PRELIMINARY PERIOD

CHAPTER I – FOOD SAFETY AND SANITATION: THE BASICS

Introduction

Food sanitation is more than just cleanliness. It included all practices involved in protecting food
from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria
from multiplying to an extent which would result in an illness of consumers; and destroying any
harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-
service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of
foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen
and dining room. Control of the microbial quality of food must focus on the preparation of food
itself, food handlers, facilities and equipment. The quality of food depends on the condition when
purchased and the time temperature control during storage, preparation and service. Personal
hygiene and cleanliness of the facilities and equipment also contribute to food safety.

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.
 Foodborne Illness – A disease carried or transmitted to people by food.
 Foodborne Outbreak – An incident in which two or more people experience the same
illness after eating the same food.
 Contamination – The presence of harmful substances in the food
 Time-Temperature Abuse – Food that has been exposed to temperature favorable to the
growth of foodborne microorganisms.
 Potentially Hazardous Foods – Food in which microorganisms can grow rapidly. It is
often moist, high protein, slightly acidic.
 Cross Contamination – Occurs when microorganisms are transferred from one surface or
food to another.
 Personal Hygiene – Sanitary health habits that include keeping the body, hair, teeth,
clothes and washing hands regularly.
 Temperature Danger Zone – temperature range (41⁰F -140⁰F) food borne bacteria grow
and reproduce
Food hygiene and safety usually refer to contamination with ‘microorganisms’ or ‘microbes’;
whereas in communicable diseases, the term ‘infectious agents’ is preferred.

All over the world people are seriously affected every day by diseases that are caused by
consuming unhygienic and unsafe food. We have to give due emphasis to good hygienic practices
to prevent and control foodborne diseases. Foodborne diseases result from eating foods that
contain infectious or toxic substances. The food we eat should be free from contaminants such as
microorganisms and chemicals.

Within this overall aim, the specific objectives for food hygiene are to:

 Prevent food spoilage, i.e. changes that make food unfit for consumption due to microbial
or chemical contamination.

 Inform and educate people about simple and practical methods of keeping food safe to
protect themselves against foodborne diseases.

 Protect food from adulteration (intentional contamination).

 Ensure proper practice in the food trade to prevent the sale of food that is offensive or
defective in value and quality.

Foodborne illness is most often caused by cross-contamination of some form, and therefore
effective steps must be taken to prevent the transfer of contaminants at every stage of the
production process.

 Temperature control is a critical way to manage food safety—by properly heating and
cooling foods, and limiting the time potential hazardous foods spend in the danger zone.

 Personal hygiene, equipment and tool cleanliness, pest control, and environmental
sanitation are all areas to scrutinize when considering an operations ability to control
cross-contamination.

CHAPTER II – IMPORTANT PRINCIPLES IN FOOD HYGIENE AND SAFETY

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You have been introduced to the concept of hygiene, which was defined as the set of practices
associated with the preservation of health. One important aspect of this is food hygiene, which
refers to the many practices needed to safeguard the quality of food from production to
consumption. This is sometimes referred to as ‘from farm to fork’ or ‘from farm to table’, because
it includes every stage in the process from growing on the farm, through storage and distribution,
to finally eating the food. It also includes the collection and disposal of food wastes. Throughout
this chain of events there are many points where, directly or indirectly, knowingly or
unknowingly, unwanted chemicals and microorganisms may contaminate the food.

The term ‘food hygiene’ refers particularly to the practices that prevent microbial contamination
of food at all points along the chain from farm to table. Food safety is a closely related but
broader concept that means food is free from all possible contaminants and hazards. In practice
both terms may be used interchangeably.

Food hygiene is vital for creating and maintaining hygienic and healthy conditions for the
production and consumption of the food that we eat.

The overall purpose of food hygiene is to prepare and provide safe food and consequently
contribute to a healthy and productive society.

The Use and Function of Food

What is food?

Food consists of edible materials such as meat, bread and vegetables; it may be raw or cooked,
processed or semi-processed. Food is a nutritious substance eaten by us to maintain our vital life
processes. It is a fundamental need, a basic right and a prerequisite to good health.

Food can be described in a number of different ways. Here are some terms you will find useful:

 Perishable food: food items that have a short storage life and will become spoiled or
contaminated if not preserved and handled properly, e.g. meat, eggs, milk, fruits,
vegetables and the like.

 Non-perishable food: foods which are not easily spoiled or contaminated, e.g. sugar and
cereals.

 Wholesome food: food which is sound, clean and free from harmful ingredients – it is
suitable for human consumption.

 Food hazard: food that is contaminated with biological, chemical or physical agents and, if
eaten, will cause ill health.

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Food is essential for the existence of all living things. Our bodies need food for energy production,
to survive and to remain strong. For good health you need a balanced diet; this means that you
don’t just eat one foodstuff, but you eat a range of foods so that you can get everything your body
needs. The health of children will be improved and they will grow taller if they are given a
healthy, balanced diet rich in protein, energy and vitamins.

Foodstuffs are of two main kinds: organic (carbohydrate, proteins, fats) and inorganic (water,

various mineral elements and vitamins). The organic components are sources of energy for
growth, cell multiplication, tissue repair, work and maintaining the vital processes of life. The
inorganic components are believed to facilitate the physiological functions of the body, such as
the regulation of blood circulation and the nervous system.

As well as being nutritious and balanced, to fulfil our needs food should also be palatable (which
means tasty and good to eat) and culturally and psychologically acceptable. We should want to
eat the food and have no cultural and social difficulties in eating it. Importantly, food should not
contain harmful substances which are a risk to the health and wellbeing of the consumer.

Food for Energy, Growth and Development

Food is needed to provide energy for movement, work and maintaining vital functions of the
body, e.g. the heart needs energy to circulate blood in our body. Food is needed to repair and
replace our body cells.

Social Function of Food

Food has always served an important function in the social interactions between people. In
Ethiopia many social occasions are centred on food. During the many holidays, families prepare
particular foods and drinks to celebrate the occasion. Food is also served at social events such as
weddings and funerals. On all of these occasions, food indirectly serves as an instrument to
develop social bonds and relationships.

Psychological Function of Food

In addition to nourishing the body and filling a need in our social life, food satisfies certain
emotional needs. People who travel to or live in a new land often find adjusting to the unfamiliar
food and food customs a serious problem; they feel anguish and a longing for their customary
food. Food can also be used to express feelings for example, the giving of food is a sign of
friendship. Serving favorite foods is an expression of special attention and recognition, and the
withholding of wanted foods can be a means of punishment.

Whatever the occasion or purpose for serving and eating food, special attention must be paid to
its handling at all stages to attain a good sanitary quality, otherwise it could turn out to be a
source of illness and dissatisfaction.
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Food that is not safe to Eat

Although food is essential for life and good health, there are some foods that are not safe to eat.

Food must be labelled correctly. When any label, writing or other printed or graphic matter on a
food container is false or misleading this is known as misbranding. Misbranding violates food
safety regulations and is unlawful. Food labelling should include the following facts about the
food:

 character (type of food)

 origin (country)

 constituents (what is in the food)

 amount in the container

 date of production and expiry date (this is the date when the food is no longer safe to eat).
Food labelling is very important and a sensitive area for the food trade. The quality and safety of
imported, as well as exported, food depends on honest labelling. For example, if the food item has
a mislabelled (false) expiry and production date, this can be dangerous for the consumer. In this
way misbranding of canned meat products and other perishable food items can cause serious
foodborne diseases.

Adulteration is when the normal content of the food has been intentionally changed by adding
something to it that is not essential; for example, diluting milk with water and selling it as whole
milk. Adulterated food could be unsafe for a number of reasons. These include poor nutrition;
watered-down milk is not as nutritious as whole milk. Unsafe ingredients may have been used, for
example unclean water or other harmful ingredients might have been added.

Contamination is the undesired presence of harmful microorganisms or substances in food.

Food can be contaminated by unhygienic practices in storage, handling and preparation, and may
compromise food safety and palatability.

The term potentially hazardous food is sometimes used to describe perishable foods

because they are capable of supporting the rapid growth of microorganisms. If
microorganisms are allowed to multiply, this will have the potential to cause disease if the
food is eaten.

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 CHAPTER III – PRINCIPLES OF SAFE FOOD PRODUCTION

Why is it important to eat safe food?

Reveal answer
You need to be able to advise people in your community about the correct methods of food
handling and preparation to ensure that food is safe to eat. The key principles for safe food
preparation are outlined below.

 Choose food that are not easily damaged by transportation, accidents or by storage.
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  Cook food thoroughly, especially meat because this can help to kill any microorganisms
that might be present in the food.
Eat cooked foods immediately after they are cooked, rather than leave them out and eat later.
Delays in eating cooked food can lead to the growth and reproduction of microorganisms in the
cooked foodstuff.

 Store cooked food carefully at an appropriate temperature. It should either be kept cold,
ideally in a refrigerator, or it should be kept hot.
 If food must be reheated, be sure to reheat it thoroughly.
 Avoid contact between raw and cooked food.
 Wash hands properly before handling food and before eating.
 Keep all kitchen surfaces and utensils meticulously clean.
 Protect food from animals including insects, rodents and other animals.
 Use safe water in food preparation and for washing fruits and vegetables to be eaten raw.

Food Control
Food control is the regulation of the food supply industry and enforcement of food laws by
national or local authorities. Its purpose is to provide consumer protection and ensure that all
foods during production, handling, storage, processing and distribution are safe, wholesome and
fit for human consumption. A food control system ensures that foods conform to safety and
quality requirements and are honestly and accurately labelled, as required by law.

The scope of food control includes:

 Food safety, which refers to all those hazards that may make food unhealthy for the
consumer.

 Food quality standards, which includes all other attributes that influence a product’s value
to the consumer, e.g. composition, labelling, etc.
Food control covers all stages of production, processing and distribution of food. It covers
controls on food that is produced or imported for consumption within the region and food that is
exported outside the country.

The principal objective of the national food control system is the protection of public health by
protecting consumers from unsafe, unwholesome, mislabelled or adulterated food. It also
contributes to economic development by maintaining consumer confidence and providing sound
regulatory controls for domestic and international trade in food.

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Important Principles in Food Control

There are several important principles for any food control system. We will consider four key
aspects: the integrated farm-to-table concept, preventive approaches, risk analysis and
transparency.

Integrated Farm-to-Table Concept

The integrated farm-to-table concept refers to safety and quality built into food products from
production through to consumption. Food control systems should address all stages of the food
supply chain, including imported food. Consumers should expect protection from all hazards at
all stages of the chain, i.e. ‘the farm-to-table’ continuum. This calls for a comprehensive and
integrated approach in which the producer, processor, transporter, distributor, vendor, regulator
and consumer all play a vital role in ensuring food safety and quality.

Preventive Measures

It is much better to prevent food hazards arising than it is to simply monitor food at the point of
sale or consumption. Sampling and analysing the final product will not provide adequate
protection to the consumer. The introduction of preventive measures at all stages of the food
production and distribution chain, rather than only inspection and rejection at the final stage,
also makes better economic sense, because unsuitable products can be identified earlier along
the chain.

An important assessment tool used in the food industry is the Hazard Analysis Critical Control
Point system (HACCP). HACCP can be applied at all stages in the production, processing and
handling of food products. It is a preventive measure designed to provide a systematic structure
to the identification and control of foodborne hazards. Governments should recognise the
application of a HACCP approach by the food industry as a fundamental tool for improving the
safety of food.

Risk Analysis

Food control requires the analysis of risks associated with unsafe food. There are three main
components of risk analysis in food safety, namely risk assessment, risk management and risk
communication. At the risk assessment stage, food hazards and risks are identified and described.
Risk management means weighing up the alternatives and selecting appropriate options for
prevention and control of food hazards. Risk communication is the stage in which information
about the risks and hazards is shared among all people involved.

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Transparency

Consumers need to have confidence in the safety and quality of their food and this depends, in
part, on their perception of the integrity and effectiveness of food control activities. All decision
making processes within the food control system should be transparent. This means that all
stakeholders (that is all people who have an interest in food and food control) should be able to
find out how and why decisions were taken. They should also be able to make effective
contributions to the process themselves. Decisions must be explained, i.e. risk communication, so
that people understand why a decision is important. In this way, consumer confidence can be
kept high.

MIDTERM PERIOD
CHAPTER IV – FOOD SAFETY: A TOP PRIORITY

Food safety is the responsibility in every person who is involve in food service. Serving safe
food is the top priority for every food service employee.

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.

 Loss of family income

 Increased insurance
 Medical expenses
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  Cost of special dietary needs
 Loss of productivity, leisure and travel opportunities
 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 close.

 Loss of customers and sales

 Loss of prestige and reputation
 Lawsuits
 Increase insurance premiums
 Lowered employee morale
 Employee absenteeism
 Increase employee turn over
 Embarrassment

2. Types of Food Contaminants

 Biological Contaminants
 Physical Contaminants
 Chemical Contaminant

Biological Contaminant – A microbial contaminant that may cause a food borne

illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
 Sea food toxins
 Mushroom toxins
 Clostridium Botulinum
 Salmonella bacteria

COOKING DOES NOT DETROY TOXINS

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

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Physical Contaminant – any foreign object that accidentally find its way into food
Examples:
 Hair
 Staple wire
 Dust

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
Examples:
 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

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  Cadium

Highly acidic foods such as tomatoes or lemons can react with metals

Main Causes of Food Borne Illness

 Cross- Contamination
 Time-Temperature Abuse
 Poor Personal Hygiene

Cross Contamination - occurs when microorganisms are transferred from one surface or food to
another.
The bacteria can transfer from:

Hand to Food Contamination - Occurs when contaminated hands handle cooked or

ready to eat foods.

How to prevent hand to food contamination?

 Wash hands properly
 Cover cuts, sores and wounds
 Keep fingernails short, unpolished & clean
 Avoid wearing jewelry, except for plain ring

When to wash hands?

Before:
 Beginning food preparation
 Putting on disposable gloves
 Serving customers
After:
 Arriving at work and after break
 Using the restroom, washing sinks
 Eating, drinking, smoking, chewing tobacco and gums
 Using the telephone
 Using handkerchief or tissue
 Handling inventory
 Handling raw foods
 Touching or scratching a part of the body
 Coughing, sneezing
 Handling garbage
 Touching dirty surfaces

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How to Wash Hands?
 Use the hand washing sink with running at approximately 100°F and liquid soap.
 Lather hands and exposed arms
 Rub hands for at least 20 seconds
 Wash hands thoroughly, paying attention to fingernails
 Rinse in clean running water. Turn off the faucet with paper towel in your hands
 Dry hands using paper towel or air dryer. Not cloth or apron

How to Prevent Food-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 – happens when the food is exposed to Temperature Danger Zone
(41⁰F - 140⁰F) for more than 4 hrs.

Time Temperature Abuse occurs 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 Temperature Abuse

 Never expose the food to Temperature danger zone: 41°F - 140°F
 Not to exceed 4 hours, except cool-down
 Document temperatures & time
 Includes receiving, storage, preparation, holding, serving, cooling, and reheating
 Pass food through danger zone quickly

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 Keep hot foods hot. Keep cold foods cold
Don’t keep the food at all
Internal temperature should be 140°F to prevent harmful microbes from growing
POOR Personal Hygiene – Food handlers are carriers of disease causing bacteria. Food service
personnel can contaminate food.

Basics of Good Personal Hygiene:

 Stay home if someone is suffering from this illnesses:
 Hepatitis A
 Shigella
 E-Coli Infection
 Salmonella
 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
Examples:

 Fish
 Meat (beef, pork, lamb)
 Milk & milk products
 Cooked rice, beans
 Textured Soy Protein
 And meat alternatives
 6. Poultry
 7. Sea foods
 8. Sprouts & raw seeds
 9. Sliced melons
 Eggs

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  Baked/boiled potatoes
 Garlic in Oil Mixture

CHAPTER V – COMPONENTS OF A FOOD CONTROL SYSTEM

Components of a Food Control System

The main components of a national food control system are:

 food law and regulations
 food control management
 inspection services
 laboratory services for food monitoring and epidemiological data
 information, education, communication and training.

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To be effective, food law and regulations should be relevant, enforceable and ‘proactive’ (that is,
have a preventive component) so that they can provide a high level of health protection. They
must also include clear definitions to increase consistency and legal security.
There needs to be monitoring of compliance with food laws. Quantitative monitoring includes
counting the number of food premises inspected, the number of food samples taken, the number
of food complaints dealt with and the number of food poisoning cases dealt with.
Government regulators are responsible for auditing the performance of the food system through
monitoring, surveillance and enforcing legal and regulatory requirements. The more economic
and effective strategy is to entrust food producers and operators with primary responsibility for
food safety and quality. An important aspect of education is to promote voluntary compliance
with food regulations. Voluntary compliance means that food producers and providers adhere to
the food laws voluntarily, because they understand the benefits of good practice, rather than be
prosecuted or penalized for breaching the regulations.

Responsibility for Food Control

There is also considerable variation in expertise and resource between the different agencies,
and a conflict between the need to protect public health and obligations to facilitate trade or
develop an industry or business sector. You need to be aware of these potential difficulties with
the food control system.

Communication and Education

Your principal role in food control is to communicate with your community and educate people
about food hygiene. You may also have responsibility for inspection of food and drink service
establishments.

Why are food control and food inspection important for your community?
Reveal answer
Effective food control must combine training, education and community outreach programs with
the effective enforcement of legal requirements.

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 CHAPTER VI – UNDERSTANDING MICROORGANISMS

Definition of Terms:

 Pathogens – are disease causing microorganisms (bacteria, viruses, parasite and

fungi)
 Bacteria - single celled living microorganisms responsible for the decay of many
plant and animal diseases.
 Virus - The smallest of the microbial food contaminants, viruses rely on a living
host to reproduce.
 Parasite - An organism that needs a living host to survive.
 Fungi - can be single celled or multi cellular microorganisms can that can cause
food spoilage and lives by absorbing nutrients from organic matter
 pH – potential of Hydrogen. A measure of the acidity or alkalinity of a solution,
numerically equal to 7 for neutral solutions, with increasing alkalinity and decreasing with
increasing acidity. The pH scale commonly in use ranges from 0 to 14.
 Spore - The spore is formed by some bacteria, thickens walls to protect from
adverse condition such as extreme acidity and temperature.

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 Vegetative Stage - is a condition favorable for bacteria to grow and multiply
rapidly.
 Budding Reproduction – a form of asexual reproduction where in new bud or
bump is formed from the mother cell.
 Water Activity – The amount of moisture available in food for microorganisms to
grow.

Bacteria

 Bacteria consist of only a single cell (unicellular)

 Bacteria reproduce through “binary fission” when one cell divides to form two
new cells -All bacteria exist in a vegetative stage.

 Some bacteria has the ability to form a spore where they can survive in an adverse
or extreme conditions “spore forming bacteria”

 Bacteria are “photosynthetic”, they have the ability to make their own food
through the use of the sunlight, and thus bacteria also gives off oxygen.

 An average bacterium measures 1 micrometer

Classification of Bacteria:
 Spoilage Bacteria – where they breakdown foods so they look, taste and smell
bad. Thus, food is undesirable to eat and unacceptable.
 Pathogenic Bacteria – are disease causing bacteria that can make people ill if they
or their toxins are consumed with foods.

Shapes of Bacteria:
 Coccus or Cocci – spherical shaped bacteria
 Bacillus or bacilli – rod shaped bacteria
 Spirilla - spiral shaped bacteria

How they move?

 Bacteria use its “flagella”, a hair like appendages use to swim around.
 Some stick out thin, rigid spikes called “fimbriae” to help hold them to surfaces.

Phases of Growth of Bacteria:

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 Lag Phase –bacteria adapt themselves to growth conditions. It is the period where the
individual bacteria are maturing and not yet able to divide.
 Log Phase or Logarithmic Phase –“exponential phase” growth is very rapid,
doubling in numbers in every few minutes
 Stationary Phase - the growth rate slows as a result of nutrient depletion and
accumulation of toxic products. This phase is reached as the bacteria begin to exhaust the
resources that are available to them.
 Death or Decline Phase - bacteria run out of nutrients and die

Stationary Phase

Log Phase Decline Phase

Lag Phase

Conditions Bacteria Needs to Grow and Multiply

 Food
 Acidity
 Temperature
 Time
 Oxygen
 Moisture

Food:
 Bacteria feed on Protein and Carbohydrates. Foods that contain these items can
support the growth of microorganisms
 Potentially Hazardous Foods have the potential for contamination, they have the
characteristics to allow microorganisms to grow and multiply.

How to Control the Growth of Bacteria in Food

 Purchase from reputable suppliers
 Avoid cross-contamination of food
 Cook food to safe internal temperature and test with food thermometer

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Acidity:
 Bacteria grows best at a slightly acidic and slightly neutral environment (pH 4.6
to 7.5)
 Some bacteria can develop a “spore” such as acidophilic bacteria, where it could
grow and multiply in an acidic environment
 Bacteria such as E-Coli can grow in unpasteurized apple that has a pH value of
4.0

0 4.6 7.0 12 14

Acidic Neutral Alkaline If the pH is:

Below 4.6 Bacteria will not grow
Between 4.6 to 7.0 Bacteria will thrive
Between 7.0 to 9.0 Bacteria may survive

How to Control Acidity to Control the Growth of Bacteria:

 Highly acidic foods such as vinegar and lemon inhibit the growth of
microorganism.
 Salad dressing made with vinegar, oil and garlic can make as a marinade for meat

Time
 Under ideal conditions, bacterial cells can double in number every 25 minutes to 30
minutes.
 Pathogens starts to multiply in four hours at the Temp. Danger Zone

How to Control Time to Control the Growth of Bacteria

 Store received foods as quickly as possible to limit the time in Temp. Danger Zone
 If the foods will not be cooked or served right away, store it inside the refrigerator
or freezer
 Check temperature on holding cabinets, make sure that it maintains the internal of
135⁰F and above
 Document food inside the storage room, practice First In First Out
 Reheat foods at the internal temperature of 165⁰F for 15 seconds

Temperature

 Temperature Danger Zone - temp. range 41F-140F (5C-60C). Food borne bacteria grow
and reproduce.
 Temperature Abuse –foods that have not been to a safe temperature or kept at the
proper temperature
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 Psychrophilic bacteria – grow within the temperature range of 32⁰F(0⁰C) – 70⁰F (21⁰C)
(spoilage organisms)
 Mesophilic bacteria – grow at temp. 70⁰F(21⁰C) – 110⁰F(43⁰C)
 Thermophilic bacteria – grows best above 110⁰F (43⁰ C)

How to Control Temperature to Control the Growth of Bacteria

 Cold foods, must be stored 41⁰F or below
 Hot foods, must be held at 140⁰F (60⁰C) and above
 Control the temperature of food during storing, preparing, cooking, holding, re-
heating, serving.
 Check internal temperature regularly
 Cook foods at a required internal temperature with a food thermometer
 Keep foods out of Temperature Danger Zone

Oxygen

Bacteria differ in their oxygen requirement.

Anaerobic bacteria – cannot survive when oxygen is present because it is toxic to
them.
Anaerobic bacteria grow well in vacuum packaged foods or canned foods where
oxygen is not available.
Aerobic bacteria – need oxygen to grow
Facultative anaerobic bacteria – can grow with or without free oxygen but have a preference
Microaerophilic organisms – can survive in a very little amount oxygen

How to Control Oxygen to Control the Growth of Microorganism

 Bacteria grow in different oxygen requirement, it is difficult to control this

condition.
 Bacteria such as Clostridium Botulinum and Clostridium Perfringens live without
the presence of oxygen, it is important to cool foods in a shallow pan.

Moisture
Moisture is important factor in bacterial growth. The amount of water available for bacterial
activity.
• Water Activity level – is the measure of the amount of water that is not
available for bacterial to grow. ( 0- 10)
• Potentially hazardous foods (PHF) – foods that have a water activity level of .
85 or higher

How to Control Moisture to Control the Growth of Microorganism

Lower the amount of moisture in food through freezing, dehydrating, adding sugar or salt.

21
**Bacteria remain alive and become potentially hazardous when moisture is added**

Viruses

 Microbes are single-celled organisms that can perform the basic functions of life —
metabolism, reproduction, and adaptation.
 Viruses can’t metabolize nutrients, produce and excrete wastes, move around on their
own, or even reproduce unless they are inside another organism’s cells.
 They aren’t even cells.
 Viruses are the simplest and tiniest of microbes; they can be as much as 10,000 times
smaller than bacteria.
 Viruses comes in many sizes and shapes
 Viruses consist of a small collection of genetic material (DNA or RNA) encased in a
protective protein coat called a capsid.
 Some may survive in freezing and cooking

Parasite

 A parasite is an organism that lives by feeding upon another organism. Parasites living in
the human body feed on our cells, our energy, and our blood, the food we eat and even the
supplements we take.
 There are several types of parasites: protozoa are single celled organisms that are
only visible under a microscope, while worms come in all sizes from threadworms that
measure less than one centimeter to tapeworms that grow up to 12 meters in length.
 They grow naturally in many animals such as pigs, cats and rodents
 They can be killed by proper cooking or freezing

How can I get a Parasite?

 Contaminated or unfiltered water
 Contaminated soil
 Contaminated fruits and vegetables
 Raw or rare meat
 Pets Mosquitoes Contact with feces
 Contact with someone with parasites

Fungi

22
 Fungi are a group of organisms and micro-organisms that are classified within
their own kingdom, the fungal kingdom, as they are neither plant nor animal.
 Fungi draw their nutrition from decaying organic matter, living plants and even
animals.
 Many play an important role in the natural cycle as decomposers and return
nutrients to the soil, they are not all destructive.
 Fungi usually reproduce without sex. Single-celled yeasts reproduce asexually by
budding.

Examples of Fungi are:

Molds
 Molds cause spoilage in food and could cause illnesses
 They grow under almost any conditions, but grow well in sweet, acidic food with low
water activity.
 Freezing temperatures prevent or reduce the growth of molds, but not destroyed
 Some molds produce called “aflatoxins”

Yeasts
 Yeasts also cause food spoilage
 Yeast spoilage produces a smell or taste of alcohol. They appear in pink color
discoloration
 They also grown well in sweet, acidic foods with low water activity level
 Such as jellies, honey and fruit juices

PREFINAL PERIOD
CHAPTER VII – FOODBORNE ILLNESSES

Illnesses Caused by Bacteria

Bacteria are classified as “spore forming” and “non spore forming”

Spore – enables a cell to survive environmental stress such as cooking, Freezing, high salt
condition, drying and high acid condition.

Botulism (*spore forming)

Bacteria : Clostridium Botulinum

Aaerobic bacteria
Organism produce a neurotoxin, deadly biological toxin to man
Type of illness: Bacterial intoxication
Symptoms : Dizziness, double vision, difficulty in breathing and swallowing Onset
time : 12-36 hrs.
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 Food Sources: Improperly canned foods, vacuum packed, Refrigerated foods
Prevention Discard bulging cans, do not use home canned foods
Do not mix and store oil and garlic, sauté’ onion as needed
Don’t store left over potatoes in a foil

Campylobacteriosis
Bacteria : Campylobacter Jejuni

It requires a very strict amount of air for growth (microaerophilic)

Type of Illness : bacterial infection
Symptoms : watery, bloody diarrhea , fever, nausea, vomiting, abdominal pain,
Headache, muscle pain
Onset time : 7-10 days
Food Sources : Unpasteurized milk, raw poultry, beef , fecal contaminated water
Prevention :
• Personal hygiene
• Follow hand washing guidelines
• Avoid cross contamination
• Cook all meat
• Maintain good pest control
• Use pasteurized dairy products
• Use safe water

E- Coli Infection

Bacteria : Escherichia coli

 Produce Shiga Toxin , a poisonous substance
 Facultative anaerobic bacteria
Type of Illness: Bacterial Infection
Onset time : 3-8 days
Symptoms : Bloody diarrhea followed by kidney failure
Food Sources : undercooked ground beef, unpasteurized apple juice, undercooked fruits
and vegetables, raw milk, dairy products
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all poultry, meat carefully
 Use pasteurized milk and dairy products
 Wash all fresh fruits & vegetables in a clean running water

24
 Listeriosis

Bacteria : Listeria Monocytogenes

Facultative anaerobic bacteria, ability to survive in high salt foods, and can grow at
refrigerated temperature. Type of Illness: Bacterial Infection
Onset time : 3- 70 days
Symptoms : headache, stiff neck, confusion, loss of balance, convulsion,
dangerous for pregnant women (result to premature delivery,
fetal death)
Food Sources
• raw milk, meat
 refrigerated ready to eat foods
 processed foods (hotdogs, deli meats, luncheon meats)
 soft cheeses
Prevention
 Good personal hygiene
 Avoid cross contamination
 cook all meat, poultry carefully
 Use pasteurized milk, milk products
 Wash all fruits & vegetables in a clean running water
 Clean & sanitized utensils & equipment

Perfringens Foodborne Illness

Bacteria : Clostridium perfringens

Microaerophilic bacteria
Type of Illness Bacterial toxin mediated infection
Onset time : ( 8- 22 hrs.)
Symptoms : Severe abdominal cramps
severe diarrhea
Food Sources
 cafeteria germs
 spices, gravy
 improperly cooled foods
 foods not cooked to the right temperature
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all meat carefully

25
 Salmonellosis

Bacteria : Salmonella bacteria

 Facultative anaerobic bacteria
 Fecal contamination
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea,
head ache, nausea, fever, vomiting
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting
Food Sources
 contaminated by soil, insects, intestinal waste of animals
 raw meat, fish, eggs,
 raw salad dressing, cake mixes, sliced fruits & vegetables
 dried gelatin, peanut butter
Prevention
 Good personal hygiene
 Avoid cross contamination
 Cook all meat carefully

Shigellosis

Bacteria : Shigella bacteria

 Facultative anaerobic bacteria
 Comes from human intestines, polluted water, spread by flies and food handlers
Type of Illness : Bacterial infection
Symptoms : Diarrhea, fever, abdominal cramps, dehydration
Food Sources : foods that are prepared by human contacts, salads, ready to eat meats pasta
salads, lettuce, moist foods
Prevention
 Good personal hygiene
 Avoid cross contamination
 Use clean water
 control flies
 cook foods properly

Staphylococcal illness

Bacteria : Staphylococcus aureus

 Facultative anaerobic bacteria. Can grow in cooked or safe foods that are recontaminated
 Commonly found in human skin, hands, hair, nose and throat.
 Carrier are healthy and unhealthy people
26
  Can grow in high salt or high sugar, and lower water activity
Type of Illness : Bacterial intoxication
Symptoms : nausea, vomiting,
 abdominal cramps, headaches
 Food Sources
 Foods that are prepared by human contacts
 Left over, meat,
 eggs, egg products,
 potato salad, salad dressings
Prevention
 Good hygiene
 Avoid cross contamination
 Cover a burn or cut wounds
 wear a disposable gloves when preparing foods
 cook foods thoroughly

Illnesses caused by Viruses

The viruses’ foodborne disease differ from bacteria:

 They can only multiply inside the living host

 Viruses do not multiply in foods.
 Viruses are usually transferred from one food to another.
 From a food handler to food and water
 A potentially hazardous food is not needed to support survival of virus

Hepatitis A
Virus : Hepto Virus or a Hepatitis A virus
Found in human intestinal and urinary tract and contaminated water Symptoms :
fever, fatigue, headache, nausea, loss of appetite, stomach pain, vomiting, “jaundice”
Incubation time: 2-10 months after contaminated food and water is consumed
Food sources :
 Raw and lightly cooked oyster and clams harvested from polluted water
 Raw vegetables irrigated and washed in polluted water
 Potentially hazardous food handled by a person infected with hepa A that needed no
further cooking
Prevention:
 Handle foods properly
 Cook the at recommended temperature
 Avoid eating raw seafoods
 Food handlers must practice good personal hygiene
27
  Wash hands and fingernails properly

Norwalk Virus
Virus : Norwalk virus
Symptoms : nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever
Food Sources : contaminated water, shellfish from contaminated water, contaminated
fruits and vegetables
Prevention : Cook foods to a proper temperature, practice good personal hygiene,
wash hands and fingernails

Rota Virus
Virus : Cause diseases like rota virus gastroenteritis
It is the leading cause of severe diarrhea among infants and children.
Symptoms : vomiting, low grade fever, watery diarrhea
Transmission: person to person spread through contaminated hands
Prevention : Cook foods properly, practice good personal hygiene

Illnesses Caused by Parasites

Parasite is a biological hazard. They need a living host to survive. Parasites can enter a
food system and can cause food borne illnesses.

Anisakis

Parasite : Anisakis spp. Are nematodes (roundworm)

 Associated with food borne infection from fish.
 Anisakis is about 1- 1 ½ inches long and a diameter of human hair.
 They are beige, ivory, white, gray, brown or pink. Symptoms:
 Vomiting, abdominal pain if the worm is attached to the stomach
 Coughing if the worm is attached to the throat
 Sharp pain, fever if the worm is attached to the large intestines
Food Sources:
 Raw undercooked seafoods
 Bottom feeding fish (cod, salmon, herring, flounder)
 Human are accidental host upon eating fish infested with parasite

Cyclosporiasis
Prevention : cook seafoods at proper temperature
Parasite : Cyclospora cayetanisis
Symptoms : infections that infect the small intestines
 Watery diarrhea

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  Loss of appetite
 Bloating
 Stomach cramps
 Nausea
 Vomiting
 Low grade fever

Food Sources : Berries, lettuce, fresh herbs

Giardiasis
Parasite: Giardia doudenalis
A single cell microorganism called “protozoa”
Symptoms: diarrhea, stomach cramps, nausea
Food Sources: undercooked pork

Trichonosis
Parasite : Trichiniella spiralis
This parasite looks like a small, hairy round worm
Symptoms :nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues around
the eyes, muscle stiffness, death
Food Sources:
 Undercooked pork and sausages
 Ground meats contaminated through meat grinders

Illnesses Caused by Fungi

Molds, yeast and other fungi cause food spoilage

Molds

 individual mold cells are microscopic, they grew quickly and they become visible
 Molds spoil foods, causing discoloration, and unpleasant smell
 Molds grow in any conditions ( moist, dry, acidic, salty, sweet, cold, warm)
 Mold produce toxins, some of which relate to cancer and cause allergies
 Aflatoxin can cause liver disease
 Molds can be used to make cheese such as Brie, Camembert, Gorgonzola, Bleu cheese
 Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins
are heat stable and are not destroyed

Yeast
 Like molds, yeast can cause food spoilage

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  Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast
 Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the
presence of yeast
 Discard any foods that has the evidence of yeast

Foodborne Illnesses Caused by Naturally Occurring Chemicals

Naturally occurring chemicals include toxins that are produced by a biological organism.

Food Allergens- Cause the immune system to overreact

Symptoms: Hives, swelling of the lips, tongue and mouth, difficulty in breathing,
Vomiting, diarrhea and cramps.
Common Food Allergens:
Milk Soy
Egg Fish
Wheat proteins Shell fish
Peanuts
Chicken

Ciguatoxins – intoxication caused by eating contaminated tropical reef fish. The toxin is
found in algae and then eaten by reef fish, which is eaten by big fish such as barracuda,
mahi, bonito, jack fish, snapper, in which the toxin is accumulated in the flesh of these
fishes.
Symptoms : nausea, vomiting, diarrhea, dizziness, shortness of breath
Common Foods : Barracuda, mackerel, snapper, triggerfish
Prevention : Toxin is not destroyed by cooking. Purchase sea foods from a reputable supplier

Scombrotoxin – called ‘histamine” poisoning, caused by eating food high in a chemical

compound called “histamine” which produced by certain bacteria. Leaving fish at room
temperature usually result in histamine production.
Symptoms : dizziness, burning sensation, facial rash, shortness of
Breath, peppery taste in the mouth.
Common Foods : tuna, anchovies, blue fish, mackerel, amberjack,
Dark meat fishes.
Prevention : Purchase food from reputable supplier, Store “fresh” sea food at
Temperature between 32⁰F (0⁰C)-39⁰F (4⁰C).
Do not accept seafood that is suspected being thawed at refrozen or temperature
abused.

Shellfish Toxin – toxins are produced by certain algae called “ dinoflagellates” when
Eaten by certain shellfish such as mussles, clams, oysters
Scallop accumulate in their internal organs and become
Toxic to humans.
Common Foods : Mussel, clams, oysters, scallop
30
 Prevention : Purchase shellfish from reputable supplier

Mycotoxins – Fungi are molds, yeast and mushrooms, some of which are Causing food borne
illnesses. Molds and yeast can withstand more extreme condition than bacteria
 Many mycotoxin have been shown to cause cancer.
 “aflatoxin” is produced by certain mold
Common Foods : More drier and acidic food such as corn, corn products, peanuts,
Pecans, walnuts and milk
Prevention : Purchase food from reputable supplier. Store grains and nuts in dry and protected
from humidity area

Toxin is not destroyed by cooking.

CHAPTER VIII – SANITARY FACILITIES & PEST MANAGEMENT

Food Safe Facility Operation

A food safe food service begins with a facility that is clean and good repair. It is important
to eliminate hard to clean areas and faulty equipment. Get rid of dirty surroundings that
will attract bugs and other pests

Characteristics of Food Safe Facilities:

Ceiling, Walls & Floors
 Clean walls with cleaning solution daily
 Sweep and vacuum floors daily. Spills should be clean
immediately
 Swab ceilings instead of spraying them, to avoid soaking lights
and ceiling fans
 Clean light fixtures with sponge or cloth
 Establish a routine cleaning schedule

Ventilation
 Use exhaust fan to remove odors and smoke
 Use hood over cooking areas and dishwashing equipment
 Check exhaust fan and hood regularly, make sure it is working and cleaned Properly
 Clean hood filters regularly as instructed by the manufacturer

Rest Rooms
 Warm water at 100⁰F for hand washing
 Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply
 Garbage can should have a foot pedal cover
 Door should be self closing
31
 Remove trash daily

Garbage & Garbage Collections

 Garbage must be kept away from food preparation
areas.
 Garbage containers must be leak proof, water proof,
pest proof and durable,
 Garbage should be cleaned and sanitized regularly
inside and out

Pests
Cockroaches
 Any place that is dark, warm, moist and hard to clean
 Holes, boxes, seams of bags folds of paper
 Seeing one in day is sign of serious infestation
 Strong oily odor
 Feces like pepper grains
 Dark capsule-shaped egg cases

Flies
 Enter through tiny holes size of pinhead
 Contaminate with mouth, hair, feces, feet
 Lay eggs in warm decaying material, away from sun

Rodents
 Droppings
 Gnawing
 Tracks in dust
 Nesting materials
 Holes in baseboards and walls

Pest Control Program

 Cleanliness and maintenance are keys in preventing pest infestation.
 By nature food service environment is prone to problems with pests. Pest may be
brought in when other foods and other supplies are delivered. They may also enter the
building through gaps in floors or walls.
 Have ongoing pest prevention program and regular pest control by a licensed pest control
operator
 Fill in opening or cracks in walls and floors
 Fill opening on pipes or equipment fittings
 Screen all windows, doors, and other outer. Keep them in good repair
 Use self-open door that open outward
32
  Inspect food supplies before storing or using them
 Keep foods in a tight fitting lid containers
 Don’t store foods directly on the floor
 Remove and destroy food that is infested
 Maintain proper temperature in storage areas
 Clean grease traps regularly to prevent drain blockage which causes unpleasant odor that
may attract pests.

Sanitizing Small & Large Equipment

Small Wares: Include dishes, flatware, preparation and serving utensils, measuring devices,
cooking pots and pans

Clean – to remove visible dirt

Sanitize – absence of microorganism through using heat or chemicals

Clean Agents : are chemical compounds that remove food, soil, soil, rust stains, minerals

4 Types of Cleaning Agents:

 Detergents – all detergents contain surfactants that reduce surface tension between
the soil and the surface.
 Solvent cleaners – called “degreasers”, solvent cleaners alkaline detergent that
contain a grease-dissolving agent. Work well in areas where grease has been burned on.
 Acid Cleaners – Used on mineral deposits and other soils alkaline cleaners can’t
remove, these cleaners are often used to remove scale in ware washing machine
 Abrasive Cleaners – it contain a scouring agent that helps scrub off hard to remove
soil.

Ways in Sanitizing:

Chemical – accomplished by immersing or wiping with sanitizing solution and allowing

the solution to remain in contact in a solution for a specified amount of time.

Heat – exposing the equipment to high heat for an adequate length of time. This is
done manually by immersing equipment into water at 171⁰F-191⁰F for at least 30
seconds

Most Common Chemical Sanitizers:

Chlorine – most commonly used and the least expensive. It is effective in hard water, but it is
inactivated in hot water Above 120⁰F.

33
 Rule of Thumb Mixture For Chlorine Sanitizing Solution:

50 PPM Solution : 1 Tablespoon (5% commercial chlorine

solution)
Mixed with 4 gallons of water, and sanitized the
Solution for 7 seconds at temp. 75 ⁰F-115⁰F.
Use to sanitize food thermometers
100 PPM Solution : 1 Tablespoon mixed with 2 gallon of water
200 PPM Solution : 1 Tablespoon mixed with 1 gallon of water

PPM – Per Million Parts

Chlorine is inactive in hot water

Iodine – Effective at low concentrations. Not as quickly inactivated by soil as chlorine.

 Less effective than chlorine

 Becomes corrosive to some metals at temp. above 120⁰F

 More expensive than chlorine
 May stain surfaces

Quatenary Ammonium Compounds (Quats)

 Not as quickly inactivated by soil as chlorine
 Remain active for a short period of time after it has been dried
 Noncorrosive
 Not irritating to skin
 Works in most temperature and pH ranges
 Leaves a film on surface
 Does not kill certain types of microorganisms
 Hard water reduces effectiveness

Sanitize Small Equipment at 3 Compartment Sink

Step 1: Rinse Step 4: Air Dry

Scrape
Soak

34
 Step 2: Step 3: Step 4:
Wash Rinse Sanitize

(110⁰F) (110⁰F) 171⁰F

for 30 seconds

Sanitizing Large Equipment

 Step 1 : Unplug electrically powered equipment

 Step 2 : Remove loose food particles and scraps
 Step 3 : Wash, rinse, and sanitize any removable parts using the manual immersion
method
 Step 4 : Wash the remaining food-contact surfaces and rinse with clean water.
 Wipe down with a chemical sanitizing solution.
 Step 5 : Clean surfaces that do not come in contact with food using a clean wiping
cloth. Allow all parts to air dry before re-assembling. Clean the wiping cloth before and
during use by rinsing in a sanitizing solution.
 Step 6 : Re-sanitize the external food-contact surfaces of the parts that were
touched when the equipment was re-assembled

35
 CHAPTER IX – PREVENTING FOODBORNE ILLNESS DURING
EIGHT STEPS OF FOOD SERVICE PROCESS

This chapter explains how each step of the foodservice process affects food safety
and provides guidelines for ensuring food safety in each step

8 Steps of Food Service Process:

 Purchasing
 Receiving
 Storing
 Preparing
 Cooking
 Holding & Serving
 Cooling
 Reheating

8 Steps of Food Service Process

Step 1: Purchasing
a. Guidelines for Purchasing Vendor:
 Meet Public Health standards
 Train employees for sanitation
 Have a clean delivery trucks with adequate refrigeration and freezer
 Deliver foods in protective, leak proof, durable packaging
 Organize deliveries to separate raw products from processed foods and produced
Purchaser:
 Work with vendor
 Food delivery schedule
 Vendor standardized procedures in print

36
  Purchase specification
 Vendor sanitation report
 Visit warehouse periodically
 Reject all products that does not meet requirement
Food Safety Guidelines for Receiving

 Train employees for receiving duties

 Organize space, equipment and lighting for
receiving efficiency
 Inspect delivery trucks
 Inspect food immediately

Step 2 : Receiving
Criteria in Receiving Foods (Checklists)
PRODUCT ACCEPT REJECT

Beef Color : bright cherry red Color : brown, greenish,

Pork Pink lean, white fat purple blotches
Receive at Texture: firm, spring back when Texture: slimy, sticky, dry
41⁰F or lower touched Packaging: broken cartons,
Dirty wrappers, torn
packaging

Poultry Color: no discoloration Color : purple, green

Texture : firm, springs back when discoloration
Receive at touched Texture : stickiness under
41⁰F or lower the wings or around the
joints Freezer burn, dark
wing tip
Odor : abnormal,
unpleasant

Fish Color : bright red gills, bright Color : dull, gray gills, dull,
shinny skin dry skin
Receive at Odor : mild ocean, seaweed smell Odor : strong, fishy
41⁰F or lower Eyes : bright, clear, full ammonia smell
Texture : firm flesh, springs back Eyes : cloudy, red rimmed,
when touched sunken
Texture : soft, leaves
imprints
when touched

37
Shellfish Odor : mild ocean, seaweed smell Odor : strong fishy smell
Shells : closed, unbroken Shells : open, do not close
Receive at (indicates shell when
45⁰F or lower Fish is alive) Tapped
Texture : slimy, sticky and
dry

Crustacea Odor : mild ocean, seaweed smell Odor : strong fishy smell
(shrimp, crabs) Shell : hard and heavy Shell : soft
Receive at
45⁰F or lower

38
 Checking Temperature of Various Food
 Packaged – insert between two packages
 Milk – open a carton and insert two inches in
 Frozen – insert between two packages

Step 3: Storing
Food Safety Guidelines for Storing:
Dry storage-long holding for less perishable items
Refrigerator-short-term for perishable items
Deep-chilling unit-spec. foods for short time
Freezer-long term food storage

Types of Storage Areas

Dry Storage
Foods Typically Store in Dry Storage
• Canned goods, baking supplies (salt, sugar), grains (rice, cereals)
• Some fruits (banana, avocado, pears)
• Some vegetables (onion, potatoes)

Guidelines for Dry Storage

• Maintain storage temperature (50⁰F-70⁰F)
• Keep store room clean and dry
• Have a regular cleaning schedule for all surface and floors
• Store all foods and office supplies 6 inches above the floor and 6 inches away from the wall.
• Keep food in labeled, tight fitting containers with name and delivery date
• Use the First In First Out method of inventory. Store new products behind the old products
• Protect food from contamination with regular pest control
• Store chemicals away from food
• Look for damaged, spoiled foods, bulging cans, infested packages, and foods immediately and
clean the area thoroughly
• Discard or destroy all contaminated foods

39
Cold Storage
Refrigerator Storage

Cooked & Ready To Eat Food

Fish

Whole Meat

Ground Meat

b. Storage Guidelines ( Cold )

 Arrange food in refrigerators to allow maximum air circulation
 All food should be labeled with the following (name of the food item, dater, time,
temperature)
 Store food in a clean, non absorbent, covered container. Be sure all container are
properly sealed
 Cool hot foods using an ice water bath, and stirring with cold paddles
 Before storing inside the refrigerator. Never place hot foods in the refrigerator.
This allow other foods under Temp. Danger Zone
 Store dairy products separately with foods in strong odor (onion, Cabbage and sea
foods)
 Store fruits in a separate section in a refrigerator from vegetables. The ethylene
gas released by some fruits during ripening causes some vegetables to deteriorate
rapidly.
 To avoid cross contamination, store raw foods, uncooked foods or below from
prepared or ready to eat food.
 Never allow fluids from raw poultry, fish or meat to come into contact With other
foods
 Don’t overload the refrigerator

40
 RECOMMENDED TEMPERATURE AND MAX.P ERIOD OF STORAGE FOR SELECTED FOOD
ITEMS
FOOD ⁰TEMP ⁰TEMP MAX. STORAGE
⁰F ⁰C

Canned Products 70 21 12 months

Cooked dishes 36 3 served on day prepared
Cream filled pastries 36 3 served on day prepared
Dairy products milk 40 5 3 days in orig. container
(fluid) tightly covered

Milk (dried) 70 21 3 months orig. container

Butter 40 5 2 weeks in waxed carton
Cheese (hard) 40 5 6 months tightly wrapped
Cheese (soft) 40 5 7 days, tightly covered
Ice cream & Ices 10 -12 3 months orig. container
Eggs 45 7 7 days unwashed
not in cardboard
Fish, shellfish (fresh) 36 2 2 days loosed wrapped

Frozen Products 0 to - 20 -17 to -29 5 days, covered container

Fruits ***
Apples, pears, citrus 50 - 70 10- 20 2 weeks orig. container
Left over 36 2 2 days, covered container
Poultry 36 2 7 days, properly wrapped
Meat:
Ground 38 3 2 days properly wrapped
fresh meat cuts 38 3 6 days, properly wrapped
Liver, variety meats 38 3 2 days properly wrapped
Cured bacon, Ham 38 3 1-4 weeks, wrapped
Dried Beef 38 3 6 weeks, wrapped
** Fruits that need ripening should not be refrigerated. Leave at room temperature until
ripe, then refrigerate as above. The peels of ripened bananas and avocados get dark in
refrigeration, but the flesh or pulp is not affected, as long as they are not bruised or skin
in intact.

Step 4 : Preparing

41
 4 Safe Methods to Thaw Foods
1. Inside the refrigerator at the temp. of 41⁰F or below.
2. Under cold running water
3. In a microwave oven
4. As a part of cooking process

Guidelines for Pre-Preparation

Pre-preparation usually takes place at room temp., this stage is one of the most common
points of contamination and cross contamination.

1. Wash hands correctly before preparing foods.

2. Don’t prepare in advance if it’s not necessary.
3. Prepare food in small batches and place them immediately inside the refrigerator
4. Wash fruits and vegetables prior to peeling and cooking
5. Keep raw products from ready to eat foods
6. Wash hands, sanitize cutting boards, knives after every food preparation 7. Use batter, marinade
in single use only and discard if there are some left. 8. Use single use gloves properly

Step 5 : Cooking
Guidelines for Cooking foods
1. Stir foods cooked in deep pots frequently to ensure even heat distribution
2. Avoid overloading fryers
3. Regulate uniform size and thickness of meat and vegetable to ensure even cooking.
4. Never interrupt cooking process. Partially cooked meat may encourage bacterial growth.
5. Use clean and accurate thermometer to monitor internal temperature.
6. Always cook food to the required internal temperature and appropriate time
7. Use a serving utensil or single use glove to avoid cross contamination
8. Taste food correctly to avoid cross contamination. Place a small portion of food in a bowl and
step away from the food. Taste it with a teaspoon. Wash hands before and after tasting the food.

42
 Cooking Requirements for Specific Food
Product Minimum Internal Cooking Temp.

Poultry (whole & ground) 165⁰F – 212 ⁰F for 15 seconds

Stuffing, Stuffed Meat 165⁰F ⁰F for 15 seconds

Dishes combining raw & cooked 165⁰F for 15 seconds

food
Ground Meat (beef, pork, fish) 155⁰F for 15 seconds

Pork, Beef, Veal, Lamb 145⁰F for 15 seconds

Fish 145⁰F for 15 seconds

Shell Eggs 145⁰F for 15 seconds

Step 6 : Holding & Serving

Holding Hot Food

Do’s
 Only use hot-holding equipment that can keep food hot all the time
 Stir food at regular intervals to distribute heat evenly  Keep food covered.
 Check internal food temperatures at least every two hours using food thermometer
 Discard potentially hazardous food after four hours if it has not been held at or above 140⁰F
 Never mix freshly prepared food with food being held for service

Don’t
 Never use hot-hold equipment to reheat equipment to reheat food 
Never mix freshly prepared food with food being held for service.

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 Holding Cold Foods
Do’s
 Only use cold-holding equipment that can keep food at 41⁰F or lower.
 Check internal food temperatures at least every two hours.
 Protect food from contaminants with covers

Don’t
 Do not store food directly on ice. Place food in pans or plates first

Serving Food
Do’s
 Store serving utensils properly
 Use serving utensils with long handles
 Use clean and sanitized utensils for serving
 Practice good personal hygiene
 Minimize bare-hand contact with cooked and ready to eat food  Handle
glassware and dishes properly.  Hold flatware and utensils by handles.
 Use plastic or metal scoops or tongs to get ice.
 Never use cloth meant for cleaning food spills for any other purpose.

Don’t
 Never stack glassware or dishes when serving.
 If possible, do not assign employees to more than one job during a shift

Step 7 & 8 : Cooling & Reheating

 Food being cooled in the refrigerator should be loosely covered.
 Use shallow, pre-chilled pans (not more than 4 inches deep)
 Stainless steel container cool faster than plastic
 Use quick chill unit rather than refrigerator
 Pre-chill foods in a freezer for about 30 minutes before refrigerating.
 Never cool food at room temperature
 Reheat food only one time at a temp of 165⁰F for 15 seconds
 Never mix left over food with freshly cooked food

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 CHAPTER IX - PRINCIPLES OF HACCP SYSTEM
(HAZARD ANALYSIS CRITICAL CONTROL POINT)

Concepts:
 HACCP (Hazard Analysis Critical Control Point) – A food safety system
designed to keep food safe throughout it’s flow in an establishment.
 Hazard Analysis – The process of identifying and evaluating potential hazards
associated with food in order to determine what must be done .
 Control Point (CP)- Any step in a food’s flow where physical, chemical or biological
hazard can be controlled.
 Critical Control Point (CCP) – The last step where you can intervene to prevent,
eliminate, or reduce the growth of microorganism before food is served.
 Critical Limit – A set range (minimum and maximum) limit a CCP must meet in
order to prevent, eliminate, or reduce the hazard to an acceptable limit.
 Monitoring – The process of analyzing whether your critical limit are being met.
 Corrective Action – a pre determined step taken when food doesn’t meet a critical limit.
Verification – The last step where you verify or double check that the CCP and CL you selected
are appropriate.

What is HACCP?
The HACCP system is based on the idea that if significant biological, chemical, or
physical hazard are identified at specific points within the flow of food, they can be
prevented, eliminated, or reduced to safe level.
A HACCP plan for a product prepared in one facility will be different from the HACCP
plan for the same product prepared in another facility.

Pre-requisite Programs
Pre-requisite programs, also called Standard Operating Procedures (SOP)
1. Proper personal hygiene practices.
2. Proper facility design practices
3. Supplier selection
4. Cleaning & Sanitation program
5. Equipment maintenance program

HACCP Principles:
 Principles one, two, three help you design your system
 Principles four , five help you implement it.
 Principles six, seven help you maintain your system and help you very its effectiveness.

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 7 HACCP PRINCIPLES

Principle One : Conduct a Hazard Analysis

Things to consider in conducting a hazard analysis

- The ingredients used in the menu
- Equipment and processes
- Employees
- Customers
Identify any food that may become contaminated if handled incorrectly at any step in food
service flow

Grouping of Food by Process

Prepare & Serve – example: Juices, sandwiches, green salad
Prepare, cook, serve – example : French fries, pizza
Prepare, cool, hold, serve – example : fruit salad
Prepare, cook, cool, hold, serve – example : gelatin, potato salad
Prepare, cook, hold, cool, reheat, serve – example: sauces, stew

Types of Hazard Could Occur in any point in a Food Service Process

1) Physical Hazard – foreign object (hair, nails)
2) Chemical Hazard – cleaning substances
3) Biological Hazard – any means microorganism grow and reproduce
a. Time Temp. Abuse
b. Poor Personal Hygiene
c. Faulty Facility

Illustration of Hazard Analysis

46
 RRECEIVE STORE PREPARE COOK SERVE

Thawing at room temperature

Un sanitized cutting board

Hazard could occur in any step like in preparation, hazard may include the following:
Cross contamination, time temperature abuse, in cooking may include the following hazard:
Inadequate cooking, faulty facility and more.

Principle 2 : Determine Critical Control Points

After identifying potential food hazards, the next step is to determine to intervene to control
them. Consider the following guidelines:
o Any step in a food’s flow where physical, chemical, biological hazard can be controlled is a
control point (CP).
o To asses whether a control point is critical, you need to determine if it is the last step of
controlling the hazard before the food is served to customers is called a critical control
point (CCP).
o Cooking, cooling or holding are typically CCP.

Ex. Determine the CP or CCP

Item Step of Process
Fresh chicken Receive chicken at 41⁰F or lower (CP)
Fresh ground beef Discard ground beef that has been in
The temperature danger zone for more than
Four house (CP)
Fresh Pork Cook pork to a min.internal temp. of
140⁰F for 15 seconds (CCP)
Chili Hold cooked chili for service at 140⁰F
Or higher (CCP)

Principle Three : Establish Critical Limits

When establishing critical limits keep in mind that they must be:
Measurable (time, temperature)
Based on scientific data such (FDA Food Code)
47
 Clear and easy to follow

Illustration of establishing a critical limit for cooking chicken

RECEIVE STORE PREPARE COOK

41⁰F and below 32⁰F-41⁰F 45⁰F within 165⁰F-212⁰F

2 two hours for 15 seconds

Principle Four : Establish Monitor Procedures

Monitoring lets you know that critical limits are being met, and that you are doing things
right.
To develop a successful monitoring program, you need to focus on each CCP and establish
clear directions that specify the following:
o How to monitoring the CCP. This depends on the critical limits you have established and
might include measuring time, temperature, pH, oxygen, water activity
o When and how often to monitor the CCP. Continuous monitor is preferable but not
always possible. Regular monitoring intervals should be determined based on the normal
working condition in your establishment, and depending on volume.
o Who will monitor the CCP. Assign responsibility to a specific employee or position and
make sure that person is trained properly.
o Equipment, materials or tools. Food thermometer

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 MONITORING THE CCP
After determining the critical control point for the chicken
breast, and that the critical limit is 165 ⁰F for 15 seconds. Make sure that
the cri tical limit is met by inserting is met by inserting a clean, sanitized,
and calibrated thermometer into the thickest part of chicken breast.
Make at least two readings in different locations in the breast, and the
result will recorded in a temperature log.

COOK

Principle Five : Identify Corrective Actions

Corrective actions are predetermined steps taken when food doesn’t meet a critical limit.
Remember this is the last opportunity you have to ensure the safety of the food served.
Corrective actions might include the following: Continuing to cook the food the
required minimum internal temperature o Throwing food away after a specified
amount of time. Rejecting a shipment that is not received at the temperature you
specified

Principle Six : Verify that the system works

After you have developed your HACCP system, you need to confirm that it works
according to the plan. This is called verification.
o CCP or critical limits you have selected are appropriate o Monitoring alerts you to
hazards o Corrective actions are adequate to prevent food borne illness from
occurring o Employees are following established procedures.
o Critical limits are frequently not being met o Receive a food borne-illness complaint
o Your menu, equipment, processes, suppliers or products change

Principle Seven : Establish Procedures for Record Keeping and Documentation

Recording how food is handled as it flows through the establishment is important

to the success of a HACCP system.
49
Proper records allow you to: o Document that you are continuously preparing and
serving safe food o Identify when your procedures should be modified due to food safety
problems that have been noted.

HACCP is a food safety system designed to keep food safe through its flow in an
establishment. HACCP is based on the idea if the physical, biological, chemical hazards are
indentified at a specific points, hazards can be controlled and prevented.

FINAL PERIOD
CHAPTER X - THE LAWS AND AGENCIES RELATING TO FOOD SAFETY AND SANITATION

REPUBLIC ACT NO. 10611

AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO

PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND
FOOD PRODUCTS, AND FOR OTHER PURPOSES

Be it enacted by the Senate and House of Representatives of the Philippines inCongress assembled:

ARTICLE I
DECLARATION OF POLICY AND OBJECTIVES

Section 1. Short Title. – This Act shall be known as the "Food Safety Act of 2013″.

Section 2. Declaration of Policy. – Section 15, Article II of the 1987 Philippine Constitution
declares that the State shall protect and promote the right to health of the people and instil health
consciousness among them. Furthermore, Section 9, Article XVI provides that the State shall
protect consumers from trade malpractices and from substandard or hazardous products.
50
Toward these ends, the State shall maintain a farm to fork food safety regulatory system that
ensures a high level of food safety, promotes fair trade and advances the global competitiveness
of Philippine foods and food products.

Section 3. Objectives. – To strengthen the food safety regulatory system in the country, the State
shall adopt the following specific objectives:

(a) Protect the public from food-borne and water-borne illnesses and unsanitary,
unwholesome, misbranded or adulterated foods;

(b) Enhance industry and consumer confidence in the food regulatory system; and

(c) Achieve economic growth and development by promoting fair trade practices and
sound regulatory foundation for domestic and international trade.

Towards the attainment of these objectives, the following measures shall be implemented:

(1) Delineate and link the mandates and responsibilities of the government
agencies involved;

(2) Provide a mechanism for coordination and accountability in the

implementation of regulatory functions;

(3) Establish policies and programs for addressing food safety hazards and
developing appropriate standards and control measures;

(4) Strengthen the scientific basis of the regulatory system; and

(5) Upgrade the capability of farmers, fisherfolk, industries, consumers and

government personnel in ensuring food safety.

ARTICLE II
DEFINITION OF TERMS

Section 4. Definition of Terms. – For purposes of this Act, the following terms shall be defined as
follows:
(a) Advertising refers to the business of conceptualizing, presenting or making available to
the public, through any form of mass media, fact, data or information about the attributes,
features, quality or availability of food and its related products for the purpose of
promoting its sale or distribution and enhancing economic activity.

(b) Adulteration refers to an act which leads to the production of food which:

(1) Bears or contains any poisonous or deleterious substance that may render it
injurious to the health of the public;

(2) Bears or contains any added poisonous or deleterious substance in amounts

exceeding established maximum limits or standards for good manufacturing
practice;
51
 (3) Contains in whole or in part filthy, putrid or decomposed substance that is unfit
for human consumption;

(4) Has been prepared, packed or held under unsanitary conditions;

(5) In whole or in part, is the product of a diseased animal or an animal which has
died through ways other than slaughter;

(6) Is in a container having in whole or in part any poisonous or deleterious

substance;

(7) Has been intentionally subjected to radiation unless the use of radiation is in
conformity with an existing regulation or exemption;

(8) Becomes injurious to health because of the omission or abstraction of a

valuable constituent; or if any substance has been substituted wholly or in part; or
if damaged or made inferior which has been concealed in any manner; or if any
substance has been added thereto or mixed or packed therewith so as to increase
its bulk or weight, or reduce its strength or to make it appear better or greater than
it is;

(9) Has not been prepared in accordance with current acceptable manufacturing
practice as promulgated by way of regulation; and

(10) Uses expired ingredients.

(c) Authorization refers to the permission embodied in a document granted by a

regulatory agency to a natural or juridical person who has submitted an application for a
food business operation from primary production, post harvest handling, distribution,
processing, manufacture, importation, exportation, sale, and offer for sale, distribution,
transfer and preparation for human consumption. The authorization can take the form of
a permit, license, certificate of registration and certificate of compliance or exemption or
any similar document.

(d) Contaminant refers to any substance not intentionally added to food which is present

in such food as a result of the production (including operations carried out in crop
industry, animal husbandry and veterinary medicine) post harvest handling,
manufacturing, processing, preparation, treatment, packing, packaging, transport or
holding of such food as a result of environmental contamination.

(e) Control measure refers to any action and activity that can be used to prevent or
eliminate food safety hazard or to reduce it to an acceptable level.

(f) Crisis management refers to a proactive approach of addressing a situation, where a

risk to consumers, animal or plant health cannot he controlled by normal existing
mechanisms, through a plan which can be activated when such emergency arises.

52
(g) Food refers to any substance or product whether processed, partially processed or
unprocessed that is intended for human consumption. It includes drinks, chewing gum,
water and other substances which are intentionally incorporated into the food during its
manufacture, preparation and treatment.

(h) Feed refers to any substance or product, including additives, intended to be used for

oral feeding to animals.

(i) Food-borne illnesses refer to diseases, usually either infectious or toxic in nature,

caused by agents that enter the body through the ingestion of food.

(j) Food business refers to any undertaking, whether public or private, that carries out any
of the activities related to, or any of the stages of the food supply chain.

(k) Food business operator refers to a person engaged in the food business including one’s
agents and is responsible for ensuring that the requirements of this Act are met by the
food business under one’s control.

(l) Food hygiene (hereinafter referred to as hygiene) refers to the measures and

conditions necessary to control hazards that could lead to food-borne illnesses and to
ensure fitness for human consumption of a food of plant or animal origin taking into
account its intended use.

(m) Food law refers to the laws, regulations and administrative provisions governing food
in general, donated food and food safety at any stage of production, processing,
distribution and preparation for human consumption.

(n) Food safety refers to the assurance that food will not cause harm to the consumer
when it is prepared or eaten according to its intended use.

(o) Food safety regulatory agencies (FSRAs) refer to the following national government

agencies:

Under the Department of Agriculture (DA) – the Bureau of Animal Industry, the National
Meat Inspection Service, the Bureau of Fisheries and Aquatic Resources, the Bureau of
Plant Industry, the Fertilizer and Pesticide Authority, the Philippine Coconut Authority,
the Sugar Regulatory Administration and the National Food Authority.

Under the Department of Health (DOH) – the Food and Drug Administration, the Center
for Food Regulation and Research and the Bureau of Quarantine.

(p) Food safely officer refers to a professionally qualified and properly trained officer

appointed by a food safety regulatory agency or by local government units (LGUs) in
accordance with the appropriate civil service rules and regulations.

(q) Food safety regulatory system refers to the combination of regulations, food safety

standards, inspection, testing, data collection, monitoring and other activities carried out

53
by food safety regulatory agencies and by the LGUs in the implementation of their
responsibilities for the control of food safety risks in the food supply chain.

(r) Food supply chain refers to all stages in the production of food from primary
production, post harvest handling, distribution, processing and preparation for human
consumption. Preparation is the cooking or other treatments to which food is subjected
prior to its consumption.

(s) Good agricultural practices (GAP) refer to the practices that address environmental,

economic and social sustainability for on-farm processes, and which result in safe and
quality food and nonfood agricultural products.

(t) Good manufacturing practices refer to a quality assurance system aimed at ensuring

that products are consistently manufactured, packed, repacked or held to quality
standards appropriate for the intended use. It is thus concerned with both manufacturing
and quality control procedure.

(u) Good hygienic practices refer to all practices regarding the conditions and measures
necessary to ensure the safety and suitability of food at all stages of the food chain.

(v) Hazard Analyses at Critical Control Points (HACCP) refer to a science-based system

which identities, evaluates and controls hazards which are significant for food safety at
critical points during a given stage in the food supply chain.

(w) Hazard refers to a biological, chemical or physical agent in food with a potential to

cause adverse effect on health.

(x) Inspection refers to the examination of food, food production facilities or

establishments, and the management and production systems of food businesses,
including the examination of documents, finished product testing and registration, and of
the origin and destination of production inputs and outputs to verify compliance with
legal requirements by an agency mandated to perform food safety regulatory and/or
enforcement functions.

(y) Label refers to the display of written, printed or graphic matter upon the immediate
container, tag, literature or other suitable material affixed thereto for the purpose of
giving information as to identify components, ingredients, attributes, directions for use,
specifications and such other information as may be required by law or regulations.

(z) Micro, small and medium enterprise (MSME) refers to food businesses as defined within
the classification of industries by the Department of Trade and Industry (DTI).

(aa) Misbranding refers to deliberate labelling or advertising of food that is misleading,

where the labelling and/or advertising claims certain food properties that cannot be
supported by a reliable source, a certifying body or by scientific evidence.

(bb) Official control refers to all types of controls and control activities made by

regulatory agencies to verify compliance with standards, operating procedures, practices
54
and other regulatory requirements. It includes routine monitoring of food establishments
and more intensive checks involving inspections, verifications, audits, sampling and
testing of samples and recall of defective products.

(cc) Person refers to any person, natural or juridical including, but not limited to, the
following persons: (i) food business operators; and (ii) food safety officers and other
regulatory personnel of the DA, the DOH and the Department of the Interior and Local
Government (DILG).

(dd) Post harvest stages refer to the stages in the food supply chain involving the minimal
transformation of plant and animal foods after primary production such as removal of
field heat for fruits, slaughter of animals, sorting, grading and cutting of fresh plant and
animal foods, icing and freezing, and the milling and storage of grain.

(ee) Primary production refers to the production, rearing or growing of primary products

including harvesting, milking and farmed animal production up to slaughter; and the
rearing and growing of fish and other seafood in aquaculture ponds. It also includes
fishing, and the hunting and catching of wild products.

(ff) Processing refers to any action that substantially alters the initial raw materials or
product or ingredients including, but not limited to, heating, smoking, curing, maturing,
drying, marinating, extraction, extrusion and a combination of those processes intended to
produce food.

(gg) Risk refers to the likelihood of an adverse health effect and the severity of this effect
following exposure to a hazard.

(hh) Risk analysis refers to a process consisting of three (3) interrelated components: risk

assessment, risk management and risk communication.

(ii) Risk assessment refers to the scientific evaluation of known or potential adverse health

effects resulting from human exposure to biological, chemical and physical hazards.

(jj) Risk management refers to the process of weighing policy alternatives to accept,

minimize or reduce assessed risks and if necessary, to select and implement appropriate
prevention and control measures.

(kk) Risk communication refers to the interactive exchange of information and opinions

during the course of risk analysis on the hazards and risks among risk assessors, risk
managers, consumers, food and feed business operators, academia and other
stakeholders.

(ll) Food safety standards refer to the formal documents containing the requirements that

foods or food processors have to comply with to safeguard human health. They are
implemented by authorities and enforced by law; and are usually developed and
published under the auspices of a national standards body.

55
 (mm) Traceability refers to the ability to follow the movement of a food through specified
stages of production, processing and distribution.

(nn) Monitoring refers to the systematic gathering of data through the sampling of

commodities as well as monitoring of food-borne diseases, collation and interpretation of
collected data.

ARTICLE III
BASIC PRINCIPLES OF FOOD SAFETY

Section 5. Food Safety Requirements. – To ensure food safety, the following general guidelines
shall be observed:

(a) In determining whether food is unsafe, the following shall be considered:

(1) The normal conditions of the use of food by the consumer;

(2) The normal conditions maintained at each stage of primary production,

processing, handling, storage and distribution;

(3) The health of plants and animals from where the food is derived;

(4) The effect of feeds, crop protection chemicals and other production inputs on
otherwise healthy plants and animals; and

(5) The information provided to the consumer. This includes the information
provided on the label or any information generally available to the consumer. This
should aid consumers in avoiding specific health effects from a particular food or
category of foods.

(b) In determining whether food is injurious to health, regard shall be given to the
following:

(1) The probable immediate, short-term or long-term effects on subsequent

generations of that food on health;
(2) The probable cumulative effects; and

(3) The particular health sensitivities of a specific category of consumers where the
food is intended for that category.

(c) In determining whether food is unfit for human consumption, regard shall be given to
the unacceptability of the food according to its intended use due to contamination by
extraneous matter or through putrefaction, deterioration or decay;

(d) Where unsafe food is part of a batch, lot or consignment of food of the same class or
description, it shall he presumed that all food in that hatch, lot or consignment is also
unsafe;

56
 (e) Food that complies with specific national law or regulations governing food safety
shall be deemed safe insofar as the aspects covered by national law and regulations are
concerned. However, imported food that is declared unsafe by the competent authority of
the exporting country after entry into the country shall be withdrawn from the market
and distribution channels; and

(f) Compliance of a food product with specific standards applicable to a specific food shall
not prohibit the competent authorities to take appropriate measures or to impose
restrictions on entry into the market or to require its withdrawal from the market, where
there is reason to suspect that such food product shows food safety related risks.

ARTICLE IV
GENERAL PRINCIPLES

Section 6. Food Law Objectives. – Food law shall aim for a high level of food safety, protection of
human life and health in the production and consumption of food. It shall also aim for the
protection of consumer interests through fair practices in the food trade.

Section 7. Use of Science-based Risk Analysis. – The following shall guide the use of science and
risk analysis in food safety regulation:

(a) The development of food safety legislation and standards and the conduct of
inspection and other official control activities shall be based on the analysis of risk, except
where this approach is not feasible due to circumstances, or due to the nature of the
control measure;

(b) Risk assessment shall be based on sound scientific evidence and shall be undertaken in
an independent, objective and transparent manner. Scientific information as obtained
from scientific literature, epidemiological and monitoring studies and other data that
supports the risk assessment shall be used;

(c) Risk management shall take into account the results of risk assessment relevant to
local conditions, potential for enforcement, cost of compliance and others as may be
relevant to the situation;

(d) Risk communication shall he carried out between risk assessors and risk managers in
a transparent manner. Food safety risks shall also be communicated to farmers, fisherfolk
and food business operators to encourage compliance with the implementation of control
measures and to relevant sectors of society affected by the law or the risks addressed in
order to strengthen confidence in its provisions; and

(e) Food business operators shall be encouraged to implement a HACCP-based system for
food safety assurance in their operations.

Section 8. Protection of Consumer Interests. – The protection of consumer interest shall be geared
towards the following:

57
 (a) Prevention of adulteration, misbranding, fraudulent practices and other practices
which mislead the consumer; and

(b) Prevention of misrepresentation in the labelling and false advertising in the

presentation of food, including their shape, appearance or packaging, the packaging
materials used, the manner in which they are arranged, the setting in which they are
displayed, and the product description including the information which is made available
about them through whatever medium. Where relevant, the presentation of goods shall
provide consumers a basis to make informed choices in relation to the food they purchase.

Section 9. Setting of Food Safety Standards. – The DA and the DOH shall set the mandatory food
safety standards. The following shall guide the setting of standards:

(a) Standards shall be established on the basis of science, risk analysis, scientific advice
from expert body/bodies, standards of other countries, existing Philippine National
Standards (PNS) and the standards of the Codex Alimentarius Commission (Codex), where
these exist and are applicable;

(b) Codex standards shall be adopted except when these are in conflict with what is
necessary to protect consumers and scientific justification exists for the action taken;

(c) The DA and the DOH shall establish the policies and procedures for country
participation at Codex and the incorporation of Codex standards into national regulations.
The current National Codex Organization (NCO) is herein designated as the Body to serve
this purpose. The DA and the DOH shall designate a third level officer as coordinator for
Codex activities for their respective departments; and

(d) Participation at Codex shall be in accordance with the principles of this Act and shall
be financially supported by the government.

Section 10. Precaution. – In specific circumstances when the available relevant information for
use in risk assessment is insufficient to show that a certain type of food or food product does not
pose a risk to consumer health, precautionary measures shall be adopted. When such
precautionary measures are issued, the following rules shall govern:

(a) The adopted measure shall remain enforced pending the submission of additional
scientific information based on the nature of the risk and type of information needed to
clarify the scientific uncertainty; and

(b) The measure shall be no more restrictive to trade than required and should be
proportionate to the level of protection required for consumers.

Section 11. Transparency. – The implementing agencies shall conduct public consultation and
disseminate relevant information to ensure the following:

(a) Public consultation during the preparation, evaluation and revision of food legislation
shall be open, transparent and direct or through representative bodies unless the urgency
of the problem does not allow it; and
58
 (b) In cases where it is suspected that food may pose a risk to human health, regulatory
authorities shall take appropriate steps to inform the general public about the nature of
the risk to health, the affected foods, types of food and the necessary measures to prevent,
reduce or eliminate the risk.

Section 12. Application to Trade. – Foods imported, produced, processed and distributed for
domestic and export markets shall comply with the following requirements:

(a) Food to be imported into the country must come from countries with an equivalent
food safety regulatory system and shall comply with international agreements to which
the Philippines is a party;

(b) Imported foods shall undergo cargo inspection and clearance procedures by the DA
and the DOH at the first port of entry to determine compliance with national regulations.
This inspection by the DA and the DOH shall always take place prior to assessment for
tariff and other charges by the Bureau of Customs (BOC). The BOC and the Association of
International Shipping Lines (AISL) shall provide the DA and the DOH documents such as
the Inward Foreign Manifest of Arriving Vessels to enable the DA and the DOH to identify
shipments requiring food safety inspection. Shipments not complying with national
regulations shall be disposed according to policies established by the DA and the DOH;
and

(c) Exported foods shall at all times comply with national regulations and regulations of
the importing country. Returned shipments shall undergo border inspection clearance as
provided in Section 12(b) hereof.

ARTICLE V
RESPONSIBILITIES ON FOOD SAFETY

Section 13. Principal Responsibility of Food Business Operators. – Food business operators shall
ensure that, food satisfies the requirements of food law relevant to their activities in the food
supply chain and that control systems are in place to prevent, eliminate or reduce risks to
consumers.

Section 14. Specific Responsibilities of Food Business Operators. – Food business operators shall
have the following responsibilities under this Act:

(a) Food business operators shall be knowledgeable of the specific requirements of food
law relevant, to their activities in the food supply chain and the procedures adopted by
relevant government agencies that implement the law. They shall adopt, apply and be well
informed of codes and principles for good practices. Micro and small industries shall be
assisted to facilitate their adoption of such practices;

(b) If a food business operator considers or has reason to believe that a food which it
produced, processed, distributed or imported is not safe or not in compliance with food
safety requirements, it shall immediately initiate procedures to withdraw the food in
question from the market and inform the regulatory authority;

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 (c) Food business operators shall allow inspection of their businesses and collaborate
with the regulatory authorities on action taken to avoid risks posed by the food product/s
which they have supplied, and

(d) Where the unsafe or noncompliant food product may have reached the consumer, the
operator shall effectively and accurately inform the consumers of the reason for the
withdrawal, and if necessary, recall the same from the market.

Section 15. Principal Responsibilities of Government Agencies. – The DA, the DOH, the DILG and
the LGUs shall have the following responsibilities:

(a) The DA shall be responsible for food safety in the primary production and post harvest
stages of food supply chain and foods locally produced or imported in this category;

(b) The DOH shall be responsible for the safety of processed and prepackaged foods, foods
locally produced or imported under this category and the conduct of monitoring and
epidemiological studies on food-borne illnesses;

(c) The LGUs shall be responsible for food safety in food businesses such as, but not
limited to, activities in slaughterhouses, dressing plants, fish ports, wet markets,
supermarkets, school canteens, restaurants, catering establishments and water refilling
stations. The LGU shall also be responsible for street food sale, including ambulant
vending;

(d) The DILG, in collaboration with the DA, the DOH and other government agencies shall
supervise the enforcement of food safety and sanitary rules and regulations as well as the
inspection and compliance of business establishments and facilities within its territorial
jurisdiction;

(e) The LGUs may be called upon by the DOH and the DA to assist in the implementation of
food laws, other relevant regulations and those that will hereafter be issued;

(f) The DA and the DOH shall capacitate the LGUs and provide necessary technical
assistance in the implementation of their food safety functions under their jurisdiction. In
compliance with tins responsibility, they shall provide training to the DILG and the LGUs
and shall periodically assess the effectiveness of these training programs in coordination
with the DILG; and

(g) The DA and the DOH, in cooperation with the LGUs, shall monitor the presence of
biological, chemical and physical contaminants in food to determine the nature and
sources of food safety hazards in the food supply chain.

Section 16. Specific Responsibilities of the Department of Agriculture. – The DA shall be

responsible for the development and enforcement of food safety standards and regulations for
foods in the primary production and post harvest stages of the food supply chain. It shall monitor
and ensure that the relevant requirements of the law are complied with by farmers, fisherfolk
and food business operators. Pursuant thereto, the DA Secretary shall ensure that the food safety
regulatory mandates and functions for fresh plant, animal, fisheries and aquaculture foods of the
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DA agencies are clearly defined. The agencies under the DA with food safety regulatory functions
are the following:

(a) The Bureau of Animal Industry (BAI), for food derived from animals including eggs and
honey production;

(b) The National Dairy Authority (NDA), for milk production and post harvest handling;

(c) The National Meat Inspection Service (NMIS), for meats;

(d) The Bureau of Fisheries and Aquatic Resources (BFAR), for fresh fish and other
seafoods including those grown by aquaculture;

(e) The Bureau of Plant Industry (BPI), for plant foods;

(f) The Fertilizer and Pesticide Authority (FPA), for pesticides and fertilizers used in the
production of plant and animal food;

(g) The Philippine Coconut Authority (PCA), for fresh coconut;

(h) The Sugar Regulatory Administration (SRA), for sugar cane production and marketing;
and

(i) The National Food Authority (NFA), for rice, corn and other grains.1âwphi1

The Bureau of Agriculture and Fisheries Product Standards (BAFPS) shall develop food safety
standards including those for organic agriculture. The BAFPS shall establish the mechanism for
the development of science-based food safety standards for fresh plant, animal, fisheries and
aquaculture foods and shall use the services of experts from the FSRA, other government
agencies, academe and private sector.

The Food Development Center (FDC) of the NFA shall provide scientific support in testing,
research and training.

When necessary and when funds allow, the appropriate food safety units shall be created within
the above stated agencies. To strengthen these organizations, they shall be provided with the
necessary personnel out of the existing manpower of the DA.

Finally, the DA shall, in coordination with other government agencies, monitor the presence of
contaminants in foods of plant, animal and fishery origin and shall formulate and implement
measures to address incidents of food contamination.

Section 17. The Undersecretary for Policy and Planning, Research and Development (R&D) and
Regulations. – Oversight functions for the Food Safety Act shall be assigned to the Undersecretary
for Policy and Planning, R&D and Regulations.

The Undersecretary for Policy and Planning, R&D and Regulations shall directly supervise the
Food Development Center and the BAFPS and shall be the coordinator for Codex activities at the
DA and the Codex Contact Point.
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The Undersecretary for Policy and Planning, R&D and Regulations shall be provided with the
necessary manpower and funds from existing resources to ensure the smooth and efficient
discharge of its functions.

Section 18. Specific Responsibilities of the DOH. – The DOH shall bear the following specific
responsibilities:

(a) The DOH shall ensure the safety of all food processing and product packaging
activities.

(b) The FDA Center for Food Regulation and Research shall be responsible for
implementing a performance-based food safety control management system which shall
include, but not limited to, the following:

(1) Development of food standards and regulations;

(2) Post-market monitoring;

(3) Enforcement, of HACCP and other risk-based control measures;

(4) Strong participation in Codex and other international standard setting bodies,

(5) Communication of risks and development of interactive exchange among

stakeholders;

(6) Establishment of laboratories for food safety and strengthening the capabilities
of existing laboratories;

(7) Development of a database of food safety hazards and food-borne illness from
epidemiological data;

(8) Strengthening R&D capabilities on product, safety and quality standards; and

(9) Certification of food safety inspectors.

(c) The Bureau of Quarantine (BOQ) shall provide sanitation and ensure food safety in its
area of responsibility in both domestic and international ports and airports of entry,
including in-flight catering, food service establishments, sea vessels and aircraft, as
provided for in the implementing rules and regulations (IRR) of Republic Act No. 9271 and
Presidential Decree No. 856, otherwise known as the "Code on Sanitation of the
Philippines".

(d) The National Epidemiology Center (NEC), the Research Institute of Tropical Medicine
(RITM) and the National Center for Disease Prevention and Control (NCDPC) shall conduct
and document epidemiological monitoring studies on food borne illnesses for use in risk-
based policy formulation. Food safety risk assessment bodies shall be established for this
purpose.

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 (e) The National Center for Health Promotion (NCHP) shall be responsible for advocating
food safety awareness, information and education to the public.

(f) The NCDPC shall strategize actions to help ensure the safety of food, reduce the risk of
food contamination and food-borne diseases, address the double burden of micronutrient
deficiencies and noncommunicable diseases and to regularly evaluate the progress made.

(g) The DOH and the FDA Center for Food Regulation and Research shall be strengthened
in terms of establishing food safety functional divisions and incremental staffing of food
safety officers and experts and be provided with funds including the fees collected from
services.

Section 19. Specific Responsibilities of the DILG and the LGUs. – The DILG and the LGUs shall bear
the following responsibilities:

(a) The LGUs shall be responsible for the enforcement of the "Code on Sanitation of the
Philippines" (Presidential Decree No. 856, December 23, 1975), food safety standards and
food safety regulations where food is produced, processed, prepared and/or sold in their
territorial jurisdiction. This shall include, but shall not be limited to, the following:

(1) Sanitation particularly in public markets, slaughterhouses, micro and small

food processing establishments and public eating places;

(2) Codes of Practice for production, post harvest handling, processing and
hygiene;

(3) Safe use of food additives, processing aids and sanitation chemicals; and

(4) Proper labelling of prepackaged foods.

(b) The DILG shall support the DOH and the DA in the collection and documentation of
food-borne illness data, monitoring and research.

(c) The DILG and the LGUs shall participate in training programs, standards development
and other food safety activities to be undertaken by the DA, the DOH and other concerned
national agencies.

ARTICLE VI
FOOD SAFETY REGULATION COORDINATING
BOARD (FSRCB)

Section 20. Powers and Functions. – There is hereby created a Food Safety Regulation
Coordinating Board, hereinafter referred to as the Board, with the following powers and
functions:

(a) Monitor and coordinate the performance and implementation of the mandates of the
DA, the DOH, the DILG and the LGUs in food safety regulation;

63
 (b) Identify the agency responsible for enforcement based on their legal mandates when
jurisdiction over specific areas overlap;

(c) Coordinate crisis management and planning during food safety emergencies;

(d) Establish the policies and procedures for coordination among agencies involved in
food safety;

(e) Continuously evaluate the effectiveness of enforcement of food safety regulations and
research and training programs;

(f) Regularly submit reports to the Congressional Committees on Health, Agriculture and
Food, and Trade and Industry; and

(g) Accept grants and donations from local and international sources.

Section 21. Organization. – Within thirty (30) days from the effectivity of this Act, the Secretaries
of the DA, the DOH and the DILG shall organize the Board in accordance with the following rules:

(a) The Board shall be chaired by the DOH Secretary and co-chaired by the DA Secretary.
The alternate chair for the DOH shall be the FDA Director General and the alternate co-
chair for the DA Secretary shall be the Undersecretary for Policy and Planning, R&D and
Regulations. The members of the Board shall be the heads of the food safety regulatory
agencies of the DA, the Director of the FDA Center for Food Regulation and Research, a
representative field operator of the DILG with the rank of a Director, the heads of Leagues
of Barangays, Municipalities, Cities and Provinces and a representative each from the DTI
and the DOST with the rank of a Director. Directors of other DOH agencies with food safety
concerns shall join the meeting as it may be deemed necessary by the DOH;

(b) Within twelve (12) months from the effectivity of this Act, the Board shall submit a
manual of procedures containing the rules for the conduct of meetings and decision-
making, among others;

(c) The Board shall be assisted by administrative and technical secretariat at the DOH.
Both the DOH and the DA shall establish functional divisions and shall organize the
administrative and technical personnel for the operation of the Board. The personnel
needed under this section shall be taken from the existing manpower of each department;
and

(d) Funds shall be allocated by the respective agencies concerned with food safety to pay
for the organization of meetings, participation of Board members, secretariat, experts and
the expenses of a working group to be created by the Board to prepare its manual of
procedures.

Section 22. Accountability for Food Safety Regulation. – The FSRAs of the DA and the DOH, in
coordination with the LGUs, shall be responsible in ensuring food safety at various stages of the
food supply chain within their specified mandates.

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 ARTICLE VII
CRISIS MANAGEMENT

Section 23. Rapid Alert System. – A rapid alert system for the notification of a direct or indirect
risk to human health due to food shall be established by the FSRCB.

Section 24. Emergency Measures. – Where it is evident that food originating from within the
country or imported from another country is likely to constitute serious risk to human health, the
Board, in coordination with the FSRAs of the DOH and the DA, shall immediately adopt one or
more of the following measures, depending on the gravity of the situation:

(a) In the case of food of national origin:

(1) Suspension of its distribution in the market or the use of the food in question;

(2) Laying down special conditions for the food in question; and

(3) Any other appropriate interim measures.

(b) In the case of food from another country:

(1) Suspension of imports of the food from all or parts of the third country
concerned and, where applicable, from the third country of transit;

(2) Laying down special conditions for the food in question from all or part of the
third country concerned; and

(3) Any other appropriate interim measures.

Section 25. Plan for Crisis Management. – The Board, in coordination with the FSRAs and other
relevant government agencies, shall prepare a general plan for the management of a threat to
food safety such as radiation contamination of food, food shortage requiring coordinated action
and other crisis situations which may compromise food safety. This plan shall specify the
situations representing a direct or indirect risk to human health deriving from food which are not
likely to be prevented, eliminated or reduced to an acceptable level.
ARTICLE VIII
IMPLEMENTATION OF FOOD SAFETY REGULATIONS

Section 26. Policies on Official Controls. – Official controls are established to verify compliance
with food laws and regulations and shall be prepared by each agency. The following shall govern
the exercise of official controls:

(a) Official controls shall be implemented by way of regulations prepared by the FSRAs in
accordance with the principles established in this Act;

(b) The frequency of official controls shall be proportionate to the severity and likelihood
of occurrence of the food safety risks being controlled;

65
 (c) Official controls shall be based on appropriate techniques, implemented by an
adequate number of suitably qualified and experienced personnel and with adequate
funds, facilities and equipment;

(d) The regulatory agency or body performing official controls shall meet operational
criteria and procedures established by the agencies to ensure impartiality and
effectiveness;

(e) Any personnel of FSRAs such as, but not limited to, food inspectors shall perform
official controls at the highest level of competence and integrity, ever mindful of conflict of
interest situations;

(f) Policies and procedures for official controls shall be documented in a manual of
operations to ensure consistency, high quality, uniformity, predictability and
transparency;

(g) Provisions shall be made for official controls to be delegated to other competent
bodies as determined by the regulatory agency and of the conditions under which this
shall take place. When official controls are delegated, appropriate coordination and other
procedures including oversight shall be in place and effectively implemented. The
accountability over the delegated function shall remain with the regulatory agency; and

(h) The agencies responsible for the implementation of official controls shall be provided
with the necessary funding and technical support out of their existing budget to perform
official controls according to the principles indicated in this Act.

Section 27. Traceability. – Traceability shall be established for foods at relevant stages of

production, post harvest handling, processing or distribution, when needed to ensure compliance
with food safety requirements. The rule on traceability shall also cover production inputs such as
feeds, food additives, ingredients, packaging materials and other substances expected to be
incorporated into a food or food product. To ensure traceability, food business operators are
required to:

(a) Be able to identify any person or company from whom they have been supplied with:

(1) Food;

(2) A food-producing animal;

(3) Production chemicals as pesticides and drugs; and

(4) Production, post harvest handling and processing inputs such as feeds, food
additives, food ingredients, packaging materials, or any substance expected to be
incorporated into food or food product.

(b) Establish and implement systems and procedures which allow the above information
to be available to the regulatory authorities on demand; and

66
 (c) Establish systems and procedures to identify the other businesses to which their
products have been supplied. This information shall be made available to the regulatory
authorities upon demand.

Traceability in case of food-borne disease outbreak shall be established by the National

Epidemiology Center (NEC) of the DOH.

Section 28. Licensing, Registration of Establishments. – Appropriate authorizations shall be

developed and issued in the form of a permit, license and certificate of registration or compliance
that would cover establishments, facilities engaged in production, post harvest handling,
processing, packing, holding or producing food for consumption in accordance with the
mandated issuances of regulatory agencies issuing such authorizations. Special derogations shall
be provided due to geographical location and after an assessment of risks, especially for micro,
small and medium-sized food business operators and health products.

Section 29. Inspection of Food Business Operators. – Regular inspection of food business

operators shall be performed by the FSRAs or the control bodies delegated to conduct the
activity. In addition, the following rules shall be followed in the conduct of inspections:

(a) Inspection shall take into account compliance with mandatory food safety standards,
the implementation of HACCP, good manufacturing practices and other requirements of
regulations;

(b) The frequency of inspections shall be based on the assessment of risks. Establishments
producing high risk foods or carrying out high risk activities shall be inspected more
frequently;

(c) Inspectors shall have defined skills on risk-based inspection and shall be regularly
evaluated based on suitable procedures to verify their continuing competence; and

(d) Appropriate procedures shall be in place to ensure that the results of inspection are
interpreted in a uniform manner.

Section 30. Food Testing Laboratories. – The following shall guide the management and
operation of food testing laboratories:

(a) Food testing shall be carried out by laboratories accredited in accordance with
international standards. Those that are not currently accredited shall apply for
accreditation within a specified period of time;

(b) Testing shall be carried out using the internationally approved procedures or methods
of analysis that have been validated;

(c) Laboratories shall be organized and managed to prevent conflict of interest in the
conduct of testing;

(d) Laboratories shall be staffed with analysts with the required expertise and
professional competence, and

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 (e) FSRAs may recognize private testing laboratories accredited by the Philippine
Accreditation Office (PAO) of the DTI to support their testing needs.

ARTICLE IX
TRAINING AND CONSUMER EDUCATION

Section 31. Training. – Skills training and other instructional/educational activities shall be

regularly provided to food business operators, food handlers and to government personnel as
follows:

(a) Food business operators particularly micro, small and medium scale enterprises shall
be trained on the requirements of food safety regulations and the understanding of these
requirements. Personnel shall be trained on HACCP, on the codes of good practice and on
technologies that will enable them to comply with regulations;

(b) Mandatory training on safe food handling and similar courses shall be implemented
for food handlers of food businesses; and

(c) Government personnel shall be trained on the scientific basis for the provisions of the
law and on the conduct of official controls.

The different FSRAs shall identify training needs and the appropriate training programs.
Mandatory training programs shall be developed and implemented by accredited training
providers.

Section 32. Consumer Education. – A consumer education program shall be developed by the DA,
the DOH and the LGUs in partnership with the Department of Education, the implementation of
which shall be carried out by the latter.

Section 33. Funding. – Funds shall be provided for the development and implementation of
training and consumer education programs.

ARTICLE X
FOOD-BORNE ILLNESS MONITORING, SURVEILLANCE
AND RESEARCH

Section 34. Food-borne Illness Monitoring and Surveillance. – The government, in support of risk
analysis, shall implement the following programs:

(a) An integrated food-borne disease monitoring system that links to the sources of food
contamination in collaboration with the DOH-NEC and the NCDPC; and

(b) Identification of hazards in the food supply chain and assessment, of levels of exposure
to the hazards.

Section 35. Research. – The government and academe shall develop and implement a program of
research on cost effective technologies and codes of practice for assisting farmers, fisherfolk,
micro, small and medium scale enterprises and other stakeholders to enable them to comply with
food safety regulations.
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 ARTICLE XI
POLICY ON FEES

Section 36. Collection of Fees. – The DA, the DOH and the LGUs, where applicable, shall be
allowed to collect fees for the inspection of food products, production and processing facilities,
issuance of import or export certificates, laboratory testing of food samples and other fees as may
be deemed necessary.

Fees shall be based on an officially-approved procedure for estimating the cost of the activity
undertaken and shall be subject to government accounting and auditing rules and regulations.

ARTICLE XII
PROHIBITIONS, PENALTIES AND SANCTIONS

Section 37. Prohibited Acts. – It shall be unlawful for any person to:

(a) Produce, handle or manufacture for sale, offer for sale, distribute in commerce, or
import into the Philippines any food or food product which is not in conformity with an
applicable food quality or safety standard promulgated in accordance with this Act;

(b) Produce, handle or manufacture for sale, offer for sale, distribute in commerce, or
import into the Philippines any food or food product which has been declared as banned
food product by a rule promulgated in accordance with this Act;

(c) Refuse access to pertinent records or entry of inspection officers of the FSRA;

(d) Fail to comply with an order relating to notifications to recall unsafe products;

(e) Adulterate, misbrand, mislabel, falsely advertise any food product which misleads the
consumers and carry out any other acts contrary to good manufacturing practices;

(f) Operate a food business without the appropriate authorization;

(g) Connive with food business operators or food inspectors, which will result in food
safety risks to the consumers; and
(h) Violate the implementing rules and regulations of this Act.

Section 38. Penalty. – Any person who shall violate any provision of this Act shall suffer the
penalties provided hereunder:

(a) For the first conviction, a fine of not less than Fifty thousand pesos (P50,000.00) but
not more than One hundred thousand pesos (P100,000.00) and suspension of appropriate
authorization for one (1) month shall be imposed;

(b) For the second conviction, a fine of not less than One hundred thousand pesos
(P100,000.00) but not more than Two hundred thousand pesos (P200,000.00) and
suspension of appropriate authorization for three (3) months shall be imposed;

69
 (e) For the third conviction, a line of not less than Two hundred thousand pesos
(P200,000.00) but not more than Three hundred thousand pesos (P300,000.00) and
suspension of appropriate authorization for six (6) months shall be imposed;

(d) For violation resulting in slight physical injury of a person, upon conviction, a line of
not less than Two hundred thousand pesos (P200,000.00) but not more than Three
hundred thousand pesos (P300,000.00) and suspension of appropriate authorization for
six (6) months shall be imposed. The offender shall also pay the hospitalization and
rehabilitation cost of a person;

(e) Fur violation resulting in less serious or serious physical injury of a person, upon
conviction, a line of not less than Two hundred thousand pesos (P200,000.00) but not
more than Three hundred thousand pesos (P300,000.00) and suspension of appropriate
authorization for one (1) year shall be imposed. The offender shall also pay the
hospitalization and rehabilitation cost of a person;

(f) For violation resulting in death of a person, upon conviction, the penalty of
imprisonment of not less than six (6) months and one (1) day but not more than six (6)
years and one (1) day and a line of not less than Three hundred thousand pesos
(P300,000.00) but not more than Five hundred thousand pesos (P500,000.00) and
permanent revocation of appropriate authorization to operate a food business shall be
imposed.

If the offender does not have the appropriate authorization, the imposable fines shall be doubled.

If the offender is a government personnel, in addition to the penalty prescribed herein, said
personnel shall be subjected to the appropriate civil service laws.

If the offender is a naturalized citizen, in addition to the penalty prescribed herein, the
naturalization certificate and the registration in the civil registry of said citizen shall be cancelled.
Immediate deportation after payment of line and service of sentence shall also be imposed.

If the offender is an alien, said alien shall be summarily deported after payment of fine and
service of sentence and perpetually barred from entering the country.

Any director, officer or agent of a corporation who shall authorize, order or perform any of the
acts or practices constituting in whole or in part a violation of Section 37 hereof, and who has
knowledge or notice of noncompliance received by the corporation from the concerned
department, shall be subjected to the penalties under this section.

In case the violation is committed by, or in the interest of a foreign juridical person duly licensed
to engage in business in the Philippines, such license to engage in business in the Philippines
shall immediately be revoked.

ARTICLE XIII
FINAL PROVISIONS

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Section 39. Implementing Rules and Regulations. – The DA and the DOH shall jointly issue the
implementing rules and regulations within ninety (90) days after the effectivity of this Act.

Section 40. Separability Clause. – If any provision of this Act is declared invalid or
unconstitutional, the other provisions not affected thereby shall remain in full force and effect.

Section 41. Repealing Clause. – All laws, presidential decrees, executive orders, rules and
regulations inconsistent with the provisions of this Act are hereby repealed, amended or
modified accordingly.

Section 42. Effectivity. – This Act shall take effect fifteen (15) days after its publication in two (2)
newspapers of general circulation.

CHAPTER XI – PERSONAL HABITS OF FOOD SERVICE WORKER

Employee’s Role

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Doing your job well means doing it correctly, working neatly, handling equipment and materials
properly, and working safely.

Do the Job Correctly

When a job is done correctly, your customers will be happy and satisfied. A job done correctly
means no complaints or call-backs, and could mean a compliment or recommendation from the
customer or your supervisor.

Here are a few examples from the industry of the implications of not doing the job correctly:

Cleaning: If a restaurant worker assigned to clean up only drags a damp mop over the floor in
areas where there is obvious dirt, he or she has not cleaned the floor properly. If the health
inspector makes a surprise visit and finds that the floor looks relatively clean but has not been
properly sanitized, there could be consequences for everyone. In extreme cases, the whole
restaurant may be shut down until the inspector is sure the operation meets basic cleanliness
requirements.

Rotation of food supplies in the kitchen: The employees who start to use the freshest items
before perfectly good older items are consumed can cost the business money if the older items
have to be thrown out the next day.

Serving meals: If one customer senses that another customer has received better service, the
business may have just lost the first customer and maybe even more if that person shares the bad
experience with friends and others, such as through an online review site. In fact, most people are
more likely to share a story of a bad dining experience than they are a good one. Always strive to
give the customer the very best possible experience you can!

Work Neatly

Neatness pleases customers and employers. Many people think that the condition of a work area
reflects a person’s work habits. They figure that someone with a messy work area probably does
messy work. Working neatly and in an organized way is also the key to working efficiently.

Neatness saves time and trouble. In a neat work area, you do not have to waste time looking for
tools or equipment. Neatness is necessary for safety. A sloppy work area is usually a dangerous
one as well. It is easy to trip over objects left on the floor, to slip on spilled liquids, or to get hurt
on something sharp or hot that has been left lying around. Often, clutter hides other dangers, like
a frayed electric cord or a broken container.

When you finish a task or leave for the day, clean the work area, replace tools in tool boxes, and
stack materials in their designated location. It makes for a great start the next day.
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Handle Equipment and Materials Properly

Employers supply their workers with equipment and materials needed to do the job. These
supplies cost employers money, so they want to see that they are used properly. Abused
equipment and wasted materials show an employer that you do not care about the job or the
employer. Your employer has estimated the price for a menu item based on the amount of time
and materials it should take to prepare the meal. If you take too long to prepare the item or waste
expensive ingredients, you obviously do not share your employer’s concern for costs.

Some employees think the employer is too big or rich to notice some waste here and there. Or
they feel that taking care of the employer’s property is not their responsibility. Knives and food
go missing and these employees simply assume that it’s not their problem. Employees with this
attitude do not realize that such waste hurts them as much as their employer.

Your job depends on the success of the business. Profits go down when the business must spend
money replacing wasted, damaged, or stolen property. Lower profits can mean lower salaries or
fewer pay raises. If the losses are too great and the restaurant closes, you could lose your job.

Work Safely

Part of any job is learning and following safety rules. All workers need to be concerned about
careless or unsafe acts. When you start a job, learn the safety rules and special hazards (dangers)
of the job. Find out where the fire extinguishers, fire exits, and first aid kit are located.

If you see an unsafe condition or a safety violation, you can prevent accidents by doing something
about it immediately. If you find a safety hazard, take action in one or more of these ways:
 Try to correct the unsafe condition

 Warn others

 Inform your supervisor

 Inform those who caused the safety violation

 Inform the safety officer or repair staff

 Check to be sure the violation has been corrected

Time Management

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Some workers think that a good attendance record is enough to satisfy the employer’s
expectations. However, they arrive on time but then interrupt their workday by doing personal
tasks. It is so easy to waste work time that many employees do not realize they are doing it. For
example, some people take long lunch breaks or too many coffee breaks; others spend time on
the phone with friends or handling personal business. Some waste time by socializing with co-
workers when they should be working. This wastes twice as much time, since the co-workers
also stop working.

Wasting company time, like missing work, costs the employer money. Employers must give you
an unpaid meal break of half an hour after five hours of work. They do not have to give you coffee
breaks, although many do. (Contracts and collective agreements may increase unpaid break
times and stipulate paid breaks.) However, when break time is over, employers have the right to
expect you to work.

Some tasks have assigned deadlines whereas others do not. For tasks that do not have assigned
deadlines, employers expect you to set goals for yourself. To get your work done on time, try to
figure out how long it will take to finish a certain amount of work. Depending on your position,
you may be given tasks with a broader focus. You may be put in charge of a certain event for
example. This requires you to establish deadlines for the scope of work (e.g., when the order of
food must be placed, when certain components of the menu must be prepared, and ultimately the
day, time, setup, and service of the food all become part of your work). Whatever the amount of
responsibility you have at the time, consider the points regarding getting your work done as
important tools for success.

Getting your work done on time helps you to keep your job. You need to:
 Set priorities

 Begin the job right away

 Keep working until the job is done

 Keep deadlines in mind and stick to them

 Use resources efficiently

Job Satisfaction

Job satisfaction is influenced by a number of factors, such as:

 Pay

 Benefits

 Working conditions

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  Opportunities for advancement

 Job security

These factors also seem to be the first things considered when people decide whether or not to
take or change jobs. In addition, there are other factors that contribute to job satisfaction on an
everyday basis. Recognition, appreciation, respect, courtesy, and good management-worker
relations often have greater everyday importance than do the rate of pay and job security.

The working relationships you develop with others will be extremely important to your success
and the satisfaction that you derive from your job. Studies reveal that people more frequently
resign from a job because of how they have been treated or valued rather than dissatisfaction
with their pay. A personal sense of worth and identity is very important. Sometimes people find
themselves in jobs that are less than satisfying for any one of the reasons identified above, or
because they are not suited to that particular job. Often quitting is not an option, especially in
tough economic times when other opportunities are limited. It is important to recognize that
working in an environment where you feel constantly frustrated or unhappy may cause physical
or mental problems, some of which may be severe. Studies indicate that people unhappy in their
jobs have more accidents. In some cases, people who are unhappy at work but cannot leave or
change their jobs learn to separate their self-esteem from their work and find their primary
satisfaction in family or leisure activities, while for others it may have the opposite effect, and
they bring their work frustrations home with them.

Attendance and Punctuality

Employers get frustrated when their employees are not at work when they are scheduled to be.
There is a job to be done and when workers do not show up, the business loses valuable time and
money. When you take a job, it is up to you to arrange how to get to work every day on time. If
you miss work or arrive late too often, you may:
 Be warned by your supervisor

 Be resented by your co-workers

 Receive a poor rating on your performance review

 Miss a promotion or raise

 Lose pay

 Be subject to a suspension or even lose your job

It is extremely important that you communicate any attendance or punctuality issues with your
supervisor as soon as you become aware of them. If you know that you might be slightly late on a
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particular day and your supervisor knows in advance, he or she can schedule accordingly.
However, if you arrive late without telling anyone, it shows a lack of respect for the schedule,
your job, the business, and your co-workers. Communication is key.

Warnings

The first time you come in late your supervisor will probably not do much more than speak to
you about it. If it happens again, you may be reprimanded and given a warning that continual
lateness may cost you your job. Sometimes you cannot help being late or absent; in that case, you
should let your supervisor know why as soon as possible. You may have a sudden sickness in
your family or experience car trouble on the way to work, but even these reasons may not be
acceptable if they happen too often.

Resentment

When you are late or absent, it usually makes things harder for your co-workers. They may have
to do your share of the work until you arrive. If you are a part of a team, a whole crew may have
to stand around waiting for you. Although most people do not mind helping in an emergency,
they do not want to do your job or be delayed by you.

Ratings

Supervisors evaluate their workers on a regular basis, usually once or twice a year. If you are
often late or absent, your attendance rating will be affected. A low rating affects not only your
present job but also can impact you later when you apply for jobs with other businesses and they
phone for a reference.

Promotions and Raises

Your lateness and absence may cost you a raise or a chance for promotion. If you cannot be relied
on to show up, you give your employer the impression that you do not take the job seriously.

Pay Loss

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If you are not putting in a full day’s work, why should you be paid for one? Employers lose money
when workers do not put in their full time. If you are absent, you may lose a full day’s pay, and if
you are late, your employer only has to pay you for the hours you worked.

Suspension or Job Loss

If you continue to be absent or late, you will lose your job. Most employers will give you a few
warnings and then proceed to a suspension without pay. If your attendance does not improve,
the employer has little choice but to let you go.

Employee Evaluation

Employers want workers who have good work attitudes and who practise good work habits.
They expect you to come to work on time, dress properly, follow rules and instructions, and get
the job done correctly and on time.

Many employers use rating scales to evaluate workers’ job performance and work attitudes.
These ratings are placed in your personnel file. When your supervisor is considering promoting
or firing you, these files are used to help in the decision. The list below is typical of an employee
evaluation.
 Has a good attendance record (is seldom late or absent)

 Makes good use of time (starts work promptly; does not waste time)

 Meets deadlines (plans ahead and sees that work is finished on time)

 Shows initiative (works hard without being told to)

 Does not give up easily (tries and tries again)

 Shows honesty (can be trusted; accepts the blame for own mistakes)

 Is dependable (always finishes the job)

 Does not waste materials (plans and works carefully so no goods are damaged or wasted;
takes good care of tools and equipment)

 Obeys safety rules (prevents accidents by following all safety instructions)

 Follows instructions (pays attention to directions and follows them carefully)

 Is willing to learn (shows interest in improving job performance; follows suggestions)

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 Works accurately (takes care to do things right; does not make careless mistakes, keeps
good records)

 Gets along well with others (supervisors, co-workers, and customers; works cooperatively
and is thoughtful and respectful of others)

 Shows loyalty (speaks well of the employer and its products; does not give out
confidential information)

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