Food Safety and Sanitation

What’s Wrong?
What’s Wrong?
What’s Wrong?
• Food safety refers to the conditions and
practices that preserve the quality of food to
prevent contamination
and foodborne illnesses

• Sanitation is defined as the creation and

maintenance of conditions that will prevent
food contamination
 Food Safety Hazards

Physical Chemical Biological

• foreign • the • Harmful

objects residual micro-
that are not
supposedly toxic organisms
part of the chemicals
food
 Bacteria
• Bacteria (singular: bacterium) are considered
as the smallest. Their sizes are measured in
microns (1 micron is equal to 1/1000 of a
millimeter)
• Of different shapes and arrangements
 Shape
• cocci (spherical)
• bacilli (rod-shaped)
• spirilla (spiral)
• vibrios (comma-
shaped)
• spirochetes
(corkscrew)
 Arrangements

• diplococci (cocci in pairs)

• streptococci (cocci in chains)
• staphylococci (cocci in
bunches or grape-like
structure)
• tetrads ( a group of four cocci)
• sarcina ( a group of eight
cocci)
 Yeast and Molds (Fungi)
• Yeasts are single-celled and can multiply either by
budding or fission. Yeasts are often associated
with spoilage of foods which are high in sugar
and amino acids.
• Molds are consist of many cells. They have
branching threads called hyphae and
reproductive particles known as spores. Molds
are filamentous and cottony in appearance. They
appear in various colors. They can produce
mycotoxins that can harm the body.
Yeast Molds
 Protozoans
• are one-celled organisms that
grow and multiply in the
intestinal tract of humans
• can infect a person through
contaminated food and water
• can be parasitic in nature. An
example of these includes the
Entamoeba histolica
 Viruses
• unique in their
structure.
• One virus may be
enough to cause
illness to a person -
Hepatitis A,
Rotavirus, Norwalk
virus, Norovirus, and
some of the
Caliciviruses
Microbial Growth Curve
Factors Affecting Microbial Growth
 Foodborne Diseases
• Also known as foodborne illness or food
poisoning
• Types
– Food infection
– Food intoxication
• When in doubt, throw it out
High Risk Population
Hazard Analysis Critical Control Points
(HACCP)

• a management system in which food safety is

addressed through the analysis and control of
biological, chemical, and physical hazards from
raw material production, procurement, and
handling, to manufacturing, distribution, and
consumption of the finished product.
7 Principles of HACCP

P
 Good Manufacturing Practices
(GMP)

• that part of quality assurance which ensures

that products are consistently produced and
controlled to quality standards
 10 GMP Principles
• (1) writing procedures
• (2) following written procedures
• (3) documenting for traceability
• (4) designing facilities and equipment
• (5) maintaining facilities and equipment
• (6) validating work
• (7) job competence
• (8) cleanliness
• (9) component control
• (10) auditing for compliance
Safety Practices in the Kitchen