Potential Hazards in Food: Update Systems in Ens ring the concept of Ta ab in Food Ensuring the concept of Tayyab in Food The Third Gulf Conference on Halal Industry and its Services 13-15 May, 2014 Sheraton Hotel, State of Kuwait Professor Dr. Mian Muhammad Nadeem Riaz Director, Texas A&M University, TAMU, USA اﻟﻐذاء ﻓﻲ اﻟﺻﺣﺔ ﻋﻠﻰ اﻟﺧطر ﻣﻛﺎﻣن: ﻓﻲ ﻣﺳﺗﺟدة ﻧظم اﻟﻐذاء ﻓﻲ اﻟطﻳب ﻣﻔﻬوم ﺗﺣﻘﻳق أ ﺎ ﻧ ﺎض أ. د. نﺎﻳ ﻣدﻳم ﻧﺣﻣد ﻣﺎض رﻳ اﻟﺑروﺗﻳن، أﺑﺣﺎث ﻣدﻳر اﻷﻣرﻳﻛﻳﺔ اﻟﻣﺗﺣدة اﻟوﻻﻳﺎت ﺗﺎﻣو، أم، أﻧد أﻳﻪ ﺗﻛﺳﺎس ﺟﺎﻣﻌﺔ اﻟﺧﻠﻳﺞ ﻣؤﺗﻣر اﻟﺛﺎﻟث وﺧدﻣﺎﺗﻪ اﻟﺣﻼﻝ ﻟﺻﻧﺎﻋﺔ13 - 15 ﻣﺎﻳو2104 اﻟﻛوﻳت دوﻟﺔ اﺗون، اﻟﺷﻳر ﻓﻧدقConcept of Concept of Halal Halal Concept of Concept of Tayyiban Tayyiban Tayyiban Tayyiban ‐ wholesome, good, wholesome, good, healthy, safe, healthy, safe, clean, nutritious clean, nutritious, quality quality
21
Embed
Concept of Concept of HalalHalal Concept of Concept of ... · GMP HACCP ISO 22000 BRC ... HACCP HACCP National Standards How to Control Hazards in Food ... HACCP GMP SOP SSOP Tayyab
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Potential Hazards in Food: Update Systems in
Ens ring the concept of Ta ab in FoodEnsuring the concept of Tayyab in Food
The Third Gulf Conference on Halal Industry and its Services13-15 May, 2014
Sheraton Hotel, State of Kuwait
Professor Dr. Mian Muhammad Nadeem RiazDirector, Texas A&M University, TAMU, USA
نظم مستجدة في :مكامن الخطر على الصحة في الغذاءتحقيق مفهوم الطيب في الغذاء
Concept of Concept of WholesomeWholesome Guidelines from Guidelines from TayyibanTayyiban
WholesomeWholesome FoodsFoods
Healthy FoodsHealthy Foods
Safe FoodsSafe FoodsSafe FoodsSafe Foods
CleanClean FoodsFoods
Nutritious FoodsNutritious Foods
Quality Foods Quality Foods
Guidelines from Wholesome FoodsGuidelines from Wholesome Foods
GMPGMP
HACCPHACCPISO ISO 2200022000
BRCBRC
Codex Codex AlimentariusAlimentarius
FDA GuidelinesFDA Guidelines
USDA GuidelinesUSDA Guidelines
Etc. Etc.
Food Processing in Developed Countries Food Processing in Developed Countries
Most of the International food companies follow very Most of the International food companies follow very strict rules for producing strict rules for producing TayyabanTayyaban FoodsFoods
For Example, Cargill, DuPont and Nestle has their own For Example, Cargill, DuPont and Nestle has their own guidelines for wholesome and clean foodsguidelines for wholesome and clean foods
They will never violate any rule They will never violate any rule which jeopardize which jeopardize the the safety or cleanliness of foodssafety or cleanliness of foods
Food Processing in Developing Countries Food Processing in Developing Countries
Major issues of Major issues of TayyabTayyab food is in developing countriesfood is in developing countries
Some time do not follow rules for Some time do not follow rules for TayyabTayyab foodsfoods
No one to ask them or they do not careNo one to ask them or they do not careyy
They need education about hazards in foodThey need education about hazards in food
They need to learn how to produce They need to learn how to produce TayyabTayyab foodfood
Food Processing in Developing Countries Food Processing in Developing Countries
In less developed countries In less developed countries –– 7070% of deaths among % of deaths among children under children under 5 5 are linked to are linked to contaminated food contaminated food ‐‐‐‐‐‐‐‐‐‐(FAO, (FAO, 20032003))
Now Our Food is GlobalNow Our Food is Global
Now Our Food is GlobalNow Our Food is Global
Food importuned from Developed Countries like Food importuned from Developed Countries like Europe USA and Canada take care Europe USA and Canada take care TayyabTayyab Food by:Food by:
1. 1. FFood Safety laws of their ownood Safety laws of their own
2 By government rules and regulation2 By government rules and regulation 2. By government rules and regulation2. By government rules and regulation
Awareness about Food HazardsAwareness about Food Hazards
We need to take proactive approachWe need to take proactive approach
Not ReactiveNot Reactive
Potential Hazards in Food are GlobalPotential Hazards in Food are Global
How to Control Hazards in FoodHow to Control Hazards in Food
Hazard can be controlled by using appropriate safety Hazard can be controlled by using appropriate safety controlcontrol
How to Control Hazards in FoodHow to Control Hazards in Food
How the traceability system works?How the traceability system works?
How to Control Hazards in FoodHow to Control Hazards in Food
How the traceability system works?How the traceability system works?
From Farm to Plate
FarmSale and Transport Slaughter Processing Retail Catering YOU
Hazard Identification
LivestockControl Program
Good Hygienic Practice = Risk Management
HACCP HACCPNational Standards
How to Control Hazards in FoodHow to Control Hazards in Food
What is Cross Contamination? What is Cross Contamination?
The The transfer of transfer of biological, physical biological, physical and and or chemical contaminants or chemical contaminants (hazards) (hazards) to to food food products from products from raw ingredientsraw ingredients, , foodfood handlers vectorshandlers vectors or theor thefood food handlers, vectorshandlers, vectors, or the , or the production environmentproduction environment
How Cross Contamination Occur?How Cross Contamination Occur?
Addition of contaminated ingredients after the kill stepAddition of contaminated ingredients after the kill step
Cross contamination from the processing environmentCross contamination from the processing environment
Cross contamination from peoples and /or vectorsCross contamination from peoples and /or vectors
Cross contamination from equipment after the kill stepCross contamination from equipment after the kill step
Cross contamination during samplingCross contamination during sampling
Cross Contamination Cross Contamination Prevention and Prevention and ControlsControls
ScienceScience‐‐based guidance on safe food practices is vital at based guidance on safe food practices is vital at all levels all levels ––from farm to consumer from farm to consumer ––to prevent to prevent contamination of food contamination of food duringduring
P d iP d i ProductionProduction
ProcessingProcessing
PPreparationreparation
DDistributionistribution
Cross Contamination Cross Contamination Prevention and Prevention and ControlsControls
RRapid detection kit for microbe, pesticide residues, apid detection kit for microbe, pesticide residues, antibiotics in food productsantibiotics in food products
Example: PoultryExample: Poultry
Challenges to Food HazardsChallenges to Food Hazards
Current Consumer trends are:Current Consumer trends are:
ToTo produceproduce HalalHalal andand TayyabTayyab ToTo produceproduce HalalHalal andand TayyabTayyabfoodfood wewe needneed toto workwork inindevelopingdeveloping countriescountries toto enforceenforcefoodfood safetysafety regulationsregulations
To make sure food is Halal and To make sure food is Halal and Tayyab Muslims need to follow Tayyab Muslims need to follow religious hazards as well religious hazards as well
PhysiologicalHazard
(foreign materials)
Chemical hazard(toxins from plants,
animals, microorganismschemicals/allergens
Hazardsin Halal Food
Haram Hazard (Najis, haram,
prohibited activities)
Biological Hazard(bacteria, virus,
molds, parasites, GMO
FoodSafety
VeterinaryAgriculture
Human HACCP
Workers
Municipality
Safety Panel
Health
Industry Religious Affairs
Customs
Team
Haram CCP Establishment/Surveillance Halal
Free of Haram HazardHALAL
HACCP
GMP SOP SSOP
Tayyab
Free of Physical Chemical Biological Hazards
SummarySummary
InIn shortshort MuslimMuslim communitycommunity needsneeds toto addressaddress allall ofofthesethese issuesissues toto assureassure thatthat itit hashas aa foodfood supplysupply thatthat isisnotnot onlyonly HalalHalal butbut alsoalso TayyabTayyab