1. Food Hygiene Unit 1: Food Inspection
Topic: Inspection of food items
Practical 7

2. Food Inspection An effective food safety system is important.
Inspections are required of
Systems
Processes
Facilities
Products
An effective food safety system is very important; there are 4 element/tenets of a food safety system. The inspection arm if just one aspect.

3. Importance of food Inspection
Protect the health of populations
Ensure compliance with standards
Prevention/control of FBI
Ensure social stability
Promote and maintain trade relations

4. Food Inspection
The critical examination of food using various methods/techniques:
Observation- blemish, dents, leaks
Palpation – spoilage of fish
Incision- cutting into meats
Auscultation – shaking and listening
Percussion - tapping cans
Organoleptic – smell, taste
Percussion – the higher the pitch – the greater the degree of spoilage

5. Labelling Criteria Name of product Brand name Weight/volume of product
Manufacturer/Distributor
Ingredients
Dates

6. Product Dating “Sell by” date “Best if used by” date “Use by” date
tells the store how long to display the product for sale. Product should be purchased ahead of this date to allow time for consumption
“Best if used by” date
recommended for best flavour or quality; not a purchase or safety date.
“Use by” date
last recommended date for use of the product while at peak quality; this is determined by the manufacturer of the product.
“Expiry” date
Recommended by the manufacturer, safety of the product cannot be guaranteed beyond the indicated date.

7. Fish What factors are responsible for fish spoilage?
Under what conditions do you purchase fresh fish?

8. Fish Freshly caught fish relatively wholesome
Deterioration of quality commence upon leaving water
Principal of condemnation is decay
Fish Spoilage
Microbiological Reasons
Chemical Reasons
Physiological Reasons

9. Microbiological Reasons for fish Spoilage
Several spp. of microbes are always present in surface slime and intestinal tract
Bacteriostasis in live fish
Flesh of life healthy fish sterile
Upon death microbes multiply rapidly and attack tissues
Since microbes survive at low temperatures in the ocean, can resist refrigeration temperatures
Need to store below 4.4 C upon being caught

10. Physiological reasons for fish spoilage
Glycogen depletion in muscles
Little glycogen available to be converted to lactic acid
Limited lactic acid to retard microbial growth

11. Chemical Reasons for fish spoilage
Enzymatic action on certain constituent of fish
Autolysis or self digestion
Undesirable chemical substances produced by the growth and activities of bacteria
One such substance is tri-methyl amines
Responsible for the fishy odour in spoilt fish
Oxidation - rancidity

12. Fish Inspection 1. Oganoleptic Appearance Odour
2. Palpate – consistency
A sand paper feel denotes staleness
Lack of moisture at the surface
Lack of firmness of flesh and elasticity
Odour should not be fishy

13. Fish Accept Reject 4.4 C or lower >4.4 C Bright red closed gills
Bright clear, bulging eyes
Firm flesh
Firmly attached scales with moderate amount of slime
Mild ocean/seaweed smell
Blood along the b-bone in visceral cavity bright red
Body stiff and tail rigid
Surrounded in crushed self draining ice
Carcass sinks in water
Reject
>4.4 C
Pale pink, dull gray gills, slimy
Dull, sunken, cloudy, red rimmed eyes
Dull flesh with missing scales
Soft flesh, leaves imprints
Lifts from backbone easily
Bone alone the b-bone cavity dark to black with foul odour
Limp pliable body
Strong fishy or ammonia smell
Yellow slime
Carcass floats in water

14. Keeping quality
The less fish is handled the longer it will remain wholesome
Keep fish embedded in finely shaven ice
Fish fillet, sliced fish or fish with exposed surface should not come in direct contact with ice or water
Will result in more rapid spoilage, change in flavour and appearance
Formaldehyde used to embalm fish

15. EGGS
Eggs usually mean those of hens but may include those of ducks and turkeys also.
Made up of three main parts:
Shell
White (albumen)
Yolk

16. Parts of an Egg

17. Parts of the egg Shell Air Cell Shell membrane
Composed mainly of calcium carbonate
May be brown or white depending on the breed of chicken
Quality, flavour, cooking characteristics and nutritional value not affected by colour
Air Cell
Pocket of air formed at large end of egg
Caused by contraction of the contents during the cooling process
Increase in size as the egg ages
Shell membrane
There are 2 - inner and outer shell membrane
Surround the albumin
Provide protective barrier against bacterial penetration
Air cell forms between these 2 membranes

18. Parts of the egg Albumen (white) Chalazae Vitelline (Yolk) Membrane
Major source of protein and riboflavin
Chalazae
Twisted, cord-like strands of egg white
Anchor yolk in centre of egg
Prominent chalazae indicative of freshness
Vitelline (Yolk) Membrane
Closer seal which holds the yolk in place
Germinal Disc
Yolk
Colour varies with feed
Colour doesn’t indicate nutritive value
Major source of vitamins, mineral and fat; and ~1/2 of the protein
Vitelline membrane external portion of the yolk

19. Air Cell
Empty space between the white and the shell at the large end of the egg.
As a freshly laid egg is cooled, the contents contract and the inner membrane separates from the outer membrane forming an air cell.
As the egg ages, moisture and carbon dioxide leave through the pores and air enters to replace them causing the airspace to get larger.
Air cell is visible at the flattened end of a peeled boiled egg.

20. Air Space in Egg The shell has an air space of less than 1/4” deep
The air space gets larger with time

21. Blood Spots Also called meat spots
Found on egg yolk and results from the rupture of blood vessels on the yolk during the formation of the egg or in the oviduct.
Candling can reveal eggs with blood spots
As the egg ages, the yolk takes up water from the albumen and dilutes the blood spots, hence blood spots indicate a fresh egg.
Eggs with spots are fit for consumption.

22. Bloom Freshly laid eggs have a dull appearance
The coating or covering on the egg that seals the pores.
Prevents bacteria from getting into the egg and reduces moisture loss
Washing removes the bloom
Protection can be restored from a light coat of mineral oil.
Protein deposited prior to laying

23. Conditions that render egg unsound
MICROBIAL
Mold (penicillum, cladosporum)
Pseudomonas – causing black rot or green rot
Avian TB (rare)
Salmonella – from faeces of the bird

24. Conditions that render egg unsound
PHYSICAL
Cracked eggs – will decompose quickly
Storage position – storage for a long time in inverted or horizontal position causing adherence of yolk to shell
Evaporation – resulting in enlarged airspace

25. Conditions that render egg unsound
CHEMICAL
Mainly due to enzymic action
Enzymes cause eggs to become watery.
Loss of CO2 changes pH and causes a transfer of water from the white to the yolk.
The yolk of a freshly laid egg will stand in a viscous white.

26. As an egg ages, several changes occur:
Water moves from the white to the yolk
The yolk structure weakens
The egg whites becomes thinner
The air space increases
Bacteria may enter through the shell
A “bad egg” smell occurs due to the production of H2S and other compounds

27. Testing Egg for freshness
Shaking
Candling
Immersion/Brine test
Yolk Index Test

28. Testing Egg for Freshness
Shaking
Fresh eggs make no sound
Stale eggs make a sloppy sound
Stale Egg
Albumen becomes dark and opaque
Yolk less visible
Enlarged air space
Blood spots due to the growth of microbes/ cracks can be detected
Candling
Hold egg before powerful light source
Egg quality judged by transparency
While rotating egg yolk, albumen and air space are visible
Albumen is translucent without spots
Yolk appears a bit cloudy because of the presence of Carbon dioxide – pH ~

29. Testing Eggs for freshness
Immersion/ Brine test
Involves floating egg in water
10% solu. (2oz salt to 1pt water)
Fresh egg sinks
Stale egg float in varying positions
Shrinkage of the albumen
Carbon dioxide and moisture levels,
Replaced by air through pores in egg shell
Increased air space

30. Testing Egg for freshness
Yolk Index Test
Dividing the height by the diameter of yolk
Cracking egg on a plate
Fresh Egg
Rounded yolk
Stands up in the viscous white
Stale Egg
Yolk flattens
weakening of the vitelline membrane
Absorption of water from albumen
Thin liquified albumen
Degeneration of the gelatinous structure
Difficult to separate yolk from albumen
Sour odour detected

31. Evidence of Unsoundness in Egg
Degree of suitability of the yolk
Adherence of yolk to shell
Dark spots
Disintegration
Colour changes
Depth of air space
>1/4”
Presence of blood spots
Presence of discoloured albumen
Evidence of the embryo
Presence of cracks in the shell
Unpleasant odour

32. Inspection of Egg Accept 4.4C or lower No odour Clean Unbroken
Firm yolk
Reject
>4.4C
Sulphur smell/off odour
Dirty
Broken/cracked

33. Examination of Egg
Colour change, Odour change, packaging, temperature, physical contamination
Liquid Egg
<4.4C
In tack packages
No signs of thawing
Dehydrated Egg
No caking

34. Meat Accept Reject 4.4C or below
Beef - bright, cherry red; aged beef may be darker in colour; vacuum packed may appear purple in colour
Lamb – light red
Pork – light pink, firm white fat
Texture – firm and spring back when touched
No odour
Package clean and in tact
Reject
Above 4.4 C
Beef – brown or green
Lamb – brown, whitish surface covering the lean meat
Pork – excessively dark colour, soft or rancid fat
Texture – slimy, sticky or dry
Sour/rancid odour
Package – broken cartons. Dirty wrappers, torn packaging, vacuum packaging with broken seals

35. Poultry Accept Below 4.4 C No discolouration
Texture – firm and springs back when touched
No odour
Package – surrounded by crushed self draining ice
Reject
>4.4 C
Purple or green discolouration around neck; dark wing tips
Stickiness under wings or around joints
Abnormal/unpleasant odour

36. Smoked fish Accept Fresh clean, smoky smell
Firm, dry free from blood stains
Reject
Sweaty, soft, slimy flesh
Mould growth
Uncharacteristic smell

37. Salted Fish Accept Fresh, firm, clear, dry Stored in cool dry place
Should be protected from all sources of contamination
Reject
Soft, moist flesh
Pink/green fungal growth
Foul odour
Improperly stored
Maybe infested with Lasioderma or other pests

38. Pickled Fish Accept Fish covered with liquor Firm fish
Free from blood stains and broken pieces
Reject
Fish partially covered wit liquor
Fish covered with muddy liquor
Fish with a foul/rancid odour
Blood stained flesh, discoloured
Fish broken in pieces

39. Shellfish Mollusks – soft bodied, protected by hard shell
Oysters, mussels, clam
Crustaceans – body encased in hard, close fitting shell.
Possess legs, flesh firmer than mollusks
Lobster, crab, shrimp

40. Shellfish - Oyster Most widely consumed mollusks
Require 4-6 years to maturity
Thrive best in brackish water
Can breed in water highly polluted with sewage
Oyster reflect the bacteriological quality of water
Oyster can self cleanse in chlorinated water

41. Shell fish - oyster Accept Tightly closed unbroken shell Outside clean
Pleasant odour
Sink in water
Liquor pH 6-7
If shucked - <4.4 C
Reject
Opened shell- don’t close when tapped
Unpleasant odour
Excessive dirt and slime
Sticky or dry
Floats in water
Liquor pH more acidic
If shucked - >4.4 C

42. Lobster Accept Muscular activities in tail Odour free
Free of dirt and slime
If scalded alive- shell will have pink colour
Reject
No resistance in tail
Discolouration under tail
Slimy exudate under claws
Dark colour of the shell when scalded
Foul odour

43. Crab Accept Should be accepted alive Very active No offensive odour
Reject
Offensive odour
Sluggish
dead

44. Frozen processed foods
Accept
Solid frozen
-14 to -21 C
Ice soft and flaky
In tack packaging
Clean packages
Reject
Evidence of thawing
Fluids or frozen liquid in case bottom
Ice crystals
Water stains
Damaged packages
Unfrozen foods
> 14 C- icecream

45. Reduced Oxygen Packaged Food
Accept
4.4 C or lower unless otherwise specified by the manufacturer
If frozen – frozen
Packages in tact
Use by date evident
Acceptable colour
Reject
>4.4  C, unless otherwise specified
If frozen- not frozen
Torn or leaking packages
Pass use by date
Unacceptable colour, slime, bubbles, and excessive liquid

46. Dairy Milk, butter, cheese
Reject
>4.4C
Dirty, broken packages
Milk: sour, bitter or moldy taste, ropiness, discolouration, off- odour
Butter: sour, bitter; mold growth; uneven colour, rancid smell
Cheese: unnatural mold, uneven colour, abnornmal flavour and texture
Accept
<4.4C
Clean, unbroken packages
Fresh characteristic smell
Milk: sweetish flavour
Butter: sweet flavour, uniform colour, firm texture
Cheese: typical flavour, texture and uniform colour

47. Cheese
Blue Cheese
Asiago Cheese

48. UHT Foods Accept In tack package In tack seal <4.4C when opened
Proper labels
Use by date
Reject
Leaking, punctured
Leaking packages
Dirty packages
>4.4C after opened
No label
No use by date

49. Fresh Fruits & Vegetable
General rejection criteria
Insect infestation
Evidence of mold
Damaged surfaces
Wilting and Mushiness
Discolouration & dull appearance
Unpleasant odours
Unpleasant taste

50. Ackee Introduced 1778 – West Africa Noted- 1875 1st documented- 1904
Hypoglycin cpd. Responsible for ackee poisoning
“Jamaica Vomiting Sickness Syndrome”
Freshly picked mature ackee
Introduced

51. Ackee Two toxic substances can be extracted from the fruit
Hypoglycin A & Hypoglycin B
Hypoglycin A, can be found in the aril of the fruit
Unripe fruit has a higher concentration of hypoglycin (x20)
Seed and membrane at the base of the seed are always poisonous
Source:

52. Ackee Hypoglycin A is an unusual amino acid
Has the ability to significantly reduce blood glucose levels and induce hypoglycemia
Depletion of glucose reserves and the inability of cells to regenerate glucose leads to hypoglycemia.
Source:

53. Ackee
Potential risk behaviours for ackee poisoning include the following:
Consumption of unripe ackee fruit
Consumption of ackee that has been forcibly opened
Reuse of the water in which an unripe ackee has been cooked

54. Stages in maturity of ackee
Bearing seasons
January to March
June to August
Fruits bear in clusters, turn red on reaching maturity
Split open along the seams with continued exposure to the sun

55. Ackee maturity guide 1) SMALL UNOPENED 2) SLIGHTLY OPENED
small, hard, immature, and unopened. Unsuitable for processing or eating.
2) SLIGHTLY OPENED
Slightly open, pod lobes split, seed and aril visible
(Warning: At this stage, the hypoglycin (toxin) is at a dangerously high level. Fruit can be reaped for racking but not for processing or eating.
3) FULLY OPENED
Fully opened pod: seed and aril clearly visible. Suitable for processing and eating.
4) ADVANCED SHRIVELLING
Advanced Shrivelling of pod, onset of spoilage, aril begins to decay or rot.

56. Ackee maturity guide Fruit Maturity
Ackee takes 7-8 weeks to attain full maturity
During weeks 2-3 of fruit development, the fruit doubles in size, after which the fruit increases at a much slower rate
At full maturity the fruits are pear shaped and acquire a red or a yellow tinge with red colouration
The pods then open revealing the seeds and 3 fleshy arilli

57. Inspection of canned foods
Canning is a widely used method of food preservation so the inspection of canned foods is unavoidable.
At least 10%of consignment should be inspected
If >2.5% rejected – action

58. Canned Foods Four methods of inspection can be utilized
It is important to:
Identify the can contents
Identify the brand
Identify the weight
Condition on the can
Four methods of inspection can be utilized
Observation
Palpation
Percussion
auscultation

59. Canned Foods Normal Can Clean appearance Rust free Dent free
Stain free
Has slightly concave ends
Sound Seams
Leak free
Labelled
Use by date
Abnormal Can
Rusty can
Dented
Bulging (“blown”)
Leaking
unlabelled

60. Good can

61. Observation
Look for rusts, leaks, dents, holes, swelling, soldering defects and presence or absence of labels.
CANS WITHOUT LABELS MUST BE CONDEMNED
Swollen cans are referred to as “blown”
Blowing is due to gas production from microbial action or chemical reaction
Check labels or bottom of cans for product dating

62. Palpation
Degrees of swelling can be detected by palpation, i.e., pressing the can between the fingers and thumb of both hands.
If air is inside, it will respond to pressure.
Flipper – earliest stage of spoilage where the can appears normal, but pressure on one end will cause a bulge in the other end. When pressure is release, end regains its normal appearance.
Springer – more advanced spoilage where pressure on one end causes the other end to bulge permanently.

63. Palpation
Bulging does not always mean that the contents are decomposing, it may be due to:
Insufficient vacuuming
Overfilling
Chemical reaction between can and food (hydrogen swell)
These conditions cannot be determined unless the can is opened, so err on the side of safety and condemn all blown cans.

64. Percussion
Employment of this method provides a useful indication of quality.
Sound cans will emit a dull note when tapped
If gas is present in a can, it will have a higher, drum like pitch when knocked

65. Auscultation
This is applicable to canned foods that were not packed with liquid, e.g., meats.
If the contents have deteriorated, a liquid will be present.
DO NOT USE THIS METHOD FOR FOODS PACKED IN LIQUID
Canned foods can deteriorate without gas production (flat sour)
This cannot be detected without opening
On the basis of the condition of the can, you make your judgment – pass or condemn.

66. Bad Cans

67. Bad Cans A. Bulge or swollen at one or both ends
B. Cans dented at seams
C. Can showing signs of leaking
D. Rusty cans

68. Assignment Acceptance /rejection criteria for:
Prepare an inspection form to be used at a receival area of a large restaurant. Design the form in a manner such that there are clear acceptance rejection criteria for any food of choice.
Due: Next Practical session
Baked products- ropiness