THE FOOD CONTAMINANTS

1. BIOLOGICAL CONTAMINANTS
It can happen when harmful microorganisms such as bacteria, viruses, parasites come in contact
with food and are consumed.
2. BACTERIA
Under favorable conditions, bacteria can grow and multiply very quickly. A single-celled bacteria
can multiply exponentially in just a few hours. These conditions are critical for bacteria to
increase and develop.

6 Favorable Conditions for Pathogens to Grow and Multiply

FOOD - Since bacteria are living organisms, they need food to survive and perform their
metabolic functions. Pathogens need a specific type of nutrients such as carbohydrates, and
protein Some bacteria get their energy from fats.
ACIDITY - Bacteria thrive in a slightly acidic and slightly neutral environment usually
between PH level 4.6 to 7.5). Pathogens do not grow at a low pH level approximately below 4.6,
but there are some exceptions. There some bacteria that can develop a "spore," a protective
covering that
helps them protect themselves from an acidic environment; they are called "acidophilic
bacteria.
TIME - Time is critical in bacterial reproduction. Exposing food at Temperature Danger Zone in
more than 5 hrs. could double its number and size. A "two-hour rule" must always apply in
dealing with food.
TEMPERATURE - Bacteria vary in temperature requirement. Disease-causing bacteria can
develop a protective covering called a "spore." But most bacteria thrive between 41°F to 140°F;
this is called a Temperature Danger Zone". Cooking at their specific required temperature kills
pathogens. As a general rule, food must not hold at this temperature range. "Keep hot foods hot
and cold food cold."
MOISTURE - Bacteria needed an abundant supply of moisture, and they multiply with an
ample amount of water. Dehydrating food inhibits their reproduction.
OXYGEN - Oxygen plays a vital role in the survival of bacteria. Bacteria grow in different oxygen
requirement so it is difficult to control this condition.

VIRUS
• A virus is the smallest of all the biological contaminants. They are present everywhere and
under any conditions. A virus is a tiny bundle of genetic material called DNA or RNA enclosed in
a shell called the "viral coat" or "capsid." Once it comes in contact with people, animals or
plants or even the tiny organism called bacteria, it springs into action, replicate and infect. Since
the virus has no cells, it cannot be reproduced by itself. It needs a living host to replicate

Foodborne Viruses
Medical Life Science and Medicine, stated that human intestines are home for the most
foodborne virus when an infected food handler comes in contact with food during preparation,
contamination could occur. Viruses are among major concerns in connection to the water-borne
transmission of infectious diseases.• Foodborne viruses are highly resistant to chilling, freezing,
preservatives and radiation. It may survive for a prolonged period in food. Hepatitis A Virus and
Noro Virus can survive up to 60°C. They are resistant to acidic conditions (pH 3) and therefore
survive on acidic fruits such as strawberries and in processes such as pickling in vinegar and
yogurt production. It is also resistant to alcohol and high sugar concentrations.

Parasites
A parasite depends entirely on its living host. They eat, live, reproduce, and excrete their waste
inside their host. Many of these organisms can be transmitted by soil, feces, pets, food, or
person-to-person contact. Parasites are sources of many human diseases such as migraine,
depression, diarrhea and more which result in hospitalizations or even death. Parasites exist not
only in developing countries but also in developed country such as the United States according
to the Center for Disease and Control Prevention. Parasites vary in sizes, from small singled
celled microorganisms, and grow at a length of 10 meters long. Some examples of parasites are
protozoa and tapeworms. The most common source of parasite comes from animals such as
pigs, cows,
• Contaminated water can be a source of parasites. People become infected with these
microorganisms when they accidentally swallow or have contact with fecally contaminated
water. It can spread when people swim or have in contact with freshwater lake infected by these
parasites. Millions of parasites can be transmitted by food to peoples such as undercooked fish,
crabs, mollusks, pork, raw vegetables, and fruits. Some foods are contaminated by food service
workers who practice poor hygiene or who work in sanitary facilities.

Fungi
• Fungi are both unicellular and very complex multicellular organisms. They are everywhere but
mostly live on land. Fungi are classified based on their life cycle, their structure, and type of
spores. Fungi also cause food spoilage and become unfit for human consumption. The molds
that grow on fruits and vegetables produce enzymes that weaken the protective layers of fruits
and vegetables that affects their physical appearance and nutrient contents. Food preservation
helps prevent decays. Preservation techniques include refrigeration, drying, and pasteurization.

Biological contaminants are caused by these three factors:

1. Time-Temperature Abuse
2. Cross-Contamination
3. Poor Personal Hygiene

TIME TEMPERATURE ABUSE

• There are two common factors bacteria grow and multiply, time and temperature. Bacteria
increase on the temperature conducive to their survival; it is called "Temperature DangerZone"
(40°F-140°F), during the vegetative stage, bacteria proliferate. Another factor is the time since
bacteria produce asexually; their cells divide and multiply very fast. When the food is exposed
to the Temperature Danger Zone and left for more than four hours, Time-Temperature occurs.

Time Temperature Abuse happens for the following reasons:

 Food has not held at the proper temperature upon receiving and during storage.
 Food was not cooled or appropriately reheated.
 Food is not cooked or warmed to a temperature high enough to kill harmful
microorganisms
 Food is not cooled low enough fast
 Food is prepared in advance and not set to a safe required internal temperature while
the food is on hold
CROSS-CONTAMINATION
Cross-contamination occurs when disease-causing microorganisms are spread or passed from a
person handling the food, direct contact with contaminated food or contaminated equipment.
According to the Pakistan Journal of Medical Science, 97% of foodborne illnesses in food service
establishments and homes are caused by improper handling practices. Cross-contamination can
happen in the following situations:
• Not practicing proper hand washing procedure
• Bare hand contact with food
• Food handler wears inappropriate jewelry
• Dirty and unsanitary facilities, equipment and utensils come in contact with food
POOR PERSONAL HYGIENE
Good personal hygiene is a fundamental part of food quality and safety. We carry bacteria in our
body such as hair, skin, mouth, nose, hand, throat, intestinal tract, and clothing. Food handlers
should not allow handling food especially when they are sick or has open wounds. There is a big
possibility that they could contaminate the food. Food handlers should stay home if they have
the following illnesses such as:
• Hepatitis A
• Shigella
• E-Coli Infection
• Salmonella

CHEMICAL CONTAMINANTS
There are number of reported food poisoning incidents due to the consumption of toxic
chemicals found in food or beverages. Most notably chemical contaminants found in food is
"melamine" which generally used to manufacture plastics. Food products may become
contaminated through ignorance or carelessness. If the food worker does not know how to
handle chemicals, this may result in great danger.

Chemical contamination happens through:

 Raw food-Some raw food contains natural poison such as wild mushrooms, red kidney
beans, green potatoes. The best way to keep them safe to eat is by thorough cooking,
but in some cases, cooking does not get rid of its toxic substance.
 Pesticides Foods specifically agricultural food products are treated with a chemical.
Additives are being added to animal feeds and residues from an antibiotic.
 Cleaning chemicals - Not all chemicals are safe to use in kitchen utensils and equipment.
Food may become contaminated with these chemicals if not correctly used.
 Transporting food Never use the same vehicle to transport chemicals and food.
Petroleum and diesel fumes can contaminate food and may cause serious risk.
 Storage and Equipment-Lubricating catering equipment, mixers or slicers if the oil or
grease used is not "food safe" and come in contact with food may cause contamination.
 Metal cookware made from cadmium, zinc, lead, galvanized iron, antimony, copper, zinc,
and tins are not safe as cooking utensils and should not be used for acidic foods such as
lemon and vinegar that result to chemical reaction and may cause a hazard.
EFFECTS OF CHEMICAL CONTAMINATION

 Taste may be affected

 May cause vomiting
 May damage internal organs such as the esophagus, stomach or intestines
 May cause cancer
 May kill

NATURALLY OCCURRING FOOD TOXINS

Foods contain natural chemicals like carbohydrates, protein, and vitamins. But there is some
food that may contain potentially harmful toxins to protect themselves from insects and other
animals. Some natural toxins are produced by biological organisms or trigger caused by time-
temperature abuse.

Some examples of naturally occurring toxins are the following:

 Food Allergens− are natural chemicals present in the food that some immune system
overreacts. Allergic reactions may vary from mild to severe that may lead to death. Food
allergies have no cure; people with an allergy to particular food should avoid eating.
Symptoms are evident such as swelling of the lips, tongue, and mouth. Others may
experience difficulty in breathing, vomiting, diarrhea, and cramps. Some common food
allergens are milk, egg, chicken, fish, soy, peanuts, wheat protein and shellfish
 Ciguatoxin - is found in contaminated tropical reef fishes such as barracuda, mahi-mahi,
bonito, snapper. These fishes ingest contaminated algae and are accumulated in their
flesh. Symptoms may lead to nausea, vomiting, diarrhea, and shortness of breath.
 Scombrotoxin or what they call "histamine poisoning" caused by ingesting red meat
fishes that have undergone time-temperature abuse. Dizziness, burning sensation, facial
rash, shortness of breath and peppery taste are some of the signs that Scom brotoxin
intoxicates a person.
 Shellfish Toxin - are produced by certain contaminated shellfish that accumulates in their
body and become toxic to humans.
 Mycotoxins Fungi are molds, yeast, and mushrooms, some of which are causing
foodborne illnesses. Molds and yeast can withstand more extreme conditions than
bacteria. Many mycotoxins have been shown to cause cancer. "Aflatoxin" is produced by
certain mold
  Amygdalin - (kernel) of apricots and peaches that can turn into hydrogen cyanide in the
stomach causing discomfort and illness.
 Ipomeamarone found in "Kumara," a member of the sweet potato, results in injury,
insect attack. That can result in a bitter taste.
 Furocoumarins - found in "parsnips" that can cause stomach ache, also cause a severe
skin reaction.
 Glycoalkaloids found in all potatoes (particularly potato sprouts, green potatoes. That
can result in abdominal pain, vomiting, diarrhea, convulsion, hallucination, paralysis, and
occasionally death.
 Lectins - found in beans (kidney, lima, peas). Raw kidney beans usually are toxic. (Do not
cook beans at low temperature, soak beans for at least 5 hrs.)
 Trypsin found in raw soybeans. It causes a depressed growth of rats and chicks
 Oxalic acid found in "rhubarb," causes muscle twitching, cramps, decreased breathing,
vomiting, pain, headache, convulsions, and coma.
 Cucurbitacin - found in wild zucchini that can cause vomiting, stomach cramps, diarrhea,
and collapse. (Do not eat zucchini that has a strong unpleasant smell or bitter taste)
 Cyanogenic Glycosides found in cassava and bamboo shoots (raw or unprocessed
cassava).
 Goitrogen-found in cabbage, broccoli, cauliflower, canola, that can result in goiter. (they
are lost by cooking)

PHYSICAL CONTAMINANTS

There are some situations that you accidentally find a strand of hair or a piece of plastic in your
food. If a customer finds some object in their diet, which would surely disturb them, it may
cause injury or may also carry potentially harmful microorganisms. These unpleasant situations
would make your business look insensible and unprofessional. That would ruin the reputation of
your business. Physical contamination may happen at any stage in the foodservice flow either
by accident or deliberately done by staff or a customer. Some common food contaminants are
hair strands, a chip of fingernails, plastic, staple wire, dust, eggshells, metal shavings, fish bones,
and vegetable or fruit peels.

Physical contamination may acquire from:

 Building - broken bricks, a flake of paint, electric cable, broken tiles

 Equipment - screw, bolt, a piece of metal, nuts
 Packaging - paper, plastic, staple wire, elastic bands
 Food handler - hair, fingernails, buttons, earrings
  Insects’ flies, ant, rodent's hair or dropping

Taking responsibilities and applying appropriate actions is a crucial element to control the
hazard. Every individual working with food needs knowledge and understanding of what causes
the problems, poses dangers and risk. Food handlers need to know how to handle the food
safely, how to identify the hazard and the appropriate approach to eliminate the threat through
training. of the main reasons why, food becomes unsafe is negligence. A food handler should
know what is happening, and not happening in the workplace, ensuring all safety measures,
including policies and procedures, are properly adhered to. A quick and effective response
where a person in authority can act effectively when the hazard comes to alarm. Immediate
reporting to a supervisor, chef, manager or owner from which non-compliance or out of control
situations occur.

RA 11058 "An Act Strengthening Compliance with Occupational

Safety & Health Standards and Providing Penalties for Violations"

August 17,2018 signed by President Rodrigo Duterte

 This mandate intends to strengthen the compliance by all employers and employees in
private establishments in ensuring full compliance with the OSH standards in the
workplace. Employers are required to furnish workers with a hazard-free workplace
environment that may cause death, diseases or physical harm to the workers. It
mandates all employers to provide safety instructions and orientation to employees and
define preventive measures to eliminate or minimize possible risks within the working
areas. Each employee has his/her responsibilities to ensure full compliance with OSH
standards. Allow the employees to identify and report any work hazards in the
workplace. The employee has the right to refuse to work if an imminent danger situation
in the workplace exists. The management makes sure that a representative worker or
employee actively participates in planning, implementing, and evaluating safety and
health program. In a manner that the employer refuses to comply with the mandate, a
One Hundred Thousand Pesos fine per day will be imposed. The employers are
encouraged to examine and evaluate their work environment, review the existing
policies and make necessary adjustments to ensure compliance with the new law.

An effective OHS program will:

  Identify hazards in the workplace;
 Prevent or minimize accidents, injuries, diseases or loss of life
 Prevent or reduce financial burden resulting from accidents, injuries, illnesses or loss of
life; and
 Be monitored to ensure that it meets its goals.

7 Steps to Improve Health & Safety in the Workplace

1. Identify and control hazards to develop a safety plan in the workplace.
2. Develop a routine to inspect the workplace.
3. Ensure to train the employees through orientation, providing them written instructions and
proper supervision.
4. Meet and discuss health and safety issues in the workplace, and allow the employees to help
improve safety in the workplace.
5. Investigate the incidents, and develop new policy and procedures to control the hazard.
6. Ensure to maintain records of the incident investigations, inspections, training activities, and
first aid treatments. This information is vital to identify the common unsafe conditions in the
workplace.
7. Create a proactive approach to health and safety in the workplace and make it a part of the
business

Work hygiene Procedure

Hygiene Risks
1. Poor personal hygiene
- Employee hygiene is one of the major causes of foodborne illness.
- It also has a significant influence on the overall perception of the food establishment' s
cleanliness.
- According to the CDC and FDA, there are five foodborne pathogens transmitted by food
handlers. These are Hepatitis A, Salmonellosis, E-Coli Infection Shigellosis, and Noro
Virus.
2. Poor work Practices
- Poor workplace hygiene and inadequate cleaning increase several risks in the working
environment; it also increases the risk of food contamination.
 - Unhygienic environments endanger the employees to risk infection, or contamination
causes health and safety problems

Employees can be exposed to infection in many different ways that include the following:
Airborne Infection- example: an infected person sneezes or coughs, viruses, and germs can
spread and escalate the spread through the air.Contact infection- example: an infected person
has direct contact with a worker or employee with blood or body fluid.
Indirect contact infection- example: touching an object or surface that has been used infected
by an infected person implementing and maintaining a hygienic workplace policy is a good
management practice to ensure that all employees and workers strictly follow the same
standard.

3. Inappropriate Cleaning and Housekeeping Practices

Not all cleaning reduces contamination, and bad cleaning tends to increase contamination.
Indications of a weak cleaning system:.
 Floors are not fully dry
 Spills are left unattended
 Cleaning product has built up residues
 Cleaning equipment is left on the walkways
4. Vermi
Flies and cockroaches - two of the most common pests And disease propagators in the food
establishment.
 They have known carrier of typhoid,cholera, and dysentery.
 Pests require only three things to survive, food, water, and shelter.
 Sanitation is a key to control pests.
 Management must take a proactive approach to ensure the Business is protected from
pest.

Some of the manifestations that pests are present in the area are:
 Flies - larvae are found around drains and garbage bins.
 Cockroaches - Strong unpleasant odors with coffee ground-sized droppings are evidence
of these resilient pests.
 Rodents - dark rub marks around baseboards, especially around corners
GARBAGES AND CONTAMINATED WASTES
 They may invite rodents, flies, and insects that may in contact with food and
Contaminate water and food.
 Wastes from the kitchen, dining area, storage areas may cause contamination if they are
not correctly disposed of.

Implement and Control Hygiene Procedures

-Every individual are expected to comply with safe food handling practice indicated by the three
possible sources:
(1) LEGISLATION
- mandates set by the law
(2) ENTERPRISE POLICIES
-it is determined by the company
(3) INTERNAL SAFE FOOD HANDLING SYSTEM
- it may be a system the workplace voluntarily imposes on itself in order to optimize the safety
of the food it serves

General Requirements on Hygiene Procedures

1.PERSONAL HYGIENE
These may include the following:
 Taking a bath every day.
 Frequent hand washing with lukewarm water approximately 100°F scrubbing vigorously
of their arms and hands for at least 20 seconds..
 Trimmed, cleaned and unpolished fingernails
 Hair must be shampooed regularly and neatly tied up with hair strain.
 Proper dental care including brushing teeth daily, dental floss and mouth wash.
 Clean-shaven or have neatly trimmed beards or mustaches.
 Wearing clean and fresh clothes every day.
 Not chew gum, tobacco, smoke and drink inside the working areas.
 Wearing single-used disposable gloves (when handling raw and ready-to-eat foods).
  Wear suitable clothing and PPE.

2. SAFE AND HYGIENIC FOOD HANDLING

Inspect food deliveries:
Check temperature and appearance before accepting.
Inspect vehicles:
Ensure cleanliness and dedication for food delivery.
Avoid danger zone:
Keep hazardous food out of temperature range
FIFO:
Use "First In, First Out" method.
Discard contaminated food:
Throw away food contaminated by coughing, sneezing, etc.
Use color-coded boards:
Use different boards for different food items.

3. CLEANING AND SANITATION

Have a cleaning schedule:
-Plan regular cleaning, including who, when, how, and what
Clean and sanitize equipment:
- Clean and sanitize after each use.
Ensure utensils are clean:
- Ensure utensils are clean before use.
Use cleaning chemicals correctly:
- Follow manufacturer ' s instructions.
Store chemicals properly:
- Store chemicals in designated areas away from food.
 4. VERMIN CONTROL
Proper waste management: Food waste should be disposed of promptly in tightly sealed
containers to avoid attracting pests.
–Regular inspections: Food supplies should be inspected for signs of pests before storage.
–Pest prevention: Adequate screening and pest control measures should be in place to prevent
pests from entering the establishment
– Safe chemical handling: Pesticides should be stored and used appropriately to avoid
contamination.
– Effective pest control program: A professional pest control program is essential to maintain a
pest-free environment

5. WASTE DISPOSAL
Separate waste: Different types of waste should be kept in separate bins.
Clean and secure bins: Garbage bins should be clean and safe.
Use sturdy bins: Bins should be made of strong material and have a trash liner and foot pedal
Clean and sanitize daily: Bins should be cleaned and disinfected every day.
Place bins strategically: Bins should be placed near where food is prepared.
Make bins easy to identify: Bins should be clearly labeled
Secure food waste: Food waste should be stored in a tightly covered container to
prevent pests and animals from getting to it.