INTRODUCTION TO

FOOD SAFETY

Prepared by:

PATRICK GLENN C. ILANO,CGSP, PhD

Asst. Prof. II, Cavite State University
Indang, Cavite
 OBJECTIVES:
• Define Food safety and Foodborne
illnesses
• Discuss the food service system
• Explain the flow of food
• Outline the benefits of good food
safety standards
• Discuss how foods become unsafe
• Explain the role of a food handler
in implementing food safety.
 FOOD SAFETY

The assurance that food will not

cause harm to the consumer when it is
prepared and/or eaten according to its
intended use.
 FOOD SERVICE SYSTEM

INPUT PROCESS OUTPUT

Processing of the Quality Meals:

Resources System a.Nutritive
Available to the b.Aesthetic
system: General Production Distribution c.Economic
Assembly d.Safety
Men
Machine -Menu Pre- Service of Customer
Materials Planning preparation food to Satisfaction
-Purchasing
Methods the Repeat
-Receiving Cooking of
Money - Storing guests Patronage
foods
Minutes -Issuing
High Profit
SAFETY AND SANITATION

CONTROL

FEEDBACK

ENVIRONMENT
 FOODBORNE ILLNESS

- Any disease of illness caused b

eating contaminated food or
drink. It is traditionally referred
to as FOOD POISONING.
 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

1. Loss of customers and sales

 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

2. Loss of prestige and reputation

 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

3. Lawsuits resulting to court fees

 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

4. Negative media exposure

 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

5. Lowered employee morale

 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

6. Employee absenteeism
 WHY IS SAFE FOOD IMPORTANT?

Lack of proper food safety and sanitation can cause:

7. Need for retraining employees

HOW FOOD BECOMES UNSAFE

1. Purchasing food from unsafe

sources
HOW FOOD BECOMES UNSAFE

2. Failing to cook food adequately

HOW FOOD BECOMES UNSAFE

3. Holding food at incorrect temperatures

HOW FOOD BECOMES UNSAFE

4. Using contaminated equipment

HOW FOOD BECOMES UNSAFE

5. Cross Contamination
HOW FOOD BECOMES UNSAFE

6. Practicing poor personal hygiene

RESPONSIBILITIES OF A FOOD HANDLER
1. Keep yourself and workplace clean.
2. Protecting your food from anything that
could lead to illness or harm.
3. Staying alert to food safety hazards.
4. Working with care.
5. Following good personal hygiene habits
6. Following the rules for food safety in
your workplace.
7. Reporting to your supervisor or manager
about anything that you think could
affect the safety of food.
8. Participate in food safety training to
improve your food safety performance at
your workplace.
Safe Food Depends on You.

If We All Work Together We Can Provide

Safe
Food for Our Customers.
 REFERENCES
1
 Handouts about Basic Food Hygiene and Good
Manufacturing Practices and HACCP by DOST Food Safety
Team CALABARZON (2010)

 Handouts about Food Safety by DEPARTMENT OF

EDUCATION School Health Section Division of Cavite

 SERVSAFE Essentials. 5th Edition. Updated with 2009 FDA

Food Code. National Restaurant Association.

 Serving Safe Food Certification Course book (1995) by the

Educational Foundation of the National Restaurant
Association

 The Educational Foundation (1993). Food Service Sanitation

4th Edition. Chicago, Illinois