110. Food health control – indicators, stages.

What is the primary aim of food hygiene?

To prevent foodborne illnesses and food poisoning.

What are the two main types of food health control?

• Preliminary control

• Current control.

When is preliminary control performed?

• Before import/export of products,

• Before introducing new products or additives.

Current Control definition?

monitoring and evaluation during and after food production, storage, and distribution

• to ensure ongoing safety and quality.

What are the two types of current control?

• Planned control

• Over-the-plan control

When is planned control conducted?

During specific high-risk periods or conditions, such as:

• Fast-breaking periods (e.g. religious fasting ends – sudden high food demand)

• Production of baby/child food – requires stricter safety due to vulnerability

Planned in advance, part of routine surveillance.

When is over-the-plan control carried out?

Triggered outside of the normal schedule, in response to:

• Suspected danger

• Spoiled or contaminated food

• Consumer complaints or reports

• Outbreaks of foodborne illness

Reactive – it aims to quickly identify and remove unsafe food from the supply chain.

What are the 3 main groups of health indicators?

1. Biological (nutritive value),

2. Fitness for consumption,

3. Commercial indicators.

What do biological indicators include?

• Nutrient composition (proteins, fats, carbs, vitamins)

• Physical/chemical properties (e.g. boiling point, pH, moisture)

• Organoleptic indices (taste, smell, color, texture)

What do fitness for consumption indicators assess?

They evaluate whether food is safe to eat, by assessing:

• Spoilage signs

• Physical and chemical changes

• Microbial contamination

• Parasitic or fungal contamination

• Chemical pollutants or residues

What are examples of commercial indicators?

• External appearance

• Packaging quality

• Food labeling

• Net weight

• Manufacturer and expiry information

Who performs the health control inspections in Bulgaria?

The Bulgarian Food Safety Agency.

What is reviewed during the introduction stage of health control?

• Food documentation

• Product origin

• Ingredients

• Packaging

• Storage conditions

• Production method

• Organoleptic properties (appearance, smell, etc.

What are the types of samples taken during inspection?

• Common sample

• Medium sample

• Double sample

Why is a double sample taken?

• One for analysis

• the other is stored for repeat testing if needed.

What is the time limit for retesting food after adverse results?

3 days from notification.

How quickly must perishable food be tested?

Within 2–3 hours.

What is the test time limit for dry foods?

12–13 hours.

How much food is sampled for microbiological analysis?

250g in a sterilized container.

What information must accompany a food sample?

• Place of sampling

• Date & time

• Type of analysis

• Goal of investigation

Sample size for different tests:

• Parasitological: 250g

• Microbiological: 250g

• Chemical: 300g

• Toxicological: 500g

• Radiological: 1 kg

What properties are analyzed during food sample testing?

• Organoleptic

• Physical

• Chemical

• Microbiological

• Parasitological

What are examples of chemical properties tested?

• pH

• Ammonia

• Hydrogen sulfide

• Pesticides

• Heavy metals

What are the 3 possible conclusions of a food health inspection?

1. Standard

2. Non-standard

• fit,

• conditionally fit

• not fit

What does "fit for consumption" mean in a non-standard product?

Minor changes present, but no health risk.

What does "conditionally fit for use" mean?

Must be used quickly or treated (e.g., heat)

– nearing spoilage.

What happens to food that is "not fit for use"?

It must be destroyed using approved procedures.