Lecture 4: Chemical hazards in foods - PowerPoint PPT Presentation

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Lecture 4: Chemical hazards in foods

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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


1
A. Food Safety and H.A.C.C.P.5. Food Hazards
4. Chemical Hazards in Foods
2
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

3
Chemical hazards
  • pesticides
  • food additives and preservatives
  • cleaners and sanitizers
  • toxic metals from worn cookware and equipment
  • lubricants used on equipment

4
Dangerous substances
5
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.

6
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

7
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 

8
How to reduce the Risk of Chemical Hazards
  • Implement Hazard Analysis and Critical Control
    Point systems throughout the food production
    chain
  • 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
    containers

9
Summary of 4th Lecture
  • Chemical hazards in foods
  • Control of chemical hazards
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