Transcript Module 1: Understanding Hazards Associated with Foods

Understanding HACCP
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Module 1:
Understanding Hazards
Associated with Foods
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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
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Unacceptable Foods
Poor Quality
bad color
wrong texture
smells bad
Unsafe
too many bacteria
toxic chemicals
foreign objects
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What is Hazard?
Something that could be dangerous
Anything that can cause harm to the
consumer
Something that could mean that food will
not be safe to eat
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What are the Hazards
in our Food?
• Biological: bacteria, viruses, parasites
• Chemical: sanitizers, pesticides, antibiotics
• Physical: bone, rocks, metal
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How Do Foods Become
Contaminated?
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Controlling the Hazards
• Time and Temperature
• Separation
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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
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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)
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Examples of
Biological Hazards
On Fruits and Vegetables:
• Salmonella bacteria (bean sprouts)
• E. coli bacteria (apple juice)
• Cyclospora parasite (raspberries)
• Hepatitis A virus (strawberries)
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Examples of
Biological Hazards
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every 15 minutes for 4 hours
Time
Beginning
After 15 minutes
After 30 minutes
After 1 hours
After 2 hours
After 3 hours
After 4 hours
$5,000
$1.00
$5,000
$5,000
$5,000
$5,000
$5,000
$5,000
$5,000
$1
$2
$4
$16
$256
$4096
$65536
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Control of
Biological Hazards
Hazards are controlled by:
• Controlling and monitoring storage and
processing temperature
• Preventing cross-contamination
• Following the cleaning and sanitation
program
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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
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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)
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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)
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Examples of
Chemical Hazards
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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
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Physical Hazards
Physical hazard: a hard foreign object that
can cause illness or injury
• Inherent to the food or ingredient
• Contaminant during processing
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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)
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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
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Reference:
www.Slideshare.com
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