Week Three

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Week Three

• Hazard Analysis

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Hazard Analysis

• All potential hazards that may occur at each step
  outlined in the flow chart must be identified.
• When deciding what hazards may occur,
  consideration should be given to
• the process that is occurring
• the particular properties of the product
• any other raw materials added
• equipment in contact with the food
• amount of contact by food handlers and
• packaging or storage containers.
• When identifying the hazards, only consider what
  is happening at
• that step. If other food substances are added,
  hazards related
• with these ingredients would also need to be
  identified

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Use Table 2.5 in Template
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What is a hazard?

• A hazard is a biological, chemical or physical
  agent, or condition of food with the potential to
  cause an adverse health affect.
• Typical hazards include
• Growth of food poisoning microorganisms
  (pathogens)
• Microbial or physical contamination from food
  handlers
• Microbial or physical contamination from
  equipment
• Survival of food poisoning microorganisms
• Use decision tree to identify CCPs
• Revise Physical, Chemical and Biological hazards

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The CCP Decision Tree

• The decision tree is a series of questions that
  should be asked for each hazard at each step to
  determine if a CCP is required at that step.
• It would be expected that different types of
  businesses will have different CCPs, although
  generally speaking CCPs would include cooking,
  storage and transportation steps for ready-to-eat
  products.
• Sometimes, the CCP Decision Tree will identify a
  hazard as a CCP, but if an effective support
  program has been put in place (eg Cleaning and
  Sanitation Program) then the CCP can be
  classified as a support program instead.

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Risk Analysis
Accept
Reject
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Acceptable Risk

• If a risk cannot be controlled other than trying
  to purchase safe raw material you need to assess
  the risk
• To assess the risk there are three factors to
  consider
• How often is the food consumed
• What is likelihood that an illness will develop
• Chance that food in contaminated
• Pathogenistity of disease causing agent
• What is the consequence of illness
• How severe are the symptoms
• See Risk analysis matrix

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Physical (Hard Foreign Object) Hazards

• Liability
• Hard foreign objects in food cost the retail food
  industry 5 times more in liability than all
  microbiological and chemical causes. The reason
  is obvious. When customers discover a foreign
  material in food, they have the food in their
  possession and there is no denial of the source.

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Physical hazards from the Person
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Physical hazards from the Person

• Hot food and beverages
• The quality temperatures for serving hot food
  such as soups and hot beverages when the customer
  eats it is 170F or hotter, and for casseroles
  and vegetables is 150F.
• When serving soup and hot beverages, servers must
  be careful not to spill hot liquid on the bare
  skin of a customer.
• When pouring hot coffee and refilling coffee
  cups, great care must be taken to not let the not
  coffee spill on the customer.

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Physical hazards from the Person

• Hair
• A person may lose 100 hairs each day. Clean hair
  is not a microbiological hazard since it contains
  so few pathogens.
• Jewelry
• In order to keep hard foreign objects out of
  food, service personnel should wear a minimum of
  jewelry.
• Food production employees should wear no
  jewelry. Jewelry settings can loosen and fall
  into food, causing hazards to customers.
• Fingernail Polish
• Fingernail polish chips are not hazardous to
  customer's health. However, customers dislike
  finding this type of material in their food.
• Small Items
• Employees must be careful not to allow small
  items such as coins, buttons, and name tags to
  fall into food.
• Long neckties and scarves should be tied or
  restrained to prevent them from falling into food
  or catching in equipment
• Band-aid Poor employee practices
• Pen caps Poor employee practices

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Physical hazards from Premises

• Type Origin
• Metal Poor maintenance
• Bolts, nuts, screws,
• screens/sieves, steel Wool
• Glass Poor maintenance
• Light bulbs, watch crystals,
• thermometers, etc.
• Wood splinters Pallets, equipment
  bracing, overhead structure
• Paint ?akes Equipment, overhead structure

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Physical hazards from Pests

• Type Origin
• Insects Environment, electrocution
  traps, incoming ingredients
• Rodents/poo Inadequate rodent controls,
  incoming ingredients

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Physical hazards from the Plant

• Type Origin
• Gasket material Inadequate preventive
  maintenance of equipment
• Grease Poor equipment
  maintenance programme
• Broken Knife blade Employees
• Bolts, nuts, screws, Poor equipment
• screens/sieves maintenance
• Mould Poor sanitation,
  inadequate cleaning of equipment

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Physical hazards from Packaging

• Type Origin
• Ties
• Wrappings
• Lids
• Glue lumps
• Carton pieces

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Physical hazards from Product

• Type Origin
• Carcass ID tags Slaughterhouse
• Hypodermic needles Veterinarian
• Bullets/shot kangaroo Animals shot while
  in ?elds
• Feathers Poor sanitation,
  inadequate pest (bird) controls
• Hair Meat ingredients,
  employees, clothing, rodents
• Dirt, rocks Raw materials, poor
  employee practices