FoodSafety-TheUniversityofSydney食品安全-悉尼大學(xué).ppt

1、Food Safety,Gary Kennedy,Agenda,Background Why the sudden interest in food safety? Food poisoning Conditions favouring microbial growth High risk foods Current Australian and NSW legislation HACCP Support programs,Background,Cost of Food Borne Illness Estimated in 2000 at 6 million cases per year in

2、 Australia, costing $6 billion dollars. Costs include: Time off work, including for carers Medical costs doctors, hospitals, medication,Background,Food poisoning is on the increase: Increase in at risk populations Changing patterns of food consumption Ready-to-eat; Ready-to-cook; “fresh” foods; vari

3、ety of foods Change in food manufacturing practices International trade in foods Emergence of new pathogens Improved methods of detection Universality of medicine in Australia Lack of training of food preparation staff,Background,Food Service Departments aim to produce nutritious, safe food Many dis

4、ease can be transmitted via food Hospitals have a high concentration of at risk food recipients, both on admission and due to treatments therein A patient with food poisoning may not eat, further compromising their nutritive status,Food Poisoning,There are three typical causes: Biological Chemical P

5、hysical,Food Poisoning,Biological Some poisoning is caused by eating the pathogens, which then grows inside the person, some are by consumption of poison produced when the pathogen grew in the food,Food Poisoning,Bacteria Salmonella, E. coli; Staphylococcus; Listeria, Clostridium botulinum Viruses H

6、epatitis, Norwalk virus Fungi Moulds, Yeasts Parasites Amoeba, protozoa, tapeworms, algae, liver flukes,Food Poisoning,Natural chemical hazards Mould toxins (e.g. aflatoxin) Toxic shellfish, algal blooms, ciguatera poisoning form tropical fish Allergenic reactions to foods Peanuts, soy, nuts, eggs,

7、milk, fish, crustacea, sesame, sulphites (10 ppm) Rhubarb leaves, greening in potatoes,Food Poisoning,Added Chemical Issues (added during agriculture, manufacture, processing, sale. Ground breakers, wetting agents, algal treatments, fertilizers, heavy metals Pesticides, weedicides, fungicides Antibi

8、otics, hormones, dips, drenches Cleaning, pest control, maintenance chemicals Food ingredients (preservatives, emulsifiers,Food Poisoning,Physical Naturally occurring Leaves, bone chips, insects, nuts, seeds, hair, cartilage Added Glass, plastic, wood, metal shavings, hair, jewellery, paper Left in

9、the product e.g. a lump after manipulation,Contamination vs. Spoilage,Product Spoilage occurs when microbes or enzymes naturally present in the food break it down Spoiled food may look, smell or feel “bad” but not necessarily give you food poisoning Product contamination is when something gets into

10、or onto the food Contaminated food may not look, smell or fell “bad,” but may cause food poisoning,Main Causes of Food Poisoning,A. The food itself is not safe Raw food require cooking Unpasteurized foods are effectively “raw” Presence of allergens and other chemicals Supplier makes a mistake and yo

11、u get the problem B. Time and / or Temperature abuse Food delivered at too high a temperature Food stored too high if cold, too low if hot Food sitting out too long during the process Not cooking to the right temperature Not cooling the food quickly enough Not holding the food at the right temperatu

12、re during serving,Main Causes of Food Poisoning,C. Poor personal hygiene Unwashed hands, dirty nails, poor glove use Sneezing, coughing, blowing noses, Eating, smoking, drinking, cuts and illness Jewellery, clothing, hair covering D. Cross contamination and poor handling Poor storage, poor pest cont

13、rol, poor storage multiple use of items (buckets, chopping boards, aprons, tea towels) Garbage, chemicals, glass and hair falling into food,Conditions favouring microbial growth,Time Temperature Moisture Food Source Oxygen,High Risk Foods,High risk foods Commonly contain microbes capable of producin

14、g food poisoning Will support the growth of these microbes These include: Raw meats, raw eggs, smallgoods, sprouted seeds, lightly cooked foods, soft cheeses, unpasteurized foods, raw fruit and vegetables not washed prior to consumption, foods mishandled after preparation or cooking,Current Legislat

15、ion,The Food Standards Code contains four sections: 1. General standards (including labelling) 2. Specific product category standards 3. Food Safety Standards 4. Primary Industry Standards,Current Legislation,There are four food safety standards 3.1.1 Summary and definitions 3.2.1 Food Safety Progra

16、ms Currently law in Victoria Will become law in NSW for hospitals and aged care on 5th October 2008. Soon then after for child care new Standard 3.3.1 3.2.2 Food Hygiene Practices Incudes mandatory training of all food staff 3.2.3 Food Premises and Equipment,Current Legislation,There are four food s

17、afety standards 3.3.1 Food Safety Programs for at Risk Populations Hospitals, day surgeries Child care Aged care Maternity and baby health centres Care of the immunocompromised 3.3.2 Food Safety Programs for Caterers,Current Legislation,A number of industry codes and guidelines exist to help industr

18、y comply with the laws. A standard, a code of practice and a guideline vary in their legal status. NSW Food Authority “Industry Guide to Developing a Food Safety Program (Hospitals and Aged Care).” Not “l(fā)aw” but can be used in court as a minimum standard,HACCP,An international standard for food safe

19、ty. Mandatory under 3.2.1, therefore mandatory for hospitals, child care and aged care Hazard Analysis Critical Control Point,HACCP,1. Pick a HACCP team 2. Identify the product (product description / specification) 3. Identify the intended use of the product 4. Document every stage of the process (flow chart) 5. Verify the flow chart,HACCP,Principle