Today i am going to update more about the various types of hazards.
1. Different classes of hazards
Basically, there are 3 different classes of hazards, physical, chemical and biological.
1.1 Physical hazards
Physical hazard is any foreign or harmful objects that is not presently found in the food itself.
Examples: Glass, hairs, metal, etc
1.2 Chemical hazards
Chemical hazard can be classified into 3 categories. They are naturally occurring, intentionally added and unintentionally added.
Naturally occuring chemicals found in food products can be mycotoxins, shellfish toxins and etc.
Intentionally added chemicals would usually refer to preservatives in food.
Unintentionally added chemical would be pesticides, cleaning agents, fertilisers from plant and etc.
1.3 Biological hazards
Biological hazard usually refers to the potential of growing microorganisms or the presence of microorganisms in ingredients. There can be many different type of biological hazard depending on the type of microbes grown. There are basically 5 different categories of microorganisms.
They are: Yeast, mold, bacteria, virus and protozoa. Another type of biological hazard can be caused by parasitic worms.
I am going to touch further more on biological hazard caused by bacteria. There are basically 2 types of bacteria.
1. Spore-forming
2. Non-sporeforming
1.3.1 Spore-forming bacteria
Spore-forming bacteria such as Clostridium botulium and bacillus cereus are more common in food. Identification of these bacteria is very important in food because the spore that are formed from bacteria has high resistance to heat, freeze and chemical. The vegetative cells of bacteria would be killed through the cooking process, however, it is the spores which will survive through the harsh conditons of the cooking process.
1.3.2 Non-sporeforming bacteria
Non-sporeforming bacteria is very common in many food, and some examples were Salmonella, staphylococcus aereus, e-coli. This category of bacteria is of lesser issue as most of them would be destroyed due to high heat treatment during cooking.
The presence of biological hazard is essential for us to control, however, it depends on the product itself. For certain products where further step is used to eliminate these microbes, there is no need for us to control it. Such methods could be freezing and high heat treatment.
References
1. Seafood Network Information Center, Sea Grant Extension Program. http://seafood.ucdavis.edu/haccp/training/slides/chapt02.ppt; accessed on 3th May 2008
2. Dr. M.A. Cousin. Department of Food Science, Purdue University, West layfayette, IN. Spore forming bacteria in foods. http://www.math.unl.edu/~jump/Center1/Labs/Sporeforming%20Bacteria%20in%20Foods.pdf; accessed on 3th May 2008
Wednesday, April 30, 2008
Sunday, April 20, 2008
1.1 What is a product recall plan?
A product recall plan is a plan that during an event of disease outbreak due to food safety issues, the company would be able to protect the public health by implementing the fast and efficient identification and removal of the affected product from the market. Although it cannot prevent foodborne outbreak to happen again, it can help to reduce the economic impact of the company.
1.2 Purpose of a product recall plan
If a product recall plan is executed successfully and effectively, it can help to revive the reputation of the company. Besides that, it can reduce the impact of foodborne outbreak on the company, especially on the economic impact.
1.3 Essentials of a good product recall plan
- Roles and responsibility
- The committee
- Recall actions and documentations
- Decision of the recall
- Scope of recall
- Notification
- Communication
1.4 Recommendations
It is being recommended that the company should conduct a mock recall at the initial stage of the development of the product recall plan. It is also recommended that additional mock trial should be carried out once a year.
The recall procedure is recommended to be reviewed once a year or after any recall of products.
References
1. Industry Assistance: Product Recall Plan. Department of Health Care Services. http://www.dhs.ca.gov/ps/fdb/HTML/food/education%20unit/industry%20assistance/IA%20Product%20Recall%20Plan.htm, accessed on 30th April 2008
2. Food Recalls for Manufacturers. New Zealand Food Safety Authority. http://www.nzfsa.govt.nz/processed-food-retail-sale/recalls/template/fcprecalltemplatefsptpfb.rtf, accessed on 30th April 3008
A product recall plan is a plan that during an event of disease outbreak due to food safety issues, the company would be able to protect the public health by implementing the fast and efficient identification and removal of the affected product from the market. Although it cannot prevent foodborne outbreak to happen again, it can help to reduce the economic impact of the company.
1.2 Purpose of a product recall plan
If a product recall plan is executed successfully and effectively, it can help to revive the reputation of the company. Besides that, it can reduce the impact of foodborne outbreak on the company, especially on the economic impact.
1.3 Essentials of a good product recall plan
- Roles and responsibility
- The committee
- Recall actions and documentations
- Decision of the recall
- Scope of recall
- Notification
- Communication
1.4 Recommendations
It is being recommended that the company should conduct a mock recall at the initial stage of the development of the product recall plan. It is also recommended that additional mock trial should be carried out once a year.
The recall procedure is recommended to be reviewed once a year or after any recall of products.
References
1. Industry Assistance: Product Recall Plan. Department of Health Care Services. http://www.dhs.ca.gov/ps/fdb/HTML/food/education%20unit/industry%20assistance/IA%20Product%20Recall%20Plan.htm, accessed on 30th April 2008
2. Food Recalls for Manufacturers. New Zealand Food Safety Authority. http://www.nzfsa.govt.nz/processed-food-retail-sale/recalls/template/fcprecalltemplatefsptpfb.rtf, accessed on 30th April 3008
Friday, April 4, 2008
1.1 Avian Flu, its reasons and prevention
Avian influzena is caused by a virus H5N1 which is carried by poultry. There is currently no evidence to show that human has become infected with this virus has contact this disease via consuming infected chicken/eggs. Those who contacted this disease is due to contact with infected poultry. What is important is that it can still survive under chilling or freezing treatment.
However, the virus can be destroyed when the internal temperature of the product has reached at least 70 degree C. Thereby, it is concluded that the eggs imported is safe for consumption as long as the internal and core temperature of the pound cake has reached 70 degree C, which is likely to be the case where the cake is baked at 175 degree C.
1.2 Foodborne diseases that may associate with our product, and its types.
Foodborne diseases are caused when a person consume food that contains compounds that are infectious or toxic. Most common symptoms of common foodborne diseases are diarrhoea and vomiting. Examples of foodborne diseases that can be found in our product could be Salmonellosis. It is caused by the microorganism "Salmonella" which can be found in eggs, for the pound cake. Salmonellosis is also one of the most common foodborne disease in the world.
Bacillus cereus found in flour (plant-based) could also be another issue, the toxin produced by bacillus cereus is heat-sensitive. If the freezing temperature flautuates or not maintained, it can multipy rapidly. This could cause foodborne disease. It can be classified into 2 categories, one is the emetic form caused by emetic toxins and the other is the enterotoxin form.
References:
1. Bacillus cereus Food Poisoning. Kenneth Todar University of Wisconsin-Madison Department of Bacteriology. (http://www.textbookofbacteriology.net/B.cereus.html; accessed 1st April 2008).
2. Highly Pathogenic H5N1 Avian Influenza Outbreaks in Poultry and in Humans: Food Safety Implications. World Health Organization and International Food Safety Authorities Network (INFOSAN), 4th November 2005. (http://www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf, accessed 1st April 2008).
3. Food safety and foodborne illness. World Health Organization, March 2007. (http://www.who.int/mediacentre/factsheets/fs237/en/, accessed 4th April 2008).
Avian influzena is caused by a virus H5N1 which is carried by poultry. There is currently no evidence to show that human has become infected with this virus has contact this disease via consuming infected chicken/eggs. Those who contacted this disease is due to contact with infected poultry. What is important is that it can still survive under chilling or freezing treatment.
However, the virus can be destroyed when the internal temperature of the product has reached at least 70 degree C. Thereby, it is concluded that the eggs imported is safe for consumption as long as the internal and core temperature of the pound cake has reached 70 degree C, which is likely to be the case where the cake is baked at 175 degree C.
1.2 Foodborne diseases that may associate with our product, and its types.
Foodborne diseases are caused when a person consume food that contains compounds that are infectious or toxic. Most common symptoms of common foodborne diseases are diarrhoea and vomiting. Examples of foodborne diseases that can be found in our product could be Salmonellosis. It is caused by the microorganism "Salmonella" which can be found in eggs, for the pound cake. Salmonellosis is also one of the most common foodborne disease in the world.
Bacillus cereus found in flour (plant-based) could also be another issue, the toxin produced by bacillus cereus is heat-sensitive. If the freezing temperature flautuates or not maintained, it can multipy rapidly. This could cause foodborne disease. It can be classified into 2 categories, one is the emetic form caused by emetic toxins and the other is the enterotoxin form.
References:
1. Bacillus cereus Food Poisoning. Kenneth Todar University of Wisconsin-Madison Department of Bacteriology. (http://www.textbookofbacteriology.net/B.cereus.html; accessed 1st April 2008).
2. Highly Pathogenic H5N1 Avian Influenza Outbreaks in Poultry and in Humans: Food Safety Implications. World Health Organization and International Food Safety Authorities Network (INFOSAN), 4th November 2005. (http://www.who.int/foodsafety/fs_management/No_07_AI_Nov05_en.pdf, accessed 1st April 2008).
3. Food safety and foodborne illness. World Health Organization, March 2007. (http://www.who.int/mediacentre/factsheets/fs237/en/, accessed 4th April 2008).
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