Reasons for Occupational Health and Safety

1. Protects employees

2. Increase productivity when employees are healthy and

happy
3. In companies, OSH is important for legal, economic,
and moral reasons.

OHS aims at the :

1. Promotion and maintenance of the highest degree of
physical, mental and social well being of workers in all
occupation.
2. The prevention among workers of adverse effects on
health caused by their working conditions.
3. The placing and maintenance of workers in an
occupational environment adapted to physical and
mental needs.

OHS encompasses the : social

mental
physical well being of workers
that is the “whole person”.
Poor working conditions affect workers health and safety
• Unhealthy or unsafe working conditions are found
anywhere (indoor or outdoor);
• Poor working conditions can affect the lives of workers
• Occupational hazards can have harmful effects to men
1. Work environment should be safe and healthy
yet this is not the case for many workers.

Everyday, workers all over the world are faced

with a multitude of health hazards, such as:
>dust
> gasses
>noise
> vibration
> extreme temperature
Note: employers should know that they have moral
and legal responsibilities to protect workers.
Cost of OHS?
1. Direct Cost of Injury/ illness to workers

1. the pain or suffering of injury or illness

2. the loss of income
3. the possible loss of a job
4. health care cost

Indirect cost of an accident or illness can be 4 to 10

times greater than direct cost.

2. Direct Cost of Injury/ illness to Employers

1. payment for work not performed
2. medical and compensation payments
3. repair or replacement of a damage facility
4. reduction or a temporary halt in production
5. Increase training expense and admin cost
6. Possible reduction in the quality of work
7. Negative effects on morale in the work

Some of the Indirect Cost of accident/ injury to

employers
1. The injured or ill worker has to be replaced
2. A new worker has to be trained and given time
to adjust
3. It takes time before the new workers is
producing at the rate of the original worker
4. Poor health and safety condition in the
workplace can also result in poor public
relations.
Common Work Related Injuries
1. Slips and Falls
Slips-Cause: wet or oily surfaces, occasional
spills, weather hazards, loose rugs, mats,
flooring.
Trips- Cause: poor lighting, obstructed view,
clutter, wrinkled carpeting, uncovered
cables, uneven walking surfaces
2. Being caught in or stuck by moving machinery.
3. Transportation and Vehicle-related accidents
* large equipment moving
4. Fire Explosion – Cause: faulty gas lines
poor pipe connections
5. Over exertion and Repetitive Stress Injury (RSIS)s
Causes of overexertion and RSIS include:

1. Improper lifting. Bending at the waist instead of at

the knees when carrying or moving objects
2. Manually Lifting heavy objects
3. No breaks. Repetitive work results in too much wear
and tear.
4. Internal Keying. Constant typing and clicking strains
muscles and tendons.
5. Spreading up the line. Automation has created work
conditions that are faster and reduced to limited
repetitive work.
THE LAWS AND AGENCIES RELATING TO FOOD SAFETY
AND SANITATION

Employees’ Right to Know Act:

The regulations in this act provide a legal
framework for the control of substances hazardous to
health.

Hazardous substances include those that are toxic,

harmful, irritant, or corrosive.

Agencies responsible for issuing and enforcing

regulations covering workplace safety
1. Occupational safety and Health Administration
2. Department of Labor
3. Department of Sanitation
 SANITATION CODE OF THE PHILIPPINES
Pd 856: Sanitation Code of the Philippines requires all
food establishments to secure sanitary permits from the
local health office.

It specifies that health certificate will be issued only to

persons who have passed the physical and medical
examinations and have been administered immunization.

The code also specifies the structural requirements for

food establishments, the vermin-control measures to be
undertaken, and the proper disposal of refuse.
Chapter 3 of PD 856: Food Establishment

Section 14: Sanitary Permit

Section 18: Use of Food-Service Spaces
Section 19: Food Handlers
Section 20: Vermin Control
Section 21: Toilet and Washing Facilities
Section 22: Disposal of Refuse
Section 23: Equipment and Utensils
Section 24: Washing of Utensils
Section 25: Bactericidal Treatment
Section 26: Handling of Washed Utensils
Section 27: Storage of Washed Utensils
Section 28: Dry Storage of Non-Perishable Foods
Section 30: Food Servicing Operations
Supply Chain Risk

According to Kwitoski, compared to other

industries, the food sector is particularly reliant
on its suppliers. However, there is a long list of
things that can interrupt supply delivery.
* internal problem with the supplier
* natural disaster
* shipments of products

Without proper plans , food businesses can

suffer major financial losses.
 Food Health Safety Risks:

One of the biggest risks associated with food

industry is health.

It is important that:
1. Products need to be stored at certain
temperatures
2. Expiration dates need to be monitored
3. Cross-contamination need to be addressed
According to the Food Safety Information Council
(Australian Food Poisoning Cases)
4.1 million cases reported per year
31, 290 of which result in hospitalization
86 result in death

Leaders in the Food Industry can address this risk

by :
Implementing better internal procedures for
monitoring inventory

Cyber Risk. An increasingly digital world list

related to data stolen information. Proper
Management Information System is
needed.
Risk Management in Tourism-is the art of
estimating the subsistence of threats, determining
their consequences and applying modifying factors
in a cost-effective approach to keep adverse after
effects within given bounds.

Crisis Management in Tourism is vital in a rapid

changing world, where minutes, hours, and days
count increasingly.
The data shown below is based on events that
have affected tourism dramatically in the 21st
century.
Sept. 11 terrorist attacks
The Icelandic Ice clouds of 2010
Overthrowing of North Arabic regime
The swine flu pandemic of 2009
The Indian Ocean Tsunami of 2004
Events that have affected tourism in 2013

1. Political Instability in the Middle East and North

Africa
2. Alleged use of chemical weapons in Syria
3. USA’s National Parks on Fire
4. Growing sex and drug abuse among young
tourists in Spanish sun-and –beach
destinations
5. Uncontrolled radioactive water leaks in Japan
6. Devastation after typhoon Haiyan in Tacloban
 HACCP
Hazard Analysis Critical Control Point-HACCP
HACCP- a food safety management system in which a
potential risks from biological, chemical, and physical
contaminants of food are critically analyzed and set a
plan of action and implementation to prevent, minimize
or reduce to a safe level from raw material production,
procurement and handling to manufacturing, distribution
and consumption of the finished food product ( US FDA)

HACCP- is recognized worldwide as a systematic and

preventive approach to provide food manufacturer’s
quality assurance for food safety.

The objective of the system is to anticipate and prevent

rather than through end-product inspecting and testing.
HACCP-aims to help reduce the number of cases
of foodborne illnesses.

The challenges of food industry and regulatory

agencies:
1. New germs causing food borne illnesses
2. The changing nature of our global food supply
3. New techniques for processing and serving
foods
4. The changing eating habits of consumers
5. 5. Growing number of people who are at risked
of experiencing foodborne illnesses.
TERMS:
Control-activities to manageor guide a certain
operation to meet and maintain the compliance based
on establish criteria.

Control Measure-Action that can be taken to reduce,

eliminate or prevent possible hazard.

Corrective action-predetermined action to be taken

when the food does not meet its critical limits.

Control Point- A spot, step or procedure within the

production process at which biological, chemical or
physical hazards can be controlled or reduce at any
step in the food service or production route.
Critical Control Point-the last step where you can
intervene to prevent, eliminate or reduce, the
growth of microorganisms before food is served.

Critical limit-is a control measure or tool used to

distinguish between safe and unsafe operating
conditions t CCP.

It is a numerical scale( minimum and maximum

value) to control, reduce or eliminate hazard to
an acceptable level.

Deviation-a plan of actions that fail to meet a

critical limit or referred to as “ non-conformities”.
Hazard- a source or reason of food related illness or
injury in the absence of control caused by biological,
chemical, or physical contaminants.

Hazard analysis- the process of identifying and

evaluating potential hazards associated with food in
order to determine the plan of actions to be done.

Monitor- The process of analyzing whether your

critical limit are being met.

Verification- the last step where you verify or double

check that the CCP and CL you selected are
appropriate and determine the validity of HACCP.
1. Conduct a Hazard Analysis
Things to consider in conducting Hazard
Analysis
> ingredients used in the menu
> equipment and processes
> employees
> customers

Note: Identify any food that may become

contaminated if handled incorrectly at any step in
food service flow.
Grouping of Food by Process
1. Prepare and Serve- juices, sandwich, green
salad
2. Prepare, cook, serve- French fries, pizza
3. Prepare, cool, hold, serve- fruit salad
4. Prepare, cook, cool, hold, serve- gelatin, potato
salad
5. Prepare, cook, hold, cool, reheat, serve- sauces
and stew

Illustration of Hazard Analysis

Receive- Store- Prepare- Cook-- Serve
 In a food service process, the types of hazards
that could occur in any point:
1. Physical hazard- foreign object (hair, nails, etc.)
2. Chemical- cleaning substances
3. Biological- any means where microorganisms
grow and reproduce
> Time temperature
> Poor Personal Hygiene
> Faulty Facility
Principle No. 2: Determine Critical Control Points
After identifying the potential food
hazards, the next step is to determine
possible interventions to control them.
Guidelines:
1. Control point- any step in a food’s flow where
physical, chemical, biological hazard can be
controlled. (CP)
2. Critical Control Point. To assess whether a
control point is critical, you need to determine
if it is the last step of controlling the hazard
before the food is served to customers. (CCP)
3. Cooking, cooling, or holding are typically CCP.
When establishing critical limits keep in mind that
they must be:
1. Measurable ( time, temperature)
2. Based on scientific data ( FDA Food Code)
3. Clear and easy to follow

Illustration of establishing critical limit for cooking

Chicken:
Receive____ Store___ Prepare--- Cook
41oF and 32oF 45oF within 165oF-
212oF
below to 41oF 2 hours 45-65 minutes
Monitoring lets you know that critical limits are being
met, and that you are doing things right.

How to monitor the CCP?

Consider the critical limits you have established (time,
temp, oxygen, etc.)

When and how often do we monitor?

Monitoring interval/ schedule should be set up based on
the normal working conditions in the workplace.
Who will monitor? Person assigned to do the
monitoring, well trained.

Facilities Needed? Food Thermometer.

Corrective actions are predetermined steps taken
when food doesn’t meet a critical limit.

>actions to correct the occurrence of future

problems.

Corrective actions might include the following:

* continuing to cook the food with the required
minimum internal temperature
• Throwing food away after a specified amount of
time.
* Rejecting a shipment that is not received at the
temperature you specified.
After developing your HACCP system, there is a need to
confirm that it works according to the plan. (verification)
 CCP or the critical limit you have selected are appropriate

 Monitoring alerts you to hazards

 Corrective actions are adequate to prevent food borne
illness from occurring

 Employees are following established procedures

 Critical limits are frequently not being met

 Receive a food-borne illness complaint

 Your menu, equipment, processes, suppliers or products
change.
Recording how food is handled as it flows through
the establishment is important to the success of
HACCP system.

 Document that you are continuously preparing

and serving safe food.
 Identify when you procedures should be
modified due to food safety problems that have
been noted.
HACCP derived from Edward Deming’s Total Quality Management
System through providing quality products at the lowest price.

HACCP was first developed in 1960’s for NASA-National

Aeronautics and Space Administration for zero defect food
products by Pillsbury Company. It intended a guaranteed safety
food for the astronauts while they travel in space.

Ex. Of Pre-requisite programs in setting up HACCP

1. Proper personal hygiene practices
2. Proper facility design practices
3. Supplier selection
4. Cleaning and Sanitation Program
5. Equipment and maintenance program
HYGIENE
Providing safe foods during the hiring process.
Studies show that many cases of food borne
illnesses can be linked directly to the lack of
attention to:
1. Personal hygiene
2. Cleanliness
3. Food handling procedures

The preventive measures that the food manager

implements to ensure food safety should begin
during the hiring stage of food service industry
workers.

This strategy is accomplished through the health

screening, orientation and training on the
standards of proper hygiene established for food
service operations.
THE HEALTHY FOOD HANDLER

A clean, hygienic environment starts with a healthy food handler. For

a food handler to be considered healthy, he/she must be free from
diseases that may contaminate food, such as:

 intestinal disorders (typhoid fever and hepatitis),

 respiratory tract diseases(tuberculosis, sore throat, and cloths)
 skin diseases or disorders (boils, lesions, and skin infections).

Biological agents that cause diseases:

1, HEPA A virus
2. Salmonella typhi
3. Norwalk-like viruses
1. Hair Restraint
2. Work clothes (kitchen uniform, apron) .
> always clean, change apron when soiled or dirty
> light color
> never use it as hand towel
> remove apron before leaving the food preparation area

3. Footwear. Must exclusively used for kitchen only to prevent the

possibility of contamination.

4. Facial Masks.Prevent airborne contamination from nose and

mouth from getting into the food when talking, sneezing,
or coughing.
5. Gloves. Act as barriers between hands and food.
1. Taking Daily Baths
2. Trimming of nails
3. Shaving and haircuts for males
>facial hair is source of contamination, regular shaving is
necessary for male food handlers.
> short, neat haircut must be maintained well
4. Covering of wounds. Use moisture-proof bandage to cover
wounds to prevent risk of contamination
5. Wearing of Jewelry
6. Wearing of Nail Polish or False/ Artificial Fingernails
7. Smoking and Eating
8. Hand Washing

Proper Hand washing Technique

1. Wet hands and brush 5. Soap hands 9. Tasting of Food

2. Soap and brush 6. Lather 10. Storing Personal belonging
3. Brush and lather 7. Rinse 11. Other Personal Belongings
4. Rinse 8. Towel Drys
Other Personal Habits
1. Blowing air into plastic bags brings airborne microorganisms in
contact with contents of the container.
2. Opening containers using one’s teeth are potential sources of
contamination as well.

Other personal hygiene habits to be addressed by policy include:

1. Do not lick fingers , or touch the nose, mouth, or hair while in
the production area.
2. Never spit in the food handling area.
3. Never apply make-up or spritz perfume in food-preparation area
4. Do not sit or lean on work tables or equipment
5. Do not allow unauthorized personnel in the production area.

Cuts and Abrasions such as burns and boils, should be covered with
waterproof bandages or dressings.

Employee Illness. Employees with symptoms of vomiting, diarrhea,

fever, respiratory infection, or sore throat should not report to
work.
Importance of Personal Hygiene

1. Preventing faeco-orally transmitted diseases (hand contaminatio

from feces.
2. Aesthetic values of personal hygiene- good to look at.
3. Social Impact- acceptable to other people

COMPONENTS OF PERSONAL HYGIENE

1.Body Hygiene (skin care). Sweat and dead skin produce dirt that
sticks to the skin and clothes.
2. Oral Hygiene (Oral Care). The mouth is the breeding ground of
bacteria that can generate diseases.
3. Hand washing (hand care)
Hand wash before……
Hand wash after ………
4. Facial hygiene. Do not share face towel and soap with anyone.
5. Nail Hygiene ( Nail Care) . Long fingernails accumulate dirt and it
is a good breeding ground of parasites.
6. Ear hygiene. Do not use pointed objects in cleaning your ears.
7. Hair Hygiene
8. Foot hygiene. Wash feet with soap and clean water everyday.
> trim nails regularly
> dry your feet
> use clean socks and shoes
9. Clothes hygiene. Wear clean clothes every day
> Wash soiled clothes w/ adequate clean water
and detergent.
> iron clothes to kill body lice.
Sort the following words to which category it
belongs. Write your answers on the lines provided.

Hand Hygiene Skin and Body Care Hair Care Dental Hygiene
_____________ _________________ _________ _______________
_____________ _________________ _________ _______________
_____________ _________________ _________ _______________
_____________ _________________ _________ _______________
_____________ _________________ _________ _______________
Combing Lotion Tooth Brush Hand Sanitizer
Shaving Shampoo Mouthwash Manicure
Scrubbing Deodorant Scissors Toothpaste
Brushing Nail cutter Paper Towel Dental Floss
Air drying Conditioner Dentist Showering
Copy the terms given below and underline 10 words or phrase
that do not demonstrate good personal hygiene.

hand washing wearing hairnet salmonellosis

dirty apron nail extension coughing
nail polish brushing teeth spitting
chewing gum single-used disposable gloves
taking a bath liquid soap sneezing
chewing tobacco sanitizer dirty uniform
cutting nails