food microbiology quality control nov 14

8/18/2019 Food Microbiology Quality Control Nov 14

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FOOD MICROBIOLOGY

QUALITY CONTROL

[email protected]


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What are the risks of cross contamination?


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How can this result in food poisoning?


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What are the risks of poor pest control?


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Prevention of Food Poisoning

Temperature control

• Minimise the time that potentially hazardous foodsspend in the danger zone.

• Always remember to keep:

– Cold food cold at 5°C or colder

– Hot food hot at 60°C or hotter

• All food businesses are required to obtain and use aprobe thermometer, accurate to +/-1°C to monitorthe temperature of potentially hazardous foods.


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Prevention of food poisoning

Avoid cross-contamination

• Keep food covered until use.

• Practise correct personal hygiene.

• Separate raw and cooked, and old and new food at alltimes.

• Use separate equipment and utensils when preparingraw meats, poultry and seafood.

• Clean and sanitise all equipment, utensils and foodcontact surfaces.

• Store chemicals separate to food.


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Personal hygiene

• Clean hands and clothing.

• Minimise jewellery on hands and wrists.• Tie-back or cover hair.

• Clean and short fingernails.

• Avoid unnecessary contact with food.

• Cover all cuts and sores with a brightly coloured

waterproof dressing.


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Personal hygiene

• Do not eat over food or food surfaces.

• Do not prepare food when you are ill.

• Avoid touching your face and hair.

• Do not cough or sneeze over food.

• Do not taste food with your fingers or “double dip”

with a spoon.

• If wearing gloves, change frequently.


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When should you wash your hands?

• Before commencing or resuming work

• After using the toilet

• After smoking

• After handling rubbish

• After using a handkerchief or tissue

• After touching your hair or face

• Before and after handling raw food

• Before handling cooked food

• After any cleaning task


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Hand washing facilities

• Must be accessible to all food handlers.

• To be used only for the washing of hands.• Provide soap and warm potable water.

• Provide disposable towels for drying hands.

• Provide a bin for the disposable towels.


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Cleaning

• Essential for the safe operation of any food business.

• Must be continuous and ongoing.

• Thoroughly clean and sanitise all food surfaces,

equipment and utensils with hot water and detergent

and chemicals (sanitisers).

• Implement a cleaning schedule to ensure that cleaning

is conducted on a regular basis (including hard to reach

places).


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Cleaning And Sanitising Without Dishwasher • Wear rubber gloves to protect hands from the hot

water and chemicals.

• Remove food particles by scraping or soaking.

• Wash using hot water and detergent – change thewater if it becomes cool or greasy.

• Rinse in hot water with chemical sanitiser or in veryhot water (above 80°C - only if sink has heating

element and rinsing baskets) and leave to soak for 30seconds.

• Either drip-dry or use a clean tea towel to reduce therisk of cross-contamination.


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Pest Control

• Keep them out – seal the food premises.

• Starve them out – keep food premises clean.• Throw them out – conduct regular pest inspections or

services.

• Don’t give them a home - remove all unnecessary

equipment and items.


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Waste management

• Place waste in plastic lined bins.

• Remove all waste from the premises as required.• Empty and clean waste bins regularly.

• Ensure all external bins are covered.

• Protect external waste bin area from pests and birds.


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Hazard Analysis and Critical Control Point

(HACCP)

• Systematic preventive approach to food safety.

• Addresses physical , chemical and biological hazards as

means of prevention rather than finished productinspection.

• Food industry - Food safety hazards identified at allstages of food production and preparation processes.

• key action taken at Critical Control Points (CCPs)


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Hazard Analysis and Critical Control Point

(HACCP)

• The purpose of HACCP is to help ensure theproduction of safe food.

• The goal of HACCP is to prevent and/or minimize

risks associated with biological, chemical, andphysical hazards to acceptable levels.

• It is based on PREVENTION rather than detectionof hazards

• Pioneered in the 1960’s: first used for the space

program (Pillsbury & NASA)


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Principles of Hazard Analysis and Critical

Control Point ( HACCP )

• Analyse hazards Identify critical control points

Establish preventive measures with critical

limits for each CCP Establish procedures to

monitor CCPS Establish corrective actions when

monitoring shows that critical limit has not met

Establish procedures to verify that system is

working properly Establish effective recordkeeping for documentation


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The principles of HACCP

1. Conduct a hazard analysis

2. Determine the CCPs

3. Establish critical limit(s)4. Establish a monitoring system

5. Establish corrective actions

6. Establish verification procedures7. Establish documentation


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1. Hazard Analysis

• The process of collecting and evaluating

information on hazards and conditions

leading to their presence to decide which

are significant for food safety and should

be addressed in the HACCP plan.


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Information needed for hazard analysis:

• The agents that could be present in the foodunder study

• The severity of the effects and the likelihood oftheir occurrence

• The levels that could cause adverse health effects

• The conditions that could lead to unacceptablelevels


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Areas to consider in Hazard Analysis

• Raw materials and ingredients

• Product formulation

• Processing conditions

• Packaging

• Storage and distribution

• Preparation and use

• Target groups


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Hazard Determination

YES

YES

YES

No Hazard

No Hazard

NO

NO

NO

YES

YES

NO

NO

Is the presence of agent

in raw materialprobable?

Is the presence of agent in

line or environmentprobable?

Is an unacceptablesurvival, persistence orincrease at this stepprobable?

Is an unacceptablecontamination at thisstep probable?

Is reduction, if any at afurther step adequate? HAZARD

YES


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2. Determination of CCPs

Critical control point decision tree

• Questions to be asked for each raw material used

Q1. Is it likely that the raw material contains the hazard under

study at unacceptable levels?

Q2. Will processing, including expected consumer use,

eliminate the hazard or reduce it to an acceptable level?

YES

NO

NO

YES

Not CCP

Not CCPCCP for the raw

materials for this

hazard


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• Questions to be asked for each process step

Q3. Is the formulation/composition or structure of the intermediate

product/final product essential for preventing the hazard under

study from increasing to unacceptable levels?

Not CCPFormulation is a CCP

for this hazard

YES NO


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Q4. Is it likely that, at this step, a hazard will be introduced or an existing

hazard will increase to unacceptable levels?

Q5. Will subsequent processing steps

including expected consumer use,guarantee removal of the hazard or

reduction to an acceptable level?

Q6. Is the process step intended toeliminate or reduce the

hazard to an acceptable level?

YES NO

Not CCP

CCP

YESNO


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3. The establishment of critical limits

• A criterion which separates acceptability from

unacceptability

• Critical limits can be:

– Values of pH, aw, temperature, time

– Absorbed radiation dose

– Levels of disinfectant or antimicrobial agents

– Level of cleanliness

– Limits of residues

– Limits of contaminants

– Limits of microbiological criteria


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When is deviation from normality unacceptable?

( i.e. establishment of Critical Limits )


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Monitoring Corrective

Actions

Point control

(raw

material /process step

Hazards Control

Measure

Critical

Limits

Proce-dure

Frequency Respon-sibilities

Proce-dure

Respon-sibility

• The key document

• Holding all the essential details about the steps or stages

in the process where there are CCP’s

The HACCP Control Chart

4 & 5. Monitoring and Corrective Action


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• Control measure

– Any factor or activity which can be used to

prevent, eliminate, or reduce food safety hazards

to an acceptable level

• Critical limit

– The safety boundaries (criteria that separate safe

from unsafe)

– Sources of information: literature, regulation,experiment, etc

– Contain safety buffer zone


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• Monitoring

– Observation or measurement to ensure that the

process is operating within the critical limit

– Based on some form of inspection and testing

– The frequency depends on the nature of the CCPand the type of monitoring procedure

– Clarify to all personnel involve (what to do and

how to do it)


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• Corrective action

– The action should be taken when the result shows

a deviation from the critical limit – Adjust the process to bring it back under control

– Deal with the material produced under thedeviation period

• Hold on the product

• Rework

• Release product after sampling and testing

• Direct into less sensitive products, e.g. animalfeed

– Clarify to all personnel involve (what to do andhow to do it)


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6. Verification

• The application of methods, procedures, tests,and other evaluations, in addition to monitoring,to determine conformity with the HACCP plan.

• This is primarily the responsibility of the industry,however some verification activities can beundertaken during regulatory assessments

Conformity: – Activities are carried out according to the

established procedures

e.g. the HACCP plan and prerequisites


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7. Establishment of the record - keeping

procedures

• An HACCP program should be thoroughly documentedand implemented establishing procedures for theidentification, storage, retrieval maintenance, protection,and disposition of documents.

• The documentation generated must be formal writtenrecords providing factual evidence that an activity hasbeen performed in a timely manner in accordance withestablished procedures.

• Information contained in corrective action recordsprovides a description of the deviation and an evaluationof the corrective action taken, as well as a notation as tofinal disposition of the affected product.

• The name of the individual responsible for taking thecorrective action should be included.


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Example of

documentation

about HACCPsystem deviation

report


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Example of

documentation

about correctiveaction report


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THANK YOU

food microbiology quality control nov 14

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