Course Details

Chemical and Physical Hazards in Food Training Course

Introduction

In the intricate and highly regulated world of food production and safety, identifying and controlling hazards is paramount. While microbiological contaminants often capture the spotlight, Chemical and Physical Hazards in Food represent equally significant threats that demand rigorous attention. These hazards can cause immediate harm, lead to chronic health issues, or result in severe economic consequences for food businesses. Chemical hazards encompass a vast array of substances, including naturally occurring toxins (e.g., mycotoxins, allergens), environmental contaminants (e.g., heavy metals, pesticides), food additives used improperly, cleaning chemical residues, and intentionally introduced adulterants. They can be tasteless, odorless, and colorless, making them difficult to detect without specialized testing. Physical hazards, on the other hand, are foreign objects in food that can cause injury, such as glass, metal, plastic, bone fragments, or stones. Both types of hazards can enter the food chain at any stage, from raw material sourcing and processing to packaging and distribution. Effective identification, risk assessment, and implementation of preventive controls are critical to ensuring consumer safety, maintaining product quality, and complying with stringent national and international food safety regulations. Without a comprehensive understanding of these diverse hazards and their specific control measures, food businesses remain vulnerable to costly recalls, legal liabilities, and irreversible damage to brand reputation. Many food professionals understand general food safety but may lack the specialized knowledge required to effectively identify, assess, and manage the broad spectrum of chemical and physical hazards in their specific food products and processes.

Conversely, mastering Chemical and Physical Hazards in Food equips professionals with the essential knowledge and practical skills to proactively identify, assess, and control non-microbiological risks in food products. This critical skill set is crucial for safeguarding public health, ensuring product quality, preventing costly recalls, and maintaining stringent regulatory compliance in the complex food industry. Our intensive 5-day "Chemical and Physical Hazards in Food" training course is meticulously designed to equip food safety managers, quality assurance personnel, product developers, procurement specialists, laboratory analysts, and production supervisors with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently manage chemical and physical hazards throughout the food supply chain.

Duration

5 Days

Target Audience

The "Chemical and Physical Hazards in Food" training course is ideal for a broad range of professionals and individuals involved in food safety, quality assurance, product development, procurement, and operations within the food and beverage industry. This includes:

• Food Safety Managers and Coordinators: Responsible for hazard analysis and preventive controls.
• Quality Assurance (QA) and Quality Control (QC) Managers/Personnel: Monitoring and verifying product safety.
• Product Development Scientists/Technologists: Designing safe products and processes.
• Procurement and Supply Chain Managers: Sourcing raw materials and managing supplier risks.
• Production Supervisors and Operators: Implementing controls on the plant floor.
• Laboratory Technicians and Analysts: Understanding the scope of chemical and physical testing.
• Internal Auditors: Assessing the effectiveness of hazard control programs.
• Regulatory Affairs Specialists: Interpreting and applying relevant regulations.
• Anyone seeking a comprehensive understanding of non-microbiological food safety hazards.

Course Objectives

Upon successful completion of the "Chemical and Physical Hazards in Food" training course, participants will be able to:

• Understand the definitions, classifications, and significance of chemical and physical hazards in food.
• Identify common sources and routes of chemical and physical contamination in the food chain.
• Comprehend the health effects associated with various chemical and physical hazards.
• Interpret relevant regulatory limits, guidelines, and standards for these hazards.
• Select and understand the principles of appropriate detection and control technologies.
• Develop and implement effective preventive controls to mitigate chemical and physical risks.
• Manage non-conforming products due to chemical or physical contamination.
• Integrate chemical and physical hazard control into a comprehensive Food Safety Management System.

 Course Modules

Module 1: Introduction to Food Hazards and Risk Assessment Principles

• Overview of food safety hazards: Biological, Chemical, Physical, Radiological (BCPR).
• Defining chemical hazards: Sources, types, and health impacts.
• Defining physical hazards: Common types, sources, and potential injuries.
• Principles of Hazard Analysis (HA) and Risk Assessment (RA) for chemical and physical hazards.
• Regulatory frameworks and international guidelines (e.g., HACCP, FSMA, GFSI).

Module 2: Chemical Hazards: Naturally Occurring Toxins

• Food Allergens: Major allergens, symptoms, allergen declaration requirements, cross-contact prevention.
• Mycotoxins: Aflatoxins, Ochratoxin A, DON, Fumonisins (sources, health effects, control in grains/nuts).
• Plant Toxins: Cyanogenic glycosides (e.g., cassava), glycoalkaloids (e.g., potatoes), lectins (beans).
• Algal Toxins: Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP) in seafood.
• Seafood Toxins: Scombroid poisoning (histamine), Ciguatera toxin.

Module 3: Chemical Hazards: Environmental & Agricultural Contaminants

• Heavy Metals: Lead, Cadmium, Mercury, Arsenic (sources, food matrices, health effects, regulatory limits).
• Pesticide Residues: Types of pesticides, MRLs (Maximum Residue Limits), and control strategies.
• Veterinary Drug Residues: Common drugs, withdrawal periods, and testing.
• Environmental Pollutants: Dioxins, PCBs (Polychlorinated Biphenyls), PAHs (Polycyclic Aromatic Hydrocarbons).
• Water quality and its impact on chemical contamination.

Module 4: Chemical Hazards: Processing-Induced, Packaging & Cleaning Agents

• Processing-Induced Contaminants: Acrylamide, 3-MCPD esters, Furan (formation, mitigation strategies).
• Packaging Migrants: Phthalates, BPA (Bisphenol A), heavy metals from inks (food contact materials regulations).
• Cleaning Chemical Residues: Proper rinsing, approved chemicals, storage, and handling.
• Unapproved Food Additives and Colorants.
• Food Fraud and Intentional Adulteration (e.g., melamine).

Module 5: Physical Hazards: Identification and Sources

• Common physical hazards: Glass, metal, plastic, wood, bone fragments, stones, personal effects.
• Sources of physical contamination:
• Raw Materials: Foreign objects from fields, farms.
• Processing Equipment: Wear and tear, breakage, maintenance issues.
• Personnel: Jewelry, hair, buttons.
• Packaging Materials: Broken glass, plastic shards.
• Environment: Loose parts, building debris.
• Potential for consumer injury and psychological impact.

Module 6: Control Strategies for Physical Hazards

• Preventive Controls: Good Manufacturing Practices (GMPs), hygienic design of equipment.
• Detection Technologies:
• Metal Detectors: Principles, calibration, sensitivity, placement.
• X-Ray Inspection Systems: Principles, advantages (bone, glass, plastic, metal detection), limitations.
• Magnets: Types and applications.
• Screens, Sieves, Filters: For liquid and dry ingredients.
• Visual inspections and human vigilance.
• Foreign material control programs (e.g., glass and brittle plastic register).

Module 7: Analytical Methods and Regulatory Compliance

• Overview of analytical methods for chemical hazards (e.g., GC-MS, LC-MS/MS for residues/toxins; AAS, ICP-MS for heavy metals; ELISA for allergens/mycotoxins).
• Sampling plans for chemical and physical hazards.
• Interpretation of analytical results against regulatory limits (MRLs, MLs).
• Validation and verification of control measures and detection technologies.
• Documentation and record-keeping for chemical and physical hazard control programs.

Module 8: Integrated Hazard Management and Crisis Response

• Integrating chemical and physical hazard control into a comprehensive Food Safety Management System (e.g., HACCP/FSMA).
• Supplier approval programs focusing on chemical and physical hazard control.
• Developing raw material specifications and receiving controls.
• Corrective action procedures for non-conforming products (hold, investigate, dispose, re-work).
• Traceability systems for rapid recall of contaminated products.
• Crisis management and communication strategies for chemical and physical hazard incidents.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com