Hazard analysis and critical control points

From Wikipedia, the free encyclopedia
Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic
preventive approach to food safety from biological, chemical, and physical hazards
in production processes that can cause the finished product to be unsafe, and
designs measurements to reduce these risks to a safe level. In this manner,
HACCP is referred as the prevention of hazards rather than finished product
inspection. The HACCP system can be used at all stages of a food chain,
from food production and preparation processes including packaging, distribution,
etc. The Food and Drug Administration (FDA) and the United States Department of
Agriculture (USDA) say that their mandatory HACCP programs for juice and meat
are an effective approach to food safety and protecting public health. Meat HACCP
systems are regulated by the USDA, while seafood and juice are regulated by the
FDA. The use of HACCP is currently voluntary in other food industries.
HACCP is believed to stem from a production process monitoring used
during World War II because traditional "end of the pipe" testing on artillery shell's
firing mechanisms could not be performed, and a large percentage of the artillery
shells made at the time were either duds or misfiring.[1] HACCP itself was
conceived in the 1960s when the US National Aeronautics and Space
Administration (NASA) asked Pillsbury to design and manufacture the first foods
for space flights. Since then, HACCP has been recognized internationally as a
logical tool for adapting traditional inspection methods to a modern, science-based,
food safety system. Based on risk-assessment, HACCP plans allow both industry
and government to allocate their resources efficiently in establishing and auditing
safe food production practices. In 1994, the organization of International HACCP
Alliance was established initially for the US meat and poultry industries to assist
them with implementing HACCP and now its membership has been spread over
other professional/industrial areas.[2]
Hence, HACCP has been increasingly applied to industries other than food, such
as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out
unsafe practices based on science, differs from traditional "produce and
sort" quality control methods that do nothing to prevent hazards from occurring and
must identify them at the end of the process. HACCP is focused only on the health
safety issues of a product and not the quality of the product, yet HACCP principles
are the basis of most food quality and safety assurance systems,and the United
States, HACCP compliance is regulated by 21 CFR part 120 and 123.
Similarly, FAO/WHO published a guideline for all governments to handle the issue
in small and less developed food businesses.[3]

1 History
2 Principles

NASA and Pillsbury required contractors to identify "critical failure areas" and eliminate them from the system.[4] Using the traditional end product testing method. Paul A. NASA's own requirements for Critical Control Points (CCP) in engineering management would be used as a guide for food safety. it was soon realized that almost all of the food manufactured was being used on testing and very little was left for actual use. a first in the food industry then. Texas. Lachance of the Manned Spacecraft Center in Houston. It was realized that a new approach was needed. People involved in this collaboration included Herbert Hollander.S.[4] Using that information. a cereal commonly used in infant food. and the U. Army Laboratories began with the objective to provide safe food for space expeditions. a collaborated effort between the Pillsbury Company. [4] This led to a panel discussion at the 1971 National Conference on Food Protection that included examining CCPs and Good Manufacturing Practices in producing safe foods. Mary Klicka. Baumann representing Pillsbury as its lead scientist. including pathogen limits (including E. a microbiologist by training. Pillsbury was confronted with a food safety issue of its own when glass contamination was found in farina. 21 CFR 110. NASA.[4] CCP derived from Failure mode and effects analysis (FMEA) from NASA via themunitions industry to test weapon and engineering system reliability. coli.[4] Baumann.         3 Standards 4 Training 5 Application 6 Water Quality Management 7 HACCP for Building Water Systems 8 ISO 22000 9 See also 10 References 11 External links History[edit] In the early 1960s. The United States Food and Drug Administration (FDA) asked Pillsbury to organize and conduct a training program on the inspection of canned foods for FDA inspectors. was so pleased with Pillsbury's experience in the space program that he advocated for his company to adopt what would become HACCP at Pillsbury. Salmonella.[4] and Howard E. .[4] Baumann's leadership promoted HACCP in Pillsbury for producing commercial foods. and Clostridium botulinum).[4] Canned food regulations (21 CFR 108. and applied to its own food production. Massachusetts. Dr. [4] Soon thereafter. and Hamed El-Bisi of the United States Army Laboratories in Natick.[4] In order to ensure that the food that would be sent to space was safe.[4] Several botulism cases were attributed to under-processed lowacid canned foods in 1970-71. Lachance imposed strict microbial requirements. [4] This 21 day program was first held in September 1972 with 11 days of classroom lecture and 10 days of canning plant evaluations.

In the United States. two. or reduce to an acceptable level.[4] Pillsbury quickly adopted two more principles.[4] A year earlier.[4] A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987. eliminate. and four in the section below. eliminated. 3.[4] Pillsbury's training program to the FDA in 1969. and has spread now from the farm to the fork. A food safety hazard is any biological. the seven HACCP principles listed below became the standard. a food safety hazard can be prevented. seafood. chemical. dairy. or physical property that may cause a food to be unsafe for human consumption.).[6] (First known as Certified Quality Auditor-HACCP. as a result. was the first time that HACCP was used. step. numbers three and five.[4] It was further supported by the National Academy of Sciences (NAS) that governmental inspections by the FDA go from reviewing plant records to compliance with its HACCP system.21 CFR 113. the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan. The final rule requires a plant's HACCP plan to . Establish critical limits for each critical control point A critical limit is the maximum or minimum value to which a physical.[4] Principles[edit] 1. or procedure in a food manufacturing process at which control can be applied and. Establish corrective actions These are actions to be taken when monitoring indicates a deviation from an established critical limit. 5. poultry.[7] HACCP expanded in all realms of the food industry. and 21 CFR 114)[5] were first published in 1969. they were changed to Certified HACCP Auditor (CHA) in 2004.[4] NACMCF was initially responsible for defining HACCP's systems and guidelines for its application and were coordinated with the Codex Committee for Food Hygiene. to its own company in 1975. or chemical hazard must be controlled at a critical control point to prevent. biological.[4] By 1997. [4] HACCP was initially set on three principles. titled "Food Safety through the Hazard Analysis and Critical Control Point System". going into meat. 4. Identify critical control points A critical control point (CCP) is a point. 2. that led to reports starting in 1992 and further harmonization in 1997. or reduced to an acceptable level. now shown as principles one. Establish critical control point monitoring requirements Monitoring activities are necessary to ensure that the process is under control at each critical control point. the American Society for Quality offered their first certifications for HACCP Auditors. Conduct a hazard analysis Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.

FSIS will not approve HACCP plans in advance. Plants will be required to validate their own HACCP plans. and records documenting the monitoring of critical control points. This standard is a complete food safety and quality [9] management system incorporating the elements of prerequisite programmes(GMP & SSOP). Establish record keeping procedures The HACCP regulation requires that all plants maintain certain documents. [10] Training[edit] . Other Standards. such as Safe Quality Food Institute's SQF 2000 Code.identify the corrective actions to be taken if a critical limit is not met. which together form an organization's Total Quality Management system.g. 7. CCP records. including its hazard analysis and written HACCP plan. scientific evidence for critical limitations). Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result of the deviation enters commerce. verification activities.[9] HACCP and the quality management system. they are successful in ensuring the production of a safe product. Verification tasks would also be performed by FSIS inspectors. Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP system (e. Verification procedures may include such activities as review of HACCP plans. verifying. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. and validating of the daily work that is compliant with regulatory requirements in all stages all the time. Establish procedures for ensuring the HACCP system is working as intended Validation ensures that the plants do what they were designed to do.[8] Standards[edit] The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. The differences among those three types of work are given by Saskatchewan Agriculture and Food. Verification ensures the HACCP plan is adequate. and the handling of processing deviations. Implementation involves monitoring. working as intended. 6. also relies upon the HACCP methodology as the basis for developing and maintaining Food Safety (Level 2) and Food Quality (Level 3) Plans and programs in concert with the fundamental prerequisites of Good Manufacturing Practices. Both FSIS and industry will undertake microbial testing as one of several verification activities. that is. critical limits and microbial sampling and analysis. critical limits. but will review them for conformance with the final rule. that is.

and provided the basis for the Water Safety Plan (WSP) approach in the third edition of the World Health Organization (WHO) Guidelines for Drinking-water Quality.H. which has been described as “a way of adapting the HACCP approach to drinking water systems” (Rosén. training and certification programs in HACCP for Building Water Systems. such as Legionella. In 2013. L. a public health and safety NGO. Generic Framework and Methods for Integrated Risk Management in Water Safety Plans. ISO 22000[edit] . However. (2004).Training for developing and implementing HACCP Food Safety management system are offered by several quality assurance [11][12][13] companies. and disinfection byproductsas well as a range of clinically important pathogens. developed with the guidance of subject matter experts Aaron Rosenblatt and William McCoy center on the use of the use of HACCP principles adapted to the specific requirements of domestic (hot and cold) and utility (HVAC. etc. et al. non-tubercular Mycobacteria (NTM). The programs. 1994). Food Control. A. Early adopters of HACCP for Building Water Systems include leading healthcare institutions. Elizabethkingia and Naegleria. Hazards addressed include scalding. notably Mayo Clinic (Rochester.[16] Application[edit]       Fish and fishery products[17] Fresh-cut produce[18] Drinks and nectary products[19] Food outlets[20] Meat and poultry products[21] School food and services[22] Water Quality Management The use of HACCP for water quality management was first proposed nearly 20 years ago (Havelaar. acinetobacter. in order to prevent plumbingassociated hazards from harming people. HACCP for Building Water Systems[edit] Hazards associated with water systems in buildings include physical. accredited by the QCA (Qualifications and Curriculum Authority). HACCP and Drinking Water Supply. ASQ does provide a Trained HACCP Auditor (CHA) exam to individuals seeking professional training. Techneau. June 2007). Thereafter.[14] In the UK the Chartered Institute of Environmental Health (CIEH)[15] offers a HACCP for Food Manufacturing qualification. established education. NSF International. MN). Number 3. chemical and microbial hazards.) water systems in buildings. a number of water quality initiatives applied HACCP principles and steps to the control of infectious disease from water. Volume 5. lead. pseudomonas.

especially the big ones.ISO 22000 is a standard designed to help augment HACCP on issues related to food safety. The main reason behind that is the lack of information and the fear that the new standard is too demanding in terms of bureaucratic work. have either implemented or are on the point of implementing ISO 22000. there are many others which are hesitant to adopt it. from abstract of case study. Although several companies.[23] .