Causes and Prevention of Food Safety Hazards

Causes and Prevention of nutrition Safety HazardsTable of contentsSynopsisThis project defines the concept of feed safety hazards in contrast to bodily hazards of food. What argon physical hazards? How they good deal be prevented? And how they sight be sight and eliminated is defined in this project.Hazards of foodFood hazards are the physical, chemical and biological agents in the food or the condition of food with the probability to harm when eaten or to sheath an adverse health effect.Food hazards can be classified as biological hazards such as microorganisms, chemical hazards such as pesticides, chemical, cleaning agents or allergens and physical hazards are those hazards which are not supposed to, nor likely to be in the food like wood, glass, bones grit or dust.Chemical hazardsThese hazards are ca apply by following waysBy naturally occurring poisonous chemicals such as by poison plants like rhubarb leaves and mushrooms or poisonous animals like puffer fish, mould tox ins or algal blooms, etc.Chemicals which are added in water.Chemicals used in agriculture such as pesticides, antibiotics, dips and heavy alloys.Poisonous diseases spread by animals or plants.Chemicals like additives or cleaners which are added during food processing. some(prenominal) people have allergic chemical reactions from certain foods like milk and its products, peanuts, crustaceans or gluten contained cereals.These type of hazards can be restrainerled by purchasing food stuffs from an approved supplier, protect the food from contamination, maintain safe cleaning procedures or applying standardize strategies to prevent cross contamination of food.(University, 2014)Biochemical hazardsThese hazards are born in the food itself and cause the most food borne illness. They can occur by various sources. These microorganisms are familiarly called as germs and are only be seen under a microscope. basically not all the microorganisms are harmful but microorganisms like pathogens a re harmful in food when they reach to a high level. Some of them areViruses like influenza or hepatitis A.Bacteria like salmonella, bacillus cereus, and staphylococcus aureus.MouldsProtozoa like GuardiaYeastThe term food poisoning is caused by these pathogens that are growing in food results in illness. These microorganisms multiply to an infectious level which tends to make a psyche ill when food is kept in dampish or warm conditions.Due to continuous growth of these microorganisms to dangerous intensities, mostly bacteria, food poisoning tend to arise.to avoid these food borne illness, food handlers must admit the conditions of food poisoning bacteria and their characteristics. (University, 2014)Physical HazardsA physical hazard is any(prenominal) foreign object accidently gets into the food and causes injury or illness to the person eating food. Physical hazards includes foreign objects like bone or bone chips, pieces of product packaging, insects, wood, metal, stones, glass, personal items etc. Contaminants from sources includes raw materials, improper aliment of equipment and facilities, improper drudgery procedures and poor employee practices. A physical hazard can enter a food product at any stage of production. It contains sharp and hard objects that can cause a potential threat to a person who is eating. Physical hazard can cause injury to a person such asit can cuts to the mouth or gullet,can damage the intestinecan also damage to the gums and teethSome common physical hazardsGlass common sources from glass containers or glass food containers, or set in motion in food processing facility are light bulbs or tubes.Metal Sources of metal includes metal from equipment such as blades, broken needles, staples, and fragments from utensils.Plastics packaging material used, gloves worn by food handling people, cleaning equipment, fragments of plastic tools.Stones crop fields, picked up stones by certain vegetables during harvesting. Worn concrete struct ures in food processing industries.Wood sources of wood comes from commonly like wood structures and wooden pallets used in cargo ships of food or food products.Classification of physical hazardsCanadian Food Inspection Agency (CIFA) defines the physical hazards into three classes depending on their possibility and sternness of their reactionCategory I (high likelihood)Category II (moderate likelihood)Category III (low risk)The organization additionally rates the probability of event dependent upon the level of control that a food processor need to kill the riskLow Risk Great control measures secured, however minor infractions happen.Medium Hazard Some control measures created, yet crevices then again inconsistencies happen.High Risk Practically zero control built.Every food has its own potential threats or hazards and evaluation of these helps in determining the risk category for likely physical hazard,Preventive measures for common physical hazardsInspect basic materials and food components for field contaminants (ex stones in oats) that were not found during the course of the initial starting process.Follow decent storing practices and assess potential dangers away zones (ex sources of brittle glass, for example, light bulbs, staples from containers, and so on.) and use defensive acrylic bulbs or light blankets.Develop details and controls for all elements and parts, including crude materials and bundle materials. Details or specifications ought to hold gauges for assessing adequacy of ingredients or packaging materials (ex reused cardboard utilized for bundling once in a while holds hints of metals that could be identified by metal detectors. A limit for metal identification established to be secured to outfox false positive detection of metal in food products).Set up a practicable detection and removal system for physical threats in the facility (ex metal locators or magnets to identify metal sections in the formation line, channels or screens to evacua te remote items.The worn out equipment must be properly or regularly maintained to avoid physical hazards.Employee training must happen time to time on shipping, storing, handling and receiving equipment to prevent physical hazards from being into the food.Sanitize and clean tools and utensils or equipment after each use.Sanitize blades of can openers after use to make sure that metal shavings do not hoard.Use only viable ice scoops when getting ice from an ice machine.Detection and elimination of physical hazardsMetal detectors will help to detect any metal content in food product. They should set up in food production line to reject products in which metal is detected. Proper maintenance should be done to this equipment to ensure they are working in an accurate manner.Magnets can be used along with metal detectors on food prevarication lines to get rid of metal from products.X-Ray machines can be used on food to identify threats such as bones, stones, metals and also hard plastic s.Food radar method transmit low-power microwaves through food stuffs to recognize outside constituents , for example, metals, plastics, bones, bits and natural materials in food on processing line.Main Materials of Concern as Physical Hazards and CommonSources(University, 2014)ConclusionFood safety hazards are of three types, mainly chemical, biological and physical hazards. In which, Physical hazards are those foreign materials that are not supposed to go into food products, for example stones, wood, metal, plastic etc. Physical hazards can cause much severe risk as they can damage, cuts and can cause serious harm to ones health. They can be prevented by means of methods such as proper care in food processing industries in handling food, proper maintenance of equipment and utensils, sanitization of different utensils and machinery or equipment used in food processing. Physical hazards can be detected and eliminated by means of modern detectors such as Metal detectors, X-ray machin e, magnets etc.List of referencesUniversity, C. 2014. HSC Online Implement food safety procedures. online Available at http//hsc.csu.edu.au/ cordial reception/hosp_240/food_bev/SITXFSA001A/4124/hazards.htm Accessed 7 Mar 2014.