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Identify and consider all possible hazards and control procedure
- 1. IDENTIFY AND CONSIDERALL POSSIBLE HAZARDS AND PROCEDURE TO PREVENT HAZARDS, HOW TO HANDLE HAZARDS Food hazard and its type and its preventive measures. Prepared by: Himanshu B.Voc in Food Processing VI sem 2758 Submitted to: Dr. Mamta Arora Department: Biotechnology and Food Processing AMAR SHAHEED BABA AJIT SINGH JUJHAR SINGH MEMORIAL COLLEGE BELA
- 2. CONTENT. . . What is food hazards Physical hazards Chemical hazards Biological hazards Control and prevention measures Good Manufacturing Practices Good Hygiene Practices Hazard Analysis Critical Control Point Conclusion
- 3. WHAT IS FOODHAZARD? A food safety hazard is anything present in food with the potential to harm the consumer, either by causing illness or injury. Food safety hazards can be physical, chemical, or a biological. A food hazard is defined as anything that could contaminate food and cause illness or injury.
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- 5. PHYSICAL HAZRDS Aphysical hazard is any foreign matter unintentionally introduced to food or a naturally occurring object which could cause illness or injury to the person consuming the food item. a. Sources for contaminants include raw materials b. Badly maintained facilities and equipment c. Improper production procedures d. Poor employee practices These incidents are rarely life-threatening, but are a matter of public health. Good Manufacturing Practices (GMP) is the foundation of a physical hazard approach.
- 6. SOME COMMON PHYSICALHAZARDS AND SOURCES Hazards Sources Glass Bottles, jars, Utensils Wood Field, boxes, pallets, building Stones Fields, building Bullets/Needles Animal shot in field, hypodermic needles Jewelry Pen/pencils, buttons, careless employee practices Metals Machinery, fields, wire, employees Insects and other Filth Plant post process entry, Fields Plastic Field, plant packaging material, employees Personal effect Employees
- 7. INJURY POTENTIAL Cuts Bleeding Infections Choking Trauma Illness Some time require surgery to remove
- 8. CHEMICAL HAZARDS Chemicalhazards such as insecticides get into food, and toxic metal may enter food during growth, processing. Poisonous plants (and fungi) like some types of mushrooms and seafood produce chemicals or toxins which can cause illnesses if consumed incorrectly.
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- 10. NATURALLY OCCURRING CHEMICALHAZARDS These are toxins produced by plants, animals or microorganisms . Aflatoxins in peanuts Poisonous neurotoxins in mushrooms Scrombotoxins in fish
- 11. INTENTIONALLY ADDED Theseare chemicals added to food that are beyond the acceptable limits established by the Food and Drugs Act and its regulations Food additives like sodium nitrate. Vitamin A (nutrient supplement): Can be toxic in high concentrations. Sulfiting agents (preservative): Can cause allergic-type reaction in sensitive people. Color additives.
- 12. INTENTIONALLY ADDED CHEMICALHAZARDS Source of Hazards Why a hazards? Food coloring agents Can produce adverse reaction in sensitive people. Preservatives Can be toxic in high concentration. Can cause intolerance in sensitive people. Nutritional supplements Can be toxic in higher concentration.
- 13. UNINTENTIONALLY ADDED Theseare chemicals that accidentally contaminate food being processed. Sanitation or maintenance chemicals Pesticides or environmental pollutants Packaging material e.g. tin Equipment component e.g. copper pipe
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- 15. IN ADDITION TOCHEMICAL HAZARDS There are some ingredients or part of food which can be considered as chemical hazard for certain people who have an allergic reaction. Soybean and their products Sesame Peanuts and peanuts products Cereals containing gluten Milk and milk products Egg and egg products
- 16. HEALTH EFFECTS Chemicalhazards cause food poisoning symptoms within short period of time. Disturb body metabolism Cause cancer Damage genes Alter organ functions Affect reproduction and development
- 17. BIOLOGICAL HAZARDS Biologicalhazards are organisms that cause a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks. Biological hazards such as bacteria, viruses, parasites, yeasts, moulds and protozoa.
- 18. Biological Bacteria Virus ParasitesMoulds Yeast Protozoa
- 19. BIOLOGICAL HAZARDS Bacteria:Bacteria are the most common cause of food poisoning. Salmonella spp. Listeria monocytogenes Bacillus anthracis Staphlococcus aureus Clostridium botulinum
- 20. BIOLOGICAL HAZARDS Virus:virus can be seen only under a very powerful microscope as the viruses are even smaller than bacteria. They multiply in living cells, not in food. Some viruses can cause food borne illness Gastroenteritis and hepatitis A. Norwalk viruses and Rotavirus
- 21. BIOLOGICAL HAZARDS Mouldsare of different colours, often hairy in appearance, and grow on food such as bread, jam and fruit. Under the microscope, moulds appear like a network of thread-like cell material.
- 22. CONTROL AND PREVENTIVEMEASURES OF FOOD HAZARDS Good Manufacturing Practices (GMP) Good Hygiene Practices (GHP) Hazard Analysis Critical Control Point (HACCP) Identification of raw material, ingredients, packaging material and process that are at high risk of contamination. Proper maintenance of buildings, facilities, ground and processing plants. Eliminate potential source of hazard within the establishment. Online visual inspection.
- 23. GOOD MANUFACTURING PRACTICES (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks. GMP Principles Writing procedures Following written procedure Documenting for traceability Validating works
- 24. GOOD MANUFACTURING PRACTICES Designing facilities and equipment Cleanliness Sanitary operations and control Component control Auditing for compliances GOOD HYGIENE PRACTICES GHP compliance covers the minimum sanitary and hygiene practices for food processors. GHP ensure that food is safe and suitable for human consumption.
- 25. GOOD HYGIENE PRACTICES It is a required foundation to implement other food safety management initiatives, such as GMP, HACCP and ISO 22000. GHP Principles Personal hygiene Maintenance and cleaning Cleaning procedure and methods Pest control system Waste management system Monitoring effectiveness
- 26. HAZARD ANALYSIS CRITICALCONTROL POINT (HACCP) HACCP is a management system designed to assure food safety through the analysis of physical, chemical, and biological hazards. HACCP focuses on prevention possible hazards that can cause injury or illness. HACCP has seven central principles. Conduct a Hazard Analysis Determine the Critical Control Points (CCP)
- 27. HAZARD ANALYSIS CRITICALCONTROL POINT (HACCP) Establish Critical Limits Establish Monitoring Procedures Establish Corrective Action Establish Verification Procedures Establish Record Keeping and Documentation Procedures
- 28. CONCLUSION Many revolutionaryand beneficial changes have occurred in the food industry in recent years, but although consumers are increasingly aware of the connection between food and health. Food safety is best ensured by the shared responsibility of everybody involved with food from the professional to the consumer.
- 29. CONCLUSION The bestway to practice food safety is to be well informed about the basics of food. Natural processes The hazards to food from chemicals both those naturally occurring and those coming from the environment Ultimately, everyone benefits from being better informed about food safety.