Food Safety

1. Food Safety 02421- 8.1 Created by Purdue University and Virginia Tech Cooperative Extension Service Revised by Billy Moss and Rachel Postin GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002

2. Food Safety and Food Quality • Food Safety: making a food safe to eat; free of disease causing agents • Food Quality: making a food desirable to eat; good taste, color, and texture

3. Unacceptable Foods Poor Quality Unsafe bad color too many bacteria wrong texture toxic chemicals smells bad foreign objects

4. What are the Hazards in our Food? • Biological: bacteria, viruses, parasites • Chemical: sanitizers, pesticides, antibiotics • Physical: bone, rocks, metal

5. How Do Foods Become Contaminated?

6. Controlling the Hazards • Time and Temperature • Separation

7. Biological Hazards “Biological” means “living” Biological hazards in foods include: • Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water • Viruses: Hepatitis in water • Parasites: Cryptosporidium and Cyclospora in water and produce

8. Examples ofBiological Hazards In Meat and Poultry: • Salmonella bacteria (poultry and eggs) • E. coli bacteria (beef and ground beef) • Trichinella spiralis parasite (pork)

9. Examples of Biological Hazards On Fruits and Vegetables: • Salmonella bacteria (bean sprouts) • E. coli bacteria (apple juice) • Cyclospora parasite (raspberries) • Hepatitis A virus (strawberries)

10. Examples of Biological Hazards

11. Control of Biological Hazards Hazards are controlled by: • Controlling and monitoring storage and processing temperature • Preventing cross-contamination • Following the cleaning and sanitation program

12. Control Using Temperature Cooking helps to kill microbes • >165oF for poultry and eggs • >155oF for ground beef • >160oF for pork Holding at low temperatures (<40oF) prevents microbes from growing Cooling from 140o-40oF quickly helps prevent microbes from growing

13. Chemical Hazards • Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally • Naturally-occurring: toxic substances produced by other living organisms • Added intentionally: nitrates in meat, pesticide residues in feed • Added non-intentionally: any unwanted substance (cleaning agents) • Unidentified / wrong ingredient (colors)

14. Examples of Chemical Hazards In Meat and Poultry • Nitrate agents (red meat) • Aflatoxins, pesticides (feed) • Growth hormones (livestock) • Growth promoting drugs (poultry) • Cleaners, sanitizing agents (meat and poultry)

15. Examples ofChemical Hazards

16. Control of Chemical Hazards • Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides) • Use a safe level • Letters of guarantee and vendor certification • Proper procedures and rinsing (cleaners and sanitizers) • Storage of feed (aflatoxin) • Storage and labeling for ingredients and raw materials

17. Physical Hazards Physical hazard: a hard foreign object that can cause illness or injury • Inherent to the food or ingredient • Contaminant during processing

18. Examples of Physical Hazards In the food or ingredients • Bone fragments (ground beef) • Feathers from animal carcass (turkey) Contamination during processing • Stones, rocks, dirt in vegetables • Metal from processing equipment (ground beef) • Jewelry, fingernails (food handler)

19. Control of Physical Hazards Separate and remove physical objects • Filter or sieve (meat grinder) • Water bath (vegetables) • Metal detector (all foods) • Good employee practices (jewelry) • Good sanitation and quality control programs

20. Good Manufacturing Practices GMPs are minimum sanitary and processing requirements necessary to ensure the production of wholesome food. Prescribed requirements for • personnel • building and facilities • equipment and utensils • production and process controls

21. GMPs: Personnel • Knowing how and when to wash hands • Understanding the importance of clean uniforms • Proper use of hair and beard nets • Policy on jewelry • Policy on chewing tobacco, smoking, and eating

22. GMPs: Building and Facilities • Handwashing stations • Storage of ingredients (refrigerated and on pallets) • Separation of raw ingredients from processed foods • Pest management program

23. GMPs: Equipment and Utensils • Easily cleaned and sanitized • Easily maintained • Meet food grade standards

24. GMPs: Production and Process Controls • Time/temperature control charts • Records on food ingredients • Lot identification and coding • Product weight controls

25. Good Manufacturing Practices Examples Of GMPs

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31. Standard Operating Procedures • Standard Operating Procedures (SOPs) are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.

32. Standard Operating Procedures SOPs relate to specific tasks and should address the following: • the purpose and frequency of doing a task • who will do the task • a description of the procedure to be performed that includes all the steps involved • the corrective actions to be taken if the task is performed incorrectly

33. Standard Operating Procedures Examples Of SOPs

34. Sanitation SOPs • Sanitation Standard Operating Procedures (SSOPs) are prescribed methods specifically for cleaning and sanitizing.

35. Sanitation SOPs Examples Of Sanitation SOPs

36. Cleaning and Sanitizing Cleaning and sanitation programs are keys to successful GMPs and SSOPs.

37. Cleaning Cleaning is the chemical or physical process of removing dirt or soil from surfaces. Cleaning removes 90-99% of the bacteria, but thousands of bacteria may still be present.

38. Sanitizing • Sanitizing is the process that results in reduction/destruction of microbes. • Different sanitizers will be used for different food products. Chlorine, iodophors, and quaternary ammonia compounds are the most common sanitizers used.

39. Sanitation Programs • Buildings and grounds • Raw material handling and storage • Processing hygiene and handling finished goods • Pest control • Waste disposal • Employee hygiene and facilities • Finished product storage • Transportation

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43. Food Safety and HACCP • The purpose of HACCP is to help ensure the production of safe food • The goal of HACCP is to prevent and/or minimize risks associated with biological, chemical, and physical hazards... to acceptable levels • It is based on PREVENTION rather than detection of hazards

44. History of HACCP • Pioneered in the 1960’s • First used for the space program - Pillsbury and NASA • Adopted by many food processors and the U.S. government

45. Uses of HACCP? A “farm-to-the-fork approach” • On-farm agriculture • Transportation • Food preparation & handling • Food processing • Meat and poultry regulations • Seafood regulations • Food service • Consumer handling & use

46. HACCP Regulations • USDA - HACCP regulations for meat and poultry slaughter and processing: “Pathogen Reduction Act” • FDA - HACCP regulations for inspection of seafood products • FDA requirements for fruit juice that is not heat-processed

47. Steps of HACCP 1. Organize a HACCP team 2. Describe the product, ingredients, and the process 3. Develop a HACCP flow diagram for each product 4. Perform the 7 principles of HACCP 5. Train employees how to implement HACCP properly

48. HACCP Principles 1. Identify hazards 2. Determine Critical Control Points (CCPs) 3. Determine safety limits for CCPs 4. Monitor CCPs 5. Corrective action 6. Record data 7. Verify that the system is working

49. The Heart of HACCP Monitoring CCPs: • Time/Temperature devices • Thermometers • Separation devices • filters, screens

50. The Heart of HACCP Record Keeping: • Who records the data? • How often? • What do you do if the data is not what it should be? • Who checks the data?