Physical hazards include objects that are hard or sharp such as glass, metal, plastic, stones, pits, wood, or even bone. Physical hazards can lead to injuries such as choking, cuts, or broken teeth.
Some foreign material in food products may not be a physical hazard but rather an undesirable foreign material such as hair, insects, or sand that are not likely to cause injuries. This article was published by Michigan State University Extension. Did you find this article useful? Please tell us why Submit. Haul manure? Learn More. The seven steps of the HACCP system address the analysis and control of biological, chemical and physical hazards. The new recommendations are reflected in this document.
Hazard — Unacceptable contamination, microbial growth, persistence of toxins or survival of microorganisms that are of a concern to food safety. Monitoring — Checking to determine if the criteria established by the critical control point s CCP have been achieved.
The seven steps deal with the issues of thorough cooking and cooling which are the major causes of foodborne illness. Conduct a hazardous analysis. The purpose of a hazardous analysis is to develop a list of hazards which are likely to cause injury or illness if they are not controlled. Points to be considered in this analysis can include: skill level of employees; transport of food; serving elderly, sick, very young children, immune-compromised; volume cooling; thawing of potentially hazardous foods; high degree of food handling and contact; adequacy of preparation and holding equipment available; storage, and method of preparation.
The next step is to determine if the factors may influence the likely occurrence and severity of the hazard being controlled. Finally, the hazards associated with each step in the flow of food should be listed along with the measures necessary to control the hazard. Examples of critical control points include: cooking, cooling, re-heating, holding. Establish Critical Limits A critical limit ensures that a biological, chemical or physical hazard is controlled by a CCP.
Each CCP should have at least one critical limit. Critical limits must be something that can be monitored by measurement or observation. Examples include: temperature, time, pH, water activity or available chlorine. Establish Monitoring Procedures Monitoring is a plan which includes observations or measurements to assess whether the CCP is being met. If monitoring indicates that the critical limits are not being met, then an action must be taken to bring the process back into control. The monitoring system should be easy to use and meet the needs of the food establishment, as well as the regulatory authority.
It is important that the job of monitoring be assigned to a specific individual and they be trained on the monitoring technique. Allergies are the 6th leading cause of chronic illness in the U. Allergic reactions occur when the human body produces an abnormal immune response to specific proteins found in food.
Allergenic Hazard. Cakes, some meat products, mayonnaise, mousse, pasta, quiche, sauces, and foods brushed with egg. Breads, biscuits, crackers, desserts, ice cream, marzipan, nut oils, sauces, and curries or stir fries.
Baking powders, batter, breadcrumbs, brea, cakes, couscous, pasta, pastries, sauces, soups, and foods dusted with flour. Fish sauces, pizzas, relishes, salad dressings, stock cubes, and Worcestershire sauce. Unfortunately there is no way to prevent allergies, but it is possible to reduce the risk of an allergic reaction. So long as companies embrace proper sanitation techniques and present potential allergenic ingredients obviously on product packaging, allergic reactions will be minimized.
Preventing an allergic reaction falls primarily on the consumer, but they can only do so effectively if businesses do their part with effective sanitation and labeling of ingredients. In doing so, food safety practices have become significantly more robust and effective.
This prevents outbreaks before they can occur rather than responding to them after the fact, and helped to accelerate technology used to manage food safety. The Sanitary Transportation of Human and Animal Food has three methods of preventing foodborne illness: vehicles and transportation operations must validate temperatures in transit, staff must be trained properly to prevent practices that create food safety risk, and new record keeping requirements created efficient mechanisms to demonstrate proper temperature control.
Through proactive management of food safety, distributors are better equipped to prevent foodborne illness. Subscribe to our blog to get regular email updates on food safety, pharmacy safety, and supply chain insights.
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Biological Hazards Biological hazards are characterized by the contamination of food by microorganisms.
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