2. So why is it important to
study Food Sanitation?
• According to the World Health Organization:
• Access to sufficient amounts of safe and
nutritious food is key to sustaining life and
promoting good health.
• Unsafe food containing harmful bacteria,
viruses, parasites or chemical substances,
causes more than 200 diseases – ranging from
diarrhoea to cancers.
3. So why is it important to
study Food Sanitation?
• An estimated 600 million – almost 1 in 10
people in the world – fall ill after eating
contaminated food and 420 000 die every
year, resulting in the loss of 33 million healthy
life years (DALYs).
• Children under 5 years of age carry 40% of the
foodborne disease burden, with 125 000
deaths every year.
4. So why is it important to
study Food Sanitation?
• Diarrhoeal diseases are the most common
illnesses resulting from the consumption of
contaminated food, causing 550 million
people to fall ill and 230 000 deaths every
year.
• Food safety, nutrition and food security are
inextricably linked. Unsafe food creates a
vicious cycle of disease and malnutrition,
particularly affecting infants, young children,
elderly and the sick.
5.
6. Food
• Food is any substance consumed to provide
nutritional support for the body. It is usually
of plant or animal origin, and contains
essential nutrients, such
as carbohydrates, fats, proteins, vitamins,
or minerals. The substance is ingested by an
organism and assimilated by the organism's
cells in an effort to produce energy, maintain
life, and/or stimulate growth.
• Food is a basic necessity.
8. Food Service Industry
• The industry which deals with
preparing food items/products refers
to the food service industry.
• The food service industry is and will
always remain in high demand because
of its genre.
9. Food Establishments
• The term Food Establishment
refers to facilities that are involved
in food distibution.
13. • When buying food either in a market,
grocery of a restaurant, we always
consider its price, brand and taste. But
we are not fully aware if the food that
we buy is safe to eat or not.
14. • Providing Food is the utmost
important priority of every food-
related job responsibility.
• Each employee plays a vital role to
do his or her part every minute of
the day to ensure that the food he
or she is serving is safe.
15. Foodbourne illness
• Is the sickness that some
people experience when
they eat contaminated
food or beverages.
• It impairs performance
and causes discomfort.
16. Foodbourne illness
• Also has economic impact. It costs
billions and billions of dollars each
year.
• These costs can be in the form of
medical expenses, lost work and
productivity by victims of the illness,
legal fees, punitive damages,
increased insurance premiums, lost
business, and lost of reputation.
17. Foodbourne illness
• The Center for Disease Control and
Prevention (CDC) reports that in most
foodbourne illness outbreaks, the
mishandling occurred within retail food
establishments; where foods are
prepared and served to the public.
18. Most causes:
• Exposed to unsafe temperature
• Handled by infected food workers
who practice poor personal
hygiene
• Exposed to disease-causing agents
by contamination or cross-
contamination.
19. Foodbourne Illness Outbreak
• Is an incident in which two or more
people experience a similar illness after
eating a common food.
20. Highly Susceptible
• The very young
• The elderly
• Pregnant or lactating women
• People with impaired immune
system due to cancer, AIDS,
diabetes, or medications that
suppress response to
infection.
21. People at Risk - YEPP
• Young Children – their immune
system are still not fully developed to
fight against these food-borne
illnesses
• Elderly – older people have chronic
medical conditions such as diabetes,
hypertension, cancer, and are taking
medications that may weaken their
immune system
22. People at Risk - YEPP
• Pregnant Women – They are highly
susceptible to food-borne illnesses
that affect the unborn child. Food-
borne illness during pregnancy may
lead to miscarriage, premature
delivery, sickness or death of the
unborn baby.
23. People at Risk - YEPP
• People with weak immune system
– such as those with HIV/AIDS,
cancer or diabetes.
24. Highly Susceptible Population
• Foodbourne illness can cause severe
reactions, even DEATH, to those
individuals in these high risk categories.
28. Contamination
• Is the presence of substances or
conditions in the food that can be
harmful to humans.
• Bacteria and viruses pose the greatest
food safety challenges for all retail food
establishments
29. Sources of Food Contamination
• Ingredients
• Air
• Water
• Soil
• Food handlers
• Packaging materials
• Animals, rodents and insects
• Food contact surfaces
30. Cross Contamination
• Germs can be transferred from one
food to another by cross
contamination. This typically happens
when microbes from raw food are
transferred to ready-to-eat food by
contaminated hands, utensils, or
equipment.
31. Microorganisms
• Also called microbes or germs, are
the most common types of food
contamination.
• These include bacteria, viruses,
parasites, and fungi
• Microbes can be anywhere: soil,
water, air, and even on plants and
animals (including humans)
32. The Food Flow
• Purchasing
• Receiving
• Storage (Cold Storage or Dry Storage)
• Preparation
• Storage (Cold Holding or Hot Holding)
• Service
33. HACCP
• Hazard Analysis Critical Control Point
• Developed by Pillsbury Company in
1960’s for the NASA space program.
• The system follows the flow of food
through the food establishment and
identifies each step in the process
where contamination might cause the
food to become unsafe.
34. FDA Food Code
• Is a set of recommendations intended
to be used as a model by state and
local jurisdictions when formulating
rules and regulations.
• In the Philippines, we have the PD 856
or the Sanitation Code of the
Philippines
• http://www.chanrobles.com/presidenti
aldecreeno856.htm
35. Food Safety in the Food Industry
• Consumers expect and deserve
food that is safe to eat.
• Consumers may retaliate by going
to our competitors or seek legal
action.
• This may effect in a financial loss or
a damaged reputation.
