Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download Hazards- Physical, Chemical, Biological
Transcript
FSP SUSHI - 2 Hazards – Physical, Chemical, Biological Objective Define what we are talking about Identify the need of a flow chart Raise Awareness of Risk Assessment: ◦ Physical hazards ◦ Chemical hazards ◦ Biological hazards Review characteristics of certain hazards Defining what we are talking about Sushi: consisting of cooked vinegared rice which is commonly topped with other ingredients, such as vegetables, cream cheese, raw fish, cooked fish, or other seafood products. Commonly put into rolls for easier consumption and artistic presentation. Sashimi: raw seafood sliced into thin pieces, often served with a dipping sauce or condiments. Sushi / Sashimi Grade: no clear standards as to what makes raw fish 'sushi grade' or 'sashimi grade' and no FDA definition of the term. Flow Chart Review the menu offering Identify different product groupings Determine the ingredients used in each food item Identify the different steps involved in making a food item Flow Chart – Review the Menu Offering Identify different product groupings: 1. Raw – Ready to eat (RTE), 2. Raw – marinated (RTE), 3. Partially cooked (RTE), 4. Partially cooked – marinated (RTE), 5. Cooked – (RTE): Consumption within 4 hours 6. Cooked – (RTE): Consumption after 4 hours. Flow Chart Determine the ingredients used in each food item Flow Chart – Ingredient listing Rice Vinegar – Ph Vegetables Seafood item ◦ Fish: Tuna, salmon, escolar, etc… ◦ Roe, caviar, eggs ◦ Eel ◦ Urchin ◦ Crustaceans: Crab, lobster, etc… ◦ Surimi: Imitation crab / lobster meat, etc… ◦ Shellstock Flow Chart – Identify Steps in Each Rice: Receive Storage Measure Rinse Cook Flavor Cool … Prep Vinegar: Receive Storage Measure Mix … Prep Vegetables: Receive Storage Wash Peel Cut … Prep Seafood item: Receive Storage (cooler / freezer) Thaw* Rinse Portion / Slice Prep Serve or Package Storage (cooler) Ship Consumer *??? (How are the fish thawed and what happens to the other portions of the thawed fish?) Hazard A physical, chemical, biological or agent that is reasonably likely to cause illness or injury in the absence of its control. In HACCP, “hazards” refer to conditions or contaminants in foods that can cause illness or injury. It does not refer to undesirable conditions or contaminants such as: ◦ Insects ◦ Hair ◦ Filth ◦ Spoilage ◦ Economic fraud and ◦ Violations of regulatory food standards not directly related to safety Physical Hazard Any potentially harmful extraneous matter not normally found in food ◦ Glass ◦ Wood ◦ Stones ◦ Metal ◦ Plastic Chemical Hazards Naturally Occurring Intentionally added Unintentionally added Types of Naturally Occurring Chemical Hazards Ciguatoxin Shellfish toxins ◦ ◦ ◦ ◦ Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP)/Domoic Acid Scombrotoxin* * in what fish is there a potential likelihood to occur? Types of Naturally Occurring Chemical Hazards Fish in the Scombridae family (tuna, mackerel, skipjack, and bonito) are the most common sources of the Scombrotoxin derived illness. Other fish, such as mahi mahi, bluefish, marlin, and escolar can also cause scombroid fish poisoning. http://www.health.state.mn.us/divs/idepc/diseases/scombroi d/index.html Intentionally Added Chemicals Food Additives Direct (allowable limits under GMPs) ◦ Preservatives (e.g., nitrite and sulfiting agents) ◦ Nutritional additives (e.g., niacin, vitamin A) ◦ Color additives (potentially added to aquaculture fish feed to improve fish flesh color) Unintentionally or Incidentally Added Chemicals Prohibited substances (21 CFR, Part 21.189) Secondary direct and indirect ◦ e.g., lubricants, cleaning compounds, sanitizers, paint Agricultural chemicals ◦ e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics and growth hormones Toxic elements and compounds ◦ e.g., lead, zinc, arsenic, mercury*, cyanide * in what “fish” is there a potential likelihood to occur? Chemical Hazards Hazards – Toxic Elements Top of the food chain, longer living seafood species: Tuna, Shark … MN Fish Consumption Advisory: http://www.health.state.mn.us/divs/eh/fish/index.html Any fish (store-bought or sport-caught) could contain contaminants such as mercury that can harm human health especially the development of children and fetuses. You can't see, smell, or taste the mercury in fish. That's why it is important to know which fish are safer than others to eat. Biological Hazards Microorganisms ◦ Yeast ◦ Mold ◦ Bacteria ◦ Viruses ◦ Protozoa Parasitic worms Bacterial Hazards Sporeforming and nonsporeforming bacteria Food infection and food intoxication Sporeforming Bacteria (Pathogens) Clostridium botulinum * ◦ Proteolytic ◦ Nonproteolytic * What limits the presence of this bacteria or shocked spores in sushi? Bacillus cereus ** ** In what food or food ingredient is there a potential likelihood of intoxication to occur and how can it be controlled? Bacillus cereus ** ** Rice is a leading cause of B. cereus emetic-type food poisoning in the United States. The microorganism is frequently present in uncooked rice, and its heat-resistant spores survive cooking. If the rice is held at room temperature, the spores may germinate and multiply. The toxin produced can survive heating (such as stir-frying) and many people are unaware that cooked rice is a potentially hazardous food. Nonsporeforming Bacteria Campylobacter spp. Pathogenic Escherichia coli (e.g., E. coli O157:H7) Listeria monocytogenes Salmonella spp. (e.g., S. typhimurium, S. enteriditis) Shigella spp. (e.g., S. dysinteriae) Pathogenic Staphylococcus aureus* (e.g., coagulase positive S. aureus) * in the flow of food, at which step or steps is this bacteria a primary concern? Streptococcus pyogenes Vibrio spp. (e.g., V. cholerae, V. parahaemolyticus, V. vulnificus,) Yersinia enterocolitica Viral Hazards Infect living cells and are species specific Reproduce inside the host cell Survive in human intestines, water or food for months Transmission usually by fecal-oral route and related to poor personnel hygiene Parasitic Hazards Parasites are organisms that need a host to survive Thousands of kinds exist worldwide, but only about 100 types are known to infect people through food contamination ◦ Parasitic worms [e.g., roundworms (nematodes), tapeworms (cestodes), flukes (trematodes)] Greater detail will be provided in the next presentation. Risk Assessment FDA Fish and Fisheries Products Hazards and Controls Guidance Third Edition June 2001 http://www.fda.gov/Food/GuidanceComplianceRegula toryInformation/GuidanceDocuments/Seafood/Fish andFisheriesProductsHazardsandControlsGuide/def ault.htm Questions? Minnesota Department of Agriculture Dairy and Food Inspection Division 625 Robert Street North Saint Paul, MN 55155-2538 651.201.6027 www.mda.state.mn.us Jim Topie, REHS Food Inspector 3 651.226.9502 (BB) [email protected]
