The document discusses hazards associated with foods, including biological, chemical, and physical hazards. Biological hazards include bacteria, viruses, and parasites that can cause illness, such as Salmonella, E. coli, hepatitis viruses, and Cryptosporidium. Chemical hazards refer to toxic substances that are naturally occurring, added intentionally like nitrates, or added unintentionally like cleaning agents. Physical hazards involve hard foreign objects that can cause injury, like bones, stones, or metal fragments. Proper temperature control, separation of foods, approved chemicals, filtering, and sanitation help control these hazards.
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
Best manufacturing practices help as produce products with its highest standards.
Just follow the best practices for manufacturing. It ensures the quality of your product in the industry.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
HACCP allows manufacturers to identify hazards as they could occur through the stages of production so that adequate measures can be implemented so they can be prevent
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
Best manufacturing practices help as produce products with its highest standards.
Just follow the best practices for manufacturing. It ensures the quality of your product in the industry.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
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.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Food safety presentation. It is needed by everyone working a food industry. Not only food industry, the students of food food science and technology are the main concerns that could have benefits from this document. The workers of industry, particularly from the food industry could take advantage of this presentation.
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
WELL WASH is a Natural Alkaline wash powder that works on "AgriPur" technology. It is a "patent pending” formula that work in a high alkaline (pH 11 to 12) medium .The activated minerals in WELL WASH removes pesticide residues and micro-organisms. In - vitro test reports after spiking pesticides on vegetables, fruits, grains and fish and treating with our product yielded very high results. WELL WASH is a perfect shield to protect your family/customers from the ill effect of residual pesticides, and micro-organisms. Make it a point to soak meat and chicken in this alkaline wash before cooking, Soak Crockery in the Well Wash to disinfecting before eat, Raisins and grapes after washing in WELL WASH taste better and is safe.
The ingredients being natural essential minerals it, does not have any adverse effect on people’s health. WELL WASH doesn't alter the taste, texture or shelf life of your raw materials.
Test reports
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2. It completely removed ammonia spiked in fish
3. Removed Citrus greening virus on Curry leaves
4. The product validated by ICAR-Central fisheries institute -Mumbai
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This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
PRESENTATION ON CHEMICAL POISONS IN FOOD HYGIENE, SAFETY & SANITATION BY STEP...StephenMusoma
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.
Ceg Test House Accredited by NABL, BIS, FSSAI, OHSAS and MoEF; CEGTH is at the forefront of expertise in the field of Geotechnical Investigations, Construction Material Testing, Environmental Monitoring, Water Testing and Food and Drug Testing.
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What is physical contamination in food and how to prevent itIftekhar Ahmed
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
2. 2
Module 1:
Understanding Hazards
Associated with Foods
3. 3
Food Safety and Food Quality
• Food Safety: making a food safe to eat;
free of disease causing agents
• Food Quality: making a food desirable to
eat; good taste, color, and texture
4. 4
Unacceptable Foods
Poor Quality Unsafe
bad color too many bacteria
wrong texture toxic chemicals
smells bad foreign objects
6. 6
What are the Hazards
in our Food?
• Biological: bacteria, viruses, parasites
• Chemical: sanitizers, pesticides, antibiotics
• Physical: bone, rocks, metal
9. 9
Biological Hazards
“Biological” means “living”
Biological hazards in foods include:
• Bacteria: Salmonella in chicken and eggs,
E. coli in beef, VP in seafood, Shigella in
water
• Viruses: Hepatitis in water, Norovirus in
shellfish
• Parasites: Cryptosporidium and
Cyclospora in water and produce
10. 10
Examples of
Biological Hazards
In Meat and Poultry:
• Salmonella bacteria (poultry and eggs)
• E. coli bacteria (beef and ground beef)
• Trichinella spiralis parasite (pork)
• V. parahaemolyticus (raw fish)
• Norovirus (shellfish)
11. 11
Examples of
Biological Hazards
On Fruits and Vegetables:
• Salmonella bacteria (bean sprouts)
• E. coli bacteria (apple juice)
• Cyclospora parasite (raspberries)
• Hepatitis A virus (strawberries)
13. 13
$5,000 Cash or ... $1 doubled
every 15 minutes for 4 hours
Time $5,000 $1.00
Beginning $5,000 $1
After 15 minutes $5,000 $2
After 30 minutes $5,000 $4
After 1 hours $5,000 $16
After 2 hours $5,000 $256
After 3 hours $5,000 $4096
After 4 hours $5,000 $65536
14. 14
Control of
Biological Hazards
Hazards are controlled by:
• Controlling and monitoring storage and
processing temperature
• Preventing cross-contamination
• Following the cleaning and sanitation
program
15. 15
Control Using Temperature
Cooking helps to kill microbes
• >165oF (74oC) for poultry and eggs
• >155oF (68oC) for ground beef
• >160oF (71oC) for pork
Holding at low temperatures (<40oF, <4oC)
prevents microbes from growing
Cooling from 140o-40oF(60o-4oC) quickly
helps prevent microbes from growing
16. Chemical Hazards
• Chemical hazard: a toxic substance that is produced
naturally, is added intentionally or non-intentionally
• Naturally-occurring: toxic substances produced by
other living organisms
• Added intentionally: nitrates in meat, pesticide
residues in feed
• Added non-intentionally: any unwanted substance
(cleaning agents)
• Unidentified / wrong ingredient (colors)
16
17. 17
Examples of
Chemical Hazards
In Meat, Poultry and seafood
• Nitrate agents (red meat)
• Aflatoxins, pesticides (feed)
• Marine biotoxin (shellfish and fish)
• Growth hormones (livestock)
• Growth promoting drugs (poultry)
• Cleaners, sanitizing agents
(meat and poultry)
19. 19
Control of
Chemical Hazards
• Approved and legal chemicals
(cleaners, sanitizers, hormones, pesticides)
• Use a safe level
• Letters of guarantee and vendor certification
• Proper procedures and rinsing
(cleaners and sanitizers)
• Storage of feed (aflatoxin)
• Storage and labeling for ingredients
and raw materials
20. 20
Physical Hazards
Physical hazard: a hard foreign object that
can cause illness or injury
• Inherent to the food or ingredient
• Contaminant during processing
21. 21
Examples of
Physical Hazards
In the food or ingredients
• Bone fragments (ground beef)
• Feathers from animal carcass (turkey)
Contamination during processing
• Stones, rocks, dirt in vegetables
• Metal from processing equipment
(ground beef)
• Jewelry, fingernails (food handler)
22. 22
Control of
Physical Hazards
Separate and remove physical objects
• Filter or sieve (meat grinder)
• Water bath (vegetables)
• Metal detector (all foods)
• Good employee practices (jewelry)
• Good sanitation and
quality control programs
Module 1 is intended to teach the participant the following objectives:
Define food safety and food quality
Define and provide examples of biological, chemical and physical
hazards
Provide examples of preventative measures for biological hazards
Provide examples of preventative measures for chemical hazards
Provide examples of preventative measures for physical hazards
Use a demonstration to show how fast bacteria can grow
Module 1 is intended to teach the participant the following objectives:
Define food safety and food quality
Define and provide examples of biological, chemical and physical
hazards
Provide examples of preventative measures for biological hazards
Provide examples of preventative measures for chemical hazards
Provide examples of preventative measures for physical hazards
Use a demonstration to show how fast bacteria can grow
Food safety and food quality are two very important terms used in t the food industry.
The goal of food safety is to make a food safe to eat and ensure that it does not contain contaminants that could make a person sick.
The goal of food quality is to produce a food product that is desirable to eat. Food of High quality has the best taste, color, and texture possible.
Food quality can also be determined by the product shelf life.
It is the goal of food inspection (USDA, FDA) to ensure that foods are produced that are safe and wholesome to consume. Food safety is regulated by the government.
Good food quality is an important goal for any food company. The quality of your food sells your product and makes you different from the competition. Good food quality makes money.
Unacceptable foods include foods that are of poor quality or are unsafe to eat.
If a person eats a poor quality food, they probably won’t get sick, but the food will not taste or look good. Poor quality foods may have a bad appearance (bad color), wrong texture or bad odors.
If a person eats an unsafe food, they may get sick. Unsafe foods may contain too many bacteria, toxic chemicals, or foreign objects such as glass or metal pieces.
There are many different types of contamination that can make a food unsafe or change the quality.
There are biological, chemical, and physical hazards.
Biological hazards include bacteria like Salmonella, viruses like Hepatitis, and parasites like those that cause trichinosis. Biological hazards pose the most concern to the food industry.
Chemical hazards include natural chemicals that may be in a food or chemical agents that we may add to a food (cleaning agents).
Physical hazards include foreign objects that can be introduced into food during growing, harvest/slaughter, and or processing. Physical hazards may include objects like rocks (vegetables), bone (animal products), and metal (from processing equipment).
Keeping food safe and of high quality is dependent on the ability to remove and reduce these hazards in food.
Foods can be contaminated in many different ways.
Contamination is the presence of an unwanted substance that could affect food safety and/or food quality.
Anything that comes in contact with foods is a potential source of contamination.
Examples include water (on fields or in processing), a food handler, equipment used to transport and process foods, air, and pests.
These hazards are best prevented by controlling time and temperature, and by physical separation.
Temperature is very important because it can be used to kill bacteria (cooking), and for reducing bacterial growth (refrigeration). Keeping foods out of the “temperature danger zone” is the key to success. Foods that are kept cold should be kept below 40oF, and foods that are to be cooked need to be cooked at the correct temperature/time requirements.
Certain physical hazards can be separated and removed by using a screen (rocks from vegetables), filter (bone from ground beef), or water bath (dirt from vegetables).
The word “biology” refers to the study of “living things”
The living things that concern us in the food industry include bacteria, viruses, and parasites. They are considered to be biological hazards.
Bacteria include examples such as Salmonella in poultry products, E. coli in ground beef, and Shigella in untreated water. Bacteria can come from animals, manure, water, human hands, etc.
Viruses that can cause foodborne illness include Hepatitis and Norwalk agent. Viruses usually come from human hands or from untreated water (and seafood products).
Parasites usually come from animal products or contaminated foods by contact with manure or untreated water. The most common example is Trichinella spiralis in undercooked pork products.
The most common hazards that we associate with meat and poultry products are Salmonella, Campylobacter, E. coli bacteria, and the parasite that causes Trichinosis.
Salmonella and Campylobacter are thought to be the two most common bacteria that cause illness in foods. These bacteria are common in poultry products and eggs.
E. coli can be found in red meat and red meat products.
Trichinella spiralis is most commonly associated with pork products.
Biological hazards are usually associated with the animal’s intestinal tract and contaminate the food during processing.
The most common hazards that we associate with fruits and vegetables are Salmonella, E. coli, parasites and viruses.
Salmonella and E. coli can be transferred to fruit and vegetables from untreated manure or with contact with the soil. Manure can be an important source of harmful microorganisms. Parasites and viruses can be carried to foods by contact with manure or water.
To prevent contamination of fruits and vegetables, control of manure and water are very important.
Fruit and vegetables can also be washed and placed in a chlorinated bath to reduce the contamination.
Biological hazards can be controlled by:
Controlling and monitoring storage and processing temperatures
(coolers, freezers, ovens, etc.)
Preventing cross-contamination
(contact with dirty utensils and surfaces)
Following the cleaning and sanitation programs
Temperature is one of the most important ways that you can help control biological hazards.
Temperature is important for cooking, cooling, and cold-holding of product.
The key is to avoid the temperature danger zone of 40o140o. Food products should be in the temperature danger zone for as little time as possible.
Cooking is done to destroy microorganisms and to make foods taste good. Foods are cooked at temperatures well above 140oF to kill microbes. Poultry and eggs are cooked to &gt;165oF, beef is cooked to &gt;155oF, and pork to &gt;160oF to ensure safety.
Food is held safe during cold holding. Foods should be kept at &lt;40oF to prevent microbes from growing.
Cooling is also important since foods must pass through the temperature danger zone during cooling. Care should be taken to decrease cooling time to less than 4 hours.
A chemical hazard is any substance that is toxic to humans.
Chemical hazards can be produced naturally by living organisms, or can be added intentionally or non-intentionally to a food.
Naturally-occurring chemicals are produced by living organisms such as bacteria and molds. Several different types of bacteria produce toxins that can cause illness or even death. Some molds can produce toxins called mycotoxins, which simply means mold toxins. A certain type of mycotoxin (called aflatoxin) is a concern on vegetable products and on feed for animals.
Other toxic chemicals can be intentionally added to a food. Food ingredients have a level of safety. If this level is exceeded, the substance may be toxic. Nitrate agents, which are added to meats to improve color and prevent bacteria from growing, are a good example. They are safe at certain levels, but if they are added in excess of safety limits, they can be toxic to humans.
The third type of chemicals that can be toxic are those that should not be in a food at any level. Cleaning and sanitizing agents are a good example. These chemicals are intended to be applied to equipment and then rinsed off. If cleaning and sanitizing agents are not rinsed off, they can contaminate food during processing.
A wide variety of chemical agents can be present in foods.
Cleaning and sanitizing agents are always a concern in any food processing operation.
There are also chemical hazards that need to be controlled on the farm since they can end up in the final food product. Growth hormones and pesticides can be given to livestock and plants. For animal feed, aflatoxin (a toxin produced by molds) can be a concern since it has been shown to be toxic and cause cancer.
Chemicals that are added to a food intentionally (ingredient) or non-intentionally (cleaner and sanitizer residues) must be:
Approved, legal and safe for use in foods
Used at safe levels
A food company will often require letters of guarantee or vender certification to help control the quality of incoming raw materials.
Cleaner and sanitizer residuals are controlled though proper sanitation procedures and good rinsing.
Non-food products should be stored separately from food products. Food ingredients should be stored in a cool, dry place in a sealed container. This helps to prevent growth of molds that can produce aflatoxins.
A physical hazard is a hard foreign object (bone, metal, glass) that can be harmful to a person’s health. Physical objects can cause illness, induce choking, break teeth, damage the digestive tract, etc.
Physical hazards can be part of the food or added as a food ingredient. Just like chemical hazards, there is an acceptable limit (size) for a physical object.
Physical hazards can also be introduced during harvesting, distribution, and processing.
Many types of physical hazards can be present in foods.
Physical hazards that are associated with the food include bone fragments or feathers from animal products.
Stones, rocks and dirt are commonly found in foods that are grown close to the soil like fruits and vegetables.
Metal is a common physical hazard that can be introduced during processing in cutting, slicing, or grinding operations.
Physical hazards can be introduced from anything that comes in contact with the food. Physical hazards can come from the person that handles the food. Jewelry and fingernails are common physical hazards that may be present due to poor food handling.
The key to controlling physical hazards is to be able to find them if they are present and remove them. Physical objects are best removed by some kind of separation technique. Separation can be done in many ways:
A filter or sieve can be used to remove physical objects such as in a meat grinder. The sieve plate allows small particles to pass and removes larger objects.
A water bath can be used to remove debris such as rocks, stones, and dirt from fruits and vegetables. Heavy objects like stones and rocks fall to the bottom of the bath where they can be removed.
When metal is a concern, a metal detector can be used. A metal detector can identify a food that contains a metal object so that food can be examined more closely.
Good food handler training is needed since the food handler is an important source of physical hazards. Food handlers should be aware of the physical hazards that could be on their clothing or hands (such as jewelry and fake fingernails) and other items that could end up in food.
A good sanitation program includes good procedure for cleaning and sanitizing equipment. Good sanitation also helps to reduce the possibility of physical hazards in the food.