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Clia Manaia ESCOLA SUPERIOR DE BIOTECNOLOGIA Universidade Catlica Portuguesa September 2006
Schmidt & Rodrick. 2003. Food safety handbook. Wiley Interscience. ISBN: 0-471-21064-1
Physical Hazard
A potentially harmful matter not normally found in food
Glass Wood Stones Metal Plastic
Physical Hazards
Major sources of physical hazard
Contamination during growing and harvesting (stones, insects, metal) Contamination during processing and handling (bone, cloth, grease) Contamination during distribution (insect, stones, dirt)
Corlett, DA. 1998. HACCP Users Manual. Aspen Publishers, USA. ISBN 0-8342-1200-5
Corlett, DA. 1998. HACCP Users Manual. Aspen Publishers, USA. ISBN 0-8342-1200-5
Hazard analysis
Considering the nature of each hazard, briefly refer the kind of methodologies and/or instruments that can be used to detect/quantify such hazards.
Control Point
Any point, step or procedure at which biological, physical or chemical factors can be controlled. Not necessarily related with food safety.
A control point where hazards can be prevented are Critical Control Points
For example
Prevention Control at receiving step (supplier declaration) Control formulation or ingredient addition pH or preservative adjustment
CCPs are points where hazards can be eliminated or reduced to an acceptable level
For example
Parasites in fish
A point, step or procedure at which control can be applied and is essential to prevent or eliminate a food-safety hazard or reduce it to an acceptable level.
Multiple CCPs to control a single Hazard A single CCP controlling multiple Hazards A CCP can controls more than one hazard
A refrigerated storage CCP may control bacterial growth and biogenic amine production;
Decision tree
Corlett, DA. 1998. HACCP Users Manual. Aspen Publishers, USA. ISBN 0-8342-1200-5
HOW TO CONTROL?
Establishing critical limits
Critical Limit
DEFINITION
A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food-safety hazard.
CCP
Pasteurizer Drying oven
Critical Limit
161oF for 15 seconds Oven temperature: 200oF drying time: 120 min. flow rate: 2 ft3/min. thickness: 0.5 inches aw 0.85
Monitoring systems
Verify if a CCP is operating within the critical limit; Are physical or chemical measurements (quantitative) or observations (qualitative); Are in real time and need to be accurate; May operate continuously or intermittently; Require a trained technician.
Examples of monitoring
Storage temperature pH of an acidifying ingredient Supplier certificate Can you give more examples?
Case studies
The analysis of selected case studies will help to elucidate some of the aspects referred before. Source Case studies in food microbiology for food safety and quality 2002. Rosa Pawsey. RS.C press. ISBN: 085404-626-7 Cases 1, 2, 6, 7, 11.