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HACCP, GMP and SSOP
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Understanding HACCP
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Module 1: Understanding Hazards Associated with Foods
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Food Safety and Food Quality
• Food Safety: making a food safe to eat; free of disease causing agents
• Food Quality: making a food desirable to eat; good taste, color, and texture
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Unacceptable Foods
Poor Quality Unsafe
bad color too many bacteria
wrong texture toxic chemicals
smells bad foreign objects
What is Hazard?
Something that could be dangerousSomething that could be dangerous
Anything that can cause harm to the Anything that can cause harm to the consumerconsumer
Something that could mean that food will Something that could mean that food will not be safe to eatnot be safe to eat
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What are the Hazards in our Food?
• Biological: bacteria, viruses, parasites
• Chemical: sanitizers, pesticides, antibiotics
• Physical: bone, rocks, metal
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How Do Foods Become Contaminated?
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Controlling the Hazards
• Time and Temperature
• Separation
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Biological Hazards
“Biological” means “living”
Biological hazards in foods include:
• Bacteria: Salmonella in chicken and eggs, E. coli in beef, VP in seafood, Shigella in water
• Viruses: Hepatitis in water, Norovirus in shellfish
• Parasites: Cryptosporidium and Cyclospora in water and produce
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Examples ofBiological Hazards
In Meat and Poultry: • Salmonella bacteria (poultry and eggs)• E. coli bacteria (beef and ground beef)• Trichinella spiralis parasite (pork)• V. parahaemolyticus (raw fish)• Norovirus (shellfish)
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Examples of Biological Hazards
On Fruits and Vegetables:
• Salmonella bacteria (bean sprouts)
• E. coli bacteria (apple juice)
• Cyclospora parasite (raspberries)
• Hepatitis A virus (strawberries)
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Examples of Biological Hazards
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$5,000 Cash or ... $1 doubled every 15 minutes for 4 hours
Time $5,000 $1.00
Beginning $5,000 $1
After 15 minutes $5,000 $2
After 30 minutes $5,000 $4
After 1 hours $5,000 $16
After 2 hours $5,000 $256
After 3 hours $5,000 $4096
After 4 hours $5,000 $65536
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Control of Biological Hazards
Hazards are controlled by:• Controlling and monitoring storage and
processing temperature
• Preventing cross-contamination
• Following the cleaning and sanitation program
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Control Using Temperature
Cooking helps to kill microbes
• >165oF (74oC) for poultry and eggs• >155oF (68oC) for ground beef• >160oF (71oC) for pork
Holding at low temperatures (<40oF, <4oC) prevents microbes from growing
Cooling from 140o-40oF(60o-4oC) quickly helps prevent microbes from growing
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Chemical Hazards
• Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally
• Naturally-occurring: toxic substances produced by other living organisms
• Added intentionally: nitrates in meat, pesticide residues in feed
• Added non-intentionally: any unwanted substance (cleaning agents)
• Unidentified / wrong ingredient (colors)
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Examples of Chemical Hazards
In Meat, Poultry and seafood• Nitrate agents (red meat)• Aflatoxins, pesticides (feed)• Marine biotoxin (shellfish and fish)• Growth hormones (livestock)• Growth promoting drugs (poultry)• Cleaners, sanitizing agents
(meat and poultry)
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Examples ofChemical Hazards
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Control of Chemical Hazards
• Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides)
• Use a safe level• Letters of guarantee and vendor certification• Proper procedures and rinsing (cleaners
and sanitizers)• Storage of feed (aflatoxin)• Storage and labeling for ingredients and
raw materials
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Physical Hazards
Physical hazard: a hard foreign object that can cause illness or injury
• Inherent to the food or ingredient
• Contaminant during processing
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Examples of Physical Hazards
In the food or ingredients• Bone fragments (ground beef)• Feathers from animal carcass (turkey)
Contamination during processing• Stones, rocks, dirt in vegetables• Metal from processing equipment (ground
beef)• Jewelry, fingernails (food handler)
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Control of Physical Hazards
Separate and remove physical objects
• Filter or sieve (meat grinder)
• Water bath (vegetables)
• Metal detector (all foods)
• Good employee practices (jewelry)
• Good sanitation and quality control programs
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Next, Module 2