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    Physical Hazards in Frozen Breaded Shrimp Processing

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    HƯƠNG NGUYỄN LÊ NGỌC

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    Physical Hazards in Frozen Breaded Shrimp Processing

    Uploaded by

    HƯƠNG NGUYỄN LÊ NGỌC
    53 views3 pages

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    53 views3 pages

    Physical Hazards in Frozen Breaded Shrimp Processing

    Uploaded by

    HƯƠNG NGUYỄN LÊ NGỌC

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Table 1.

    Physical hazards in frozen breaded shrimp processing

    Processing steps Physical Hazards Controlling methods

    Shrimp material Dust, stone Washing

    Washing (1st time) Stones, wood from field farm Washing

    Pre-processing - Heads, shells from materials - Washing


    - Hair from workers - Workers wear
    - Steel from furniture protective clothing
    - Filth

    Washing (2nd time) - Heads and shells - Washing


    - Plastic from containers, steel scrap - Metal detector
    from machine

    PTO treatment - Heads, shells from materials - Washing


    - Hair from workers - Workers wear
    - Steel scrap tor metal from furniture protective clothing
    - Metal detector

    Washing (3rd time) - Shell fragment from materials - Washing


    - Steel scrap from machine - Metal detector

    Size and quality sorting Hair from workers Workers wear


    protective clothing

    Washing (4th time) Plastic from containers, stain from - Washing


    machine

    Flour coating Steel scrap from machine Metal detector

    IQF Steel scrap from machine Metal detector

    Glazing Steel scrap from machine Metal detector

    Re-freezing Steel scrap from machine Metal detector

    Weighing - Hair from workers - Washing


    - Plastic from worn gloves or - Workers wear
    containers protective clothing

    Primary packaging - trays Plastics from material used for


    packaging
    Processing steps Physical Hazards Controlling methods

    Shrimp material Dust, stone Washing

    Washing (1st time) Stones, wood from field farm Washing

    Pre-processing - Heads, shells from materials - Washing


    - Hair from workers - Workers wear
    - Steel from furniture protective clothing
    - Filth

    Washing (2nd time) - Heads and shells - Washing


    - Plastic from containers, steel scrap - Metal detector
    from machine

    PTO treatment - Heads, shells from materials - Washing


    - Hair from workers - Workers wear
    - Steel scrap tor metal from furniture protective clothing
    - Metal detector

    Metal detecting Small steel scrap which machine can Unavoidable


    not detect (<1mm)

    Secondary packaging Cartons are not clean and have holes,


    tape, string...

    Storing and preserving The storage warehouse is not clean

    The common physical hazards in seafood are


    - Metal: It is one of the most common physical hazards in seafood. Metal-to-metal
    contact, especially in mechanical cutting or blending operations, other equipment with
    metal parts that can break loose (such as moving wire mesh belts, injection needles,
    screens, portion control equipment, metal ties, sawing devices and can openers) are
    the most likely sources of metal that may enter food during processing. This hazard
    can be controlled by subjecting the product to metal detection devices or by regular
    inspection of at-risk equipment for signs of damage. A calibrated metal detector can
    identify a food containing metal pieces more efficiently.
    - Plastics: Material used for packaging, fragments of utensils used for cleaning
    equipment can become hazard. In addition to this gloves worn by food handlers and
    tools used to remove processed food from equipment can also come under hazard.
    - Stones: Stones incorporated in field crops, such as peas and beans, during harvesting
    can be hazardous. Structures in food processing facility can also act as source of small
    stones.
    - Wood: Splinters from wood structures and wooden pallets used to store or transport
    ingredients or food products can act as hazard.
    - Natural components of food: Hard or sharp parts of a food such as shells become
    hazardous if consumers do not expect them

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