Lê Quân Thụy 1852777

Nguyễn Lê Hòa 1852390

Vĩnh Bảo Hồng Phương 1852186
Nhăm Minh Long 1752030
Question 1

Pathogenic bacteria/molds/virus Ingredient/natural food/processed food

Bacteria

Salmonella typhimurium Cattle meat, fish, eggs, dairy products

Salmonella enteritidis Cattle meat, fish, eggs, dairy products

Acrobacter bultzleri Meat products especially from cattle

Campylobacter jujuni Milk, pork meat, cattle meat, water

Listeria monocytogenes Milk, pork meat, cattle meat, water

Escherichia coli (E.Coli) Rare beef (thịt tái), yogurt, street food

Shigella sonnei Egg products

Shigella flexneri Egg products

Yersinia enterocolitica Milk, meat products, cheese

Plesiomonas shigelloides Unprocessed mollusc products

Vibrio parahaemolyticus Seafood, mollusc products

Skin of animal products, sliced meats, puddings,

Staphylococcus aureus
pastries, and sandwiches
Molds

Aspergillus candidus Cereals, nuts and their products

Penicillium citrinum Cereals, nuts and their products

Alternaria spp Fruits and vegetables

Aspergillus niger Fruits and vegetables

Aspergillus versicolor Meat, eggs, fish and milk

Aspergillus glaucus High sugar foods

Penicillium corylophilum High sugar foods

Yeasts

Zygosaccharomyces rouxii Confectionery, fruit concentrates

Soft drinks, sauces, fruit juice, wine, ciders and

Zygosaccharomyces bailii
syrups

Saccharomyces cerevisiae Soft drinks and fruit juices

Debaryomyces hansenii Cured meats and brined products

Brettanomyces bruxellensis Beer and wine, fruit yogurt

Virus

Raw or undercooked shellfish, water, uncooked

Hepatitis A
foods
Shellfish, ready-to-eat foods touched by
infected food workers (salads, sandwiches, ice,
Norovirus cookies, fruit), or any other foods contaminated
with particles of vomit or feces from an infected
person.

Human Rotavirus Salads, raw fruits, and vegetables

Pig meat (pork) and liver and raw or

Hepatitis E Virus
undercooked shellfish

Highly Pathogenic Avian Influenza (HPAI)

Poultry
virus

H5N1 Chicken

Question 2
Food types Hazards
SEAFOOD
Pseudomonas spp
Photobacterium phosphoreum
Brochothrix thermosphacta
Aeromonas spp
Vibrio spp
Enterobacteriaceae
Enterococcus faecalis
Biological
Halobacterium spp
Halococcus spp
Osmotolerant molds and yeasts
Clostridium botulinum

Vibrio parahaemolyticus

Vibrio. vulnificus
Vibrio. cholerae
Vibrio. algionlyticus
Plesiomonas shigelloides
Salmonnella spp
Shigella spp
Listeria monocytogenes
Staphylococcus aureus
Campylobacter spp
Parasites

Histamine

Fat oxidation
Allergens Mycotoxins
Scombrotoxin
Putrescine

Cadaverine

Chemical

Tyramine

Tryptamine etc.

Ciguatera poison

Pyrrolizidine alkaloids (PSP, DSP, NSP,

ASP
Glass

Physical Hard plastic

Sand
Micro plastic
MEAT
Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Biological Escherichia coli O157:H7
Listeria monocytogenes
Salmonella spp.
Staphylococcus aureus
Yersinia enterocolitica
Trichinella spiralis
Taenia saginata
Taenia solium
Toxoplasma gondii
Balantidium coli
Cryptosporidium spp.
Chemical:
- Unintentionally added chemicals
a) Agriculture chemicals: pesticides,
herbicides, animal drugs, fertilizers, etc.
b) Plant chemicals: cleaners, sanitizers,
oils, lubricants, paints, pesticides, etc.
c) Environmental contaminants: lead,
Chemical
cadmium, mercury, arsenic, PCBs.
- Naturally-occurring chemical hazards:
products of plant, animal, or microbial
metabolisms such as aflatoxins, etc.
- Intentionally Added Chemicals:
preservatives, acids, food additives,
sulfiting agents, processing aids, etc.
Physical:
Glass
Metal
Stones
Physical
Plastics
Bone
Bullet
Needles
MILK
Salmonella
L.Mollocytogenes
S.aurreus
S.eneteretoxin
C.perfiringens
E.coli
Biological
Yersinia
Campylobacter
B.cereus
Shigella
Brucella
C.botulinum
Antibiotic
Chemical
Pesticides
Sulfonamides
Insects
Soil
Glass
Physical Fragments
Wood Silvers
Metal
Fragments
ICE CREAM
Salmonella
Mold spores
Biological L.monocytogenes
E.coli
S.aureus
CONDENSED PRODUCTS
L.monocytogenes
S.aureus
S.enteretoxins
C.perfringens
Biological
Campylobacter
B.cereus
Shigella
Brucella
Antibiotics
Chemical
Pesticides
FRUIT AND VEGETABLES
Staphylococcus aureus
E. coli
Klebsiella pneumoniae
Enterococcus casseliflavus
Enterobacter cloacae
Aspergillus niger
Salmonella
Biological
Bacillus cereus
Campylobacter spp.
Yersinia enterocolitica
Listeria monocytogenes
Clostridium botulinum
Insects
Parasites
- Naturally-occuring chemical hazards:
chemicals produced by the plants or toxins
and metabolites of microorganisms and
insects, parasites.

- Intentionally added chemicals:

a) Agriculture chemicals: pesticides,

herbicides, fertilizers, etc.
Chemical
b) Plant chemicals: sanitizers, oils,
lubricants, paints, etc.

c) Environmental contaminants: lead,

cadmium, mercury, heavy metals, PCBs,
etc.

- Intentionally added chemicals:

preservatives, additives, stabilizers, acids,
processing aids, etc.

Stems
Leaves
Soil
Physical
Glass
Metals
Wood
Fragments

Question 3
MOs pH Temperature
Salmonella typhimurium (non-spore- 55oC in 90 mins
forming, toxin-producing) 60oC in 12 mins
Salmonella enteritidis (non-spore- 55oC in 90 mins
forming, toxin-producing 60oC in 12 mins
Acrobacter bultzleri (non-spore-forming)
Campylobacter jujuni (non-spore- Cooking temperature
forming, toxin-producing)
Listeria monocytogenes (non-spore-
forming, toxin-producing)
Escherichia coli (E.Coli) (non-spore-
forming
Shigella sonnei (non-spore-forming
Shigella flexneri (non-spore-forming
Yersinia enterocolitica (non-spore-
forming
Plesiomonas shigelloides (non-spore-
forming
Vibrio parahaemolyticus (non-spore-
forming
Staphylococcus aureus (non-spore-
forming
Pseudomonas spp (non-spore-forming
Photobacterium phosphoreum (non-
spore-forming
Brochothrix thermosphacta (non-spore-
forming
Enterobacteriaceae (non-spore-forming
Enterococcus faecalis (non-spore-
forming
Clostridium botulinum (spore-forming
Vibrio parahaemolyticus (non-spore-
forming
Vibrio. Vulnificus (spore-forming)
Vibrio. Cholera (non-spore-forming
Vibrio. Algionlyticus (spore-forming)
Plesiomonas shigelloides (non-spore-
forming)
Listeria monocytogenes (non-spore-
forming)
Staphylococcus aureus (non-spore-
forming)
Bacillus cereus (spore-forming)
Clostridium botulinum (spore-forming)
Clostridium perfringens (spore-forming)
Klebsiella pneumoniae (non-spore-
forming)
Enterococcus casseliflavus (non-spore-
forming)
Enterobacter cloacae (non-spore-
forming)

EXAMPLES OF PHYSICAL HAZARDS

Material Injury potential Sources

Glass Cuts, bleeding; may require surgery to find or Bottles, jars, light fixtures, utensils, gauge
remove covers, etc.
Wood Cuts, infection, choking; may require surgery Field sources, pallets, boxes, building
to remove materials
Stones Choking, broken teeth Fields, buildings
Metal Cuts, infection; may require surgery to Machinery, fields, wire, employees
remove
Insulation Choking; long-term if asbestos Building materials
Bone Choking Improper processing
Plastic Choking, cuts, infection; may require surgery Packaging, pallets, equipment
to remove
Personal Choking, cuts, broken teeth; may require Employees
effects surgery to remove

Severity

Severity is the magnitude of a hazard or the degree of consequences that can result
when a hazard exists. Disease-causing hazards can be categorized according to
their severity. One system uses the categories of:

 High (life-threatening) - examples include illnesses caused by Clostridium

botulinum, Salmonella typhi, Listeria monocytogenes, Escherichia
coli 0157:H7, Vibrio cholerae, Vibrio vulnificus, paralytic shellfish poisoning, amnesic
shellfish poisoning

 Moderate (severe or chronic) - examples include illnesses caused

by Brucella spp., Campylobacter spp.. Salmonella spp., Shigella spp.. Streptococcus 
type A, Yersinia entercolitica, hepatitis A virus, mycotoxins, ciquatera toxin

 Low (moderate or mild) - examples include illnesses caused

by Bacillus spp., Clostridium perfringens, Staphylococcus aureus, Norwalk virus,
most parasites, histamine-like substances and most heavy metals that cause mild
acute illnesses

Identified biological hazards Controlled

at
INGREDIENTS/MATERIALS
Mushrooms
- could contain  C. botulinum  or other pathogenic organisms, yeast or moulds
Dry ingredients
- could contain bacterial spores - could contain rodent excrement
Water
- could contain coliform or spore-forming bacteria or other microorganisms
Empty cans/ends
- could arrive with serious internal double seam or body plate defects which could result
in leakage causing post-process contamination - could arrive with serious external double
seam, body plate, lacquer/coating defects or damage which could result in leakage
causing post-process contamination
PROCESS STEPS
5. Refrigerated mushroom storing
- improper storage temperature and humidity could result in increase of bacterial load
6. Can/end storing
- physical damage could result in serious double seam defects which could result in post-
process contamination with pathogenic bacteria
- could be contaminated with rodent excrement
7. Dry ingredient storing
- could be contaminated with rodent excrement
9. Can depalletizing/inspection
- incorrect cans, physical damage or serious visible defects could result in leakage and
post-process contamination with pathogenic bacteria
11.  Mushroom blanching
- improper cleaning of the blancher could result in the growth of thermophilic bacteria in
mushrooms
- inadequate blanching could result in insufficient removal of gases which could cause
stress on double seams and perforations and lead to post-process contamination with
pathogenic bacteria
- excessive blanching could result in textural changes to the mushrooms which could
result in inadequate thermal processing
12.  Can conveying
- physical damage could result in the formation of defective double seams which could
lead to post-process contamination with pathogenic bacteria
20.  Weighing
- overfilled cans not properly rejected for overweight could be underprocessed
21.  Water filling
- inadequate temperature could result in low initial temperature and subsequent
underprocessing
22.  Headspacing
- insufficient headspace could result in excessive internal pressure during processing
causing distorted seams and leakage contamination
23.  End feeding/closing/inspecting
- ends with damaged curls or other serious defects could result in leakage and
contamination with pathogenic bacteria
- improperly formed double seams could result in leakage and contamination with
pathogenic bacteria
25.  Thermal processing
- non-validated process or vent schedule could result in underprocessing and survival of
pathogenic bacteria
- improper flow patterns in processing area could result in heat-processed cans being
contaminated with unclean water from unprocessed baskets of cans
- improper flew design in processing area could result in retort baskets missing the retort,
allowing growth of pathogenic bacteria
- excessive time lapse between closing and retorting could result in excessive buildup of
bacteria, some of which could survive the thermal process
- lack of adherence to time, temperature and other critical factors of the scheduled
process or vent schedule could result in inadequate heat treatment, allowing the survival
of pathogenic bacteria
26.  Cooling
- insufficient chlorinated cooling water could result in contamination of product during
contraction of cans
- excess chlorine in cooling water could result in corrosion and subsequent leakage and
contamination of product
- insufficient contact time between the chlorine and water could result in contamination of
product during contraction of the cans
- insufficient or excessive cooling could result in thermophilic spoilage or post-process
contamination because of leakage of corroded cans
27. Conveying/drying
- contaminated water from wet and unclean post-process equipment could contaminate
product
28.  Labelling/storing
- physical damage to cans could result in leakage and contamination of product
- high temperatures could result in growth of thermophilic bacteria
29.  Shipping
- physical damage to cans could result in leakage and contamination of product
Identified chemical hazards Controlled at
INGREDIENTS/MATERIALS
Mushrooms
- could contain pesticide residues
- could contain heat-stable staphylococcal enterotoxin from improper handling
Water
- could be contaminated with dissolved heavy metals or toxic substances
Empty cans/ends
- cans/ends could be contaminated with greases/oils or cleaning chemicals
PROCESS STEPS
6. Can/end storing
- cans/ends could become contaminated with non-food chemicals as a result of
improper storage
7. Dry ingredient storing
- food ingredients could become contaminated with non-food chemicals if improperly
stored
11.  Mushroom blanching
- cleaning-chemical residues could contaminate the mushrooms
- if live steam is used, boiler water additives could carry over and contaminate the
product
14, 16, 19, 23.  Mushroom conveying, mushroom slicing/dicing, filling, end
feeding/closing
- cleaning-chemical residues or lubrificants could contaminate the mushrooms

Identified physical hazards Controlled

at
INGREDIENTS/MATERIALS
Mushrooms
- could be contaminated with harmful extraneous materials, e.g. glass, metal, plastic,
wood
Empty cans
- could contain metal fragments, etc.
Dry ingredients
- could be contaminated with harmful extraneous materials
INGREDIENTS/MATERIALS
1. Mushroom receiving
- inadequate protection against harmful extraneous material could result in
contamination of mushrooms
2. Can/end receiving
- inadequate protection against harmful extraneous material could result in
contamination of cans and ends
3. Dry ingredient receiving
- inadequate protection against harmful extraneous material could result in
contamination of ingredients
5. Mushroom storing
- inadequate protection against harmful extraneous material could result in
contamination of raw mushrooms
6. Can/end storing
- inadequate protection against harmful extraneous material could result in
contamination
7. Dry ingredient storing
- inadequate protection against harmful extraneous material could result in
contamination of food ingredients
9. Can inspection/depalletizing
- empty cans coming from storage could contain harmful extraneous material which
could result in contamination of food product
12.  Can conveying
- inappropriate design and protection against harmful extraneous material could result in
contamination of food product
14.  Mushroom convening/inspection
- inappropriate design and protection against harmful extraneous material could result in
contamination of the mushrooms
16.  Mushrooms slicing/dicing
- product could become contaminated with metal fragments from plant machinery
18.  Foreign object removal
- inadequate monitoring of foreign object removal could allow foreign objects to
contaminate the product
19.  Filling
- filled cans of mushrooms could become contaminated with metal fragments from the
filling equipment

Table 2 CRITICAL LIMITS VERSUS OPERATING LIMITS

Process Critical limit Operating limit

Acidification pH 4.6 pH 4.3
Drying 0.84 Aw 0.80 Aw
Hot fill 80°C 85°C
Slicing 2 cm 2.5 cm

EXAMPLES OF CRITICAL LIMITS

Hazard CCP Critical limit

Bacterial Pasteurization 72°C for at least 15 seconds
pathogens
(non-sporulating)
Metal fragments Metal detector Metal fragments larger than 0.5 mm
Bacterial Drying oven Aw<0.85 for controlling growth in dried food products
pathogens
Excessive nitrite Curing Maximum 200 ppm sodium nitrite in finished product
room/brining
Bacterial Acidification step Maximum pH of 4.6 to control Clostridium botulinum in acidified
pathogens food
Food allergens Labelling Label that is legible and contains a listing of correct ingredients
Histamine Receiving Maximum of 25 ppm histamine levels in evaluation of tuna for
histaminea