AGBIO/FDSC 521: Food Defense
Chemical and Physical Hazards – Ln 2 Lecture 3
Chemical and Physical Hazards
Please note: This transcript was taken directly from the VoiceThread presentation
and is therefore written in a narration or speaking style.
Slide 1: Chemical and Physical Hazards and Controls
This is AGBIO 521. My name is Martin Bucknavage. Today we continue our
conversation on HACCP. In the last session, we talked about biological hazards:
looking at the different types of control mechanisms that exist within the process
to control those biological hazards. Today, we're going to move on to chemical
and physical hazards and look at some of the control mechanisms that are in
place to control these types of hazards.
It's important for us to have an understanding of those control mechanisms that
are in place so that we can start looking at intentional contamination and begin to
know the impact these control mechanisms will have on any type of intentional
contamination.
Slide 2: Chemical Hazards
To begin a discussion on chemical hazards associated with foods, let's first
briefly mention a group of chemicals that are prohibited from use. Over time there
have been a number of chemicals that people either added to food or wanted to
add to food because of some functionality that they provided. Perhaps they
added flavor or they added sweetness. But it was found out that these chemicals
cause illness in people that consumed it. Perhaps it was cancer. So the FDA
went through and identified these chemicals and they are listed in 21 CFR 189.
And now these chemicals cannot be used in food operations.
Slide 3: Chemical Hazards
For a discussion of chemical hazards, weʼll focus on 3 general categories. The
first are naturally occurring substances. These are substances that are in nature
that can be associated with the ingredients. The next group are those that are
intentionally added during processing. But become a hazard because they are
either over added or added at the long wrong location. The third group is
unintentionally added during processing. So oftentimes these are chemicals used
in the food operation but inadvertently get added to the food.
Slide 4: Naturally Occurring Substances
The 1st category of chemical hazards that weʼll discuss are naturally occurring
substances. There are a number of substances or chemicals that are often found
in nature that can become associated with the ingredients or food items that we
bring into her food manufacturing operations. In many cases, the FDA will set up
a tolerance level or an action level. At this level, corrective action must be taken
on that food item. Two good examples are Aflatoxin and Mercury. Aflatoxin is a
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toxin produced by mold, as mold can be found on items such as wheat. Mercury
is often found in oceans as well as in freshwater and can become associated
with seafood products. In other cases, no tolerance limits are set. In this case,
none of that chemical is allowed in our food.
Slide 5: Naturally Occurring Substances
Now let's discuss naturally occurring substances in a little bit more detail. First
we'll talk about a group of toxins of microbial origin. The first is histamine.
Histamine is a byproduct of microbial growth that occurs primarily on
temperature-abused fish and cheese. As microorganisms grow, they convert
histidine and amino acid into histamine and when people consume the product
with high levels of histamine, it causes an allergic type response. FDA controls
the level of histamine especially on certain types of fish primarily from tropical
areas.
Another toxin is Ciguatoxin. Ciguatoxin occurs in tropical fish that have eaten
smaller fish that have eaten certain types of plankton or dinoflagellates.
Dinoflagellates accumulate in the larger fish and when people consume that fish,
they suffer symptoms of neurological as well as gastroenterological symptoms.
Another group of toxins that naturally occur are shellfish toxins. In certain parts of
the ocean, clams, which are filter feeders, feed on algae and when people
consume these clams that have fed on certain types of algae, these algae's have
certain types of toxins associated with them and suffer the consequences. To
control this, FDA has very tight controls on where shellfish can be harvested. The
sale of that is also controlled through a series of tags.
Another very important group of naturally occurring substances are mycotoxins.
Mycotoxins are mold byproducts that cause a number of different types of health
effects. Some of these can be quite drastic including being cancer-causing as
well as shutting down kidney function and so on. We've already discussed
Aflatoxin to a degree and this occurs on wheat as well as on peanuts and some
other graim products. Patulin is another type of toxin that we see on fruit primarily
on apples. So the FDA has a number of limits that are set on mycotoxins
depending on the type of food and gratitude is harvested from.
Slide 6: Naturally Occurring Substances
Probably one of the most important groups of naturally occurring substances are
allergens. Allergens are proteins that are normally associated certain types of
foods, and when consumed, they cause a specific type of immune response to
that protein. And this can range from everything from a rash to hives or all the
way up to something more serious like anaphylaxis, which is where people have
a hard time breathing and if not treated it can even result in death.
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Although there are over 160 different types of allergens, here in the United States
we control 8 major types. The eights we control are peanuts, tree nuts, eggs,
milk, soybeans, wheat, fish and crustacean shellfish. But you may know people
that have reactions to strawberries or reactions to bananas, etc. The Food
Allergen Labeling and Consumer Protection Act was put in place to ensure that
these 8 allergens are properly controlled within manufacturing, especially in
terms of labeling, making sure that whatever allergen goes into that product is
designated on the label in which theyʼre contained. This helps people that have
allergic responses to certain allergens to identify them.
In manufacturing facilities, there are a number of procedures that are in place, all
part of their allergen control plan, where they control the allergens from
inadvertently contaminating products where they don't belong. This begins in
receiving, where they receive certain ingredients and all those ingredients have
to be labeled with food allergens that are in it. Through to manufacturing where
the product is brought out of the manufacturing floor and mixed with the
allergens. And all the way into final packaging. Packaging is allergens labeled
and again that label must identify all the allergens that are in that food product.
Allergens are one of the leading causes of recall here in the United States. Much
of it occurs when a product is mislabeled or a product becomes contaminated
during the production operation.
Slide 7: Intentionally Added Chemicals
The next group of chemical hazards are the intentionally added chemicals. These
are chemicals that are normally added to the food process but must be controlled
so that over-addition or inadvertent contamination doesn't occur. When we look
at fields, we have the addition of pesticides and fungicides, insecticides,
herbicides and fertilizers. All these are controlled under strict regulation through
the EPA regulations. There is some use of growth hormones and antibiotics and
within manufacturing facilities we have the use of preservatives, coloring agents,
additives, and some vitamins. And if these things are added by mistake or over
added can cause negative reactions in the consumer that consumes those
products. So we also have processing aids such as lecithin. So manufacturing
facilities will have the chemical control plan in place for the control of all
chemicals that are used.
Slide 8: Unintentionally Added Chemicals
And the last group that will talk about are unintentionally added chemicals. These
are chemicals that are used in manufacturing facilities but in some way find their
way into the food products. So if we think about cleaning chemicals or sanitizers,
lubricants or different types of maintenance chemicals, all of these, if not
controlled can end up in a food product. So it's important again for facilities to
have a chemical control plans in place. So when they receive maintenance
chemicals are they receive cleaning chemicals that these chemicals can go
within certain locations of this manufacturing facility. Oftentimes they're locked in
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the facilities to prevent people from getting into these chemicals and potentially
adding them into the products.
Slide 9: Chemical Control Program
The vast majority of food manufacturers will have the chemical control program in
place. This is basically a system that identifies all the different types of chemical
hazards that can get into the facility. And it will ensure that chemicals are
properly labeled, properly stored, properly used, and properly disposed of. And
they'll cover all hazards weather their nationally occurring. Whether they use in
the food, or within the food facility. And it will cover different points within the
operation. Looking at chemicals prior to receipt, how the suppliers handle them
and how the suppliers label those products. During the operation, how those
chemicals are used and then prior to the shipment of the finished products.
Slide 10: Chemical Control Program
So let's discuss what makes up a chemical control program. Manufacturers that
have chemical control programs are going to try to control chemical hazards at
various points within the process. First will be prior to receipt. They work with
their suppliers to ensure that their suppliers are controlling certain types of
hazards. The manufacturer may develop certain specifications that the supplier
has to meet with regard to those chemicals. They may also, and oftentimes want,
a letter of guarantee. A letter of guarantee basically is a letter that states that the
supplier is going to meet their customerʼs requirements.
Another thing that we see is a certificate of analysis, and that is that the supplier
has gone out and tested a certain food product, maybe they're testing wheat for
aflatoxin, to make sure that that aflatoxin is below a certain limit. Then that
analysis is complete, that certificate is sent to the customer and when that
customer receives that a lot of wheat, they can match the lots with a certificate to
that they're receiving to verify that indeed that product is below the limit for
aflatoxin.
Companies will also set up supplier approval programs. They may have a thirdparty certification to go and look at this particular supplier, or they may go in
person and visit a supplier and go through and do an audit. And this is a good
way to see whether or not certain chemical hazards are being controlled by the
supplier. Another thing that's often done is preapproved samples or what we call
Lot Approval. So the supplier will send over certain sample the product or the
company may go out to the supplier and sample it themselves. Once they
sampled it and they prove it, they get the okay, and then they will receive that
ingredient into their facility.
Slide 11: Chemical Control Program
Another important point of control is when that chemicals received by the
company. It's important that they go through and look at the delivery vehicle, one
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of the things that we've often seen with delivery vehicles is that they may have
been used for another purpose before handling this ingredient that they're
carrying in for the company. So it's important for the company to go out and look
at these vehicles to make sure that thereʼs not some chemical on the floor on the
wall of the trailer that may contaminate the ingredient that theyʼre purchasing.
Also it's that they want to make sure that they inspect that incoming lot of
material, make sure that there is no rips in the bags, make sure that everything is
sealed up properly. Part of that incoming lot is to check the labels, to make sure
that they're getting in the right material. They can go through and make sure that
the ingredient that they're supposed to get in matches what they had ordered. It's
very important, so that thereʼs not mistakes made at this point where the raw
material was shipped, and especially has an implication for allergens. An allergen
may make its way into an ingredient and the mislabeled by the supplier and then
it ends up in the manufacturer's hands and into their product.
Another thing that's done is in-house testing, much of this depends on the size of
the company but many companies will have at least some rudimentary testing
system to look at the quality of the product they're receiving. Once a product is
approved at the door, it is then put into the proper storage area. Often times
manufacturers will tag it, especially with allergen tags so that product isn't
grabbed incorrectly and brought out into the manufacturing floor. Another thing
that's important is proper storage procedures. One of the things we want to make
sure is that we don't have hazardous chemicals stored above food-grade
chemicals.
Another important part of food storage procedures are allergen storage
procedures. In storage areas, we want to make sure that we don't store allergencontaining compounds above compounds that don't have allergens. And it
doesn't take a lot of peanut or take a lot of other type of allergen to contaminate
an ingredient. And so you can see were a little bit of dust or broken bag on the
palate can drip down onto another product and contaminate it. So it's important
for facilities to have good proper storage procedures in place to prevent this from
occurring.
Slide 12: Chemical Control Program
When it's time to use the chemicals, it's important that manufacturers have good
procedures in place to ensure that the right chemical gets to the right spot. Some
things we can do from an operational standpoint is training employees. Making
sure that they know what they're handling and making sure that they look at
labels as they come out to the manufacturing floor.
Another thing is restricted access. We've mentioned earlier with maintenance
chemicals as well as cleaning chemicals, especially more toxic ones, are
properly locked in areas of the plant and people have limited access to those
chemicals. It's also important that we have good control at the processing step.
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So when that product is brought up to the floor, the batch operator, or whoever's
controlling that, checks the label and make sure that the proper amount is then
added into the process.
Another thing that's important for manufacturers is the labeling of in-process
products and transfer containers. Many plants generate a lot of in-process
products. It's important that while in-process and package management
throughout the manufacturing facility that it doesn't get misplaced. In one of the
things we want to do is to make sure that we have good labels on the product so
that as it moves from area to area, it doesn't get put into the wrong location and
isn't grabbed and inadvertently mixed with the wrong process.
Another thing we need to do is make sure that we have regular audits to make
sure that all these procedures are being properly completed. So this may be
done by the QA people, it may be done by the maintenance supervisor or the
quality supervisor. Or even accounting personnel when they will go out to the
manufacturing floor and make sure that the proper chemicals are being added
into the proper locations.
Slide 13: Chemical Control Program
As we already have touched upon in a few of the previous slides, storage is an
important part of the chemical control program. Of course it's important to prevent
cross contamination from one chemical to maybe an ingredient. This is done
through making sure that the containers are tightly sealed, making sure that we
don't have leaking bags, making sure that we don't have a product that's
mislabeled.
Another thing that's important is that have limited access. We don't want people
coming in and grabbing the wrong thing, especially people that don't know what
they're doing. Or we don't want people handling chemicals that don't know about
the safety of those chemicals. And this is especially true for sanitation and
maintenance chemicals. Often times in facilities, the sanitation and maintenance
chemicals, as we spoke about, will be in locked areas. I think when we think
about intentional contamination where somebody wants to actually contaminate
the food, chemical storage probably one of the most important areas. And so it's
important for, within facilities, to have that limited access: not letting people get to
a lot of these more toxic chemicals. Another thing that's important is to have our
employees trained. So they are on the lookout for people who may be in areas
where they don't belong. And it's important than that those people question those
that don't belong why they might be there.
Slide 14: Chemical Control Program
There are a number of other programs that will have some aspects of chemical
control built into them. Probably the most important among these is sanitation
standard operating procedures or SSOPs. It's important for people that are
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working the sanitation area to follow these procedures of the using the right
chemicals and theyʼre using the right amount of chemicals. The other has is
dressed as social views is for the removal of allergens. The only way to properly
remove allergens is through the application of detergent followed by a rinse, so
basically remove that protein away from the food processing equipment.
Another program that has aspects of chemical control is the pest control
program. More often than not, food manufacturers will contract with an outside
party to apply chemical pesticides in the facility. But it's still important for
companies to work with those pest-control operators to ensure that they're using
food grade pesticides as well to make sure that using the right amounts and
putting them in the right areas.
Another part of the chemical control program is shipping. We mention this a little
earlier but it's important for companies to inspect trucks both upon coming in with
the delivery as well as leaving out with finished product. And this could be both in
tankers as well as in tractor-trailers. And one of the things we want to make sure
that there is not any chemical in there, whether it's residual ingredient or with an
unknown chemical. So it's important that we inspect trucks as they arrive as well
as before we load them up with finished product.
Slide 15: Examples of Chemicals Used in Food Production
The next 3 slides give some examples of some different chemical hazards that
can occur within facilities, the points of control and the types of control that will be
used. Take a few minutes to look through the next 3 slides and see if you have
any questions regarding these control procedures.
Raw Materials
Chemicals
Pesticides, toxins,
hormones, antibiotics,
hazardous chemicals
Point of Control
Types of Control
Prior to Receipt
Specifications, letters of guarantee,
vendor certification, approved uses
Upon Receipt
Vehicle inspection, tests, controlled
storage conditions
Color additives,
Prior to Receipt
prohibited substances in
packaged ingredients
and packaging material Upon Receipt
Specifications, letters of guarantee,
vendor certification, approved uses
Vehicle inspection, proper storage
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Allergens
Chemical and Physical Hazards – Ln 2 Lecture 3
Upon Receipt
Shipped separately, not with nonallergens; handled to prevent cross
contact.
Slide 16: Examples of Chemicals Used in Food Production
No audio.
Processing
Chemicals
Point of Control
Allergens
Point of use
Handling/storage practices;
scheduling; thorough cleaning of
equipment/areas after use
Prior to receipt
Review purpose, labeling,
exempted/certified requirements
Point of use
Handling practices, quantities used
Boiler/water treatment
systems
Approved chemicals, handling
practices, quantities used
Color additives
Water additives
Types of Control
Slide 17: Examples of Chemicals Used in Food Production
No audio.
Sanitation, Facilities Maintenance, and Shipping
Chemicals
Point of Control
Indirect food additives, Prior to use
paints, coatings,
lubricants
Point of use
Specifications, LOGs, approved
chemicals
Handling practices, quantities used,
proper storage
Prior to use
Approved chemicals, procedures,
uses
Point of use
Handling practices, label
instructions, surfaces protected and
cleaned
Prior to use
Approved chemicals, procedures
Point of use
Procedures, adequate rinsing
Pesticides
Cleaners, sanitizers
Types of Control
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Cross-contamination
Storage area
Organized by type of materials;
toxic chemicals secured/limited
access; inventory all chemicals
All types of chemicals
Shipping Vehicles
Inspect and clean vehicles before
leading; ship chemicals separately
Slide 18: Overview – Physical Hazards
Now we move on to physical hazards. This is the 3rd and final group of hazards
that need to be controlled within a food manufacturing facility.
Slide 19: Physical Hazards
Physical hazards are typically hard or sharp objects that can result in personal
injuries. So we often think about this as the bone or the stone that's in a food item
that causes her tooth to break or a piece of glass that causes a laceration in our
mouth or on our tongue. It also can be something that causes us to choke. This is
especially an issue with children.
Slide 20: Physical Hazards
Have you ever experienced a foreign object in the food item you've purchased?
Here's a ranking of the most common foreign objects that have been found in
food: glass, metal, plastic, stones, shells/pits, bones etc. All of these items can
cause physical injury. Probably the worst among them would be glass and metal.
I think it's important to differentiate, however, foreign objects that are capable of
causing physical injury, those that are real hazards versus those that are just
aesthetically unpleasing. Probably most notable among those is hair. Certainly if
hair is in the food it can contribute to a biological hazard, but it's unlikely to be a
physical hazard to somebody that's consuming the product. The exception being
may be a really long hair that causes somebody to choke.
Slide 21: Physical Hazards
So how does the facility control physical hazards? A lot depends on the likelihood
of occurrence of that physical hazard, and the severity of the hazard if it does
occur. Let's look at 2 examples. The 1st being glass. Broken glass, if it occurs in
the food product can be quite severe to the person that consumes it. However, a
facility can make the likelihood of occurrence very low. Through a glass control
program, they limit the amount of glass thatʼs in the facility and thus the likelihood
of broken glass getting into that food product's very low.
Another hazard that often occurs in the facility can be metal. You can look at it as
bolts, off equipment, or metal shavings that occur during the grinding operation.
So a facility can control metal at a critical control point where they would put a
metal detector in line and that metal detector would control any metal or prevent
any metal from getting into the finished product. Or a facility could put in a
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preventative maintenance program. A prerequisite program so to speak. By
having good maintenance, the process may not generate a lot of bolts or may not
generate a lot of metal shavings.
Slide 22: Physical Hazards
So when does an object actually constitute a physical hazard? The FDA has a
tolerance set in one of their compliance policy guides: 555-425, and they classify
this as something that measures at 5 mm to 25 mm in length and under 7 mm if
the hazard is intended for children or the elderly. In general manufacturers have
a lower tolerance than the 7 mm standard that is established here. Generally
weʼre looking for anything from 1.5 to 2.5 mm in diameter. There is also another
level that set as a choking hazard and this is something that's 1.25" x 2.25" long.
Slide 23: Sources and Control of Potential Physical Hazards
Now that we've discussed the types of physical hazards that can occur, let's look
at some of the sources in the control of those physical hazards. There are a
number of potential sources that occur within food manufacturing operations. The
1st is the raw materials themselves, especially if we think of raw agricultural
commodities such as corn, wheat or even fruit and vegetables. Oftentimes weʼll
see rocks, sticks, or even metal cans coming in with these raw agricultural
commodities. Another is poorly designed or poorly maintained facilities or
equipment. If equipment is vibrating more than it should, we can often get bolts or
rivets coming off and getting into the product flow. Another thing that we see is
metal shavings. We see this in grinding operations or other types where
equipment is rubbing together. Metal shavings can be generated.
Another thing that can happen is in operation or faulty procedures. People can
drop scoops where they are scooping ingredients, they can drop their scoop into
the product, or we can see maintenance people. Maintenance people can leave
equipment out on the production line after they finish in that equipment ends up
getting into the finished product or banging around and generating other pieces
of broken metal. Another source of physical hazards are improper employee
practices. Primary among these is somebody dropping an ink pen into the
operation or somebody having something in their top pocket of their coat or their
lab coat, bending over and then the object falling into the food process. Or
somebody measuring a temperature or monitoring the process and dropping the
monitoring instrument, primarily among these being a thermometer, into the
process.
Slide 24: Sources and Control of Potential Physical Harards
So how does this facility control different physical hazards? Well let's look at the
operation very similar to how we did chemical hazards. First, looking at the raw
materials: the items that are coming into the facility. One of the things you can do
is to have different types of material specifications that limit the amount of foreign
objects that weʼre willing to accept within a facility. Making sure that maybe the
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supplier has a metal control program or has a metal detector in place to eliminate
any metal that may be generated in their operation from coming into our
operation.
Another is having a letter of guarantee. This is where the supplier has the
knowledge with a need to control certain types of physical hazards in their own
facility from coming into our facility. Another thing that we can do is we can go out
and inspect the vendor. We can see what they have going on within their
operation and ensure that they, indeed, are not going to generate anything thatʼs
going to come into our facility.
Another thing we can do is to inspect the product when it comes into the facility.
At the inspection or at the loading dock, having people open a product, evaluate
the product to make sure that doesn't contain different types of foreign objects
such as pits or bones in the ingredients that we've purchased. Another thing that
we can do is have different types of sorting, sifting, or culling equipment in place
to remove different types of foreign objects that may be there. By shifting it to
through a screen or by having people to pull out any type of foreign objects, we
can reduce the level of foreign objects that make it into our operation. Another
thing that we can have is fluming or washing procedures. A flume is a long water
conveyance system and as you move product, like a vegetable or fruit, through a
flume oftentimes any type of foreign object that may be associated with that
ingredient will fall out of the water stream. And of course washing, having
washing systems may remove any types of rocks or stones or any type of broken
glass or metal that may be associated with that ingredient.
Slide 25: Sources and Control of Potential Physical Hazards
It's also important to have good control of physical hazards within the facility
itself. Making sure that we have good adherence to good manufacturing practices
or GMP's, making sure that we have an active glass control program in place.
And in that, minimizing the amount of glass that we have within the facility. And
making sure that anything that does break is identified. Having good design of
facilities and the equipment, and having a good preventative maintenance
program in place to ensure that we prevent the generation of metal or other type
of foreign object during the operation.
Slide 26: Sources and Control of Potential Physical Hazards
It's also important to control foreign objects during the operation itself. One of the
things that we need to do is to make sure that we go out and evaluate the
equipment and processes, making sure that they're running properly. Another
thing that's important to do is to make sure that we have the different control
mechanisms in place and are actually there and working. Make sure that the
magnets and shifters are in place, metal detectors and x-ray equipment are
properly operating. Another thing is important to do is to make sure that we have
good glass breakage policy. If glass does break within the facility, the glass is
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cleaned up properly and that any product that may have been exposed, is
collected and disposed of.
Slide 27: Sources and Control of Potential Physical Hazards
And lastly and probably most important when it comes to control of physical
hazards is good employee practices. For one we want to make sure that
employees follow good personnel practices. This is making sure that they don't
wear jewelry out on the floor, making sure that they have no items in their pocket
or on their bodies that can fall in to the operation. And things will happen so it's
important that employees report accidental droppings immediately. If things are
reported immediately, it reduces the risks that that object can be broken into 1
million pieces and scattered among a lot more product than what is happened if
they reported that immediately.
Another thing that's important is maintenance safety procedures. These are
procedures where maintenance employees account for all the tools and parts of
they brought out to the floor and anything that was generated during the
maintenance procedure. Too often things are left behind after a maintenance
procedure is complete and that part: maybe a bolt, piece of wire, and then gets in
a mixed into the food process. Of course training is important when it comes to
employee practices. We need to make sure that we train employees when they
1st arrive, so they know the procedures, but it's also important to go through and
retrain people on a regular basis.
Slide 28: References and Additional Reading
In addition to some of the references that were mentioned throughout this
presentation, here are some additional references that touch upon chemical and
physical hazards within food operations.
Seafood Network Information Center: Chapter 28: Hard or Sharp Objects http://seafood.ucdavis.edu/haccp/compendium/chapt28.htm
Juice HACCP Alliance: Juice HACCP Training Curriculum, First edition http://www.iit.edu/ifsh/degrees_and_training/pdfs/juicehaccpfirstedition.pdf
University of Nebraska Cooperative Extension: Food Safety: Physical Hazards http://foodsafety.unl.edu/haccp/start/physical.html
USDA: Meat and Poultry Products Hazards and Control Guide http://haccpalliance.org/sub/haccpmodels/hzrdcontrolguid.pdf
Slide 29: Points to Ponder
As required, we'd like to get some input on some of these questions is part of
your class participation. So is: “what are some of the common physical hazards
countered in food we normally consume?”
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Slide 30: Points to Ponder
Fortunately, we don't encounter a lot of physical hazards on a day-to-day basis
from the foods that we eat. And that's because a lot of these had been removed
by the manufacturers in the processes that they have. Thinking about some
different foods, “what type of physical hazards would you assume would have
been naturally associated with these food products or could be associated with
these food products that you normally consume?”
Slide 31: Points to Ponder
“Are there certain types of physical hazards that are capable of causing
widespread injury?” That is, if somebody were to intentionally contaminated food
product with a physical hazard what type of physical hazard would you choose
that would cause a widespread injury?
Slide 32: Points to Ponder
“Thinking of all the types of physical hazards that we are dimensioned, which of
those do you think of the worst types of physical hazards?”
Slide 33: Points to Ponder
“For an employee in a facility wanting to contaminate product, which chemicals
do you think would be most accessible to that employee?”
Slide 34: Points to Ponder
“Thinking about some of the foods that you eat, are there different types of
chemical hazards that you may be concerned about regarding those foods?”
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