1

Food safety has become an issue of special importance for the retail food

industry. There are many opportunities for food to be contaminated between production

and consumption. Food can be contaminated at the farm, ranch, orchard, or in the sea.

Food also can be contaminated at food processing plants and during transport to food

establishments. Finally, food can be contaminated during the last stages of production,

at retail establishments, and by consumers in their homes. Food safety is especially

critical in retail food establishments because this maybe the last opportunity to control or

eliminate the hazards that might contaminate food and cause food borne illnesses.

Background of the Study

The researchers will conduct this study in the square canteen of De LaSalle

University Dasmariñas. The possible respondents will be the students of DLSU-D.

De La Salle University-Dasmariñas is a member institution of De La Salle

Philippines located in Dasmariñas, Cavite. It was established on July 18, 1977 as a

private nonsectarian tertiary school named General Emilio Aguinaldo College-

Cavite and managed by the YamanLahi Foundation. In 1987, ownership and

management were transferred to Frère Bénilde Romançon Educational Foundation Inc.,

a sister corporation of De La Salle University. It became a Catholic institution under the

name De La Salle University-Emilio Aguinaldo College. In 1992, the name DLSU-EAC

was changed to De La Salle University-Aguinaldo. In 1997 the institution was renamed

again as De La Salle University-Dasmariñas to avoid confusion with the Emilio

Aguinaldo College in Cavite.

2

In De LaSalle University Dasmariñas there is a lot of food chain. If we said a food

chain one thing comes first in our mind, if the food is clean. It’s not just about the taste

of the food, or the space in the food establishments, the most important question to

consider is “How clean your food is?”

Food sanitation is a series of protocols which are designed to prevent the

contamination of food, keeping it safe to eat. Numerous nations have specific laws in

place concerning food sanitation, along with lengthy lists of recommendations

from public health agencies.

This study wants to know the practices done by the food establishments as

observed and perceived by the students of De LaSalle University- Dasmariñas as the

relation common food borne illness that the students may commonly experience in

relation to the food that they eat in the University food square.

Theoretical Framework

These hazards that could cause human illness, injury or death are of three types:

biological hazards, such as food borne microbial pathogens, viruses, parasites and

fungi, chemical hazards such as toxins, allergens, heavy metals, not allowed food

additives, antibiotic and pesticide residues; and physical hazards such as foreign

objects like glass.

This study is Republic Act No. 7394 or most commonly known as The Consumer Act of

the Philippines states that it is the policy of the State to protect the interests of the

3

consumer, promote his general welfare and to establish standards of conduct for

business and industry. Towards this end, the State shall implement measures to

achieve the a) protection against hazards to health and safety; b) protection against

deceptive, unfair and unconscionable sales acts and practices; c) provision of

information and education to facilitate sound choice and the proper exercise of rights by

the consumer; d) provision of adequate rights and means of redress; and e)

involvement of consumer representatives in the formulation of social and economic

policies.

Conceptual Framework

Independent Variables Dependent Variables

Figure 1. Shows the Independent and Dependent Variables of Food Sanitation.

Figure 1 shows the Independent and Dependent Variables of Food Sanitation.

Proper Hygiene of emploees, Knowledgeable employees in proper food handling and

Good sanitation practice implemented in the food establishments act as Independent

1. Proper Hygiene of

employees.

2. Knowledgeable

employees in proper

food handling.

3. Good sanitation practice

implemented in the food

establishments.

1. Assurance of customer

safety and security.

2. Prevent Food

Contamination and

Foodborne illness.

3. Customer satisfaction

therefore the customer

will not hesitate to come

back and eat again.

4

Variables. And this result to Assurance of customer safety and security by serving

clean food, Prevent food contamination and Foodborne illness and Customer

satisfaction therefore the customer will not hesitate to come back and eat again.

Statement of the Problem

The main objective of this study is to determine Food Sanitation practices among

food chains in De La Salle University- Dasmariñas. The target respondents of the

researchers will be the students of DLSU-D.

Specifically, this study will answer the following:

1. What is the food sanitation practice done by food handlers on the square

canteen of De La Salle University- Dasmariñas to ensure food safety?

2. What are the different illnesses that human can get from mishandled food?

Scope and Delimitation

The scope and limitation of the study were about the stated problem of the

research, these were the improper food preparation of the establishment and the

improper food storage practices done by the establishments and about the proper

hygiene of the employees. The student respondents will be the students of De LaSalle

University- Dasmariñas.

This study will focus on awareness of Food Sanitation on selected food chains

inside De La Salle University- Dasmariñas. The researchers will select among the food

5

chains whose willing to give information about Food Sanitation of their food

establishment. Food handlers will answer a questionnaire regarding the topic. Also, the

researchers will construct a survey to selected students on how aware are they on food

sanitation and what they can say about the food sanitation on different food chains

insideDe La Salle University- Dasmariñas.

Significance of the Study

This study would help the following groups of people:

Food establishment inside the campus. This research would provide basic

awareness and essential methods of food handling and techniques to avoid the food

borne illness. In addition, the findings that will gather in this research will help the

establishment to gain more profit by providing more safe meals.

Employees of the participating establishment. This study would give the

employees an awareness and the evaluation to their selves whether they are doing

good or not in terms of proper food handling.

Customer of the participating establishment. This study would provide

knowledge and also the basic awareness of proper things that the food establishments

must know and consider.

Student taking up Hotel and Restaurant Management. This study is

significant for them because in the future, these student of Hotel and Restaurant

Management will deal to this kind of situation when the time they’re handling their own

businesses and also to improve the standards of operation.

6

Future researchers. This study offers knowledge to the future researchers about

the current situation in food handling today.

Definition of Terms

As used in the study, the following terms are defined:

Contamination.The act or process of contaminating or the state of being contaminated

Food.Is any substance consumed to provide nutritional support for the body. It is

usually of plant or animal origin, and contains essential nutrients, such

as carbohydrates, fats, proteins, vitamins, or minerals.

Biological hazards. Also known as biohazards, refer to biological substances that pose

a threat to the health of living organisms, primarily that of humans.

Chemicalhazards. Any hazard that results from the accidental, deliberate or potential

release of a noxious substance into the environment.

DLSU-D. De LaSalle University- Dasmariñas

Foodborne illness.Is any illness resulting from the consumption of

contaminated, pathogenic bacteria, viruses, or parasites that contaminate food.

Food Chain/ Food Establishment.Is an operation that stores, prepares, packages,

serves, or otherwise provides food for human consumption such as: a food service

establishment, retail food store, satellite or catered feeding location.

Hazard.Is a situation in the workplace that has the potential to harm the health and

safety of people or to damage plant and equipment. The situation could involve a task,

7

chemical or equipment used. Hazard management is a continuous process that can be

used to improve the health and safety of all workplaces.

Physical Hazard.There is scientifically valid evidence that it is a combustible liquid, a

compressed gas, explosive, flammable, an organic peroxide, an oxidizer, pyrophoric,

unstable (reactive), or water-reactive.

Sanitation.Comes from the word sanitas which means “health”.Sanitation is

the hygienic means of promoting health through prevention of human contact with

the hazards of wastes.

8

Food can transmit disease from person to person as well as serve as a growth

medium for bacteria that can cause food poisoning. Debates on genetic food safety

include such issues as impact of genetically modified food on health of further

generations and genetic pollution of environment, which can destroy natural biological

diversity. In developed countries there are intricate standards for food preparation,

whereas in lesser developed countries the main issue is simply the availability of

adequate safe water, which is usually a critical item. In theory food poisoning is 100%

preventable. The five key principles of food hygiene, according to WHO, are: (1.)

Prevent contaminating food with pathogens spreading from people, pets, and pests; (2.)

Separate raw and cooked foods to prevent contaminating the cooked foods; (3.) Cook

foods for the appropriate length of time and at the appropriate temperature to kill

pathogens. (5.) Store food at the proper temperature. (6.) Do use safe water and

cooked materials (Retrieved from http://en.wikipedia.org/wiki/Food_safety on July

2012).

The concept of safe and wholesome food encompasses many diverse elements.

From a nutritional aspect, it is food that contains the nutrients humans need and that

helps prevent long-term chronic disease, promoting health into old age. From a food

safety aspect, it is food that is free not only from toxins, pesticides, and chemical and

physical contaminants, but also from microbiological pathogens such as bacteria and

viruses that can cause illness. This book is concerned with the food safety aspect of

food, leaving the diet and nutritional properties of food for experts in nutrition (Roberts,

2001).

9

Sickness affects most people at one time or another. It is caused by eating food

that is contaminated with pathogens such as bacteria, viruses, or parasites. At least four

factors are necessary for foodborne illness to occur: (1) a pathogen; (2) a food vehicle;

(3) conditions that allow the pathogen to survive, reproduce, or produce a toxin; and (4)

a susceptible person who ingests enough of the pathogen or its toxin to cause illness.

The symptoms often are similar to those associated with the flu-nausea, vomiting,

diarrhea, abdominal pain, fever, headache. Most people have experienced foodborne

illness, even though they might not recognize it as such, instead blaming it on the

“stomach flu” or “24-hour bug.” Symptoms usually disappear within a few days, but in

some cases there can be more long-lasting effects such as joint inflammation or kidney

failure. In the most severe cases people die from foodborne illness. Every year more

than 5,000 Americans die from eating contaminated food (Mead, 1999).

It is difficult to trace a bout of foodborne illness back to a particular food because

illness can occur anywhere from an hour to several days, or even weeks, after eating

the contaminated food. Epidemiologists faced with tracing a foodborne illness outbreak

may have to interview dozens of people, asking them to recall everything they ate for

the past week. It is difficult for people to remember everything they ate yesterday, much

less one week ago. Further complicating the picture is that one person may eat the

contaminated food and not become ill, while someone else in a higher-risk group does.

In 81 percent of foodborne illnesses the cause remains unknown(Mead, 1999).

10

In addition to constant changes in food production and substantial growth in the

number of food facilities (the number regulated by the U.S. Food and Drug

Administration [FDA] grew by 10 percent between 2003 and 2007 [GAO, 2008), the

food and agriculture sector has experienced widespread integration and consolidation in

recent years. For example, the consolidation of supermarkets has changed the retail

grocery landscape in the United States, leading to the dominance of the industry by a

small number of large companies. Apart from consequences for the market share of

small retailers, the greater dependence of manufacturers on this limited number of

retailers for sales volume gives these companies significant leverage to bargain for

lower prices and demand safety standards. The result has been an increased tendency

to establish private standards, which has changed the enterprise of food safety (Henson

and Humphrey, 2009).

While food producers, processors, and retailers have the primary responsibility

for the safety of the food they produce, food preparers also play an important role in

preventing foodborne illness. Accordingly, several groups have developed educational

messages aimed at teaching safe food-handling behaviors to consumers and other food

preparers. The Clean, Separate, Cook, Chill approach, for example, is focused primarily

on consumers in the home. However, this initiative has proven to be largely ineffective

(Anderson et al., 2004).

Several studies have found that, although self-reported use of safe food-handling

practices has increased, consumers and other food preparers do not always follow

these practices (Redmond and Griffith, 2003; Howells et al., 2008; Abbot et al., 2009).

Further, the International Food Information Council Foundation found that many

11

consumers fail to use some important food safety practices; for example, just 50 and 25

percent of consumers, respectively, use a different or freshly cleaned cutting board for

each type of food and check the doneness of meat and poultry items with a food

thermometer (IFICF, 2009).

Several factors have been identified as affecting the adoption of safe food-

handling practices, including attitudes, lack of motivation, sociodemographic factors,

and cultural beliefs (Medeiros et al., 2004; Patil et al., 2005; Pilling et al., 2008). In

addition, the media often promote poor food-handling practices during on-air cooking

demonstrations and frequently give misinformation on the subject (Mathiasen et al.,

2004).

The decline of home economics classes in schools, coupled with the increasing

trend to eat out, further contributes to the lack of food safety knowledge. In addition, few

medical providers diagnose and report foodborne illness, and fewer yet discuss safe

food-handling practices with their patients (Wong et al., 2004; Henao et al., 2005).

If the primary objective of the food safety system is to reduce the burden of

disease, success requires risk-based resource allocation. The food safety system must

make the best possible use of its resources to reduce the disease burden. This means

focusing government effort on the greatest risks and the greatest opportunities to

reduce risk, wherever they may arise. It means adopting the interventions—presumably

some combination of research, regulation, and education that will yield the greatest

reduction in illness (Taylor, 2002).

A survey found that 25% of U.S. government inspectors and scientists surveyed

have experienced during the past year corporate interests forcing their food safety

12

agency to withdraw or to modify agency policy or action that protects consumers.

Scientists have observed that management undercuts field inspectors who stand up for

food safety against industry pressure. According to Dr. Dean Wyatt, a USDA

veterinarian who oversees federal slaughter house inspectors, "Upper level

management does not adequately support field inspectors and the actions they take to

protect the food supply. Not only is there lack of support, but there's outright obstruction,

retaliation and abuse of power."In addition to the US Food and Drug Administration,

several states that are major producers of fresh fruits and vegetables (including

California, Arizona and Florida) have their own state programs to test produce

for pesticide residues. Restaurants and other retail food establishments fall under state

law and are regulated by state or local health departments. Typically these regulations

require official inspections of specific design features, best food-handling practices, and

certification of food handlers.[25] In some places a letter grade or numerical score must

be prominently posted following each inspection.[26] In some localities, inspection

deficiencies and remedial action are posted on the Internet (retrieved from

http://en.wikipedia.org/wiki/Food_safety on July 2012).

Foodborne disease outbreaks in the United States are caused by the following

(with percent of frequency):Bacteria- 66%, Chemicals- 25%, Viruses- 5%and Parasites-

4%. Chemicals are usually in solution and cannot be seen. Parasites involved in most

outbreaks are very small and cannot be seen with the unaided eye. Bacteria and

viruses are extremely microscopic. It would take millions of bacteria to produce a colony

the size of the period at the end of this sentence. This amount of bacteria is more than

enough to cause many people to become seriously ill.Bacteria are everywhere in our

13

environment. Most are harmless. Some are beneficial and used to make foods, such as

cheese. Others are spoilage organisms that sour and rot our food. A few become a

threat to our health when they grow and reproduce. Sources of these bacteria areas

follows: soil, water, air, dust, edible plants and plant products, animals and animal

products, intestinal tract of man and animals, employee's hands and contaminated food

utensils and equipment.A common misconception is that food is free of bacteria that

cause foodborne diseases when it reaches the establishment or after processing. The

following information suggests otherwise.Concentrations of two types of foodborne

disease organisms were found in 28% of pork sausage. Fresh ground beef in a recent

study was found to contain three types of foodborne disease organisms.Poultry

represents an important source of foodborne disease organisms. In one study90% of

the market-ready chicken and turkey were contaminated with foodborne disease

bacteria. In another study more than half of the poultry samples harbored two types of

foodborne disease bacteria. The incidence of foodborne disease organisms in shellfish

depends greatly upon the quality of water from which animals are harvested and

handled. In one study, 47% of clams, mussels, and oysters were positive for enter

viruses. In another study, 33% of the seafood tested positive for organisms of

salmonellosis.Milk is of little risk because it is pasteurized. However, post pasteurization

contamination and adding ingredients to milk increases potential for outbreaks. Twenty

percent of some cheeses are contaminated with disease bacteria. Unpasteurized dairy

products present greater risk. Raw milk tested positive for a common disease organism

in 48% of the samples taken.Dry Products. In a survey of dry sauce and gravy mixes,

soup mixes, spaghetti sauce mixes, and cheese sauce mixes, 18% were contaminated

14

with foodborne disease organisms.Grains and granary products are commonly

contaminated with bacteria. In one study, 100% of raw rice was contaminated with a

foodborne disease organism.Thesurface of freshly baked bread products is practically

free of microorganisms, but they are subject to contamination from the air during cooling

and during handling. Filled pastries present much greater risk.Raw vegetables are

commonly contaminated with bacteria from the soil. For example, botulism causing

bacteria were found in 12% of frozen spinach in one study. In another study, 46% of raw

vegetables were contaminated with another foodborne disease organism. Also, 26% of

the fresh potatoes and 30% of fresh radishes tested positive for Listeria organisms.

While there is another common misconception is that healthy employees do not harbor

bacteria. Humans have their own natural population of bacteria (part of the normal

flora), and some are the variety that cause foodborne diseases. At least 80% of the

populations are carriers of bacteria that cause Clostridium perfringens food poisoning.

Also, 30 to 50% of the populations have staphylococcal food poisoning organisms in

their nasal passage or on their skin. Of course, sick employees are carriers of great

numbers of organisms that cause disease.Bacteria have specific nutritional and

environmental needs in order to survive and reproduce. They are as follows: food,

moisture, proper atmosphere, pH, temperature, and inhibitory substances. (a.) Food.

Bacteria have various food preferences. Those of public health concern like the same

kinds of food we like; (b.) There must be adequate moisture for bacteria to grow. The

amount of moisture needed is defined by the term water activity (aw). Fresh beef with a

high aw(0.99) will support rapid bacterial growth. However, cured beef jerky with a lower

aw(less than 0.85) will not. (c.) Atmospheric Requirements. Somebacteria grow rapidly only

15

in the presence of free oxygen; others require the absence of oxygen; some grow in

both atmospheres and even others may have special atmospheric requirements.

Cooking drives off oxygen; stirring, mixing, and beating foods introduce oxygen. (d.) The

pH of the bacteria's environment is a measurement of the degree of acidity or alkalinity.

The scale is 0 - 14. Most foods occupy the pH scale from 2.3 (which is acidic) to 8.0

(which is slightly alkaline). A pH of 7 is neutral. Most bacteria of public health concern

grow best at pHvalues between 4.6 to 7.5. Examples of food pH are as follows (in

decreasing order of acidity):lemons, 2.3; vinegar, 3.0; tomatoes, 4.2; bread and ground

beef, 5.5; ham, 6.0; corn, 6.3;chicken, 6.4; milk, 6.5; fish, 6.8; pure water, 7.0; and egg

white, 8.0. Mixing foods of different pHchanges the pH of the mixture. (e.) Some

spoilage bacteria grow best at refrigeration temperatures. Some othersgrow best at

temperatures above 120°F. Those of public health concern grow best between 60°and

120°F.Inhibitory Substances from bacteria themselves, or as a natural ingredient of food or

added during food processing may slow down, stop or inhibit growth of some bacteria or

enhance the growth of others. Salted ham is a good example. Because of the salt

concentration, spoilage bacteria growth is inhibited. However, the condition supports the

growth of common food poisoning bacteria.It is important to understand these things in

order to appreciate what influences bacterial growth, or why some foods support

bacterial growth in one form but not in another. (Adnan, 2008)

16

Local Literature

Concessionaires of food services must be always present during school days to serve

at the DLSU-D canteen. All food being served should be free from contamination to

prevent health problems. The institution have the right to determine brands of LPG, soft

drinks, juices, bottled water, ice and beverages that will be sold and has reasonable

prices. All concessionaires must undergo annual physical examination to ensure health

and safety of the customers to be catered. In terms of wearing uniform: using of apron,

hair cap/ net, I.D., gloves if necessary is needed. Government permits are also

necessary these permits are business permit, sanitary permit and, fire and safety

permit. Servers shall be directly in- charge with the cleanliness and sanitation of the

entire Leased premises at all times and shall undertake to maintain a high standard of

hygiene, sanitation and other sanitary practices to promote and address ecological

concerns in operating the canteen service. These canteens are being inspected by the

Head of Material Reproduction Office (MRO) and by the University Clinic. They shall

have the right to access all areas of the Leased Premises at any and reasonable times.

17

The purpose is to inspect and observe the quality of foods and beverages rendered

(MRO 2011).

 Food safety is the assurance that the food supply does not pose an unacceptable risk to

human health. A number of developments point to the urgent need for an effective foodsafety

program. Among these are: (1.) Rapid urbanization; (2.) Increased demand for convenience food; (3.)

Increased travel; (4.) increased consumption of fruits and vegetables; (5.) Interest in ethnic and non-

traditional food; (6.) Novel foods; (7.) New processing and handling technologies; (8.) Emerging

pathogens; and (9.) Immune-compromised and susceptible populations. These developments,

along with trade liberalization in agriculture and food productspoint to the need for aneffective national

food safety program in the Philippines.Although Philippine legislation and related issuance provide for

various aspects of foodsafety, the absence of a clear statement of national policy on food safety and

the numberof agencies involved have led to overlaps and gaps in the implementation of

thisprogram. Monitoring and surveillance programs covering food borne diseases areimplemented

by the Department of Health."Food safety" implies absence or acceptable and safe levelsof

contaminants, adulterants, naturally occurring toxins orany other substance that may make food

injurious to healthon an acute or chronic basis(Lizada, 2007).

Food is inherently safe, particularly if it has a history of traditional use. However, exposure to

hazardous contaminants, the application of novel processes and technologies, and poor handling can

render food unsafe for consumption. A hazardous contaminant orhazard in food is any “biological,

chemical or physical agent in, or condition of, foodwith the potential to cause an adverse health effect”

(FAO/WHO, 2006 b).Biological hazards include pathogens that are highly infectious at low levels, e.g.

Hepatitis A virus, Shigella, E. coli O157:H7 salmonella. They also include E. sakazakii associated

18

with infant formula. Chemical hazards include toxins of fungal or algal origin, dioxins, heavy metals

(mercury, lead and cadmium), polyaromatichydrocarbons in smoked food, and pesticide and

veterinary drug residues. Some food plants and animals naturally contain toxins such as alkaloids,

cyanogenicglucosides, antinutrients, neurotxins and allergens. Acrylamides and Tran’s fats are

examples of unintended by-products of food processing. Additives that are not permitted for food

use or added in excess of allowable levels are also health hazards. Physical hazards include bone

fragments, glass, metal and pebbles.Although the Philippines implements a number of food safety-

related activities, a unified national program is lacking. The World Health Organization (WHO)

has provided the framework for the design of such a program, and a Philippine Food Safety proposal

guided by this framework has been presented in various forums. Unfortunately, the initial attempts to

actualize this proposal have not been sustained. There is a need to reiterate the need for

and resume discussions on this proposal.  Food security and food safety has been described

as“A situation that exists when all people, at all times, have physical, social and economic access to

sufficient,safeand nutritious food that meets their dietary needs and food preferences for an active and

healthy life.” (FAO food security definition, 2005)

Foreign Studies

Microbial food borne illness or food poisoning occurs commonly throughout the

world. It is estimated that in the United States alone, more than 75 million episodes

occur annually, resulting in approximately 5, 000 deaths per year. Close to one in five

episodes of diarrhea is likely to be due to a food borne disease. This means that the

average person in the United States will have once every three to four years.

Fortunately, most people recover from an episode of food borne illness without any long

19

term complications This topic review discusses the causes, signs and symptoms and

treatment of food borne illness, along with ways to avoid it. (Acheson, 2009)

Personal hygiene is the best way to stop bacteria from contaminating and

spreading into new areas. Hands are the greatest source of contamination. Hands must

be washed constantly throughout the day. Hand and nailbrushes, antibacterial soaps

and disposable gloves should be part of every restaurant, even if not required by the

law. Proper training and management follow- up is also critical. Every employee must

practice good basic hygiene: short hair or hair contained in a net, clean shaven or facial

hair contained in a net, clean clothes/ uniform, clean hands and short nails. No

unnecessary jewelry, A daily shower or bath, No smoking or in near the kitchen

(Arduser and Brown, 2005)

The food sys tem is a complex , concen t ra ted and  dynamic cha in

o f ac t i v i t i es tha t begins with the production of raw agricultu ra l

commod i t ies on fa rms, o rchards , and ranches and moves to value-added

processed and manufactured products and then to retail food stores and foodservice

establishments (restaurants and institutions) where they are merchandised,

prepared, and sold to consumers. Each sector of the food system is un ique

in s i ze , scope and d ive rs i t y and has evolved and adapted to changes in

demo-graphics and lifestyles, science and technology and consumer

demands. To more fully comprehend the role of sanitation and food safety in

the food industry. It is important tounderstand the uniqueness ofeach sector of  the

food system (Marriot, 2006)

20

In recent years,the U.S.retail food industry has also experienced

unprecedented consolidations and structural changes

throughm e r g e r s , a c q u i s i t i o n s , d i v e s t i t u r e s , i n t e r n a l growth, and

new competitors.There are over224,000 food stores in the United States,with

grocery stores (including supermarkets,commerce stores,and small grocery

stores)accounting for more than 96% offood storesales.The average retail

food store stocksbetween 25,000 and 40,000 food items andprovides consumers with

a wide variety of products.Food retailers are striving to increasecustomer

satisfaction by developing andexpanding prepared and convenience foodsand

providing other products and services.Supermarkets are meeting consumer demandfor

convenience by offering a wide variety of products in departments such as deli

foods,prepared for takeout, in store bakeries,andfresh seafood.Food

sanitation plays a veryimportant role in the retail food industrybecause cleanliness is

the top factor thatconsumers rank as extremely important inselecting a supermarket

(Marriot, 2006).

Ensuring safe food is an important public health priority for our nation. For years

regulatory and industry food safety programs have focused on reducing the incidence of

foodborne illness. Despite these efforts, the 1996 report "Reinventing Food

Regulations" [National Performance Review] concluded that foodborne illness caused

by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood,

dairy products, and a host of other foods is a significant public health problem in the

United States.The National Performance Review Report looked at the occurrence of

foodborne illness from a farm-to-table perspective. It did not attempt to define the scope

21

of the problem within specific sectors of the farm-to-table continuum. In order to

determine the effectiveness of regulatory and industry food safety programs within

foodservice and retail food store facility types, a study was needed that would assess

information associated with the occurrence of foodborne illness and be specific to this

segment of the industry (retrieved from

http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRiskFa

ctorReduction/RetailFoodRiskFactorStudies/ucm089696.htm on 2004)

In order to improve the safety of refrigerated ready-to-eat food products prepared

at retail deli departments, a better understanding of current practices in these

establishments is needed. Food employees in deli departments at six chain and three

independent retail establishments in Maryland and Virginia were observed, using

notational analysis, as they prepared deli products for sale. The frequency of contact

with objects and deli products before sale, hand washing and glove changing during

preparation, and equipment, utensil, and surface cleaning and sanitizing was

determined. Compliance with the U.S. Food and Drug Administration's 2005 model

Food Code recommendations, which must be adopted by the individual state and local

jurisdictions that are responsible for directly regulating retail establishments, was also

assessed. Observations indicated there were a large number of actions for which hand

washing was recommended at independent and chain stores (273 recommended of

1,098 total actions and 439 recommended of 3,073 total actions, respectively).

Moreover, 67% (295 of 439) of the actions for which hand washing was recommended

at the chain stores and 86% (235 of 273) of those at the independent stores resulted

from employees touching non-food contact surfaces prior to handling ready-to-eat food.

22

Compliance with hand washing recommendations was generally low and varied

depending on store type with independent stores exhibiting lower compliance than chain

stores (5 instances of compliance for 273 recommended actions and 73 instances of

compliance for 439 recommended actions, respectively). Potential risk mitigation

measures that may reduce the frequency of hand washing actions needed during ready-

to-eat food preparation in retail deli departments are discussed. More research is

needed to determine the impact of such measures on food safety (Joint Institute for

Food Safety and Applied Nutrition, 2010).

Protecting the public from foodbome illness is critically important and remains a

major public health responsibility. Nonetheless, it has been reported that each year in

the U.S. approximately 76 million cases of foodbome illness occur, 300,000 of which

require hospitalization and 5,000 of which are fatal (Centers for Disease Control and

Prevention [CDC], 2009). More Americans now dine out, and do so more frequently,

than ever before (Ebbin, 2000; Kant &Graubard, 2004). Numerous studies have called

for increased food handler training (FHT), one as far back as 1938 (Jackson, 1954).

Many jurisdictions have implemented food handler training programs; some are

mandatory, some are not. Only a few have attempted to assess the outcomes of such

training. One study conducted food handler focus groups to learn about perceived

barriers to proper hand hygiene among food service workers and factors that promoted

good hand hygiene (Pragle, Harding, & Mack, 2007). The response rate was very low,

at 9%; thus, the results cannot be generalized beyond their specific sample.Training for

managers has been shown to have a positive impact on sanitary conditions in

restaurants (Cates et al., 2009; Cotterchio, Gunn, Coffill, Tormey, & Barry, 1998;

23

Hedberg et al., 2006). One of these studies (Cotterchio et al., 1998) found that both

mandated and voluntary manager training resulted in better inspection scores than

establishments participating in no manager training at all. Another of these studies

reported on an eight-state collaborative project that showed the presence of a certified

kitchen manager, but not food worker training, to be associated with a reduced risk for

foodbome illness outbreaks (Hedberg et al., 2006). Finally, another of these studies

showed that having a certified kitchen manager present in the establishment resulted in

fewer critical violations (Cates et al, 2009).

Computer files containing all routine food establishment inspection data for two

time periods were received from the health department: the four years before the

implementation of FHT (2001-2004) and the three years after (2005-2007).Violations

related to food handler behaviors were the ones of greatest interest for evaluating the

FHT program. Violations unrelated to food handler behaviors, not covered in the FHT

course, and generally considered outside of the control of a food service establishment

employee (e.g., placement of hand washing sinks or the adequacy of plumbing) were

used as quasiexperimental control variables. Determinations of which violations were

considered food handler-related and which were not were made by the KCMO-HD

individuals responsible for food establishment inspection and training programs

(Averett, 2011).

Safe handling of food in restaurants is a basic element in the reduction of

foodborne illness. We investigated knowledge and practices about food safety by food-

handlers in restaurants in Ramallah and Al-Bireh district of Palestine. A high proportion

24

of workers in the restaurants had no previous experience in other restaurants and

63.4% had received no training on food sanitation and safety. Most of the restaurants in

the refugee camps, villages and towns had only 1 worker. Restaurants lacked basic

conditions for food sanitation and safety, such as hot water in most and cleaning

materials in some. Many workers had poor personal hygiene practices. Training is

needed for restaurant owners and staff to improve food handling practices and

standards. (US National Library of Medicine National Institutes of Health). Poor food

preparation, handling, or storage can quickly result in food being contaminated with

germs and may lead to illness if the contaminated food is eaten. Contact your local

health department to obtain the local regulations and standards for food safety and

sanitation and to ask about the availability of a food handler course in your area. The

best way to wash, rinses, and disinfect dishes and eating utensils is to use a

dishwasher. If a dishwasher is not available or cannot be installed, a three-compartment

sink will be needed to wash, rinse, and disinfect dishes. A two-compartment or one-

compartment sink can be used by adding one or two dishpans, as needed. In addition to

three compartments or dishpans, you will need a dish rack with a drain board to allow

dishes and utensils to air dry. A person affected by a food borne illness may attempt to

obtain financial compensation for his or her illness by pursuing legal action against the

rims that produce, process, distribute, cook, or sell the food product that allegedly

caused the illness. In order to prevail in food borne illness litigation, people iling the

lawsuit, (plaintiffs) must prove by a preponderance of the evidence that the food

supplier (defendants) committed wrongful acts that caused harm to the plaintiffs.

(University of Hawaii at Manoa).The best defense to any future lawsuit is prevention,

25

through compliance with the Good Food Safety Practices. Even if the defendant is

found liable, punitive damages can be avoided and the damages may be reduced if the

defendant can show that (1) it took “reasonable care” when producing, handling, and

selling the food product; (2) it used state-of-the art technology in producing the food

product; and (3) it complied with laws, regulations, and guidelines designed to prevent

the harm suffered by a plaintiff. A defendant who follows the safe food handling

requirements and has documentation to prove it is more likely to be found to have

exercised reasonable care and control to prevent contamination. Thus, the defendant

taking these preventative measures has better defenses than a defendant with no safe

food handling procedures in place.(Adnan, 2008)

In 2003, the World Health Organization (WHO) and Food and Agriculture

Organization (FAO) published the Codex Alimentarius which serves as a guideline to

food safety. The Codex Alimentarius (Latin for "Book of Food") is a collection of

internationally recognized standards, codes of practice, guidelines and other

recommendations relating to foods, food production and food safety.Its name derives

from the Codex AlimentariusAustriacus.Its texts are developed and maintained by

the Codex Alimentarius Commission, a body that was established in 1963 by the Food

and Agriculture Organization of the United Nations (FAO) and the World Health

Organization (WHO). The Commission's main aims are stated as being to protect the

health of consumers and ensure fair practices in the international food trade. The Codex

Alimentarius is recognized by the World Trade Organization as an international

reference point for the resolution of disputes concerning food safety and consumer

protection. The Codex Alimentarius officially covers all foods, whether processed, semi-

26

processed or raw, but far more attention has been given to foods that are marketed

directly to consumers In addition to standards for specific foods, the Codex Alimentarius

contains general standards covering matters such as food labeling, food hygiene, food

additives and pesticide residues, and procedures for assessing the safety of foods

derived from modern biotechnology. It also contains guidelines for the management of

official (i.e., governmental) import and export inspection and certification systems for

foods.The controversy over the Codex Alimentarius relates to a perception that it is a

mandatory standard for the safety of food, including vitamin and mineral supplements.

Supporters of the Codex Alimentarius say that it is a voluntary reference standard for

food and that there is no obligation on countries to adopt Codex standards as a member

of either Codex or any other international trade organization. From the point of view of

its opponents, however, one of the main causes of concern is that the Codex

Alimentarius is recognized by the World Trade Organization as an international

reference standard for the resolution of disputes concerning food safety and consumer

protection.[2][3] Proponents argue that the use of Codex Alimentarius during international

disputes does not exclude the use of other references or scientific studies as evidence

of food safety and consumer protection. (retrieved from

www.wikipedia.org/wiki/Codex_Alimentarius on November 2010)

Heavy metal poisoning occur frequently when acid foods (such as lemonade)

andcarbonated beverages come in contact with such heavy metals as copper, zinc,

antimonyand cadmium. (Adnan, 2008)

The food safety problems of the food industry can occur at any stage of the

foodchain and at any of the steps during the processing of the product. Most of these

27

foodsafety problems are within the capability of the individual companies to solve as

indicatedby the examples done by other companies. Longer term solutions to other

problems wouldrequire collaboration or cooperation with others in the industry, with

industry association,academic and research institutions, private consultants and

certainly with the governmentregulatory agencies and the market or customer of the

products. By implementing HACCP and incorporating the HACCP pre-requisites and

HACCPmethodology in the company’s Standard Operating procedures as embodied in

a writtenOperations Manual, many of the problems can be controlled All companies

should strive tomake documentation a part of the company culture (retrieved from

http://www.selamat.wur.nl/NR/rdonlyres/FCE12B29-0F4E-4D9B-

98CCC63DC64852A0/122385/

FOODSAFETYPROBLEMSFROMINDUSTRIALPOINTOFVIEW.pdf on 2012).

Local Studies

There are about 5,000 registered food manufacturing establishments in the

country, accounting for 25% of the total manufacturing sector. About 90% are small and

medium enterprises, but the 10% large establishments produce 90% of output. Most

small and medium food manufacturers are family-owned and are managed as single

proprietorships but are registered as corporations with family members as the

incorporators. Interestingly, many companies were started and developed by women at

home, with the men leaving their employment and taking active management when the

company had grown with expanded market.Unregistered micro to small enterprises

(“underground “food manufacturers ) could be 10 times that figure. Although producing

28

mostly ready-to-eat and street food, thisunregistered sector imposes a significant impact

on food safety in the country.The agencies of government concerned with food safety

are as follows: (1.) Department of Health; (2.) Bureau of Food and Drugs; (3.) Health

Department of Local Government Units; (4.) Department of Agriculture; (5.) Bureau of

Fisheries and Aquatic Resources; (6.) National Meat Inspection Service; (7.) Philippine

Coconut Administration; (8.) National Food Authority (rice and corn) (retrieved

fromhttp://www.selamat.wur.nl/NR/rdonlyres/FCE12B29-0F4E-4D9B-98CC-

C63DC64852A0/122385/

FOODSAFETYPROBLEMSFROMINDUSTRIALPOINTOFVIEW.pdf on July 2012)

The living dangers in food preparation: choose sources wisely, watch out for

toxins, and for goodness’ sake, wash your hands. Every day we prepare and consume

different types of food. Some are presented in different ways, and some are prepared

longer than the others. While food flows from receiving, storage, preparation and

cooking areas until it reaches the table for consumption, there are hazards along the

way that may cause food to become unsafe. In our May-June 2007 issue, we identified

three hazards to food safety: physical, chemical and biological hazards. Of these three,

biological hazards present a major threat to food safety. Biological hazards are

microorganisms such as viruses, parasites, fungi and bacteria. Let us study them

closely so that we will understand how to deal with them: VIRUS Viruses are protein-

wrapped genetic material, the smallest simplest known life form. Viruses do not

reproduce in food because they require a living host to reproduce; however, they may

survive cooking or freezing, and they can be transmitted to people by way of the food,

utensils or equipment. They can cause several serious illnesses, including Hepatitis A,

29

which causes inflammation of the liver. Viruses can contaminate food through

foodservice employees’ poor hygiene, contaminated food and water supplies, or

shellfish harvested from sewage-contaminated waters. An important defense against

food-borne viruses is to practice proper personal hygiene, especially through hand

washing. PARASITES  are micro-organisms that need a host (supporting organism) to

survive. The most common parasite that contaminates food is Trichinellaspiralis, a

roundworm sometimes found in pigs. If not killed by thorough cooking or proper

freezing, its larvae can cause trichinosis, a disease that causes abdominal and

muscular pain. Another parasite is the Anisakis roundworm in fish. People who eat raw,

marinated, or partially cooked fish such as sushi, may be at risk of becoming infected

with this parasite. Other parasites that may pose significant food and water safety

hazards include Cryptosporidium parvum, a parasite that lives in the intestines of cattle

and other animals. Drinking water supplies contaminated with high levels of runoff from

farms or slaughterhouses have been implicated in outbreaks caused by this parasite.

Another parasite is Toxoplasma gondii, which causes toxoplasmosis, an infection of the

central nervous system. Individuals with compromised immune systems, such as the

very young, or very old, pregnant women, cancer patients undergoing chemotherapy,

and HIV-infected people, are most at risk. Toxoplamosis is caused by ingestion of raw

or undercooked meat contaminated with this parasite or contaminated with fecal matter.

Another parasite that spreads through person-to-person contact or contaminated food

or water, Giardia lamblia, is the most common cause of waterborne intestinal diseases.

The simplest and most effective way to prevent the disease caused by this parasite is

proper handwashing. FUNGI range from microscopic, single-celled plants to

30

mushrooms. Fungi are in the air, soil and water. Molds and yeast are types of fungi.

Individual mold cells are usually microscopic, but mold colonies may be seen as fuzzy

growths on food. The main damage caused by molds is food spoilage, but some molds

also produce toxins that can cause illness, infections, and allergic reactions. Some

toxins survive cooking, such as botulinum toxin. Molds can grow on almost any food, at

any storage temperature, and under any conditions. Freezing prevents mold growth, but

does not destroy them. If mold is not a natural part of food, such as those in blue

cheese, it should be discarded. Yeasts require sugar and moisture to survive. These are

commonly found in food such as jellies and honey. Yeasts spoil food by consuming it.

Yeast spoilage appears as bubbles, with an alcoholic smell or taste, pink discoloration,

or slime. FISH TOXINS Although there are no specific regulations in the Philippines in

certifying fish and seafood suppliers, the best food-safety control for fish is to purchase

them only from reputable and certified suppliers. Examine incoming deliveries for signs

of spoilage and carefully select the kinds of fish that are served, noting the following;

some species of amberjacks, barracuda and other tropical reef fish may eat smaller fish

that, in turn, have eaten smaller fish that have eaten algae carrying ciguatoxin.

Ciguatoxin is naturally occurring toxin (which makes it a biological hazard) that is not

destroyed by cooking. Ciguatera, resulting from ingestion of fish with elevated levels of

ciguatoxin, is characterized by vomiting, itching, nausea, dizziness, hot and cold

flashes, temporary blindness, hot and cold sensory reversal, and sometimes

hallucinations. Eating tuna, bluefish or mackerel which has been time-temperature

abused can cause scombroid intoxication. Symptoms often resemble an allergic

reaction and include flushing of the skin, sweating, a burning or peppery taste in the

31

mouth, nausea, headache, facial rash, hives, edema, diarrhea and abdominal cramps.

This illness is caused by histamine, an odorless tasteless chemical that is not destroyed

by cooking. Puffer fish, moray eels and freshwater minnows contain natural toxins.

PLANT TOXINS Many plants such as fava beans, rhubarb leaves, jimson weed and

water hemlock have been implicated in food-borne illness outbreaks. Food made from

plants–such as honey from bees that gather nectar from mountain laurel, milk from

cows that eat snakeroot, and jelly made from apricot kernels–also has been associated

with food-borne outbreaks. Some varieties of mushrooms are naturally poisonous.

Since poisonous and non-poisonous mushrooms often look alike, make sure that you

use only those purchased from reliable and reputable suppliers. Remember that

freezing and cooking do not destroy all plant toxins. BACTERIA Of all microorganisms,

bacteria provide the most common threat to food safety. Bacteria are ling single-celled

organisms. They can cause illnesses in two ways: Pathogenic (infectious, disease-

causing) bacteria can multiply rapidly in favorable conditions in potentially hazardous

foods, while Toxigenic (poisonous) bacteria can produce harmful toxins. Inside their

cells, certain bacteria produce protective thick-walled structures called spores. Spores

do not reproduce, but they enable the bacteria to survive some cooking and freezing

temperatures and the destructive effects of cleaning and sanitizing solutions. Generally

bacteria thrive in slightly acidic food (pH 4.6–7.5) with enough moisture (Available

water,Aw= 0.85 and above), and grow rapidly within the Temperature Danger Zone or

TDZ (5 deg. C to 57 deg. C). Potentially hazardous food exposed within the TDZ for

more than four hours may already be considered unsafe. It is best to keep food safe by

32

keeping it out of the TDZ and to observe proper cooking temperatures. (F&B World-

Gerodias, 2007)

Cross-contamination is the transfer of harmful microorganisms, such as viruses

and bacteria, from one surface to food. Cross-contamination may occur in several ways:

1) from food to food; 2) from utensil/equipment to food; and 3) from people to food. How

does this happen? When raw foods come into contact with ready-to-eat foods,

pathogens are transferred to make the latter potentially hazardous. Chopping boards

and knives, when used on raw foods that require higher cooking temperature, and then

later on used on raw foods that require lower cooking temperatures, without washing,

rinsing and sanitizing them, are classic examples of cross-contamination. People can

also be a source of food contamination, especially when they fail to wash their hands

after using the toilet, after handling raw foods, and even when they wipe their hands on

their aprons! How then do we prevent cross-contamination? Follow these easy-to-

remember tips to put a stop to cross-contamination in the kitchen: Purchasing and

Receiving – Separate raw meat from other foods in the receiving area. Require your

suppliers to place these foods in plastic bags to prevent their juices from dripping onto

other foods. It is best to avoid ready-to-eat foods being delivered at the same time as

raw foods. Storing – Place raw meat in containers to prevent their juices from dripping

onto other foods. Juices contain harmful bacteria if they are present on the meat. Store

ready-to-eat foods away from raw foods. If you only have one chiller, put foods that

require higher cooking temperature on the bottom shelf, while ready-to-eat foods must

be stored on the top shelves. Thawing – Completely thaw meat before cooking so it

cooks evenly. Ensue juices do not drip onto other foods during thawing in the

33

chiller. Holding and serving food – Even food servers, guests, and condiments may

be responsible for cross-contamination. To avoid this, make sure to do the following:

(a.) On buffet tables and self-service areas, make sure that guests return with fresh

plates; (b.) If possible, provide your guests with a handwashing station; (c.) Watch out

for children playing with condiments and dipping their hands into buffet foods; (d.)

Separate raw foods such as sushi and Mongolian barbecue ingredients from cooked or

ready-to-eat foods; (e.) Serving utensils must be kept in food with the handle sticking

out of the food. Utensils may also be kept in an ice water bath, cold running water bath,

or water that is maintained at 57 degrees Celsius or higher. (f.) Use ice scoops with

handles or tongs to place ice in glasses. Cross-contamination is definitely one of the

major causes of food borne illnesses. It is always best to prevent it from happening in

our food facilities. (F&B World Magazine, 2007) 

Some companies find difficulty in getting competent personnel who can be

responsible for food safety. This is more felt by companies located in provincial

locations. Participation in public seminar-workshops on GMP and HACCP planning and

implementation offered by various government agencies, extension service of

universities and non-government organizations helps in developing in-house

competence in food safety. Other companies avail of consultancy services offered by

food safety consultants. Unskilled food handlers are a common food industry problem.

Company pre employment training is often inadequate particularly with respect to

sanitary food handling and personal hygiene. Several innovative solutions have been

done. Apprenticeship is one. A prospective employee, who has passed health

requirements first train as an apprentice with a team of regular workers . When the

34

tutors see that the apprentice can do the operation well, she is given an oral and written

examination before being formally employed by the company. Some companies avail of

in-house training workshops on various aspects of food safety. Hygiene monitoring had

always been a problem in the industry. Use of simple checklists and frequent random

checks has been helpful in solving this problem. An innovative systems implemented by

one company used a video camera to record habits and mannerisms that violate

personal hygiene rules. The recording is shown to the employee corrective measures

are discussed. With the newer technology of cell phone cameras, this practice became

easier to do.Jewelry check nail checks, swabbing of hands have been some solutions to

avert contamination from personnel. In another company, each employee carries a

personal handbook of company rules and regulation, most of which were about

personal hygiene. An accompanying self checklist is filled up daily and submitted to

management as a hygiene monitor. A variation of self check is the buddy check. There

had been limitations of these methods, but a regular audit by the responsible person

minimizes problems.The food safety problems of the food industry can occur at any

stage of the food chain and at any of the steps during the processing of the product.

Most of these food safety problems are within the capability of the individual companies

to solve as indicated by the examples done by other companies. Longer term solutions

to other problems would require collaboration or cooperation with others in the industry,

with industry association, academic and research institutions, private consultants and

certainly with the government regulatory agencies and the market or customer of the

products. By implementing HACCP and incorporating the HACCP pre-requisites and

HACCP methodology in the company’s Standard Operating procedures as embodied in

35

a written Operations Manual, many of the problems can be controlled All food

establishment should strive to make documentation a part of the company culture.

(Chavez, 2012).