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Summary1:PreventionofFoodborneDiseasePreventcontaminationoffoods
focuson:rawfoods,utensilsandequipment.DestructionofFoodborneDiseaseAgents
cooking,freezing,irradiation,addingacidsandpreservatives.PreventMultiplicationofFoodborneDiseaseAgents
Casestudy1.FourteenpeoplebecameillaftereatingpiethathadbeenhighlycontaminatedwithSalmonellaenteritidis.Severalofthevictimswerehospitalized,andamaninhisforties,whowasotherwiseingoodhealthdiedasaresultofthefoodborneillness.Inthisoutbreak,cream,custard,andmeringuepiesweremadeusingingredientsfromshelleggs.Thepieswerebakedinarestaurantbakeryandwerestoredfortwoandahalfhoursinawalk-incoolerbeforebeingtransportedinthetrunkofacartoaprivatecompanyouting.Thepieswereconsumedthreetosixhourslater.Leftoverpiewasconsumedlaterthateveningandthenextdayafterhavingbeenkeptunrefrigeratedforaslongas21hours.Whatconditionsmayhavepromotedbacterialgrowth?Casestudy2.
Bruce,themorningprepcookatalocalrestaurant,waspreparingShreddedcheesetobeusedonpizza.Hisprocedureincludedcuttingthecheeseintosmallblocksandthenshreddingthecheesebyhand.Hepreparedseveral4-galloncontainersandleftthecontainersoutatroomtemperature(21℃)untiluse.Threeofthefourcontainerwereusedonpizzaslaterthatday.Thenextday,thefourthcontainerofcheesewasused.Onbothdays,thepizzaswerecookedinanovensetto260℃.Fourdayslater,severalpeoplecamebacktotherestaurantandsaidthattheyhadbecomeillafewhoursaftereatingpizzathere.Onlypeoplewhoatepizzaontheseconddayappearedtobecomeill.1.Whatfoodbornehazardmayhavebeenassociatedwiththisfoodborneillness?2.Howcouldthishavebeenprevented?ChemicalhazardsandcontrolsLawsandregulations(accordingtoFDAandUSDA)
adulterants:AfoodshallbedeemedtobeadulteratedIfitbearsorcontainsanypoisonousordeleterioussubstancewhichmayrenderitinjurioustohealthIfitbearsorcontainsanyaddedpoisonousorf=deleterioussubstanceTheregulationsclassifyharmfulchemicalsintotwomajorcategories:Prohibitedsubstances
Dulcin
甘精
Petassium
bromate
溴酸鉀
Formadehyde
甲醛
Salicylicacid水楊酸
Cyclamate糖精
Boricacid硼砂
Sodiumformaldehydesulfoxylate
吊百塊
β-Naphtholβ-奈酚
Safrole
黃樟素
Coumarin
香豆素
BenzylvioletB紫色一號Unavoidablepoisonousordeleterioussubstances
FoodborneIllnessCausedbyChemicalsChemicalhazardsareusuallyclassifiedaseithernaturallyoccurringorman-madechemicals.NaturallyOccurring:
Allergens(過敏原)
Ciguatoxin(西加毒素)
Mycotoxin(霉菌毒素)
Scombrotoxin(鯖魚毒素)Shellfishtoxins(貝類毒素)Man-MadeChemicals:CleaningsolutionsFoodadditivesPesticidesHeavymetalsFoodAllergens:Theonlywayforapersonwhoisallergictooneofthesefoodstoavoidanallergicreactionistoavoidthefood.Inmanycases,itdoesn’ttakemuchofthefoodtoproduceaseverereaction.
Fig.Commonfoodallergens
Milk5.SoyEgg6.TreenutsWhiteproteins7.FishPeanuts8.ShellfishCiguatoxin(西加毒素)Scombrotoxin(鯖魚毒素)Shellfishtoxins(貝類毒素)Table.ChemicalsusedinfoodprocessingPointofuseTypesofchemicalsGrowingcropsPesticides,herbicides,defoliantsRaisinglivestockGrowthhormones,antibioticsProductionFoodadditives,processingaidsPlantmaintenanceLubricants,paintsPlantsanitationCleaners,sanitizingagents,pesticides.Man-MadeChemicals:
FoodadditivesPesticidesHeavymetals
Cleaningsolutions
DesigningtheHACCPprogramtoavoidchemicalhazardPriortoreceiptoffoodingredientsandpackagingmaterials.Uponreceiptofthesematerials.Duringprocessingatthepointswherechemicalsareused.Duringthestorageoffoodingredients,packagingmaterials,andhazardouschemicals.Duringtheuseofcleaningagents,sanitizers,lubricants,andothersanitationandmaintenancechemicals.Priortotheshipmentoffinishedgoods.PriortoreceiptSuppliersmaybeinvolvedinreducingthesignificanceofchemicalhazardsassociatedwithingredientsandsupplies.Manufacturersshoulddevelopspecificationsforallingredientsandpackagingmaterialsusedtoproducethefinishedproduct.Aletterofguaranteeshouldbeobtainedfromallsuppliersandvendors.UponReceiptAdditionalmeasuresmustbetakenwhenthematerialsarereceivedattheplant.Aperiodicsamplingandtestingprotocolisprudentformonitoringsupplierperformance.Processing
onemethodofcontrollingthechemicalusedinafoodprocessingplantistoinsurethatonly“approved”chemicalsareusedatthefacility.Tocontrolthein-houseuseofchemicals,thepointsofuseforeachchemicalmustbeaddressed.Regularlyscheduledin-houseauditsshouldbeperformedtoinsurethathazardouschemicalsarebeingadequatelycontrolledinprocessingareas.Storage
Crosscontaminationisalwaysofconcerninawarehouseifchemicalsarestoredincloseproximitytorawingredients,packagingmaterials,orfinishedproducts.
Sanitationandplantmaintenance
Allchemicalsusedintheplantsanitationandmaintenanceprogramsshouldbeapprovedbytheappropriateregulatoryagencytoavoidcreatingpotentialchemicalhazardsthroughtheiruse.ChemicalResidues
Misuseornegligentuseofcleaningandsanitizingchemicalscancreatechemicalhazardsinfoods.AsimplewaytoassurethatpreviouslycleanedlinesarefreeofharmfulcleaningchemicalsistotestthefinalrinsewaterwithPh-indicatingpaper.PesticideUsage
Labelsofallpesticidechemicalsbeingusedatthefacilityshouldbekeptonfile.Pesticidelabelsclearlystatetheconcentration,methodofapplication,andthetargetorganismforeachchemical.Itisstronglyrecommendedthatnobaitbeplacedinsideafoodprocessingplant.Priortoshipment
Allvehiclesshouldbeinspectedpriortoloadingfinishedgoods.Nothingsubstitutesforin-houseawarenessthroughroutine,carefulinspectionanddocumentationofthevehicleinspection.Summary2:Thefollowingstepsarerequiredindevelopingandimplementingasystemforcontrolofchemicalsusedinafoodprocessingfacility:1.Useonlyapprovedchemicals.Developspecificationsandobtainlettersofguaranteefromallsuppliersofchemicals,ingredients,andpackagingmaterials.2.Keepaninventoryofallchemicals,includingfoodadditivesandcoloringagentsthatareusedintheplant.3.Reviewcurrentproceduresforusingallchemicals,includingproductformulations.4.Audittheuseofallchemicals,includingthemonitoringofemployeepractices.5.Instituteappropriatein-housetests.6.Assureadequateemployeetraining.7.Keepabreastofnewregulations.Table.Examplesofchemicalusedinfoodproduction,pointsofcontrol,andcontrolmeasures
ChemicalPointofcontrolcontrolmeasure
RawMaterialsPesticides,toxins,hormones,PriortoreceiptSpecifications,lettersofguaranteeAntibiotics,hazardouschemicalvendorcertification,approveduses.
UponreceiptVehicleinspection,tests,controlledstorageconditions.Coloradditives,inks,indirectPriortorceiptSpecifications,lettersofguaranteetadditives,prohibitedsubstancesvendorcertification,approveduses.inpackagedingredientsandpackagingmaterialsUponreceiptVehicleinspection,properstorageChemicalPointofcontrolcontrolmeasure
ProcessingDirectfoodadditives,PriortoreceiptReviewpurpose,purity,formulations,labelrequirements.
PointofuseHandlingpracticesColoradditivesPriortorceiptReviewpurpose,exempted/certified,labelingrequirement
PointofuseHandlingpractices,quantitiesused.WateradditivesBoiler/watertreatmentApprovedchemicals,handlingpractices,quantitiesused.ChemicalPointofcontrolcontrolmeasure
BuildingandEquipmentMaintenanceIndirectfoodadditives,paints,PriortouseSpecufications,lettersofguarantee,approvedchemicals
PointofuseHandlingpractices,quantitiesused,properstorage.Sanitation
PesticidesPriortouseApprovedchemicals,procedures/uses.
PointofuseHandlingpractices,labelinstruction.surfaceprotected,cleanedafterapplicationCleaners,sanitizersPriortouseApprovedchemicals,procedures
PointofuseProcedures,adequaterinsingChemicalPointofcontrolcontrolmeasure
StorageandshippingCrosscontaminationStorageareaOrganizedbytypeofmaterials;toxicchemicalssecured/limitedaccess;inventoryallchemicals.AlltypesofchemicalsShippingvehiclesInspectandcleanvehiclesbeforeloadingshipfoodandchemicalsseparately
PhysicalHazards
Sourcesofphysicalhazards:ContaminatedrawmaterialsPoorlydesignedorpoorlymaintainedfacilitiesandequipment;
3.Faultyproceduresduringproduction;4.Improperemployeepractices.PhysicalHazardsandControlsIntroduction:physicalhazardsarerepresentedbyforeignobjectsorextraneousmatterthatarenotnormallyfoundinfood,includingsuchitemsasmetalfragments,glassparticles,woodsplintersandrockfragmentsorstones.Insomeinstances,physicalcontaminantsmayalsoinclude“filth”,suchasmoldmats,insectsandrodentdroppings.Foodsafety:physicalhazardsusuallycreateproblemsonlyforanindividualconsumerorasmallnumberofconsumers.physicalhazardstypicallyresultinpersonalinjuriessuchasabrokentooth,cutmouth,oracaseofchoking.
Rawmaterialreceipt:
controllingforeignobjectsinincomingrawmaterialsandingredientsbeginspriortoreceipt.Materialspecifications,lettersofguarantee,andvendorinspectionandcertificationwilleliminatethedanger.EquipmentcapableofdetectingandremovingpotentialforeignmaterialsshouldbeplacedinlineforprotectionTable.Equipmentfordetectingorremovingphysicalhazards.
EquipmentFunction
MagnetRemovehazardousmetallicmetalsMetaldetectorDetectshazardousferrousobjectslargerthan1mmandnonferrousobjectslargerthan2mmScreenorsifterRemovesforeignobjectslargerthansizeofopenings(mesh)AspiratorRemovesmaterialslighterthanproductRiffleboardRemovesstonesfromdrybeansandfieldpeasBoneseparatorRemovesbonechipsfrommeatandpoultryproducts.
Facility properlylightfixtures;carefuldesignoffacilitiesandequipment;keepingthefacilityfreeofpestsProcessmetalfragmentglassbreakagespecialprecautionsEmployeePracticesemployeeeducationandsupervisionaretheprimarycontrolmeasures;maintenancepersonalplayavitalroleinkeepingplantsoperating.Examplesofphysicalcontaminants,sourcesandcontrolmeasuresContaminantSourcesControlmeasuresGlassLightfixturesShatter-proofbulbs,shields
Clockfaces,mirrorsReplacewithplastic
Thermometers,glass
Glassbreakageprocedure
containersInsulatingmaterialsBuilding,waterandInspect,maintain,use
steampipesappropriatematerialsPersonaleffectsEmployeesEducation,supervision(jewelry,pens,etc)Examplesofphysicalcontaminants,sourcesandcontrolmeasuresContaminantSourcesControlmeasuresMetalfragments,nuts,IngredientsSpecifications,lettersofguaranteeBolts,screws,etcMachineryInspect,preventivemaintenance
MaintenancepersonnelEducation,supervision
ProcessingstepsMagnets,metaldetectors
FinishedproductMetaldetectorPestsGroundsEliminateharborages,extermination
BuildingTightconstruction(exclusion),IPM
IngredientsSpecifications,lettersofguarantee,inspection,properstorageWoodBuildingInspection,maintenance
Equipment/utensilsEliminate
PalletizedgoodsInspection,cleanbeforeuseExamplesofphysicalcontaminants,sourcesandcontrolmeasuresContaminantSourcesControlmeasuresStrings,twist-ties,BaggedingredientsInspect,removebeforeuse,sieves/wires,clipsscreens,magnetsStonesindrybeansBeanwashingsystemStonetraps(“riffleboards”)Hypodermicneedles,Incomingmeat/poultryMetaldetectorbullets,shot,BBsSummary3:Complyingwithgoodmanufacturingpracticeregulations;Usingappropriatespecificationsforingredientsandsupplies;Obtaininglettersofguaranteefromallsupplie
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