CHAPTER 8

MANAGING FOOD
SAFETY
 OBJECTIVES

• Understanding food safety

• To understand what are the legislation for keeping food safety
• To understand what benefit does HACCP has
• To understand with examples of the principals contains in HACCP
 FOOD SAFETY LEGISLATION
• The facilities and equipment should be designed to facilitate safe food
preparation and handling practices by employees.

• FDA is responsible for protecting the public health by assuring the safety, efficacy and
security of human

• FDA recommends that managers and employees be properly motivated and

trained

• HACCP program is to successfully reduce the occurrence of foodborne illness risk

factors.
 FOOD SAFETY LEGISLATION
• The Food Act 2006 (the Act) is the
primary food safety legislation in
Queensland and applies to all
Queensland food businesses.

• The objectives of the Act are to

ensure food for sale is safe for
human, to prevent misleading
conduct in relation to the sale of
food.
 FOOD SAFETY MANAGEMENT

o Under Article 5 of Regulation (EC)

852/2004, food businesses must put in
place, implement and maintain a food
safety management system based on
HACCP principles to ensure the food
produced from their premises is safe to
eat.
 FOOD HYGIENE INSPECTION
• Local authorities (FOSIM) are responsible for carrying out inspections of food businesses to check
that they meet the requirements of food hygiene law
 ADVANTAGES OF HACCP
• Saves your business money in the long run
• Avoids you poisoning your customers
• Food safety standards increase
• Ensures you are compliant with the law
• Food quality standards increase
• Organises your process to produce safe food
• Organises your staff promoting teamwork and efficiency
• Due diligence defence in court.
 7 PRINCIPLES OF HACCP
1. Conduct Hazards Analysis
2. Determine the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring System
5. Establish Corrective Action
6. Establish Verification Procedures
7. Establish Documentation
 1. CONDUCT HAZARDS ANALYSIS

• This involves identifying hazard that might be introduced to food by

certain food production practices or the intended use of a product.
• Hazard – biological, chemical, and physical are conditions which may
pose an unacceptable health risk to the consumer.
• Decide which hazards are significant that might occur
• Determine the measures necessary to control the hazards
 EXAMPLES OF HAZARDOUS
FOODS

Meat

Dairy product

Poultry, eggs

Cooked foods (beans, pasta, potatoes)

Cut cantaloupe/melon and raw seeds sprouts

2. DETERMINE THE CRITICAL CONTROL POINTS

• Is an operation (practices, preparation step, or

procedures) in the flow of food which will
prevent, eliminate, or reduce hazard to
acceptable level

• It provides “kill step” (destroys bacteria) or a

control step (prevents or slows down the rate of
the bacteria
 EXAMPLE OF CCPS

CCPs can be found in:

•Cooking, reheating and hot holding

•Chilling, chilled storage and chilled display

•Receiving, thawing, mixing ingredients and other food-handling stages

Product formulation (reducing the pH of a food to below 4.6 or/to 0.85 or below)
 3. ESTABLISH CRITICAL LIMITS

• Control point is a maximum and/or minimum value to which a biological, chemical

or physical parameter must be controlled at a CCP to prevent food hazards.

• It must be specified and validated if possible for each Critical Control Point.
• The critical limits includes: temperature, time, pH, water activity or available
chlorine.
CRITERIA MOST FREQUENTLY
USED
 4. ESTABLISH MONITORING
SYSTEM
• Monitoring
• Is a critical part of the HACCP system and provides written documentation that can be
used to verify that the HACCP system is working properly
• Is a planned sequence of measurements or observations to ensure the product or process
is in control (critical limits are being met)
• Is necessary to ensure that the process is under control at each critical control point
 5. ESTABLISH CORRECTIVE
ACTION
1. Determine what went wrong
2. Choose and apply the appropriate corrective action
 6. ESTABLISH VERIFICATION PROCEDURES

• The HACCP system requires the preparation and maintenance at a

written HACCP plan together with other documentation.

• This must include all records generated during the monitoring of each CCP
and notations of corrective actions taken. Usually, the simplest record keeping
system possible to ensure effectiveness is the most desirable.
 7. ESTABLISH DOCUMENTATION

• Verification has several steps. (temperature charts, cleaning schedules, pest

control records, equipment maintenance records, training records and
delivery checks)

• The scientific or technical validity of the hazard analysis and the adequacy of
the CCP’s should be documented.

• Verification of the effectiveness of the HACCP

HACCP PROCESS FLOW MAP
 PURCHASE
• Hazards
• Biologically
• An organism or substance derived from an organism, that poses a threat to (primarily) human
health.
• Physically
• Are toxin substances that may occur naturally or may be added during the processing of foods
• Chemically
• Are hard or soft objects in food that can contaminate the food (metal, jewelry, hair pins)
• Control
• Approved suppliers
 DELIVERY
• Hazards
• Biologically
• An organism or substance derived from an organism, that poses a threat to (primarily) human health.
• Physically
• Are toxin substances that may occur naturally or may be added during the processing of foods
• Chemically
• Are hard or soft objects in food that can contaminate the food (metal, jewelry, hair pins)
• Control
• Approved suppliers
• Delivery vehicle inspection
• Visual checks of product and date
 STORAGE
• Hazards
• Contamination
• Multiplication of Bacteria
• Control
• Maintain correct temperature
• Segregation of products
• Stock rotation (FIFO)
 FOOD DELIVERY AND STORAGE
Correct procedures for receiving and
accepting food deliveries
-It is important that procedures are put in
place for receiving and accepting deliveries
of food products and that they are stored
correctly and efficiently once the delivery
has been accepted
THE FOLLOWING PROCEDURES SHOULD
BE OBSERVED:
• Audit the suppliers’ premises to ensure their manufacturing methods, premises and quality
control procedures meet the standards you expect.
• Smaller businesses may not be able to do this, so it is advisable to buy from a reputable
supplier.
• Specify delivery requirements (especially the acceptable temperature of the product)
• Check the temperature of refrigerated and frozen products; do not accept products if not at
the required temperature
• Check all deliveries on receipt for damaged packaging, and any spoilage to products
• Ensure all staff are trained on the protocol for accepting deliveries
• Buy the correct quantity of food (never buy more than can be properly stored)
• Keep records of deliveries so the product can be traced in the event of contamination occurring
 CHECK LIST FOR DELIVERY
VEHICLE/FOOD
CONVEYANCES/CONTAINERS
The delivery vehicle/conveyance/container must:
•Clean and pest-proof
•Weatherproof
•Maintained at the correct temperature : 0˚C to + 5 ˚C for
refrigerated and -18 ˚C or below for frozen
•Not be used for transport of non food items where it may
result in contamination
•Do not overload the vehicle
•Should provide effective separation of products
•Bulk food item containers clearly marked for ‘food stuffs
only’
CORRECT PROCEDURE FOR STORAGE OF
FOOD PRODUCTS
• Dispose of outer packaging
• Store raw foods (i.e. meat, poultry and shellfish)
separately from cooked or prepared food. Store raw
food below cooked /ready-to eat food.
• Rotate stock – first in first out (FIFO). (Always
check use-by-dates)
• Cleaning materials such as detergents should be
stored in a separate area
• Foods can be preserved by drying, freezing and
canning
 FOOD STORAGE AREAS AND POTENTIAL
HAZARDS
Potential hazards of dry goods storage (e.g. tins, rice and pasta)
• Bacterial growth due to cross contamination and excessive moisture
• Contamination by pest and insects
• Chemical contamination from cleaning agents
 CONTROLS IN DRY GOODS STORE

• Dry goods store must be clean,

well-lighted, ventilated and
adequately shelved
• Food must be stored on shelves
above the floor
• Containers used for storage must be
covered
• Windows must be fitted with insect
screens and the store must be kept
free from infestation
Potential hazards in fruit and vegetable store
• Insect infestation
• Accelerated spoilage caused by heat and moisture
• Soil on fresh vegetables - can be a problem because of the bacteria soil
contains

Controls in fruit and vegetable store

• Fruit and vegetable store should be clean, well lit, ventilated and pest proof
• Ensure good air circulation
• Discard spoiled fruit and vegetables as this can contaminate healthy products
• Store salad items and soft fruits (except bananas) in the salad drawer of the
refrigerator
  Controls in refrigerated storage
Potential hazards in  Refrigerating foods slows down the multiplication of bacteria:
refrigerated storage  Maintain temperatures of 0-5˚C
• Bacterial growth  Store raw and cooked/ready-to-eat food separately
• Cross contamination  Do not place hot foods directly in the refrigerator as this will
cause the temperature of the refrigerator to rise above 5˚C
• Food beyond date marking  Do not overload the fridge as cold air needs to be allowed to
circulate
 Defrost and clean the fridge or freezer box regularly
 Keep doors closed to maintain the temperature
 Avoid prolonged storage
 Temperature of food should be recorded
Potential hazards of freezer storage
• Freezer burn – freezer burn damages the quality  Potential hazards of freezer storage
of your food
 Freezer burn – freezer burn damages the quality of your food
• Cross contamination – ensure products are
sealed and wrapped  Cross contamination – ensure products are sealed and
Control in freezer storage wrapped
• Freezing foods makes bacteria in the product
inactive
• Maintain temperatures of -18˚C or below
• Defrost and clean regularly
• Do not place hot foods directly into the freezer
• Do not overload
• Ensure door is kept closed
• Avoid prolonged storage( freezer burn)
 PREPARATION
• Hazards
• Contamination
• Multiplication of Bacteria
• Control
• Separation of raw and prepared food
• Color coding system
• Clean and sanitized utensils and work areas
• Minimize handling and time keep a room temperature
 COOKING
• Hazards
• Survival of Micro organisms

• Control
• Cook thoroughly to core temperature 75⁰C
 FOOD HOLDING
• Hazards
• Contamination
• Multiplication of Bacteria
• Control
• Hot Hold
• Maintain above 63 ⁰ C
• Cover the food
• Cold Hold
• Store below 5 ⁰ C
• Cover the food
 SERVICE
• Hazards
• Contamination
• Multiplication of Bacteria
• Control
• Maintain correct temperature
• Clean and sanitized utensils
• Minimize handling
 BENEFITS OF HACCP FOR
REGULATORY AUTHORITIES

• Control is focussed on critical foods, operations and businesses

• Hazards are prevented rather than detected, minimising public health risks
• Inspection resources are optimised and cost effective
• Potential hazards are considered
 TUTORIAL

• What is food legislation and why is it important to have one?

• What are the seven principles of HACCP

• Why is it important to manage food safety

• What will happen if food safety is not manage well enough