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Module 1: Understanding Hazards Associated with Foods

Module 1: Understanding Hazards Associated with Foods. Cooperative Extension Services of Purdue University and Virginia Tech. Food Safety and Food Quality. Food Safety: making a food safe to eat; free of disease causing agents

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Module 1: Understanding Hazards Associated with Foods

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  1. Module 1: Understanding Hazards Associated with Foods Cooperative Extension Services of Purdue University and Virginia Tech

  2. Food Safety and Food Quality • Food Safety: making a food safe to eat; free of disease causing agents • Food Quality: making a food desirable to eat; good taste, color, and texture

  3. Unacceptable Foods Poor Quality Unsafe bad color too many bacteria wrong texture toxic chemicals smells bad foreign objects

  4. What are the Hazards in our Food? • Biological: bacteria, viruses, parasites • Chemical: sanitizers, pesticides, antibiotics • Physical: bone, rocks, metal

  5. How Do Foods Become Contaminated?

  6. Controlling the Hazards • Time and Temperature • Separation

  7. Biological Hazards “Biological” means “living” Biological hazards in foods include: • Bacteria: Salmonella in chicken and eggs, E. coli in beef, Shigella in water • Viruses: Hepatitis in water • Parasites: Cryptosporidium and Cyclospora in water and produce

  8. Examples ofBiological Hazards In Meat and Poultry: • Salmonella bacteria (poultry and eggs) • E. coli bacteria (beef and ground beef) • Trichinella spiralis parasite (pork)

  9. Examples of Biological Hazards On Fruits and Vegetables: • Salmonella bacteria (bean sprouts) • E. coli bacteria (apple juice) • Cyclospora parasite (raspberries) • Hepatitis A virus (strawberries)

  10. Examples of Biological Hazards

  11. $5,000 Cash or ... $1 doubled every 15 minutes for 4 hours Time$5,000$1.00 Beginning $5,000 $1 After 15 minutes $5,000 $2 After 30 minutes $5,000 $4 After 1 hours $5,000 $16 After 2 hours $5,000 $256 After 3 hours $5,000 $4096 After 4 hours $5,000 $65536

  12. Control of Biological Hazards Hazards are controlled by: • Controlling and monitoring storage and processing temperature • Preventing cross-contamination • Following the cleaning and sanitation program

  13. Control Using Temperature Cooking helps to kill microbes • >165oF for poultry and eggs • >155oF for ground beef • >160oF for pork Holding at low temperatures (<40oF) prevents microbes from growing Cooling from 140o-40oF quickly helps prevent microbes from growing

  14. Chemical Hazards • Chemical hazard: a toxic substance that is produced naturally, is added intentionally or non-intentionally • Naturally-occurring: toxic substances produced by other living organisms • Added intentionally: nitrates in meat, pesticide residues in feed • Added non-intentionally: any unwanted substance (cleaning agents) • Unidentified / wrong ingredient (colors)

  15. Examples of Chemical Hazards In Meat and Poultry • Nitrate agents (red meat) • Aflatoxins, pesticides (feed) • Growth hormones (livestock) • Growth promoting drugs (poultry) • Cleaners, sanitizing agents (meat and poultry)

  16. Examples ofChemical Hazards

  17. Control of Chemical Hazards • Approved and legal chemicals (cleaners, sanitizers, hormones, pesticides) • Use a safe level • Letters of guarantee and vendor certification • Proper procedures and rinsing (cleaners and sanitizers) • Storage of feed (aflatoxin) • Storage and labeling for ingredients and raw materials

  18. Physical Hazards Physical hazard: a hard foreign object that can cause illness or injury • Inherent to the food or ingredient • Contaminant during processing

  19. Examples of Physical Hazards In the food or ingredients • Bone fragments (ground beef) • Feathers from animal carcass (turkey) Contamination during processing • Stones, rocks, dirt in vegetables • Metal from processing equipment (ground beef) • Jewelry, fingernails (food handler)

  20. Control of Physical Hazards Separate and remove physical objects • Filter or sieve (meat grinder) • Water bath (vegetables) • Metal detector (all foods) • Good employee practices (jewelry) • Good sanitation and quality control programs

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