Good Hygiene Practices along the coffee chain

Control of Food Hazards

Section 2 - Module 5.1

Slide 2Section 2 – sub Module 5.1 - Control of Food

Hazards

Control of Food Hazards: Presentation Outline

1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures

Slide 3Section 2 – sub Module 5.1 - Control of Food

Hazards

Food producers must control operations

Safety and suitability of final product requires controls

step step step step

Air

Water

CONTROL OF OPERATIONS

Raw materials Final product

materials

Slide 4Section 2 – sub Module 5.1 - Control of Food

Hazards

Effective controls prevent food safety hazards

Hazard = the potential to cause harmCodex defines hazard as a

• biological, chemical or physical agent in, or

• condition of,

food with the potential to cause an adverse health effect.

Slide 5Section 2 – sub Module 5.1 - Control of Food

Hazards

Deciding which hazards are of relevance in foods

Guidance material to help businesses understand which hazards are relevant to their foods is provided by authorities.

Slide 6Section 2 – sub Module 5.1 - Control of Food

Hazards

Controlling food hazards will reduce the risk of unsafe food

Risk = likelihood of a hazard doing harm

FAO and WHO define risk as a function of the probability of an adverse effect and the magnitude of that effect, consequential to a hazard(s) in food.

Slide 7Section 2 – sub Module 5.1 - Control of Food

Hazards

Understanding the risk associated with a hazard

Pasteurising milk reduces the risk of food-borne illness

Slide 8Section 2 – sub Module 5.1 - Control of Food

Hazards

Estimating the risk helps to decide where to improve controls/processes

major/severe

moderateminornegligible

Impact on consumer’s health

Unlikely / never observed

Rare

Regular

High

Likelihood of hazard occurring

major/severe

moderateminornegligible

Impact on consumer’s health

Unlikely / never observed

Rare

Regular

High

Likelihood of hazard occurring

major risknegligible risk

minor risk

Slide 9Section 2 – sub Module 5.1 - Control of Food

Hazards

Food safety risk analysis at government level

Authorities will consider a larger

number of factors, and

need to apply a wider scope of activities

Slide 10Section 2 – sub Module 5.1 - Control of Food

Hazards

Control of Food Hazards: Presentation Outline

1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures

Slide 11Section 2 – sub Module 5.1 - Control of Food

Hazards

Understanding which operations are relevant to food safety

RECEPTION OFRAW MATERIALS

PASTEURISINGHerbs

Water

Juices

Sugar

Bottle LidsBottles

Label

Store

Transport

BOTTLING

PREPARATION OFRAW MATERIALS

Heat

Defrost Weigh

Weigh

Weigh

Weigh

Rinse (O3) Clean (UV)

PasteuriseFilter CoolSteep

Slide 12Section 2 – sub Module 5.1 - Control of Food

Hazards

Identifying quality-relevant operations/process steps

Quality relevant

RECEPTION OFRAW MATERIALS

PASTEURISINGHerbs

Water

Juices

Sugar

Bottle LidsBottles

Label

Store

Transport

BOTTLING

PREPARATION OFRAW MATERIALS

Heat

Defrost Weigh

Weigh

Weigh

Weigh

Rinse (O3) Clean (UV)

PasteuriseFilter CoolSteep

Slide 13Section 2 – sub Module 5.1 - Control of Food

Hazards

Identifying safety-relevant operations/process steps

Safety relevant

RECEPTION OFRAW MATERIALS

PASTEURISINGHerbs

Water

Juices

Sugar

Bottle LidsBottles

Label

Store

Transport

BOTTLING

PREPARATION OFRAW MATERIALS

Heat

Defrost Weigh

Weigh

Weigh

Weigh

Rinse (O3) Clean (UV)

PasteuriseFilter CoolSteep

Safety relevant

Slide 14Section 2 – sub Module 5.1 - Control of Food

Hazards

A processor must understand the effect of each step on food safety

Herbs

Water

Juices

Sugar

Safety relevant Quality relevant

Quality- and safety-relevant process steps are not always fully separable.

RECEPTION OFRAW MATERIALS

PREPARATION OFRAW MATERIALS

Heat

Defrost

Weigh

Weigh

Weigh

Weigh

Slide 15Section 2 – sub Module 5.1 - Control of Food

Hazards

Control of Food Hazards: Presentation Outline

1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures

Slide 16Section 2 – sub Module 5.1 - Control of Food

Hazards

Many simple procedures are effective in controlling food safety

Examples of simple procedures:

correctly loading refrigerated display units

calibrating equipment

checking stock rotation

Slide 17Section 2 – sub Module 5.1 - Control of Food

Hazards

Only standardised processes can be effectively controlled

Ensure standardisation through:

Standard Operating Procedure (SOP)

Regular monitoring

Training of personnel

Slide 18Section 2 – sub Module 5.1 - Control of Food

Hazards

SOPs explain exactly how each process is performed

RECEPTION OFRAW MATERIALS

PASTEURISINGHerbs

Water

Juices

Sugar

Bottle LidsBottles

Label

Store

Transport

BOTTLING

PREPARATION OFRAW MATERIALS

Heat

Defrost Weigh

Weigh

Weigh

Weigh

Rinse (O3) Clean (UV)

PasteuriseFilter CoolSteep

SOP

SOP

SOP

Slide 19Section 2 – sub Module 5.1 - Control of Food

Hazards

PASTEURISING

PasteuriseFilter CoolSOP

SOP– Switch on boiler system

4 hours prior to starting pasteurisation and heat water to 90°C.

– Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”.

– ...

SOPs should not leave room for interpretation

Slide 20Section 2 – sub Module 5.1 - Control of Food

Hazards

Monitoring of process steps sometimes involves recording values

PASTEURISING

PasteuriseFilter CoolSOP

SOP– Switch on boiler system 4

hours prior to starting pasteurisation and heat water to 90°C.

– Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”.

– ...

Slide 21Section 2 – sub Module 5.1 - Control of Food

Hazards

Form

Including standard operating instructions in forms

Slide 22Section 2 – sub Module 5.1 - Control of Food

Hazards

Provide adequate training and equipment

Train operators and provide adequate

equipment

Slide 23Section 2 – sub Module 5.1 - Control of Food

Hazards

Measuring parameters does not require complicated equipment

But they need to be effective in measuring:

Temperature

Moisture content

pH

Water activity

Colour

Slide 24Section 2 – sub Module 5.1 - Control of Food

Hazards

Measuring equipment does not always provide accurate data

Time

Acc

urac

y

Slide 25Section 2 – sub Module 5.1 - Control of Food

Hazards

How to calibrate equipment

Use Standard solutions to calibrate pH meters

Use Ice-water / boiling water to calibrate Thermometers

Use Standard weights to calibrate Scales

Slide 26Section 2 – sub Module 5.1 - Control of Food

Hazards

Calibration needs to be recorded

Slide 27Section 2 – sub Module 5.1 - Control of Food

Hazards

Monitor values and control records

Slide 28Section 2 – sub Module 5.1 - Control of Food

Hazards

Control of Food Hazards: Conclusions

Food operators must understand the types of food hazards that are relevant to their production and which risk these hazards pose to the health of consumers.

By understanding which process steps are relevant to food safety a food processor can better control hazards.

Only standardised processes performed by trained personnel who are aware of their responsibilities can be effectively controlled.

Calibrated measuring equipment must be availalbe to control processes.

Monitoring process steps/calibration requires the recording of data.

Slide 29Section 2 – sub Module 5.1 - Control of Food

Hazards

YOU ARE HERE

You have now completed Sub-module 5.1 Control of Food Hazards of Section 2 Applying GMPs after reviewing any supporting documents and links you

desire, please proceed to Sub-module 5.3 Incoming Materials