Food Safety and HACCP

Power point #11

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  Animal protein foods (meat, eggs, raw milk, poultry, fish) are
the most common food source of food borne illness microbes

 Food pathogens are especially dangerous because we cannot

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  Prior to the 1980s, food safety relied on
 Raw ingredient & finished product testing
 Internal quality control testing
 GMPs (Good Manufacturing Practices)
 Government inspections
 Enforcement of Food and Drug Act & Regulations


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  Industry needed measures in place to prevent contamination
from “farm to table”
 Careful review of the entire food production process to
eliminate contamination led to the development of HACCP

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 HACCP

Hazard Analysis of Critical Control Points

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 HACCP
 Formal method for evaluating the control of risk in foods
 Look at the entire food production from the farm to the
consumer
 Identify principle hazards and critical control points where
contamination can be prevented, limited or eliminated.

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 History
 1959 – Pillsbury food company’s contract with NASA to
develop food fit for space travel
 Minimize hazard
 Avoid food borne illness
 From raw material to finished product
 high level of confidence required – Food was safe to consume in
space
 1971 – idea of HACCP was published (available to other food
companies)
 1985 – recommended by National Academy of Sciences
 1990 – became national standard for European countries

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  recommended adoption by food processors and governments -
FDA (USA)
 Present – international use…
 Codex -WHO
 Canada
 United States
 Japan
 European Union
 Australia, New Zealand

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 HACCP
Hazard Analysis of Critical Control Points
Principle 1 : Conduct a hazard analysis
- identify the hazards associated with the production &
processing of a food
- Hazard may be Biological, Chemical or Physical
Hazard:
“A biological, chemical or physical agent that is reasonably
likely to cause illness or injury in the absence of its control”

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 Microbial Hazards:
 Growth of pathogens
 Survival of food poisoning organisms
 Presence of microbial toxins,
 Unacceptable growth of food spoilage organisms.
 Presence of microbial enzyme that may cause food spoilage.

Hazard may occur during…

 Raw materials
 Manufacturing
 Distribution
 Retail or consumer use.

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 Principle 2:
 Places during processing of a food where proper control
measures need to be implemented in order to prevent any risk
to the consumer
Example…
 Temp and time controls of pasteurizers. Metal detectors
between processing & packaging

Principle 3: Establish Critical Limits

 Is the CCP a low or a high risk?
 Is there a min or max temp? If so, what?
 What temperature must be reached to eliminate any harmful
microbes
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 Principle 4:
 Method written that describes how the CCPs are monitored
Example…
 How are the time and temp of pasteurizers monitored?
- Log book used?
- Whose signature
- Data entry sheets
- Computerized records
 For Each CCP
 Determine the Best Monitoring Procedure
 Determine the Frequency of Monitoring and Documentation
 Determine Decision Criteria (Acceptable or Unacceptable.)

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 Principle 5: Establish Corrective Action
 Steps taken to correct the problem when monitoring shows that
a critical limit has not been met
Example…
 Reprocessing or disposal of food if minimum temperature is not
reached
 Change pasteurizer to ensure it reaches the critical
temperature.
Possible corrective Actions
 Stop the Line and Correct Problem
 Hold and Evaluate Product in Question
 Continue Production after Process Brought back into Control
 Identify Long Term Solutions.

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 Principle 6 : Verification, Documentation
 Procedures in place to verify that the system is working
properly
 Determine if HACCP Plan is Working
 Are Hazards Reduced by Plan?
 Critical Limits at CCP are Satisfactory
 Initial Verification
 Has HACCP been Implemented Properly?
 Periodic Verification
 Standardization of detecting devices
 Standardization of thermometers
 Standardization of metal detectors
 Calibration of balances

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  Principle 7: Record Keeping
 HACCP Team
 Product Description
 Flow Diagrams
 Hazards, CCP and Preventive Measures
 Critical Limits
 Monitoring System
 Corrective Actions
 Recordkeeping Procedures
 Verification Procedures

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 HACCP is:
 Preventive not reactive
 A tool to protect the food supply against biological, chemical &
physical hazards
 Not a zero risk system
 Designed to minimize the risk of food safety hazards

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  Safe Quality Food was developed in 1995 in responds to the
demand for a user friendly quality assurance system tailored
specifically to meet the needs of food businesses
 SQF is a combination of a quality management system.
(aspects of ISO 9001-200 and the HACCP methodology.

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