FoodHazards Control D

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Hazard analysis

Clia ManaiaESCOLA SUPERIOR DE BIOTECNOLOGIA

Universidade Catlica Portuguesa

September 2006


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Chemical Hazards

Environmental contaminants

Include all the chemical contaminants thatpersist in the environment

Pb, Hg, As.


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Environmental contamination and food safety

. Miller Jones, 1992, Food Safety. ISBN: 0-9624407-3-6


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Accumulation of contaminants in

food chains

Schmidt & Rodrick. 2003. Food safety handbook. Wiley Interscience. ISBN: 0-471-21064-1


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Chemical Hazards

Food chemicals

Include all the chemical substances thatare intentionally added to the food product

and that above a certain limit may have

undesirable effects on human health

E.g. preservatives, acids, food additives,

sulfites, processing aids.


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Physical Hazard A potentially harmful matter not normally

found in food Glass

Wood Stones

Metal

Plastic


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Physical Hazards

Major sources of physical hazard

Contamination during growing and harvesting

(stones, insects, metal)

Contamination during processing and handling

(bone, cloth, grease)

Contamination during distribution (insect,

stones, dirt)


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Sources of physical hazards and injury potential

Corlett, DA. 1998. HACCP Users

Manual. Aspen Publishers, USA.

ISBN 0-8342-1200-5


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Other forms of physical hazard

Miller Jones, 1992, Food Safety. ISBN: 0-9624407-3-6


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A guide to possible hazards



ISBN 0-8342-1200-5


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A guide to possible hazards (cont.)


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A guide to possible hazards (cont.)


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Hazard analysis

Considering the nature of each hazard,

briefly refer the kind of methodologiesand/or instruments that can be used to

detect/quantify such hazards.


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From hazard analysis to its control

Hazard control is achieved through the

application of preventive measures.


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From hazard analysis to its control


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Control Point Any point, step or procedure at which

biological, physical or chemical factors canbe controlled.

Not necessarily related with food safety.


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A control point where hazards can be

prevented are Critical Control Points

For example

Hazard Prevention

Pathogen or drug

residue

Control at receiving step

(supplier declaration)

Chemical hazard Control formulation or ingredient addition

Pathogen growth pH or preservative

adjustment


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CCPs are points where hazards can be

eliminated or reduced to anacceptable level

For example

Hazard CCP

Pathogen Cooking

Metal fragment Metal detector andelimination of

contaminated products

Parasites in fish Freezing


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Critical Control Point

DEFINITION

A point, step or procedure at which control

can be applied and is essential to prevent oreliminate a food-safety hazard or reduce it to

an acceptable level.


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Multiple CCPs to control a single Hazard

A single CCP controlling multiple Hazards

A CCP can controls more than one hazard A refrigerated storage CCP may control bacterial

growth and biogenic amine production;

More than one CCP may control a hazard

The cook step and the packaging may be CCPs incontrolling pathogens in cooked pre-cooked meat.


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CCPs are not always the sameFactors as these may have influence:

Climate conditions (temperature and humidity)

Plant layout

Raw materials Process flow

Equipment

Ingredient selection

Sanitation

Local regulation


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How can CCPs be identified?

A decision tree may be a valuable tool

D i i t


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Decision tree



ISBN 0-8342-1200-5


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HOW TO CONTROL?

Establishing critical limits


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Critical LimitDEFINITION

A maximum and/or minimum value to which a

biological, chemical or physical parametermust be controlled at a CCP to prevent,

eliminate or reduce to an acceptable level theoccurrence of a food-safety hazard.


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Examples of Critical Limits

Hazard CCP Critical Limit

Milk bacterial

pathogens

Pasteurizer 161oF for 15 seconds

Dried food

bacterialpathogens

Drying oven Oven temperature: 200oF

drying time: 120 min.

flow rate: 2 ft3/min.

thickness: 0.5 inches

aw 0.85

H C iti l Li it d fi d?


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How are Critical Limits defined?

Public Authorities for Food Safety;

Universities, Public Institutes, Science

publications;

Sometimes the consultancy of R&D

institutions may be required.

A variety of options may exist


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A variety of options may exist

for controlling a particular

hazard

The selection of the best control option and

critical limit will be based on the aspects

related with the specific situation.


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CCPs must be monitored

Through a sequence of observations

or measurements.

This procedure will permit to verify whether a CCP is under control;

to produce an accurate record for futureverification.


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Monitoring systems

Verify if a CCP is operating within the critical limit;

Are physical or chemical measurements

(quantitative) or observations (qualitative);

Are in real time and need to be accurate;

May operate continuously or intermittently;

Require a trained technician.


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Examples of monitoring Storage temperature

pH of an acidifying ingredient Supplier certificate

Can you give more examples?


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Case studies

The analysis of selected case studies will

help to elucidate some of the aspectsreferred before.

Source Case studies in food microbiologyfor food safety and quality 2002. Rosa

Pawsey. RS.C press. ISBN: 085404-626-7

Cases 1, 2, 6, 7, 11.

Seven sites you must visit


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Seven sites you must visit

Foodborne Pathogenic Microorganisms and Natural Toxins Handbook http://www.cfsan.fda.gov/~mow/intro.html

Food Safety A to Z Reference Guide

http://www.cfsan.fda.gov/~dms/a2z-toc.html

Food Safety

http://www.who.int/foodsafety/en/

EU integrated approach to food safety

http://ec.europa.eu/food/index_en.htm

Publications related to food safety

http://www.who.int/foodsafety/publications/en/

European Food Safety Authority

http://www.efsa.europa.eu/en.html

Documents

FoodHazards Control D