Learning Material 1807307 VIVAT KEAWDOUNGLEK

9. บันทกึ ข้อคดิ เหน็ หรือส่งิ ท่ตี ้องพัฒนาเก่ยี วกบั การสอนคร้ังน้ี - การให้นักศึกษาได้ทาแบบสารวจการเฝ้ าระวังในการสุขาภิบาลอาหารและความปลอดภัยน้ัน เป็นกิจกรรมท่ี ดีเพราะเป็นกิจกรรมท่ที าให้นักศึกษามองเหน็ ภาพว่า หากเราได้เป็นนักวิชาการสุขาภิบาล หรือได้รับผิดชอบ ดูแลในเร่ืองของการ อ.ดร. วิวัฒน์ แก้วดวงเลก็ ผู้สอน 1807307: Food Sanitation and Safety/ Lesson Plan lxvi ii

1. สปั ดาห์ท่ี 12 หวั ขอ้ เร่ือง Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points: HACCP 2. วันท่สี อน 29 เมษายน 2562 3. Course Learning Outcome (CLO) CLO 2 อธบิ ายหลักการด้านงานสขุ าภิบาลอาหารและความปลอดภัยได้ CLO 3 สามารถวิเคราะห์สถานการณ์ ประเมินผลกระทบต่อสขุ ภาพและแก้ไขปัญหาต่างๆ โดยการ ประยุกตจ์ ากหลักการพ้ืนฐานด้านงานสขุ าภิบาลอาหารและความปลอดภัย CLO 4 สามารถประยุกต์หลักการสขุ าภิบาลอาหารและความปลอดภัย เพ่ือเสริมสร้าง หรือยกระดับ การสขุ าภิบาลอาหารและความปลอดภัยได้อย่างมปี ระสทิ ธภิ าพ CLO 5 สามารถทางานเป็นทมี เพ่ือเสริมสร้าง หรือยกระดบั การสขุ าภบิ าลอาหารและความปลอดภัย ได้อย่างมปี ระสทิ ธภิ าพ 4. Session Learning Outcome (SLO) At the end of the session, students must be able to  Describe the principle of GMP and HACCP  Describe the process of GMP and HACCP  Apply the principle of GMP and HACCP in the real situation 5. เน้ือหาหลัก -Concept and principles of GMP, -GMP Requirements -Concept and principles of Hazard Analysis and Critical Control Points: HACCP -HACCP implementation เน้ือหารอง - Best practice of GMP and HACCP from the food industry in Thailand 6. กจิ กรรมการเรียนการสอน 1. นานักศึกษาเข้าส่บู ทเรียน ด้วยกจิ กรรม “Two Food Factory” ชวนนักศึกษาร่วมแสดงความคิดเหน็ โดยมีกรณีศึกษาโรงงานอุตสาหกรรมอาหาร 2 โรงงาน โดยมี 1 โรงงาน ท่ีมีการดาเนินการตาม มาตรฐาน GMP และ HACCP แล้วให้นักศึกษาร่วมกนั อภปิ รายว่า เพราะเหตใุ ดโรงงานท้งั สองโรงงาน น้ีจึงมกี ารดาเนินการท่ตี ่างกนั และผลดขี องการดาเนินงานตามมาตรฐานดงั กล่าวคอื อะไร 2. อาจารยผ์ ู้สอนสรุปผลของกจิ กรรม Two Food Factory เพ่ือเช่ือมโยงเข้าสกู่ ารบรรยายในช้ันเรียน 1807307: Food Sanitation and Safety/ Lesson Plan lxix

3. อาจารยผ์ ู้สอนบรรยาย โดยบรรยายในเร่ืองของหลักการแนวทางการผลิตอาหารท่ดี ี (GMP) หลักการ วิเคราะห์อันตรายและจุดวิกฤตท่ีต้ องควบคุม (Hazard Analysis and Critical Control Point: HACCP) กระบวนการในการดาเนินการในการปฏบิ ัติตามแนวทางการผลิตอาหารท่ดี ี (GMP) และ การวิเคราะห์อันตรายและจุดวิกฤตท่ตี ้องควบคุม (HACCP) และกรณีศึกษาในการใช้แนวทางการ ผลิตท่ดี ี (GMP) และการวิเคราะห์อนั ตรายและจุดวิกฤตท่ตี ้องควบคุม (HACCP) 4. แบ่งกลุ่มนักศึกษา แล้วให้นักศึกษาจับฉลากชนิดของโรงงานอาหารท่ไี ด้ ซ่ึงจะมีกระบวนการในการ ผลิตโดยละเอียด หลังจากน้ัน ให้นักศึกษาลองดาเนินการทารายงานการวิเคราะห์อันตรายและจุด วิกฤตท่ตี ้องควบคุม หลังจากน้ัน นามาเสนอในช้ันเรียนและอภิปรายผลการวิเคราะห์อนั ตรายและจุด วิกฤตท่ตี ้องควบคุม 5. อาจารยผ์ ู้สอนทาการสรุปผลการจัดทาแบบฝึกหัดการวิเคราะห์อนั ตรายและจุดวิกฤตท่ตี ้องควบคุม 6. นักศึกษาทาแบบฝึกหัดหลังเรียนแล้วทาแบบสะท้อนความคดิ เหน็ ผ่านกระดาน Patlet Talk 7. ส่อื การสอน 1. เอกสารประกอบการสอน เร่ือง Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points: HACCP 2. Prezi Presentation : Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points: HACCP 3. แบบฝึกหัด Hazard Analysis and Critical Control Points: HACCP 4. กระดาน Patlet Talk 8. ประเมินผลการเรียนรู้ 1. บันทกึ เวลาการเข้าช้ันเรียน 2. สงั เกตพฤติกรรมจากการมสี ่วนร่วม/ปฏสิ ัมพันธร์ ะหว่างผู้สอนและเพ่ือนร่วมช้ันเรียน โดยใช้แบบ ประเมนิ ทกั ษะการเรียนรู้ในศตวรรษท่ี 21 3. ประเมินผลการทดสอบการทาแบบฝึกหัดหลังเรียน 4. ประเมินคุณภาพจากการประเมนิ ความคิดเหน็ แบบฝึกหัด Hazard Analysis and Critical Control Points: HACCP และกระดาน Patlet Talk 1807307: Food Sanitation and Safety/ Lesson Plan lxx

9. บันทกึ ข้อคิดเหน็ หรือส่ิงท่ตี ้องพัฒนาเก่ยี วกบั การสอนคร้ังน้ี - การให้นักศึกษาได้ฝึกการทาแบบฝึกหัดในการวิเคราะห์อนั ตรายและจุดวิกฤตท่ตี ้องควบคุม ทาให้นักศึกษา สามารถมีความรู้ความเข้าใจในการวิเคราะห์อนั ตรายและจุดวิกฤตท่ตี ้องควบคุม อย่างไรกต็ าม หากเป็นไปได้ ควรให้นักศึกษาได้ไปดูกระบวนการผลิตอาหารในสถานประกอบการจริง แล้วนามาวิเคราะห์อนั ตรายและจุด วิกฤตท่ตี ้องควบคุม เพ่ือให้นักศึกษามีความรู้ความเข้าใจมากย่งิ ข้ึน อ.ดร. วิวัฒน์ แก้วดวงเลก็ ผู้สอน 1807307: Food Sanitation and Safety/ Lesson Plan lxxi

1. สปั ดาห์ท่ี 13-14 หวั ข้อเร่ือง Project Based Learning for Food Sanitation and Safety 2. วันท่สี อน วันท่ี 6 และ 11 พฤษภาคม 2562 3. Course Learning Outcome (CLO) CLO 2 อธบิ ายหลักการด้านงานสขุ าภิบาลอาหารและความปลอดภัยได้ CLO 3 สามารถวิเคราะห์สถานการณ์ ประเมนิ ผลกระทบต่อสขุ ภาพและแก้ไขปัญหาต่างๆ โดยการ ประยุกต์จากหลักการพ้ืนฐานด้านงานสขุ าภบิ าลอาหารและความปลอดภัย CLO 4 สามารถประยุกตห์ ลักการสขุ าภบิ าลอาหารและความปลอดภัย เพ่ือเสริมสร้าง หรือยกระดบั การสขุ าภิบาลอาหารและความปลอดภัยได้อย่างมปี ระสทิ ธภิ าพ CLO 5 สามารถทางานเป็นทมี เพ่ือเสริมสร้าง หรือยกระดับการสขุ าภบิ าลอาหารและความปลอดภัย ได้อย่างมปี ระสทิ ธภิ าพ 4. Session Learning Outcome (SLO) At the end of the session, students must be able to  Apply the principle of food sanitation and safety in the real situation 5. เน้ือหาหลัก - เน้ือหารอง - 6. กจิ กรรมการเรียนการสอน 1. ในสัปดาห์ท่ี 13 ของการจัดการเรียนการสอน ให้นักศึกษาดาเนินการสารวจสุขาภิบาลอาหารและ ความปลอดภัย โดยทาการประเมินอนั ตรายทางด้านกายภาพ เคมี และทางชีวภาพ ท่อี าจจะปนเป้ื อน ในอาหาร ของสถานท่ที ่กี าหนด เช่น ภายในโรงอาหารของมหาวิทยาลัยแม่ฟ้ าหลวง หรือในชุมชนท่ี ต้องการให้มีการบริการวิชาการด้านสุขาภิบาลอาหารและความปลอดภัย นักศึกษาแต่ละกลุ่มทาการ สังเกตุสภาพแวดล้อมในการประกอบอาหาร พร้อมท้งั เกบ็ ตัวอย่างเพ่ือวิเคราะห์การปนเป้ื อนทางเคมี และทางชีวภาพ 2. หลังจากน้ัน ในสัปดาห์ท่ี 14 อาจารย์ผู้สอนจัดให้มีการนาเสนอผลการตรวจสุขาภิบาลอาหารและ ความปลอดภยั โดยนาเสนอในห้องเรียนเพ่ือแลกเปล่ียนเรียนรู้ร่วมกนั พร้อมท้งั ปรับปรุงข้อเสนอแนะ ในการแก้ไขด้านสขุ าภบิ าลอาหารและความปลอดภยั เพ่ือให้สามารถนาไปปฏบิ ัติได้จริง 1807307: Food Sanitation and Safety/ Lesson Plan lxxi i

3. จากน้ัน อาจารย์ผู้สอนและนักศึกษา จะทาการคืนข้อมูลผลการตรวจสุขาภิบาลอาหารและความ ปลอดภัย รวมท้งั จัดอบรมให้ความรู้ด้านสุขาภบิ าลอาหารและความปลอดภัย เช่น หลักสขุ ลักษณะท่ดี ี ในการประกอบอาหาร การล้างผักผลไม้ให้สะอาดปลอดภัย หรือการรักษาความสะอาดภายในพ้ืนท่ี ประกอบและรับประทานอาหาร ให้ผู้ประกอบการร้านอาหารในมหาวิทยาลัยแม่ฟ้ าหลวง หรือให้กับ ชุมชนได้รับทราบ 4. อาจารย์ผู้สอนจะประชุมกับนักศึกษาหลังจากจัดกิจกรรมท้ังหมด เพ่ือให้เหน็ ภาพรวม จุดเด่นของ นักศึกษา รวมท้งั ข้อเสนอแนะในการจัดกจิ กรรมในโอกาสต่อไป 7. ส่อื การสอน 1. แบบบันทกึ การตรวจสขุ าภิบาลอาหารและความปลอดภยั 2. Power Point Presentation ของนักศึกษา 3. ส่อื การคนื ข้อมูล เช่น แผนภาพ Infographic เพ่ือแสดงข้อมูลทางด้านสขุ าภบิ าลอาหารและความ ปลอดภยั 8. ประเมนิ ผลการเรียนรู้ 1. สงั เกตพฤติกรรมจากการมีส่วนร่วม/ปฏสิ ัมพันธร์ ะหว่างผู้สอนและเพ่ือนร่วมช้ันเรียน โดยใช้แบบ ประเมินทกั ษะการเรียนรู้ในศตวรรษท่ี 21 2. ประเมินผลจากผลการนาเสนอการตรวจสขุ าภิบาลอาหารและความปลอดภัย 3. ประเมนิ คุณภาพจากจัดกจิ กรรมจากแบบประเมนิ ความพึงพอใจของผู้ประกอบการร้านอาหารท่ไี ด้เข้า ร่วมอบรมด้านสขุ าภิบาลอาหารและความปลอดภยั 9. บันทกึ ข้อคิดเหน็ หรือส่ิงท่ตี ้องพัฒนาเก่ยี วกบั การสอนคร้ังน้ี - นักศึกษามีความรู้ ความเข้าใจ และสามารถดาเนินการเพ่ือวิเคราะห์ปัญหาทางด้านสุขาภิบาลอาหารและ ความปลอดภัย รวมท้ังเสนอแนะวิธีการในการปรับปรุงการสุขาภิบาลอาหารและความปลอดภัยได้อย่าง เหมาะสม อ.ดร. วิวัฒน์ แก้วดวงเลก็ ผู้สอน 1807307: Food Sanitation and Safety/ Lesson Plan lxxi ii

1. สปั ดาห์ท่ี 15 หัวข้อเร่ือง Field Learning (เรียนรู้จากสถานท่ีจริง) 2. วันท่สี อน วันท่ี 13 พฤษภาคม 2562 3. Course Learning Outcome (CLO) CLO 2 อธบิ ายหลักการด้านงานสขุ าภิบาลอาหารและความปลอดภัยได้ CLO 3 สามารถวิเคราะห์สถานการณ์ ประเมนิ ผลกระทบต่อสขุ ภาพและแก้ไขปัญหาต่างๆ โดยการ ประยุกตจ์ ากหลักการพ้ืนฐานด้านงานสขุ าภบิ าลอาหารและความปลอดภัย CLO 4 สามารถประยุกต์หลักการสขุ าภิบาลอาหารและความปลอดภัย เพ่ือเสริมสร้าง หรือยกระดบั การสขุ าภบิ าลอาหารและความปลอดภัยได้อย่างมีประสทิ ธภิ าพ 4. Session Learning Outcome (SLO) At the end of the session, students must be able to  Apply the principle of food sanitation and safety in the real situation 5. เน้ือหาหลัก - เน้ือหารอง - 6. กจิ กรรมการเรียนการสอน 1. อาจารย์ผู้สอนจัดกิจกรรม พานักศึกษาเพ่ือไปทศั นศึกษาดูกระบวนการผลิตอาหารในสถานประกอบ การอาหาร หรือสถานท่ที ่มี ีการจัดการด้านสุขาภบิ าลอาหารและความปลอดภยั ตามมาตรฐาน เช่น ใน กลุ่มธรุ กจิ โรงแรมและท่พี ัก 2. นักศึกษาฟังบรรยายจากสถานท่ีดูงาน พร้อมกับเดินสารวจกระบวนการในการจัดการทางด้าน สขุ าภบิ าลอาหารและความปลอดภยั 3. นักศึกษาสอบถามข้อมูลหรือสอบถามเพ่ิมเติมกบั ผู้บรรยาย ในสถานท่ดี ูงาน 4. อาจารย์ผู้สอนสรุปการดูงานในคร้ังน้ี รวมท้งั ให้นักศึกษาเขยี นรายงานสรุปผลการศึกษาดูงาน 7. ส่อื การสอน - 1807307: Food Sanitation and Safety/ Lesson Plan lxxi v

8. ประเมนิ ผลการเรียนรู้ 1. สงั เกตพฤตกิ รรมจากการมีส่วนร่วม/ปฏสิ มั พันธร์ ะหว่างผู้สอนและเพ่ือนร่วมช้ันเรียน โดยใช้แบบ ประเมนิ ทกั ษะการเรียนรู้ในศตวรรษท่ี 21 2. รายงานผลการดูงานด้านสขุ าภิบาลอาหารและความปลอดภยั ในสถานประกอบการจริง 9. บันทกึ ข้อคิดเหน็ หรือส่ิงท่ตี ้องพัฒนาเก่ยี วกบั การสอนคร้ังน้ี - การให้นักศึกษาได้ศึกษาดูงานด้านสุขาภิบาลอาหารและความปลอดภัยในสถานประกอบการจริง เป็นการ เสริมทักษะให้นักศึกษาได้เข้าใจถึงความสาคัญของการสุขาภิบาลอาหารและความปลอดภัย กับงานทางด้าน อนามัยส่งิ แวดล้อม นอกจากน้ี ยังเป็นส่วนช่วยให้นักศึกษาเข้าใจถึงการนาหลักการทางด้ านสุขาภิบาลอาหาร และความปลอดภัย ไปประยุกตใ์ ช้ในสถานประกอบการจริงได้อกี ทางหน่ึงด้วย อ.ดร. วิวัฒน์ แก้วดวงเลก็ ผู้สอน 1807307: Food Sanitation and Safety/ Lesson Plan lxx v

Learning Material 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health At the end of the session, students must be able to 1. Define term of food sanitation and safety. 2. Explain the relationship of food sanitation and safety and public health. 3. Describe the meaning and the effect of foodborne disease to the health. Food is one of the importance for life because several nutrients for maintain life including protein, carbohydrate, and lipid are the crucial substances to provide the energy and repair the human tissue. Although food can create by the several kinds of source, for example, natural sources, and the agricultures, foodborne disease of food- poisoning disease had been occurred as the major of public health problem. This chapter can explain the definition of food, food safety, food sanitation and safety, and the important of food sanitation and safety. Moreover, this chapter will be describe the foodborne disease, especially the types of the foodborne diseases. 1.1 Definition of food sanitation and safety Food Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth but does not include cosmetics or tobacco or substances used on as drug (Codex Alimentarius Commission, 2010 cited in Knechtes, 2012,p.35) Sanitation The origins of the sanitary come from the Latin words sanitas (health) and sanus (healthy, sane). Marriott and Gravani (2006, cited in Knechtges, 2012,p.35) and Knechtes (2012,p.35) stated that sanitation is an applied science that incorporate the principles of design, development, implementation, maintenance, restoration and/or improvement of hygienic practices and conditions. Hence, it is implied that sanitation is the best way reducing the number of disease causing microorganism to human health (MaSwane, Rue, & Linton, 2005, p.12). Sanitation and cleaning have a

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health different meanings on this field, the former (cleaning) is concerned with the removal of visible soil from the surfaces of equipment and utensils; while the latter (sanitation) is interested in the hygienic to acceptable public health level (MaSwane et al, 2012, p.12). Figure 1.1 illustrates the meaning of dirty, clean, and sanitary. Dirty Clean Sanitary Figure 1.1 The meaning of dirty, clean and sanitary Source: Adapted from MaSwane et al, 2005, p.13. Where : is the visible blot on the surface of the equipment and utensils. is the biological contamination, such as microorganism. Page | 2

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Safety Safety is generally defined as the state which the risks are at an acceptable level, and tolerable in the setting being considered (American Society of Safety Engineers, 2009 cited in Knechtges, 2012, p.16). Something that is safety poses the best way to eliminate or reduce the danger or minimize exposures to the hazard (American Society of Safety Engineers, 2007, pp. 3-4) As can be seen the meaning of the food, sanitation, and safety, it can be summarized the term of “food sanitation and safety” is the state of acceptable and tolerable risks of illness, disease, or injury from biological, chemical, and physical agents that contaminate foods (knechtegs, 2012, p.36). In others word, it can be referred to the multidisciplinary method for human foods which has no risk to human health or make sure what is safe to eat (Shaw, 2013, p.1). In addition, there are three process of basic operation for food sanitation and safety as lists followed (Lawley,Curtis, & Davis, 2008,p.1); 1) Protection of the food supply from harmful contamination; 2) Prevention of the development and spread of harmful contamination; 3) Effective removal of contamination and contaminants. 1.2 Foodborne Disease Foodborne disease or foodborne illness is a type of illness or symptom by contaminated foods or beverages. There are many different foodborne infections causing microbes, or pathogens, this is called “contaminated foods” (see figure 1.2). There are many reasons for foodborne disease remaining a global public health challenge because the globalization of the food supply has led to the rapid and widespread international distribution of foods. Pathogens can be inadvertently introduced into new geographical areas, such as with the discharge of ballast water contaminated with Vibrio cholerae in the Americas in 1991. Travellers, refugees and immigrants may be exposed to unfamiliar foodborne hazards in new environments. Changes in microorganisms lead to the constant evolution of new pathogens, development of antibiotic resistance, and changes in virulence of known pathogens. In many countries, as people increasingly consume food prepared outside the home, growing numbers are potentially exposed to the risks of poor hygiene in commercial foodservice settings (World Health Organization, n.d.). Moreover, it causes an estimated 48 million illnesses each year in the United States, including 9.4 million caused by known pathogens and resulting in over 3,000 deaths annually (Centers of Disease Control and Prevention, 2014). Likewise in Thailand, foodborne disease is one of the seriously problems in public health. Figure 1.3 provides the number of population who were ill or not feeling well from diarrhea or dysentery in Thailand. As can be seen, the annual population will continually be increase and it may be nearly a million persons in brighter future. Page | 3

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Contaminated Food Figure 1.2 The ingredients for foodborne disease Source: Adapted from Centers of Disease Control and Prevention, 2014. Page | 4

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Figure 1.3 The number of population who were ill or not feeling well from diarrhea or dysentery in Thailand Source: National Statistical Office, n.d. Food contaminated with poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food, thus leading to define the four of classifications related to the symptom caused by the foodborne diseases. First is the foodborne infection, some of microorganism such as bacteria, viruses, protozoans can be grow up to other part of body and lead to the common symptom like diarrhea. Next is the intoxication or food poisoning, it occurs as the result of the harmful toxin created by microorganism; moreover, it may be occurred when a food contain man- made chemical like a detergent, pesticide, pollutant, veterinary drug, allergen and radionuclides. Thirdly, when the food is contaminated by some of microorganism such as a spore forming bacteria (for example, Clostridium perfringens is a type of the spore forming bacteria). It is inside in the human body and then it will generate a toxin inside the human body; this is called “toxin-mediated infection”. Finally, the food injury is caused by eating food that contain physical objects, for example; fragments of glass, metal, human hair. In fact, general symptoms of the foodborne disease are the following: 1) headache, 2) abdominal pain, 3) nausea, 4) diarrhea, 5) vomiting, 6) fatigue, 7) dehydration, and 8) fever (McSwane et al., 2005, p.26). Therefore, the classification of foodborne diseases is summarized in table 1.1 Page | 5

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Table 1.1 Classification of foodborne diseases Type of foodborne Definition Term disease Caused by eating food that contains living disease causing Infection microorganisms. Intoxication Caused by eating food that contains a harmful chemical or (Food poisoning) toxin produced by bacteria or other source. Toxin-mediated infection Caused by eating food that contains harmful microorganism that will produce a toxin once inside the Food injury human body. Caused by eating food that contains physical objects such as fragments of glass, metal, human hair. Source: MaSwane et al., 2005, p.26. Knechtges, 2012, p.25. 1.3 The importance of food sanitation and safety Food sanitation and safety is an importance role for public health which can be controlled the spread of foodborne disease. For instance, if the retail food establishment is involved in a foodborne disease outbreak, it can be affected to the highly susceptible population who are most at risk for the foodborne disease or food injury including the younger than five years, the older than 65 years, the pregnant women, and the immune compromised due to acquire immune deficiency syndrome (AIDS), cancer, diabetes; those are known as “YOPI group”. In addition, it can be affected to the financial loss and damaged reputation of the retail food establishment (MaSwane et al., 2005, pp. 15-16). Hence, the food sanitation and safety regulation is produced by the government, state, and local level in other to ensure the safety of the food we eat and the safety of our food supply like a FDA code published by the U.S. Food and Drug Administration (FDA). On the other hand, we use the knowledge of food sanitation and safety to prevent the problem associated with the foodborne disease; for example, we used the extra caution for the people in YOPI category including undercooked meats, oysters, undercooked eggs, sprouts, and unpasteurized milk or juices. Page | 6

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Conclusion Food is any substance consumed to provide nutritional support for the body; meanwhile, sanitation is the best way reducing the number of disease causing microorganism to human health, and safety is the state which the risks are at an acceptable level, and tolerable in the setting being considered. Therefore, food sanitation and safety is defined as the state of acceptable and tolerable risks of illness, disease, or injury from biological, chemical, and physical agents that contaminate foods. This principle not only reduce the food hazard caused by the physical, chemical, and biological contaminations, but it also prevent the hazard the health in the special group called as YOPI (e.g. younger than five years, the older than 65 years, the pregnant women, and the immune compromised due to acquire immune deficiency syndrome (AIDS), cancer, diabetes). For foodborne disease or foodborne illness is a type of illness or symptom by contaminated foods or beverages. There are many different foodborne infections causing microbes, or pathogens, this is called “contaminated foods”. There are many reasons for foodborne disease remaining a global public health challenge because the globalization of the food supply has led to the rapid and widespread international distribution of foods. Questions; 1. Please define the meaning of food, sanitation, safety, food infection and food injury. 2. Please explain the importance and the relationship of food sanitation and safety for public health. 3. What is the point sources associated with the foodborne disease? 4. What is the YOPI, and how the importance in the food sanitation and safety? References American Society of Safety Engineers. (2007). Career Guide to the Safety Profession (3rd ed.). Illinois: American Society of Safety Engineers. Centers of Disease Control and Prevention. (2014). Foodborne Illness, Foodborne Disease. Retrieved January 26, 2015 from http://www.cdc.gov /foodsafety/facts.html. Knechtges, P.L. (2012). Food safety :theory and practice. Massachusetts: Jones&Bartlett Learning. McSwane, D., Rue, N.R., & Linton, R. (2005). Essential of food safety and sanitation (4th ed.). New jersey: Pearson Education. National Statistical Office.(n.d.) Number of population who were ill or not feeling well during 1 month before the date of interview by kind of diseases or symptoms. Retrieved January 26, 2015 from http://service.nso.go.th/nso/ nso_center /project /search_center/23project-th.htm Page | 7

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 1: Food Sanitation, safety and public health Shaw,I.C. (2013). Food safety: the science of keeping food safe. United Kingdom: Wiley-Blackwell. World Health Organization. (n.d.). Foodborne disease outbreak: guidelines for investigation and control. France: World Health Organization. Suggested Web Sites Youtube https://www.youtube.com/watch?v=F-qeFLMkEng Page | 8

Learning Material 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard At the end of the session, students must be able to 1. Explain the meaning of food contamination and hazard 2. Classify the type of food hazard. 3. Analyze the relevant factors causing by the food contamination and hazard 4. Describe the principle of cross-contamination and the prevention From the previous section, the principle of food sanitation and safety is the state of acceptable and tolerable risks of illness, disease, or injury from biological, chemical, and physical agents that contaminate foods. If students do not know about the causes of food hazard, there may have a problem to solve or reduce the accuracy source of food contamination. Therefore, this part is focused on the principle of food hazard including the physical, chemical, and biological hazard in order to classify and analyze the relevant factors according to the food contamination and hazard. Moreover, the cross contamination is provided in this part which is one of the main points associated with the food contamination. 2.1 Food Risk Risk is referred to a situation involving exposure to danger or the possibility that something unpleasant or unwelcome will happen (Oxford University, 2015), in other words risk is defined as the hazard X exposure. Moreover, it can be prevented or eliminated by reducing exposure to hazard. Likewise, the food risk is the situation involving exposure to danger from food associated with the contaminated food including physical, chemical, and biological contaminants (Shaw, 2013, p.45). Hence, the more of food contaminants hazard can be minimized; the more of exposure to hazard form food risk affecting to human health can be reduced. 2.2 Food hazard Food hazard is defined as an illness or in injury when consumed along with food contaminated with the three main hazards. First is the biological hazard that is the significant foodborne hazard in any type of food and cause most of foodborne disease such as diarrhea, dysentery. The second is chemical hazard is the toxin substance which may be generated naturally or added during the processing of food,

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard such as agricultural chemicals (i.e., pesticides, fertilizers, antibiotics), cleaning compounds (i.e., dishwashing liquid) , heavy metals (i.e., lead and mercury), food additive (i.e., color retention agents and food acid), and food allergen (i.e., the allergen form nut, sea-food or milk). And finally, the physical hazard is the object and cause illness or injury such as fragment of glass, metal, human hair, and jewelry (MaSwane, Rue, &Linton, 2005, pp.29-30). 2.3 Biological hazard 2.3.1 Bacteria Bacteria are one of the most important biological foodborne hazards for any food establishments. Bacteria are procaryotes (without nuclei) and they have a cell wall surrounding a cell membrane (Shaw, 2012, p.52). Most of them exist in a vegetative cell that can reproduce, grow, and produce a toxin. Some bacteria have the ability to from spores that can help bacteria survive when their environment is too hot, cold, dry, acidic but the spore are not able to reproduce (see in table 2.1). However, when the condition become suitable for growth, the spore cell can then return to vegetative state and begin to grow again (see in figure 2.1)(McSwane et al, 2005, pp. 30-31). Table 2.1 The vegetative and spore state of bacteria cell Reproduce Vegetative Cells Spores Grow Product Toxin (Optimal Condition) (Stress Condition) Resistant to stress Harmful if eaten           Source: McSwane et al, 2005,p.30. Page | 10

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard 1. Food with vegetative 2. Only spores survive cells and spore cell when food is heated to 740c 3. Spore may become 4. Vegetative cells grow vegetative if food is not and produce toxin cooled properly Figure 2.1 Spore and toxin posed a special challenge Source: McSwane et al, 2005, p.31. Generally, bacteria need the six factors to multiply (McSwane et al, 2005, pp.32-39). In first, most of bacteria prefer food that is higher protein or carbohydrate. Secondly, food preservation by adding acid and very acid food (pH below 4.6), like lemon, lime, will not support the growth of bacteria. Thirdly, the difference of temperature for bacterial growth is required. Psychrophilic bacteria can be grown in the temperature range of 0 oC-21 oC, mesophilic bacteria can rapidly be grown with the human body temperature, thermophilic bacteria can be grown at the higher temperature (above 43oC).Additionally, bacterial growth time has an effective factor to multiply rapidly because bacteria can double the number ever 15-30 minutes or generate more than 1 million in just 5 hours. Next is the requirement of oxygen, aerobic bacteria must have oxygen to growth, while the anaerobic bacteria can largely growth without the oxygen like a vacuum package food or canned food. However, most of foodborne diseases causing microorganisms are facultative bacteria that can be growth with or without oxygen. Finally, moisture is the importance factor because disease causing bacteria can only grow in food that has a water activity (Aw) higher than 0.85. All of significant factors for bacterial growth can be remembered using the acronym F-A-T-T-O-M (food, acid, temperature, time, oxygen, and Page | 11

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard moisture). To explain the type of foodborne disease caused by bacteria, we can be summarized as can be seen in table 2.2. Table 2.2 The type of foodborne disease caused by bacteria Type of Causative Type of Symptoms Contaminated Prevention bacteria Agent illness Onset food Sporeforming Intoxication Properly heat, Bacteria Bacillus Cereus or toxin- 1) Diarrhea 1) Diarrhea cool, and reheat mediated type: type: meats, foods infection abdominal milk, cramps (8-16 vegetables Toxin hrs.) 2) Vomiting mediated 2) Vomiting type: rice, infection type: starchy foods, vomiting, grains, Intoxication diarrhea, cereals abdominal Clostridium cramps Spices, gravy, Properly cook, perfringens (30 min. to 6 improperly cool, and reheat hrs.) cooled food foods Clostridium Intense (especially Botolinum Abdominal meats and Properly pains and gravy dishes) heat-process severe Improperly anaerobically diarrhea Canned foods, packed food; (8-22 hrs.) vacuum DO NOT use Dizziness, packed home-canned double vision, refrigerated foods. difficulty in foods; cook breathing and food in swallowing, anaerobic headache mass (12-36 hrs.) Page | 12

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Table 2.2 (Continue) Type of Causative Type of Symptoms Contaminated Prevention bacteria Agent illness Onset food Non- Infection Properly handle sporeforming Campylobacter Infection or Watery, Raw chicken, and cook foods; Bacteria jejuni toxin- bloody raw milk, raw avoid cross mediated diarrhea meat contamination Shiga toxin- infection (2-5 days) Practice good food Producing Bloody Undercooked sanitation, E. coli Infection diarrhea hamburger, hand-washing; followed by raw milk, properly handle Infection kidney failure Unpasteurized and cook foods and hemolytic apple cider, uremic lettuce syndrome Listeria (HUS) in Raw milk, Properly store and monocytogen severe cases dairy items, cook foods; avoid (12-72 hrs.) raw meats, cross Samonella 1) Healthy refrigerated contamination; spp. adult: flu-like ready-to-eat Rotate processed symptoms foods, Refrigerated foods 2) At risk processed Using FIFO population: ready-to-eat (First In-First Out) septicemia, meat such as to ensure timely meningitis, hot dogs, raw use encephalitis, vegetables, birth defects and seafood Properly cook 3) Stillbirth Raw meats, foods; avoids cross (1 day to 3 raw poultry, contamination weeks) eggs, milk, Nausea, fever, dairy products vomiting, abdominal cramps, diarrhea (6-48 hrs.) Page | 13

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Table 2.2 (Continue) Type of Causative Type of Symptoms Contaminated Prevention bacteria Agent illness Onset food Wash hands and Non- Infection practice good sporeforming Shigella spp. Bacillary Food that are personal hygiene; Bacteria Intoxication dysentery, Prepared with properly cook (continue) diarrhea, human foods Infection fever, contact: salads, Staphylococcus abdominal raw Wash hands and aureus cramps, vegetables, practice good dehydration milk dairy personal hygiene. Vibrio spp. (1-7 days) products, Cooking WILL raw poultry, NOT inactivate the Nausea, non potable toxin. vomiting, water, abdominal ready-to-eat cramps, food headaches Foods that are (2-6 hrs.) prepared with human contact, cooked or processed foods Headache, Raw or Practice good fever, chills, improperly sanitation; diarrhea, cooked fish properly cook vomiting, and shellfish foods; avoid severe serving raw electrolyte seafood loss, gastroenteritis (2-48 hrs.) Source: MaSwane et al, 2005. pp. 43-54. Notice: To prevent sporeforming bacteria from changing to the vegetative state, food must be maintained at least 57 0C , and cool foods should be held at 5 0C or below. 2.3.2 Virus Virus is different from bacteria because it cannot survive alone, thus living and multiply in host cell. Most of virus is harmful to its host cell (Shaw, 2012, p. 103). However, there are three viruses contaminated in food establishments including Hepatitis A virus, Norwalk virus, and Rotavirus. Proper hand washing, especially after using the toilet, is the significant prevention to control the spread of foodborne viruses (McSwane et al, 2005, p.54). The main foodborne viruses are provided in table 2.3. Page | 14

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Table 2.3 Main viruses causing the foodborne disease Causative Type of illness Symptoms Contaminated Prevention Agent Infection Onset food Infection Wash hand and Hepatitis A Virus Fever, nausea, Food that are practice good personal Infection vomiting, prepared with hygiene; avoid raw Norwalk Virus abdominal pain, human contact; seafood Fatigue, swelling contaminated Rotavirus of the liver, water. Use potable water; jaundice cook all shellfish; (10-50 days) Sewage, wash hand and Vomiting, contaminated practice good personal diarrhea, water, hygiene. abdominal pain, contaminated headache, low salad ingredient, Wash hand and grade fever raw clams, practice good personal (24-48 hrs.) oysters, and hygiene. infected food Diarrhea worker (especially in Sewage, infants and contaminated children), water, vomiting, low contaminated grade fever salad ingredients, (1-3 days onset; raw seafood Lasts 4-8 days) Source: McSwane et al, 2005, pp.54-56. 2.3.3 Parasite A parasite (from the Greek parasitos meaning a person who eat at the table of another) is an animal or plant that lives off a host animal or plant giving the host nothing in return (Shaw, 2012, p.117). There are many parasites that can enter to food system and cause foodborne disease as can be seen in table 2.4 Page | 15

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Table 2.4 Foodborne disease caused by parasites Causative Type of illness Symptoms Contaminated Prevention Agent Infection Onset food Cook fish to the Anisakis spp. Infection Coughing, Raw or proper, Infection vomiting undercooked temperature Cyclospora Infection (1 hr. to 2 weeks) seafood; throughout cayetanensis Infection especially Cryptosporidium Watery and bottom-feeding Good sanitation, parvum Infection from a explosive fish reputable supplier nematode worm diarrhea, loss of Water, Giardia lamblia appetite, bloating strawberries, Use potable water Toxiplasma Severe watery raspberries, and supply, wash hand and gondii diarrhea within 1 Raw vegetable practice good personal week of Contaminated hygiene. Trichinella investigation water; food spiralis contaminated by Protable water supply; Diarrhea within 1 infected food good personal hygiene week of contact workers and handwashing Contaminated Good sanitation, water reputable supplier, proper cooking. Mild case of the Raw meet, raw disease involve vegetable and Cook foods to the swollen lymph fruit proper temperature glands, fever, throughout headache, and Primarily muscle aches; undercooked severe cases may pork, products result in damage and wild game to the eye or brain meats (bear, (10 to 30 days) walrus) Nausea, vomiting, diarrhea, sweating, muscle soreness Source: McSwane et al, 2005, pp.54-61. 2.4 Chemical hazard Chemical hazard are usually classified as either naturally occurring or man- made chemical. Naturally occurring chemical (as can be seen in table 2.5) chemical include the toxin produced by natural plant, sea food, and biological organism. On the other hand, man-made chemical is the substance that is added, intentionally or accidentally, to a food during processing (McSwane et al., 2005, p.62). Figure 2.2 illustrate the categories and source of toxicant in food. Page | 16

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Toxin Pollutants Pesticides Agrochemical Food -Veterinary Additive Medication Adulterants Packaging Natural Radionuclides Container Minerals Cooking/ processing Chemical Natural Toxin Plant Toxin Microbial toxin Animal Bacterial Mycotoxin Toxin Toxin Algal Toxin Figure 2.2 Categories and Source of Toxicants in Foods Source: Knechtges, 2012, p.120. Page | 17

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Table 2.5 Type of naturally occurring chemicals Causative Type of illness Symptoms Contaminated Prevention Agent An allergic Onset food reaction usually Packaged and prepared Food allergens involving the 1) Skin-hives, Food that contain: foods must be properly skin, mouth, rashes, and milk, eggs, wheat labeled if they contain Ciguatoxin digestive tract, or itching proteins, peanuts, common food airways 2) Mouth- soy, tree nut, fish, allergens so that Scombrotoxin swelling and shellfish sensitive people can Fish toxin itching of the lips avoid them Shellfish toxin originating from and tongue Marine finfish including; toxic algae of 3) Digestive tract- including grouper, Purchase fish from a Paralytic Shellfish tropical waters vomiting and barracuda, reputable supplier; Poisoning (PSP), diarrhea snapper, jack, cooking WILL NOT Diarrhetic Shellfish 4) airways- mackerel, inactivated the toxin Poisoning (DSP), difficulty triggerfish, Domatic Acid breathing, reef fish Poisoning (DAP), wheezing Neurotoxic Shellfish Vertigo, hot/cold Poisoning (NSP) flashes, diarrhea, Mycotoxins vomiting (15 mins to 24 hrs) Seafood toxin Dizziness, Tuna, mahi-mahi, Purchase fish from a originating form burning feeling in Bluefish, sardines, reputable supplier; Histamine- the mouth, facial mackerel, store fish at low Producing rash or hives, anchovies, temperatures to bacteria peppery taste in amberjack, prevent growth of mouth, headache, abalone histamine-producing Intoxication itching, tear eyes, bacteria; toxin IS NOT runny nose Contaminated inactivated by cooking (1-30 min) mussels, clams, Numbness of lips, Oysters, scallops Purchase from a tongue, arms, reputable supplier legs, neck; lack of muscle coordination (10-60 min) Intoxication 1) Acute onset- Moldy grains, Purchase food from a hemorrhage, fluid corn products, reputable supplier; buildup Peanuts, pecans, keep grains and nuts 2) Chronic onset- walnuts, and milk dry; and protect cancer from small products from doses over time humidity Source: McSwane et al., 2005, pp.62-68. Page | 18

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard 2.5 Physical hazard Physical hazards commonly results from accidental contamination and poor food-handling practices that can occur at various points in the food chain from harvest to consumer. To prevent this hazard, raw food such as fruit, meat, and vegetable must be thoroughly washed. Moreover, food worker must be taught to handle food safety; for example, they should not wear jewelry when involved in the food production (McSwane, 2005, p.69). 2.6 Cross contamination Cross contamination is caused by the food hazard contaminated in the food, and also happens when raw food is stored above ready-to-eat food; for example, bacteria from raw chicken can be transferred to a ready-to-eat food such as tomato when the same cutting board is used without being washed and sanitized between foods. Moreover, it can be occurred when the food’s worker dose not has a personal hygiene (i.e., bathing, washing hair, clean clothing, and frequent hand washing). Additionally, if the personal health of food’s worker has a symptom such as vomiting, diarrhea, fever, sore throat or contact the agent of foodborne disease, it can be rapidly and wildly spread the foodborne disease to another consumer (McSwane et al., 2005, pp. 96-99). Hence, there are many things you can do to avoid or reduce the opportunity for cross contamination as listed below; - Always keep raw food separate; - Always wash your hand (especially before and after handing raw food); - Use separate cutting board; - Clean and sanitize the food equipment and utensils for food production; - Prepare the food in separate area; - Keep food with a higher cooking temperature, below food with a lower cooking temperature. Conclusion Food hazard is defined as an illness or in injury when consumed along with food contaminated with the three main hazards. First is the biological hazard that is the significant foodborne hazard in any type of food and cause most of foodborne disease such as diarrhea, dysentery. The second is chemical hazard is the toxin substance which may be generated naturally or added during the processing of food, such as agricultural chemicals (i.e., pesticides, fertilizers, antibiotics), cleaning compounds (i.e., dishwashing liquid) , heavy metals (i.e., lead and mercury), food additive (i.e., color retention agents and food acid), and food allergen (i.e., the allergen form nut, sea-food or milk). And finally, the physical hazard is the object and cause illness or injury such as fragment of glass, metal, and jewelry. Some kind of object may not a physical hazard because it is not affect to the food injury, for example, the natural human hair only a stand is the biological hazard because we mention the pathogen contaminated with the root hair cell and scalp. Moreover, the cross contamination is the situation when some of pathogen or chemical substance can contaminate with the ready-to-eat food. To reduce of this contamination, raw material should be cleaned before cooking, use the quality that has a quality guarantee, and always keep the good of personal hygiene for cooking. Page | 19

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 2: Food contamination and hazard Questions; 1. From this part, please describe the definition of food contamination and food hazards. 2. Please explain the examples of physical hazards contaminated in the food. 3. Please explain the examples of biological hazards contaminated in the food. 4. Please explain the examples of chemical hazards contaminated in the food? 5. Please explain what is the matter affecting to the food sanitation and safety? Whereas the main sources of this situation are; 1) lack a raw material cleaning; have a communicable diseases symptoms; and 3) cook a food near the detergent. References Knechtges, P.L. (2012). Food safety :theory and practice. Massachusetts: Jones&Bartlett Learning. McSwane, D., Rue, N.R., & Linton, R. (2005). Essential of food safety and sanitation (4th ed.). New jersey: Pearson Education. Oxford University. (2015). Oxford Dictionaries. Retrieved January 30, 2015 from http://www.oxforddictionaries.com/ Shaw,I.C. (2013). Food safety: the science of keeping food safe. United Kingdom: Wiley-Blackwell. Suggested Web Sites Youtube https://www.youtube.com/watch?v=_Hx_f_S1rXs https://www.youtube.com/watch?v=Y8ZMH8ftJ_0 Page | 20

Learning Material 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy At the end of the session, students must be able to 1. Explain the essential nutrition food for life 2. Describe the method to control the food nutrition balance 3. Apply the method for food nutrition balance in daily life Healthy eating is important from the prenatal period the prenatal period thought- out life, in other to maintain a high level of wellness. Food provides the body with the nutrients required to produce energy, repair damaged tissue, promote tissue growth, and regulate physiological process. Physiologically, there nutrients-carbohydrate, fat, protein, vitamin, minerals, dietary fiber, and water are essential in adequate quantity. In addition, the production, preparation, serving, and sharing of food enriches our in other ways. Nutrition is the elements in food that are required for the energy, growth, and repair of tissues and regulation of body process. Let’s discuss the familiar nutrient first: carbohydrate, fat, and proteins. These three nutrients provide our bodies with calories. Calories is the unit of heat (energy); specially, one calorie equal the amount of heat required to raise the temperature of 1 gram of water by 1 0C. Calories are used quickly by our bodies in energy metabolism, or they are stored in the form of glycogen or adipose (fatty) tissue. The other nutrient groups, which are not sources of energy for the body. 3.1 Carbohydrate Carbohydrate is the chemical compounds composed of sugar units; the body’s primary source of energy. Carbohydrates are various combination of sugar units, or saccharides and are the major energy source for the body. Each gram of carbohydrate contain 4 calories. Since the average person requires approximately 2,000 calories per day and about 60% of our calories come from carbohydrates, roughly 1,200 calories per day come from carbohydrate. Carbohydrate occur in three forms, depending on the number of saccharide (sugar) units that make up the molecule. Those that contain only one saccharide unit are classified as monosaccharide (glucose, or blood sugar), those with two units are disaccharide (sucrose, or table sugar), and those with more than two units are polysaccharide (starches). For year, excess sugar intake was blame for a number of

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy serious health problem, including obesity, mineral deficiency, dental cavity, and diabetes mellitus. Today, it is recommend that no more than 10% of our total calories come from simple sugars. Moreover, much of sugar we consume is hidden such as salad dressing, cured meat product, and canned vegetables and fruit. On the other hand, starch are the complex carbohydrate but it is the importance source of carbohydrate for human energy such as vegetable, fruit, and grain and it is contain much needed vitamins, mineral, plants protein, and water. 3.2 Fat Fat (lipid) are an importance nutrient in our diets, as they provide a concentrated form of energy (9 calories per grams). Fat provide a feeling of satiety-a food’s ability to cause a feeling of fullness, and keep us from feeling hungry because fats take a longer to leave your stomachs than either carbohydrate and proteins do. Additionally, several types of vitamins including A, D, E, and K can be dissolved by the fat. Nowadays, the fat is shown as a percentage in food labeling, for example the different type of milk available include the skim milk (no fat), low-fat milk (1/2 %), reduced-fat milk (1-2%), and whole milk (3-4%). The current recommendation is that no more than 25-30% of our calories come from fat. However, children who is under 2 years of age need certain amount of fat to assimilate body growth. All dietary fat is make up from a combination of three form of fats; saturated fat (fat that promote cholesterol formation; they are in solid form at room temperature and come from primary fat and some of vegetable), mono-saturated fat, and poly-saturated fat. Saturated fat, including those found in animal sources and vegetable oils to which hydrocarbon has been added (hydrogenated), becoming trans-fatty such as margarine, peanut butter, and cracker, need to be carefully limited in a healthy diet because it is associated with change detrimental to the cell membrane, including those cell lining the artery wall. 3.3 Cholesterol There has been a great deal of focus and concern over cholesterol level. Cholesterol is a white, fat like substance, found in cell of animal origin such as shrimp and other shellfish, animal fat, and milk. Cholesterol is used to synthesize cell membrane and also serve as the stating material for the synthesis of bile acids and sex hormone. However, there are several of medical conditions that can give rise to high blood cholesterol such as liver disease, kidney failure, and diabetes. Nutritionist suggest that people restrict their dietary intake of cholesterol to 300 mg or less per day. Trans fat can act like saturated fat, potentially raising LDL blood cholesterol level and reducing the HDL cholesterol. Therefore, you should be check the food label to see if they list “partially hydrogenated vegetable oil” as one of the ingredients. Food such as a cake, cookies, cracker, snack food, stick margarine, vegetable shortening, and fried food are most likely to have it. 3.4 Protein Protein is the compound composed of chain of amino acids and it is the primary components for muscle and connective tissue. Around the twenty types of amino acids can be synthesized by human body, while the nine of essential amino acids including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine are only provided from the food we eat. There are several type of food Page | 22

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy containing the amino acids such as milk, meat, soybean, corn, grains, sesame seed, almond, peanut, and tofu. It is the primary of enzyme and hormone. Moreover, it provide the energy, maintain the acid-based balance of body, impede growth, and repair the tissue. Therefore, nutritionist recommend that 12-15% of our caloric intake be from protein. 3.5 Vitamins Vitamins are the organic compound that facilitate the action of enzymes-organic substance that control the rate of physiology reaction but are not themselves altered in the process. Vitamins is not serve the calories, there are coenzyme for body. Vitamins help intake a wide variety of body response, including the energy production, use of mineral, and growth of human tissue. There are two types of vitamin including the water soluble vitamin such as vitamin B and vitamin C, and the fat soluble vitamin containing vitamin A, D, E, and vitamin K. Because water soluble vitamins dissolve quickly in water, it’s important not to lose them during the preparation of fresh fruit and vegetables. The longer vegetables are streamed or boiled, the more water soluble vitamins will be lost. Some people save the water in which vegetables were boiled or streamed and use it for drinking or coking. More vitamins are retained with microwave cooking than with stove top cooking. 3.6 Mineral Mineral is the inorganic materials as structural elements in teeth, muscle, hemoglobin, and hormone. Approximately twenty-one minerals have been recognized as essential for good health. Unlike vitamins, minerals are inorganic and cannot be degraded by heat or food processing. Major minerals are those that exits in relatively high amounts in our body tissue. The nutritionist suggest that we should be talk the minerals around 250 mg for each day including calcium, phosphorus, sulphur, sodium, potassium, and magnesium. 3.7 Water Water may well be our most essential nutrient, since without water most of us would die from the effects of dehydration in less than 1 week. More than half of body weight come from water. Water provide the several benefits for body such as the waste transportation, control body temperature, and functions in nearly all or our body’s biochemical reaction. Adults require about six to ten glasses of water per day depending on your activity level and the environment. To see if you are drinking enough fluid, please check your urine color. A small amount of dark-colored urine can be an indicate that you are not consuming enough fluid and need to drink more. 3.8 Fiber Although not considered a nutrient by definition, fiber is an important component of sound nutrient. Fiber consist of plant material that is not digested but moves through the digestive tract and out of the body. Cereal, fruits, and vegetables, all provide as with dietary fiber. Fiber also helps to slow the absorption of sugar from the intestines, thus steadying the blood sugar and slowing down the absorption of fat from Page | 23

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy food you eat. Adults should eat fiber around 25-30 grams per day; however, American adults should eat 11 g of fiber per day. 3.9 Essential Nutrients According to the recent definition (Harper, 1999 cited in Jeukendrup & Gleeson, 2010, p.26) a nutrient is considered essential if it meets the following criteria; -The substance is required in the diet for growth, health, and survival; -Absence of the substance from the diet or inadequate intake results in characteristic signs of a deficiency disease and ultimately death; -Growth failure and characteristic signs of deficiency are prevented only by the nutrient or a specific precursor of it and not by other substance; -Below some critical level of intake of the nutrient, growth response and severity of signs of deficiency are proportional to the amount consumed; -The substance is not synthesized in the body and is therefore required for some critical function throughout life. For the numeral essential nutrients, table 3.1 provide the essential nutrients in daily life and table 3.2 provide the daily reference value of food. Table 3.1 Essential Nutrient for daily life Main of Nutrients Sub-ordinary of main nutrient Water Amino Acid Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Fatty Acid tryptophan, Valine Mineral Linolene, Linolenic acid Trace Mineral Calcium, Phosphorus, Magnesium, iron Electrolytes Zinc, Copper, Manganese, Iodine, Vitamin Selenium, Molybdenum, Chromium Sodium, Potassium, Chloride Ultrace Elements Ascorbic acid, Vitamin A, Vitamin D, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Panthotenic acid, Folic acid, Biotin , Vitamin B12 Source: Jeukendrup & Gleeson, 2010, p.27. Page | 24

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy Table 3.2 Daily Reference Value (DRV) of food Food Component Daily Reference Value Total Fat Less than 65 g. (35% of energy intake) Saturated Fat Less than 20 g (10% of energy intake) Cholesterol Less than 300 mg. Total carbohydrate 300 g. (60% of energy intake) Dietary Fiber 25 g (11.5g./1,000 kcal) Sodium Less than 2,400 mg Potassium 3,500 mg Protein 50 g. (10% of energy intake) Source: Jeukendrup & Gleeson, 2010, p.28. Notice: DRV based on 8MJ (2,000kcal) guidline 3.10 Balance Diet The most effective ways to take in suitable amounts of nutrients is to eat a balance diet-one that included a wide variety of food from different food group. Over the past several decades, various methods if grouping food have been used, identifying five, seven, four, and now five food groups from which selections are able to be made again. Today, Thai Food Guide Pyramid was created by Thai Food and Drug Administration (Thai FDA) to recommend the nutritional balance diet as can be seen in figure. Moreover, food plant model is a type for balance your diet to reduce the overload of fat that provide the overweigh for the body as can be seen in figure 3.1 to 3.2. Page | 25

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy Carbohydrate 8 Servings Vegetable Fruit 10 Servings (6-13 years) (14-25 years) 4 Servings 3 Servings (6-13 years) (6-13 years) 5 Servings 4 Servings (14-25 years) (14-25 years) 2 Servings 6 tablespoon (6-13 years) (6-13 years) 1 Servings Protein 9 tablespoon (14-25 years) Milk, yogurt, (14-25 years) cheese Use sparingly Fat, Salt, Sweet Figure 3.1 Food guide pyramid Source: Department of Health, 2009, p.12. Page | 26

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy Vegetable Protein (A half of dish) (A quarter of dish) Carbohydrate (A quarter of dish or 2 services) You can add the little of low sugar fruit for your meal Figure 3.2 Food plant model Source: Department of Health, 2009, pp. 10-12. Page | 27

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy 3.11 Food Label Food that were not initially covered by the 1993 food labeling guidelines are gradually being assigned labels. For example, many single-ingredient meats are now being labeled. Processed meat, fish, and poultry products, such as hot dogs and chicken patties, must bear labels. Food label is the information providing the nutritional ingredients on product which one or more nutrients have been added or for which some nutritional claim has been made. Fresh fruit and vegetables are not required to be labeled, but many store do so voluntarily. The highlighted of food label is demonstrated in figure 3.3. Figure 3.3 Food Label Source: My Pharmacies House, n.d. Page | 28

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy 3.12 Body Mass Index Another method for assessing healthy body weight is the body mass index or BMI. BMI is calculated by metrically as weight divided by height squared (kg/m2). The BMI does not reflect body composition (fat versus lean tissue) or consider the degree of fat accumulated in the central body cavity. It is, nevertheless, widely used in determining obesity. The level of BMI can be provided at the table 3.3. Table 3.3 The determining of BMI BMI for the European BMI for the Asian Definition Standard Standard Lower the BMI Standard 5 < 18.5 Acceptable Level 18.5-24.9 18.5-22.9 High for the overweight 25-29.9 23-24.9 Very high for the overweight 30-34.9 25-29.9 Risk for the obesity 35-39.9 >30 Source: Department of Health, 2000 and ACSM, 2008 cited in Mahidol University, n.d. Conclusion . Nutrition is the elements in food that are required for the energy, growth, and repair of tissues and regulation of body process. Several of nutrients are the main components for maintain of life including fat, carbohydrate, protein, vitamin, mineral, cholesterol, and fiber. The most effective ways to take in suitable amounts of nutrients is to eat a balance diet-one that included a wide variety of food from different food group. To prevent the obesity, the food plants model divided by a vegetable as a half of dish, a protein source as a quarter of dish, and a carbohydrate as a quarter of dish, should be applied. Moreover, the nutrition facts should focus before you eating to prevent the deficiency of nutrition intake in everyday. Questions; 1. Please describe the essential of nutrients in daily life. 2. If you need to control your weigh, how do you apply the knowledge of this part to have a proper weigh for your body? 3. Why the food label is the necessary for your health? Please explain in your opinion. 4. Are you agree with the weight control by only exercise? Please explain in your opinion. Page | 29

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 3: Food for Healthy References Department of Health. (2009). Thai RDA for Teenage [in Thai]. Bangkok: The War Veterans Organization of Thailand. Hahn, D.B., Payne, W.A., & Mauer, E.B. (20005). Focus on health. (17th ed.). NY: McGrawHill. Mahidol University. (n.d.). Body Mass Index. Retrieved on January 20, 2017 from https://ss.mahidol.ac.th/th2/index.php?option=com_k2&view=item&layout =item&id=2&Itemid=136 My Pharmacies House. (n.d.). Five Step for use Nutrition Fact. Retrieved on January 20, 2017 from https://mypharmacisthouse.wordpress.com/tag/nutrition- facts/ Page | 30

Learning Material 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety At the end of the session, students must be able to 1. Explain the level of local, national and international food sanitation and safety 2. Describe the registration and law related to food sanitation and safety 3. Apply the registration and law related to food sanitation and safety in the career path Nowadays, several of relevant sectors are demonstrated as the function to control the food contamination and hazard because there are nearly a half of millions hospitalization from the food poisoning disease and foodborne disease around the world. It is therefore to see that several organization including the international, the national, and the local level had been cooperated to prevent and control this problem affecting to the public health in the community. This part will be provided for the information related to the organization that focused on the management of food sanitation and safety divided by the different level. 4.1 International, national and local organization Oxford University (Oxford University, 2015) states that the international level is defined as cooperation or agreement carried on many nations, while the national level is commonly related to a whole nation or (a citizen of a particular country). In contrast, the local level is related or restricted to a particular area or one’s neighborhood. Although there are different levels including international, national, and local level, the collaboration for food safety and the prevention of foodborne disease in these levels are mainly provided to safe life of the people from the food hazard and contamination.

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 4.2 International collaboration for food sanitation and safety 4.2.1 World Health Organization Figure 4.1 World Health Organization Source: World Health Organization, 2015. World Health Organization (WHO) aims to facilitate global prevention, detection and response to public health threats associated with unsafe food. Ensuring consumer trust in their authorities, and confidence in the safe food supply, is an outcome that WHO works to achieve. To do this, WHO helps Member States build capacity to prevent, detect and manage foodborne risks as listed followed;  Providing independent scientific assessments on microbiological and chemical hazards that form the basis for international food standards, guidelines and recommendations, known as the Codex Alimentarius, to ensure food is safe wherever it originates;  Assessing the safety of new technologies used in food production, such as genetic modification and nanotechnology;  Helping improve national food systems and legal frameworks, and implement adequate infrastructure to manage food safety risks. The International Food Safety Authorities Network (INFOSAN) was developed by WHO and the UN Food and Agriculture Organization (FAO) to rapidly share information during food safety emergencies;  Promoting safe food handling through systematic disease prevention and awareness programs, through the WHO Five Keys to Safer Food message and training materials; and  Advocating for food safety as an important component of health security and for integrating food safety into national policies and programs in line with the International Health Regulations (IHR - 2005). WHO works closely with FAO, the World Organization for Animal Health (OIE) and other international organizations to ensure food safety along the entire food chain from production to consumption (World Health Organization, 2015). Page | 32

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 4.2.2 Food and Agriculture Organization of the United Nations Figure 4.2 Food and Agriculture Organization of the United Nations Source: Food and Agriculture Organization of the United Nations, 2015. Food and Agriculture Organization of the United Nations (FAO) is an agency of the United Nations that leads international efforts to defeat hunger. Serving both developed and developing countries, FAO aim to helps developing countries and developed countries in transition modernize and improve agriculture, forestry and fisheries practices, ensuring good nutrition and food security for all such as; - Helping eliminate hunger, food insecurity and malnutrition; - Providing agriculture, forestry and fisheries more productive and sustainable; - Reduce rural poverty; - Building of safe and efficient food systems; - Increasing the resilience of livelihoods from disasters. 4.2.3 Codex Alimentarius Commission The Codex Alimentarius Commission (commonly referred to as Codex, Latin for \"Book of Food\") is the body established to develop food standard under the joint of the Food and Agriculture Organization of the United Nation (FAO) and the World Health Organization. It is imply that Codex is an intergovernmental body for providing a global reference point for developments associated with the international food standard, protecting consumer health, and ensuring fair practice in the food trade (Codex Alimentarius Commission, n.d.). Therefore, consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications (Codex Alimentarius Commission, 2014). Many of the food standards are created to protect the food hazard such as food labeling (general standard and guideline on nutrition labeling), contaminants in food, food hygiene, and specific standard for meat products, fish and fishery products, fresh and processed vegetables, cereals and derived products (for more information, click www.codexalimentarius.org/standards/list-of-standards/). Page | 33

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 4.2.4 European Food Safety Authority (EFSA) Figure 4.3 European Food Safety Authority Source: European Food Safety Authority, n.d. EFSA is created for mainly corroborating with the EU members to concern about food and feed safety, nutrition, animal health and welfare, plant protection and plant health (European Food Safety Authority, n.d.). In other words, EFSA helps protect consumer from food-related risk including physical, biological, and chemical hazard by providing independent scientific advice to decision makers who regulate food safety such as the Salmonella spp. reducing program, safety standard for pesticide residue in food (for more information, click http://www.efsa.europa.eu/) 4.3 Food sanitation and safety around the world 4.3.1 Food legislation in the USA In the USA has a federal food agency that known as Food and Drug Administrative (FDA). FDA aim to response the safety in respect of drugs, food, cosmetics, medical device and clinical trials of new medical products (Shaw, 2012, p. 399). Moreover, FDA also set standard with respect to the composition, quality, labeling, and safety of food and food additive (McSwane et al., 2005, p. 363). Nowadays, The FDA Food Safety Modernization Act (FSMA), created on January 4, 2011, is established for (Food and Drug Administrative, 2011, pp. 1-3); 1) Prevention foodborne illness occurring from food contamination such as the mandatory preventive controls for food facilities, the mandatory food safety standard; 2) Inspection and compliance, thus ensuring compliance with requirements and respond effectively when problems emerge; 3) Responsibility approach to prevent and control the emergency occurring from food; 4) Certification including the food importer, the high risk food; 5) Partnership collaboration to work together in an integrated way to achieve USA public health goals such as the state and the local level. 4.3.2 Food sanitation and safety model in India In 2008, the Food Safety and Standard Act formulated by the Food Safety and Standard Authority of India (FSSAI) was established. Many stakeholders such as the public, NGO, governmental, and the private as can be seen in figure 4.4 are collaborated for driving the food quality assurance. Moreover, Indian food safety legislation has the regulation covered the physical and microbiological requirements along with the chemical hazard which result from poor adulterant and agricultural Page | 34

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety chemical (Shukla, Shankar, & Singh, 2014, pp. 401-413). However, Shukla et al (2014, p. 410) concluded that there are tremendous of the weaknesses in this legislation as listed followed; 1) The different departments are still in control of certain portfolios. Therefore, export regulation not converted by FSSAI. 2) The standard up-gradation process and risk-based approach on preventive measures need to be focus. 3) The standards are not cover much details on primary production and consumer prevention 4) They lack of data to understand the magnitude of problem, skilled manpower, risk-based approach used the samples, and they lack the educational center for food safety understanding. Figure 4.4 Stakeholder for food safety in India Source: Shukla et al., 2014,p. 405. Page | 35

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 4.3.3 Food sanitation and safety assurance in Hong Kong In Hong Kong, the Government of Hong Kong Special Administration (HKSAR) has released the “food safety report” produced by the Centre for Food Safety (CFS). Furthermore, the unifying management feature with a high degree of centralization for food sanitation and safety assurance in Hong Kong is distributed (see in figure 4.5). This pattern has commonly been practiced in Hong Kong with the successful because it involves three dimensions including; 1) a single unified management department with a high degree of centralization, 2) risk analysis to implement continued surveillance and categorize management, and 3) close government liaison with industry and consumers (Wu, Ye, Hu, Liu, & Cao, 2014, pp.141-145) . Figure 4.5 Supervisory systems for food safety of Hong Kong Source: Wu et al., 2014, p. 143. Page | 36

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 4.4 Food sanitation and safety model in Thailand 4.4.1 Governmental organization for food sanitation and safety 1) Department of Health, Ministry of Public Health (distributed by division of water and food sanitation) is directly authority for food sanitation and safety in Thailand. Moreover, the research and development of food sanitation, the supporting of food sanitation, and the evaluation for food sanitation will be maintained for the ordinary function in this department. 2) Food and Drug Administration Thailand (or Thai FDA) is distributed to (Food and Drug Administration Thailand, n.d.); -regulate and monitor health products to meet quality and efficacy standards; -promote Good Manufacturing Practice in the production and quality control of health products to ensure consumer safety and to encourage exports; -research and develop the effectiveness of the consumer protection system for health products; -promote and support the capability of health product consumers and society to be able to protect themselves and be self-reliant; -encourage and enable all stakeholders and non-government parties to share in the consumer protection role. 3) Department of Medical Science is the multi-functional authority in other to (Department of Medical Science, n.d.); -provide academic service and laboratory analysis in medical sciences and public health as the national reference laboratory; -monitor, evaluate, communicate and manage risk in diseases and health hazards; -study and conduct research and development for knowledge, technology and innovation in the areas of medical sciences and public health -develop and standardize system and method analytical of medical sciences and public health; -manage risk in health hazards from pathogen and animal toxin; -develop strategic methods in solving narcotic drug problem in the country. 4) Department of Science Service is the authority to provide high quality and professional laboratory service at the expert and reference level by integrating state of the art technology, researching and developing new technique and method, and improving human resource development through integration of proactive management and the concept of good governance, especially the analysis of food additive, food hazard, and food packaging in the laboratory scale (Department of Science Service, 2011) Page | 37

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety 5) Office of the Consumer Protection Board is the authority in other to (Office of the Consumer Protection Board, n.d.); -enforce the laws fairy and transparency for maximizing benefit of the consumer; -develop the laws and policies in consumer protection catching up with current situation; -establish consumer network, and cooperate among related authorities both public and private sectors; -disseminate knowledge to the consumer in order to create conscious in protecting their own rights. 6) Local administration can be distributed and enforced for the food sanitation and safety in local level such as Bangkok metropolitan, Pattaya City, and local municipality 4.4.2 Food safety legislation in Thailand In Thailand, there are five legislations mandating guideline for food sanitation and safety. Table 4.1 provides the related legislation for food sanitation and safety in Thailand. Table 4.1 Example of the related legislation for food sanitation and safety in Thailand. ข้อกฎหมาย ความเกย่ี วขอ้ งกบั การสุขาภิบาลอาหาร พระราชบญั ญัตกิ ารสาธารณสขุ พ.ศ. 2535 การจาหน่ายอาหาร สถานท่สี ะสมอาหาร การจาหน่ายสนิ ค้าใน พระราชบญั ญัตอิ าหาร พ.ศ. 2522 สถานท่หี รอื ทางสาธารณะ กจิ กรรมท่เี ป็นอนั ตรายต่อสขุ ภาพ ประเภท ชนิด และลกั ษณะของอาหาร การอนุญาต นาเข้า พระราชบญั ญัตคิ ้มุ ครองผ้บู ริโภค พ.ศ. และจาหน่ายอาหาร คณุ ภาพและมาตรฐานของอาหาร ชนดิ 2522 และปรมิ าณของสารปนเป้ื อนในอาหาร การแสดงฉลาก การ โฆษณาอาหาร พระราชบญั ญัตริ กั ษาความสะอาดและความ ข้อกาหนดเก่ยี วกบั สทิ ธขิ องผ้บู ริโภค การค้มุ ครองผ้บู รโิ ภค เป็นระเบยี บเรียบร้อยของบ้านเมอื ง ด้านการโฆษณา การค้มุ ครองผ้บู รโิ ภคด้านฉลาก การทดสอบ พ.ศ. 2535 และการพิสจู น์สนิ ค้าต่างๆ และข้อกาหนดเก่ยี วกบั มาตรฐาน ความปลอดภยั ของผ้บู รโิ ภค การรกั ษาความสะอาดของตลาด สถานท่ขี ายอาหาร การปรงุ อาหาร ขายหรือจาหน่ายอาหารบนถนนหรอื ในท่สี าธารณะ Source: Sukhothai Thammathirat Open University, 2009, pp.239-242. Page | 38

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety Conclusion For the food sanitation and safety organization, it can divided by the three categories. One is the international level including the World Health Organization (WHO) which is the international organization for the public health, and the Food and Agriculture Organization of the United Nation (FAO) which is mentioned for the poor people and the malnutrition. Moreover, the Codex Alimentarius Commission is the cooperation with WHO and FAO for the food standard regulation. In the region, the European Food Safety Authority or EFSA is the example of for food sanitation and safety for the Europe people. In Thailand, Department of Health, Ministry of Public Health, Food and Drug Administration Thailand, Department of Medical Science, and Department of Science Service have a cooperation for food sanitation and safety management in Thailand. In addition, the local area has the regulation according to the public health act B.E. 2535 for monitoring the food sanitation and safety in the local area. Questions; 1. Please describe the levels of food sanitation and safety organization. 2. If you export a ton of rice to the Europe countries, how do you export for your product according to the relevant regulation? 3. In your country, how about the function of the food sanitation and safety? 4. If you are an environmental officer in the local administration in your country, how about your job description for food sanitation and safety? References Codex Alimentarius Commission. (2014). About Codex. Retrieved on February 8, 2015 from http://www.codexalimentarius.org/about-codex/en/ Codex Alimentarius Commission. (n.d). Enhancing participation in Codex activities .Retrieved on February 8, 2015 from http://www.imarkgroup.org/projects/ course/moduleX/EN/course.asp?modulecode=X&modulelang=EN&learnerid= vivat919&learnercode=vivat919 Department of Medical Science. (n.d). Mission. Retrieved on February 8, 2015 from http://engweb.dmsc.moph.go.th/engdmsc/?page_id=197 Department of Science Service. (2011). Mission. Retrieved on February 8 , 2015 from http://www.dss.go.th/ewdss/index.php/2013-05-21-05-45-49/art-aboutus- visionandmission European Food Safety Authority. (n.d.). European Food Safety Authority. Retrieved on February 8, 2015 from http://www.efsa.europa.eu/en/ Food and Drug Administration Thailand. (n.d.). Mission. Retrieved on February 8, 2015 from http://www.fda.moph.go.th/fda_eng/frontend/ theme_1/about_us .php?ID_About_Us=17 Food and Drug Administrative. (2011). Background on the FDA Food Safety Modernization Act. Retrieved on February 8, 2015 from http://www.fda.gov/ downloads/Food/GuidanceRegulation/UCM263773.pdf Page | 39

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 4: Overview of food sanitation and food safety McSwane, D., Rue, N.R., & Linton, R. (2005). Essential of food safety and sanitation (4th ed.). New jersey: Pearson Education. Office of the Consumer Protection Board. (n.d). Mission. Retrieved on February 8, 2015 from http://www.ocpb.go.th/ewtadmin/ewt/ocpb_eng /ewt_news.php?nid=6 Oxford University. (2015). Oxford Dictionaries. Retrieved January 30, 2015 from http://www.oxforddictionaries.com/ Shaw,I.C. (2013). Food safety: the science of keeping food safe. United Kingdom: Wiley-Blackwell. Shukla, S., Shankar, R., & Singh, S.P. (2014). Food safety regulatory model in India. Food Control, 37, 401-413. Sukhothai Thammathirat Open University. (2009). Environmental Health. Nontaburi: Sukhothai Thammathirat Open University. World Health Organization. (2015). Food Safety. Retrieved on February 8, 2015 from http://www.who.int/mediacentre/factsheets/fs399/en/ Wu, X., Ye, Y.,Hu, D., Liu, Z., & Cao, J. (2014). Food safety assurance systems in Hong Kong. Food Control, 37, 141-145. Suggested Web Sites Youtube https://www.youtube.com/watch?v=_GD4MY2PCE0 https://www.youtube.com/watch?v=KSluc9igxkA#t=35 https://www.youtube.com/watch?v=y_LSrgbXA_w https://www.youtube.com/watch?v=_vrLqXqy__4 Page | 40

Learning Material 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety At the end of the session, students must be able to 1. Describe the process of food processing 2. Describe the method to keep the quality of raw material 3. Explain the suitable temperature to control the growth of microorganism Raw material selection for cooking a food is one of the importance parts for food sanitation and safety. The more you aware the quality of raw material for cooking a food, the more you prevent the problem from foodborne disease and food poisoning. However, some student may not know the process of raw material selection, the process for keep several raw material, and the proper temperature for control the quality of raw material in your kitchen. It is therefore this part provide the information associated with the process of food processing, the proper method to keep the quality of raw material, and the proper temperature for cooking a food. It is not only increase the better of the taste for your food, but it is also encourage the good health from the good quality of your material that you eat. 5.1 Following the flow of food The flow of food on site begins with receiving and storage. From storage, food products move into the preparation and service phases, which can involve 1 or more steps. The flow of food is shown in figure 5.1

Vivat Keawdounglek (Ph.D.) Learning material of 1807307 (Food Sanitation and Safety) Part 5: Food Supply and Safety Receiving Refrigerator Frozen Dry Storage Storage Storage Preparation Cool-Holding Cooking Serving Cooling Serving Hot-Holding Reheating Serving Serving Figure 5.1 Food Flow Diagrams Source: McSwane, Rue, & Linton, 2005, p.114. 5.2 Receiving Because of the poor inspection for all incoming food supplies, the poor receiving for food supplies including 1) acceptance of underweight merchandise, 2) contamination, 3) waste, and 4) acceptance of the unqualified product for food supplies may be occurred. Hence, for the first step in receiving production of food supplies, please observe foods for color, texture, and visual evidence of spoilage. Quite often, spoilage is easily visible as in the case of slime formation, mold growth, and discoloration. Moreover, food products that are damaged, spoiled, or otherwise unfit for sale or use in a food establishment must be properly disposed of or held by the establishment for credit, redemption, or return to the distributer. It is significant which these products not be mistake for sale and wholesome products and/ or cause contamination of other foods, equipment, utensils, lines, or single-service or single-use article. Whatever the size of food establishment, there are two requirements for food receiving including; 1) prompt handing, and 2) exacting quality control procedures. Additionally, trained staff who have good judgment and experience in interpreting; Page | 42