FOOD SAFETY
CHT 413A – Food Chemistry
Lowela Villarias
Food Safety
Refers to handling, preparing and storing food in a way to best reduce the risk of
individuals becoming sick from foodborne illnesses.
(https://www.foodsafety.com.au/blog/what-is-food-safety)
Food safety regulations is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent foodborne illness.
This includes a number of routines that should be followed to avoid
potentially severe health hazards.
https://tinyurl.com/4s9p6md4
Refers to the assurance that food will not cause harm to the consumer when it is
prepared or eaten according to its intended use.
(IRR RA10611 Food Safety Act 2013)
Why is Food Safety Important?
There are 200 and more diseases caused by contaminated food
and drinking water. This includes diarrhea, nausea and vomiting
and to some extreme cases can lead to death
It has been estimated that each year 1.8 million people die as a
result of diarrheal diseases and most of these cases can be
attributed to contaminated food or water. Proper food preparation
can prevent most foodborne diseases.
Through the proper implementation and practice of food safety we
can eliminate or lessen the chances of food borne illnesses
Food Safety Regulations
WHO – World Health Organization
- The United Nations agency working to promote health, keep
the world safe and serve the vulnerable.
Codex Alimentarius, or "Food Code" is a collection of standards, guidelines
and codes of practice adopted by the Codex Alimentarius Commission.
Food and Drug Administration – formerly Bureau of Food and Drugs, health
regulatory agency under Department of Health
Food Safety Act 2013 – Republic Act 10611 – An act to strengthen the food
safety regulatory system in the country to protect consumer health and
facilitate market access to local food and food products and for other
purposes
FOOD SAFETY HAZARDS
• Refers to any agent with the potential to
cause adverse health consequences for
consumers.
• Occur when food is exposed to hazardous
agents which result in contamination of that
food.
• Hazards may be introduced into the food
supply any time during harvesting,
formulation and processing, packaging and
labelling, transportation, storage,
preparation, and serving.
• Have three types that are physical, chemical
and biological
TYPES FOOD SAFETY HAZARDS
Physical Hazards
• Extraneous material covers all materials which
may be found in a food that are foreign to
that particular food
• Usually non-toxic but are associated with
unsanitary conditions of production,
processing, handling, storage and distribution
of food.
• Extraneous materials are considered
hazardous due its hardness, sharpness and
size or shape
• Usually result from accidental contamination
and /or poor food handling practices
• Examples of extraneous materials that may be
found in food are insects, hair, metal
fragments, pieces of plastic, wood chips and
glass.
TYPES FOOD SAFETY HAZARDS
Chemical Hazards
• Occurs at any point during harvesting, storage, preparation and service.
examples: cleaning agents, chemicals used for food equipment
TYPES OF CHEMICAL HAZARDS
1. Mycotoxin – are formed molds which grow on crops under certain conditions
examples: Aflatoxin, Vomitoxin, Ochratoxin, Patulin
2. Natural Toxins - are biochemical compounds produced by plants in response to
certain conditions or stressors. Example: Glycoalkaloids
3. Marine Toxin - are group of toxins that sometimes accumulate in fish and shellfish.
4. Environmental Contaminants -are chemicals that accidentally or deliberately enter
the environment, often, but not always, as a result of human activities. Other environmental
contaminants are naturally-occurring chemicals.
E.g. Arsenic, Cadmium, Lead Mercury
TYPES FOOD SAFETY HAZARDS
TYPES OF CHEMICAL HAZARDS
5. Food Additive - is any chemical substance that is added to food during preparation or
storage and either becomes a part of the food or affects its characteristics for the purpose of
achieving a particular technical effect
6. Processing Induced Chemicals - are undesirable chemicals that can be formed in
certain foods during processing as a result of reactions between compounds that are natural
components of the food.
• Acrylamide – formed during high temperature cooking processes and is carcinogenic
• Ethyl Carbamate (urethane)- is a naturally occurring component of all fermented foods and
beverages
7. Pesticide - is any substance or organism (including organisms derived through
biotechnology) that is used to control, destroy, repel or attract a pest or to mitigate the effects
of a pest. Pesticides consist of insecticides, fungicides and herbicides.
8. Veterinary Drugs - If these drugs are used inappropriately or the withdrawal time prior
to slaughter is not respected, residues from these drugs can be present in the food.
TYPES FOOD SAFETY
HAZARDS
Biological Hazards
occur when hazardous or pathogenic organisms
are introduced to food and thus pose a food
safety concern to consumers
can be introduced to food from the environment
(e.g. soil bacteria, agricultural run-off) or from
inadequate sanitation practices and cross
contamination during transportation, handling,
processing, and storage ).
The type and magnitude of microbial growth is
determined in part by the nature of the food,
package conditions and storage environment.
TYPES OF BIOLOGICAL HAZARDS
1. Bacteria - are single-celled 2. Viruses - consist of unique sections of DNA
microorganisms that exist in a range of or RNA. They reproduce by inserting themselves
habitats and can be free-living (e.g. in soil, air, into a host cell and altering the function of that
water) or symbiotic (e.g. in intestinal tract or cell to replicate the component pieces that
mucous membranes of animals and humans) make up the virus.
TYPES OF BIOLOGICAL HAZARDS
3. Parasites - is any organism which obtains
nourishment from its host organism in order to
grow and reproduce. Unlike symbiotic
4. Other Biological Hazards - Other
organisms, which reciprocate by supplying biological food safety hazards not
their hosts with other resources, parasites do belonging to the above-mentioned
not supply the host with any resources, usually categories include prions, also known as
to the detriment of the host. proteinaceous infectious particles, which
are infectious agents made of protein.
Other hazards
Allergenic Hazards
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FOOD SAFETY MANAGEMENT SYSTEMS
are systematic approach to controlling food safety hazards within a food business in
order to ensure that food is safe to eat.
GMP – Good
Manufacturing
Practices establishes the
operational conditions
and requirements
necessary to ensure
hygiene throughout the
food chain and for the
production thereof.
https://www.cfpie.com/5-key-components-of-good-manufacturing-practices
https://www.scilife.io/blog/main-components-gmp https://foodsafedrains.com/blog/the-importance-of-good-manufacturing-practices-in-food-industry,
PRINCIPLES OF GOOD
MANUFACTURING
PRACTICES
Creation of Standard Operating Procedures (SOPs).
Enforcement of SOPs and work instructions.
Documentation of all procedures and processes.
Validation of the effectiveness of SOPs.
Design and use of working systems.
Development of worker competencies.
Maintenance of systems, equipment, and facilities.
Prevention of contamination through high
cleanliness standards.
Prioritization of quality in the design, development,
and manufacturing workflow.
https://www.scilife.io/blog/main-components-gmp https://foodsafedrains.com/blog/the-importance-of-good-manufacturing-practices-in-food-industry
Basic GMP during Food Processing
1. Personnel – Food handlers should wear proper PPE (Personal Protective Equipment), wearing of mask,
hair net, clean clothes, gloves and always wash hands before and after the operations, and always after
the use of comfort room.
2. Sanitary Operations – dry cleaning (sweeping of debris/garbage); washing with soap and clean water
and sanitizing with chlorine solutions or hot water
3. Environment / Processing Area – should be clean, well-lighted, ventilated and organized
4. Equipment and Utensils – use of specified materials and equipment designed for food
5. Quality Control – familiarize the physical and sensory characteristics of in-process as well as the
finished products
6. Processes and Controls – following the correct step by step process to ensure the quality of product
7. Traceback and Product Recall – proper labeling and coding of in-process and finished products
FOOD SAFETY MANAGEMENT SYSTEMS
HACCP – Hazard Analysis and Control Points
A systematic approach to the identification, evaluation, and control of food safety hazards.
HACCP PRINCIPLES
HACCP is a systematic approach to the identification, evaluation, and control of food safety
hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-
application-guidelines#impl
FOOD SAFETY MANAGEMENT SYSTEMS
ISO 22000 for Food Safety Management
Systems
requires organizations to adopt a risk-
based approach to food safety.
combines the principles of ISO 9001 for
quality management systems and Hazard
Analysis and Critical Control Point
(HACCP) with internationally accepted,
industry-based pre-requisite programs.
identifies food safety requirements for
organizations within the food and
beverage industry chain to address and
then implement a food safety
management system by identifying,
assessing and controlling potential
hazards to food safety.
