4097978005

4097978005 - How to ensure food safety? ME4214 Design for...

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1 ME4214 Design for Product Safety HACCP Dr. David Yuen Department of Mechanical Engineering The Hong Kong Polytechnic University 2 How to ensure food safety? 3 Foodborne illness – is it serious? • According to the FDA, as many as 81 million people become ill every year from microorganisms in food. Foodborne illness results in roughly 10,000 deaths and costs as much as US$23 billion dollars annually • More than 200 known diseases are transmitted through food • The causes include viruses, bacteria, parasites, toxins, metals, and prions • Symptoms of illness range from gastroenteritis to neurologic, hepatic, and renal syndromes 4
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5 Factors for foodborne illness outbreaks According the U.S. Centers for Disease Control and Prevention (CDC), the ten factors cited most often in foodborne illness outbreaks are: 1. Improper cooling procedures 2. Failure to rapidly reheat food to temperatures that kill bacteria 3. Prolonged holding of prepared food 4. Improper holding of hot food 5. Poor personal hygiene by staff members 6. Contaminated raw foods or ingredients 7. Cross-contamination and mishandling of cooked food with raw food 8. Use of food from unapproved sources 9. Improper cleaning of equipment and utensils 10.Inadequate cooking, including under- and overcooking, and not monitoring time and temperature 6 Potentially hazardous foods (PHF) • Foods especially vulnerable to microorganisms and microbiological contamination are referred to as Potentially Hazardous Foods 7 Potentially hazardous foods (PHF) The US Public Health Service identifies as potentially hazardous any food that consists in whole or part of: Milk or milk products Shell eggs Meats Poultry •F i s h Shellfish Edible crustacea (such as shrimp, lobster, crab) Baked or boiled potatoes Tofu or other soy-protein foods Plant foods that have been heat-treated (such as beans) Raw seed sprouts Sliced melons Synthetic ingredients (such as textured soy protein used as a hamburger supplement) 8 Consequences of a foodborne outbreak • Medical/legal claims • Lost wages • Cleaning and sanitizing costs • Food loss-costs associated
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9 Outbreak of botulism in US,1972 Canned Potato Soup Botulism 10 Causes of foodborne illness • Food in the danger zone too long • Not cooling hot food properly • Not cooking food to the proper internal temperature • Not reheating properly • Poor personal hygiene • Cross contamination 11 Is kitchen hygiene management sufficient to ensure food safety? 12 What is HACCP? H Hazard A Analysis C Critical C Control P Points
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13 What is HACCP? • HACCP is a food safety system that helps identify foods and procedures that are most likely to cause foodborne illness • The HACCP system eliminates food hazards by anticipation and prevention rather than by end-product inspection . 14
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This note was uploaded on 04/06/2010 for the course ME ME4214 taught by Professor Dr.yuen during the Spring '10 term at NYU Poly.

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4097978005 - How to ensure food safety? ME4214 Design for...

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