Microbiological Risk Assessment of Food Chain Business

Microbiological Risk Assessment of Food Chain Business

CHAPTER IIntroduction

When you talk about the best full-scale family restaurant in Batangas City, you can only get one trusted name that spells highly-satisfying dining experience its none other than theF. Baylosis Restaurant. It is the pride of Batangas as the home of the best crispy pata and chicken.All I know is that they started crispy pata delivery service from their residence somewhere in Arce subdivision (Hilltop, Kumintang Ibaba) around year 2000 with a few food menu selection in their garage. Chances are, you must have heard their early-days radio ad at Spirit FM. Eventually, by way of word-of-mouth from their loyal satisfied customers, F. Baylosis has become a trusted household name for great family dining experience.In 2010, they transferred to their new cozy home at G.C. Berberabe Subdivision in Pallocan West. Since then, they gained rapid growth, getting more and more famous year after year. In Oct. 2013, they opened their Lipa City branch in Sabang, Lipa City.And September this year, they opened their Bauan branch in Brgy. Balayong, Bauan.For some reason this restaurant has established itself over time gaining popularity and prestige among Batanguenyos and over its competitors. Based on our observations, these are the reasons why people love F. Baylosis.EXCELLENT CUSTOMER SERVICETheir staff are courteous and very prompt to dining customers. Warm smile welcomes guests right at the lounge. They are well-trained to attend to their guests needs with all sincerity and dedication to their job. Theyre like your bestfriend in the restaurant, always there when you need them most.WARM AMBIENCEThe restaurant is themed like a cross between modern Italian and Spanish architecture design. Its interiors radiate a warm cozy ambience perfect for family dining.SUPERIOR QUALITY FOODAlthough their main food offering is crispy pata (and chicken), they also offer a wide range of mix European, American and Pinoy (inspired by food from different provinces) delicacies expertly cooked by their well-pampered chefs. That is, happy cooks spell delicious food. Their customers love the way their food are prepared and served, the unique F. Baylosis way that makes them coming back regularly.This is how F. Baylosis came to be loved not just by the Batangas City folks, but together with the rest of Batangas (as proven by their Lipa and Bauan branch). Their food, the restaurant building itself and the people who works there, together they compose this magic equation/recipe that brings exceptional delight to both their Batanguenyo and non-Batanguenyo patrons.

Filipinos are fan of foods and one of these is crispy pata, which gave an idea of creating Filipino cuisine restaurant that offers not only crispy pata but any food that most of the people love to eat. People can hear a commercial in local FM station describing them as home of crispy pata and chicken in town (Batangas City). The restaurant is named as F. baylosis. F. baylosis can be found in different places in Batangas.Aside from crispy pata, F. baylosis was also known for its pork sisig, sinigang na hipon, and original recipes of Tricia Baylosis. Tricia Baylosis was known for being part of junior master chef. After that reality show, she continue to be known by creating original recipes for their own restaurant, like fish fillet in mango sauce, sukiyaki beef tepanyaki and rolled beef tepanyaki which made it more like a Asian restaurant.As its became famous, the more branches had been built and this year, 2015 a branch of F. baylosis was built in Alangilan, Batangas. Even in its early months, people are kept coming to taste their best sellers while listening in a live band. They also offer a rooms for KTV which adds to the pleasure of eating.

CHAPTER IIScope

This chapter presents the ingredients used and the process flow in making their best seller dishes and drinks.Crispy PataCrispy Pata is a famous Filipino pork dish that uses a whole pigs leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy. This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or pulutan which is what Crispy Pata is popularly known for.Ingredients: pigs leg (pata) cleaned bay leaves ground pepper and peppercorn star anise salt garlic/ garlic powder water cooking oil special seasonings

Process Flow:

Pork SisigPork Sisig is a popular appetizer that originated from the culinary capital of the Philippines. Pork sisig is composedof chopped pigs face and ears. The spiciness was just right and bearable. It was really to crave for and it was sizzling appetizing. It can also be served as beer food or pulutan.

Ingredients: pig ears and belly onion, minced soy sauce ground pepper ginger, minced chili flakes garlic powder lemon butter chicken liver water mayonnaise salt

Process Flow:

Sinigang na Hipon

Sinigang na Hipon is a Filipino sour soup dish, with shrimp as the main ingredient. Sinigang pertains to a method of cooking soups that incorporates souring agents.

Ingredients: Shrimp kangkong, cut sitaw, cut radish, cut eggplant, cut tomatoes, quartered white onion, quartered water fish sauce tamarind soup base mix

Process Flow:

Fish Fillet in Mango Sauce

Fish Fillet in Mango Sauce is an original dish by Tricia Baylosis which creates a sweet and sour taste in fish fillet.

Ingredients:

fish fillet mid to full ripe mango, peel and cut bread crumbs with mixture of seasonings cooking oil carrots, cut water sugar salt

Process Flow

Fruit shakes (Green Mango Shake)

Fruit shakes or smoothies which fruits and ice crushed, and mixed. These green mango shake is one of their best seller in terms of drinks/beverages.

Ingredients:

unripe mango ice water

Process Flow:

CHAPTER III

ApplicationGeneral Considerations

While preparing food and cooking, there is a high level of exposure in contamination for the foods which must take into considerations as a food chain. Here as follows are the parameters considered that could risk the safety of the consumers when potential hazards are not considered in the preparation of foods. 1. Examination for food borne pathogens in meals to food safety. The symptoms of food poisoning vary from nausea and vomiting caused by Staphylococcus aureus enterotoxin, through diarrhea, and dehydration caused by Salmonellas pp. and Campylobacter spp. to severe conditions such as septicaemia, meningitis, paralysis and death caused by invasive Listeria monocytogenes. The infective doses of different foodborne pathogens vary from less than ten to more than 108 organism. 2. Some Specific Microbiological Parameters

a. Coliform bacteria are normally not present in natural mineral water sources. And it can originate from faecal contamination or from the environment. They are considered as an indicator of contamination of the water at source or during the transportation, storage and preparation. Coliform bacteria should be absent immediately after disinfection, and the presence of these organisms in water indicates inadequate treatment. b. Enterococci as compared to E. coli and coliforms, they tend to survive longer in the water environment. Therefore, it is used as an additional indicator of faecal contamination.

c. The spores of spore-forming sulphite-reducing anaerobes are very resistant towards various kinds of environmental stresses. These bacteria can originate from faecal contamination and due to the length of their survival in unfavorable environments, they are usually used as an indicator of faecal contamination.

d. Pseudomonas aeruginosa is a common environmental microorganism. It can be found in faeces, soil, water and sewage. It is not a normal component of the natural flora of natural mineral waters. Its presence is considered as an indicator of contamination of the water at source or during transportation, storage and preparation.

e. Enterobacter sakazakii (Cronobacterspp.) is a pathogen that generally causes disease only in people with weakened immune systems. The bacterium can cause invasive infections like sepsis or meningitis in infant.

CHAPTER IV

Hazard Identification

For microbial agents, the purpose of hazard identification is to identify the microorganisms or the microbial toxins of concern with food. Hazard identification will predominately be a qualitative process. Hazards can be identified from relevant data sources. Information on hazards can be obtained from scientific literature, from databases such as those in the food industry, government agencies, and relevant international organizations and through solicitation of opinions of experts. Relevant information includes data in areas such as: clinical studies, epidemiological studies and surveillance, laboratory animal studies, investigations of the characteristics of microorganisms, the interaction between microorganisms and their environment through the food chain from primary production up to and including consumption, and studies on analogous microorganisms and situations.The hazards of concern may come from a variety of sources including: Raw materials Methods of production Use of the foodAny restaurant should aim to reduce the risk of these hazards in its food preparation and service, ensuring the food is safe to consume. A food safety program outlines the systems in place to keep food safe and procedures which reduce the risk of the hazards which may occur in the food production and service business. Physical hazardsPhysical hazards which can be found in food include: Objects naturally present in the food Objects occurring in agriculture Objects added during processing Reducing physical hazards is simple in many restaurants as they are physically visible in the food. They are normally controlled by policies such as a visual inspection of food and good kitchen procedures such as a no wood or no glass policy, and keeping the food covered. Chemical hazardsChemical hazards which can be found in food include: Naturally occurring poisonous chemicals Chemicals added via water Agricultural chemicals from soils, plants and animals Chemicals added during food processing Some people have an allergic reaction to certain ingredients or parts of food. Common allergens include: milk and milk products egg and egg products peanuts and their products seafood products

Chemical hazards in foods can be controlled by: purchasing from an approved supplier covering food and protecting it from contamination having an allergen awareness, and strategies to prevent cross contamination from allergens separate chemical storage area, away from food use of food safe chemicals within the food preparation areas correct cleaning procedures. Biological hazardsHazards which live within food can occur from multiple sources. These microorganisms, germs, are pathogenic, and so small they can only be seen under a microscope. Pathogens are the microorganisms which cause harm to humans, when they reach a high level in food.Some examples are: Bacteria e.g. salmonella, staphylococcus aureus, bacillus cereus Viruses e.g. hepatitis A, influenza Yeasts Moulds Protozoa e.g. GuardiaMost food poisoning occurs due to the continued growth to dangerous levels of microorganisms, particularly bacteria, in food. Food handlers should know about food poisoning bacteria and the conditions they require for growth, to ensure food borne illness is avoided.It is important to be aware of the different types of food safety hazards which may pose a significant risk to the safety of your customers. Situations when food safety hazards are likely to pose a significant risk are handling potentially hazardous foods which are susceptible to microorganisms contamination and growth. These are low acid, high protein foods such as meat, eggs, poultry, seafood and dairy items, and handling raw food and fresh foods handling food with your hands, rather than using equipment cooking food (food needs to be cooked thoroughly to kill microorganisms chilling food) food needs to be chilled quickly to reduce the growth of microorganisms defrosting foods reheating foods displaying food on buffets or self-service preparing food in temperatures in which microorganisms grow rapidly (5C- 60C).Food safety procedures aim to prevent hazards in food, such as stock receipt and stock rotation, food storage, temperature control.

CHAPTER VExposure AssessmentsExposure assessment includes an assessment of the extent of actual or anticipated human exposure. For microbiological agents, exposure assessments might be based on the potential extent of food contamination by a particular agent or its toxins, and on dietary information. Exposure assessment should specify the unit of food that is of interest, i.e., the portion size in most/all cases of acute illness.Factors that must be considered for exposure assessment include the frequency of contamination of foods by the pathogenic agent and its level in those foods over time. For example, these factors are influenced by the characteristics of the pathogenic agent, the microbiological ecology of the food, the initial contamination of the raw material including considerations of regional differences and seasonality of production, the level of sanitation and process controls, the methods of processing, packaging, distribution and storage of the foods, as well as any preparation steps such as cooking and holding. Another factor that must be considered in the assessment is patterns of consumption. This relates to socio-economic and cultural backgrounds, ethnicity, seasonality, age differences (population demographics), regional differences, and consumer preferences and behavior. Other factors to be considered include: the role of the food handler as a source of contamination, the amount of hand contact with the product, and the potential impact of abusive environmental time/temperature relationships.Microbial pathogen levels can be dynamic and while they may be kept low, for example, by proper time/temperature controls during food processing, they can substantially increase with abuse conditions (for example, improper food storage temperatures or cross contamination from other foods). Therefore, the exposure assessment should describe the pathway from production to consumption. Scenarios can be constructed to predict the range of possible exposures. The scenarios might reflect effects of processing, such as hygienic design, cleaning and disinfection, as well as the time/temperature and other conditions of the food history, food handling and consumption patterns, regulatory controls, and surveillance systems.Exposure assessment estimates the level, within various levels of uncertainty, of microbiological pathogens or microbiological toxins, and the likelihood of their occurrence in foods at the time of consumption. Qualitatively foods can be categorized according to the likelihood that the foodstuff will or will not be contaminated at its source; whether or not the food can support the growth of the pathogen of concern; whether there is substantial potential for abusive handling of the food; or whether the food will be subjected to a heat process. The presence, growth, survival, or death of microorganisms, including pathogens in foods, are influenced by processing and packaging, the storage environment, including the temperature of storage, the relative humidity of the environment, and the gaseous composition of the atmosphere. Other relevant factors include pH, moisture content or water activity (aw), nutrient content, the presence of antimicrobial substances, and competing microflora. Predictive microbiology can be a useful tool in an exposure assessment.Here we must take into account a number of potential paths or routes of contamination and the impact of various processing steps on microbiological levels.The following are important: The microbiology of the raw material e.g. raw meat will have certain pathogens associated with it. Initial contamination levels of raw materials. The effects of production, processing, handling etc on the levels of pathogens in the final product Potential for re-contamination after a specific control point e.g. cooking Characteristics of the food being produced Product usage and instructionsEliminating all hazard is the best way. This is not always possible, but people must lessen the dangerous effects of hazards by looking at the following options in order from most effective to least effective: Substitution Sometimes a less hazardous thing, substance or work practice can be used. (e.g. Use a disposable utensils instead of washable utensils to lessen cross-contamination from one costumer to another.)

Isolation Separate the hazard from people, by marking the hazardous area, fitting screens or putting up safety barriers. (e.g. Garbage bins with cover to serve as a barrier and/or boundary that separate areas like kitchen and dining from waste.)

Safeguards Safeguards can be added by modifying tools or equipment, or fitting guards to machinery. These must never be removed or disabled by workers using the equipment. Instructing workers in the safest way to do something - This means developing and enforcing safe work procedures. Students on work experience must be given information and instruction and must follow agreed procedures to ensure their safety.

Using personal protective equipment and clothing (PPE) If risks remain after the options have been tried, it may be necessary to use gloves, hairnet and apron. PPE can protect you from hazards associated with jobs such as dirty environment.Sometimes, it will require more than one of the risk control measures above to effectively reduce exposure to hazards. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Clean (Wash hands and surfaces often) Separate (Don't cross-contaminate) Cook (Cook to the right temperature) Chill (Refrigerate promptly) Purchase refrigerated or frozen items after selecting your non-perishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By,""Use-By," or other expiration dates.

1. StorageAlways refrigerate perishable food within 2 hours1 hour when the temperature is above 90 F (32.2 C). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 F (4.4 C) or below and the freezer at 0 F (-17.7 C) or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.

2. PreparationAlways wash hands with warm water and soap for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Marinate meat and poultry in a covered dish in the refrigerator.

3. Thawing Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.

4. Microwave Cook meat and poultry immediately after microwave thawing.

5. CookingCook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 F (62.8 C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 F (71.1 C) as measured with a food thermometer.

6. PoultryCook all poultry to an internal temperature of 165 F (73.9 C) as measured with a food thermometer.

7. ServingHot food should be held at 140 F (60 C) or warmer. Cold food should be held at 40 F (4.4 C) or colder. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Perishable food should not be left out more than 2 hours at room temperature1 hour when the temperature is above 90 F (32.2 C). 8.

8. RefreezingMeat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.

9. Cold Storage Chart

These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.

CHAPTER VIHazard CharacterizationThis step provides a qualitative or quantitative description of the severity and duration of adverse effects that may result from the ingestion of a microorganism or its toxin in food. A dose-response assessment should be performed if the data are obtainable.There are several important factors that need to be considered in hazard characterization. These are related to both the microorganism, and the human host. In relation to the microorganism the following are important: microorganisms are capable of replicating; the virulence and infectivity of microorganisms can change depending on their interaction with the host and the environment; genetic material can be transferred between microorganisms leading to the transfer of characteristics such as antibiotic resistance and virulence factors; microorganisms can be spread through secondary and tertiary transmission; the onset of clinical symptoms can be substantially delayed following exposure; microorganisms can persist in certain individuals leading to continued excretion of the microorganism and continued risk of spread of infection; low doses of some microorganisms can in some cases cause a severe effect; and the attributes of a food that may alter the microbial pathogenicity, e.g., High fat content of a food vehicle.In relation to the host the following may be important: genetic factors such as human leucocyte antigen (HLA) type; increased susceptibility due to breakdowns of physiological barriers; individual host susceptibility characteristics such as age, pregnancy, nutrition, health and medication status, concurrent infections, immune status and previous exposure history; population characteristics such as population immunity, access to and use of medical care, and persistence of the organism in the population.A desirable feature of hazard characterization is ideally establishing a dose-response relationship. When establishing a dose-response relationship, the different end points, such as infection or illness, should be taken into consideration. In the absence of a known dose-response relationship, risk assessment tools such as expert elicitations could be used to consider various factors, such as infectivity, necessary to describe hazard characterizations. Additionally, experts may be able to devise ranking systems so that they can be used to characterize severity and/or duration of disease.We are trying to answer a number of questions in order to develop a true understanding of the character of the hazard. These questions include; What is the disease caused by the pathogen? What are the symptoms and how long before their onset? What are the range and likelihood of adverse outcomes e.g. death? What is the minimum dose required to produce symptoms? A food safety hazard is a biological, chemical or physical agent, or condition of food, with the potential to cause harm or an adverse health affect when the food is eaten. Food safety hazards can be classed as: Biological such as microorganisms Chemical such as chemicals, pesticides, cleaning agents and allergens Physical foreign objects that are not supposed to be in the food, such as timber, glass, packaging material and naturally occurring objects bones, dust and grit.

SOME FOOD BORNE PATHOGENSMicroorganisms responsible for common food-borne illness

Micro-OrganismFood-borne illnessSymptomsCommon food sourcesIncubationImage

Bacillus cereusIntoxicationWatery diarrhea and cramps, or nausea and vomitingCooked product that is left uncovered milk, meats, vegetables, fish, rice, and starchy foods0.515 hours

Campylobacter jejuniInfectionDiarrhea, perhaps accompanied by fever, abdominal pain, nausea, headache, and muscle painRaw chicken, other foods contaminated by raw chicken, unpasteurized milk, untreated water25 days

Clostridium botulinumIntoxicationLethargy, weakness, dizziness, double vision, difficulty speaking, swallowing, and/or breathing; paralysis; possible deathInadequately processed, home-canned foods; sausages; seafood products; chopped bottled garlic; honey1836 hours

Clostridium perfringensInfectionIntense abdominal cramps, diarrheaMeats, meat products, gravy, Tex-Mex type foods, other protein-rich foods824 hours

Escherichia coli groupInfectionWatery diarrhea, abdominal cramps, low-grade fever, nausea, malaiseContaminated water, undercooked ground beef, unpasteurized apple juice and cider, raw milk, alfalfa sprouts, cut melons1272 hours

Listeria MonocytogenesInfectionNausea, vomiting, diarrhea; may progress to headache, confusion, loss of balance and convulsions; may cause spontaneous abortionReady-to-eat foods contaminated with bacteria, including raw milk, cheeses, ice cream, raw vegetables, fermented raw sausages, raw and cooked poultry, raw meats, and raw and smoked fishUnknown; may range from a few days to 3 weeks

Salmonella speciesInfectionAbdominal cramps, diarrhea, fever, headacheFoods of animal origin; other foods contaminated through contact with feces, raw animal products, or infected food handlers. Poultry, eggs, raw milk, meats are frequently contaminated1272 hours

ShigellaInfectionFever, abdominal pain and cramps, diarrheaFecally contaminated foods1248 hours

Staphylococcus aureusIntoxicationNausea, vomiting, abdominal crampingFoods contaminated by improper handling and holding temperaturesmeats and meat products, poultry and egg products, protein-based salads, sandwich fillings, cream-based bakery products112 hours

Hepatitis AInfectionJaundice, fatigue, abdominal pain, anorexia, intermittent nausea, diarrheaRaw or undercooked molluscan shellfish or foods prepared by infected handlers1550 days

Norwalk-type virusesInfectionNausea, vomiting, diarrhea, abdominal crampsShellfish grown in fecally contaminated water;water and foods that have come into contact with contaminated water1248 hours

Giardia lambliaInfectionDiarrhea, abdominal cramps, nauseaWater and foods that have come into contact with contaminated water12 weeks

Trichinella spiralisInfectionNausea, diarrhea, vomiting, fatigue, fever, abdominal crampsRaw and undercooked pork and wild game products12 days

CHAPTER VII

Risk Management

All restaurants must promote good personal hygiene of staff and implement everyday work procedures which prevent the growth of microorganisms and limit the opportunity for cross contamination. The FSANZ standard 3.2.1 requires food businesses to implement a food safety program based upon the HACCP concepts. A food safety program based on identifying and analysing the food safety hazards which exist in a food service operation, and implementing a simple set of policies and procedures to be followed by a food handlers, can be done by following the six steps below. A food safety program for each business must follow a systematic documented manner:1. Identify the potential food safety hazards2. Identify the means of control of the hazards3. Monitor the hazards4. Provide for corrective action5. Regularly review the program6. Keep appropriate records

CHAPTER VIII

Risk CharacterizationRisk characterization represents the integration of the hazard identification, hazard characterization, and exposure assessment determinations to obtain a risk estimate; providing a qualitative or quantitative estimate of the likelihood and severity of the adverse effects which could occur in a given population, including a description of the uncertainties associated with these estimates. These estimates can be assessed by comparison with independent epidemiological data that relate hazards to disease prevalence.Risk characterization brings together all of the qualitative or quantitative information of the previous steps to provide a soundly based estimate of risk for a given population. Risk characterization depends on available data and expert judgements. The weight of evidence integrating quantitative and qualitative data may permit only a qualitative estimate of risk.The degree of confidence in the final estimation of risk will depend on the variability, uncertainty, and assumptions identified in all previous steps. Differentiation of uncertainty and variability is important in subsequent selections of risk management options. Uncertainty is associated with the data themselves, and with the choice of model. Data uncertainties include those that might arise in the evaluation and extrapolation of information obtained from epidemiological, microbiological, and laboratory animal studies. Uncertainties arise whenever attempts are made to use data concerning the occurrence of certain phenomena obtained under one set of conditions to make estimations or predictions about phenomena likely to occur under other sets of conditions for which data are not available. Biological variation includes the differences in virulence that exist in microbiological populations and variability in susceptibility within the human population and particular subpopulations.It is important to demonstrate the influence of the estimates and assumptions used in risk assessment; for quantitative risk assessment this can be done using sensitivity and uncertainty analyses.Foods can be healthy or not depending on how much you consumed in a day. Pork and fish meat, is source of energy, protein, fat, and traces of minerals like calcium, iron and vitamins but can be dangerous if consume too much because of cholesterol and sodium content. Mango, is high in vitamin A and C is necessary but too much can lead to nausea, diarrhea, or stomach cramps.

Nutrition Facts of Pork and Fish Meat

ProteinsProteins are essential nutrients for the human body.They are one of the building blocks of body tissue, and can also serve as a fuel source. As a fuel, proteins contain 4kcalper gram, just likecarbohydratesand unlikelipids, which contain 9 kcal per gram. The most important aspect and defining characteristic of protein from a nutritional standpoint is itsamino acidcomposition. Aside from water, proteins are the most abundant kind of molecules in the body. Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin. Proteins are also used in membranes, such asglycoproteins. When broken down into amino acids, they are used as precursors tonucleic acid, co-enzymes, hormones, immune response, cellular repair, and other molecules essential for life. Additionally, protein is needed to form blood cells.

Fats Fats are also sources ofessential fatty acids, an important dietary requirement. They provide energy as noted above.VitaminsA,D,E, andKare fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats play a vital role in maintaining healthyskinandhair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively diluteor at least maintain equilibrium ofthe offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means asexcretion,urination, accidental or intentionalbloodletting,sebumexcretion, andhairgrowth. But saturated fat that can elevate your cholesterol levels and increase your risk for heart disease.

Cholesterol Cholesterol is found in every cell of the body and has important natural functions. It is manufactured by the body but can also be taken in from food. It is waxy and fat-like in appearance. Cholesterol is oil-based and so does not mix with the blood, which is water-based. It is therefore carried around the body in the blood by lipoproteins. The parcels of cholesterol are carried by two types of lipoprotein: Low-density lipoprotein (LDL - cholesterol carried by this type is known as 'bad' cholesterol) and; High-density lipoprotein (HDL - cholesterol carried by this type is known as 'good' cholesterol).Cholesterol has four main functions, without which we could not live. It contributes to the structure of cell walls. It takes up digestive bile acids in the intestine. It allows the body to producevitaminD. It enables the body to make certain hormones.

Sodium Sodium is an element that the body needs to work properly. The body uses sodium to control blood pressure and blood volume. Your body also needs sodium for your muscles and nerves to work properly. But too much sodium in the diet may lead to high blood pressure in some people and a serious build-up of fluid in people withcongestive heart failure,cirrhosisof the liver, or kidney disease.

Nutrition Facts of MangoVitamin C Vitamin C is a water-soluble vitamin that is necessary for normal growth and development. Vitamin C is needed for the growth and repair of tissues in all parts of your body. It is used to form an important protein used to make skin, tendons, ligaments, and blood vessels, to heal wounds and form scar tissue, to repair and maintain cartilage, bones, and teeth.Vitamin C is one of many antioxidants. Antioxidants are nutrients that block some of the damage caused by free radicals. Free radicals are made when your body breaks down food or when you are exposed to tobacco smoke or radiation. The build-up of free radicals over time is largely responsible for the aging process. Free radicals may play a role in cancer, heart disease, and conditions like arthritis. The body is not able to make vitamin C on its own, and it does not store vitamin C. It is therefore important to include plenty of vitamin C-containing foods in your daily diet.

Vitamin AVitamin A helps form and maintain healthy skin, teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in theretinaof the eye. Vitamin A promotes good vision, especially in low light. It may also be needed for reproduction and breast-feeding. Beta-carotene is an antioxidant. Antioxidants protect cells from damage caused by substances called free radicals. Free radicals are believed to contribute to certain chronic diseases and play a role in the aging processes. Food sources of carotenoids such as beta-carotene may reduce the risk for cancer.

CHAPTER IX

Conclusion

Based on the gathered information, bacteria are naturally occurring in foods especially in the environment but it can be lessen by applying the risk management which prevent the growth of microorganisms and limit the opportunity for cross contamination based from: the hazard identification to ensure that the food is safe to consume in terms of physical, chemical and biological hazards; exposure assessment to make hazards less dangerous in terms of handling sources, thawing and food pathogen determination in foods and; hazard characterization which helps in assuming what possible hazard can be found in certain food products. Thus must establish critical control points in purchasing and delivery, stock control and food storage, preparation, cooking, cooling and service, where there is a high risk of contamination or food spoilage in a restaurant in preparing food/s.

CHAPTER X

Recommendation

Each business must put in place procedures at the critical control points or the stages in processing or preparation of food, where there is a high risk of contamination or food spoilage. Common critical control points for restaurants are:

Purchasing and delivery Use only use reputable or approved suppliers. Ask for evidence of the suppliers food safety program or HACCP certificate. Deliveries of food supplies should be made at a convenient time for correct checking and storage procedures to be followed. Check the temperature of all perishable, potentially hazardous and frozen foods and record the temperature. Check use-by dates. Check for any damage or opening to packaging or produce. Check for freezer burn or visible icicles inside frozen food wrapping. Reject the delivery if the delivery does not meet the temperature requirements (