PRESENTED BY DR. GABRIEL I. OKAFOR DEPT. OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF NIGERIA, NSUKKA, ENUGU STATE, NIGERIA IMPLEMENTATION & MANAGEMENT OF FOOD HAZARD, SAFETY AND HYGIENE PROCEDURES

Salutation …Warm greetings from the University of Nigeria- The cradle of university education in Nigeria FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT

TALK OUTLINE INTRODUCTIONJUSTIFICATIONSPROCEDURESCONCLUSIONS

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  The range of practices and procedures involved in ensuring food is safe to eat.  The measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use. Food hygiene

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Food safety perspective Food that is free from toxins, pesticides, chemical and physical contaminants, as well as microbiological pathogens such as bacteria and viruses that can cause illness. FOOD SAFETY

Food safety management objectives NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT a) to produce food products free from physical, chemical and bacteriological contamination; b) to prevent the sale of unfit food, adulterated food or food which is not of the nature, substance or quality demanded by the purchaser; c) to ensure compliance with the relevant statutory provisions d) to ensure adequate hygiene control of food premises, food vehicles and food importing operations. e) to ensure products are produced by a well-instructed, informed and trained workforce, adequately supervised at all times; f) to ensure continuing success of the food business through reduced consumer complaints and lawsuits; g) to ensure a swift response in the event of a food safety incident; h) to ensure continuing liaison with officers of the food authority in the pursuit of best food safety practices. All reasonable precautions and all due diligence

Implementing Food safety management systems NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT The implementation of a Food Safety Management System (FSM) follows these stages: Stage 1 – Formation of the FSM Team  Should be headed by a FSM Controller or Leader and include senior and line managers.  Food processing operators/catering staff should be represented on the FSM team – to assure credibility. Stage 2 –Food Safety Policy/Mission Statement Preparation  To be prepared by the FSM Team.  The document is to be agreed with senior management, signed and dated by the Chief Executive/Managing Director.

Implementing FSMS Stages contd…. NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Stage 3 – Preparation of Food Safety Manuals and Operating Instructions  Covers all aspects of a food production or catering process.  Operating instructions for food handlers and other persons who could indirectly contaminate food, such as engineers, should be prepared for all high and medium risk food manufacturing and preparation activities. Stage 4 – Information, Instruction and Training  Everyone should be introduced to the FSM system through the provision of information, instruction and training directed at specifying individual responsibilities, risk assessment procedure and the other management systems incorporated in the Food Safety Manual relevant to the groups concerned.

Implementing FSMS Stages contd…. NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Stage 5 – Implementing the Food Safety Management System  Advance publicity and propaganda should be provided specifying a date for the commencement of the FSM system.  Line managers will ensure that the procedures covered in the previous instruction and training sessions are adhered to and feedback sent to the FSM Team.  The FSM Controller and Team will need to be in attendance at all times in the early stages to ensure procedures are correctly interpreted and understood by all concerned. Stage 6 – Monitoring the Operation of the System  Recommendations in food safety risk assessments will require regular monitoring by line managers in conjunction with members of the FSM Team.  The FSM Team should also meet on a regular basis to review progress, consider variations and problems identified in the early stages following the introduction of the FSM system.

Implementing FSMS Stages contd…. NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Stage 7 – Reviewing the Success of the System  The success of the FSM System should be subject to regular review.  In the early stages, this should take place on a monthly basis, the time between reviews extending as the system becomes established.  Establish system for recognizing and publicizing the activities of departments, sections or groups performing well, at an early stage of the FSM system.  Staff should also be regularly updated on the outcome of reviews, including any modifications necessary.

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Food safety problems are often described in terms of Hazards, categorized as chemical, biological, or physical. Chemical Hazards  Agricultural chemicals (pesticides, herbicides, rodenticides, insecticides, fertilizers, antibiotics and other animal drugs),  Cleaning residues,  Naturally occurring toxins,  Food additives, allergens, and  Toxic chemicals from industrial processes. Food Hazards

Physical Hazards - Foreign bodies NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Physical contamination commonly encountered in a wide range of both raw and processed foods, and include: a) Raw materials: Minute stones, stalks, caterpillars and other insects in vegetables in particular. b) Food ingredients: Numerous forms of physical contamination, including stalks, stones, hair, dead insects and rodent droppings. c) Packaging materials: Elements of initial packaging materials, such as pieces of plastic, hessian sacking, staples, cardboard and paper. d) Infestation: Rat, mice and bird droppings, dead caterpillars and adult insects. e) Returnable food containers: Dirty milk bottle foil caps, chemical contaminants from food containers, soil and dead insects.

Foreign bodies NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT f) Personal items: Buttons from clothing, items of jewellery, hair slides and grips, pens, cigarette ends, false finger nails and dentures. g) Processing machinery and plant: Nuts, bolts, staples, oil and grease, parts of cleaning rags, shreds of conveyor belt, splinters of wood from pallets and flakes of paint. h) Structural elements: Shards of broken light bulb and fluorescent strip, pieces of brick and wall tile, shreds of rust from overhead steelwork and pipes, i) Cleaning materials: Scraps of sponge, wipers, rags and paper, string from string mops, brush bristles and cleaning agent deposits. Foreign body control is an essential element of a food safety management system.

Biological hazards NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  BACTERIA Foodborne infections: C. jejuni, L. monocytogenes, Salmonella spp, Shigella spp, V. parahaemolyticus, V. vulnificus, Yersinia enterocolitica Foodborne intoxications: B. cereus, C. botulinum, S. aureus Toxin-Mediated infections: C. perfringens, E. coli 0157:H7 Spore formers: B. cereus, C. botulinum, C. perfringens  VIRUSES: Hepatitis A; Norwalk virus, Rotavirus  PARASITES: Anisakis simplex (Anisakiasis), Cryptosporodium parvum (Cryptosporiodosis), Giargia lamblia (Giardiasis), Toxoplasma gondii (Toxoplasmosis), Trichinella spiralis(Trichinosis)  FUNGI: Molds, Yeasts  BIOCHEMICAL INTOXICATIONS Fish toxins: Ciguatoxin, Scombrotoxin, Tetrodotoxin Plant toxins: Mushroom toxins, Aflatoxins, Kidney Bean Toxins  FUNGI: Molds, Yeasts

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Micro-organisms need the same things that people need to grow: Food, Water and Air  Prevent Contamination  Temperature Control Less Than C Proper Cooking Temperatures  Good Sanitation Remove Residual Bacteria from Equipment  Prevent Cross Contamination Ensure Employee Hygiene  Food Safety Management Tools Microbial Risk Assessment HACCP Control Measures:

Storage Cooking Preparation Receiving Serving Farm Food Establishments Vending Outlets Home Sea Microbiological Risk Assessment can be applied to each individual step in a (typical) food supply chain, from primary production to consumption (single pathogen, one product, all supply chains) Microbial risk assessment covers the farm-to-fork continuum

Risk Assessment Paradigm Hazard Identification (In-depth literature review) Exposure Assessment (Likely Intake of Pathogen) Hazard Characterization (Dose-Response) Risk Characterization (Consequences) NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT. 2015

Risk Analysis Process Risk Analysis Agenda Formulate Risk Management Questions Risk Assessment Proposal Conduct a Risk Assessment? Complete Risk Assessment Evaluate the Output External Peer Review Cost-Benefit Analysis Select Risk Management Options Implementation Monitoring and Reassessment Identify Food Safety Problem Yes No Choose another Risk Management Option Policy Development NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT. 2015

Possible Contamination Sources NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Line Workers 2. Utensils 3. Equipment and structural surfaces 4. Water 5. Insects/ animals, poultry, birds 6. Air 7. Ingredients 8. Dust 9. Soil

Employee’s Health NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT “ Control of employee’s health condition that could result in the microbiological contamination of food, food packaging materials and food contact surface.  Medical Examination  Communicable Diseases  Injuries  Washing of Hands and Hands Gloves  Personal Cleanliness  General Sanitation Work Rules/ SOPs

Hand washing and gloves NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT. 2015

Hand contamination of food NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT The principal source of food contamination is through contact with hands. Physical soiling  Hands may be physically contaminated through contact with dust, dirt, soil and other items on the skin. Chemical soiling  Certain chemicals, i.e cleaning chemicals, can contaminate a food product and may be toxic. Bacteriological soiling  Food particles under nails (Cl. perfringens).  Microorganisms on hand surfaces

Washing of Hands and Hands Gloves NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT You need to wash your hands every 30 minutes or replace your gloves anytime you: 1. Use the wash room 2. Eat, drink, or smoke 3. Cough, sneeze, or blow your nose 4. Enter or leave the work area 5. Change tasks between raw and ready-to-eat products 6. Handle soiled equipment 7. Pick something up off the floor 8. Handle garbage or offal

Principal risks of bacteriological contamination of food by the hands NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT a) Failing to wash hands and scrub nails after using the toilet (Salmonellae, Clostridia); b) Use of a handkerchief to blow the nose (Staphylococci); c) Hand to mouth/nose on coughing/sneezing (Staphylococci); d) After smoking, eating, drinking (Salmonellae); e) After handling raw meat, poultry, eggs, semi-cooked food (Salmonellae); f) Minor cuts and skin lesions (Staphylococci); g) Personal habits, such as nose and ear picking, combing the hair, picking spots (Staphylococci); h) After handling waste food or food refuse; i) After contact with contaminated surfaces, e.g. blood, on floors, preparation surfaces; j) From one food to another, e.g. from raw meat to cooked meat (Salmonellae).

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Develop a written procedure for employee hygiene and method for training.  Develop a protocol emphasizing the importance of employee hand washing and/or gloving.  Use of separate color of frocks for specific products, handling areas, and the use of aprons may be incorporated.  Frock colors can also be used to distinguish “product handlers” from “non-product handlers” within the production area.  Establish use of appropriate footwear and procedures for cleaning, storing, evaluating conditions, and wearing outside production area.  Employee traffic flow must be maintained both during operational and non-operational hours to prevent cross- contamination. ¤  All individuals entering processing area must follow the established protocol. Food safety procedures for employee practices

Past and Current Tools for Assuring Food Safety NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT PAST: GMP + Good Sanitation + End Product Testing = Food Safety Assurance Current: GMP + SSOP + HACCP = Safe Food SSOP stands for: SSanitation S Standard OOperating PProcedures

Development and Adoption of Good Manufacturing Practices (GMPs) and Good Agricultural Practices (GAPs ) NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Good Manufacturing Practices (GMPs) are the minimum sanitary and processing requirements for food companies. It also includes pre-requisite programme.  GMPs are fairly broad, general and can be used to help guide the development of Standard Operating Procedures (SOPs) which are very specific.  Good Agricultural Practices (GAPs) are also essential

Use of Standard Operating Procedures (SOPs) NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Standard Operating Procedures (SOPs) are established or prescribed methods to be followed routinely for the performance of designated operations or in designated situations.  They are very concise and specific step-by-step instructions.  Establishments are encouraged to have SOPs for every task or activity in the facility.  GMPs and GHP’s helps to guide the development of SOPs.  SOPs are very useful in training employees and in establishing a consistent method for conducting daily operations.  Establishments should develop SOPs for their operations.

HACCP and GHP NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT HACCP is the acronym for ‘Hazard Analysis and critical Control Point’, which is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution, and consumption of the finished product.  A system of food safety assurance based on the prevention of food safety problems.  Accepted by international authorities as the most effective means of controlling foodborne diseases.  Derived from ‘failure Mode and Effect Analysis’, which looks at a product and asks what can go wrong. Good hygienic practices (GHPs) is an integral part of HACCP.

Combination of Lagging and Leading Indicators NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Lagging indictors of food safety are outcome-based measures used to rate progress in the battle against foodborne disease.  Leading indicators of food safety are behavioral change driven activities/processes that can result in lower rates of illnesses.

Using Consequences to Increase or Decrease Behaviors NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT According to Daniels (1999), behavioral consequences are those things and events that follow a behavior and change the probability that the behavior will be repeated in the future.  If consequences help increase or decrease behaviors, then certainly they can be used to enhance food safety performance.  Food safety performance is a result of behaviors.  Organization not seeing improvements in food safety, are not effectively using consequences to manage performance.  Organizations meeting specific and objective food safety goals year after year and improve food safety performance have developed effective consequences.  Creating and utilizing effective consequences is the next step in a behavior based food safety management system. The consequence of an act affects the probability of it occurring again. B.F. Skinner (1904–1990)

Determine the Cause of Performance Problems NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Lack of skill (the employee doesn’t know what to do or know how to do it)  Ineffective system or work set-up that leads to difficulty in performing the desired behavior (wrong equipment, wrong work tools, or poor lay- out).  Lack of motivation (the employee simply doesn’t want to do it or doesn’t like doing it).

Creating Consequences for Food Safety NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Four types of behavioral consequences that an organization can use to get results:  Positive reinforcement and negative reinforcement are two behavioral consequences that increase the probability of a behavior occurring again.  Punishment and penalty are two behavioral consequences that decrease behavior.

Workplace Skills Appraisal NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT. 2015

Workplace Skills Appraisal contd….

NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT. 2015

Useful Hints NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  All meaningful progress begins with simple goal setting.  Goals are effective, because when they are established properly, they are powerful antecedents to desired performance or behavior.  An antecedent is anything that comes before a behavior that contains information about behavioral consequences.  Accordingly, goals alone will not result in improved performance unless they are consistently paired with consequences.  When establishing food safety goals, make them achievable, specific, risk-based, and measurable. Also, make sure to write them down.  Only through the use of valid measurements can you know if your organization’s food safety performance is getting better, staying the same, or getting worse.

Useful Hints contd NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT  Use food safety measurements to (a) Catch People Doing Things Right, (b)Trend and Compare, and (c) Innovate.  To evaluate food safety performance, you need to do more than simply measure the physical condition of the establishment and the food. You should also measure factors such as processes, knowledge, and, most importantly, behavior.  No single measure will be fully adequate to manage food safety risk in a complex retail establishment. Therefore, use a combination of both leading and lagging indicators to gauge performance.  To be effective in improving performance, remember that food safety goals and measurements must be consistently paired with consequences.

CONSULTED RESOURCES NIFST'S FOOD SAFETY MANAGEMENT TRAINING WORKSHOP, OWERRI, OCT Stranks, J. (2007). The A-Z of food safety. Thorogood Publishing Ltd London. pp Yiannas, F. (2009). Food Safety Culture Creating a Behavior-Based Food Safety Management System. Springer ScienceþBusiness Media, LLC. pp. 97. SITXFSA001A – Implement Food Safety Procedures

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