Food Safety and Hygiene PDF

Dairy Department Dietetic program LEVEL THREE Food Safety and Hygiene DAR 302 Manar Megahed Godah Abdelrahman Lesson 2 In this example, hazard may be analyzed as follows: - Source of hazard: Unclean and unmaint...

Dairy Department Dietetic program LEVEL THREE Food Safety and Hygiene DAR 302 Manar Megahed Godah Abdelrahman Lesson 2 In this example, hazard may be analyzed as follows: - Source of hazard: Unclean and unmaintained table. Large sections of wood are chipped, most of the paint is peeling), low visibility (poor lighting) increases the risk, dirt is built up on the table. - Hazard identification: Contamination of food from following: 1. Paint is peeling - fragments of paint can fall into food. (chemical hazard) 2. Wood is chipped – pieces of wood may be introduced into food (physical hazard) 3. The table does not allow easy cleaning and disinfection - harmful bacteria (or other microorganisms) can be introduced into food since not possible to clean the table. (biological hazard). In this example, hazard may be analyzed as follows: - Hazard classification: (Severity of impact ) High – can cause choking, poisoning, sickness. - Control measure: Action taken to reduce risk / eliminate hazard: 1. Change table or repair table to cover work-surface and food contact surface with nontoxic and easily cleanable material e.g. steel or rustproof metal. 2. Improve visibility through added lighting. Table 1: Assessing likelihood of hazard Low risk if High risk if - table is not in the vicinity of fresh - table is next to fresh produce or in the produce / production area. production area. - produce is not packaged on this table. - produce is customarily packaged on this - only pre-packaged (and sealed) produce table. is placed temporarily sometimes. - raw/ fresh produce is frequently kept on - unpacked food is not anywhere near this the table. table / area. - workers handling fresh food are in - workers handling food are not in contact contact with this table. with this table. Food safety and quality systems Food businesses also build their reputation and brands by meeting their food safety and quality responsibilities by implementing assurance systems such as Good Agricultural Practices (GAP), Good Hygienic Practices (GHP), Hazard Analysis and Critical Control Points(HACCP), and Food Safety Management Systems such as ISO 22000. GAP ( Good Agriculture Practices) GHP (Good Hygiene Practices) HACCP (Hazard Analysis Critical Control Point) ISO 22000 (International Organization For Standardization) Without food safety and quality systems, food businesses are not in a position to provide confidence in food safety. are unable to build a reputation. can neither prevent errors and risks still problems occur, nor recall defective or unsafe products. damage the reputation of the enterprise may face fines, legal action or even close down.  Benefits of quality systems in food - Quality and safety systems in food businesses:- 1- prevent food-related diseases and deaths. 2- protect against false allegations, and loss of reputation. 3- improve yields and reduce post-harvest losses. 4- reduce costs and allow better resource utilization. 5- enable producing to buyer’s requirements reliably and consistently. 6- improve potential for growth and participation in international and regional trade.  Disadvantages of not applying quality Systems When quality systems are not applied 1- Wasting time and effort in first making a defective product and then repairing it. 2- Wasting time and effort in resolving customer complaints. 3- Huge loss in the future if the customer remains dissatisfied. 4- In case of disease and death caused by your product, legal proceedings may be initiated against the company, with possible jailtime, and bankruptcy. Common food safety system requirements Following are the main practices and systems followed internationally: Pre-requisite programmes (PRPs) PRPs are codes of good practice that comprise the fundamental principles, procedures and means needed for safe food production. PRPs are defined as basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption. Good Agricultural Practices (GAP), and Good Hygienic Practices (GHP) are these essential preconditions and are together called prerequisite programs (PRPs) in food safety systems. They form an integral part and the basis for implementing quality and safety assurance programmes such as HACCP, ISO 22000, BRC Global Standards and their audits. Common food safety system requirements Following are the main practices and systems followed internationally: Good Agricultural Practices (GAPs) GAPs are practices that ensure environmental, economical and social sustainability for on-farm practices (and post production practices) resulting in safe and quality food and non-food agricultural products (FAO 2003). These are applied taking into consideration food safety hazards from the following sources: Environment. Agricultural inputs (soil, water, seeds, agrochemicals, organic / inorganic fertilizers, animals). Workers. Harvest and transportation. Facilities (storage areas for produce, equipment, pesticides etc). Equipment, tools, utensils. Common food safety system requirements Following are the main practices and systems followed internationally: Good Hygiene Practices (GHP) All practices regarding the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. (FAO). 1- Suitable facility design and maintenance 2- Thoughtful equipment design and maintenance 3- Documentation that includes procedures, forms and manuals 4- Process validation 5- Corrective and preventive actions 6- Control of non-conforming products 7- Traceability 8- Management of incidents and product recall 9- Job training and competence 10- Hygiene and sanitation 11- Waste removal 12- Pest control 13- Chemical and physical product contamination Control 14- Prevention of cross contamination. 15- Dispatch and transport 16- Allergen management 17- Product packaging and labeling 18- Personal hygiene 19- Internal audits for hygiene, food safety and quality