Good Hygiene Practices along the coffee chain Control of Food Hazards Section 2 - Module 5.1

Slide 2 Section 2 – sub Module Control of Food Hazards Control of Food Hazards: Presentation Outline 1.Controlling food hazards to reduce the risk of unsafe food 2.Focusing on food safety relevant process steps 3.Implementing effective control procedures

Slide 3 Section 2 – sub Module Control of Food Hazards Food producers must control operations Safety and suitability of final product requires controls step Air Water CONTROL OF OPERATIONS Raw materialsFinal product materials

Slide 4 Section 2 – sub Module Control of Food Hazards Effective controls prevent food safety hazards Hazard = the potential to cause harm Codex defines hazard as a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Slide 5 Section 2 – sub Module Control of Food Hazards Deciding which hazards are of relevance in foods Guidance material to help businesses understand which hazards are relevant to their foods is provided by authorities.

Slide 6 Section 2 – sub Module Control of Food Hazards Controlling food hazards will reduce the risk of unsafe food Risk = likelihood of a hazard doing harm FAO and WHO define risk as a function of the probability of an adverse effect and the magnitude of that effect, consequential to a hazard(s) in food.

Slide 7 Section 2 – sub Module Control of Food Hazards Understanding the risk associated with a hazard Pasteurising milk reduces the risk of food-borne illness

Slide 8 Section 2 – sub Module Control of Food Hazards Estimating the risk helps to decide where to improve controls/processes major risk negligible risk minor risk

Slide 9 Section 2 – sub Module Control of Food Hazards Food safety risk analysis at government level Authorities will  consider a larger number of factors, and  need to apply a wider scope of activities

Slide 10 Section 2 – sub Module Control of Food Hazards Control of Food Hazards: Presentation Outline 1.Controlling food hazards to reduce the risk of unsafe food 2.Focusing on food safety relevant process steps 3.Implementing effective control procedures

Slide 11 Section 2 – sub Module Control of Food Hazards Understanding which operations are relevant to food safety RECEPTION OF RAW MATERIALS PASTEURISING Herbs Water Juices Sugar Bottle LidsBottles Label Store Transport BOTTLING PREPARATION OF RAW MATERIALS Heat DefrostWeigh Rinse (O 3 )Clean (UV) PasteuriseFilterCoolSteep

Slide 12 Section 2 – sub Module Control of Food Hazards Identifying quality-relevant operations/process steps Quality relevant RECEPTION OF RAW MATERIALS PASTEURISING Herbs Water Juices Sugar Bottle LidsBottles Label Store Transport BOTTLING PREPARATION OF RAW MATERIALS Heat DefrostWeigh Rinse (O 3 )Clean (UV) PasteuriseFilterCoolSteep

Slide 13 Section 2 – sub Module Control of Food Hazards Identifying safety-relevant operations/process steps Safety relevant RECEPTION OF RAW MATERIALS PASTEURISING Herbs Water Juices Sugar Bottle LidsBottles Label Store Transport BOTTLING PREPARATION OF RAW MATERIALS Heat DefrostWeigh Rinse (O 3 )Clean (UV) PasteuriseFilterCoolSteep Safety relevant

Slide 14 Section 2 – sub Module Control of Food Hazards A processor must understand the effect of each step on food safety Herbs Water Juices Sugar Safety relevant Quality relevant Quality- and safety-relevant process steps are not always fully separable. RECEPTION OF RAW MATERIALS PREPARATION OF RAW MATERIALS Heat Defrost Weigh

Slide 15 Section 2 – sub Module Control of Food Hazards Control of Food Hazards: Presentation Outline 1.Controlling food hazards to reduce the risk of unsafe food 2.Focusing on food safety relevant process steps 3.Implementing effective control procedures

Slide 16 Section 2 – sub Module Control of Food Hazards Many simple procedures are effective in controlling food safety Examples of simple procedures:  correctly loading refrigerated display units  calibrating equipment  checking stock rotation

Slide 17 Section 2 – sub Module Control of Food Hazards Only standardised processes can be effectively controlled Ensure standardisation through: Standard Operating Procedure (SOP) Regular monitoring Training of personnel

Slide 18 Section 2 – sub Module Control of Food Hazards SOPs explain exactly how each process is performed RECEPTION OF RAW MATERIALS PASTEURISING Herbs Water Juices Sugar Bottle LidsBottles Label Store Transport BOTTLING PREPARATION OF RAW MATERIALS Heat DefrostWeigh Rinse (O 3 )Clean (UV) PasteuriseFilterCoolSteep

Slide 19 Section 2 – sub Module Control of Food Hazards PASTEURISING PasteuriseFilterCool SOP –Switch on boiler system 4 hours prior to starting pasteurisation and heat water to 90°C. –Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”. –... SOPs should not leave room for interpretation

Slide 20 Section 2 – sub Module Control of Food Hazards Monitoring of process steps sometimes involves recording values PASTEURISING PasteuriseFilterCool SOP –Switch on boiler system 4 hours prior to starting pasteurisation and heat water to 90°C. –Upon starting pasteurisation production manager must control boiler temperature and record value in “(name of document)”. –...

Slide 21 Section 2 – sub Module Control of Food Hazards Form Including standard operating instructions in forms

Slide 22 Section 2 – sub Module Control of Food Hazards Provide adequate training and equipment Train operators and provide adequate equipment

Slide 23 Section 2 – sub Module Control of Food Hazards Measuring parameters does not require complicated equipment But they need to be effective in measuring:  Temperature  Moisture content  pH  Water activity  Colour

Slide 24 Section 2 – sub Module Control of Food Hazards Measuring equipment does not always provide accurate data Time Accuracy

Slide 25 Section 2 – sub Module Control of Food Hazards How to calibrate equipment Use Standard solutions to calibrate pH meters Use Ice-water / boiling water to calibrate Thermometers Use Standard weights to calibrate Scales

Slide 26 Section 2 – sub Module Control of Food Hazards Calibration needs to be recorded

Slide 27 Section 2 – sub Module Control of Food Hazards Monitor values and control records

Slide 28 Section 2 – sub Module Control of Food Hazards Control of Food Hazards: Conclusions  Food operators must understand the types of food hazards that are relevant to their production and which risk these hazards pose to the health of consumers.  By understanding which process steps are relevant to food safety a food processor can better control hazards.  Only standardised processes performed by trained personnel who are aware of their responsibilities can be effectively controlled.  Calibrated measuring equipment must be availalbe to control processes.  Monitoring process steps/calibration requires the recording of data.

Slide 29 Section 2 – sub Module Control of Food Hazards YOU ARE HERE You have now completed Sub-module 5.1 Control of Food Hazards of Section 2 Applying GMPs after reviewing any supporting documents and links you desire, please proceed to Sub-module 5.3 Incoming Materials