Medical Foods final.ppt (Regulatory Aspects of Food & Nutraceiticals)
Food Processing HACCP and GMP.ppt
1. by:
IMELDA M. ANTIADO
Passionist Technological Inst. Inc.
May 7, 2016
Passionist Technological Institute, Inc.
Holy Cross Parish Compound, Calumpang, General Santos City
Tel. #: 554-3615 E-mail Address: passionist2008@yahoo.com
2. Safety is a basic requirement
of food quality.
Food contamination and
poisoning can occur at
any stage from farm to fork.
Food Safety and Sanitation
3. • FOOD SAFETY- ang pagkaon ginatawag
nga “SAFETY” kung kini makaon..buot
ipasabot kini dili makadaot sa lawas sa
mokaon.
– KALIDAD (“QUALITY”)
kini matungkad nato pinaagi sa
pagproseso nga TAMA sa tanang higayon.
“DOING THE RIGHT THING, THE FIRST TIME
AND EVERYTIME”
4. NGA SA ATO PA…
ANG KALIDAD MAGSUGOD SA TAGSA-TAGSA
KANATO
“ QUALITY STARTS WITH ME”
ADUNA USAB KITA GINATAWAG NA
QUALITY CONTROL
- PAGPLANO
- PREVENTION
-PAGMONITOR
5. • Food Handler – any person who handles,
stores, prepares, serves food, drinks or ice
or who comes in contact with any eating or
cooking utensils and food vending
machines.
6. FOOD CONTACT SURFACES
• Food Contact Surfaces - those surfaces that contact
human food and those surfaces from which drainage
onto the food or onto surfaces that contact the food
ordinarily occurs during the normal course of operations.
• include
> utensils and food-contact surfaces of equipment.
> may include employee garments, gloves, and
hands in addition to equipment and utensils.
7. KARAKTER SA PAGKAON
PHYSICAL CHARACTERESTICS
▪ - COLOR, SIZE, SHAPE,
PHYSICAL DEFECTS
HIDDEN ATTRIBUTES
▪ NUTRITION VALUE
▪ MACIROBIAL SAFETY
8. SOURCES OF DEFECTS
(ASA GIKAN ANG DEPEKTO SA PAGAKAON)
raw materials
personnel hygiene
sanitation
food handler
commitment nga motrabaho ug ang abilidad sa
pagtrabaho
in process handling
poor understanding on processing method
lack of training
machine breakdown
9. SANITATION
• ANG hygienic nga pamaagi sa pag-
promote ug health.
–Hygienic:
• limpyo sa kaugalingon
–Daily Bathing
–Paghugas sa kamot kanunay
–Limpyo ang mga kuko
–Limpyo ang sanina
10. PERSONNEL GROOMING AND
HYGINE
• Knowledge sa mga factors nga naga
contribute sa workplace hygiene
problems
• Sources ug rason sa food poisoning
problems
11. CLEANING
What is CLEANING?
• Cleaning - means the removal of dirt, food
residue, and any other materials from a
surface, utensil, or equipment using
detergents or other cleaning agents and
either mechanical or detergent scrubbing
actions, followed by rinsing.
12. Cleaning Process (four-step)
(1) Washing away surface debris,
(2) Applying detergent and scrubbing
(3) Rinsing with clean potable water.
(4) Air-drying /WIPE DRY
13. SANITIZING
What is SANITIZING?
• Sanitizing - means
the application of a
chemical or heat to a
clean surface that will
kill microorganisms.
15. WHEN TO WASH HANDS
• Before, and after
preparing food
• Before AND after eating
food
• Before and after caring for
someone who is sick
• Before and after treating a
cut or wound
16. WHEN TO WASH HANDS
• After using the toilet
• After changing diapers or
cleaning up a child who
has used the toilet
• After blowing your nose,
coughing, or sneezing
• After touching an animal or
animal waste
• After handling pet food or
pet treats
23. Closing down Procedure
• Wash and wipe dry all utensils and
equipment.
• Clean all the surfaces including floor.
• Switch off all valves.
• Remove regulator
• Switch off the light
• Close the door.
25. SAFETY PRACTICES
• Proper use of personal protective
equipment (Lab. Gown, Apron, hair net,
mask)
• Waste Management (Segregation,
Recycling, Re-use)
• Pollution Control
• Types of Pollutants
• The application of hygiene and sanitation
39. AGENTS OF SPOILAGE
• BACTERIA
– THERMOPHILIC (Bacteria nga gusto ug init)
– PSYCHROPHILIC (Bacteria nga gusto or
mabuhi sa bugnaw)
– MESOPHILIC (natural lang nga termperatura)
– HALOPHIC (mabuhi sa asin)
• MOLDS (MURAG COTTON)
• ENZYMES
40. MGA HIMOON ARON MA-PREVENT ANG
SPOILAGE OR PAGKADUBOK SA ISDA
• SA DAGKU NA ISDA
– LIMPYOHAN UGTANGGALON ANG HASANG
UG TINAI BAGO-O I PRESERBA
– PERO KUNG IBALIGYA NGA TIBOOK
CGURADOHON NGA LIMPYO UG BASTANTE
SA ICE
– LIMPYO ANG MGA GAMIT UG MGA
BUTANGANAN
– ANG ASIN DAPAT PURE…..IBIG SABIHIN
WALAY IMPURITIES LIKE, BALAS UG MALA
…UG UBAN PA…
41. UNSA ANG NAA SA ISDA UG UBAN PANG MAKAON
NATO GIKAN SA DAGAT (FISHERY PRODUCTS)
• NUTRITIVE VALUE sama sa:
–Protina
–Aduna y unique nga klase sa mantika-
“fish oil” nga ginatawag nga “OMEGA -
3” (good sa heart)
–Bitamina B complex (Red Meat sa isda)
–Minerals …Iodine, fluoride, zinc
42. UNSA ANG NAA SA ISDA UG UBAN PANG MAKAON NATO
GIKAN SA DAGAT(FISHERY PRODUCTS)
• NUTRITIVE VALUE sama sa:
–Iron (pinakadaghan makuha nato sa
seashells)
–Bitamina A (laman loob halimbawa..sa
atay sa isda, naa pud sa red meat sa
isda)
–Iodine makuha nato sa halamang dagat
(seaweeds)
