HACCP

EstablishingHazardAnalysisCriticalControlPointProgramsSectionIHACCPandHACCPPrinciplesIntroductiontoHazardAnalysisCriticalControlPointSystemsHazardAnalysisandCriticalControlPointSystemsBasicStepsintheDevelopmentofHACCPSystemsPillsburyCompany1974USDALowacidcannedfoodsAQIS1980’sStartinAust.1995Conference1997/8FoodSafetyPlansHACCP(Historical--Perspective)1996/7FoodPoisoningCases1950’sSpaceProgramIntroductiontoHazardAnalysisCriticalControlPointSystemsHACCPConceptTheHazardAnalysisCriticalControlPoint(HACCP)systemisapreventivesystemforassuringthesafeproductionoffoodproducts.Principlestothefoodproductionprocessfromfieldtotable:basicagriculturefoodpreparationandhandlingfoodprocessingfoodservicedistributionsystemsconsumerhandlinganduse2.HACCPissimplyamethodicalandsystematicapplicationoftheappropriatescienceandtechnologytoplan,controlanddocumentthesafeproductionoffoods.ThemostbasicconceptunderlyingHACCPisthatofpreventionratherthaninspection.Anyonewhorelatedtothefoodproductioncanidentifywhereafoodsafetyproblemmayoccurandhowitwilloccur.whereandhowaretheHA(HazardAnalysis)partofHACCP.Theobjectiveistomaketheproductsafely,andtobeableprovethattheproducthasbeenmadesafely.theproofofthecontrolofprocessesandconditionsistheCCP(CriticalControlPoint)part.HACCPconceptcoversalltypesofpotentialfoodsafetyhazards—biological,physical,andchemical—whethertheyarenaturallyoccurringinthefood,contributedbytheenvironmentorgeneratedbyamistakeinthemanufacturingprocess.Chemicalhazards--mostfearedPhysicalhazards--mostcommonlyidentifiedBiological(microbiological)hazards--mostseriousOriginofHACCPDevelopmentofFoodsfortheSpaceProgramDevelopedbythePillsburyCompanyinresponsetothefoodrequirementimposedbyNASAfor“spacefoods”producedformannedspaceflightsbeginningin1959.NASAhadtwoprinciplesafetyissues:

Foodparticles—crumbs—inthespacecapsule.Absoluteassuranceoffreedomfrompathogensandbiologicaltoxins.(moredifficultytoaddress)Dr.HowardBauman:

ZeroDefectsPrograms:non-destructivetestingModesofFailuredevelopedbytheU.S.ArmyNatickLaboratories:itpredictwhatmightgowrong(ahazard),howitwouldoccur,andwhereitwouldoccurintheprocess.selectpoints(criticalcontrolpoints)atwhichmeasurementsorobservationscouldbemadewhetherornottheprocesswasbeingcontrolled.TheOriginalHACCPSystemfirstpresentedtothepublicatthe1971NationalConferenceonFoodProtection.theinitialHACCPsystemconsistedofthreeprinciples:Identificationandassessmentofhazardsassociatedwithgrowing/harvestingtomarketing/preparation.Determinationofthecriticalcontrolpointstocontrolanyidentifiablehazard.3.Establishmentofsystemstomonitorcriticalcontrolpoints.ThepreventivenatureoftheHACCPsystem:Identifyanysafety-relatedproblemswhicharerelatedtothisproductandprocess.2.Determinethespecificfactorswhichneedtobecontrolledtopreventtheseproblemsfromoccurring.3.Establishsystemsthatcanmeasureanddocumentwhetherornotthesefactorsarebeingcontrolledproperly.EarlyusesofHACCP

1970’s:

FDA—traineditsinspectorsintheelementsofHACCP,institutedspecialHACCPinspectionsoffoodplants.thelow-acidandacidifiedcannedfoodregulations—Title21,CodeofFederalRegulationsPart113.

1980’s:areportonmicrobiologicalcriteriawasissuedbyasubcommitteeoftheFoodProtectionCommitteeoftheNationalAcademyofSciences(NAS).HACCPVerifyFlowDiagramConductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescribethepreventivemeasures.IdentifytheCCPsintheprocess.EstablishcriticallimitsforpreventivemeasuresassociatedwitheachidentifiedCCP.EstablishCCPmonitoringrequirements.Establishproceduresforusingtheresultsofmonitoringtoadjusttheprocessandmaintaincontrol.Establishcorrectiveactiontobetakenwhenmonito