Transcript File - AMHOP

FOODHANDLERS
CLASS
Definitions of terms
1. contamination- the presence of
infectious or non-infectious agent in an
inanimate article or substance.
2.food- any raw, cooked or processes
edible substances beverages or ingredient
used or intended for use or for sale in whole
or in part for human consumption.
3. food establishment- an establishment
where food or drinks are manufactured,
processed, stored sold or served, including
those that are located in vessels.
4. Food handler- any person who handles,
stores, prepares, serves food, drinks or ice
or who comes in contact with any eating or
cooking utensils and food vending
machines.
5. health certificate- a certification in
writing, using the prescribed form, an issued
by the municipal by the municipal or city
health office to a person after passing the
required physical and medical examinations
and immunizations.
6. Sanitary inspector- an officer employed by the
national, provincial, city or municipal government,
who enforces sanitary rules, laws and regulations
and implements environmental sanitation
activities.
7. sanitary permit- the certification in writing of
the city or municipal health officer or sanitary
engineer that the establishment complies with the
existing minimum sanitation requirements upon
evaluation or inspection conducted in accordance
with presidential decrees no. 522 and 856 and
local ordinances.
8. sanitize- an effective bactericidal treatment to
render surfaces of utensils and equipment free of
pathogenic microorganisms.
FOOD SANITATION
FOOD- is a basic human need and a pre-requisite
to health.
- the human body depends on the energy,
protein, vitamins and minerals that are found in
the variety of foods to survive and remain
healthy.
OBJECTIVES OF FOOD
SANITATION
1.
2.
3.
Food sanitation should insure primarily the
consumption of safe and wholesome food and
thereby protect the consumer from illness and at the
same time promote his health and well being.
Food sanitation should also prevent the sale of food
offensive to the purchaser, or inferior in value and
quality.
Food sanitation should cut down spoilage and
wastage of food.
PUBLIC HEALTH SIGNIFICANCE
Some foods are fertile medici for the growth of
harmful; microorganisms.
Food become contaminated with certain types of
organisms during: production,processing,storage,display
Food may become contaminated with poisonous or
toxic substance if carelessly handled.
Certain animal foods are poisonous during certain times
of the year
FOOD BORNE DISEASE
FOOD BORNE INFECTIONS:
disease is produced by living organisms such as
certain bacterias, parasites, viruses entering the body
with the food.
FOOD POISONING OR FOOD INTOXIFICATION
disease is produced by substance called toxius
(produced by certain bacteria) or poisonous agents
present in the food before consumption.
HOW FOOD BECOMES UNSAFE
CONTAMINATION
unintended presence of harmful
substance or micro-organisms in food.
3 TYPES OF
HAZARD
1. BIOLOGICAL HAZARD
- bacteria,
viruses, parasites and
fungi
- contamination by bacteria is the
greatest threat to food safety
2. CHEMICAL HAZARD
- pesticides, food additives and
preservatives, cleaning supplies and
toxic metals that leech through
worn cookware and equipment.
3. PHYSICAL HAZARD
foreign matters – such as dirt,
broken glass and crockery and
other objects- that accidentally get
into food.
CROSS CONTAMINATION
Transfer of harmful substance or
microorganism to food by-
hands which are not clean and sanitized that
touch raw food, and then touch food that is
ready to eat.
Food contact surfaces which are not clean
and sanitized that touch raw food and then
touch food that is ready to eat
cleaning cloths and sponges which are not
clean and sanitized that touch raw food,
equipment or utensils and are then used on
surface equipment and utensils for ready-toeat-foods.
raw or contaminated foods that touch or drip
fluids on cooked or ready-to-eat-foods.
CLASSIFICATION OF FOOD BORNE DISEASES
FOOD-BORNE DISEASES
FOOD POISONING OR FOOD INTOXIFICATION
FOOD-BORNE INFECTION
BACTERIAL
PARASITIC
1. Typhoid
1. Ascariasis
2. Cholera
3. Bacillary
4. Salmonella
Infection
5. Others
PLANT &
ANIMAL
CHEMICAL
(Accidental)
2. Amoebiasis
1. Staphyloco
-ccus
1. Some
mushrooms
3. Trichinosis
2. C. Botuli-
2. Some
mussels
2. Lead
3. Certain
herbs
4. Cyanide
4. Others
Dysenter
y
BACTERIAL
num
3. Streptococcus
4. Some fishes
5. Others
1. Arsenic
3. Cadmium
5. Antimony
6. Nitrites
7. DDT etc.
Sick
Persons
Carriers
Careless
Individuals
Respiratory
& Oral
Discharges
(Sneezing,
Coughing,
Spitting
Open
wounds
and Boils
Air
Hands
Poison
Flies,
Roaches,
other
insects
and
rodents
Utensils
Food
Infected
Death
Susceptible
Individual
Sickness
Animals
Intestinal
discharges
(excreta)
Water
(drinking
& wash
water)
Mode of Transmission of Food Borne Diseases Food Handling Establishment
Fecal-oral Transmission
Fluids
Fields
Feces
Foods
Flies
Fingers
New
host
FOOD –BORNE DISEASES
I .BACTERIAL
TYPHOID
CAUSATIVE AGENT
Salmonella Typhosa
Salmonella Typhi
SIGNS AND SYMPTOMS
fever/ increasing fever
abdominal pain
severe diarrhea
headache
TREATMENT
ANTIMICROBIAL THERAPY
Ampicillin
Chloramphenicol
Amoxicillin
PREVENTION & CONTROL
teach the patient to use proper hand washing technique
after defecating and before eating or handling of food
keep food away from insects and rats by covering it
sanitary disposal of human waste
drink only portable water
keep surrounding clean to prevent flies and other
insects and rodents from breeding
CHOLERA
CAUSES:
Vibrio cholerae bacteria
MODE OF TRANSMISSION:
Eating of food or drinking of water,
contaminated with human waste
SIGNS & SYMPTOMS
* Sudden onset of frequent painless watery stool
* Vomiting
* Rapid dehydration (e.g. sunken eyeball,
wrinkled and dry skin)
IMMEDIATE TREATMENT
Replace lost body fluids by giving Oral Rehydration
Solution (ORESOL) or a home made soultion
composed of 1 teaspoon of salt, 4 teaspoons of
sugar mix to 1 liter of water.
If diarrhea persists, consult your health workers or
bring the patients to the nearest hospital. In extreme
cases, cholera is a rapidly fatal disease. A healthy
individual may die within 2-3 hours if no treatment
is provided.
PREVENTION & CONTROL
drink only potable water. If unsure, boil drinking
water for 5 minutes.
keep food away from insects and rats by covering it.
wash and cook food properly
sanitary disposal of human waste
use toilet properly and clean toilet everyday
wash hands with soap after using the toilet and
before eating
keep surroundings clean to prevent flies and other
insects and rodents from breeding.
PAGTATAE (DIARRHEA)
PAPANO NAKUKUHA- sa maruming tubig at pagkain
MGA PALATANDAAN
- madalas at matubig na pagtatae
- uhaw na uhaw
- malalim na bunbunan at mata
AGARANG PANLUNAS
- bigyan ng ORESOL, lugaw at sabaw na walang
mantika
- ipagpatuloy ang pagpapakain
PAG-IWAS AT PAGSUGPO
uminom ng ligtas at malinis na tubig, kung hindi
tiyak na ligtas ito pakuluan at hayaang kumulo ito sa
loob ng 5 minuto.
kumain lamang ng mga pagkaing maayos ang
paghahanda at nalutong mabuti. Iwasan ang
pagkaing itinitinda sa kalye.
takpan ang lahat ng pagkain ng lahat madapuan ng
ipis, langaw o insecto
hugasang mabuti ang prutas at gulay bago kainin o
lutuin
gumamit ng palikuran
maghugas ng kamay bago kumain at pagkatapos
gumamit ng palikuran.
10 Utos para Makaiwas sa Sakit na Diarrhea o
Pagtatae
1.
2.
3.
4.
5.
Ugaliin ang madalas na paghuhugas ng kamay.
Siguraduhin na sa kubeta lang tayo magdudumi
(human waste disposal)
Ipakulo ang tubig na inuminng 5 minuto. (Boil
drinking water for 5 minutes)
Siguraduhinna malinis at ligtas sa contaminasyon ang
tubig na gagamitin sa pagluluto, paghahanda ng
pagkain, at paghuhugas ng kinainan
Siguraduhin na malinis ang pagluluto at paghahanda
ng kinainan.
6. Kung kakain sa labas ng bahay, siguraduhin na ang
pagkain ay naihanda sa malinis na paraan. Kung hindi
tayo sigurado, initin ang pagkain ng 10-15 minutes.
Iwasan ang paginom ng palamig kung hindi tayo
sigurado sa kalinisan at kaligtasan sa contaminasyon ng
tubig na ginamit.
7. Para sa mga food handlers o food vendors, ugaliin ang
madalas na paghuhugas ng kamay. Siguraduhin na ang
tubig na gagamitin sa pagluluto o paghahanda ay ligtas
sa contaminasyon.
8. Iwasannatin ang pagkain ng hilaw o half cooked na
pagkain. Lutuin anf shellfoods ng 10 minutes.
9. Palagi natin paalalahanan yung mga may sakit ng
pagtatae o yung mga nagpapagaling na maghugas ng
kamay pagkatapos gumamit ng kubeta.
10. Siguraduhin na malinis ang ating kapaligiran para hindi
dumami an langaw. Sugpuin angpagdami nglangaw sa
pamamagitan ng pag-spray ng chemicals o kaya
paggamit ng fly trap.
HEPATITIS A (INFECTIONS)
- highly contagious and usually transmitted by the fecal
oral route
- occasionally its transmitted parenterally
-common cause is ingestion of contaminated food,
H2O, milk
AGE INCIDENCE
*Children * Young adult
TRANSMISSION
-food, water, semen, tears, stool and possibly urine
INCUBATION
15-45 days
SIGNS & SYMPTOMS
-fatigue, body malaise, headache, anorexia,
cough, pharyngitis, nausea & vomiting, mild
weight lose, dark urine, clay colored stool,
yellowish sclera, Jaundice – last from 1 to 2
weeks.
HEPATITIS B (SERUM)
- generally transmitted parenterally can also be spread
through contact with human secretion and feces
AGE INCIDENCE
any age
TRANSMISSION
- serum, blood and blood products and semen
INCUBATION PERIOD
40-180 days
SIGNS & SYMPTOMS
- same with Hepa A
FOOD –BORNE DISEASES
II. PARASITIC
ASCARIASIS
Causative Agent: Ascaris Lumbricoides
When infective eggs are ingested
Larvae emerge in the small intestine
Migrate through the liver and lungs
Return to small intestines where they grow
maturity in 2 months
DIAGNOSIS
- is made by demonstration of characteristics
eggs in feces by DIRECT FECAL SMEAR
TREATMENT
Antihelminthics
* pyrantel pamoate
* albendazole
* mebendazole
PREVENTION & CONTROL
sanitary disposal of human waste
prohibited use of feces as fertilizer
health education, particularly on personal,
family and community hygiene
through washing of uncooked vegetables
TRICHURIASIS
Causative Agent: Trichuris Trichiura (whipworm)
DIAGNOSIS:
- is made by demonstration of characteristic eggs in
the feces by direct fecal smear
TREATMENT
same as Ascariasis
PREVENTION & CONTROL
same as Ascariasis
FACTORS MOST OFTEN
NAMED IN FOODBORNE
OUTBREAKS
failure to properly cook food
* leading cause of food borne outbreak
failure to thoroughly heat or cook food
infected employees who practice poor personal
hygiene at home and at work
preparing food a day or more in advance of being
served.
adding raw, contaminated ingredients to food that
receives no further cooking
allowing food to stay too long at temperatures
favorable to bacterial growth
failure to re-heat foods to temperatures that kill
bacteria
cross- contamination of cooked food by raw foods,
improperly cleaned and sanitized equipment, or
employees who mishandle food.
FOODHANDLER
- any person who handles, stores,
prepares and serves food, drinks,
ice or who comes in contact with
any eating or cooking utensils and
food vending machines.
GOOD PERSONAL HYGIENE & PRACTICES
washing hands, arms and fingernail before working
wear protective clothing and neat cover
minimized use of make-up, body decoration and jewelry
using chewing or smoking tobacco in any form while
engaged in food preparation or service or in the working
area is not allowed.
no person shall be allowed to work in food handling and
preparation while affected with a communicable disease
or carrier of a disease
cover cut and wounds
pick up cutlery and glasses by handlers or stem
IMPORTANCE OF PERSONAL
HYGIENE
- Prevents
contamination of foods
- Avoid the spread of
communicable diseases
- Health protection to the food
handlers and consumers
PROPER HANDWASHING
- Thoroughly wash their hands and arms up to the elbow
after using the toilet
- Recommended the washing of hands twice, using a nail
brush as part of the first washing
* handling raw food
* touching their face, hair or body
* sneezing and chewing tobacco or gum
* eating or drinking
RULES AND LAWS
RELATED TO
FOOD
SANITATION
PD 856 = Sanitation Code of the Philippines
PD 522= Prescribing Sanitation Requirements
for the Operation of Establishment and
Facilities for the protection and
convenience of Traveling Public
IRR Chapter III of PD 856
FOOD ESTABLISHMENT
- shall apply to all food establishments and facilities
including those located in vessel, food containers and
food sold in the streets.
IRR Chapter IV of PD 856 = Market & Abbatoir
Sanitation
City Ordinance No. 2006-011
An Ordinance Enacting
the Sanitation Code of the
City of San Fernando.
ARTICLE IV- SANITATION CODE OF
CSF
HEALTH CERTIFICATE & FOODHANDLERS
- no person shall employed in any food
establishment without a health certificate issued by the
city/municipal health officer
REQUIREMENTS:
* Cedula
* Brgy. Clearance * Police Clearance
* Individual Working Permit
* Mayors Permit
* Health Certificate (Yellow)
Fecalysis – stool exam Urinalysis- urine exam
Hepa Test
Drug Test
Certification in writing using the prescribed
and issued by the city/municipal health
officer to a person after passing the required
physical and medical exam.
Health card shall be clipped in the upper left
portion of the government of the
Foodhandler
Health Card shall be renewed at least every
year
Health Card are non transferable
Nutritional Guidelines:
1. eat a variety of food everyday
2. breast-feed infants from birth to 6 months and then
give appropriate foods while continuing breastfeeding.
3.maintain children’s normal growth through proper diet
and monitor their growth regularly.
4. consume fish, lean meat, poultry or dried beans.
5. eat more fruits, vegetables and root crops.
6. eat foods prepared with edible cooking oil daily.
7.consume milk, milk products or other calcium- rich foods
such as small fish and dark green leafy vegetable
everyday.
8.use iodized salt, but avoid excessive intake of salty
foods.
9. eat clean and safe foods.
10. exercise regularly, do not smoke and avoid drinking
alcoholic beverages.
7 HEALTHY LIFESTYLE HABITS
1.
2.
3.
4.
5.
6.
7.
No smoking
Don’t drink alcohol
No to illegal drugs
Eat low fat, low salt, high fiber diet
Prevent hypertension
Do physical activity
Manage stress.
THANK YOU!
QUIZ!!!!
I. Definition of terms..
__________1. any person who handles, stores,
prepares, serves food, drinks or ice or who comes
in contact with any eating or cooking utensils and
food vending machines.
___________2. an officer employed by the
national, provincial, city or municipal government,
who enforces sanitary rules, laws and regulations
and implements environmental sanitation
activities.
___________3. a certification in writing, using the
prescribed form, an issued by the municipal by the
municipal or city health office to a person after
passing the required physical and medical
examinations and immunizations.
__________4. the presence of infectious or noninfectious agent in an inanimate article or
substance.
__________5. any raw, cooked or processes
edible substances beverages or ingredient used or
intended for use or for sale in whole or in part for
human consumption.
___________6. an establishment where food or
drinks are manufactured, processed, stored sold or
served, including those that are located in vessels.
___________7. the certification in writing of the
city or municipal health officer or sanitary engineer
that the establishment complies with the existing
minimum sanitation requirements upon evaluation
or inspection conducted in accordance with
presidential decrees no. 522 and 856 and local
ordinances.
____________8. an effective bactericidal
treatment to render surfaces of utensils and
equipment free of pathogenic microorganisms.
____________9. disease is produced by substance
called toxius (produced by certain bacteria) or
poisonous agents present in the food before
consumption.
__________10. Sanitation Code of the Philippines.
Test II. Enumeration
1-3. give the three types of hazard
4-5. give at least 2 food borne illness
6-8. the objectives of food sanitation
9-10. give at least 2 importance of personal
hygiene.
11-17 give the 7 healthy lifestyle habits
18-20 . Write my complete name =)
Multiple choice:
1. the causative agent for cholera is____.
a.vibrio cholerae bacteria
b.ascaris lumbricoides
c. vibrio pneumoniae
d.none of the above
2.This is highly contagious and usually transmitted by the
fecal oral route and its transmitted parenterally through
ingestion of contaminated food, H2O, milk is ______.
a.hepatitis B
b. cholera
c.diarrhea
d.hepatitis A
3. Which of the following is a common treatment
for diarrhea.
a. paracetamol
b. oresol
c. restrict fluid intake
d. all of the above
4.it is generally transmitted parenterally and it can
also be spread through human secretion and feces
is______.
a.hepatitis A
b. hepatitis B
c. cholera
d. ascariasis
5. This is a infective eggs that are ingested that
emerge in the small intestine where they grow and
migrate to the liver and lungs is called______.
a.ascariasis
b.trichuriasis
c. no ova of any parasite seen
d. none of the above
KEY ANSWERS:
TEST I.
1.food handler
2. sanitary inspector
3. health certificate
4. contamination
5. food
6.food establishment
7. sanitary permit
8. sanitize
9. food poisoning/ food intoxication
10. PD 856 chapter IV
TEST II
1-3.PHYSICAL, CHEMICAL,BIOLOGICAL
4-5.TY,DIARRHEA, CHOLERA, HEP.A,
6-8. VALUE AND QUALITY, SAFE AND WHOLESOMENESS, down spoilage
and wastage of food.
9-10. washing hands, arms and fingernail before working
wear protective clothing and neat cover
minimized use of make-up, body decoration and jewelry
using chewing or smoking tobacco in any form while engaged in food
preparation or service or in the working area is not allowed.
no person shall be allowed to work in food handling and preparation
while affected with a communicable disease or carrier of a disease
cover cut and wounds
pick up cutlery and glasses by handlers or stem.
11-17. No smoking, Don’t drink alcohol, No to illegal drugs, Eat low fat,
low salt, high fiber diet, Prevent hypertension, Do physical activity,
Manage stress
18-20. fatigue, body malaise, headache, anorexia, cough, pharyngitis,
nausea & vomiting, mild weight lose, dark urine, clay colored stool,
yellowish sclera, Jaundice – last from 1 to 2 weeks
CITY HEALTH OFFICE
MARCOS BUILDING
2ND FLOOR