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Case-Study Group-4 TM102 TP

The document describes a case study of 200 people who were hospitalized due to food poisoning after consuming food from a festival in Medina, Misamis Oriental, Philippines. The possible causes of the poisoning include contaminated beef that was cooked at the workplace. Recommendations are provided for improving hygiene practices and implementing Hazard Analysis and Critical Control Points (HACCP) principles to prevent future contamination and ensure food safety.

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Steff Garcia

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0% found this document useful (0 votes)

1K views6 pages

Case-Study Group-4 TM102 TP

Uploaded by

Steff Garcia

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

Performance Task: Case Study Presentation

“200 Hospitalized due to Food Poisoning”

(Including the HACCP System and Application)
By: Group 4
Section: BSTM – 102
Subject: Risk Management as Applied to
Safety, Security, and Sanitation

Members:
CAPAROZO, KENT
DELA TORRE, ARAVELLA
GARCIA, STEFUNNY
MAFELIX, JHANELLE MICA
ORMITA, JANEISIA RHAYNE
SALANIO, LORRAINE

NOVEMBER 2022

S.Y. 2022-2023
SUMMARY OF THE CASE STUDY:

At least 200 individuals were taken to the hospital after consuming the food from the festival in
Medina, Misamis Oriental. Rice noodles, beef, and pig were served as lunch to the victims. The food was
packaged in cellophane bags. Patients reportedly experienced stomach discomfort, lightheadedness,
and vomiting after consuming the foods. The poisoning might have been caused by the beef. As a
response to the situation, the provincial government stated that they would shoulder the hospital
expenses of the victims.

WORKPLACE HYGIENE ISSUES/FINDINGS about the Case:

The possible Hygienic Issues that might have caused the contamination are:
- The beef being cooked at the workplace was not fit for human consumption.
- The livestock that supplied the beef to the workplace might have delivered an already contaminated
meat.
- There are possible disease-causing microorganisms living inside the workplace, hence the spreading of
bacteria.
- The workplace was not disinfected enough before proceeding in preparing the food product.
- The containers used for storing the food and frozen goods might not be sterilized, organized or
disinfected well.

PREREQUISITE PROGRAMS THAT MAY HELP AVOID THE CONTAMINATION

PREREQUISITE PROGRAMS PREVENTATIVE/CONTROL MEASURES

- The best way to avoid getting sick from surfaces
is to constantly wash your hands with soap and
Cleaning and disinfecting water.
- Sterilize with an alcohol-based product.
-The danger of infection can be decreased by
thoroughly cleaning and disinfecting surfaces.
-Using suitable packaging which is labelled so that
anyone in contact with it can take appropriate
Transport and storage precautions.
-Have the appropriate vehicle, container, tank or
wagon according to the classification of the goods.
Involves four stages to lessen its negative effects
on the environment:
Waste management - Pollution prevention and source reduction.
- Reuse or redistribution of surplus or unwanted
materials.
- Treatment, Reclamation, and Recycling of waste
materials.
- Disposal through incineration, treatment, or
burial in the ground.
- The most important way to reduce the spread of
Hygiene and health of Staff infections is hand washing. Frequently wash hands
with soap and water.
- If soap is unavailable, use alcohol-based hand
sanitizer (containing at least 60% alcohol).
- Also important is to get a vaccine for those
infections and viruses that have one, when
available.
- Supplies being received must be approved to be
safe and suitable for the workplace.
- Machines used for the workplace must be
Receiving of Supplies and Machinery checked for maintenance.
- Observing the raw materials if it’s past its due
date and should be approved by food
administration program.

APPLICATION OF HACCP PRINCIPLES

WORKPLACE: FIESTA PARTY AT BARANGAY SAN VICENTE

Hazard: Improper preparation for the beef at the workplace.
Critical Control Point: Preparing of the food product.
Critical Limit: The poultry or meat must be fresh and still safe to consume.
Monitoring: Place a label for any food products’ expiration date and observe the foods when cooking.
Checking if it is cooked at a right temperature.
Observe if the workplace is cleaned or sanitized well before the food preparation.
Storing supplies must be sterilized and organized and labeled.
Corrective Action/s: If the poultry was received after its expiration date, do not serve it.
If the poultry was received earlier its expiration but was cooked incorrectly,
might as well check the temperature, the workplace’s cleanliness, storage supplies,
waste disposal bins, and the water supply.
Verification: Implementation of HACCP, preventative, and sanitation measures must be applied to be
effective. Due to the food poisoning that occurred, the workplace is not effective to serve
food products.
Recordkeeping: Since the control measures were not applied effectively, food poisoning was not
prevented and occurred at the event.

HACCP SYSTEM RECOMMENDATIONS:

- Disinfecting the contaminated housing by thoroughly sanitizing the workplace.
- Separation of containers from supplies such as raw supplies and cleaning supplies.
- Storages for any materials must be sealed, organized and sanitized.
- Sanitize the utensils and kitchenware thoroughly.
- Proper waste disposal must be implemented to avoid cross contamination.
- Observing cleanliness during the food preparation.
- Observing the temperature of the food product while preparing.
- Checking the expiration date of the raw meat before producing a food product.
- Workers must be vaccinated before entering the workplace to ensure safety and avoid spreading of
an illness that might be contagious.
- Workers must wear PPE to avoid contamination from the body’s bacteria to the workplace and its
surface areas.
- Keep the required temperature of the food products inside the workplace’s storage areas to avoid
contamination and damage to the food.

HACCP TERMS:
Hazard: - Biological Food hazard
Hazardous Agents: - Disease-causing Microorganisms
Adverse Health Effects: - Fever
- Headache
- Nausea
- Vomiting
- Abdominal pain
- Diarrhea
Acceptable Levels: - The contaminant is not acceptable
Increase Or Decrease in Level: - The Hazardous agent at the workplace is
at a high unacceptable level.
- Its increase to an unacceptable level and
should be prevented.
Control: - The contamination was not controlled.
Hazard Control: - The hazard already occurred, therefore,
no longer controllable.
Critical Limit: - The level of cleanliness at the workplace
was not monitored.
- The raw meat that was received might
have been contaminated before arriving
at the workplace.
Critical Control Points: (CCP) - The workplace may or may have not
followed the process of the flow of food
during the preparation of the food
products.
- The food product was served yet it was
not safe for human consumption.
Monitoring: - The workplace may or may have not
observed and ensured that the occurred
hazard was under control.
Verification: - The implementation of HACCP system
and preventative measures were not
effective; as the food product from the
workplace was served with a
contaminated beef.
MEMBERS and CONTRIBUTIONS: