FOOD SAFETY HAZARDS

CHAPTER 3

THE FOOD WE EAT AND THE BEVERAGES WE  However, such diseases can also have:
DRINK INCLUDING WATER CAN BECOME 1) Neurological
CONTAMINATED BY: 2) Gynaecological
3) Immunological and other symptoms.
1) Bacteria
2) Viruses MULTI-ORGAN FAILURE AND CANCER - may
3) Parasites result from the ingestion of contaminated foodstuffs,
4) Toxins or Chemicals thus representing a considerable burden of disability
as well as mortality.
That can cause food-borne disease or food
poisoning.
CLASSIFICATION OF FOOD HAZARDS
INTESTINAL UPSET - Most people have experienced Food safety hazards can be classed as:
this at least at some time in their lives from eating food
or drinking a beverage that was improperly stored or 1. BIOLOGICAL
prepared, insufficiently cooked, or was otherwise  microorganisms
contaminated.
2. CHEMICAL
FOOD SAFETY HAZARDS 1) Chemicals
2) Pesticides
FOOD SAFETY HAZARD – is a biological, chemical
3) Cleaning agents
or physical agent, or condition of food, with the
4) Allergens
potential to cause harm or an adverse health affect
when the food is eaten.
3. PHYSICAL FOREIGN OBJECTS
 Simply said it is anything in a food that can  that are not supposed to be in the food:
cause harm to the consumer in the form of 1) timber
foodborne illness. 2) glass
3) packaging material
FOOD-BORNE ILLNESSES - diseases, usually 4) naturally occurring objects:
either infectious or toxic in nature, caused by agents − bones
that enter the body through the ingestion of food. − dust
− grit
 Myriad microbes and toxic substances can
contaminate foods. Any business should aim to reduce the risk of
these hazards in its food processing and service,
 250 known foodborne diseases. ensuring the food is safe to consume.

 The majority are infectious and are caused by FOOD SAFETY PROGRAM - outlines the systems
bacteria, viruses, and parasites. in place to keep food safe and procedures which
reduce the risk of the hazards which may occur in the
 Other foodborne diseases are essentially food production and service business.
poisonings caused by toxins, chemicals
contaminating the food. PHYSICAL HAZARDS

 All foodborne microbes and toxins enter the PHYSICAL HAZARDS WHICH CAN BE FOUND
body through the gastrointestinal tract and IN FOOD INCLUDE:
often cause the first symptoms like nausea 1. Objects naturally present in the food:
and vomiting. 1) Animal hair
2) Bone chips
 Every person is at risk of foodborne illness. 3) Leaves

GASTROINTESTINAL SYMPTOMS - The most

2. Objects occurring in agriculture:
common form of clinical presentation of foodborne
1) Dirt
disease.
BY LUZBECA VALENCIA
 2) Manure 6) egg and egg products
3) Leaves 7) peanuts and their products
8) crustaceans and their products
3. Objects added during processing: 9) fish and fish products
1) Glass
2) Plastic CHEMICAL HAZARDS IN FOODS CAN BE
3) Hair CONTROLLED BY:
4) Metal  Purchasing from an approved supplier
 Covering food and protecting it from
Reducing physical hazards is relatively simple in most
contamination
hospitality businesses as they are physically visible in
 Having an allergen awareness, and strategies
the food.
to prevent cross contamination from allergens
THEY ARE NORMALLY CONTROLLED BY  Separating chemical storage area away from
PROCEDURES: food
 Using of food safe chemicals within the food
 visual inspection of food preparation areas
 good kitchen procedures:  Correcting cleaning procedures
− no wood or no glass policy
− keeping the food covered BIOLOGICAL HAZARDS

CHEMICAL HAZARDS Hazards which live within food can occur from multiple
sources.
CHEMICAL HAZARDS WHICH CAN BE FOUND MICROORGANISMS (commonly called "GERMS") -
IN FOOD INCLUDE: are so small they can only be seen under a
1. Naturally occurring poisonous chemicals: microscope.
1) poison plants
− rhubarb leaves  Not all microorganisms are harmful to humans.
 PATHOGENS - are the microorganisms
− mushrooms
which cause harm to humans when they reach
2) poisonous animals
a high level in food.
− puffer fish
− algal blooms
SOME EXAMPLES OF MICROORGANISMS
− mould toxins
ARE:

2. Chemicals added via water 1. Bacteria

1) Salmonella
3. Agricultural chemicals from soils, plants 2) Staphylococcus aureus
and animals: 3) Bacillus cereus
− Pesticides
− Antibiotics 2. Viruses
1) Hepatitis A
− Dips
2) Influenza
− Heavy metals

3. Yeasts
4. Chemicals added during food processing:
4. Moulds
− Additives
5. Protozoa
− Cleaners
1) Guardia
Some people have an allergic reaction to certain Most food poisoning illness is a result of these
ingredients or parts of food. microorganisms growing in food.

COMMON ALLERGENS INCLUDE:  When food is in moist, warm conditions, they

1) soybeans and their products multiply to an "INFECTIVE DOSE" which makes a
2) sesame person ill.
3) cereals containing gluten
4) milk and milk products  Most food poisoning occurs due to the continued
5) sulphites growth to dangerous levels of microorganisms,

BY LUZBECA VALENCIA
 particularly bacteria, in food. 3) Method
4) Machine
 FOOD HANDLERS should know about food 5) Money
poisoning bacteria and the conditions they require 6) Environment
for growth, to ensure food borne illness is avoided.
CONTAMINATION - is the unintended presence of
It is important to be aware of the different types of food harmful substances in food.
safety hazards which may pose a significant risk to the
safety of your customers. CROSS CONTAMINATION - is the transfer of such
harmful substance from one food to another through a
SITUATIONS WHEN FOOD SAFETY HAZARDS non-food surface such as cookwares, equipment and
ARE LIKELY TO POSE A SIGNIFICANT RISK food workers.
ARE:
WHAT IS "FOOD POISONING"?
1) Handling "POTENTIALLY HAZARDOUS
FOODS" which are susceptible to In general, the term "FOOD POISONING" any illness
microorganisms contamination and growth. involving a combination of intestinal symptoms
 These are low acid, high protein foods: such as nausea, vomiting and diarrhea.
− Meat
 However, the term "FOOD POISONING” is
− Eggs
misleading, since it groups all food-related
− Poultry
illnesses by symptoms, rather than by the
− Seafood
pathogen that causes the illness such as a
− Dairy items
toxin, bacteria or virus.

2) Handling raw food and fresh foods FOOD-RELATED ILLNESS (FOOD-BORNE

DISEASE) - is caused by a wide variety of pathogens
3) Handling food with your hands, rather than and toxins. Because the microbe or toxin enters the
using equipment body through the gastrointestinal tract, the most
common symptoms of these illnesses are nausea,
4) Cooking food - food needs to be cooked vomiting, diarrhea and abdominal cramps.
thoroughly to kill microorganisms
 However, FOOD-BORNE ILLNESS can
5) Chilling food - food needs to be chilled vary dramatically in terms of how soon
quickly to reduce the growth of symptoms begin after eating or drinking the
microorganisms contaminated food, the length of illness, and
when and how well a person recovers.
6) Defrosting foods
 Also, many germs or pathogens that can
7) Reheating foods contaminate food items may be transmitted by
other means, such as contact with infected
animals, contact with ill persons, or even as a
8) Displaying food on buffets or self service
result of laboratory accidents.
9) Preparing food in temperatures in which
WHERE DOES FOOD-BORNE DISEASE COME
microorganisms grow rapidly (5°C-60°C)
FROM?
SOURCES OF FOOD SAFETY HAZARDS  FOOD-RELATED PATHOGENS are common in
the environment and may contaminate a food item,
Risks of hazard resulting to foodborne illness can arise
"SPOILING" it.
from every step of food process from production to
consumption. Risk of one or more hazards are always
 While food laws and regulations exist in part to
present in each step or area.
protect people from contaminated foods, some
pathogens are so resilient that they persist despite
HAZARDS CAN CONTAMINATE FOOD
these efforts.
THROUGH ONE OR MORE OF THE
FOLLOWING FACTORS:
 Furthermore, many pathogens harmful to humans
1) Material exist naturally in much of the food we eat, such as
2) Men

BY LUZBECA VALENCIA
 meat and poultry. 2) raw eggs
3) unpasteurized milk
 Usually, these pathogens are destroyed when the 4) raw shellfish
food is cooked.
2. Fruits and vegetables
 However, if the food is eaten undercooked or raw, 1) animal waste when manure is used to fertilize
or the food is handled improperly during produce in the field
preparation or storage, the risk for transmitting 2) unclean water is used for washing the produce
harmful pathogens to humans increases.
3. Raw sprouts
CAUSE OF FOOD BORNE ILLNESS − are particularly concerning because the
conditions under which they are sprouted are
Food-borne illness is caused by consuming
ideal for growing microbes
contaminated foods or beverages.

 Many different disease-causing microbes or 3) Unpasteurized fruit juices or cider

pathogens can contaminate foods, so there − can also be contaminated if there are
are many different types of foodborne pathogens on the fruit that is used to make it.
illnesses.
4) Any food item that is touched by a person
 Most foodborne diseases are infections − who is ill with vomiting or diarrhea, or who has
caused by a variety of bacteria, viruses, and recently had such an illness, can be
parasites. contaminated.

 Other diseases are poisonings caused by WHO IS AT RISK?

harmful toxins or chemicals that have Some people are at greater risk for bacterial infections
contaminated food. because of their age or an unhealthy immune system.

 Of note many foodborne pathogens also can THUS, INDIVIDUALS WHO ARE SUSCEPTIBLE
be acquired through recreational or drinking TO THE EFFECTS OF FOODBORNE ILLNESS
water, from contract with animals or their ARE:
environment, or through person-to-person
spread. 1. Infants and young children

SYMPTOMS OF FOOD-BORNE ILLNESS 2. Pregnant women

1. Common symptoms of foodborne illness (1 to 3. Elderly persons over 65 years old

7 days):
1) diarrhea and/or vomiting 4. Persons with debilitating illness or chronic
2) abdominal cramps disease like cancer, diabetes mellitus,
3) nausea tuberculosis
4) fever
5) joint/back aches 5. Persons whose immune system are
6) and fatigue compromised as in cases of:
1) HIV/AIDS
2. Stomach flu: 2) Those who had organ transplant
1) pathogen (i.e., virus, bacteria, or parasite) in 3) Multiple surgeries
contaminated food or drink. 4) Undergoing radiation and chemotherapy
5) Malnourished individuals who are anemic
3. The Incubation period (the time between 6) Emaciated
exposure to the pathogen and onset of symptoms) 7) Body proteins are depleted
can range from several hours to 1 week.
6. Individuals with unhealthy lifestyle that
FOODS ASSOCIATED WITH FOOD-BORNE make a person at higher risk to foodbome
IILNESS illnesses include:
1) Poor
1. Raw foods of animal origin:
2) Faulty eating habits
1) raw meat and poultry
BY LUZBECA VALENCIA
 3) Alcohol and drug abuse 2) food that does not undergo
4) Smoking heating (salads and
sandwiches).
7. Certain medications that reduce the normal
beneficial microflora of gastrointestinal 3. High moisture that supports bacterial
tract, such as: growth.
1) prolonged use of antibiotics  Foods with high moisture will likely
2) antacids to support microbial growth.
 Highly perishable (fresh) foods and
RISK FACTORS FOR FOODBORNE ILLNESS canned fruits, vegetables, meat, fish
and milk are examples of PHF with
According to the UNITED STATES CENTERS FOR
high moisture content.
DISEASE CONTROL (CDC), investigations of
foodborne illness disease outbreaks often identify the
4. High protein and carbohydrate.
following five risk factors that result in foodborne
 These foods provide rich source of
illness:
bacterial food.
1) Improper Hot and Cold Holding of Foods  These foods include meat, poultry,
2) Inadequate Cooking of Foods fish, dairy products and eggs.
3) Dirty and/or Contaminated Equipment
4) Poor Employee Health & Personal Hygiene 5. Not acidic enough to inhibit growth of
5) Food From Unsafe Sources microorganism.
 Fresh fruits, vegetables, and some
To prevent a foodborne illness from happening in your seafood have low acidity levels that
food facility, it is very important that you control and will sustain microbial growth.
eliminate these risk factors.
THE FDA FOOD CODE CLASSIFIES THE
It is equally important to keep your facility clean, in FOLLOWING AS POTENTIALLY HAZARDOUS
good repair, and free of vermin such as rodents, FOODS:
cockroaches, or flies.
1) Foods of animal origin that are raw or heat-
treated
POTENTIALLY HAZARDOUS FOODS (PHF)
2) All cooked meat and poultry
Some types of foods have the ability to support the 3) Cooked meat products with sauces and stocks
rapid and progressive growth of infections and toxin- especially with tomatoes
producing microorganisms. These foods are called 4) Dairy products like milk, cream and cheese,
"POTENTIALLY HAZARDOUS". ice cream, and yogurt
5) Cooked eggs and products made from eggs,
THESE FOODS HAVE THESE like mayonnaise
CHARACTERISTICS: 6) Cooked shellfish and other seafoods
7) Cooked rice and beans and Baked or broiled
1. A history of being involved in foodborne
potatoes
illness outbreaks.
8) Desserts consisting of eggs and milk
 Salmonellosis in peanut butter from
9) Gravies, stuffing for meat and poultry
PEANUT CORPORATION OF
10) Vulnerable food products made with high-risk
AMERICA in BLAKELY, GEORGIA
foods and exposed to more handling including
has become "one of the worst
meatloaf, hamburgers, salads (pasta,
known outbreaks of food-borne
coleslaw, and chicken, egg, tuna salads)
disease" in recent years.
11) Chinese and Mexican dishes some baked
 Nine are believed to have died and an
goods and cream fillings. French toast,
estimated 22,500 were sickened.
meringue and eggnog
12) Foods of plant origin that are heat-treated or
2. A natural potential for contamination.
consist of raw seed sprouts
 Contamination can occur due to
13) Cut melons and Garlic and oil mixtures that
methods used to produce and process
are not modified in a way to inhibit the growth
them:
of microorganism
1) manually handled (fresh
lumpia) Since these foods can harbor pathogenic
microorganisms and permit their growth or the
BY LUZBECA VALENCIA
production of toxins, special care must be taken to Maintaining adequate fluid and electrolyte balance
keep them out of the temperature danger zone for as and controlling blood pressure are important.
long as possible.
SOCIO-ECONOMIC EFFECTS OF
TIME is another factor that can be controlled to FOODBORNE ILLNESS
minimize the chances of pathogenic outbreaks.
The sorrow, distress, hurt and despair suffered by the
Things such as salts, sugars, and brine solutions victim, family members and caregivers of those
can be used to alter the moisture or acidity of PHF's to suffering from foodborne illnesses cannot be
make them more shelf stable and were especially calculated in monetary cost.
popular prior to refrigeration technology.
The worst scenario is when the final result of the
A HAZARD ANALYSIS CRITICAL CONTROL episode of illness is death.
POINTS (HACCP) is a more modern approach to
food safety in PHF's, especially as they relate to the THE FOLLOWING OUTLINE SUMMARIZES THE
food service industry. VARIOUS COSTLY FACTORS RELATED TO
FOODBORNE ILLNESS:
POTENTIALLY HAZARDOUS FOOD (PHF) must
be displayed and stored in a manner that minimizes 1. Cost that may be incurred by the sick
the growth of pathogenic bacteria and bacteria that individual or caregiver/family:
can form toxins in food. 1) Loss of income
2) Loss of opportunities for advancement
TEMPERATURE CONTROL is the simplest and 3) Medical expenses to include physical
most effective way of controlling the growth of bacteria. rehabilitation and long-term care
4) Cost of child and geriatric care
THE REQUIREMENTS FOR THE STORAGE 5) Cost of special dietary needs
AND DISPLAY OF POTENTIALLY HAZARDOUS 6) Loss of productivity
FOODS ARE: 7) Leisure and travel opportunities
8) Funeral expenses
1) PHF must be stored and displayed below
5°C or above 60°C
2. Business and Industry Costs:
1) Legal liability cost
2) PHF must be thrown out if stored or
2) Insurance cost
displayed at temperatures between 5° and
3) Cost of recall or discarded product
60°C
4) Poor publicity and stock value suffers
5) Cost of investigation, cleaning up, and
3) PHF must be used immediately if stored or
education
displayed between 5° and 60°C for between
6) Loss of reputation Loss of customers and
two and four hours
business

4) PHF may be either refrigerated or used 3. Costs to the Nation and Government
immediately if stored or displayed at 1) Expenses for plant or on-site inspection
between 5° and 60°C for less than two 2) Legislation
hours 3) Medical cost
4) Prosecution cost
HOW ARE FOODBORNE ILLNESSES 5) Health care/welfare benefits awarded
TREATED? 6) To the qualified person
Most cases of foodborne illnesses are mild and can be 7) Losses from tourism and food export trade
treated by increasing FLUID INTAKE, either orally or
intravenously, to replace lost fluids and electrolytes.

People who experience gastrointestinal or

neurologic symptoms should SEEK MEDICAL
ATTENTION.

In the most severe situations, HOSPITALIZATION

may be needed to receive supportive nutritional and
medical therapy.

BY LUZBECA VALENCIA