Food safety and quality control.pptx

food safety and quality control

1. Food safety and quality control Course code: 3618 Food hazards – Physical, chemical and biological hazards – Definition, Controlling measures Neena M, Assistant professor, Department of Food Science and Nutrition The American College, Madurai – 625 002. [email protected] , [email protected]

2. The object of the topic is to, Impart a knowledge about Food safety and its importance on the sustainability. Make the learners to identify the food hazards in food systems. Impart the knowledge on the Controlling measures to prevent the presence of food hazards and contamination.

3. Food safety?   Food Safety  as an "assurance that  food  is acceptable for human consumption according to its intended use."  ( Food Safety   & Standards Act, 2006 ). Food Safety  ensures that  food is safe  for human consumption and involves handling, preparation, and storage of  food  in ways that prevent  food   borne illness.

4. Food safety vs Food quality Food safety Assurance that food will not cause any harm to the consumers. Attributes that cannot be directly observed, but instead require laboratory procedures for their measurement. This includes, Microbiological and chemical laboratory analysis to ensure food is safe. Food quality Attributes that influence a product’s value to consumers. This includes both negative attributes such as spoilage, contamination, adulteration, food safety hazards as well as positive attributes such as colour, flavour, texture. sensorial properties social considerations, safety.

5. Food Hazards Physical, chemical and biological hazards – definition, controlling measures

6. Food Hazards A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Food safety hazards include bacteria, viruses, parasites, hazardous chemicals, and foreign materials that can cause an adverse health effect to a consumer. Hazard is the relative probability that harm or injury will result when substance is not used in a prescribed manner and quantity. 1. Physical Hazards 2. Chemical Hazards 3. Biological Hazards

7. Physical Hazard Physical hazard is any physical material not normally found in food , which causes illness or injury and includes wood, stones, parts of pests, hair etc. Low in incident rate and Personal injuries are not life-threatening but could cause personal distress to the consumer.

8. Preventive measures Usage of detection equipments to identifying physical hazards in foods. There are a number of methods that can be used for different processes magnet to detect ferrous metals metal detector to identify ferrous and non-ferrous metals X-ray equipment to find out all types of physical hazards screen or sifter to separation by size aspirator for segregation by weight Riffle Board for removal of stones from beans bone separator to mechanically-separate meat. Preventive maintenance of equipment. Routine inspections and maintenance of the equipment is good practice. Usage of Screens and filters in liquid processing.

9. Chemical Hazard Chemicals or deleterious substances which may be intentionally or un-intentionally added to foods. This category of hazards includes pesticides, chemical residues, toxic metals, polychlorinated biphenyls, preservatives, food colours and other additives. There are different types of chemical hazards associated with food: Naturally occurring chemical hazards Intentionally added chemical hazards Incidental chemical hazards

10. Naturally occurring Chemicals Naturally occurring chemical hazards are present in many foods. For example, there are toxins found in many varieties of mushrooms and some seafood. These chemical hazards are often classified as biological hazards. Examples, Toxins produced by Clostridium botulinum, Staphylococcus aureus, Bacillus cereus Scombrotoxin (histamine) – fish Saxitoxin - paralytic shellfish toxin Ciguatoxin - finfish Mycotoxins - produced by Moulds (fungi).

11. Intentionally added chemical hazards (Direct and indirect additives) 1. Direct additives Direct additives are compounds such as preservatives ; these include nitrites, sodium benzoate, and resulting agents . Additives such as colors and nutritional additives (such as vitamins) are also direct. All direct additives must be included on all labels. You can see from the table the risks of using direct food additives improperly. 2. Indirect food additives Indirect food additives includes adhesives, paper and paperboard components, polymers, adjuvants, protection aids, and sanitizers . In most cases these indirect food additives are undesirable and migrate into the food from inappropriate packaging.

12. Unintentionally added chemical hazards There are a number of unintentionally introduced chemicals added to foods by agricultural processes including pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones. These substances are prohibited in certain countries and some countries allows with the limitations of usages. Preventive measures By strictly following certain Organizational, national level standards and business-to-business requirements than legislative suggestions. Routine and complete screening, proper sampling and analysis for chemical hazards at all stages from form to fork .

13. Biological Hazards Biological hazards are living organisms and include microbiological organisms like viruses, bacteria and parasites. Those micro-organisms which are associated with food and cause diseases are termed food-borne pathogens. There are two types of food-borne diseases from microbial pathogens—infections and poisoning. Examples Salmonella species E. coli O157:H7 Shigella species Campylobacter jejuni viruses and parasites

14. Preventive measures Product Specification : It is important to be aware of the presence and number of microorganisms in food. Control Mechanisms: Physical and chemical control mechanisms significantly affect the survival and multiplication of microorganisms. Cross-Contamination: Cross-contamination must be managed so that materials cannot contaminate others. Cleaning and Disinfection : The equipment used for producing, processing, and storing products should be sanitized on a regular basis Conditions for Use : Providing information on how to correctly store and cook the product can reduce the risks of biological hazards.

15. Food Allergens A person has a food allergy when they cannot tolerate one or more foods and their immune system is involved in creating the symptoms. Tingling or itching in the mouth, rashes, Swelling of the lips, face, tongue and throat or other parts of the body, Wheezing, nasal congestion or trouble breathing. Abdominal pain, diarrhea, nausea or vomiting. Dizziness or fainting.

16. Food travels from farm to fork-   edible products as they move throughout the food supply chain. Harvesting Processing Packaging& labelling Transportation Storage Preparation Serving Control points for hazards must be identified during the process and storage of food products. Such can be done by using a hazard analysis technique.

17. Thank you