1. PHYSICAL HAZARDS

2. What is the physical hazard?
Physical hazard: a foreign physical object that can cause an illness or injury
Examples:
From raw materials:
Poultry: feathers
Meat: e.g. bone fragments
Fish: fish bones
Vegetables: stones, rocks, dirt
Fruits: stones
Contamination during processing:
Equipment: metal shavings
Production environment: plastic, glass, wood
People: hair, nails, jewelry

3. How to control physical hazards?

4. How to control physical hazards?
We can also control physical hazards by using:
Appropriate design of equipment
Metal detectors
Good employee hygiene (jewellery)
Good sanitation and quality control
program
Designed and costructed to ensure they can be adequately cleaned, disinfected and maintained 4

5. How to control physical hazards?
Physical hazards can be separated or removed by using: screens (rocks, stones), or water bath (dirt from vegetables) etc.

6. CHEMICAL HAZARDS

7. What is the chemical hazard?
A toxic substance that present in food can cause an adverse health effect.
You can’t see it in food, can’t feel it when touching, very hard to be removed.
The emphasis – on prevention of contamination and formation

8. Chemical hazards -examples
Naturally occurring in food:
toxic substances in poisoning mushrooms,
arsenic acids in almonds, allergens, alkaloids
in potatoes
Added intentionally:
pesticide residues in feed, nitrates in meat,
preservatives
Added not intentionally (any unwanted
substance): cleaning agents, heavy metals
Formed during processing: nitrosamines, acrylamides

9. Occurance of Chemical Hazards
In Meat and Poultry products:
Curing agents – nitrates, nitrites (processed red meat)
Aflatoxins, pesticides (animal feeds)
Growth hormones (in livestock)
Growth promoting drugs (in poultry)
Cleaners, sanitizing agents (meat and poultry processing plants)

10. How to control chemical hazards?
Use only legal chemicals (hormones, drugs, cleaners, pesticides, additives)
Use permitted chemicals only below safe levels
Proper procedures
Rinsing after using cleaners and sanitizers
Proper storage of feeds to avoid mycotoxin formation
Storage and labeling for ingredients and raw materials

11. Role of information

12. Allergens List most common food allergens: …. Milk Nuts Eggs Soya
Celeriac
Seafood & fish
Wheat
Sesame
Mustard
SO2 12

13. Assignment: How do we control the hazards?
CONTROL MEASURES
YOUR EXAMPLES:
1. To prevent contamination
Packing…
2. To prevent growth of bacteria/
formation of toxins
3. To eliminate hazards
4. To eliminate unsafe products
Packing, pest control
Drying. Chilling,
Sterilization, sieving
Sampling, analysis 13

14. Organic products

15. EU spending organic produce

17. Major goals of organic farming
food with appealing authentic tastes, textures and qualities
strict prohibition of the use of genetically modified organisms (GMO’s)
strict restrictions on the use of:
Chemical synthetic pesticides (herbicides, fungicides…)
Synthetic fertilisers
Antibiotics

18. High quality produce also by:
Multi-annual crop rotations
Allowing extended time for plants and livestock to grow to maturity
Using indigenous plant varieties and breeds

19. Processing stage organic produce
Strict ban on the use of GMO’s
Strict restrictions additives and processing aids
Strict restrictions on chemically synthesised inputs.

20. EU organic farming regulation 2008
Strict rules about labelling and logo use
“Any terms such as organic, bio, eco, etc., or practices used in labelling or advertising liable to mislead the consumer by suggesting that a product meets the requirements of this Regulation shall not be used for non-organic products.”

21. Organic: intrinsic or extrinsic
Organic food not a product feature, but the consumer’s way of living.
Organic menu = attitude
Envolvement of farmer in production of food
Care for environment.
Final goal is healthy and sustainable earth

22. (Dutch) newspapers about organic food
“Organic products score well on food safety.” or:
(Organic products not more healthy!)

23. Hazards in organic food?
Which special hazards can you find in organic food products?
Mention a few:
-----

24. Hazards in organic products?
Organic grown broilers contain less salmonella.
Organic grown broilers and pig: less resistant against antibiotics.
Organic carrots: higher nitrate
Organic grown broilers: more Campylobacter
Heavy metals: no significant difference.
Dioxin: sometimes higher (depending on farming system).

25. Dioxin levels from laying hens with outdoor run

26. Dioxin levels from laying hens with outdoor run

27. Dioxine in eggs (pg TEQ/g fat)
Land
Battery cage
Outdoor run
Nederland*
1 - 2
1,3 - 15
België
1 - 1,5
4,5 - 16
Denemarken
0,9 - 1,3
1,9 - 4,4
Duitsland
0,8 - 1,2
3,2 - 4,6
Zwitserland
1,3
2,3 – 19
Ierland
0,1- 0,6
0,5 – 2,7
Zweden
0,6
0,6 - 3,1

28. Harmful products (dioxin)
Mother’s milk (19,1 pg/g vet)
Fish (3,16 pg/g)
Poultry (2,78 pg/g vet)
Egg (2,39 pg/g vet)
Cow (2,05 pg/g vet)
Milk (1,26 pg/g vet)
Pig (0,47 pg/g vet)
Vegetable oil (0,18 pg/g vet)

29. Conclusions The safety of organc food: is there anything special?
Nothing special, sometimes slight differences
Perception can be different (consumers expect more safety!

30. Thanks for attention Questions…???

31. SOURCES: F4ST From Farm To Fork Food Safety Specialists Training:
Précon Food Management – Besseling, P. „HACCP – examples of hazard analysis”
Besseling, P. , „Introduction to HACCP”; „Food Safety Technologies”
Caraali, A.,Omeroglu, P. Y. „Introduction to Food Safety”, „HACCP”
Taylor, E., Clark, K. „HACCP”
Codex Alimentarius Commission, “Recommended International Code of Practice-General Principles of Food Hygiene” CAC/RCP , Rev
Jongen W.M.F., Luning, P.A., Marcelis W.J., “Food quality management a techno-managerial approach” Wageningen Pers, the Netherlands, 2002
-read 2nd Jan’’09
General Principles of Food Hygiene (CAC/RCP , Rev