Hazards in foods

Based on the hazards in food processing

1. HAZARDS IN FOODS Prepared & Conducted By JEWEL C JOSE , QHSE OFFICER,AMWAJ

2.   A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect. What is Hazards in Food ?

3. MAJOR FOOD HAZARDS

4. Physical Hazard means the foreign objects that comes to food from raw, preparation and final stages of food manufacturing can cause illness to the humans. A.PHYSICAL

5. Chemicals such as Pesticides, Cleaning agents,etc can be present in foods when the foods are cultivating, harvesting, manufacturing will cause harm or an adverse health affect when the food is eaten.  B.CHEMICAL

6. Biological hazards are organisms, or substances produced by organisms , that pose a threat to human health. They are a major concern in food processing because they cause most  food borne illness outbreaks . It can occur any stage of food processing. C.BIOLOGICAL

7. Allergenic Hazard means the allergic response of body even after eating some foods. It is an adverse reaction to food mediated by immune system. (IgE to food protein). Some people only have allergic to foods like Milk, Eggs,Gluten,Nuts,Mustard,etc D.ALLERGENIC

8. COMBINED HAZARDS Some of the hazards may cause multiple effect in the processing. EXSAMPLES Insect in foods - Physical and Microbial. Insect With chemical - Physical ,Chemical and Microbial.

9. Implemented by NASSA –For Astronauts IMPORTANCE OF HACCP IN HAZARD

10. PREVENTION OF HAZRADS By GMP By GHP BY HACCP

11. HACCP and IMPORTANCE OF CCP’S What is CCP ? CCP 1-RECEVING CCP2 –CHILLED STORAGE CCP3 –FRUITS & VEGETABLE WASHING /DISINFECTION. CCP4 –COOKING,BOILING,FRYING AND BAKING. CCP5 –COOLING CCP6 –REHEATING CCP 7 –HOT HOLDING

12. ANY QUESTION ???

13. Identify These HAZARDS.. A. MY QUESTIONS???

14. B.

15. THANK YOU…