7_Food Safety and HACCP

Food safety

• Refers to the handling, preparation, and storage of food to prevent foodborne illnesses caused by contaminants.

• is ensured through the HACCP (Hazard Analysis and Critical Control Points) system, a preventive management approach that identifies and controls biological, chemical, and physical hazards throughout the food production chain.

HACCP (Hazard Analysis and Critical Control Points) system

• Is a preventive tool employed by the industry to protect food products against hazards to consumers’ health.

• a preventive management approach that identifies and controls biological, chemical, and physical hazards throughout the food production chain.

• Involves identification of specific hazards of physical, chemical, and biological in origin throughout the entire process

• Universally recognized and recommended as the most effective way to prevent food-borne illnesses.

C.S.C.C.S

(Clean, Separate, Cook, Chill, Store correctly)

Key Principles of Food Safety:

HAZARD

food contamination/ spoilage

ANALYSIS

finding out the source

CRITICAL

the level of danger, at what extent

CONTROL

the remedial actions

POINT

the stage of corrective action

• To ensure that the food served is safe for human consumption.

• Awareness to food handling techniques.

• Understanding the faults and taking corrective action.

• Better knowledge to food handlers for longer shelf life of cooked and raw food.

• Has benefits of maintaining food quality and managing food cost.

OBJECTIVES OF HACCP

• Food safety and public health safety

• Business can build a strong reputation for their brands to ensure the safety and quality of their products.

Why should we care about HACCP?

C.D.E.E.E.E.E

7 PRINCIPLES OF HACCP

Conduct a hazard analysis

What principle of HACCP:

• identify hazards (biological, chemical or physical factor that cause a food to be unsafe for consumption)

Determine the critical control point (CCP)

What principle of HACCP:

• the point, step or procedure at which control can be applied.

• safety checkpoint

Establish critical limits

What principle of HACCP:

• for control measures associated with each identified CCP – maximum or minimum value to reduce hazard to an acceptable level.

Establish a system to monitor control of the CCP

What principle of HACCP:

• visual check, temperature recording, etc

• keep an eye on ti

Establish corrective actions to be taken

What principle of HACCP:

• when monitoring indicates that a CCP is not under control – any deviation should be corrected.

• need to fix it

Establish procedures for ensuring HACCP system is working as intended

What principle of HACCP:

• verification ensures the HACCP plan is adequate, that is, working as intended

• double-checking

Establish record keeping procedure

What principle of HACCP:

• periodical checks to ensure that the system is working as intended and with proper documentation/recording.

• document everything

Glass • Slime •Metal •Bone •Plastic • Stones and rocks • Shell •Wood •Paper

Physical Hazards

Heavy metals •Mycotoxins • Shellfish toxins •Histamine •Pesticides • Fertilizers (nitrate, nitrite) •Cleaning agents •Adulterants

Chemical Hazards

Pathogenic microorganisms •Parasites

BIOLOGICAL HAZARDS

Critical control points

are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels.

its increase to an unacceptable level should be prevented

If an agent is present in a food at a low, acceptable level,

its reduction an acceptable level should be to assured

If an agent is present in a food at a high, unacceptable level,

TP.C.T.P.T

(thermal processing • chilling • testing ingredients for chemical residues • product formulation control, and • testing product for metal contaminants)

Examples of CCPs are:

Critical limit

is a criterion that separates acceptability from unacceptability.

temperature • time • physical dimensions • humidity •moisture level •water activity (aw) • pH • titratable acidity • salt concentration • available chlorine • viscosity • preservatives • sensory information such as aroma and visual appearance

Each control measure for CCPs has one or more associated critical limits, may be based upon factors such as: