Food spoilage and food poisoning

the seven steps of HACCAP

1. Analyse hazards 2. Identify CCP 3. Set limits 4. Monitor Limits 5. Establish Corrective Actions 6. Set up records 7. Verify program

FSANZ, what does it stand for and what do they do?

(Food Standards Australia New Zealand) is a partnership between the Commonwealth (federal), New Zealand, state and territory governments to develop and implement uniform food standards. Main roles include: -maintain a safe food supply -provide adequate information to enable consumers to make well-informed choices -prevent misleading or deceptive conduct Main responsibilities: -develop food standards for food manufacturing and labelling -develop codes of practice with the food industry -coordinate nation food surveillance. -coordinate a food recall system

Causes of food spoilage

-Moulds -Enzymes -Yeast

Food labelling requirements

-Prescribed name of food -Identification of packaging premises and job lot -Name and address of supplier -Manufactory warning and advice information and declarations of any allergens present in food -List of ingredients -Used by date or Best before date -Nutritional labelling -Characterising ingredients or percentage labelling -Directions for use and storage -Country of origin -Weight or measure of contents

Personal Safety and Hygiene practices

-Wash hands -Hair tied up -Cuts covered in band aids -Wear apron -Ensure that premises is kept clean and in a sanitary condition

Food safety programs

A document that outlines how the food premise will manage the production of its food products based on the principles of HACCAP. Information contained in the program. Personal hygiene, safe food handling, cleaning of equipment and premises, pest control and monitoring temperatures.

Enzymes

Are a naturally occurring food component. There actions in some foods cause the food to ripen and age and eventually over-ripen and spoil. -actions of enzymes -ripening -conversion of starch to sugar in fruit -enzymatic browning

Bacteria

Are single cell micro-organisms that can cause food poisoning when they are consumed in live food or through the toxins they produce once they are ingested

Bacillus cereus

Bacillus cereus is resistant to high temperatures and is protected by starch- therefore making cooked rice a high risk food!

Bacterial

Bacterial contamination is the most common cause of food poisoning, mostly caused by poor food handling. Bacteria can cause food poisoning by either being consumed live in food OR by the toxins they produce once consumed. There are three common types of bacteria responsible for food poisoning: -Bacillus cereus -Listeria monocytogenes -Salmonella

What can and can not be included on a food label

Can: - Bar codes - Serving suggestions Cant: -anything false -claims that it can cure illness or disease -claims such as 'vitamin enriched' or 'vitamin forfeited' -the word 'health' when used in conjunction with the name of the food -any statement claiming that the food is slimming or has weight reducing properties

The food standards and examples

Chapter 1- General food standards. Chapter 2- Food product standards. Chapter 3- Food safety standards. Chapter 4- Primary Production standards

Environmental health officers. Roles and responsibilities

Environmental health officers are employed by the local government and are responsible for inspecting food premises, approving food safety programs and conducting annual inspections. If a food poisoning incident occurs, they follow up closure orders from the state government, inspect the premises. During a food recall. They are in charge of disposing of the products. Food Safety Program: -Inspection of the premises and the proposed food safety program on behalf of the council Food Premises: -Follow up on the 'closure order' issued by the State government through the DHS to lose a food business associated with a food poisoning or food contaminated incident Food Product Recalls: -involved in overseeing the destruction and disposal of recalled food -They may issue a statement to certify that the food has been destroyed

Food Product Recall

FSANZ defines a food product recall as 'action taken to remove from distribution, sale and consumption food that may pose a health and safety risk to consumers

Development of a Food Safety Program

FSNAZ- -Development of a food safety standards STATE- -Development of guidelines for preparing a food safety program -Establishment of qualifications for food safety supervisors -Auditing of food safety programs LOCAL- -Employment of environmental health officers -Registration of food business -Inspection of all food premises on an annual basis

Action in response to unsafe Food Premises

FSNAZ- -Development of food safety standards STATE- -Oversee all food poisoning incidents -Analysis of food samples -Issuing 'closure of orders' LOCAL- -Follow up 'closure order' -Inspection of premises -Re-registeration of the food business

Food Product Recall Action Plan

FSNAZ- -Development of food recall standards -Development of recall protocols -Coordination of food product recalls STATE- -Appointment of food recall action officers -Mandatory powers to recall -Monitoring recalls -Notifying municipal councils LOCAL- -Enforcement -Oversee disposal of recalled food

FAT TOM

Food Acidity Time Temperature Oxygen Moisture

Biological

Food poisoning as a result of biological contamination comes about due to the presence of naturally occurring toxins in foods. Some examples include: -Rhubarb (leaves contain oxalic acid) -Potatoes (green contain solanine) -Mushrooms (some species)

Chemical

Food poisoning as a result of chemical contamination can come about in a number of ways: -Presence of agricultural residues e.g) pesticides -Presence of kitchen cleaners -Consumption of a protein that has consumed a poison eg fish absorbing mercury in the water

Food poisoning

Food poisoning is defined as an illness that occurs in the consumer(s) when harmful bacteria or contaminated food is consumed Unlike food spoilage, food that results in poisoning may have no visible signs to indicate it is unsafe to eat- its physical properties (taste, appearance and aroma) may appear normal.

General Level Health Claims

General Level Health Claims A general level health claim is one that describes a relationship between the consumption of a food, or a component in the food, and a health benefit it can provide. According to FSANZ, a general level health claim can: -describe a component of the food and its function in the body -refer to the potential for a food or component of the food to assist in reducing the risk of, or helping to conroe a non-serious disease or condition.

High Level Health Claims

High Level Health Claims High-level health claims describe the function of a food, nutrient or other substance in relation to a serious disease (for example heart disease) or an indicator or biomarker of a serious disease (for example blood pressure). -Before a high-level health claim can be made, it must have approval from FSANZ -Manufacturers must have scientific evidence to support their claim

Danger Zone

Most bacteria will grow provided they have enough food and moisture and if the temperature is between 5 degrees and 60 degrees. This temperature range is called the Danger Zone

Moulds

Moulds result in food spoilage by the formation of fuzzy coloured masses on the surface of foods. Moulds reproduce and spread via spores, which are air-borne. Some Moulds can result in food poisoning, but the majority only spoilage of food

Non perishable

Not subject to rapid deterioration or decay E.g) Dried foods, nuts, grains, cereals, canned food, frozen foods such as vegetables, pastries, bread, or salt and sugar

Nutrient Content Claims

Nutrient Content Claims Nutrient content claims are statements made by a manufacture about the amount of a nutrient, energy, or a biologically active substance in the food. The following are examples of nutrition content claims: -'......is a good source of dietary fibre' -'....contains reduced levels of saturated fat' -'Calcium is good for heathy bones'

Cross-contamination

One of the most common causes of food poisoning is through the cross-contamination of food. Cross contamination of food involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared. -Tea towels -Sink -Storage -Double dipping -Cooking raw & cooked together

Yeast

Produces bubbles on the surface of liquids, this is a sign of food spoilage. It gives off a strong 'yeasty' odour and unpleasant taste. E.g) fruit juice and vinegar Yeasts produce through the process of budding- whereby multiplication takes place via mother and daughter cells

High risk foods and why?

Raw Eggs- Chicken- Meat- Seafood- Cooked rice- As they are all high in protein and thats what bacteria is attracted to.

Food spoilage

Refers to the deterioration of the physical and chemical properties of a food such as nutrional value, colour, flavour, apperance and texture

Salmonella

Salmonella results in food poisoning by the consumption of live bacteria. This is largely caused by under-cooking or cross contamination by high risk foods. Common foods containing salmonella include poultry, sausages, raw egg products, raw meat (animal origin).

The food standards code. What is it and why is it important

The Australian New Zealand Food standards code is made up of a series of standards. Food sold in Australia must comply with the food standards that are contained in the code

HACCAP. what it stands for and its importance

The Hazard Analysis Critical Control Points. HACCAP is a food safety system that identifies potential food hazards and their control points at all stages in the production of food. Becomes the basis for ensuring that all food is prepared, manufactured and handled safely.

Shelf life

The length of time for which an item remains usable, fit for consumption or saleable

Causes of food poisoning

There are three main causes of food poisoning, these are: -Chemical -Biological -Bacterial

The department of Agricultures role and responsibilities

They ensure it meets the food standards code, is safe for consumption and no pests or disease enters Australia and cause harm. The following areas are the responsibilities: -imported food inspection -exports from Australia -border protection and quarantine

Listeria monocytogenes

This is another hardy bacteria as it is able to survive and reproduce in extreme conditions. As listeria monocytogenes is able to withstand pasteurisation, it is most commonly found in dairy foods eg, soft cheeses

Common signs of food spoilage

What are the common signs and causes of food spoilage associated with the following foods: Biscuits- can either go hard and crunchy or soft Bread and cake- Jam- Milk- Fruit- Vegetables-

Conditions required for bacterial growth

• A moist damp environment • A temperature between 5 degree and 60 • Sufficient time to grow • An appropriate food supply • A low acid environment