FOOD SAFETY HAZARD

Hazard biological, chemical

or physical agents in
food with the potential to
cause an adverse health
effect.
 FOOD SAFETY HAZARD
F D
Food Fraud Food defense
S
Species cross
G
GMOs
contamination Allergen Radiological

Biological Physical Chemical

 H A Z A R D

Hazards include bacteria, viruses, parasites and moulds or fungi.

They can pose a threat to human health when they are inhaled, eaten or
come in contact with skin. They can cause illness such as food poisoning,
tetanus, respiratory infections or parasite infection.
(Micro)Biological Hazards

ยีสต์ (Yeast)
รา (Mold)

แบคทีเรีย (Bacteria) พาราสิต (Parasite)

ไวรัส (Virus)
(Micro)Biological Hazards
Bacteria (spore-forming) Bacteria (non-spore-forming)
Clostridium botulinum Brucella abortis
Clostridium perfringens Brucella suis Norwalk virus group
Bacillus cereus Campylobacter spp.
Pathogenic Escherichia coli
Listeria monocytogenes
Salmonella spp.
Shigella
Staphylococcus aureus
Streptococcus pyogenes
Vibrio cholerae
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica
Viruses Protozoa and parasites
Hepatitis A and E Cryptosporidium parvum
Diphyllobothrium latum
Rotavirus Entamoeba histolytica
Giardia lamblia
Anasakis simplex
Ascaris lumbricoides
Taenia solium
Taenia solium
Coronavirus ?? Trichinella spiralis
Pseudoterranova dicepiens
Symptoms “ Food poisoning“
“Food poisoning” is caused by
consumption of foodborne pathogen
contaminated food or drinks.
 Headache
 Nausea
 Vomiting
 Dehydration
 Abdominal pain
 Diarrhea
 Fatigue
 Fever
Basic Diagnosis Foodborne Outbreak

Major: Vomiting Major: Diarrhea

Within 10-20 min within 1-6 h within 12-48 h within 6 h – 5 days

Chemicals Toxin from spore- Norovirus Various bacteria:
forming microbes: Rotavirus Salmonella, Shigella,
S. aureus Vibrio
No fever
B. cereus*
With neuro- Some toxin-producing
sympthoms Toxin Infection by
bacteria (heat sensible
(heat resistance) Vegetative cells
toxin)

 * B. cereus : Diarrhea + Nausea + Vomiting (obvious symptoms)

(Micro)Biological Hazards
Notification of the Ministry of Public Health
(No.416) B.E.2563 (2020) Re: Prescribing
the quality or standard, principles,
conditions and methods of analysis for
pathogenic microorganisms in foods
1. Salmonella spp. : not detected in 25 g
2. Staphylococcus aureus : not more than 100
CFU/g (depending on food products)
3. Bacillus cereus not more than 100 CFU/g
[except foods containing with spices or
cereals or grains: not more than 1,000
CFU/g]
4. Clostridium perfringens) not more than 100
CFU/g [except foods containing with spices
or cereals or grains: not more than 1,000
CFU/g]
5. Listeria monocytogenes: not detected in 25 g
6. Other pathogens related your food (check
it.)
 QUALITY SAFETY
(product) (product)
Pathogen detection
Salmonella detection method

Culture-based method Rapid method

(ISO 6579; BAM; AOAC)

Presumptive
step (3 days) + + DNA-based
assay

++
Immunoassay
Confirmation
step (2-3 days)
 Shorter detection time
 Intensive capital investment
 Reliable (Gold standard)
 Required trained personnel
 Time-consuming (5-7 days)  Need high cell conc.
 Labor intensive (104-105 CFU/ml)
 Need confirmation by
 Costly (Time+Labors+Media) conventional method
43
(ISO 6579:2005; BAM, 2005; FSIS; AOAC, 2005; Jasson et al., 2010; Velusamy et al., 2010)
Staphylococcus aureus

Staphylococcus aureus
Staphylococcus aureus
Gram-positive round-shaped bacterium

 S. aureus produces enterotoxin infecting intestinal

tract.
 S. aureus is found in the environment and is also
found in normal human flora, located on the skin
and mucous membranes (most often the nasal area)
of most healthy individuals.
 Toxin: heat and protease resistance (Boiling water
for 0.5 h: can not be eliminated)
 Food contaminated with <1.0 micrograms (produced
from >106 cells) leads to foodborne illnesses and maybe
death if got high doses.
แซลโมเนลลา (Salmonella)

กลุ่มทีไ่ ม่ทำให้เกิดโรคไทฟออยด์ (nontyphoid salmonella) ได้แก่

 S. choleraesuis ทำให้เกิดโรคกระเพาะและลำไส้อักเสบ
(gastroenteritis) หรือโรคโลหิตเป็นพิษ (septicemia)
 มีการติดเชื้อในกระแสเลือดและสร้างสารพิษขึ้นในร่างกาย ระยะฟอักตัว 6
- 72 ชั่วโมง หลังการบริโภค อาหารหรือน้าที่มีการปนเปื้อนเชื้อ
 มีอาการปวดท้องและท้องร่วงเป็นน้า บางครั้งอาจมีมูกหรือเลือดปนออกมา
ด้วย นอกจากนี้ยังอาจมีอาการคลื่นไส้และอาเจียนร่วมด้วย มีไข้สูง (38 -
39 องศาเซลเซียส) ปวดเกร็งในช่องท้อง อาการป่วยมักเกิดขึ้นนาน 10 –
14 วัน
 ในรายที่รุนแรงทำให้เกิดอาการความดันต่า เป็นตะคริว และมีอาการ
ผิดปกติของไต
Salmonella Typhoid Salmonella :
 S. typhi & S. enterica serotype Typhimurium : enteric
TYPHOID fever, infection cells (10 cells)
FEVER
 S. paratyphi Type A B และ C : paratyphoid like
ฝ้าขาวบนลิ้น symptoms
 Salmonella contaminated to food via feces by poor
hygiene and sanitation practices.
ตับและม้าม
โต Consumption of Salmonella contaminated
food can cause Salmonellosis.
ผื่นตาม
ร่างกาย  Fever, diarrhea and abdominal cramps
แผล  Typhoid fever
ใน
ลำไส้  Miscarriage

 Septicemia
20 21 22 23
0:00 0:20 0:40 1:00
Foodborne pathogens: Infection types

Foodborne pathogens can be categorized via their infection types:

1. Infection
 Foodborne infection is caused by the ingestion of food containing live bacteria
which grow and establish themselves in the human intestinal tract. (Not produce
toxin)
 Salmonella spp., Vibrio spp. (i.g., Vibrio cholera, V. parahaemolyticus, Listeria monocytogenes, Campylobacter
jejuni
 จุลินทรี ยเ์ หล่านี้ (ปริ มาณน้อย) เข้าสู่ ร่างกายจากการบริ โภคอาหารที่ปนเปื้ อนเชื้อเหล่านี้ จากนั้นจะใช้สารอาหารใน
ร่ างกายเรา แล้วเจริ ญเติบโตเพิ่มจานวนขึ้นในระดับที่สามารถทาให้เกิดอาการผิดปกติต่างๆในร่ างกาย ขึ้นกับชนิด
ของเชื้อนั้นๆ เช่น L. monocytogenes ทาให้เกิดการแท้งในหญิงมีครรภ์ และเยือ่ หุม้ สมองอักเสบได้
49
Foodborne pathogens: Infection types

Foodborne pathogens can be categorized via their infection types:

2. Intoxication
 Foodborne intoxication is caused by ingesting food containing toxins formed by bacteria which
resulted from the bacterial growth in the food item. The live microorganism does not have to be
consumed.
 Clostridium botulinum (produces Botulinum toxin) – mainly found in under processed canned
food. Toxin can be produced after survival spore recovery during storage if not eliminated those
spores. Therefore, the sterilization process step are the critical point to monitor for this kind of
food.
 Staphylococcus aureus – toxin produced during processing (if too long waiting time)
50
Foodborne pathogens: Infection types
Foodborne pathogens can be categorized via their infection types:
2. Intoxication
 Aspergillus flavus – Aflatoxin (Food: grains like corns, peanut, etc.),
Carcinogenic agent.
 Penicillium expansum –Patulin toxin (Food: apples)
NOTE:
An intoxication may
also occur when an
individual consumes
food that contains
manmade
chemicals such as
cleaning agents or
pesticides.
http://www.apsnet.org/publications/apsnetfeatures/Pages/Melbourne.aspx
http://ingredientnews.com/articles/heat-drought-lead-ear-rot-potential-corn-grain-silage/ 51
Foodborne pathogens: Infection types
Foodborne pathogens can be categorized via their infection types:
3. Toxin mediated infection
 A toxin-mediated infection is caused when a living organism is consumed with food (as in
the case of an infection).
 Once the organism is inside the human body it produces a toxin that causes the illness.
Toxin-mediated infection is different from an intoxication because the toxin is produced
inside the human body.
An example of an organism that
causes this type of illness are:
Escherichia coli 0157:H7,
Clostridium perfringens
Escherichia coli 0157:H7 Outbreak BBQ Clostridium Perfringens Outbreak 52
Biological Hazard

**** E. coli divided into Pathogen and non-pathogens Short note!!

Pathogenic E. coli includes:

1. Shiga toxin-producing E. coli (STEC) Shiga toxin producing bacteria >>

Escherichia coli 0157 : H7
2. Enterotoxigenic E. coli (ETEC)
3. Enteropathogenic E. coli (EPEC)
4. Enteroaggregative E. coli (EAEC)
5. Enteroinvasive E. coli (EIEC)
6. Diffusely adherent E. coli (DAEC)
53
Exercise
Bacteria Infection type Illnesses
Clostridium botulinum Intoxication Weakness of the muscles that control the eyes,
face, mouth, and throat. This weakness may
spread to the neck, arms, torso, and legs.
Botulism also can weaken the muscles involved
in breathing, which can lead to difficulty
breathing and even death
Listeria monocytogenes Infection Fever; Chills; Muscle aches; Nausea; Diarrhea
People who are pregnant Symptoms typically
include Fever Flu-like symptoms, such as muscle
aches and fatigue.
Salmonella spp. Infection Diarrhea, Stomach (abdominal) cramps, Fever
Nausea, Vomiting, Chills, Headache, Blood in the
stool

Staphylococcus aureus Intoxication Produce toxin: Pneumonia (infection of the

lungs) or bacteremia (bloodstream infection),
difficulty breathing, malaise, fever, or chills.
54
(Micro)Biological Hazards
Causes
 Present : Substandard, unqualified raw
materials
 Contamination: cross contamination from
staffs, unclean instruments/surface, poor
practice in transportation
 Survival : Microbial survival due to under
process (Temperature, Time, pH, aW)
Contamination source:
water air dust instrument/device wastewater insect rat staffs
(Micro)Biological Hazards
Types of contamination

 Cross contamination the unintentional transfer of microorganisms, chemical contaminants

(including allergens) or any foreign substance from food, person, or object to another
food product. >> food-to-food, equipment-to-food, people-to-food

 Re-contamination to contaminate again. The way these products are processed and handled
may not kill all the bacteria or may allow the products to become recontaminated.

 Post contamination unintended recontamination of a

food product with microorganisms after a processing
step has been used to remove or kill them.
Microbial growth factor What bacteria needs in order to multiply
▪ Intrinsic Factors
If we know what they need,
- pH JUST DO
- Water activity, Aw the OPPOSITE WAY!!

- Nutrients
- Antimicrobial constituents
- Biological structure
▪ Extrinsic Factors
- Temperature
- Moisture
- Gases
Aw
Types of water in food products Water activity, aw - is the ratio between the vapor pressure of the
food itself, when in a completely undisturbed balance with the
1. Bound water surrounding air media = Free water content available for microbial
growth support (aw = 0 – 1).
2. Free water
- High moisture foods Aw=0.9-1.0 : Most bacteria not grow at Aw < 0.91
meat, seafood, fresh produce Yeast not grow at Aw < 0.88
- Intermediate moisture foods Aw= 0.6-0.9 Mold not grow at Aw < 0.80
: Yam, dried shimp ** S. aureus not grow at < 0.83
- Aw < 0.6 : Dried food, powder, grains,
Instant coffee
pH of Selected Foods
“
pH 4.6 - 7.0: most microbes can grow rapidly.
pH<4.6 : Acid food (Retort pouch/can)
>> inhibit C. botulinum spores(Cannot produce toxin) Most bacteria grow pH 4.5-9.0
Yeasts grow pH 2.0-8.5
Source : https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/ Molds grow pH 1.5-9.0
Microbial
growth
factor:
Temp.
Related to:
- Cooking
temp.+time
(Pasteurization,
sterilization, UHT)
- Storage temp.
Oxygen
“
o Aerobic bacteria: Escherichia ,
Pseudomonas
o Strictly anaerobic bacteria: Clostridium
o Facultative bacteria: Staphylococcus aureus
Six Conditions Bacteria Need

A
F
to Multiply
Food - High in protein
Acid - pH of 4.6 to 7.0
“ Bacteria need six conditions in
order to multiply. They need a
source of food, a mildly acid
environment, a temperature
between 41ºF and 140ºF (5º and
T Temperature - 41º to 140ºF 60ºC), time, different oxygen
Time - two hours, four hours, requiring environment, and
T enough moisture.
etc.
These requirements can be
Oxygen - different oxygen remembered using the acronym
O
requiring environments F-A-T-T-O-M.
Moisture (Free water: Aw) -
M
enough water or humidity
Six Conditions Bacteria Need

A
F
to Multiply
Food - High in protein
Acid - pH of 4.6 to 7.0
“ Food- most bacteria prefer foods that are
high in protein like meats, poultry, seafood,
dairy products, and cooked rice, beans, and
potattoes.
Acidity - most foods are acidic and have a
pH less than 7.0. Most bacteria prefer a
T Temperature - 41º to 140ºF neutral environment (pH of 7.0) but are
capable of growing in foods that have a pH
Time - two hours, four hours, in the range of 4.6 to 9.0.
T
etc. Temperature - time and temperature are
the most critical factors affecting the
Oxygen - different oxygen growth of bacteria in foods. Most disease-
O causing bacteria can grow within a
requiring environments
temperature range of 41º to 140ºF (5° and
Moisture - enough water or 60°C). This is commonly referred to as the
M food "Temperature Danger Zone".
humidity
 Time - bacteria need about four hours
Six Conditions Bacteria Need to grow to high enough numbers to

A
F
to Multiply
Food - High in protein
Acid - pH of 4.6 to 7.0
“ cause illness. This includes the total
time that a food is between 41º and
140ºF.
Oxygen - aerobic bacteria must have
oxygen in order to grow. Anaerobic
T Temperature - 41º to 140ºF bacteria cannot survive when oxygen
is present because it's toxic to them.
Time - two hours, four hours, Moisture - disease-causing bacteria
T
etc. can only grow in foods that have a
water activity higher than 0.85. Water
Oxygen - different oxygen activity is a measure of the amount of
O
requiring environments water that is not bound to the food
and is therefore available for bacterial
Moisture - enough water or
M growth. Drying foods or adding salt or
humidity sugar reduces the amount of available
water.
 Limiting Conditions
“ for Pathogen Growth

Source :
https://www.fda.gov/media/99598/download
http://www.foodnetworksolution.com/wiki/word/0429/pathogen-จุลน
ิ ทรีย ์ก่อโรค
INTRODUCTION:FOOD HAZARDS
Salmonella
Salmonella is still the most frequently
reported pathogen in food from member
countries (246 notifications, up by 19%)
but the same goes for non-member
countries (304 notifications, see later in
this report). Meat is taking up the bulk of
the notifications, poultry meat in
particular because of the food safety
criterion for absence of Salmonella
Typhimurium and Enteritidis in fresh
poultry meat.

Listeria monocytogenes
The diagram above reveals that Listeria
monocytogenes contamination is mostly
found on foods of animal origin.
Nevertheless, the major multi-country
foodborne outbreak related to frozen
corn in 2018 reminded that Listeria
contamination may be very relevant in
other foods as well, in particular in foods
that are not heat treated before
consumption. Listeria monocytogenes is
particularly dangerous and even lethal for
persons with weakened immune system.
67

Bad Bug Book – by FDA

 Limiting condition for
pathogen growth: Pathogens,
Parasites, virus

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf
 H A Z A R D

are hard or soft foreign objects in food that can cause illness and injury.
They include items such as fragments of glass, metal, unfrilled toothpicks,
jewelry, adhesive bandages, and human hair. These hazards result from
accidental contamination and poor food handling practices that can occur at
many points in the food chain from the source to the consumer.
Physical Hazards
 แก้ว Glass
 โลหะ Metal
 เชือก String
 เส้นใย Fibre
 ขนแปรง Bristles
 ไม้ Wood
 กระดาษ Paper & cardboard
 บรรจุภัณฑ์ Packaging
 ผม/ขน Hair
 เสื้อผ้า Clothing e.g. fastenings
 เครื่องสำอาง Cosmetics e.g. false eyelashes,
fingernails, nail varnish
 พลาสติก Plastic
 พื้นผิว Surfaces
 ความสกปรกที่เกิดจากการปนเปื้อนของสัตว์ Filth
Physical Hazards
Material Injury potential Sources
Glass Cuts, bleeding; may require surgery to find or Bottles, jars, light fixtures,
remove utensils, gauge covers, etc.
Wood Cuts, infection, choking; may require surgery to Field sources, pallets, boxes,
remove building materials
Stones Choking, broken teeth Fields, buildings
Metal Cuts, infection; may require surgery to remove Machinery, fields, Employees, wire,
Insulation Choking; long-term if asbestos Building materials
Bone Choking Improper processing
Plastic Choking, cuts, infection; may require surgery to Packaging, pallets, equipment
remove
Personal effects Choking, cuts, broken teeth; may require surgery Employees
to remove
Physical Contaminants

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Physical Contaminants

้ ่ วยสู งวัย ซดขนมจน

ผู ป ี หมดจาน-หายใจไม่ออก
Physical Contaminants
Physical Contaminants
Physical Contaminants
Physical Contaminants

Bolt
Physical Contaminants
Physical Contaminants
 H A Z A R D

are toxic substances that may occur naturally

or may be added during the processing of food.
Chemical Hazards
๏ Examples of chemical contaminants include agricultural chemicals
(i.e., pesticides, fertilizers, antibiotics), cleaning compounds,
heavy metals (i.e., lead and mercury), food additives, and food
allergens.

๏ So chemicals and other non-food items should never be place

near food items.

๏ Toxic to health suddenly or long-term usage

๏ Severity on health depends on Exposure dose and Toxicity

Chemical Hazards
Naturally occurring Added Contaminated From packaging materials
Allergens Agricultural chemicals Lubricants Plasticizers
Mycotoxins (e.g. aflatoxin) Prohibited substances Cleaners / Sanitizers Vinyl chloride
Scombrotoxin (histamine) Toxic elements and compound Sanitizers Printing/coding inks
Ciguatoxin Food additives Coatings Adhesives
Mushroom toxins Vitamins and minerals Paints Lead
Shellfish toxins Acrylamide Refrigerants Tin
Hydrocyanic acid (มันสำปะหลัง TRANS FAT Water or steam
ดิบ) Treatment chemicals
Tetrodotoxin (ปลาปักเป้า) Melamine Pest control chemicals
Djenkolic acid (ลูกเนียง) Veterinary drug
Neurotoxin (แมงดาทะเล) Heavy metal
Polychlorinated biphenyls
(PCBs)
Chemical Hazards
Chemical hazards may lead to acute foodborne illness, or chemical poisoning.
These illnesses can be caused when abnormally high doses of chemicals are
consumed (ex: nitrites). Risk factors include):

 Exposure – The amount of chemical

concentration in food and the amount of the
food ingested will determine the exposure risk.)
 Toxicity – The amount of chemical or toxin
that is consumed affects the risk level.)
Chemical Hazards
Notification of Ministry of Public Health (No 414)
B.E. 2563 Issued by virtue of the Food Act B.E. 2522
Re: Standards for Contaminants in Food

1. Table 1 Heavy Metal

2. Table 2 Mycotoxin
3. Table 3 Others
4. Table 4 Radionuclides
chrome-
extension://efaidnbmnnnibpcajpcglclefindmkaj/http://food.fda.m
oph.go.th/law/data/announ_moph/V.English/P414_E.pdf
Mycotoxin

 Mycotoxins (secondary metabolites) are naturally occurring

toxins produced by certain moulds (fungi) and can be found
in food.
 Toxin producing fungi include Aspergillus, Penicillium,
Fusarium, Clavicep, Alternaria, Stachybotyrs
 Along food chain (growing, harvesting, storage, packaging,
transport), it can be found mycotoxin contamination.
 Food and Agriculture Organization of the United Nations
(FAO) reported that 25% of all produce worldwide
contaminated with mycotoxin.
Chemical Hazards
Notification of Ministry of Public Health (No
414) B.E. 2563 Issued by virtue of the Food
Act B.E. 2522 Re: Standards for Contaminants
in Food Table 2 Mycotoxin
1. Aflatoxin
2. Deoxynivalenol: DON
3. Fumonisins B1+B2
4. Ochratoxin A
5. Patulin
 Mycotoxin Molds Commodity/ Food Product
Aflatoxin Aspergillus (bombycis, flavus, nomius, ochraceoroseus, Milk, Brazil nuts, Pistachios,
B1 B2 G1 G2 M1 parasiticus, parvisclerotigenus, pseudotamarii, rambellii, Peanuts, Peanut oils and
toxicarius) cocoanut oils, Almonds, Hazelnuts,
Eggs, Meat

Ochratoxin A Aspergillus (alliaceus, auricomus, carbonarius, cretensis, Whole commodity of raw common
flocculosus, glaucus, lacticoffeatus, meleus, niger, wheat, raw durum wheat, raw
ochraceus, pseudoelegans, roseoglobulosum, sclerotioniger, spelt and raw emmer, Rye,
sclerotiorum, steynii, sulphureus, westerdijkiae); Penicillium Barley, Dried chili.
(nordicum, verrucosum)
 ผลผลิตทางการเกษตรหลักที่พบการ
Mycotoxin Molds ปนเปื้อน
Fumonisins B1+B2 Fusarium (anthophilum, dlamini, fujikuroi, globosum, Raw maize grain, Maize flour or
napiforme, maize meal based food
nygamai, oxysporum, polyphialidicum, proliferatum,
pseudonygamai, thapsinum, verticillioides)
Patulin Penicilliumpatulum, P. crustosum, P. expansum, Whole commodity (not
P.roqueforti concentrated) or commodity
reconstituted to the original
juice concentration.
Deoxynivalenol : DON Fusarium เช่น Fusarium culmorum และ Fusarium Cereal grains (wheat, maize and
graminearum barley), Flour, meal, semolina and
flakes derived from wheat, maize
or barley, Cereal-based foods for
infants and young children.
 H A Z A R D

are those that are caused by allergens in the foods we eat.

Allergens are proteins that can cause severe and dangerous
reactions in some people.
Allergenic Hazards
Antigen = Food allergen (protein)
Foreign materials trigger immune systems to produce
“Antibody” to kill or eliminate those antigens.
Each antigen matches with their specific antibody.

Antibody
Immunoglobulin E (IgE) antibodies are well known for their role
in mediating allergic reactions, and their powerful effector
functions activated through binding to Fc receptors FcεRI and
FcεRII/CD23.
Allergenic Hazards
Mechanism of allery
The underlying mechanism involves
immunoglobulin E antibodies (IgE),
part of the body's immune system,
binding to an allergen and then to a
receptor on mast cells or basophils
where it triggers the release of
inflammatory chemicals such as
histamine.
 สับสน หรือกระวนกระวาย คันตา, น้าตาไหล, คันหู หรือคันปาก

น้ามูกไหล, คัดจมูก และจาม ลิ้น/ริมฝีปาก บวม

ภาวะแพ้รุนแรง
แน่นหน้าอก
ความดันเลือดต่า
การหายใจผิดปกติ

อาการคลื่นเหียน, อาเจียน, ท้องร่วง

ลมพิษผิวหนัง หรือผื่นที่ผิวหนัง

ผิวหนังแดงเฉียบพลัน

Food allergy symptoms include: • wheezing or breathing problems

• stomach cramps, vomiting, diarrhea • hives, rashes or eczema.
Severe allergic reactions can cause death.
Allergenic Hazards

Skin Prick Test :

Test Specific IgE you have

to define which food you
are allergic to.
Allergenic Hazards

Cereal Containing Crustacean Eggs Fish

Gluten

Peanuts Nut Soybean Milk Sulphite ≤10 ppm

Notification of the Ministry of Public Health 1 (No. 367)

Thailand B.E. 2557 (2014) Re: Labeling of Prepackaged Foods
 BRC GLOBAL STANDARD Clause 5 :
More List of allergen update
FOR FOOD SAFETY Product Control worldwde: farrp.unl.edu/IR chart
Food allergens
Thailand EU USA Japan
1.) Cereal Containing Gluten 1.) Cereal Containing Gluten 1.) Crustacean Shellfish 1.) Wheat
2.) Crustacean 2.) Fish 2.) Eggs 2.) Eggs
3.) Fish 3.) Crustaceans 3.) Fish 3.) Milk
4.) Eggs 4.) Milk 4.) Milk 4.) Buckwheat
5.) Peanuts 5.) Nuts 5.) Tree nuts 5.) Peanuts
6.) Soybeans 6.) Peanuts 6.) Peanuts 6.) Shrimp
7.) Milk 7.) Soybean 7.) Wheat 7.) Crab
8.) Nut 8.) Eggs 8.) Soybean
9.) Sulphite 10 mg/kg or more 9.) Celery
10.) Mustard
11.) Sesame Food allergens have become increasingly
12.) Sulphur dioxide and sulphite important to food processors because they
more than 10 mg/kg can represent a serious health hazard to
13.) Molluscs consumers. Food processors must ensure their
14.) Lupin products are not contaminated with allergens
and products of These that are not declared on their labels.
(Based on product’s destination country)
94
Food Allergens - International Regulatory Chart
More List of allergen update worldwde: farrp.unl.edu/IR chart
 H A Z A R D

Radiological hazards may originate from a nuclear facility–due to

accidental release or damage created by a natural disaster.
 Radiological hazards in food would have
to be consumed over a period of time to
present a risk.
The most common way these radionuclides
are incorporated into foods is through
“use of water that contains a
radionuclide” during food production or
manufacture.

Earthquake and Tsunami in Japan (2011), Fukishima; Radionuclides (I-131, Xenon-137, cesium-137)
contaminated into environments and food chain.
Radiological Hazards

The potential sources of radiological hazards are from

• Contaminated soil, water or air
• Ingredients/ Raw materials with radionuclides to
inhibit molds or retard germination (onion, garlic)
• Packaging materials

Examples of radionuclides:
radium-226, radium-228, uranium-235, uranium-238,
plutonium-239, strontium-96, iodine-131, cesium-137
• admits that radiological hazards are rarely
encountered in food; however, when they do occur,
they can present a risk.
Radiological Hazards

Notification of Ministry of Public

Health (No 414) B.E. 2563 Issued by
virtue of the Food Act B.E. 2522 Re:
Standards for Contaminants in Food
•Situation : the intention is only economical, the
action can be considered as "Food Fraud".

•But sometimes Food fraud may generate

“Hazard” (Food safety): Substitute fish gel
with soybean but not declare “Soybean”
(consumer is allergic to soybean.)

•Situation : the motivation of

the criminal is to harm people,
the type of action falls in the
field of "Food defense". It can
be even qualified as terrorism
when the action aims at
gravely disturbing public order.
Food defense

In 2018 punnets of strawberries were

contaminated with needles.
Woman accused of sparking a national food
safety panic when needles were found inside
strawberries has had all charges against her
dropped. Former strawberry farm supervisor, was
due to stand trial charged.
Food Fraud
 Food Fraud

In 2013 (England), Burger

adulterated with horse meat
instead of beef meat
(Detected DNA of horse meat
in the product)
(อังกฤษ (2013) เรื่องอื้อฉาวเนื้อม้า; สำนักงานความปลอดภัยด้านอาหารแห่ง
ไอร์แลนด์กล่าวว่าเบอร์เกอร์เนื้อมีดีเอ็นเอของม้า ร้านเบอร์เกอร์ต้องสงสัย 10 ล้านชิ้น
ถูกนำออกจากชั้นวาง รวมถึงร้านค้าปลีกอย่าง Tesco, Lidl, Aldi, Iceland และ
Dunnes Stores
Q&A
Have a break.
 Understand “the intrinsic natureof HAZARD“
KEY CONTENT ..Let you find out the most effective
control measure!!

Food Safety Hazards Food Safety Hazards

and Controls
What is safe and suitable food?
Food safety definitions
Food Safety vs Food Quality
Causes and types of foodborne illness
Biological Hazards and their control
Physical Hazards and their control
Chemical Hazards and their control
Food Allergens and Contamination Control
Measures for Microorganisms – food preservation
Conditions for bacterial growth
Temperature control

Introduction to Food Why is food hygiene important?

Hygiene and Sanitation Personal hygiene & others essential
prerequisite programs
The effective basic control measure!!
To prevent food hazard contamination Low and high-risk food
(Experienced people told you – Follow me pls.: GMP, >> production risk zone
GHPs, etc.)
 ดร.พิมพ์นิภา หิรัณย์ สร
PERSONAL HYGIENE juthkh@kku.ac.th
 H I G I E N E

Guidance on what you and your staffs must do when

handling food to ensure that those who come directly or
indirectly into contact with food:
• maintain appropriate personal health;
• maintain an appropriate degree of personal cleanliness;
and
• behave and operate in an appropriate manner.

IMPORTANCE Good personal hygiene can prevent all hazards and food
poisoning (Majorly caused by humans' cross contamination).
PERSONAL HYGIENE
Key topics in focus:
1. Health status
2. Personal hygiene - Protective clothes procedure
- Hand-washing
- Personal behaviors
3. Staff flow
4. Visitor procedure
5. Facilities
PERSONAL HYGIENE

1. Health status
Personnel known or suspected to be ill or carrying a disease likely to be
transmitted through food should not enter any food handling area if there is
a likelihood of their contaminating food. Any person so affected should
immediately report illness or symptoms of illness to the management.
It may be appropriate for personnel to be excluded for a specific time after
symptoms resolve or, for some illnesses, to get medical clearance before
returning to work.
PERSONAL HYGIENE

1. Health status No. 1 B.E. 2522 (1979) Issued pursuant to the Food Act B.E 2522 (1979).

Not prohibited according to The

Food Act B.E.2522, but owners
concerns about it.
SMEs: Medical check (A)
Big factory: Medical check (A,B,C)
Hepatitis Saliva Blood- Sexually
Virus transmitted transmitted transmitted
A ●● X X
B ● ● ●
C X ● ●
PERSONAL HYGIENE

Illness and Injuries Some symptoms of illnesses that should be reported to

management so that the need for possible exclusion from food handling and/or
medical examination can be considered include:
ตรวจสุขภาพ
• jaundice;
อย่างน้อยปีละ
• diarrhoea; 1 ครั้งนะครับ
• vomiting;
• fever;
• sore throat with fever;
• visibly infected skin lesions (boils, cuts, etc.); and
• discharges from the ear, eye or nose.
Personnel with cuts and wounds should, where necessary, be assigned to work in areas
where they will have no direct contact with food. Where personnel are permitted to
continue working, cuts and wounds should be covered by suitable waterproof plasters
and, where appropriate, gloves. Appropriate measures should be applied to ensure
plasters do not become a source of contamination (e.g. plasters of contrasting colour
compared to the food and/or detectable using a metal detector or x-ray detector).
PERSONAL HYGIENE

2. Personal hygiene
Personal Cleanliness
Personnel should maintain a high degree of personal cleanliness and, where appropriate, wear
suitable protective clothing, head and beard covering, and footwear. Measures should be
implemented to prevent cross-contamination by personnel through adequate hand washing
and, where necessary, the wearing of gloves. If gloves are worn, appropriate measures should
be applied to ensure the gloves do not become a source of contamination.
Personnel, including those wearing gloves, should clean their hands regularly, especially when
personal cleanliness may affect food safety. In particular they should wash hands:
• at the start of food handling activities;
• when returning to work after breaks;
• immediately after using the toilet; and
• after handling any contaminated material, such as waste or raw and unprocessed foods
where this could result in contamination of other food items.
In order not to contaminate food, personnel should wash hands with soap and water and rinse
and dry them in a manner that does not recontaminate the hands. Hand sanitizers should not
replace hand washing and should be used only after hands have been washed.
PERSONAL HYGIENE Personal Cleanliness
 Clothing step
- Protective clothes procedure
2 1 3 2
4 3

หมวกคลุมผม
ผ้ าปิ ดปาก เน็ตคลุมผม
หรื อตาข่ ายคลุมผม
เลือกแบบไหน ขึ้ นกับการตัดสินใจของบริษัท
5 4
1 5 6

B: Shirt +
A: long clothes trousers
รองเท้ าบูท
 How to dress the clothes
 Wear from inside to outside, and Remove the clothes from outside to inside
 Wash and sanitize your hands when (1) Before and after dressing
(2) Touch/contact dirty/hazard materials (3) According to sanitation program (every 30 min when continuous
working, and change the gloves
7 Steps – Hand Washing https://www.youtube.com/watch?v=IisgnbMfKvI

Contact time
At least 20 seconds
• Five times/
step for
both hands
 When you need wash your
hands?
Before After
Entering smoking
Processing
line

Contact ก่อน-หลัง
w/t รับประทาน
hazards/ อาหาร

Touch any
surface of
body in After
processing toilet
line
Unclean area on hand

Highly
Unclean
area

Moderately
unclean
area
 อี โค ไล (E. coli)
ทำให้ท้องร่วง ท้องเสีย
แบคทีรอยด์ (Bacteriodes)
ทำให้หูอักเสบ
สแตรปฟิโลคอกคัส (Staphylococcus)
ซิเจลล่ำ (Shigella) ทำให้เกิดสีบนใบหน้ำ และอักเสบบวม
ทำให้เป็นโรคบิด
ซำโมเนลล่ำ (Salmonella)
ทำให้ท้องร่วง ท้องเสีย สเตร็ปโตคอคคัส (Streptococcus)
ทำให้เกิดกำรเจ็บคอ หลอดลมอักเสบ
สเตร็ปโตคอคคัส นิวโมเนีย
(Streptococcus Pneumonia)
Pneumonia
ซูโดโมแนส (Pseudomonas)
เฮปปำไตตัส เอ (Hepatitus A)
ทำให้แผลบนผิวหนังอักเสบ
Diarrhea, Hepatitus A

เอนเทอโรไวรัส (Entorovirus) ฮีโมฟิลสั (Haemophilus)

ทำให้เป็นโรคมือ เท้ำ ปำก ทำให้เกิดไข้หวัด และแพร่
สู่คนอื่นได้สูง
ไข่พยำธิ
ทำให้โลหิตจำง
PERSONAL HYGIENE
2. Personal hygiene
Personal Behavior
When engaged in food handling activities personnel should refrain from behaviour which could
result in contamination of food, for example:
• smoking or vaping;
• spitting;
• chewing, eating, or drinking;
• touching the mouth, nose or other places of possible contamination; and
• sneezing or coughing over unprotected food.
Personal effects such as jewellery, watches, pins or other items such as false nails/eye lashes
should not be worn or brought into food handling areas if they pose a threat to the safety and
suitability of food.
 Overview
“Sanitation Procedure in Processing line”

Shoe keeper room Private locker (Staffs)

อ
2 1
1 Hand washing steps
Locker Bin
Dirty cloth basin 1 อ
(Cleaned uniforms) 1

Wash basin
1 2
4 Clothing steps 0
3
Clothing area 5 Sanitizing agent
Sanitizing agent
Mirror Towel
Gloves
Staffs with Sticky roller
Sanitizing agent
Sanitizing agent

chlorine 7 chlorine bath 6

Towel

ถุงมือยาง
bath Or Air shower
Air shower
Door (Exit) Door (Enter)
Wash basin
** Hand-washing every 30 min 9
(During working) 8
Production line
PERSONAL HYGIENE

Visitors and other persons from outside the establishment

Visitors to food businesses, including maintenance workers, in
particular to food manufacturing, processing or handling areas, should,
where appropriate, be instructed and supervised, wear protective
clothing and adhere to the other personal hygiene provisions for
personnel. Visitors should be guided through a hygiene policy of the
business prior to visits and encouraged to report any type of
illness/injury that may pose cross-contamination issues.
 Owner (K.Ploy Cherman)
Business partner (Visitor)
visited her OEMs.
Frozen seafood factory

Deheading fresh shrimp

Thanks for photos from Factory 125

FACILITIES
 Hygienic design for hand wash basin:
Avoid hand touching directly such as
Knee push/ foot pedal sink/ automatic sensor sink

 Provide warm water to help support

bacterial inhibition
Food Pilot Plant (@Science Park KKU)

Automatic sensor
Hand washer
127
 FACILITIES
Sanitizer
Near hand wash basin should prepare
Cleaning soap
Tissue papers
necessary facilities:
1. Food grade cleaning and sanitizing agents
Bin
2. Tissue or hand towel and/or hand dryer
Food pedal wash basin In addition,
1. Bin with foot pedal
2. Gloves
3. Guideline poster for hand washing
steps
Frozen seafood factory

Hand washing with sanitizing before

line entering
Thanks for photos from Factory 129
Personal Hygiene
Bacterial strains are mostly found if poor personal hygiene.

× Escherichia coli (Hygienic indicator),

not pathogens
× Staphyloccus
× Salmonella Enteriditis
× Listeria monocytogenes
× Campylobacter jejuni
× Norwalk virus (norovirus)
H I G I E N E

การทำความสะอาด (Cleaning) เป็นการขจัดฝุ่น เศษผง

สารอินทรีย์ สิ่งสกปรก หรือเชื้อโรค ออกจากพื้นผิวต่างๆ แต่การ
ทำความสะอาดเพียงอย่างเดียวไม่สามารถฆ่าเชื้อโรคได้การ
การฆ่าเชื้อ (Disinfection) โดยใช้สารเคมีนั้น จะเป็นการทำลาย
เชื้อโรคที่อยู่บนพื้นผิวต่างๆ ให้ตายหรือลดปริมาณลงหรือทำให้
เชื้อโรคหมดความสามารถในการแพร่เชือ้ ต่อไปได้
Cleaning & Sanitizing
1. กำจัดเศษสิ่งสกปรก (Pre-clean)

2. ล้างด้วยน้า (Rinse)

3. ล้างด้วยสารทำความสะอาด
และอาจเพิ่มการขัดล้าง (Main clean)

4. ล้างด้วยน้า (Final Rinse)

5. ฆ่าเชื้อ (Disinfection)

6. ทำให้แห้ง (Drying)
H I G I E N E
Control of Physical Contaminants
FOREIGN-BODY DETECTION AND REMOVAL EQUIPMENT
 อุปกรณ์ทั่วไปที่ต้องพิจารณาอาจรวมถึง:
‒ ตัวกรอง (filters)
‒ ตะแกรง (sieves)
‒ การตรวจจับโลหะ (metal detection)
‒ แม่เหล็ก (magnets)
‒ อุปกรณ์คัดแยกแสง (optical sorting equipment)
‒ อุปกรณ์ตรวจจับเอ็กซ์เรย์ (X-ray detection equipment)
‒ อุปกรณ์แยกทางกายภาพอื่นๆ (เช่น การแยกด้วยแรงโน้มถ่วง
เทคโนโลยีฟอลูอิดเบด) (other physical separation equipment
(e.g. gravity separation, fluid bed technology).)
Control of Physical Contaminants

Metal detector
H I G I E N E
Allergen control
 Training: Allergen education may be easily
incorporated into good manufacturing training
periods. As always, you should document the
employees that attended as well as the materials
conveyed, the date of the training and the trainer
for your firm’s records.
 Product Design
– เพิ่มสารก่อภูมิแพ้ลงในผลิตภัณฑ์ใหม่ก็ตอ่ เมื่อได้สร้างความ
แตกต่างทีเ่ ห็นชัด ในรสชาติหรือการนำไปใช้ของ
ผลิตภัณฑ์
– หลีกเลี่ยงการใช้ส่วนผสมที่เป็นสารก่อภูมิแพ้ในปริมาณที่
ตา่ ซึ่งไม่มีผลต่อการทำงานหรือมีผลน้อยมากในผลิตภัณฑ์
สำเร็จรูป
Allergen control
 Establish Allergen management procedure/program:
The company shall have a developed system for the
management of allergenic materials which minimises
the risk of allergen contamination of products and
meets legal requirements for labelling.
1. Supplier Review/Monitoring and risk assessment on each
raw materials (using supplier questionnaire) This shall
include review of raw material specifications and, where
required, obtain additional information from suppliers,
for example through questionnaires to understand the
allergen status of the raw material, its ingredients and
the factory in which it is produced.
Allergen control
2. Raw material storage and color-coding systems
– The company shall identify and list allergen-containing
materials handled on site. This shall include raw materials,
processing aids, intermediate and finished products and any
new product development ingredients or products.
3. Production scheduling and cleaning
The first method involves producing all allergen-containing as
the last product on a production line. If all products
manufactured contain the same allergen, a label declaration is
enough to contain the allergen. However, if only one product
produced contains an allergen, run that last product last.
Non-allergen product >> Allergen product
Allergen products (a lot) >> Cleaning+test>> Non-allergen
Allergen control
 4. Where rework is used, or reworking operations carried
out, procedures shall be implemented to ensure rework
containing allergens is not used in products that do not
already contain the allergen.

 5. Label review policies

 Develop a system for maintaining labels that are placed on foods
containing allergens in easy to identify areas. Discard old label, as they
can cause an error in the future.
 Where a claim is made regarding the suitability of a food for allergy
or food sensitivity sufferers, the company shall ensure that the
production process is fully validated to meet the stated claim. This
shall be documented.
Allergen control
Allergen control 6. Cross Contamination Procedure
This shall include as appropriate:
• physical or time segregation whilst allergen-
containing materials are being stored, processed or
packed
• the use of separate or additional protective over
clothing when handling allergenic materials
• use of identified, dedicated equipment and
utensils for processing
• scheduling of production to reduce changes
between products containing an allergen and
products not containing the allergen
• systems to restrict the movement of airborne dust
containing allergenic material
• waste handling and spillage controls
• restrictions on food brought onto site by staff,
visitors, contractors and for catering purposes.
Allergen control
7. Allergen Cleaning
Equipment or area cleaning
procedures shall be designed to remove
or reduce to acceptable levels any
potential cross-contamination by
allergens. The cleaning methods shall be
validated to ensure they are effective and
the effectiveness of the procedure
routinely verified. Cleaning equipment
used to clean allergenic materials shall
either be identifiable and specific for
allergen use, single use, or effectively
cleaned after use.
Allergen control
Allergen control
Regional Training Program on Food Hygiene and
DR. PIMNIBHA HIRUNSORN
Sanitation for Food Handlers
 PRODUCTION RISK ZONE
BASED ON BRCGS FOOD ISSUE 8
1. Enclosed product area : Closed to environment (not contact with env.)
2. Open Product Areas: Product open and contact to enviroment
2.1 Low risk area
2.2 High-care area
2.3 Ambient High-care area
2.4 High risk – open product area
3. Non-product area
*Environment = within closed processing area

Regional Training Program on Food Hygiene and

DR. PIMNIBHA HIRUNSORN
Sanitation for Food Handlers
 ผลิตภัณฑ์ หรื อ ส่ วนผสม
No
Enclosed product area
อยูใ่ นพื้นที่ที่เปิ ดสู่ สิ่งแวดล้อมไหม warehouses, dispatched areas, piped liquids (milk, fruit juice,
wine)
Yes เปิ ดสู่สิ่งแวดล้อม

ผลิตภัณฑ์ หรื อ ส่ วนผสม

ถ้าไม่เก็บไว้ในที่เย็นหรื อแช่แข็ง
No
เชื้อโรคจะโตเพิ่มจานวนขึ้นอย่างรวดเร็ ว
หรื อไม่ ถ้าไม่เก็บที่เย็ น/แช่แข็ง
Yes
จะมีเชื้อเพิม่ ขึ้น
ผลิตภัณฑ์ จะมีการนาไปปรุ งสุ กเต็มที่ก่อนบริ โภค
หรื อไม่ หรื อ ในขั้นตอนต่อไป มีการให้ความร้อน
หรื อไม่
LOW RISK AREA
Ambient foods such as bread, cans, fresh fruit & vegetables,
dried food, foods stored chilled or frozen solely to extend
shelf life (frozen fruit, and veg, hard cheese)
LOW RISK AREA
Yes Raw meats, vegetables, potatoes, prepared meal
containing raw protein, frozen pizza, unbaked frozen pies

No
HIGH-CARE AREA
มีการให้ความร้อนที่ 70 ºC นาน 2 นาที Fresh prepared salads, sandwiches, cured meat, cold smoked
No salmon, dairy desserts with uncooked components, prepared
เป็ นอย่างน้อย มาก่อนเข้าพื้นที่ หรื อไม่
meals with garnishes, chilled pizza
Decision tree of Yes
BRCGS Food Issue 7 HIGH-RISK AREA
Regional Training Program on Food Hygiene and
Cooked meats, prepared meals without garnishes,
DR. PIMNIBHA HIRUNSORN
Sanitation for Food Handlers Dairy desserts with cooked components
 Clearer and more
segregation
(Chilled-Frozen Vs
Ambient

Decision tree of
BRCGS Issue 8
Regional Training Program on Food Hygiene and
Sanitation for Food Handlers
DR. PIMNIBHA HIRUNSORN Appendix 2
High care area VS High risk area
 4.3.5 Where high-care areas are part of the manufacturing site there should be physical
segregation between these areas and other parts of the site. Segregation shall take into
account the flow of product, nature of materials, equipment, personnel, waste, airflow, air
quality and utilities provision. Where physical barriers are not in place, the site shall have
undertaken a full evaluation of the risks of cross-contamination and alternative effective
processes shall be in place to protect products from contamination.


 4.3.6 Where high-risk areas are part of the manufacturing site, there shall be physical
segregation between these areas and other parts of the site. Segregation shall take into
account the flow of product, nature of materials, equipment, personnel, waste, airflow, air
quality and utilities provision. The location of transfer points shall not compromise the
segregation between high-risk areas and other areas of the factory. Practices shall be in place
to minimise risk of product contamination (e.g. the disinfection of materials on entry).

Regional Training Program on Food Hygiene and

DR. PIMNIBHA HIRUNSORN
Sanitation for Food Handlers
Plant layout (Frozen fried pop-chicken)

Low risk High risk

area area

Low risk และ High risk area

ต้ องทาทางเข้ าเปลีย่ นเสื้ อผ้ าและล้ างมือ
คนละทาง
151
CASE STUDY:
CANNED PINEAPPLE SLICES PLANT LAYOUT
(RED SARA)
 Enclosed product area

Enclosed
product
Low-risk
area
area
Enclosed product area

Non-product area
Procedure (process/working) Product specification

Food Standard (Quality)

Specified by our food
business (our fingerprint)
Under Standard (Optional,
legislation/ depending on your
business and
Competition
regulations consumers’ request) Business
strategy
Food Law Food Quality Control (Cost-profit)
to achieve the stadards Secret recipe
Safety (Unique species, formula) ปริมาณ)
Sugar-> sweetener (Tax)

Food Quality
Protect consumers

Dr. Pimnibha Hirunsorn 155

 The (Quality) systems in food industry can be classified according to the extent of activities.

FOOD **Not obliged by legislation

(Customers’ request) (ORGANIZATION)
SAFETY FOOD SAFETY QUALITY
ASPECTS Management System ASPECTS
(FSMS)
QUALITY Management
called BRCGS, IFS, SQF System (QMS)
Integrated
“QMS/ Q(A)MS”
FSSC 22000
ISO 9004

ISO 9001:2015
Management ISO 22000 (Customers + employees; owners; Advanced
suppliers; society)

Based on religion: HALAL, KOSHER

Quality assurance Advanced SAFETY System QUALITY Management

systems (QA) System (QMS)
HACCP
ISO 9001 (Customers)

Basic
HYGIENIC system (ISO 9000 series of standards
= 9001+9002+9003)
Basic

*GMP 420 (Thai FDA), GHPs, GAP

Prerequisite programs (i.e., SSOP)

Summarized by Hirunsorn, P. (2021)
5 S/ Basic hygiene Data from Rotaru et al. (2005)
obliged by legislation
156
 TQM: an integrative philosophy of
management for continuously improving
the quality of products and processes
ISO, BRCGS, FSSC, FSMA (Ahire, 1997).
QMS: a set of coordinated activities to
direct and control an organization in order
to continually improve the effectiveness and
efficiency of it performance.

FOOD SAFETY
Management System
(FSMS)
FSSC 22000
+
ISO 22000
 Assure that all the safety aspects of BRCGS, IFS, SQF QUALITY Adapted from
food and the necessary quality attributes Management Rotaru et al. (2005)
System (QMS)
are covered.
ISO 9001
157
Q&A
 Post test
Pls consider on sanitation procedure of food restaurants
(Shabu buffet) according to photos below.
Hygiene and sanitation
practices good or
necessary for hazard
prevention? How? Why?

If not, how they should

improve the practices.
Pls give the safer
recommendation
for this restaurant.
Answer via google form
These photos based on assumption and used for case study only.
THANKS!
DO YOU HAVE ANY QUESTIONS?

FOOD TECHNOLOGY,
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