Food Industry Risk Analysts Can Simulate Real-Life Scenarios

Question: Food Industry Risk Analysts Can Simulate Real-Life How Scenarios? Answer: Introduction This code of conduct describes the principles to be followed by auditors approved under the Food Act 2006 (the Act) to ensure food safety program assessment and auditing services are delivered with integrity, professionalism, accountability and diligence. Queensland Health is committed to protecting any person who raises concerns about a breach of the code of conduct from retaliation or reprisal.[1] Food industry risk analysts can simulate real-life scenarios by inputting multiple food types and potential hazards in a single assessment. Additionally, hazards can be ranked by level of risk. After providing the appropriate data, iRISK quickly generates reports that offer estimated risks from multiple microbial or chemical food safety hazards and estimates how scenario alterations can increase or lower contamination risk. Since its launch, iRisk has attracted more than 500 registered users.[2] In Australia, the Sydney Food and Drug Administration also relies on Monte Carlo simulation to assess food safety, and one of its most notable uses of the technology occurred in the months prior to Sydneys hosting of the 41st World Expo in May 2010. Organizers wanted to be certain that food distributed to foreign visitors was safe, so it initiated a quantitative analysis of nitrite contamination in cooked meat. The Sydney FDA conducted 370 random checks of meat products in the city and found four percent of samples exceeded nitrite standards.[3] On the basis of this initial data, the organization commissioned a report to determine the probability of consuming nitrites in excess of established standards in normal consumption habits. Then, using MCS, the researchers simulated the sample 10,000 times, multiplying variables to fit possible real-life situations. The findings indicated that the possibility of passing the threshold for acute nitrite poisoning indeed existed, as well as the possibility for exceeding the allowable daily intake of nitrite. Based on the results, the Sydney FDA proposed that businesses in the food service industry be forbidden from using nitrite, which eliminated the possibility of nitrite poisoning at its root. Food Safety Hazards There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical. Microbiological Hazards Microbiological hazard occurs when food becomes contaminated by microorganisms found in the air, food, water, soil, animals and the human body. Many microorganisms are helpful and necessary for life itself. However, given the right conditions, some microorganisms may cause a foodborne illness. Microorganisms commonly associated with foodborne illnesses include bacteria, viruses and parasites.[4] Chemical Hazards Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals. Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food. Intentionally added chemicals help to maintain a foods freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked. Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.[5] Physical Hazards Physical hazards usually result from accidental contamination and /or poor food handling practices. Examples include slivers of glass, human hair, nails, false nails, nail polish, and pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks. Pesticides may leave residues on fruits and vegetables. In general, these residues can be removed by scrubbing the surface and washing with water. Food irradiation is classified as a food additive and is regulated by the Food and Drug Administration (FDA). Irradiation is a process, which destroys pathogenic and spoilage microorganisms without compromising safety, nutrition or quality and significantly lengthens storage life. In general, spices are irradiated as a means of controlling bacterial growth and mold. Food Safety and Hygiene Food safety and hygiene therefore play a major role in industry and food quality is the result of numerous factors such as physical, biochemical, and microbiological characteristics. Therefore, it is imperative that these factors are considered in layout design in the food processing industry. Many practices such as the hazard analysis and critical control points (HACCP) or good manufacturing practices (GMP) attempt to ensure food safety and hygiene requirements in the food manufacturing process. In order to align with these requirements, layouts need to focus on segregating the work area to control hazards and prevent contamination of the products being manufactured. This focus will ensure that the layouts comply with the requirements of the food industry and avoid modifications required later that usually result in additional costs. However, little research on FLP considering the unique manufacturing requirements of the food processing industry is reported in the literature. Theref ore, this paper formulates a model that simplifies the layout planning process for the food processing facilities (FPF). A generalized framework that helps to visualize the FLP was initially developed. Then, a layout model for FPF was proposed considering the unique features that need to be present in the layout. A case study was finally conducted by changing the layout of a malted milk powder processing facility in Sydney according to the proposed model. Food Processing Technology The primary concern of food manufacturers is to produce something that is wholesome and safe, that is, free from pathogenic microorganisms and chemical and foreign body contamination. Food items are perishable and become unsuitable for consumption with time. Although it cannot be prevented, one aim of food processing is to slow down the rate of deterioration by selecting appropriate methods of processing, ingredient formulations, packaging, and storage condition.[6] In order to make food items safe for consumption, food processing plants take measures to eliminate the possibility of microbial, chemical, and physical contamination. Thus, it becomes a key factor of concern, and layout design should essentially help to prevent direct and cross contamination of the products being manufactured. Hence, the layouts of the food processing factories have to be designed to meet food safety requirements on top of production efficiency. This is the main envisaged difference between the layouts o f food processing and other manufacturing plants. Thus it can be concluded that the food processing plants add a new dimension to the common layout design problem.[7] Quality Standards Applicable for the Food Processing Industry Many guidelines are available to regulate the food manufacturing processes. In the food processing sector, Quality Assurance (QA) systems are used to improve quality and reduce costs whilst HACCP programs are specifically deployed to assure food safety. Based on management principles, HACCP and GMP have been implemented to help plants to maintain high levels of hygiene.[8] HACCP systems establish process control by identifying points in the production process that are most critical to monitor and control in terms of contamination. It is widely recognized in the food industry as an effective approach to establish good production, sanitation, and manufacturing practices that produce food items that are safe to consume. Therefore, it can be concluded that QA and HACCP implemented in concert facilitate improvements in both production efficiency and product safety.[9] Considering the above factors, an area that needs attention in the food processing industry is the relationship between hygiene and the layout of the processing plants. Aspects of food hygiene have been addressed in different disciplines and a considerable amount of knowledge is available. However, this knowledge is not systematically linked to the evaluation and design of layouts for food processing. The literature on layout planning has thus far inadequately addressed the influence of hygiene factors on the specific nature of the food processing companies. As discussed earlier, the food industry norms have to be followed in designing factory layouts for food manufacturing and segregation of work areas is important for the food processing industries as they are characterised by a continuous change in volume, type, and mix of products due to constantly changing market requirements.[10] On top of this, many critical control points are present in the food processing industry. These have been identified as hazards for the manufacturing process. Hence there should be adequate controls to mitigate the risk of contamination. The site layout plays an important role in this risk mitigation process. Thus, basic sections of food processing facilities were identified as primary manufacturing, secondary packing, warehouse, utility area, and administration.[11] The hazards identified in HACCP are biological hazards (e.g., bacteria, yeasts, and molds), chemical hazards (e.g., cleaning chemicals and lubricating fluids), and physical hazards (e.g., glass, insects, pests, metal, and dust). Layouts for food processing facilities should be designed to minimize risks due to the above hazards. The product is exposed to the environment at the primary manufacturing area. Thus, it is the area, which poses the highest risk for hygiene in the manufacturing process, and risk mitigation steps are essential to prevent contamination. Environmental conditions in terms of humidity, temperature, and particulate levels and the barometric pressure have to be closely monitored and maintained within the primary manufacturing section. Furthermore, the primary manufacturing area has to be completely separated from the other areas to control the risk of contamination.[12] References Glenn Gardener, Anne Gardner, and Jane O'connell. "Using the Donabedian framework to examine the quality and safety of nursing service innovation." Journal of clinical nursing 23, no. 1-2 (2014): 145-155. Gretchen Young, Julie Hulcombe, Andrea Hurwood, and Susan Nancarrow. "The Queensland Health Ministerial Taskforce on health practitioners expanded scope of practice: consultation findings." Australian Health Review 39, no. 3 (2015): 249-254. Hills Harris, Carmel Bofinger, and David Cliff. "Community Health and Safety Handbook: Leading Practice Sustainable Development Program for the Mining Industry." (2016). Jana Lerssi-Uskelin, Leila Hopsu, and Anne Salmi. "What is Workplace Health Promotion (WHP)." Afr Newslett on Occup Health and Safety 24 (2014): 46. Janet O. Chan-Monk, Carlo Caponecchia, and Chris Winder. "The concept of workplace bullying: Implications from Australian workplace health and safety law." Psychiatry, Psychology and Law 21, no. 3 (2014): 442-456. Jeff J. Wilks, Stephen, and F. Moore, eds. Managing tourist health and safety in the new millennium. Routledge, 2013. Jennifer A. Witty, Paul Crosland, Kaye Hewson, Rajan Narula, Timothy R. Nathan, Peter A. Campbell, Andrew Keller, and Paul A. Scuffham. "A cost?minimisation analysis comparing photoselective vaporisation (PVP) and transurethral resection of the prostate (TURP) for the management of symptomatic benign prostatic hyperplasia (BPH) in Queensland, Australia." BJU international 113, no. S2 (2014): 21-28. Leon Straker, David Dunstan, Nicholas Gilson, and Genevieve Healy. "Sedentary work. Evidence on an emergent work health and safety issue." (2016). Lynn R. Marotz. Health, safety, and nutrition for the young child. (Nelson Education, 2014) Marion Nestle. Food politics: How the food industry influences nutrition and health. Vol. 3. Univ of California Press, 2013. Petra Amchova, Hana Kotolova, and Jana Ruda-Kucerova. "Health safety issues of synthetic food colorants." Regulatory Toxicology and Pharmacology 73, no. 3 (2015): 914-922. Sheila Arbury, Michael Hodgson, Donna Zankowski, and Jane Lipscomb. "Workplace Violence Training Programs for Health Care Workers: An Analysis of Program Elements." Workplace Health Safety (2017): 216507991667153 [1] Glenn Gardener, Anne Gardner, and Jane O'connell. "Using the Donabedian framework to examine the quality and safety of nursing service innovation." Journal of clinical nursing 23, no. 1-2 (2014): 145-155. [2] Gretchen Young, Julie Hulcombe, Andrea Hurwood, and Susan Nancarrow. "The Queensland Health Ministerial Taskforce on health practitioners expanded scope of practice: consultation findings." Australian Health Review 39, no. 3 (2015): 249-254. [3] Hills Harris, Carmel Bofinger, and David Cliff. "Community Health and Safety Handbook: Leading Practice Sustainable Development Program for the Mining Industry." (2016). [4] Jana Lerssi-Uskelin, Leila Hopsu, and Anne Salmi. "What is Workplace Health Promotion (WHP)." Afr Newslett on Occup Health and Safety 24 (2014): 46. [5] Janet O. Chan-Monk, Carlo Caponecchia, and Chris Winder. "The concept of workplace bullying: Implications from Australian workplace health and safety law." Psychiatry, Psychology and Law 21, no. 3 (2014): 442-456. [6] Lynn R. Marotz. Health, safety, and nutrition for the young child. (Nelson Education, 2014) [7] Jennifer A. Witty, Paul Crosland, Kaye Hewson, Rajan Narula, Timothy R. Nathan, Peter A. Campbell, Andrew Keller, and Paul A. Scuffham. "A cost?minimisation analysis comparing photoselective vaporisation (PVP) and transurethral resection of the prostate (TURP) for the management of symptomatic benign prostatic hyperplasia (BPH) in Queensland, Australia." BJU international 113, no. S2 (2014): 21-28. [8] Marion Nestle. Food politics: How the food industry influences nutrition and health. Vol. 3. Univ of California Press, 2013. [9] Leon Straker, David Dunstan, Nicholas Gilson, and Genevieve Healy. "Sedentary work. Evidence on an emergent work health and safety issue." (2016). [10] Jeff J. Wilks, Stephen, and F. Moore, eds. Managing tourist health and safety in the new millennium. Routledge, 2013. [11] Lynn R. Marotz. Health, safety, and nutrition for the young child. (Nelson Education, 2014) Marion Nestle. Food politics: How the food industry influences nutrition and health. Vol. 3. Univ of California Press, 2013. [12] Sheila Arbury, Michael Hodgson, Donna Zankowski, and Jane Lipscomb. "Workplace Violence Training Programs for Health Care Workers: An Analysis of Program Elements." Workplace Health Safety (2017): 2165079916671534.