Food Safety

Effective use of performance criteria for

individual plants

Dane BernardKeystone Foods LLC

Food Safety

Performance Criteria (standards)

! Sanitation performance standards! Salmonella performance standards! Performance standards for certain

ready to eat meat and poultry products (cooking and stabilization)

Food Safety

How to meet the Salmonella standard

!Set A � 8/53!Set B � 6/53!Set C � 0/53

!Supplier selection

Food Safety

Performance Criterion (PC)

The expected level of control at one or more steps in the food chain.

Food Safety

Food Safety Objectives

Food Safety

Not a question of why or why not!

In my humble opinion, FSO�s have become

part of the food safety language, and

Food Safety

Food Safety Objective

Food Safety Objective

�The level of microbiological hazard that is tolerable in a food

at a specified point along the food chain in order to provide the appropriate level of public

health protection.�

�The level of microbiological hazard that is tolerable in a food

at a specified point along the food chain in order to provide the appropriate level of public

health protection.� Codex draft

Food Safety

FSOs and PC define what is meant by �acceptable level� in the definition of

CCP:

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to anacceptable level.

Food Safety

Food Safety Objective

Food Safety Objective

�The maximum frequency and/or concentration of a

[microbiological] hazard in a food at the time of consumption that provides the appropriate

level of health protection.�

�The maximum frequency and/or concentration of a

[microbiological] hazard in a food at the time of consumption that provides the appropriate

level of health protection.� Codex draft-US

Food Safety

Why?

Will become �standard expectation� for

validation of CL�s identified at CCP�s

(Uniformity)

Food Safety

Validation of CLs in HACCP Systems

!Two broad categories of activity!Basis for CLs at HACCP CCPs!Delivery or execution of CL at

CCP

!Two broad categories of activity!Basis for CLs at HACCP CCPs!Delivery or execution of CL at

CCP

Food Safety

Risk Assessment (MICRO)

Risk Assessment (MICRO)

Hazard IdentificationHazard Identification

Hazard CharacterizationHazard Characterization

Exposure AssessmentExposure Assessment

Risk CharacterizationRisk Characterization

A qualitative or quantitative estimate of riskA qualitative or quantitative estimate of risk

Food Safety

Acceptablelevel of protection

(ALOP)

Acceptablelevel of protection

(ALOP)

FSO

Performance Criterion

Performance Criterion

CriticalLimits

CriticalLimits

Risk Management

Decision

Risk Management FSO

Decision

Food Safety

ALOPALOP

Less than 1 in 10,000 chance of illness per year based on consumption of 100 gr./day

Less than 1 in 10,000 chance of illness per year based on consumption of 100 gr./day

FDA, rule on HACCP for juice products

Food Safety

The identified ALOP leads to:

!FSO = ≤ 1 cfu E. coli O157:H7 per 10 L of juice

!PC = 5D for E. coli O157:H7!CL for pasteurized juice: 10

seconds at 145ºF (estimate based on BBSF)

Food Safety

Validation: the Eighth Principle!

! How do we know the plan works?

Ho - Σ R + Σ I are used to establish PC

Ho - Σ R + Σ I ≤ FSO

Food Safety

Basic Control Measures (micro)

!Keep it out (slaughter practices)! Controlling initial levels (Ho)

!Kill it! (interventions)! Reducing a hazard (ΣR)

!Keep it from getting worse ! Controlling increase in a hazard (ΣI)

Food Safety

FSO�s/PC need to be

!More user friendly !Transformed into recommended

criteria!Made available as safe harbors

Food Safety

Performance Standards for the Production of

Certain Meat and Poultry Products

Food Safety

Jan. 6,1999

!Performance standards for cooking and stabilization!Cooked beef, roast beef, cooked corned

beef, fully cooked beef patties!Fully cooked poultry products!Certain partially cooked poultry

products

Food Safety

Performance Standards

The easy way out!!Lethality Appendix A!Stabilization Appendix B

Food Safety

Lethality

!D value: time at a temperature to get a 1 log (90%) reduction in target organism.

!Reduced by a factor of 10!5-decimal reduction (105) reduces

by 10,000 to <1 (99.999%)

Food Safety

Lethality Performance Standards

! §318.17 Cooked beef: 6.5-log10(106.5) [6.5 D]

! §381.150 Cooked poultry: 7-log10(107) [7D]

!Destruction of Salmonella indicates destruction of most other pathogens

Food Safety

Lethality Performance Standards

!Validation of cook step: Documentation to show that the performance standard is met by the processing operations conducted in the establishment

Food Safety

For example, from App. A: (Beef)

7267150

1212140

121112130

Time to 7.0D

Time to 6.5 D

ºF

Food Safety

For example, from App. A: (Poultry)

!Should reach an internal temperature of at least 160 °F.

!Cured and smoked poultry should reach an internal temperature of at least 155 °F.

Food Safety

Lethality Performance Standards

! “The…performance standards allow establishments to develop and implement processing procedures customized to the nature and volume of their production.�

Food Safety

Developing customized processing procedures

Product heating rate

ConfirmationD&z value

Food Safety

By using guideline A, we don�t take credit for all lethal effect:

0 100 200 300 400 500406080100120140160

Temperature (F)

Core temperature

Time (min)0 100 200 300 400 500

406080100120140160

Food Safety

Developing customized processing procedures

http://www.amif.org/factsand.htm

Principles of Integrated Time-Temperature Processing

(J. Scott and L. Weddig. 1998. Presented at Meat Industry

Research Conference, Philadelphia, PA)

Food Safety

Stabilization

!Preventing growth of spore-forming bacteria

!Can survive cooking; can grow during cooling; competitors killed off in cooking

Food Safety

Stabilization

!Clostridium botulinum!Clostridium perfringens!Bacillus cereus!Applied to cooked and partially

cooked products

Food Safety

Stabilization Performance

Standards!Performance standard is that

there is no more than a 1-log increase of C. perfringens

!This target organism is used since the others are slower growing

Food Safety

Stabilization Performance

Standards!Rapid cooling of products (e.g.,130° -

80°F in 1.5 h and 80° - 40° F in 5h)!Compliance guidelines include

chilling recommendations from FSIS Directive 7110.3 �Time/temperature Guidelines for Cooling Heated Products�

Food Safety

§318.17 Cooked Beef

!Lethality: 6.5-log10!must include a cooking step

!Stabilization: <1-log10 increase

Food Safety

§381.150 Cooked Poultry

!Lethality: 7-log10!must include a cooking step

!Stabilization: <1-log10 increase

Food Safety

§381.150 Partially Cooked Poultry

!No lethality! Stabilization: <1-log10 increase!Must bear the statement! �Partially Cooked: For Safety, Cook

Until Well Done�! letters no smaller than ½ size of largest

letter in product name!detailed cooking instructions required

on immediate container

Food Safety

Questions???