<FAKULTI SAINS >

XBFS4103

KESELAMATAN DAN KESIHATAN MAKANAN / FOOD SAFETY AND HEALTH

SEMESTER SEPTEMBER 2018

NO. MATRIKULASI: 930916105437-002

NO. KAD PENGENALAN: 930916-10-5437

NO. TELEFON: 019-3436315

E-MEL: ellenrosk@gmail.com

PUSAT PEMBELAJARAN: OUM SHAH ALAM LEARNING CENTRE

CHAPTER 1: INTRODUCTION

1.1 Food Safety

Food safety means assurance that the food is acceptable for human consumption
according to its intended use. Food safety can be described as the voluntary approach by some
socially conscious and responsible companies that encourage the development, implementation
and maintenance of based programmes in food related establishments and grading stations for
which external monitoring and verification programmes are properly established. Food safety can
be implements to satisfy the increasing demand of the consumers for producing safer foods. If
safety is guaranteed, it requires addressing the entire food chain. The hazards which make foods
unsafe to health arise from bad agricultural practices, poor maintenance of sanitation and hygiene
in the food environment, inadequate preventive controls in food unit operations, misuse of food
additives and chemicals, frequent recurrence of infected inputs, and inappropriate storage and
handling.

Specific sources of hazards are chemical and microbiological contaminants, biological

toxins including genetically modified microorganisms and plant materials, pesticide residues,
veterinary drug residues, and allergens. The risk with these hazards can even cause short term or
long-term diseases including death also due to consumption of contaminated foods and beverages,
and ultimately as a result there would be wastage of public health and loss of food business. Food
safety is an industry with a global issue affecting billions of people who suffer from diseases
caused by contaminated food. This is one of the most widespread health problems and also an
important cause of reduced economic productivity. Both developed and developing countries
share concerns over food safety as international food trade and cross-border movements of people
and live animals increase. Governments worldwide are intensifying their efforts to improve food
safety by updating national food regulatory systems.

1.2 Explanation on the causes of food contamination from the food handler.

Did you know that 10 million bacteria would fit very comfortably on something as small
as the head of a pin? Given the right conditions, those 10 million bacteria would double every 20
minutes. Unfortunately, these invisible germs are passed around our communities easily with the
workplace being the main recipient. Although we are unable to see bacteria, the fact remains our
hands are responsible for the spread of an estimated 80% of common infectious diseases.

While there are many occasions food can become contaminated during processing, forty-
percent (40%) of all food-borne illness outbreaks are a direct result of hand cross contamination.
 This regularly happens when food workers fail to wash their hands effectively after using the
bathroom which the microbes from the employees’ gastrointestinal tract are transferred to food. In
addition, with food being produced and processed at a higher volume than in the past, there is a
greater chance of foodborne bacteria being spread to a large number of people.

There are four causes of foodborne illness which are chemical contamination, physical
contamination, allergens and finally, microbiological contamination.

Chemical hazards happen when some chemicals are added to food on purpose. These
include things like salt, spices and colouring. Other chemicals can get into food by accident
through cross-contamination. If cleanser is spilled on a counter and not cleaned off and food is
then prepared on that counter, the food would be contaminated with cleanser. Symptoms usually
happen fast, from 20 minutes to a few hours after eating the contaminated food.

Physical hazards are things like dirt, hair, broken glass, nails, staples, bits of metal or any
other object that accidently gets into food. These objects could cause anything from a small cut to
possible choking.

Allergens is basically food allergies, or sensitivities to certain food(s), are a problem for
many people. Some foods, like peanuts, shellfish or eggs, are very common allergens. Any food
can be a risk for a person who is allergic or sensitive to it. Signs and symptoms of an allergic
reaction can occur within minutes of exposure to an allergen. In some cases, the time frame can
vary up to several hours after exposure. Anaphylaxis is a type of serious allergic reaction that can
occur quickly and can be life threatening. Anaphylaxis starts within minutes of contact with the
food to which a person is allergic to and must be treated immediately. This is because an
anaphylactic reaction can be severe, which should be administered at the first sign of a reaction.
Epinephrine will definitely help to reverse the symptoms of the reaction, such as helping with a
person’s breathing. The person must be transported to the hospital as soon as possible. For people
with food allergies, the tips to remaining safe is avoidance of the foods they are allergic to. Even a
small amount of an allergen, when ingested, can cause an allergic reaction. This is why they need
to know exactly what is in their food. It is important for food service staff to know about food
allergies and be aware of how dangerous they can be while knowing this can save lives.

CHAPTER 2: FOOD-BORNE DISEASE

2.1 Food-borne diseases associated with bacterial and viral infections.

 When something you eat and drink makes you sick, it is called ‘foodborne illness.’
Foodborne illness used to be called ‘food poisoning,’ but since more foodborne illnesses are
caused by infection than poison, this has been changed. When food is contaminated by
bacteria, viruses, parasites or chemicals, it can possibly make you sick. Any of these things
can be called a ‘contaminant.’ For most people, a foodborne illness is not a serious problem.
Most will recover in a short time without getting seriously sick. Groups at a higher risk for
foodborne illness includes young children, the elderly, pregnant women and other people with
weakened immune systems. For these particular groups, foodborne illness can be very
dangerous and even fatal.

Of these, the most common cause of foodborne illness is microbiological

contamination. To understand how to handle food safely, we need to educate ourselves a little
about microorganisms. Microorganisms are germs that cannot be seen without a microscope,
but they’re found everywhere. These microorganisms can come from food, water, animal,
object and in or on the human body. Because microorganisms are so small, food that is
contaminated with them may look, smell and taste normal, even when it’s not safe. So, it is
very important to know about these microorganisms and how to control them.

People are one of the major sources of microorganisms that cause foodborne illness.
There are microorganisms on and in the body (e.g., on hands, face, hair) and on clothes.
These microorganisms are there all of the time, not just when a pers=on is feeling ill. They
could make another person very sick if they’re transferred through food. This could happen
even if the microorganisms don’t make the person carrying them feel sick. A person may
carry a pathogen and not show any symptoms. That is why it is important that people who
handle and prepare food follow good personal hygiene practices. This will make it less likely
for you to transfer microorganisms from yourself to the food you’re handling. It is something
over which you have control. You must take it seriously. Even a small amount of a
microorganism could be deadly to some people.

. A foodborne illness from food contaminated by bacteria, viruses or parasites is

microbiological. Foodborne illness does not just affect the person who gets sick. The average
cost of foodborne illness increases every year. Some of these costs are medical costs, such as
doctor’s visits, hospitalization and medications. There are also investigation costs, like the
health unit doing tests to confirm the type of foodborne illness. In addition, loss of
productivity, including sick people missing work, and food premises having to close during
an investigation. Finally, legal and higher insurance costs, if a food premise is sued by those
who got sick.
 Types of Microorganisms

There are six main types of microorganisms which are viruses, protozoa, parasites,
yeasts, mould and bacteria. Some microorganisms are good for us and can definitely be
helpful. Some examples are:

 Yeast used to make bread and produce alcohol

 Acidophilus and lacto-bacilli bacteria that help us digest food

 Mould that ripens and flavours cheese (e.g., blue cheese)

Other microorganisms can make us sick. Bread mould, viruses like influenza and
hepatitis, Salmonella bacteria and E. coli bacteria are some examples of microorganisms that
can be a rough on the immune system, make us sick or even be deadly.

2.1.1 Symptoms

The symptoms can include:

 Nausea

 Vomiting

 Tiredness

 Dizziness

 Headache

 Double vision

 Dryness in the throat and nose

 Respiratory failure

 Paralysis

 In some cases, death

It is important to remember that with foodborne intoxication, it’s not the bacteria that’s
making the person sick; it’s the toxin made by the bacteria.

2.1.2 Preventions
 Personal hygiene, hand washing, employee illness awareness and training are the key
factors in limiting the transfer of disease from known sources of contamination. Any
unwashed hands are considered the most significant pathway to pathogen transfer and food
safety experts advise hand washing procedures should be implemented and strictly monitored.
Proper hand hygiene requires three components:

1) a proper protocol,

2) an appropriate cleansing agent, and

3) compliance

Hand washing, when done properly, is the single most effective way to prevent any
spread of communicable diseases. A good hand washing technique is easy to learn and can
significantly reduce the spread of infectious diseases to others. High risk areas such as food
preparation require the highest level of compliance. When teaching hand washing remember
to always follow best practice.

Place your hands together under water (warm if possible)

 Apply soap
 Rub your hands together
 Wash hands thoroughly, including wrists, palms, back of hands and under the
fingernails
 Clean dirt from under the fingernails
 Rinse the soap from your hands
 Dry hands completely with clean towel (good quality, absorbent paper towel
helps to remove germs)
 Pat your skin to avoid chapping and cracking
 If soap and water are not available, use alcohol-based hand sanitizer

Common sense indicates that hands MUST be washed before handling food, but there
are many other occasions when hands must be washed when working in a food-processing
environment. In many cases, food workers have specific symptoms of a communicable
disease, but continue to work with exposed food without informing their superior. In fact,
thirty to fifty percent of all persons, even healthy ones carry the bacteria staphylococcus
aureus, usually on the skin or in the mouth. Most of the time these bacteria do not harm, but,
 a break in the skin, burn, or other injury may allow the bacteria to penetrate the body’s
immune system and cause infection.

2.1.3 Treatment Plans

Most cases of food poisoning are mild and clear up in a few days. During that time,
the goal is to prevent dehydration. Dehydration is the loss of fluids and electrolytes (nutrients
and minerals) your body needs. You should avoid solid foods and dairy products until the
vomiting and diarrhea have passed. Once you are feeling better, ease into eating and drinking
again. Try bland foods, such as crackers, toast, and bananas. Avoid spicy foods, fried foods,
dairy, and foods that are high in fat and sugar. Drink plenty of water and avoid milk or
caffeinated beverages. Also, sports drinks (brand name: Gatorade, others) are not meant to be
used to treat diarrhea. They do not replace the body’s electrolytes (salts and minerals)
correctly to prevent dehydration.

Make an appointment with your doctor if:

 Severe diarrhea lasts for more than 3 days.

 Frequent vomiting lasts for more than 2 days.
 You see blood in your stool.
 You are on diuretics and have diarrhea, nausea or vomiting.
 You have a fever over 101°F.

Seek emergency care if:

 Your stool is maroon or black or you see a lot of blood in your stool.
 You are vomiting blood.
 You are having trouble breathing.
 You have severe abdominal pain or stomach cramping.
 You have double vision or trouble moving parts of your body.
 You have symptoms of severe dehydration (see the list below).
 You have trouble swallowing.
 You feel like your heart is pounding.
 You have food poisoning from eating mushrooms or shellfish.
CHAPTER 3: LEGAL REQUIREMENTS

3.1 Legal requirements which stipulates the roles and the responsibilities of the food handler.

Food handler training

All food handlers shall undergo a food handler training in, and obtain a Certificate of
Food Handlers Training from, an institution specified by the Director. The Minister may
require any food handler to attend any additional food handlers training in any institution
specified by the Director.

Medical examination and health condition of food handler

A food handler shall be medically examined and vaccinated by a registered medical

practitioner. Any food handler who suffers from a carrier of food-borne diseases or suspected
to be suffering from, or to be a carrier of food-borne diseases shall not be allowed to enter
food premises or handle food. He shall immediately report to the management of food
premises pertaining to his health condition and be suspended from working in food premises
until he is certified cured from the disease and medically fit to work by a registered medical
practitioner before he is allowed to enter the food premises or handle food.

Food safety should be addressed throughout the food chain from farm to table. The
establishment and updating of food safety legislation throughout the food chain is essential in
establishing an effective food safety system. Food safety legislation should be developed and
updated taking into consideration specific needs of consumers and food producers,
development in technology, emerging hazards, changing consumer demands and new
requirements for trade, harmonization with international and regional standards, obligations
under the World Trade Organization (WTO) agreements, as well as social, religious and
cultural habits.

Currently new Acts and Regulations being drafted to enhance the implementation of
the food safety programme include:

 Food Hygiene Regulations

 Food Irradiation Regulations

 Food Import Regulations

 Food Analyst Act

  Animal Feed Act

Food handler who fails to comply commits an offence and shall be liable to a fine not
exceeding ten thousand ringgit.

CHAPTER 4: GOOD PERSONAL HYGIENE OF A FOOD HANDLER

Introduction

Personal hygiene of food handler

A food handler while handling, preparing, packing, carrying, displaying and serving
of food shall maintain a high degree of personal cleanliness which includes the keeping of
short and clean fingernails. Next, remove his overall or head cover or apron before visiting
toilet. In addition, wash his hands before commencing work, immediately after using the
toilet and after handling raw food or any contaminated material. He or she must not engage in
any behaviour or action that could result in contamination of food. Finally, do not place any
articles in the pocket of any garment or apron which may contribute to any contamination of
food and do not wear jewelleries, watches, pins or other accessories.

Duty to keep food premises clean

A food handler shall ensure that food premises where the food is handled are kept
clean and free from rubbish, pest, dirt or soot, sweepings, ashes, wastes and cobwebs at all
time.

Handling of food

Food shall not be brought into direct contact with any material or substance that may
contaminate the food. All appliances and containers used in food premises are to be
maintained in a good condition, easily cleaned and, where necessary disinfected at all times.

Storage, exposure or display of food for sale

A food handler shall not store, expose or display for sale any food ready for human
consumption in any food premises unless the food is adequately protected contamination by
any person who comes into contact with the food or other sources of contamination by using
easily cleaned cabinet.

Storage of food
 Food is stored in a suitable storeroom, large enough for the separate storage of raw
food materials from processed food products and sufficient separate refrigerated storage.
Food is not stored in a same storage facility with cleaning agent and disinfectant. Food is kept
clean, free from contamination, foul odours, protected from damp, dust or pests and prevented
from being in contact with raw material or any other article which may contribute to any
contamination of food. A food handler shall not store chilled or frozen food exceeding the
maximum capacity of a storage facility. A food handler shall store food intended to be sold by
retail in a chilled condition for a continuous period. A food handler shall ensure that a cold
chain of a chilled or frozen food is not interrupted during storage of such food, but limited
period outside temperature control that does not result in a risk to health is permitted.

Uniforms, Clothing and Aprons

The Food Premises Regulation requires all employees in food premises to wear clean
outer clothing when they will be handling food. Light coloured clothing is recommended
because it is very easy to see when the clothing gets dirty. Remember, dirty clothing may
carry pathogens. When a food handler’s clothing or apron looks dirty, get it changed for a
clean one immediately.

Hair

Human hair can be a problem as physical contamination and microbial

contamination. Headgear, such as hats, caps or hairnets, will help to keep hair out of food and
off of food contact surfaces. Headgear also helps to keep people from touching their hair and
contaminating their hands. When it gets warm in the kitchen, people may brush their hair
from their forehead through the back of their neck without even realizing they are doing it.
Wearing headgear would make you more aware of touching your head and hair. Hair also
carries microorganisms, some of which may be pathogens, so hair must be kept out of food to
prevent foodborne illness. It is also important to keep your hands from touching your hair
when preparing or handling food contact surfaces or utensils (such as dishes, forks, spoons
and knives).

CHAPTER 5: GOOD PRACTICES IN FOOD HANDLING

Introduction

Poor sanitation and production methods at food processing facilities can spread
salmonella, E. coli, and listeria, cause many outbreaks, and lead to the recall of millions of
pounds of food. Regulators and consumers expect food processors and handlers to follow
food safety standards to minimize the risk of contamination and illnesses. One mistake in
food processing can cause hundreds of illnesses, deaths, lawsuits, and facilities closures.
Prevention is the best weapon against food contaminations. Here are six crucial safety
practices for food processing.

1. Facilities and Equipment Design

Processing facilities should be designed to minimize contamination and pest host

spots. Safe, durable materials should be used. The layout of machinery can also affect food
safety. It should make it easy to clean and maintain equipment and prevent contamination.
Food can build up in hard to reach places. Proper design can prevent this. The principles of
sanitary design include cleanable, compatible, accessible, hygienic design, no niches, and
hermetically sealed hollow spaces.

2. Hygiene

Microorganisms can cause food poisoning. Everything that comes into contact with
the food must be cleaned regularly: food handlers, equipment, tools, and utensils. A program
for regular cleaning and disinfection of everything in a facility is necessary to prevent
outbreaks. Employees must practice proper personal hygiene habits, such as not working
when ill, frequent hand washing, reducing contact with food, covering hair and cuts and sores,
and protective clothing. A diligent cleaning regimen is also necessary for pest control.

3. Pest Control

Pests are a big problem with food safety. Some insects can spread food-borne
illnesses. Rodents are another contamination problem and they can also damage machinery.
Monitoring and detection of different pests helps to reduce the risk of pests getting into food
at any stage of production.

4. Proper Waste Handling

Poor waste management can exacerbate a pest problem. Improperly stored waste
attracts pests and increases the likelihood of contamination. Proper waste receptacle design
and vigilant waste disposal are crucial for a food safety program.
 5. Safe Storage and Handling

Food contamination and spoilage can be caused by improper food handling and
storage. Certain foods must be stored in certain ways to avoid contamination. Cross
contamination, temperature, and humidity are just a few things handlers must be aware of to
reduce the risk of tainted food.

6. Employee Training

An employer can design and implement the best facilities and safety procedures
based on the best available information, but if the people actually handling the food aren’t
regularly trained, then it’s all for nothing. Frequent staff training is required to ensure the
safety procedures are consistently followed and new hazards addressed. Employees should be
thoroughly trained when first hired, periodically thereafter, whenever there’s a new hazard,
and when employees take on new duties.

Another practice that should be implemented after the above are in place is review
and inspection. A site and staff inspection program should be employed to ensure all of the
safety practices are being followed. In addition, with the heavy responsibility of ensuring food
safety as well as efficiently operating a food processing facility, safety training can get lost in
the shuffle.

REFERENCE:

1. Food Safety and Protection, V Ravishankar Rai, 12 September 2018, 9.00pm

2. Food Safety, Shahzad Zafar Iqbal, 12 September 2018, 9.50pm
3. Food Safety Management Programs, Debby Newslow, 12 September 2018, 11.30pm
4. Food Safety: Theory and Practice, Paul L. Knechtges, 13 September 2018, 2.00am

3000 words excluding Reference.