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Slide 2Section 2 – sub Module 5.1 - Control of Food
Hazards
Control of Food Hazards: Presentation Outline
1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures
Slide 3Section 2 – sub Module 5.1 - Control of Food
Hazards
Food producers must control operations
Safety and suitability of final product requires controls
step step step step
Air
Water
CONTROL OF OPERATIONS
Raw materials Final product
materials
Slide 4Section 2 – sub Module 5.1 - Control of Food
Hazards
Effective controls prevent food safety hazards
Hazard = the potential to cause harmCodex defines hazard as a
• biological, chemical or physical agent in, or
• condition of,
food with the potential to cause an adverse health effect.
Slide 5Section 2 – sub Module 5.1 - Control of Food
Hazards
Deciding which hazards are of relevance in foods
Guidance material to help businesses understand which hazards are relevant to their foods is provided by authorities.
Slide 6Section 2 – sub Module 5.1 - Control of Food
Hazards
Controlling food hazards will reduce the risk of unsafe food
Risk = likelihood of a hazard doing harm
FAO and WHO define risk as a function of the probability of an adverse effect and the magnitude of that effect, consequential to a hazard(s) in food.
Slide 7Section 2 – sub Module 5.1 - Control of Food
Hazards
Understanding the risk associated with a hazard
Pasteurising milk reduces the risk of food-borne illness
Slide 8Section 2 – sub Module 5.1 - Control of Food
Hazards
Estimating the risk helps to decide where to improve controls/processes
major/severe
moderateminornegligible
Impact on consumer’s health
Unlikely / never observed
Rare
Regular
High
Likelihood of hazard occurring
major/severe
moderateminornegligible
Impact on consumer’s health
Unlikely / never observed
Rare
Regular
High
Likelihood of hazard occurring
major risknegligible risk
minor risk
Slide 9Section 2 – sub Module 5.1 - Control of Food
Hazards
Food safety risk analysis at government level
Authorities will consider a larger
number of factors, and
need to apply a wider scope of activities
Slide 10Section 2 – sub Module 5.1 - Control of Food
Hazards
Control of Food Hazards: Presentation Outline
1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures
Slide 11Section 2 – sub Module 5.1 - Control of Food
Hazards
Understanding which operations are relevant to food safety
RECEPTION OFRAW MATERIALS
PASTEURISINGHerbs
Water
Juices
Sugar
Bottle LidsBottles
Label
Store
Transport
BOTTLING
PREPARATION OFRAW MATERIALS
Heat
Defrost Weigh
Weigh
Weigh
Weigh
Rinse (O3) Clean (UV)
PasteuriseFilter CoolSteep
Slide 12Section 2 – sub Module 5.1 - Control of Food
Hazards
Identifying quality-relevant operations/process steps
Quality relevant
RECEPTION OFRAW MATERIALS
PASTEURISINGHerbs
Water
Juices
Sugar
Bottle LidsBottles
Label
Store
Transport
BOTTLING
PREPARATION OFRAW MATERIALS
Heat
Defrost Weigh
Weigh
Weigh
Weigh
Rinse (O3) Clean (UV)
PasteuriseFilter CoolSteep
Slide 13Section 2 – sub Module 5.1 - Control of Food
Hazards
Identifying safety-relevant operations/process steps
Safety relevant
RECEPTION OFRAW MATERIALS
PASTEURISINGHerbs
Water
Juices
Sugar
Bottle LidsBottles
Label
Store
Transport
BOTTLING
PREPARATION OFRAW MATERIALS
Heat
Defrost Weigh
Weigh
Weigh
Weigh
Rinse (O3) Clean (UV)
PasteuriseFilter CoolSteep
Safety relevant
Slide 14Section 2 – sub Module 5.1 - Control of Food
Hazards
A processor must understand the effect of each step on food safety
Herbs
Water
Juices
Sugar
Safety relevant Quality relevant
Quality- and safety-relevant process steps are not always fully separable.
RECEPTION OFRAW MATERIALS
PREPARATION OFRAW MATERIALS
Heat
Defrost
Weigh
Weigh
Weigh
Weigh
Slide 15Section 2 – sub Module 5.1 - Control of Food
Hazards
Control of Food Hazards: Presentation Outline
1. Controlling food hazards to reduce the risk of unsafe food2. Focusing on food safety relevant process steps3. Implementing effective control procedures
Slide 16Section 2 – sub Module 5.1 - Control of Food
Hazards
Many simple procedures are effective in controlling food safety
Examples of simple procedures:
correctly loading refrigerated display units
calibrating equipment
checking stock rotation
Slide 17Section 2 – sub Module 5.1 - Control of Food
Hazards
Only standardised processes can be effectively controlled
Ensure standardisation through:
Standard Operating Procedure (SOP)
Regular monitoring
Training of personnel
Slide 18Section 2 – sub Module 5.1 - Control of Food
Hazards
SOPs explain exactly how each process is performed
RECEPTION OFRAW MATERIALS
PASTEURISINGHerbs
Water
Juices
Sugar
Bottle LidsBottles
Label
Store
Transport
BOTTLING
PREPARATION OFRAW MATERIALS
Heat
Defrost Weigh
Weigh
Weigh
Weigh
Rinse (O3) Clean (UV)
PasteuriseFilter CoolSteep
SOP
SOP
SOP
Slide 19Section 2 – sub Module 5.1 - Control of Food
Hazards
PASTEURISING
PasteuriseFilter CoolSOP
SOP– Switch on boiler system
4 hours prior to starting pasteurisation and heat water to 90°C.
– Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”.
– ...
SOPs should not leave room for interpretation
Slide 20Section 2 – sub Module 5.1 - Control of Food
Hazards
Monitoring of process steps sometimes involves recording values
PASTEURISING
PasteuriseFilter CoolSOP
SOP– Switch on boiler system 4
hours prior to starting pasteurisation and heat water to 90°C.
– Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”.
– ...
Slide 21Section 2 – sub Module 5.1 - Control of Food
Hazards
Form
Including standard operating instructions in forms
Slide 22Section 2 – sub Module 5.1 - Control of Food
Hazards
Provide adequate training and equipment
Train operators and provide adequate
equipment
Slide 23Section 2 – sub Module 5.1 - Control of Food
Hazards
Measuring parameters does not require complicated equipment
But they need to be effective in measuring:
Temperature
Moisture content
pH
Water activity
Colour
Slide 24Section 2 – sub Module 5.1 - Control of Food
Hazards
Measuring equipment does not always provide accurate data
Time
Acc
urac
y
Slide 25Section 2 – sub Module 5.1 - Control of Food
Hazards
How to calibrate equipment
Use Standard solutions to calibrate pH meters
Use Ice-water / boiling water to calibrate Thermometers
Use Standard weights to calibrate Scales
Slide 28Section 2 – sub Module 5.1 - Control of Food
Hazards
Control of Food Hazards: Conclusions
Food operators must understand the types of food hazards that are relevant to their production and which risk these hazards pose to the health of consumers.
By understanding which process steps are relevant to food safety a food processor can better control hazards.
Only standardised processes performed by trained personnel who are aware of their responsibilities can be effectively controlled.
Calibrated measuring equipment must be availalbe to control processes.
Monitoring process steps/calibration requires the recording of data.