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Transcript of HACCP – Hazard Analysis & Critical Control Points · Cleide O. A. Møller e-mail:...
Cleide O. A. Møller e-mail: [email protected]
Tina B. Hansen
HACCP –Hazard Analysis & Critical Control Points
National Food Institute, DTU, Mørkhøj Bygade, DK-2860 Søborg, Denmark.
HACCP –Hazard Analysis & Critical Control Points• What is HACCP?• History of HACCP• Definition of HACCP terms• HACCP principles• HACCP methodology
02/10/2008HACCP3 DTU Food, Technical University of Denmark
02/10/2008HACCP4 DTU Food, Technical University of Denmark
http://www.nytimes.com
OUTBREAKS
Hazard Analysis & Critical Control Points
FOOD SAFETY
http://www.cm.iparenting.com/fc/editor_files/images/1042/Articles/Feeding_Baby.jpg
02/10/2008HACCP5 DTU Food, Technical University of Denmark
What is HACCP?
HACCP is a systematic approach to the identification, evaluation and control of hazards in a particular food operation.
(Codex Alimentarius, 1997)
HACCP planhttp://nhs.ky.gov/nslsbp/CD_ROM/haccp/Presentations/Ch1.ppt
02/10/2008HACCP6 DTU Food, Technical University of Denmark
HACCP history (I)
1960s NASA developed and used the approach for production of safe foods for manned space flights
1970s The concept was presented to the public by the American Public Health Association at the National Conference of Food Protection in 1971
Low-acid canning industry and large corporations adopted the concept
1980s The concept evolved and gained acceptance throughout the world
A further development into a system was released by ICMSF in 1988
02/10/2008HACCP7 DTU Food, Technical University of Denmark
HACCP history (II)1990s The concept re-ermerged to become the primary
approach to assure safe foods
Several international guidelines for the application of the concept were published, e.g. by Codex in 1993 and FAO/WHO in 1995
EEC Directive on Food Hygiene (Dir. 93/43 EEC, 1995) places full responsibility for safety of food on the producers who have to implement a control system based on the principles of HACCP
The need for management commitment identified by Codex in 1997
2000s Harmonization of the use of HACCP
Integration of HACCP into ISO management standards, ISO 22000 available from 2005
02/10/2008HACCP8 DTU Food, Technical University of Denmark
Definition of HACCP terms (I)
HAZARD
1988 Unacceptable contamination, growth or survival of bacteria in food that may affect food safety or quality or unacceptable production or persistence in foods of substances such as toxins, enzymes or products of microbial metabolism
1997A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect
RISK
1988An estimate of the probability or likelihood of a hazards occurring
1997Not used – but .....
the likely occurrence of hazards and severity of their adverse health effect
02/10/2008HACCP9 DTU Food, Technical University of Denmark
Definition of HACCP terms (II)
CRITICAL CONTROL POINT – CCP
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
Visual observations
Sensory evaluation Measurements Tests
02/10/2008HACCP10 DTU Food, Technical University of Denmark
HACCP principles
1. Conduct a hazard analysis2. Determine the Critical Control Points (CCP)3. Establish critical limit(s)4. Establish a system to monitor control of the CCP5. Establish the corrective action to be taken when monitoring
indicates that a particular CCP is not under control6. Establish procedures for verification to confirm that the
HACCP system is working effectively7. Establish documentation concerning all procedures and
records appropriate to these principles and their application
(from Codex Alimentarius, 1997)
02/10/2008HACCP11 DTU Food, Technical University of Denmark
HACCP methodology – the 12 tasks
Scientific
basis
Control
procedures
1. Assemble HACCP team2. Describe product3. Identify intended use4. Construct flow diagram (FD)5. On-site confirmation of FD6. List all potential hazards, conduct hazard
analysis, identify control measures
7. Determine CCPs8. Establish critical limits for each CCP9. Establish monitoring system for each CCP10. Establish corrective actions11. Establish verification procedures12. Establish documentation and record
keeping
HA
CC
P d
ata
sheet
From: ftp://ftp.fao.org/codex/Publications/Booklets/Hygiene/FoodHygiene_2003e.pdf
02/10/2008HACCP12 DTU Food, Technical University of Denmark
HACCP methodology - hazard analysis
A. Hazard identificationB. Hazard rankingC. Identification of control measures
02/10/2008HACCP13 DTU Food, Technical University of Denmark
HACCP methodology - hazard identification
Raw material & process
Is the presence of a potential hazard in raw material probable?
Is an unacceptable level, survival, persistence or increase at this step probable?
Process environment
Is the presence of a potential hazard in the line or the environment probable?
Is an unacceptable contamination at this step probable?
Is reduction, if any, at a further step adequate? HAZARD
No hazard
No hazard
YES
YES
YES
NO NO
YES
NO NO
NO*YES*
Questions to be answered for each potential hazard at each step
Adopted from ILSI (1997)
02/10/2008HACCP14 DTU Food, Technical University of Denmark
HACCP methodology - hazard ranking
High
Medium
Low
Mild Moderate Severe
Severity
Like
ly o
ccur
renc
e
4-class hazard significant matrix
Prevalence in raw material
Possibility to survive process
Possibility to grow in product
Symptoms
DurationMortality
Transmission
02/10/2008HACCP15 DTU Food, Technical University of Denmark
HACCP methodology - hazard ranking
Characteristics Rating value
Initial symptoms:No medical treatment 1Medical treatment 2Hospitalization 3
Illness duration and mortality:A few hours/days 1A few weeks/months 2Long-lasting/permanent effects 3Death 4
Pathogen transmission:Food ingestion only 1Food ingestion followed byperson-to-person spread or other routes 2
MILD
Sum = 3-4
Severity rating
MODERATE
Sum = 5-6
SEVERE
Sum = 7-8
From: Todd & Harwig (1996) J. Food Prot. Suppl., 10-18
02/10/2008HACCP16 DTU Food, Technical University of Denmark
HACCP methodology – control measures
CONTROL MEASURE
Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level
02/10/2008HACCP17 DTU Food, Technical University of Denmark
Questions to be asked for each raw material used
HACCP methodology - determine CCPs
Q1. Is it likely that the raw material contains the hazard under study at unacceptable levels?
Q2. Will processing, including expected consumer use, eliminate the hazard or reduce it to an acceptable level?
YESNot a CCP
NO
Raw material must be regarded as a CCP for this hazard
YES
NO
Adopted from ILSI (1997)
02/10/2008HACCP18 DTU Food, Technical University of Denmark
HACCP methodology – determine CCPsQuestions to be asked for each process step
Q3. Is the formulation/composition of the intermediate product/final product essential for preventing the hazard under study from increasing to unacceptable levels?
Not a CCPFormulation is a CCP for this hazard
Q4. Is it likely that, at this step, a hazard will be introduced or an existing hazard will increase to unacceptable levels?
Q5. Will subsequent processing steps, including expected consumer use, guarantee removal of the hazard or reduction it to an acceptable level?
Q6. Is the process step intended to eliminate or reduce the hazard to an acceptable level?
This process step must be regarded as a CCP for this hazard
YES
NO
NO
YES
YES NO
YES
NO
Adopted from ILSI (1997)
02/10/2008HACCP19 DTU Food, Technical University of Denmark
HACCP methodology – HACCP data sheet
Point of control
Hazard Condition leading to
hazard
Control measure
CCP parameter
Critical limit
Target value
Monitoring Corrective action
02/10/2008HACCP20 DTU Food, Technical University of Denmark
HACCP methodology – HACCP data sheet
Point of control
Hazard Condition leading to
hazard
Control measure
CCP parameter
Critical limit
Target value
Monitoring Corrective action
tempe-rature pasteuri-zation
Listeria monocy-togenes
Survival efter treatment
Heat Time and tempe-rature
A pasteuri-zation value of 2 min at 70°C or equivalent time/tempcomb. in the centre of the thickest product
62°C in centre for 30 min.
Tempe-rature and time measure-ment in centre of the thickest product
Prolong pasteuri-zation until critical limit is met
Example:• Sous-vide cooked roast beef• Shelf-life of 3 weeks at <5°C• Intended for cold use in sandwiches
Food Quality and Standards Service Food and Nutrition Division
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1998
Food Quality and Safety Systems - A Training Manual onFood Hygiene and the Hazard Analysis and CriticalControl Point (HACCP) System
http://www.fao.org/docrep/W8088E/W8088E00.htm