Improvement of the Hygienic Conditions in Meat Factories and Food Surface Establishments by
Prof. Dr. Hosny A. Abd Al-Rahman Faculty of Vet. Med. Suez Canal University
Objectives 1.
2.
3.
Development and creation of the most recent training programs for veterinarians and food service establishment and Factories employees. Applications of correct and effective Cleaning and sanitizing methods in meat factories and other food premises HACCP is not a zero risk system
Process of hygiene It is impossible to give an adequate definition of process of hygiene because the critical points will vary, depending on: 1. processing 2. processing buildings (site, size, buildings) 3. equipment available 4. permanent or non-permanent personnel 5. climatic conditions 6. sanitary facilities 7. water and energy supplies 8. liquid and solid waste disposal
Hygiene standard It must be impressed on everybody employed in the both meat and food industry: 1-process hygiene 2-environmental hygiene 3-personal hygiene 4-cleaning, disinfection.
Personal hygiene Food can be contaminated very easily when it is handled. Therefore it is essential that you and your staff maintain good standards of personal hygiene at all times to ensure that food does not get contaminated with harmful germs, dirt or ‘foreign bodies’.
Hand washing ď Ź
Washing your hands thoroughly with soap and warm water is the single most important thing you can to do to prevent the spread of germs and protect yourself and others.
When should you wash your hands?
Before preparing or handling foods After touching raw meat, fish or poultry Before and after meals After going to the bathroom After blowing your nose, coughing or sneezing on your hands After touching a cut or sore After handling pets Whenever they're dirty
Hand Washing Procedure
Use very warm water, as hot as can be tolerated Lather with soap up to the elbow Scrub between fingers, back of hands, and under nails Rub hands together for 20 seconds Rinse thoroughly Dry with disposable towel Turn water off using the towel
Staff working in food areas should: not touch their face or hair cover cuts or sores with clean waterproof dressings wash hands after blowing their nose not cough or sneeze over food not smoke not wear jewelers or false nails, which might fall wear clean clothes, apron or protective garment
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Hazards Agents which are reasonably likely to cause illness or injury in the absence of its control as:
Biological Chemical Physical
Biological Hazards
Microorganisms
Yeast Mold Bacteria Viruses Protozoa
Parasitic worms
Microorganisms Microorganisms can be beneficial, even essential ďƒ˜ Some microorganisms can be pathogenic. It is this class that concerns food processors and public health officials ďƒ˜
What do microorganisms (other than viruses) need?
o o o o
Food Water Proper temperature Air, no air, minimal air
Bacterial Hazards o
Food infection and food intoxication
o
Sporeforming and nonsporeforming bacteria
Sporeforming Bacteria (Pathogens)
Clostridium botulinum
Proteolytic Nonproteolytic
Clostridium perfringens Bacillus cereus
Nonsporeforming Bacteria
Brucella abortis, B. suis Campylobacter spp. Pathogenic Escherichia coli (e.g., E. coli O157:H7) Listeria monocytogenes Salmonella spp. (e.g., S. typhimurium, S. enteriditis) Shigella spp. (e.g., S. dysinteriae) Pathogenic Staphylococcus aueus Streptococcus pyogenes Vibrio spp. (V. cholerae, V. para., V. vulnificus) Yersinia enterocolitica
Viral Hazards • • • • • • •
Very small particles that cannot be seen with a light microscope Do not need food, water or air to survive Do not cause spoilage Infect living cells and are species specific Reproduce inside the host cell Survive in human intestine or food for months Transmission usually by fecal-oral route and related to poor personnel hygiene
Parasites in Foods
Parasites are organisms that need a host to survive Thousands of kinds exist worldwide, but only about 100 types are known to infect people through food contamination Two types of concern from food or water: Parasitic worms [e.g., roundworms (nematodes), tapeworms (cestodes), flukes (trematodes)] Protozoa Role of fecal material in transmission of parasites
Chemical Hazards Naturally Occurring Intentionally added Unintentionally added
Types of Naturally Occurring Chemical Hazards
Mycotoxins (e.g., aflatoxin) Scombrotoxin Ciguatoxin Shellfish toxins
Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)/Domoic Acid
Intentionally Added Chemicals Food Additives
Direct (allowable limits under GMPs) Preservatives (e.g., nitrite and sulfiting agents) Nutritional additives (e.g., niacin, vitamin A) Color additives
Unintentionally or Incidentally Added Chemicals
Agricultural chemicals e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones Prohibited substances Toxic elements and compounds e.g., lead, zinc, arsenic, mercury, cyanide Secondary direct and indirect e.g., lubricants, cleaning compounds, sanitizers, paint
Physical Hazard
Any potentially harmful extraneous matter not normally found in food Glass Wood Stones Metal Plastic
HACCP Stands for Hazard Analysis Critical Control Point
HACCP is Preventive, not reactive A management tool used to protect the food supply against biological, chemical and physical hazards HACCP is not a zero-risk system
Origins of HACCP Pioneered in the 1960’s First used when foods were developed for the space program Adopted by many food processors
Seven Principles of HACCP 1. 2. 3. 4. 5. 6. 7.
Conduct hazard analysis and identify preventive measures Identify critical control points (CCPs) in the process Establish critical limits Monitor each CCP Establish corrective actions Establish verification procedures Establish record-keeping and documentation procedures
HACCP is not a standalone system.
HAC CP
Good Manufacturing Practices
What are the benefits of HACCP? It can: 1-lower your current operating costs by 30% 2-provide management with critical information for decision-making 3-meet customers' food safety specifications100% of the time 4-make your company "export ready" 5-lower your risk of a product recall 6-maximize your employees' productivity and job satisfaction 7-give your company a competitive edge
CLEANING AND SANITATION OF PROCESSING EQUIPMENT
OBJECTIVES: • PREVENTING PRODUCT TO BE CONTAMINATED BY HAZARDS OBJECTS
• ENSURE CONTINUED CORRECT CLEANING OPERATION OF THE EQUIPMENT.
• IMPROVE PRODUCTION EFFICIENCY
REMOVAL OF SOIL FACTORS AFFECTING CLEANING • DESIGN OF EQUIPMENT AND PROCESS LINE • TYPE OF SOIL (PRODUCT RESIDUES) • MECHANICAL ENERGY (LIQUID VELOCITY) DETERMINING THE TIME, TEMPERATURE and CHEMICALS NEEDED
CLEANING SOIL
CHEMICALS
FAT and PROTEINS STRONG ALKALINE SOLUTIONS SODIUM HYDROXIDE POTASSIUM HYDROXIDE ORTHOSILICATE METASILICATE
SANITATION CLEAN SURFACES ARE EASY TO SANITISE
• BY HEAT • BY CHEMICALS • BY COMBINATIONS
SANITATION • BY HEAT
PASTEURISATION - INACTIVATES MOST VEGETATIVE MICROBES, INCLUDING PATHOGENS STERILISATION - INACTIVATES ALL MICROBES, INCLUDING (HEAT RESISTANT) SPORES
SANITATION • BY CHEMICALS or COMBINATIONS
INACTIVATES SOME OR MANY OR ALL MICROBES, INCLUDING PATHOGENS. AND PATHOGENS DEPENDING ON CHEMICALS and TEMPERATURE
SANITATION IMPORTANT DISINFECTANTS • ACTIVE CHLORINE COMPOUNDS - SLIGHTLY ALKALINE HYPOCHLORITE - CHLORINE DIOXIDE
• IODOPHORS • QUATERNARY AMMONIUM COMPOUNDS • PEROXY COMPOUNDS - HYDROGENPEROXIDE - PERACETIC ACID
• ACIDS AND ALKALIS AT ELEVATED TEMPERATURE
Sound Food Sanitation Program Safe Water Supply Adequate Garbage and Refuse Disposal Proper Wastewater and Sewage Disposal Effective Insect and Rodent Control Proper Equipment and Facilities Personal Training and Habits Following Standards and Regulations
Thank you for your attention !