Chapter 8: Food Safety and Sanitation

refers to all stages of production from primary production, post-harvest handling, distribution processing, and preparation for human consumption

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All food businesses shall designate a (FSCO)?

What is the Administrative Order No. 2017-0010?

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all conditions and meassures necessary to ensure safety and suitability of food at all stages of the food chain

assurance that food will not cause harm to the consumer when it is repared and/or eaten according to its intended use

biological or chemical agent, foreign matter, or other substances not intentionally added to food, which may comprise food safety or suitability

introduction or occurence of a contimainant to food or food environment

disease of an infectious or toxic nature caused,, or thought to be caused by, the consumption food or water

an individual who experienced illness after eating an incriminated food

incident of foodborne illness that involves 2 or more people who ate a common food, which has been confirmed through laboratory analysis

matters are those that directly affect a person's health

realted to the contamination of the environment which affects the health of the people

caused by the ingestion of harmful living organisms usually found in the food consumed

the bacteria grows on the food prior to its ingestion and produce toxins or poisonous substances that cause the illness

products of the putrefaction of the protein

microbes from raw milk, undercooked chicken

from feces, may contaminate soil, water and food plants

from unwashed eggs

contaminates fish and shellfish

from pork muscles

found in improperly bottled and canned goods

from pimples, wounds with pus, cold, influenza, boils, cuts, infections

from intestinal tract, sewage, manure

systematic process, ensures food saftey through identification and control of any point or procedure in a specific food system in which loss of control may result in an unacceptable health risk

defined as unacceptable contamination, microbial growth, or survival of microogranims or toxins that may pose a health risk

an operational procedure whereby proper prevention or control measures will eliminate or minimize hazards

maximum or minimum value for the control measure at a CCP to prevent, elimate, or reduce the hazard to an acceptable level

the complimentary use of a variety of waste management practices to handle the municipal solid waste stream safely and effectively with th eleast adverse impact on human health and the environment

What is Republic Act No, 9003?