Food Safety Food Safety and Food Quality Food
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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
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
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
The Heart of HACCP Monitoring CCPs: • Time/Temperature devices n Thermometers • Separation devices n filters, screens
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?
Examples of HACCP Implementation Of HACCP
Food Safety and Food Quality HACCP GMP’s Sanitation
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 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?
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, Sanitation, and HACCP programs cannot work if people are not properly trained to do the job.
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