FOOD --- is anything taken into the body by mouth which includes drinks, bubble gum, any substance

or any ingredient needed in the preparation of food. SAFETY --- the overall quality of food fit for consumption SANITATION --- a state of being clean, health promoting free from disease-producing agents, and visible dirt. SANITAS (health). Wholesome foods and potable drinking water CLEANLINESS --- the absence of visible soil or dirt and is not necessarily sanitized. It must be aesthetically acceptable to the consumer. HAZARD --- any agent: biological, chemical and physical or any condition that has a potential of causing an adverse effect on health. It can also be the texture, characteristics or condition of the food itself that may be

RISK --- a function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard in food. FOOD ESTABLISHMENTS --- refers to an operation or system that stores, prepares, packages, vends or serves food; it provides food for human consumption such as restaurants, market or groceries, vending machined operators, foodservices in institutions, sports clubs, catering operations, home deliveries, take out orders, mobile food units, etc CONSUMER --- means a person, who is a member of the public, and has possession of the food, but its not functioning as an operator of a food establishment, or does not offer food For sale or resale

CONTAMINATION --- the unintentional presence of harmful substances in food and water. It may comes from the air, soil, water supply, direct contact with contaminated surfaces, or from added ingredients CROSS-CONTAMINATION --the transfer of microorganisms from one food to another via a non-food item, like a working surface or equipment. It may be the result of direct transfer from raw food that contains the pathogenic microorganisms to a cooked food PACKAGED FOOD --- means bottled, canned, cartooned, bagged, or wrapped securely, whether packaging is done in a food establishment or a food processing plant POTABLE WATER --- refers to drinking water that meets the requirements of safe water act or drinking water regulations in a community or country. It is free from water borne diseases

FOODBORNE ILLNESS --- a disease caused by the consumption of contaminated food. FOODBORNE DISEASE OUTBREAK --- an incident in which two or more people experience a similar illness after eating a common food.

FOOD CODE --- a set of policies and regulations as guidelines for regulating the food service industries for safety, such as in restaurants, groceries, nursing homes, hospitals and other institutions. Ex. THE SANITATION CODE OF THE PHILIPPINES (PD 856, 1976)

Food Product Flow --- refers to the path or step by step movement of food and ingredients that make up the menu items, from the time they are delivered and received until they are served to the end users or customers.

PURCHASING/AQUIRING/ STORING PREPARING / COOKING SERVING

1. CONVENTIONAL --- foods are purchased in different stages of preparation for an individual operation. Production and distribution are completed on the same premises. Service is direct to consumers in an adjacent area. 2 types: centralized service (assembled in the main kitchen) Decentralized service

2. READY PREPARED --- this system reduces labor costs and gives faster service because the menu items are prepared and chilled or frozen until ready for serving. However it requires accurate storage inventory records. An advantage of RPF is its availability any time and only the amount of food is reheated, minimizing left-overs.

3. COMMISSARY --- food purchasing and production are centralized in one building --- called the central commissary or food factory. Then the prepared menu items are delivered to several areas, sometimes remote, for final preparation and service. Ex. FAST food restaurants, AIRLINE catering

4. ASSEMBLY / SERVE --- foods bought had a maximum degree of processing and a minimum need for cooking in the foodservice system. The main activities are: receiving and storage, assembly, heating and serving. The market forms of foods purchased are in pre-plated and pre-proportioned. A disadvantage is lack of flexibility in making changes of the menu or recipe.

QUALITY IN THE FOODSERVICE SYSTEMS:

QUALITY --defined as the characteristics of a product or service that bear on its ability to focused on satisfy needs, and a product or service

Two Types of Monitoring and Evaluation Used in Foodservice Operation:

a. TOTAL QUALITY MANAGEMENT (TQM) --- a philosophy, not a program, which starts with planning of goals and objectives, stating quality standards, and defining policies and procedures for quality management. The components of TQM include a team approach to accomplish desired change to improve quality of food and service; focus on the customer; empowerment of employees; and plans for

b. CONTINUOUS QUALITY IMPROVEMENT (CQI) --- is a philosophy focused on management to provide leadership, training and an environment that will continuously improve all organizational processes.

HAZARDS IN FOODSERVICE OPERATIONS : HAZARDS --- defined as a biological, chemical or physical agent in or condition of food with the potential to cause an adverse health effect.

FACTORS CONTAMINATING FOOD: MATERIAL refers to the nature of the raw materials or the food itself. MEN refers to the food handlers (cooks, waiters, and all the people who have contact directly with food including the customers). METHODS refers to the way the food is handled from purchase to final serving including the way it is prepared, cooked, store and served. MACHINE means all equipment used in preparation and cooking and service plates and tableware. MONEY refers to coins and paper money that pass many hands and are carriers of bacteria. ENVIRONMENT refers to the surroundings including, surroundings, doors and windows, ventilation, temperature, kitchen lay out etc.

FACTORS CONTAMINATING FOOD:

MATERIAL refers to the nature of the raw materials or the food itself. MEN refers to the food handlers (cooks, waiters, and all the people who have contact directly with food including the customers). METHODS refers to the way the food is handled from purchase to final serving including the way it is prepared, cooked, store and served. MACHINE means all equipment used in preparation and cooking and service plates and tableware. MONEY refers to coins and paper money that pass many hands and are carriers of bacteria. ENVIRONMENT refers to the surroundings including, surroundings, doors and windows, ventilation, temperature, kitchen lay out etc.

CONTAMINATION through TIMETEMPERATURE ABUSE:

1. Failure to hold or store food at required cold or hot temperatures. 2. Failure to cook and or reheat to temperatures that will kill harmful microorganisms 3. Failure to cool food properly 4. Too long interval between food preparation and serving without appropriate temperature control.

TDZ --- temperature danger zone --- favourable temperatures for the growth of microorganisms between 5C to 60C (41F to 140F)

CROSS CONTAMINATION OPPORTUNITIES:

1. Addition of raw ingredient to a cooked ingredient without further heating or cooking. 2. Unclean food contact surfaces such as equipment or utensils used on cooked food or ready-to-eat foods. 3. Allowing drips or sprays from uncooked food to cooked or ready-to-eat foods. 4. Contaminated chopping boards, knives, towels and linen touching cooked and ready-to-eat foods. 5. Contaminated sponges and cleaning cloths

POOR PERSONAL HYGIENE: 1. Failure to wash hands properly. 2. Failure to follow hygienic habits. 3. Working when sick. 4. Lack of training in personal hygiene practices.

CHARACTERISTICS OF POTENTIALLY HAZARDOUS FOODS:

1. A history of being involved in foodborne illness outbreaks. 2. A natural potential for contamination due to methods used to produce and process them, such as food that is manually handled or food that does not undergo heating 3. High moisture that supports bacterial growth. 4. High in protein, providing rich source of bacterial food. 5. Not acidic enough to inhibit growth of microorganisms.

CLASSIFICATIONS OF FOODBORNE ILLNESS:

INFECTION --- caused by eating food that contains living disease-causing microorganisms. INTOXICATION --- caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source. TOXIN-MEDIATED INFECTION --caused by eating a food that contains harmful microorganisms that will produce a toxin once

GENERAL SYMPTOMS:

HEADACHE NAUSEA VOMITING DEHYDRATION ABDOMINAL PAIN DIARRHEA FATIGUE FEVER

BIOLOGICAL HAZARDS
includes harmful microorganisms that are seen only under the microscope (BACTERIA, VIRUSES, PARASITES, MOLDS, YEASTS), and a biological substance called PRION, a CHON molecule.

CLASSIFICATIONS:
BACTERIA --- single-cell microorganisms that can only be seen individually with the aid of a microscope. It can be found everywhere. Not all causes diseases. Some cause food to spoil, others help to protect food from spoilage such as lactic acid

CLASSIFIED AS:

SPOILAGE BACTERIA --- degrade (break down) foods so that they look, taste, and smell bad. They reduce the quality of food to unacceptable levels. When this happens, the food will have to be thrown away. PATHOGENIC BACTERIA --- are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food.

The basic characteristics of pathogenic bacteria are: 1. They are carried by food, water, soil,

air, humans, animals, insects and birds. 2. They reproduce rapidly under favourable conditions. 3. Many can survive freezing conditions. 4. They are destroyed by heat but each has specific destruction temperatures.

BACTERIAL GROWTH
The term growth of bacteria does not refer to individual cells but rather to population. This is the reason why the terms bacterial growth and reproduction are interchangeable when discussing bacteria. Bacteria grow in numbers or increase in population. Bacteria grow or reproduce by binary fission, meaning a single cell will multiply by 2s every generation time. A generation time is defined as the time it takes for one cell to become 2 cells. Under favorable conditions, the generation has been observed in a few cases. An increase in generation time is also referred to an inhibition of growth.

6 Conditions Bacteria need to Multiply:

F--- A--- T---T---O---M

Food --- high in CHON and CHO Acid --- neutral environment (pH 7) Temperature --a. PSYCHROPHILIC (32 F to 70 F) or (0C to 21 C) b. MESOPHILIC --- middle range (70 F to 110 F) or (21 C to 43 C) c. THERMOPHILIC (above 110 F or 43 C) KEEP IT HOT, KEEP IT COLD, OR DONT KEEP IT!!!

Time --- under ideal conditions, bacterial cells can double in number every 15 to 30 minutes. A rule of thumb in the foodservice industry is that bacteria need about 4 hours to grow to high enough numbers to cause illness. Oxygen --- a. AEROBIC (must have oxygen) b. ANAEROBIC (absence of oxygen) c. FACULTATIVE ANAEROBIC (with or without free oxygen) 6. Moisture --- availability of water

PHASES OF BACTERIAL GROWTH: LAG PHASE --- bacteria exhibit little or no growth LOG / LOGARITHMIC PHASE --- bacterial growth is very rapid, doubling in numbers every few minutes STATIONARY PHASE --- the number of new bacteria being produced equals the number of organisms that are dying off DEATH / DECLINE PHASE --- bacteria die off rapidly because they lack nutrients and are poisoned by their own toxic wastes

CLASSIFIED as: a. SPOREFORMING --- capable of forming spores (enables a cell to survive environmental stress such as cooking, freezing, high-salt conditions, drying, and high-acid conditions) 1. Bacillus cereus --a facultative anaerobic bacteria 2. Clostridium perfringens --- a nearly anaerobic bacteria; can causes illness due to a toxin-mediated infection where the ingested cells colonize and then produce a toxin in the human intestinal tract. 3. Clostridium botulinum --- an anaerobic bacteria; produces a neurotoxin which is one of the deadliest biological toxins known to man

b. NON-SPOREFORMING --- incapable of forming spores; they stay in vegetative state (easily destroyed by cooking) 1. Campylobacter jejuni --- causes foodborne infection; it requires a very strict amount of air for growth, it can only tolerate 3% to 6% oxygen for growth. 2. Escherichia coli --- E. Coli; capable of producing SHIGA toxin (infection or toxinmediated); a facultative anaerobic bacteria that can be found in intestines of warmblooded animals, especially cows

4. Salmonella spp. --- facultative anaerobic bacteria frequently implicated with foodborne infection; found in the intestinal tract of humans and warm-blooded animals; frequently gets into foods as a result of fecal contamination; salmonellosis 5. Shigella ssp --- facultative anaerobic bacteria commonly found in the intestines and feces of humans and warm-blooded animals; causing SHIGELLOSIS (the bacterium produces a toxin that reverses the absorption of water back into the body,

6. Staphylococcus aureus --- a facultative anaerobic bacterium that produces a heat-stable toxin as it grows on foods causing intoxication; it can also grow on cooked and otherwise safe foods, that are re-contaminated by food workers who mishandle the food; commonly found on human skin, hands, hair, nose and throat; also found in burns, infected cuts, wounds, pimples and boils; can grow in foods that contain high salt or high sugar, and a lower water activity 7. Vibrio ssp --- 3 organisms: CHOLERA (spread by fecal contamination, especially in seafood that is harvested from polluted waters), PARAHAEMOLYTICUS (natural in certain

VIRUS

> much smaller than bacteria and require a living host (human, animals) in which to grow and reproduce; do not multiply in foods; usually transferred from one food to another, from a food worker to a food, or from a contaminated water supply to a food; it can survive freezing; latest concerns include BIRD FLU VIRUS and SARS; it means POISON in Latin; discovered in 1892 by a Russian microbiologist , Dimitri Ivanosky in tobacco plants; accoding to W.M. Stanley, it consist only of the genetic material, RNA and an outer protein covering

3 Viruses Common in the Food Industry:

Hepatitis A
> causes a liver disease called infectious hepatitis; important to food establishments because food workers can harbour it for up to 6 weeks and not show symptoms of illness. Food workers are contagious for 1 week before onset of symptoms and 2 weeks after the symptoms of the disease appear. During that time, workers can contaminate foods and other workers by spreading fecal material from unwashed hands and nails. It is very hardy and can live for several hours in a suitable environment.

Norwalk
> associated with many foodborne infections; sewage contaminated water is the most common source outbreaks; shellfish and salad ingredients are the foods most often associated with the illness

Rotavirus
> causes several diseases known as ROTAVIRUS GASTROENTERITIS; it is the leading cause of severe diarrhea among infants and children; person-to-person spread through contaminated hands is probably the most common means by which these viruses are transmitted in day-care centers and family homes

PARASITES
> small or microscopic creatures that need to live on or inside a living host to survive; parasitic infection is far less common than bacterial or viral foodborne illness; hard to detect; early symptoms include loss of appetite and weight loss; there are about 107 known species that can be food borne

Anisakis spp.

--- nematodes (roundworms) associated with foodborne infection from fish; the worms are about 1 1 inches long and the diameter of a human hair; they are beige, ivory, white, gray, brown or pink; also called COD or HERRING WORM; coughing is the most common symptom if the worms attach themselves in the throat; if being attach in the large intestines, they produce sharp pain and fever like in appendicitis; can be found in bottom-feeding fish such as cod, salmon, herring, flounder, sea urchins, crab, shrimp, tuna; the natural hosts of these are the walruses, sea lions and otters

--- began in 1990s; CYCLOSPORIASIS (an infection that acts upon the small intestine usually resulting in watery or explosive diarrhea); attributed to contaminated water, raspberries, and strawberries; passed from person to person by fecal-oral transmission

Cyclospora cayetanensis

Giardia lamblia

(found in water that has been contaminated with COW feces) ;

(found in the feces of wild animals, domestic pets and infected persons) --- are single-cell microorganisms called PROTOZOA; cool moist conditions favour the survival of the organism

Cryptosporidium parvum

TOXOPLASMOSIS (parasitic infection); common in warm-blooded animals including cats, rats, mice, pigs, cows, sheep, chickens, and birds Trichinella spiralis --TRICHINOSIS; foodborne roundworm; it must be eaten with the infected fleshy muscle of certain meat-eating animals to be transmitted to a new host; pork is the most common vehicle for this parasite

Toxoplasma gondii ---

PRIONS
Refer to PROTEINACEOUS INFECTIOUS PARTICLES (PrP); they are small glycosylated protein molecules found in brain cell membranes; other name is transmissible spongiform encephalopathies (it creates spongiform patholo ical changes in the brain, and result in brain damage; it is a fatal neuro-degenerative disease disorders of humans and animals

Examples: MAD COW Disease --- bovine spongiform encephalopathy; affecting the central nervous system of cattle; for sheep, it is called scrapie; there is no treatment and eventually the animal will die CREUTZFELDT-JACOB Disease --- a rare and fatal neuro-degenerative disease in humans; age of 50-75 years old; symptoms include rapidly progressive dementia; other name is spongiform encephalopathy

FUNGI
> Are eukaryotic cells that lack chlorophyll; cannot generate energy through photosynthesis; requires an aerobic environment 3 main types: MOLDS --- larger than bacteria; they are multicellular colonies that form intertwined and branching hyphae (threadlike cylindrical tubules that grow longitudinally) or filaments; produce spore for their reproduction; colors are pink, black, green and white; grow best in moist warm temperatures; have the ability to produce toxin called, MYCOTOXIN , one is AFLATOXIN from aspergillus flavus, aspergillus parasiticus and penicillium molds (peanuts, grains and copra) it can cause liver cancer; PATULIN --mold toxin from moldy fruit products which is considered carcinogenic and high concentrations may cause hemorrhages and edema; FUMONISIN --- a mold toxin that has been linked to cancer of the esophagus

YEASTS --- single-cell fungi; shapes are oval, elongated, elliptical or spherical; they grow in numbers by fission; most are not pathogenic; used as an ingredient in bread making and responsible for alcoholic fermentation; common yeasts in foods are: Candida --- beef, poultry, beer, grains, fruit juices Rhodotorula --- poultry, shrimps, fish, beef, surface of butter Saccharomyces --- shoyu and miso fermentation, but spoilers of mayonnaise and salad dressings Genus torula --- causes black discoloration of butter

Mushrooms --- hard to distinguish from the edible varieties; the toxins involved in mushroom poisoning are produced naturally by the toxic species of this fungus; most of them cannot be made nontoxic by cooking, canning, freezing, or other means of processing; 3 categories of mushroom poisoning: Protoplasmic --- results in a generalized destruction of cells, followed by organ failure Neurologic --- causes hallucinations, depression, coma, and convulsion Gastrointestinal --- include spastic colon, rapid nausea and vomiting, abdominal cramps and diarrhea Examples: amatoxins; hydrazines; muscarine toxin

HEPAtitis A

Death cap

DESTROYING ANGEL FUNERAL BELL

HOUSEHOLD PESTS The National Pest Control Association has developed a list of the 10 most common household pests and their living habits as follows: 1. Cockroaches spread disease by contaminated food and create an offensive odor in large populations 2. Mice contaminate food with droppings, urine and hair. They are always looking for food. They nest in dark areas of sewers, flooring, garbage and the kitchen. Mousetraps may get rid of them 3. Rats nest in basements, attics, sewers, subflooring, open garbage cans and piles of trash. They contaminate food with germs that can cause acute food poisoning. Caution! They will bite people. 4. Termites live in underground colonies and feed on wood products. In addition to destroying wood, they eat books, clothing and anything made from pulp and paper. 5. Ants come in more than twenty household varieties. To get rid of these annoying indoor species that contaminate food and in rare cases bite humans and pets, find and destroy their nests and remove their source of food by practicing vigilant housekeeping methods

6. Carpenter ants are frequently confused with termites because they too, destroy wood. 7. Fleas enter your house on pets and lay their eggs on carpeting, bedding and upholstered furniture. 8. Ticks: American and Brown dog ticks live outdoors, but can be brought in by mice and rats. These ticks are dangerous because they transmit serious diseases. 9. Spiders: many of 25,000 varieties are helpful in that they trap and eat other pests. They are found in out of the way spots like closets, attics and garages. Their cobwebs gather dust, are unsightly and are removed in good housekeeping. 10. Silver fish (an insect, not a fish) have not been deleterious to health, but they can do extensive damage to clothing, books, wallpaper, and important records