Food Safety and Standards Introduction

1. By,Hemant Toppo
Astt. Prof. IGKV Raipur
FormerFood SafetyOfficerC.G. Govt.

2.  Food may be defined as any material which is
processed, partially processed or
unprocessed which is intended for human
consumption or eating.
 E.g.
 Processed-Biscuits, Chips, Samosa etc.
 Partially processed- Wheat flour, dal flour etc.
 Unprocessed- Fresh Fruits, vegetables etc.

3.  Food Safety may be defined as an assurance
that food will not cause harm to the human
when it is consumed and/or eaten according
to its intended use.
 Food safety is usually explained in two
conditions
 Absolute food safety and
 Relative food safety.

4.  Absolute Food Safety is the assurance that
there will be no harm or injury by consuming
that food.
 Relative food safety is a comparative term of
practical present situation where food
condition is assessed as that it should not
cause harm or injury as compared to other
relative conditions.

5.  A Hazard is defined as a biological, chemical,
or physical agents in a, food or condition of a
food with the potential to cause illness or
adverse health effect.
 Types of hazards :-
 1. Biological
 2. Chemical
 3. Physical

6. Biological agents
 • Bacteria and their toxins
 • Parasites
 • Viruses
Physical Objects
 • Bandages, Jewelry
 • Stones, Glass
 • Bone and metal fragments
 • Packaging materials

7. Chemical Contamination
 • Natural plant and animal toxins
 • Unlabeled allergens (allergen-causing
protein)
 • Nonfood-grade lubricants
 • Cleaning compounds
 • Food additives
 • Insecticides

8.  Physical hazards (e.g. stones in rice or beans;
bone pieces in meat) are the most easily
understood;
 The impact of chemical and biological
hazards on human health is far more difficult
to understand
 Because of the complexities of interactions
between hazards and human biochemistry
and the absence of scientific data to confirm
the theories

9.  Risk is the estimated probability and severity
of adverse health effects in person or
populations when hazard is present in his
food.
 The risk analysis process comprises three
separate elements: risk assessment, risk
management and risk communication.

10.  Risk assessment;- Decisions are needed to
determine what the hazards are and to
identify their immediate, interim and long-
term effects on human health.
 Risk management;- To establish the
appropriate measures of control to prevent,
reduce or minimize these risks.
 Risk communication;- To determine the best
way to communicate this information to the
affected population .

11.  Understanding the association between a
reduction in hazards that may be associated
with a food and the reduction in the risk of
adverse health effects to consumers is of
particular importance in development of
appropriate food safety controls.
 Unfortunately, there is no such thing as "zero
risk" for food (or for anything else).
 Reference- Training manual FAO and manual
U.S. Department

12. Write down 10 examples of
hazards for physical, chemical
and biological hazards each found
in food ?

13.  Hazards are biological, physical, or chemical
properties that may cause food to be unsafe
for human consumption.
 The goal of a food safety management
system is to control certain factors that lead
to out-of-control hazards.

14.  Because many foods are agricultural products
and have started their journey to your door as
animals and plants raised in the environment,
they may contain microscopic organisms.
 Food can become contaminated by toxic
chemicals or toxins in your establishment or
in the environment.

15.  Physical objects may also contaminate food
and cause injury. Food may contaminated
from the soil or from harvest, storage, or
transportation practices.
 Some foods undergo further processing
become contaminated.
 These hazards can lead to injury, illness, or
death.

16. Effective elements of a food safety
management system may include –
 Certified food protection managers who have
shown a proficiency of required information
by passing a test that is part of an accredited
program
 Standard operating procedures (SOPs) for
performing critical operational steps in a food
preparation process such as cooling

17.  Recipe cards that contain the specific steps
for preparing a food item and the food safety
critical limits such as final cooking
temperatures that need to be monitored and
verified
 Purchase specifications
 Equipment and facility design and
maintenance
 Monitoring procedures

18.  Record keeping
 Employee health policy for restricting or
excluding ill employees
 Manager and employee training
 On-going quality control and assurance
 Specific goal-oriented plans, like Risk Control
Plans (RCPs), that outline procedures for
controlling specific foodborne illness risk
factors

19.  Food Quality and Safety Systems - A Training
Manual on Food Hygiene and the Hazard Analysis
and Critical Control Point (HACCP) System; FOOD
AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS Rome, 1998
 Managing Food Safety: A Manual for the Voluntary Use
of HACCP Principles for Operators of Food Service and
Retail Establishments;, U.S. Department of Health and
Human Services Food and Drug Administration Center
for Food Safety and Applied Nutrition[April 2006]

20.  Akalank Kumar Jain and Vidhi Jain, 2015,
Food Safety and Standards Act 2006 Rules
and Regulations, Akalank Publication.
 Training Manual for Food safety regulators,
India. Food Safety and Standards Authority of
India, FDA Bhawan Kotla Road, New Delhi.