This document provides information on food safety and management. It discusses the different types of hazards like physical, chemical and biological hazards. It also talks about identifying hazards, assessing risks and controlling risks through elimination, substitution, isolation and engineering controls. The document also discusses food storage and the different methods used for storing different types of foods like fruits, vegetables and grains. It describes cold storage, controlled atmospheric storage and different storage methods for grains like bag storage, bulk storage and open storage.

1. PRESENTATION ON
FOOD SAFETY AND MANAGEMENT
ABT-5122 3(2+1)
Topic: MANAGEMENT OF HAZARDS & FOOD STORAGE
Dr. Shweta Gupta
(Genetics and Plant Breeding)
College of Agriculture and Research station , Marra, Durg (C.G)
WELCOME

2. Food safety is a scientific discipline describing
handling, preparation and storage of food in ways that
prevent food borne illness.
 Thus it includes a number of routines that should be
followed to avoid potential health hazards.
Hazards
1. Environmental hazards
2. Manmade hazards

3. TYPES OF HAZARDS
1. PHYSICAL HAZARDS
2. CHEMICAL HAZARDS
3. BIOLOGICAL HAZARDS

6. BIOHAZARDS

7. MANAGEMENT OF HAZARDS:
Identifying hazards:
 To identify the place
where we work should be inspected.
 Health checkups should be done of the workers.
 Under construction buildings inspection should be
done.
 Any risks should be eliminated/ minimized.
Assessing the risk:
 Estimate the risk- safety measures should be taken for
the type of risk involved.
 Intensity of risks.

8. CONTROLLING THE RISK:
1) Eliminate- The risk from the workplace.
2) Substitute - If risk cannot be removed then selection of
those things which have less risks comparatively.
3) Isolate- Isolate the risk from the reach of humans.
4) Engineering controls- Good equipments should be used
to reduce the risks.

9. FOOD STORAGE
 Food storage means storing of food material in a place after
harvesting for some time after which we can use it safely.
 Some food materials gets easily spoiled so they have to be stored
properly.
 There is always a chance that foods materials can be get spoiled
easily so they need to be properly stored so food storage gets more
important.
 Meat products, dairy products, easily get spoiled so for their storage
we need cold storage and aseptic conditions.
 Food grains can be stored for a long time if their moisture content is
reduced.

10. TYPES OF STORAGE FOR DIFFERENT TYPES OF
FOOD MATERIALS:
I. FRUIT AND VEGETABLES
(A)NATURAL OR COMMON STORAGE
 In this type of storage fruits and vegetables are stored in natural
environment.
 There is no control on temperature, relative humidity RH, aircirculation
etc.
 Things which can be stored are potato, onion, turmeric, ginger, ber,
radish, guava, papaya, beetroot etc.
 This method is cheap and used in villages to store fruits and vegetables.

11. (B). EVAPORATIVELYCOOLERSTORAGE
 In this type of storage evaporative energy input cool chambers are used.
 This method uses water vapour and cool chamber principle.
 We reduce the temperature here.
(C). COLDSTORAGE
 Storage of fruit and vegetables in reduced temperatures.
 This type of artificialenvironment –
 Maximum temp. 15.6O C (60O F)& Minimum temp. 2.22O C(28O F)

12. PRINCIPLES OF COLD STORAGE:
 To reduce the activity of microorganisms.
 To reduce the bio-chemical reactions occurring inside the
food and vegetables.
 To reduce the breathing/ respiration efficiency
 To reduce moisture levels

13. CONTROLLED ATMOSPHERIC STORAGE (CA)
 CA is one of the most important innovations in fruit and vegetables storage systems.
 CA refers to the constant monitoring and adjustment of the Co2 and O2 levels within
gas tight stores or containers.
 CA technology involves reduction of O2 and increasing Co2 combined with
refrigeration.
 “Altering two most important factors of environment O2 and Co2 by altering the
levels for storage of fruits and vegetables. “ This technique is called CA.
 Maintaining the environment factors O2 and Co2 in the controlled room, container,
vessels, packets is called CA.
 In general, O2 - 20.9% and Co2- 0.03%
N2 - 78.1% Other gases- 0.97%

14. 1. BAG STORAGE:
 Jute bags to keep food grains.
 This is an old technique.
2. BULK METHOD:
 Huge bulk / Hill of food grains is created.
3. OPEN STORAGE:
 Food grains are stored in open places in dry land areas where
less relative humidity is there.
 Moisture content is also reduced by this method in food
grains.