Tuesday, May 29, 2007 HACCP>HACCP = Hazard Analysis and Critical Control Point
What is HACCP? HACCP involves seven principles: - Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
- Identify critical control points. These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
- Establish preventive measures with critical limits for each control point. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
- Establish procedures to monitor the critical control points. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
- Establish corrective actions to be taken when monitoring shows that a critical limit has not been met--for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
- Establish procedures to verify that the system is working properly--for example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
- Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.
HACCP offers a number of advantages over the current system. Most importantly, HACCP: - focuses on identifying and preventing hazards from contaminating food.
- is based on sound science.
- permits more efficient and effective government oversight, primarily because the recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day.
- places responsibility for ensuring food safety appropriately on the food manufacturer or distributor.
- helps food companies compete more effectively in the world market.
- reduces barriers to international trade.
all about foodborne illness>WHAT IS FOODBORNE ILLNESS?
Foodborne illness results from eating food that is contaminated with harmful virus or bacteria such as Hepatitis A or Salmonella.Diarrhea and the resulting dehydration or loss of water may require hospitalization and can lead to temporary or permanent arthritic conditions and death in some people. Some people are more vulnerable to foodborne illness than others. The very young and the very old are generally most at risk. Other conditions which increase risk include underlying health problems, infections, pregnancy, diabetes, HIV or taking chemotherapy for cancer.
5 common ways of causes of foodborne illnesses:
- Using contaminated raw foodstuffs - Infected/ill people preparing meals - Inadequate storage combined with preparation of food several hours before consumption - Cross-contamination during food preparation - Insufficient cooking or reheating of food
Contaminated food can make you or someone else ill. When people think they have the "flu" or a "stomach bug," they may have a foodborne illness (FBI). One cannot tell from the way food looks, smells or tastes if it is safe or not, but here are ways to prevent foodborne illness.
Improper cooling or holding Cooling food too slowly is the major cause of foodborne illness. Potentially hazardous foods, such as meats, seafood, poultry and dairy products must be rapidly cooled from 140°F to 70°F within two hours, then from 70°F to 41°F within four hours. - Store food to be cooled in shallow pans no deeper than 3-4 inches
- Cool container of food in an icewater bath of half water and half ice.
- Stir the food often while cooling.
- Refrigerate hot foods uncovered in shallow pans immediately. (Use a freezer to speed it up)
- Do not place tight covers on foods during cooling.
- Allow air circulation in the refrigerator.
- Refrigerate canned foods prior to mixing it with other foods. (example: can of tuna)
- Do not cool foods at room temperature longer than 30 minutes.
Contaminated raw foods or ingredients - Certain raw foods, such as meat, fish, poultry, shellfish, milk and eggs may be contaminated with bacteria or viruses. These microorganisms can be spread during processing and preparation and can easily survive in the food if heating is inadequate.
- Buy foods from an approved source.
- Cook foods to the proper temperatures.
- Keep cold foods properly refrigerated.
- Wash all raw fruits and vegetables thoroughly.
- Avoid cross-contamination by using a separate cutting board/utensil for raw and cooked products unless they are sanitized between uses. Use a different cutting board for fruits, vegetables and breads than you do for meats.
Infected person handling foods People with poor food handling habits and poor personnel hygiene are the biggest contributors to foodborne illness outbreaks. Here is what you can do: - Do not handle food if you have colds, flu, diarrhea or hepatitis.
- Do not handle food if you have infected cuts, burns or lesions on the hands or lower arm.
- Wash hands effectively during food handling.
- Wash hands after eating, smoking, blowing nose, etc.
- Do not wipe hands or utensils on apron or cloth towels.
- Do not touch ready-to-eat foods with bare hands, if possible.
- Use utensils, deli paper, disposable gloves, etc.
- Use hand sanitizers after washing hands.
Inadequate cooking or heating of food - All potentially hazardous foods must be cooked to a safe internal temperature before consumption.
- Cook poultry, stuffing and dressing at 165°F for at least 15 seconds.
- Cook ground beef and pork products to 155°F for at least 15 seconds.
- Cook beef cuts and other foods to at least 145°F.
- Do not rely on the color of the food, but use a food thermometer to check the temperature.
Inadequate reheating Reheating leftover and refrigerated foods to improper temperatures is also a major cause of foodborne illness. Many times this happens when foods are just "warmed up" rather than heating thoroughly. Always reheat leftover refrigerated foods RAPIDLY to 165°F before serving or hot holding. If it is liquid, bring it to boil. Obtaining food from an unsafe source In all food establishments, all food received must be from an approved and inspected source. Foods processed at private homes may not be offered for sale to the public. Time lapse between food preparation and consumption Given sufficient time, bacteria in food can grow depending on the type of food, the temperature at which it was held, its moisture and its acidity level. Foods that are prepared in advance of serving must be handled very carefully. Such foods must be properly cooked, cooled to proper temperatures and stored at 41°F or below. Do not forget to reheat all leftover food to 165°F rapidly.
Friday, May 25, 2007 quick munchies about food safety>=quick faCts=
- Bacterial food-borne illness is the result of mishandling food. It includes food infection and food intoxication.
- Salmonella, Campylobacter, E. coli and Listeria bacteria in food cause food infection.
- Staphylococcus and Clostridium botulinum bacteria produce a toxin (or poison) as a by-product of growth and multiplication in food and cause food intoxication.
- Clostridium perfringens can multiply in foods to sufficient numbers to cause food poisoning.
- Sanitation and proper heating and refrigeration practices will help prevent food-borne illness.
Food intoxication results from consumption of toxins (or poisons) produced in food by bacterial growth. Toxins, not bacteria, cause illness. Toxins may not alter the appearance, odor or flavor of food. Common kinds of bacteria involved are Staphylococcus aureus and Clostridium botulinum. In the case of Clostridium perfringens, illness is caused by toxins released in the gut when large numbers of vegetative cells are eaten.
Salmonellosis Salmonellosis is a form of food infection that may result when foods containing Salmonella bacteria are consumed. Once eaten, the bacteria may continue to live and grow in the intestine, set up an infection and cause illness. The possibility and severity of the illness depends in large part on the size of the dose, the resistance of the host and the type of organism causing the illness. Salmonella bacteria thrive at temperatures between 40 and 140 degrees F. They are readily destroyed by cooking to 165 F and do not grow at refrigerator or freezer temperatures. They do survive refrigeration and freezing, however, and will begin to grow again once warmed to room temperature.
Foods commonly involved include eggs or any egg-based food, salads (such as tuna, chicken or potato), poultry, pork, processed meats, meat pies, fish, cream desserts and fillings, sandwich fillings, and milk products. These foods may be contaminated at any of the many points where the food is handled or processed from the time of slaughter or harvest until it is eaten.
Campylobacteriosis Campylobacteriosis or campylobacter enteritis is caused by consuming food or water contaminated with the bacteria Campylobacter jejuni.
C. jejuni commonly is found in the intestinal tracts of healthy animals (especially chickens) and in untreated surface water. Raw and inadequately cooked foods of animal origin and non-chlorinated water are the most common sources of human infection (e.g. raw milk, undercooked chicken, raw hamburger, raw shellfish). The organism grows best in a reduced oxygen environment, is easily killed by heat (120 F), is inhibited by acid, salt and drying, and will not multiply at temperatures below 85 F.
Preventive measures for campylobacter infections include pasteurizing milk; avoiding post-pasteurization contamination; cooking raw meat, poultry and fish; and preventing cross-contamination between raw and cooked or ready-to-eat foods.
Listeriosis Prior to the 1980s, listeriosis, the disease caused by Listeria monocytogenes, was primarily of veterinary concern.
As a result of its wide distribution in the environment, its ability to survive for long periods under adverse conditions, and its ability to grow at refrigeration temperatures, Listeria has since become recognized as an important food-borne pathogen. L. monocytogenes is frequently carried by humans and animals. The organism grows in the pH range of 5.0 to 9.5. It is salt tolerant and relatively resistant to drying, but easily destroyed by heat. (It grows between 34 F and 113 F).
Preventive measures for listeriosis include maintaining good sanitation, pasteurizing milk, avoiding post-pasteurization contamination and cooking foods thoroughly.
Staphylococcal Intoxication Staphylococcus bacteria are found on the skin and in the nose and throat of most people; people with colds and sinus infections are special carriers. Infected wounds, pimples, boils and acne are generally rich sources. Staphylococcus also are widespread in untreated water, raw milk and sewage.
When Staphylococcus get into warm food and multiply, they produce a toxin or poison that causes illness. The toxin is not detectable by taste or smell. While the bacteria itself can be killed by temperatures of 120 F, its toxin is heat resistant; therefore, it is important to keep the staph organism from growing. Keep food clean to prevent its contamination, keep it either hot (above 140 F) or cold (below 40 F) during serving time, and as quickly as possible refrigerate or freeze leftovers and foods to be served later.
Foods commonly involved in staphylococcal intoxication include protein foods such as ham, processed meats, tuna, chicken, sandwich fillings, cream fillings, potato and meat salads, custards, milk products and creamed potatoes. Foods that are handled frequently during preparation are prime targets for staphylococci contamination.
Clostridium Perfringens Food-Borne IllnessClostridium perfringens belong to the same genus as the botulinum organism. However, the disease produced by C. perfringens is not as severe as botulism. Spores are found in soil, nonpotable water, unprocessed foods and the intestinal tract of animals and humans. Meat and poultry are frequently contaminated with these spores from one or more sources during processing.
Spores of some strains are so heat resistant that they survive boiling for four or more hours. Furthermore, cooking drives off oxygen, kills competitive organisms and heat-shocks the spores, all of which promote germination.
Once the spores have germinated, a warm, moist, protein-rich environment with little or no oxygen is necessary for growth. If such conditions exist (i.e., holding meats at warm room temperature for several hours or cooling large pots of gravy or meat too slowly in the refrigerator), sufficient numbers of vegetative cells may be produced to cause illness.
E. Coli Hemorrhagic Colitis Escherichia coli belong to a family of microorganisms called coliforms. Many strains of E. ColiE. coli O157:H7, causes a distinctive and sometimes deadly disease. live peacefully in the gut, helping keep the growth of more harmful microorganisms in check. However, one strain, Ground beef is the food most associated with E. coli O157:H7 outbreaks, but other foods also have been implicated. These include raw milk, unpasteurized apple juice and cider, dry-cured salami, homemade venison jerky, sprouts, and untreated water. Infected food handlers and diapered infants with the disease likely help spread the bacteria. Preventive strategies for E. coli infections include thorough washing and other measures to reduce the presence of the microorganism on raw food, thorough cooking of raw animal products, and avoiding recontamination of cooked meat with raw meat. To be safe, cook ground meats to 160 F.
A. Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. Set freezer to 0 F. B. Cold temperatures permit slow growth of some bacteria. Do not store raw meats for more than five days or poultry, fish or ground meat for more than two days in the refrigerator. C. DANGER ZONE. C-1. Some growth of food poisoning bacteria may occur. C-2. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. Do not hold foods in this zone for more than two hours. C-3. Some bacterial growth may occur. Many bacteria survive. D. Warming temperatures prevent growth but allow survival of some bacteria. E. Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature increases. F. Canning temperatures for fruits, tomatoes and pickles in water-bath canner. G. Canning temperatures for low-acid vegetables, meat and poultry in pressure canner.
workload of the grp mates>phew!finally had to time to come in to blog.. in this package 1, we were better in planning and strategizing our way i doing the proj after the warming up exercise from the induction package. For package 1, our food product chosen was teriyaki chicken ramen from sakae sushi..in order to make it easier for exporting, it was therefore modified to
"Instant Teriyaki Chicken Ramen" (ITCR). we split the workload evenly, namely,
-> jing guo - soup powder (raw material) -> apple/liping - teriyaki chicken (process) -> fiona - teriyaki chicken (raw material) -> rose - soup powder (process) -> minghui - ramen (process + raw material) -> huiqi - compilation of the instant teriyaki chicken ramen
after that, we also discussed and did up the templates for the HACCP and local and overseas legislation and the concerning authorities in charge, before we made the final compilation.
For example, pertaining to the instant teriyaki chicken ramen, the critical control points to take note of will be the packaging and sealing stages, plus whether the chicken is thoroughly cooked and stored in appropriate conditions.
~ Profile ~
Apple aka Liping full time yr 3 student TA04-AA34 tp-AFSN
~ Wishes ~
muz do well for remaining assignments attached to a gd plc to work under gd ppl..
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