Professional Documents
Culture Documents
1
Regulatory not Voluntary
Two parts
8 Sanitation conditions
7 HACCP principles
2
HACCP IS
a food safety management tool
designed to minimize the risk of food-
safety hazards:
biological, chemical and physical
preventive NOT reactive
maximize product and consumer
safety
3
Product and Process Specific
4
HACCP is NOT:
5
Hazards in HACCP
Definiton:
Condition or Does NOT refer
contaminant in to undesirables
food that can such as:
Insects
cause illness or Bones
injury Hair
Filth
Spoilage
Economic Fraud
Violations of regulatory
food standards not directly
related to safety
6
Introduction to Food Safety Hazards
8
Biological Hazards: Pathogenic
Bacteria
Most spoiled foods DO NOT present a
health risk
Not all food APPEARING normal is safe to
eat
Need to control microorganism GROWTH
(infective doses) – Differ with different
organisms. Can be 10, can be 1000’s.
9
Food infection :
live pathogens are swallowed that
grow in the body (dose) (e.g.,
Listeria, Salmonella, Vibrio)
Food Intoxication :
pre-formed toxins are swallowed
(e.g., botulism and staph toxins)
10
Bacteria
Bacteria (other than viruses) need:
Food
Water
Proper temperature
Air, no air, minimal air
Proper acidity
Time to grow
Salmonella spp.
11
Pathogenic Bacteria
Bacillus cereus
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum (Type E)
Pathogenic E. coli (E. coli O157H:7)
Listeria monocytogenes
Salmonella spp. (S. typhimurium, S. enteriditis)
Shigella spp. (S. dysinteriae)
Staphylococcus aureus
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica
12
Biological Hazards - Parasites
13
In seafood, parasitic worms in fish
consumed RAW are a food safety hazard,
otherwise considered filth
Controlled by cooking
14
Viruses
Need suitable host in which to grow
Do not require food, air, water to survive
Spread via poor hygiene - fecal/oral
Infect living cells, species specific, reproduce
inside host cell
Do not cause spoilage
Survive in human intestines,
water or food for months
Heat resistant
Examples: Hepatitis A, Norovirus – Eating raw,
steamed clams, oyster products, sewage, and
unapproved waters
15
Chemical Hazards
16
Naturally Occurring
Scombrotoxin/Histamine
18
Unintentional Additives
Agricultural chemicals (e.g.,
pesticides, fungicides, herbicides,
fertilizers, antibiotics/drug residues
and growth hormones)
19
Physical Hazards
Any potentially harmful extraneous
matter not normally found in food
Glass
Wood
Stones
Metal
Plastic
20
HACCP IS
NOT A
STAND
ALONE
HACCP PROGRAM
GMP SSOP
21
GMP’s vs. SSOP’s
GMP’s define the measures used to keep food
sanitary and defines general hygiene measures.
Type of Control
Hazard Control Control Program
Histamine Time & temperature of Product specific CCP
scrombroid fish
25
8 Key Conditions of Sanitation
1. Safety of water (source and in-plant; includes ice).
2. Condition and cleanliness of food-contact surfaces
(gloves, garments etc).
3. Prevention of cross-contamination (employee
practices/handling; separation of raw and “cooked”
product; plant design – movement of product and
people; handwashing)
4. Maintenance of hand-washing, hand- sanitizing and
toilet facilities.
5. Protection from adulterants.
6. Labeling, storage and proper use of toxic
compounds.
7. Employee health conditions.
8. Exclusion of pests.
26
Preliminary Steps
HACCP = 7 basic principles
27
Receiving Products
(Includes seafood, dry ingredients, packaging, etc.)
Processing
Steps 1, 2, 3….
Flow Diagram:
Packaging
Storage
Distribution
28
7 HACCP Principles
1. Conduct hazard analysis and identify
prevention or control measures
2. Identify critical control points (CCP)
3. Determine critical limits
4. Monitor each critical control point
5. Establish corrective action with a critical limit
deviation
6. Verification of the HACCP plan
7. Recordkeeping for critical control points,
corrective action and verification 29
Hazard Analysis Worksheet –
CCP Determination
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify Are any Justify What Is this step a
processing potential potential your measure(s) Critical
step hazards food-safety decision can be Control
introduced, hazards for applied to Point?
controlled or significant? Column 3 control the (Yes/No)
enhanced at (Yes/No) significant
this step hazards?
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STEP 1: Conduct Hazard Analysis. Identify
Prevention or Control Measures
32
Identify only those CCP’s needed to do
the job – not too many. Why?
34
Step 4: Monitoring each (CCP)
Four parts:
35
Step 5: Establish corrective action
Corrective action:
procedures at each CCP to be followed
when a deviation occurs
42
HACCP Plan Form
1. 2. 3. Monitoring 8. 9. 10.
CCP Hazards Critical Correctiv Verification Record
limits e actions s
4. 5. 6. 7.
What How Frequency Who
46
HA ? CCP!
47