uniforms. Avoiding
unsanitary actions and reporting illness and injury are also features of good personal hygiene.
Food-borne Infection: Direct result of consuming food containing harmful living microorganisms.
Food-borne Intoxication: Direct result from consuming food containing toxins that have been produced by harmful bacteria. They
can cause illness even after the bacteria is dead. These toxins may be naturally occurring in foods such as mushrooms, certain plants
and animals (i.e., puffer fish).
Food-borne Toxin-Mediated Infection: Results from consuming food containing harmful living microorganisms. Once in the human
intestine they produce harmful toxins.
Potentially Hazardous food: Food that contains moisture and protein and that has a neutral or slightly acidic pH. Such food requires
time-temperature control to prevent the growth of microorganisms and the production of toxins.
Time-temperature abuse: Food has been time-temperature abused any time it has been allowed too long at temperature favorable to
the growth of foodborne microorganisms.
Ready-to-eat food: Any food that is edible without further washing or cooking. It includes washed, whole, or cut fruit and
vegetables; deli meats; and bakery items. Sugars, spices, seasonings and properly cooked food items are also considered ready to eat.
Biological hazard or contaminants: Food hazards include bacteria, parasites, mold, fungi, viruses and toxins.
Chemical hazards or contaminants: Food hazards or contaminants which includes non-food grade lubricants, toxic metals, pesticides,
cleaning products, sanitizers, food additives, and insecticides.
Physical hazards or contaminants: Food hazards or contaminants that is accidentally introduced to food such as stones, hair, glass,
metal shavings, packaging materials, nails, and bones.