Transcript Module 1: Understanding Hazards Associated with Foods

Food Safety
02421- 8.1
Created by Purdue University and Virginia Tech
Cooperative Extension Service
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002
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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
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Unsafe
too many bacteria
toxic chemicals
foreign objects
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, Shigella in water
• Viruses: Hepatitis in water
• 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)
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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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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 for poultry and eggs
• >155oF for ground beef
• >160oF for pork
Holding at low temperatures (<40oF)
prevents microbes from growing
Cooling from 140o-40oF 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 and Poultry
• Nitrate agents (red meat)
• Aflatoxins, pesticides (feed)
• 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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Good Manufacturing Practices
GMPs are minimum sanitary and processing
requirements necessary to ensure the
production of wholesome food.
Prescribed requirements for
• personnel
• building and facilities
• equipment and utensils
• production and process controls
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GMPs: Personnel
• Knowing how and when to wash hands
• Understanding the importance of clean
uniforms
• Proper use of hair and beard nets
• Policy on jewelry
• Policy on chewing tobacco, smoking,
and eating
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GMPs: Building and Facilities
• Handwashing stations
• Storage of ingredients
(refrigerated and on pallets)
• Separation of raw ingredients from
processed foods
• Pest management program
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GMPs: Equipment and Utensils
• Easily cleaned and sanitized
• Easily maintained
• Meet food grade standards
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GMPs: Production and Process
Controls
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Time/temperature control charts
Records on food ingredients
Lot identification and coding
Product weight controls
Good Manufacturing Practices
Examples
Of
GMPs
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Why is this Important?
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Why is this Important?
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What’s Wrong with this Picture?
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What’s Wrong with this Picture?
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What’s Wrong with this Picture?
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Standard Operating Procedures
• Standard Operating Procedures (SOPs) are
established or prescribed methods to be
followed routinely for the performance of
designated operations or in designated
situations.
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Standard Operating Procedures
SOPs relate to specific tasks and should address
the following:
• the purpose and frequency of doing a task
• who will do the task
• a description of the procedure to be performed
that includes all the steps involved
• the corrective actions to be taken if the task is
performed incorrectly
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Standard Operating Procedures
Examples
Of
SOPs
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Sanitation SOPs
• Sanitation Standard Operating Procedures
(SSOPs) are prescribed methods specifically
for cleaning and sanitizing.
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Sanitation SOPs
Examples
Of
Sanitation
SOPs
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Cleaning and Sanitizing
Cleaning and sanitation programs are keys to
successful GMPs and SSOPs.
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Cleaning
Cleaning is the chemical or physical process of
removing dirt or soil from surfaces.
Cleaning removes 90-99% of the bacteria, but
thousands of bacteria may still be present.
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Sanitizing
• Sanitizing is the process that results in
reduction/destruction of microbes.
• Different sanitizers will be used for different
food products. Chlorine, iodophors, and
quaternary ammonia compounds are the
most common sanitizers used.
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Sanitation Programs
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Buildings and grounds
Raw material handling and storage
Processing hygiene and handling finished goods
Pest control
Waste disposal
Employee hygiene and facilities
Finished product storage
Transportation
Why is this Important?
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Why is this Important?
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Why is this Important?
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Food Safety and HACCP
• The purpose of HACCP is to help ensure the
production of safe food
• The goal of HACCP is to prevent and/or minimize
risks associated with biological, chemical, and
physical hazards... to acceptable levels
• It is based on PREVENTION rather than detection
of hazards
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History of HACCP
• Pioneered in the 1960’s
• First used for the space program Pillsbury and NASA
• Adopted by many food processors and
the U.S. government
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Uses of HACCP?
A “farm-to-the-fork approach”
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On-farm agriculture
Transportation
Food preparation & handling
Food processing
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Meat and poultry regulations
Seafood regulations
• Food service
• Consumer handling & use
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HACCP Regulations
• USDA - HACCP regulations for meat
and poultry slaughter and processing:
“Pathogen Reduction Act”
• FDA - HACCP regulations for
inspection of seafood products
• FDA requirements for fruit juice that is
not heat-processed
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Steps of HACCP
1. Organize a HACCP team
2. Describe the product, ingredients, and the
process
3. Develop a HACCP flow diagram for
each product
4. Perform the 7 principles of HACCP
5. Train employees how to implement
HACCP properly
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HACCP Principles
1. Identify hazards
2. Determine Critical Control Points (CCPs)
3. Determine safety limits for CCPs
4. Monitor CCPs
5. Corrective action
6. Record data
7. Verify that the system is working
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The Heart of HACCP
Monitoring CCPs:
• Time/Temperature devices
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Thermometers
• Separation devices
 filters, screens
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The Heart of HACCP
Record Keeping:
• Who records the data?
• How often?
• What do you do if the data is not
what it should be?
• Who checks the data?
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Examples of HACCP
Implementation
Of
HACCP
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Food Safety and Food Quality
HACCP
GMP’s
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Sanitation
What is the role of GMPs?
GMPs are programs required by law for
procedures related to:
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personnel
building and facilities
equipment and utensils
production and process controls
What is the role of Sanitation?
• A good sanitation program will maintain a clean
and sanitary environment for all areas of food
production from receiving to processing, to
storage and transportation.
• Do you know what your responsibility is?
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What is the role of HACCP?
• HACCP is the program that is used in the
food industry for FOOD SAFETY, not food
quality.
• HACCP cannot work if GMPs and good
sanitation programs are not already in place.
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The key element is training
• GMPs, Sanitation, and HACCP programs
cannot work if people are not properly trained to
do the job.
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Questions and discussion?
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CONGRATULATIONS !!!
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