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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