Transcript Week Three

Implement
Food Safety
Procedures
SITXFSA001A
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Revision from Lesson 2

Food Standards Homework due lesson 4
(and any late 1st Homeworks).

Any questions or clarification?

Feedback on activity to find specifics within
WAI’s operational Food Safety Plan.
 What are the 3 food safety legislation in Victoria
and their years?
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Lesson 3 Outline
 Slides:
- Food hazards.
- High-risk classifications and risk customer groups.
- Benefits of HACCP.
- DVD – Allergens and Food Safety (29 mins).
- Allergens and Intolerances (to read in your own time by next week).
- Labelling, specifically allergen labelling
(to read in your own time by next week).
 Homework:
2nd Homework Task: Food Safety Standards (due Lesson 4)
To obtain a personal copy of The Food Standards Code,
Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3.
Downloaded from:
http://www.foodstandards.gov.au/foodstandards/foodstandardscode/
Note: there is a very informative ‘guide’ to Standard 3.2.1. Food Safety
Programs (56 pages), 1st edition June 2007,
- strongly advise you obtain a copy for your reference.
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Physical, Biological and Chemical Hazards
 Examples?
 Preventions?
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Physical Hazards
 Top 3 examples in Australia:
hair, flies and bandaids.
 Also:
Plastic
Wood
Fish Bones
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Metal
Pips,
Stalk,
Stones
Preventions (some):
- inspection
- sifting
Glass - washing/floatation
- elimination
of all glass
- pest control
program
- restricted jewellery
Pest
Biological (micro-biological) Hazards
 Examples:
cross contamination, bacterial growth (salmonella,
Escherichia coli O157:H7), yeasts, moulds and viruses.
 Preventions (some):
- throw food out, temperature checks/control, covering
cuts/wounds, lethal heat treatment, occupational health
procedures, pest control and appropriate storage condition.
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Chemical Hazards
Pesticides
 Prevention (some):
- use of non-toxic, food compatible
Cleaning chemicals
(FoodSafe) cleaning compounds.
- storage in covered, designated
labelled containers.
- awareness of the potential allergenic
properties of certain ingredients like:
Cheese
milk, cheese, eggs, gluten, nuts, honey.
Gluten
- keep all food items off the floor
Allergens (minimum of at least 30cm).
Food Intolerances
 Example: detergents - how?
Preventative measures?
- rinse thoroughly, use MSDS
and use the correct chemical for every task.
Eggs
Milk
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Questions
Can you provide 5 examples of
high, medium and low-risk foods?
What are the 4 high-risk client groups
and their specific food businesses?
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High-Risk Foods
• products containing fish, egg, vegetable and dairy
ingredients (any substitutes of these) which need
to be refrigerated.
• raw and cooked meat, poultry, fish and dairy products.
• cooked rice and pasta.
• low acid products that are sterilised in heat-sealed
containers for distribution at room temperature.
• infant formula.
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Medium-Risk Foods
• dried or frozen products containing fish, meat,
egg, vegetable and/or dairy ingredients.
• sandwiches and meat pies for fresh consumption.
• fat-based products, e.g. chocolate, margarines,
spreads, mayonnaise and dressings.
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Low-Risk Foods
• acidic product (pH value below 4.6), such as pickles,
fruits, fruit concentrates, fruit juices and acid beverages.
• unprocessed and unpacked raw vegetables.
• jams, marmalades and conserves.
• sugar-based confectionary products.
• edible oils and fats.
• generally are low in protein and/or water content,
high in sugar and longer life foods.
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4 High-Risk Client Groups
and their specific food businesses:
1. Sick - hospitals.
2. Elderly - aged care facilities.
3. Young children (under 5 years old)
- kindergarten schools, child care centres.
4. Pregnant women - maternity hospitals.
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The Benefits of HACCP
In groups discuss and present
5 benefits to the rest of the class
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The Benefits of HACCP
• Systematic and scientific
• Identifies all conceivable hazards
• Pro-active and preventative
• Focuses resources on critical activities
• Internationally acknowledged
• Applicable throughout the food chain
• Compliments other quality management systems
• Cost effective
• Gives greater confidence in product safety
• Due diligence support
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DVD
‘Allergens and Food Safety’
Marni Gilbert has a severe allergy to peanuts and dies
after consuming some at a school camp.
Unfortunately this fictitious case study parallels many cases of children dying
after eating certain foods or coming into contact with allergens.
Like Marni's, their lives could have been saved.
Allergens and Food Safety features interviews and footage throughout.
The program covers:
- What allergens are. - Reactions and responses.
- Rules and regulations. - The role of food manufacturers in food safety.
- The role of retailers and workers in food safety.
This is a comprehensive look at processes, safety issues and control measures
of food allergens in the manufacturing, regulation and selling of food.
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Food Allergy meaning and facts:
 A severe adverse reaction of the immune system to a
normally harmless substance, such as food proteins,
aeroallergens (pollens), stinging insects and drugs.
 The most severe reaction is Anaphylaxis, which can
be deadly.
 Allergens are resistant to heat and
the acid in your stomach and digestive system!
 As a food business you are required to declare if
foods which can cause allergic reactions are in the
food that you prepare and sell.
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Food Allergies
Food examples are:
 Nut allergies (peanut is the most common).
Most of these people are allergic to the natural oil
produced by the peanut.
Note: in Canada a boyfriend kissed his girlfriend and
killed her as she was allergic to nuts and he had eaten
a peanut butter sandwich two hours earlier.
 Crustacean allergies (allergic to shellfish).
 Seafood allergies (shellfish, fish and fish eggs).
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Adverse Reactions to Foods
TOXIC
Food Poisoning
NON-TOXIC
FOOD INTOLERANCE
e.g. Lactose Intolerance
Gluten Intolerance
FOOD ALLERGY
IgE/Th2 MEDICATED
e.g. Eczema
Urticaria (hives)
Anaphylaxis
Non-IgE MEDICATED
Intestinal Manifestations
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The Allergic Reaction
 Dermal - skin breaks out in hives or eczema.
 Gastro intestinal - nausea, cramps, diarrhoea.
 Respiratory - struggle for air.
 Circulatory - blood pressure drops, lose
consciousness.
 Anaphylaxis - in rare cases, multiple organ
systems are triggered and death can occur in as
little as 10 minutes.
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The Allergic Response
 Trace amounts can cause a reaction.
 Lowest dose able to provoke a reaction has not
been calculated.
 Sensitivity differs between individuals and
depends on type of food.
 There is no cure for food allergies.
 Avoidance of the food is the only protection.
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Allergens - Important Questions
 How many Australians (adults and children)
have reported a food allergy?
 What food examples are about 90% of food allergies?
 What is the most common food allergy in preschool children?
 If a customer informs you he/she has a nut allergy,
what should be your first question?
 Does soy sauce have gluten in it?
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Allergens - Answers
 It is reported that 2% of the Australian adult population (1 in 50)
and from 6 to 8% of children under 3 suffer (1 in 15) from a true food allergy
- 400,000 Australians. Many children outgrow their food allergy,
except nuts, seeds and seafood, which you keep your whole life.
 Food allergies are becoming more common worldwide,
particularly peanut allergy in preschool children.
About 90% of food allergies are tree nuts, eggs, milk or soy.
 Allergic reactions can vary from mild to extreme, with symptoms including
itching and swelling of the mouth, respiratory or gastrointestinal problems,
and skin infections. Some food allergens, most commonly nuts and shellfish,
can cause life-threatening reactions such as anaphylactic shock.
 Statistics reveal most fatal food allergy reactions occur outside of home.
Note: 10 Australians die annually due to allergic reactions.
However, 1 in 4 are allergic to house mites so 30% more likely to be a
food allergy sufferer.
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Fatal Statistics - loss of life
 Nathan Frances, 13 years old, died from peanut anaphylaxis on school camp
in Victoria in 2007.
 Kylie Lynch, 20 years old, died from peanut anaphylaxis when eating out with
her boyfriend in WA in 2007.
 Michelle Bray, 21 years old, died from crustacea anaphylaxis at a Christmas
party in QLD in 2007.
 Kareen Healy, 15 years old, died from peanut anaphylaxis after eating a salad
when visiting a friend after school in NSW in 2002.
 Hamidur Rahman, 13 years old, died from peanut anaphylaxis whilst on
school camp in NSW in 2002.
 Johnny Whitburn, 15 years old, died from peanut anaphylaxis whilst on school
work experience in NSW in 1999.
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Allergens
 More than 300 million worldwide manage ‘special diets’.
 www.allergyfreepassport.com
Facts and hints for allergy sufferers when eating out
(planning and tableside communication) and even tips
when traveling abroad.
Their aim is to:
“1. Educate businesses to recognize and expand
their offerings to address special dietary needs.
2. Empower individuals with the knowledge to safely eat
outside the home, while managing food allergies, celiac/
coeliac disease and special diets”.
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Predominant Food Allergies
Children
Adults
 Peanut
 Tree nuts
 Soy
 Milk
 Eggs
 Peanut
 Tree nuts
 Crustacea
(shrimp, crab, oyster)
(40% Asia, 3% Aus)
 Fish
 Sesame
 Wheat
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Food Intolerance meaning:
 A ‘food intolerance’ has a long-term effect on sufferers.
Although the reaction will not be immediate,
you need to treat it just as seriously as food allergies.
 Estimated 1/100 Australians affected by an Intolerance.
Examples of food intolerances are:
 gluten in wheat, rye, oats and barley (a coeliac).
Rare in Asia and Aboriginals - different diet.
 lactose - the sugar in milk.
 histamine - fish.
 serotonin - bananas.
 tyramine - cheese.
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Food Intolerances
Food Intolerance
(Food Sensitivity)
Prevalence
Dairy Intolerance (Dairy sensitivity)
(Lactose intolerance)
Yeast Sensitivity
(eg. Candida infections)
Gluten sensitivity
(eg. Celiac and Wheat sensitivity)
~75%
3 in 4 people
~33%
1 in 3 people
~15%
1 in 7 people
~35%
1 in 3 people
Fructose or Sugar sensitivity
Referenced from www.foodintol.com
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Research and Development
 Minimise use of allergenic ingredients.
 Design formula to add allergenic ingredients at
end of process.
 Recommend accessible / cleanable equipment for
new product design.
 Allow for adequate sanitation when testing on
production lines.
 Ensure allergens will be readily identifiable on
finished product labels.
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Components of an Allergen Plan
 Raw materials and supply chain management.
 Labelling.
 Goods inwards, storage and handling.
 Product formulation and development.
 Production design and scheduling.
 Operations.
 Marketing.
 Quality assurance.
 Ongoing training.
 Recall plan.
 Executive sign-off.
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FSANZ and Allergens
 The FSANZ Code requires food businesses to declare the presence of the
foods estimated to trigger 90% of allergic reactions in the products they
prepare and sell.
Unpackaged foods, including foods served in restaurants, take away outlets,
market stalls or catered functions, are not normally labelled. However the
presence of these allergens must still be declared in connection with the sale
of food.
 Food allergens can also become part of a food through unintended exposure,
e.g. due to presence in raw materials, processing aids or through
cross-contamination.
 Staff awareness of food allergens and the consequences is vital in the food
industry. Proper handling of food and providing information to customers
about allergenic ingredients can be the difference between life an death.
Reference: FSANZ Food Safety News Autumn 2008.
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Anaphylaxis (Anaphylactic Shock) and Epipens
• Anaphylaxis incidents have increased by 300% over the last
15 years.
• Major causes: spices (especially garlic) and roasted peanuts as
the roasting process increases the likelihood of serious allergic
reaction.
Boiling peanuts reduces the allergic reaction significantly.
• ‘Students who suffer from anaphylaxis are required to carry
an Epipen with them at all times. The pen is to be used as an
interim measure, should the onset of anaphylactic shock be
detected, prior to the student receiving medical attention’.
- Under ‘A - Z Student Information’ in WAI’s Student Diary.
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Allergens and Intolerances
Refer to allergen cards (under publications) from:
www.foodstandards.gov.au
or visit www.allergy.org.au ,
www.allergenbureau.net (freephone 1800 263 829)
www.allergyfacts.org.au , www.foodallergens.info
or www.resus.org.au - resuscitation council.
www.foodintol.com for ‘the food intolerant consumer’.
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Allergen Labelling
 Allergen labelling legislation introduced December 2002.
 ‘Allergen Bureau’ established in 2005 to develop working
groups to address challenges faced by industry.
 More than 170 different foods are known to cause allergic
reactions in sensitive individuals.
 Food manufacturers and suppliers need to be aware that the
requirements for the labelling of allergenic foods differs globally
because all countries have different definitions of allergens for
food labelling processes.
This is combated by suppliers using questionnaires and
declarations regarding allergens present in their products.
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Allergen Labelling continued
 ANZFSC requires food to be labelled with certain allergens
(gluten, crustacea, egg, fish, milk, tree nuts, sesame seeds,
peanuts and soybeans) if they are included in the product
formulation as ingredients, part of a compound ingredient, food
additive or processing aid at any level in the food.
 The declaration of cross contact allergens which may
unintentionally be included in a food (e.g. cross-contamination
through storage or processing equipment)
is not required by the ANZFSC.
 This means that the “May contain….” or “Made in a facility…”
statements are voluntary declarations.
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Precautionary Statements and Standard 1.2.3.
 Precautionary statements ( picture example ):
also called allergen advisory statements or ‘trace’ statements.
- are the information provided on product packaging to convey
the risk of the unintentional inclusion of an allergen through
cross contact.
- examples currently used on food packaging include:
“May contain…”, “Contains traces of…”, etc.
 Standard 1.2.3. - Mandatory Warning and Advisory Statements
and Declarations sets out mandatory advisory statements and
declarations which must be made in relation to certain foods and
foods containing certain substances.
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FSANZ Standard 1.2.3 (labelling)
 Allergens must be declared when present as:
- an ingredient; or
- an ingredient of a compound ingredient; or
- a food additive or component of a food additive; or
- a processing aid or component of a processing aid.
 Also Standard 1.2.9. details labelling legibility.
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Allergen Labelling Major Points
 Label in a way that is useful to consumers:
 Consistent and legible.
 Near, or in, ingredients list.
 Common English language.
 Necessary detail, e.g. ‘sunflower oil’ rather than
‘vegetable oil’ so consumers know it is safe for them.
 Avoid precautionary labelling such as “May contain…”
Note: not law in Victoria yet so not enforced!
 Typed or hand written pieces of paper are classed
as labels too!
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Why Avoid Precautionary Labelling?
 To protect the allergic consumer.
 Do not leave it to the consumer to guess.
 You know more about your systems than they do -
you should make the safety decision.
 “Contains traces of…” makes a positive statement
to the allergic consumer that the product should
be avoided.
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Allergies are not always obvious
 Sausages, some wine - eggs?
 Baking powder - wheat?
 Cocoa, icing sugar - soy or wheat?
 Colours and flavours - fish gelatin encapsulation?
 Corn flour, starch - wheat?
 Vegetable oil - peanut, sesame, soy?
 Vinegar - fining agents; milk, egg, fish?
 Whitener - wheat or flour?
 Antioxidants - soy?
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How do you combat allergies in a kitchen?
 Ongoing training provided to all staff, including
description of an allergic reaction and first aid steps.
 Procedures enforced to prevent cross-contamination
while handling allergic and non-allergic foods.
 Washing hands regularly and thoroughly.
 Storing food containing allergies in dedicated and
easily identifiable containers.
 Using dedicated equipment and utensils.
 Preparing food in different areas.
 Changing oils frequently.
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How do you combat allergies front of house?
 Display a customer information notice where any
customer can see it easily, e.g. your menu.
 Put responsibility on customer to make us aware
of their allergy.
 Using dedicated equipment and utensils.
 Storing allergy food on bottom shelves to prevent
cross-contamination.
 Referencing your specific Food Safety Plan/Program.
 Ongoing training.
 Regular audits to see real results.
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Global Labelling Regulation Differences
 USA: allergens to be labelled:
- sesame, celery, mustard not mandatory allergens
- different list of exemptions - all highly refined oils,
non-protein containing derivatives.
 Tree nuts, the specific type of nut must be declared
(e.g. almonds, pecans, walnuts).
 The species must be declared for fish - $27 billion
a year business (e.g. bass, flounder, cod)
and Crustacean shellfish (e.g. crab, lobster, shrimp).
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Global Labelling Regulation Differences
 Canada: allergen list includes sesame.
 Japan: allergens to be declared includes allergens
not on EU, FSANZ, USA or Canadian lists.
 Labelling is divided into 2 stages, mandatory
and recommended, according to the number of cases
of actual illness and degree of seriousness.
 “May contain…” labelling is forbidden.
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ANZ Labelling Points to remember
 70% of seafood is imported into Australia annually!
 Coconut is the fruit of the balm (Cocos nucifera)
and is not generally considered to be a tree nut,
Standard 1.4.2.
 Expressions such as ‘egg and egg product’ or
‘crustacea and their products’ include all products
derived from the substance.
 Beer and spirits are exempt from declaring the
presence of gluten.
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ANZ Labelling Points to remember
 Some foods do not need to be labelled. These are:
 Food not in a package.
 Food made and packaged on the premises from
where it is sold.
 Packaged in the presence of the customer.
 Whole or cut fruit and vegetables.
 Food delivered packaged and ready for consumption
at the express order of the purchaser
(e.g. Meals on wheels).
 Food sold at fund raising events.
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Questions
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
What are the 4 main high-risk client
groups and their specific food
businesses?

What is a celiac and a lactose-intolerant
client / customer allergic to?

Any questions or clarification?
DHS & MB V1.2 2011
Next week in Lesson 4
 Food Microbiology.
 How will our future will be affected?
 Any late 1st and 2nd Homeworks
due Lesson 4 (next lesson).
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