Veterinary Public Health Food Safety Module PDF

St. George’s University Veterinary Public Health Food Safety Module  Objectives Describe Occupational Health and Safety issues and measures for Veterinarians in the Slaughterhouse Define and explain Hazard Analysis Critical Control Points (HACCP) as a food industry p...

St. George’s University Veterinary Public Health Food Safety Module  Objectives Describe Occupational Health and Safety issues and measures for Veterinarians in the Slaughterhouse Define and explain Hazard Analysis Critical Control Points (HACCP) as a food industry practice standard  2 questions St. George’s University Occupational Safety and Health for Veterinarians in the Slaughterhouse Occupational Safety and Health OSHA Makes a Difference Worker deaths in America are down–on average, from about 38 worker deaths a day in 1970 to 12 a day in 2013. Worker injuries and illnesses are down–from 10.9 incidents per 100 workers in 1972 to 3.0 per 100 in 2012.  OSH Hazards in Slaughterhouse Biological Chemical Physical potential exposure Psycho-Social biological Zoonoses are animal infections which may be transmitted to people in the course of their work. Anthrax is an acute infectious disease of Common examples include: farm animals caused by a bacterium First stage of control strategy is to Anthrax Transmitted to man by contact with assess those people at risk Factors to Brucellosis infected hair, hides, excrement or consider include: Orf products such as bonemeal Work being carried out Glanders Fatal without treatment Susceptibility to infection of the Initial lesion rapidly becomes ulcerated workers Treatment is by penicillin How infections might occur Inhaling the pathogen causes pulmonary How likely exposure to infection is. anthrax which is usually fatal in 3 or 4 days Most common route of entry is via the skin, by way of open cuts, sores Brucellosis caused by the bacterium or abrasions which provide direct Brucella abortus, which may infect entry to blood stream, people handling cattle or pigs or their inhalation of contaminated dusts, carcasses in abattoirs Contact with conjunctiva of eyes, Zoonoses Not very severe but involves loss of Direct injection by cuts from infected appetite, headache, insomnia and slight animals or animal bites fever Direct ingestion via hands In the UK a policy of eradication has been pursued since the 60’s by destroying any infected cattle Where animal products likely to emit infected dust are handled (e.g. wool, skin, hides, pelts), LEV and possibly RPE should be provided to prevent airborne infection Orf is a contagious pustular dermatitis of viral Specific immunisation of workers may be necessary origin, mainly affecting farm workers, shepherds, Clean & hygienic animal living conditions and disinfection sheep shearers, butchers and abattoir workers of stalls will also ensure better hygiene in factory Lesion enlarges and often becomes ulcerated, premises and will reduce probability of infection exuding fluid and pus Complete recovery occurs in about 3 weeks Automation to reduce human contact and enclosure of Glanders is an infectious disease of horses, donkeys and aerosol-producing activities will reduce exposure to mules caused by the pathogen Pseudomonas mallei infection Transmitted to humans by nasal or mouth secretions from Finally, medical checks, training and information, the infected animal procedures, instruction and records will give added Abscesses appear on hands, arms or face protection to workers Lasts up to 4 months but is treatable with modern antibiotics Enemicals LD50 and LC50 LC50 (lethal LD50 In toxicology, concentration, 50%) or the median lethal LCt50 (lethal dose, (abbreviation concentration & time) NOAEL – No Observed Adverse for “lethal dose, Effect Level Inhaled concentration 50%”), relates to a Exposure level at which there are of an agent required to single oral dose) of no statistically or biologically kill half the members of an agent required significant increases in the a tested population frequency or severity of adverse after a specified test to kill half the effects between the exposed population and its appropriate period. members of a control; some effects may be tested population. produced at this level, but they are Measured in ppm not considered as adverse. (parts per million )or Since it is oral dose grams / milligrams per it is measured in LOAEL - Low Observed Adverse Effect Level cubic metre of air. grams or mg per lowest concentration or amount of No account is taken of Kilogram body a substance found by experiment bodyweight in this weight. or observation that causes an measurement. adverse alteration of morphology, function, capacity, growth, development, or lifespan of a target organism distinguished from normal organisms of the same species under defined conditions of exposure.  musical Exposure limit value – 87dB Information to gather Upper exposure action value – 85dB Noise survey and Eqpt. Lower exposure action value – 80dB L108 - Controlling noise at work Personal noise monitoring and Review of previous surveys frequency analysis Basic survey followed by a more detailed survey Competent assessor Assessment of current controls Consultation eqpt calibrated before and after measurements Use results to plot noise map for area. Legal requirements and limits Basic Survey Site layout and location of Noise Simple sound level meter for machines. spot checks and integrating sound level meters. Number and location of Measure at planned points to workers and audiometry ID exposures at action levels. records Noting machinery in operation at time. Shift times and patterns with likely duration of exposure Detailed Survey Integrating sound level meters Identify noisy machines and Appropriate sample times to measure Leq (equivalent continuous sound review maintenance records level), use nonogram to calculate exposure LEPw, LEPd for identification purposes. Measurement of peak noise levels and plotted on noise map. Use of frequency analysis useful to decide on controls such as enclosure Personal noise exposure using dosimeter or microphone close to ear Manufacturers data Selection of hearing PPE with suitable SNR (Single Number Rating)  Support – this includes the encouragement, sponsorship and resources Demands – this includes provided by the issues such as workload, organisation, line work patterns and the management and work environment. colleagues. Relationships – this includes Control– how much say Psycho-Social Hazards promoting positive working the person has in the way to avoid conflict and dealing they do their work. with unacceptable behaviour. Role – whether people Change– how organisational understand their role within Change (large or small) is the organisation and managed and communicated in whether the organisation the organisation ensures that they do not have conflicting roles. living - to death Identify Hazards physical biological  pyscno-social Identify Hazards physical biological  biological Identify Hazards physical always PpE!  St. George’s University Food Quality Assurance: Hazard Analysis Critical Control Points HACCP  Reason for Food Control Food borne disease Economic impact recalls Social impact family/communities  Role of Inspection in Food Control Food safety and quality Public is entitled to the right for safe and wholesome food Enact regulations and verify compliance  Food Chain Approach Food chain extends from the farm to consumer through various stages: -transportation -selection and packing -slaughter and dressing -processing -retailing  General Inspection Principles To ascertain the establishment’s quality and safety management system To examine possibilities for improving the systems and progression to HACCP based process  "Summary" 7 Principles of HACCP F * Analyze Hazards Hindquarter flank and forequarter cuts are used and graded according to the amount of visual lean (VL). The meat is checked and inspected as it arrives. inspection Identify Critical Control Points The computer is used to track the progress of each batch of meat. If the batch is within 1% of the product specification. A forming machine is used to shape 600 beef patties or 300 quarter pounders per minute. Forming is carried out under pressure in mould plates and this determines the patty shape, size and weight. Uniformity of structure Establish Preventive Measures The whole of the manufacturing process is monitored against the quality standards set out in the HACCP procedure and operatives are trained in its application. Multiple points of quality insurance Establish Procedures to Monitor Data is recorded on hand held data loggers before being transferred to the main frame computer. Establish Corrective Actions Samples of the patties are taken from the production line as they were substandard. Regular patties should cook in 42 seconds (42-46 seconds is the tolerance) and quarter pounders in 120 seconds (118-124 seconds is the tolerance). Regular taste tests are carried out. Establish Procedures to Verify Patties are checked at regular intervals by the quality assurance team for temperature and weight. Establish Effective Recordkeeping need data !  Advantages Over Current System Focuses on identifying and preventing hazards from contaminating food Based on sound science Permits more efficient and effective government oversight Places responsibility for ensuring food safety on food manufacturer or distributor protects people Helps food companies compete more effectively in world market Reduces barriers to international trade  Monitoring Critical Control Points Physical and chemical tests Visual observations Microbiological criteria allow verifying that overall HACCP system working  Success of HACCP Depends on: – Educating and training management and employees in importance of producing safe food Include information of control of foodborne hazards related to all stages of food chain Make sure employees understand what HACCP is – Specific training should include instructions and procedures that outline employee tasks in monitoring each Critical Control Point End