Risk Management 2023
Risk Management 2023
Risk Management 2023
LESSON PROPER
Potentially Hazardous Foods
ü Potentially hazardous food is defined as food that has to be kept at certain
temperatures to minimize the growth of any pathogenic microorganisms that may
be present in the food or to prevent the formation of toxins in the food.
Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
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LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
ü Potentially hazardous foods are also referred to as ‘temperature control for safety
(TCS) foods’.
TCS FOODS
Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
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LUCENA CITY Effectivity Date: 15 August 2022
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QUALITY FORM
What food is potentially hazardous?
ü Potentially hazardous foods are generally
moist, nutrient-rich foods with a neutral
pH. Examples of foods that are normally
considered potentially hazardous include:
ü raw and cooked meat/poultry or foods
containing raw or cooked meat/poultry; for
example burgers, curries, kebabs, pâté
and meat pies.
ü foods containing eggs (cooked or raw),
beans, nuts or other protein-rich food, for
example batter, mousse, quiche and tofu
ü dairy products and foods containing dairy products, for example milk, dairy-based
desserts, bakery products filled with fresh cream or with fresh custard (yoghurt is
not included here as it is an acidified product)
ü seafood (excluding live seafood) and foods containing seafood, for example
sushi
ü sprouted seeds, for example of beans and alfalfa
FOOD
A suitable food supply is the most important condition needed for bacterial growth. Most
bacteria prefer foods that are high in protein or carbohydrates like meats, poultry,
seafood, dairy products, and cooked rice, beans, and potatoes.
ACIDITY
Most bacteria wants a mildly acidic environment (pH of 4.6 - 7.0)
ü Most foods are acidic and have a pH less than 7.0. Very acid foods (pH below
4.6), like lemons, limes, and tomatoes, will not normally support the growth of
disease-causing bacteria. Pickling fruits and vegetables preserves the food by
adding acids such as vinegar. This lowers the pH of the food in order to slow
down the rate of bacterial growth.
ü A pH above 7.0 indicates the food is alkaline. Examples of alkaline foods are
olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment
(pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6
to 9.0.
ü Since most foods have a pH of less than 7.0, we have identified the range where
harmful bacteria grow: from 4.6 to 7.0. Many foods offered for sale in food
establishments have a pH in this range.
ü Disease-causing bacteria grow best when the food it lives on has a pH of 4.6 to
7.0. Milk, meat, and fish are in this range.
Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
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COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
pH level of food
TEMPERATURE
Bacteria thrives in the temperature that ranges between
41°F (5°C) and 135°F (57°C)
TIME
ü Under ideal conditions, bacterial cells can double in number every 15 to 30
minutes. Clostridium perfringens bacteria can double every 10 minutes. For most
bacteria, a single cell can generate over 1 million cells in just 5 hours.
ü lt is very important not to give bacteria an opportunity to multiply.
ü Proper storage and handling of food helps to prevent bacteria from multiplying.
ü Because bacteria have the ability to multiply rapidly. It does not take long before
many cells are produced.
Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
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COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
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QUALITY FORM
A rule of thumb in the food service industry is that bacteria need about 4 hours to grow
to high enough numbers to cause illness. This includes the total time that a food is
between 41°F (5°C) and 135°F (57°C)
OXYGEN
ü Bacteria also differ in their requirements for oxygen.
ü Aerobic bacteria must have oxygen in order to grow.
ü Anaerobic bactria cannot survive when oxygen is present because it is toxic to
them. Anaerobic bacteria grow well in vacuum packaged foods or canned foods
where oxygen is not available. Anaerobic conditions also exist in the middle of
cooked food masses such as in large stock pots, baked potatoes, or in the
middle of a roast or ham.
• Facultative anaerobic forms of bacteria can grow with or without free oxygen
but have a preference. Most foodborne disease-causing microorganisms are
facultative anaerobes.
• Microaerophilic organisms have a very specific oxygen requirement, usually in
the range of 3% to 6%. Controlling oxygen conditions may not be an effective
way to prevent foodborne illness. Regardless of available oxygen, some disease-
causing bacteria will find the conditions suitable for growth.
Document Code: CIHTM–F–CMT
MANUEL S. ENVERGA UNIVERSITY FOUNDATION
Document Title: Course Module Template
An Autonomous University Page No: 9 of 11
Revision No.: 0
LUCENA CITY Effectivity Date: 15 August 2022
COLLEGE OF INTERNATIONAL HOSPITALITY AND Prepared by: Instructor
TOURISM MANAGEMENT Reviewed by: Department Chairperson
Approved by: Dean
QUALITY FORM
Moisture
ü Like most other forms of life, moisture is an
important factor in bacterial growth. That is
why man has dried foods for thousands of
years as a way to preserve them.
ü Scientists have determined that it is not the
percentage of moisture or "water by volume"
in a food that most affects bacterial growth.
Rather it is the amount of "available water" or
water available for bacterial activity. This is
expressed as water activity and is designated
with the symbol Aw.
ü Water activity is a measure of the amount of water that is not bound to the food
and is, therefore, available for bacterial growth
ü For example, a fresh chicken has 60% water by volume, and its Aw is
approximately .98. The same chicken, when frozen, still has 60% water by
volume but its Aw is now "0." Water activity is measured on a scale from 0-1.0.
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