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Potential Hazards in Food: Update Systems in
Ens ring the concept of Ta ab in FoodEnsuring the concept of Tayyab in Food
The Third Gulf Conference on Halal Industry and its Services13-15 May, 2014
Sheraton Hotel, State of Kuwait
Professor Dr. Mian Muhammad Nadeem RiazDirector, Texas A&M University, TAMU, USA
نظم مستجدة في :مكامن الخطر على الصحة في الغذاءتحقيق مفهوم الطيب في الغذاء
اض ن ا أ رياضمحمد نديم ميان .د.أجامعة تكساس أيه أند أم، تامو، الواليات المتحدة األمريكيةمدير أبحاث البروتين،
لصناعة الحالل وخدماتهالثالث مؤتمر الخليج 2104مايو 15 - 13
فندق الشيراتون، دولة الكويت
Concept of Concept of HalalHalal Concept of Concept of TayyibanTayyiban
TayyibanTayyiban ‐‐ wholesome, good, wholesome, good, healthy, safe, healthy, safe, clean, nutritiousclean, nutritious, , qualityquality
Concept of Concept of WholesomeWholesome Guidelines from Guidelines from TayyibanTayyiban
WholesomeWholesome FoodsFoods
Healthy FoodsHealthy Foods
Safe FoodsSafe FoodsSafe FoodsSafe Foods
CleanClean FoodsFoods
Nutritious FoodsNutritious Foods
Quality Foods Quality Foods
Guidelines from Wholesome FoodsGuidelines from Wholesome Foods
GMPGMP
HACCPHACCPISO ISO 2200022000
BRCBRC
Codex Codex AlimentariusAlimentarius
FDA GuidelinesFDA Guidelines
USDA GuidelinesUSDA Guidelines
Etc. Etc.
Food Processing in Developed Countries Food Processing in Developed Countries
Most of the International food companies follow very Most of the International food companies follow very strict rules for producing strict rules for producing TayyabanTayyaban FoodsFoods
For Example, Cargill, DuPont and Nestle has their own For Example, Cargill, DuPont and Nestle has their own guidelines for wholesome and clean foodsguidelines for wholesome and clean foods
They will never violate any rule They will never violate any rule which jeopardize which jeopardize the the safety or cleanliness of foodssafety or cleanliness of foods
Food Processing in Developing Countries Food Processing in Developing Countries
Major issues of Major issues of TayyabTayyab food is in developing countriesfood is in developing countries
Some time do not follow rules for Some time do not follow rules for TayyabTayyab foodsfoods
No one to ask them or they do not careNo one to ask them or they do not careyy
They need education about hazards in foodThey need education about hazards in food
They need to learn how to produce They need to learn how to produce TayyabTayyab foodfood
Food Processing in Developing Countries Food Processing in Developing Countries
In less developed countries In less developed countries –– 7070% of deaths among % of deaths among children under children under 5 5 are linked to are linked to contaminated food contaminated food ‐‐‐‐‐‐‐‐‐‐(FAO, (FAO, 20032003))
Now Our Food is GlobalNow Our Food is Global
Now Our Food is GlobalNow Our Food is Global
Food importuned from Developed Countries like Food importuned from Developed Countries like Europe USA and Canada take care Europe USA and Canada take care TayyabTayyab Food by:Food by:
1. 1. FFood Safety laws of their ownood Safety laws of their own
2 By government rules and regulation2 By government rules and regulation 2. By government rules and regulation2. By government rules and regulation
Awareness about Food HazardsAwareness about Food Hazards
We need to take proactive approachWe need to take proactive approach
Not ReactiveNot Reactive
Potential Hazards in Food are GlobalPotential Hazards in Food are Global
How to Control Hazards in FoodHow to Control Hazards in Food
Hazard can be controlled by using appropriate safety Hazard can be controlled by using appropriate safety controlcontrol
Visual Observation Visual Observation
Laboratory analysisLaboratory analysis
Controlling processing parametersControlling processing parameters
Traceability SystemsTraceability Systems
How to Control Hazards in FoodHow to Control Hazards in Food
How the traceability system works?How the traceability system works?
How to Control Hazards in FoodHow to Control Hazards in Food
How the traceability system works?How the traceability system works?
From Farm to Plate
FarmSale and Transport Slaughter Processing Retail Catering YOU
Hazard Identification
LivestockControl Program
Good Hygienic Practice = Risk Management
HACCP HACCPNational Standards
How to Control Hazards in FoodHow to Control Hazards in Food
What is Cross Contamination? What is Cross Contamination?
The The transfer of transfer of biological, physical biological, physical and and or chemical contaminants or chemical contaminants (hazards) (hazards) to to food food products from products from raw ingredientsraw ingredients, , foodfood handlers vectorshandlers vectors or theor thefood food handlers, vectorshandlers, vectors, or the , or the production environmentproduction environment
How Cross Contamination Occur?How Cross Contamination Occur?
Addition of contaminated ingredients after the kill stepAddition of contaminated ingredients after the kill step
Cross contamination from the processing environmentCross contamination from the processing environment
Cross contamination from peoples and /or vectorsCross contamination from peoples and /or vectors
Cross contamination from equipment after the kill stepCross contamination from equipment after the kill step
Cross contamination during samplingCross contamination during sampling
Cross Contamination Cross Contamination Prevention and Prevention and ControlsControls
ScienceScience‐‐based guidance on safe food practices is vital at based guidance on safe food practices is vital at all levels all levels ––from farm to consumer from farm to consumer ––to prevent to prevent contamination of food contamination of food duringduring
P d iP d i ProductionProduction
ProcessingProcessing
PPreparationreparation
DDistributionistribution
Cross Contamination Cross Contamination Prevention and Prevention and ControlsControls
RRapid detection kit for microbe, pesticide residues, apid detection kit for microbe, pesticide residues, antibiotics in food productsantibiotics in food products
Example: PoultryExample: Poultry
Challenges to Food HazardsChallenges to Food Hazards
Current Consumer trends are:Current Consumer trends are:
Natural foodsNatural foods
Minimally processed foodsMinimally processed foods
Organically grown foodsOrganically grown foodsOrganically grown foods Organically grown foods
No No synthetic pesticides, herbicides, synthetic pesticides, herbicides, fertilizers, fertilizers, fungicides, fungicides, veterinary drugs (e.g. antibiotics, growth hormones), synthetic veterinary drugs (e.g. antibiotics, growth hormones), synthetic preservatives and additives, irradiation and preservatives and additives, irradiation and GMOsGMOs
Consumer Food Safety ConcernsConsumer Food Safety Concerns
Current Consumer trends are:Current Consumer trends are:
11.Chemical .Chemical residuesresidues
22. Antibiotics. Antibiotics
33 HormonesHormones 33. Hormones. Hormones
44. Food irradiation. Food irradiation
55. Additives. Additives
66. Poor sanitation. Poor sanitation
77. Microbial contamination. Microbial contamination
88. Pesticides. Pesticides
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
What is on our Radar? What is on our Radar?
Non HalalNon HalalNon HalalNon Halal
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
Non Halal ingredients contamination throughNon Halal ingredients contamination through
Hidden ingredientsHidden ingredients
LubricantsLubricants
Releasing agentsReleasing agents
Antifoaming agentsAntifoaming agents
Filtering agentFiltering agent
Clarifying agentClarifying agent
Bleaching compoundsBleaching compounds
Undeclared IngredientsUndeclared Ingredients
Several ingredients are not mentioned on the labelSeveral ingredients are not mentioned on the label
-- Releasing agentReleasing agent
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Antifoaming agentAntifoaming agent
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Filtering agentFiltering agent
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Filtering agentFiltering agent
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Clarifying agentClarifying agent
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Bleaching CompoundsBleaching Compounds
Processing aids and Hidden Ingredients
Undeclared IngredientsUndeclared Ingredients
-- Food Food GGrade Lubricants rade Lubricants
Processing aids and Hidden Ingredients
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
InIn aa complexcomplex andand globalizedglobalized worldworld itit hashas becomebecome increasinglyincreasinglydifficultdifficult toto tracetrace thethe lineslines thatthat linklink rawraw materialsmaterials withwithproducers,producers, productsproducts andand consumersconsumers
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
SustainableSustainable SwineSwine ResourcesResources believesbelieves thatthat mothermother earthearth hashasprovidedprovided usus withwith oneone ofof herher mostmost valuablevaluable resources,resources, thethe pigpig
BecauseBecause ofof this,this, itit isis ourour responsibilityresponsibility toto drivedrive thethe greatestgreatest valuevaluewewe cancan forfor thethe animalsanimals harvestedharvested
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
Pork (185 Different ingredients)Pork (185 Different ingredients)
Protein Hydrolysate
Pancreatic Enzyme
Bacteria
INS Number: 243,261-1, 261-2, 262-1, 262-2, 263, 271, 280, 281, 282, 283, 296, 297, 300, 301, 302, 304, 317, 322, 326, 327, 330, 331-2, 331-1, 331-3, 332, 332-2, 333, 350-1, 350 2 351 1 351 2 352 1 352 2 363 381Hydrolysate
CultureMedia
Varieties of Raw Materials
Bacteria
350-2, 351-1, 351-2, 352-1, 352-2, 363, 381, 415, 420, 421, 422, 432, 433, 434, 435, 436, 442, 469, 471, 472b,472c, 472f, 472g, 474, 475, 476, 478, 480, 481-2, 481-2, 482-1, 482-2, 491, 492, 493, 494, 495, 570, 575, 576, 578, 579, 585, 620, 621, 622, 623, 627, 631, 634, 635, 636, 639, 951, 1100, 1520
Chemicals
Most Serious Hazard for Halal FoodMost Serious Hazard for Halal Food
StunningStunning
Animal brain shatteredAnimal brain shattered
If animal has Mad Cow DiseaseIf animal has Mad Cow Disease
Virus will travel to BloodVirus will travel to Blood
Contaminate body and meatContaminate body and meat
Hazard will spearedHazard will speared
Latest New Hazard for Halal FoodLatest New Hazard for Halal Food
Toxic Environment Among HCBsToxic Environment Among HCBs
No control over Halal Certifying bodiesNo control over Halal Certifying bodies
No uniformity and guidelinesNo uniformity and guidelines
Latest New Hazard for Halal FoodLatest New Hazard for Halal Food
Toxic Environment Among HCBsToxic Environment Among HCBs
United Arab Emirate has different law United Arab Emirate has different law
One Arab country reject the shipment, other accept the One Arab country reject the shipment, other accept the same shipmentssame shipments
Latest New Hazard for Halal FoodLatest New Hazard for Halal Food
Toxic Environment Among HCBsToxic Environment Among HCBs
Most of the HCBs do not accept others Halal certificatesMost of the HCBs do not accept others Halal certificates
Most of the HCBs do not recognize other HCBsMost of the HCBs do not recognize other HCBs
SummarySummary
MostMost ofof thethe foodfood safetysafety hazardhazardcancan bebe controlledcontrolled byby usingusingdifferentdifferent foodfood safetysafety systemssystems
ToTo produceproduce HalalHalal andand TayyabTayyab ToTo produceproduce HalalHalal andand TayyabTayyabfoodfood wewe needneed toto workwork inindevelopingdeveloping countriescountries toto enforceenforcefoodfood safetysafety regulationsregulations
To make sure food is Halal and To make sure food is Halal and Tayyab Muslims need to follow Tayyab Muslims need to follow religious hazards as well religious hazards as well
PhysiologicalHazard
(foreign materials)
Chemical hazard(toxins from plants,
animals, microorganismschemicals/allergens
Hazardsin Halal Food
Haram Hazard (Najis, haram,
prohibited activities)
Biological Hazard(bacteria, virus,
molds, parasites, GMO
FoodSafety
VeterinaryAgriculture
Human HACCP
Workers
Municipality
Safety Panel
Health
Industry Religious Affairs
Customs
Team
Haram CCP Establishment/Surveillance Halal
Free of Haram HazardHALAL
HACCP
GMP SOP SSOP
Tayyab
Free of Physical Chemical Biological Hazards
SummarySummary
InIn shortshort MuslimMuslim communitycommunity needsneeds toto addressaddress allall ofofthesethese issuesissues toto assureassure thatthat itit hashas aa foodfood supplysupply thatthat isisnotnot onlyonly HalalHalal butbut alsoalso TayyabTayyab