FOOD SAFETY

& MICROBIOLOGY
 Th e or y:
 Fo od s a fe ty, s e cu r i t y a nd qu a l i t y: de fin i t i on s a nd i m por ta n ce ; Di f fe r e n t
ter mi nol og i e s u s e d i n fo od s a fe ty & q u a l i t y; C a te g or i e s of h a za r ds : Phys i ca l ,
che mi ca l , bi ol og i ca l . G ood ma nu fa ct u r i n g pr a ct i ce s ; G ood s tor a ge pr a ct i ce s ;
Pl a nt de s i gn l ayou t; G l oba l Fo od S a fety Ini t a t i ve ; G l oba l Fo od S a fe ty
S y s te ms : H ACC P , BRC , F S S C 2 2 0 0 0 , IS O 2 2 0 0 0 ; Qu a l i t y Ma n a ge me n t S ys te m
( IS O 9 0 01:2 0 0 8 ); Fo od s a fe ty l aws i n Pa k i s t a n — Wes t Pa k i s t a n Pu r e Fo ods
Or di na nce 1 9 6 0 , C a ntonm e n t s Pu r e Fo od O r di n a nce Ac t 1 9 6 6 , Wes t Pa k i s t a n
Pu r e Fo od Ru l e s 1 9 6 5 , The Pu nj a b Pu r e Fo od Ru l e s 2 0 07 & 2 01 1 .
 Fo od mi crobi ol og y: i nt rodu ct i on a nd s cope ; Impor ta nt mi crobi a l g e n e r a i n
fo ods : ba cter i a , mol d, ye a s t a nd yea s t l i ke fu n gi , vi r u s e s ge n e r a l ,
morphol og i ca l , cu l t u r a l a nd phys i ol og i ca l cha r a cte r i s t i cs ; Fa ctor s a f fe ct i n g
t he g rowt h a n d s u r vi va l of mi croor g a ni s ms i n fo od: i nt r i n s i c, ext r i n s i c a n d
i m pl i ci t; C ont a mi na t i on a nd s poi l a ge of pe r i s ha bl e , s e mi pe r i s h a bl e a n d
s t a bl e fo ods : s ou rce s , tr a ns mi s s i on , mi croor g a n i s ms ; Fo od mi crobi ol ogy a n d
pu bl i c he a l t h: fo od-bor n e i n fe cti ons : i ntoxi ca t i ons ; Mi crobi ol ogi ca l r i s k
a s s e s s me n t; Mi crobi ol ogy i n fo od s a n i t a t i on : fo od s a ni t i z e r s a n d pa t h oge n
r e du ct i on a ca s e s t u dy; Fo od fer me nt a t i on; Probi oti cs i n h u m a n h e a l t h .
 Practical:
 Isolation, identification and characterization of
microorganisms: morphology, biochemical; Enumeration of
microorganisms in food and water samples (total count, viable
count, MPN); Examination of foods for pathogenic organisms
(Escherichia coli, Coliform, Salmonella and Listeria
monocytogenes); Preparation of fermented and probiotic
enriched food products.
 WHAT IS FOOD SAFET Y

 . Food safety refers to the practices that are observed during

the handling, processing, and distribution of food to ensure
that contaminants that can cause foodborne illnesses are not
present.

 Food safety is an important aspect of food production and

handling as it ensures that the health and safety of
consumers are protected from any food-related issues.

 Food safety is a collective effort from all the members of the

food supply chain.
 The principles of food safety aim to prevent food from
becoming contaminated and causing food poisoning. This is
achieved through a variety of different avenues, some of which
are:

 Properly cleaning and sanitising all sur faces, equipment and

utensils
 Maintaining a high level of personal hygiene, especially hand-
washing
 Storing, chilling and heating food correctly with regards to
temperature, environment and equipment
 Implementing effective pest control
 Comprehending food allergies, food poisoning and food
intolerance.
 All members of the food supply chain play a role in
maintaining food safety. Whether you are a food supplier, a
food business owner, a manufacturer, or a customer, you have
a significant part in food safety. This aspect of the food
supply chain aims to protect customers from food poisoning
and foodborne illnesses that can affect human life and
business performance for establishment owners.
 IMPORTANCE

 Protection from foodborne illnesses and other food-related

injuries. The main objective of food safety is to protect
consumers of food products from foodborne diseases or injuries
related to food consumption. Foodborne illnesses are a major
threat to food businesses and affect ever yone all over the world
as a result of inadequate food safety. These effects are mainly
caused by foodborne pathogens that may include harmful
bacteria, fungi, yeasts, parasites, or viruses. Additionally,
chemical substances, heavy metals, and excessive additives can
also cause foodborne illnesses and acute poisoning.

 Foodborne infections and injuries can also arise as a result of

physical hazards such as shards of glass, pieces of metals, or
any hard objects that have contaminated your food in
production.
 Reduced cost from food safety issues . Unsafe food with
proven safety issues may be deemed unfit for consumption
and may merit being disposed of. Defective product recalls
cost companies more and will affect your profits and can even
cause business closure. The cost of food recalls is not only
seen in terms of profits. If the food safety issue has reached a
widespread scale, you may be liable to pay for medical
expenses or lawsuits concerning damages. On the side of
consumers, proper food safety practices can reduce costly
health care expenses from less risk of disease occurrence.
Consuming unsanitary food may lead to hospitalization and
contribute to the cost of health care.
 Reduce waste. Food products that have been proven to have food
safety issues may be subjected to disposal. Through the use of
proper food safety practices, a food business can cut waste as a
result of a better food production process. Food safety management
systems are also designed to detect and control food hazards even
before they enter production which can lead to more waste if
processed fur ther.

 A better way of living. Any foodborne illness af fects productivity in

consumers. Once af flicted, consumers will be able to function well
and may even need hospitalization in extreme cases. These events
cause dramatic disruptions in ever yday activities. If food safety
practices are applied both in a food ser vice establishment and at
home, these cases can be prevented. Ever yone can enjoy the
delights that foods bring and healthy life without the inconvenience
and dangers of food safety hazards.
 Sustainable food production. Some food production practices
have already received backlash from different communities
because of the negative effects they contribute to the
environment. Proper food safety practices include food
manufacturing processes that not only protect the consumer
but also take into account the environment. Practices such as
reducing synthetic fertilizers that can leach into food products
are controlled under food safety legislation. In addition, food
safety practices include assurance of clean drinking water
and the reduction of air, sewage, and other environmental
pollutants, which significantly contribute to the environment.
These practices go a long way. Contaminated water can easily
affect all other ingredients and enter the human body since
water is a key ingredient in almost all processes.
 Safer food globalization. All laws about food safety are
designed to protect consumers from food safety issues.
Adhering to these comprehensive guidelines makes your
products as competitive as possible, especially in the fast-
paced globalization of the food industry. With proper food
safety management systems, routes to a broader distribution
channel become open for your food business.
 WHAT IS FOOD SECURIT Y?

 Based on the 19 96 World Fo od Sum m it, food security is defined when all
people, at all tim es, have physical and econom ic access to suf ficient safe
and nutritious food that m eets their dietar y needs and food prefe rences
for an active and healthy life .

 The four m ain dim ensions of food security:

 Access
 The fir st pillar cove r s the m eans to obtain enough food. Fo od security
needs to ensure that quality food sources are within reac h and that people
have the resources and tools to produce and purchase food. Ac cess
encom passes the follow ing types:

 Physical access: this type of access includes adequate supply, resources,

and location.
 Socioeconom ic access: socioecon om ic status, price of goods, and
household finances fall under this access type
 Availability
 The second pillar pertains to the existence of food. Food
availability looks at production, distribution, and exchange to
ensure enough food for everyone. It also encompasses the
following:

 Sufficiency: this criteria measures whether there is enough

food to meet the population’s needs.
 Regularity: assesses whether food is available at regular
intervals throughout the year.
 Variety: This looks at whether there is a variety of foods to
meet the needs and preferences of the population.
 U t i l i z at i o n
 T he t hi r d p illar, ut iliz at io n, enc o m p asses eve r yt hi ng r el ated to t he prop er use
o f fo o d. This inc lud es p r ep ar ing, sto r ing, and c o o ki ng fo o d and abso rp t i o n o f
nu t r i e nt s. For fo o d to be p rop er ly ut i liz ed , it m ust b e safe and nut ri t io us.

 S tab i l i t y
 T he final pi llar r efe r s to t he lengt h o f t im e ind ivid uals c an ac c ess eno ugh fo o d
su p p l y. D o es t he fo o d fluc t uate d ur ing sud d en sho c ks, o r is t he fo o d r eso urce
avai l ab l e r egul arl y ? I t ’s im p o r tant to have a stead y flow o f fo o d sup p ly t hat ’s
eno u gh to fe ed eve r yo ne in t he p o p ulat io n. M any f ac to r s c an af fe c t fo o d
su p p l y, i nc l ud i ng, b ut not lim ited to , t he fo llowing:

 E x t r e m e weat her c o nd it io ns
 B ad se aso ns
 E c o no m i c c ri sis
 C o nfli c t s
 Foo d p r i c e i nc r ease
 Factors Affecting Food Security
 Despite the importance of food security, many factors can
lead to its deterioration. While most of these factors are not
new, they worsen the existing global food system imbalance.
This section will discuss the major factors that impact food
security:

 Factors Affecting Food Security

1. Climate Change
Climate change leads to droughts, floods, and other extreme
weather conditions that damage crops and livestock. This
reduces the availability of food and the quality and nutrition of
the available food.
 Population Growth
 population growth also leads to urbanization, which can
result in the loss of agricultural land and the displacement of
farmers.

 Economic Instability
 The global economy has a big impact on food security. When
the economy is doing well, there is usually an increase in food
production and availability. However, during economic
downturns, the opposite is true. Poor economic conditions can
lead to job loss, reduced incomes, and increased food prices.
This makes it difficult for people to access the food they
need, leading to hunger and malnutrition.
 Energy Security
Food production, transportation, and distribution require a lot
of energy. This energy comes from oil, gas, and other fossil
fuels. As these resources become scarce, the cost of food
production increases. This not only makes food more expensive
for consumers but also reduces its availability.

 COVID-19
 The COVID-19 pandemic has had a major impact on food
security. The virus has led to production disruptions, supply
chain problems, and economic instability. This has made it
difficult for people to access the food they need, leading to
hunger and malnutrition. In addition, the pandemic has also
led to an increase in food prices.
 Conflicts
From the Syrian Civil War to the conflict in Sudan, wars and
conflicts are major causes of food insecurity. They often lead to
the displacement of people, damage to infrastructure, and loss
of agricultural land. This makes it difficult for people to
produce or access the food they need.

 Water Security
Just like energy, water is essential for the production of food.
When water resources are scarce or contaminated, it can lead
to crop loss and reduced food production. This not only makes
food more expensive but also decreases its availability. If this
continues, it could lead to a global water crisis
 WHAT IS FOOD INSECURIT Y?

 According to the Food and Agriculture Organization, food

insecurity is a lack of consistent access to enough food to live
a healthy, active lifestyle. It is often caused by economic
instability, conflict, or natural disasters.

 Food insecurity rises mainly due to the following reasons:

 People lack the resources to produce or purchase sufficient

amounts of food
 Food is unavailable at their current location
 Food is not properly distributed
IMPORTANCE OF FOOD
SECURITY?
 Food security is important because-

 Dependency on food is obvious, but considerations still need

to be placed on who is benefitting from this need and who has
to pay.

 The United Nations Universal Declaration of Human Rights

states the right to adequate health and well-being. This
includes food, housing, clothing and medical care.

 For a community to be self-reliant it leans on the basic

element of food. All aspects of food economy enhances the
community through jobs and cultural enrichment.
 Th e fo od s ys te ms i n pl a ce fo r fo od di s t r i bu t i on u s u a l l y t r ave l h u n dr e ds of
mi l e s be fo r e r e a chi ng t he i r de s t i na t i on. If exce s s i ve t r a n s por ta t i on i s
i n te g r a ted i t ca n ca u s e vu l ne r a bi l i ti e s to a ppe a r th a t don ' t a ccou n t fo r
produ ct f r e s hne s s .

 W he n s h oppi n g a t t he s tor e i t i s a s s u m e d t ha t t he fo od i s r e l i a bl y s a fe .
Stocke d g roce r y s he l ve s ma ke i t a ppe a r t ha t fo od s ys tems a r e w el l
devel ope d. H ow eve r, r i s k s a nd l on g-te r m cos t s a r e n ' t ev i de n t . Fo r exa mpl e , i f
fo od s e cu r i t y i s n ot i n pl a ce i mpor ted produ ct s cou l d con t a i n h a r mf u l crops
t ha t no on e wo u l d be t h e w i s e r of .

 Ju r i s di ct i ons ne e d to be a bl e to fee d th e ms e l ve s . Be i ng a t t h e me rcy of

oth e r s ca n l e a d to s u f fer i ng . A l l a rou n d t he wo r l d, u s i n g fo od a s a w ea pon i s
be comi n g mor e common .

 W i t h s o mu ch a u toma t i on i n pl a ce , t he vi t a l s k i l l s of ha r ve s t i n g , g row i n g a n d
pr e s e r vi ng fo od a r e be i n g l os t . In N or th A me r i ca l e s s th a n 2 % of f a r me r s a r e
l e f t to tea ch t h e bl u e pr i n t of te chn i qu e s .
 Consumers are growing more concerned about food-health
connections. The safety of the foods people eat is now a
global topic. This includes the use of additives, hormones or
even genetically modified organisms and their links to
disease.
FOOD QUALITY AND
MANAGMENT
 Defining Food Quality
 Typically, the term food quality represents the sum of all
properties and attributes of a food item that are acceptable
to the customer. These food quality attributes include:

 Appearance (including size, shape, colour, gloss and

consistency)
 Texture
 Flavour
 Nutritional content
 Ethical and sustainable production
 Quality Management Systems
 The quality management system is a formalised system that documents
a food businesses organisational structure, responsibilities, processes,
procedures and resources which direct and control how products are
produced.

 Good A gricultural Practices (GAP):

Good A gricultural Practices (GAP) are basic food safety principles which
aim to minimise biological, chemical and physical hazards from field
through to distribution.

GAP practices include site selection, land use, wild life and habitat
protection, water, fer tilizer s, pesticides, genetically modified organisms
(GMO), integrated crop management (ICM), animal feeding practices,
worker hygiene, field and facility sanitation, cooling and transpor tation.
 Good Manufacturing Practices
 Good manufacturing practices (GMP) direct all persons
working in direct contact with food, surfaces that food might
contact and food packaging materials, to conform to
sanitation and hygiene practices to the extent necessary to
protect against contamination of food from direct and indirect
sources. GMP act as a prerequisite program for HACCP and
are mostly specified in related legislation.
 Hazard Analysis Critical Control Point (HACCP)
HACCP is an internationally recognised preventative risk-
management tool which enables feed or food manufacturers to
identify critical control points for microbiological (e.g.
salmonella), chemical (e.g. pesticides) , physical (e.g. glass)
and allergenic (e.g. nuts) contaminants. Rather than traditional
inspection and quality control procedures which concentrated
on testing the end product to detect compliance or failure,
HACCP proactively and systematically analyses for potential
risks and identified appropriate control and monitoring
systems, particularly those deemed critical to the safety of the
product.
 Food Quality Standards
 The term standard is defined, by the World Trade Organisation
(W TO) on the technical barriers to trade (TBT) agreement, as:
 A document approved by a recognised body that provides, for
common and repeated use, guidelines or characteristics for
products or related processes and production methods, with
which compliance is not mandatory
 DIFFERENT
TERMINOLOGIES USED ASSINGMENT

IN FOOD SAFETY &

QUALITY;
CATEGORIES OF
HAZARDS
 Food Safety Hazards
 There are four primary categories of food safety hazards to
consider: biological, chemical, physical, and allergenic.
 Biological Hazards
 Biological hazards are characterized by the contamination of
food by microorganisms. Found in the air, food, water,
animals, and in the human body, these incredibly tiny
organisms are not inherently unsafe – many provide benefits
to our anatomy. Despite this, foodborne illness can occur if
harmful microorganisms make their way into the food we eat.
There are several types of microorganisms, each of which can
negatively impact health: bacteria, viruses, and parasites.
 Biological Hazard Commonly found in
Eggs, poultry, meat, unpasteurized milk or
Salmonella juice, cheese, fruits and vegetables, spices,
and nuts
Norovirus Produce, shellfish, ready-to-eat foods
Raw and undercooked poultry,
Campylobacter
unpasteurized milk, contaminated water
Undercooked ground beef, unpasteurized
E. coli milk or juice, raw milk cheeses, raw fruits
and vegetables, contaminated water
Ready-to-eat deli meats and hot dogs,
Listeria unpasteurized milk or juice, raw milk
cheeses
 Biological Hazard Prevention
 The best way to prevent biological hazards from affecting
customers is to implement robust processing and storage
strategies. Kill steps used prior to packaging is necessary,
such as cooking thoroughly or pasteurization of milk and
juices. Use of packaging technologies during processing like
vacuum sealing hinders bacterial growth. Proper temperature
management for storage can dramatically reduce microbe
growth. Finally, effective sanitation practices throughout the
distribution chain will reduce cross-contamination of food
products.
 Chemical Hazards
 Chemical hazards are identified by the presence of harmful
substances that can be found in food naturally, or
unintentionally added during processing. Some chemical
hazards include naturally occurring chemicals, such as
mycotoxins, intentionally added chemicals, including the
preservative sodium nitrate, and unintentionally added
chemicals, like pesticides.
 Chemical Hazard Examples

Produced by fungi and can be toxic to humans and animals. T

otoxins
by moulds which grow on crops and foods under certain cond

Biochemical compounds produced by plants in response to ce

ral Toxins
or stressors.

ne Toxins Decomposition or microscopic marine algae accumulated in f

Accidentally or deliberately enter the environment. Typically

onmental Contaminants
for industrial use.

Additives Any chemical substance that is added to food during preparat

Undesirable chemicals can be formed in certain foods during

essing-induced Chemicals result of reactions between compounds that are natural compo
food.

cides/Agricultural Products Used to control, destroy, or repel a pest, or to mitigate the eff
 Chemical Hazards Prevention
 Similar to preventing biological hazards, proper cleaning
procedures and sanitation requirements are the best methods
of prevention. Training employees to follow strict guidelines is
essential in preventing a chemical hazard. Additionally,
limiting the use of chemicals to those generally recognized as
safe (GRAS), and ensuring that chemicals are stored in
designated areas separated from food products.
 Physical Hazards
 Physical hazards are foreign objects that are found in food
products. They are either naturally found in the specific item,
such as stems in fruit, or not normally part of the food item,
such as hair or plastic. Unnatural physical hazards are
generally more dangerous to health, whereas natural physical
hazards can be harmless.
 Physical Hazard Examples
Insects, hair, metal
Unnatural fragments, pieces of plastic,
wood chips, and glass
Stems in blueberries,
microscopic airborne
Natural debris, dirt on potatoes, or
minute insect fragments in
figs
 Physical Hazards Prevention
 Prevention of physical hazards focus primarily on thorough
inspection of food, and strict adherence to food safety
regulations, such as Hazard Analysis Critical Control Point
(HACCP) discussed below. Organizations can also take
proactive steps in eliminating the potential of a physical
hazard. Light bulbs, for instance, can be manufactured using
different materials. Acrylic is both lighter and stronger than
glass, and tends to shatter into larger, blunter fragments than
glass.
 Allergenic Hazards
 The final, and perhaps the most deadly, are allergenic
hazards. Allergies are the 6th leading cause of chronic illness
in the U.S., with more than 50 million people suffering from
allergies each year. Allergic reactions occur when the human
body produces an abnormal immune response to specific
proteins found in food.
 Butter, cheese, cream, milk powders, and
Milk
yogurt
Cakes, some meat products, mayonnaise,
Eggs mousse, pasta, quiche, sauces, and foods
brushed with egg
Breads, biscuits, crackers, desserts, ice
Nuts cream, marzipan, nut oils, sauces, and
curries or stir fries
Desserts, ice cream, sauces, and vegetarian
Soy
products
Baking powders, batter, breadcrumbs, brea,
Wheat cakes, couscous, pasta, pastries, sauces,
soups, and foods dusted with flour
Fish sauces, pizzas, relishes, salad
Fish dressings, stock cubes, and Worcestershire
sauce
Shellfish Shrimp paste, and curries or salads
 Regulations and Laws
 Regulatory bodies including the Food and Drug Administration
(FDA) and the United States Department of Agriculture (USDA)
have implemented laws that help minimize food safety risk
and ensure safer food safety practices. In doing so, food
safety practices have become significantly more robust and
effective.
PLANT LAYOUT DESGNI
 “Plant layout is a plan of optimum arrangement of facilities
including personnel, equipment’s, storage space, material
handling equipment and all other supporting services along
with the decision of best structure to contain all these
facilities.”

 (i) Plant layout is very complex in nature; because it involves

concepts relating to such fields as engineering, architecture,
economics and business management.

 (ii) Most of managers now realize that after the site for plant
location is selected; it is better to develop the layout and
build the building around it – rather than to construct the
building first and then try to fit the layout into it.
 Following are the objectives/advantages of plant layout:
 (i) Streamline flow of materials through the plant
 (ii) Minimise material handling
 (iii) Facilitate manufacturing progress by maintaining balance
in the processes
 (iv) Maintain flexibility of arrangements and of operation
 (v) Maintaining high turnover of in-process inventory
 (vi) Effective utilisation of men, equipment and space
 (vii) Increase employee morale
 (viii) Minimise interference (i.e. interruption) from machines
 (ix) Reduce hazards affecting employees
 (x) Hold down investment (i.e. keep investment at a lower
level) in equipment
GLOBAL FOOD INTIATIVE
 What is GFSI?
 GFSI, also known as the Global Food Safety Initiative, is a
collaborative program that was established in February 2000 by
leading food safety exper ts from retailers, manufacturers, and
service providers. Its primar y focus is to develop a global
standard for food safety management systems.

The Global Food Safety Initiative (GFSI) is a private organization

working as a "coalition of action" from the Consumer Goods
Forum (CGF), bringing together retailers and brand owners
(manufacturers) from across the CGF membership, operating
under multistakeholder governance, with the objective to create
"an extended food safety community to oversee food safety
standards for businesses and help provide access to safe food for
people ever ywhere"
 What Does the Global Food Safety Initiative Do?
 The GFSI is an essential part of setting up food companies
because it harmonizes food safety management systems
around the world.
By providing a consistent benchmark, the GFSI helps
organizations ensure that their food safety management system
is effective and safe.
 They develop food safety standards, certify companies to
these standards, and provide guidance and support to those
companies that are working to improve their food handling
and food safety practices.
 HOW DO THEY ACHIEVE IT

 1. Review Policies for Supplier

 The GFSI ensures that the supplier is knowledgeable about
the proper standards and rules of food safety management.

 2. Observe and Inspect

 They observe and inspect the supplier while they are
operating to ensure that they follow proper safety protocols
and guidelines in their process. These include interviewing
employees, inspecting the facilities, etc.

 3. Track Progress
 The GFSI reviews the supplier’s records and check if they are
really doing what they are saying to their consumers.
 Below are benchmarked schemes that are recognized by the
GFSI:

 FSSC 22000
 IFS International Featured Standards
 Global Aquaculture Alliance Seafood
 Japan Food Safety Management Association
 PrimusGFS Standard
 BRCGS Global Standard
 Global Red Meat Standard
 Global G.A.P.
 Safe Food Quality (SQF)
 Canada G.A.P.
 How Do I Get GFSI Certified?
 To get GFSI certified, first, you need to start with HACCP which
is known as Hazard Analysis and Critical Control Points. It is a
preventative food safety management system that helps food
businesses identify and control food safety hazards.
 After your business has implemented an effective HACCP
plan, you can then begin the process of becoming GFSI
certified. There are a few different GFSI schemes available, so
you will need to decide which one is the best fit for your
business.
 Once you have chosen a scheme, you will need to submit an
application and meet all of the necessary requirements. Then
you need to put it into action and record your process to
document it.
GLOBAL FOOD SAFETY
SYSTEM
 HACCP is a management system in which food safety is
addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production,
procurement and handling, to manufacturing, distribution and
consumption of the finished product.
 HACC P PR I N CI PL E S
 HACC P is a sy stema tic a p p roac h to t he ide nt ific atio n, evalu atio n, and c o ntrol o f
fo o d safet y ha z a rd s b ased o n the fo llow ing seven p rinc ip les:

 Princ ip le 1 : C o nd uc t a ha zard analy sis.

 Princ ip le 2 : Deter mine t he c ritic al c o ntrol p o ints (C C Ps).

 Princ ip le 3 : E sta b lish c r itic al lim its.

 Princ ip le 4 : E sta b lish mo nitoring p roc ed u res.

 Princ ip le 5 : E sta b lish c o r rec t ive ac tio ns.

 Princ ip le 6 : E sta b lish ver ific atio n proc edu res.

 Princ ip le 7: E sta b lish rec o rd - keeping and d o c u mentatio n p roc ed ures

 Conduct a hazard analysis (Principle 1)
 The purpose of the hazard analysis is to develop a list of
hazards which are of such significance that they are
reasonably likely to cause injury or illness if not effectively
controlled. Hazards that are not reasonably likely to occur
would not require further consideration within a HACCP plan

 Determine critical control points (CCPs) (Principle 2)

 A critical control point is defined as a step at which control
can be applied and is essential to prevent or eliminate a food
safety hazard or reduce it to an acceptable level. The
potential hazards that are reasonably likely to cause illness or
injury in the absence of their control must be addressed in
determining CCPs.
 Establish critical limits (Principle 3)
 A critical limit is a maximum and/or minimum value to which
a biological, chemical or physical parameter must be
controlled at a CCP to prevent, eliminate or reduce to an
acceptable level the occurrence of a food safety hazard.

 Establish monitoring procedures (Principle 4)

 Monitoring is a planned sequence of observations or
measurements to assess whether a CCP is under control and
to produce an accurate record for future use in verification
 Establish corrective actions (Principle 5)
 The HACCP system for food safety management is designed to
identify health hazards and to establish strategies to prevent,
eliminate, or reduce their occurrence

 Establish verification procedures (Principle 6)

 Verification is defined as those activities, other than
monitoring, that determine the validity of the HACCP plan and
that the system is operating according to the plan
 Establish record-keeping and documentation procedures
(Principle 7)
 Generally, the records maintained for the HACCP System
should include the following:
 A summary of the hazard analysis, including the rationale for
determining hazards and control measures.
 The HACCP Plan
 BRC

 the British Retail Consortium (BRC) first published its Global

Standard for Food Safety in 1998. Developed to help the food
industry comply with UK and EU food safety laws, it's become
an internationally recognised benchmark for best practice in
food safety, quality and responsibility, with over 17,000 BRC-
certified sites worldwide.

 the Global Standard for Food Safety sets out requirements for
how processed foods and other products (for example,
branded foods; retailer-brand foods; or ingredients used by
food service companies, caterers or manufacturers) should be
made or prepared. Only products that are manufactured,
prepared or stored at the site that’s being audited as part of
the certification will apply
 FSSC 22000 offers a certification Scheme for the auditing
and certification of Food Safety Management Systems to
ensure the provision of safe food, feed, and packaging to the
consumer goods industry.

 ISO 22000 is a food safety management system which is

outcome focused, providing requirements for any organization
in the food industry with objective to help to improve overall
performance in food safety. These standards are intended to
ensure safety in the global food supply chain.
 ISO 9001:2008 specifies requirements for a quality
management system where an organization
 needs to demonstrate its ability to consistently provide
product that meets customer and applicable statutory and
regulatory requirements, and
 aims to enhance customer satisfaction through the effective
application of the system, including processes for continual
improvement of the system and the assurance of conformity
to customer and applicable statutory and regulatory
requirements.
 FOOD SAFET Y LAWS IN PAKISTAN

 There are four laws in Pakistan that par ticularly bargain with food
safety. Three of these laws have a direct relation to issues af filiated
with food safety, while 4th law is named Pakistan Standards & Quality
Control Authority Act (PSQCA) , but is indirectly related to food
hygiene. A shor t review of these laws is given ahead:

 The Pure Food Ordinance

 This law was passed in 1960, this law deal with hygiene production or
preparation of food product & the sale of these food products. All the
provinces In Pakistan and some areas on the Nor thern sides adopted
this law by making some corrections to it. The main purpose of this
law is to make sure that the purity of food is being delivered to the
citizen in the market, by preventing the addition of adulterants. The
law forbids any person to add or mix color, stain, or powder in any
food product.
 The food safety laws in Pakistan have standard limits for coloring
components, preser vative use while processing, flavoring compound,
antioxidants, stabilizers, anticaking agents, non-nutritive components,
and metals.

 There are four attributes that should be followed to ensure the purity of
the food product:
 1) It bans the production of such food products which are harmful to
human intake e.g. products that can cause food poisoning.
 2) It forbids the impor t and expor t or selling of hazardous food
products.
 3) Cer tain hygiene criteria.
 4) It facilitates the laborator y analysis of the food samples which
cohere to set criteria. It is the responsibility of the government to
implement the law. The laws regarding food safety var y from area to
area and the Panelist also has dif ferent criteria according to that area.
 The pure Food ordinance 1960 is not applicable to troop
areas. There is a separate law for troops known as “The
Cantonment Pure Food Act, 1966”. There are no major
differences between the Pure Food Act 1960 and the
Cantonment Pure Food act 1966. Even the operational rules
are very much similar.
 1) According to the pure food ordinance 1960, it is the right of the
citizen to analyze food samples. If the sample is dubious for
contamination, the person can write the application to the food
inspector or health inspector asking him to buy the sample of food
products from the specified person mentioned in the application for
inspection. The applicant has to pay for the sample being purchased
and if the sample is found to be adulterated, the money paid by the
applicant will be refunded.

 2) The pure food ordinance 1960, bans the production, preparation,

or storage for the purpose of sale of such products that are unfit for
consumption. It is the foremost responsibility of the citizens to look
around them and inform the local authority about the person who is
fond of the preparation and production of such products which are
harmful to potential users.
.
 3) Any person running a hotel, restaurant, sweetmeat shop or
any other eating place should have a health certificate from
the health officer of the area. It should be mentioned in the
certificate that he/she is selling food safe for consumption. A
person can ask for the certificate, and in case of failure,
he/she can write a complaint to the health inspector of the
area

 It is the right of the citizen to access the information of the

government department under Freedom of The Ordinance
2002. This law is also applicable to the Federal government
and departments attached to it.
 Different types of tests are performed on comestible oil and
Banaspatti ghee by Pakistan Standards and Quality Control
Authority (PSQCA) being prepared in Karachi, but PSQCA never
exposed the names of these brands which are unfit for
consumption. Pakistan’s food imports are controlled by the
Federal government and the measures to fulfill Food Safety
Standards are insured by the Provincial governments
 Pure Food Laws (PFL)
 In 2011, the PFL of 1963 was revised and now, they are
considered basics for the trade-related food quality and the
safety framework. Under this law, 9 apparent groups of food
products are made which covers 104 food items. Following
are the classes of these products:
 1) Milk and Milk Products.
2) Edible oil and Fat Products.
3) Beverages.
4) Food Grains and Cereals.
5) Starchy food spices and Condiments.
6) Sweetening agents.
7) Fruits and vegetables & miscellaneous foods.
 Provincial Government
 Following are the departments having the responsibility
to check and balance the raw material being used in the
production of food products:

 1) Department of Health.
2) Department of Plant Protection.
3) Livestock/Dairy Depart
 Punjab Food Authority
 In Pakistan, under the government of Punjab, an agency
named Punjab Food Authority (PFA) is running to facilitate the
citizens of Punjab with hygiene food products & to aware the
people about the awareness of food safety & its importance.
It was founded in 2011. It was the first department of its type
in our country. Two acts were passed in 2011, named “Punjab
Food Authority Act 2011” & “Pure Food Rules 2011” to
enforce the rules for Quality standards as described in the
laws.
 Responsibilities of PFA
 Following are the responsibilities which are fulfilled by the PFA
in accordance with the Act 2011;
 1) They have to monitor the activities of dif ferent industries dealing
with food product manufacturing, to ensure the supply of safe food for
the consumers.
 2) They have to maintain standards & create new rules & standards
for dif ferent types of food products & also for food additives &
packaging.
 3) They have to maintain the standards of their Testing Laboratories &
have to Upgrade their Procedures & Equipment according to new rules
& technology.
 4) They play an impor tant role in organizing the training sessions for
the citizens & stakeholder s.
 5) To trace the production lines of dif ferent food products & hygiene
measures of the industr y
 Enforcement Mechanism & Tools
 Different types of methods are used by PFA to enforce
the standards discussed in the PFA act of 2011.
Following are the methods;
 1) Sending Notice to the Stakeholder.
2) By Fining the Industry.
3) Seize a specific product or the whole industry.
4) Recall in the food product light of Laws.
 Punjab Food Authority Act of 2011
 According to the PFA act 2011, a Food or Food Product
will be adulterated if;
 1) Which is not Natural.
2) The substance that affects the Environment & Health of
consumers.
3) Which is not Processed according to standards & has
additives beyond the standard limits.
4) Any product that contains Poisonous components.
5) Which is kept in unhygienic conditions.
The Khyber Pakhtunkhwa 3 [Food Safety and Halal Food
Authority] Act, 2014

[to provide for the safety and standard of food including Halal
food and to promote their inter provincial trade and commerce
and processes and to establish the Khyber Pakhtunkhwa Food
Safety and Halal Food Authority in the Province of the Khyber
Pakhtunkhwa.]
 Cantonments Pure Food Ordinance Act 1966,
 No person shall, directly or indirectly, himself or by any other
person, prepare, manufacture, keep or store for sale, or sell
or offer to sell,- (i) any adulterated food; (ii) any misbranded
food; (iii) any article of food for the sale of which a licence is
required .
FOOD MICROBIOLOGY
 Food microbiology is the study of the microorganisms that
inhabit, create, or contaminate food. This includes the study
of microorganisms causing food spoilage; pathogens that may
cause disease (especially if food is improperly cooked or
stored); microbes used to produce fermented foods such as
cheese, yogurt, bread, beer, and wine; and microbes with
other useful roles, such as producing probiotics.
 SCOPE

 Within and on the bodies of all living creatures, as well as in

soil and water, microorganisms build up and change
molecules, extracting energy and growth substances. They
also help to control population levels of higher animals and
plants by parasitism and pathogenicity. When plants and
animals die, their protective antimicrobial systems cease to
function so that, sooner or later, decay begins liberating the
smaller molecules for re-use by plants. Without human
intervention, growth, death, decay and regrowth would form
an intricate web of plants, animals and micro-organisms,
varying with changes in climate and often showing apparently
chaotic fluctuations in populations of individual species, but
inherently balanced in numbers between producing,
consuming and recycling groups.
Microorganisms manifest their presence in one of several ways:
 (i) they can cause spoilage;
 (ii) they can cause foodborne illness;
 (iii) they can transform a food’s proper ties in a beneficial way –
food fermentation.

 Food preser vation techniques based on sound, if then unknown,

microbiological principles were developed empirically to arrest or
retard the natural processes of decay. The staple foods for most
par ts of the world were the seeds – rice, wheat, sorghum, millet,
maize, oats and barley – which would keep for one or two seasons
if adequately dried, and it seems probable that most early
methods of food preser vation depended largely on water activity
reduction in the form of solar dr ying, salting, storing in
concentrated sugar solutions or smoking over a fire.
 IMPORTANCE

 Microbiology is important to food safety, production,

processing, preservation, and storage.
 Microbes such as bacteria, molds, and yeasts are employed
for the foods production and food ingredients such as
production of wine, beer, bakery, and dairy products.
 I n t h e s t u d y o f b a c te ri a i n fo o d , i m p o r t a nt g ro u p s have b e en s u b d i v i d e d b a s e d o n
c er t a i n c h a ra c te ri s t i c s .

 L a c ti c a c i d b a c te ri a a re b ac te ri a t ha t u s e c a rb o hy d ra te s to p r o d u c e l a c ti c a c i d . T h e
m a i n g e n era a re L ac to c o c c u s , L eu c o no s to c , Pe d i o c o c c u s , L a c to b a c i l l u s a n d
S t r ep to c o c c us t herm o p hi l u s .

 Ace t i c a c i d b a c te ri a l i ke Ac eto b a c te r a c et i p ro d uc e a c et i c a c i d .

 B a c te r i a s u c h a s Pro p i o ni b a c te ri u m t ha t p ro d u c e p ro p i o ni c a c i d a r e u s ed to
fe r m e n t d a i r y p r o d u c t s .

 S o m e C l o s t ri d i u m b u t y ri c u m p ro d u c e b u t y ri c a c i d .

 P r ote o l y t i c b a c te ri a hy d ro l y z e p rote i ns by p ro d u ci ng ex t ra c el l u l a t p r ote i n a s e s . T h i s

g r o u p i n c l u d e s b a c te ri a s p ec i es f ro m the M i c ro c o c c u s , S t a p hy l o c o cc u s , B a c i l l u s ,
C l o s t r i d i u m , Ps eu d o m o na s , A l te ro m o na s , F l avo b a cte ri u m a nd A l c a l i g en e s g en e r a ,
a n d m o r e l i m i te d f ro m E nte ro b a cte r i a c e ae a nd B rev i b a c te ri u m .
 Lipolytic bacteria hydrolyze triglycerides by production of extracellular
lipases. This group includes bacteria species from the Micrococcus,
Staphylococcus, Pseudomonas, Alteromonas and Flavobacterium genera.

 Saccharolytic bacteria hydrolyze complex carbohydrates. This group

includes bacteria species from the Bacillus, Clostridium, Aeromonas,
Pseudomonas and Enterobacter genera.

 Thermophilic bacteria are able to thrive in high temperatures above 50

Celsius, including genera Bacillus, Clostridium, Pediococcus,
Streptococcus, and Lactobacillus.

 Thermoduric bacteria, including spores, can sur vive pasteurization.

Bacteria that grow in cold temperatures below 5 Celsius are called
psychotropic and include bacteria species from many genera including
Alcaligenes, Serratia, Leuconostoc, Carnobacterium, Brochothrix, Listeria
and Yer sinia.
MORPHOLOGY OF MOLDS
YEAST
MORPHOLOGY OF VIRUS
 CULTURE

 A bacteria culture is a test to confirm w hether you have a bac terial infe ction.
The test can also identify what type of bac teria c aused the infe ction, w hic h
helps guide treatment decisions. For a bacteria culture test, a healthcare
provider takes a sample of blood, stool, urine, skin, mucus or spinal fluid.

 When is a bacteria culture test per formed?

 A bacteria culture test is a common tool. A healthcare provider uses the test
when a per son has symptoms of a bac terial infe ction, such as:
 Bronchitis.
 Food poisoning.
 Kidney infe ction.
 Pneumonia.
 Sepsis.
 Strep throat.
 Urinar y trac t infe ction.
 Wound infe ction in a cut or burn.
 What is a Fungal Culture Test?
 A fungal culture test helps diagnose fungal infections. Fungal
infections may happen if you are exposed to fungi (more than
one fungus). Fungi are plant-like life forms, such as yeasts
and molds. Fungi live everywhere:
 Outdoors in air and soil and on plants
 Indoors on surfaces and in the air
 On your skin and inside your body

 Superficial fungal infections affect the outside of your body,

including your skin, genital area, and nails.
 these fungal infections aren't serious, but they can cause
itchy, scaly rashes, and other uncomfortable conditions.
Examples of superficial fungal infections include:
 Athlete's foot
 Vaginal yeast infections
 Jock itch
 Ringworm, which causes a circle-shaped rash on the skin that
looks like a coiled worm
 Systemic fungal infections af fect tissue inside your body. The
fungus may grow in your lungs, blood, and other organs, including
your brain. Anyone can get a systemic fungal infection, but they
are less common in healthy people. In healthy people, the
infection begins slowly and usually doesn't spread to other organs.

 Examples of systemic fungal infections include:

 Aspergillosis.
 Histoplasmosis.
 Pneumocystis pneumonia.
 Sporothrix schenckii, or "rose gardener's disease," a fungus that
lives in soil and on plants and enters the skin through small cuts
and scrapes. It can af fect the skin, lungs, joints, and ner vous
system.