Food processing lecture

1. BASIC FOOD SAFETY

2. Luke 4:18
Introduction
The knowledge you have accumulated thus far
will help you develop a food safety
management to prevent
foodborne illness by actively controlling
hazards throughout the flow of food.

3. Operational Definition of Terms:
• Contaminated Food- food that could be harmful to health because it contains something that should not be there.
• Food Handler- Anyone whose work involves food, or whose action or inaction could compromise the safety of food.
• Food Poisoning- A general term for an illness caused by eating contaminated food.
• Food Safety- freedom of food from anything that might cause food poisoning or harm to people.
• Temperature Danger Zone- this is the temperature range (5˚ to 60˚ c) most suitable for bacterial multiplication.
• Legislation- the general term of laws, regulations and directives.
• Symptoms- the sign of illness.
• Allergen- a food or ingredient that is perfectly safe for most people to eat, but which causes an allergic reactions in particular individual.
• Ambient Temperature- ordinary room temperature.( strictly speaking,” ambient” means the surrounding temperature.
• Infestation- the presence of Pests
• Non-porous (wood) -A material that does not allow liquids to penetrate
• Workflow - The route through food premises for food, food handlers and equipment during all the stages from delivery of raw
food to dispatch, sale or service of finished products.
• Taint- Alter the smell or taste of food.
• Carrier- a person who carries pathogenic bacteria without suffering any symptoms of illness.
• Time and temperature control- any measure necessary to keep food at a safe temperature or to destroy pathogenic micro-organisms

4. What is Food Safety?
 Food Safety is freedom of food from anything that might cause Food
Poisoning or harm to people.
• Quality, Diet and Nutrition & and Food Safety Concepts:
Quality- Taste, smell, looks and quality control are mainly food quality
issues.
Diet & Nutrition- are mainly concerned with the nutritional values of food,
calories, weight loss and balanced healthy diet.
Food Safety- makes sure that what we eat (regardless what is) is not going
to cause us food poisoning or harm.
A general term used to describe any disease or illness caused by eating
contaminated food or drink.it is traditionally referred to as “Food
Poisoning”.

5. Part in Food Safety:
If you deal with food as part of your job, you are recognized as a food
handler and are responsible for doing everything possible to keep food
safe. This is a legal responsibility.
You are not expected to memorize every detail of the law, but you
do need to understand how the law affects the way you work. In general,
part of food safety is include:
• Keeping yourself & workplace clean
• Protecting food from anything that could lead to illness or harm.
• Staying alert to food safety hazards- the possibility of harm
• Working with care
• Following good personal hygiene habits

6. • Contaminated food can affect anyone who eats it.
• allergens are a hazard to anyone with an allergy to
that food. Care needs to be taken to avoid
accidental contamination by food linked to
Allergens such as:
1. Cereals
2. Crustaceans and products
3. Egg and eggs products
4. Fish and fish products
5. Peanuts, soybeans and products
6. Milk and milk products
7. Tree nuts and nut products

7. Preventing Allergic Reactions
 Staff must be trained to identify menu items containing major food allergens
 Staff must be able to recognize the symptoms of an allegic
 Ensure that at least one person on each shift is familiar with all the food
ingredients used.
 Train staff to prepare allergen-free menu items when requested
 label allergenic items in the menu and carefully read all labels
 Use a separate preparation area for items containing allergenic ingredients
 Carefully clean table and utensils that have come in contact with an allergen
 Be alert if customers indicate having an allergy and ask then if they do.
 Have an emergency procedure in place to handle allergic reactions.

8. Typical occurrence of Bacterial
Food Poisoning:
• High risk food- the type that causes most food safety problems, food that is
contaminated a.k.a potentially hazardous food.
• Food is kept in conditions, such as warm room, that allows the bacteria to
multiply to levels that cause illness.
• Bacteria are not destroyed, through adequate cooking, so they keep living on
food.

9. Ideal Conditions for Multiplication of
Bacteria:
F- ood (e.g some bacteria need proteins)
A – cidity ( levels of acidity can affect multiplication e.g vinegar can prevent
the growth of bacteria because it is acidic.
T – emperature ( Higher temperature help kill most bacteria. Bacteria prefer
Temperature Danger Zone.)
T – ime (e.g bacteria need time to grow)
O – xygen ( the presence of oxygen also affects multiplication e.g Aerobes
need oxygen to multiply, while Anaerobes thrive without oxygen.)
M – oisture (e.g bacteria need water to grow & perform metabolism,
sometimes adding large amounts of salt to foods absorbs available moisture
and bacteria will not multiply.)

10. Taking Control:
• Restricting the time that high-risk food is left at temperatures inside
the danger zone. The rule of thumb is no more than four hours
(WHO: 2 hours).
• Using low temperatures outside the danger zone restrict bacterial
multiplication by freezing high-risk food, for example.
Food Poisoning Bacteria multiply at temperature between 5˚c
and 60˚c , the temperature range known as the Temperature Danger
Zone (Usually room temperature).

11. POOR PRACTICES
Many causes of Food Poisoning are linked to
“temperature abuse” when high-risk food is kept in
the danger zone for an unsafe period. The
problems are usually caused by:
oCooling food too slowly before refrigeration.
oPreparing food too far ahead of sale or service
and keeping it at ambient temperatures
oLeaving food at ambient temperatures instead of
refrigerating it.
oReheating Food inadequately.
oUnder-cooking meat and poultry
oThawing frozen food insufficiently before cooking
it.
oHolding hot food at a temperature below 60˚c for
periods that allow bacteria to multiply to unsafe
levels.

12. DESIGN
• Ensure continuous workflow from delivery to
service
• Have separate areas for the storage and
preparation of raw foods and high-risk or ready-
to-eat foods
• Ensure separation of food and waste
• Reduce the risk of food contamination Enable
staff to control the temperature of food
• Enable adequate ventilation of premises
• Provide clean water
• Provide facilities for personal hygiene and first
aid
• Enable staff to clean thoroughly
• Provide for the safe disposal of waste
• Prevent pest infestation: for example, by
window screens or air curtains

13. Workflow -should be continuous (sort of one way), progressing from raw
material to finished product, and ensuring the distances traveled by food or
food handlers are kept to a minimum.
Construction:
• The surfaces of the walls and ceilings must be smooth and without
joints or cracks where bacteria or pests can live.
• Walls, ceilings, and floors must be grease- resistant to prevent
contamination.
• Windows and doors should have screens to prevent contamination and
pests.
• Woodwork must be smooth and sealed, without flaking paint.
• The construction should also protect everyone's health
and safety. Materials should be fire resistant and floors
should be non- slippery.
• The best materials for the structure of food premises
are durable, impervious, smooth, and easy to clean.

14. Calibration -is the process of checking and adjusting equipment so that it measures
accurately. All devices must be calibrated according to the manufacturer’s instructions:
• Before they are first used
• At regular intervals
• When there is damage to a device or inaccurate reading is suspected.
• According to your supervisor’s instruction.
Thermometers -To avoid contamination and cross-contamination, thermometers must
be un damaged, and must have been thoroughly cleaned and sanitized by an approved
method before they are used.
Corrective actions- if a temperature reading is outside the acceptable range:
• Follow the corrective procedure in your workplace for adjusting temperature.
• Report the problem
• Dispose the food if needed.

15. Main Sign of Infestation:
• Droppings
• Unusual smells
• Gnawed pipes, cab,es and fittings
• Paw or claw prints
• Smears and rat runs
• Dead bodies insects, rodents and birds
• Scratching, pecking or gnawing sounds
• Torn or damaged sacks or packaging sometimes sorounded by
spilled food
• Eggs, larvae, pupae, feathers, fur, nesting material

16. Food Safety Programs
• A food safety management is a group of practices intended to prevent the
spread of foodborne illness. It must be built on a solid foundation of
programs that support your efforts to minimize the risks of such illnesses'
such as:
Standard Operating Procedures (SOP's)
Personal Hygiene
Facility Design
Supplier Selection and Specification
Cleaning and Sanitation
Equipment Maintenance
Pest Control
Quality Control and Assurance
Manager and Employee Food Safety Training

17. The development and maintenance of these programs
are crucial for addressing the five most common risk
factors
responsible for foodborne illness as identified by the
CDC.
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene

19. Active Managerial
Control
It is the responsibility of the manager to control
the above listed factors for foodborne illness.
-is a proactive, rather than reactive, plan for
anticipated risks. Managers must also monitor
procedures and take corrective action when
necessary. They must also verify that the food
safety programs in place are actually working,
and take action to replace them if not. By
continuously monitoring and verifying
procedures responsible for preventing these risks,
you will ensure they are being controlled.

20. In order to achieve active
managerial control, you can
utilize several tools
recommended by the FDA,
including:
Training programs
Manager supervision
incorporation of SOP's
HACCP plans

21. proaches
re are steps that should be taken when developing a food safety
nagement system using active managerial
trol:
p 1 - establish the necessary food safety programs and support them
ugh your standard operating procedures
p 2 - consider the five risk factors as they apply throughout the flow of food,
identify the potential
akdowns that could impact food safety
p 3 - if necessary, revise policies and procedures to prevent these
akdowns from occurring
p 4 - monitor the policies and procedures you have established to ensure
y are being followed
p 5 - verify that the policies and procedures you have established are
ually controlling the risk factors

22. The FDA's Public Health Interventions
-The FDA provides specific
recommendations for controlling the
common risk factors for foodborne illness.
-These are
known as public health interventions and
are designed to protect the public health.

23. ”
They include:
Demonstration of Knowledge - managers must be able to show that
they know what to do to keep food safe--becoming food certified in
food safety and always practicing food safety are two ways of doing so.
Staff health controls - procedures must be put in place to make sure
staff are practicing personal hygiene -- for example, staff must know
that they must report illnesses and symptoms to management
Controlling Hands as a Vehicle of Contamination - policies must be
established to limit bare hand contact with
Ready to Eat Food -- this might include the requirement of using tongs
or gloves

24. HACCP
-Food Safety Management
system may also include a
Hazard Analysis Critical
Control Point system.
- A HACCP system is based
on the idea that if significant
biological, chemical or
physical hazards are
identified at specific points
within a product's flow
through the operation, they
can be prevented, eliminated
or reduced to safe levels.
To be effective, a
HACCP system must
be based on a written
plan that is specific to
each facility's menu,
customers, equipment,
processes and
operations. Each
HACCP plan is unique,
so what works for one
establishment may not
work for another. A
HACCP plan is based
on seven principles.

25. • Time and temperature parameters for
controlling pathogens - establish procedures
to limit the amount of time food spends in the
temperature danger zone, for instance,
require temperatures to be checked every two
hours.
• Consumer advisories - provide notices to
customers if you serve raw or undercooked
foods, including a statement of the risks of
eating such items.

26. The HACCP principles are seven
sequential steps that outline
how to create a plan. Since each
principle builds on the
information gained from the
previous principle, when
developing your plan you
must consider all seven
principles in order.

27. The Seven HACCP Principles
Principle 1 - Conduct a Hazard Analysis
(HA)
Identify and assess potential hazards in the
food you serve by taking a look at how the
food is processed, or flows
through your establishment.

28. The most common processes include:
Preparing and serving without cooking
Preparing and cooking for same day service
Preparing, cooking, holding, cooling, reheating
and serving -- also called complex food
preparation
Once these common processes have been
identified, you can determine where food safety
hazards are likely to occur .

29. Hazards Hazards include:
• 1.Bacterial, viral or parasitic contamination
2.Contamination by cleaning compounds,
sanitizers and allergens.
3. General physical contamination

30. Principle 2 - Determine Critical Control
Points (CCP)
These are the points in which a specific food
becomes unsafe. Find the points in the process
where identified hazards can be prevented,
eliminated or reduced to safe levels. There may be
more than one Critical Control Point for a process.

31. Principle 3 - Establish critical limits
For each CCP, establish minimum and maximum
limits that must be met to prevent or eliminate
the hazard.
Principle 4 - Establish monitoring procedures
Determine the best way to check critical limits and
make sure they are consistently met by
identifying who will monitor them and how often.

32. • Principle 5 - Identify corrective actions
• Corrective actions must be determined in advance. These may include reheating food that
has dropped below holding
• temperature or throwing out food that has spent too long in the temperature danger
zone.
• Principle 6 - Verify that the system works
• Evaluate your system on a regular basis, using monitoring charts and records to determine
if your plan prevents,
• eliminates or reduces hazards.
• Principle 7 - Establish procedures for record keeping and documentation
• Keep records obtained while performing monitoring activities, whenever a corrective
action is taken, when equipment is
• validated and when working with suppliers.

33. FOOD SAFETY MANAGEMENT
why it is required?
'

34. When a HACCP Plan is required
The NRA and FDA recommend that all restaurants
and food service establishments, no matter how
large or small,
develop and implement a food safety management
system.

35. Establishments that perform the following
activities, which
are highly specialized and can cause
serious health risks if not done properly,
are required to have a variance or a
HACCP
plan in place:

36. 1. Smoke or cure food
to preserve it
2. Use food additives
as a preservation
method
3. Package food using
a reduced oxygen
packaging method
4. Offer live, molluscan
shellfish from a display
tank
5. Custom process
animals for personal
use
6. Pasteurizing juice on
site and packaging it
for later sale

37. A variance from the regulatory authority will
be required before processing food in these
ways is allowed. A variance is a document
that allows a requirement to be waived or
changed.

38. Crisis Management
Despite your best efforts, it is possible
that a foodborne illness outbreak can
occur at your establishment at any
time. How you respond when that
happens can determine whether or
not you end up in the middle of a
crisis. The time to prepare for a crisis
is before one occurs.

39. Developing a Plan
When developing a plan, start by stating the basic
objectives of the plan. There are a number of steps
you can take to prepare for the possibility of a crisis:
develop a crisis management team
identify potential crisis
develop simple instructions on what to do in each
type of crisis
assemble a contact list and post it by the phones
develop a crisis communication plan
assign and train a spokesman to handle media
relations
assemble a crisis kit for the establishment
test the plan by running a simulation

40. Crisis Response
You may be able to avert a crisis by
responding quickly when you do
receive customer complaints. Express
your concern and be sincere, but do
not admit responsibility or accept
liability. With legal guidance, consider
developing an incident report to help
you through the process.

41. Post Crisis Assessment
Once the crisis has passed, it is important to
determine the causes and effects of the crisis so
that your establishment can implement changes
to take advantage of the lessons learned. A
foodborne illness outbreak has the potential to
damage your business beyond repair. Investing
time and resources in a crisis management plan
can ensure against that.

42. Remember these three key rules of crisis
management:
Take steps to prevent a crisis from occurring
by practicing good safety habits
Prepare for the possibility of a crisis by
preparing contingency plans
If a crisis does occur, take control of the
situation; use your plan to manage the crisis
thoughtfully, honestly and
as quickly as possible.

43. THANK YOU AND
GOD BLESS😊❤