Introduction

• Food safety management system (FSMS):

1- food safety :
a-generic requires( GMPs-GHPs-SOPs-
SSOPs……)
b-specific requires ( HACCP- ISO22000)
c-Quality systems.
2- food defense.
3- food fraud.
 What is safe food and a food safety
management system?
• Safe food : • A food safety management
system :
Food which is free of
The policies, procedures,
contaminants and will
practices, controls and
not cause harm,injury
documentation that ensure the
or illness. food sold by a business is
safe to eat and free from
contaminants.
Every food business has a legal and moral
responsibility to implement a food safety
management system to minimize
the risk of food poisoning.
Food safety management system
pyramid according to ISO22000
 HACCP
Hazard Analysis critical control
point
 Definition and Types
• Definition :
A hazard is anything with the potential to cause
harm .
. Types :
1- physical.
2- chemical.
3- microbiological.
4-allergenic.
 Physical
• Results in injury.

• Sources : Raw ingredients - Maintenance

opreatives – buildings –packeging materials – equipments –
pests – food containers – food handlers – visitors – cleaning
activites – pest control activites ………..

. EX: hair – stones –seeds –bone fragments – feathers – button

– fibers – cigarets – jewellery………
 Control measures
source Hazards Control measures
Raw ingredients Natural poison-bone-hair- Approved supplier-
stone-pest-glass-metal-nails- washing-cleaning-
wire-…. inspection-metal detector
Glass-wood-nails-flake Repair damage-maintenance
Building program-good ventilation
paints
Equipments Bolts-oil--glass-wood Metal detection
Glass and wood policy
Notice boards Drawing pins Not be used
Packaging materials String-staple-wood- Use tape –cleaning for
plastic-pallet-glass secondary pm
Maintenance operatives Swarf-screw--wire-fiber- Training-cleaning-
cloth inspection-M detection
Food handlers-visitors Jewell-button-dressing- Training-protective clothes
end cigaret
Cleaning activities Plastic slivers-chemicals No phenols-train cleaners
 Chemical
• Results in poisoning .
• Sources : 1- Present in raw materials as
Pesticides/herbicides/fungicides/ fertilizers (vegetables)
• Antibiotics/hormones (meat)
• Natural toxins
• Industrial chemicals
2- Contamination during preparation as
• Fumes
• Cleaning chemicals
• Pesticides
• Excess additives
• Migration from packaging.
• Ex : pesticides residues – cleaning chemicals – adultrents – vet
residues –food additives ………….
 Control measures
source Hazard Control measures

Spray in food and Staff training-control

pesticides equipment system-approved
supplier
Industrial chemicals Drugs-fertilizers-toxins- Staff training-control
contaminated raw system-approved supplier
material

Chemical Cleaning-rinsing-emptying
Food containers (
bottles-jars) contamination
 Biological
• Result in food poisining .
• Sources : fly- worms-cockroaches-
caterpillars- weevils……
• Types : bacteria viruses yeast mould
That make contamination,multiplication need (
temp- acidity-humidity-oxygen-time) and
survival.
…. Rapid multiplication from 10-20 min……
 Control measures
• What are control measures for contamination?
• Approved supplier
• Effective instruction, supervision and training well
• designed premises /equipment
• Correct cleaning and disinfection
• Keep raw and ready to eat foods apart
• High standards of hygiene esp. personal hygiene
• Prevent pest infestations
• Care with waste disposal.
• What are control measures for multiplication & survival?
• Keep food out of the danger zone
• Minimize time at room temperature
• Remove moisture/ keep food dry
• Add salt/sugar/vinegar/preservatives
• Destroy, e.g. heat processing/cooking
• Disinfection
• Irradiation
 Allergenic
• Result in adverse reaction.
• Symptoms :
• Flushing of skin
• Swelling
• Throat
• Mouth
• Difficulty in swallowing/speaking
• Severe asthma
• Weakness
• Fall in blood pressure
• Nettle rash
• Abdominal pain/nausea/vomiting
• Collapse/unconsciousness
 Allergenic foods
• Peanuts
• Tree nuts
• Milk/lactose
• Eggs
• Fish
• Shellfish
• Soya
• Cereals containing gluten
• Mustard, celery
 Control measures
• Reputable suppliers
• Avoid contamination
• Segregation/satisfactory packaging
• Separate utensils/cloths
Colour coding
• Clear labelling
• Effective cleaning

• Staff:
• Hand washing before preparation
• Effective training
• Communication
• Symptoms
• Response.
 Types of food

High Raw Low Ready to

risk foods risk eat raw
foods foods foods

Common food Major source of Ambient storage Ready to eat raw

vehicles in food food poisoning Acid foods pH <4.5 foods such as
poisoning, usually organisms High sugar/salt/fat fruit and salad
protein, ready to Keep separate from Dry products (low vegetables
eat, stored under high risk and ready aw) should be
refrigeration, no To eat foods, even Include preserved thoroughly washed
further if foods not before
processing frozen. requiring consumption, to
refrigeration minimize the risk
4 common hygiene faults that cause food poisoning

• Preparation too far in advance and storage

at room temperature
• Slow cooling
• Inadequate reheating/cooking/thawing
• Contaminated food.
 What are benefits of HACCP
• Structured and systematic (control on the premises)
• Reduces the risk of food safety incidents
• HACCP demonstrates compliance with the law (also due
diligence defence)
• Cost effective
• targets resources (CCPs) and reduces
waste/reprocessing/recalls
• Generates a food safety culture/increased confidence of
customers/enforcers
• Proactive not reactive
• More effective as it is part of the process
• Protects brand image.
 What are benefits of HACCP
• Safety introduced in product development
• All staff involved training exercise
• Satisfy customer requirement (retailers)
• Internationally recognized
• Demonstrates management commitment
• Control parameters relatively easy to monitor More
effective than end product testing
• More effective than ad hoc systems of control and
monitoring of all hazards
• More effective than periodic inspection.
 Before implementation of HACCP
• We should know that implement of HACCP
depend on steps putted by (NACMCF)
United States National Advisory Committee on
Microbiological Criteria
‫الهيئه االمريكيه االستشاريه للمعايير الميكروبيولوجيه‬
‫لالغذيه‬
And (CCFH) codex committee on food hygiene
‫لجنه دستور االغذيه للصحه العامه لالغذيه‬
 Test yourself
• What is microbiological contamination?
• Why should food be cooked thoroughly?
• What is a toxin?
• What is a spore?
• What do bacteria need to multiply?
• State two safe minimum temperatures for
cooking food?
• What happens to spoilage bacteria in
refrigerators?
 Test yourself
• What happens to all bacteria in freezers?
• Which types of food support the growth of
bacteria?
• Does thorough cooking destroy spores?
• What type of heat process reduces the
number of pathogens to a safe level?
• State three ways of controlling allergenic
hazards?
 Test yourself
• Which method of preservation relies solely
on reducing the available water content of
food so preventing bacteria multiplying?
• Why should separate cloths and knives be
used for raw and ready to eat foods?
• Why should bread containing sesame seeds
be stored separately from ordinary bread?
• What is contamination?