Food Safety Management in Food and Dairy Products Lecture

Food Safety Management in Food and Dairy Products Dr. Sherif Kandil OVERVIEW OF FOOD SAFETY ▪ Food safety is a matter that affects anyone who eats food. ▪ SAFE FOOD DEFINED The concept of safe food consists of many diverse elements. ✓From a nutritional aspect, it is food that c...

Food Safety Management in Food and Dairy Products Dr. Sherif Kandil OVERVIEW OF FOOD SAFETY ▪ Food safety is a matter that affects anyone who eats food. ▪ SAFE FOOD DEFINED The concept of safe food consists of many diverse elements. ✓From a nutritional aspect, it is food that contains the nutrients humans need and that helps prevent long-term chronic disease, promoting health into old age. ✓From a food safety aspect, it is food that is free not only from toxins, pesticides, and chemical and physical contaminants, but also from microbiological pathogens such as bacteria and viruses that can cause illness. Page ▪ 2 HISTORY OF FOOD SAFETY ▪ Limited information about foodborne illness or food safety is found in historical records. ▪ Scientists did not begin to understand bacteria, and their relationship to disease, until the late nineteenth century. ▪ People did recognize that food spoils, but the reasons for that and the potential for becoming ill from food were not known. ▪ Food regulations were not aimed at making food safer, but rather at preventing economic loss. ▪ Numerous discoveries, inventions, and regulations have led to the present knowledge and state of affairs in food safety. Page ▪ 3 FOOD SAFETY REGULATION Early food laws in the Western world dealt mainly with preventing economic deception and adulteration of foods rather than with food safety. Food adulteration includes: ✓Adding spices or color to disguise rotted or deteriorated products, especially to meats. ✓Diluting a product, as in adding water to milk. ✓Removing valuable parts of a food, such as the essential oils from spices. ✓Substituting an inferior product or part in a food, for example, using apple cores and skin ✓instead of the fruit in apple jelly. Page ▪ 4 FOOD SAFETY REGULATION Hazard Analysis and Critical Control Points (HACCP) System rule. ▪ HACCP started from a National Aeronautic and Space Administration (NASA) food safety program in the 1960s. NASA needed to ensure that the food astronauts consumed in space was safe and would not cause any ill effects. ▪ The U.S. Army Natick Laboratories, in conjunction with NASA, began to develop the foods needed for manned space exploration. They contracted with the Pillsbury Company to design and produce these first space foods. ▪ They soon realized that to be successful they needed to have control over their process, raw materials, environment, and people. In 1971, they introduced HACCP as a preventive system that enables manufacturers to produce foods with a high degree of assurance that the foods were produced safely. Page ▪ 5 Hazard Analysis and Critical Control Points (HACCP) ▪ FDA began its own HACCP regulations in 1995 with the seafood industry by publishing the Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products, which mandated seafood processing facilities have in place an HACCP plan by 1997. ▪ This allows food industry personnel to focus on these critical areas and put in place controls to prevent contamination. Page ▪ 6 Benefits of implementing food safety standards: ▪ Good reputation / consumer confidence / product satisfaction. ▪ Brand protection. ▪ Consumer protection. ▪ Workers protection from the risk of contamination. ▪ Increased shelf life and reduced waste or returns. ▪ Providing good working conditions which leads to higher employee morale and increased productivity. ▪ Increased business by opening other export markets and increased profits. Page ▪ 7 Introduction to food safety Communication between different parties! Page ▪ 8 Introduction to food safety ▪ Food safety: means providing safe food that meets the conditions and procedures that must be taken to ensure its safety and suitability for consumption. ▪ Chemical hazards Food additives – Food allergens - Antibiotics in animals - Naturally occurring toxins - Pesticides ▪ Microbiological hazards Bacteria – Viruses - Protozoa and parasites - Bovine spongiform encephalopathy (BSE) ▪ Physical hazards Food Defect Action Levels ▪ It must be ensured that food and its handling environment are free from the above-mentioned hazards during the preparation, production, storage, distribution or preparation of food to ensure its safety and suitability for consumption. Page ▪ 9 Stages of preparing a plan to implement food safety rules: 1) Preparation Good Manufacturing Practices: ▪ The Good Manufacturing Practices system must be fully activated before starting to activate food safety rules. ▪ Risks can be reduced by good control of manufacturing process. Management: ▪ The entire work team must be convinced and aware of the importance of implementing food safety and the basic objectives of the food facility. ▪ The team leader is responsible for continuous awareness and clarifying any confusion in concepts among the work team. Page ▪ 10 Stages of preparing a plan to implement food safety rules: 2) Design Work Team: One of the reasons for the failure of food safety implementation is that tasks of creating a food safety system is assigned to the engineer specialized in the industry, which leads to a conflict of tasks. Medium and small factories must seek the help of a specialist to create an effective food safety system according to the capabilities of the facility and the purpose of implementing the system. Conflict of concepts about food safety: Due to the conflict between some concepts and requirements for food safety between one protocol and another. The rules and laws of the National Food Safety Authority must be reviewed continuously to correctly clarify the rules that must be available in the food facility. Training: The management of the food facility operator must participate in training courses on food safety to learn about new applications in food safety and transfer knowledge to Page ▪ 11 the work team. Stages of preparing a plan to implement food safety rules: 3) Coordination Cost: The costs of establishing a monitoring system, devices or costs of modifying the facility design (if necessary), the costs of establishing a documentation system must be calculated. The expected increase in profits due to increased consumer demand for the product, reduced product loss, etc. must also be taken into account. Time: On average, the facility needs six months to establish an effective food safety system, but this depends on the size of the facility and its readiness according to the basic requirements of Egyptian food safety. Page ▪ 12 Stages of preparing a plan to implement food safety rules: 4) Implementation Food safety requirements in food establishments: a) Includes the application of basic food safety requirements. b) Activating preventive systems such as the Hazard Analysis and Critical Control Points (HACCP) system. c) Activating traceability practices. d) Activating a system to withdraw and recall the product when suspected of possible contamination or non-compliance with food safety requirements. e) Activating the system of good manufacturing practices (GMP) and good health practices (GHP). f) Audit/Validation: Obtaining evidence of control measures. g) Verification: Conducting tests and evaluations to determine whether the control measure is working or was working as intended. Page ▪ 13  Basic Food Safety Requirements ✓ Location of food facilities: Suitable - away from sources of pollution and pest-infested areas. ✓ Design and layout of food facilities: Allows for maintenance and cleaning - Allows for the flow of processes and reduces cross- contamination - Separates areas handling raw materials from the final product. ✓ Internal structures and equipment of food facilities: Structures, windows and doors made of a material that is easy to clean and Food disinfect - smooth - Floors allow for cleaning and drainage - Food Facility contact surfaces are inert and do not absorb liquids or affect food and do not react with detergents and disinfectants. ✓ Sanitation facilities: Designed in a way that prevents backflow, gases, wastewater - Dispose of wastewater and solid waste in a proper manner. Page ▪ 14  Basic Food Safety Requirements ✓ Waste disposal: Waste disposal by trained personnel away from the food establishment, with disposal records maintained - identifying containers used and sealable. ✓ Cleaning facilities: suitable and adequate in number, with hot and cold-water supplies, separate hand washing basins. Food ✓ Personal hygiene and toilet facilities: Adequate in number to accommodate the number of workers. Facility ✓ Temperature control of the establishment: Providing means to control ambient temperatures. Page ▪ 15  Basic Food Safety Requirements ✓ Air quality and ventilation: Control of temperature, odors and humidity. ✓ Lighting: Sufficient, whether natural or artificial, for operations. ✓ Storage: Provide adequate separation between food components, packaging materials, chemicals, lubricants and hazardous materials. Food ✓ Equipment: Made of materials suitable for contact with food, Facility positioned to allow for cleaning and maintenance, heavy duty. ✓ Food control and handling equipment: Designed for use in heating, cooling or storage – Temperatures can be monitored and tracked – Equipped with humidity and temperature controls. Page ▪ 16  Basic Food Safety Requirements ✓ Maintenance work: Carrying out the process in a way that facilitates cleaning and disinfection work, preventing food from being contaminated. ✓ Cleaning and disinfection procedures and methods in the facility: Removes food residues and dirt, does not lead to food contamination, avoids any chemical contamination. ✓ Follow-up on the implementation and documentation of cleaning Food and disinfection procedures: Follow-up on procedures through Facility visual inspection and review processes, follow the manufacturer's instructions for the materials used, detect the effectiveness of the cleaning and disinfection program. ✓ Pest control systems: Follow good health practices by preventing the provision of a suitable environment for the spread of pests, choose the right location for the facility. Page ▪ 17  Basic Food Safety Requirements ✓ Pest prevention: Cover holes and drains, cover windows and doors with wire mesh, keep the place free of waste, remove any pest shelter. ✓ Pest monitoring and detection: Regular inspection for any evidence of pest presence, install detection devices. ✓ Pest control measures: By a qualified person or specialized Food company, take appropriate corrective measures, avoid the impact of Facility transactions on food safety, keep records. Page ▪ 18  Basic Food Safety Requirements Human Resources and Food Handlers ✓ Personal hygiene: Workers with health certificates, wearing appropriate protective clothing, cleaning hands regularly, drying hands well. Human Resources ✓ Health status of workers: Exclude injured workers, workers with and Food wounds must use appropriate bandages (waterproof - color Handlers contrasting with food). ✓ Personal behavior of workers: Prevent behaviors that may lead to food contamination (smoking, spitting, chewing, eating, drinking, touching mouth and nose), prevent wearing personal belongings. Page ▪ 19  Basic Food Safety Requirements ✓ Production supplies and raw materials management: purchasing food materials and ingredients according to the technical regulations issued by the Food Safety Authority, examining raw materials. ✓ Safety of water used in food production: water should not lead to food contamination, water should be stored in a way that does not lead to contamination. Preparation for Control of post-production operations production and control ✓ Documentation and record keeping: Records should be kept for a period exceeding the shelf life of the product, records should be ready to be submitted to the Food Safety Authority within a period not exceeding 24 hours. ✓ Preparing for product recall and withdrawal procedures from the market: preparing a practical plan to retrieve a product that may pose a risk to public health, maintaining documented information about the reasons for the recall and the corrective measures taken. Page ▪ 20