Risk Management in Food Safety (PDF)

**LEARNING CONTENT** **Lesson Proper:** **Physical Hazards** **Physical Hazards in Food** Physical hazards are either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish) that are hazardous to the co...

**LEARNING CONTENT** **Lesson Proper:** **Physical Hazards** **Physical Hazards in Food** Physical hazards are either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish) that are hazardous to the consumer. A physical hazard contaminates a food product at any stage of production. Food processors should take adequate measures to avoid physical hazards in food. How to Control Physical Hazards - Food Science Toolbox **Physical Hazards Risk in Food** Hard or sharp objects are potential physical hazards and can cause: -- cuts to the mouth or throat -- damage to the intestines -- damage to teeth or gums The presence of physical hazards in food can trigger a food recall, affecting the brand name of your company and product.  **Factors Determining a Potential Risk** Factors that cause potential risk to consumers in food products include: Size: extraneous measures in size can be a health risk. Type of consumer: Products that target infants, the elderly, etc. have a higher risk level. Type of product: The form the product takes such as infant formulas, beverages, etc. can increase risk level. Physical characteristics: hardness, shape and sharpness of a product can affect risk level. **Common Physical Hazards** Common sources of physical hazards in food include: Glass: light bulbs, glass containers and glass food containers Metal: fragments from equipment such as splinters, blades, needles, utensils, staples, etc. Plastics: material used for packaging; fragments of utensils used for cleaning equipment Stones: incorporated in field crops, such as peas and beans, during harvesting Wood: splinters from wood structures and wooden pallets used to store or transport ingredients or food products Natural components of food: hard or sharp parts of a food (ex: shells in nut products) if consumers do not expect them Three Ways To Detect Metal Contamination In Processing Lines **Preventing Common Physical Hazards** There are many ways food processors can prevent physical hazards in food products. Assess every step of your operation for potential sources of contamination: - Inspect raw materials and food ingredients for field contaminants, such as stones in cereals that were not found during receiving. - Handle food according to Good Manufacturing Practices (GMPs). (Ex: avoid inclusion of physical hazards such as jewelry or false fingernails in food products by using proper personnel practices.) - Eliminate potential sources of physical hazards in processing and storage areas. (Ex: use protective acrylic bulbs or lamp covers to prevent contamination by breakable glass.) - Install an effective detection and elimination system for physical hazards. (Ex: metal detectors or magnets will detect metal fragments in the production line while filters or screens will remove foreign objects at the receiving point.) - Establish an effective maintenance program for the equipment in your facility to avoid sources of physical hazards such as foreign materials that can come from worn out equipment. **Detecting and Eliminating Physical Hazards** There are several methods available to detect foreign bodies on food processing production lines: - Magnets can be used to attract and remove metal from products. - Metal detectors can detect metal in food and should be set up to reject products if metal is detected. Equipment should be properly maintained to ensure it is always accurate and doesn't produce false positives. - X-Ray machines can be used to identify hazards such as stones, bones and hard plastics, as well as metal. - Food radar systems transmit low-power microwaves through food products to identify foreign bodies such as metals, plastics, bones or kernels in food.  **Naturally Occurring Physical Hazards** Most often, physical hazards result from an outside source, such as a piece of broken glass or fingernail. However, physical hazards can also occur naturally in food. Naturally occurring physical hazards need to be properly handled to prevent them from contaminating food. Some naturally occurring physical hazards include bones in meat or fish, pits in fruit, and shells on shellfish. 2-19-CH Man choking on chicken wing \| ***Why are naturally occurring physical hazards dangerous?*** Any type of physical hazard, if eaten, can choke a customer. In addition, physical hazards can cut or injure a customer. Naturally occurring hazards are no exception to this; a customer, for example, may break a tooth on a bone or pit that they did not know was in their food. This creates problems for your customers and for your establishment. If your customers do not have a pleasant experience, they are less likely to return to your establishment. To avoid injuring customers, it is best to prevent any hazards from getting into your customers' food. Take the necessary precautions to ensure the food you serve is safe. ***How to prevent harm from naturally occurring physical hazards?*** The best way to prevent naturally occurring physical hazards from getting into food is to remove the physical hazard and discard it as soon as possible. If you cannot discard the hazard immediately, you should store them in place where they will not contaminate the food you are working on or other food that could be in the area. In addition, you should be very thorough when removing hazards. For example, you should remove pin bones in a fish fillet or completely remove pits from cherries or olives. Your customers will be pleased with your efforts when they don't find a hazard in their food. Additionally, you should NOT use any hazards as a garnish. Your customers will most likely assume that what is on the plate is edible. This could be problematic, especially if your customers ingest the hazard. It is best to use garnishes that are edible. If the food is supposed to have a naturally occurring hazard, inform your customers, either in person or on the menu. You could list such food items as bone-in chicken wings, oysters on the half shell, and T-bone steaks. This will help your customers to look for and avoid eating the hazards. Why do we worry about energy exposure? Have you ever been exposed to energy? If I punch you it hurts because you are exposed to energy. If you fall from a ladder, you are a victim of gravitational energy. How many of you have watched astronauts in a spaceship? They don\'t fall because they are not pulled down by energy. Energy can enter our body. It can enter through our skin (heat, cold, vibration, radiation, electric shock), through our ears (noise, music, shouting), or through our eyes (light, lasers, sunlight). Excessive energy exposure can cause pain and injury. If exposure occurs day after day, we may develop a disease and possibly a disability. Physical hazards include exposure to slips, trips, falls, electricity, noise, vibration, radiation, heat, cold and fire. The following table summarizes the sources of physical hazard exposure and their health effects. **Sources and Health Effects of Physical Hazards** **Types** **Possible Sources** **Health Effects** **Prevention** ------------------------------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- **Noise** Noisy machines Hearing loss, Stress, Annoyance Buy quieter machines and equipment. Build enclosures and barriers to stop noise from reaching people. Wear ear protection. Reduce exposure time. **Hand/Arm Vibration** Operation of vibrating hand held equipment White finger, Hand-Arm Vibration Syndrome (HAVS) Select tools with antivibration mounting. Cover handles with vibration absorbing material. Minimize time of use. Avoid cold exposure to hands. **Whole- Body Vibration** Working on a vibrating platform, driving farm tractors or other heavy vehicles, especially on rough terrain Back disorders, Wide range of health conditions. Vibration isolator mounted seats for vehicle operators. Vibration isolator mounted rotating machines. Vibration absorbing covering on floors where people stand and work for a long time. **Hot Environments** Working near furnaces. Summer outdoor work Heat stroke, Heat Syncope (fainting) Dress in light loose clothing to allow sweat evaporation. Acclimatize yourself at a slow pace before starting full work. Pace your work or play to avoid over-exertion. Drink plenty of water frequently even if you are not thirsty. Take rest in a cool place or shade if you feel very hot. Ask for training to recognize symptoms of heat stroke. Seek immediate medical help if you notice that someone might be getting heat stroke. **Cold Environments** Working outdoors in cold weather. Working in cold storage. Hypothermia, Frostbite, Trench foot Dress properly. Learn to recognize hypothermia symptoms. Seek medical help if you notice someone developing hypothermia. Seek warm shelter if you start shivering excessively or feeling confused. **Hyperbaric (High Pressure) Environments** Diving \"Bends\" or decompression sickness, joint pain, breathing or ear disorders. Make sure that you have proper training and equipment. **Hypobaric (Low Pressure) Environments** High altitude work Disorders of the lungs, Mountain sickness (headaches, nausea, vomiting) Do not over-exert. Stop climbing if breathing problem continues. Seek first aid **Ionizing Radiation** Working near x-ray machines. Handling radioactive materials. Uranium mining. Working in nuclear energy power plants. Working in nuclear research laboratories. Radiation sickness within hours or days after exposure to very high radiation levels. Cancer after several years of low-level exposure. Spend the least possible time near a radiation source. Stay as far away from a radiation source as possible. Use a shielding device such as a lead barrier to stop radiation before it reaches people. Use gloves, aprons etc. to prevent contamination of hands and the body. **Non-Ionizing Radiation** Exposure to electro magnetic waves, lights and lasers. Does not produce ions in the body chemicals. Reach by causing heat and other effects Stay away from sources, use recommended personal protection, seek first aid and medical attention. **Ultraviolet** Sunlight, Arc welding, Blacklight lamps, Germicidal lamps Skin Cancer, Eye damage, Retinal damage Avoid midday sun (11 am - 3 pm). Seek shade when outdoors. Apply sun protection cream on exposed skin. Wear appropriate clothing to prevent UV exposure to the skin. Avoid staring at sun or bright light sources. **Light, Lasers** Lasers, Welding Retinal damage Never, ever look into a laser beam. **Microwave and Radio-frequency** Microwave ovens, radio and TV transmission, radar, antenna, cell phones Heating of the body, Central Nervous System (CNS) effects Stay as far away from a source as possible. Use appropriate shielding such as making sure that the microwave oven door seals properly so that no radiation leaks when the oven is on. Avoid all unnecessary exposures. **Power Frequency Electromagnetic Field (ELF)** Working near electric power transmission or distribution lines. Indications of leukemia in children. Do not work or play under the power lines or near power distribution transformers. **Slips, Trips and Falls** Slippery and cluttered floors and working surfaces. Bodily injury, broken bones, permanent disability When working at heights: Use proper safety equipment; Follow safe work practices; Keep the floors free from clutter, debris and spills; Clean up spills immediately. **Fires** Chemical reactions, heat, ignition, electrical short circuit, static electricity, friction. Burns, inhalation of toxic fumes Follow fire prevention rules. Set off alarm and leave the house or school as soon as possible. Call 911 for help. **Lighting** Proper lighting is important because it makes all tasks easier. When lighting levels are low, too high, or inconsistent (shadowy), our ability to complete tasks safely is compromised. This is because our eyes get tired and/or sore, which can lead to headaches and work mistakes. Furthermore, improper lighting can make it difficult to make appropriate judgements regarding footing, placement of materials, and timing when moving materials, tools, or equipment is being used. Common health effects associated with poor lighting include: - Headache and eyestrain - Neck, back, and shoulder strain (when straining to see items because of poor lighting) - Falling, tripping, slipping - Dropping materials or tools - Depression (in the case of insufficient or gloomy lighting) The main causes of lighting problems are: - Insufficient light - not enough light for the need - Glare - too much light for the need - Improper contrast - Poor distribution, and - Flicker Suitable Lighting - Lighting levels should match the workplace and the work tasks being performed. As a general guideline, the following table contains a list of lighting levels for various types of tasks: **Personal Protective Equipment (PPE)** Personal Protective Equipment (PPE) is used as temporary (until more effective hazard control techniques can be used) or last line of protection for workers against hazards. The PPE you use will depend on the work environment, the work conditions, and the process being performed. Each piece of PPE has a specific use and may be made of specialized materials appropriate for one use, but not appropriate for another. For example, thick natural rubber gloves will protect the wearer from strong solutions of sodium hypochlorite (bleach) for an 8 hour working day, but it will not protect them from ammonia hydroxide as effectively. It is also important to remember that wearing the right PPE is important. PPE does not reduce the workplace hazard nor does it guarantee permanent or total protection for the wearer. Simply having Personal Protective Equipment (PPE) available is not enough. In order to ensure the required level of protection: - PPE should be selected considering the type of hazard and the degree of protection required. - PPE should be useable in the presence of other workplace hazards. - Users should be trained in proper use and fit of the PPE. - PPE should be properly stored and maintained. - If PPE is found to be defective, it should be discarded and replaced. Wherever people work, there may be a need for PPE. This slide shows some typical jobs, hazards and PPE requirements for various jobs. ***Working with Chemicals*** When working with chemicals, personal protective equipment is worn by workers to reduce or eliminate the exposure. The MSDSs (see Chemical Hazard Notes) for chemicals in the classroom or in the workplace will list the right PPE to wear. Not all types of PPE will protect against all hazards so it is important to always check the MSDS first before using both the chemical and the PPE. PPE commonly used when working with chemicals includes: **PPE** **Protects** **Hazards** ---------------- -------------- ------------------------------------- Safety Glasses eyes chemical liquid splashes, dust Hard Hat head falling material Ear Protection hearing excessive noise Gloves hands corrosives, toxic materials Respirator lungs toxic gases, vapours, fumes or dust Clothing skin toxic or corrosive materials Footwear feet corrosive, toxic materials **Industrial or Construction Workplaces** Safety footwear, eye protection and head protection are minimum requirements for most jobs. Commonly used types of PPE in industrial and construction workplaces include: - head protection (hard hats) for protection against falling objects; - safety glasses for protection against intense light, UV rays, infra-red rays (radiation from hot objects) and flying objects, such as wood chips, dust particles and metal pieces; - earplugs or earmuffs for protection against noise; - safety footwear for protection against crushing of toes; - safety gloves for protection against contact with toxic chemicals and electric wires; and - fall protection equipment for protection from falls from heights.   Job-specific personal protective equipment may be needed for jobs such as for welding, working with kilns or molten metals, and working with sharp tools **Slips, Trips and Falls** Slips, trips and falls can occur anywhere. Therefore, to minimize their risk, you must understand their risk factors. These include: **Obstacles on the floor** - extension cords, boxes, dirt and dust, etc. **Spills and slippery surfaces** - when a liquids (water or oil) and solids (dust or ice), coat a surface they decrease the amount of traction you have, therefore making it easier to slip and fall. **Visibility** - This risk factor usually combines with the previous two risk factors in that, if there are obstacles or slippery surfaces and you can\'t see them, you will likely make contact with them, increasing your risk of falling. **Preventing Slips and Trips** - CLEAN up floor spills immediately. - PUT salt or sand on ice - WEAR shoes with good traction. Discard worn out shoes. - REMOVE obstacles from walkways. - KEEP floors and walking surfaces free of clutter. - EXERCISE care when walking on wet floors (e.g. wet kitchen floor) and icy walkways. - USE non-slip mats under loose area rugs. - DO NOT LEAVE trash, clutter, obstacles, or torn rugs in walkways or on the floor. **Falls From Heights Can Be Prevented** - HOLD on to a support (such as a guardrail or the ladder itself) to ensure your body maintains 3-point contact when climbing or working from a ladder. - USE guardrails while climbing stairs or working on raised platforms, balconies or mezzanines. - WEAR appropriate footwear for the work being performed. For example, do not wear high heels when climbing a ladder. - DO NOT CLIMB on boxes, shelves, chairs or tables to reach what you want - use the proper equipment such as a step ladder, or a stool. - DO NOT BEND to reach too far from a ladder or an elevated platform. **Fire Safety** When fire strikes, the potential for damage to people and property is tremendously high. The burning process requires four (4) elements ? often referred to as a fire tetrahedron: 1. **Fuel** - Common fuels include coal, natural gas, wood, paper, etc. 2. **Oxygen** - The air we breathe is composed of between 20% and 21% oxygen, which is sufficient to sustain most fires. 3. **Heat** - In order to start a fire, heat must be supplied to initiate the chemical reaction. This is normally in the form of a spark or small flame, but could be high temperature. 4. **Sustaining chemical reaction** - This is called combustion and involves the transformation of the fuel and oxygen into water and carbon dioxide. By-products include heat and light. The heat sustains the reaction. If we remove any of the above four items, the fire will stop. For example, if something is burning in a pot, put a lid on the pot, oxygen will be cut off and the burning will stop. In your school and your workplace, you may find one or more of the following fire control systems: - **Fire sprinklers** - these will be activated automatically in case of fire in the room. - **Standpipe and hose system** - these are generally located in the hallway. In case of fire they should be used only by trained persons. If you start the fire alarm, the fire department will respond as soon as possible. - **Portable fire extinguishers** - these can be used to stop small fires if you are trained to use one. Use the fire extinguisher if you know how to use it. Otherwise, follow the evacuation procedure. There is no time to try to figure out how to use a fire extinguisher. - The classroom may be equipped with safety features and equipment such as: - **Fire exits** - Doors with illuminated exit signs serve as an exit route from the classroom in case of fire alarm. - **Fire alarm** - Usually located near fire exits. If you notice a fire, activate the alarm as you are leaving the room. - **Fire extinguishers** - Usually mounted on the wall near exits. Use a fire extinguisher only if you have received \"hands-on\" training. - **Smoke detector (also called a smoke alarm)** - Smoke in a room will start an alarm. If the detector rings its\' alarm, follow the fire protection rules of your school or workplace or leave your house\ immediately. - **Fire Extinguishers --** Extinguishers should be located on each floor or level. You should have one in the kitchen (not too close to the stove), another in your workshop, and in the garage, basement, camper and at the cottage. A unit for the car is also advisable. Locate the extinguisher just inside the door to the area concerned. You can reach it easily and fight the fire, while remaining close to the escape route. Check the extinguisher pressure gauge every month to ensure the unit is holding its charge. If you use the extinguisher, no matter how much agent has been used the extinguisher should be considered empty, and you should have it refilled as soon as possible. **The extinguisher will not maintain its pressure once it has been operated.**   The decision to fight a fire at your home is critical. Regardless of your choice, always get your family out of the house first, and call the fire department.   If you feel that you can extinguish the fire with your fire extinguisher, do so with caution and use the following steps. 1. Check that the pressure indicator is full, and after pulling the pin, a very short burst with the extinguisher as a check to make sure it works - if it does not work, leave immediately. 2. Approach the fire with caution, and make sure there is a clear path to an exit behind you. 3. Leave immediately if the fire is still burning after using one full extinguisher - it is likely the fire is too large for you to fight. **Using a Fire Extinguisher** - KEEP well back from the fire. - PULL the pin on the fire extinguisher. - AIM the extinguisher nozzle at the base of the fire. - SQUEEZE the handle. - SWEEP from side to side. - BE CAREFUL and watch for re-ignition. **Smoke Alarms** Smoke alarms should be installed between each sleeping area and the remainder of the building. Where a sleeping area is served by a hallway, install the alarm in the hall. Always install the smoke alarm on or near the ceiling and follow the manufacturer\'s installation instructions. Test your smoke alarm every month using the alarm test button. Install a new battery at least once or twice a year. If the low battery warning beeps, replace the battery immediately. To clean battery-powered smoke alarms, vacuum the inside using the soft bristle brush. Vacuum as you would the battery powered unit. Restore power and test the unit when finished. Replace any alarm which is more than ten years old with a new smoke alarm. **END OF LESSON...**