RISK MANAGEMENT APPLY TO SAFETY, SECURITY AND SANITATION

Course Description

This course is designed to introduce the students to the value of safety, security and sanitation
principles and sound practices. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the
students are oriented towards the proper handling of food from preparation, production to service. It provides
an orientation on the various categories of hazard such as garbage disposal procedures, pest management and
accident prevention in the establishment and factors involved in food safety and physical risk management.

TABLE OF CONTENT

WEEK 1 INTRODUCTION TO FOOD BORNE ILLNESS

WEEK 2 EXPOSED TO UNSAFE TEMPERATURE FOR A LONG TIME

QUIZ 1

WEEK 3 POOR HYGIENE AND SANITATION DURING THE PREPARATION OF FOOD

WEEK 4 INTRODUCTION TO BACTERIA

QUIZ 2

WEEK 5 PRELIM EXAMINATION

WEEK 6 PHYSICAL HAZARDS CARRIED BY THE FOOD

QUIZ 3

WEEK 7 CHEMICAL HAZARDS CARRIED BY FOOD

WEEK 8 BIOLOGICAL HAZARDS CARRIES BY FOOD

QUIZ 4

WEEK 9 MIDTERM EXAMINATION

WEEK 10 HACCP
QUIZ 5

WEEK 11 FOOD QUALITY

WEEK 12 LAY OUT & FACILITIES

WEEK 13 ENVIRONMENTAL HYGENE

QUIZ 6

WEEK 14 FINAL EXAMINATION

WEEK 1 INTRODUCTION TO FOOD BORNE ILLNESS

LEARNING OBJECTIVES: In this chapter the student will be able to;

 Understand the meaning of food borne illness.

 Know the symptoms of food borne illness.
 Explain cross contamination and how it can happen
 Develop an awareness of the temperature danger zone and understand its importance in the food
service operation.

A food borne disease occurs when a person eats a contaminated food product containing harmful
pathogens, which then grow in the intestinal tract and cause illness. Depending on the pathogen,
organism, or chemical, food borne illness symptoms can range from mild to severe and can last
from a few hours to several days.
Food borne illness is a disease that is caused by consumption of food items that are contaminated
by dangerous micro-organism also known as germs or microbes. Please take note that the word
borne with an “e” means carried. Thus simply speaking food borne illness means an illness carried
by food. This is often referred to as food poisoning by many professional in the Hotel and restaurant
industry. Nevertheless, this term does not only constraint to contaminates foods but as well to
contaminated beverages.
A person suffering from food borne illness may experience the following symptoms:

 Diarrhea – Also known as LBM or Loose bowel movement. This is when a person has
watery stool. This person may visit the toilet for two to three times within an hour or even
more.
 Vomiting – Also known as throwing up. This is when the person pushes out all the food and
liquid from its stomach exiting through its mouth, this may include gastric juice that is about
green or yellowish in color.
 Nausea – This is when the person experience light headedness and may not be able to
stand straight for a long period of time.
 Muscle cramps – the person experiences tightness on the same part of the muscle.
Difficulty moving this muscles may be experience. Pain in this cramped muscles may also
be experience by the person.
 Stomach ache – Extreme pain in the abdominal area. These maybe cause by spasm or
bloating of stomach due to some gases produced in the stomach or intestine by the micro-
organisms.
 Body weakness – Loss of strength particularly on the extremities of the person. The person
may not be able to stand up or walk at this stage.
 Dehydration – This is the most dangerous symptoms of food borne illness. This occurs
when the person losses a significant amount of the body fluids particularly electrolytes
during diarrhea. Electrolytes help control the fluids in the body, maintain normal ph level and
ensure the correct electric potential between nerve cells that enable the transmission of the
nerve signals. A person experiencing dehydration may have dry mouth with the lips starting
to cracked, flushed skin and usually have dark circles around the eyes. If the person is not
re-hydrated on the soonest possible time serious damage to some organs may occur which
may eventually cause DEATH.

The micro-organism that causes food borne illness cannot travel on their own and
contaminate food. This micro-organism is transferred through the food via a process called
cross contamination. Cross contamination is a process wherein an infected person may not
be the only way that a food item maybe contaminated, they could also be contaminated
through the following:

 Exposed to unsafe temperature for a long period of time.

 Improper packing of food items.
 Poor hygiene and sanitation during the preparation of food.
 Improper re-heating of food.
 Unsafe sources and suppliers.
WEEK 2
Exposed to unsafe temperature for a long period of time

Let us start this topic by giving an example. Suppose you bought a fresh fish from the
market in the morning is immediately placed in the freezer of the refrigerator. On the next day, the
fish is frozen, you get it thawed. (thawing is the process of defrosting frozen meats or fish/ goods)
The fish is not deteriorated.
Why did the fish frozen in the freezer did not deteriorate compared to the one just place on top of
the table?

Temperature danger Zone

The main explanation of the above is that at certain temperature, certain micro-organism
particularly bacteria are active and are capable of multiplying. This temperature where
bacteria are active and capable of multiplying. This temperature where bacteria are active
and are capable of multiplying. This temperature where bacteria are active is between 5 to
60 °C. Thus, the main objective in order to keep the food safe from contamination is to keep
it away from the temperature danger zone. The fish that was stored inside the freezer did
not deteriorate because the temperature inside the freezer is between 0 to negative 20 °C.
At this temperature the micro-organism cannot multiply and affect food items both raw and
cooked. Therefore, this is the main reason why you would see some flame at the bottom
part of a chaffing dish. (a stainless steel shallow pan with a with a source of heat beneath)
on a buffet table. The flame is not just to keep the food warm but to ensure that the
temperature of the food item is always outside on the temperature danger zone. (in this case
60°C. According to experts, you can only leave a food safe for consumption in the water
danger zone for about 4 hours beyond that time, most big hotels would discard the food in
order to avoid food borne illness. For them, it is cheaper to discard dangerous food items
than to face law suits and damage claim, not to mention ruin the company’s reputation from
individual who had been sick by eating contaminated food from their establishment.

Improper Packing of food items

Certain food items are pre packed when they arrive in the supermarket. Some of
them need to be cooked such as instant noodles, hotdogs ,and cereals while other are
ready to eat such as sardines, corned beef and beef loaf. Most ready to eat items usually
comes in cans or in sealed jars. Canning is the process of preserving food by heating and
sealing them in airtight containers should be very clean and free of micro-organism before
the food items are place inside these containers. If not, the food inside the containers are
already contaminated with deadly micro-organism that cause food borne illness. Further, the
containers should be tightly sealed to avoid other micro-organism from coming inside the
containers and spoil the food items. In the Philippines, the Bureau of food and drugs (BFAD)
of the department of Health is the government body in charge of inspecting and regulating
big food manufacturing plants to make sure that a high degree of hygiene standards is being
followed and practiced by these plants.

Another important consideration to be considered in packed food is that, they should

contain an EXPIRY DATE. And expiry date is a date written on the package of the food item
stating an exact date when the food items expired, thus not suitable for human consumption.
There are a number of reasons why food items are not fit for human consumption once it
reached its expiry date. One major reason is that at this time the packing item of the food
particularly canned items is when the cans start to gather rust inside and outside of the can.
Second the preservatives or either natural or chemical preservatives contain in some
canned food items may start to wear off and render ineffective, thus in turn food
deterioration or food items may start to wear off and render ineffective, thus turn food
deterioration or food spoilage takes place. Third, the main ingredient may have actually
reached the stage that it would start to deteriorate.
 Lastly, in dealing with packed frozen food items delivered to your establishment, the
following items need to be considered;

 Make sure that the frozen items are as much as possible wrapped in vacuum packed
plastic containers. Vacuum packing the food would discourage the growth of micro
organism due to the absence of oxygen and moisture.

 Make sure that the plastic seal is still intact. This means that the food items inside
that pack had not been cross contaminated due to a broken pack.

 If the above consideration are met, then try to see if the plastic bag have some
frozen ice inside the bag. Particularly, an ice that is colored red as a sign of blood
leaching ( leaching is the process when soluble materials from a food particularly
meat and vegetables escape due to improper handling, this materials would come in
a liquid form and would froze outside of the food item. If this is present, perhaps this
means the following;

- The meat had been frozen and thawed before thus the leaching occurs,
then it had been re-frozen back to look like that it had been properly
stored.
- Adding salt to the food items when freezing them. Salt dehydrates the
cell, thus forming a liquid part then turning into colored (depending on the
color of the vegetable or meat) ice inside the pack.

Thus in order to avoid food borne illness brought about by improper packing of food
items the following considerations are useful;

 Make sure your package food comes from a well-respected company

in the food manufacturing business.
 Check the expiry date.
 Check packaging of food items. Make sure there are no cracks on the
jars, seal is not broken and still intact, no dent on canned items.
 Labelling should be in tact and not tampered
 Canned items should be free from rust
 Buy from trusted retail outlets such as department stores
Quiz 1
Identification
1. It is a kind of disease occurs when a person eats a contaminated food product containing
harmful pathogens, which then grow in the intestinal tract and cause illness

Answer- Food borne disease

2. This is the most dangerous symptoms of food borne illness. This occurs when the person
losses a significant amount of the body fluids particularly electrolytes during diarrhea.

Answer –Dehydration

3. Extreme pain in the abdominal area. These maybe cause by spasm or bloating of stomach
due to some gases produced in the stomach or intestine by the micro-organisms.

Answer –Stomach ache

4. Loss of strength particularly on the extremities of the person. The person may not be able
to stand up or walk at this stage.

Answer-Body weakness

5. Also known as throwing up. This is when the person pushes out all the food and liquid from
its stomach exiting through its mouth, this may include gastric juice that is about green or
yellowish in color.

Answer- Vomiting

6. This is when the person experience light headedness and may not be able to stand straight
for a long period of time.

Answer – Nausea

7. Also known as LBM or Loose bowel movement. This is when a person has watery stool.
This person may visit the toilet for two to three times within an hour or even more.

Answer – Diarrhea

8. A date written on the package of the food item stating an exact date when the food items
expired, thus not suitable for human consumption.

Answer –Expiry date

9. The food borne illness is a disease that is caused by consumption of food items that are
contaminated by dangerous micro-organism also known as?

Answer – germs or microbes

10. The temperature where bacteria are active and are capable of multiplying is between what
°C.?

Answer- 5 to 60 °C
WEEK 3
Poor hygiene and sanitation during the preparation of food
Food preparation is the pre-requisite before cooking. It is at this stage that the person
starts to prepare the needed things before cooking. In the culinary terms this is referred
as mise en place, which actually means putting things in order ( before cooking like
slicing, peeling etc. ) by placing all the necessary things in proper order and perspective
before the actual cooking of food. It is at this stage that the person cooking would start;

 Cutting the meat into portions

 Weighing accurately all the needed ingredients
 Peel and slice the ingredients
 Properly wash the needed ingredients
 Clean and prepare the needed equipment for doing the cooking

In order to prepare the food in the most hygienic manner we would seriously take this following
consideration;

 The person preparing the food – The person preparing the food would be dressed
appropriately wearing a complete chef uniform. The uniform should have been
properly washed and disinfect from the workplace so contamination from the
outside environment. Further, the person should wash their hands before starting
to work. Nails should be cut short in order to avoid harboring dangerous micro-
organism in the long nails. The person preparing the food should avoid touching
any part of the face and hair as these places are high risk. Lastly wearing of hands
jewelleries.

 The area where the food is prepare – The area where the food is prepare should
be strictly restricted only to the kitchen staff. Other personnel should not be allowed
to enter the preparation and cooking room. This is done in order to avoid
contaminated people from outside the preparation area brought in unwanted micro-
organisms that may contaminate the food.

 The area must also be free from pest and rodents such as cockroaches, rats and
other insects. Insects and rodents may dangerously contaminate the food items
through their droppings or through the dangerous micro-organism that they carry in
their body. Once these creatures got into contact with the food items secretly, they
leave on the food items various micro-organism that may seriously infect human
ingesting these contaminated foods. Thus, the preparation area should be
enclosed enough that the insects and rodents would find it next to impossible to
enter such area.

Working areas as well as the tools and equipment being used in the preparation area
should be thoroughly cleaned and stored in places that they are free of contaminants as well as
insects and rodents.

Dangerous cleaning chemicals should not be stored inside the food preparation area
they may be mistaken as food ingredients that may cause multiple fatalities.

Lastly, proper waste disposal of garbage inside the preparation area should be
constantly made in order not to expose the prepared food into these things that may contaminate
the food.
IMPROPER REHEATING OF FOOD
Reheating of leftover food is very common among many people here in
the Philippines. However, serious things should be considered in reheating food items. First,
leftover food items should be properly stored in a freezer or chiller and freezer is that these food
items should have been properly cooled first. Putting hot or warm items inside the freezer or chiller
would not only destroy the freezer or chiller but would take a long time to lower down the
temperature of the food item, thus making it still susceptible to food spoilage. Second, when
reheating food items, make sure that the entire food items are left reheating that is still not
consumed, cooling and reheating them again for the second time would pose a serious hazard in
food poisoning.

UNSAFE SOURCES AND SUPPLIERS

In the food service industry, it is very important that you buy your raw
ingredients from relialable and safe sources particularly from suppliers who had obtained a very
reputable status in food service industry. This is very important because obtaining raw ingredients
means that their products had undergone high sanitation standards and is considered safe.
WEEK 4
INRODUCTION TO BACTERIA

BACTERIA

This is the most famous type of micro-organism that cause the food borne diseases.
Generally, bacteria that cause food borne diseases are classified into two major groups, spore
forming bacteria and non spore forming bacteria.

A spore is a thick walled dehydrated structure that can resist extreme dryness and very high
temperatures for long periods of times. Spore are not harmful when except for clostridium botulism
that can cause infant botulism. However when these spores come into contact with food items at a
proper temperature, they began to multiply and can cause serious illness to a person ingesting the
bacteria.

SPORE FORMING BACTERIA

 Clostridium perfrigens – this is a type of bacteria that requires little oxygen in order to
survive. Food items that are known to have been contaminated with these types of bacteria
are the following;
 Improperly cooled or heated spices or gravy
 Improperly heated or cooled meats and gravy
 Insufficiently cooked meats
 Bacillus Cereus – This is another spore forming bacteria that is mostly found on the
following;
 Rice
 Corn
 Cornstarch
 Soy beans
 Tofu
 Flour
 Pasta
 Potatoes

Common symptoms cause by this bacteria are vomiting and diarrheal. Abdominal crams and
nausea are also associated with this type of bacteria.

In order to avoid this bacteria, make sure that the following food items must be stored
properly. Once cooked, the temperature danger zone items must be stored properly. Once cooked,
the temperature danger zone should be followed strictly.

 Clostridium botulism – this type of bacteria is able to produce NERUOTOXIN. A neurotoxin is

a substance that destroy damages or impairs the functioning of the nerve tissues. This is very deadly to
humans.

Most common symptoms of this type of bacteria are the following;

 Headache
 Difficulty in swallowing
 Difficulty in breathing
 Dizziness
 Double vision

Most common food that are found to be contaminated with this bacteria are the following;

 Improper heating of processed canned goods such as

Canned fish
Canned meats and meat products ( sausages, luncheon meats, etc)
Canned vegetable ( green peas, water chestnuts)
 Garlic that is stored in oil
 Onions that are store in butter

In order to avoid this type of bacteria the following should be taken into consideration.
NON SPORE FORMING BACTERIA

 Escherichia Coli- also known as E. Coli. This bacteria is a Shiga toxin. This type of bacteria is
usually in the intestine of warm blooded animals such as beef, pork even human.

E. Coli usually is a threat to people up to 16 years old and the elderly. It can cause
abdominal pain, vomiting, bloody stool, kidney failure and eventually death. The person can
experience an E. Coli infection usually has fever and muscle aches just like having a flu. This
would be followed by LBM where the stool contains traces of blood on it .

Most common food items are raw meats particular undercooked beef, milk, raw fish
taken from contaminated water and not properly cleaned or stored.

The most common transmission of these micro-organism is by cross contamination

of raw meat from the slaughter house. It is when the meat gets into contact with the
intestines of the animal during the butchering of the animal. In certain instances. Fruits and
vegetables had been contaminated with these micro-organism by some cattle ad wild
animals who grazed on these fruits and vegetables. The cross contamination occurs when
the manure of these animals gets into contact with the fruits and vegetables.

In order to avoid contamination these important items should be followed;

 Make sure employees wash their hands properly after using the toilet to avoid cross
contaminated.
 Properly cooked red meat. The cooking temperature should reach 160 °C
 Wash fruits and vegetables properly before preparing them
 Avoid eating meat entrails particularly intestines of meat

 Listeria Monocytogenes – the unique characterized of this bacteria is that it has the ability
to grow under extreme conditions such as below 5 °C. it can also survive in foods that
contain high salt.

The type of micro organism is common in the following

 Seafood
 Sausages and hotdog
 Raw meats
 Raw poultry
 Raw fruits and vegetable
 Ice cream
 Milk

In order to avoid these micro-organism contaminating our food the following should be considered;

 Practice the first in first out (FIFO) in refrigerated food items

 Store foods at the right temperature
 Store cooked foods separately from raw food items to avoid cross contamination

Campylobacter jejuni – this type of bacteria can cause severe abdominal pain and bloody diarrhea.
These are mostly common in raw meat, raw poultry and milk.

In order to avoid this type of infection, make sure that meats are cooked at the proper temperature.
Clean food contact area and properly wash hands when handling meats to avoid cros
contamination.

Shigella spp. – this type of bacteria is responsible for a food borne illness known as shigellosis. These
bacteria are commonly found in the intestines and feces of humans and warm blooded animals.
 Symptoms of this type of infecton are the following

 Fever
 Chills fatigue
 Dehydration
 Abdominal cramps
 Diarrhea

The following are the common foods are usually contaminated by this bacteria;

 Dairy products
 Milk
 Salad vegetables
 Raw chicken and poultry
 Any food contaminated by feces that contains this organism

The most important prevention is not to allow any contaminated worker to get into contact with the food
items. Proper washing of hands should be observed to all employees particularly those who had used the
toilet.

 Salmonella app – this type of micro-organism is usually found in the intestines of human and
animals. Infected chickens can pass this micro-organism into their eggs.

Common symptoms of salmonella infection are the following;

 Fever
 Diarrheal
 Vomiting
 Abdominal pain
 Vomiting
 Headache

Food items that are commonly contaminated with salmonella are the following;

 Eggs
 Dairy products
 Milk
 Raw meat
 Poultry products
 Chocolate
 Pork

Properly cook foods in order to prevent this type of contamination. Avoid eating suspected contaminated
food items in an instance that an outbreak occurs

 Staphylococcus aureus – this type of bacteria produces a dangerous toxin when it came into
contact with food items. These bacteria are commonly found in the hands, hair, throat, nose
and skin.

Symptoms of staphylococcus aureus includes the following;

Acute abdominal pain (acute describes a disease that is brief, severe and quickly
comes into crisis)
Vomiting
Diarrhea
Common foods items infected buy this bacteria are the following;

 Ready to eat meats such as hams, smoked meats etc.

 Cold cuts
 Luncheon meats
 Meat
 Poultry
 Vegetables
 Milk
 And dairy products

In order to avoid contamination, the following hygienic practices of workers should be followed;

 When sneezing or coughing, cover your nose and mouth with a cream handkerchief and
immediately wash your hands before proceeding to handle foods in the workplace.
 Use a separate tasting spoon every time you taste a food and make sure the spoons are
washed immediately after using them to avoid cross contamination.
 Do not touch your mouth, eyes, ears and hair when handling food items to avoid
contamination
 Do not pick your nose when working
 Workers who smoke during break time should make sure to wash their hands before
handling food items.
 Workers suffering from cough and colds should not report to work
QUIZ 2

Identification;

1. Serious things should be considered in reheating food items. First, leftover food items
should be properly stored where?

Answer – Freezer or chiller

2. Putting hot or warm items inside the freezer or chiller would not only destroy the freezer or
chiller but would take a long time to lower down the temperature of the food item, thus
making it still susceptible to what?

Answers – Food spoilage

3. The area where the food is prepare should be strictly restricted only to who?

Answer – kitchen staff

4. What are the Insects and rodents carry that may dangerously contaminate the food items
through their droppings that may is dangerous to human body?

Answer – Micro-organism

5. The person preparing the food would be dressed appropriately wearing a complete what?

Answer – Chef uniform

6. It is the pre-requisite before cooking. It is at this stage that the person starts to prepare the
needed things before cooking.

Answer – Food preparation

7. Putting things in order before cooking like slicing, peeling etc. by placing all the necessary
things in proper order and perspective before the actual cooking of food this process is
called ?

Answer – Mise en place

8. This is the most famous type of micro-organism that cause the food borne diseases.

Answer - Bacteria

9. This is a type of bacteria that requires little oxygen in order to survive.

Answers - Cloctridium perfrigens

10. This type of micro-organism is usually found in the intestines of human and animals. Infected
chickens can pass this micro-organism into their eggs.

Answer - Salmonella
WEEK 5 PRELIM EXAM

Choose the right answer

1. Also known as throwing up. This is when the person pushes out all the food and liquid from
its stomach exiting through its mouth, this may include gastric juice that is about green or
yellowish in color.

a- Diarrhea b- Vomiting c- Nausea d- Muscle cramps

Answer – b. vomiting

2. Also known as LBM or Loose bowel movement. This is when a person has watery stool.
This person may visit the toilet for two to three times within an hour or even more.

a- Diarrhea b- Vomiting c - Nausea d- Muscle cramps

Answer – a Diarrhea

3. The person experiences tightness on the same part of the muscle. Difficulty moving this
muscles may be experience. Pain in this cramped muscles may also be experience by the
person.

a- Diarrhea b- Vomiting c - Nausea d- Muscle cramps

Answer – d- Muscle Cramps

4. This type of micro-organism is usually found in the intestines of human and animals. Infected
chickens can pass this micro-organism into their eggs.
a-Bacteria b-Salmonella c-Diarrhea d-Organism

Answer – b Salmonella

5. What is the most famous type of micro-organism that cause the food borne diseases
a-Bacteria b-Salmonella c-Diarrhea d-Organism

Answer – a .Bacteria

6. The area where the food is prepare should be strictly restricted only to who?

a. Guest b. managers c. kitchen staff d. All

Answer – c. kitchen staff

7. Serious things should be considered in reheating food items. First, leftover food items
should be properly stored where?

a. Cabinet b. Oven c. Freezer of chiller d. room temperature

8. It is a kind of disease occurs when a person eats a contaminated food product containing
harmful pathogens, which then grow in the intestinal tract and cause illness
a. Diarrhea b. Stomach ache c. Dehydration d. food borne disease
Answer – d. food borne disease
9. The food borne illness is a disease that is caused by consumption of food items that are
contaminated by dangerous micro-organism also known as?
a-Bacteria b-Salmonella c-Diarrhea d- germs or microbes

Answer – D. germs or microbes

10. The temperature where bacteria are active and are capable of multiplying is between what
°C.?
a. 10 °C - 30 °C b. 10 °C - 40 °C c. 5 °C to 30 °C d. 5 °C to 60 °C

Answer - d. 5 °C to 60 °C
11. LBM means ?

Answer – Loose bowel movement

12. . A person experiencing _________________may have dry mouth with the lips starting to
cracked, flushed skin and usually have dark circles around the eyes. If the person is not re-
hydrated on the soonest possible time serious damage to some organs may occur which
may eventually cause DEATH.

Answer- Dehydration

13. When the micro-organism contaminated and transferred bacteria from one food to another
is called ______________________?

Answer – Cross contamination

14. this type of bacteria is responsible for a food borne illness known as shigellosis. These bacteria are
commonly found in the intestines and feces of humans and warm blooded animals.
Answer - Shigella spp

15. -19. Give 5 common foods are usually contaminated by this bacteria.

Answer –
 Dairy products
 Milk
 Salad vegetables
 Raw chicken and poultry
 Any food contaminated by feces that contains this organism

20.-26. Listeria Monocytogenes is a type of micro organism common in the following , Give 7
types.
Answers-
 Seafood
 Sausages and hotdog
 Raw meats
 Raw poultry
 Raw fruits and vegetable
 Ice cream
 Milk

27. ________________ this is a type of bacteria that requires little oxygen in order to survive.

Answer - Clostridium perfrigens

28. __________________is another spore forming bacteria that is mostly found on the rice, corn,
cornstarch and more.

Answer - Bacillus Cereus

29. FIFO means ________________.

Answer – First in first out
30. __________________ is a type of bacteria can cause severe abdominal pain and bloody diarrhea.
These are mostly common in raw meat, raw poultry and milk.

Answer - Campylobacter jejuni

31. Serious things should be considered in reheating food items. First, leftover food items
should be properly stored where?

Answer – Freezer or chiller

32 Putting hot or warm items inside the freezer or chiller would not only destroy the freezer or
chiller but would take a long time to lower down the temperature of the food item, thus
making it still susceptible to what?

Answers – Food spoilage

33 The area where the food is prepare should be strictly restricted only to who?

Answer – kitchen staff

34 What are the Insects and rodents carry that may dangerously contaminate the food items
through their droppings that may is dangerous to human body?

Answer – Micro-organism

35 The person preparing the food would be dressed appropriately wearing a complete what?

Answer – Chef uniform

36 This is when the person experience light headedness and may not be able to stand straight
for a long period of time.

Answer – Nausea

37 Also known as LBM or Loose bowel movement. This is when a person has watery stool.
This person may visit the toilet for two to three times within an hour or even more.

Answer – Diarrhea

38 A date written on the package of the food item stating an exact date when the food items
expired, thus not suitable for human consumption.

Answer –Expiry date

39 The food borne illness is a disease that is caused by consumption of food items that are
contaminated by dangerous micro-organism also known as?

Answer – germs or microbes

40 The temperature where bacteria are active and are capable of multiplying is between what
°C.?

Answer- 5 to 60 °C
41-48. Give the 8 Common foods items infected buy Staphylococcus aureus bacteria ?

Answers

 Ready to eat meats such as hams, smoked meats etc.

 Cold cuts
 Luncheon meats
 Meat
 Poultry
 Vegetables
 Milk
 And dairy products
49. Dangerous cleaning chemicals should not be stored inside the ______________area they
may be mistaken as food ingredients that may cause multiple fatalities.
Answers ; Food preparation

50. _______________________this type of bacteria can cause severe abdominal pain and bloody
diarrhea. These are mostly common in raw meat, raw poultry and milk.

Answer ; Campylobacter jejuni