Lecture 2 - food safety key facts Flashcards
Foodborne hazards are caused by: (5)
Methods
Equipment
Raw material
Enivronment
People
Food safety equation:
Food Safety = Behavior (How we do things matters)
key word is Behavior
Regulation (EC) No 852/2004
Chapter VIII. Personal hygiene
Every person working in a food-handling area is to
maintain a high degree of personal
cleanliness and is to wear suitable, clean and, where necessary, protective clothing.
THE MOST IMPORTANT TOOLS AND THE MAIN DISTRIBUTORS/CARRIERS OF
THE BACTERIA?
Try to avoid bare hands working with raw materials.
Skin microbiota can be divided:
PERMANENT microbiota &
TEMPORARY microbiota
only one bacterial species from our permanent microbiota may cause
foodborne illness, name which one
Staphylococcus aureus
35-50% of the adults are S. aureus carriers (on skin and mucosa).
Incisions and abrasion should be covered with
colored, waterproof wound dressing!
– easily visible when it comes off if its colored.
Disposable gloves are recommended to use when wearing bandaids.
Article 19 of European Food Law, responsibilities for food business operators:
A food business operator shall immediately
inform the competent authorities if it considers or has reason to believe that a food which it has placed on the market may be injurious to human health.
HACCP
Hazard Analysis and Critical Control Point
is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Prerequisite programs + HACCP =
self-control system
(HACCP = Hazard Analysis and Critical Control Point)
Prerequisite programs provide
the basic environmental and operating conditions essential for the safe
production of food.
Prerequisite programmes include:
– Good Manufacturing Practices (GMPs);
– Good Hygiene Practices (GHPs);
– Standard Operating Procedures (SOPs);
– Sanitation Standard Operating Procedures (SSOPs);
– The design and construction of food premises.
CCP =
Critical Control Point
What are the control measures for food preparation?
Minimize handling,
good hygiene practices,
separate raw & high-risk food,
minimize time in ‘Danger Zone’,
colour coding,
‘Clean as you go’
Use disposable cloths
What are the control measures for cooking/reheating?
Cook/reheat thoroughly > 75°C
(Reheat to 82°C in Scotland)
Protect from contamination
Only reheat once
What are the control measures for hot holding?
63°C (legal requirement)
Stir stews/sauces
Protect/cover, minimum quantities
Preheat hot cupboards, etc.
The law relating to hot holding is
keep food at at least 63 °C or above unless:
● No risk
● Less than 2 hours
● Cold food.
What are the control measures for cooling of food?
Rapid cooling (90 min.), segregate,
Cold running water, reduce bulk (<2.25kg)
Protect/cover
What are the control measures for
serving food?
Minimize time at ambient temperature
No topping up, serve quickly.
Protect/cover
Minimize handling
Good hygiene practices
microorganisms can be divided into four groups according to?
impact to human health
- group: hazardous to human health (pathogens)
- group: indicator organisms,their presence and numbers indicate cleanliness level
- group: food spoilage microbiota
- group: beneficial microorganisms
HAZARD ANALYSIS involves?
List all Potential Hazards
Conduct a Hazard Analysis
Consider Control Measures
The most commonly implicated microorganisms in foodborne infectionss include
species of Salmonella, Shigella, Shiga toxin-producing E. coli, Campylobacter etc.
Foodborne infections vs Foodborne intoxications:
A foodborne infection is caused by the ingestion of food containing pathogenic microorganisms (i.e bacteria, virus or
parasite) which must multiply with in the gastrointestinal tract, producing widespread inflammation; usually commencing from 6-24 hours or longer after ingestion.
Certain bacteria under favourable growth conditions produce chemicals (toxins) in food which when ingested will cause food intoxication, characterized by an abrupt onset (approximately 2 to 4 hours after ingestion).
most common cause of foodborne
intoxication
Enterotoxins produced by Staphylococcus aureus and are heat stable.
The staphylococci multiply in the food and produce their toxins into the food (before the food is consumed).
Stahylococcal intoxication usually follows ingestion of
starchy food e.g potato salad, custard and pies.
Ham may become contaminated during boning, slicing and holding too long at room temperatures. Highly salted ham permits
staphylococcal growth but inhibits many other bacteria etc.
