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HACCP and Food Safety Regulations

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Hand washing, hand sanitizing and toilet facilities ... Trace/recall/withdrawal policy. Allergen control program. Employee training ... – PowerPoint PPT presentation

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Title: HACCP and Food Safety Regulations


1
HACCP and Food Safety Regulations
  • Richard H. Dougherty
  • Extension Food Processing Specialist
  • Washington State University
  • Pullman, WA 99164-6376
  • (509)-335-0972
  • dougherty_at_wsu.edu

2
  • Hazard
  • Analysis
  • Critical
  • Control
  • Point
  • A proven food safety management system
    applicable to the entire food chain

3
Purpose of HACCP...
  • Prevent, eliminate, reduce, or minimize risks
    associated with foods.
  • Not zero risk!!

4
HACCP Concept...
  • Management tool for assuring production of safe
    foods
  • Prevention rather than reaction
  • Science-based
  • Straightforward and logical system

5
HACCP System...
  • Identify food safety related problems associated
    with a product or system
  • Determine specific factors which must be
    controlled to prevent problems from occurring
  • Establish systems that will measure and document
    that the factors are being controlled properly

6
HACCP is being applied to...
  • Basic agriculture
  • Food preparation and handling
  • Food processing
  • Food service
  • Distribution

7
HACCP-related Regulatory History
  • 1973 FDA Low Acid Canned Food Regulations
  • 1997 - FDA Seafood HACCP
  • 1998 - USDA Meat Poultry HACCP
  • 2001 Food Code
  • 2002 -04 FDA Juice HACCP Implemented
  • 2005 State of Washington Code

8
Customer expectations...
  • Markets are leading the implementation of HACCP!
  • Suppliers required by customers to implement HACCP

9
HACCP provides...
  • Framework to produce safe foods and to document
    that they were produced safely.
  • Categorization of food safety hazards
  • Biological
  • Chemical
  • Physical

10
HAZARDS
  • Biological
  • Chemical
  • Physical

11
HACCP Plans
  • Designed to control all identified hazards that
    are reasonably likely to occur
  • Food hazard any biological, chemical, or
    physical agent that is reasonably likely to cause
    illness, injury, or death to consumers in the
    absence of its control.

12
Hazardsfor the purposes of HACCP
  • Only refer to conditions or contaminants in food
    that can cause illness, injury, or death to people

13
Many defects must be controlled but do not affect
food safety
  • Hair
  • Filth
  • Off flavors
  • Spoilage
  • Economic fraud
  • Regulatory violations not related to food safety

14
  • Most spoiled foods do not present a health risk,
    and not all food that appears normal is safe to
    consume.
  • Food spoilage or decomposition that can result in
    a food safety problem should be prevented or
    controlled by a HACCP program.

15
Biological Hazards include
  • Bacteria
  • Viruses
  • Parasites
  • But
  • Yeasts and molds are not known to be hazards as
    such

16
Infections and Intoxications
  • Infections caused by
  • Pathogenic E. coli
  • Salmonella spp.
  • Listeria monocytogenes
  • Viruses
  • Parasites
  • Intoxications caused by
  • Staphylococcus aureus
  • Clostridium botulinum
  • Bacillus cereus

17
Chemical Hazards
  • Naturally-occurring chemicals
  • Intentionally added chemicals
  • Unintentional/incidental chemicals

18
Naturally-occurring chemicals include
  • Allergens
  • Patulin
  • Aflatoxin
  • Ochratoxin
  • Pyrrolizidine alkaloids
  • Phytohemagglutinin
  • Shellfish toxins
  • Scombrotoxin (Histamine)

19
Allergens
  • Peanuts
  • Tree nuts
  • Egg products
  • Dairy products
  • Soy products
  • Shellfish
  • Fin fish
  • Wheat products

20
Intentionally added chemicals include
  • Preservatives
  • Sodium nitrite
  • Sulfites
  • Sodium benzoate
  • Colors
  • FDC Yellow 5
  • Nutrients
  • Vitamin A

21
Unintentional/Incidental additives include
  • Pesticides
  • Sanitizers
  • Packaging components
  • Lead/tin (canned products)
  • Cross contaminants
  • Antibiotics

22
Physical hazards
  • Any potentially harmful extraneous matter not
    normally found in food

23
Potential physical hazards in foods include
  • Metal
  • Wood
  • Glass
  • Plastic
  • Stones
  • Bones



24
Prerequisite Programs
25
Prerequisite Programs
  • Building blocks which should already be in
    place and functional before HACCP
    implementation.
  • Not part of HACCP, but HACCP cannot be
    effective without them.
  • Items covered in a prerequisite program are
    seldom designated as CCPs.

26
Prerequisite programs are...
  • Procedures, including Good Manufacturing
    Practices (GMPs) and Good Agricultural Practices
    (GAPs), that address operational conditions
    providing the foundation for the HACCP system.
  • Steps or procedures that control the in-plant
    environmental conditions that provide a
    foundation for safe food production

27
Prerequisite programs included in FDA regulations
  • Sanitation Standard Operating Procedures (SSOPs)
  • Water safety and quality
  • Cleanliness/condition of food contact surfaces
  • Prevention of cross-contamination
  • Hand washing, hand sanitizing and toilet
    facilities
  • Protection of food, packaging materials, and food
    contact surfaces from adulteration

28
Prerequisite programs included in FDA regulations
(contd)
  • Sanitation Standard Operating Procedures (SSOPs)
    (contd)
  • Labeling, storage, and use of toxic compounds
  • Control of employee health conditions
  • Pest control

29
Additional Prerequisite Programs
  • Consumer/customer complaint program
  • GMPs
  • Trace/recall/withdrawal policy
  • Allergen control program
  • Employee training
  • Storage and distribution SOPs

30
Additional Prerequisite Programs (contd)
  • Glass policy
  • Calibration equipment instrumentation
  • Supplier specifications and controls
  • Raw materials
  • Ingredients
  • Packaging and labels
  • Production, equipment, and maintenance SOPs
  • Document control

31
Developing HACCPPlans
32
HACCP
  • A systematic approach to the identification,
    evaluation, and control of food safety hazards.
  • NACMCF 1997

33
Preliminary Steps for Development of a HACCP Plan
  • Assemble the HACCP team
  • Describe the food and its distribution
  • Describe intended use and consumers of
  • the food
  • Develop flow diagram which describes the process
  • Verify the flow diagram
  • NACMCF 1997

34
HACCP Principles
  • 1. Conduct a hazard analysis
  • 2. Determine the critical control points (CCPs)
  • 3. Establish critical limits
  • 4. Establish monitoring procedures
  • 5. Establish corrective actions
  • 6. Establish verification procedures
  • 7. Establish record-keeping and documentation
    procedures

35
Additional Needs for Success
  • Management commitment
  • Training resources
  • Personnel time
  • Funding
  • Delegation of authority
  • Employee training

36
RESOURCEMATERIALS
37
Sources of Information
  • Other processors
  • Government agencies
  • Trade associations
  • Suppliers and buyers
  • Universities
  • Publications
  • WWW

38
Helpful Websites
  • http//www.fda.gov
  • http//www.usda.gov
  • http//seafood.ucdavis.edu
  • http//haccpalliance.org

39
WSDA
  • www.agr.wa.gov/FoodAnimal/FoodProcessors
  • Food Processor License Application and Handbook
  • Laws Rules

40
FDA
  • Labeling
  • http//www.cfsan.fda.gov/dms/lab-ind.html
  • Small Business Food Labeling Exemption
  • http//www.cfsan.fda.gov/dms/sbel.html
  • HACCP
  • http//www.cfsan.fda.gov/lrd/haccp.html
  • Starting a Food Business
  • http//www.cfsan.fda.gov/comm/foodbiz.html

41
Dept of Health/Local Health Departments
  • Food Code Modified (Working Document)
  • www.doh.wa.gov/ehp/sf/FoodRuleMain
  • Ch 1 Purpose Definitions
  • Ch 2 Management Personnel
  • Ch 3 Food
  • Ch 4 Equipment, Utensils, and Linens
  • Ch 5 Water, Plumbing, Waste
  • Ch 6 Physical Facilities
  • Ch 7 Poisonous or Toxic Materials
  • Ch 8 Compliance and Enforcement
  • Ch 9 Alternative Food Facilities

42
  • QUESTIONS?
  • CLARIFICATIONS?
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