Principles of food safety

Every food Establishment uses, processes, and sells

food in different ways. However, the general issues and
key principles of food safety remain the same,
whatever the style of the operation.
All food safety training programs should contain the
“big three” factors that could cause food to become
unsafe. Food must be kept out of harm’s way from
human errors, but if you don’t train food workers what
they are, they won’t know why these factors are so
important to your operation. The basics can make us
or break us in one or maybe two food handling
mistakes.
What are the basic 3
principles?
Personal Hygiene for Food Professionals

Time & Temperature Control

Cross-contamination Prevention
1) Personal hygiene
Food workers play important roles:

to make certain that food does not become contaminated by

pathogenic microorganisms, physical or chemical hazards.
play an important part in creating a good public image, as well as
protecting food.

Handwashing, fingernails, food worker illness policy (including

exclusion of ill workers, cuts, burns, bandages, etc.), hair, uniforms,
glove use, jewelry, personal cleanliness, or unsanitary habits such as
eating, drinking, smoking, or spitting are all parts of defining personal
hygiene standards. Poor handwashing is one of the leading causes of
foodborne illness.
2)Time & temperature controls
reduce bacterial growth in potentially hazardous foods
by limiting the time food is in the danger zone (????)
during any steps of the food flow from receiving
through service.
The FDA Food Code recommendation no more than a
cumulative 4 hours in the danger zone.
How to monitor????
Use a calibrated thermometer to chart time and
temperature based upon your menu for: cold holding
(5° C), hot holding (60° C), cooking (based on the
food), reheating (74° C), and cooling. Rapid cooling of
hot foods (leftovers) or foods cooked several hours
advance of service is a special challenge, which allows
a six hour two stage cooling method (60° C to 21° C in
2 hours and 21° C to 5° C in 4 hours).
3)Cross contamination prevention
the transfer of harmful microorganisms or substances
to food and covers a multitude of potential food
handling errors in all stages of food flow.
Cross-contamination can occur at any time. The three
routes:
1) food to food, 2) hands to food, or 3) equipment to
food. Ready-to-eat foods must receive the most care to
prevent contamination.
Food safety risk analysis
Background
Food-borne disease remains a real and formidable problem
in both developed and developing countries, causing great
human suffering and significant economic losses.
Chemical hazards in foods occasionally cause acute illnesses,
and some food additives, residues of pesticides and
veterinary drugs, and environmental contaminants may pose
risks of long-term adverse effects on public health.
New technologies such as genetic modification of
agricultural crops have raised additional food safety concerns
that require assessment and management, and proper risk
communication.
Changing global factors that affect national food safety systems
Risk analysis & its importance to food
safety.
To develop an estimate of the risks to human health and
safety,
To identify and implement appropriate measures to control
the risks
To communicate with stakeholders about the risks and
measures applied.
It can be used to support and improve the development of
standards, as well as to address food safety issues that result
from emerging hazards or breakdowns in food control
systems.
It provides food safety regulators with the information and
evidence they need for effective decision-making, contributing
to better food safety outcomes and improvements in public
health.
3 components of risk analysis
Risk management
Risk assessment
Risk communication.
1) Risk assessment: A scientifically based process
consisting of the following steps:
i)hazard identification
ii) hazard characterization
iii) exposure assessment
iv) risk characterization.
HAZARD IDENTIFICATION
Specific identification of the hazard(s) of concern is a
key step in risk assessment and begins a process of
estimation of risks specifically due to that hazard(s).
HAZARD CHARACTERIZATION
risk assessors describe the nature and extent of the
adverse health effects known to be associated with the
specific hazard. If possible, a dose-response
relationship is established between different levels of
exposure to the hazard in food at the point of
consumption and the likelihood of different adverse
health effects.
Cont..
Types of data that can be used to establish dose-
response relationships include animal toxicity studies,
clinical human exposure studies and epidemiological
data from investigations of illness.
EXPOSURE ASSESSMENT
characterizes the amount of hazard that is consumed
by various members of the exposed population(s).
The analysis makes use of the levels of hazard in raw
materials, in food ingredients added to the primary
food and in the general food environment to track
changes in levels throughout the food production
chain.
Characterization of exposure
Risks from chemical hazards
Typically assessed against long-term or lifetime
chronic exposure to the hazard, often from multiple
sources.
Acute exposures are also frequently considered for
certain contaminants and pesticide and veterinary
drug residues.

Risks from microbial hazards

Typically evaluated in terms of single exposures to a
contaminated food.
RISK CHARACTERIZATION
A risk characterization often includes narrative on
other aspects of the risk assessment, such as
comparative rankings with risks from other foods,
impacts on risk of various “what if” scenarios, and
further scientific work needed to reduce gaps.
2)Risk management: The process, distinct from risk
assessment, of weighing policy
alternatives in consultation with all interested parties,
considering risk assessment and other factors relevant
for the health protection of consumers and for the
promotion of fair trade practices,
In selecting appropriate prevention and control
options.
Identifying food safety issue
Developing a risk profile
Step 7: Consider the results of the risk assessment
Risk managers need to:
1. Be fully informed about the strengths and weaknesses
of the risk assessment and its outputs.
2. Be sufficiently familiar with the risk assessment
techniques used, so that they can explain it
adequately to external stakeholders.
3. Understand the nature, sources and extent of
uncertainties and variability in risk estimates.
4. Be aware of and acknowledge all important
assumptions made during the risk assessment and
their impact on the results.
Risk communication: The interactive exchange of
information and opinions throughout the risk
analysis process concerning :
risk, risk-related factors and risk perceptions
the explanation of risk assessment findings and the
basis of risk management decisions.

Among:
risk assessors, risk managers, consumers, industry, the
academic community and other interested parties,
including
A successfull risk analysis must have:
enabling food laws, policies, regulations and
standards, efficient food safety and public health
institutions and mechanisms for coordination
between them, operational food inspection and
laboratory services, information, education,
communication and training,
infrastructure and equipment, and human resource
capacity, among other elements.
Cont..
having government officials and decision-makers at
policy levels, as well as those at operational levels, who
understand risk analysis and the value it adds to the
public health perspective
having enough scientific capability to carry out
needed risk assessments in the national context
having the support and participation of key interested
parties such as consumers, industry and academia .