Food Safety Issues Food Additives - Eastern Illinois University 食品安全問題的食品添加劑-東伊利諾斯大學

1、.Food Safety Issues: Food AdditivesFood additives, as defined by Food and Drug Administration, is "any substance, the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component of or otherwise affecting the characteristics of any f

2、ood (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, transporting, or holding a food; and including any source of radiation intended for any such use), if such substance is not generally recognized among experts qualified by scientific

3、training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of substances used in food prior to January 1, 1958, through either scientific procedures or experiences based on common use in food) to be safe under conditions of its inte

4、nded use."Types of Food AdditivesA. Intentional those intentionally added to foods for a specific purposeB. Accidental those that end up in the food unintentionally, or accidentally, usually as a result of processingFunctions of Food AdditivesA. To enhance nutritive value, ie fortified and enri

5、ched foodsB.To improve flavor, ie salt, MSG, spicesC.To improve color, ie dyesD.To extend shelf life, ie preservatives that interfere with growth of microbes E.To improve textureF.To control pHG.For leaveningH.For bleaching and maturingI.To ease manufacturing problemsUse of Additives is Sanctioned b

6、y FDA A.If food additive performs a useful function.B.Does not deceive the customer by obscuring use of low-quality ingredients or poor manufacturingC.Does not reduce nutritive value substantiallyD.Does not merely accomplish the same result that improved manufacturing techniques could provideE.Can b

7、e measured in the product by a recognized method of analysisFood Additive and Related LegislationFederal Food, Drug and Cosmetic Act of 1938 · Main and early legislation that serves as the integral Act · Gives the FDA its powerFood Additives Amendment of 1958· Established the GRAS lis

8、t, or those additives that are generally recognized as safe· Shifted the burden of proof for safety (and cost) to the manufacturer· Includes the Delaney Clause, which states that additives that produce cancer when consumed at any level by animals or people cannot be added to foodsColor Add

9、itive Amendment of 1960· Superimposes the earlier legislation on color additives· covers the use of all substances used to color food, either natural or syntheticMiller Pesticide Amendment of 1954· regulates the use of agricultural pesticides and their residues in the food supply·

10、; joint enforcement between the EPA and the FDAFood Safety Issues: Hazard Analysis of Critical Control Points (HACCP)Background Information· developed in the 1960's by Pillsbury· system for analyzing, monitoring, and controlling food production· purpose of ensuring zero defects du

11、ring foodhandlingSeven Principles of HACCP· Conduct hazard analysis and risk assessment by analyzing the biological, physical, and chemical hazards. This includes a thorough review of the formula. The need is to eliminate risks or the probability that a condition will lead to a hazard and ident

12、ify preventative measures.· Determine critical control points or those areas in the flow of food where contamination could occur. A detailed flowchart depicting the flow of food assists in the identification of CCPs.· Establish specifications for each CCP, including a measurable upper and

13、lower limit of acceptability.· Monitor each CCP, such as temperatures, pH levels, moisture content, etc. This provides written documentation for the program.· Establish corrective action to be taken if a deviation occurs at a CCP. This corrective action needs to be written before there is

14、a problem, so that the employee will know exactly what to do if a CCP specification isn't met.· Establish a recordkeeping system to help prove that the system is working as intended.· Establish verification proceduresAdvantages of Use· Designed to anticipate problems before they occur proactive rather than reactive· Enables managers to identify hazardous foods and situations· Advanced form o