食品专业英语 第九章 LESSON 9　QUALITY CONTROL TOOLS AND FOOD SAFETY EVALUATION

食品专业英语FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目录CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYQualityControlSafe,WholesomeandConsistentFoodProducts=Commitment+Awareness+Teamwork+Communication+QualityControl

Keyelementsofaqualitycontrolprogram:managementcommitment,qualityawareness,ateameffortopencommunicationActivitiesdesignedtoassureastandardofexcellenceBasicqualitycontrols(1)IngredientSpecifications(2)ApprovedSupplierList(3)ProductFormulations(4)ProductStandards(Specifications)(5)ManufacturingProcedures(6)In-processAnalysis,RecordsandReportingSpecifications(7)CriticalControlPointIdentification/SamplingProgram(8)PackagingandLabelDescriptions(9)GoodManufacturingPractices(GMP)andSanitation(10)WarehousingandShipmentPrograms(11)LaboratoryAnalysis(12)RecallPrograms.IngredientSpecifications(1)Ingredientspecificationsdocumentsshouldinclude:NameoftheingredientInternalcodenumberEffectivedateBasicdescriptionofingredientSpecificationcategorizedas:(Critical,Major,Minor)ActionandrejectlevelsIngredientstatementApprovedSupplierList(2)Forapprovingalternateingredientsourcestwokeyquestionsare:Doestheingredientmeettheexistingorneededspecifications?Doesthenewingredientprovidethesameordesiredfinishedproduct?Theapprovedsupplierlistshouldcontainthefollowinginformations:(1)Ingredientnameandinternalcode.(2)Suppliername,address,keycontactandphonenumber.(3)Tradenameofingredient.(4)Suppliercodenumber.ProductFormulation/Recipe(3)Productformulation/recipeshouldinclude:(1)Nameoftheproduct.(2)Internalcodenumber.(3)Effectivedate.(4)Listingoftheingredients.(5)Listingoftheingredientcodes.(6)Percentageformula.(7)Batchformula.(8)Batchyield.(9)Ingredientstatement.Additionalinformations:packaging,lotsize,regulatoryconstraints,netweight,packagecountperbatch,etc.ProductStandards(4)Productstandardsdefinethefoodbyphysical,chemicalandmicrobiologicalcharacteristics.Physicalcharacteristics:size,shape,dimensions,weight,volume,countperpackageorcontainer,presenceoffines,oranyotherspecialfeatureswhichdefinetheparticularfood.Microbiologicalstandards:Salmonella,Clostridiumbotulinum,StaphylococcusaureusandClostridiumperfringensThesensorypropertiesofafoodproduct:flavor,texture,aromaandappearanceManufacturingProcedures(5)Foreachproduct,documentthemethodoffabricationorprocessingprocedurestoeaseduplicationfromlottolot,shifttoshiftanddaytoday.Severalkeypointstoconsiderwhenidentifyingimportantprocessingoperations:TimeTemperatureEquipmentrequiredOrderofadditionforingredientsWeightIn-processRecords(6)In-processrecordkeepingisawayofobtainingtheinformations.Measurements:WeightTemperatureSizeandshapeIngredientusageProductyieldScraporwasteMaterialbalanceReworkParticipants:qualitycontrolpersonnel,

productionpersonnelandsupervisorymanagementCriticalControlPointIdentification/SamplingProgram(7)Acriticalcontrolpointisastepintheprocessorinproductformulationwheresmalldifferences,changesormistakescancausethefinishedproducttobeahealthhazard,illegalorcostlytothebusiness.Criticalcontrolpointsinprocessingsimplyrelatetothoseprocessingstepsthatinfluenceyieldorinferiorproduct.Somecriticalcontrolpointsaredefinedbyregulationwhenpublichealthorproductidentitiesareofconcern.PackagingandLabeling(8)Twobasicpackagesaretypicallynecessaryforfoodproducts.Theprimarypackageenclosesthefoodandhasdirectcontactwiththeproduct.Thesecondarypackageisusedtoassemblemultiplepackagedfooditemsforshipment.GoodManufacturingPractices(GMPs)andSanitation(9)GMPs

(GoodManufacturingProcedures):Federalregulationsdefinespecificprocedurestominimizethecontaminationoffoodproductsbypeopleinmanufacturing,processingpackagingandwarehousingfacilities.(3)Trainemployeeseffectivelyhygiene,sanitation,andpestcontrol.(4)AlongwithGMPs,acleaningandsanitizingprogramisessential.Cleaningandsanitizingshouldaddressthreebasicareas:(5)Exteriorfacilityandgrounds.(6)Internalfacilityincludingfloors,walls,ceilingsandventilationsystem.(7)Equipmentandallfoodcontactareas.(8)Cleaningandsanitizingprogramscontrolthedirt,debris,preventsthegrowthandcontaminationfrommicroorganisms,insectsandpests.Italsomaintainstheequipment’singoodshape.AnoverviewofGMPs:(1)Individualwithdiseasescannotworkintheareaswherefoodcontaminationispossible.Individualswithinfectedwounds,sores,boil.(2)Foodhandlersmustfollowgoodpersonalhygienepractices.Warehousingandshipment(10)Warehousinginvolvesthreeactivities(receiving,storageandshipping)thatareincludedinaqualitycontrolprogram.Thereceivingoperationisthefoundationforprocessingfinishedfoodproductsofadesignatedquality.Improperstoragecanadverselyimpactuponthequalityofmaterials,ingredientsandfinishedproduct.Shipitemsonafirst-in-first-outbasisandusethesameguide-linesinshippingthatyoufollowedinreceiving.LaboratoryAnalysis(11)Laboratoryanalysisisthephaseinwhichaqualitycontrolprogramisimplementedafterproductisproduced.Performalllaboratoryanalysisinaroomawayfromtheprocessingarea.Threewaystolaboratoryanalysis:(1)Inhouselab.(2)Insideindependentlab.(3)Combinationofinhouseandindependentlab.RecallProgram(12)Productrecallhastobringbackproductfromthedistributionsystem.Thepublicimageofbusinessescanbedestroyedduringarecallifawell-organizedplanisnotimplemented.Whywouldaproductberecalled?ProductsarerecalledfromdistributionareaasaresultofvoluntaryactionbyabusinessfirmorinvoluntaryactionduetoFoodandDrugAdministrative(FDA)action.Foodqualityisthedemandandanexpectationofconsumers.Tomeetthisconsumerneed,everyfoodbusinessshoulddevelopanduseaneffectivequalitycontrolprogram.Failuretomeetconsumerdemandcancauseadeclineinproductsalesandprofitability.FoodSafetyFoodsafety:ascientificdisciplinedescribinghandling,preparationand

storageoffood

inwaysthatprevent

food-borneillness.Food-bornediseaseoutbreak:theoccurrenceoftwoormorecasesofasimilarillnessesresultingfromtheingestionofacommonfoodisknown.Foodsafetyconsiderations:Theoriginsoffood:thepracticesrelatingtofoodlabeling,foodhygiene,foodadditivesandpesticideresiduesPoliciesonbiotechnologyandfoodGuidelinesforthemanagementofgovernmentalimportandexportinspectionCertificationsystemsforfoods.FoodsafetyandFoodqualityFoodsafetyreferstoallthosehazards,whetherchronicoracute,thatmaymakefoodinjurioustothehealthoftheconsumer.Foodqualityincludesallotherattributesthatinfluenceaproduct’svaluetotheconsumer.Thisincludesnegativeattributessuchasspoilage,contaminationwithfilth,discoloration,off-odorsandpositiveattributessuchastheorigin,color,flavor,textureandprocessingmethodsofthefood.Foodcantransmitpathogenswhichcanresultintheillnessordeathofthepersonorotheranimals.Foodcantransmitpathogenswhichcanresultintheillnessordeathofthepersonorotheranimals.Bacteria,viruses,moldsandfungusarethemainmediumsoftransmittingdifferentdiseases.Itcanalsoserveasagrowthandreproductivemediumforpathogens.TwoissuesoffoodhygieneIndevelopedcountriesthereareintricatestandardsforfoodpreparation,whereasinlesserdevelopedcountriestherearelessstandardsandenforcementofthosestandards.Theavailabilityofadequatesafewater,whichisusuallyacriticaliteminthespreadingofdiseases.Intheory,foodpoisoningis100%preventable.Howeverthiscannotbeachievedduetothenumberofpersonsinvolvedinthesupplychain,aswellasthefactthatpathogenscanbeintroducedintofoodsnomatterhowmanyprecautionsaretaken.Fivekeyprinciplesoffoodhygiene(1)Preventcontaminatingfoodwithpathogensspreadingfrompeople,pets,andpests.(2)Separaterawandcookedfoodstopreventcontaminatingthecookedfoods.(3)Cookfoodsfortheappropriatelengthoftimeandattheappropriatetemperaturetokillpathogens.(4)Storefoodsatthepropertemperature.(5)Usageofsafewaterandsaferawmaterials.Worldwideintensificationofagriculturalproductionhasputgreatpressureonbasicqualityandsafetycharacteristicsoffoodproducts.Wide-scaleuseoffertilizers,pesticides,growthpromotingagents,andveterinarydrugsmayleaveresiduesinedibleproducts,andthepresenceofenvironmentalcontaminantsinfoodsmayposepossiblehealthriskstoconsumersandhusbandryanimals.Inaddition,pathogenicmicroorganisms,viruses,andmutantproteinshavecausedseriousoutbreaksofhumanillnesses.Continuingattentionisneededtosafeguardtheagriculturalproductionchainfromcurrentandnewlyappearinghealththreats.FoodmaterialssamplingforawiderangeofobjectivesMainareas:RiskanalysisCompliancewithregulatoryrequirementsPost-marketmonitoringSurveillanceManufacturingprocesscontrolTheuniversalityofTheoryofSampling(TOS)allsamplingprocessesirrespectiveofthenatureoftheirtargetlotsneedtobestructurallycorrectinordertoensureasufficientdegreeofaccuracyandunbiased,representativeprecision.Thisalsoappliestotheassessmentoffoodssafety,includingfoodcontaminants,additives,naturallyoccurringtoxins/antinutrients,orcontaminatingmicroorganisms,andwholefoodsderivedfromgeneticallymodifiedplants.Riskanalysisisasystematicapproachtoreachconclusionsonthesafetyandnutritionalvalueoffoodsandassociatedhazardsforhumansoranimals.Threekeyfundamentals:RiskassessmentRiskmanagementRiskcommunicationA

hazardisdefinedas“Theintrinsicpotentialofafoodoragenttocauseadversehealtheffectsinhumansortheenvironment”.Risk

isdefinedas“Thelikelihoodthatunderparticularconditionsofexposure,ahazardwillrepresentarealthreattohumanoranimalhealth”.Riskisthusafunctionofhazardandexposure.Riskassessmentisascience-drivenprocess.Itincludes:Identificationofhazard(s)orpotentialrisksToxicological/nutritionalcharacterizationoftheidentifiedhazard(s)EvaluationofexposuretofoodorassociatedsubstancesbyhumansOverallcharacterizationoftheidentifiedrisk(s)regardingtheirimpactonhumansandtheenvironmentsThemainobjectiveofriskassessment:TocharacterizethenatureandseverityoftheidentifiedriskToprovideinformationwhethersafethresholdlevelsforconsumerscanbeestablished,andiftheselevelshavebeenexceededTheriskanalysismodel,developedbyFAOandWHOIntheimprovedmodelaspecialevaluationphaseisproposedwhereallavailableinformationfromtherisk-benefitassessmentprocessisevaluated,i.e.,acceptabilityanddistributionofrisks,costs,andbenefits.Allinterestedstakeholdersareinvitedtoparticipatetothistransparentevaluationphasetoidentifypossibledifferencesinviewsontheresultsofthescientificassessment,whichshouldbeconsideredwhenfinaldecisionsaremadebytheresponsibleriskmanager(s).TheimprovedFAO/WHOriskanalysisapproachissufficientlyflexibletodealwithquestionsregardingsafetyoffoodscontaminatedwithresiduesofchemicalnature,microbes,orotherlivingmaterials(virusesandprions),orfortifiedwithnutrients.Afoodhazardareanybiological,chemicalorphysicalagentthathasthepotentialtocauseaninjuryorillnessifnocontrolmechanismisavailable.Theyarethemajorcontributorstofoodpoisoningandcouldendangerthewelfareofthebusinessaswellasthequalityofdifferentfoodgroups.Threecategoriesoffoodsafetyhazards:ChemicalhazardsPhysicalhazardsBiologicalhazardsFoodSafetyHazardsChemicalHazardsChemicalsandcleaningequipmentneedtobestoredseparatelyfromfoodandserviceareas.Theyalsoneedtobeproperlylabeled.Asthereisariskofcontaminationfrompesticidesandfertilizersusedonrawfruits&vegetables,afoodhandlerneedstoensuretheseitemsarewashbeforeusing.Chemicalcontaminationoccursasaresultoffoodcomingintocontactwithchemicals.Itincludespesticides,foodadditives,preservatives,cleaningsupplies,andtoxicmetalsthatleachfromcookwareandequipment.Chemicalcontaminationcancomefromsolvents,detergents&sanitizers.Chemicalscanleak,seeporgiveofftoxicresiduesandpotentiallycontaminatefood.PhysicalHazardsAphysicalhazardisanitemyoucanphysicallyseeinthefood.Itmayenterthefoodatanystageoftheproduction,butmostcommonlyfoundinthemanufacturingorpreparationstage.Physicalhazardsincludeitems:suchashair,fingernails,metalstaples,andbrokenglass,as,wellasnaturallyoccurringobjects,suchasbonesinfillets.BiologicalHazardsBiologicalhazardsposethegreatestthreattofoodsafety.Disease-causingmicro-organismsareresponsibleforthemajorityoffoodborne-illnessoutbreaks.Biologicalhazardsincludecertainbacteria,viruses,parasites,andfungi,aswellascertainplants,mushrooms,andfishthatcarryharmfultoxins.Foodcontaminatedbybacteriamaylookcompletelynormal.Itcannotbetasted,smeltorseen.However,theconsequenceswillbefelt.FoodToxicologySystematicstudyoftoxicantsfoundinfoodsThesecompoundssuchas:Naturaloriginasproductsofthemetabolicprocessesofanimals,plants,microorganismsfromwhichthefoodisderivedBiologicalandchemicalcontaminantsfromtheair,water,andsoilIntentionallyintroducedfoodadditivesThoseformedduringtheprocessingoffoodsInfoodscienceandnutrition,itisespeciallyimportanttounderstandtheconceptsofrelativerisksandsafety,hazard,andtoxicityassociatedwiththeconsumptionoffoods.Riskistheprobabilitythatasubstancewillproduceharmunderspecifiedconditions.Absolutesafety,incontrast,istheassurancethatdamageorinjuryfromuseofasubstanceisimpossible.However,completesafetyisvirtuallyunattainable.Hence,theconceptofrelativesafetyhasbeenproposed.EvaluationEvaluationmeansjudgment,appraisal,estimationorassessment.Itisaprocessthatisusedtounderstandasituationinordertomakedecisionsonwhetherthereisaneedtorespondtoahazardortoasituationthatcanleadtoadisasterifnothingisdone.Theassessmentmustcollectinformationthatwillallowagoodanalysisofthesituationandthethreatstolife,humandignity,healthandlivelihoodsofthepopulation.Theprincipleofanassessmentisthattheaffectedcommunityandlocalauthoritiesareconsulted.Throughanevaluationitcanbedetermined,inconsultationwiththerelevantauthoritiesandcommunities,whetherassistanceisrequiredand,ifso,whatkindofassistanceneeded.HACCPasatoolforfoodsafetyevaluationHACCPisamanagementsysteminwhichfoodsafetyisaddressedthroughtheanalysisandcontrolofbiological,chemical,andphysicalhazardsfromrawmaterialproduction,procurementandhandling,tomanufacturing,distributionandconsumptionofthefinishedproduct.Principle1-ConductaHazardAnalysisPrinciple2-IdentifytheCriticalControlPointsPrinciple3-EstablishCriticalLimitsPrinciple4-MonitorCCPPrinciple5-EstablishCorrectiveActionPrinciple6-VerificationPrinciple7–RecordkeepingSevenprinciplesofHACCPTheimportanceoffoodsafetyevaluation(1)Inordertoensurethatconsumerfoodsafetyeducationprogramsareeffectiveinachievingtheirgoalsandpreventingfoodborneillness,itisimportantthattheseprogramsincorporatearigorousandsystematicprogramevaluation.Importantandbenefitofevaluateeducationprogramtoitsoverallsuccess:Anevaluationcanhelpyouidentifythestrengthsandweaknessesofyourprogram,learnfrommistakes,andallowyoutocontinuouslyrefineandimproveprogramstrategies.Byusingevaluationdatatoimproveprogrampracticesyoucanensurethatresourcesareexpendedasefficientlyandeffectivelyaspossible.Evaluationdatacanprovideprogramstaffwithvaluableinsighttohelpthemunderstandtheimpactoftheprogram,theaudiencetheyareserving,andtheroletheycanplaytocontributetotheprogram’ssuccess.Thereisnowaytoreallyknowwhatkindofaffectyourprogramoractivitiesarehavingwithoutaprogramevaluation.Evaluationdatacanshowyouhowsuccessfulyourprogramisinpreventingfoodborneillnessandpromotingsafefoodhandlingpractices.Conductinganevaluationcanhelpyoumonitortheprogramandensureaccountability.Theimportanceoffoodsafety