食品安全體系評(píng)價(jià)：Prevention of Foodborne Disease

Summary1:PreventionofFoodborneDiseasePreventcontaminationoffoods

focuson:rawfoods,utensilsandequipment.DestructionofFoodborneDiseaseAgents

cooking,freezing,irradiation,addingacidsandpreservatives.PreventMultiplicationofFoodborneDiseaseAgents

Casestudy1.FourteenpeoplebecameillaftereatingpiethathadbeenhighlycontaminatedwithSalmonellaenteritidis.Severalofthevictimswerehospitalized,andamaninhisforties,whowasotherwiseingoodhealthdiedasaresultofthefoodborneillness.Inthisoutbreak,cream,custard,andmeringuepiesweremadeusingingredientsfromshelleggs.Thepieswerebakedinarestaurantbakeryandwerestoredfortwoandahalfhoursinawalk-incoolerbeforebeingtransportedinthetrunkofacartoaprivatecompanyouting.Thepieswereconsumedthreetosixhourslater.Leftoverpiewasconsumedlaterthateveningandthenextdayafterhavingbeenkeptunrefrigeratedforaslongas21hours.Whatconditionsmayhavepromotedbacterialgrowth?Casestudy2.

Bruce,themorningprepcookatalocalrestaurant,waspreparingShreddedcheesetobeusedonpizza.Hisprocedureincludedcuttingthecheeseintosmallblocksandthenshreddingthecheesebyhand.Hepreparedseveral4-galloncontainersandleftthecontainersoutatroomtemperature(21℃)untiluse.Threeofthefourcontainerwereusedonpizzaslaterthatday.Thenextday,thefourthcontainerofcheesewasused.Onbothdays,thepizzaswerecookedinanovensetto260℃.Fourdayslater,severalpeoplecamebacktotherestaurantandsaidthattheyhadbecomeillafewhoursaftereatingpizzathere.Onlypeoplewhoatepizzaontheseconddayappearedtobecomeill.1.Whatfoodbornehazardmayhavebeenassociatedwiththisfoodborneillness?2.Howcouldthishavebeenprevented?ChemicalhazardsandcontrolsLawsandregulations(accordingtoFDAandUSDA)

adulterants:AfoodshallbedeemedtobeadulteratedIfitbearsorcontainsanypoisonousordeleterioussubstancewhichmayrenderitinjurioustohealthIfitbearsorcontainsanyaddedpoisonousorf=deleterioussubstanceTheregulationsclassifyharmfulchemicalsintotwomajorcategories:Prohibitedsubstances

Dulcin

甘精

Petassium

bromate

溴酸鉀

Formadehyde

甲醛

Salicylicacid水楊酸

Cyclamate糖精

Boricacid硼砂

Sodiumformaldehydesulfoxylate

吊百塊

β-Naphtholβ-奈酚

Safrole

黃樟素

Coumarin

香豆素

BenzylvioletB紫色一號(hào)Unavoidablepoisonousordeleterioussubstances

FoodborneIllnessCausedbyChemicalsChemicalhazardsareusuallyclassifiedaseithernaturallyoccurringorman-madechemicals.NaturallyOccurring:

Allergens(過(guò)敏原)

Ciguatoxin(西加毒素)

Mycotoxin(霉菌毒素)

Scombrotoxin(鯖魚(yú)毒素)Shellfishtoxins(貝類毒素)Man-MadeChemicals:CleaningsolutionsFoodadditivesPesticidesHeavymetalsFoodAllergens:Theonlywayforapersonwhoisallergictooneofthesefoodstoavoidanallergicreactionistoavoidthefood.Inmanycases,itdoesn’ttakemuchofthefoodtoproduceaseverereaction.

Fig.Commonfoodallergens

Milk5.SoyEgg6.TreenutsWhiteproteins7.FishPeanuts8.ShellfishCiguatoxin(西加毒素)Scombrotoxin(鯖魚(yú)毒素)Shellfishtoxins(貝類毒素)Table.ChemicalsusedinfoodprocessingPointofuseTypesofchemicalsGrowingcropsPesticides,herbicides,defoliantsRaisinglivestockGrowthhormones,antibioticsProductionFoodadditives,processingaidsPlantmaintenanceLubricants,paintsPlantsanitationCleaners,sanitizingagents,pesticides.Man-MadeChemicals:

FoodadditivesPesticidesHeavymetals

Cleaningsolutions

DesigningtheHACCPprogramtoavoidchemicalhazardPriortoreceiptoffoodingredientsandpackagingmaterials.Uponreceiptofthesematerials.Duringprocessingatthepointswherechemicalsareused.Duringthestorageoffoodingredients,packagingmaterials,andhazardouschemicals.Duringtheuseofcleaningagents,sanitizers,lubricants,andothersanitationandmaintenancechemicals.Priortotheshipmentoffinishedgoods.PriortoreceiptSuppliersmaybeinvolvedinreducingthesignificanceofchemicalhazardsassociatedwithingredientsandsupplies.Manufacturersshoulddevelopspecificationsforallingredientsandpackagingmaterialsusedtoproducethefinishedproduct.Aletterofguaranteeshouldbeobtainedfromallsuppliersandvendors.UponReceiptAdditionalmeasuresmustbetakenwhenthematerialsarereceivedattheplant.Aperiodicsamplingandtestingprotocolisprudentformonitoringsupplierperformance.Processing

onemethodofcontrollingthechemicalusedinafoodprocessingplantistoinsurethatonly“approved”chemicalsareusedatthefacility.Tocontrolthein-houseuseofchemicals,thepointsofuseforeachchemicalmustbeaddressed.Regularlyscheduledin-houseauditsshouldbeperformedtoinsurethathazardouschemicalsarebeingadequatelycontrolledinprocessingareas.Storage

Crosscontaminationisalwaysofconcerninawarehouseifchemicalsarestoredincloseproximitytorawingredients,packagingmaterials,orfinishedproducts.

Sanitationandplantmaintenance

Allchemicalsusedintheplantsanitationandmaintenanceprogramsshouldbeapprovedbytheappropriateregulatoryagencytoavoidcreatingpotentialchemicalhazardsthroughtheiruse.ChemicalResidues

Misuseornegligentuseofcleaningandsanitizingchemicalscancreatechemicalhazardsinfoods.AsimplewaytoassurethatpreviouslycleanedlinesarefreeofharmfulcleaningchemicalsistotestthefinalrinsewaterwithPh-indicatingpaper.PesticideUsage

Labelsofallpesticidechemicalsbeingusedatthefacilityshouldbekeptonfile.Pesticidelabelsclearlystatetheconcentration,methodofapplication,andthetargetorganismforeachchemical.Itisstronglyrecommendedthatnobaitbeplacedinsideafoodprocessingplant.Priortoshipment

Allvehiclesshouldbeinspectedpriortoloadingfinishedgoods.Nothingsubstitutesforin-houseawarenessthroughroutine,carefulinspectionanddocumentationofthevehicleinspection.Summary2:Thefollowingstepsarerequiredindevelopingandimplementingasystemforcontrolofchemicalsusedinafoodprocessingfacility:1.Useonlyapprovedchemicals.Developspecificationsandobtainlettersofguaranteefromallsuppliersofchemicals,ingredients,andpackagingmaterials.2.Keepaninventoryofallchemicals,includingfoodadditivesandcoloringagentsthatareusedintheplant.3.Reviewcurrentproceduresforusingallchemicals,includingproductformulations.4.Audittheuseofallchemicals,includingthemonitoringofemployeepractices.5.Instituteappropriatein-housetests.6.Assureadequateemployeetraining.7.Keepabreastofnewregulations.Table.Examplesofchemicalusedinfoodproduction,pointsofcontrol,andcontrolmeasures

ChemicalPointofcontrolcontrolmeasure

RawMaterialsPesticides,toxins,hormones,PriortoreceiptSpecifications,lettersofguaranteeAntibiotics,hazardouschemicalvendorcertification,approveduses.

UponreceiptVehicleinspection,tests,controlledstorageconditions.Coloradditives,inks,indirectPriortorceiptSpecifications,lettersofguaranteetadditives,prohibitedsubstancesvendorcertification,approveduses.inpackagedingredientsandpackagingmaterialsUponreceiptVehicleinspection,properstorageChemicalPointofcontrolcontrolmeasure

ProcessingDirectfoodadditives,PriortoreceiptReviewpurpose,purity,formulations,labelrequirements.

PointofuseHandlingpracticesColoradditivesPriortorceiptReviewpurpose,exempted/certified,labelingrequirement

PointofuseHandlingpractices,quantitiesused.WateradditivesBoiler/watertreatmentApprovedchemicals,handlingpractices,quantitiesused.ChemicalPointofcontrolcontrolmeasure

BuildingandEquipmentMaintenanceIndirectfoodadditives,paints,PriortouseSpecufications,lettersofguarantee,approvedchemicals

PointofuseHandlingpractices,quantitiesused,properstorage.Sanitation

PesticidesPriortouseApprovedchemicals,procedures/uses.

PointofuseHandlingpractices,labelinstruction.surfaceprotected,cleanedafterapplicationCleaners,sanitizersPriortouseApprovedchemicals,procedures

PointofuseProcedures,adequaterinsingChemicalPointofcontrolcontrolmeasure

StorageandshippingCrosscontaminationStorageareaOrganizedbytypeofmaterials;toxicchemicalssecured/limitedaccess;inventoryallchemicals.AlltypesofchemicalsShippingvehiclesInspectandcleanvehiclesbeforeloadingshipfoodandchemicalsseparately

PhysicalHazards

Sourcesofphysicalhazards:ContaminatedrawmaterialsPoorlydesignedorpoorlymaintainedfacilitiesandequipment;

3.Faultyproceduresduringproduction;4.Improperemployeepractices.PhysicalHazardsandControlsIntroduction:physicalhazardsarerepresentedbyforeignobjectsorextraneousmatterthatarenotnormallyfoundinfood,includingsuchitemsasmetalfragments,glassparticles,woodsplintersandrockfragmentsorstones.Insomeinstances,physicalcontaminantsmayalsoinclude“filth”,suchasmoldmats,insectsandrodentdroppings.Foodsafety:physicalhazardsusuallycreateproblemsonlyforanindividualconsumerorasmallnumberofconsumers.physicalhazardstypicallyresultinpersonalinjuriessuchasabrokentooth,cutmouth,oracaseofchoking.

Rawmaterialreceipt:

controllingforeignobjectsinincomingrawmaterialsandingredientsbeginspriortoreceipt.Materialspecifications,lettersofguarantee,andvendorinspectionandcertificationwilleliminatethedanger.EquipmentcapableofdetectingandremovingpotentialforeignmaterialsshouldbeplacedinlineforprotectionTable.Equipmentfordetectingorremovingphysicalhazards.

EquipmentFunction

MagnetRemovehazardousmetallicmetalsMetaldetectorDetectshazardousferrousobjectslargerthan1mmandnonferrousobjectslargerthan2mmScreenorsifterRemovesforeignobjectslargerthansizeofopenings(mesh)AspiratorRemovesmaterialslighterthanproductRiffleboardRemovesstonesfromdrybeansandfieldpeasBoneseparatorRemovesbonechipsfrommeatandpoultryproducts.

Facility properlylightfixtures;carefuldesignoffacilitiesandequipment;keepingthefacilityfreeofpestsProcessmetalfragmentglassbreakagespecialprecautionsEmployeePracticesemployeeeducationandsupervisionaretheprimarycontrolmeasures;maintenancepersonalplayavitalroleinkeepingplantsoperating.Examplesofphysicalcontaminants，sourcesandcontrolmeasuresContaminantSourcesControlmeasuresGlassLightfixturesShatter-proofbulbs,shields

Clockfaces,mirrorsReplacewithplastic

Thermometers,glass

Glassbreakageprocedure

containersInsulatingmaterialsBuilding,waterandInspect,maintain,use

steampipesappropriatematerialsPersonaleffectsEmployeesEducation,supervision(jewelry,pens,etc)Examplesofphysicalcontaminants，sourcesandcontrolmeasuresContaminantSourcesControlmeasuresMetalfragments,nuts,IngredientsSpecifications,lettersofguaranteeBolts,screws,etcMachineryInspect,preventivemaintenance

MaintenancepersonnelEducation,supervision

ProcessingstepsMagnets,metaldetectors

FinishedproductMetaldetectorPestsGroundsEliminateharborages,extermination

BuildingTightconstruction(exclusion),IPM

IngredientsSpecifications,lettersofguarantee,inspection,properstorageWoodBuildingInspection,maintenance

Equipment/utensilsEliminate

PalletizedgoodsInspection,cleanbeforeuseExamplesofphysicalcontaminants，sourcesandcontrolmeasuresContaminantSourcesControlmeasuresStrings,twist-ties,BaggedingredientsInspect,removebeforeuse,sieves/wires,clipsscreens,magnetsStonesindrybeansBeanwashingsystemStonetraps(“riffleboards”)Hypodermicneedles,Incomingmeat/poultryMetaldetectorbullets,shot,BBsSummary3:Complyingwithgoodmanufacturingpracticeregulations;Usingappropriatespecificationsforingredientsandsupplies;Obtaininglettersofguaranteefromallsupplie