physical and chemical hazards in food

PHYSICAL AND CHEMICAL HAZARDS IN FOOD AND

THEIR CONTROL MEASURES

BFST 1206

FOOD SANITATION

W.A.G.E. WIJELATH - AG/12/FT/024M.HARTHIKA - AG/12/FT/026

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HAZARD???

CONTROL MEASURES???

A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.

Any action or activity that can be used to prevent, eliminate or reduce a significant hazard

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Hazards

Physical Chemical Biological

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Physical Hazards

Any extraneous object or foreign matter in food

Item which may cause illness or injury to a

person at the time of consumption.

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Physical Hazards

Unavoidable

Occur in food as a by product.

Ex: stems in blueberries

Avoidable

Occur in food due to the absence of proper GMPs

Ex: Glass fragments

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Some common physical hazards and sources

Material Sources

Glass Bottles, jars, light fixtures, utensils

Wood Fields, pallets, boxes, buildings

Stones Fields, buildings

Bullet/ Needles Animals shot in field, hypodermic needles used for infections

Jewelry Pens/pencils, buttons, careless employee practices

Metal Machinery, fields, Wire, employees

Insects and other filth Fields, plant post-process entry

Insulation Building materials

Bone Fields, improper plant processing

Plastic Fields, plant packaging materials, pallets, employees

Personal effects Employees

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Some common physical hazards and sources

Material Sources

Glass Bottles, jars, light fixtures, utensils

Wood Fields, pallets, boxes, buildings

Stones Fields, buildings

Bullet/ Needles Animals shot in field, hypodermic needles used for infections

Jewelry Pens/pencils, buttons, careless employee practices

Metal Machinery, fields, Wire, employees

Insects and other filth Fields, plant post-process entry

Insulation Building materials

Bone Fields, improper plant processing

Plastic Fields, plant packaging materials, pallets, employees

Personal effects Employees

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Injury potentialCutsBleedingsInfectionsChokingTraumaIllnessSometimes require surgery to remove.

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Factors determining the risk level Target audience for the food Type of product Method of consumption Size Hardness Sharpness Shape Type Ease of discovery

Of physical hazards

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Injury risk of physical hazards

Injury risk Commodity Size of physical hazard

High Infant foodsAny size(including small particles < 2mm

Beverages2mm or larger in size in any one dimension

Moderate All other foods2mm or larger in size in any one dimension

(except infant food & beverage)

Low All other foods 2mm in size in all dimensions

( except infant foods)

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Control measures of physical hazards

Control

Prevention Find and remove

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To prevent……. GMPs GAPs HACCP Identification of raw materials, ingredients, packaging materials and processes that are at high risk of contamination. Proper maintenance of the buildings, facilities, grounds and processing plants and equipments………etc. Eliminate potential sources of physical hazards within the establishment. Employee training program

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To find and remove………….

Physical exclusion of hazards. (e.g.: screens, filters and sieves, etc )Effective detection and elimination systemsProper equipment design, selection, calibration and maintenance.Effective facility maintenanceOn-line visual inspectionDetection methods include metal detectors, X-ray machines, optical systems, magnets.Screening assessment of raw materialsEnd product screeningConsumer feed back or complaint analysis

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Chemical hazards

Any chemical contaminants or naturally occurring

substances in food that can cause harm to human health

when present over the recommended level

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Chemical hazards

Naturally occurring

Intentionally added

Unintentionally added

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Naturally occurring

Some chemical hazards are naturally present in food- Toxic plant components.

Such substances are often prohibited in foods beyond a certain level.

These hazards often are also classified as biological hazards

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Intentionally addedTo maintain the food freshness or to enhance the

flavor, aroma and color

Direct additives

- Preservatives ( e.g. : nitrate, sodium benzoate, sulfiting agents )

-Nutritional additives (e.g.: niacin, retinol )

-Color additives

Indirect food additives

-Adhesives

-Polymers

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Source Why a hazard?

Food colorings Can produce an adverse reaction

in sensitive people

Preservatives Can be toxic in high concentration

Can cause an intolerance reaction

in sensitive people

Nutritional supplement Can be toxic in high concentration

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Unintentionally addedAgricultural chemicals

PesticidesFungicidesHerbicidesFertilizersAntibioticsGrowth hormones

Cleaning chemicals ( e.g. : acids, caustics )Maintenance chemicals ( e.g. : lubricants )Packaging materials ( e.g. : tin )Equipment component ( e.g. : copper pipe fittings )

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Sources Why a hazard?Agricultural chemicals If improperly applied, some can be acutely toxic or may cause long-term health effectsCleaning chemicals can cause chemical burns if present in the food at high level

Equipment components Acidic food can cause leaching of heavy metal from pipes and joints (e.g. : copper and lead )

Maintenance chemicals Some chemicals that are not approved for food use may be toxicPackaging materials High nitrate levels in food can cause excessive detinning of uncoated cans resulting in excessive levels of tin in the food

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In addition to this;There are some ingredients or parts of food

which can be considered as chemical hazards for

certain people who have an allergic reaction for

such ingredients or food parts

Common allergens include:Soybeans and their productssesame

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Cereals containing glutenMilk and milk productsEgg and egg productsPeanuts and their productsCrustaceans and their productsFish and fish products

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Health effectsCause food poisoning symptoms within a short

period of time.

Disrupt body metabolismCause cancer (e.g.: Aflatoxins- liver cancer) Damage genesAlter organ functionsAffect reproduction and developmentAffect developing brains in foetuses, infants and children (e.g.: mercury )

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Control measures of chemical hazards

Prior to receipt Specifications

Upon receipt Inspection before

acceptance

During processing Use ‘approved’

chemicals

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References1.Gagged(2010) Undestanding Hazards Associated with foods(online)Available from :http :// WWW.gaaged.org2. Food safety site(2012) Food Safety (online)Available from : http :// WWW.Foodsafetysite.org3.Facstaff(2004) chemical hazards (online)Available from : http:// WWW. .Facstaff.org