Home Sciences

Key Unit Competency

To be able to understand and apply health and safety procedures in the handling and preparation of food in compliance with Hazard Analysis Critical Control Point (HACCP).

Learning objectives

After studying this topic, I should be able to:

• Categorise food safety procedures according to Hazard Analysis Critical Control Point (HACCP).

• Comply with food safety procedures according to Hazard Analysis Critical Control Point (HACCP).

• Embrace the food safety procedures and contribute to the society.

Introduction

In the previous class, you learnt about preservation of Agricultural products. Look at the pictures below with a friend.

What food preservation methods are shown in the pictures? How do they relate to food safety?

5.1 Hazard Analysis and Critical Control Point (HACCP)

All foods contain some amount of moisture and enzymes which if not controlled, can cause the food to get spoilt and become unfit for human consumption. In this topic, you will learn about food safety procedures to HACCP principles.

Activity 5.1: Research activity

Find out from textbooks in the library or the internet what HACCP is and its importance in the society. Write short notes and present your findings to the rest of the class.

The facts

HACCP or Hazard Analysis and Critical Control Point is a management system in which food safety is addressed through the analysis and control of a number of factors. These factors can be biological, chemical or physical hazards that could arise right from the production stage, procurement and handling, manufacturing, distribution and consumption of the fi nished products. The HACCP system is meant to assess and control hazards in the food production process. This helps to provide a preventive and cost-effective approach to food safety. HACCP puts emphasis on the following seven principles.

1. Analysis of hazards - To identify any hazardous biological, chemical or physical property in raw materials and during the processing steps. Likelihood of their occurrence and potential to render food unsafe for consumption are also assessed.

2. Determining the critical control points – This is done in the food manufacturing process to ensure food safety hazards are prevented, eliminated or reduced to an acceptable level.

3. Establishing limits for critical control points – This provides the criterion which separates acceptability from unacceptability. Examples of limits for critical control point are based on time, temperature, humidity, water activity and pH value. These limits should be measurable.

4. Establishing monitoring procedures for critical control points – This is the planned sequence of observations done to assess whether a critical control point is under control or not. Such procedures help to produce an accurate record for future use. Monitoring can provide a warning in case there is a trend towards loss of control. With this, appropriate action can be taken to bring the process back to safety.

5. Establishing corrective actions – These are actions taken when the results of monitoring at the critical control point indicate that the limits have been exceeded.

6. Establishing verification procedures – This involves application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine compliance with the HACCP plan. Examples of verifi cation procedures are the calibration of process monitoring instruments at specifi ed intervals, direct observation of monitoring activities and various corrective actions.

7. Establishing a record system - Accurate and complete HACCP records are very helpful for documentation of an establishment’s compliance with the HACCP plan. A good record system has the following benefits:

• Tracing the history of an ingredient.

• In-process operations of a fi nished product.

• When a problem arose.

• Identifying trends in a particular operation that could result in deviation of the HACCP plan.

• Identifying and narrowing a product recall.

Give a summary of why adherence to the HACCP plan is important to participants in the food processing and manufacturing industry.

5.2 Food safety procedures

These are the things that we should do in order to ensure food safety. They include:

• Cooking food to proper temperatures

• Refrigerating food to below 4° C.

• Paying close attention to ‘use by’ and expiry dates.

• Appropriate handling and disposal of garbage.

(a) Use of food thermometer in ensuring food safety

Examples of food thermometers used in ensuring food safety include:

• Thermocouple                              • Thermistor

• Oven cord                                     • Thermometer-fork combination

• Liquid-fi lled thermometer             • Candy/Jelly/Deep fry thermometer

• Refrigeration/Freezer thermometer

The table below shows these thermometric instruments and how they are used.

Table 5.1: Thermometers, their speed of taking readings, placement levels and usage considerations.

Temperature requirements for proper cooking of various foods

Activity 5.2: Research activity

Find out the correct temperatures of cooking various foods. Come up with a table like this.

Share your findings with other group members. Were your findings the same?

The facts

• Use a thermometer to make sure meat and poultry are cooked to safe temperatures.

• Cook shellfish until the shell opens and the flesh is fully cooked; cook fish until flesh is opaque and flakes easily with a fork.

• Heat hot dogs and lunch meats to steaming hot or 75°C before serving to those who are pregnant, immune compromised, very young or elderly.

• Use a thermometer to make sure leftovers are reheated to 75°C.

• Cook eggs until both the yolk and white are firm.

• Use a thermometer to make sure foods containing eggs are cooked to 70°C.

• For safety and quality, allow meat to rest for at least three minutes before serving or consuming.

Table 5.2: Recommended internal temperatures for cooking various foods

Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutions or foodservice preparation. Food service professionals should consult their state or local food code.

Activity 5.3

Practice using the various kinds of thermometers you have learnt about when cooking food in the Home Science room.

Care for food thermometers

• Wash carefully by hand in hot soapy water. Most thermometers are not supposed to be immersed in water.

• Use with caution as some models have plastic faces, which can melt if placed too close to heat or dropped in hot liquid.

• Thermometer probes are sharp and should be stored with the probe in the stem sheath.

• Some glass thermometers are sensitive to rough handling and should be stored in their packaging for extra protection or in a location where they will not be jostled.

Calibrating a thermometer

To calibrate an instrument means determining, checking or rectifying its graduations to make it more accurate when measuring. How can we calibrate a thermometer? Calibrating a thermometer is done by use of ice and boiling water.

• Most food thermometers have a calibration nut under the dial that can be adjusted. Check package for instructions.

• To use the ice:

 – Fill a large glass with finely crushed ice.

 – Add clean tap water to the top of the ice and stir well.

 – Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom

  – Mark the level of the liquid inside the thermometer.

• To use the boiling water:

    – Heat the water in a container until it boils.

    – Immerse the stem of a food thermometer into boiling water a minimum of 2 inches and wait for at least 30 seconds. Mark the level of the liquid in the thermometer.

   – Divide the space between the two markings above into 99 equal parts. This gives the scale of the thermometer.

Activity 5.4

Practice calibrating a liquid-filled thermometer using:

  (a) ice

  (b) boiling water as described above.

(b) Requirements for food refrigeration

Low temperatures can be used to retard the action of enzymes and stop growth of micro-organisms thus keeping foods fresh for long.

What factors should we consider when refrigerating or freezing foods:

• Deep freezing should be done under very hygienic conditions with no risks of contamination.

• Keep foods at safe temperatures; cold and other perishable foods should be kept at or below 4°C.

• Use appropriate packaging materials (plastic bags, aluminum foil sheets, plastic boxes with lids and clad wrap paper). The packaging materials should be clean as well.

• The packaging should be the size of one meal to avoid re-freezing thawed foods. As soon as food is thawed, enzymes and micro-organisms become more effective than before.

• The foods should be lightly wrapped or packed to keep away the surrounding air. Oxidation alters the colour, flavour, texture and nutritive value of foods.

• Fill food containers up to the top but leave some room for liquid foods as they expand during freezing.

• Vegetables should be cleaned, prepared as for table use then blanched before freezing.

Note: Blanched and cooked foods should be cooled before freezing.

• Food packages should be frozen in the middle part of the freezer at 18°C to 68°F within 12 to 24 hours; low and fast freezing enables the cold to reach the central part in the food package leaving no patches in which micro-organisms and bacteria remain active.

• Do not prepare food too far in advance of serving without plans for proper cooling and reheating.

• Refrigerate food in shallow containers within 2 hours of preparation.

• Use a thermometer to make sure the refrigerator temperature is between 2 °C and 4° C.

• Thaw perishable foods in microwave oven, or under cold running water.

(c) ‘Use-by’ dates and expiry dates

Manufacturers of foods usually provide information on ‘use-by’ dates and expiry dates to ensure that consumers receive their products when they are still of good quality.

Activity 5.5

1. Look at the pictures below with a friend. Have you ever seen such images before? Where did you see them?

2. Try to interpret the information in the pictures. Seek guidance from your teacher where necessary.

The facts

The shelf life of a product refers to how long foods can be good past the coded date. Many canned and boxed products may still be safe to eat after the code date. The shelf life of refrigerated and frozen foods can be extended if they are handled properly. Freezing may keep foods safe, however the quality slowly deteriorates over time.

• Expiration date – This indicates the date when the food expires and this may appear as ‘Expires on 18/5/16’ or ‘Do not use after 18/5/16’. Though yeast and baking powder may still be safe to use after their expiry dates, they may not be as effective.

• Pack date – ‘Packed on 15/2/16’, indicates the date the food was packaged. Some companies may use this such as 001 to mean the food was packaged on 1stJanuary or 365 for 31st December.

• ‘Sell by’ date – This is also called the “pull date”. Shopping outlets should sell their products before code date listed to ensure peak quality, especially of foods such as milk, yoghurt, cheese, eggs, meats and packaged salads.

Note: ‘Sell by’ date does NOT necessarily mean that the food is expired.

• ‘Use by’ or quality date – For example, ‘Use before 5/5/16’ is the manufacturers recommendation on how long the food will be at peak quality. After such dates, the foods begin to slowly deteriorate losing its fl avour, colour and nutritive value.

• Shelf stable foods (condiments, canned foods and dry goods) – these can be stored at room temperature before opening; once opened they deteriorate fast.

• Shelf stable beverages (juices, sodas, water and other drinks) – are stored at room temperature until opening.

Foods purchased frozen or refrigerated should be kept in that form until used. Prepared foods, such as salads, are generally perishable and care should be taken to note how long the best date can be extended safely.

Remember!

Care should be taken not to consume foods or beverages from containers, bottles, cans or boxes that show the following signs:

• Leaking, cracked or stained.

• Swollen or rusty.

• Badly dented, crimped or pinched.

• Foul odour or strange change in colour.

• Broken or missing safety seals.

• Loose or missing lids.

1. Why is it necessary to ensure correct temperatures of foods while they are being cooked?

2. A student bought a packet of milk and found it leaking. What would you advise her to do and why?

3. Which thermometer would be the most convenient for checking the temperature of roasting meat? Give reasons for your answer(s).

4. Give examples of businesses or industries that you think need to consider the HACCP plan in their daily operations.

Quality check!

Whenever you come across packaged foods that look suspicious, you should either return them to the vendor or discard them appropriately.

5.3 Appropriate handling and disposal of garbage

With today’s fast growing population and rapid industrialisation, creation of waste material is a common phenomenon. Proper disposal of such material helps to keep the environment green and free from any disease-causing pathogens.The method of disposal depends on the type of waste.

Discussion corner

                                                    

                           

                                    

Qualities of a good landfill

Discussion corner

1. Find out about qualities of a good landfill.

2. Why should it have those qualities?

3. Write down your report and present to your classmates.

The facts

A proper landfill must have the following features:

• It must have a liner at the base and sides to prevent spread of toxic liquids (leachate) or landfill gas into the environment.

• Have a leachate collection and treatment facility to restrict contamination of soil and water.

• Have a landfill gas collection facility to avoid explosions. The gas produced can also be used for energy generation.

• Have a fenced buffer zone and green belt around the facility to reduce odour and serve as a visual barrier.

• A final cover system at the top at closure of landfill to prevent infiltration of water.

• Safety provisions and basic amenities such as roads, lighting, water supply, protective gear, toilets and so on.

(iv) Burning the waste material

In cases where it is not possible to recycle or no proper places for setting up landfills,the waste can be managed by burning. Controlled burning of waste at high temperatures to produce steam and ash is called incineration. It is done in an incinerator (Fig. 5.12).

                     

Combustion reduces the volume of waste to be disposed significantly. Moreover, solid waste can provide for a continuously available and alternative source for generating energy through combustion. This energy can be channelled into useful purposes.

My environment, my life!

Burning of wastes causes air pollution. Therefore use of this method to dispose wastes should not be encouraged!

1. Name the two types of garbage or wastes. What is the difference between them?

2. Distinguish between:

            (a) Recycling and re-use.

            (b) A landfill and a compost.

3. What factors should you consider when disposing garbage?4. A good landfill should _______ (Give five points).

Remember the facts!

•Hazard Analysis and Critical Control Point (HACCP) is a management system in which food safety is addressed through the analysis and control of a number of factors.

•The factors that HACCP aims to control are biological, chemical and physical hazards that could arise right from the production stage, procurement and handling, to manufacturing, distribution and consumption of the finished product.

•HACCP puts emphasis on the following seven principles:

           - Analysis of hazards.

           - Determining the critical control points.

           - Establishing monitoring procedures for critical control points.

           - Establishing limits for critical control points.

           - Establishing corrective actions.

           - Establishing verification procedures.

           - Establishing a record system.

•There are many types of food thermometers used to ensure food safety. They include:

                 - Thermocouple

                 - Thermistor

                 - Oven cord thermometer

                 - Thermometer fork combination

                 - Liquid-filled thermometer

                 - Candy/ Jelly/Deep fry thermometer

                 - Refrigerator/ freezer thermometer

•It is necessary to ensure correct food temperatures so that any pathogens that may be present in the food are killed.

• Low temperatures can be used to retard the action of enzymes and stop growth of micro-organisms thus keeping foods from deterioration.

• Manufacturers of foods usually provide information on use-by dates and expiry dates to ensure that consumers receive their products when they are still of good quality.

• There are two forms of wastes:

                        - Organic wastes

                        - Inorganic wastes

•When recycling, waste materials are treated and made into other usable items thus saving money as well as reducing pollution.

•Re-using means using something again for a different purpose.

•Composting involves breaking down of organic waste materials into organic compounds that can be used as manure.

•Sanitary landfills are engineered facilities designed with protective measures to save the environment from pollution.

•Large-scale burning of refuse can be safely done in incinerators.

Test your competence 5

1. Why is food safety important in Rwanda?

2. Describe four methods used to dispose of waste.

3. Explain the term “Doneness” as used in food preparation.

4. For each HACCP principle below, write what it entails.

5. Practice calibrating a liquid-filled thermometer.

6. Explain the reasons behind the following practices when freezing foods:

         a) Blanching vegetables before freezing.

         b) Filling solid foods to the top but leaving some room for liquid foods during freezing.

7. Take some food of your choice and store it safely in the refrigerator for one week. Monitor the food during this period to ensure it is safe.

8. Describe three different thermometers that are commonly used in food industry.

9. Which one of the following food thermometers cannot be used on very thin foods?

               A. Thermistor                              C. Thermocouple

               B. Liquid-fi lled thermome            D. Thermometer fork combination

10. Practise taking good care of a kitchen thermometer at home.

11. Why is it important to keep a good record system for the HACCP procedures and results?

12. Interpret the information given in the labels below.

13. Assuming you are the CEO of a food processing firm. Explain how you will ensure the food products from your company are safe for human consumption.

Glossary

Calibration: To calibrate is to set or check the graduation of an instrument for example a thermometer.

Expiry date: This is a date on the food packets that indicates when the food expires.Food thermometer: Thermometer used to measure the internal temperature of food in the kitchen.

Garbage: This term refers to any matter that is no longer wanted or needed. It is another name for waste or refuse.

Incinerator: This refers to an enclosed chamber where heat is used to burn harmful types of waste.

Landfill: This is a site where solid wastes are disposed of or buried. It is also known as dampsite.

HACCP: Abbreviation for Hazard Analysis and Critical Control Point.

Hazard: The word hazard refers to risk or danger or a chance of getting harmed.

Pack date: This is a date on the food packets that indicates when the food was packaged.

Pull date: These are dates when shopping outlets should sell their goods especially the ones that go bad easily.

Quality date: This refers to the period when food is in good quality.

Recycling: This is the technique of converting waste materials into usable items.

Re-use: When we re-use something, we use it for a different purpose.

Refrigeration/freezer thermometer: Thermometer used to test the temperature of refrigerators and freezers.

Candy/Jelly/Deep fry thermometer: Thermometer used to measure temperatures when cooking food in an oven.

Shelf stable foods: These are foods which are stored at room temperatures but will remain fresh as long as they are not opened. Once opened, they deteroriate very fast, for example, canned foods.

Thermistor: This is a type of food thermometer used as a resistor to measure temperature. It can test tempratures upto ½ inches and takes about 10 seconds.

Thermocouple: Thermometer used to test the temperature in liquids or beverages during food preparation without cutting into the surface of food.

Thermometer fork combination: This is a type of food thermometer that combines both fork and thermometer. It is used to measure temperature of solid foods.