1) Water/ Agriculture water (for growing the vegetables)
Water of inadequate quality has the potential to be a direct source of contamination and a vehicle for spreading localized contamination in the field, facility, or transportation environments. Wherever water comes in contact with fresh produce such as vegetables, its quality dictates the potential for pathogen contamination. If pathogens survive on the produce, they may cause foodborne illness.
Water can be a carrier of many microorganisms including pathogenic strains of Escherichia coli, Salmonella spp., Vibrio cholerae, Shigella spp., Cryptosporidium parvum, Giardia lamblia, Cyclospora cayetanensis, Toxiplasma gondii, and the Norwalk and hepatitis A viruses. Even small amounts of contamination with some of these organisms can result in foodborne illness.
Agricultural water quality will vary, particularly surface waters that may be subject to intermittent, temporary contamination, such as waste-water discharge or polluted runoff from upstream livestock operations.
*Factors to consider/take note:
- Identify the source and distribution of water used and be aware of its relative potential for
being a source of pathogens.
- Maintain wells in good working condition
- Review existing practices and conditions to identify potential sources of contamination.
- Be aware of current and historical use of land.
- Consider practices that will protect water quality.
- Consider irrigation water quality and use.
2) Anti-microbial chemicals
Anti-microbial chemicals are usually added in processing water (water used during the post-harvest handling of fruits and vegetables). The effectiveness of an anti-microbial agent depends on its chemical and physical state, treatment conditions (such as water temperature, acidity [pH], and contact time), resistance of pathogens, and the nature of the fruit or vegetable surface. Example of anti-microbial agents:
Chlorine
Commonly added to water at 50 - 200 ppm total chlorine, at a pH of 6.0 - 7.5, for post-harvest treatments of fresh produce, with a contact time of 1 - 2 minutes.
Ozone
Used to sanitize wash and flume water in packinghouse operations. Ultraviolet radiation may also be used to disinfect processing water.
Quoted from: http://www.foodsafety.gov/~dms/prodguid.html
All chemical substances used, which is in direct/indirect contact with foods must be in accordance with the local authorities (AVA – in Singapore, FDA- in USA). Anti-microbial chemical levels should also be routinely monitored and recorded to ensure that they are maintained at appropriate concentrations. Washing of vegetables & fruits (before packing) with some anti-microbial chemicals needs to be followed by a clean water rinse to remove any treatment residues.
3) Pesticides
Pesticides are use to prevent pests from growing in vegetables farms. However, pesticides also contain chemicals that can be harmful to human’s health if the amount of pesticides used is over-concentrated or vegetable surfaces are not thoroughly washed where residues of pesticides are still present. Therefore, it is important that vegetables are thoroughly washed clean before they are being packed.
Sunday, May 20, 2007
Package 1 - What are the potential hazards in fats/oil?
Fat is an important ingredient in many foods because of its functional properties. In many recipes, fat enhances the taste, aroma and texture of the food. It is also digested more slowly than protein or carbohydrates and plays an important role in satiety, providing a sense of fullness after eating.
WHAT IS RANCID OIL?
Rancid oils are a major source of destructive free radicals in our diet. Exposure to air, heat, and light cause oils to oxidize, become rancid, and form free radicals.
Saturated fats are not affected much by oxidation because they are very stable and have a high degree of resistance to oxidation. Monounsaturated fats, since they have a pair of missing hydrogen atoms are somewhat vulnerable to oxidation. Polyunsaturated oils, which are missing several pairs of hydrogen atoms, are very unstable and highly reactive to oxidation.
Signs of Deteriorated Oil
- Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat.
- The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil's molecular structure.
- Loose absorbent particles accumulate as sediment at the bottom of the storage container or are suspended in the oil.
- When smoke appears on the oils' surface before the temperature reaches 190 degrees C (375 degrees F), your oil will no longer deep-fry effectively.- If the oil has a rancid or "off" smell or if it smells like the foods you've cooked in it, it should be discarded.
Prolonging The Shelf-Life of Oil
The longer an oil is heated, the more quickly it will decompose. Avoid preheating the oil any longer than necessary. If you're cooking more than one batch of food, quickly add each new batch, unless time is needed to adjust the cooking temperature. Turn off the heat as soon as you've removed the last food batch from the oil. Cool.
Use a quality deep-fat frying thermometer, even if you're using an electric deep fryer.
Shake off loosely attached break crumbs from breaded food before adding the food to the oil. Loose crumbs and other particles scorch quickly and pollute your oil. Use a small strainer or slotted spoon to remove as many crumbs as possible.
When the oil has cooled enough that it is safe to handle, strain it through paper towels, coffee filters or cheesecloth into its original empty container or a clear glass jar. Do not mix it with unused oil.
Store the oil, tightly sealed, in a cool, dark place or in the refrigerator. The oil may cloud in the refrigerator, but it should become clear again at room temperature with no ill effects.
HYDROGENATED FATS
Hydrogenated fats is one of the fats that is least prone to oxidation, which can lead to rancidity. Hydrogenation is used to convert liquid oils to a semi-solid form for greater utility. For example, vegetable oils are often hydrogenated to produce shortenings or margarines. Hydrogenation also is used to increase the stability of a fat or oil, which is important in cooking and extending a product's shelf-life.All fats, particularly polyunsaturated fats, have a tendency to break down or oxidize when exposed to air. Oxidized fats impart an undesirable rancid flavor and odor. By adding hydrogen molecules, the fatty acids become more stable and resistant to oxidation. This is especially important for fats used in deep-fat frying.
Tips for saving frying oil:
Usually, after frying food such as chicken wings, fish, prawns etc, people used to store the leftover frying oil again to re-use for another time. Frying oil CAN be saved for further frying but it is recommended to do the following:
- Let the oil cool.
- Using a fine strainer, remove any large pieces of debris.
- Using cheese cloth, filter again to remove fine particles of debris.
- Pour into a covered container and refrigerate to prevent rancidity.
-Frying oil can be used 3-4 times before discarding. But refrain from using more than 4 times as rancidity might have occured.
WHAT IS RANCID OIL?
Rancid oils are a major source of destructive free radicals in our diet. Exposure to air, heat, and light cause oils to oxidize, become rancid, and form free radicals.
Saturated fats are not affected much by oxidation because they are very stable and have a high degree of resistance to oxidation. Monounsaturated fats, since they have a pair of missing hydrogen atoms are somewhat vulnerable to oxidation. Polyunsaturated oils, which are missing several pairs of hydrogen atoms, are very unstable and highly reactive to oxidation.
Signs of Deteriorated Oil
- Oil darkens with use because the oil and food molecules burn when subjected to high/prolonged heat.
- The more you use an oil, the more slowly it will pour. Its viscosity changes because of changes to the oil's molecular structure.
- Loose absorbent particles accumulate as sediment at the bottom of the storage container or are suspended in the oil.
- When smoke appears on the oils' surface before the temperature reaches 190 degrees C (375 degrees F), your oil will no longer deep-fry effectively.- If the oil has a rancid or "off" smell or if it smells like the foods you've cooked in it, it should be discarded.
Prolonging The Shelf-Life of Oil
The longer an oil is heated, the more quickly it will decompose. Avoid preheating the oil any longer than necessary. If you're cooking more than one batch of food, quickly add each new batch, unless time is needed to adjust the cooking temperature. Turn off the heat as soon as you've removed the last food batch from the oil. Cool.
Use a quality deep-fat frying thermometer, even if you're using an electric deep fryer.
Shake off loosely attached break crumbs from breaded food before adding the food to the oil. Loose crumbs and other particles scorch quickly and pollute your oil. Use a small strainer or slotted spoon to remove as many crumbs as possible.
When the oil has cooled enough that it is safe to handle, strain it through paper towels, coffee filters or cheesecloth into its original empty container or a clear glass jar. Do not mix it with unused oil.
Store the oil, tightly sealed, in a cool, dark place or in the refrigerator. The oil may cloud in the refrigerator, but it should become clear again at room temperature with no ill effects.
HYDROGENATED FATS
Hydrogenated fats is one of the fats that is least prone to oxidation, which can lead to rancidity. Hydrogenation is used to convert liquid oils to a semi-solid form for greater utility. For example, vegetable oils are often hydrogenated to produce shortenings or margarines. Hydrogenation also is used to increase the stability of a fat or oil, which is important in cooking and extending a product's shelf-life.All fats, particularly polyunsaturated fats, have a tendency to break down or oxidize when exposed to air. Oxidized fats impart an undesirable rancid flavor and odor. By adding hydrogen molecules, the fatty acids become more stable and resistant to oxidation. This is especially important for fats used in deep-fat frying.
Tips for saving frying oil:
Usually, after frying food such as chicken wings, fish, prawns etc, people used to store the leftover frying oil again to re-use for another time. Frying oil CAN be saved for further frying but it is recommended to do the following:
- Let the oil cool.
- Using a fine strainer, remove any large pieces of debris.
- Using cheese cloth, filter again to remove fine particles of debris.
- Pour into a covered container and refrigerate to prevent rancidity.
-Frying oil can be used 3-4 times before discarding. But refrain from using more than 4 times as rancidity might have occured.
Sunday, May 13, 2007
Package 1 - What is a Recall Plan?
A recall plan is used to recall/re-collect goods or products, where there is a contamination, which could pose as a risk the the public's health. It mainly applies to food products only. If the food product is defective in terms of tasting awful, product quality is not good, the product weighs much lighter than what the packaging states or the packaging states the product to be banana- flavoured but it turns out to be strawberry flavoured, a recall plan will NOT be implented. Consumers could just return the defected food product to the supermarket and get a refund or exchange for another packet.
Purpose of a recall plan:
The purpose of a food recall plan is to enable a food business to efficiently recall unsafe food from the marketplace and consumers, in order to protect public health and safety. In doing so, the assets of the bsiness that include reputation and brand image are also preserved. If a recall plan is not properly done or planned, not all the unsafe food might be collected back. This might pose a risk to the publics’ health.
Food retailers such as supermarkets are not legally required to have a recall plan (unless they are engaged in the wholesale, distribution or importation of food). The food retailer may be part of another business’ recall plan, therefore, they are likely to play an important part in retrieval of recalled food.
**Food that has been recalled must be removed from sales immediately, clearly identified as recalled food, held and kept separate from all other food.
A recall notification should include:
- Food types
- Brand names
- Package description and size
- Batch number
- Flavour line Manufactured date and/or Expiry date of the product
Type of food recall:
- Trade recall --> involves recovery of the product from distribution centres and wholesalers.
E.g.) Stocks recalled from distribution centres (supermarket) returning to manufacturers (factories), importer or wholesaler (Multi-National Companies).
- Consumer recall --> Recovery of the product from all points in the distribution network.
Involves not only the distribution centres, manufacturers, importers
and wholesalers but also consumers who are in possession of the
product.
Things to be mentioned in a recall plan:
- Which product(s) are being recalled with no possible confusion over matters such as pack size, flavour or best-before dates.
- What should happen to the products (e.g. remove any recalled products from sale and isolate for later collection0 and any arrangements for reimbursement or replacement.
- If your customer is a wholesaler, highlight the need for their recall plan to be put into effect.
- Contact details for any queries.
- A draft advice for your customers, a full public recall and a draft notice to be placed in newspaper may be prepared in advance as part of the recall plan; as a recall prove necessary will be a stressful time and having the right words available to use for your customers and the public would be very helpful.
(Quoted from: http://www.dh.sa.gov.au/pehs/Food/food-industry-bulletin-3-03.pdf)
Purpose of a recall plan:
The purpose of a food recall plan is to enable a food business to efficiently recall unsafe food from the marketplace and consumers, in order to protect public health and safety. In doing so, the assets of the bsiness that include reputation and brand image are also preserved. If a recall plan is not properly done or planned, not all the unsafe food might be collected back. This might pose a risk to the publics’ health.
Food retailers such as supermarkets are not legally required to have a recall plan (unless they are engaged in the wholesale, distribution or importation of food). The food retailer may be part of another business’ recall plan, therefore, they are likely to play an important part in retrieval of recalled food.
**Food that has been recalled must be removed from sales immediately, clearly identified as recalled food, held and kept separate from all other food.
A recall notification should include:
- Food types
- Brand names
- Package description and size
- Batch number
- Flavour line Manufactured date and/or Expiry date of the product
Type of food recall:
- Trade recall --> involves recovery of the product from distribution centres and wholesalers.
E.g.) Stocks recalled from distribution centres (supermarket) returning to manufacturers (factories), importer or wholesaler (Multi-National Companies).
- Consumer recall --> Recovery of the product from all points in the distribution network.
Involves not only the distribution centres, manufacturers, importers
and wholesalers but also consumers who are in possession of the
product.
Things to be mentioned in a recall plan:
- Which product(s) are being recalled with no possible confusion over matters such as pack size, flavour or best-before dates.
- What should happen to the products (e.g. remove any recalled products from sale and isolate for later collection0 and any arrangements for reimbursement or replacement.
- If your customer is a wholesaler, highlight the need for their recall plan to be put into effect.
- Contact details for any queries.
- A draft advice for your customers, a full public recall and a draft notice to be placed in newspaper may be prepared in advance as part of the recall plan; as a recall prove necessary will be a stressful time and having the right words available to use for your customers and the public would be very helpful.
(Quoted from: http://www.dh.sa.gov.au/pehs/Food/food-industry-bulletin-3-03.pdf)
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