by Ms. Josie D. Buenaventura

1. By:
Ms. Josie D. Buenaventura, RND
Cardinal Santos Medical Center
Clinical Dietitian

2. 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

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

5. FOOD
It 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)

6. 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.

7. Food Safety Standards
Refers 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)

8. 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.

9. 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”

10. 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

11. Unless you wash your
hands, utensils, and
surfaces the right way,
you could spread bacteria
to your food, and your
family.
Foodsafety.gov

12. 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.”

13. 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.

14. 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

15. • 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

16. 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

17. Key 2: Separate raw and cooked
foodStorage
 Always refrigerate perishable food within 2
hours—1 hour when the temperature is
above 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

18. Key 2: Separate raw and cooked
foodStorage
• 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.
USDA Last Modified Mar 24, 2015

19. 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.
USDA Last Modified Mar 24, 2015

20. Key 3: Cook food thoroughly
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

21. Key 3: Cook food thoroughly
 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

22. Key 4: Keep food at safe temperatures
Follow 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

23. 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

24. • 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

25.  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.)

26.  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.

28. Key 5:
Use safe water and raw
materials.

29. 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

30. Peanut butter can become
contaminated if roasted peanuts
are stored in unclean conditions
or come into contact with
contaminated raw peanuts.
CDC – Center for Disease Control and Prevention – March 24, 2015

31. During the slaughter process,
pathogens on an animal’s hide
that came from the intestines
can get into the final meat
product.
CDC – Center for Disease Control and Prevention – March 24, 2015

32. 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.
CDC – Center for Disease Control and Prevention – March 24, 2015

33. Fresh produce can be
contaminated if it is loaded into
a truck that was not cleaned
after transporting animals or
animal products.
CDC – Center for Disease Control and Prevention – March 24, 2015

34. The contents of a glass jar that
breaks in transport can
contaminate nearby foods.
CDC – Center for Disease Control and Prevention – March 24, 2015

35. 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.

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

37. 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)

38. KEY FACTS :
According to WHO
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)

39. KEY FACTS :
According to WHO
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)

40. KEY FACTS :
According to WHO
Children under 5 years of
age carry 40% of the food
borne disease burden, with
125 000 deaths every year.
(December 2015)

41. KEY FACTS :
According to WHO
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)

42. KEY FACTS :
According to WHO
Food supply chains now cross
multiple national borders.
Good collaboration between
governments, producers and
consumers helps ensure food
safety.
(December 2015)

43. 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

44. 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

45. 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.