Food Safety Food Safety and Food Quality Food

Food Safety

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

Unacceptable Foods Poor Quality bad color wrong texture smells bad 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

How Do Foods Become Contaminated?

Controlling the Hazards • Time and Temperature • Separation

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

Examples of Biological Hazards In Meat and Poultry: • Salmonella bacteria (poultry and eggs) • E. coli bacteria (beef and ground beef) • Trichinella spiralis parasite (pork)

Examples of Biological Hazards On Fruits and Vegetables: • Salmonella bacteria (bean sprouts) • E. coli bacteria (apple juice) • Cyclospora parasite (raspberries) • Hepatitis A virus (strawberries)

Examples of Biological Hazards

Control of Biological Hazards are controlled by: • Controlling and monitoring storage and processing temperature • Preventing cross-contamination • Following the cleaning and sanitation program

Control Using Temperature Cooking helps to kill microbes • >165 o. F for poultry and eggs • >155 o. F for ground beef • >160 o. F for pork Holding at low temperatures (<40 o. F) prevents microbes from growing Cooling from 140 o-40 o. F quickly helps prevent microbes from growing

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)

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)

Examples of Chemical Hazards

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

Physical Hazards Physical hazard: a hard foreign object that can cause illness or injury • Inherent to the food or ingredient • Contaminant during processing

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 beef) • Jewelry, fingernails (food handler) (ground

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

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

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

GMPs: Building and Facilities • Handwashing stations • Storage of ingredients (refrigerated and on pallets) • Separation of raw ingredients from processed foods • Pest management program

GMPs: Equipment and Utensils • Easily cleaned and sanitized • Easily maintained • Meet food grade standards

GMPs: Production and Process Controls • • 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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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.

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

Standard Operating Procedures Examples Of SOPs

Sanitation SOPs • Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.

Sanitation SOPs Examples Of Sanitation SOPs

Cleaning and Sanitizing Cleaning and sanitation programs are keys to successful GMPs and SSOPs.

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.

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.

Sanitation Programs • • 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

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Food Safety and HACCP • Hazard Analysis and Critical Control Point • 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

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

Uses of HACCP? A “farm-to-the-fork approach” • • On-farm agriculture Transportation Food preparation & handling Food processing n n Meat and poultry regulations Seafood regulations • Food service • Consumer handling & use

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

Examples of HACCP Implementation Of HACCP

Food Safety and Food Quality HACCP GMP’s SOP’s

What is the role of GMPs? GMPs are programs required by law for procedures related to: • personnel • building and facilities • equipment and utensils • production and process controls

What is the role of SOP? • 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?

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.

The key element is training • GMPs, SOPs, and HACCP programs cannot work if people are not properly trained to do the job.