Module 1: Understanding Hazards Associated with Foods

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Module 1 Understanding Hazards Associated with
Foods

• Cooperative Extension Services
• of Purdue University and Virginia Tech

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Food Safety and Food Quality

• Food Safety making a food safe to eat free of
  disease causing agents
• Food Quality making a food desirable to eat
  good taste, color, and texture

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Unacceptable Foods

• Poor Quality Unsafe
• bad color too many bacteria
• wrong texture toxic chemicals
• smells bad foreign objects

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What are the Hazards in our Food?

• Biological bacteria, viruses, parasites
• Chemical sanitizers, pesticides, antibiotics
• Physical bone, rocks, metal

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How Do Foods Become Contaminated?
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Controlling the Hazards

• Time and Temperature
• Separation

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Biological Hazards

• Biological means living
• Biological hazards in foods include
• Bacteria Salmonella in chicken and eggs, E.
  coli in beef, Shigella in water
• Viruses Hepatitis in water
• Parasites Cryptosporidium and Cyclospora in
  water and produce

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Examples ofBiological Hazards

• In Meat and Poultry
• Salmonella bacteria (poultry and eggs)
• E. coli bacteria (beef and ground beef)
• Trichinella spiralis parasite (pork)

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Examples of Biological Hazards

• On Fruits and Vegetables
• Salmonella bacteria (bean sprouts)
• E. coli bacteria (apple juice)
• Cyclospora parasite (raspberries)
• Hepatitis A virus (strawberries)

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Examples of Biological Hazards
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5,000 Cash or ... 1 doubled every 15 minutes
for 4 hours

• Time 5,000 1.00
• Beginning 5,000 1
• After 15 minutes 5,000 2
• After 30 minutes 5,000 4
• After 1 hours 5,000 16
• After 2 hours 5,000 256
• After 3 hours 5,000 4096
• After 4 hours 5,000 65536

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Control of Biological Hazards

• Hazards are controlled by
• Controlling and monitoring storage and
  processing temperature
• Preventing cross-contamination
• Following the cleaning and sanitation program

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Control Using Temperature

• Cooking helps to kill microbes
• 165oF for poultry and eggs
• 155oF for ground beef
• 160oF for pork
• Holding at low temperatures (microbes from growing
• Cooling from 140o-40oF quickly helps prevent
  microbes from growing

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Chemical Hazards

• Chemical hazard a toxic substance that is
  produced naturally, is added intentionally or
  non-intentionally
• Naturally-occurring toxic substances produced by
  other living organisms
• Added intentionally nitrates in meat, pesticide
  residues in feed
• Added non-intentionally any unwanted substance
  (cleaning agents)
• Unidentified / wrong ingredient (colors)

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Examples of Chemical Hazards

• In Meat and Poultry
• Nitrate agents (red meat)
• Aflatoxins, pesticides (feed)
• Growth hormones (livestock)
• Growth promoting drugs (poultry)
• Cleaners, sanitizing agents
  (meat and poultry)

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Examples ofChemical Hazards
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Control of Chemical Hazards

• Approved and legal chemicals
  (cleaners, sanitizers, hormones, pesticides)
• Use a safe level
• Letters of guarantee and vendor certification
• Proper procedures and rinsing
  (cleaners and sanitizers)
• Storage of feed (aflatoxin)
• Storage and labeling for ingredients
  and raw materials

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Physical Hazards

• Physical hazard a hard foreign object that can
  cause illness or injury
• Inherent to the food or ingredient
• Contaminant during processing

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Examples of Physical Hazards

• In the food or ingredients
• Bone fragments (ground beef)
• Feathers from animal carcass (turkey)
• Contamination during processing
• Stones, rocks, dirt in vegetables
• Metal from processing equipment (ground beef)
• Jewelry, fingernails (food handler)

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Control of Physical Hazards

• Separate and remove physical objects
• Filter or sieve (meat grinder)
• Water bath (vegetables)
• Metal detector (all foods)
• Good employee practices (jewelry)
• Good sanitation and
  quality control programs