Food Safety Semester 1 PDF

Food Safety Prepared by Dr/ Rania Ewida For 1st Year Students of the Food Industry Technology Program 2023 COURSE SPECIFICATIONS I. BASIC INFORMATION Course Title: Food Safety Course Code: FAC101 Credit Hours: 4 hours Number of Units in the...

Food Safety Prepared by Dr/ Rania Ewida For 1st Year Students of the Food Industry Technology Program 2023 COURSE SPECIFICATIONS I. BASIC INFORMATION Course Title: Food Safety Course Code: FAC101 Credit Hours: 4 hours Number of Units in the Course: 2 hours Theoretical 2 hours Practical Program (s) in which the course is given: Food Industry Technology II. COURSE Description ▪ The course defines food safety and the good practice to produce food free from spoilage or food-borne pathogens. III. COURSE CONTENTS Week NO. of Topic NO. Hours W1 Introduction on Food Safety 2 W2 Definition Food Hazard W3 Physical and Chemical Food Hazard 2 W4 Biological Hazard 2 W5 Foodborne illness 2 W6 Cross Contamination 2 W7 Personal Hygiene 2 W8 Mid-term exam 1 W9 Utensils and Equipment 2 W10 Pest Contol 2 W11 Preparation of Food and Drinks 2 W12 Cooking Food 2 W13 Displaying, packaging and transportation of Food 2 W14 HACCP 2 W15 Practical examination 1 W16 Final Examination 2 30 Total VIII. WEIGHING OF ASSESSMENTS Quizzes and assignments Marks 20% Mid-term exam Marks20% Practical Examination Marks % Final-term Examination Marks30 % Field work Marks30% Total Marks 100 % Course Coordinator: Dr/ Rania Mohamed Ewida Dean: Prof. Dr/ Khalil Ali Khali  Introduction to Food Safety Food Safety is protecting consumers from any kind of hazard and injury, harm or illness. If good food hygiene practices are not followed, the food may get contaminated and spoilt, and people eating such food may come down with foodborne illnesses.  What happens when you get food safety wrong? If you work in the food industry, Customers may complain or become ill and the business may get a bad reputation and have to close down. The reputation of your organization depends on you. Outbreaks of food poisoning will increase. Food Safety is your responsibility As a food handler, you must do everything you can to keep food safe, control hazards and stop contamination of food. How can you do this? Storing food products correctly in transportation and final destination, fridge temp- 0-8, ideal 5Oc. Freezing food- minus 18Oc Keeping dry store tidy and clean & stock rotation Date marking food best before (non-perishable items), use by Correct cooking and re-heating procedures in place Good food hygiene and personal hygiene is important to make sure that the food we eat is safe. Follow HACCP systems ensuring that Hazards are assessed and Controls are in place to combat hazard. What is a hazard? In food production, a hazard is anything that can cause harm to a customer. A control point is the step in the making process where the hazard must be controlled. This step has to be carried out correctly to make sure the hazard is removed or reduced to a safe level. When the hazard is “high risk” the control points are called Critical Control Points (CCP’s), because it is critical (essential) that the hazard is removed or reduced HACCP Hazard Analysis and Critical Control Points This is a system to identify specific hazards and risks associated with food production and to describe ways to control these hazards and ways of minimising them. Common food hazards Three main types of food hazard that can contaminate food and cause injury or illness: Physical- occurs at any stage of food production. personal hygiene, hair on the food, handling, string, equipment, packaging, broken glass, foreign body, pests ▪ Chemical perfumes, detergents, cleaning, washing up, pesticides, and chemicals used in agriculture and farming methods. ▪ Biological / Micro-organism spoilage yeasts, moulds, viruses, bacteria, Parasites, fungus Basic Food Safety and Hygiene Training Physical contamination: FOREIGN BODIES LANDING IN FOOD: Bolts, wire - lost in food from equipment in manufacture and production. Cardboard, string and staples - landing in food on opening packaging. Earrings, false nails - leave off jewellery and nails, etc when preparing food. Sweet papers, cigarette ends - do not smoke or eat when preparing food. Glass and china - discard any food from broken or chipped containers. Cat and dog hairs - keep animals out of the kitchen Vegetable stalks - care needed in food pre  Chemical contamination Care needed when washing up etc. So that cleaning agents don’t end up in food. Also, equipment needs to be thoroughly dried so that no traces of cleaning agent are left on it, which may end up in food. Work surfaces need to be carefully cleaned to remove any traces of detergent, which could land in food. Fruit and vegetables need to be thoroughly cleaned to remove traces of pesticides and fertilizers Biological hazards Cause food poisoning or food-borne illnesses or food spoilage. There are 4 types: moulds, yeasts, viruses and bacteria. They are called micro-organisms. Moulds–tiny plants or fungi, grow on surface of food. They produce spores, they are generally harmless but some can produce MYCOTOXINS which can be dangerous. Yeasts- these do not cause food poisoning, but can be capable of spoiling food. Have beneficial effects however - bread, beer. Viruses- they can cause disease as they destroy living cells. They are carried by human beings and animals. A virus can be passed to food by an infected food handler. Bacteria- single celled and found in water, air, soil and people. Some are essential in food production - helpful bacteria are used in production of yogurt, etc Types of bacteria: Spoilage bacteria - these bacteria can affect the quality of a food product. Signs of spoilage in food are evident. Can be assessed using our senses to find out any changes in smell, taste, texture or appearance. Pathogenic bacteria (harmful) - can spread very easily and cause food poisoning. There may be no evidence of spoilage on the food itself. Food poisoning is very common, causing many thousands of reported cases each year. Pathogenic bacteria include: Salmonella, Campylobacter, Listeria, E-Coli, and Staphylococcus aureus. Sources of pathogenic bacteria: raw foods, people, pests, Animals, air and dust, water, soil and food waste. There are no visible signs of poisoning in food; can’t be assessed by using our senses. Helpful bacteria– these are used to make beer, cheese, yoghurt  The ideal conditions for bacterial growth are: ▪ Food- bacteria need food to be able to multiply, it prefers protein rich foods but can survive on dirt or a tiny drop of blood. ▪ Moisture- this is why it is important to make sure surfaces are dry. That’s why the kitchen sink area often has the highest levels of bacteria. ▪ Warmth- When the temperature is between 8 to 63OC bacteria will multiply rapidly – this is known as the danger zone ▪ Time- Under the right conditions, bacteria can double every 10 to 20 min Multiplication of Bacteria Binary fission One bacterium becomes two, two become four, four become eight and so on.  To prevent bacteria from multiplying and therefore reduce the risk of food poisoning bacteria, time and temperature control is essential: the danger zone (easy for bacteria to multiply) is between 5OC and 63OC- storing food at cold temperatures will slow down the multiplication of bacteria, but will not kill them- cooking at 70 C for at least 2 minutes will kill most bacteria Foodborne Illnesses Onset of foodborne illnesses may range from a few hours to days after consuming the contaminated food and can be classified into 2 categories namely, Food Poisoning and Foodborne Diseases. a. Food Poisoning – describes foodborne illnesses that are caused by consuming contaminated food which subsequently lead to symptoms such as vomiting and/ or diarrhoea which may at times lead to shock and even death in acute cases. b. Foodborne Diseases – describes foodborne illnesses that occur after consuming food that has been contaminated with a known causative agent (i.e. Micro-organisms (germs) and their toxins, parasites etc.). Examples of common foodborne illnesses are: a. Hepatitis A b. Campylobacteriosis c. Salmonellosis d. Escherichia coli food poisoning e. Staphylococcal food poisoning f. Vibrio parahaemolyticus food poisoning, and g. Clostridium perfringens food poisoning  Food Poisoning Symptoms of food poisoning include: Nausea; Vomiting; Stomach pains; Diarrhoea. In severe cases, food poisoning can even cause death. Bacterial contamination is the most common cause of food poisoning  Allergens Allergies cause a specific reaction in certain people and include: tingling and swelling around the mouth, nose and throat, difficulty breathing, rashes, vomiting, diarrhoea, cramps; may ended with death. We should label our foods if they contain the above allergens because the reaction for those who are allergic to the allergen can be life threatening Allergens: ▪ Peanuts ▪ Nuts / Tree Nuts ▪ Dairy Products ▪ Eggs ▪ Fish ▪ Gluten ▪ Sesame Seeds ▪ Celery ▪ Mustard ▪ Sulphur Dioxide ▪ Shellfish ▪ Soya  People MOST AT RISK: Anyone can be affected by food poisoning or food-borne illness but some people are particularly at risk: ▪ Very young people ▪ Elderly people ▪ Pregnant women and unborn babies ▪ People who are ill or recovering from illness At greater risk are those people who: Have immune systems which are not working well Cannot “fight” illness Cross Contamination Contamination is the presence of any objectionable or harmful pathogenic micro-organisms in the food making it unsafe for the consumer. Contamination can occur at any time in food preparation or service. Cross Contamination is the transfer of harmful bacteria from one place to another by someone or something. This spread or transfer could be: ▪ direct = raw meat touching cooked ▪ indirect = from a knife, cutting board ▪ by dripping = blood drip  Types of Cross Contamination Direct Indirect Dripping  Cross contamination usually involves a vehicle of contamination something that helps the bacteria to “travel” from one surface to another. Common vehicles of contamination include: Hands Utensils and equipment such as knives, chopping boards – any surface that has not been cleaned properly between uses. Handles of doors, refrigerators, cupboards etc Preventing cross-contamination Keep raw and ready-to-eat foods apart Do not use the same knives and boards for preparing raw and ready- to-eat foods Wash your hands and clean food-contact surfaces each time you finish a task Use disposable cloths/paper roll for cleaning tasks, when possible Keep all foods covered at all times Use the colour-coded system Pests must be controlled as they can contaminate food, spread disease and damage premises Preventive measures Everyone is responsible Food Handler has a duty to make sure it is safe and does not cause the customer harm. Your legal requirements are: keep yourself and workplace clean protect food from contamination or anything that could cause harm follow good personal hygiene practices – e.g. hand washing wear appropriate protective clothing tell your employer if you are suffering from or are a carrier of a food- borne illness The Personal Hygiene In order to reduce the risk of food poisoning, food handlers, whether in their own home or a place of work, should be particularly careful with their own personal hygiene. Food handlers should: ✓Keep themselves clean ✓Wash hands at all the time ✓Wear clean protective clothing Protective clothing include: overall / apron, hair net, beard snood and gloves Remember, the protective clothing is worn to prevent bacteria from your clothes contaminating the food rather than to keep your clothes clean ✓Tie up long hair ✓ Keep nails short and clean  Cover cuts and sores with waterproof, high visibility plaster (blue) Do not wear jewellery, watches or nail varnish Do not eat, smoke or drink whist working Do not cough, spit or pick nose in food area Tell the manager before work if they have suffered from diarrhoea, vomiting or skin problems Reporting Illness/ Fitness to Work You must not work with food if you have food poisoning or any other illness with similar symptoms, as you may contaminate food- if you have a virus this could be passed to food also. Report to your Manager or Human Resources Office in the following cases: Vomiting or diarrhoea Food borne illnesses, typhoid Nausea Ear, eye, nose discharges Septic cuts or weeping skin infections Any other communicable diseases Handwashing Hand washing is one of the most important actions you can take to help prevent contamination and food poisoning and food borne illness. When to wash Hands? Before: ✓Before you start work or preparing food ✓Before touching ready to eat or high risk food ✓Before eating After : ✓After every break ✓After eating, drinking and smoking ✓After you handle raw food or waste ✓After you use the toilet ✓After you clean surfaces or equipment ✓After you cough, sneeze or blow your nose After touching hair or face Utensils and Equipment Used for Food Preparation Wash dirty/soiled crockery, utensils, storage containers and appliances immediately after use. Keep them in a clean condition at all times. Avoid leaving cooking utensils unwashed overnight. Thoroughly clean and sanitise chopping boards and knives between tasks and after use Utensils and Equipment Used for Food Preparation The cooking utensils and equipment should be washed using the following steps: A. Pre-clean soiled utensils and equipment by scraping, rinsing and soaking where applicable B. Wash, by scrubbing or spraying water at high pressure, with detergent and clean water, and rinse thoroughly C. Sanitize to remove or kill any bacteria. The following methods can be used to sanitise: Immerse in hot water at a temperature above 100°C for at least 30 seconds Use a food-grade sanitiser  Store plates, bowls, pots, pans and other kitchen utensils in the following way: A. On clean, raised shelves or racks or in cupboards B. Away from insecticides, detergents and cleaning equipment Do not use crockery, utensils and appliances that are chipped, broken or cracked. Do not reuse disposable crockery, drinking straws or food wrappers/packages. Use separate towels for different tasks e.g. wiping the utensils/ equipment, wiping tables and wiping your hands. Use colour codes or different designs to distinguish towels for the different tasks. Wash the towels regularly with hot water and detergent. Cleaning Cleaning is the process of making something free from dirt, grease and contamination. The aim of cleaning: Protect food from microbial contamination. Reduce opportunities for bacterial multiplication. Protect food from physical and chemical contamination. Avoid attracting pests. Maintain a safe environment. Create a good impression to customers. Carry out legal obligations to keep food safe To keep food safe adopt a CLEAN AS YOU GO approach. Cleaning of High Risk Surfaces Food contact and hand contact surfaces are considered as high risk surfaces. Such surfaces should be given high priority and should be always, cleaned, disinfected and dried. Examples (food contact surfaces): food containers, chopping boards, cutleries, plates and food preparation tables Examples (hand contact surfaces): water taps, door, drawer and freezer handles, light switches, phone receiver, can opener, soap and towel dispenser, machine and equipment switches, sinks for hand wash or utensil wash, waste bin lids, broom and mop handles Cleaning of Low Risk Surfaces Items that do not touch food and those that are subject to heat treatment are considered as low risk and should be always cleaned. Examples: ✓ bain marie ✓ chaffing dish ✓door ✓dishwasher ✓ dry storage areas ✓floors ✓ microwave ✓inside an oven ✓ceiling ✓freezers Cleaning & Chemicals Food premises must be kept clean, as high standards of hygiene are key to ensuring food safety. Types of cleaning and chemicals: ✓Detergent is a chemical that can be used to dissolve grease and remove dirt. Do not kill bacteria, eg: Fairy liquid ✓Disinfectant is used to reduce bacteria to safe levels. ✓Sanitiser is a chemical that both cleans and disinfects at the same time, eg: Dettox ✓Sterilisation is the removal or destruction of all bacteria including spores. All cleaning chemicals must be food safe Chemicals should be stored away from food. Segregate, Separate & Store First In First Out ✓First Expiry First Out ✓Segregate washed and unwashed ✓Separate Raw and Cooked Food ✓Ready to eat food must be kept above the raw food ✓Keep food covered, make sure lid is closed ✓ Keep food equipment in good condition and sanitize before using ✓Sanitize the probe thermometer before and after use ✓Do not keep carton boxes in food area ✓Keep small bin clean and lined with a bag, empty when full ✓Tie bag securely and no bags are left on the floor ✓ Label the Food - Production, Expiry and Defrosting Start Dates. ✓Do Not Serve the Food Past Shelf Life Pest Control Pests are living creature that lives on or in human food, causing damage or contamination, or both. It is important to prevent an infestation of food pests because They can transmit diseases, contaminate foods (bodies, hair, faeces, urine, etc), damage the structure of premises and equipment. Also, pest infestations can lead to businesses being taken to court, fines and possible closure of business.  Common Food Pest: ✓Rats ✓Mice ✓Cockroaches ✓Birds ✓ Ants ✓Flies ✓Insects ✓ They might also include animals that scavenge from food businesses, e.g., squirrels and foxes.  Pest Signs: ✓Live or dead bodies e.g. larvae, pupae ✓ Droppings, nests and webbing ✓ Eggs, feathers and fur ✓ Damage including bite marks, holes in boxes, gnawed pipes, cables, fittings, etc ✓ Spillage adjacent to sacks of food ✓ Unusual smells ✓ Scratching, pecking or gnawing sounds ✓Paw or claw prints ✓ Smears and rat runs ✓ The loss of small amounts of food Pest Control Food premises can provide pests with food, moisture, warmth and shelter. Effective pest control is essential to keep pests out of food premises and prevent them from spreading harmful microbes. You can prevent infestation by: Keeping the business clean and tidy Covering foods at all times Storing the food off the ground and in pest-proof containers Checking incoming goods carefully. Do not accept a delivery if it shows sign of pests such as gnawed packaging or insects Checking regularly for signs of an infestation Rotating stock Keeping well fitting lids on the rubbish bins Keeping door and window screens closed Keep external areas tidy and free from weeds In the event of a sighting of a pest or activity, it must be reported immediately to your supervisor Preparation of Food and Drinks Food must be prepared in an appropriate manner and on food preparation work surfaces to reduce the risk of contamination. Do not prepare food or drinks on the floor, near toilet or by the drain. Do not prepare food outside the kitchen or stall area. Use only clean potable water for preparation of food. Use only food-grade ice for preparation of drinks. Obtain food supplies only from licensed or approved sources. Ensure that ingredients used in the preparation of food are fresh, stored at proper temperatures, and have not reached their expiry dates.  Use the FIRST-IN-FIRST-OUT (FIFO) stock rotation system to help ensure that food products are safe for consumption. The first in-first- out (FIFO) stock rotation system requires you to place items on shelves such that the oldest items will be used first. Clean and wash ingredients (e.g. vegetables) thoroughly before cooking to remove any impurities. Thaw frozen food in the refrigerator or chiller at between 0°C and 4°C - never at room temperature. Food that is being thawed must be placed at the lowest rack, separated from other food, to prevent its drippings from contaminating other food.  Alternatively: a. Thaw frozen food in a microwave oven b. Thaw frozen food under running water, sealed in a plastic bag and placed inside a clean container Food must be completely thawed before use. Catch drippings when handling defrosted food and its wrappers to avoid cross contaminating cooked/ready-to-eat food or surfaces which will come into contact with these food. Do not refreeze food that has been thawed Cooking Cook food thoroughly by keeping to the required cooking time and temperature to kill any harmful germs in the food. Cook meat including chicken and other poultry thoroughly. Use a food thermometer to check the internal temperature of large cuts of meat, poultry and other dishes when cooking and reheating. Ensure that the internal temperature of meat reaches at least 75°C. Cook liquid foods such as soup, gravies and sauces thoroughly to a complete boil Cooking does not eliminate all bacteria; it reduces it’s count to a safe level! Cooking Make sure that fish and other seafood are cooked thoroughly by checking for a change in texture and colour. Preheat ovens and grills before placing the food item to cook or reheat. If ovens and grills are not preheated, then be mindful that the food will take longer to cook. REHEATING Reheating food thoroughly is an important step in reducing the risk of food poisoning. Reheat food thoroughly by checking that solid foods give off steam, and liquid foods bubble or simmer thoroughly. Ideally, ensure that food is heated to a temperature of 75°C for at least 2 minutes. Reheat food only once. Do not repeatedly reheat the food for consumption over a few days. You must always reheat food thoroughly and quickly before placing into hot holding. The longer the food takes to warm up e.g. in a slow cooker, the longer it remains in the Temperature Danger Zone Chilling Chilling food properly helps stop/prevent harmful bacteria from growing or multiplying. Some foods need to be kept chilled to keep them safe, such as salads, milk and cream, desserts, cooked food which will not be served immediately and food that says keep refrigerated on the label. Fridges and chilled display equipment should be set at below 5OC out of the ‘danger zone’ (5OC to 63OC) Avoid overloading the fridge. Overloading will prevent air circulation Options for chilling down hot food: Chill hot food to 5oc or below as quickly as possible Divide food into smaller portions and put in small shallow pans or containers with large surface area and cool under running cold water Ice bath: put in a pan and put the pan on ice bath, ice should not come in contact with the food. Blast chiller: Cools down the hot food to below 3C within 90 minutes. Freezing: Frozen food should be stored at -18OC or colder. Freezing does not kill bacteria, it prevents bacteria from multiplication. Put frozen food in the freezer at -18OC as soon as it is delivered/received. Freeze hot food as soon as it has been properly chilled down/use blast Divide food into smaller portions and put it in containers or in freezer bags before freezing, if possible  Options for Defrosting Food: Defrost frozen food in the fridge and ensure that the product is fully defrosted before cooking Under cold running water below 21C Microwave: defrost setting Keep food Display and Serving of Food Keep food properly covered to prevent contamination. Display all food for sale orderly and within the confines of the display showcases. Do maintain showcases and sneeze guards by cleaning and sanitising daily at the end of the business day. Do not use bare hands to handle cooked/ready-to-eat food including cut fruits Display and Serving of Food Always use tongs, ladles, spoons or wear disposable gloves when handling cooked/ready-to-eat food including cut fruits. Do not use bare hands to handle and place ice in glasses. Always use a ladle or tong. Do not touch the inside or the rim of glasses when serving drinks. Use a food tray wherever possible. Use gloves when handling cooked/ready-to-eat food. Do not use the same gloves for purposes other than handling food. Change gloves regularly, especially after different tasks, or when they are soiled or torn Remove gloves when handling money. Dirt and germs may be found on money and this will contaminate the gloves and any food that is handled afterwards. Display and Serving of Food During preparation of food, avoid handling coins/money or other articles that may contaminate the food. Do not mix, sell or resell any cooked or ready-to-eat food, which has: A. Dropped on the floor B. Been stored unprotected from dust, germs and pests C. Been stored at incorrect temperatures It is a good practice to provide serving spoons to patrons for shared dishes. PACKAGING OF FOOD Food must be packed using clean, food-grade packaging materials and containers with tight-fitting covers or lids. Use the correct type of food-grade containers for packing hot food. Make sure that the containers can withstand the temperature of the hot food. Styrofoam containers can warp and even melt under high temperature. Do not place very hot food directly into styrofoam containers. Do not staple, clip, pin or use other metallic items to fasten or seal food wrappers and receptacles. For the sale of raw meat, proper labels must be displayed indicating the type of meat e.g. chilled fresh meat, frozen meat, thawed frozen, etc. For pre-packed salads and cut fruits, have a label with the required information such as packing date and expiry date. Transportation and Delivery of Food Use food containers with tight-fitting covers for storage and transportation of cooked food. Do not allow food to be exposed. Maintain the temperature of hot food at above 60°C after cooking and transport hot food in insulated hot boxes or insulated bags to keep the temperature above 60°C throughout. Cold food must be transported in refrigerated truck, cooler or insulated ice boxes to keep the temperature below 5°C. Ensure that there is no contamination between raw and cooked/ ready-to-eat food. Plan the route of delivery as food spoilage may occur if food is cooked and delivered hours before it is consumed. Do not prepare the food too early from the delivery time.  Transportation and Delivery of Food Proper food delivery vehicles must be used for transporting food. These vehicles have paneled interiors to facilitate easy cleaning. Provide rust-proof shelving for placing food trays and containers in the vehicle cabin. Do not place food trays and containers on the floor of the cabin. Vehicles used for transportation of food must be kept clean and pest-free at all times, and used only for the purpose of transporting food. Clean and sanitise the vehicles each time after they have been used for transporting soiled crockery Always service and maintain the food delivery vehicles in good working condition to minimise break-downs on the road which will compromise the safety of food being transported through extended delays and malfunctioning of the refrigeration system. HACCP HACCP 1. Identify hazards (Principle 1) Identify hazards and describe possible control measures. The hazard can identify into: Biological: typically food borne bacterial pathogens such as Salmonella. Chemical: as naturally occurring e.g. cyanides & allergenic compounds Physical : contamination such as broken glass. HACCP 2. Determine the critical control points (Principle 2) A critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. 3. Establish critical limits for each ccp (Principle 3) A critical limits must be specified and validated for each CCP including measurement of temperature, time, moisture. HACCP 4. Establish a monitoring procedure (principle 4) Monitoring is the mechanism for confirming that critical limits at each CCP are being met. Monitoring can be carried out by observation or by measurement, on samples taken accordance with statically based sampling plan 5. Establish corrective action (Principle 5) If monitoring indicates that critical limits are not being met, thus indicating that the process is out of control. Corrective actions must be taken immediately and must ensure that the CCP has been brought back under control. HACCP  6. Verify the HACCP plan (Principle 6) Once the HACCP plan has been drawn up, and all of the CCPs have been validated, then the complete plan must be verified. It must be verified and reviewed at regular intervals. The ways in which the system can be verified or confirmed include: ❑ Collecting samples for analysis by a method different from the monitoring procedure. ❑ Asking question of staff. ❑ Observing operations. 7. Keep record (Principle 7) It is an essential part of HACCP process. It demonstrates that the correct procedures have been followed from the start to the end. HACCP  Milk as an example ❑ Among the hazards is the presence of certain pathogens in raw milk e.g Salmonella. ❑ Hazard analysis is used to estimate that the milk contains undesirable bacteria numbers that may cause illness. Pasteurization at the dairy plant as a specific control measure to make the milk safe. ❑ Pasteurization is thus identified a CCP to control the hazards mentioned. The heating must be sufficient to control the number of bacteria but not so extreme as to make the flavor unacceptable. HACCP ❑ Milk is pasteurized at the dairy by heating to 71.7°C for 15 sec. These can be the critical limits used to ensure the elimination of hazard & reduction to an acceptable level. ❑ These limits can be monitored in the dairy by measuring the temp. & flow rate of the milk, to detect any deviation from the required time & temperature that may occur. ❑ Corrective actions, such as repasteurization of the milk & adjustment of the processing condition. ❑ The safety of the milk can be verified by reviewing processing records to ensure critical limits have been met & if necessary, microbiological analysis. HACCP 1. Identifies & controls the factors that affect the safety of a product. 2. Identifying & monitoring CCPs is a more reliable than the traditional inspection for assuring the safety & end-product testing. 3. The records & documentation provide excellent evidence that “all precautions” were taken & exercised in order to prevent problems. HACCP 4. Assist in determining how best to minimize the remaining hazards. 5. Improve the relationship between food producers & food inspectors. 6. The data collected throughout the process & over time provide inspectors with a more complete & accurate picture of the total operation. HACCP