Food Safety and Quality Management BT404 Lecture 1 PDF

Food Safety and Quality Management BT404 Food Hazard & adulteration Lecture 1 Dr. Salma Nabhan Salman Fall 2024 28th Sept. 2024 Because the Right To Food is a human...

Food Safety and Quality Management BT404 Food Hazard & adulteration Lecture 1 Dr. Salma Nabhan Salman Fall 2024 28th Sept. 2024 Because the Right To Food is a human right of every person, everywhere. FAO 2024 2 Food ❑ Any substance consumed to provide nutritional support for the body. ❑ It is usually of plant or animal origin and contains essential nutrients, such as carbohydrates, fats, proteins, and minerals. ❑ Food is the third most basic human need, after air and water ❑ Food is everyone’s business. Ensuring its safety and quality is a shared responsibility that impacts us all. 3 This year World Food Day With the theme ‘Right to foods for a better life and a better future’ Everyone should have access to enough nutritious affordable safe sustainable foods. FAO 2024 4  Food Sciences ❑ The science in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. ❑ It encompasses various sub-disciplines such as Food chemistry, Food microbiology, Food engineering, Food technology.. ❑ Importance of studying Food Science Food Science: Plays a crucial role in ensuring a safe, nutritious, and sustainable food supply. It involves the development of new food products, improving food processing techniques, and enhancing food safety measures. 5  Food Safety ❑ Food safety refers to the scientific methods and practices used to handle, prepare, and store food in ways that prevent foodborne illnesses. ❑ It aimed at ensuring that : 1. Food is safe to eat 2. Free from harmful contaminants such as bacteria, viruses, parasites, and chemical substances. ❑ Only when food is safe it can contribute to our food security and health. ❑ When food is not safe, people cannot thrive, hunger and poverty cannot be alleviated, and a healthy life is not possible. If it isn't safe, it isn't food 6 ❑ Studying food safety is crucial for several reasons: 1. Protection from Foodborne Illnesses Food safety practices help prevent foodborne illnesses caused by pathogens like Salmonella, E. coli, and Listeria. These illnesses can lead to severe health issues and even death. 2. Public Health and Safety Contaminated food can cause outbreaks that affect large populations, leading to significant health care costs. 3. Economic Impact Foodborne illnesses can have a substantial economic impact, including medical expenses, lost income, and costs associated with food recalls and legal actions. 7 4. Consumer Confidence Maintaining high food safety standards builds consumer trust in food products and brands. This confidence is vital for the success and reputation of food businesses. 5. Regulatory Compliance Understanding food safety is necessary for complying with national and international regulations. Non-compliance can result in legal penalties and loss of market access. 6. Sustainable Food Production Safe food handling and processing practices contribute to sustainable food production by reducing waste and ensuring that food remains safe throughout the supply chain. 8 ❑Main Branches of Food Safety Science 1. Food Microbiology Focus: The study of microorganisms that inhabit, create, or contaminate food. This includes bacteria, molds, yeasts, and viruses. Importance: Understanding how these microorganisms interact with food helps in preventing foodborne illnesses and spoilage. 2. Food Chemistry Focus: The study of chemical processes and interactions of all biological and non- biological components of foods. This includes the analysis of nutrients, additives, flavors, and contaminants. Importance: Helps in understanding the composition of food and how it changes 9 during processing and storage 3. Food Toxicology Focus: The study of toxic substances in food and their effects on human health. This includes natural toxins, contaminants, and additives. Importance: Identifies and mitigates risks associated with harmful substances in food. 4. Food Safety Management Systems Focus: The implementation of systematic approaches to managing food safety risks. This includes Hazard Analysis and Critical Control Points (HACCP) and other quality management systems. Importance: Ensures that food safety is maintained throughout the food supply chain. 10 Food Safety and Food Quality 11 How does food contaminated (being unsafe)? Food can become unsafe at any point in the supply chain. Contaminants may enter food commodities from the soil, water, air or equipment used during production and processing. Storing food improperly, unhygienic handling of food and transporting it at the wrong temperature can make it unsafe to eat. Consumers can contribute to food safety issues by not cooking food thoroughly, 12  Who ensures our food is safe? "Food safety is everyone's business”. Everyone who produces, processes, transports, stores, prepares, serves, and consumes food needs to use practices that keep foods safe Governments play a key role in creating laws, enforcing regulations, inspecting food, educating the public, and handling food safety emergencies. National and International Food Control Systems They play a pivotal role in protecting consumer health, ensuring fair practices in the food trade, and fostering economic opportunities. 13 Food Standards Effective food standards and control systems are required to integrate quality into every aspect of food production and service, to ensure the supply of hygienic, wholesome food as well as to facilitate trade within and between nations. There are four levels of standards which are well coordinated. a. Company Standards. b. National Standards c. Regional Standards d. International Standard 14  National food control International food control system system ensuring that food produced, harmonize food safety standards imported, and consumed within a across countries to facilitate country is safe and meets local international trade and ensure global standards food safety. Governed by national laws and Governed by international standards regulations specific to the country and guidelines, such as those set by the Codex Alimentarius Commission The U.S. Food and Drug Administration (FDA), the European Codex Alimentarius, World Health Food Safety Authority (EFSA), and the Organization (WHO), and the Food and Egyptian National Food Safety Authority Agriculture Organization (FAO). (NFSA). 15 In Egypt, the primary national food control system is managed by the National Food Safety Authority (NFSA). Established under Law No. 1 of 2017, the NFSA is responsible for setting mandatory food safety criteria, inspecting and controlling food products, and ensuring compliance with international standards. The NFSA works in collaboration with various stakeholders, including the Food and Agriculture Organization (FAO), to enhance food safety measures and align them with global best practices. 16 The European Union’s Rapid Alert System for Food and Feed (RASFF) (RASFF) is a crucial tool established by the European Union to ensure the safety of food and feed. Description: RASFF is a tool used by EU member states to exchange information about food safety risks This system allows authorities to take rapid action to mitigate potential health hazards. Function: When a member state identifies a food safety risk, it notifies the RASFF, which then alerts other member states to take appropriate actions. Impact: Enhances the ability to respond quickly to food safety emergencies, preventing contaminated products from reaching consumers. 17 Case Studies solved by RASFF 1.Salmonella in Sesame Seeds (2020): In 2020, several European countries reported cases of Salmonella contamination in sesame seeds imported from India. The RASFF system facilitated the rapid exchange of information, leading to the withdrawal of contaminated batches from the market across multiple countries. This swift action helped prevent further spread of the contamination and protected public health. 18 2. Aflatoxins in Peanuts (2019): A batch of peanuts from Argentina was found to contain high levels of aflatoxins, a potent carcinogen. Through RASFF, the information was quickly shared among EU member states, resulting in the immediate recall of the affected products. This case highlights the system’s effectiveness in managing risks associated with imported food products. 19 Key Concepts and Definitions 20  Allergen - Any substance, usually a protein, which causes an allergy. Allergy - A reaction to food or food additives, which may involve the respiratory system, the gastrointestinal tract, the skin or the central nervous system. In severe cases this may result in an anaphylactic shock. Cleaning - The process of removing soil, food residues, dirt, grease and other objectionable matter. Contact time - The time needed by a chemical, such as a disinfectant, to work properly. Contaminants: Substances that are not intentionally added to food but may be present as a result of the production, processing, packaging, or storage of food. 21  Contamination -The presence or introduction of something harmful or objectionable in food. Control measures - Actions required to prevent or eliminate a food safety hazard. Corrective action -The action to be taken when something goes wrong. Critical Control Point (CCP) - A step in the process where control is essential to prevent or eliminate a food safety hazard. Identifying CCPs is essential for effective hazard control in HACCP systems. Critical limit - A monitored criterion which separates the acceptable from the unacceptable. 22  Cross-contamination - The transfer of bacteria from contaminated source (often raw food), to ready-to-eat foods. Detergent - A chemical used to remove grease, dirt and food particles. Disinfection -The reduction of microorganisms to a level that is safe. Food handler - Any person in a food business who handles food, drink or ice. Food hygiene- The measures and conditions necessary to control hazards and to ensure food is safe to eat. Food pest - An animal which lives in or on our food. It contaminates the food and is destructive or troublesome. 23  Food poisoning - Any disease of an infectious or toxic nature that is caused by the consumption of food or water. This includes all food and waterborne illnesses regardless of the signs or symptoms. Food Quality The attributes and characteristics of a food product that are acceptable to consumers. This includes taste, texture, appearance, nutritional value, and shelf life. Influences consumer satisfaction and marketability of food products. Food safety management system - The policies, procedures and documentation that ensure the food sold by a food business is safe to eat and free from contaminants. 24  Food safety refers to the scientific methods and practices used to handle, prepare, and store food in ways that prevent foodborne illnesses. The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Foodborne Illness: Illness resulting from the ingestion of contaminated food, typically caused by bacteria, viruses, parasites, or chemical substances. Good Manufacturing Practices (GMP) Guidelines that provide the minimum requirements that a manufacturer must meet to ensure their products are consistently high in quality, from batch to batch, for their intended use. Ensures that food products are produced and controlled according to quality standards.  HACCP - Hazard analysis critical control point -a food safety management system which identifies and controls hazards which are important for food safety. Helps in preventing food safety hazards rather than relying on end-product testing. Hazard -Something in food with the potential to cause harm to the consumer. High-risk food - Ready-to-eat foods, which support the multiplication of harmful bacteria and include most cooked foods. Monitoring - Observations of control measures to confirm the process is under control, e.g. measuring the temperature of food in a refrigerator.  Risk Assessment The process of identifying and evaluating potential hazards and the likelihood of their occurrence, as well as the severity of their impact on food safety. Helps in making informed decisions to manage food safety risks. Risk -The likelihood of a hazard occurring in food. Risk zone of bacterial growth - The temperature range within which the multiplication of most food poisoning bacteria is possible. Most rapid multiplication occurs between 20°C and 50°C. Toxin - A poison produced by pathogens. Traceability: The ability to track the history, application, or location of a food product through all stages of production, processing, and distribution. Essential for identifying the source of food safety issues and implementing recalls if necessary. Verification -The checks and tests made to ensure the HACCP system is effective. 28