HACCP, Traditionally, the safety of food products, GMPs, SSOPs has - PDF document

HACCP, Pre- and Post-harvest HACCP, � Traditionally, the safety of food products, GMPs, SSOPs has been controlled (and still is) by inspection of the final product Mehrdad Tajkarimi � Hazard Analysis and Critical Control Points (HACCP) system, the process of food DVM PhD inspection is being modernized University of California- Davis VMPHR 250 Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP, Pre- and Post-harvest HACCP history � The emphasis is being directed to � HACCP was first developed for NASA’s detecting food safety hazards space program in 1959 by Pillsbury. For upstream in the production or many years the HACCP was voluntarily manufacturing process rather than in used by the food industry the finished product. � In 1996, HACCP was mandated by � HACCP is not a stand-alone system USDA-FSIS in meat and poultry � It is complemented by other slaughter and/or processing facilities in programs such as GMPs, SOPs, and an attempt to enforce more strict food SSOPs safety measures Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP history HACCP and ISO 9000 � Mandated by FDA as a control � The ISO9000 system is set to provide system for seafood common standards of quality during � Recently, for juices. production or manufacturing of products � Growing interest in using HACCP (nationally or internationally) agree on to control the safety of live animal quality of the product production as well as produce production (i.e., pre-harvest food � HACCP =Safety safety). Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 1

New food safety New Food Safety management systems Management System � Combines Good Management Practices, � Preparing SSOP programs and Hazard Analysis and Critical Control measures for implementing the food Point (HACCP) principles and effective safety program supplier verification and validation � Preparing the HACCP team and � This requires a company policy effective recording systems, a definition and quality manual, with combination of self-assessment with definition of responsibilities for application of internal auditing, management and employees, management review, application of all prerequisite programs and HACCP plan legal requirements and supplier implementation evaluation, are other concerns in this system. Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP Principles � Principle #1: Hazard analysis ISO 22000 � Principle #2: Identify the critical control points (CCPs) � ISO 22000 includes the completed HACCP � Principle #3: Establish critical limits for preventive measures associated program in addition to the harmonized with each CCP applicable quality management systems and � Principle #4: Establish procedures to prerequisite programs monitor CCPs � It extends the approach of the ISO � Principle #5: Establish corrective actions 9001:2000 quality management systems � Principle #6: Establish record standard, which does not specifically keeping system address food safety � Principle #7: Establish verification Mehrdad Tajkarimi DVM PhD procedures Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP Principles HACCP Principles � Principle #1: Hazard analysis Principle #2: Identify the critical control � The hazard analysis accomplishes points (CCPs) three purposes: � A CCP is a point, step or procedure at which � (i) Hazards of significance are control can be applied and a food safety hazard identified can be prevented, eliminated or reduced to acceptable levels � (ii) Likely hazards are selected � CCPs can be cooking, chilling, sanitation � (iii) Identified hazards can be used procedures, product formulation control (pH, for developing preventive measures salt, water activity), prevention of cross � Hazards can be biological, chemical contamination or employee and environmental hygiene or physical in nature, and the � A CCP Decision Tree is helpful in assigning potential risk of each hazard is CCPs assessed based on its likelihood of occurrence and its severity Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 2

HACCP Principles Does a control measure Does a control measure exist at this step at this step? � Principle #3: Establish critical yes no Modify step, process, or product limits for preventive measures Does this step eliminate Is control necessary or reduce hazard? at this step? associated with each CCP yes no no not CCP � Critical limits are the boundaries for yes CCP safety for each CCP and may be Could contamination occur or increase not CCP to an unacceptable level at this step? yes limits with respect to temperature, yes time, meat patty thickness, water no yes activity, pH, available chlorine, etc Will subsequent step eliminate not CCP hazard? � Critical limits may be derived from regulatory standards or guidelines, literature, experiments and expert opinion Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP Principles HACCP Principles Principle #4:Establish procedures to Principle #4:Establish procedures to monitor CCPs monitor CCPs � The measurements for monitoring � Monitoring is a planned sequence of are visual observations, temperature, observations and measurements to time, pH, water activity, etc. assess whether a CCP is under control and to produce an accurate � The measurements must be done record “on-line”; there is no time to wait for lengthy laboratory tests � This record can be used in case of complaints about the product, and is � There must be written also used in the verification of documentation for who has the HACCP. responsibility for monitoring Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 HACCP Principles HACCP Principles Principle #5: Establish corrective � Principle #6: Establish record keeping actions system � Corrective actions are taken to get � This system is established to document the process under control when the HACCP system monitoring shows a deviation has � This is necessary for internal audits and occurred and a critical limit has been for verification of the HACCP system exceeded sometimes by third parties � There must be written instructions � It is also important in case of consumer for actions to be taken ( re-process, complaint condemn, etc.) when critical limits have been exceeded Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 3

Good Manufacturing Practices HACCP Principles (GMPs) Principle #7: Establish verification procedures � GMPs are practices and procedures that � Verification procedures indicate whether are conducted by food processors to the HACCP system in place is working insure the safety of food for human properly or not. consumption. � Verification is based on the HACCP � GMPs take into account personnel, documentation, and may include internal equipment, process or operation, and the audits and/or verification done by a third environment of food production. party (e.g., outside consultant). � GMPs fall under the jurisdiction of the � Verification may include validation Food and Drug Administration studies (i.e., laboratory testing of samples (FDA)CFR 21, Part110, and CFR 21 of food and/or the environment). Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 Good Manufacturing Practices Good Manufacturing Practices 2. Equipment � Plant equipment and utensils need to be made of 1. Personnel: adequately cleanable and corrosion-resistant • Disease Control materials � The design of the equipment should not allow • Cleanliness adulteration of food with metal fragments, • Education and Training lubricants, fuel, contaminated water, etc • Supervision � Non-food-contact equipment as well as holding, conveying and manufacturing systems should have designs that enable maintenance of proper sanitary conditions Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 Good Manufacturing Practices Good Manufacturing Practices 4. Environment (plant and grounds) � Food plants and the grounds about 3. Processing Operations them should be adequately maintained All food processing operations including and kept under conditions that will receiving, segregating, preparing, minimize and protect the manufacturing, packing, inspecting, contamination of food storing, and transporting should be � light bulbs, fixtures, and skylights conducted under adequate and controlled should be adequately installed to sanitary conditions to ensure that food is fit prevent food contamination if glass for human consumption. breaks. Additionally, proper lighting and ventilation should be provided in work areas Mehrdad Tajkarimi DVM PhD Mehrdad Tajkarimi DVM PhD UCDavis VMPHR250 UCDavis VMPHR250 4