Module 2 HM100 PDF: Food Safety Hazards

LESSON 2.1. BIOLOGICAL HAZARDS Biological hazards are like people ○ it requires food, a favorable environment to grow and thrive, thus causing harmful effects ○ specifically when humans accidentally consume contaminated food. ○ This can be prevented......

LESSON 2.1. BIOLOGICAL HAZARDS Biological hazards are like people ○ it requires food, a favorable environment to grow and thrive, thus causing harmful effects ○ specifically when humans accidentally consume contaminated food. ○ This can be prevented... WHAT IS FOODBORNE ILLNESS(fbi)? It is also known as foodborne diseases (fbd) or most commonly " food poisoning". It is a condition or illness caused by eating contaminated food. There are Three Types of Foodborne Illness(fbi) 1. INFECTION - Eating food contaminated with pathogens 2. INTOXICATION - Eating food contaminated with the toxins (poisons) formed by bacteria - Eating food contaminated with other biological or chemical toxins (poisons) 3. TOXIN-MEDIATED INFECTION - Eating food contaminated with pathogens that grow in the body and form toxins (poisons) And what brought the Condition or Illness? - A hazard is a source or a situation with the potential for harm in terms of human injury or ill-health, damage to property, damage to the environment, or a combination of these. Food (Safety)Hazards - hazard from any of the following sources: a biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Aside from the food hazards inherent to food , human practices in the food service industry also contribute to the foodborne illness These include : 1. CHOOSING FOOD SUPPLIER (FOOD SOURCES) - Food Establishments in whatever category decide on the sources of their raw materials such as markets, groceries and related suppliers 2. TIME-TEMPERATURE ABUSED - Either food is not cooked in its designated internal temperature or exposed in Temperature Danger Zone (TDZ) for such a long time that lead to fbi 3. PERSONAL HYGIENE - The wearing of proper working clothes in the kitchen is a requirement and washing of hands 4. CROSS-CONTAMINATION - This happens when a food handler uses the same preparation tools/equipment/ area for raw ingredients and cooked FIVE KEYS TO FOOD SAFETY 1. Keep Clean 2. Separate Raw Food and RTE Food 3. Cook Food Thoroughly 4. Keep Food at Safe Temperatures 5. Use Safe Water and Raw Materials Chemical Hazards : Either naturally occurring chemicals found in food or man-made chemicals Examples - Galvanized iron that can be corroded by high acid foods - PVC (polyvinyl chloride) should be avoided as it clings with the hot foods causing cancers - Polystyrene used for foam insulation has benzene, a known carcinogen Physical Hazards - hard or soft foreign objects in food that can cause illness and injury What are examples of physical hazards Accidental Introduction Of Foreign Objects Metal shavings Carton staples Glass Dirt Fingernails Bones Key Points This lesson discusses biological hazards in food, which are a significant concern for food safety and public health. Biological hazards include harmful microorganisms such as bacteria, viruses, fungi, and parasites that can contaminate food and cause foodborne illnesses. Safe food handling throughout the food process is both a commitment and responsibility. One of the responsibilities is to secure food free from biological hazards. ____________________________________________________________________________ BIOLOGICAL HAZARDS TYPES OF BIOLOGICAL HAZARDS 1. MICROORGANISMS a. bacteria b. viruses c. parasites d. yeast and molds (fungi)  2. MACROORGANISM a. Insects b. Rodents c. Birds 3. PRIONS / A PROTEIN MOLECULE a. Resulting to brain damage PREVENTION AND CONTROL (6) IMPLEMENT HACCP PROCEDURE IMPLEMENTED FOLLOW GMP PROCEDURES (Good Manufacturing Practice) IMPLEMENT PEST CONTROL PLAN TRAIN, TRAIN, & TRAIN YOUR EMPLOYEES INTRODUCE STRICT PROCESS CONTROL PLANS INTRODUCE GOOD PACKAGING TECHNIQUES —---------------------------------------------------------------------------------------------------------------------------- 2.2. CHEMICAL AND PHYSICAL HAZARDS Chemical contaminants ○ (e.g., pesticides,cleaning agents) ○ include things like pesticides, food additives, and contaminants that can cause health issues. ○ could be man made Physical contaminants ○ (e.g., foreign objects) ○ are foreign objects like glass, metal, or plastic that can accidentally end up in our food. Understanding these hazards is crucial for ensuring the food we eat is safe and healthy. HAZARDS- any items or material found in the process flow that may cause harm for the person who’ll consume it FOOD HAZARDS: - ANY SUBSTANCE OR MATERIAL THAT CAN WORK ITS WAY INTO ANY FOOD ITEM AND CAUSE ANY FOODBORNE ILLNESS OR INJURY TO CONSUMERS CHEMICAL HAZARDS CHEMICAL SUBSTANCES NATURALLY OCCURRING OR ADDED TO FOODS Could be naturally occurring or added/artificially prepared SOURCES ○ Natural Toxins ○ Food Allergens ○ Marine Toxins  ○ Environmental Chemical Hazards ○ Pesticide Residues ○ Food Additives ○ Chemical Contamination ○ Food Fraud / Adulteration NATURAL TOXINS - TOXIC COMPOUNDS THAT ARE NATURALLY PRODUCED BY LIVING ORGANISMS. - Naturally occurring FOOD ADDITIVES Artificial chemicals added to food for specific purposes SUBSTANCES PRIMARILY ADDED TO PROCESSED FOODS, OR OTHER FOODS PRODUCED ON AN INDUSTRIAL SCALE, FOR TECHNICAL PURPOSES : ○ TO INCREASE THE FOOD’S NUTRITIONAL COMPOSITION. ○ THEY KEEP THE FOOD SAFE TO EAT ○ MANY FOOD ADDITIVES EXTEND THE STORAGE AND SHELF LIFE OF FOODS. ○ EMULSIFIERS AND SOME OTHER SUBSTANCES HELP IN THE PROCESSING AND MANUFACTURE FOOD FRAUD - Fraudulent activities are intentional and aim to make an economic gain, in violation of legal rules and at the expense of the customer - if you are doing food adulteration you're rising the risk of contamination - done for marketing purposes OTHER CHEMICAL CONTAMINATION PESTICIDES AND SANITATION AGENTS ○ CORRECTIVE ACTIONS PHYSICAL HAZARD IN FOOD 1. Bidis and cigarettes 2. Hair 3. Button 4. Strings, jute fibers 5. Nails, nuts, and bolts 6. Stones 7. Stems and seeds 8. Jewelry 9. Bone, fragment, feathers 10. Matchstick CORRECTIVE ACTIONS: - Must be proactive individuals 1. BE CAUTIOUS AND ATTENTIVE WHEN HANDLING/PREPARING FOOD 2. ENSURE THAT ALL SAFETY POLICIES ARE IN PLACED AND STRICTLY IMPLEMENTED 3. APPLY GOOD MANUFACTURING PRACTICES 4. INSPECT ALL FOOD AND NON-FOOD ITEMS AT THE RECEIVING OF GOODS 5. STORE PROPERLY 6. REGULAR INSPECTION AND MAINTENANCE OF ALL AREA/FACILITIES AND EQUIPMENT 7. FOOD MANAGERS ENSURE ALL DISPLAY AREA ARE CLEANED AND FREE FROM POSSIBLE PHYSICAL HAZARDS 8. INSPECT FOOD FROM DISPLAY TO DELIVERY 9. PROHIBIT UNAUTHORIZED PERSONNEL FROM ACCESSING FOOD/PREPARATION/DISPLAY FOOD SAFETY HAZARDS BIOLOGICAL ○ Bacteria, viruses, parasites, molds CHEMICAL ○ Pesticides, allergens, drug residue, processing chemicals PHYSICAL ○ NATURALLY PRESENT: bones, bugs, pits ○ HANDLING/PROCESSING MATERIALS: glass, metal, hair ____________________________________________________________________________ ALLERGENS What are allergens? Allergens are substances that can trigger an allergic reaction in a sensitive individual.  In the context of food, allergens are specific proteins found in certain foods that can cause a severe allergic reaction in people who are sensitive to them. Common food allergens: The "Big Eight" allergens are the most common food allergens in the United States and Europe: 1. Milk 2. Eggs 3. Fish 4. Crustacean shellfish 5. Tree nuts 6. Peanuts 7. Wheat 8. Soybeans ALLERGY - Is an overreaction of the immune system - Reaction against certain proteins found in proteins - These proteins are actually harmless but are incorrectly perceived as dangerous by the immune system - So, the immune system makes an array of antibodies as a defense - Can occur in the smallest amount of food SYMPTOMS - Sometimes can be life threatening due to an allergic shock 1. Skin rashes 2. Swollen lips, tongue, and throat 3. Abdominal cramps 4. Vomiting 5. Diarrhea 6. Breathing difficulties WHAT CAN TRIGGER ALLERGY? Can react allergic to any kind of food There are 14 allergens from foods and their derivative products that are particularly like to trigger allergies ○ ALLERGENS IN EUROPE (14) Eggs Milk Cereals containing gluten Peanuts Nuts Sesame Soy  Lupin Celery Mustard Crustaceans Mollusks Fish Sulfites MISTAKES: 1. Incomplete or incorrect listing of allergens 2. If not stored in original packaging, allergen might be missing 3. Contamination / Cross-Contamination FDA DEFINES FOOD ALLERGEN Protein in foods that can cause an allergic reaction in sensitive individuals Food Allergies occur when the body’s immune system reacts to certain proteins in foods FOOD ALLERGENS IN EUROPE 1. Gluten 2. Lupin 3. Celery 4. Crustaceans 5. Milk 6. Sulphur Dioxide 7. Sesame 8. Molluscs 9. Mustard 10. Tree nuts 11. Eggs 12. Fish 13. Soybeans 14. Peanuts Allergens- type of chemical hazards inherent FOOD ALLERGY SYMPTOMS ○ Wheezing ○ Skin fractions ○ Watery & itchy eyes ○ Runny nose ○ Burning sensation in the mouth ○ Anaphylaxis (trouble breathing or dizziness)  COMMON TRIGGERS ○ Milk ○ Nuts ○ Eggs ○ Wheat ○ Fish ○ Crustaceans PROTECTION 1. LABELING REQUIREMENTS Food products must be labeled clearly to indicate the presence of common allergens This often involves listing the allergens in a prominent way, such as on a separate allergen statement 2. TRACEABILITY Food businesses must have systems on place to track the ingredients and processing of their products to ensure that allergens are not accidentally introduced 3. CROSS-CONTAMINATION PREVENTION Measures must be taken to prevent cross-contamination between allergenic and non-allergenic foods during production, processing, and storage