Identify and consider all possible hazards and control procedure. Hazards and its types brief description of hazrds. GMP, GHP and HACCP.

1. IDENTIFY AND CONSIDER ALL POSSIBLE
HAZARDS AND PROCEDURE TO PREVENT
HAZARDS, HOW TO HANDLE HAZARDS
Food hazard and its type and its preventive measures.
Prepared by: Himanshu
B.Voc in Food Processing VI
sem
2758
Submitted to: Dr. Mamta Arora
Department: Biotechnology and Food
Processing
AMAR SHAHEED BABA AJIT SINGH
JUJHAR SINGH MEMORIAL COLLEGE
BELA

2. CONTENT. . .
 What is food hazards
 Physical hazards
 Chemical hazards
 Biological hazards
 Control and prevention measures
 Good Manufacturing Practices
 Good Hygiene Practices
 Hazard Analysis Critical Control Point
 Conclusion

3. WHAT IS FOOD HAZARD?
 A food safety hazard is anything present
in food with the potential to harm the consumer,
either by causing illness or injury. Food
safety hazards can be physical, chemical, or a
biological.
 A food hazard is defined as anything that could
contaminate food and cause illness or injury.

4. HAZARDS
PHYSICAL CHEMICAL BIOLOGICAL

5. PHYSICAL HAZRDS
 A physical hazard is any foreign matter unintentionally
introduced to food or a naturally occurring object which
could cause illness or injury to the person consuming the
food item.
a. Sources for contaminants include raw materials
b. Badly maintained facilities and equipment
c. Improper production procedures
d. Poor employee practices
 These incidents are rarely life-threatening, but are a
matter of public health. Good Manufacturing Practices
(GMP) is the foundation of a physical hazard approach.

6. SOME COMMON PHYSICAL HAZARDS AND
SOURCES
Hazards Sources
Glass Bottles, jars, Utensils
Wood Field, boxes, pallets, building
Stones Fields, building
Bullets/Needles Animal shot in field, hypodermic needles
Jewelry Pen/pencils, buttons, careless employee practices
Metals Machinery, fields, wire, employees
Insects and
other Filth
Plant post process entry, Fields
Plastic Field, plant packaging material, employees
Personal effect Employees

7. INJURY POTENTIAL
 Cuts
 Bleeding
 Infections
 Choking
 Trauma
 Illness
 Some time require surgery to remove

8. CHEMICAL HAZARDS
 Chemical hazards such as insecticides get into
food, and toxic metal may enter food during growth,
processing.
 Poisonous plants (and fungi) like some types of
mushrooms and seafood produce chemicals or
toxins which can cause illnesses if consumed
incorrectly.

9. Chemical
hazards
Naturally
occurring
Intentionally
added
Unintentionally
added

10. NATURALLY OCCURRING CHEMICAL HAZARDS
 These are toxins produced by plants, animals or
microorganisms .
 Aflatoxins in peanuts
 Poisonous neurotoxins in mushrooms
 Scrombotoxins in fish

11. INTENTIONALLY ADDED
 These are chemicals added to food that are beyond
the acceptable limits established by the Food and
Drugs Act and its regulations
 Food additives like sodium nitrate.
 Vitamin A (nutrient supplement): Can be toxic in high
concentrations.
 Sulfiting agents (preservative): Can cause allergic-type
reaction in sensitive people.
 Color additives.

12. INTENTIONALLY ADDED CHEMICAL HAZARDS
Source of Hazards Why a hazards?
Food coloring agents Can produce adverse reaction in
sensitive people.
Preservatives Can be toxic in high concentration.
Can cause intolerance in sensitive
people.
Nutritional supplements Can be toxic in higher concentration.

13. UNINTENTIONALLY ADDED
 These are chemicals that accidentally contaminate food
being processed.
 Sanitation or maintenance chemicals
 Pesticides or environmental pollutants
 Packaging material e.g. tin
 Equipment component e.g. copper pipe

14. UNINTENTIONALLY ADDED HAZARDS

15. IN ADDITION TO CHEMICAL HAZARDS
 There are some ingredients or part of food which
can be considered as chemical hazard for certain
people who have an allergic reaction.
 Soybean and their products
 Sesame
 Peanuts and peanuts products
 Cereals containing gluten
 Milk and milk products
 Egg and egg products

16. HEALTH EFFECTS
 Chemical hazards cause food poisoning symptoms
within short period of time.
 Disturb body metabolism
 Cause cancer
 Damage genes
 Alter organ functions
 Affect reproduction and development

17. BIOLOGICAL HAZARDS
 Biological hazards are organisms that cause a
threat to human health.
 They are a major concern in food processing
because they cause most food borne illness
outbreaks.
 Biological hazards such as bacteria, viruses,
parasites, yeasts, moulds and protozoa.

18. Biological
Bacteria Virus Parasites Moulds Yeast Protozoa

19. BIOLOGICAL HAZARDS
 Bacteria: Bacteria are the most common cause of food
poisoning.
 Salmonella spp.
 Listeria monocytogenes
 Bacillus anthracis
 Staphlococcus aureus
 Clostridium botulinum

20. BIOLOGICAL HAZARDS
 Virus: virus can be seen only under a very powerful
microscope as the viruses are even smaller than bacteria.
 They multiply in living cells, not in food.
 Some viruses can cause food borne illness
 Gastroenteritis and hepatitis A.
 Norwalk viruses and Rotavirus

21. BIOLOGICAL HAZARDS
 Moulds are of different colours, often hairy in
appearance, and grow on food such as bread, jam and
fruit.
 Under the microscope, moulds appear like a network of
thread-like cell material.

22. CONTROL AND PREVENTIVE MEASURES OF
FOOD HAZARDS
 Good Manufacturing Practices (GMP)
 Good Hygiene Practices (GHP)
 Hazard Analysis Critical Control Point (HACCP)
 Identification of raw material, ingredients, packaging
material and process that are at high risk of
contamination.
 Proper maintenance of buildings, facilities, ground and
processing plants.
 Eliminate potential source of hazard within the
establishment.
 Online visual inspection.

23. GOOD MANUFACTURING PRACTICES
 (GMP) is a system for ensuring that products are
consistently produced and controlled according to
quality standards.
 It is designed to minimize the risks.
 GMP Principles
 Writing procedures
 Following written procedure
 Documenting for traceability
 Validating works

24. GOOD MANUFACTURING PRACTICES
 Designing facilities and equipment
 Cleanliness
 Sanitary operations and control
 Component control
 Auditing for compliances
GOOD HYGIENE PRACTICES
 GHP compliance covers the minimum sanitary and
hygiene practices for food processors.
 GHP ensure that food is safe and suitable for human
consumption.

25. GOOD HYGIENE PRACTICES
 It is a required foundation to implement other food safety
management initiatives, such as GMP, HACCP and ISO
22000.
GHP Principles
 Personal hygiene
 Maintenance and cleaning
 Cleaning procedure and methods
 Pest control system
 Waste management system
 Monitoring effectiveness

26. HAZARD ANALYSIS CRITICAL CONTROL
POINT (HACCP)
 HACCP is a management system designed to assure
food safety through the analysis of physical, chemical,
and biological hazards.
 HACCP focuses on prevention possible hazards that can
cause injury or illness.
 HACCP has seven central principles.
 Conduct a Hazard Analysis
 Determine the Critical Control Points (CCP)

27. HAZARD ANALYSIS CRITICAL CONTROL
POINT (HACCP)
 Establish Critical Limits
 Establish Monitoring Procedures
 Establish Corrective Action
 Establish Verification Procedures
 Establish Record Keeping and Documentation Procedures

28. CONCLUSION
 Many revolutionary and beneficial changes have
occurred in the food industry in recent years, but
although consumers are increasingly aware of the
connection between food and health.
 Food safety is best ensured by the shared
responsibility of everybody involved with food from
the professional to the consumer.

29. CONCLUSION
 The best way to practice food safety is to be well
informed about the basics of food.
 Natural processes
 The hazards to food from chemicals both those naturally
occurring and those coming from the environment
 Ultimately, everyone benefits from being better
informed about food safety.