PHYSICAL AND CHEMICAL HAZARDS IN FOOD AND
THEIR CONTROL MEASURES
BFST 1206
FOOD SANITATION
W.A.G.E. WIJELATH - AG/12/FT/024M.HARTHIKA - AG/12/FT/026
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HAZARD???
CONTROL MEASURES???
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Any action or activity that can be used to prevent, eliminate or reduce a significant hazard
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Hazards
Physical Chemical Biological
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Physical Hazards
Any extraneous object or foreign matter in food
Item which may cause illness or injury to a
person at the time of consumption.
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Physical Hazards
Unavoidable
Occur in food as a by product.
Ex: stems in blueberries
Avoidable
Occur in food due to the absence of proper GMPs
Ex: Glass fragments
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Some common physical hazards and sources
Material Sources
Glass Bottles, jars, light fixtures, utensils
Wood Fields, pallets, boxes, buildings
Stones Fields, buildings
Bullet/ Needles Animals shot in field, hypodermic needles used for infections
Jewelry Pens/pencils, buttons, careless employee practices
Metal Machinery, fields, Wire, employees
Insects and other filth Fields, plant post-process entry
Insulation Building materials
Bone Fields, improper plant processing
Plastic Fields, plant packaging materials, pallets, employees
Personal effects Employees
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Some common physical hazards and sources
Material Sources
Glass Bottles, jars, light fixtures, utensils
Wood Fields, pallets, boxes, buildings
Stones Fields, buildings
Bullet/ Needles Animals shot in field, hypodermic needles used for infections
Jewelry Pens/pencils, buttons, careless employee practices
Metal Machinery, fields, Wire, employees
Insects and other filth Fields, plant post-process entry
Insulation Building materials
Bone Fields, improper plant processing
Plastic Fields, plant packaging materials, pallets, employees
Personal effects Employees
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Injury potentialCutsBleedingsInfectionsChokingTraumaIllnessSometimes require surgery to remove.
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Factors determining the risk level Target audience for the food Type of product Method of consumption Size Hardness Sharpness Shape Type Ease of discovery
Of physical hazards
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Injury risk of physical hazards
Injury risk Commodity Size of physical hazard
High Infant foodsAny size(including small particles < 2mm
Beverages2mm or larger in size in any one dimension
Moderate All other foods2mm or larger in size in any one dimension
(except infant food & beverage)
Low All other foods 2mm in size in all dimensions
( except infant foods)
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Control measures of physical hazards
Control
Prevention Find and remove
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To prevent……. GMPs GAPs HACCP Identification of raw materials, ingredients, packaging materials and processes that are at high risk of contamination. Proper maintenance of the buildings, facilities, grounds and processing plants and equipments………etc. Eliminate potential sources of physical hazards within the establishment. Employee training program
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To find and remove………….
Physical exclusion of hazards. (e.g.: screens, filters and sieves, etc )Effective detection and elimination systemsProper equipment design, selection, calibration and maintenance.Effective facility maintenanceOn-line visual inspectionDetection methods include metal detectors, X-ray machines, optical systems, magnets.Screening assessment of raw materialsEnd product screeningConsumer feed back or complaint analysis
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Chemical hazards
Any chemical contaminants or naturally occurring
substances in food that can cause harm to human health
when present over the recommended level
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Chemical hazards
Naturally occurring
Intentionally added
Unintentionally added
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Naturally occurring
Some chemical hazards are naturally present in food- Toxic plant components.
Such substances are often prohibited in foods beyond a certain level.
These hazards often are also classified as biological hazards
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Intentionally addedTo maintain the food freshness or to enhance the
flavor, aroma and color
Direct additives
- Preservatives ( e.g. : nitrate, sodium benzoate, sulfiting agents )
-Nutritional additives (e.g.: niacin, retinol )
-Color additives
Indirect food additives
-Adhesives
-Polymers
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Source Why a hazard?
Food colorings Can produce an adverse reaction
in sensitive people
Preservatives Can be toxic in high concentration
Can cause an intolerance reaction
in sensitive people
Nutritional supplement Can be toxic in high concentration
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Unintentionally addedAgricultural chemicals
PesticidesFungicidesHerbicidesFertilizersAntibioticsGrowth hormones
Cleaning chemicals ( e.g. : acids, caustics )Maintenance chemicals ( e.g. : lubricants )Packaging materials ( e.g. : tin )Equipment component ( e.g. : copper pipe fittings )
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Sources Why a hazard?Agricultural chemicals If improperly applied, some can be acutely toxic or may cause long-term health effectsCleaning chemicals can cause chemical burns if present in the food at high level
Equipment components Acidic food can cause leaching of heavy metal from pipes and joints (e.g. : copper and lead )
Maintenance chemicals Some chemicals that are not approved for food use may be toxicPackaging materials High nitrate levels in food can cause excessive detinning of uncoated cans resulting in excessive levels of tin in the food
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In addition to this;There are some ingredients or parts of food
which can be considered as chemical hazards for
certain people who have an allergic reaction for
such ingredients or food parts
Common allergens include:Soybeans and their productssesame
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Cereals containing glutenMilk and milk productsEgg and egg productsPeanuts and their productsCrustaceans and their productsFish and fish products
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Health effectsCause food poisoning symptoms within a short
period of time.
Disrupt body metabolismCause cancer (e.g.: Aflatoxins- liver cancer) Damage genesAlter organ functionsAffect reproduction and developmentAffect developing brains in foetuses, infants and children (e.g.: mercury )
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Control measures of chemical hazards
Prior to receipt Specifications
Upon receipt Inspection before
acceptance
During processing Use ‘approved’
chemicals
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References1.Gagged(2010) Undestanding Hazards Associated with foods(online)Available from :http :// WWW.gaaged.org2. Food safety site(2012) Food Safety (online)Available from : http :// WWW.Foodsafetysite.org3.Facstaff(2004) chemical hazards (online)Available from : http:// WWW. .Facstaff.org