Post on 21-Apr-2017
transcript
HAZARDS IN FOODS
Prepared & Conducted By
JEWEL C JOSE,QHSE OFFICER,AMWAJ
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 ?
MAJOR FOOD HAZARDS
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
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
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
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
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.
Implemented by NASSA –For Astronauts
IMPORTANCE OF HACCP IN HAZARD
PREVENTION OF HAZRADSBy GMP
By GHP
BY HACCP
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
ANY QUESTION ???
Identify These HAZARDS..
A.
MY QUESTIONS???
B.
VID-20151026-WA0019.mp4
THANK YOU…