Food Safety Management Seminar

2. Kumusta Ka, Halina't
Magsaya
Kumusta ka! Halina't magsaya!
Pumalakpak, pumalakpak
Ituro ang paa
Padyak sa kanan, Padyak sa kaliwa
Umikot ka, umikot ka't humanap ng
iba
Introduction 57

3. You won’t spot unsafe food
by using your senses
12
From: http://lancaster.unl.edu/food/pizza.shtml
Sight
Smell
Taste

5. FOOD SAFETY
MANAGEMENT
ALEXA C. ABIDIN, RN,MN, DPA (cand.)

6. Refers to the
assurance that
food will not
cause harm to
the consumer
when it is
prepared or
eaten
according to
its intended
use

7. Introduction 62

8. 63

13. A photo taken by Ken
Yerdon after he
discovered spit in his
Chili's drink.

14. 69

15. 70

18. What are the laws affecting
Food Safety??

20. Republic Act No. 10611
An Act to Strengthen the Food Safety
Regulatory System in the Country to Protect
Consumer Health and Facilitate Market Access
of Local Foods and Food
Products, and For Other
Purposes
“The Food Safety Act of
2013”
Signing of the DOH-DA Joint
Administrative Order (JAO) on
Implementing Rules and Regulation
(IRR) of RA 10116
SMEX Convention Center February 20, 2015,
2:30 PM
Hon JANETTE L.
GARINSecretary
Department of
Health
Hon PROCESO J.
ALCALA
Secretary
Department of
Agriculture

21.   The KEY GOVERNMENT AGENCIES with
the prime responsibility of ensuring food
safety:
 Department of Agriculture (DA)
 Department of Health (DOH)
 Department of Interior & Local Government
• (DILG)
 The Local Government Units (LGUs)
 Department of Education

22. • Regulate safety of all
fresh and raw
agriculture & fishery
resources
• Ensure animal & plant
health
• Ensure safety of farm
inputs (agrochemicals)
DA jurisdiction:
Primary &
Postharvest stages
• Regulate safety of all
processed and
prepackaged food of
manufacturers and
distributors exporters,
wholesalers,importers)
DOH
FDA jurisdiction:
Processing &
Distribution stages
• Regulate safety of
restaurants, wet
markets,
supermarkets,
catering
establishments,
school canteens,
water refilling
stations
LGU jurisdiction:
Food Services
stages
Domestic/international
Ports and Airports of entry,
In-flight catering,
Food service
Establishments (within
BOQ perimeter)
Sea vessels and Aircraft
BOQ jurisdiction

24. PRESIDENTIAL DECREE NO 856
Section 3 Chapter III/ Implementing Rules and Regulations
(FOOD ESTABLISHMENT) of the Code on Sanitation of the
Philippines (P.D. 856)
*No person shall be employed in any food establishment without a
health certificate
*Health certificate issued only after required physical and medical
examination
*Health certificate shall be clipped at upper left front portion of
uniform while working

25. HEALTH CARD

30. Introduction 85

31. REQUIREMENTS
-Occupational Application/Permit (Licensing
Division City Hall)
-Food Safety Management Seminar Certificate
-Chest Xray (Sputum for pregnant woman)
-Stool Exam
-Other requirements (Urinalysis, HBsAg, Drug
Test as specified by the Company)
-City Treasurer’s Office Payment of Health
Card

33. Introduction 88

35. 90

36.  Minimum common sense sanitary and
processing requirements for all food service
& food processing establishment
 Generally relates to good house keeping
practices concerning food safety and
quality
 Includes company’s facilities, equipment as
well as personnel

37. 92

38. Hazard free

39. Hazard Analysis
 Systematic identification and evaluation
of the potential hazards at each step of
the manufacturing process that are
reasonably likely to occur and could
result to a significant health risk to
consumers of the food product, if not
properly controlled.

40. Hazard Analysis
 If no done accurately and completely, hazards
requiring the control of a HACCP System will not be
identified and the HACCP Plan, regardless of how well
it is being followed, will become ineffective.
HAZARD ANALYSIS CRITICAL
CONTROL POINT

41. What is HACCP?
A Hazard Analysis Critical Control
Point (HACCP) food safety system
helps you:
-Identify the foods and
procedures that are most likely to
cause foodborne illness.
-Build a procedure that reduce
the risks of foodborne outbreaks.
-Monitor all procedures to ensure
food safety.

42. SOURCES OF CONTAMINATION
Man
Materials
Machine
Methods

43. 98

44. 99

45. 100

46. 101

47. 102

48. 103

49. This is what happens when a fly lands on your
food.
Flies can not eat solid food, so to soften it up
they vomit on it. Then they stamp the vomit
until it’s a liquid. When its good and runny,
they suck it all back again, probably dropping
some excrement at the same time.

50. Introduction 105

52. Introduction 107

53. Introduction 108

54. Introduction 109

55. 110

56. 111

57. 112

59. Cross-Contamination
• Definition: The spread of harmful germs from
one surface to another, or to food
• Can be prevented by
– proper sanitary practices
– Proper Hand washing
– Using clean utensils
– Sanitizing between tasks
– Isolation of workstations is important when preparing
potentially hazardous food

60. Personal Hygiene?
The following data is drawn from a study carried out
on 11 healthy men and 11 healthy women. The data
refers to bacteria per square centimeter
The bottom line is we all carry bacteria.
Your attention to personal hygiene can minimize potential
problems
Location Male Female
Forehead 10,075 14,725
Centre back 67,950 7,655
Palm 131 240
Thigh upper front 364 175
Calf 175 25
Sole of Foot 22,750 679

61. Remember
 Microorganisms
LOVE water.
A few bacteria in water
Today will be a million
tomorrow

67. 122

68. • High prevalence of food borne diseases, including those
caused by parasites, in developing countries (Philippines)
• Diarrhea is a major cause of malnutrition in infants and young
children
• These illnesses causes social and economic burden,
hospitalizations, and even death – 1.8 million people throughout
the world die annually from diarrheal diseases due to
contamination of food and drinking water
123
Annual Food Borne Illnesses

69. Food borne illness happens and it affects
millions of people worldwide

70.  In USA, 76 million Americans become ill
every year because of consumption of
contaminated food – a staggering 26,000
cases per 100,000 population.
 In UK, the number of food poisoning cases
is down to 3,400 cases per 100,000
population per year due to less consumption
of meat (e.g., hamburgers).
 In France, the rate is down to 1,200 annual
instances per 100,000 population per year.
Source: The Economist

71.  In USA, around 5,000 people die and a further
325,000 end up in hospital each year as a result of food
poisoning.
 The outbreak caused by Escherichia Coli bacterium
in 1992 killed four children and sent dozens of victims
to the hospital due to kidney failure.
 America’s largest epidemic of foodborne disease is
Salmonella, which claimed two lives, hospitalized 250
people and affected more than 1,300 others – traced
initially to tomatoes and jalapeno peppers.
 Leafy vegetable and fruit – the deadliest foods found
in market stalls
Source: The Economist

72. More and more consumers all
over the world, not only demand
to know about:
• the origin of their food
•its ingredients
•where it was produced
•ways of production
•use of pesticides
They also demand for
reassurance that the food they
buy is really what it claims to be.

73. …the ability to follow the movement of a food
through specified stages of production, processing
and distribution.
Food Safety Act of 2013
What is Traceability?

74. Pallet EAN-128 (SSCC)

75. slide #5
What is traceability ?
Source: Dr. Wally Austin, ACE Consultants

76. • Customer and consumer
assured of the origin and
safety of the food they are
eating
• Product quality and
consistency

77. Traceability does not make the food
safe, it is a risk management tool
Traceability can be used as a tool to
manage risks related to food safety
issue. It can be used to:
• identify outbreak or hazard sources;
• manage safety alerts;
• withdraw contaminated or dangerous
products.

78. 133
• IT IS VITAL TO PRACTICE FOOD SAFETY
AT ALL TIMES!

79. How do people get Food
Poisoning?
Because of Bad Bacteria
What is Bad Bacteria?
Where does bad bacteria come from?

80. What’s Wrong?
I ate something bad, I have…..
Food Poisoning!

82. Introduction 137

83. Introduction 138

84. Introduction 139

87. Poor Personal Hygiene
Dirty Hands Dirty Finger
Nails
Open Cuts
Dirty Uniforms
Smoking in Food Areas
Being Sick at
Work

88. 143

90. Introduction 145

91. Bad Food Storage

92. Food Not Covered

93. Dirty Kitchens
Fridge Not
Cleaned
Dirty Stove Tops Old Chopping
Boards

94. Food Has Past its Expiration
Date
Rotten Meat Mouldy Cheese
Mouldy Bread
Off Milk

95. Introduction 150

96. Introduction 151

97. Food Contamination
Mixing raw foods together Cutting foods on chopping
boards with raw meat juices

98. Under Cooked White Meat

99. Leaving Food Out
For a Long Period of Time
Once Frozen Food or Cooked Food has reached room
temperature bacteria can start doubling after a few

100. Check to see if the Meat is
cooked
Food Thermometer

101. Temperature control

102. No Pest Control
Flies on the Food Cockroaches Rats and Mice
In the Kitchen

103. Rubbish Bins not Emptied
Regularly

104. Dirty Ice
Dirty Ice Machines Using your hands Leaving Ice on the
Ground

105. Take Care When Handling Ice

106. Correct Food Storage
Foods to be covered and stored
separately

107. Introduction 162

108. Introduction 163

109. Introduction 164

110. Keep Kitchen Clean

111. Stop Food Contamination

112. 167

113. 168

114. 169

115. 170

116. 171

117. 172

118. 173

119. 174

120. 175

121. A. DISTANCE OF WATER SOURCE FROM POSSIBLE SOURCE OF POLLUTION
SOURCE
DISTIANCE
(m)
LOCATION
Upstream Downstream
1. Sewage treatment plant
2. Sewage wet well
3. Sewage pumping station
4. Drainage ditch containing industrial waste discharges or
waste from sewage treatment system
5. Sanitary landfill
6. Land irrigated by sewage treatment plant effluent
7. Sanitary sewers
8. Septic tanks
9. Cesspools
10. Open-jointed drain fields
11. Animal feed lots/livestock in pastures
12. Dump grounds
13. Sea
14. Cemetery
15. River
16. Other please specify
Note: Minimum distance required is 25 meters from items 1 to 13, 50 meters for item 14 and 10 meters for
item15.
B. FOR GROUND WATER SUPPLY
1. WELLS (Note: Refer to existing data from NWRM deputized offices)
a) Slope of ground surface
b) Water table
Depth m
25m
50m
10m

123. 178

124. 179

126. Safe Food Handler 181
Food Handler -- Right or Wrong?

127. Introduction 182

128. Introduction 183

129. Introduction 184
Food Handler -- Right or Wrong?

130. Safe Food Handler 185
Food Handler -- Right or Wrong?

131. Introduction 186
Food Handler -- Right or Wrong?

132. Introduction 187

133. Introduction 188

134. Introduction 189

135. Introduction 190

136. Introduction 191

137. Introduction 192
Food Handler -- Right or Wrong?

138. Safe Food Handler 193
Food Handler -- Right or Wrong?

139. Introduction 194

140. Safe Food Handler 195
Food Handler -- Right or Wrong?

141. Introduction 196

142. Introduction 197

143. Safe Food Handler 198

144. Introduction 199
Food Handler -- Right or Wrong?

145. 200

146. The Importance of Washing your

148. Introduction 203

149. Handwashing

150. Introduction 205

151. 206

152. Introduction 207

153. Introduction 208

154. Introduction 209

155. 210

156. Introduction

157. Muchisimas
Gracias!