Food Microbiology and
Helen Billman-Jacobe
Food Safety and Regulation
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Ray and Bhunina Ch 8
Intended learning outcomes
• Understand the underlying principles of food safety regulations
• Explain the roles of different regulations and how they contribute to food safety
• Be familiar with some key definition in the Food Act
• Differentiate between quality-control and quality assurance
• Understand how HACCP works
Lecture plan
• Food safety-what is it?
• History of food regulation in Australia
• Responsibilities for food regulation
• How food safety is assured in Victoria
Foodsmart.com
What is safe food?
The Victorian Food Act, 1984 defines what unsafe food is.
“… food is unsafe…. If it is likely to cause physical harm to a person who might later consume it…”
The potential causes of harm are known as hazards There are three main categories of hazards
Chemical contaminants Microbial contaminants Physical contaminants
microbiological
Chemical contaminants are chemicals that are present in the food that should not be there and could cause harm. For example, disinfectant residues
Physical contaminants in food may be things such as stones, pieces of metal or glass, wound dressings or other physical items that are not intended to be in the food.
Microbial contaminants in food may be bacteria, viruses, fungi or parasites that are not intended to be in the food.
Note that many fermented foods have high levels of bacteria yeast or mold that have been intentionally added to the food and these are safe and are not considered as contaminants
Risks are the likelihood that a hazard may do harm
The five most likely risks associated with food safety are listed on the right.
How would you rank them in order of relative risk? i.e. what is the most likely and what is the less likely?
Microbial contamination
Nutritional imbalance
Environmental pollution
Pesticides
Food additives
Relative Risks
Microbial contamination or nutritional balance HIGH Environmental pollution MODERATE Pesticides or food additives LOW
Microbial contamination
Nutritional imbalance
Environmental pollution
Food additives
Pesticides
Microbial contamination
Types of contaminants • Bacteria
• Parasites
• Microbial by-products that form during growth in the food or food ingredients i.e. aflatoxins
Bacterial food poisoning
Foodborne illness or “food poisoning” can be caused by Live bacterial pathogen = infection
Pre-formed toxins = intoxication
The infective dose for different pathogen is variable.
• highly infective so small numbers cause illness
• infectivity and consumption of large numbers of bacteria is required to establish an infection
Pre-formed toxins
• toxins produced by bacteria as they grow in the food itself.
• The actual bacteria may have died off by the time someone eats the food but the toxin can remain and cause illness, a so-called intoxication
Foodsmart.com
Reducing risk of bacterial foodborne disease
Microbial food safety is assured by • Limiting pathogen contamination
– Preventing contamination
Obtaining food from safe sources Good food handling practice
– Preventing growth ( preservation)
Low-temperature storage
Acidification ( pickling)
– Removing bacteria
Physical removal by washing or peeling Killing them by heat treatment or irradiation
Woolworths
The beginning of food safety regulation in Australia
1863 Victorian Act to Prevent the Adulteration of Articles of Food and Drink
1883 Victorian Public Health Amendment Statute
1905 Victorian Pure Food Act
1908 Quarantine Act; NSW Pure Food Act;
SA Food and Drugs Act 1911 WA Health Act
Ineffective due to lack of analytics
Appointment of public food analysts
Australia became a Federation in 1901. Each State had its own responsibility for food safety
Towards uniform food legislation
1953 Uniform food regulations within the NHMRC
1961 Codex Alimentarius commission set up
1986 Drafting of Model Food Act to achieve National food legislation
1991 National Food authority Act established the National
food Authority now known as FSANZ
Victoria food safety legislation
• Dairy Act 2000
• Meat Industry Act 1993
• Seafood Safety Act 2003
• Act 1984
covers manufacture of food other than meat, dairy and seafood covers sale of all food
All of these pieces of legislation require food safety programs
Victorian Food Act, 1984
The objectives of the Act are
a) Toensurefoodforsaleisbothsafeandsuitableforhumanconsumption b) To prevent misleading conduct in connection with the sale of food
c) ToprovidefortheapplicationinVictoriaoftheFoodStandardsCode
The Food Standards Code is a set of standards written by FSANZ
The Food Act define “unsafe food”
“…likely to cause physical harm to a person who might later consume according to its reasonable intended use”
Unsuitable food (Vic Food Act)
Defined as
“…food is unsuitable if it
a) Is damaged, deteriorated or perished
b) Contains any damaged, deteriorated or perished substances that affects its reasonable intended use
c) Contains a biological or chemical agent, or other matter or substance, that is foreign to the nature of the food
Roles and responsibilities for food safety
FSANZ Commonwealth
• Develop Food Standards
States and Territories
• Coordinates enforcement.
Local government
• Enforces regulations
Pause here to review
1. What are the three classes of hazards?
2. What is risk?
3. Which poses a higher risk in food safety, microbial contamination or food additives?
4. What are the two types of food poisoning?
5. Name at least 3 ways to reduce the risk of foodborne disease?
6. What organisation is responsible for developing Food Standards for the whole of Australia?
7. Who enforces food safety regulations?
Food Safety and Quality
Quality control
Up until the mid 1900s, Food production standards focused on Quality control (QC)
Quality control is a managerial process during which we
1. Evaluate actual performance
2. Compare actual performance to goals
3. Take action on differences
Quality control process
Quality is assessed by inspection of the final product determine what is suitable quality
check finish product against set “standards” substandard products rejected
Quality control is a product oriented process Corrective actions are taken after the process
Quality Assurance
Quality assurance is part of quality management which is focused on providing confidence that quality requirements will be fulfilled (ISO 9000:2016)
Quality assurance is process oriented
It is a systematic approach
Checks are made throughout the production cycle to ensure a product will meet quality requirements
Hazard Analysis Critical Control Point (HACCP)
HACCP was developed in the 1960s to ensure that astronauts had safe food
It is defined as “a system which identifies, evaluates, and controls hazards which are significant for food safety”
HACCP is based on seven principles and is focused on the production process HACCP is supported by prerequisite programs
Prerequisite programs
Prerequisite programs (PRPs) are procedures aimed at producing safe food .PRPs consider
the source of the food
the premises were food is being processed the process environment
the product
the people involved
Examples of prerequisite programs are
Good Agricultural Practices GAP) and Good Manufacturing Practices (GMP)
The 7 HACCP Principles
1. Conduct a hazard analysis
2. Determine critical control points (CCPs)
3. Establish critical limits for each CCP
4. Establish monitoring
5. Establish corrective actions
6. Verify the system is working effectively
7. Document all procedures and records
5 Codex extras + 7 HACCP Principles = 12 steps
1. Assemble the HACCP team
2. Describe the product
3. Identify the end use
4. Construct a flow diagram
5. On-site confirmation of flow diagram
6. Conduct a hazard analysis
7. Determine critical control points (CCPs)
8. Establish critical limits for each CCP
9. Establish monitoring
10. Establish corrective actions
11. Verify the system is working effectively
12. Document all procedures and records
HACCP Decision Tree
The decision tree has questions which help decide whether a step in a process is a critical control point or not.
Pause here and think about the supply chain of milk from the point of delivery of the milk from the dairy to the factory through to the carton of milk leaving the packaging company.
Evaluate the steps 1-4 below. Are any CCPs? 1. Chilling
2. Pasteurisation
3. Homogenisation
4. Packaging
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