Lecture 4: Chemical hazards in foods - PowerPoint PPT Presentation

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Lecture 4: Chemical hazards in foods


This lesson put emphasis on food safety requirements, pathogenic microorganisms and foods, basic rules for food preparation, staff obligations, food contamination and staff, food safety hazards, advantages of H.C.C.C.P. – PowerPoint PPT presentation

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Title: Lecture 4: Chemical hazards in foods

A. Food Safety and H.A.C.C.P.5. Food Hazards
4. Chemical Hazards in Foods
Chemical hazards
  • they can cause foodborne diseases and harm
    consumers health
  • they include naturally occurring substances, such
    as allergens and toxins, and chemicals added
    during food processing

Chemical hazards
  • pesticides
  • food additives and preservatives
  • cleaners and sanitizers
  • toxic metals from worn cookware and equipment
  • lubricants used on equipment

Dangerous substances
Chemical hazards in foods
  • are usually less immediately apparent than that
    of bacteria and other biological hazards
  • may cause foodborne diseases but the frequency
    is small compared to those caused by
    microbiological hazards
  • represent an important public health concern
  • are likely to enter the food chain at any stage
    of production
  • can cause harm to consumers health.

Examples of Chemical Hazards
  • cleaning chemical residues contacting the product
  • maintenance grease and oil contacting the product
  • use of non-food grade ingredients or additives in
    the product
  • excessive addition of food additives and
    preservatives (e.g. nitrites)
  • antibiotic, pesticide or herbicide residues on or
    in the ingredients or products and
  • allergens

Types of Hazards- Toxic agents
  • There are two kinds of toxic agents
  • neurotoxic agents that can damage the nervous
    system, such as carbon disulfide, organic
    phosphorus insecticides manganese 
  • toxic agents that act on the blood (hematopoietic
    system), such as nitrites, aniline, toluidine,
    nitrobenzene and benzene 

How to reduce the Risk of Chemical Hazards
  • Implement Hazard Analysis and Critical Control
    Point systems throughout the food production
  • Store cleaning chemicals in a separate room from
    food. Do not leave cleaning chemicals near food
    preparation areas
  • Store chemicals in their original containers. Do
    not store chemicals in food containers
  • Use only food-grade, commercial foodservice

Summary of 4th Lecture
  • Chemical hazards in foods
  • Control of chemical hazards
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