FOOD SAFETY AND REGULATION

TOPIC 1: PRINCIPLES RELATING TO FOOD SAFETY

INTRODUCTION

Food hygiene and safety usually refer to contamination with ‘microorganisms’ or

‘microbes’; whereas in communicable diseases, the term ‘infectious agents’ is preferred.
All over the world people are seriously affected every day by diseases that are caused
by consuming unhygienic and unsafe food. We have to give due emphasis to good
hygienic practices to prevent and control foodborne diseases. Foodborne diseases
result from eating foods that contain infectious or toxic substances. The food we eat
should be free from contaminants such as microorganisms and chemicals. This session
will introduce the principles of food hygiene and safety. You will also learn about food
control, food inspection and supportive enforcement measures that can contribute to
food hygiene and safety.

LEARNING OBJECTIVES

The objectives of this topic are to:

1. Describe the principle of food safety in food manufacturing as well and food
legislation and standard are relevant
2. Explain and display effective communication on the aspect of food safety and
legislation.
3. Demonstrate with team member in generating solution regarding food safety
issue arise.

LEARNING OUTCOMES

After completing the topic, students should be able to:

1. Discuss the principles related to food safety
2. Describe the indicator of risk in ensuring food safety
3. Explain the method involve in risk assessment

KKTMLG 2 EGF5013
FOOD SAFETY AND REGULATION
1.1 IMPORTANT PRINCIPLES IN FOOD HYGIENE AND SAFETY

Students have been introduced to the concept of hygiene, which was defined as
the set of practices associated with the preservation of health. One important aspect of
this is food hygiene, which refers to the many practices needed to safeguard the
quality of food from production to consumption. This is sometimes referred to as ‘from
farm to fork’ or ‘from farm to table’, because it includes every stage in the process from
growing on the farm, through storage and distribution, to finally eating the food. It also
includes the collection and disposal of food wastes. Throughout this chain of events
there are many points where, directly or indirectly, knowingly or unknowingly, unwanted
chemicals and microorganisms may contaminate the food.

The term ‘food hygiene’ refers particularly to the practices that prevent microbial
contamination of food at all points along the chain from farm to table. Food safety is a
closely related but broader concept that means food is free from all possible
contaminants and hazards. In practice both terms may be used interchangeably. Food
hygiene is vital for creating and maintaining hygienic and healthy conditions for the
production and consumption of the food that we eat.

The overall purpose of food hygiene is to prepare and provide safe food and
consequently contribute to a healthy and productive society.
Within this overall aim, the specific objectives for food hygiene are to:
 Prevent food spoilage, i.e. changes that make food unfit for consumption due to
microbial or chemical contamination.
 Inform and educate people about simple and practical methods of keeping food
safe to protect themselves against foodborne diseases.
 Protect food from adulteration (intentional contamination).
 Ensure proper practice in the food trade to prevent the sale of food that is
offensive or defective in value and quality.

1.1.1 FOOD THAT IS NOT SAFE TO EAT

Although food is essential for life and good health, there are some foods that are not
safe to eat. Food must be labelled correctly. When any label, writing or other printed or
graphic matter on a food container is false or misleading this is known as misbranding.
Misbranding violates food safety regulations and is unlawful. Food labelling should
include the following facts about the food:
 character (type of food)
 origin (country)
 constituents (what is in the food)

KKTMLG 3 EGF5013
FOOD SAFETY AND REGULATION
 amount in the container
 Date of production and expiry date (this is the date when the food is no longer
safe to eat).

Food labelling is very important and a sensitive area for the food trade. The
quality and safety of imported, as well as exported, food depends on honest labelling.
For example, if the food item has a mislabeled (false) expiry and production date, this
can be dangerous for the consumer. In this way misbranding of canned meat products
and other perishable food items can cause serious foodborne diseases.

Adulteration is when the normal content of the food has been intentionally
changed by adding something to it that is not essential; for example, diluting milk with
water and selling it as whole milk. Adulterated food could be unsafe for a number of
reasons. These include poor nutrition; watered-down milk is not as nutritious as whole
milk. Unsafe ingredients may have been used, for example unclean water or other
harmful ingredients might have been added.

Contamination is the undesired presence of harmful microorganisms or

substances in food. Food can be contaminated by unhygienic practices in storage,
handling and preparation, and may compromise food safety and palatability. The term
potentially hazardous food is sometimes used to describe perishable foods because
they are capable of supporting the rapid growth of microorganisms. If microorganisms
are allowed to multiply, this will have the potential to cause disease if the food is eaten.

1.1.2 BASIC PRINCIPLES OF FOOD SAFETY

Personal hygiene
Food workers play important roles:
i. To make certain that food does not become contaminated by pathogenic
microorganisms, physical or chemical hazards.
ii. Play an important part in creating a good public image, as well as protecting
food.
iii. Handwashing, fingernails, food worker illness policy (including exclusion of ill
workers, cuts, burns, bandages, etc.), hair, uniforms, glove use, jewelry,
personal cleanliness, or unsanitary habits such as eating, drinking, smoking,
or spitting are all parts of defining personal hygiene standards. Poor
handwashing is one of the leading causes of foodborne illness.

KKTMLG 4 EGF5013
FOOD SAFETY AND REGULATION

Figure 1: Handwashing is a part of personal hygiene

Time and temperature controls

Time and temperature controls is important to reduce bacterial growth in potentially
hazardous foods by limiting the time food in the danger zone. During any steps of the
food flow from receiving through service. The FDA Food Code recommendation no
more than a cumulative 4 hours in the danger zone. A calibrated thermometer was used
to monitor the temperature based on the menu. cold holding (5° C), hot holding (60° C),
cooking (based on the food), reheating (74° C), and cooling. Rapid cooling of hot foods
(leftovers) or foods cooked several hours advance of service is a special challenge,
which allows a six hour two stage cooling method (60° C to 21° C in 2 hours and 21° C
to 5° C in 4 hours).

Cross contamination prevention

The transfer of harmful microorganisms or substances to food and covers a multitude of
potential food handling errors in all stages of food flow. Cross-contamination can occur
at any time. The three routes: food to food, 2) hands to food, or 3) equipment to food.
Ready-to-eat foods must receive the most care to prevent contamination.

Example 1.1
Discuss why it is important to control time and temperature.

Solution:
Time and temperature controls is important to reduce bacterial growth in potentially
hazardous foods by limiting the time food in the danger zone. During any steps of the
food flow from receiving through service.

1.2 IMPORTANT HISTORICAL DEVELOPMENTS

KKTMLG 5 EGF5013
FOOD SAFETY AND REGULATION
1.2.1 Food Safety Risk Analysis
Food-borne disease remains a real and formidable problem in both developed and
developing countries, causing great human suffering and significant economic losses.
Chemical hazards in foods occasionally cause acute illnesses, and some food additives,
residues of pesticides and veterinary drugs, and environmental contaminants may pose
risks of long-term adverse effects on public health. New technologies such as genetic
modification of agricultural crops have raised additional food safety concerns that
require assessment and management, and proper risk communication.

Changing global factors that affect national food safety systems

Example 1.2
Explain the factors that
change the food safety system

Solution:
 Increasing volume of international trade
 Expanding international and regional bodies and resulting legal obligations
 Increasing complexity of food types and geographical sources.

KKTMLG 6 EGF5013
FOOD SAFETY AND REGULATION
1.3 INDICATOR OF RISK

Example 1.3
Give example of hazards that may be occur in food.

Solution:
 Biological hazard - infectious bacteria
 Chemical hazard - food additives.

1.4 METHODS OF RISK ASSESSMENT

A food safety risk analysis is essential not only to produce or manufacture high
quality goods and products to ensure safety and protect public health, but also to
comply with international and national standards and market regulations. With risk
analyses food safety systems can be strengthened and food-borne illnesses can be
reduced. Food safety risk analyses focus on major safety concerns in manufacturing
premises—not every safety issue requires a formal risk analysis. Sometimes, especially
for complex or controversial analyses, regular staff is supported by independent
consultants. Risk analysis is defined for the purposes of the Codex Alimentarius
Commission as "A process consisting of three components: risk management, risk
assessment, and risk communication.

KKTMLG 7 EGF5013
FOOD SAFETY AND REGULATION
The three components of risk analysis:
1. Risk management
2. Risk assessment
3. Risk communication

RISK MANAGEMENT
Risk management is defined for the purposes of the Codex Alimentarius Commission
as "The process, distinct from risk assessment, of weighing policy alternatives, in
consultation with all interested parties, considering risk assessment and other factors
relevant for the health protection of consumers and for the promotion of fair trade
practices, and, if needed, selecting appropriate prevention and control options.

RISK ASSESSMENT
As defined by the Codex Alimentarius Commission and adopted by international food
safety commissions, food safety risk assessment is "The scientific evaluation of known
or potential adverse health effects resulting from human exposure to foodborne
hazards. The most important aspect of risk assessment in relation to food safety is that
it should be rooted in scientific data. Sources of data should be assembled in a
systematic manner and should stem from valid scientific studies and communities
across the world. A proper risk assessment can be described as being objective and
unbiased, with absolute transparency. When at all possible, the assessment should
remain independent of risk management as to preserve the integrity of the science and
not have influence from regulatory policy and values. All assumptions made throughout
the assessment should be well documented by the risk manager and should strive to be
as objective, biologically realistic, and consistent as possible. As with any risk

KKTMLG 8 EGF5013
FOOD SAFETY AND REGULATION
assessment performed, incomplete data or gaps in information create degrees of
variability and uncertainty. In accounting for these factors, an extensive description of
uncertainties in the risk estimate and their origins should be provided, as well as,
descriptions of how assumptions being made can increase or decrease the uncertainty
of results in the risk assessment. To increase the validity of a risk assessment, it is
recommended that the assessment remain open for peer review and editing by food
safety and science communities. A proper risk assessment is a constantly revolving
process consisting of the following steps: (i) hazard identification, (ii) hazard
characterization, (iii) exposure assessment, and (iv) risk characterization.

Figure 1.3 Generic Codex description of the components of risk assessment

RISK COMMUNICATION

KKTMLG 9 EGF5013
FOOD SAFETY AND REGULATION
Risk communication is defined for the purposes of the Codex Alimentarius Commission
as "The interactive exchange of information and opinions throughout the risk analysis
process concerning hazards and risks, risk-related factors and risk perceptions, among
risk assessors, risk managers, consumers, industry, the academic community and other
interested parties, including the explanation of risk assessment findings and the basis of
risk management decisions.

Figure 1.4 Generic framework for risk management

Example 1.4
Define risk assessment

Solution:
As defined by the Codex Alimentarius Commission and adopted by international food
safety commissions, food safety risk assessment is "The scientific evaluation of known
or potential adverse health effects resulting from human exposure to foodborne
hazards.

1.5 PRESENT AND POTENTIAL CONCERNS

KKTMLG 10 EGF5013
FOOD SAFETY AND REGULATION

Identifying Food Safety Issues

Developing a risk profile

KKTMLG 11 EGF5013
FOOD SAFETY AND REGULATION

KKTMLG 12 EGF5013
FOOD SAFETY AND REGULATION

Example 1.5
List out the information that may be included in risk profile

Solution:
 Initial statement of food safety issue
 Description of hazard involved

SUMMARY

In this topic we have studied that

1. Food safety is important to avoid consumers from foodborne illness.
2. There are three basic principles involved in food safety.
3. Food safety risk analysis consists of risk management, risk assessment and risk
communication.

KKTMLG 13 EGF5013
FOOD SAFETY AND REGULATION
REFERENCES

1. Lawley, R., Curtis, L., and Davis, J. 2012. The Food Safety Hazard Guidebook,
Royal Society of Chemistry.
2. Kirchsteiger-Meier, E. And Baumgartner, T. 2014. Global Food Legislation. John
Wiley & Sons.
3. Hutter, B. 2011. Managing Food Safety and Hygiene:Governance and regulation
as Risk Management, Edward Elgar Publishing.

KKTMLG 14 EGF5013