CHAPTER 1
Food Contaminants
What if.....
After eating lunch in a
cafeteria, half of this class
cannot come to class
anymore because of the most
of you are experiencing
stomach ache, diarrhea,
vomiting and fever.
Dangers of food borne
illness
Individual Food borne illness are the greatest
danger to food safety. It could result to illness or
diseases to an individual that would affect their
overall health, work and personal lives.
1.Loss of family income
2.Increased insurance
3.Medical expenses
4.Cost of special dietary needs
5.Loss of productivity, leisure and travel
opportunities
6.Death or funeral expense
Establishment Food borne illness outbreak can cost an establishment
thousands of pesos, it can even be the reason an establishment is forced to
closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Definition of terms
Food Any substance whether simple, mixed or
compounded that is used as food, drink, confectionery or
condiments.
Safety is overall quality of food fit for consumption.
Sanitation is a health of being clean and conducive to
health.
Cleanliness is the absence of visible soil or dirt and is not
necessarily sanitized.
Microbiology - the branch of biology that deals with
microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or
submicroscopic size. (bacterium , protozoan).
Food Infection - microbial infection resulting
from ingestion of contaminated foods.
Food Intoxication - type of illness caused by
toxins. Under favorable condition certain bacteria
produce chemical compounds called toxins
Food Spoilage - means the original nutritional
value, texture, flavor of the food are damaged,
the food become harmful to people and
unsuitable to eat.
Food borne Illness A disease carried or
transmitted to people by food.
Types of food contaminants:
Biological Contaminant
Physical Contaminant
Chemical Contaminant
Test your knowledge
1. Fish that has been properly cooked
will be safe to eat
2. Cooking can destroy the toxins.
3. Copper utensils can cause illnesses
when used to prepare acidic foods
4. Cleaning products may be stored
with packages with foods
5. Most biological toxins found in
seafood, plants and mushrooms
occur naturally , are not caused by
the presence of microorganisms.
Biological contaminant - may cause a food borne illness
(bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium
Botulinum
Salmonella
bacteria
Preventing Biological contaminant
Purchase foods only on reputable
supplier
Do not use wild mushrooms
Maintain good personal hygiene
Observe proper hand washing
Clean and sanitize equipment
Maintain clean and sanitize facilities
Control pests
** Cooking does not destroy toxins**
Physical Contaminant any foreign object
that accidentally find its way into food
Hair
Staple wire
Dust
Metal shavings
Nails
Earrings
Hair clips
Plastics
metal
Glass fragments
Insects
Extraneous
vegetable matter
stones
Preventing Physical Contaminants
Wear hair restraint
Avoid wearing jewelry when preparing,
cooking and holding foods (ring, earrings)
Do not carry pencil or pen
Do not wear nail polish or artificial nails when
working with foods
Clean can openers regularly
Remove staple wire in the receiving area
Place shields on lights
Chemical Contaminant a chemical substance that can cause
food borne illness. Substances normally found in restaurant
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives
Preventing Chemical Contaminants:
Teach employees how to use chemicals
Store chemicals in original containers to prevent
accidental misuse, as well as leakage into food
Make sure labels are clearly identify chemical
contents of chemical containers
Always chemical according to chemical
recommendation
Always test sanitizing solution
Wash hands thoroughly after working with chemicals
Wash foods in cold running water
Monitor pest control operator and make sure
chemicals do not contaminate foods
Utensils and equipment containing
potentially toxic metals:
Lead
Copper
Brass
Zinc
Antimony
Cadmium
Highly acidic foods such as tomatoes or lemons
can react with metals
Activity 1:
His name is BAC
(bacteria) and he
is on the attack.
He is the invisible
enemy and he can
make you sick. But
you have the
power to Fight
BAC!
and keep your food
safe.
Unscramble the words to reveal the
secret message
1. swah
__________
2. tofne __________
3. ndhas __________
4.uracsfse
__________
5. dan __________
______ _______ ______ ________
________
Identify the hazards
(3) Main Causes of Food Borne
Illness
Cross- Contamination
Time-Temperature Abuse
Poor Personal Hygiene
Cross contamination
Cross Contamination
- occurs when microorganisms are
transferred from one surface or food
to another.
The bacteria can transfer from:
1. Hand to food
2. Food to food
3. Equipment to food
Preventing
Hand to food:
Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished &
clean
Avoid wearing jewelry, except for
plain ring
How to wash hands?
How to wash hands?
1) Use the hand washing sink with running at
approximately 100F and liquid soap.
2) Lather hands and exposed arms
3) Rub hands for at least 20 seconds
4) Wash hands thoroughly, paying attention
to fingernails
5) Rinse in clean running water. Turn off the
faucet with paper towel in your hands
6) Dry hands using paper towel or air dryer.
Not cloth or apron
When to wash hands?
Before:
Using handkerchief or
tissue
Handling inventory
Handling raw foods
After:
Touching or scratching
Arriving at work and after
break
a part of the body
Using the restroom, washing
Coughing, sneezing
sinks
Eating, drinking, smoking,
Handling garbage
chewing tobacco and gums
Using the telephone
Touching dirty surfaces
Beginning food preparation
Putting on disposable gloves
Serving customers
Using handkerchief or tissue
Food to Food Contamination
- When harmful organisms from one
food contaminate other foods. (raw
meats, thawing meat on top of the
shelf where it can drip on the other
foods)
Preventing food to food
contamination
Store cooked foods that will not be
cooked in the refrigerator on a higher
shelf than raw foods.
Best to practice mix left over foods with
fresh foods
Wash fruits & veg, in a cold running water
Do not let raw meat and raw vegetables
be prepared on the same surface at the
same time
Equipment to Food Contamination
How to prevent:
Use separate cutting boards for different foods
(meat- veg)
Prepare raw foods in separate area from fresh
and ready to eat foods
Clean & sanitize equipment, work surfaces &
utensils after preparing each foods
Use specific containers for various food products.
Make sure cloth and paper towel use for wiping
spills are not used for any other purposes
Time Temperature Abuse
TIME TEMPERATURE ABUSE
happens when the food is exposed to
Temperature Danger Zone (41F 140F) for more than 4 hrs.
Time Temperature Abuse occur when:
Food is not stored, prepared or held
at a required temperature
Food is not cooked or reheated to
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
Preventing Time Temp. Abuse
Never expose the food to
Temperature danger zone: 41F 140F
Not to exceed 4 hours, except cooldown
Document temperatures & time
Includes receiving, storage,
preparation, holding, serving,
cooling, and reheating
Pass food through danger zone
Keep hot foods hot. Keep cold foods cold
Dont keep the food at all
Internal temperature should be 140F to prevent
harmful microbes from growing
Poor Personal Hygiene
Stay home if someone is suffering from these
illnesses:
Hepatitis A
Shigella
E-Coli Infection
Salmonella
* Sick employees must not work
with foods*
Keeping Good Personal
Hygiene
Medicines should be kept inside the locker and away
from foods
Clean and cover cuts and wounds
Never use bare hands when handling ready to eat
foods
Disposable gloves should be used once
Take a bath everyday
Wear appropriate attire
Refrain from wearing jewelry, make ups, and nail
polish
Observe proper hand washing procedures at all times
POTENTIALLY
HAZARDOUS FOODS
Food most likely to become unsafe
typically has the following
characteristics:
Water activity level of .85
Ph level 4.6 to 7.5
High protein content
Fish
Meat (beef, pork,
lamb)
Milk & milk products
Cooked rice, beans
Textured Soy Protein
And meat
alternatives
6. Poultry
Sea foods
Sprouts & raw
seeds
Sliced melons
Eggs
Baked/boiled
potatoes
Garlic in Oil Mixture
Lets review
