Shellfish Toxins Several mycotoxins cannot be destroyed even

Chapter 5: Chemical Hazards NATURALLY OCCURING CHEMICALS after the food has been cooked
Ciguatoxin Description: There are numerous examples of
Chemical Hazards shellfish toxins. The most common include
Description: Ciguatoxin is an example of a fish- paralytic poisoning (PSP), diarrheic shellfish Mycotoxin Target Organ
The contamination food by chemical is a poisoning intoxication own from the poisoning (DSP), amnesic shellfish poisoning Aflatoxin Liver
worldwide public health concern and is leading consumption of tropical fish. The origin of the (ASP), and neurotoxic shellfish poisoning (NSF). Ochratoxin A Kidney
cause of trade problems internationally. toxin is from minute sea creatures called algae. All involve an accumulation of toxins produced
Trichothecenes Mucosa
Contamination may occur through The toxin is heat stable and cannot be destroyed in shellfish.
Ergot alkaloids Peripheral vascular
environmental pollution of the air, water, and by cooking. Different marine fish ingest algae Common Food: Any shellfish may contain
system
soil, such as case with toxic metals, containing toxin, which accumulates in the fish toxins. PSP is more common in mussels, clams,
over time. Symptoms of ciguatoxin poisoning and scallops. DSP can be caused by mussels, Zearalenone Uro- genital tract
polychlorinated biphenyls (FCBs) and dioxins, or Table 5.3 Target Organs of Some Mycotoxins
through the intentional use of various chemical, include common foodborne illness symptoms oysters. and scallops. ASP is more common in
such as pesticides,p animal drugs, and other and unique symptoms including weakness and mussels while NSP is common in Gulf Coast
agrochemicals. slight paralysis of the mouth, tongue, throat, marine animals. Transmission in Food:
hands, and feet. Shellfish toxins are inherent in marine shellfish. Chemical Source Associated
Chemical hazards in food include chemical
compounds that, when a sufficient amount is Common Food: Marine finfish are the most Prevention: Purchase food from a reputable Food
consumed, can inhibit absorption and/or destroy common causes of ciguatoxin poisoning. supplier. Aflatoxin Aspergillus Corn,
nutrients. These hazards are carcinogenic, Common marine finfish species include flavus and peanut, tree
mutagenic, and teratogenic. Their toxicity can barracudas, groupers, jacks, mackerel, snappers, A. nuts and
cause severe illnesses and possibly death and triggerfish. Toxicant Source Associated parasiticus milk
because of their toxological effect on the human Transmission in Food: The toxin is Ciguatera Dinoflagellates Tropical Fish Trichothecene Mainly Cereals and
body. transferred to finfish after their ingestion of Shellfish Dinoflagellates Shellfish s Fusarium other food
All chemicals are poisonous, especially toxin-containing algae. toxins:
Prevention: The toxin is not destroyed by Paralytic Ochratoxin A Penicillium Wheat,
when ingested at toxic levels, with toxicity
cooking. therefore, prevention can be very Neurotoxic
defined at many levels depending on the verrucosum barley and
Diarrheic
substances dealt with. Even nutrients essential difficult. Purchasing seafood from a reputable A. corn
Amnesic
to life such as sodium, iron, copper, and iodine supplier is the best preventive measure. ochraceus
can be poisonous. Table salt (sodium chloride) Ergot alkaloids Claviceps Rye, barley,
Pyrrolizidine Various toxic Cereals,
becomes a poison, even lethal in a healthy Scombrotoxin plants Purpurea and wheat
alkaloids honey
person, when 12 ounces are consumed at one
time. Although some chemical preservatives Description: Scombrotoxin called histamine Fumonisins Fusarium Corn
Histamine Spoilage Fish, cheese
and other food additives are beneficial, they can poisoning, is caused by eating foods high in a moniliforme
bacteria
also be toxic in excessive amounts. Chemical chemical compound called histamine. Table 5.2 Naturally Occurring Chemicals Patulin P. Apples and
hazards are usually classified as either naturally Histamine is usually produced by bacteria when expansum pears
occurring chemicals or added chemicals (Table they decompose foods. it is not destroyed by Zearalenone Fusarium Cereals, oil
Mycotoxins
5.1). Naturally occurring chemicals include toxin cooking. Unique symptoms of illness include spp. and starch
produced by a biological organism. Added dizziness, a burning sensation, facial rash or Table 5.4 Other Toxicants of Biological Origin
Another group of foodborne microorganisms
chemicals ―include those that are intentionally hives, and a peppery taste in the mouth.
that can cause disease include fungi. Fungi
or unintentionally added to food. (Ang & Common Food: The most common foods that ADDED CHEMICALS
include both molds and yeasts. They differ from
Balanon, 2010) cause scombrotoxin include tuna and mahi- There is a long list or chemicals added to foods
bacteria in that they are larger size and usually
mahi fish. Swiss cheese has also been which can pose health risks. Intentionally added
prefer foods that are high in sugar or starch.
Naturally Occurring Added Chemicals implicated. chemicals may include food additives, food
Often, they can withstand more extreme
Chemicals Transmission in Food: Over time, bacteria
conditions, such as highly acidic foods and preservatives, and pesticides. Pesticides leave
present in a particular food can breakdown
●Ciguatoxin ● Cleaning solutions lower foods, compared bacteria. residues on fruits and vegetables, and can
histidine in food and cause the production-of
usually be removed by a vigorous washing
●Mycotoxin ● Food additives histamine. Temperature abuse also leads to
Foodborne molds can produce chemical procedure or by peeling off the produce skin.
more histamine production.
●Scombrotoxin ● Pesticides compounds called mycotoxins. Use of intended
Prevention: Purchase seafood from a reputable
Mycotoxin have been linked to cancer. food additives are regulated by the Food and
●Shellfish toxins ● Heavy metals supplier. Store seafood below 41°F and do not
accept seafood that has been previously thawed. Drug Administration and Environmental
There are several molds that produce Protection Agency to assure that they are safe.
Table 5.1 Common Chemical Hazards in Food Retail mycotoxins. A common foodborne mycotoxin
Operations Food Code, (2000)
called aflatoxin is produced by the Aspergillus Chemical hazards can be divided into three
spp. Mycotoxins are commonly found dry and/or general categories: poisonous substances,
acidic foods. Common foods containing adverse food reactions (food allergy food
mycotoxins include com, nuts, and grains. sensitivity), and nutrition issues.
POISONOUS SUBSTANCES Table 5.6 Food Additives Heavy metals and radioactive isotopes from very sensitive. if they consume an offending
industries can also find their way into food, food, life-threatening anaphylactic shock can
Toxic plant material includes solanin in Chemicals created by the process include usually through water sources. An example of occur within minutes after the food is ingested.
potatoes; hemagglutinins and protease those created when meat is broiled excessively this is the level of mercury in fish taken from An emphasis must be put on training the Staff to
inhibitors in raw beans and peas; cyanogens in over hot charcoal and when fat or oil has been lakes and rivers. understand the serious nature of food allergies.
fruit kernels; and phytoalexins in sweet potatoes, heated excessively or for a long time. Some Food personnel must know, or be able to find.
celery, and parsnips. Several of these contaminants produced include polynuclear Sometimes, a poisonous substance in food can an accurate list of all the ingredients in the food
compounds can be eliminated by preparation aromatic hydrocarbons, heterocyclic amines, be controlled (diminished to a minimal risk) if served to customers should they request for this
methods. For example, solanin is eliminated nitropyrenes, nitrosamines, ethyl carbamate the food is washed or heated (cooked) information. Even cross-contact of one food by
when the green surface portion of potatoes is (urethane), and chloropropanols. sufficiently. However, the best strategy is for the another can pose a problem for highly, sensitive
peeled or trimmed. Fruit seeds and fruit pits food operator to keep harmful substances out individuals.
containing cyanogens are usually discarded. Agricultural chemicals include pesticides and of the food by purchasing supplies produced
herbicides. With the increased utilization of under controlled growing. harvesting, In the United states, prepared foods
Hemagglutinins and protease inhibitors in raw
processing, and storage conditions. must have an ingredient label. Labeling of food
plant seeds are eliminated by cooking with chemicals in agriculture and animal husbandry,
and disclosing recipe ingredients enable
moist heat. the chances of chemical food contamination are
Chemical Main source Associated hypersensitive people to avoid foods with
growing throughout the world. Agricultural
Chemical Associated Food Food offending components. The use of kitchen
chemicals have a great impact on water
Oxalates rhubarb Tea, cocoa, PCBs Transformers Fish and chemicals such as MSG
systems. When it rains, these toxic substances animal fat (monosodium glutamate), food color (yellow dye
spinach, and beet
are carried into rivers and lakes, affecting fish #5), and aspartame should be revealed upon
Glycoalkaloids Green potato Dioxins Byproduct Fish and
and aquatic plant life as well as water supplies. animal fat customers‘ request. (Ang & Balanon,
Cyanoglycosides Lima beans and
cassava Mercury Chlor-alkali Fish 2010)
Animal antibiotics and other drug residues are Lead Vehicle emission, Canned food.
Phytohaemagglutinin Red kidney beans also a problem in terms of foodborne illness smelting, paint, acidic food, CHEMICAL DETECTION AND MONITORING
and other beans hazards. ln l990, the USDA sampled 35,561 glazes, and solder and drinking
Various carcinogens Spices and herbs livestock and 9.132 poultry for drug residues water Food establishment must know the regulations
and found residual levels in 132 and 12 samples, Cadmium Sludge and Grains and and get professional help in
Table 5.5 Inherent Plant Food Toxicants respectively. Drug residues in food can cause smelting mollusks detecting/identifying and monitoring
Intentional food additives include GRAS violent allergic reactions in sensitive people who Radionuclides Accidental Fish and chemical hazards. For example, in a pesticide
(generally recognized as safe) compounds that consume these products. release Mushroom poisoning incident, some of the factors to know
may have inadvertently been added in excessive Unintentional additives or accidental addition Nitrate/nitrite Fertilizer Vegetables
are:
amounts. Examples include excessive addition of toxic substances during food handling in the and drinking
of nitrites arid nitrates in processed meat, water
food service and food production operations • The amount of the contaminated food
excessive use of monosodium glutamate in Table 5.7 Contaminants of Industrial and
can also occur. This type of hazard is often eaten
prepared foods, and excessive use of sulfites in Environmental Origins
traced to storage of toxic cleaning and
dried fruits and wine. Another example is the • Which pesticide was used?
sanitizing chemicals in food storage containers.
intentional addition of an-undisclosed ingredient. ADVERSE FOOD REACTIONS • How much of the chemical was used?
For instance, addition of peanut butter to a • When the food item was last sprayed?
product without disclosure could result in fatal Equipment material, such as copper or lead About 196 of the population is allergic to
from pipes or soldering material, can likewise • How the produce was washed, peeled,
anaphylactic shock for sensitive individuals. compounds (usually certain proteins) found in
leach into food and water causing heavy metal prepared, or cooked, etc.?
● Anti-caking ● Flavor ● Oxidizing and food. Allergic reactions may be caused by many
poisoning. types of foods, including milk, eggs, fish,
agents enhancers reducing
Food handlers and consumers should strive
● Antimicrobia l ● Flavoring agents seafood (particularly shrimp), legumes
● pH control Package material can leach as well. ln the U.S., to obtain as much information these factors as
agents agents (peanuts), tree nuts, and wheat. Other foods,
in the past, there was concern about the possible. The more information known about
● Antioxidants ● Humectants agents including citrus fruits, melons, bananas,
● Propellants and leaching of lead from the solder of can seams chemical contamination the better prepared
● Colors ● Leavening tomatoes, corn, barley, rice, and celery, can
and polychlorinated biphenyls from cardboard health officials will be in treating the victims,
gases cause allergic reactions in a few sensitive
● Curing and agents
● Sequestrants packages. Since then, these compounds have minimizing l0ong-time effects to human health
● Release individuals. In hospitals especially, medical
pickling agents been almost completely eliminated from and environment, and preventing future
● Solvents and personnel develop sensitivities to latex in gloves
● Emulsifiers agents packaging systems. However, these types of incidents.
● Non- vehicles if a food worker prepares food using latex
● Enzymes packaging material may still exist in other gloves; that can be enough transfer of latex to
● Stabilizers and
nutritive regions of the world. There is also concern over In the Philippines, guidelines for the safe use
● Firming agents sweeteners thickeners cause a reaction in the consumer.
the safety of certain plastics, especially those of pest control chemicals are with the
● Nutrient ● Surfaceactive
that may be used in the heating or reheating of jurisdiction of the Fertilizer and Pesticide
supplement agents Allergic reactions vary with each
foods in a microwave oven. Authority. Appropriate permits are need for such
s ● Texturizers individual's sensitivity. Some allergic reactions
chemicals.
Nutritive are mild (e.g., watery eyes, nasal discharge,
sweeteners headaches, etc.). However, some people are
Prompt Documentation and Reporting of Plant Toxin 1. Liquefied gases are gases that can become
Chemical Contamination and Poisoning • Examine for mycotoxins. Purchase products liquids when they are inside cylinders under • Solids – some types of coal, pyrophoric
that are visibly tree from molds, yeast, or any pressure. They exist inside the cylinder in a metals (i.e., metals that burn in contact with
Effective control of chemical hazards depends signs of- deterioration. Grains and nuts should liquid-vapour balance or equilibrium. Initially, the air or water, such as sodium and potassium),
on the prompt detection and reporting made to be dry and fresh—looking. cylinder is almost full of liquid and gas fills the solid wastes that are soaked with flammable
local health authorities. Food service personnel • Store foods properly. Observe the right space above the liquid. As gas is removed from liquids (e.g., rags, paper, spill clean-up
will typically be the first responders in cases of temperature and humidity conditions, and the cylinder, enough liquid evaporates to replace products), gunpowder, matches.
poisoning emergencies, which is why they proper packaging. Avoid prolonged storage. it, keeping the pressure in the cylinder constant.
should be aware of chemical contamination to • Do not eat wild mushrooms or varieties Anhydrous ammonia, chlorine, propane, nitrous Corrosive Materials
protect themselves as well as the consumers. unfamiliar to you. To be certain, buy and oxide and carbon dioxide are examples of
serve only those traditionally used and liquefied gases. Corrosive materials are present in almost every
Monitoring Points for Chemical Hazards tested to be tit for consumption. 2. Nonliquefied gases are also known as workplace. These materials can chemically
• Point source compressed, pressurized or permanent gases. destroy exposed tissues. Corrosives can also
• Cook thoroughly. Many plant toxins are
• Environmental compartments These gases do not become liquid when they damage or even destroy metal. They begin to
destroyed by heat.
are compressed at normal temperatures, even cause damage as soon as they touch the
• Primary production • Some beans, like fava beans and red kidney
at very high pressures. Examples of these are surface.
• Import / export beans, are not safe to eat when
oxygen, nitrogen, helium and argon.
• Production and processing undercooked.
• Wholesale outlets and markets • Potatoes that have thick green layer
3. Dissolved Gases. Acetylene, used in oxy- Most corrosives are either acids or bases.
• Biomonitoring underneath the skin should be rejected. Do
acetylene welding, is the only commonly used • Acid – an acid is a chemical that donates
not serve them. However, if the layer is thin.
dissolved gas. Acetylene is chemically very protons or hydrogen ions and/ or accepts
it can be peeled off.
Criteria for Establishing Priorities unstable. Even at atmospheric pressure, electrons. Common acids include hydrochloric
Scientists and government agencies
continue to develop breeding and other acetylene gas can explode. Nevertheless, acid, sulfuric acid, nitric acid, chromic acid,
• Severity of potential effects on health agricultural techniques on how to eliminate acetylene is routinely stored and used safely in acetic acid and hydrofluoric acid.
• Levels in individual food and the diet plant toxins. Organically grown produce are cylinders at high pressures. This is possible
• Size and susceptibility of the exposed getting popular despite higher costs compared because acetylene cylinders are packed with an • Base – a base (or alkaline material) is a
population to traditional products. Even if government inert, porous filler. The filler is saturated with chemical that donates electrons or hydroxide
• Significance in domestic and control for additives is regularly monitored, it is acetone or another suitable solvent. When ions or that accepts protons. Common bases
still wise to read the labels or the preservatives acetylene gas is added to the cylinder, the gas are ammonium hydroxide, potassium hydroxide
international trade
used. (Ang & Balanon, 2010) dissolves in the acetone. Acetylene in solution is (caustic potash) and sodium hydroxide (caustic
• Nature and cost of management options soda).
stable.
Types of Chemical Hazards
Guidelines in Preventing Chemical Hazards in • pH (potential of hydrogen) – the pH scale is
Food Establishments Flammable and Combustible Materials
Chemical hazards can be divided into six Flammable materials are substances that can used to measure how acidic or basic a liquid is.
general types: ignite easily and burn rapidly. There are many The pH scale goes from 0 to 14. Distilled water
Fish Toxins is neutral and has a pH of 7. Acids have pH is
• compressed gases commonly used flammable materials at most
•Buy from reliable sources. Do not buy fish between 0 and 7, bases are from 7 to 14.
• fammable and combustible chemicals work sites. They include gases, liquids and
caught limit sports fishing or polluted rivers and
• corrosive chemicals solids, such as:
lakes. Do not accept deliveries of fish and Poisons/Toxins
• poisons/toxins
shellfish that have been thawed and refrozen. Toxicity is a measure of the poisoning
• oxidizing chemicals • Gases – natural gas, propane, butane,
The common signs are freezer burns, excessive strength of a chemical. Chemicals that are only
• dangerously reactive materials methane, acetylene, carbon monoxide and
frost and portions dehydrated. weakly toxic need large doses to cause
hydrogen sulphide. Flammable gases are
While all chemicals have potential hazards usually gases with a lower explosive limit of poisoning. Strongly toxic chemicals only need
• Reliable suppliers describe the acceptable fish
associated with them, when proper health and less than 13% in air or have a flammable small doses to cause poisoning.
as fresh or fresh frozen. For fresh fish, the
safety procedures are followed, any chemical range in air of at least 12%. For example,
temperature must not be higher than 5°C upon
can be worked with safely. carbon monoxide has a lower explosive limit Oxidizers
receipt.
of 13% and upper explosive limit of 74% in Oxidizing materials are liquids, gases or
Compressed Gases air; it is flammable over a range of 61%. solids that readily give off oxygen or other
• Store frozen fish promptly. Thaw properly and There are three main groups of compressed oxidizing substances, such as bromine, chlorine
quickly below 5°C. gases stored in cylinders: liquefied, nonliquefied • Liquids – gasoline, many solvents (e.g., or fluorine. They also include materials that
and dissolved gases. acetone, alcohols, toluene), oil-based paints, react chemically to oxidize combustible
• Cook food thoroughly. paint thinners, adhesives, degreasers, materials. This means that oxygen combines
certain cleaners, waxes and polishes. chemically with the other material in a way that
Flammable liquids have a flashpoint below increases the chance of a fire or explosion.
37.8°C (100°F). See page 13 for an Oxidizing liquids and solids can be severe fire
explanation of flashpoint. and explosion hazards.
 Dangerously Reactive Materials physical hazards, thoroughly check food items Examples of injuries as a result of physical However, irrespective of the size and shape,
Generally, dangerously reactive liquids and for the presence of these hazards, properly hazards are cuts to the mouth or throat, damage safety issues are still considered on a case-to-
solids are chemicals that can: wash these food items. to teeth and gums, cuts in the hand, infection, case basis because of other factors like age,
Another important aspect is that employees burns, damage to the intestines, and choking. ability to swallow, and condition of the oral
who are in direct contact with food should be The latter could be life threatening and is cavity. The texture and consistency of the food
• undergo vigorous polymerization,
properly trained in their work to prevent foreign considered the most serious consequences, is also a determining factor.
condensation or decomposition
hazards getting mixed up with food items. even resulting in the filing of legal suits. In
Lastly, discourage food service staff from severe situations, physical hazards can even Thermal hazards include serving very
•Polymerization is a chemical reaction wearing jewelleries particularly hand jewelleries cause death, in which financial obligations by hot food that, when consumed or spilled on
where many small molecules together while they are working in the kitchen. the party involved would be tremendous. (Ang & people, can cause severe burns or tissue injury.
to form a large molecule. Balanon, 2010) When hot foods are severed, people must be
MAIN TYPES OF PHYSICAL HAZARDS IN FOOD warned to handle them properly. It is better for
• Condensation is a chemical reaction CHOKING AND PREVENTIVE MEASURES p food to be served at temperatures that will not
where two more molecules join Choking occurs when food or small cause injury or harm. Examples of food causing
together to form a new substance. 1. Food. Common sources are egg shells, objects gets caught in the throat or block the injury to consumers include pizza, cream soups,
fruit and vegetable peels, inedible seeds, airway, preventing oxygen from traveling to the chocolate, and coffee served at 170°F (76.7°C)
• Decomposition is a chemical change and fish scales. lungs and brain. After more than four minutes or above; jelly Bismarck‘s overheated in a
where a molecule breaks down into 2. Glass. Common sources found in food without oxygen, brain damage or death may microwave; and baby food or baby formula
processing facilities are light bulbs, glass occur. overheated in a microwave oven in temperatures
simpler molecules.
containers, and glass food containers. Choking may be caused by the food itself, exceeding 120° (48.9°C). (Ang & Balanon, 2010)
3. Metal. Common sources of metal depending on the texture, size, of the bolus, and
• become self-reactive under
include metal from equipment, such as shape. Examples are sticky and gummy food PREVENTION OF COMMON PHYSICAL
conditions of shock or increase in HAZARDS
splinters, blades, broken needles, (tikoy, bubble gum, and peanut butter), long
pressure or temperature. fragments from worm utensils, staples, ● Inspect raw materials and food ingredients
cylindrical pieces, big spherical objects (hot
etc. dogs), or big bolus of food. These items could for field contaminants (e.g., stones in
• react vigorously with water to release a lethal 4. Plastic. Common sources of soft and block the air passage or go to the windpipe, cereals) that were not found during the initial
gas) (OHS Teacher Resource Binder: Chapter 5 hard plastics include material used for instead of passing to the esophagus. receiving process.
Chemical Hazards, 2012) packaging, gloves worn by food handlers, ● Follows good storage practices and evaluate
utensils used for cleaning equipment, Infants, young children, the elderly, or a
and parts of tools used to remove potential risks in storage areas (e.g., sources
Chapter 6: Physical Hazards person suffering from dysphagia (impaired
of breakable glass such as lights bulbs,
processed food from equipment. swallowing reflex) are vulnerable to choking or
5. Stone. Field crops, such as peas and staples from cartons, etc.) and use
asphyxiation. Old age, poor dentition, alcohol
PHYSICAL HAZARDS beans, are most likely to contain small protective, acrylic bulbs or lamp covers.
consumption also contributes to choking on
stones that are picked up during ● Develop specifications and controls for all
food. Large pieces of food should not be given
Physical hazards are either foreign materials harvesting. Concrete structures and to children, the elderly, or to any individuals who ingredients and components, including raw
unintentionally introduced to food products (e.g., floors in food processing facilities can are incapable of chewing the food before and packaging materials. Specifications
metal fragments in minced meat) or naturally also be a source of small stones. swallowing it. It also beneficial to be trained to should contain standards for evaluating the
occurring objects (e.g., bones in fish) that pose 6. Wood. Common sources of wood come perform the Heimlich maneuver and cardio acceptability of ingredients or packaging
threats to the consumer. A physical hazard can from wood structures and wooden pulmonary resuscitation, or to travel with those materials. For instance, recycled cardboard
become included in food product at any stage of pallets used to store or transport who are trained in these procedures. used for packaging sometimes contains
production. ingredients or food products. traces of metals that can be detected by
7. Cloth. Common sources of fragments of The Consumer Product Safety Commission and metal detectors. A limit for metal detection
In physical hazards, a foreign object that causes rags, hot pads, and sponges. the FDA established the following guidelines to should be established to avoid the false
injury or harm is easily identified and is the most 8. Insects and Rodents. Common sources determine whether the foreign material present positive detection of metal in food.
frequent reason of consumer complaints. are fur, hair, fecal pellets, eggs, wings, in the food consumed is physically hazardous or ● Set up an effective detection and elimination
Statistically, physical hazards may not be as legs, nesting materials, and discarded not: system for physical hazards in your facility
important as other food hazards. However, they seed shells. ● A spherical object under 1.75 inches in (e.g., metal detectors or magnets to detect
can be considered obnoxious, irritating, 9. Personal effects. Common sources are metal fragments in the production line, and
diameter, is dangerous to children below
unsightly, and inconvenient, and can cause the the food handlers themselves. This filters or screens to remove foreign objects
three years old.
commercial food establishment to lose its would include their hair, nails, jewellery, at the receiving point).
● Bones over two centimeters are likely to
customers. (Ang & Balanon, 2010) bandages, and cigarette butts.
● Properly and regularly maintain the
cause injury. Less than one centimeter
is not considered a hazard. equipment in the facility to avoid sources of
According to Bajao & Osorno (2019) physical
● Any sharp, pointed object equal or physical hazards, such as foreign object that
hazards are common sign of poor food handling
practices making workers not properly well may have been accidentally added to the
greater than seven millimeters is
food. Light bulbs should be protected with
briefed or trained in food safety. To prevent considered a physical hazard.
an unbreakable shield.
 ● Periodic employee training on shipping, Purchase specifications are important to both receiving heat treatment or not reaching
receiving, storing, handling, maintaining, the buyer and the management. The following 630C. Pasteurized apple juice and cider can
and calibrating of equipment will also are the guidelines that detail the characteristics also be purchased for service to elderly
help prevent physical hazards from being of a product: populations.
introduced to food products.
● Quality grade 2. Visit approved vendors to ensure that they
● Weight maintain clean warehouses.
DETECTION AND ELIMINATION OF PHYSICAL
HAZARDS ● Count Contents 3. Observe delivery vehicles to ensure that they
● Metal detectors are used to detect metal ● Packaging are clean and that they practice temperature
in food products. They should be set up control.
to reject products from the food Specifications make the task of
production line if metal were to be comparison shopping easier, since the 4. Use written product specifications to ensure
detected. Proper maintenance should be characteristics of a product are expressed in a that the vendors know what is to be ordered.
given to this equipment to ensure they common language and can be used as a basis Responsibility of a Manager
are always accurate and not produce for evaluation.
false positives. 1. Develop and implement written product
● Magnets can be used with metal Guidelines to Purchasing Food: specifications to ensure the products
purchased consistently meet department
detectors on food production lines to
expectations.
attract and remove metal from products. 1. Understand regulations for specific foods.
Figure 7.1 Food Flow 2. Coordinate delivery times with vendors or
● X-ray machines can be used on food
suppliers to ensure that deliveries are made
production lines to identify hazards such PURC HASING ● Purchase packaged or processed foods only at times when they can be stored immediately.
as stones, bones, and hard plastics, as from suppliers who receive their products Schedule receiving times when product
well as metal. from licensed, reputable purveyors and quantity and quality, including product
● Food radar systems transmit lowpower manufacturers who adhere to good temperatures, can be checked.
microwaves through food products to PURCHASING manufacturing practices. 3. Review orders and delivery information to
identify foreign bodies such as metals, Effective purchasing paves the way for a ensure orders and product specifications are
plastics, bones, kernels, and organic successful food service operation. Purchasing ● Fresh produce may be purchased directly met.
materials in food on production lines. is a highly skill-based activity that requires a 4. Request a written letter from all vendors
from local growers as there is no inspection
(Ang & wide-ranging knowledge of products and indicating that they follow either a HACCP
process for these non-potentially hazardous
Balanon, 2010) market conditions. program or good manufacturing practices.
foods (with the exception of melons and
Purchasing involves obtaining foods in the 5. Follow up as necessary.
fresh alfalfa sprouts). When making direct
right quantity, of the best quality, at the right purchases, buyers should ensure the
Chapter 7: Food Product Flow RECEIVING
time, in the right place, and for the most packages are clean and will maintain the
economical price. A quality-control program in a integrity of the item, as communicated
Food Product Flow Strict procedures should be followed when
foodservice establishment should ensure that through product specifications.
only foods which meet written specifications are foods are received. All food should be checked
The flow of food describes what happens to for proper conditions once they are received by
purchased from reputable vendors. A good ● Meat and eggs may be purchased from local
food from the time it enters the workplace until the facility. When a delivery is made, it should be
purchaser considers the price, supply, and
it is served to the customers. It refers to a producers, but because these foods are checked for both quality and quantity.
demand, transportation, and storage cost before
process of receiving, storing, preparing, cooking, considered potentially hazardous, the Temperature and time are the two most
placing an order. Food can easily be products must be inspected for safety. Beef
holding, serving, cooling and reheating that the important factors control. The staff of a food
contaminated during the various stages of the or pork processed in a state-inspected
food goes through in a food service facility. service establishment should check for
food flow, which is why time and correct locker may be purchased by a food service temperatures and conditions of received foods
temperatures need to be monitored closely. operation. Poultry must also be processed in at once, so they may be stored as soon as
● Each step in the flow of food is a general
The main objectives of an effective purchasing a state-inspected locker or facility. These possible.
food safety procedure that should be program are to: facilities are required to have HACCP plans
followed to help reduce the risk of in place. State inspection is sufficient if the All refrigerated foods should be put away
contamination and mishandling which could ● Buy the product that is best suited for the food is purchased by a food service within quickly to prevent time and temperature abuse.
consequently lead to foodborne illness the same state.
job; Frozen foods should not have large ice crystals,
outbreaks. (Ang & Balanon, 2010)
● Buy the proper quantity; be discolored or dried out. Canned goods should
● Only pasteurized dairy products should be have labels, and no swelling, flawed seams, rust,
● Pay the right price, and; or dents. Never accept home-canned foods to
purchased for service in facilities serving the
● Deal with only reputable, dependable prevent the risk of botulism.
elderly. Pasteurized shell or processed eggs
suppliers. should be purchased for menu items not
General Principles when Receiving Food 5. Use the first in first out (FIFO) inventory A walk-in refrigerator is the major storage area a. Refrigerated foods – store foods in
rotation of products in all storage areas to in a food service establishment. Its temperature designated refrigerators. If food products are
1. Receive only one delivery at a time from assure that the oldest products are used first. must be sufficient to adequately hold the food stored together in a refrigerator, they should
approved suppliers. Products with the earliest use-by or expiration temperature at 5 or below. A walk-in be placed on shelves in the following order:
2. Check to make sure frozen food is solid and dates should be stored in front of products with refrigerator is usually colder than 5 to
does not show any evidence of thawing and later dates. compensate the opening and closing of doors Prepared or ready-to-eat
re-freezing. and demands of adding additional foods for foods
3. Record the date received, and if applicable, 6. Keep products in original packages until storage and cooling. Fish and seafood items
an expiration date, on the outside of each use. Whole cuts of raw beef
package. Foods need to be stored to prevent Whole cuts of raw pork
4. Remove PHF from the temperature danger Receiving Dry Goods contamination. All cooked food and those that Ground or processed meat
zone (50C to 600C) and place in storage as will receive no further cooking should be stored
Raw poultry
quickly as possible. 1. Check dry goods for leaks, flaws, or broken above other foods. Foods need to be stored in a
5. Check to ensure that refrigerated foods are packages. Dry goods should be dry, and free manner that allows space for air to circulate
received below 50C. around them. b. Frozen foods
of mold and insects. If the packages are
6. Accept only pasteurized dairy products. flawed, they should be rejected and pull in a
7. Reject PHF that are not at acceptable designated area for credit. All canned foods and dry ingredients c. Dry goods
temperature, and cans with swelled tops or should be stored in a designated area. Foods
bottoms, leakage, flawed seals, rust, or 2. Inspect cans for leaks, incomplete labels, should not be stored in areas such as 3. Keep all food items on shelves that are at
dents. dents, bulges, and other visible signs of restrooms, furnace rooms, stairwells, or least six inches above the floor to facilitate air
8. Evaluate the quality products through their damage. Notify the manager if a damaged hallways. They should be kept off the floor and circulation and proper cleaning.
odor, look, and texture. Reject unacceptable can is found. in closed containers.
ones. Products must meet specifications 4. Store food away from direct sunlight.
and quality requirements. If any foods are 3. Date boxes and cans with their receiving Storage areas should be well ventilated
deemed unacceptable, they should be dates. and pest free. Dry storage areas can become a 5. Place chemicals and supplies in appropriate
declined and put in a designated area for food source for rodents and insects. Keeping storage areas, away from food.
credit. 4. Separate chemicals from foods. containers closed, in sound condition, and off
the floor help keep it pest free. Stock rotation is 6. Rotate goods when placing them storage by
Receiving Frozen and Refrigerated Foods 5. Check delivery invoice against the items a good management practice. placing the new items behind the old ones to
1. Check the products temperature with a delivered and the purchase order. ensure that the older items are used first
calibrated thermometer to assure that cold Foods and chemicals need to be stored (FIFO inventory rotation).
foods, especially PHF, are below 50C. 6. When damaged items are found, the manager separately. Chemicals should be stored below
or designee should call the distributor so the and away from foods to prevent chemical 7. Make sure all goods are dated with their
2. Reject, with the exemption of fresh shell product can be picked up and returned and a contamination. receiving and expiration dates.
eggs (70C), all foods that are supposed to be credit issued. Similar arrangements can also
stored below 50C and are delivered above 50C. be made with the delivery personnel. Do not Storage upon receiving: 8. Store foods in their original container if the
accept the delivery. container is clean, dry and intact. If necessary,
3. Check at random and record the 1. Place foods in proper storage area repackage food in clean, welllabeled, airtight
temperature of three different types of food 7. Note on the invoice any items that were (refrigerator or freezer) quickly to avoid bacterial containers. This can also be done after a
items immediately for each delivery. Record the rejected. growth. package has been opened. Food should never
date, employee initials, vendor, product name, be put in chemical containers and chemicals
and temperature of these products in the ● 5 or lower refrigerator should never be placed in food storage
STORING
receiving temperature log. containers.
temperatures.
All food, chemicals, and supplies should
4. Place foods in the proper storage are ● - 3 to 0 or below deep chill storage 9. Store PHF no longer than seven days at 50C
be stored in a manner that ensures quality and
(cooler or freezer) quickly to avoid potential temperatures. from date of preparation.
maximizes the safety of the food served to the
bacterial growth. Proper cool temperatures are customers. ● - 17 or below freezer
50C or lower. Proper deep chill storage 10. Store pesticides and chemicals away
temperatures. from food handling and storage area. They
temperatures are from -30C to 00C or below. Cold holding is storing food at 50C or
Proper freezer temperatures are 170C. Proper ● 10 to 21 at 50% to 60% humidity dry must be stored in their original, labeled
below. Refrigeration prevents food from
dry storage temperatures are between 100C to storage temperatures. containers.
becoming a hazard by slowing the growth of
210C at 50% to 60% humidity. most microbes. Although some organisms, like
Listeria monocytogenes, are significantly 1. Place foods in appropriate storage area
slowed down, their growth cannot be immediately upon receipt in the following
completely stopped by refrigeration. order:
Storeroom Sanitation: Responsibilities of a Food Service Manager: PREPARING Keeping Food out of the Temperature Danger
Zone
1. Maintain clean and uncluttered storage 1. Check logs and temperatures of storage The preparation and service of foods can Anytime the food is in the
area. Storage areas should be positioned to rooms, freezers, and refrigerators. involve one or more steps. Regardless of how temperature danger zone, bacterial growth can
prevent contamination from areas where many steps may be involved in food production occur. The danger zone is between the range 5
garbage is stored. 2. Review logs to make sure there are no and service, foodborne illness prevention to 60 .
temperatures deviations. requires effective food safety measures to
2. Dispose items that are beyond their ensure good personal hygiene and avoid cross- 1. Limit the time food is in the temperature
expiration dates. 3. Document all corrective actions taken on the contamination and temperature abuse. danger zone. Remember from receiving to
appropriate forms. service, food should not be in the zone for
3. Store all items on shelves that are at During preparation, an important more than four hours total.
least six inches above the floor to facilitate air 4. File logs with HACCP records. technique that can be used to promote safety is
circulation and proper cleaning. small batch preparation. Food preparation is 2. Use a food thermometer to take
THAWING usually done at room temperature. This is temperatures. Most menu items have
4. Check for signs of rodents and insects. several degrees into the temperature danger specific time and temperature requirements
If there are signs of their presence, notify the All foods should be thawed using the zone. The amount of time in the danger zone for cooking. Insert the thermometer in
food service manager. appropriate practices to ensure food safety. should be limited by working with small, different areas of the product, especially in
Thawing foods may take several hours or days manageable amounts of potentially hazardous the thickest part. Remember, the temperature
Temperature Control: depending on the size of the food item being ingredients. of the equipment (stove, oven, steam, table,
thawed. This must be done to reduce the risk of etc.) is not the best temperature to check.
1. Check the temperature of all cross-contamination and lessen the time that Guidelines in Preparing Safe Food:
refrigerators, freezers and dry storerooms at the PHF is in the temperature danger zone (5 to 3. Use batch cooking (preparing food in small
beginning of each shift. This includes both 60 ). 1. Start with clean, wholesome foods from amounts).
internal and external thermometers when reputable suppliers. Whenever applicable, buy
appropriate. Steps for Thawing Food: government-inspected meat, dairy and egg a. Thaw only what is needed, and keep
products. the rest refrigerated.
● Refrigerator temperatures should be 1. Use one of the three acceptable methods
for thawing food: 2. Handle foods as little as possible. Use b. Work only with an amount that can be
between 2 and 5 . tongs, spatulas, or other utensils instead of
a. Thaw food in the refrigerator at 5 or prepared in less than four hours. Return the
● Freezer temperatures should be between below. Never thaw food at room hands. food to the refrigerator if something else
-230C and -17 . temperature. needs to be done.
● Storeroom (dry storage) temperatures 3. Use clean, sanitized equipment and work
b. Thaw food that is needed for immediate tables. Clean and sanitize cutting surfaces and c. Cook the food as close to serving
should be between 10 and 21 . equipment after handling raw poultry, meat, fish,
service under potable running water at time as possible.
21 or lower. Prepare the product within or eggs and before working to another food.
2. Record temperatures, as well as the
hours of thawing. Food Thermometers
employee‘s initials, on the appropriate 4. Clean as you go. Do not wait to clean the
temperature log. work place until the end of the workday.
c. Thaw the product in the microwave if Food thermometers should be used frequently
it needs to be cooked immediately. 5. Wash raw fruits and vegetables to maintain food temperature control. They can
3. Take corrective actions if temperatures thoroughly.
are out of the recommended range. measure internal temperatures ranging from -18
2. Use the lowest shelf in the cooler for thawing to 104 . Food temperatures should be
raw meat to prevent crosscontamination and 6. When bringing foods out of refrigeration, checked with a thermometer regularly. Foods
4. Do not overload refrigerated storage do not bring out more than what can be
separate raw products from cooked and ready- used in outdoors service or in an excessively
areas as this prevents air flow and makes the processed in an hour.
to-eat products. warm room will require more frequent checking.
unit work harder to stay cold.
The food service operator may also want to
3. Do not freeze thawed food, unless they are 7. Keep foods covered whenever possible
5. Be cautious when cooling hot food in the record the temperature readings in a log. This
cooked or processed. unless in immediate use.
refrigerator, as this warms the unit and can put can be very helpful should food temperature
other foods into the temperature danger zone. issue arise at a later time.
Responsibilities of a Food Service Manager: 8. Do not mix leftover with freshly prepared
foods.
6. Keep units closed as much as possible
to maintain proper temperatures. 1. Review procedures to assure they are done
correctly. 9. Chill all ingredients for protein and
2. Take corrective actions as potato salads before combining.
7. Defrost units on a regular schedule to aid
in proper maintenance and air circulation. necessary.
3. Follow up as necessary.
 The following are the 3. Clean and sanitize all food contact surfaces Employees involved in the
most commonly used thermometers: prior to and after use. Cleaning and production of food must complete the following 5. Do not use hot holding equipment to
sanitizing steps need to be done separately steps: cook or reheat foods.
1. Bimetal Instant Read (most for effectiveness.
common food thermometer) Prepare hot foods. 6. Expose food ingredients to room
Prepare foods: temperature for two hours or less. Food
2. Thermocouple 1. Cook hot foods to these minimum end-point items should be returned to refrigerator
1. Prepare food at room temperature in two temperatures or higher. Avoid overcooking. if not used at once. The total time that
3. Bimetal-Oven Safe hours or less. The food item should be Use a calibrated thermometer to check the food can be at room temperature shall
returned to the refrigerator in cases where it products temperature in the thickest part of not exceed four hours.
4. Digital cannot be used at once. The total time of the item.
food at room temperature should not exceed Food Type Minimum Internal 7. Prepare products that will not be cooked
four hours. Temperature at or heated away from other products.
5. Infrared
Minimum Time
before Serving
6. Oven Thermometer 2. Prepare raw products away from other Take temperatures.
products. Poultry 74 for 15 seconds
Stuffing, stuffed 1. Use a calibrated thermometer to take the
Preparing Cold Food:
meat, casseroles,
3. Clean and sanitize all surfaces, cutting temperatures of all PHF products by
and other dishes
Temperatures of all cold food should be boards, and utensils that have been used in combining raw and 74 for 15 seconds batch.
taken during preparation to ensure the safety of the preparation of raw meats, poultry, and cooked foods
all food served. Food must be prepared using fish prior to using them for fruits, vegetables, 74 ; let food 2. Wipe the thermometer stem with alcohol
appropriate practices and procedures to ensure and ready-to-eat food. Potentially stand for two wipes prior to and after taking the
hazardous foods minutes after temperatures of each food, or wash,
safety and sanitation. cooking; stir during
cooked in rinse, and sanitize the stem. Open the
microwaves the cooking process
Employees preparing cold food should: COOKING sanitizer package with clean hands.
Ground or flaked 68 for 15 seconds
Take Temperatures: meat
All foods will be cooked using Pork 63 for 15 seconds 3. Take temperatures in the thickest part of
1. Use a calibrated thermometer to take the appropriate practices and procedures to ensure Beef and pork roasts 63 for 4 minutes a food item (usually the center). Two
temperatures of PHF products. safety. This includes properly cooking foods Beef steaks, veal, 63 for 15 seconds readings should be taken in different
2. Wipe the thermometer stem with alcohol with the required internal temperature and and lamb locations to assure thorough cooking on
wipes prior to and after taking the taking and recording temperatures. Commercially raised 63 for 15 seconds the appropriate end-point temperature.
game animals
temperatures of food; or wash, rinse, and
Cooking is the thermal heating of foods Fish, and foods 63 for 15 seconds 4. Record the end-point cooking
sanitize the stem. containing fish
3. Record temperatures in the Service at sufficient temperature over time to kill Shell eggs (for 63 for 15 seconds
temperature on the cooked food
Temperature Record. microorganisms in the food. Cooking immediate service) temperature log.
requirements are based on the biology of Note: if it is not fully
pathogens since different species of cooked, use Responsibilities of a Food Service Manager:
Prepare Cold Foods: pasteurized eggs.
microorganisms have different susceptibility to
Vegetables (canned, 57 for 15 seconds
heat. 1. Review logs daily to ensure that
1. Pre-chill ingredients for food that needs to frozen, fresh (held above
57 ) temperatures and corrective actions are
be served cold (sandwiches and salads) to
To effectively eliminate pathogens, there Ready-to-eat 57 for 15 seconds being met and to take corrective action as
below 5 before combining them together.
are a number of factors to consider, such as the commercially (held above necessary.
2. Discard thawed PHF that has been above 5 processed and 57 )
of pathogens in the raw product, the initial
for more than four hours. packaged foods
temperature of the food, and the bulk of the 2. Follow up as necessary and file logs with
3. Discard cold PHF after four hours if they
food. Another factor to consider, to kill the HACCP records.
have not been properly held below 5 . Table 7.1 Cooking Guidelines (FDA, 2000)
pathogenic organisms in food, is that cooking
must heat all parts of the food to their required HOLDING
Maintain food contact surfaces: temperatures. 2. Take end-point cooking
Once a food is heated or cooked, the food
temperatures.
must be maintained at a holding temperatures
1. When possible, use colorcoded cutting Food characteristics also contribute to to limit the growth of bacteria. The correct hot
boards for all products red for raw meat, the lethality of cooking temperatures. Heat 3. Reduce the holding time of foods before holding temperature is 60 .
green for vegetables, or fruits, and yellow penetrates different foods at different rates. serving by using batch cooling.
for raw poultry. While a high fat content reduces the lethality of Once food has been reheated, the potential for
heat, high humidity in the cooking container or 4. Allow the cooking equipment to return to
2. Food contact surfaces should be smooth, the growth of pathogenic bacteria is greater
the moisture content of the food aids the their required temperatures between
can be easily cleaned and sanitized, and batches. than the potential in raw foods. The spoilage
effectiveness of heat.
made of the appropriate material. organisms that may be present in the raw foods
inhibit the growth of pathogenic organisms by Hold cold food. Responsibilities of a Food Service Manager:
competition. Once a food is cooked, these 3. Wipe down the area before service
spoilage organisms are reduced. 1. Use cold-holding equipment that can begins, and as needed throughout the 1. Supervise employees to ensure that proper
keep cold foods below 5 . service. service techniques are being followed.
All hot food should be held hot, above 2. Measure internal food temperatures at
60 , and cold food should be held cold, below 5 least every two hours using a probe 4. Cloths used for cleaning food spills 2. Review logs daily to ensure temperatures
. Temperatures of food must be taken thermometer. Record temperatures in a should not be used for anything else. and corrective actions are being met.
routinely to ensure that proper temperatures food temperature log. If temperatures
are maintained through holding to ensure the are above 5 refrigerate the food. Service Utensils / Servicewares: 3. Follow up as necessary.
safety of the food served, especially to children.
Any conflict between food quality and food 3. Protect cold food from contaminants by 1. Store utensils properly with the handle 4. File logs with HACCP records.
safety must always be decided in favor of food using covers or food shields. extended above the container, or on a
safety. When in doubt about the safety of food, clean, sanitized food-contact surface. Service Temperatures
throw it out. 4. Discard cold PHF after four hours if they
have not been properly held below 5 . 2. Use serving utensils with long handles to Temperatures of all hot and cold foods
Employees involved in the keep hands away from the food item. are taken during service to ensure foods are
production or service of food must: 5. Place cold food in pans or on plates, maintained at appropriate temperatures and
never directly on ice. The only exceptions 3. Clean and sanitize utensils before using that food is safe to be served.
Hold hot food. are whole fruits and vegetables that need them. Use separate utensils for each
to be washed after holding. food item. Employees who will be setting up the
1. Prepare and cook only as much food as is service carts and serving food must follow the
needed i.e., use batch cooking. 6. Ice used on a display should be 4. Handle glassware and procedures:
selfdraining. Wash and sanitize drip pans dishes properly.
2. Use hot-holding equipment that can keep hot after every use. 1. Use a calibrated thermometer to take
food at 600C or higher. 5. Hold flatware and utensils by their temperatures of food products at time of
Responsibilities of a Food Service Manager: handles. service.
3. Follow the manufacturer‘s instructions in
using hot-holding equipment. (Note: 1. Review log daily to ensure the Good Personal Hygiene: 2. Wipe clean thermometer stem with a new
customize your SOP by including temperature and corrective action are alcohol wipe prior to taking the temperature
instructions. For example, you may need to being met. 1. Wash hands before handling place of any food item.
indicate that the steam table wells need to setting or food.
be filled with hot water and at what 2. Follow up as necessary 3. Take temperatures of all hot and cold PHF
level.) 2. Do not touch cooked or ready-to-eat as soon as they are put on the service cart
3. File temperature logs with HACCP foods with bare hands. Always use or just before service. The temperature of
4. Keep hot foods covered to retain heat records gloves or utensils. milk should also be checked before they are
and to keep contaminants from falling taken to rooms.
into the food. SERVING 3. Wash hands after each task. For
example, if an employee will take out 4. Record temperatures on the service
5. Measure internal food temperatures at Once food has been prepared for serving, it will clean dished after loading the dirty ones, temperature log.
least every two hours using a probe no longer undergo any heat treatment. a thorough handwashing must be done
thermometer. Record temperatures in a It is therefore important not to recontaminate between the two tasks. 5. Check to make sure that all temperatures
food temperature log. If temperatures food by practicing proper serving methods that Hand dips are not enough. are within the critical limits:
are below 60 , reheat the food at 74 . would assure the consumers of safe, hygienic
food. Service: ● Hot foods above 60
6. Discard hot food after four hours if they
have not been properly held at or above Employees involved in the service of food must 1. Take temperatures of foods at the ● Cold foods below 5
600C. observe the following procedures: beginning of each service period.
6. Take corrective action, if needed. If hot
7. Do not mix freshly prepared food with Cleaning and Sanitation. 2. Record temperatures on the service foods are below 600C, they must be
food being held for service. temperature record. reheated to above 74 before putting on
1. Clean the area on and around the service the service cart. If cold foods are 5 or
8. Do not add raw food to cooked food. line using warm, soapy water and clean 3. Take temperatures of foods when above, they must be chilled to below 5 .
cloths. Thoroughly rinse it after cleaning. changing their pans to assure that proper
9. Stir food. serving temperatures are achieved.
2. Sanitize the area on and around the
service line, using an approved sanitizer.
Responsibilities of a Food Service Supervisor: One-Stage (Four-Hour) Method Food may not move through the temperature REHEATING
danger zone fast enough if it is still hot when
1. Check the logs on a daily basis to ensure 1. Cool hot, cooked food from 57 within four placed in the refrigerator or freezer or kept in Reheating is the thermal process to heat
that they are completed and that the hours using an appropriate procedure. bulk. The hot food may also raise the foods that have been previously cooked and
temperatures are appropriate. temperature of the surrounding food items, cooled in a food service establishment. Proper
2. Take the temperature after four hours to placing them in the temperature danger zone as reheating can eliminate a major portion of
2. Review the log to see if there were make sure that the appropriate temperature well. pathogens as long as the food is heated to
temperature deviations. was reached. 740C within two hours.
There are a few methods that can be used
3. Check corrective action taken to 3. Reheat food to above 74 if it has not alone or in combination to cool foods more The more a food is processed, the
determine if it was appropriate. cooled to 50C in four hours. quickly. greater the risks are form contamination
caused by personnel, equipment, procedures,
4. Follow up as necessary. Two-Stage Method (FDA Food Code) Methods for Cooling Foods: and other factors. When food is cooked and
cooled, the product goes through the
5. File the logs in the HACCP file located in 1. Using an appropriate procedure, cool hot, 1. Reduce the quantity of the food being temperature danger zone several times, thereby
the main office. cooked food from 57 to 21 or lower cooled. Cut large food items into smaller increasing the risks for microbial growth.
within two hours, and then cool down to 5 pieces or divide large containers of food
COOLING or lower within an additional four hours, for a into smaller containers. Employees reheating food should:
total cooling time of six hours.
Cooling is a process of removing heat 2. Use blast chillers or tumble chillers to 1. Remove leftover food from the
from food quickly enough to prevent microbial 2. Take temperatures at the two and six-hour cool food before placing it into the freezer/refrigerator.
growth. One method is by placing foods in intervals to make sure that the appropriate refrigerated storage.
shallow containers no deeper than two inches temperatures were reached. 2. Check the foods temperature using a
and leaving them uncovered until cold, 5 or 3. Use ice baths. Divide cooked food into calibrated thermometer to make sure it
below. 3. Reheat food to above 74 if food has not shallow pans or smaller pots, then place is lower than 5 .
cooled to 50C in four hours. them in ice water and stir food items
When PHF is cooled for an extended frequently. 3. Reheat food in an oven, stove, or
period, the food is subject to the growth of Note: the reason that the two-stage method steamer so that all its parts reach a
variety of pathogenic microorganisms. Bacteria allows six-hours to cool is that in the 4. Add ice or water as an ingredient. This temperature reading of 74 for 15
grow ideally between 21 49 (the human body first two hours of cooling, the food is works for foods that contain water as an seconds. The goal is to remove the food
temperature falls in this range). The longer the passed through the most dangerous part ingredient, such as soup or stew. The from the temperature danger zone (5 -
time period to be held in this range, the greater of the temperature danger zone were the recipe can initially be prepared with less 60 ) as quickly as possible. Record the
risk of microbial growth. Excessive time for growth of microorganism is ideal. water than is required. Cold water or ice reheated temperature. Discard food that
cooling PHF has consistently been identified as can be added after cooking to cool the is still in the temperature danger zone
one of the leading contributing factors to Factors that Affect How Quickly Foods Cool product and to provide the remaining after two hours.
foodborne illnesses. Down: water required in the recipe.
4. Serve the food immediately, or place the
When cooked food will not be served 1. Size of food the thickness of the food or 5. Use a steam-jacketed kettle as a cooler. food in a steam table or in a preheated
right away (or has leftover and can be saved), it distance to its center plays the biggest part Run cold water through the jacket to cool hot cart, and recheck the temperature to
must be cooled as quickly as possible to prevent in how fast a food cools. the food in the kettle. make sure it is at or above 60 .
microbial growth. Temperatures will be taken
during the cooling process to make sure that 2. Density of the food the denser the food, the 6. Stir foods to cool them faster and more 5. Check the temperature of the food
time and temperature standards are met to slower it will cool. Chili soup will take longer evenly. Ice paddles (Plastic paddles filled before serving if the food has been held.
ascertain the safety of food served to the than chicken noodle soup. with water and frozen) and chill sticks
customers. can be used to stir foods through the 6. Discard any PHF held in the temperature
3. Container in which a food is stored stainless cooling process. Stirring food with these danger zone (50C-
There are two acceptable methods of steel transfers heat from food faster than cold paddles chills food very quickly. 600C) for more than four hours.
cooling foods, employees involved in the cooling plastic. Initially, loosely wrap food items.
process of food must observe the following Shallow pans allow the heat from food to Responsibilities of a Food Service Manager:
procedures: disperse faster than deeper pans. 1. Review logs daily to ensure temperatures
4. Size of the container. and corrective actions are being met.
2. Follow up as necessary.

3. File temperature logs with HACCP

records.
Responsibilities of a Food Service Supervisor: Responsibilities of Employees at Central or
Regional Kitchens:
1. Check the temperature of randomly Chapter 8: Hazard Analysis and ● New techniques for processing and
selected reheated items to be certain 1. Take temperature of food when it leaves
that a 74 temperature was achieved the central kitchen. Hot foods should be
Critical Control Point (HACCP): A serving food
● The changing eating habits of
and that the product is held at 60 or at or above 60 and cold food should be Food Protection System
higher. below 5 . consumers and
● A growing number of people who are at
2. Review temperature logs to assure 2. Record temperatures in the temperature increased risk of experience foodborne
proper reheating temperatures are log. illnesses. (Ang &
achieved. Balanon, 2010)
3. Take temperature of food when it is
3. Follow up as necessary and document returned from a satellite location.
corrective actions. Brief History of HACCP
4. Discard cold foods that are above
The HACCP concept was developed in
4. File temperature logs wit HACCP records. 5 .
the 1950s through the National
Aeronautics and Space Administration
TRANSPORTATION OF FOODS 5. Discard hot foods that are not above (NASA) and Natick Laboratories for use in
600C. aerospace manufacturing under the name
The popularity of temporary and mobile
―Failure Mode Effect Analysis.‖ This rational
facilities, such as street fairs, festivals, catering, 6. Chill hot foods that are above 600C. The approach to process control for food products
food sampling, and mobile carts, have increased product must be cooled to 21 in two was developed jointly by the Pillsbury Company,
rapidly during the past decade. The public hours from the last 60 reading and to 5 NASA, and the U.S. Army Natick Laboratories in
patronizes these events in increasing numbers. or below in four additional hours. If 1971 as an attempt to apply a zero-defects
In addition to the opportunity for community that is not possible, dispose of food. program to the food processing industry.
involvement, commercial and noncommercial
HACCP was incorporated to guarantee that food
organizations find it profitable to sell food at 7. Record temperature in the temperature used in the U.S. space program would be 100%
temporary facilities. log. free of bacterial pathogens. Clark (1991)
All foods transported from central
described HACCP as a simple but very specific
kitchen to satellite locations (temporary and 8. Record the product name, date, method to identify hazards and for
mobile food facilities) should be handled in a temperature, and time. implementing the appropriate control to prevent
matter that ensures the quality and safety of
potential hazards. (Gravani & Marriot, 2009)
food. Protecting the food and food preparation 9. Place chilled food in freezer.
equipment from contamination is the function of Hazard Analysis and Critical Control Point
the structure. A temporary food stand should Responsibilities of Employees at Satellite (HACCP) - is a systematic, preventative
have: Location: approach to food safety that physical, chemical,
1. An overhead covering. and biological hazard. As a means of prevention
2. An enclosed area, except for the serving 1. Take temperature of food when it arrives rather than finished product inspection, it is
windows and an entry door, and; at the satellite location and record. designed to prevent problems before they occur
3. A source of hot and cold potable running 2. Check temperature of food on serving and to correct deviation rather than product
water for handwashing, cleaning and sanitizing. lines every two hours, or more often if inspection, it is designed to prevent problems
temperatures are near the temperature before they occur and to correct deviation as
Employees involved in the danger zone (5 60 ). HAZARD ANALYSIS AND CRITICAL CONTROL soon as they are detected. HACCP is used in
production and/or transportation of food from a POINT (HACCP): the food industry to identify potential food
central or regional kitchen to a satellite location Responsibilities of a Food Service Manager: A FOOD PROTECTION SYSTEM safety hazards, so that key actions, known as
must be responsible for both the safety and Critical Control Points (CCPs), can be taken to
sanitation of handled food. Steps include: 1. Review logs daily to ensure the The challenge of reducing the number of reduce or eliminate the risk of the hazards. The
temperatures and corrective actions are cases of foodborne illnesses has made of preventive control system, complete with
1. Preheating of the holding equipment met. necessary to revaluate our nation's food safety documentation and verification, is widely
2. Using calibrated thermometers to take system. The food industry and food regulatory recognized by scientific authorities and
temperatures of food agencies are being confronted with a number of international organization as the most effective
2. Follow up as necessary.
3.Calibrating thermometers weekly or new challenges, including approach available for producing safe food.
immediately if dropped, and; 3. File temperature logs in HACCP file.
● New germs causing food borne illnesses Today, HACCP is being applied to other
4. Recording temperature and time in (Ang & Balanon, 2010) industries aside from food, such as cosmetics
temperature log. ● The changing nature of our global food and pharmaceuticals. This method which in
supply effect seeks to eliminate unsafe practices,
differs from the traditional "produce and test" For HACCP plans to be effective, the unique LEGAL PROTECTION-it has been widely EDUCATION AND TRAINING
quality assurance methods that are less features of a food operation must be taken into accepted HACCP-based system presents the
successful and inappropriate for highly account. This is because, while the process or food industry with the most effective the success of a HACCP system depends on
perishable goods. HACCP is a voluntary process steps in preparing foods are often the same, management tool to enable the production and educating and training the management and
and helps food service operators or consumers every food service/catering business is different. supply of safe food. employees in the importance of their role in
to: There will be different food safety hazards producing. this should include information on
caused by factors such as: TRADING BENEFIT- HACCP-based approaches how to control foodborne hazard related to all
a. Identify foods and procedures most likely are benefits to companies seeking to meet stages of the food chain. it is important to
to cause illness 1. Menus; customer and legal requirements in domestic recognize that employees must first understand
b. Establish procedures to reduce the risk 2. Available working space; and export markets. what HACCP is and the learn the skill necessary
of foodborne illness out breaks 3. Type and condition of equipment used; Alignment with Other Management Sysytem- to make it function property. Specific training
c. Monitor handling practices to ensure 4. Selection and supply of ingredients used; HACCP-based food safety management system activities should include working instructions
food safety. (Ang & Balanon, 2010) 5. Process used for preparation, production, can be combined with other management and procedure that outline the tasks of
and service of foods; and system such ass ISO 9001; 2000. This employees monitoring each CCP.
6. Standards of good hygienic practices combination provides a hazards analysis
HACCP HIGHLIGHTS employed in the operation. approach with prerequisite programs along with Management must provide adequate time
a framework to manage a food safety system. for thorough education and training personnel
● Needed for export from certain sectors BENEFITS OF AN HACCP-BASED FOOD SAFETY must be given the materials and equipment
(Ang & Balanon, 2010)
of the food industry to some countries. MANAGEMENT SYSTEM necessary to perform these tasks Effective
● Assures safe production of foods with its training is an important prerequisite to the
Food safety management systems built in PREREQUISITE PROGRAMS successful implementation of an HACCP plan.
productive system. accordance with the principles of HACCP have a (Ang & Balanon, 2010)
● Emphasizes prevention rather than clearly defined structure. The production of safe product requires that the
inspection. HACCP system be built upon a solid foundation DEVELOPING AN HACCP PLAN
Process Based System- business will benefit of prerequisite programs. Examples of common
● Addresses all types of Hazard
from a clear definition of processes and prerequisite programs are listed in appendix a. The format of HACCP plans varies, in many
microbiological, physical, and chemical. procedures. Effects communication and cases, the plans will be product and process
each segment of the food industry must provide
● Can be integrated into a more general continual process improvement are the the conditions necessary to protect food while it specific. However, some plans may use a unit
quality assurance plan. cornerstones of a functioning system. is under their control. This has traditionally been operation approach. Generic HACCP plans can
● Can be implementation in tiny, small, accomplished through the application of current serve as useful guides in the development of
Customer Confidence- a controlled food process and product HACCP plans however it is
medium, and large-scale enterprises. good manufacturing practices (camps). These
operating environment with an effectively essential that the unique conditions within each
conditions and practices are now considered to
implementation and applied food safety system facility be considered during the development of
be prerequisites in the development and
will improve customer confidences in the safety all components of the plan.
HACCP begins with a concept called the implementation of effective HACCP plans.
of food.
flow of food. This term means the process of Prerequisite programs provide the basic In the development of an HACCP plan, five
purchasing, receiving, storing, preparing, Risk Management- it uses a systematic environmental and operating conditions preliminary tasks need to be accomplished
cooking, holding, serving, cooling, and reheating approach covering all aspects of foods necessary for the production of safe, before the application of the HACCP principles
the food in a food service operation. Foods are production, from raw materials, processing, wholesome food. Many of the conditions and to a specific product and process.
at risk during these different phases. distribution, point of sale to consumption, and practices are specified in federal, state, and
beyond. local regulations and guidelines (e.g., camps and
In each procedure, food workers need to Food Code). The Codex Alimentarius General
know what standards should be met, what Management Responsibility- It enables the Principles of Food Hygiene describes the basic
procedures should be followed to meet the managements to demonstrate their conditions and practices expected for foods
standards, and what should be done if they are commitment to the production and supply of the intended for international trade. In addition to
not met. To reduce the chances of making safe products. the requirements specified in regulations, the
mistakes, these standards and procedures are food industry often adopts policies and
written out. Whenever possible; they should be Relationship Improvements- this system procedures specific to their operations. Many of
included in the operations recipes. enhances the relationship among organization these are proprietary. While prerequisite
in the food chain, customers, and enforcement programs may have an impact on the safety of
Procedures must be rechecked when any of agencies. foods, they also are concerned with ensuring
the following occurs:
Records- record keeping enables a more that food are wholesome and suitable for
● Recipe changes efficient more effective government and consumption (Appendix a). HACCP plans are
customers. narrower in scope, limited only to ensuring that
● Cooking equipment changes food is safe to consume.
Figure 8.1 Preliminary Task in the Development of an HACCP
● Preparation changes for quantity
Assemble the HACCP team Develop a flow diagram which describes the The hazard analysis is and identification of should be considered to determine how each of
process the associated control measures accomplishes these factors may influence the likely
The first task in developing an HACCP plan three objectives. First, hazards and associated occurrence and severity of the hazard being
is to assemble a HACCP team consisting of The purpose of a flow diagram is to provide control measures are identified. Second, the controlled The team must likewise analyze the
individuals who have specific who have a clear, simple outline of the steps involve in the analysis done can identify needed modifications influence of likely procedures for food
knowledge and expertise appropriate to the process. The scope of the flow diagram must to a process or product so that product safety preparation and storage and whether the
product and process. it is the team‘s cover all the steps in the process which are is further assured or improved. Lastly, the intended consumers are susceptible to a
responsibility to develop the HACCP plan. the directly under the control of the establishment. It analysis provides basis for determining critical potential hazard However, there may be
team should be multidisciplinary and includes can likewise include steps in the food chain control points (CCP‘s) in the second principle. differences of opinion, even among experts, as
from areas such as engineering, production, which occur before and after the processing of to a hazard's likely occurrence and severity in
sanitation, quality assurance and food the food. The flow diagram need not be as The process of conducting a hazard analysis this regard, the HACCP team may have to rely on
microbiology. It should also consist of local complex as engineering drawings. A block type involves two stages the first, hazard the opinion of several authorities who are
personnel who are involved in the operation as flow of diagram is sufficiently descriptive identification, can be regarded as a assisting in the development of the HACCP plan.
they are more familiar with its variability and (Appendix B). Also a simple schematic of the brainstorming session. During this stage, he
limitations. This fosters a sense of ownership facility is often useful in understanding and HACCP team reviews the ingredients used in the
among those who must implement the plan. evaluating the product and process flow. product, the activities conducted and equipment Hazards identified in one operation or
The HACCP team may need assistance from used in each step in the process, the final facility may not be significant in another
outside experts who are knowledgeable in the Verify the flow diagram product and its method or storage and operation producing the same or a similar
potential biological, chemical, and/or physical The HACCP team should perform an on-site distribution, and the intended use and target product. For example, due to differences in
hazards associated with the product and review of the operation to verify the accuracy consumers of the product. Based on this review, equipment and/or maintenance program, the
process. However, a plan which is completely and completeness of the flow diagram. the teams develop a list of potential biological, probability of metal contamination may be
developed by outside sources may be Modifications should be made to the flow chemical or physical hazard which may be significant in one facility but not in another. A
erroneous, incomplete, and lacking in support diagram as necessary and accordingly introduced, increased, or controlled in each step summary of the HACCP team's deliberations
from the local level. documented. (Ang & Balanon, 2010) in the production process. Appendix C lists and the rationale developed during the hazard
Due to the technical nature of the examples of questions that maybe helpful when analysis should be kept for future reference.
information required for hazard analysis, it is SEVEN PRINCIPLES IN AN HACCP SYSTEM identifying potential hazards. Hazard This information will be useful during future
recommended that experts who are identification focuses on developing a list of reviews and updates of the hazard Analysis and
1. Conduct a hazard analysis
knowledgeable in the food process should either potential hazards associated with each process the HACCP plan.
participate in or verify the completeness of the After addressing the preliminary tasks step under direct control of the food operation.
hazard analysis and the HACPP plan. Such as discussed above, the HACCP team should Knowledge of any adverse health-related events
individuals should have the knowledge and conduct a hazard analysis and identify the historically associated with the product will be Appendix D gives three examples of
experience to correctly conduct a hazard appropriate control measures. The purpose of of value in this exercise. using a logic sequence in conducting a hazard
analysis; identify potential hazards‘ identify hazard analysis is to develop a list of hazards analysis. While these examples relate to
hazards which must be controlled; recommend After the list of potential hazards is biological hazards, chemical and physical
which are no great significance that they are
controls, critical limits, and procedures for assembled, stage two, hazard evaluation, is hazards are equally important to consider.
reasonably likely cause injury or ill ness if not
monitoring and verification; recommend conducted in stage two; the HACCP team decide Appendix D further explains the stages of hazard
effectively controlled. Hazards that are not
appropriate corrective actions when a deviation which potential hazards must be addressed in analysis for identifying hazards. Hazard
reasonably like to occur do not require further
occurs; recommend research related to HACCP the HACCP plan. During this stage each identification and evaluation as outlined in
consideration in an HACCP plan. It is important
plan if important information is unknown; and potential hazard is evaluated based on its Appendix D may eventually be assisted by
to consider in the hazard analysis ingredients
validate the HACCP plan. severity and its likely occurrence. Severity is the biological risk assessment as they become
and raw materials, each step in the process,
seriousness of the consequences of exposure to available. While the process and output of a risk
product storage and distribution, and this final
Describe the food and its distribution. the hazard The scope of severity (e.g. impact of assessment is significantly different from a
preparation and use by the consumer. Hen
sequelae, and magnitude and duration of illness hazard analysis, the identification of hazards of
The HACCP team should first describe conducting a hazard analysis; safety concerns
or injury) can be helpful in understanding the concern and the evaluation of hazards may be
the food. this consist of general description of must be differentiated from quality ones. A
hazard's impact on public health. Consideration facilitated by the information from risk
the foo, its ingredients, and processing methods. hazard is defined as a biological, chemical, or
of the likely occurrence is usually based upon a assessments. Thus, as risk assessments
the methods of distribution should be described physical agent that is reasonably likely to cause
combination of experience, epidemiological data, addressing specific hazards or control factors
along with information on whether the food is to illness of injury in the absence of its control.
and information. When conducting a hazard become available, the HACCP team should take
be distribution frozen, refrigerated, or at an Thus, the word hazard as used in this document
evaluation, it is helpful to factor in the likelihood these into consideration (National Advisory
ambient. is limited to safety.
of exposure and severity of the potential Committee on Microbiological Criteria for Foods,
A thorough hazard analysis is the key to consequences if the hazard is not properly 1997)
Describe the intended use target consumers of
preparing an effective HACCP plan. If the hazard controlled. In addition, consideration should be
the food. Upon completion of the hazard analysis,
analysis is not done correctly and the hazards given to the effects of short-term as well as long
Describe the normal expected use of the food. -term exposure to the potential hazard During the hazards associated with each step in
warranting control within the HACCP system are
the target consumers may be the general public the evaluation of each potential hazard, the food, production of the food should be listed along
not identified, the plan will not be effective
or a particular segment of the population (e.g. is method of preparation, transportation, storage, with any measure(s) used to control the hazards.
regardless of how well it is followed.
infants, promised individual, the elderly, etc.) and persons likely to consume the product The term control measure is used because not
all hazards can be prevented, but virtually all can
be controlled. More than once control measure microorganism from multiplying, or the this information forms the scientific basis for temperature and time for a scheduled thermal
may be required for a specific hazard. On the adjustment of a food to necessary pH to prevent the critical limits that needs to be established. process of low-acid canned foods can be
other hand, more than one hazard may be toxin formation could also be CCPs. Different Some of the factors that may affect the thermal recorded continuously on temperature recording
addressed by a specific control measure (e.g. facilities preparing similar food items can differ destruction of enteric pathogens are listed in the charts. If the temperature falls below the
pasteurization of milk). in the identification of hazards and CCPs following table. scheduled temperature or the time is insufficient
because of the dissimilarities in each facility‘s In this example, the HACCP team concluded that as recorded on the chart, the product is retained
For example, if an HACCP team were to layout, equipment, selection of ingredients, a thermal process equivalent to 68.3 degree and its disposition determined as in Principle 5.
conduct a hazard analysis for production of processes, employed, etc. Celsius for 16 seconds would be necessary to Likewise, pH measurement may be performed
frozen cooked beef patties (Appendices B and D) assure the safety of the safety of the product. continually in fluids or by testing each batch
enteric pathogens. (e.g. Salmonella and 3. Establish critical limits To ensure that time and temperature are before processing. Continuous monitoring is
verotoxin-producing Escherichia coli) in the raw attained, the HACCP team for one facility always preferred when feasible, and for this to
meat would be identified as hazards. Cooking is A critical limit is a maximum and/or minimum
determined that it would be necessary to be made possible, monitoring equipment must
a control measure which can be used to value to which a biological, chemical, or
establish critical limits for the oven temperature be carefully calibrated for accuracy.
eliminate these hazards. physical parameter must be controlled at a CCP
and humidity belt speed (time in oven) patty
to prevent, eliminate, or reduce too an Assignment of the responsibility for
thickness and patty composition (e.g., all beef,
A hazard analysis summary could be acceptable level of the occurrence if a food monitoring is an important consideration for
beef and other ingredients). Control of these
given in several different ways. It could be safety hazard. It is used to distinguish between each CCP. Specific assignments will depend on
factors enables the facility to produce a wide
presented as a table listing the hazards and CCPs safe and unsafe operating conditions. the number of CCPs and control measures, and
variety of cooked patties, all of which will be
associated control measures or a narrative Critical limits should not be confused with the complexity of monitoring. Personnel who
processed to a minimum internal temperature of
summary of the HACCP team‘s hazard analysis operational limits which are established for monitor CCPs are often associated with
68.3 degree Celsius for 16 seconds. In another
considerations. reasons other than food safety. production (e.g. line supervisors, selected line
facility the HACCP team may conclude that the
best approach is to use the internal patty workers, and maintenance personnel), and, as
2. Determine critical control points (CCPs) Each CCP needs to have one or more control
temperature of 68.3 degree Celsius and hold required, quality control personnel. These
A critical control point (CCP) is defined measures to assure that the identified hazards
time of 16 seconds as critical limits.in this individuals must be adequately trained in the
as a step at which control can be applied and is are prevents, eliminated, or reduced to
second facility the internal temperature and hold monitoring technique. They must also fully
essential to prevent or eliminate a food safety acceptable levels. Each control measure has
time of the patties are monitored at a frequency understand the purpose and importance of
hazard or reduce it to an acceptable level. The one or more associated critical limits. Critical
to ensure that the critical limits are constantly monitoring, be unbiased in monitoring and
potential hazards that are reasonably likely to limits maybe based on factors such as
met as they are taken from the oven. reporting, and accurately report the results of
cause illness or injury in the absence of control temperature, time, physical dimensions,
monitoring. In addition, employees should be
must be addressed by determining CCPs. humidity, moisture level, water activity, pH,
4. Establish monitoring procedures. trained in the procedures to follow when there is
Complete, accurate identification of titratable acidity, salt concentration, available
a trend toward loss of control so that
CCPs is fundamental to controlling food safety chlorine, viscosity, preservatives, or sensory Monitoring is a planned sequence of adjustments can immediately be made to assure
hazards. The information developed during information including aroma and visual observations or measurements to assess that the process remains efficient. The person
hazard analysis is essential for the HACCP team appearance. Critical limits must be scientifically whether a CCP is under control and to produce responsible for monitoring must also
to identify which steps in the process are CCPs. based. For each, CCP, at least one criterion for an accurate record for future verification. immediately report as a process or product that
One strategy to facilitate the identification of food safety should be met. An example of a Monitoring serves three main purposes. First, it does not meet critical limits.
each CCP is the use of CCPs decision tree criterion is the specific lethality of a cooking is essential to food safety management in that
(Appendices E and F). Although application of process such as 5D reduction in Salmonella. The it facilities tracking of the operation. If All records and documents
the decision tree can be useful in determining if critical limits and criteria for food safety may be monitoring indicates that there is a trend associated with CCP monitoring should be
a particular step is a CCP for a previously derived from sources like regulatory standards towards of loss of control, action can be taken dated and signed or initialed by the person doing
identified hazard, it is merely a tool, not a and guidelines, literature surveys, experimental at once to bring the process back into control the monitoring.
mandatory element, of HACCP A CCP decision results and experts. before a deviation form a critical limit occurs.
tree is not a suitable for expert knowledge. Second, monitoring is used to determine when When it is not possible to monitor a CCP on a
For instance, the process of cooking beef continuous basis, it is necessary to establish a
there is loss of control and a deviation occurs in
CCPs are located at any steps where patties, (Appendix B), should be designed to monitoring frequency and procedure reliable
a CCP, i.e., exceeding or not meeting a critical
hazards can be prevented, eliminated, or ensure its safe production. The hazard analysis enough to indicate that the CCP is under control.
limit. When a deviation occurs, an appropriate
reduced to acceptable levels. Examples of CCPs for cooked meat patties identified enteric Statistically designed data collection or
corrective action must be taken. Third, it
may include thermal processing, chilling, testing pathogens (e.g., verotoxigenic A. coli, such as E. sampling systems serve this purpose.
provides written documentation for use in
ingredients for chemical residues, formulating coli O157:H7 and Salmonellae) as significant
verification.
product control, and testing a product for metal biological hazards. Cooking is a part of the Most monitoring procedures need to be
contaminants. CCPs must be carefully process where control can be applied to reduce Unsafe food may result if a process is not fast because they relate to online, ―realtime‖
developed and documented. In addition, there enteric pathogens to an acceptable level. To properly controlled and a deviation occurs. process and because there is not enough time
must be used only for purposes of product ensure that an acceptable level is consistently Because of the potentially serious for lengthy analytical tests. Examples of
safely. For example, a specified heat process, at achieved, accurate information is needed in the consequences of a critical limit deviation, monitoring activities include visual observations
a given time and temperature designed to probable number of the pathogens in the raw monitoring procedures must be effective. and measurement of temperature, time, pH, and
destroy a specific microbiological pathogen, patties, their heat resistance, the factors that Ideally, monitoring should be continuous which moisture level.
could be a CCP. Likewise, refrigeration of a influence the heating of the patties, and the area is possible with various types of physical and
precooked food to prevent hazardous of the patty which heats the slowest. Collectively, Microbiological tests are seldom effective for
chemical methods. For example, the
monitoring due to their time- consuming nature 6. Establish verification procedures external food operations. This should include a 1. Listing of the HACCP team and
and problems with the detection of technical evaluation of the hazard analysis and assigned responsibilities
contaminants. Physical and chemical Verification is defined as those activities, each element of the HACCP plan as well as 2. Description of the food, its distribution,
measurements are often preferred because they other than monitoring, that determine the validity onsite review of tall flow diagrams and intended use, and target consumers
are rapid and usually more effective for assuring of the HACCP plan and that the system is appropriate records form the operation of the 3. Verified flow diagram
the control of microbiological hazards. For operating according to it. The NAS (1985) plan. A comprehensive verification is 4. HACCP pan summary table that
example, the safety of pasteurized milk is based pointed out that major infusion of science in independent of other verification procedures and includes information for:
on measurements of time and temperature of HACCP system centers on the proper must be performed to ensure that the HACCP (a) Steps in the process that are CCPs
heating rather that testing the heated milk to identification of hazards, CCPs, critical limits, plan results in the control of hazards. If the (b) The hazard(s) of concern
assure the absence of pathogens. and the instituting of proper verification results of the comprehensive verification (c) Critical limits
procedures. These processes should take place identities deficiencies, the HACCP team must (d) Monitoring*
However, certain foods, processes, ingredients, during the development and implementation of modify the plan as necessary. (e) Corrective actions*
or imports have no alternative to microbiological the HACCP plans and the maintenance of the
(f) Verification procedures and
testing. A sampling protocol that can reliably HACCP system. Verification activities are carried out by
schedule*
detect low levels of pathogens is seldom individuals within a company, third party experts,
One aspect of verification is evaluating (g) Record-keeping procedures*
possible because of the large number of and regulatory agencies. It is important that
whether the facility‘s HACCP system is (Ang & Balanon, 2010)
samples needed. This sampling limitation could individuals doing the verification task have
result in a false sense. Of security by those who functioning according to the HACCP plan. An appropriate technical expertise to perform this
effective HACCP system requires little end * A brief summary of positions responsible for
use an inadequate sampling protocol. In, there function. (NACMCF, 1994)
product testing since sufficient validated the activity and the procedures, as well as the
are technical limitations in many laboratory
safeguards are built in early in the process. 7. Establish record-keeping and documentation frequency, should be provided.
procedures for detecting and quantitating
pathogens and/or their toxins. Therefore, rather than relying on end product procedures.
testing, firms should rely on frequent reviews of
5. Establish Corrective Actions. their HACCP plan to verify that is being correctly Generally, the records maintained for the
followed, and review of CCP monitoring and HACCP system should include the following:
The HACCP system for food safety corrective actions record.
management is designed to identify health A. A summary of the hazard analysis,
Another important aspect of verification
hazards and establish strategies to prevent, including the rationale for determining
is the initial validation of the HACCP plan to
eliminate, or reduce their occurrence. However, hazards and control measures.
determine that the plan is scientifically and
ideal circumstances do not always prevail and technically sound, that all hazards have been
deviations from established processes may B. The HACCP plan
identified, and that these hazards will be
occur. An important purpose of corrective biofilms forming on factory and food
effectively controlled if the HACCP plans
actions is to prevent foods which may be preparation surfaces if these programs are
hazardous from reaching consumers. Where
properly implemented. Information needed to Chapter 9: Cleaning and Sanitation inadequate. Biofilms are complex aggregations
validate the HACCP plan often includes expert
there is a deviation from established critical of microorganisms and other materials which
advice and scientific studies, and in-plant
limits, corrective actions are necessary. CLEANING AND SANITATION OPERATIONS enhance the survival and growth of
observations, measurements and evaluations.
Corrective actions should include the following microorganisms; once formed, they are very
For example, validation is the cooking process
elements: (a) determine and correct the cause CLEANING AND SANITIZING PROGRAM difficult to remove.
for beef patties should include the scientific
of noncompliance; (b) determine and (c) record justification of the heating times and
the corrective actions that have been taken. temperature r needed to eliminate the A clean surface is defined as being free The lack of proper sanitation procedures
Specific corrective action should be developed pathogenic microorganisms (i.e., enteric from soil (cg, food residues), free from can cost plant operators a lot of money. Often,
in advance for each CCP and included in the pathogens). Studies to confirm that the badodors, non-greasy to the touch, and free of this loss is not readily obvious to the
HACCP plan. As a minimum, the HACCP plan conditions of cooking will deliver the required any visible oxidation (e.g., rust), A sanitized management. It shows up in terms of customers
should specify what have been done when a time and temperature to each beef patty should clean surface is defined as a clean surface that going elsewhere, poor employee morale
deviation occurs, who is responsible for also be part of the validation. is substantially free from (sometimes blamed on inferior personnel),
implementing the corrective actions, and that a pathogenicmicroorganisms and undesirable unreported spoilage problems, or poor food
record will be developed and maintained for the Subsequent validations are performed numbers of spoilage microorganisms. Cleaning quality in restaurants. In addition, there is
actions taken. Individuals who have a thorough and documented by an HACCP team or an prior to sanitizing is recommended as it deterioration of equipment, overhead structures,
understanding of the process, product, and independent expert as needed. For instance, increases the effectiveness of the sanitizing shields, walls, ceilings, and lighting devices,
HACCP plan should be assigned the validations are conducted when a system step. resulting in lack of repeat business. More
responsibility for oversight of corrective actions. unexplainably fails: a significant product, obvious to the management are the direct
As appropriate, experts may be consulted to process or packaging change occurs: or new Effective cleaning and sanitation complaints and government intervention from
review the information available and to assist in hazards are recognized. programs are required to achieve the correct local inspectors. Lack of proper sanitation can
determining disposition of the noncompliant level of hygiene in food handling and food cause increased returns of products, shorter
product. In addition, a periodic, comprehensive production facilities. If these are not followed, shelf life and less profit. It can also invite the
verification of the HACCP system should be there is a greater risk of food becoming threat of possible" operation shutdown. Good
conducted by an unbiased, independent contaminated by pathogenic or spoilage sanitation does not cost, it pays. (Ang &
authority. These authorities can be internal or microorganisms. There is also a threat of Balanon, 2010)
 It is essential that the personnel
Activities in Cleaning and Sanitation Programs Routine Procedures (Basic Steps) involved has an understanding of the nature of
the soil to be removed before selecting a Carbohydrate-Based Soils
1. Routine procedures performed throughout detergent or cleaning regime. The rule of
and at the completion of food preparation thumb is that acid cleaners dissolve alkaline Simple sugars are readily soluble in
on a daily basis. soil (minerals) and alkaline cleaners dissolve warm water and are quite easily removed.
acid soils and food wastes. Improper use of Starches residues are also easily removed with
2. Periodic procedures required less detergents can harden soils, making them mild detergents. Starches associated with
frequently. more difficult to remove (e.g., acid cleaners proteins or fats can usually be easily removed
can precipitate protein). Many films and by highly alkaline detergents.
3 Monitoring to ensure procedures are biofilms require more sophisticated cleaners
performed correctly . with oxidizing agents, such as chlorinated Mineral Salt-based Soils
detergents, for removal.
4, Verification to check effectiveness of the Mineral salts can be either relatively
program . The physical condition of the soil easy to remove or be highly troublesome
deposits also affects its solubility. Freshly deposits or films. Calcium and magnesium are
The safety of the staff must be precipitated soil in a cool or cold solution is some of the most difficult to remove mineral
considered when developing these usually more easily dissolved than an old, films. Under conditions involving heat and
programs, including the safe use of chemicals dried, or baked-on deposit, or a complex film. alkaline pH, calcium and magnesium can
and hot water, and lessened manual labor. (Ang Food soils are complex since they contain combine with bicarbonates to form highly
& Balanon, 2010) mixtures of several components. insoluble complexes. Other hard to get rid of
deposits are those that contain iron or
FUNDAMENTAL CLEANING PROCEDURES Classification of Soils manganese. Salt films can also cause the
corrosion of some surfaces. Difficult salt films
Figure 9.1 Routine Procedures Fat-Based Soils
The following is the require an acid cleaner for removal. (Ang &
typical procedure used when cleaning Balanon, 2010)
food processing equipment. REMOVAL OF FOOD PARTICLES Fat is usually present as an emulsion and can
The factors that influence cleaning (time, Scrape and flush large food particles from generally be rinsed with hot water above the Microbiological Films
temperature, chemical concentration, and equipment and utensils before the item are melting point. Fat and oil residues that are more
mechanical force), the method of cleaning, placed in a cleaning solution. Spray the difficult to get rid-off can be removed with Under certain conditions,
and the food soils to be removed will equipment and utensils with warm water. Avoid alkaline detergents which have good microorganisms (bacteria, yeasts,
ultimately determine the cleaning procedures using very hot water or steam because they tend emulsifying or saponifying ingredients. and molds) can form invisible films (biofilms) on
selected for use. to "bake" food particles on the surface of surfaces. Biofilms can be difficult to remove and
equipment and utensils, making cleaning more Protein-Based Soils usually require cleaners as well as sanitizers
1. Scrape and Pre-Rinse. Soiled equipment difficult. with strong oxidizing properties.
surfaces are scraped and rinsed with warm In the food industry proteins, like heat-
water to remove loose food soils. Properties of Food Soils depurated ones, are by far the most difficult Lubricating Greases and Oils
2. Cleaning Cycle. The removal of residual Food soil is generally defined as unwanted soils to remove. In fact, casein (a major milk
food soils from equipment surfaces is based on matter on food-contact surfaces. it can be protein) is used for its adhesive properties in Insoluble in water, alkali, or add these
the manipulation of the four basic cleaning visible or invisible. The primary source of soil is many glues and paints. Food proteins range deposits when often leave a residue melted
factors and the method of cleaning. Typically, from the food product being handle; However, from simple proteins, which are easy to remove with hot water or steam. Surfactants can be
alkaline chemical solutions are used for the minerals from water residue and residues from to more complex ones which are very difficult used to emulsify the residue to make it
cleaning cycle. cleaning compounds likewise contribute to films to dislodge. suspensible in water and flushable.
3. Rinse. Rinse all surfaces with cold to hot left on surfaces. Microbiological biofilms also
water, depending on the temperature of the contribute to the soil buildup on surfaces. Generally, a highly alkaline detergent with Other Insoluble Soils
cleaning cycle, to thoroughly remove all peptizing or dissolving properties is required to
remaining chemical solution and food soil Since soils vary widely in composition, not one remove protein soils. Protein films require Insert soils such as sand, day, or fine
residues. detergent is capable of removing all types. Many alkaline cleaners which have hypochlorite. metal can be removed by surfactantbased
4. Acid Rinse. A mild, acid rinse of the complex films contain combinations of food Wetting agents can also be used to increase the detergents. Charred or carbonized material
equipment neutralizes any alkaline residues wettability and suspendability of proteins. may require organic solvents.
components, surface oil or dust, insoluble
left and removes any mineral soil present.
cleaner components, and insoluble hard-water
5. Sanitize. All equipment surfaces are rinsed
salts. These films vary in their solubility
or flooded with a sanitizing agent. Both time
depending on such factors like heat, age,
and chemical concentration are critical for
optimum results. (Ang & Balanon, dryness, time, etc.,
2010)
 to be cleaned. Concentration will 5. Mechanical. Mechanical cleaning
normally be reduced as time and normally involves the use or a brush 2. Other Acidulants. Acetic, hydroxyacetic,
Quantity of Soil temperature are increased. either by hand or a machine, such as a citric, sulfamic, and nitric acids are
floor scrubber. Mechanical cleaning used in many cleaners to a varying
It is important to rinse food-contact 5. Mechanical Force. Mechanical force can uses friction for food soil removal. degree. Use of nitric acid has expanded
surfaces prior to cleaning to remove most of the be as simple as hand scrubbing with a greatly due mainly to cost. This acid is
soluble soil. Heavy deposits require more brush or as complex as turbulent flow Cleaning Compound Composition very effective in the removal of tough
detergent to remove. improper and pressure inside a pipeline. This aids mineral deposits in heat exchangers
cleaning can actually contribute to the buildup of in soil removal and typically reduces There are two classes of cleaning compounds: and evaporators.
soil. time, temperature, and concentration alkaline and acid. Chemical formulations tor
requirements. alkaline and acid compounds vary, providing for 3. Surface Active Agents
APPLICATION OF CLEANING AGENTS selection flexibility when considering sanitation (Surfactants)_ Surfactants help break
Each of these factors for effective cleaning procedures, types of processing equipment to down the surface tension of soils to
A cleaning agent is a chemical can be modified to meet the needs of a be cleaned, chemical choice, and method of ease their removal. Once the food soil
compound formulated to remove soil and dirt. particular type of problem or set of conditions. cleaning. is removed mg surfactant forms a
There are methods of applying cleaning agents colloidal suspension with the soil,
and solutions to the surfaces of equipment. Methods of Cleaning Alkaline Compounds keeping it water soluble to prevent it
Cleaning agents typically include an acid or from redepositing on the equipment‘s
alkaline detergent and may contain degreasers, 1. Foam. Foam is produced through the 1. Sodium or Potassium Hydroxide. surfaces.
abrasive materials, or a sanitizer. The introduction of air to a detergent Hydroxides provide the largest portion of
effectiveness and the economy of the method solution as it is sprayed on the surface alkalinity, thereby effectively saponifying Chemistry of Detergents
generally dictate its use. that needs to be cleaned. Foam fats and peptizing proteins for removal.
cleaning will increase the contact time Detergents and cleaning compounds
Factors Influencing Cleaning of the chemical solutions, allowing for 2. Sodium Metasilicate. This aids in are usually Composed of mixtures of
There are four interrelated factors which affect improved cleaning with less emulsifying soil suspension, along with ingredients that interact with soils in several
the overall cleaning process. When designing mechanical force and temperature. protecting against metal corrosion. ways.
cleaning procedures, the following factors need
to be carefully considered: 2. High Pressure. High-pressure cleaning 3. Complex Phosphates. Phosphates' primary 1. Physically active ingredients alter physical
is used to increase mechanical force, function is to soften the water by chelating characteristics such as solubility of colloidal
1. Soil. Depending on the food product aiding in soil removal. In high-pressure (binding up) calcium and magnesium stability.
manufactured and the process equipment cleaning, chemical detergents are often hardness. This allows better cleaning
used, varying degrees of food soil will be used along with an increased effectiveness and reduces mineral deposits. 2 Chemically active ingredients modify soil
deposited on the equipment during temperature to make soil removal Phosphates also aid in emulsifying food components to make them more soluble, thus,
production. These food soils will require more effective. soils. cas1er to remove.
complete removal during the cleaning
process and will affect the cleaning 3. Clean in Place (CIP). CIP cleaning is 4. Surface Active Agents 3. In some detergents, specific enzymes are
compound used, along with the method of utilized to clean the interior surfaces of (Surfactants) Surfactants ease the removal of added to catalytically react with and degrade
cleaning tanks and pipelines of liquid process soil by helping break down its surface tension. Specific food soil components.
equipment. A chemical solution is Once the food soil is removed the surfactant
2. Time. The longer a cleaning solution circulated through a circuit of tanks forms a colloidal suspension with it, keeping it Physically Active Ingredients
remains in contact with the equipment and or lines then returned to a central water soluble to prevent it from redepositing
surface, the greater the amount of food soil reservoir allowing the chemical on the equipment's surfaces. The primary physically active ingredients
that is removed. More time in contact with solution to be reused. Time, are the surface active compounds called
the soil reduces the chemical concentration temperature, and mechanical force are 5. Chlorine. Chlorine is added to many surfactants. Organic molecules have general
requirements. manipulated to achieve maximum chemical formulations to help peptize structural characteristics where a portion of the
cleaning. proteins. structure is hydrophilic (water-loving) and a
3. Temperature. Soils are affected by portion is hydrophobic (not reactive with water).
temperature in varying degrees. In the 4. Clean Out of Place (COP). COP Acid Cleaners Such molecules function in detergents by
presence of a cleaning solution most soils cleaning is utilized to clean the parts of promoting the physical cleaning actions through
become more readily soluble as the fillers and parts of other equipment. 1. Phosphoric Acid. Phosphoric acid emulsification, penetration, spreadability,
temperature increases. This requires disassembly for pr0per provides the bulk of the acidity in most foamability, and wettability.
cleaning. Parts removed for cleaning acid cleaners. Phosphoric solubilizes
4. Chemical Concentrations. Chemical are placed in a circulation tank and minerals well and is less corrosive to
concentrations vary depending on the cleaned using a heated chemical metals than most other acids.
chemical itself, type of food soil, and the solution and agitation.
equipment
 Water must be free from harmful General Types of Sanitization
3. Aluminum is readily attacked by acids microorganisms, chemicals and other
as well as highly alkaline cleaners substances that can cause diseases. While the 1. Thermal Sanitizing
Classes of Surfactant which can render the surface non- water supply must be safe to drink, it may
cleanable. Plastics are subject to contain substances that affect hardness, taste, Thermal sanitization involves the use of hot
1. Ionic surfactants which are negatively stress cracking and clouding from and odors. Therefore, cleaning agents should water or steam for a specified temperature and
charged in water solution are called prolonged exposure to corrosive food be adjusted to fit the characteristics of the contact time. As with any heat treatment, the
anionic surfactants. Conversely materials or cleaning agents. water supply and the establishment's type of effectiveness of thermal sanitizing is
positively charged ionic surfactants are operation. Water comprises approximately 95- dependent on a number of factors including
termed cationic surfactants, the charge 4. Hard wood (maple or equivalent) or 99% of cleaning and sanitizing solutions. it initial contamination load,
of the water soluble portion depends on sealed wood surfaces should only be carries the detergent or the sanitizer to the humidity, pH, temperature, and time
the pH of the solution, it is labeled an used in limited surfaces, such as surface and the soils or contamination from
amphoteric surfactant. These cutting boards or cutting tables. the the surface. a.Steam
surfactants behave as cationic surfaces should be maintained in good
surfactants under acid conditions, and condition. Avoid using porous wood The impurities in water can drastically The use of Steam as a sanitizing process has
as anionic surfactants under alkaline surfaces. alter the effectiveness of a detergent or a limited applications. It is generally expensive
ones. Ionic surfactants are generally 5. Misuse or mishandling can result in sanitizer. Water hardness is the most compared to other alternatives, and its contact
characterized by their high foaming pitted, cracked, corroded, or roughened important chemical pr0perty that has a direct temperature and time is difficult to regulate and
ability. surfaces. Such surfaces are more effect on cleaning and sanitizing efficiency. monitor. Furthermore, the byproducts of steam
difficult to clean or sanitize, and may (Other impurities can affect the food-contact condensation can complicate cleaning
2. Nonionic surfactants, which do not no longer be cleaned. Thus care should surface, soil deposit operations.
dissociate when dissolved in water, have be exercised in using corrosive properties, or film formation.)
the broadest range of properties chemicals or corrosive food products. b.Hot Water
depending upon the ratio of hydrophilic/ Water pH ranges generally from pH 5-
hydrophobic balance. 6. Detergents can be significant 8.5. This range is of no serious consequence Hot-water sanitizing –
This balance is also affected by contributors to waste discharge to most detergents and sanitizers. However, through immersion (small parts, knives, etc.),
temperature. (effluent). Of primary concern is pH. highly alkaline or highly acidic water may spray (dishwashers), or circulating systems—is
Many publicly owned treatments limit require additional buffering agents. Water can commonly used. The time required is
It is a common practice to blend surfactant effluent pH to the range of 5—8.5. It is also contain a significant number of determined by the water's temperature.
ingredients to optimize their properties. recommended that in applications microorganisms. Treatment and sanitization
However, because of precipitation problems, where highly alkaline cleaners are used, may be required prior to use in cleaning The primary advantages of hot-water
cationic and anionic surfactants cannot be that the effluent be mixed with rinse regimes. Water used for cleaning and sanitization are that is relatively inexpensive,
blended. water (or some other method be used) sanitizing must be potable and easy to apply and readily available, generally
to reduce the pH. pathogen—free. (Ang & Balanon, 2010) effective over a broad range of microorganisms,
Surface Characteristics and relatively non-corrosive. It can likewise
RINSING penetrate into cracks and crevices. However, hot
The cleanability of a surface is a SANITAZING PRINCIPLES -water sanitization is a slow process which
primary consideration in evaluating cleaning Immediately after cleaning, thoroughly requires a come-up and cool-down time; can
effectiveness rinse all equipment surfaces with hot, potable Heat and chemicals are the two types have high energy costs and has certain safety
water to remove the cleaning solution. This of sanitizers most commonly used in food concerns for employees. It also forms or
1. Stainless steel is the preferred surface for Very important rinse step is necessary because establishments. Sanitizers destroy disease- contributes to film formations, and shortens the
food equipment and is specified in many the product or detergent used for washing can causing organisms which may be present life span of certain equipment or parts thereof
industry and regulatory design and interfere with the germ-killing power of the on equipment and utensils even alter cleaning. (gaskets, etc.).
construction standards High acidic high sanitizer. Sanitization is not sterilization, because
salt or other highly corrosive products are some bacterial spores and a few highly resistant
recommended to be used on more Water Quality vegetative cells generally survive.
corrosion-resistant materials (e. g.,
titanium). Water is the primary component of In all instances, a food-contact surface
cleaning materials used in food establishments. must be cleaned and thoroughly rinsed to
2. Other ―soft‖ metals (aluminum, brass, Water that food establishments serve must be remove loosened soil and detergent residues
copper, or mild steel), or, nonmetallic safe to drink (potable). Most establishments that tend to inhibit the sanitizer‘s action
surfaces (plastics or rubber) are also used get their water from a public supply.
as foodcontact surfaces. Surfaces made Establishments that have a private well should
from these materials are generally less have it inspected at least once a year and water
corrosion-resistant and care should be samples tested at least once a year as well to
exercised in their cleaning. ensure the bacteriological safety of the supply.
 2. Chemical Sanitizing compounds include liquid chlorine, hypochlorites, Factors Affecting Sanitizer Effectiveness
inorganic chloramines. and organic chloramines. Quaternary ammonium compounds
Chemical sanitization involves the use of an Chlorine-based sanitizers form hypochlorous (QACs) are active and stable over a broad Physical Factors
approved chemical sanitizer a specified acid (HOCl, the most active form) in solution. temperature range. Because they are
concentration and contact time. Available chlorine (amount of HOCl present) is surfactants, they possess some detergency. a. Surface Characteristics. Prior to the
determined by the Ph. At pH 5, nearly everything Thus, they are less affected by light soil than sanitization process, the surface mu5t be
The ideal chemical sanitizer should: is in the form of HOCl. At pH 7, approximately other sanitizers. Heavy soil dramatically clean
75% is HOCl. The maximum allowable level for decreases their activity. QACs generally have and thoroughly rinsed to remove any detergent
1. be approved for food-contact surface no- rinse applications is 200ppm available higher activity at an alkaline pH. While lack of residue. An unclean surface cannot be sanitized.
application. chlorine, although recommended usage levels tolerance to hard water is often listed as a Since the effectiveness of sanitization requires
vary. major disadvantage of QACs when compared direct contact with the microorganisms, the
2. have a wide range or scope of activity. to chlorine, some are still fairly tolerant of it. surface should be free of cracks, pits, or
Chlorine compounds are broad spectrum QACs are effective against bacteria, yeasts, crevices which can harbor microorganisms,
germicides which act on microbial membranes, mold, and viruses. They are generally more Surfaces that contain biofilms cannot be
3. destroy microorganisms rapidly.
inhibit cellular enzymes involved in glucose active against Gram-positive than Gram- effectively sanitized.
metabolism, have a lethal effect on DNA, and negative bacteria, and not highly effective
4. be stable under all types of conditions. oxidize cellular protein. Chlorine has activities against bacteriophages. Their incompatibility b. Exposure Time. Generally, the longer time a
even at low temperature, is relatively cheap, and with certain detergents makes thorough sanitizer chemical is in contact with the
5. be tolerant of a broad range of leaves minimal residue or films on surfaces. rinsing following cleaning operations equipment surface. the more effective the
environmental conditions. imperative. An advantage of QACs in some sanitization's effect is; intimate contact is as
The major disadvantage of chlorine applications is that they leave a residual important as prolonged contact.
6. be readily solubilized and possess some compounds is their corrosiveness to many antimicrobial film. However, this would be a
detergency. metal disadvantage in food service operations where c. Temperature. temperature is also positively
surfaces (especially at higher temperatures). cultured dairy products are used. related to microbial elimination by a
7. be low in toxicity and corrosivity. Health and, safety concerns can occur due to chemical sanitizer. Avoid high temperatures
skin irritation and mucous membrane damage (above 55°C or 131°F) which can affect the
8. be inexpensive. in confined areas. At low pH (below 4.0), deadly Sanitizers Advantages Disadvantages corrosive nature of most chemical sanitizers.
chlorine, such as mustard gas can form. Chlorine Economical cost Corrosive to
compound equipment
Thermal Sanitizing vs. Chemical Sanitizing d. Concentration. Generally, the activity of a
s Kills many types
Use of iodine as an antimicrobial agent sanitizer increases with greater
of microbes Can irritate
Heat sanitizing has several advantages over dates back to the 1800s. This sanitizer exists in human skin concentration. However, a leveling off
chemical sanitizing agents because it: many forms and usually exists with a surfactant occurs at high concentrations. A common
Good for most
as a carrier. These mixtures are termed sanitizing misconception regarding chemicals is that
iodophors. The most active agent is the applications "if a little is good, more is better.‖ Using
● can penetrate small cracks and crevices. dissociated free iodine which is most prevalent sanitizer concentrations more than what is
● is non-corrosive to metal surfaces. at a low pH. iodine solubility is very limited in recommended does not sanitize better, in
water. Generally recommended usage for Iodophors Less corrosive to Moderate cost fact, it can be corrosive to equipment and, in
● is non—selective to microbial groups. iodophors is 12.5 to 25ppm for one minute. It is equipment the long run, lead to less cleanability. It is
● leaves no residue. generally thought that the bacteric1dal activity Can stain still better to follow the manufacturer's label
of iodine is through the direct halogenation of Less irritating to equipment
instructions.
● is easily measurable. proteins More recent theories however, have
skin

centered upon cell wall damage and the Good for killing e. Soil. The presence of organic matter
Heat destroys vegetative bacteria cells by destruction of microbial enzyme activity. germs on dramatically reduces the activity of sanitizers
disrupting some of their protein molecules. hands and may, in fact, totally inactivate them. The
Moist heat is much more efficient in killing Iodophors. like chlorine compounds, adage is "you cannot sanitize an unclean
microorganisms than dry heat. Heat have a very broad spectrum as they are active Quats Stable at high Very expensive surface.‖
sanitization is used in both manual and against yeasts, molds, fungi, and protozoans. temperature
mechanical ware washing operations. iodine is highly temperature-dependent and f. pH. Sanitizers are dramatically affected by
Stable for a
vaporizes at 49 . Thus, it is limited t0 lower longer contact the pH of the solution. Many chlorine
temperature applications. Iodophors, on the time sanitizers, for example. are almost
other hand, are generally less affected by ineffective at pH values above 7.5.
Specific Types of Chemical Sanitizers organic matter and water hardness than Good in-place
chlorine. However, loss of activity is sanitizers
g. Water properties. Certain sanitizers are
Chlorine in its various forms, is the most pronounced at a high pH. The primary markedly affected by water impurities.
disadvantage is that iodine can cause stains Table 9.1 Advantages and Disadvantages of Selected
commonly used sanitizer in food processing and Chemical Sanitizers
handling applications. Commonly used chlorine on some surfaces especially plastics. h. lnactivators. Organic and/or inorganic
 inactivators may react chemically with Type of Wash Rinse ● Eliminate food, water, and places where
sanitizers, giving rise to non-germicidal 5. Drain and air-dry. Do not towel-dry as this Machine Temperat Temperature
ure
pests can hide
products. Some of these inactivators are may recontaminate utensils.
present in detergent residue. Thus, it is Single tank,
important that surfaces be rinsed prior to stationary ● Implement an integrated pest
sanitization. rack, single 74 74 management program to control the
temperature entry of pests into the establishment.
Biological Factors machine
Single tank,
Pests in Food Service Facilities
conveyor, dual 71 82
Microbiological load, as well as the type of
temperature
microorganism present, can affect sanitizer machine House Mouse
activity. Spores are more resistant than
vegetative cells. Certain sanitizers are more Single tank, The house mouse is considered to be
active against Gram-positive than stationary the most widespread terrestrial mammal in
Gramnegative microorganisms, and vice versa. rack, dual 66 82 the world. They are well adapted to living in
Sanitizers also vary in their effectiveness temperature close contact with humans and thrive in the
against yeasts, molds, fungi, and viruses. machine conditions that man provides, particularly
(Ang & Balanon, 2010) Chemical where hygiene and housekeeping Standards
sanitizing 49 49 are low. Mice can cause extensive damage to
Figure 9.2 Three—Compartment Sink with Indirect Waste machine
MANUAL AND MECHANICAL WARE WASHING property as a result of their gnawing activities.
Table 9.2 Dishwashing Machines
They can also eat and contaminate human
● Recommended ware washing food There is a significant risk of fire and
Ware Washing
arrangement using theecompartment PEST CONTROL electrocution as a result of mice chewing
Ware washing is the process of washing sink. through electric cables and wiring,
The importance of rodent and insect
and sanitizing dishes, glassware, flatware, and ● Drain board for soiled dishes and for
pots and pans, either manually or mechanically. control cannot be emphasized enough. Mice carry a wide range of diseases.
cleaned utensils must be adequate. Rats, mice, flies, roaches, grain insects, fruit
Manual ware washing makes use of a three- including Weil's disease, which can be passed to
compartment sink and is used primarily for pots ● A 36 drain board should have a pitch flies, and gnats all facilitate the transmission of humans either by directly contaminating food
and pans. This kind of washing can be used in of ½ to ¾ per foot toward the sink. communicable diseases; therefore, it is with droppings and urine, or by contaminating
small operations. Mechanical ware washing essential for any food service establishment to surfaces.
requires a dishwashing machine that is capable try to effect complete elimination of pest
Mechanical Dishwashing
of washing, rinsing, and air drying dishes, infestations and to correct conditions within
Look Out For:
flatware, and glassware, in large operations, establishments so that these pests cannot gain
The steps in washing dishes by machine
heavy-duty pot and pan washing machines have entry in the future.
are the same as in the manual method, except ● Droppings, normally about 1/2 cm long
been designed to remove cooked—on food. that the machine does the washing, rinsing, and
All food establishments must have a and rod-shaped
sanitizing.
Manual Dishwashing pest control program. The benefits of proper
cleaning and sanitizing of equipment and ● Gnawing, particularly on sacks and boxes
Procedure
utensils, time and temperature controls, and
Procedure which may cause spillage of
food handling will all be wasted if insects and
1. Scrape and pre-rinse the dishes, glassware, 1. Scrape and pre-rinse dishes, glassware, etc. food
rodents are allowed to contaminate food and
etc. The purpose of this step is to keep the wash
food-contact surfaces The continual presence of
water clean for a longer time. 2. Place the dishes on the rack so that the Common Rats
these pests can cause major problems and
dishwater spray will strike all surfaces. indicate lack of good sanitation and control
2 Use warm water at 43-49°C and a good Rats can carry a range of serious diseases
measures.
detergent. Scrub well with a brush to 3. Run machine for a full cycle. transmittable to people, such as Weil's ‗ disease,
remove all traces of leftovers and salmonella food poisoning, and toxoplasmosis.
The key element of a successful pest control
grease. 4. Set the sanitizing temperatures at 82°C for a They can infest and ruin
program is prevention, however, no single
machine that sanitizes by heat and at 60°C for measure will effectively prevent or control {00d and cause serious structural damage to
3. Use clean, warm water to rinse off the a machine that sanitizes by chemical buildings, pipework, and wiring systemseven
insects and rodents in food establishments. It
detergent. Change the water frequently or use disinfectant. causing fires—by their constant gnawing.
takes the following combination to keep pests
running water with an overflow.
in check:
5. Air-dry and inspect dishes. Do not touch food-
4. Place utensils in a rack and immerse in contact surfaces. (Ang & Balanon,
hot water at 77°C for 30 seconds. (A gas or ● Prevent entry of insects and rodents into
2010)
electric heating element is needed to hold hot the establishment.
water at this temperature.)
Look Out For: Look Out For:

● Droppings—normally about 3—5mm long ● A trail of tiny ants approximately two

and rod—shaped millimeters in length, barely visible to the

● Footprints and tail marks which may be

naked eye
Chapter 10: The Laws and
● Ants trails around your bathtub, kitchen,
seen in dust or on food
and bathroom sinks Agencies Relating to Food Safety
● Smears left by greasy, dirty fur rubbing
against walls ● Earth excavation around wall edges and
paving slabs
and Sanitation
● Holes through walls or floors or burrows Moths
THE LAWS ANDAGENCIES RELATING TO Accompanying the proposal is information
in outside areas, which need to be FOOD SAFETY AND SANITATION related to background. Any comments,
Moths can be found in a variety of suggestions, or recommendations are to be
repaired ● immediately. stored products. Some species are associated Sanitation requirements developed directed to the agency, usually within 60
with goods of vegetable origin, while others by legislative bodies and regulatory days after proposal publication, although
Cockroaches are associated with animal products, agencies in response to public demands are time extensions are frequently provided. The
particularly textiles. Moth larvae can cause detailed in laws and regulations. They are regulation is published in final form after
They are usually found in areas with high considerable damage to stored goods by not static but change in response to comments on the proposal have been
temperature, such as kitchens and offices. Many feeding or by contamination with their own sanitation, public health, and new scientific reviewed, with another statement of how the
pathogenic bacteria" have been found to be products, e.g., webbing and frass. and technical information regarding comments were handled and specifying
carried by the common cockroach, including biological, chemical, and physical hazards effective dates for compliance. This
salmonella, and the tapeworm. Cockroaches are Common House Fly and other important issues brought to public statement suggests that comments on
a major public health pest, responsible for attention. matters not previously considered in the
economic loss in food production from tainted Common house flies are ubiquitous Laws are passed by legislators and regulations may be submitted for further
stock and the contamination of equipment and insects, with a flight range of at least eight must be signed by the chief executive. After review. Amendments may be initiated by any
medical supplies. kilometers. They are highly active indoors. a law has been passed, the agency individual, organization, other government
House flies can transmit intestinal worms, and responsible for its enforcement prepares office, or by the agency itself. A petition is
Look Out For: are potential vectors of diseases such as regulations designed to implement the necessary, with appropriate documents that
dysentery, gastroenteritis, typhoid, cholera and intention of the law or the act. Regulations justify the request.
tuberculosis. They will frequently and feed are developed to cover a wide range of There are two types of regulations:
● Droppings
indiscriminately on any liquefiable solid food requirements and are more specific and substantive and advisory. Substantive
which may equally be moist, putrefying detailed than are laws. Regulations for food regulations are more important because
● Eggs material, or food stored for human provide standards for building design, they have the power of law. Advisory
consumption. (Ang & Balanon, 2010) equipment design, commodities, tolerances regulations are intended to serve as
for chemical or other food additives, sanitary guidelines. Sanitation regulations are
Ants practices and qualifications, labeling substantive because food must be made
requirements, and training for positions that safe for the public. In regulations, the use of
Worker ants are a nuisance as they require certification. the word shall means a requirement,
forage widely for food and water following Regulation development is a whereas should implies a recommendation.
scent-marked trails. Although omnivorous, they multistep process. For example, in the Several regulations important to sanitation
tend to prefer proteinaceous foods. The feed on federal process, the relevant agency by various governmental agencies will now
meat, cheese, sugar, honey, jam, chocolate, etc. prepares the proposed regulation, which is be addressed. (Gravani & Marriot, 2006)
Ants pose a risk to health. Pathogenic then published as a proposed rule in the
organisms may be transmitted mechanically as Federal Register. The Federal Register is the
the ants feed in unhygienic places including official daily publication for rules, proposed INTERNATIONAL LAWS
drains, refuse bins, wound dressings, etc. The rules, and notices of federal agencies and The law is a complex subject and
multinesting behavior of this species means organizations as well as executive orders most acts and regulations affecting the food
that if one area of a building is infested there is and other presidential documents. industry is difficult to comprehend. However,
a likelihood that there is an extensive spread
throughout the premises.
ignorance of the law is no defense in the encounter are stipulated. Hazardous the code health office with regards to the sanitation
event of a prosecution, and all food handlers substances include those that are toxic – Regional Provincial and City and safety not only the customers but as
should make special efforts to understand harmful, irritant, or corrosive. Health Offices well as the workers. They should be able to
the legislation that affects their business – National Environmental secure legal permits before they can start
and themselves. The Occupational Safety and Health Protection Commission operating.
Administration, Department of – Metropolitan Water and
Acts & regulations applicable to the food Health, Department of Sanitation, and Sewage System The structures and ambiance of the
industry are concerned with: Department of Labor are responsible for – Population Commission whole establishment should be kept
1. production\sale of injurious, unsafe, issuing and enforcing regulations covering – Executive branch of the maintained clean, no overcrowding, and
unfit or substandard food; workplace safety. government: Labor, Natural good ventilation at all times, and proper
2. contamination of food; Resources, Agriculture, waste disposal, in order not only to give
3. sanitation of food premises, Education, and Finance satisfaction to the customers but also to
equipment & personnel; SANITATION CODE OF THE – Philippine Public Health prevent the spread of diseases, particularly
4. food safety practices, including temp. PHILIPPINES Association air-borne. Availability of toilette area or even
control & treatment; – League of Public Health a wash area if the former cannot be
5. control of food poisoning & Presidential Decree 856: Sanitation Engineers provided is also encouraged
foodborne disease; Code of the Philippines requires all food – Philippine Society of Sanitary
6. and composition & labelling of food establishments to secure sanitary permits Engineers There is also emphasis on the screening
from the local health office. it specifies that of the workers. There are certain guidelines
Occupational Safety and Health Act (OSHA) health certificate will be issued only to DEPARTMENT OF HEALTH that the owner and/or human resources
persons who have passed the physical and Functions: officer in choosing who are qualified to work
This is the principal act concerned medical examinations and have been 1. Promotion and preservation of health in the food establishment. One of the most
with protecting the health and safety of administered immunization. The code also and health standards highlighted is the issuance of the medical
employees and members of the public. specifies the structural requirements for 2. Extend maximum health services in certificate to the worker. He should be free
food establishments, the vermin-control rural areas and provide medical care from any diseases nor a carrier of any
Every employer has a legal obligation measures to be undertaken, and the proper to people who cannot afford due to disease for it may be hazardous to his
to ensure, as far as is reasonably practicable, disposal of refuse. poverty coworkers as well as to the customers.
the health, safety, and welfare of employees. 3. Develop, administer and coordinate
Safe systems of work must be devised and Presidential Decree No. 856 Code on health activities and services There should also be well-distinct work
supervision and training given to all staff, for Sanitation 4. Upgrade the standards of medical description among the workers of the said
example before staff are allowed to operate practice and quality of health establishment. i.e.: the cook should not be
or clean dangerous machines, such as • Dec 23, 1975 services expected to do janitorial job (rest room
gravity feed slicers. • Promulgation of the Code on 5. Assist local health agencies in cleaning) simultaneously; the cashier who
Sanitation by President developing public health programs receives all the money from the customers
Employees must ensure that their Ferdinand E. Marcos 6. Issue permits to establish and should be avoided to do preparation of food
acts or omissions do not adversely affect • Objective: operate hospitals, clinics, etc. in the kitchen. Emphasize on prevention of
other persons. • Directing public health services 7. Prescribe standard rates of fees all the contagious diseases that is likely to
towards protection and promotion of 8. Performed other functions provided spread in food handling and other services.
the health of the Filipinos by law Guidelines should be well-maintained by the
Employees Right-to—Know Act
• 3 people that made an effort to management at all times, otherwise,
codify our health laws and necessary consequences will be imposed
The regulations in this act provide a
FOOD ESTABLISHMENTS (i.e. suspension/ termination of permits,
legal framework for the control of regulations
closure of the establishments, etc.)
substances hazardous to health They apply – Dr. Mariano Icasiano
to all types of business including food – Dr. Amadeo Cruz – City In establishing a food establishment,
Health Officer of Manila the owner/proprietor should be able to REGULATORY AGENCY
businesses. The essential measures that
employers (and sometimes employees) – Director of Health Services accomplish all the necessary requirements
have to take to ensure people are protected • List of those with significant established by the local government with The Bureau of Food and Drugs is the key
from the hazardous substances they may contributions in the development of the participation of the city or municipal regulatory agency of the Department of
Health, Philippines with major
responsibilities in ensuring safety, efficacy, bureau circulars/bureau memoranda • Fats and oils • technologies
and quality of food products, drugs, and guidelines. • JMC
vaccines, and biologicals, in vitro, diagnostic The Bureau of Food And Drugs (BFAD)
reagents, medical devices, cosmetics, and • Public Assistance and Information was created by Republic Act 3720 mandated 3.) Safety and Quality Standards Food
household hazardous substances. such as rendering the following to enforce and administer the law, ―it is the Processors also adopt standards of quality
service product information, health policy of the state to ensure safe and good for processed foods. BFAD has standards
The following are the routine functions advisories, and consumer assistance quality food, drug and cosmetics and for some of the processed products. In the
of BFAD related to food: for complaints, and client assistance regulate the production, sale and traffic of absence of a particular standard, food
for consultancy, seminars and the same to protect the health of the processors use the Codex and US CFR for
• Inspection and licensing of trainings. consumer." reference. with the entry of the Philippines
establishments in accordance with into the General Agreement of Tariff and
Good Manufacturing Practices of • Legal functions such as disposition Republic Act 7394 (Consumer Act of the Trade, setting of standards is geared
regulated establishments such as, of consumer complaints and Philippines) reiterated BFAD's mandate ―to towards making Philippine product
manufacturers, packers/repackers, adulterated food, misbranded food protect consumers from adulterated or standards equivalent to those of the Codex
distributor, importers, exporters, products, advertisement and unsafe product with false deceptive and Alimentarius Commission (Codex) since
wholesalers, outlets, groceries, promotional regulations. misleading information.‖ The enforcement Sanitary and Phytosanitary (SPS) Agreement
supermarkets, other commercial activities have been focused on four considers Codex standards as one of the
outlets. • Administrative functions for human strategies, namely, (1) licensing and international reference for food safety
resource development: enhancement inspection of food establishments; (2) standards.
• Evaluation and registration of of skills and knowledge of personnel product registration; (3) monitoring of trade
regulated products based on set through training. outlets; and (4) monitoring of product BFAD to FDA
standards of safety, efficacy, purity, advertisements and process. President Arroyo signed into law
and quality of regulated products, • Special functions related to food Republic Act 9711 empowering the newly
processed foods (imported and such as implementation of food Control Measures to Address Safety and created Food and Drug Administration (FDA)
local), advertised local products and fortification programme, salt Quality in the Processed Food Industry to seize health products found violating the
processed food products intended iodization, and milk code. law without any court order.
for export. 1. Hygienic Safety Manufacturing RA 9711 has replaced the Bureau of
The Philippine Food Practices (GMP) Food and Drugs with the FDA. Under the new
• Market monitoring of products for Processing Industry Basic requirement by BFAD law, the FDA director, now an undersecretary,
adulterated products, expired and • bldg. & grounds can declare in direct contempt any person
unregistered products. The food processing industry is an • equipment & other facilities who disregards any of his or her orders.
important sector of the Philippine economy. • sanitary facilities & control Fines and penalties for violating the law
• Laboratory analysis of regulated It is composed establishments engaged in • sanitary operations have also been increased. The new law
products such as collected samples the processing/ manufacturing and • processes & control authorizes the FDA to retain all its income
from routine monitoring, products distribution of food and food products • personnel from various sources, apart from having an
which are subject of complaints from annual budget from the national government.
consumers, products for registration The major processed food sectors 2. HACCP The BFAD was originally the Food
and donated products. include the following • system of food safety control and Drug Administration under Republic Act
• Fruits and vegetables • increasingly important for all food 3720, the Food, Drug and Cosmetic Act of
• Evaluation and monitoring of • Fish and marine products • businesses 1963. During the Marcos administration,
advertisements and promotions of tri • Meat and poultry products • minimum system of quality control Executive Order 851 abolished the FDA and
- media such as television, radio and • Flour and bakery products of created the BFAD on Dec. 2, 1982.
print ads like "newspaper and • Beverage and confectionery • raw materials & manufacturing (Crisostomo & Sy, 2009)
magazine. • Dairy foods
• Food condiments and seasonings
• Policy Formulation, drafting of rules • Food supplements
and regulations, administrative • Bottled water
orders and standards, issuance of • Snack foods