Hazard analysis and critical control point.pptx
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Aquaculture 2 - Food Safety Hazards 2013
This presentation is Part 3 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Food chain hazard scenario
This document discusses various types of hazards that can be present in food, including physical, chemical, and biological hazards. It provides examples of each type of hazard and explains how they can contaminate food and potentially cause illness. The document also discusses methods that can be used to prevent contamination from hazards, such as inspections, pest control, equipment maintenance, packaging safety, and employee training.
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1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Identify and consider all possible hazards and control procedure
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This document discusses biological, chemical, and physical hazards in food. It defines hazards as agents that can cause illness or injury. Biological hazards include microorganisms like bacteria, viruses, parasites, and protozoa. Chemical hazards can be naturally occurring, intentionally added like food additives, or unintentionally added. Physical hazards refer to extraneous matter found in food like glass, wood, or metal that should not be there. The document provides examples of specific pathogens and toxins that pose hazards in different categories.
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This document discusses biological, chemical, and physical hazards in food. It defines hazards as agents that can cause illness or injury. Biological hazards include microorganisms like bacteria, viruses, parasites, and protozoa. Chemical hazards can be naturally occurring, intentionally added like food additives, or unintentionally added. Physical hazards refer to extraneous matter found in food like glass, wood, or metal that should not be there. The document provides examples of specific pathogens and toxins that pose hazards in different categories.
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This document discusses food safety and controlling food hazards. It defines food safety as ensuring food will not cause harm when consumed. Food hazards include physical, chemical and biological hazards. Physical hazards are foreign objects in food. Chemical hazards include naturally occurring toxins, added preservatives and incidental chemicals. Biological hazards are microbes like Salmonella and E. coli that cause foodborne illness. Control measures include inspection equipment to detect physical hazards, adhering to standards for chemical additions, sanitation to prevent cross-contamination, and proper storage and cooking to limit biological growth. Food travels through many steps from farm to consumption, so control points for hazards must be identified at each stage.
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Aquaculture 2 - Food Safety Hazards 2013
This presentation is Part 3 of a training program on Food Safety Practices for the Aquaculture Industry by Michigan State University, on 22 April 2013.
Food chain hazard scenario
This document discusses various types of hazards that can be present in food, including physical, chemical, and biological hazards. It provides examples of each type of hazard and explains how they can contaminate food and potentially cause illness. The document also discusses methods that can be used to prevent contamination from hazards, such as inspections, pest control, equipment maintenance, packaging safety, and employee training.
Food hazards1
1. The document discusses various types of food hazards including physical, chemical, biological, and allergenic hazards. Physical hazards include foreign objects like stones or glass that can cause injury. Chemical hazards are toxic compounds that may cause illness, and include heavy metals, pesticides, and food additives.
2. Biological hazards are pathogenic microorganisms and their toxins that can cause foodborne illness. Common biological hazards discussed are Salmonella, E. coli, and Listeria. Allergenic hazards refer to proteins that can trigger allergic reactions in sensitive individuals.
3. The document provides examples of specific hazards under each category and discusses controls like monitoring, good practices, and limits to help ensure food safety.
Identify and consider all possible hazards and control procedure
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Hazards and risks, management of hazard, control of parameters
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management of hazards- need.
Control of parameters
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This document discusses biological, chemical, and physical hazards in food. It defines hazards as agents that can cause illness or injury. Biological hazards include microorganisms like bacteria, viruses, parasites, and protozoa. Chemical hazards can be naturally occurring, intentionally added like food additives, or unintentionally added. Physical hazards refer to extraneous matter found in food like glass, wood, or metal that should not be there. The document provides examples of specific pathogens and toxins that pose hazards in different categories.
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This document discusses biological, chemical, and physical hazards in food. It defines hazards as agents that can cause illness or injury. Biological hazards include microorganisms like bacteria, viruses, parasites, and protozoa. Chemical hazards can be naturally occurring, intentionally added like food additives, or unintentionally added. Physical hazards refer to extraneous matter found in food like glass, wood, or metal that should not be there. The document provides examples of specific pathogens and toxins that pose hazards in different categories.
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This document discusses food safety and controlling food hazards. It defines food safety as ensuring food will not cause harm when consumed. Food hazards include physical, chemical and biological hazards. Physical hazards are foreign objects in food. Chemical hazards include naturally occurring toxins, added preservatives and incidental chemicals. Biological hazards are microbes like Salmonella and E. coli that cause foodborne illness. Control measures include inspection equipment to detect physical hazards, adhering to standards for chemical additions, sanitation to prevent cross-contamination, and proper storage and cooking to limit biological growth. Food travels through many steps from farm to consumption, so control points for hazards must be identified at each stage.
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HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to identify, evaluate and control food safety hazards. It is important for reducing risks to consumers, preventing product recalls, creating food handling awareness, and ensuring food safety. Food processing is also important because it provides jobs, adds value to crops, offers import substitutions, enhances shelf life, increases variety and improves food quality. There are four main types of food hazards: physical, chemical, biological, and allergic hazards. Biological hazards from bacteria, viruses and parasites are a major concern for food processing since they can cause foodborne illness.
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This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
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Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Level 3 food safety and hygiene
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Biological hazards
This document discusses biological hazards in food processing. It states that biological hazards are organisms or substances produced by organisms that threaten human health and are a major cause of foodborne illness outbreaks. It identifies several bacteria, viruses, and parasites that are biological hazards. It also discusses factors like temperature, pH, and water activity that affect the growth of microorganisms in foods and how proper implementation of good manufacturing practices and hazard analysis critical control point systems can control biological hazards.
Chapter 16 food safety and hygiene.pptx
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
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The document discusses the importance of food safety in the hospitality industry. It identifies three main types of food hazards: biological, chemical, and physical contaminations. Biological hazards include microorganisms that can cause foodborne illness. Chemical hazards involve naturally occurring and added toxins. Physical hazards are environmental contaminants introduced during processing. The document also outlines regulations and best practices around food preparation, hygiene, cleaning, and inspection to control these hazards and ensure food safety. Consumer concern about food safety has been increasing in recent years.
Food safety and microbiology
The document discusses Campylobacter, a genus of bacteria that causes foodborne illness. It notes that Campylobacter jejuni is a common cause of food poisoning. Symptoms include diarrhea, fever, and abdominal cramps. Prevention involves thoroughly cooking poultry and washing hands, utensils, and surfaces after contact with raw meat to avoid cross-contamination. Proper handling and cooking of food can help reduce the risk of Campylobacter infection.
3rd party Training Material.pptx
The document discusses food safety hazards including biological, chemical, and physical hazards. It focuses on biological hazards, describing several common pathogenic bacteria - Salmonella, E. coli, Campylobacter jejuni, and Clostridium botulinum. For each bacteria, it provides information on morphology, growth conditions, symptoms caused, and means of prevention and control. The overall document serves as an educational reference on food safety hazards and important foodborne bacterial pathogens.
biological hazards in food processing
This document discusses biological hazards in food processing. It defines biological hazards as organisms or organic matter from organisms that can harm human health, such as parasites, viruses, bacteria, and fungi. These hazards can contaminate raw materials or foods during processing. Major biological hazards from bacteria include Salmonella, Listeria monocytogenes, and Clostridium botulinum, which can cause illnesses through infection or toxin ingestion. Viruses like hepatitis A and norovirus, as well as parasites like Giardia and Ascaris, can also infect people through food. Contamination sources include animal feces, contaminated soil and water, and poor hygiene practices. The HACCP food safety system and proper handling/processing through techniques
Pathogenic bacteria associated with different categories of food
This document summarizes a workshop on determining food product shelf life that was held in Beirut, Lebanon. It discusses various microbial hazards associated with different categories of food products, including bacteria, viruses, protozoa, mycotoxins, and parasites. It provides examples of common foodborne pathogens such as Salmonella, E. coli, Listeria monocytogenes, and Campylobacter and discusses their infectious doses and heat stability. Detection methods for foodborne pathogens like culture techniques, immunological techniques, and molecular techniques are also summarized.
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This document discusses chemical hazards in food. It defines chemicals and hazards, and explains that chemicals can be hazardous depending on the amount and length of exposure. It then discusses different types of chemical hazards classified as either naturally occurring chemicals or added chemicals. Specific examples of naturally occurring toxins from food sources like fish, shellfish and fungi are provided. Added chemicals discussed include food additives, preservatives and pesticide residues. The document notes many chemicals are safe in small amounts but toxic in large doses. Overall it provides an overview of chemical hazards that can contaminate foods and pose health risks.
Biological hazard
Biological hazards (biohazards) present the Occupational Health and Safety (OHS)
professional with complex challenges. Many and varied biohazards may result from
workplace exposure to organisms, or substances produced by organisms, that threaten
human health. Although workers in health and community care, and agricultural and
fishing occupations are at particular risk of exposure to hazardous biological agents, all
workplaces harbour the potential for various forms of biohazard exposure, including
person-to-person transmission of infectious disease. While prevention and management of
biohazards is often the responsibility of occupational or public health personnel, the
generalist OHS professional should have an understanding of biohazards and their
mechanisms of action, and the importance of vigilance and standard control measures.
Armed with this knowledge, the generalist OHS professional can work with occupational
health personnel to develop and implement bio hazard prevention and mitigation strategies.
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This presentation is from the course “Primary Production” of the FAO Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full learning experience.
© FAO: http://www.fao.org
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what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Ijfsv10 8
This document discusses various categories of food hazards. It divides hazards into three main groups: expected hazards defined by Codex Alimentarius including biological, chemical and physical hazards; hidden hazards in the food chain such as irradiated food and household chemicals; and insidious hazards including food handlers' mental health and ergonomic issues as well as electronic and long-term hazards like genetically modified food. The document emphasizes the importance of considering all categories of hazards, including insidious ones, during hazard analysis in food safety systems like HACCP to improve food safety.
The Insidious Food Hazards as New Categories in HACCP and ISO-22000 Based Sy...
It is widely recognized that the absence of
any food safety program or system such as HACCP and
ISO-22000, might lead to food poisoning among wide
range of population caused by food contamination. The
importance of such food safety programs or systems
lies in the fact that prevents food contamination or at
least minimizes risk. As it is well known, in all
enhanced food safety systems, hazard analysis play
major roles in order to determine the critical control
points (CCPs) for different types of hazards such as
biological, physical and chemical hazards, which could
effects food starting from farms and ending in the stores
or restaurants. Unfortunately, many food safety
systems world wide are often not integrated among
government agencies, hampering communication and
cooperation (1) and that due to low level of knowledge
and the lack of training understaffed, or untrained for
the rapid changes that have occurred in risk assessment,
changes in production and distribution methodologies,
and new foods and emerging pathogens.
In this paper, we are focusing on some different types
of hazards that are insidious hazards which include
different categories and subcategories such as food
handlers, electronic hazard and long terms & wide
ranging insidious hazards.
Dr. Mohamad Azzam Sekheta, University of Belgrade, Serbia (Sekheta Bros Co. R&D, Aleppo, Syria)
Internet Journal of Food Safety, Vol.10, 2008, p.50-57
Copyright© 2008, Food Safety Information Publishing
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food safety and hygiene.pdf
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HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to identify, evaluate and control food safety hazards. It is important for reducing risks to consumers, preventing product recalls, creating food handling awareness, and ensuring food safety. Food processing is also important because it provides jobs, adds value to crops, offers import substitutions, enhances shelf life, increases variety and improves food quality. There are four main types of food hazards: physical, chemical, biological, and allergic hazards. Biological hazards from bacteria, viruses and parasites are a major concern for food processing since they can cause foodborne illness.
Foodsafetyandhygiene.pdf
This document provides an overview of food safety and hygiene training. It discusses the importance of proper food handling and hygiene practices to prevent food poisoning cases. Current statistics show increasing reported cases of food poisoning in Nigeria stemming from incorrect food hygiene in the food industry. The training aims to assist food businesses meet food safety standards, provide food handlers skills and knowledge of safety and hygiene, and increase compliance with food legislation. Key topics covered include food hazards, bacteria, hygiene control, personal hygiene, cleaning and temperature control. Maintaining high standards of personal hygiene and avoiding cross-contamination are emphasized as important responsibilities for all workers in the food industry.
Level 3 food safety and hygiene
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Level 3 food safety and hygiene
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...
Chemical poisons include chemical hazards or chemical food contaminants and cause adverse health effects in humans on ingestion and inhalation.
Chemical food contaminants substances are present naturally in the usual raw material used for food production or added during the regular production process. Failure to handle, store and label cleaning chemicals properly are the most common causes of chemical contamination. If added to food intentionally, quantities should be that are not beyond the acceptable limits established by the Food and Drugs Act and its regulations. To minimize the health risk from natural toxins in food, people are advised to:
-Not assume that if something is 'natural' it is automatically safe.
-Throw away bruised, damaged or discolored food, and in particular moldy foods.
-Throw away any food that does not smell or taste fresh, or has an unusual taste.
-Eat mushrooms or other wild plants that have definitively been identified as nonpoisonous.
Effects of Chemical Hazards on
#Health implications include:
-Harmful chemicals may disrupt body metabolism e.g., mercury can affect developing brains in fetuses, infants and children.
-Can cause cancer.
-Can lead to damage of genes.
-Can alter organ functions.
-Can cause malnutrition in the body that can lead to declination of immunological defenses, impair psycho-social facilities, and cause intrauterine growth retardation.
-Can cause increased rate of gastrointestinal diseases.
-Excessive intake of chemicals in food can cause neural and kidney damage, congenital disabilities and reproductive problems.
#Hospitality establishment implications:
-Leads to poor image and reputation.
-Can cause legislative actions after sues by customers.
-Workers can be exposed to many dangerous levels for many years with no obvious illness.
-Can cause shutdown of the hospitality establishment.
-Leads to loss of jobs of various personnel as affirmative actions are taken by the establishment.
#Hygiene and Food Legislation
These are laws designed to protect consumers from contaminated and dangerous foods, which can lead to ill-health conditions, and also from false information about certain foods.
#Importance of Food Legislation
-To protect the health of the consumer.
-To protect the consumer from fraud.
-To ensure the essential quality and wholesomeness of foods.
For this reason, it is necessary to ensure that the sources of food production are inspected and, quality control and standardization are observed.
Biological hazards
This document discusses biological hazards in food processing. It states that biological hazards are organisms or substances produced by organisms that threaten human health and are a major cause of foodborne illness outbreaks. It identifies several bacteria, viruses, and parasites that are biological hazards. It also discusses factors like temperature, pH, and water activity that affect the growth of microorganisms in foods and how proper implementation of good manufacturing practices and hazard analysis critical control point systems can control biological hazards.
Chapter 16 food safety and hygiene.pptx
This document provides an introduction to a training presentation on food safety and hygiene. It discusses the importance of food safety, highlighting increasing cases of food poisoning in Nigeria stemming from poor food handling and hygiene practices. The objectives of the training are to help food businesses meet food safety standards, provide food handlers with skills and knowledge on food safety matters, and increase compliance with food legislation. The training covers topics like food poisoning causes, bacteria, hygiene control, personal hygiene, pest control, temperature control, cleaning and disinfection, and food safety management systems.
Food Safety and Sanitation
Food safety and sanitation gives you enough knowledge and background on how to keep the product safe for the consumers. There are aspects that should be considered in order to protect the producer's reputation and the consumer's health. A safety protocol and proper sanitation could help.
Food is the basic commodity to humans. So let's produce food with safety procedures and proper sanitation.
MBA 646 - Final Presentation
The document discusses the importance of food safety in the hospitality industry. It identifies three main types of food hazards: biological, chemical, and physical contaminations. Biological hazards include microorganisms that can cause foodborne illness. Chemical hazards involve naturally occurring and added toxins. Physical hazards are environmental contaminants introduced during processing. The document also outlines regulations and best practices around food preparation, hygiene, cleaning, and inspection to control these hazards and ensure food safety. Consumer concern about food safety has been increasing in recent years.
Food safety and microbiology
The document discusses Campylobacter, a genus of bacteria that causes foodborne illness. It notes that Campylobacter jejuni is a common cause of food poisoning. Symptoms include diarrhea, fever, and abdominal cramps. Prevention involves thoroughly cooking poultry and washing hands, utensils, and surfaces after contact with raw meat to avoid cross-contamination. Proper handling and cooking of food can help reduce the risk of Campylobacter infection.
3rd party Training Material.pptx
The document discusses food safety hazards including biological, chemical, and physical hazards. It focuses on biological hazards, describing several common pathogenic bacteria - Salmonella, E. coli, Campylobacter jejuni, and Clostridium botulinum. For each bacteria, it provides information on morphology, growth conditions, symptoms caused, and means of prevention and control. The overall document serves as an educational reference on food safety hazards and important foodborne bacterial pathogens.
biological hazards in food processing
This document discusses biological hazards in food processing. It defines biological hazards as organisms or organic matter from organisms that can harm human health, such as parasites, viruses, bacteria, and fungi. These hazards can contaminate raw materials or foods during processing. Major biological hazards from bacteria include Salmonella, Listeria monocytogenes, and Clostridium botulinum, which can cause illnesses through infection or toxin ingestion. Viruses like hepatitis A and norovirus, as well as parasites like Giardia and Ascaris, can also infect people through food. Contamination sources include animal feces, contaminated soil and water, and poor hygiene practices. The HACCP food safety system and proper handling/processing through techniques
Pathogenic bacteria associated with different categories of food
This document summarizes a workshop on determining food product shelf life that was held in Beirut, Lebanon. It discusses various microbial hazards associated with different categories of food products, including bacteria, viruses, protozoa, mycotoxins, and parasites. It provides examples of common foodborne pathogens such as Salmonella, E. coli, Listeria monocytogenes, and Campylobacter and discusses their infectious doses and heat stability. Detection methods for foodborne pathogens like culture techniques, immunological techniques, and molecular techniques are also summarized.
Principles of Safety Hygiene, and Sanitation "Chemical Hazard"
This document discusses chemical hazards in food. It defines chemicals and hazards, and explains that chemicals can be hazardous depending on the amount and length of exposure. It then discusses different types of chemical hazards classified as either naturally occurring chemicals or added chemicals. Specific examples of naturally occurring toxins from food sources like fish, shellfish and fungi are provided. Added chemicals discussed include food additives, preservatives and pesticide residues. The document notes many chemicals are safe in small amounts but toxic in large doses. Overall it provides an overview of chemical hazards that can contaminate foods and pose health risks.
Biological hazard
Biological hazards (biohazards) present the Occupational Health and Safety (OHS)
professional with complex challenges. Many and varied biohazards may result from
workplace exposure to organisms, or substances produced by organisms, that threaten
human health. Although workers in health and community care, and agricultural and
fishing occupations are at particular risk of exposure to hazardous biological agents, all
workplaces harbour the potential for various forms of biohazard exposure, including
person-to-person transmission of infectious disease. While prevention and management of
biohazards is often the responsibility of occupational or public health personnel, the
generalist OHS professional should have an understanding of biohazards and their
mechanisms of action, and the importance of vigilance and standard control measures.
Armed with this knowledge, the generalist OHS professional can work with occupational
health personnel to develop and implement bio hazard prevention and mitigation strategies.
Food Hygiene Issues in Primary Production
This presentation is from the course “Primary Production” of the FAO Good Hygiene Practices (GHP) Toolbox.
Readers are encouraged to visit the online resource for a full learning experience.
© FAO: http://www.fao.org
Food toxicology
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Ijfsv10 8
This document discusses various categories of food hazards. It divides hazards into three main groups: expected hazards defined by Codex Alimentarius including biological, chemical and physical hazards; hidden hazards in the food chain such as irradiated food and household chemicals; and insidious hazards including food handlers' mental health and ergonomic issues as well as electronic and long-term hazards like genetically modified food. The document emphasizes the importance of considering all categories of hazards, including insidious ones, during hazard analysis in food safety systems like HACCP to improve food safety.
The Insidious Food Hazards as New Categories in HACCP and ISO-22000 Based Sy...
It is widely recognized that the absence of
any food safety program or system such as HACCP and
ISO-22000, might lead to food poisoning among wide
range of population caused by food contamination. The
importance of such food safety programs or systems
lies in the fact that prevents food contamination or at
least minimizes risk. As it is well known, in all
enhanced food safety systems, hazard analysis play
major roles in order to determine the critical control
points (CCPs) for different types of hazards such as
biological, physical and chemical hazards, which could
effects food starting from farms and ending in the stores
or restaurants. Unfortunately, many food safety
systems world wide are often not integrated among
government agencies, hampering communication and
cooperation (1) and that due to low level of knowledge
and the lack of training understaffed, or untrained for
the rapid changes that have occurred in risk assessment,
changes in production and distribution methodologies,
and new foods and emerging pathogens.
In this paper, we are focusing on some different types
of hazards that are insidious hazards which include
different categories and subcategories such as food
handlers, electronic hazard and long terms & wide
ranging insidious hazards.
Dr. Mohamad Azzam Sekheta, University of Belgrade, Serbia (Sekheta Bros Co. R&D, Aleppo, Syria)
Internet Journal of Food Safety, Vol.10, 2008, p.50-57
Copyright© 2008, Food Safety Information Publishing
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- 1. Hazard A biological, chemical or physical agent in food with the potential to cause an adverse health effect and affect the quality FOOD RELATED CONSUMER HAZARDS MICROBIOLOGICAL CHEMICAL PHYSICAL
- 2. Microbiological hazard Pathogenic (disease causing) micro-organisms Salmonella spp., Shigella spp., pathogenic E. coli and Campylobacter spp., Vibrio cholerae, V. parahaemolyticus, Aeromonas spp., Plesiomonas spp., Yersinia enterocolitica, Clostridium botulinum,and Listeriamonocytogenes. Cross-contamination Spoilage micro- organisms Parasites Flatworms,roundworms,andprotozoainfestthegills,viscera,andskinofmarine,freshwater aswellasshellfish Insects flies (Saracophagidae), beetles (Dermestes, Cornestes, and Necrobiaspp.), and mites (LardoglyphusandLyrophagusspp.)infestfish,particularlyduringsun drying.
- 3. Chhemical hazards Toxins Mycotoxin, Biotoxins and histamine include ciguatera, paralytic shellfish poisoning (PSP), diarrheic shellfish poisoning (DSP), amnesic shellfish poisoning (ASP), and puffer fish poisoning. Chemical Hazards significant levels of methyl mercury, pesticides, fertilizer, polychlorinated biphenyls (PCBs), dioxins, and other environmental contaminants. Chemical cleaners/sanitizers Food additives Undeclared allergens
- 4. Physical Hazards Foreign filth Bones (if labeled boneless) Packaging Dust, stones, metals
- 5. CONTROL OF HAZARDS (i) Identification of potential hazards, (ii) determination of critical control points (CCPs) (iii) description of the critical control point, (iv) establishment of a monitoring system, (v) establishment of corrective action when CCP goes out of control, (vi) establishment verification procedure, and (vii) establishment of documentation and record keeping.
- 6. Key Areas for HACCP application Monitor the quality and reliability of the raw material. Proper hygiene is prerequisite for all standard operating procedures (SOP) Good Manufacturing Practices Implementation of HACCP (Hazard Analysis Critical Control Points) Analytical testing— microbiological, chemical, sensory, and shelf life Environmental monitoring Standard Operating Procedures (SOP) and document trail through incoming, processing, finish product and outgoing products Process verification and validation studies to ensure safe product Proper pest control program to avoid any contamination Recall and crisis management programs, involving trained technical personnel to handle of product safety issues. Employee training and education
- 7. Hazard Analysis Hazard analysis is a general assessment of hazards involving processing, handling, storage/distribution, display and consumer abuse potential of a particular food. The product is considered hazardous when one or more of the following risk characteristics are involved: There are micro-organisms of concern likely to be present if this step is not controlled. There is a possibility of toxins. There is a possibility of chemical or physical contamination. There is a potential for consumer abuse.
- 8. Critical Control Point (CCP): CCP Is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Control Points for sea foods: Raw materials and ingredients, Preservative factors (pH, water activity, etc.), Time/Temperature, Sanitation, Preventing cross-contamination, Food handling/employee hygiene, and Special controls.
- 9. Fermented fish The significant hazards are the result of: A. Growth of pathogenic bacteria from the aquatic or the general environment B. Pathogenic bacteria from the animal/human reservoir and with pathogenic virus C. Presence of biotoxin (CFP) D. Parasites, The following preventive measures can be applied Temperatures during fermentation should be kept at <10°C until final pH has been reached. Hazard b: Controlled by the prerequisite program. Hazard c: Ferment fish in Hygienic condition. Hazard d: Food safety education Avoid eating of non-cooked fermented fish. Rapid and adequate acidification is therefore the preventive measure for this significant hazard. Hazard a: