Food Microbiology Quality Control Nov 14
-
Upload
harith-atris -
Category
Documents
-
view
218 -
download
0
Transcript of Food Microbiology Quality Control Nov 14
-
8/18/2019 Food Microbiology Quality Control Nov 14
1/36
FOOD MICROBIOLOGY
QUALITY CONTROL
-
8/18/2019 Food Microbiology Quality Control Nov 14
2/36
What are the risks of cross contamination?
-
8/18/2019 Food Microbiology Quality Control Nov 14
3/36
How can this result in food poisoning?
-
8/18/2019 Food Microbiology Quality Control Nov 14
4/36
What are the risks of poor pest control?
-
8/18/2019 Food Microbiology Quality Control Nov 14
5/36
Prevention of Food Poisoning
Temperature control
• Minimise the time that potentially hazardous foodsspend in the danger zone.
• Always remember to keep:
– Cold food cold at 5°C or colder
– Hot food hot at 60°C or hotter
• All food businesses are required to obtain and use aprobe thermometer, accurate to +/-1°C to monitorthe temperature of potentially hazardous foods.
-
8/18/2019 Food Microbiology Quality Control Nov 14
6/36
Prevention of food poisoning
Avoid cross-contamination
• Keep food covered until use.
• Practise correct personal hygiene.
• Separate raw and cooked, and old and new food at alltimes.
• Use separate equipment and utensils when preparingraw meats, poultry and seafood.
• Clean and sanitise all equipment, utensils and foodcontact surfaces.
• Store chemicals separate to food.
-
8/18/2019 Food Microbiology Quality Control Nov 14
7/36
Prevention of Food Poisoning
Personal hygiene
• Clean hands and clothing.
• Minimise jewellery on hands and wrists.• Tie-back or cover hair.
• Clean and short fingernails.
• Avoid unnecessary contact with food.
• Cover all cuts and sores with a brightly coloured
waterproof dressing.
-
8/18/2019 Food Microbiology Quality Control Nov 14
8/36
Prevention of Food Poisoning
Personal hygiene
• Do not eat over food or food surfaces.
• Do not prepare food when you are ill.
• Avoid touching your face and hair.
• Do not cough or sneeze over food.
• Do not taste food with your fingers or “double dip”
with a spoon.
• If wearing gloves, change frequently.
-
8/18/2019 Food Microbiology Quality Control Nov 14
9/36
Prevention of Food Poisoning
When should you wash your hands?
• Before commencing or resuming work
• After using the toilet
• After smoking
• After handling rubbish
• After using a handkerchief or tissue
• After touching your hair or face
• Before and after handling raw food
• Before handling cooked food
• After any cleaning task
-
8/18/2019 Food Microbiology Quality Control Nov 14
10/36
Prevention of Food Poisoning
Hand washing facilities
• Must be accessible to all food handlers.
• To be used only for the washing of hands.• Provide soap and warm potable water.
• Provide disposable towels for drying hands.
• Provide a bin for the disposable towels.
-
8/18/2019 Food Microbiology Quality Control Nov 14
11/36
Prevention of Food Poisoning
Cleaning
• Essential for the safe operation of any food business.
• Must be continuous and ongoing.
• Thoroughly clean and sanitise all food surfaces,
equipment and utensils with hot water and detergent
and chemicals (sanitisers).
• Implement a cleaning schedule to ensure that cleaning
is conducted on a regular basis (including hard to reach
places).
-
8/18/2019 Food Microbiology Quality Control Nov 14
12/36
Prevention of Food Poisoning
Cleaning And Sanitising Without Dishwasher • Wear rubber gloves to protect hands from the hot
water and chemicals.
• Remove food particles by scraping or soaking.
• Wash using hot water and detergent – change thewater if it becomes cool or greasy.
• Rinse in hot water with chemical sanitiser or in veryhot water (above 80°C - only if sink has heating
element and rinsing baskets) and leave to soak for 30seconds.
• Either drip-dry or use a clean tea towel to reduce therisk of cross-contamination.
-
8/18/2019 Food Microbiology Quality Control Nov 14
13/36
Prevention of Food Poisoning
Pest Control
• Keep them out – seal the food premises.
• Starve them out – keep food premises clean.• Throw them out – conduct regular pest inspections or
services.
• Don’t give them a home - remove all unnecessary
equipment and items.
-
8/18/2019 Food Microbiology Quality Control Nov 14
14/36
Prevention of Food Poisoning
Waste management
• Place waste in plastic lined bins.
• Remove all waste from the premises as required.• Empty and clean waste bins regularly.
• Ensure all external bins are covered.
• Protect external waste bin area from pests and birds.
-
8/18/2019 Food Microbiology Quality Control Nov 14
15/36
Hazard Analysis and Critical Control Point
(HACCP)
• Systematic preventive approach to food safety.
• Addresses physical , chemical and biological hazards as
means of prevention rather than finished productinspection.
• Food industry - Food safety hazards identified at allstages of food production and preparation processes.
• key action taken at Critical Control Points (CCPs)
-
8/18/2019 Food Microbiology Quality Control Nov 14
16/36
Hazard Analysis and Critical Control Point
(HACCP)
• The purpose of HACCP is to help ensure theproduction of safe food.
• The goal of HACCP is to prevent and/or minimize
risks associated with biological, chemical, andphysical hazards to acceptable levels.
• It is based on PREVENTION rather than detectionof hazards
• Pioneered in the 1960’s: first used for the space
program (Pillsbury & NASA)
-
8/18/2019 Food Microbiology Quality Control Nov 14
17/36
Principles of Hazard Analysis and Critical
Control Point ( HACCP )
• Analyse hazards Identify critical control points
Establish preventive measures with critical
limits for each CCP Establish procedures to
monitor CCPS Establish corrective actions when
monitoring shows that critical limit has not met
Establish procedures to verify that system is
working properly Establish effective recordkeeping for documentation
-
8/18/2019 Food Microbiology Quality Control Nov 14
18/36
The principles of HACCP
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limit(s)4. Establish a monitoring system
5. Establish corrective actions
6. Establish verification procedures7. Establish documentation
-
8/18/2019 Food Microbiology Quality Control Nov 14
19/36
1. Hazard Analysis
• The process of collecting and evaluating
information on hazards and conditions
leading to their presence to decide which
are significant for food safety and should
be addressed in the HACCP plan.
-
8/18/2019 Food Microbiology Quality Control Nov 14
20/36
Information needed for hazard analysis:
• The agents that could be present in the foodunder study
• The severity of the effects and the likelihood oftheir occurrence
• The levels that could cause adverse health effects
• The conditions that could lead to unacceptablelevels
-
8/18/2019 Food Microbiology Quality Control Nov 14
21/36
Areas to consider in Hazard Analysis
• Raw materials and ingredients
• Product formulation
• Processing conditions
• Packaging
• Storage and distribution
• Preparation and use
• Target groups
-
8/18/2019 Food Microbiology Quality Control Nov 14
22/36
Hazard Determination
YES
YES
YES
No Hazard
No Hazard
NO
NO
NO
YES
YES
NO
NO
Is the presence of agent
in raw materialprobable?
Is the presence of agent in
line or environmentprobable?
Is an unacceptablesurvival, persistence orincrease at this stepprobable?
Is an unacceptablecontamination at thisstep probable?
Is reduction, if any at afurther step adequate? HAZARD
YES
-
8/18/2019 Food Microbiology Quality Control Nov 14
23/36
2. Determination of CCPs
Critical control point decision tree
• Questions to be asked for each raw material used
Q1. Is it likely that the raw material contains the hazard under
study at unacceptable levels?
Q2. Will processing, including expected consumer use,
eliminate the hazard or reduce it to an acceptable level?
YES
NO
NO
YES
Not CCP
Not CCPCCP for the raw
materials for this
hazard
-
8/18/2019 Food Microbiology Quality Control Nov 14
24/36
• Questions to be asked for each process step
Q3. Is the formulation/composition or structure of the intermediate
product/final product essential for preventing the hazard under
study from increasing to unacceptable levels?
Not CCPFormulation is a CCP
for this hazard
YES NO
-
8/18/2019 Food Microbiology Quality Control Nov 14
25/36
Q4. Is it likely that, at this step, a hazard will be introduced or an existing
hazard will increase to unacceptable levels?
Q5. Will subsequent processing steps
including expected consumer use,guarantee removal of the hazard or
reduction to an acceptable level?
Q6. Is the process step intended toeliminate or reduce the
hazard to an acceptable level?
YES NO
Not CCP
CCP
YESNO
-
8/18/2019 Food Microbiology Quality Control Nov 14
26/36
3. The establishment of critical limits
• A criterion which separates acceptability from
unacceptability
• Critical limits can be:
– Values of pH, aw, temperature, time
– Absorbed radiation dose
– Levels of disinfectant or antimicrobial agents
– Level of cleanliness
– Limits of residues
– Limits of contaminants
– Limits of microbiological criteria
-
8/18/2019 Food Microbiology Quality Control Nov 14
27/36
When is deviation from normality unacceptable?
( i.e. establishment of Critical Limits )
-
8/18/2019 Food Microbiology Quality Control Nov 14
28/36
Monitoring Corrective
Actions
Point control
(raw
material /process step
Hazards Control
Measure
Critical
Limits
Proce-dure
Frequency Respon-sibilities
Proce-dure
Respon-sibility
• The key document
• Holding all the essential details about the steps or stages
in the process where there are CCP’s
The HACCP Control Chart
4 & 5. Monitoring and Corrective Action
-
8/18/2019 Food Microbiology Quality Control Nov 14
29/36
• Control measure
– Any factor or activity which can be used to
prevent, eliminate, or reduce food safety hazards
to an acceptable level
• Critical limit
– The safety boundaries (criteria that separate safe
from unsafe)
– Sources of information: literature, regulation,experiment, etc
– Contain safety buffer zone
-
8/18/2019 Food Microbiology Quality Control Nov 14
30/36
• Monitoring
– Observation or measurement to ensure that the
process is operating within the critical limit
– Based on some form of inspection and testing
– The frequency depends on the nature of the CCPand the type of monitoring procedure
– Clarify to all personnel involve (what to do and
how to do it)
-
8/18/2019 Food Microbiology Quality Control Nov 14
31/36
• Corrective action
– The action should be taken when the result shows
a deviation from the critical limit – Adjust the process to bring it back under control
– Deal with the material produced under thedeviation period
• Hold on the product
• Rework
• Release product after sampling and testing
• Direct into less sensitive products, e.g. animalfeed
– Clarify to all personnel involve (what to do andhow to do it)
-
8/18/2019 Food Microbiology Quality Control Nov 14
32/36
6. Verification
• The application of methods, procedures, tests,and other evaluations, in addition to monitoring,to determine conformity with the HACCP plan.
• This is primarily the responsibility of the industry,however some verification activities can beundertaken during regulatory assessments
Conformity: – Activities are carried out according to the
established procedures
e.g. the HACCP plan and prerequisites
-
8/18/2019 Food Microbiology Quality Control Nov 14
33/36
7. Establishment of the record - keeping
procedures
• An HACCP program should be thoroughly documentedand implemented establishing procedures for theidentification, storage, retrieval maintenance, protection,and disposition of documents.
• The documentation generated must be formal writtenrecords providing factual evidence that an activity hasbeen performed in a timely manner in accordance withestablished procedures.
• Information contained in corrective action recordsprovides a description of the deviation and an evaluationof the corrective action taken, as well as a notation as tofinal disposition of the affected product.
• The name of the individual responsible for taking thecorrective action should be included.
-
8/18/2019 Food Microbiology Quality Control Nov 14
34/36
Example of
documentation
about HACCPsystem deviation
report
-
8/18/2019 Food Microbiology Quality Control Nov 14
35/36
Example of
documentation
about correctiveaction report
-
8/18/2019 Food Microbiology Quality Control Nov 14
36/36
THANK YOU