Dietary (Food Safety)

By:

Ms. Josie D. Buenaventura, RND

Cardinal Santos Medical Center

Clinical Dietitian

FOOD SAFETY

is the assurance/guarantee that food will not cause harm to the consumers when it is prepared and/or eaten according to its intended use.

According to DOH

FOOD

Food refers to any substance or product whether processed, partially processed or unprocessed that is intended for human consumption.

FOODIt includes drinks, chewing

gum, water and other substances which are intentionally incorporated into the food during its manufacture, preparation and treatment.

Food and Safety Act of 2013 (Republic Act No. 10611)

http://pinoy-business.com/index.php/laws/97-various-commercial-laws/1215-food-safety-act-of-2013-republic-act-10611


FOOD & WATER BORNE DISEASE

Illnesses resulting from the consumption of contaminated food and water, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins produced by harmful algal species such as Diarrhea, Cholera, Typhoid, Hepatitis A.

Food Safety StandardsRefers to the formal documents

containing the requirements that foods or food processors have to comply with to safeguard human health.

They are implemented by authorities and enforced by law; and are usually developed and published under the auspices of a national standards body.

Food and Safety Act of 2013 (Republic Act No. 10611)



Food Laws of the Philippines

The Food Safety Act of 2013 Republic Act No. 10611 and The

Code on Sanitation of the Philippines Presidential

Decree No.856.

5 KEYS TO SAFER FOOD By: WHO

Key 1: Keep clean

Key 2: Separate raw and cooked food

Key 3: Cook food thoroughly

Key 4: Keep food at safe temperatures

Key 5: Use safe water and raw materials.

“Food safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers”

Key 1: Keep clean A. Clean hands and surfaces often

Why it matters:

Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards.

Foodsafety.gov

Unless you wash your hands, utensils, and surfaces the rightway, you could spread bacteria to your food, and your family.

Foodsafety.gov

HAND WASHING

Wash hands the right way—for 20 seconds with soap and running water.

“Washing your hands the right way can stop the spread of illness-causing bacteria.”

PROPER HAND WASHING WITH SOAP AND WATER

Wet your hands with warm, running water and apply liquid soap or use clean bar soap. Lather well.

Rub your hands vigorously together for at least 15 to 20 seconds.

Scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails.

Rinse well.

Dry your hands with a clean or disposable towel.

Use a towel to turn off the faucet.

B. Wash surfaces and utensils after each use.

Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils, and counter tops.

Foodsafety.gov

• It is important to prevent cross-contamination from raw meat or poultry juices by washing counter tops and sinks with hot, soapy water.

• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

USDA

C. Wash fruits and veggies

Did you know that—even if you plan to peel fruits and veggies—it’s important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them?

Foodsafety.gov

Key 2: Separate raw and cooked foodStorage

Always refrigerate perishable food within 2 hours—1 hour when the temperature isabove 90 °F (32.2 ºC).

Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.

USDA Last Modified Mar 24, 2015

Key 2: Separate raw and cooked food

Storage

• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.

• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.


Key 2: Separate raw and cooked foodPreparation

• Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't cross-contaminate.

• Keep raw meat, poultry, fish, and their juices away from other food.

• Marinate meat and poultry in a covered dish in the refrigerator.



Cook to the right temperature

Why it matters:

Did you know that the bacteria that cause food poisoning multiply quickest in the

“Danger Zone” between 40˚ and 140˚ Fahrenheit?

Foodsafety.gov


And while many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps.

Foodsafety.gov

Key 4: Keep food at safe temperaturesFollow these top tips to keep your family safe

A. Use a food thermometer.

Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria.

Color and texture alone won’t tell you whether your food is done.

Instead, use a food thermometer to be sure.

Foodsafety.gov

B. Keep food hot after cooking

(at 140 ˚F or above)

The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive.

But you can keep your food above the safe temperature of 140˚F by using a heat source like a chafing dish, warming tray, or slow cooker.

Foodsafety.gov

• All readily perishable foods and food supplies shall be kept in controlled temperature of

7ºC (45ºF) or below.

• Meat, poultry, fish & shellfish shall be kept in the freezer with a temperature of

0-3ºC (32-38ºF).

• Cold cuts and frozen products of fruits and vegetables shall be stored at temperature of

-6ºC (0-20 ºF).

Foodsafety.gov

Milk and milk products such as cheese and butter shall be kept at temperature

40-45 ºF (5-7 ºC)

Eggs shall be kept at temperature of 45 ºF (7 ºC).

Vegetables and fruits shall be kept at 44- 50 ºF ( 6- 10 ºC.)

Banana, potato, sweet potato, cassava, and onion shall be kept in dry, well ventilated & coolest part of the storeroom area (50 ºF), not in the refrigerator.

Non-perishable dry foods shall be kept below 50-60 ºF (10-15 ºC) except where dry foods are for immediate use.

Key 5:Use safe water and raw

materials.

Examples of Contamination in Processing

If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items.

CDC – Center for Disease Control and Prevention – March 24, 2015

Peanut butter can become contaminated if roasted peanuts are stored in unclean conditions or come into contact with contaminated raw peanuts.


During the slaughter process, pathogens on an animal’s hide that came from the intestines can get into the final meat product.


Examples of Contamination in Distribution

If refrigerated food is left on a loading dock for long time in warm weather, it could reach temperatures that allow bacteria to grow.


Fresh produce can be contaminated if it is loaded into a truck that was not cleaned after transporting animals or animal products.


The contents of a glass jar that breaks in transport can contaminate nearby foods.


Examples of Contamination in Production

If a hen’s reproductive organs are infected, the yolk of an egg can be contaminated in the hen before it is even laid.

Fish in some tropical reefs may acquire a toxin from the smaller sea creatures they eat.

If the fields are sprayed with contaminated water for irrigation, fruits and vegetables can be contaminated before harvest.

KEY FACTS :According to WHO

Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases –ranging from diarrhoea to cancers.

(December 2015)


Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year.

(December 2015)


An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years (DALYs).

(December 2015)


Children under 5 years of age carry 40% of the food borne disease burden, with 125 000 deaths every year.

(December 2015)


Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health.

Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick.

(December 2015)


Food supply chains now cross multiple national borders. Good collaboration between governments, producers and consumers helps ensure food safety.

(December 2015)

Common Causes of Food and Water Borne Diseases

• unsafe sources of drinking water

• improper disposal of human waste

• unhygienic practices like spitting anywhere, blowing or picking the nose

• unsafe food handling and preparation practices i.e. street vended foods

According to DOH

In case of Suspected Food borne Illnesses

1. Preserve the evidence. If a portion of the suspected food is available, wrap it securely “danger” and freeze it.

2. Seek treatment as necessary. If symptoms persists or are severe (i.e. bloody diarrhea, excessive nausea and vomiting or high temperature), immediately consult a doctor.

3. Report the incidence to the local health department.

According to DOH

Who are accountable for Food

Safety Regulation?

The Food Safety Regulatory Agencies (FSRAs) of the Department of Agriculture (DA) and the Department of Health (DOH), in coordination with the LGUs, shall be responsible in ensuring food safety at various stages of the food supply chain within their specified mandates.

Dietary (Food Safety)

Healthcare

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