Food Safety Management - Case Study Example

FOOD SAFETY MANAGEMENT By Name Course Instructor Institution City/State Date Table of Contents FOOD SAFETY MANAGEMENT 1 Table of Contents 2 1.0 Task A 3 1.1 The Controls Required To Prevent Physical and Chemical Contamination of Food 3 1.2 Comparing characteristics of Food Poisoning and Food-Borne Infections 4 1.3 How Food-Borne Illnesses Can Be Controlled 4 As the world continues becoming more unified, diseases now spread more effectively and rapidly, and with over one million persons crossing international borders day after day, and with the globalization of marketing, manufacturing, and food production, manufacturing, the threat of transmission of infectious disease is bigger. In this case, food-borne illness can be controlled by first checking for cleanliness through purchasing food products from stores with evident secure food handling practices. Food cans and jars should be inspected before buying, and so food in cans that are dented or bulging or in jars that have bulging or loose lids are not safe for consumption (Sizer & Whitney, 2007, p.449). Microorganism may be present in frozen food with damaged packages, so when buying frozen food, the buyer must inspect food packaging to make certain they are not crushes, torn or open. Moreover, droppings from frozen food and perishables can contaminate other food products so they must be placed separately. Importantly, on must be mindful of temperature and rime by refrigerating perishable products once from grocery shopping. 4 2.1 Categorise the Food-Spoilage Agents That Affect Food 5 2.2 Methods of Food Preservation 6 3.0 Task B 7 3.1 The Key Steps In a Temperature Control System 7 3.2 Methods for the Safe Storage of Food 8 3.3 The Importance of Personal Hygiene in the Control of Food Contamination 8 3.4 Cleaning and Disinfection as a Process Supporting Safe Food Production 9 3.5 The Problems Associated With Pest Control in Food Premises 9 3.6 The Need for Hygienic Design and Construction of Food Premises 10 3.7 Importance of Training as a Quality Assurance Mechanism 10 4.1 Food Hazard Risk Assessment 11 4.3 Food Safety Control System 12 4.3 Food Safety Guide for Legislation Compliance 13 References 15 Appendix 1 17 1.0 Task A 1.1 The Controls Required To Prevent Physical and Chemical Contamination of Food Control of physical contaminants starts with identifying components or raw materials that are at risk considering that a control program that is effective have to include support from suppliers as well as vendors. According to Berger et al. (2010, p.18), the degree of the possible threat will dictate the suitable control strategy; for instance, an X-ray or vision system inspection can be needed for controlling glass contamination, whereas a metal detector that is accurately calibrated could be helpful against both nonferrous and ferrous metals contaminants. Besides that, human inspection could be needed for the finding and elimination of hazardous stems and pit. Physical hazards control must as well involve the Good Manufacturing Practices (GMP's) program of the company. Advanced training of plant staff is fundamental in preventing contamination of product. On the other hand, control of chemicals in the manufacturing setting is vital for preventing contamination of finished goods and the ingredients used. The program for chemical control should take account of line workers, transportation, warehousing, sanitation, contractors and maintenance. Just like in physical contamination, training is the answer for successful chemical control effort. In this regard, the collective contributions of the quality control program, a sanitation program, and observance to GMPs are vital to the elimination as well as control of both physical and chemical hazards in processing operations of food. Examining food products’ safety is a tiresome business, and also judging the product safety from a microbiological point of view is tricky at best (Berger et al., 2010, pp.18-19). Still, it is somewhat easy, given information of the basic food properties, the preservation method, packaging type as well as method of distribution, to analyze its exposure to pathogenic organisms. 1.2 Comparing characteristics of Food Poisoning and Food-Borne Infections Food-borne infection is an intoxication that is caused by intake of contaminated food with live microorganisms or their contaminants. Food-borne infection entails allergic reactions as well as other forms where foods double up as the allergen carrier (PMPH-USA, 2007, p.179). On the other hand, food poisoning is a type of food-borne infection and results from consuming foods that contain toxins. Such toxins as mentioned by reference may be generated by micro organisms, may naturally occur in the food or may be a contaminant. Toxins have an effect on the biological reactions occurring in the body, and so at adequately high concentrations, the effects are severe and occur some hours subsequent to consumption. Symptoms of food poisoning can include vomiting and nausea. Food-borne infection results from micro organisms in the food and these micro organisms reproduce in the intestine. In addition, such micro organisms discharge contaminants that attack and harm the epithelium cells leading to diarrhoea and stomach ache in a number of hours or some days after consuming the contaminated food (PMPH-USA, 2007, p.179). 1.3 How Food-Borne Illnesses Can Be Controlled As the world continues becoming more unified, diseases now spread more effectively and rapidly, and with over one million persons crossing international borders day after day, and with the globalization of marketing, manufacturing, and food production, manufacturing, the threat of transmission of infectious disease is bigger. In this case, food-borne illness can be controlled by first checking for cleanliness through purchasing food products from stores with evident secure food handling practices. Food cans and jars should be inspected before buying, and so food in cans that are dented or bulging or in jars that have bulging or loose lids are not safe for consumption (Sizer & Whitney, 2007, p.449). Microorganism may be present in frozen food with damaged packages, so when buying frozen food, the buyer must inspect food packaging to make certain they are not crushes, torn or open. Moreover, droppings from frozen food and perishables can contaminate other food products so they must be placed separately. Importantly, on must be mindful of temperature and rime by refrigerating perishable products once from grocery shopping. 2.1 Categorise the Food-Spoilage Agents That Affect Food Food contamination may be environmental or microbial, with the last being more widespread. An environmental food-spoilage agent that may penetrate the food supply chain consists of heavy metals, pesticides, as well as other chemical agents. Scores of prospects subsist for food to happen to contaminated while in production and distribution process. At the outset, bacteria exist in the animals reared for food, and so poultry and meat can happen to contaminated while slaughtering through cross-contamination from intestinal fecal matter. Equally, vegetables as well as fresh fruits can be contaminated when washed with water contaminated with human sewage or animal manure. Contamination is also likely during food processing from food handlers who are infected (Subhranita, 2011). Bacterial food contamination is another group of food-spoilage agents considering that scores of bacteria contaminate food. The most common bacteria that contaminate the food include the following: campylobacter jejuni, staphylococcus aureus, vibrio vulnificus and vibrio cholera. Spoiled milk is as well often caused by bacteria like enterobacter aero-genes or lactococcus cremoris, which make the milk to generate long strands that are white in colour. Contamination of water is by and large caused by the existence of three bacteria, enterococci, Clostridium perfringens, and E. coli; these bacteria are usually found in the people and animals faeces. The last group of food spoilage agents is parasitic food contamination: parasites as per Subhranita (2011) are organisms living in or on a host, and get sustenance devoid of killing or benefiting the host. They penetrate the body through the mouth when drink or foods that are contaminated are swallowed. Basically, there are scores of distinct types of parasites and they range in size from protozoa (microscopic organisms) to helminths (multi-cellular worms), which are noticeable without a microscope. Parasites that mostly contaminate food include: Taenia saginatajsolium, Trichinella spiralis, Toxoplasma gondii, Cyclospora cayetanensis, Cryptosporidium parvum, Giardia duodenalis, and Entamoeba histolytica (Subhranita, 2011). 2.2 Methods of Food Preservation The shocking fact concerning food preservation is that it infused all cultures at almost every occasion. To continue existing, the ancient man had to exploit the nature, and so in frozen climates he used ice to freeze seal meat while in tropical climates he used sun to dry food. Therefore, modern methods of preservation were widely utilised in ancient time. The first method is drying which undoubtedly is one of the oldest food preservation techniques. This method acts by decreasing the food moisture content which in turn seizes bacterial growth. Currently, drying is widely utilized for meat preservation, but still vegetables and fruits can as well be preserved through this method (NPCS board, 2012, p.2). Another method is canning and bottling, where the food is foremost processed and afterward sealed in airtight containers. Whereas the processing of food kills microorganisms, their proliferation and entry is limited by canning it in airtight containers. Vacuum Treatment is another method of food preservation whereby airtight containers that deprive bacteria of the oxygen that aids it continue with its metabolism is used to store food. Therefore, the microorganisms’ growth is arrested as well as food is preserved. This method is usually suitable for preserving nuts. Curing/salting is another food preservation method whereby salt is used to draw out moisture from the food and from the microorganisms’ cells that could be present in it. As mentioned by reference, lack of moisture exterminates such organisms and therefore prevents spoilage of food. This method is suitable for preserving meat products (NPCS board, 2012, p.2). Smoking is another preservation method where perishable food products are smoked so as to boost their shelf life. It is mostly suitable for preserving cured food such as meat and fish. Fermenting is also another preservation method for preserving foods like beers, wines, and cheese whose production is performed by certain microorganisms. 2.3 The Effectiveness of Food Preservation Methods Of all preservation methods, freezing is the most contemporary, and an effective way of preserving food. In this case, food is frozen at different temperatures; for instance, fruit and vegetables are frozen at almost 30°C to 40°C, but meat are frozen between 20°C and 40°C. Basically, food preservation helps in maintaining the organoleptic and dietary properties of the original product (FAO, 2012). Freezing method akin to other methods of preservation permits the food to preserve nearly all of its nutrients, like the vitamins, which are so essential in addition to fats, proteins and minerals. Removing the moisture from food trough methods like curing, drying, and smoking are exceedingly effective preservation method. While using sunlight, the ultra violate rays can also serve to destroy microbes. 3.0 Task B 3.1 The Key Steps In a Temperature Control System Based on the nature of the food operations embarked on, sufficient facilities must be accessible for cooking, cooling, heating, and refrigerating as well as freezing of food, for storing frozen or refrigerated foods, monitoring temperatures of the food, as well as when needed, controlling ambient temperatures to make sure the suitability and safety of food. Undoubtedly, lack of enough food temperature control system is among the most common causes of food spoilage or food-borne illness. These controls include temperature and time of food preparation, cooling, processing as well as storage. As mentioned by reference, systems must be in position to make certain that temperature is effectively controlled where it is important to the suitability as well as safety of food. In this case, the key steps in a temperature control systems include; step one is purchase and transport of food products where chilled or frozen should be transported or accepted at specified temperatures like 5°C for chilled products and -18°C for frozen food. Step two is storage of the purchase food at same temperature of 5°C for chilled products and -18°C for frozen food. Step three is preparation where stored foods are defrosted prior to cooking; step four involves cooking whereby meat products should be cooked at a high temperature of 75°C and above, and this to make sure all bacteria at the meat surface are killed. Step five is hot holding where all foods that has to be maintained hot before serving must be kept at above 63°C (RetailSafe, 2005). Step six involve cooling and reheating whereby hot food should be cooled hastily prior to refrigerating it while reheating the cooled food should not be performed below a temperature of 82°C. The last step is serving whereby foods served cold should be below 5°C while those being served hot should be above 63°C. 3.2 Methods for the Safe Storage of Food Basically, there are various methods for safe storage of food ranging from traditional methods to modern methods, but the most common methods include: Freezers and thawing food whereby the temperature of the freezer must be maintained not less than 0°F. Food must by no means be thawed at room temperature; because it heightens the risk of fungal and bacterial growth and as a result the risk of food poisoning. Frozen food must be thawed through the following methods: during cooking, in the refrigerator, microwave oven, and in the cold water. Another method for storing food safely is Refrigeration, and his can be achieved by adhering to temperature guidelines. For safety, reference posits that it is imperative to make sure the refrigerator temperature is maintained at 40 °F or below. A number of refrigerators have fitted thermometers that measure their internal temperature, for the refrigerators with no thermometers, the appliance should be installed for monitoring the temperature. This may be important in case of a power outage such that when the power goes back on, food is because the refrigerator is still at 40 °F. Basically, the guidelines are different for vegetables safe storage under dry conditions (devoid of freezing or refrigerating). This is for the reason that different vegetables possesses distinct attributes, for instance, tomatoes has lots of water, whereas root vegetables like potatoes and carrots have less water. Such factors, as well as scores of others, have an effect on the amount of time needed to keep a vegetable safe in dry storage, in addition to the temperature required to safeguard its usefulness. Therefore the guidelines for safe storage of vegetables include: cool and moist for root vegetables, cabbages, and potatoes; cool and dry for onions; and warm and dry for pumpkins, dried hot peppers, and sweet potatoes. Scores of cultures have created innovative means of preserving vegetables safely for a long period of time, and they include food dehydration, home canning, pickling, or root cellar storage (Trinklein, 2010). 3.3 The Importance of Personal Hygiene in the Control of Food Contamination Owing to an increased public awareness in consequence of all forms of media coverage regarding food-borne illnesses, the training level for workers working in the food industry generally must be increased. Basically, personal hygiene stars at home, with the basic factors for high-quality hygiene being a clean clothing, clean hair as well as clean body. Presence of hair in food may result in physical as well as microbiological contamination; therefore, beard and hairnets covers must be worn to guarantee integrity of food product (Adams & Moss, 2008, p.412). Besides, clean aprons, uniforms, as well as other external garments that are worn by worker may assist reduce contamination. Maintaining personal hygiene is important for scores of reasons; psychological, personal, health, social, or just as a behaviour so keeping a good hygiene standard assist to stop the spread and development of infections, bad odours, as well as illnesses. Poor hygiene may result in poor health so if a food handler is cleaned and dressed suitably, the risk of infection will be reduced considerably. 3.4 Cleaning and Disinfection as a Process Supporting Safe Food Production Cleaning is removing any dirt or anything harmful to the cleanliness while disinfection is the inhibition or the removal of microorganisms in an object, a place or on the outside human body surface. In food industry), as mentioned by reference cleaning as well as disinfection are intended for removing dirt as well as destroying the microorganisms available in the food packaging and appliances and. Occasionally, these undertakings are carried out on the food products themselves, especially those contaminated by microbes or pesticides’ residues. The outcomes of cleaning and disinfection operations are not limited to one another because if the operation of cleaning will get rid of numerous wastes, it will as well achieve a particular level of microorganisms’ removal (Heinz, 2013, p.151). This removal may afterwards be supplemented if needed by a suitable disinfection using a certain product. By removing harmful objects through cleaning and eliminating microorganisms through disinfection, then production of food becomes safe. 3.5 The Problems Associated With Pest Control in Food Premises Pests are attracted by food premises because they offer the perfect environment for food, shelter, moisture and warmth. Pests controlling becomes hard because many food premises have open doors and windows, wall cracks and drainage pipes which are the entry channels for pests. Problems associated with pest cost money because they contaminate food, damage the furnishings, furniture and building and bring diseases (Hawker et al., 2008, p.285). Pest problems can also damage the reputation of food premise if customers realise the place is infested with pests. By law, food premises must show that they have managed to control pests getting into food preparation and storage areas. Considering that pests can contaminate easily food with their nesting material, dead bodies, droppings and may as well bring about bacterial contamination (Hawker et al., 2008, p.285). 3.6 The Need for Hygienic Design and Construction of Food Premises Pest infestation risk can be reduced by a well hygienic designed as well as constructed food premises, which make the cleaning task as well as future maintenance easier. Additionally it as well helps with work output by being more resourceful, and so a food premise construction, design, layout as well as size should allow personnel to clean and disinfect the premises with no trouble (Moerman, 2010). A hygienic design and construction can protect against the increase of contaminated materials, dirt, stop dirt from getting into the food and can prevent mould or condensation on surfaces; thus, allowing improved food hygiene practices to occur. A hygienic design and construction can stop pest access and prevent them from living in ten food premise. In this case, the design and construction of food premises must be suitable for food-related activities, and should offer sufficient space for the activities to be carried out on the food premises. The food premise should as well have sufficient supply of potable water, suitable washing food ingredients, drinking, cooking, hand washing and cleaning: this as a result will reduce the risk of contamination within the food premise (Moerman, 2010). The building design should have adequate mechanical and natural ventilation to successfully remove vapors, steam, smoke and fumes from the food premises. 3.7 Importance of Training as a Quality Assurance Mechanism Arguably, food production competitiveness will before long be more reliant on the dependability of the quality and the safety of the food as well as adequacy of the procedures for production than on price and quantity, writes Blaha (2000). Therefore, proper training of food handlers and inspectors is a must for a resourceful food control system. As present food systems are somewhat multifaceted, the food inspector and handler have to be trained in food technology as well as science to comprehend the processes in the food industry, make out possible quality and safety challenges, and possess the experience and skill to examine the food premises, perform a general evaluation, and be able to gather food samples. Programs for food quality assurance have to cover every facet associated with food safety and quality from sourcing of ingredient through manufacturing, packaging as well as supply to sale by the caterer and for that reason offer consumers with confidence. Through training one can know how to hygienically run the business and to safely work and produce quality products. 4.1 Food Hazard Risk Assessment Food hazard Risk Assessment (Department of Education, 2012) Activity Description Food hazard risk assessment for seafood restaurant Step 1: Hazards Identification Biological Hazards Body fluid, Blood, Virus/Disease, or Food Handling Chemicals Non-hazardous chemicals or hazardous chemicals such as Polychlorinated biphenyls (PCBs) and dioxins Critical Incident - leading to: Lockdown, disruption, or evacuation Systems failure involving LPG gas, electricity, or pressurised containers. Environment Pests, temperature, water, weather, or sun exposure People Staff, customers, stress, or physical conditions. Step 2: Assessing the level of Risk (using hazards Identified in step one see appendix 1) Likelihood Consequence Insignificant Minor Moderate Major Critical Almost Certain Biological Hazards Environment hazards Likely People hazards Possible Chemicals Unlikely Rare Systems failure Step 3: Controlling the Risk Hazards Hierarchy of Control Most Effective Biological Hazards Elimination by removing the hazard completely. Chemicals Substitution by replacing the hazard with less dangerous ones. Environment Systems failure Redesign to makes the systems worker safely Critical Incident Personal protective equipment to prevent risky incidents like falls or burns Least Effective People Administration to make people feel safe when in the restaurant Step 4: Monitoring and Reviewing Controls Are the current control measures sufficient? Yes Are there changes in the control measures? No Are new control measures needed in the future? Yes 4.3 Food Safety Control System The food safety control system should be able to identify any hazards as well as critical control points at the steps or step upon which control is important to eliminate or prevent a hazard or to decrease it to satisfactory levels. Another step is establishing critical limits at critical control points which involve separating suitability from unsuitability for the reduction, elimination or prevention of identified hazards (Jenga & Fang, 2003, p.321). Other steps include establishing and putting into practice successful monitoring, corrective actions when monitoring, and establishing records and documents based on the size and nature of the business. The chart below shows procedures sin a food safety control system adopted from the Hazard Analysis Critical Control Points (HACCP) System. Identifying hazards as well as assessing their risks and severity Determining critical control points Instituting control measures as well as establishing criteria for making certain control Monitoring critical control points in addition to recording data Taking action every time monitoring outcomes point out criteria were not met Proving that the system is working as intended 4.3 Food Safety Guide for Legislation Compliance For legislation compliance the inedible or hazardous substances must be satisfactorily labelled as well as stored in secure and separate containers. Businesses must manage to prove that they have appropriate food safety management procedures implemented that control the food bacterial levels. Food products must be kept at temperatures which cannot cause a risk to human health, and this must apply to transportation, preparation, storage, and delivery. In this regard, cold foods should be kept at 5°C and below while hot foods should be kept at 63°C and above. The refrigerators temperature must be checked in line with the written food safety management system. Food handlers must be trained to recognize signs of pest activity as well as be instructed to report everything they observe to their supervisors. Defrosting of food must be carried out in manner that reduces the risk of unsafe toxins forming or bacteria growing in the foods. Material utilised for food packaging and wrapping must not be contamination source, and wrapping materials have to be stored in order that they are not exposed to contamination risk (Eden District Council, 2004, p.22). Food premises must ensure that any employee handling foods are instructed and supervised as well as trained in food hygiene in a manner that is suitable for the work they do. Moreover, food premises must be kept clean as well as in good condition and the layout must allow for safe working practices. References Adams, M.R. & Moss, M.O., 2008. Food Microbiology. Cambridge : Royal Society of Chemistry. Berger, L., Berger, L.M., Parenteau, C. & Parenteau, C., 2010. Food Safety for Managers. Boston, MA : Berger Food Safety. Blaha, T., 2000. The Importance of Quality Assurance and Food Safety in Modern Food Production Systems. [Online] Available at: http://agriculture.de/acms1/conf6/ws3qual.htm [Accessed 29 November 2014]. Department of Education, 2012. Risk Assessment Template. [Online] Available at: http://education.qld.gov.au/health/docs/healthsafety/health-safety-risk-assessment-template.doc. [Accessed 29 November 2014]. Eden District Council, 2004. Guidance on Compliance with Food Hygiene and Safety. Requirements for Catering and Other Food Preparation Facilities. Guide. London: Eden District Council. FAO, 2012. Cold preservation of meat products. [Online] Available at: http://www.fao.org/docrep/004/t0098e/t0098e02.htm [Accessed 29 Novemeber 2014]. Hawker, J. et al., 2008. Communicable Disease Control Handbook. New York: John Wiley & Sons. Heinz, H.J., 2013. Principles and Practices for the Safe Processing of Foods. London: Elsevier. Jenga, H.-Y.J. & Fang, T.J., 2003. Food safety control system in Taiwan––The example of food service sector. Food Control, vol. 14, no. 5, pp.317–22. Moerman, F., 2010. Hygienic Design of Food Processing Facilities. [Online] Available at: http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2010/hygienic-design-of-food-processing-facilities/ [Accessed 29 November 2014]. NPCS board, 2012. Manufacture of Food & Beverages. 2nd ed. Kamla Nagar, New Delhi: Niir Project Consultancy Services. PMPH-USA, 2007. Nutrition in Pediatrics: Basic Science, Clinical Applications. Shelton, Connecticut: PMPH-USA. RetailSafe, 2005. House Rules Cold Temperature Control:. [Online] Available at: https://www.food.gov.uk/sites/default/files/multimedia/pdfs/cshrtempcontrol.pdf [Accessed 29 November 2014]. Sizer, F. & Whitney, E., 2007. Nutrition: Concepts and Controversies. 10th ed. New York: Cengage Learning. Subhranita, 2011. What are the factors that contributes to Food Spoilage? [Online] Available at: http://www.preservearticles.com/201105317331/what-are-the-factors-that-contributes-to-food-spoilage.html [Accessed 29 November 2014]. Trinklein, D.H., 2010. Vegetable Harvest and Storage. [Online] Available at: http://extension.missouri.edu/p/G6226 [Accessed 29 Novemeber 2014]. Appendix 1 Assessing the level of Risk in 4.1 step 2 (Department of Education, 2012) Read More