HAZARDS IN FOODS

Prepared & Conducted By

JEWEL C JOSE,QHSE OFFICER,AMWAJ

 A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect.

What is Hazards in Food ?

MAJOR FOOD HAZARDS

Physical Hazard means the foreign objects that comes to food from raw, preparation and final stages of food manufacturing can cause illness to the humans.

A.PHYSICAL

Chemicals such as Pesticides, Cleaning agents,etc can be present in foods when the foods are cultivating, harvesting, manufacturing will cause harm or an adverse health affect when the food is eaten. 

B.CHEMICAL

Biological hazards are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food processing because they cause most food borne illness outbreaks.

It can occur any stage of food processing.

C.BIOLOGICAL

Allergenic Hazard means the allergic response of body even after eating some foods.

It is an adverse reaction to food mediated by immune system.(IgE to food protein).

Some people only have allergic to foods like Milk, Eggs,Gluten,Nuts,Mustard,etc

D.ALLERGENIC

COMBINED HAZARDS Some of the hazards

may cause multiple effect in the processing.

EXSAMPLES Insect in foods-Physical

and Microbial. Insect With chemical-

Physical ,Chemical and Microbial.

Implemented by NASSA –For Astronauts

IMPORTANCE OF HACCP IN HAZARD

PREVENTION OF HAZRADSBy GMP

By GHP

BY HACCP

HACCP and IMPORTANCE OF CCP’S

What is CCP? CCP 1-RECEVING CCP2 –CHILLED STORAGE CCP3 –FRUITS & VEGETABLE WASHING

/DISINFECTION. CCP4 –COOKING,BOILING,FRYING AND

BAKING. CCP5 –COOLING CCP6 –REHEATING CCP 7 –HOT HOLDING

ANY QUESTION ???

Identify These HAZARDS..

A.

MY QUESTIONS???

B.

VID-20151026-WA0019.mp4

THANK YOU…