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- Chemicals are extensively used by the food industry. Due to this, food businesses need to ensure effective chemical management so they do not become a source of food contamination.
haccpmentor.com/chemical-management/How to manage chemicals in your food business - HACCP Mentor
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- Industrial Chemicals
- Agricultural Chemicals
- Toxic Metals
- Preservatives
- Naturally Occurring Toxins
- How Chemical Contamination Happens
- How to Prevent Chemical Contamination
- Find Out More About Contamination
Industrial chemicals and cleaning products include detergents, sanitizers and other chemical products that you may have on-site. Always store these well away from food and food preparation areas, and store in their original labelled containers. Never store chemicals in containers that were used for food, and don’t store food in containers that were...
Agricultural chemicals include herbicides, pesticides and fertilizers that may be present on fruit and vegetables. Always wash fruit and vegetables – even if the item has a thick skin or rind, you are still in danger of transferring chemicals from the outside to the inside when you cut into the product. Choose fresh produce suppliers for your busin...
Toxic metal contamination can occur when using pots and pans, food containers or utensils that have been manufactured using non-food grade materials, or that are not suitable for the purpose for which they are being used. Storing acidic food in galvanized metal containers can cause chemical contamination. Use food-grade plastic containers instead.
Preservatives are ingredients added to food to make it last longer or taste better. Example preservatives include sulphites in wine and nitrates used in meat. Adding too much preservative to a food can be harmful to human health. Always use reputable suppliers and follow instructions when using these products.
Naturally occurring chemical toxins are chemicals that are produced or contained naturally within shellfish, seafood or plants. These toxins may not cause any harm to the organism that produces them but can be harmful to humans. Paralytic Shellfish Poisoning is an example of an illness caused by consuming a naturally occurring toxin. Always purchas...
There are many ways that food can become contaminated by chemicals in a food business. Food Handlers can accidentally cause chemical contamination if they: 1. don't handle, store and label cleaning chemicals properly 2. use too much detergent or sanitizer to clean food preparation surfaces, glassware, dishes or cutlery 3. don't rinse surfaces, glas...
To prevent chemical contamination from happening in your business: 1. always label and store chemicals separately from food 2. use the appropriate chemical for the job you're doing 3. always follow the chemical manufacturer's instructions with regards to dilution, contact time and water temperature 4. use chemical pest control products with care or...
There are three types of contamination: chemical, biological and physical. Any of these types of contamination can occur in a food business, and rigorous controls are required to prevent it from happening. Find out more about the different types of contamination and how to prevent cross-contamination. Control methods and procedures should be laid o...
Introduction. Prerequisite Programs. Education and Training. Developing a HACCP Plan. Assemble the HACCP team. Describe the food and its distribution. Describe the intended use and consumers of...
- Conduct a Hazard Analysis. The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.
- Determine Critical Control Points (CCPs) A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
- Establish Critical Limits. A critical limit (CL) is the 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. The HACCP team will describe monitoring procedures for the measurement of the critical limit at each critical control point.
The guidance focuses on the responsible and effective use of chemicals in food hygiene to ensure chemical traces are minimised in food as a result of cleaning, sanitising or disinfection practices, especially of food contact equipment and other food contact surfaces including hands.
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This document supports food business operators along the supply chain to identify risks and critical control steps depending on the cleaning methods. (e.g. wet cleaning) and chemicals in use (e.g. sanitisers or disinfectants). A standardised process for cleaning is of great importance.
Oct 7, 2016 · How and why we do assessments under the Chemicals Management Plan. Information on chemicals, including health effects, safe handling, chemical substance fact sheets and Canada’s Chemicals Management Plan.
