Food Safety

Food Safety
Presented by:
Nantaprapa Nantiyakul
St 103698
ED 73.06 Food Engineering Operations
Instructor: Prof. Athapol Noomhorm
The consumer rights
 The right to be protected against the marketing of goods or the
provision of services that are hazardous to health and life.
 The right to safety;
 The right to be informed;
 The right to choose;
 The right to be heard
 The right to satisfaction of basic needs;
 The right to redness;
 The right to education; and
 The right to a healthy environment.
Safety
 The right to be protected against the marketing of goods or the
provision of services that are hazardous to health and life.
Surveillance/ early Response/

warning system Coordination system
Risk analysis Food Safety Research
Inspection system Food safety education

Importance of food safety.
 Increased age of human population
 Mass tourism and huge international trade of food.
 Changes in food habits of consumers.
 Increase in the contaminants giving rise to food
borne illness.
 New and improved technologies of processing
industries
Risk Analysis
 Hazards : potentially harmful natural or artificial substances
contacting during food production or preparation.
 Risk : the chance of being harmed by hazards
High Risk
Microorganism
Chemical naturally present
Chemical produced by cooking
Environmental contaminants
Pesticides
Additives
Low Risk
8 Identified Major Risk Factors
 Improper holding  Inadequate cleaning &
temperatures disinfecting of equipment
 Preparing food ahead of  Cross contamination
planned schedule  Use of left over
 Poor personal hygiene  Contaminated raw
 Inadequate cooking material
Physical Hazards...
Chemical Hazards...
Biological Hazards...
Food Safety Management System
 GMP : Good Manufacturing Practice

- Environmental Process Management
 HACCP : Hazard Analysis And Critical Control Point
- Process Control
Both of which emphasis on Prevention not Correction

HACCP
 HACCP is a system which identifies, evaluates, and
controls hazards which are significant for food
safety.
 HACCP = Hazard
Analysis
Critical
Control
Point
Background of HACCP
 HACCP was originally developed by
Pillsbury Company working along with
NASA and US Army laboratories at
Natick, to ensure the safety of food for
the astronauts.
 It is based on FMEA – Failure, Mode,

and Effect Analysis System which
entailed looking at what could
potentially go wrong at each stage in and
operation along with possible causes and
likely effects before developing effective
control mechanisms
HACCP Preliminary Preparations
1. Assemble HACCP team

2. Describe the product and its distribution
3. Identify intended use and customer of the product
4. Develop a flow diagram
5. Check the flow diagram
HACCP Principles
1. Conduct Hazard Analysis
2. Determine the Critical Control Points
using decision trees
3. Establish Critical Limits
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when
monitoring indicates that a particular CCP is not under
control.
6. Establish procedures for verification to confirm that the
HACCP system is working effectively.
7. Establish documentation concerning all procedures and
records appropriate to these principles and their application.
HACCP Terminology
 Critical Control Point (CCP):
An operation (practice, process, procedure, or location) at which
a preventive or control measure can be exercised that will
eliminate , prevent or minimize hazards to an acceptable levels.
 Decision Tree:
A sequence of questions applied to each process step with a
potential hazard to identify which process steps are critical to
food safety.
 Critical Limits:
The value of monitored action which separates the acceptable
from unacceptable.
HACCP Terminology
 To monitor:
To conduct a planned sequence of observations or measurements to
assess the control of a CCP.
 Corrective action:
A specified prompt action to be taken when the criteria are not
met or when the results of monitoring the CCP indicates a
trend towards loss of control.
 Verification:
Review of monitoring records to determine whether the
HACCP system is in place an functioning as planned and to
ensure that monitoring is carried out effectively and efficiently.
EXAMPLE OF FORM:
Description and Intended Used of Product
Name of product
Description
Packaging
Conditions of storage
Shelf life
Instructions on the label
Consumer group
Recommendation further
processing required before
consumption
Example of processing HACCP flow diagram
Example of CCPs Decision Tree
EXAMPLE OF FORM:
HACCP Plan Preparation
CCPs Risk Critical Monitoring Corrective Records Verification
Limits What How Frequency Who Actions

HACCP Benefits
 Enhanced Food Safety and reduced risk of food borne

diseases;
 Providing greater confidence to customers;
 Reduction in production costs through reduced
wastage;
 Facilities compliance with statutory requirements;
 Current and potential hazards can be identified and
removed or diminished.
Golden Rules of Food Safety
 Choose processed raw materials.
 Cook food thoroughly.
 Serve cooked food as soon as possible.
 Store cooked food at temperatures beyond danger zero.
 Reheat cooked food thoroughly.
 Avoid cross-contamination
 Be clean, keep clean, and serve clean.
 Ensure pest control.
 Use potable water for cooking.
References
 Jean L., Bruce E. B., 1997. Food canning technology, John Wiley&Sons,
Inc., New York.
 Sung-Hie Hong, 2001. Food safety and inspection service to protect
consumers, Extension Bulletin 496, Food&fertilizer technology center,
Korea.
 http://www.cfsan.fda.gov/~comm/haccpov.html
 http://www.ftpi.or.th/th/prdsrv_cns_iso14000.htm
 http://www.fightbac.org/main.cfm
 www.fastinc.com/ foodsafe.htm
 www.foodsafetyweb.info/ aboutus.php
 www.fmi.org/foodsafety/
 foodsafetyindia.nic.in/ images/phyhazards.gif
 solarcooking.org/ foodsafety.htm

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Food Safety

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Food Safety

Surveillance/ early Response/

Risk analysis Food Safety Research

Inspection system Food safety education

 GMP : Good Manufacturing Practice

Both of which emphasis on Prevention not Correction

 It is based on FMEA – Failure, Mode,

1. Assemble HACCP team

CCPs Risk Critical Monitoring Corrective Records Verification

Limits What How Frequency Who Actions

 Enhanced Food Safety and reduced risk of food borne

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