Page 6 - FOOD SAFETY PART-1

Module 1- Food Safety

It is important to provide allergen information to the consumers as it may

cause severe health risks. Food safety

It is important that the measures to control allergenic food hazard should
be established at the stage of food handling.

FOOD SPOILAGE

Food spoilage is the process in which food quality, texture or nutritional

value of the food deteriorates and become unfit for human consumption.

There are 21 major reasons of food spoilage:

Foreign Matter: anything that is not considered as food or food substance is
considered as foreign matter. For e.g., human hair, stapler, plastic, metal

particles etc

Lack of Proper Drainage: improper drainage system may lead to
accumulation of waste product which in turn can lead to pest and rodent
infestation.

Use of Non-food Grade Equipment/utensils: with the use of non-food

grade equipment or container results in decrease of the shelf life and
increases the risk for metal contamination of the food article.

Improper handling of food: handling food with unclean hands and wrong
selection of equipment and packing material results in food spoilage.

Residues of chemicals: chemical residues can come in contact at the stage
of harvesting, through residues of equipment or utensils sanitation

operations.

Non-standard sanitation: it is important to carry out strict guidelines while
carrying sanitation procedures. For example, if chemicals are used in less or

more quantity then the sanitation procedure will fail.

Use of poor raw material: raw material selection must be based on strict
scientific reference and frequent sampling.

Additives: additives of any nature like essence, flavours etc can spoil food if
not used in the right quantity.

Non-potable Water: water is involved in food processes therefore use of
non-potable for food operations can lead to food borne diseases. Water in

food industry must conform to IS 3025 and IS 10500 standards.

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