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Causes and Prevention of Food Safety Hazards

Table of contents

Sr. No.

Contents

Page No.

1.

Acknowledgement

2

2.

Table of contents

3

3.

Synopsis

4

4.

Physical hazards of food

5-8

5.

Conclusion

9

6.

List of References

10

Synopsis

This project defines the concept of food safety risks as opposed to physical hazards of food. What are physical risks? How they can be prevented? And how they can be detected and eradicated is described in this project.

Hazards of food

Food hazards will be the physical, chemical and biological real estate agents in the food or the health of food with the probability to harm when eaten or to cause a detrimental health effect.

Food risks can be grouped as biological hazards such as microorganisms, chemical substance risks such as pesticides, chemical, cleaning brokers or allergens and physical hazards are those hazards that are not likely to, nor apt to be in the food like wood, a glass, bone fragments grit or dirt.

Chemical hazards

These risks are triggered by following ways

  • By naturally taking place poisonous chemicals such as by poison plant life like rhubarb leaves and mushrooms or poisonous family pets like puffer fish, mould poisons or algal blooms, etc.
  • Chemicals that happen to be added in drinking water.
  • Chemicals found in agriculture such as pesticides, antibiotics, dips and heavy metals.
  • Poisonous diseases disperse by pets or animals or vegetation.
  • Chemicals like additives or cleaners which can be added during food processing.
  • Some folks have allergic reactions from foods like milk and its own products, peanuts, crustaceans or gluten contained cereals.

These kind of dangers can be handled by purchasing food things from an approved provider, protecting the food from contaminants, maintain safe cleaning types of procedures or applying standardize ways of prevent cross contaminants of food.

(University or college, 2014)

Biochemical hazards

These dangers are delivered in the meals itself and cause the most food borne health issues. They can take place by various resources. These microorganisms are commonly called as bacteria and are just be observed under a microscope. In essence not absolutely all the microorganisms are harmful but microorganisms like pathogens are harmful in food when they reach to a high level. A few of them are:

  • Viruses like influenza or hepatitis A.
  • Bacteria like salmonella, bacillus cereus, and staphylococcus aureus.
  • Moulds
  • Protozoa like Guardia
  • Yeast

The term food poisoning is triggered by these pathogens that are growing in food brings about disease. These microorganisms multiply to an infectious level which can make a person sick when food is placed in damp or warm conditions.

Due to continuous growth of these microorganisms to dangerous intensities, typically bacterias, food poisoning have a tendency to occur. to avoid these food borne disease, food handlers must know the conditions of food poisoning bacteria and their characteristics. (School, 2014)

Physical Hazards

A physical risk is any international object accidently enters the meals and causes accident or health problems to the individual eating food. Physical dangers includes foreign things like bone or bone potato chips, pieces of presentation, insects, wood, metallic, stones, goblet, personal items etc. Impurities from resources includes raw materials, incorrect maintenance of equipment and facilities, improper production methods and poor staff techniques. A physical threat can get into a food product at any stage of production. It includes distinct and hard things that can cause a potential menace to somebody who is eating. Physical threat can cause problems for a person such as

  • it can reductions to the oral cavity or gullet,
  • can destruction the intestine
  • can also damage to the gums and teeth

Some common physical hazards

Glass: common options from glass storage containers or a glass food storage containers, or within food processing facility are lights or tubes.

Metal: Resources of metal includes metallic from equipment such as rotor blades, broken needles, staples, and fragments from utensils.

Plastics: packaging materials used, gloves worn by food controlling people, cleaning equipment, fragments of cheap tools.

Stones: crop areas, picked up stones by certain vegetables during harvesting. Worn concrete buildings in food handling industries.

Wood: sources of wood comes from commonly like hardwood structures and real wood pallets found in transport of food or food products.

Classification of physical hazards

Canadian Food Inspection Firm (CIFA) identifies the physical hazards into three classes depending on the likelihood and sternness with their reaction:

  • Category I (high possibility)
  • Category II (moderate likelihood)
  • Category III (low risk)

The organization also rates the likelihood of event dependent after the amount of control that a food cpu need to get rid of the chance:

  • Low Risk: Great control methods secured, however slight infractions happen.
  • Medium Hazard: Some control actions created, yet crevices on the other hand inconsistencies happen.
  • High Risk: Nearly zero control built.

Every food has its potential threats or risks and evaluation of these helps in identifying the chance category for likely physical risk,

Preventive options for common physical hazards

  • Inspect basic materials and food components for field impurities (ex: stones in oats) which were not found during the course of the initial starting process.
  • Follow respectable storing practices and determine potential potential issues away zones (ex lover: resources of brittle goblet, for example, lights, staples from storage containers, and so on. ) and use defensive acrylic bulbs or light blankets.
  • Develop details and handles for many elements and parts, including crude materials and bundling materials. Details or features ought to carry gauges for evaluating adequacy of ingredients or packaging materials (ex lover: reused cardboard utilised for bundling once in a while holds suggestions of metals that might be identified by metallic detectors. A limit for metallic identification founded to be anchored to evade wrong positive recognition of metallic in foods).
  • Set up a practicable detection and removal system for physical threats in the service (ex: metal locators or magnets to recognize metal sections in the formation line, programs or monitors to evacuate remote control items.
  • The worn out equipment must be properly or regularly managed to avoid physical dangers.
  • Employee training must happen time to time on shipment, storing, managing and getting equipment to avoid physical risks from being in to the food.
  • Sanitize and clean tools and utensils or equipment after every use.
  • Sanitize cutting blades of can openers after use to make certain that material shavings do not hoard.
  • Use only feasible glaciers scoops when getting ice from an glaciers machine.

Detection and removal of physical hazards

  • Metal detectors will help to detect any steel content in food product. They have to set up in food creation line to reject products in which metal is detected. Proper maintenance should be achieved to the equipment to ensure they are working in an accurate manner.
  • Magnets can be used along with steel detectors on food assembly lines to remove material from products.
  • X-Ray machines can be used on food to recognize dangers such as bone fragments, stones, metals and also hard plastics.
  • Food radar method transmit low-power microwaves through food stuffs to recognize outdoors constituents, for example, metals, plastics, bones, parts and natural materials in food on processing line.

Main Materials of Matter as Physical Risks and CommonSources

Material

Injury Potential

Sources

Glass

Cuts, bleeding

Bottles, jars, light accessories, utensils

Wood

Cuts, disease, choking

Fields, pallets, bins, buildings

Stones

Choking, damaged teeth

Fields, buildings

Bullet/BB shot/ needles

Cuts, infection

Animals shot in field, fine needles used for infections

Jewelry

Cuts, infection

Pens/pencils, control keys, careless staff practices

Metal

Cuts, infection

Machinery, fields, wire, employees

Insects and other filth

Illness, trauma, choking

Fields, seed post-process entry

Insulation

choking

Building materials

Bone

Choking, trauma

Fields, improper plant processing

Plastic

Cuts, reductions, infection

Fields, plant product packaging materials, pallets, employees

Personal effects

Cuts, choking, damaged teeth

Employees

(University, 2014)

Conclusion

Food safety dangers are of three types, mainly chemical substance, biological and physical hazards. In which, Physical dangers are those international materials that aren't supposed to get into food products, for example: stones, wood, metal, plastic material etc. Physical risks can cause much severe risk as they can harm, reductions and can cause serious harm to one's health. They could be prevented by method of methods such as proper care in food control industries in managing food, proper maintenance of equipment and utensils, sanitization of different utensils and machinery or equipment used in food control. Physical hazards can be detected and eliminated through modern detectors such as Metal detectors, X-ray machine, magnets etc.

List of references

  1. University, C. 2014. HSC Online - Implement food safety strategies. [online] Available at: http://hsc. csu. edu. au/hospitality/hosp_240/food_bev/SITXFSA001A/4124/dangers. htm [Seen: 7 Mar 2014].
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