CHAPTER 3

Question 1

SOURCES OF FOOD HAZARD

Answer 1

MEN
MACHINE
MATERIAL
METHOD
MONEY
ENVIRONMENTAL

Question 2

General Categories of
Contamination

Answer 2

-Inherent in Raw Material
-Contamination through time
-Temperature Abuse
-Cross-contamination
- Poor Person at Hygiene

Question 3

POTENTIALLY HAZARDOUS
FOOD(PHF)

Answer 3

Characteristics:
- A history of being involved in
foodborne illness outbreaks
- A natural potential for contamination
-High moisture that supports bacterial growth.
-High protein and carbohydrate.
-Not acidic enough to inhibit the
growth of microorganisms.

Question 4

RISK FACTORS OF
FOODBORNE ILLNESSES

Answer 4

-Infants and young children;
-Pregnant women;
- Elderly persons over 65 years
old;
-Persons with debilitating
illnesses or chronic diseases
-Persons whose immune systems
are compromised
-Malnourished individuals

Question 5

SOCIO- ECONOMIC EFFECTS OF
FOODBORNE ILLNESSES

Costs that may be incurred by the sick individual or caregiver/family

Answer 5

●Loss of income
●Loss of opportunities for advancement
●Medical expenses to cover physical
rehabilitation and long—term care
●Cost of child and geriatric care
●Cost of special dietary needs
●Loss of productivity
●Loss leisure and travel opportunities
●Funeral expenses

Question 6

SOCIO- ECONOMIC EFFECTS OF
FOODBORNE ILLNESSES

Business and industry Costs

Answer 6

●Legal liability cost
●Insurance cost
● Cost of recall or discarded product
●Poor publicity and decline of stock value
●Loss of reputation
●Cost of investigation, cleaning up, and education
●Loss of customers and business

Question 7

SOCIO- ECONOMIC EFFECTS OF
FOODBORNE ILLNESSES

Costs to the nation and government

Answer 7

● Expenses for plant or on-site inspection
● Legislation
● Medical cost
● Prosecution cost
● Healthcare/Welfare benefits
● Losses from tourism and food export trade

Question 8

SYMPTOMS OF FOODBORNE
ILLNESSES

Answer 8

● abdominal cramps,
● nausea,
● vomiting,
● diarrhea. which is sometimes bloody,
● fever,
● dehydration, and
● headache.

Question 9

POINTS TO REMENIBER REGARDING
POTENTIAL HAZARDS IN FOOD
SERVICE OPERATIONS

Answer 9

●Foodborne illnesses are acquired from eating food or drinking beverages contaminated with bacteria, viruses, or parasites.
●People at greater risk for foodborne
illnesses include young children, pregnant women and their unborn child, elderly, and people with lowered immunity.
●Symptoms usually resemble intestinal flu. A doctor should immediately be consulted
if more serious problems occur or there is no improvement in the condition.
●Treatment may range from the
replacement of lost fluids and electrolytes for mild cases of foodborne illnesses to
hospitalization for severe conditions such as Hemolytic-uremic syndrome.
●Foodborne hazards can be classified as biological, chemical, or physical.
●Biological hazards can be caused by
parasites, viruses, or bacteria.
●Chemical contaminants in foods can come from industrial and agricultural sources, food processing, or the food itself.
●Toxic chemicals also come from biological sources such as molds and algae.
●Foreign objects present in food could constitute a physical hazard to the consumer.
●The socio- economic effects of foodborne illnesses would include cost to the victim the food industry and the government.
(Ang & Balanon, 2010)