peeps

hi peeps... tis website has the hazards found in seafood, can have a look as we are working on seafood related products too... =D


http://seafoodhaccp.cornell.edu/blue_pdf/Append03Blue.pdf

product recall

What is product recall?

It is to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues.

Why recall?

It is to prevent any damage to publicity or cause harm to consumers. It is costly because they have to pay for the damages caused and if anything happens, their reputation built will be ruined as there will be reduced trust from manufacturer and consumers.

How to recall?

recall submission to FDA which will includes :

the product information, codes, recalling firm, manufacturer, identify firm responsible for the violation/ problem, reason for the recall, health hazard assessment, volume of recall product, distribution pattern, recall strategy.

Public notification which will includes:

press release, guidance for written recall notification letters

evaluation of the recall which will includes :

effectiveness of recall, recall status report, root cause of the problem that resulted in the recall, corrective actions to prevent future occurrences of the problems, and termination of the recall.


Steps to recall extracted from :
http://www.fda.gov/ora/compliance_ref/recalls/ggp_recall.htm (read on more for more information)

legal limits of possible microbes present.

- C. jejuni –

- C.botulinum – negative

- C.perfringens – <100cfu/g

- L.monocytogenes - 0 cfu/g

- Salmonella - 0 cfu/g

- S.aureus – negative


ps: there are one blank for the legal limits, i'm still finding it. will update u guys soon.. thanks.. =))

HACCP

Hazard Analysis Critical Control Procedure (HACCP) is a systematic approach to the identification, evaluation and control of food safety hazards based on the seven principles. The hazards are being classified under Physical, Biological and Chemical. Examples are glass, microbes and pesticides respectively. Thus, control procedures are given to ensure that the final ingredients used in the process is safe to use. Control procedures can be ensuring the correct time and temperature is maintained throughout the processing time in order to prevent microbial growth and visual inspections to be done to eliminate products that contain foreign objects like hair. Raw ingredients and process have to be inspected to identify potential hazards present, and the hazards will be identified as Critical Control Points (CCPs) to ensure overall product’s food safety. Once the CCPs are identified, corrective actions can be taken to ensure the overall product’s food safety. If a hazard has been identified at a certain step where control is essential to ensure the safety, and no control actions exist at that particular step, then the product or process should be change at that step, at any earlier or later stage, to include a control measure, thus ensuring safety of product to consumers.

HACCP systems consists of 7 principles and they are: -

PRINCIPLE 1

Conduct a hazard analysis.

PRINCIPLE 2

Determine the Critical Control Points (CCPs).

PRINCIPLE 3

Establish critical limit(s).

PRINCIPLE 4

Establish a system to monitor control of the CCP.

PRINCIPLE 5

Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

PRINCIPLE 6

Establish procedures for verification to confirm that the HACCP system is working effectively.

PRINCIPLE 7

Establish documentation concerning all procedures and records appropriate to these principles and their application.

Princples extracted from : http://www.fao.org/DOCREP/005/Y1579E/y1579e03.htm

package 1

Possible microbes that can be present in meat;

- C. jejuni
- C.botulinum
- C.perfringens
- L.monocytogenes
- Salmonella
- S.aureus

Symptoms of the microbes present;

C.jejuni – bloody diarrhea; fever; vomiting; severe abdominal pains

C.botulinum – double vision; muscular weakness

C.perfringens—diarrhea; abdominal pain

L.monocytogenes -- still birth; fatalities

Salmonella – abdominal pain; fever; chills; nausea; vomiting

S.aureus – watery diarrhea; nausea; vomiting

What is food safety??

Food safety is actually a way of to design to reduce the risk of any foodborne illness from preparation of food to serving of food. It helps to reduce the spread of any foodborne illness and to ensure there is safe supply of food throughout, from producers to consumers.

If the food is unsafe and it is consumed by others, it can cause foodborne illness. Foodborne illness can be caused by poor handling, contaminated equipments and also caused by germs and bacteria (Listeria, salmonella, colifoms) when consumers come in contact with contaminated food. In fact all the foods are able to cause illness if they are contaminated or when they are not processed properly. Several symptoms like diarrhea, nausea, and fever are caused by foodborne illness.

There are several ways to prevent foodborne illness like;
- cook the food thoroughly
- wash your hands before eating or preparation of food
- position the cooked food and raw food properly to prevent cross contamination
- do not use the same chopping board for cooked and raw food.
- practice good personal hygiene
- keep the workplace clean and tidy

Besides the above prevention, introduction of HACCP system can also help to reduce the hazards in food safety. With the help of the introduction of HACCP, it can help us in evaluating the effectiveness of the food safety management system implement by the food industry, allowing the employees to get a better control in preparing the product like controlling the temperature of the food well, high enough to kill away the pathogens. Together with the help of HACCP and also the safety practices and precautions carried out, food we consumed can be safe throughout, from producers to consumers.


Reference: http://www.dupagehealth.org/safefood/misc/fbi.asp
:http://en.wikipedia.org/wiki/Food_safety

jia youu guys!!

abit more and we are done... jia youu k.. =D

there's more to come soon..~~~

HFLA templates_growth conditions of microbes..

Salmonella
It can cause nausea, vomiting, fever and headache and also the illness caused is Salmonellosis . It is found in food that is mostly raw/ not properly cook and an example of Salmonella that will be present is eggs and poultry. Salmonella grow best at 37oC and loves to grow on carbon source. It will proliferate when there’s presence of glucose. And and Salmonella does not love cold places so remember to stored your eggs in the fridge!

Temp: 21 to 37oC
Minimum temperature to sustained growth: 7.5 and 7.8oC
pH: 6.0 – 8.0


Coliforms
It can cause acute renal failure and hypertension. It is found in food that has fecal contamination or unsanitary processing. This can help to indicate the sanitary process of the industry. An example of Coliforms that will be present is water. It can be found when your water is unclean!

Optimum temp: -2 to 50 oC
pH: 4.8-9
aW : 0.96-0.99


B.cereus
It can cause poisoning. It is found in food that has not been cooled quickly and effectively after cooking and storage. It can be commonly found in soil and in many raw and processed foods. B.cereus can be killed, but the rate of killing depends on the destruction of heating temperature introduced and also the time. Cook your food up to 700C will help in killing B.cereus. An example of B.cereus will be present in is cereals and flour.

Optimum growth: 28–35oC
pH: <6.7
aW: <0.98

References.

-http://www.salmonella.org/faq.html#q3
- http://seafood.ucdavis.edu/haccp/compendium/Chapt10.htm
- past FPQAP research