Chapter 1

Knowledge requirements:-

1.1 Explain the characteristics of pathogens& their potent ional to cause Food poisoning?

PATHOGENES:-

Bacteria’s that cause food borne illness are called pathogens.

Bacteria:-

These are single celled microorganism and are leading cause of food poisoning.

GROWTH OF BCTERIA Most bacteria multiply by binary fusion that is they double their

number. Their genetic material is first duplicated and nucleus then splits, each nucleus

takes with it its share of genetic material with it. Under favorable conditions they can

divide every 15-30 mins. Within 12 hours a single bacterium can become colony of 72

billion colonies of bacteria.

In hostile environments rod shaped bacteria develop a protective shield around them called

spores. As they hibernate in their spores when the conditions turn favorable they become active

enough to cause serious illness.

Some bacteria are helpful known as putrefactives.like LACTOBACILUS helps us to make

yogurt.

Most of these illnesses are created by bacteria (single celled microorganisms) which are called

pathogenic. E.g.:- Botulism, Salmonella, Escherichia coli, Clostridium perfringens.

Pathogenic do not leave detectable odours, taste, & changing colors and other signs for their

presence. So it is important to follow proper hygiene, sanitation & food handling techniques.

Illness is of three types that take place from bacterial:-

1. Intoxication

2. Infection

3. Toxin-mediate infection

INTOXICATION: - This is done by the toxins (chemicals) that are released by microorganisms

as their by products during their life process. These bacteria as such them selves do not cause

any harm when digested but their by products create sever poisoning in the digestive tract and

lead to illness. Some time microbes can be killed while cooking but toxins require prolonged

cooking at higher temperature.

E.g.:- BOTULISM

INFECTION:-This occurs when the live microbe is ingested in the digestive tract. This living

bacteria itself causes food poisoning in the body not its waste products. They can be destroyed at

higher temperature of cooking {165°F (74°C)} or higher.

E.g.:- SALMONELLA

TOXIN-MEDIATE INFECTION: - This combination of both I.E:-intoxication & infection. When

these microbes enter the body they make colonies in the digestive tracts & leave harmful toxins

they create food poisoning.

E.g.:- Clostridium perfringens & Escherichia coli.]

LOCOMOTION: - Bacteria do not have feet; they can be only carried from one place to another.

Food can get contaminated from the following ways:-

Hands

Coughs & sneezes

Other foods

Equipment & utensils

air

Water

Insects

Rats,mice,birds,animals

SURVIVAL CONDITATIONS OF THE PATHOGENES

Their survival depends on the following 6 factors:-

1. Food: - Bacteria as living organisms require food as we do. Foods with maximum amount

of protein are best for the bacterial growth. Like meat, poultry, fish, dairy products, eggs,

as well as some grains & vegetables.

2. Moisture/Water: - Bacteria require moisture to absorb the food. High moisture content at

humid level attracts more bacterial growth. Therefore foods which are dry are safer like

grains, etc. then the food with high moisture content like poultry, meat, etc. Food with

high level of the salt & sugar make bacteria unable to use the moisture present.

Water Activity of common food

0.0  

.1  

.2  

.3  

.4  

.5 Dried pasta

.6  

.7 Flour, dry milk

.75 Jam jelly, crisp cooked bacon

.8  

.85 MINIMUM FOR BACTIAL

GROWTH

.9 Raw bacon

.95 Soft cheese

.98 Poultry & Meet

1.0 Distilled water

3. Temperature: - Bacterial growth is highest at the warm temperatures i.e:-41°F to

140°F (5°C to 60°C).this temperature promotes the growth of pathogens; and is

called danger zone temperature for food.

4. Time: - When the bacteria are introduced to new environment they need time to adjust in

their surroundings before they start growing. This time is resting period and is called lag

phase, this lasts for 1-2 hrs. It is followed by log phase, a period of accelerated growth,

which lasts until the bacteria begin to crowd others within their colony, creating

competition for food, space & moisture. This begins to decline or negative growth

phase, during these bacteria dies at an accelerated rate.

If conditions are good then the lag phase can be increased and prevent the bacteria to grow.

Therefore the food should be prone too the room temperature for very low time. And follow safe

plans, like bring as much food out of the refrigerators as much needed.

Stationary phase

Decline phase

Log phase

Lag phase

Time

Number of Cells

5 Air: - bacteria also live on oxygen that is they also need oxygen, these are called aerobic

bacteria. Some bacteria are anaerobic bacteria. They can grow without the presence of the air

such as BOTULISM food poisoning this is caused by bacteria living in the cans. Others known as

facultative that can adjust in both environments.

6Acidity or alkalinity: - In general disease producing bacteria like neutral environment neither too

acidic nor too alkaline. This acidity or alkaline levels are indicated by ph level.

Scale range from 0(strongly acid) to 14 (strongly alkaline).A ph of 7 is neutral. Of water ph level

is 7.

pH level of common foods

A 0  

  1.0  

C  2.0 Limes & lemons

  3.0 Commercial

mayonnaise

I 4.0 Orange juice

  5.0 Bananas

D 6.0

6.4

Most vegetables (5.0-

7.0)

Chicken & fresh meat

NEUTRAL 7.0 Distilled water, fish

A 8.0

8.5

Crackers & honey

Baking soda in water

L 9.0  

K 10.0  

A 11.0  

L 12.0 House holds

ammonia.

I 13.0  

  14.0  

Some serious food poisoning Pathogens are:-

1. Salmonella sp

2. Campylobacter

3. Ecoli 0157

4. Shigella

5. Clostridium perfrigens

6. Staphylococcus aureus

7. Clostridium botulinum

8. Bacillus cereus

9. Listeria monocytogenes.

Salmonella are a cause of food borne infections.

The source of contamination in Salmonella outbreaks can always be traced to humans or

animals. The natural habitat of Salmonella is the intestinal tract of animals.

Once infected with this organism, it is very difficult to completely get rid of it.

Source 

Intestinal tract of warm-blooded animals and fecal contamination from infected animals.

Often associated with poultry products including eggs.

Reptiles can also be a source.

Found in fecal material.

Symptoms:

Fever, nausea, vomiting, cramps, diarrhea which continue for 2-6 days.

The onset of symptoms appears 24 hours after eating the contaminated food.

Death may occur in persons who were already severally compromised (primarily very old or very

young), but normal health adults would not ordinarily suffer any long-term consequences.

Cause:  

Foods are contaminated from some animal source. Animals may be easily contaminated from

intestinal tract if they are improperly slaughtered. Cutting boards in the home may be used to cut

up contaminated product that is then cooked and presents no hazard. The cutting board may be

used subsequently to prepare something that won't be cooked and the organisms are transferred

to this product. If the contaminated product is then subjected to temperature abuse that allows the

organism to grow and increase in numbers, then an outbreak of disease is likely.

Prevention:  

The first line of defense is to prevent contamination by limiting the exposure to diseased animals

and feces or products from these animals. The second line of defense is to keep the uncooked

products properly refrigerated to prevent the organisms from multiplying. Thirdly, the organism

can be readily destroyed by proper cooking so that even contaminated products become safe

after cooking. Recontamination of properly cooked foods must be avoided.

 

Staphylococcus aureus

Source

Sores

Boils

Infected skin areas

Nasal passages of man and animals

Symptoms

Vomiting, diarrhea, abdominal cramps, nausea, chills, and subnormal body temperature

commonly occur 1-6 hours after consumption of the contaminated foods.

Fever is not present

Symptoms last about a day

Cause

Toxigenic strains produce a heat stable enterotoxin when they are allowed to grow in a food.

Normally you would expect that there would need to be at least 1,000,000 organisms per gram in

order to produce enough toxins to cause an outbreak.

Toxin is heat stable - organism is not.

In order to get "Staph" poisoning it is necessary for the food to have been contaminated (almost

always from food handlers) and subjected to enough temperature abuse to permit the organisms

to increase to 1,000,000 per gram and produce toxin.

This organism is the classic cause of many picnic outbreaks. Why?

Prevention:

Prevent contamination from food handlers.

This is best accomplished by requiring all food handlers to wear gloves and training them in

proper handling techniques.

Avoid temperature abuse by maintaining the product below 40F or above 140F.

Cooking will not eliminate the hazard once the toxin has been formed.

 

Clostridium botulinum

These organisms are responsible for the majority of food poisoning deaths.

While the number of outbreaks is small the consequences are great.

Almost all of the outbreaks are due to home canned food products.

Clostridia are common soil organisms and therefore are very difficult to eliminate from foods.

Clostridia are spore formers and their spores are relatively heat stable.

Because of this outbreaks are most likely to occur in improperly processed foods.

Characteristics

Source Primarily soil

Anaerobic, fastidious, grows between 10-45C, does not produce toxin at pH's below 4.6

Spores are very heat stable; toxin can be destroyed by heat.

Symptoms

Double vision, dizziness, nausea, vomiting, fatigue, muscle paralysis, and finally respiratory

failure.

Symptoms typically appear 24-36 hours after ingestion of the toxin containing foods.

If the antitoxin is not administered in time, death by respiratory failure occurs within a week.

Cause

Produces a potent exotoxin when it grows at pHs above 4.6.

Anaerobic - cannot grow in the presence of oxygen. Improper heat processing is almost always

involved in these out breaks.

Typically, this occurs in high protein foods but outbreaks in baked potatoes and home canned

peppers have been reported.

Prevention

Proper processing of low acid food products.

Neurotoxin can be destroyed by heating.

This is highly recommended for home canned beans, corn, and meat containing products.

Prevention of contamination by spores is not possible.

Baked potatoes should not be stored at room temperature for extended periods.

 

Clostridium perfringens

These organisms are responsible for a large number of toxic infections from food products.

Cooked meat products and gravies are the primary foods involved in these outbreaks.

Outbreaks involving this organism are not as easy to document as some of the others we have

discussed.

Like botulinum, perfringens is an anaerobic spore former and thus doesn't present a hazard in

raw foods. Unlike botulinum, live organisms must be ingested before illness occurs.

Symptoms

Diarrhea, cramps, vomiting is rare.

Onset is typically 12 hours after ingestion.

Duration of symptoms is usually 24 hours.

Cause

Foods are cooked enough to kill organisms, but not enough to kill perfringens spores.

Foods are then allowed to cool slowly by being left out at room temperature or by being

improperly refrigerated.

Organisms multiply and then are consumed and sporulate in the gut.

When they do this they produce a toxin that causes the symptoms.

Prevention

Proper cooking and cooling will prevent this type of outbreak.

Care should be taken with large bowls of gravy and large roasts because they can take a long

time to cool even when refrigerated.

Cooking the cooled products before consumption will kill the organisms and make food safe.

E. coli O157:H7

E. coli O157:H7 is one of the hundreds of strains of E. coli normally found in the large intestine of

animals.

First recognized in the United States in 1982, it has been associated with several serious

outbreaks in the United States and is most commonly linked to undercooked ground beef, but out

breaks has been traced to sprouts and unpasteurized fruit juice.

Symptoms

Symptoms are usually characterized by severe abdominal pain, cramps, nausea, and vomiting,

bloody diarrhea and occasionally fever.

Hemolytic Uremic Syndrome (HUS) is a serious consequence of this disease and is the leading

cause of kidney failure in children.

Central nervous system disease, seizures, coma and blood clots in the brain may also develop,

and may result in death.

Cause

The organism resides in the intestinal tract and is shed in the feces.

Slaughter and milking procedures can contaminate food products.

Bacteria usually are only found on the exterior of intact products, and can be easily killed during

the cooking process. Hamburger and other ground meat products may evenly distribute the

bacteria throughout the product.

Contaminated product is not thoroughly cooked throughout, some organisms may survive.

Illness can occur after ingesting only small amounts of this pathogen.

E. coli O157:H7 has been isolated in raw and undercooked meats, cheeses, lettuce,

unpasteurized milk, raw finfish, cream pies, mashed potatoes and other prepared foods.

Control

Food-protection education

Cook meats thoroughly, until the juices run clear. (155ºF for ground meats/hamburger)

Avoid cross-contamination (contact of raw food with cooked foods)

Good personal hygiene with an emphasis on hand washing

 

Bacillus cereus

Implicated in a number of food poisoning outbreaks. A notable one occurred here in Columbus

B. cereus is a common spore former. Because the spores are relatively heat stable, some will

survive cooking.

Often associated with rice being held at improper temperature.

During the cooling, surviving spores germinate and rapidly grow in the warm moist environment.

The onset of symptoms usually occurs 1 to 6 hours after eating.

Depending on the strains, symptoms may include vomiting, diarrhea, or both.

Proper cooling of food after cooking is the best control measure.

Food Poisoning

In order for food poisoning to occur, two things must happen:

The food must be contaminated

There must be temperature abuse

In the vast majority of cases, if either one does not occur, there will not be a problem.

INFECTIVE DOSE OF PATHOGENES:-

In general pathogens are present already yin the food, environment, surfaces, etc. They are not

harmful when they are in small number but when they get favorable conditions to grow then they

multiply in vast numbers and create poisoning in the person who eats or drink contaminated food.

Organism Spore Anaerobe Onset Symptom Toxin

                 

Staph No No 1-4 hr VD Stable

Salmonella No No 24 h Fever V,D No

C. botulinum Yes Yes Day Double Vision Unstable

C. Perfringens Yes No 12 hr V,D In gut

V=vomiting   D=dizziness

Prevention of Food Poisoning

Prevent initial contamination

Destroy organisms

Prevent from growing

<40F or >140F Alter pH

Add sugar or salt

1.2 Explain chemical & physical food contamination their source& control measures? 

Chemical, physical (contamination/hazards) & parasites are the main reasons for non

pathogenic food poisoning.

Now we will discuss each of these factors:-

CHEMICAL HAZARDS:-Chemical contamination is usually invisible & indecent, making it

extremely difficult to detect. It can be only avoided by following proper procedures when handling

food & chemicals.

Chemical hazards are of these types:-

1. residual chemicals used in the growth of the food

2. food service chemicals

3. toxic metals

RESEDUL CHEMICLS:-Chemicals such as fertilizers, pesticides, insecticides, & herbicides.

When they are brought to us with the farm produce and consumed by us they create serious

poisoning.

Precaution:-

Therefore we should always wash all the vegetables & fruits before their use.

FOOD SERVICE CHEMICALS:-to maintain the sanitation standards and in the maintenance of

the decor & machinery various kinds of chemicals are used in common food service operation.

Like pest baits, solvents, paints, preservatives, additives bug spray, drain cleaners, oven

cleaner, silver polish, bleaches, dish washing liquid, etc.

Precautions:-

Therefore every care should be taken that all the dishes been washed thoroughly before serving

the food in them. And all the chemicals containers should be nicely marked, labeled & kept

separately in the closet.

Never uses a chemical container or package.

TOXIC METALS: - this kind of the food poisoning occurs when the harm full chemicals such as

lead, mercury, copper, zinc antimony, cyanide, cesium; etc comes with the contact of the food.

Metals can accumulate in the fish & shell fish living in the polluted waters, or in the plants

growing in the land contaminated by the metals.

Antimony: -- Caused by storing cooking the acid foods in chipped gray enamel ware.

Cadmium: -- caused by cadmium plated ice cube trays or containers.

Cyanide: -- caused by the silver polish containing cyanide.

Lead: -- Caused by the lead water pipes, solder containing lead, or utensils containing

lead.

Copper: -- caused by the unclean or corroded copper utensils, acid foods cooked in the

unlined copper utensils, or carbonated drinks in contact with the copper tubing.

Precautions:-

To prevent the metal poising we should never get the fish & shellfish from the unauthorized body.

We should always maintain our cooking utensils & cook appropriate food to go with the metal.

]

PHYSICAL CONTAMINATION: - It is a contamination o food with the foreign objects that may

not be toxic but that may cause the injury, discomfort in which. Examples are:-

Pieces of glass from the broken container, bulbs, bottles, glasses, tiles, etc.

Metal shavings from the improper opened can, tip of the knives, jewellery, box staples,

paper clips, bag ties, etc.

Stones from the poorly stored dry beans

Soil from the poorly washed vegetables

Insects or insects parts

Hair, small jewelry, etc.

Other control measures are:-

1. Deliveries of food shell be checked before accepting that their is no presence of

the foreign bodies as dust,stones,etc

2. Food should be made sure at time of delivery is free of the chemicals, insects,

etc especially farm produce.

3. Food should be always taken from the reliable source.

4. Cleaning method should be closely monitored, roster allocated and their use

should be done at the end of the day when no food can come in the direct

contact with the chemicals.

5. Proper good quality can opening equipment should be used

6. Their should be set policies do deal with glass breakage that is it should be

removed immediately. And if the glass enters the food it should be discarded.

7. Food should be always covered.

8. Their should be proper blind & screens on door & windows.

1.3 Explain the character tics & potential; to cause food poisoning of non pathogenic bacterial source?

Food poising that occurs other then the source of bacteria comes under this heading.

They are food poisoning caused by the microbes, chemicals, poisonous plants & fish.

MICROBS:-

Moulds:- They are algae like creatures. These appear like whiskers on the food. To grow they

require warmth, moisture, food& air. Large colonies of mold are easily visible by the eyes. Not all

the moulds are dangerous but some are which are known as mycotoxicoses that have been

linked to food borne diseases. Molds die at higher temperatures 140°F (60°C). But their toxins

are heat resistant so the food shell e discarded container & place should be sanitized. They are

killed by the heat and sunlight. They can grow where there is too little moisture for yeast &

bacteria to grow.

Yeasts:- These are single cell organism, larger than bacteria, they grow on foods containing

moisture and sugar. Foods containing large amount of moisture & little amount of sugar such as

fruit juices, syrups, etc are liable to consume carbohydrates and expel carbon dioxide & alcohol.

This process is known as fermentation. Though they as such do not cause any harm as such but

may spoil the food flavor, do discoloration & leave odours.Yeast is killed at the temperature of

136°F (58°C).

Viruses: - Viruses are smallest most known forms of the life. Viruses are not affected by the

water activity, pH, or oxygen content in the environment. Some viruses can be destroyed by

cooking food at higher temperatures 176°F (80°C). Viruses do not need a host to survive; they

can live & multiply on the food and on the surface where the food is kept. But when they enter the

body of the host they take over the living cells& their genetic materials& cause the ells to produce

more viruses.

Examples:-

Hepatitis A: - This disease can last for several months.

SOURCE = Contaminated water or ice, shellfish from the polluted waters, raw fruits & vegetables,

milk & milk products, infected food workers.

FOOD USUALLY INVOLVED = shellfish eaten raw, any food contaminated by the infected

person.

PREVENTION= Practice good health & hygiene. Use only certified shell fish from the safe waters.

Norwalk Virus gastroenteritis:-This disease affects the digestive tract, causing nausea,

vomiting, stomach cramps, and diarrhea fever.

SOURCE: - Human intestinal tract, contaminated water.

FOOD USUALLY INVOLVED =water, shellfish from polluted water, raw vegetables & fruits.

PREVENTION= Practice good health & hygiene. Use only certified shell fish from the safe waters.

Use sanitary, chlorinated water. Cook foods tog safe internal temperature.

POISINOUS PLANTS: - Some time after adequate precautions of farmers accidentally some

poisonous weeds grow and end up with our food supply. These can create some food poisoning

in the digestive tract. So food especially herbs etc should be thoroughly checked and clean. Ay

alien looking vegetation, seeds, fruits, etc should be discarded.

Found in gardens and rural situations –some examples of the more common ones€¦

Arum lily

Blue couch

Blue heliotrope

Castor oil plant

Cotoneaster

Cotton bush

Crown beard

Darling pea (label)

Green cestrum

Hemlock

Mother of millions

Nardoo

Native fuschia

Oleander

Paterson’s curse *

Pellitory (asthma weed)

Poinsettia

Rhus tree *

Rock/Mulga fern

Shrubby rice flower

St John’s wort

Tree of heaven

Turkey bush

Variegated thistle (label)

Wisteria

Wild tobacco

POISINOUS FISH: - There are some fish & shell fish that are found in the beds of the polluted

water beds. As they conserve large number of toxins in their bodies. Which when consumed

cause serious harm, such as mercury. The high does of these fish can lead to serious

accumulation of the metals & chemical in our body which may have serious ill effects. Some fish

also have positions organs in them as in puffer fish which should be removed carefully as they

can create death in some cases. Some of the octopus & squids also have high does of the

chemicals in their body.

Therefore all fish & shell fish should be taken from the reliable source and authorized fisheries.

1.4 Explain the kinds of the pest infestation & control measures relevant to the food safety?

PESTS are undesirable animals, insects, worms, etc that eat destroy & contaminate food. As they

carry lot of germs with them when consumed can create food poisoning.

Examples of pests are rats, mice, flies, cockroaches, ants, wasps, beetles, mites, lice, etc.

Pests are attracted by the favorable conditions of the kitchen environment that is hidden

spaces to hide, food temperature, water etc.

We will discuss some common pests that are present in the kitchen environment,

Flies they bread in the filth of dustbins, where there is more moisture & high temperatures. They

have hairs on their body when they sit on the contaminated surface & sit on the food then they

also become carrier of the pathogens which can create the food poisoning.

Cockroaches are one of the major pests present. They love the ideal conditions of the kitchen

that is warm, moist, dark places. They leave their droppings & a liquid, which gives of a

nauseating odor. They can carry harmful bacteria’s on their body & can pass to a surface that

they come in the contact with.

Silverfish they are small silver colored insects that feed on starchy foods & found on the moist

surfaces. They thrive in the badly ventilated areas.

The most common pest entry routes include:

-pests are some time introduced by the supplies of suppliers.

- Open doors. Sometimes people prop doors open, allowing easy access for pests. Always keep

doors closed when not in use, especially kitchen doors or other entry points near dumpsters.

- Doors that don't seal. This is often a primary means of pest entry. A door that is closed to us

may present no obstacle for a pest. A mouse can easily squeeze through a small 1/4-inch

opening and an insect pest can gain access if you can see light under a door from the inside.

Finding crickets, ground beetles, millipedes, sow bugs, and similar insects inside is a common

symptom of doors that don't seal. 

- Other openings from outside. Gaps around pipes, conduit lines, and ventilation ducts are also

common entry routes for pests. All of these should be properly installed and sealed tightly with

the proper sealant material.

- Open windows. All windows should have screens if they are used for ventilation. 

Evidence of access:-

Cockroaches leave a strong, oily odor & feces that look like large grain of pepper.

Cockroaches prefer to search to move around in the night so to see one in the day time is the

serious sign of the infestation.

Rodents tend to hide during the day time, so an infestation can be rather serious until the

creature is seen. Rodents€™ droppings which are shiny black to brownish gray shows the

infestation.

Rodents nest made up of the scrap, paper, hair or other soft material may be

spoted.Scratches on the corner of the walls or other surface should not be neglected as these are

done by the nails of the rodents.

All the noxicious, oily smell etc should not be neglected.

These are the relevant action to be taken to stop & avoid   pest infestation:-

- Sealing doors, windows, or other potential pest entries into buildings

- Repairing leaky faucets or pipes

- Improving sanitation practices and/or trash management in and around facilities

- Eliminating pest harborage by sealing cracks or gaps that can lead into pest

Living spaces

- Eliminating pest harborage and facilitating better inspections by reducing clutter

- Use of baits or traps where pest (rat, mice) populations are present

- Use of a pesticide to eliminate a pest infestation

- Selection and maintenance of landscape plants that discourage pest problems

- Monthly inspections may also include comments on progress made (or not made) on previous

recommendations

-Providing good ventilation in the store rooms. Rotating & shifting all the stock on periodic bases

as it disrupt the nesting places & breeding habits.

-Store all the food supplies at least 6 inches away from the wall & floor.

-Do not allow the water to stand in drains, sinks, buckets as cockroaches attracts to the moisture.

-Fly killing infrared machines etc should be used.

-No food should be allowed on the floors& preparation platforms.

1.5 Out line the HACCP system of food system management? Basic principles, Advantages, Documentation. 

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to

food safety that addresses physical, chemical and biological hazards as a means of prevention

rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions,

known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the

hazards being realized. The system is used at all stages of food production.

HACCP is based around seven established principles.

Principle 1: Conduct a hazard analysis. Plants determine the food safety hazards and identify

the preventive measures the plant can apply to control these hazards. A food safety hazard is any

biological, chemical, or physical property that may cause a food to be unsafe for human

consumption.

Principle 2: Identify critical control points. A critical control point (CCP) is a point, step, or

procedure in a food process at which control can be applied and, as a result, a food safety hazard

can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each critical control point. A critical limit is the

maximum or minimum value to which a physical, biological, or chemical hazard must be

controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements. Monitoring activities are

necessary to ensure that the process is under control at each critical control point. In the United

States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the

HACCP plan.

Principle 5: Establish corrective actions. These are actions to be taken when monitoring

indicates a deviation from an established critical limit. The final rule requires a plant's HACCP

plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are

intended to ensure that no product injurious to health or otherwise adulterated as a result of the

deviation enters commerce.

Principle 6: Establish record keeping procedures. The HACCP regulation requires that all

plants maintain certain documents, including its hazard analysis and written HACCP plan, and

records documenting the monitoring of critical control points, critical limits, verification activities,

and the handling of processing deviations.

Principle 7: Establish procedures for verifying the HACCP system is working as intended.

Validation ensures that the plans do what they were designed to do; that is, they are successful in

ensuring the production of safe product. Plants will be required to validate their own HACCP

plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with

the final rule.

This flow diagram is representative of HACCP for the food industry;

 

ADVANTAGES TO FOLLOW THE H.A.C.C.P

Enhance the food security & reduce the risk of food borne diseases.

Provides the great confidence to the customers.

Reduction in the production cost through reduced wastage

Current or potential hazards can be identified may be removed or reduced

Facilities compliance with statutory requirements.

1.6 Explain the preparation & storage requirements for all food material? Delivery, storage,

control measures, preparation.

One of the most important ways to prevent the food contamination is to cover the food, store it at

right temperature. The golden rule that applies is that HOT FOOD SHOULD BE KEPT HOT,

COLD FOOD SHELL BE KEPT COLD.

The whole process stars from the delivery.

Always by from reliable source only.

So it is important to check the manufacturing date & packaging date of the food that is to

be delivered.

It should be made sure that the package is not damaged from any part at all.

Supplies as such farm produce should be made sure are free of the worms, caterpillars,

dust, aged vegetables or leaves.

Perishables and hazardous food such as dairy, meat, chicken, fish, etc. Should be

delivered in movable cold rooms. And it should be made sure that the internal temperature should

be below 4°C(40°F)

Dry supplies as cereals,etc should be free of moisture,.mud,soil,any kind of noxicious

smell, etc

After receiving the supplies next step is to store the food in appropriate conditions. Different kind

of the food has specific storage condition at different temperatures:-

Raw vegetables & fruit 40°-45°F 4°-7°C

Eggs 38°-40°F 3°-4°C

Milk & cream 36°-40°F 2°-4°C

Poultry & meat

Fish & seafood

32°-36°F

-1°-1°C

0°-2°C

-1°-1°C

Potatoes, onions, & winter squash are best held at the cool temperature (50°-65°F) 10°-

18°C.

Food storage can be divided into four major heading:-

1. Dry food storage

2. Freezer storage

3. Refrigerator storage

4. Hot food holdings.

FREEZER STORAGE

o Keep frozen food at 0°F (-18°C)

o Keep them wrapped to prevent the freezer burns

o Label & date all the items.

REFREGERATOR STORAGE

Food should be kept at the lower levels of temperature that is 4°C-0°C.

Do not over crowed the shelves at it will stop the cold air circulation in the units and can

trigger growth of microbes.

Make sure that the doors of the units be kept closed always.

Shelves & interior of refrigerator should be cleaned & sanitized on the periodic bases.

Store raw & cooked items separate.

Keep refrigerator food covered in the sanitized food containers.

If the cooked & raw foods are to go in the same refrigerator cooked food should be kept

above the raw food material. As such the drippings from the raw food can contaminate the food.

When holding the food such as protein salads in a cold bain-marie refrigerate tables for

service do not heap them as the food above will come in the contact of the room temperature and

get contaminated.

HOT FOOD HOLDINGS

o To keep food hot for the service it should be made sure that the equipment keeps

all the food above the 140°F (60°C) all the times. o Keep food covered

o Do not let any ready to eat food come in the contact with the contaminated

surface. o Do not warm the cold foods by placing them directly in the steam table, as they

will take to long to heat & bacteria will grow.

DRY FOOD STORAGE

Dry food storage pertains to those foods that are not likely to support the growth of the bacteria in

the normal conditions that is room temperatures. they are flour,sugar,salt,cereals,rice,grains,dried

beans,peas,oils,shortenings,Canned & bottled food,etc.

1. To prevent the contamination of the food

2. T prevent the growth of bacteria that may already be present in the food

Now comes the food preparation & handling:-

o Start with the clean, whole some foods buy from the reliable source. 2hen ever

applicable by the Government inspected meats, poultry, fish, dairy, & eggs products. o Handle food as little as possible. Use tongs, spatuchla, gloves etc.

o Use clean sanitized equipment & work tables.

o Clean & sanitize the cutting surfaces & tools, etc used in the preparation of the

poultry, raw meat, fish etc. o Make sure that food is instantly cold after it is done for the storage using the cold

water streams, ice beds or jet of the cold air. o Do not let any perishable food item in the danger zone for more then1 hr.

o When poaching the food it should be carried out in the refrigeration but not in the

room temperature as the outer surface will come in contact with the pathogens and food can get

infected.