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HNSC 1200 (29)
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Lecture 15

HNSC 1200 Lecture 15: Unit 3.3
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Department
Human Nutritional Sciences
Course
HNSC 1200
Professor
Snehil Dua
Semester
Winter

Description
Food Safety from Farm to Table Learning Objectives: Describe what HACCP is and the three reasons it was developed Discuss the seven principles of HACCP Course Notes: Proper food handling is important at each stage of food production A Hazard Analysis Critical Control Point (HACCP) plan can help food produces and processors prevent food borne illness SEE FIGURE 12.1: Flow of Food Safety: From Farm to Table oSDP HACCP: 7 Principles HACCP was initially developed in the USA to ensure safety of foods to be used in the space program It is a preventive system that significantly reduces production of unsafe food products. It is food safety protocols involving the manufacturing environment, food handling personnel equipment and food itself that food processors and manufactures follow, which is based on risk assessment and the identification of critical control points Critical control points are points during the food production process that need to be controlled to ensure the safety of the food product. HACCP was designed for 3 reasons: Identify hazards that could occur to foods during their preparation Identify control steps in food production that ensure a safe product Monitor these steps to ensure they are being controlled HACCP system consists of 7 principles: Conduct a hazard analysis: the process of identifying the hazards that might affect a particular product in a during processing, and then collecting and evaluating information on the hazards and conditions causing the hazards to determine which are significant to food safety and must be addressed by the HACCP plan. Determine critical points (CCPS): it involves identifying where during processing the hazards addressed in the HACCP plan can be prevented, reduced or eliminated. It is a point, step or procedure in the food manufacturing process where a control measure is essential and can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level. Establish critical limits: clearly defined and measureable criteria that separate a safe product from an unsafe product and must be established for each critical control point Establish monitoring procedures: the process of conducting and documenting observations or measurements to determine is a CCP is under control and the critical limit is being met Establish corrective actions: predetermined, written report of actions that are taken when CCP monitoring results indicate that a problem has occurred and there is the potential that unsafe food has been, or will be, produced. These corrective actions help to regain control of the hazard, determine how to expose of the affected product and prevent a reoccurrence of the problem. Establish verification procedures: the use of various methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the HACCP plan is being followed and control of the CCPs is being maintained Establish record-keeping and documentation procedures: al HACCP plans, including all of the principles listed above, must be documented. cSD Food Safety at Home Learning Objectives: Discuss ways to prevent food borne illness at home Course Notes: There are many things that we can do as consumers to reduce our risk of experiencing food borne illness Many of us take things for granted when we are preparing foods in our own home which can increase our risk of getting sick Have you ever smelled a carton of milk to see if it is still okay to eat, or tasted a small amount of yogurt that is past the due date to confirm it is okay? An important thing to remember is that we often cannot see, taste or smell bacteria, however it can still make us sick Also, remember that it can take hours, or days for the effects of consuming bacteria to be seen. So just because someone else ate the food and has not gotten sick does not mean that the food is safe A good practice to follow in the kitched is when in doubt, throw it out! TAKE THE QUIZ IN TABLE 12.3: Can You Pass the Kitchen Food-Safety Quiz? 1. Shopping o Shop last during outings so food items do not sit in your car o In the grocery store, buy perishable items last. Get perishable foods into the refrigerator or freezer as soon as possible
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