Food safety introduction.

Food Safety and Standards Introduction

1. Introduction to Food Safety and Standards By, Hemant Toppo Astt . Prof. IGKV Raipur Former Food Safety Officer C.G. Govt.

2. Food may be defined as any material which is processed, partially processed or unprocessed which is intended for human consumption or eating. E.g. Processed-Biscuits, Chips, Samosa etc. Partially processed- Wheat flour, dal flour etc. Unprocessed- Fresh Fruits, vegetables etc. Food

3. Food Safety may be defined as an assurance that food will not cause harm to the human when it is consumed and/or eaten according to its intended use. Food safety is usually explained in two conditions Absolute food safety and Relative food safety. Food Safety

4. Absolute Food Safety is the assurance that there will be no harm or injury by consuming that food. Relative food safety is a comparative term of practical present situation where food condition is assessed as that it should not cause harm or injury as compared to other relative conditions.

5. A Hazard is defined as a biological, chemical, or physical agents in a, food or condition of a food with the potential to cause illness or adverse health effect. Types of hazards :- 1. Biological 2. Chemical 3. Physical Hazard

6. Biological agents • Bacteria and their toxins • Parasites • Viruses Physical Objects • Bandages, Jewelry • Stones, Glass • Bone and metal fragments • Packaging materials Hazards

7. Chemical Contamination • Natural plant and animal toxins • Unlabeled allergens (allergen-causing protein) • Nonfood-grade lubricants • Cleaning compounds • Food additives • Insecticides Hazards

8. Physical hazards (e.g. stones in rice or beans; bone pieces in meat) are the most easily understood; The impact of chemical and biological hazards on human health is far more difficult to understand Because of the complexities of interactions between hazards and human biochemistry and the absence of scientific data to confirm the theories Impact of Hazards

9. Risk is the estimated probability and severity of adverse health effects in person or populations when hazard is present in his food. The risk analysis process comprises three separate elements: risk assessment, risk management and risk communication. Risks

10. Risk assessment;- Decisions are needed to determine what the hazards are and to identify their immediate, interim and long-term effects on human health. Risk management;- To establish the appropriate measures of control to prevent, reduce or minimize these risks. Risk communication;- To determine the best way to communicate this information to the affected population . Risk Analysis

11. Understanding the association between a reduction in hazards that may be associated with a food and the reduction in the risk of adverse health effects to consumers is of particular importance in development of appropriate food safety controls. Unfortunately, there is no such thing as "zero risk" for food (or for anything else). Reference- Training manual FAO and manual U.S. Department Reducing Hazard and Risks

12. Write down 10 examples of hazards for physical, chemical and biological hazards each found in food ? Exercise

13. Hazards are biological, physical, or chemical properties that may cause food to be unsafe for human consumption. The goal of a food safety management system is to control certain factors that lead to out-of-control hazards. FSMS- Food safety Management System

14. Because many foods are agricultural products and have started their journey to your door as animals and plants raised in the environment, they may contain microscopic organisms. Food can become contaminated by toxic chemicals or toxins in your establishment or in the environment. FSMS

15. Physical objects may also contaminate food and cause injury. Food may contaminated from the soil or from harvest, storage, or transportation practices. Some foods undergo further processing become contaminated. These hazards can lead to injury, illness, or death. FSMS

16. Effective elements of a food safety management system may include – Certified food protection managers who have shown a proficiency of required information by passing a test that is part of an accredited program Standard operating procedures (SOPs) for performing critical operational steps in a food preparation process such as cooling Elements of FSMS

17. Recipe cards that contain the specific steps for preparing a food item and the food safety critical limits such as final cooking temperatures that need to be monitored and verified Purchase specifications Equipment and facility design and maintenance Monitoring procedures Cont..

18. Record keeping Employee health policy for restricting or excluding ill employees Manager and employee training On-going quality control and assurance Specific goal-oriented plans, like Risk Control Plans (RCPs), that outline procedures for controlling specific foodborne illness risk factors

19. Food Quality and Safety Systems - A Training Manual on Food Hygiene and the Hazard Analysis and Critical Control Point (HACCP) System; FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1998 Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments;, U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition[April 2006] References

20. Akalank Kumar Jain and Vidhi J ain, 2015, Food Safety and Standards Act 2006 Rules and Regulations , Akalank Publication. Training Manual for Food safety regulators, India. Food Safety and Standards Authority of India, FDA Bhawan Kotla Road, New Delhi. References

21. Thank You