HACCP

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man­ agement, education and related areas who are responsible for food safety man­ agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec­ ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro­ vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.

1 Introduction to HACCP.- References.- 2 HACCP: Definitions and Principles.- References.- 3 Overview of Biological, Chemical, and Physical Hazards.- Biological Hazards.- Bacterial Hazards.- Viral Hazards.- Parasitic Protozoa and Worm Hazards.- Chemical Hazards.- Naturally Occurring Chemicals.- Added Chemicals.- Physical Hazards.- References.- 4 Hazard Analysis and Assignment of Risk Categories.- Overview.- Microbiological Hazard Characteristic Ranking.- Chemical and Physical Hazard Risk Assessment Procedures.- Examples of the Combined Hazard Analysis for Cheese Dip.- References.- 5 Determining Critical Control Points.- Representative CCPs.- Growing.- Ingredient Receiving.- Ingredient Handling.- Processing.- Packaging.- Distribution.- Retail/Foodservice/Home.- Low-acid Canned Foods CCPs.- Growing.- Process and Can Filling.- Thermal Processing.- Can Seam Evaluation.- Summary.- 6 Establishing Critical Limits for Critical Control Points.- Limits: Definitions & Guidelines.- Establishing Limits for Critical Control Points.- Microbiological Limits.- Chemical Limits.- Physical Limits.- Conclusion.- References.- 7 Monitoring Critical Control Point Critical Limits.- What is Monitoring?.- Why Do We Monitor?.- How Do We Monitor?.- Observation.- Measurement.- Where Do We Monitor?.- Who Monitors?.- When Do We Monitor?.- Summary.- References.- 8 Corrective Action Procedures for Deviations from the Critical Control Point Critical Limits.- Corrective Action Activities.- Defining Control.- Adjusting Process to Maintain Control.- Noncompliance Product and Correcting Cause of Deviation.- References.- 9 Effective Recordkeeping System for Documenting the HACCP Plan.- Reasons for Keeping Records.- Types of HACCP Records.- Critical Control Point (CCP) Records.- Records Associated with Establishing Critical Limits.- Records Associated with Deviations.- Records and Verification.- Record Review and Retention.- The HACCP Plan.- Retention of Records.- Regulatory Access.- Summary.- 10 Verification of the HACCP Program.- Importance.- Prevention.- Team Approach.- Essential Elements.- Critical Control Point Verification.- Verification vs. Monitoring.- HACCP Program Verification.- Raw Ingredients.- Receiving and Storage.- Processing.- Processing Equipment.- Cleaning and Sanitizing.- Control Devices.- Packaging Materials.- Finished Product Testing.- Records.- Written Report.- 11 Control Points and Critical Control Points.- Definitions.- Comprehensive Product Control System.- Decision Tree.- Classification of Control Points and Critical Control Points.- Control Point Lists.- Summary.- References.- 12 Putting the Pieces Together: Developing an Action Plan for Implementing HACCP.- Where Does HACCP Fit into a Company?.- Establishing HACCP Accountabilities.- Establishing the HACCP Implementation Project Plan.- Establishing Policy.- Appointment of the Core HACCP Coordinator and Team.- Development of the Product Specific HACCP Plan.- Developing Production Supervisor or Individual Operator Procedures.- Getting the Job Completed.- References.- 13 HACCP System in Regulatory Inspection Programs: Case Studies of the USDA, USDC, and DOD.- USDA-FSIS HACCP Project.- NMFS HACCP Project.- Joint FDA/NOAA Seafood Inspection Program.- HACCP Applications in Food Procurement and Handling for DOD.- Conclusions.- References.- 14 Practical Application of HACCP.- Product Description.- Risk Assessment.- Process Flow Charts.- Critical Control Points and Limits.- Models.- Canned Mushrooms.- Shredded Lettuce.- Frozen French Fries (Crinkle Cut).- Refrigerated Chicken Salad.- Application of HACCP to Foodservice.- Mushrooms.- Shredded Lettuce.- Chicken Salad.- French Fries.- Summary.- References.- A HACCP Principles for Food Production.- C National Advisory Committee on Microbiological Criteria for Foods, Hazard Analysis and Critical Control Point System Adopted March 20, 1992.