Definitions:

HazardHACCP Food qualityFood hygieneFood safetyINTRODUCTION TO FOOD SAFETYKnowledgeTerminologiesScientific principles of food processes Factors that affect the microbiological safetyHow equipment and factories are designedPrinciples of product monitoringRisks

General InformationThe Causes of food borne illness 1/3 in industrialized countries In the USA (food borne):199576 million cases = 325 000 hospitalizations = 5000 deaths US $ 6.5 billion 5 food borne outbreaks in England & Wales (1996) = UK 300-700 MillionThe cost of 11 500 daily cases of food poisoning in Australia = AU$ 2.6 billion annuallyAssociated Factorschanges in eating patterns (fresh/minimally processed foods)longer interval between processing and consumption increasing prevalence of eating food prepared outside home improper waste disposal emergence of new/resistant pathogens Effective management of microbiological hazards The ultimate goal

The Basic Principles of Food Safety

The basic 3 principlesPersonal Hygiene for Food ProfessionalsTime & Temperature Control Cross-contamination Prevention

Will food thats stored in a freezer for a long period of time be safe to eat?Does freezing affect the level of nutrients contained in foods?

THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENEIdentify the essential principles production through to the consumerRecommend a HACCP-based approachIndicate how to implementProvide a guidance Global Food Safety ConcernsMicrobiological hazardsEnterohaemorrhagic E. coli, Bovine spongiform encephalopathyChemical hazards

New technologies

Building capacity

Incubation: 4 to 36 hSymptoms: Dry mouth, nausea, vomiting, and diarrhea.Duration: It can take from 1 week to a full year to recover.BACTERIAClostridium botulinumFound (Soil and in the bottom of lakes, oceans, and moist, low-acid food)Produces botulism

Food Safety Implication of fungi:

Where They Live:

Types of Fungi: Yeast Mushrooms Molds and Mildew Smuts Rusts

Good Fungi:

Are some foods more likely to cause foodborne illness than others?

Ensuring food safety Codex Alimentarius (as set out in Regulation 178/2002)

Risk assessment = scientific evaluation

Steps:Hazard identification:Hazard characterization:Exposure assessment:Risk characterization:

l Risk management Opinions of interested parties Implement l Risk communication Information disclosure Interested parties opinions

New Measures for food safety (Risk Analysis)

Transport to the central distribution or retail outletFresh produce supplier controlIn the storePackagingRetail saleFresh produce traceability and recallFresh produce shelf-lifeHazard IdentificationFood Additives:Direct Additives - : Some examples includePreservatives - Sweeteners and Flavorings - Artificial and Natural Colorings - Nutritional Supplements - Indirect Additives - packaging, storage, or handling.

The BenefitsReduce the risk of customers being food poisoned. Reduce the risk of going out of business by preventing food poisoning. Reduce the risk of prosecution. Increase the chance of winning a case if you are prosecuted. Increase the quality of products. Promote teamwork in an organization. Help to focus precious resources in the appropriate areas to assure the safety of your product. Reduce the amount of end product testing. Save money in the long term. Ensure compliance with the law.

How sick can some one get from eating contaminated food?

Four Steps to Food Safety (also known as 4 Cs of Food Safety)Foodborne Illness / Foodborne Disease / Food Poisoning

Can the symptoms of foodborne illness be mistaken for the flu?