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Republic Act No. 10611

“An Act to Strengthen the Food Safety Regulatory System in the Country to Protect Consumer Health and Facilitate Market Access of Local Foods and Food Products and for Other Purposes” otherwise known as the “Food

Safety Act of 2013”

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FOOD SAFETY

Conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. It involves: ● Handling ● Preparation ● Storage ● Serving

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Importance of Practicing Food Safety in CDC

Lower the risk of foodborne illnesses in children. Ensures that the health and safety of children and consumers are protected from any food-related issues. The amount of nutrients needed for a healthy diet for children is maximized and increased.

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FOOD CONTAMINATION

Foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption.�

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Causes of Food Contamination

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Causes of Food Contamination

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● Hair restraint using a suitable cap or hair net ● Use of aprons ● Clothes are clean ● Clean environment including well-maintained ceiling and wall ● Equipment well maintained (no cracks, damage, rust) ● Avoid usage of deteriorated utensils

Ways to Prevent Physical Contamination in CDCs

Supplementary Feeding Program

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Causes of Food Contamination

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● Designate a suitable area for storing the detergent away from food. ● Label the detergent with name and usage ● Rinse with water all utensils and equipment after using detergents (white vinegar is ideal to remove the detergent) ● Never mix food containers with cleaning supplies. ● Always check the water source ● Regularly check the ventilation system ● Cover the food when using pesticides, and sanitize everything afterward

Ways to Prevent Chemical Contamination in CDCs

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Causes of Food Contamination

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● Clean and sanitize CDC ● Maintain walls, ceilings, and floor to be free from holes ● Make sure that grain, flour, and condiments are free from any sort of pest ● Regular pest control check ● Fly killers machine/ traps ● Cover food

Ways to Prevent Biological Contamination in CDCs

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Causes of Food Contamination

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Practice proper handwashing Wear appropriate clothes and accessories

Ways to Prevent Microbiological Contamination in CDCs

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● Cook foods thoroughly to the recommended temperature. ● Store foods at the correct keeping temperature. ● Separate raw foods and ready-to-eat food products inside the refrigerator.

Ways to Prevent Microbiological Contamination in CDCs

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● Use separate chopping boards and cooking utensils when preparing raw and ready-to-eat foods.

Ways to Prevent Microbiological Contamination in CDCs

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● Do not let sick people prepare food for the children. ● Ensure that all food contact surfaces are properly cleaned and sanitized.

Ways to Prevent Microbiological Contamination in CDCs

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An illness caused by eating contaminated food.

Food Poisoning

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Cases of food poisoning among children

MANILA, Philippines - Wailing parents carried the bodies of their children from hospitals after a snack of cassava - a root that's poisonous if not prepared correctly - killed 27 and sickened 100 others at an elementary school in the south-central Philippines.

With the nearest hospital 20 miles away from San Jose school, in Bohol island's Mabini town, some victims died while being carried in a variety of vehicles, including three-wheel motorcycle taxis.

Francisca Doliente said her 9-year-old niece, Arve Tamor, was given some of the deep-fried caramelized cassava by a classmate who bought it from a vendor outside the school.

"Her friend is gone. She died," Doliente told The Associated Press. Her niece was being treated, she said.

The roots of the cassava plant, a major crop in Southeast Asia and other parts of the world, are rich in protein, minerals and the vitamins A, B and C. However, cassava is poisonous unless it is peeled and thoroughly cooked. If it is eaten raw or prepared incorrectly, one of its chemical constituents will be attacked by digestive enzymes and give off the deadly poison cyanide. As little as two cassava roots can contain a fatal dose.

"Some said they took only two bites because it tasted bitter and the effects were felt 5-10 minutes later," said Dr. Harold Gallego of Garcia Memorial Provincial Hospital in the nearby town of Talibon, where 47 patients were taken.

Mabini Mayor Stephen Rances said 27 students were confirmed dead.

The victims suffered severe stomach pain, vomiting and diarrhea. They were taken to at least four hospitals from the school in Mabini, about 380 miles southeast of the capital, Manila.

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Cases of food poisoning among children

CEBU, Philippines — Two children died while three of their siblings landed in the hospital due to suspected food poisoning in Sitio Sampero, Barangay Tapilon, Daanbantayan town in northern Cebu.

Tapilon Barangay Captain Mark Anthony “Mawi” Luche said those who died were aged 1 and 2. Their siblings, a six-month-old, 4-year-old, and 5-year-old, are now in stable condition at the Daanbantayan District Hospital.

Luche said the children were rushed to the hospital due to severe diarrhea and vomiting after eating crabs and seashells for dinner last Wednesday.

“Nanihapon daw ang mga bata nangaon sila ug kasag, kinhason, then all of a sudden naglain daw ang lawas sa mga bata,” Luche said in an interview over dyHP RMN-Cebu yesterday morning.

According to Luche, the 2-year-old victim died at their house while the 1-year-old sibling was declared dead on arrival at the district hospital. They allegedly died due to cardiac arrest and dehydration.

Luche said the parents---Victor and Jelly Alce—were out for work when the victims had dinner Wednesday evening. They were left in the company of their 17-year-old sibling.

Aside from the food, authorities are also looking into the water supply for possible contamination. According to Luche, health personnel have already taken water samples from their source for laboratory analysis.

Luche said the family is getting their potable water supply from a deep well nearby.

The barangay official said that Mayor Sun Shimura has extended financial assistance to the family on top of the aid from the barangay. A former councilor also donated coffins. (FREEMAN)

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Cases of food poisoning among children

FEEDING PROGRAM SENDS 111 MUNTINLUPA FOLK TO HOSPITAL

More than 100 residents of Muntinlupa City ended up in the hospital on Saturdayafternoon when they experienced symptoms of food poisoning after a feeding programconducted by a local private school. Of the 111 people who sought treatment at Ospital ngMuntinlupa, only one was still in the hospital for tests as of Sunday morning. According to

a police report, De La Salle Santiago Zobel School (DLSZ) conducted its “Goodbye Gutom”

feeding program around 8:30 a.m. on Saturday in the NHA Southville 3 housing project,part of the National Bilibid Prison reservation compound, at Barangay Poblacion,Muntinlupa City. Around 220 to 250 residents were served breakfast consisting of sauteedground pork, rice, boiled eggs, bananas and bottled water.

Food poisoning symptoms

In the afternoon, however, some of them experienced symptoms of food poisoning,including stomach pains, nausea, vomiting and loose bowel movement. They were takento the hospital where they underwent tests and received rehydration therapy before beingdischarged. The City Health Office said it was conducting laboratory tests on the samplesof food distributed during the feeding program to confirm if these caused the symptoms.Residents of NHA-

Southville have been regular beneficiaries of DLSZ’s feeding program

for the past four years and this was the first time they complained of food poisoning. In a

statement, the school administration “expressed its sincere apologies and regret” over the“unfortunate incident.”

“Although the alleged food poisoning and the cause for it [have] yet to be ascertained, DLSZ is exhausting all efforts to assist the affected families,” it said.

School monitoring victims

The school added that it would continue monitoring the recovering residents and extend “all possible means to help them.” It also suspended the Goodbye Gutom program while

authorities were conducting separate investigations of the incident, adding that it “[would]put in place appropriate measures to avoid a similar occurrence in the future.”

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Cases of food poisoning among children

MANILA – The Department of Education (DepEd) is investigating suspected food-borne illnesses involving elementary students in Santa Catalina, Negros Oriental, caused by alleged contaminated milk distributed in schools in the area under the School-Based Feeding Program (SBFP).

SBFP, one of DepEd’s priority initiatives, aims to address hunger and encourage learners to enroll and contribute to the improvement of their nutritional status, as mandated by Republic Act No. 11037, or the Masustansyang Pagkain para sa Batang Pilipino Act.

In a statement on Saturday, DepEd assured it coordinated with the involved local government unit, National Dairy Authority, and concerned agencies for the analysis of milk samples and investigation.

Based on the field report, the majority of the affected learners experienced mild illnesses, including dehydration and nausea, on Thursday.

They have been discharged from hospitals, according to DepEd.

Nonetheless, DepEd has facilitated the provision of immediate medical assistance and will continue to monitor their health status.

“DepEd, through the Bureau of Leaner Support Services-School Health Division and concerned field offices, is committed to continue assisting the learners and their families. We will likewise look into possible actions against those responsible entities or individuals,” the agency statement read.

The health and safety of learners remain the utmost priority and DepEd will ensure that measures will be instituted to prevent the occurrence of similar incidents, added the statement. (PR)

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SAFE FOOD HANDLING

Five Critical Areas of Focus

● Purchasing/Receiving

● Storage

● Preparation

● Cooking

● Clean-up

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SAFE FOOD HANDLING - Purchasing

Right Quality

Right Quantity

• Right Time - seasonal

• Right Source - approved

sources

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SAFE FOOD HANDLING - Receiving

Check supplies upon receipt for:
Manufacturing and expiration dates
Signs of spoilage
Color, odor, texture, slime, mold, dirt, insects
Swollen, pierced, rusted, wet cans/containers
Quality, temperature, general condition
Transfer to proper storage

promptly.

Remove the external

packaging (carton or dirty

plastics)

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SAFE FOOD HANDLING - Storage

Store goods right after receiving and inspection.

Food is cleaned first before storing.

Food items must have a fixed location.

Food items may be arranged according to alphabetical sequence, and frequency of usage.

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SAFE FOOD HANDLING- Storage

There is provision for dry and wet storage.

Must be free from insects and rodents.

Always use the first in first out method (FIFO).

Throw out items past the expiration date.

Spot-checking inventory.

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SAFE FOOD HANDLING- Storage

Supplies stored at

appropriate distance from

floor and ceiling in all

storage areas ( at least 6 inches off

the floor)

Refrigerated items are stored in covered containers with labels and dates.
Refrigerators and freezers are clean and free of build-up.

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SAFE FOOD HANDLING- Storage

Don't put very hot food into the refrigerator.
Avoid refreezing thawed food.
Store raw food separately from cooked food.

Use a thermometer to check the temperature in your fridge.

Wait until steam has stopped rising from the food before putting it in the fridge.

Avoid refreezing thawed food

Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting.�As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing. Raw food should never be refrozen once thawed.

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

Store raw food separately from cooked food

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold-cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.

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SAFE FOOD HANDLING- Storage

Beware of the temperature danger zone

Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C.

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SAFE FOOD HANDLING- Storage

Recommended Maximum Storage

Items	Room Temperature	Refrigerator	Freezer
Eggs	2 weeks	3-5 weeks	Don’t freeze
Meat	2 hours	3-5 days	4-12 months
Poultry	2 hours	1-2 days	9 months
Fish	1 hour	2 days	6-8 months
Vegetables- Leafy, Green	1 day	7 days	Not recommended
Vegetables- Root, onion	5 days	30 days	Not recommended
Vegetables- Sayote/Squash	1 month	3 months	Not recommended

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SAFE FOOD HANDLING- Storage

Recommended Maximum Storage

Items	Room Temperature	Refrigerator	Freezer
Fruits – Apple/Pears	2 weeks	3-4 weeks	Not recommended
Canned products-unopened	Until the set expiration date	Not recommended unless opened	Not recommended unless opened
Rice	2 years unopened 1 year opened	Not recommended	Not recommended
Pasta Noodles/Bihon	2 years unopened 1 year opened	Not recommended	Not recommended
Whole Grains/Oatmeal/Flour	6 months	1 year (airtight container)	2 years (airtight container)

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SAFE FOOD HANDLING- Storage

Items	Room Temperature	Refrigerator	Freezer
Yogurt Drink	1 hour	2 weeks	1 month
Oil	1 year
Veggie Noodles	6 months	Not recommended	Not recommended
Mongo, dried	1 year	Not recommended	Not recommended
Fresh milk	1 hour	2 weeks	1 month

Recommended Maximum Storage

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SAFE FOOD HANDLING- Preparation

a. Planning of the day’s work.

b. Identifying proper and available ingredients.

- Use of appropriate ingredients according to the menu/ prepare ingredients before the schedule of cooking

c. Preparation of adequate and appropriate equipment and tools.

- Use appropriate cooking utensils according to the menu

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SAFE FOOD HANDLING- Preparation

d. Tasking and provision of adequate supervision to the assigned group.

e. Use of cycle menu/ meal plan.

f. Strict observance of proper sanitation and hygiene.

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MEAL PREPARATION

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Process of planning and preparing meals.

Ability to safely prepare food to meet the basic nutritional requirements of the individual.

It includes cutting food and

placing food, dishes, and

utensils within reach for eating.

MEAL PREPARATION

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STEPS IN MEAL PREPARATION

1. Check the menu for the day. 2. Prepare the recipes, take note of the ingredients needed, and go through the procedure. 3. Make a list of ingredients and equipment needed for the meal. 4. Make a market list. 5. Make a work and time schedule by referring to the recipes, time of preparation, and the time the meal is to be served. 6. Decide on the scheduled assignment of tasks of the group/team of the day.

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STEPS IN MEAL PREPARATION

7. Prepare the dishes by following these steps: a. Wear your proper cooking outfit. b. Wash your hands before handling food items. c. Refer to the schedule and take note of the working assignment. d. Assemble ingredients, cooking implements, and table and serving appointments from the list made in step three. e. Serve the meal. f. Clear the table, wash dishes, and put everything in their proper places. g. Evaluate the meal.

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HOW TO AVOID LOSING NUTRIENTS DURING MEAL PREPARATION

● Cook fish quickly and at high temperature to retain its flavor and juices. ● Cook eggs at low to medium heat to keep them from becoming tough and discolored. As soon as hard-boiled egg are cooked, dip them in cold water at once so that their shells can be easily removed. ● Meat drippings contain B vitamins. These can be used to make gravies and sauces. ● Before cooking rice, remove the dirt and husk. Wash the rice once or twice without rubbing the grains. Rice washings have nutrients that may be used for making soups, sauces, or viands.

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● Eat fresh fruits immediately. ● Cook vegetables in a covered pot with a small amount of water until they are tender but not mushy. Wash the vegetables before slicing them. ● Use the water in which vegetables have been cooked for soups and sauces since most of their nutrients are dissolved into the cooking water.

HOW TO AVOID LOSING NUTRIENTS DURING MEAL PREPARATION

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TIPS ON SELECTING FOOD FOR CHILDREN

● Use lean meats and low-fat dairy products. ● Use unsaturated vegetable oils and margarine. ● Limit foods that contain a large amount of saturated fats. ● Limit foods high in sugar and avoid adding extra sugar to the child’s meals. ● Use plenty of grain products, vegetables, and fruits. ● Use Pinggang Pinoy food guide that emphasizes three food groups: “Go” (rice and alternatives), “Grow” (fish and alternatives) and “Glow” (vegetables and fruits), reflecting the usual Filipino diet.

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TIPS ON SELECTING FOOD FOR CHILDREN

Gawing gabay ang Pinggang Pinoy sa pagpapakain ng inyong mga anak upang makamtan ang tamang nutrisyon. Ito ay gabay sa wastong dami at uri ng pagkain sa bawat kainan. Ginawa ito ng Food and Nutrition Research Institute ng Department of Science and Technology (FNRIDOST) para sa mga malusog at normal na Filipino na hindi nangangailangan ng special medical attention. Ito ay nahahati sa apat na bahagi: 1. Bahagi ng prutas. Nirerepresenta ng saging. Ang kulay nito ay yellow–orange na nagsisimbolo sa kulay ng mga prutas gaya ng mangga, papaya, pinya, tiesa at iba pa. 2. Bahagi ng gulay. Nirerepresenta ng malunggay na mayaman sa vitamin at minerals. Ang kulay na berde ay nagsisimbolo sa natural na kulay ng mga dahonggulay. 3. Bahagi ng kanin. Nirerepresenta ng isang tasang kanin na pangunahing pagkain ng mga Filipino. Ang kulay na light brown-gold ay hinahalintulad sa kulay ng whole grains tulad ng brown rice at wheat bread. 4. Bahagi ng isda. Ito ay para sa isda, manok, karne, itlog, butong-gulay at iba pang pagkain na mataas sa protina at sumisimbolo ng kulay na pinkish red. Ang porsyon na ito ay nirerepresenta ng isda na karaniwang kinakain ng mga Filipino. Makikita sa gilid ng Pinggang Pinoy ang salitang Go, Grow at Glow. Sa tabi ng Pinggang Pinoy makikita rin ang baso ng tubig. Ito ay nagpapaalala sa kahalagahan ng pag-inom ng tubig at iba pang masustansyang inumin.

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