RISK MANAGEMNENT
06 Activity 1
1. PHYSICAL HAZARD
Candy Food Poisoning in the Philippines Result of Poor Hygiene
Philippine authorities said the poison in a batch of candy that sent nearly 2,000 children to hospital
was likely a common germ from dirty hands or sweaty armpits. Nearly all the children that were
affected by the poisoning have recovered. Health Secretary Janette Garin indicated that preliminary
lab results found that human skin and hair were likely the source of contamination in the candy.
The contamination could be because the candy makers did not wash their hands or did not wear
proper gear, such as gloves and hairnets, and as a result sweat and hair follicles dripped into the
candy ingredients. Garin also noted that further tests had to be done to check for the presence of
pesticides and toxic chemicals.
2. PROCESS CONTROL
Prevention of Contamination
The company, Wendy's Durian Candy, has been ordered to stop manufacturing candy to avoid
further complications. The company's suspension will be cleared pending the results of an
inspection by the Food and Drug Administration.
3. Process you can suggest addressing the identified hazards
Poor hygiene practices by food workers are a common cause of foodborne illnesses. To avoid
liability for foodborne illnesses, food industry workers must practice proper hygiene when
handling food.
Thoroughly washing hands with warm soap and water immediately before and after
handling food
Wearing disposable rubber gloves and changing them frequently
Wearing hairnets or tying back long hair
Wearing aprons or long sleeves
1. CHEMICAL HAZARDS
Accidental food poisoning – Cleaning Chemical in Iced tea
A woman was poisoned and nearly died after drinking iced tea containing cleaning chemicals at a
suburban Salt Lake City restaurant. A worker at the restaurant put cleaning lye (probably sodium
hydroxide) into a sugar bag. A second worker put the material into an iced tea dispenser. The restaurant
chain claims that this is the first time in 73 years that this has happened.
The authorities said that an employee at Dickey’s Barbecue in South Jordan unintentionally put heavy-
duty cleaning lye in a sugar bag, and that another worker mistakenly mixed it into an iced-tea dispenser.
2. PROCESS CONTROL/PROCESS YOU CAN SUGGEST ADRESSING THE IDENTIFIED HAZARDS
Prevention of Contamination
If the restaurant chain is using any kind of food safety program, this should never have happened. One
of the basic principles of Good Catering Practice and HACCP is not to put non-food materials into food
containers, and to store cleaning chemicals away from food. There are many incidences of accidental
poisoning occurring because of misidentification of chemicals. All could have been avoided by using
proper containers and labelling them clearly with the contents.
1. BIOLOGICAL HAZARD
Food poisoning kills 27 in Philippines, sickens 100 children who ate cassava
Wailing parents carried the bodies of their children from hospitals after a snack of cassava bought from
an outside vendor killed 27 and sickened 100 others yesterday at an elementary school in the south-
central Philippines. A 9-year-old girl was given some of the deep-fried caramelized cassava by a
classmate who bought it from the vendor. Some victims were still vomiting nearly 12 hours after eating
the morning snack.
Some said they took only two bites because it tasted bitter and the effects were felt 5-10 minutes later
according to Dr. Harold Gallego of Garcia Memorial Provincial Hospital in the nearby town of Talibon,
where 47 patients were taken.
2. PROCESS CONTROL//PROCESS YOU CAN SUGGEST ADRESSING THE IDENTIFIED HAZARDS
Destruction of Microorganisms
Cassava is a root that’s poisonous if not prepared correctly. The roots of the cassava plant are rich in
protein, minerals and the vitamins A, B and C. However, if eaten raw or prepared incorrectly, one of its
chemical constituents will be attacked by digestive enzymes and give off the deadly poison cyanide. If
cassava is not properly prepared and cooked, residue of cyanide, a naturally occurring substance in the
root crop, may remain. A cyanide producing sugar derivative is usually removed by grating, pressing, and
heating the tubers. Proper cooking and preparing foods are very important especially with this kind of
foods that have natural chemicals on it. If we are not aware enough on this kind of foods or lack of
knowledge about it maybe, it is much better if we don’t cook or eat it easily.
REFERENCES:
https://pesproppt.wordpress.com/2014/09/29/accidental-food-poisoning/
https://www.illinoisfoodpoisoningattorney.com/chicago-food-poison-lawyer/candy-food-poisoning-
philippines-result-poor-hygiene#:~:text=A%20recent%20food%20poisoning%20outbreak%20from%20a
%20batch,likely%20the%20source%20of%20contamination%20in%20the%20candy.
https://www.seattletimes.com/nation-world/food-poisoning-kills-27-in-philippines-sickens-100-
children-who-ate-cassava/
