Practical HACCP principles adapt the seven HACCP steps into a form that is easily applied in a non commercial setting. Severity – Seriousness of the consequences of the results of a hazard. Risk – Probability that a condition(s) will lead to a hazard. Monitoring – Checking to determine if the criteria established by the critical control point(s) (CCP) have been achieved. Hazard – Unacceptable contamination, microbial growth, persistence of toxins or survival of microorganisms that are of a concern to food safety. It is a “kill” step that kills microorganisms or a control step that prevents or slows their growth. HACCP TerminologyĬritical Control Point (CCP) – A procedure/practice (control) in food handling/preparation that will reduce, eliminate or prevent hazards. Also, the reference list includes several excellent resources on HACCP. ![]() For more information on HACCP principles, in particular formal HACCP, contact your local extension educator. The new recommendations are reflected in this document. In August of 1997, the National Advisory Committee on Microbiological Criteria for Foods adopted new recommendations on “Hazard Analysis and Critical Control Point Principles and Application Guidelines.” These guidelines are designed to facilitate the development and implementation of effective HACCP plans. The seven steps of the HACCP system address the analysis and control of biological, chemical and physical hazards. HACCP consists of seven steps used to monitor food as it flows through the establishment, whether it be a food processing plant or foodservice operation. Food safety educators now use the principles of HACCP as the basis for their educational programs. Many state and local food regulatory agencies base their inspections on HACCP principles and may, in certain instances, require HACCP plans for specific food items. Also in 1998, USDA began to require that meat and poultry processing plants have HACCP plans in place. Beginning in January of 1998, all seafood processors who ship their product across state lines will be required to have HACCP plans in place. HACCP was first developed and used by the Pillsbury Company in the late 1950’s to provide safe food for America’s space program.įederal and state regulatory agencies have adopted the HACCP approach. ![]() The application of HACCP is based on technical and scientific principles that assure safe food.Ĭurrently, the food industry, including foodservice, supports the use of HACCP and its principles as the best system currently available to reduce and prevent foodborne illness. In its Model Food Code, the Food and Drug Administration has recommended the HACCP system “because it is a system of preventive controls that is the most effective and efficient way to assure that food products are safe ” (1999 FDA Model Food Code). The system is designed to identify and control potential problems before they occur. This process is experimental and the keywords may be updated as the learning algorithm improves.Hazard Analysis Critical Control Points (HACCP) is a system which provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. These keywords were added by machine and not by the authors. We will continue to use the fictitious example product, chocolate-chip ice-cream, and will look at the construction of a modular HACCP Plan for an ice-cream manufacturing business. ![]() This covers the requirements of HACCP Principles 1–5. We will then move on to the identification of CCPs and start to build up the information required in the HACCP Plan - critical limits, monitoring procedures, corrective action and responsibility. In doing this, we will be looking at a number of useful techniques, such as brainstorming and the use of hazard analysis charts, which will help the HACCP Team to structure their approach. In this chapter we will be identifying the potential hazards associated with products during processing and exploring the options for their control. Now that we have discussed safe product design, we are ready to look at how to carry out the HACCP Study.
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