| Monitoring | - observations or measurements of critical limits
- produces accurate records
- ensures that critical limits are achieved to maintain product safety |
| HACCP | Hazard analysis critical control points
- food safety management system
- way to identify and correct errors before they become a problem
- involves process control
- preventative approach to food safety, avoids food-borne disease outbreaks |
| HACCP history | - developed by NASA & Natick Laboratories in 1960
- used by Pillsbury Company in 1971 to ensure safety of foods for astronauts
ok guess no one's food mattered before people went to space? |
| Quality control | - verification that a production process has been conducted correctly
- end product testing
- making sure things have been done right |
| Quality assurance | - a set of procedures that help in achieving a desired result, process control
- reduces the risk of errors occurring
- eliminates the chances of a food-borne outbreak |
| How does a HACCP food safety system help? | - hazard analysis: identify foods and procedures most likely to cause food borne illness
- critical control points and critical limits: establishing procedures that reduce the risks of food borne illness
- objective measurements: monitoring all procedures to ensure food safety |
| Hazards | can be biological, chemical, or physical agent that is reasonable likely to cause illness/injury in the absence of its control |
| Critical control point (CCP) | operation, procedure, preparation step/location where a preventative or control measure can be applied to:
- eliminate a hazard
- control a hazard
- reduce the risk that a hazard would occur
means of control must be measurable
loss of control of a CCP (ex. inadequate heating, improper holding temp, unsafe pH, high aw) can cause a health risk
corrective action can be applied |
| HACCP plan vs. system | plan: written document
system: plan in operation |
| Control point | any point in a food system where loss of control does not cause a health risk |
| Critical limit | standard that must be met to ensure that a CCP controls a health hazard
ex: heat internal temp to 160F for at least 15s |
| Monitoring | - observations or measurements of critical limits
- produces accurate records
- ensures that critical limits are achieved to maintain product safety |
| Deviation | failure to meet a critical limit (standard) set for a CCP |
| Risk category | one of six categories that prioritize risk based on food hazards |
| Verification | methods procedures, and tests that determine if the HACCP system is in compliance with the HACCP plan. making sure that the HACCP plan is correct in theory and practice |
| Steps in developing a HACCP plan | 1. assemble the multidisciplinary team
2. describe the food and its method of distribution
3. identify intended use and consumers of the food (consider high risk/immuno-compromised consumers)
4. develop a flow diagram describing the process
5. verify the flow diagram for accuracy/completeness
6. conduct hazard analysis (identify steps where hazards can occur, list hazards, list preventative measures) |
| 7 HACCP Principles | 1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures |
| HACCP principle 1: assess hazards and risks | - examine flow diagram/chart
- give each food product a hazard rating/score
- assign food product to 1 of 6 hazard categories |
| HACCP principle 2: determine critical control points (CCPs) | two types --
CCP 1: ensures control of a hazard (ex. killing pathogens by heating to certain temp)
CCP 2: minimizes a hazard (ex. refrigeration and/or maintenance of low pH to prevent growth of pathogens) |
| HACCP principle 3: establish critical limits (standards) | - set standards for temp, time, pH, aw, etc. for effective control of hazard at each CCP
- must be measurable |
| HACCP principle 4: establish procedures to monitor CCPs | - ensures that critical limits are being met
- testing and observation of CCPs (ex. taking temp, check pH/aw, use metal detector)
- real time measurements are crucial, microbial analyses not practical |
| HACCP principle 5: establish corrective actions | - to correct deviations at CCPs and bring CCP under control
- corrective actions vary widely (continue heating, stop process & discard product) |
| HACCP principle 6: establish effective record keeping | - document the HACCP plan, must be kept on file at processing plant and available to inspectors
- forms for recording and documenting the system
- documentation for all ingredients, processing steps, packaging, storage, and distribution |
| HACCP principle 7: establish verification procedures | - to verify that the HACCP system is working
- review HACCP plan, CCP records, deviations, random sample collections, written records of verification inspections
- use methods, procedures, and tests to ensure that the HACCP system is in compliance with the HACCP plan
- ensure that all hazards are identified in the plan |
