1. Part 1
By : Dr Aazam Aarabi

2. OVERVIEW OF FOOD SAFETY
Food safety is a matter that affects anyone who eats food. Whether or not a person consciously thinks about food safety before eating a meal, a host of other people have thought about the safety of that food, from farmers to scientists to company presidents to federal government officials and sanitarians.

3. Federal Agencies Federal Agencies
Food Safety and Inspection Service (FSIS)
Animal, Plant, and Health Inspection Service (APHIS)
Grain Inspection, Packers and Stockyard Administration (GIPSA)
Agricultural Marketing Service (AMS)

4. Federal Agencies Food and Nutrition Service (FNS)
Occupational Safety and Health Administration (OSHA)
Food and Drug Administration (FDA)
Consumer Product Safety Commission (CPSC)
Environmental Protection Agency (EPA)

11. HACCP H: Hazard A: Analysis C: Critical C: Control P: point
HACCP Plans
Assemble HACCP team
Describe the food and the method of distribution
Identify the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram

13. HACCP Plans Assemble HACCP team
Describe the food and the method of distribution
Identify the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram

14. HACCP Program Principles
Conduct a hazard analysis
Biological hazard: Ex. Bacteria
Chemical hazard: Ex. Nitrite toxicity
Physical hazard: Ex. Metal
Identify the Critical Control Points (CCP) in the process
Ex. Endpoint temperature
Establish limits for preventative measures associated with each CCP Ex. Reach temperature of 140oF

15. HACCP Program Principles
Establish CCP monitoring requirements EX. Thermometer
5 Establish corrective action to be taken when monitoring indicates a critical limit deviation
Establish effective record keeping procedures that document the HACCP system
7 Establish procedures for verification that the HACCP system is working

18. Food Hazards
Experts describe food safety problems in terms of hazards, with those hazards categorized as chemical, microbiological, or physical. They have long considered the most dangerous hazards to be those of microbiological origin, followed by those of naturally occurring toxins (Wodicka 1977; Cliver 1999). However, pesticides and additives have been prominent subjects for the media, which may lead some people to focus on those hazards more than others.

19. Chemical Hazards
Chemical hazards include agricultural chemicals such as pesticides, herbicides, rodenticides, insecticides, fertilizers, antibiotics and other animal drugs, cleaning residues, naturally occurring toxins, food additives, allergens, and toxic chemicals from industrial processes that can enter the food chain directly during processing or indirectly through plants and animals. The Environmental Protection Agency (EPA) controls chemicals applied at the farm; the United States Department of Agriculture (USDA) controls antibiotics and animal drugs; and the Food and Drug Administration (FDA) controls additives and residual chemicals on processed foods.

20. 1. Food additives 2. Food allergens 3. Antibiotics in animals 4
1. Food additives 2. Food allergens 3. Antibiotics in animals 4. Naturally occurring toxins 5. Pesticides

23. Microbiological Concerns
Clostridium botulinum: food poisoning, botulism, low acid foods, anaerobic, sodium nitrite helps control
Staphylococcus aureus: food poisoning, faculative, food handling problem, proper temperature helps control.
Salmonella: carried intestinal tracts, improper cooking, avoid cross contamination.
Clostridium perfringens: anaerobic, produces an enterotoxin, ‘cafeteria germ’, keep food >140oF

24. Microbiological Concerns
Campylobacter jejuni & coli: sanitation problem, proper cooking helps control, avoid cross contamination.
Listeria monocytogenes: grows at refrigerated temperatures; pregnant women, young & elderly at greatest risk; proper cleaning & cooking, zero tolerance
Escherichia coli (0157:H7): young, elderly & immune compromised at greatest risk; HUS - hemolytic uremic syndrome; cook well done

25. Cause of Bacterial Food-borne Illness*
Improper holding temperature - 63%
Poor personal hygiene - 28%
Contaminated equipment - 23%
Inadequate cooking - 21%
Food from unsafe source - 12%
Other - 20%
Totals exceed 100% because multiple factors may be involved

26. What is the industry doing to control pathogens?
Ingredient Technology:
Probiotics: “good” bacteria used as ingredient; Ex. Fermented sausages, Lactobacillus decreases pH and controls pathogens
Activated Lactoferrin: prevents pathogen from attaching to host; very effective; active for 45 days

27. What is the industry doing to control pathogens?
Ingredient Technology:
Acidified sodium chlorite (ASC): approved for many foods; trade name is Sanova; mixture of citric acid and sodium
Cetylpridinium chloride: trade name Cecure; effective for broad range of pathogens; effective for many foods; not approved by USDA or FDA for foods; common in mouthwashes and throat lozenges

28. What is the industry doing to control pathogens?
Intervention process are not a substitute for Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP)
Compatible with HACCP programs
Many plants use several interventions as “hurdles” to control pathogens
“Control” is more realistic than “Eliminate”

51. CAC product

52. Other CAC product