Risk vs Hazard

 Hazard Types

"A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect"

"A condition or physical situation with a potential for an undesirable consequence"

Risk:

a situation involving exposure to danger

the possibility that something unpleasant will happen

is the chance, high or low, that any hazard will actually cause somebody harm.

 

 

Risk vs Hazard:

Hazard: something with the potential to cause harm.

Risk: the likelihood of occurrence and the magnitude of consequences of a specified hazard being realized

There are many hazards associated with food that can and do result in injury and harm to human health.

Millions of people worldwide suffer from some sort of "food poisoning" each year.

Uncontrolled application of agricultural chemicals, environmental contamination, use of unauthorized additives, microbiological hazards and other abuses of food along the food chain can all contribute to the potential of introducing or failing to reduce hazards related to food.

With increased awareness of the effects of food hazards on human health, the increasing importance and rapid growth of world food trade and the demand by consumers for a safe food supply, analysis of the risks associated with food has become more important than ever before.

Risk assessment is a quantitative evaluation of information on potential health hazards from exposure to various agents.

It involves four interrelated steps:

• Identification of the hazard and comprehension of the danger it represents, the impact in terms of human health and the circumstances under which the danger is present (hazard identification)
• Qualitative and/or quantitative evaluation of the adverse effects of the hazard on human health (hazard characterization)
• Qualitative and/or quantitative evaluation of the likely degree of consumption or intake of the hazardous agent (exposure assessment)
• Integration of the first three steps into an estimate of the likely adverse effect in the target population (risk characterization).

The entire risk assessment process requires the use of sound and scientifically derived information and the application of established scientific procedures carried out in a transparent manner.

Unfortunately, sound scientific data are not always available for the qualitative and quantitative evaluations necessary for an absolutely sure final decision; consequently a degree of uncertainty must be factored into the decision.

The importance of risk assessment lies not only in its capacity for estimating human risk, but also in its function as a framework for organizing data as well as for allocating responsibility for analysis.

The risk assessment process can include a variety of models for reaching conclusions; for example, the concept of acceptable daily intake (ADI) may be considered a component of risk assessment.

 

Rich source of antioxidants

Sources of antioxidants

Plant foods are rich sources of antioxidants. They are most abundant in fruits and vegetables, as well as other foods including nuts, wholegrains and some meats, poultry and fish.
 

Good source of antioxidants:

• allium sulphur compounds – leeks, onions and garlic
• anthocyanins – eggplant, grapes and berries
• beta-carotene – pumpkin, mangoes, apricots, carrots, spinach and parsley
• catechins – red wine and tea
• copper – seafood, lean meat, milk and nuts
• cryptoxanthins – red capsicum, pumpkin and mangoes
• flavonoids – tea, green tea, citrus fruits, red wine, onion and apples
• indoles – cruciferous vegetables such as broccoli, cabbage and cauliflower
• isoflavonoids – soybeans, tofu, lentils, peas and milk
• lignans – sesame seeds, bran, whole grains and vegetables
• lutein – green, leafy vegetables like spinach, and corn
• lycopene – tomatoes, pink grapefruit and watermelon
• manganese – seafood, lean meat, milk and nuts
• polyphenols – thyme and oregano
• selenium – seafood, offal, lean meat and whole grains
• vitamin A – liver, sweet potatoes, carrots, milk, and egg yolks
• vitamin C – oranges, blackcurrants, kiwifruit, mangoes, broccoli, spinach, capsicum and strawberries
• vitamin E – vegetable oils (such as wheatgerm oil), avocados, nuts, seeds and whole grains
• zinc – seafood, lean meat, milk and nuts
• zoochemicals – red meat, offal and fish. Also derived from the plants that animals eat.

Standard Operating Procedure for hand wash

 Standard Operating Procedure for hand wash

 

1.      PURPOSE: 

1.1.   To prevents food-borne illness spread by contaminated hands.

 

2.      SCOPE: 

2.1.   This procedure applies to anyone who handles, prepares, and/or serves food.

 

3.      RESPONSIBILITY:

3.1.    HSEQ – To implements and ensure the food safety standard           

3.2.    Manager/ Chef/CDP – ensure the operational control

3.3.   Supervisor – maintain the standards

 

4.      KEYWORDS: Cross-Contamination, Hand washing, Sanitation

 

5.      INSTRUCTIONS:

 

5.1.   Follow proper hand washing procedures as indicated below:

·      Wet hands and forearms with warm running water and apply soap.

·      Scrub lathered palms, back of hands, between and behind fingers and fingernails, at the base of thumbs and wrist for at least 20 seconds. Rinse thoroughly under warm running water.

·       Dry hands using a paper towel or clean towel.

·      Close the tap using a paper towel.

·       Finally use hand sanitizer to sanitize hands.

·      Use a paper towel to open the door when exiting the restroom.

·      Use hand sanitizers before starting the work.

5.2.   Train food handlers on above standard Hand washing procedure.

5.3.   Post Hand washing signs or posters in a language understood by all food service staff near all Hand washing sinks, in food preparation areas, and restrooms.

5.4.   Use designated hand washing sinks for hand washing only.        

5.5.   Provide running water, soap, sanitizer and a means to dry hands. Provide a waste container at each Hand washing sink or near the door in restrooms.

5.6.   Keep Hand washing sinks accessible all the time's employees are present.\

6.      Wash hands:

a. Before starting work

b. During food preparation

c. When moving from one food preparation area to another

d. Before putting on or changing gloves

e. After using the toilet

f. After sneezing, coughing, or using a handkerchief or tissue

g. After touching hair, face, or body

h. After sweeping, mopping, or wiping counters

i. After touching dirty dishes, equipment, or utensils

j. After handling waste.

k. After handling currency notes and coins.

l. After the changeover of work from raw food to cooked food

7.      MONITORING:

7.1.   Who: - HSEQ/Chef / CDP / Cook/Supervisor

7.2.   How: - Visual inspection

7.3.   When: - Before and after completion of work

7.4.   What: - Maintain hygiene standard

7.5.   Where: - In work premises

8.      CORRECTIVE ACTION:

8.1.    Retrain any food service employee found who not following hand wash procedures and other hand wash protocol.

8.2.   Ask employees observed who not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately.

9.      RECORD:

9.1.   Training record

9.2.   Handwash Area Cleaning

Food Temperature for food products

Food Temperature for food products

Meat temperatures

Poultry 74°C

Fish 60°C

Beef, Lamb, Veal (Rare) 52°C

Beef, Lamb, Veal (Medium) 60°C

Beef, Lamb, Veal (Well Done) 71°C

Pork Roasts, Steaks & Chops (Medium) 63°C

Pork Roasts, Steaks & Chops (Well Done) 71°C

Sausages 71°C

Baking temperatures

Rich Dough 77°C

Lean Dough 88-93°C

Sourdough 97°C

Sponge Cake 95-98°C

Fruit Cake 98-100°C

Yeast (Water temp.) 41-46°C

Butter (Softened) 18-19°C

Jam (Setting Point) 105°C

 

CONFECTIONERY temperatures

Syrup (Thread) 110-112°C

Fondants, Fudge & Pralines 112-116°C

Caramel (Firm Ball) 118-120°C

Divinity & Nougat (Hard Ball) 121-130°C

Taffy (Soft Crack) 132-143°C

Brittle, Lollipops & Hardtack (Hard Crack) 149-154°C

Flan & Caramel Cages 160-177°C

 

 

REHEATING temperatures

All reheated foods 75°C

All reheated foods, whether that's precooked meat or vegetables, should reach and maintain a temperature of 75°C for 30 seconds before consumption.

 

 

Food Holding Temperature

Once your food is cooked to the proper internal temperature or chilled to 40 degrees Fahrenheit or below, it’s important to maintain these safe temperatures before serving. There are a number of instances in which food-service professionals need to hold food for extended periods of times. These instances could include holding food in salad bars and buffet lines or transporting food to off-site locations and catering events.

When transporting food, it is recommended you use a food pan or insulated catering bag to ensure your hot or cold foods remain safe for consumption.

 

 

 

 

 

Double fortified Salt

Double Fortified Salt

 

1. Iron and iodine fortified salt - the next breakthrough for tackling iodine and iron deficiency in the country.

Double Fortified Salt (DFS) is an innovative new fortified food product - delivering small but crucial amounts of iodine and iron to human beings through their diet. In general, DFS formulations are intended to provide 100% of daily dietary iodine requirement, and ~30 to 60% of daily dietary iron requirement. Dual fortification of salt with iodine and iron could be a sustainable approach to combat iodine and iron deficiencies. India's National Institute of Nutrition (NIN) has pioneered the development of double fortified salt (DFS). NIN has also taken the initiative to transfer the technology to iodized salt manufacturers in the country and provides continuous quality control support. The Micronutrient Initiative has developed DFS with encapsulated iron. In 2009, the Ministry of Health and Family Welfare has endorsed the addition of iron in double fortified salt at 0.8-1.1 mg/g of salt.

2.Fortification of Salt with Iodine

Every year nine million pregnant women and eight million newborns are at risk of iodine deficiency disorders (IDD) in India. IDDs are linked to iodine deficient soil. Due to glaciations, flooding, rivers changing course and deforestation the iodine present in the top soil is constantly leached. This, in turn, leads to deficiency of iodine in crops grown on iodine deficient soil with consequently low iodine in the diet for livestock and humans. This deficiency of iodine in the diet can be addressed by fortification of salt i.e. adding iodine to salt. Salt has been identified as an effective vehicle for iodine because it is consumed almost daily and universally.

3.Iodine deficiency disorders (IDD) 

comprise of a range of disorders including goitre, hypothyroidism, cretinism, brain damage, intellectual disability, psychomotor defects, hearing and speech impairment, abortion and stillbirths. Intelligent Quotient (IQ) Children born in iodine deficient areas have 13.5 IQ points less than those in Iodine sufficient areas A majority of the consequences of IDD are invisible and irreversible, but at the same time, are totally preventable. IDD constitute the single largest cause of preventable brain damage worldwide.

In India, due to lack of iodine in the soil and therefore in the diet, all1. 2 billion people are at risk of IDD and around 264 million people are at high risk. India has the largest number of children born vulnerable to IDD. Currently, 92% of the population consumes iodised salt in India. Adequate salt iodisation in India has saved 4 billion IQ points in the last two decades.