Hazards and risks, management of hazard, control of parameters
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The document discusses various types of food hazards including biological, chemical, and physical hazards, emphasizing their potential adverse health effects on consumers. It outlines the importance of hazard identification, analysis, and management strategies to mitigate risks associated with foodborne illnesses. Key control measures include proper cleaning, maintenance of equipment, and managing cross-contamination to ensure food safety.
Hazards and risks, management of hazard, control of parameters
- 1. ISHAN DEWANGAN HAZARDS AND RISKS, Types Of Hazards - Biological, Chemical, Physical Hazards HAZARD ‘’A food hazard is a biological, chemical or physical agent in a food with the potential: to cause adverse health effects’’ ‘’A biological, chemical or physical agent in, or condition of food with the potential to cause adverse health effect is a food hazard’’ RISK The effect of uncertainty on objectives TYPES OF HAZARD:- 1. BIOLOGICAL HAZARDS It is also called as biohazards refers to living organisms present in food that is a threat to human health when consumed. Eg. Escherichia coli, Salmonella, Listeria, Yersinia when present in food cause food poisoning and spoilage leading to sickness, death of people. Improper design, maintenance, cleaning of processing and storage facilities and equipment may lead to biohazard. 2. CHEMICAL HAZARD A chemical can be considered a hazard if its presence in the food by virtue of its intrinsic properties can cause harm. When compound generally recognized as safe by govt. when not used as per recommendations becomes hazard.
- 2. ISHAN DEWANGAN Eg. Iodine as potassium iodate is used to produce iodized salt, when applied at rate of 20mg potassium iodate per 1000mg of table salt, the chemical is beneficial in preventing goitre , Altering the dose may cause death. Source may be colorants, flavors, adulteration of products. Also when food packed in newspaper, polythene then metals like lead and tin comes into food and ultimately to human leading to carcinogenic effects. 3. PHYSICAL HAZARD It may be any material that normally doesn’t found on food that can lead to human illness. These are the foreign particles that enters to the food through raw materials during harvesting, packaging, processing, storage etc. Can be prevented by visual examination, frequent inspection of equipment and by use of metals and glass detectors.
- 3. ISHAN DEWANGAN Management of hazards – Need NEEDS:- 1. Food safety hazards cause foodborne illness to an individual that would affect their overall health, work and personal lives. 2. loss of family income. 3. medical expenses. 4. cost of special dietary needs. 5. loss of productivity MANAGEMENT OF HAZARDS 1. HAZARD IDENTIFICATION In any food safety system, all reasonably foreseeable hazards are identified along each stage process. 2. HAZARD ANALYSIS Each hazard to be analyzed along with the source i.e What can go wrong, how, when, etc. and understanding the conditions that may cause hazard. 3. HAZARD CHARACTERIZATION
- 4. ISHAN DEWANGAN The quantity or quantitative estimation of probability of occurrence and severity of health effects. 4.CONTROL MEASURES CONTROL OF BIOLOGICALHAZARDS A. PRODUCT SPECIFICATION It is important to be aware of presence and number of micro-organisms in food. Raw material should have microbiological standards. B. CONTROL MECHANISMS Physical and chemical control mechanism directly affect the survival and multiplication of micro- organisms. EG. Reduction in pH of fruit juice byb addition of ascorbic acid can prevent M.O. multiplying. Time and temperature can control M.O. As freezing can prevent their growth whereas thermal processing will kill the most. C. MANAGEMENT OF CROSS CONTAMINATION Cross contamination must be managed so that materials can not contaminate others.
- 5. ISHAN DEWANGAN D. CLEANING AND DISINFECTION The equipment used should be cleaned and sanatized on regular basis. It is good practice to have a cleaning schedule in place. The packing, storage and distribution must be controlled so that no biological hazard can contaminate or survive on the food. CONTROL OF CHEMICAL HAZARDS Chemicals should be kept separate from food supplies, in a separate cabins and bottles should be properly labelled. If cooking with copper plots, the interior should be lined with a non porous metal such as stainless steel. All containers, plots and pans should be thoroughly washed and rinsed using cleaning solutions before beginning new food preparations. CONTROL OF PHYSICAL HAZARDS Maintenance of equipment is extremely important to greatly reduce risk of contamination. Equipment failure or breakage can allow physical hazards to enter food.
- 6. ISHAN DEWANGAN Inspection of the screens or filters, objects from equipment must be done regularly.