Haccp

• Food poisoning is usually the highest profile and the most dangerous aspect of food

  safety; NSW Food Authority estimates that 4.1 million Australian are affected by food

  poisoning in some form each year.
• food contamination. Food is contaminated where something comes

  into contact with or enters the food that should not be there.
• A piece of glass is a good

  example of physical food contamination, and a food handler coughing over the food

  is an example of microbiological contamination. Food may also be contaminated it

  contains allergens that conflict with a stated special dietary requirement, such as

  food that is labelled as gluten free, but in fact does contain gluten within the

  ingredients. Chemical contamination would be where poor kitchen procedures have

  allowed cleaning chemicals to get mixed with food ingredients.
• Food Spoilage

  Foods, both raw and processed, deteriorate over time and eventually will become

  unsuitable for humans to eat. This refers to the food we call ‘off’. This means food

  looks bad, is mouldy, slimy or smells bad or has an ‘off’ taste.
• Food poisoning occurs when a person has become ill after eating or drinking

  contaminated food, which may have tasted, looked and smelt fine.
• You cannot see food poisoning!

  You cannot smell food poisoning!

  You cannot taste food poisoning!
• The symptoms of food poisoning include:

  Vomiting

  Diarrhoea

  Nausea

  Headaches

  Abdominal cramps

  Fever

  Weakness
• The reason for this is that two of the symptoms of food poisoning are diarrhoea and

  vomiting; these two symptoms cause the body to dehydrate very quickly. If the body

  dehydrates too much, then major organs in the body, such as the liver or kidneys

  stop working and this can lead to death. In extreme cases, people who have severe

  food poisoning have to seek medical treatment immediately.
• What can make food dangerous?

  contaminant’ and

  ‘contamination’
• Potentially hazardous food – Is a food that has to be kept under certain

  temperatures to minimise of any pathogenic microorganisms that may be present in

  the food or to avoid the formation of toxins in the food.
• Contaminant - Any biological or chemical agent, foreign matter, or other substances

  that may compromise food safety or suitability.
• Contamination - The introduction or occurrence of a contaminant in food.
• Chemical Contamination

  Many chemicals that are used in food production can seriously affect the human body

  and cause serious illness. You can help avoid chemical poisoning by washing fruits

  and vegetables before you use them and by ensuring the correct storage and labelling

  of all cleaning chemicals. Staff must also be adequately trained on how to use

  chemicals correctly, so they do not use them incorrectly and contaminate food.

  Most chemical contamination occurs when harmful chemicals get into the food via:

  Fertilisers

  Cleaning chemicals

  Incorrect use of chemicals

  Insecticides
• Microbiological Contamination

  Microbiological organisms are small living creatures that can only be seen under a

  microscope; you may think of them as bugs or germs. Microbiological contamination

  occurs when these microorganisms come into contact with food and spoil or even

  poison it. They can make food go ‘off’ and render it poisonous.
• Physical Contamination

  Food can be contaminated by physical sources; this occurs when objects fall into the

  food at any stage of the production.

  Examples may include:

  Glass

  Hair

  Insects

  Metal shavings

  Wood shavings
• Allergen

  Food may also be contaminated it contains allergens that conflict with a stated

  special dietary requirement, such as food that is labelled as gluten free, but in fact

  does contain gluten within the ingredients.
• The people who are most likely to suffer from food poisoning are:

  People who have a weakened

  immune system (due to illness or

  medical treatment)

  Adults aged 65 and older

  Children younger than 5

  Pregnant women
• High Risk Foods

  Not all foods will support bacterial growth. It is only foods which contain the

  nutrients that bacteria require for growth.

  For example, dairy and meat products that contain high levels of protein and

  moisture are considered high-risk foods.
• Conditions necessary for bacteria to grow

  Warmth, Time, Food, Moisture, Suitable ph.
• All foods have an existing level of bacteria in the food, when the food is clean and

  fresh, this low level of bacteria does not cause any harm because our body's normal

  defence system is able to easily cope with this low level of often naturally occurring

  bacteria. Food safety problems occur when extra bacteria are added to the food

  through poor food handling practices and when the existing low level of bacteria

  grows to a high level that our body has difficulty coping with.
• Most bacteria below 5C will be dormant (asleep) but will not die.
• Temperatures over 60C will begin to kill most bacteria.

  The higher the temperature the more bacteria will be killed.
• It is important to note that temperatures over 60C will kill some types of bacteria

  but not all types of bacter
• Hot food zone over 60C
• At 75C most bacteria are killed but not spores.
• DANGER ZONE 5C-60C (bacteria grow quickly)
• Colf Food zone OC-5C ( stops most bacterial growth)
• frozen food zone -18C
• The Danger Zone

  Temperature control is one of the most important things you can do to prevent food

  poisoning. Most bacteria like to grow and reproduce between 5C and 60C.
• DANGER ZONE

  This is the temperature zone where:

  ❖ bacteria will survive.

  ❖ bacteria will grow rapidly in large numbers.
• You can stop dangerous bacteria from building up in large numbers by keeping food

  out of the danger zone as much as possible. Remember bacteria reproduce faster at

  around 37C which is normal human body temperature.Bacteria surviving at this temperature will double in size every 20 minutes and if not

  controlled, may grow in numbers large enough to cause illness.

  Cold does not kill bacteria, but heat does, the hotter the temperature and the longer

  the time, the more you kill.

  Most bacteria are killed when you heat to above 75ºC.
• Moisture

  All bacteria require moisture to grow.

  It is important to understand that low moisture does not kill food poisoning bacteria.

  Other foods such as meats, fish, poultry and dairy products have sufficient moisture

  to promote bacterial growth.

  Dry foods such as dehydrated foods, rice, dry pasta and flour are low risk foods for

  bacterial growth, but some food poisoning bacteria can survive on these foods as

  spores.

  It
• Nutrients (High Risk Foods)

  Food poisoning bacteria prefer foods that are high in protein.

  These types of food are called ‘High Risk’ foods.
• High risk foods include:

  Raw meats

  Cooked meats

  Raw poultry

  Raw fish and seafood

  Cooked fish and seafood

  Diary products

  Cooked rice

  Soups and sauces
• Food poisoning bacteria do not like:

  Fatty foods

  Acidic foods (pickled foods)

  Very salty foods (salted or cured foods)

  Very sweet foods
• High concentrations of salt and sugar provide poor growing conditions for bacteria.

  This is why meat salting before refrigeration was invented, and glazed cherries,

  which have high sugar content will ‘keep’.
• High risk foods are those that are not too salty or acidic, are high in protein and

  contain enough moisture to support bacterial growth.

  This is why milk, eggs, custard, soft cheeses, cooked rice and pasta, and foods with

  gelatine go ‘off’ quite quickly; whereas you can keep a tub of margarine, butter or a

  bottle of olive oil for a very long time.
• How Low Risk Foods become High Risk Foods:

  Some foods which are dried or dehydrated offer poor growing conditions for food

  poisoning bacteria. These foods though, can become ‘high risk’ if we add liquid to

  rehydrate them or through the cooking process.
• Time

  Given the right food, temperature and the right amount of moisture, bacteria can

  generally double in size every 20 minutes and it may only take a few hours for the

  levels of bacteria to reach harmful levels, which will cause food poisoning. Bacteria

  reproduce according to a process known as ‘Binary Fission’ i.e. the bacteria grow to

  a certain size and then split into two individual cells. Under ideal circumstances,

  binary fission can take place every 20 minutes.
• pH Level

  The pH of a food is measured on a scale of 0 to 14. Acidic foods have pH

  values of less than 7, with alkaline foods above 7. The pH value of 7 is

  neutral.

  Food poisoning bacteria generally do not like food that is too acidic, such

  as pickled foods or too alkaline, such as salted and cured foods.