PACCÞ stands for Pazard Analysls CrlLlcal ConLrol ÞolnLŦ lL ls a food safety system that identifies critical control points (CCPs) where contamination could occur during food production and strictly monitors those points. The system was developed by Pillbury and NASA in the 1960s to prevent rather than catch hazards. PACCÞ follows seven principles including conducting hazard analyses, identifying and monitoring CCPs, establishing critical limits, validation and record keeping procedures. It has been adopted internationally and can be applied across various food categories and industries.
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What Is Haccp
PACCÞ stands for Pazard Analysls CrlLlcal ConLrol ÞolnLŦ lL ls a food safety system that identifies critical control points (CCPs) where contamination could occur during food production and strictly monitors those points. The system was developed by Pillbury and NASA in the 1960s to prevent rather than catch hazards. PACCÞ follows seven principles including conducting hazard analyses, identifying and monitoring CCPs, establishing critical limits, validation and record keeping procedures. It has been adopted internationally and can be applied across various food categories and industries.
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What |s nACC?
PACC ls an acronym for Pazard Analysls CrlLlcal ConLrol olnL
PACC ls a producLlon conLrol sysLem for Lhe lndusLry lL ls a process LhaL ldenLlfles where poLenLlal conLamlnaLlon can occur (Lhe crlLlcal conLrol polnLs or CCs) and sLrlcLly monlLors Lhese polnLs as a way of ensurlng Lhe process ls ln conLrol and LhaL Lhe safesL producL posslble ls belng produced PACC ls deslgned Lo prevenL raLher Lhan Lo caLch poLenLlal hazards PACC was developed by lllsbury ln cooperaLlon wlLh nASA ln Lhe 1960s because Lhey reallzed LhaL you could noL lnspecL safeLy lnLo food 8oLh nASA and lllsbury felL LhaL PACC uslng Lhe prevenLlon phllosophy would be Lhe mosL effecLlve sysLem Lo prevenL hazards from enLerlng Lhe food chaln
PACC ls deslgned Lo deal wlLh blologlcal chemlcal and physlcals and has been accepLed by Lhe lnLernaLlonal sclenLlflc communlLy
lurLher PACC ls a sclence and managemenL by ob[ecLlve based approach Lo conLrol producLlon Lo produce producLs meeLlng speclflc deslgn speclflcaLlons lL lncludes many aspecLs of currenL CuallLy ConLrol 1oLal CuallLy ManagemenL and Cood ManufacLurlng racLlces already ln place aL feedyards buL does so ln a more organlzed way wlLh speclflc ob[ecLlves for all lnformaLlon collecLed and samples Laken lL ls slmply a beLLer way of dolng buslness LhaL wlll glve us fewer surprlses ln our producLs
1he nACC seven pr|nc|p|es r|nc|p|e 1 Conduct a hazard ana|ys|s lans deLermlne Lhe food safeLy hazards and ldenLlfy Lhe prevenLlve measures Lhe plan can apply Lo conLrol Lhese hazards A food safeLy hazard ls any blologlcal chemlcal or physlcal properLy LhaL may cause a food Lo be unsafe for human consumpLlon r|nc|p|e 2 Ident|fy cr|t|ca| contro| po|nts A crlLlcal conLrol polnL (CC) ls a polnL sLep or procedure ln a food manufacLurlng process aL whlch conLrol can be applled and as a resulL a food safeLy hazard can be prevenLed ellmlnaLed or reduced Lo an accepLable level r|nc|p|e 3 Lstab||sh cr|t|ca| ||m|ts for each cr|t|ca| contro| po|nt A crlLlcal llmlL ls Lhe maxlmum or mlnlmum value Lo whlch a physlcal blologlcal or chemlcal hazard musL be conLrolled aL a crlLlcal conLrol polnL Lo prevenL ellmlnaLe or reduce Lo an accepLable level r|nc|p|e 4 Lstab||sh cr|t|ca| contro| po|nt mon|tor|ng requ|rements MonlLorlng acLlvlLles are necessary Lo ensure LhaL Lhe process ls under conLrol aL each crlLlcal conLrol polnL ln Lhe unlLed SLaLes Lhe lSlS ls requlrlng LhaL each monlLorlng procedure and lLs frequency be llsLed ln Lhe PACC plan r|nc|p|e S Lstab||sh correct|ve act|ons 1hese are acLlons Lo be Laken when monlLorlng lndlcaLes a devlaLlon from an esLabllshed crlLlcal llmlL 1he flnal rule requlres a planLs PACC plan Lo ldenLlfy Lhe correcLlve acLlons Lo be Laken lf a crlLlcal llmlL ls noL meL CorrecLlve acLlons are lnLended Lo ensure LhaL no producL ln[urlous Lo healLh or oLherwlse adulLeraLed as a resulL of Lhe devlaLlon enLers commerce r|nc|p|e 6 Lstab||sh procedures for ensur|ng the nACC system |s work|ng as |ntended valldaLlon ensures LhaL Lhe planLs do whaL Lhey were deslgned Lo do LhaL ls Lhey are successful ln ensurlng Lhe producLlon of a safe producL lanLs wlll be requlred Lo valldaLe Lhelr own PACC plans lSlS wlll noL approve PACC plans ln advance buL wlll revlew Lhem for conformance wlLh Lhe flnal rule verlflcaLlon ensures Lhe PACC plan ls adequaLe LhaL ls worklng as lnLended verlflcaLlon procedures may lnclude such acLlvlLles as revlew of PACC plans CC records crlLlcal llmlLs and mlcroblal sampllng and analysls lSlS ls requlrlng LhaL Lhe PACC plan lnclude verlflcaLlon Lasks Lo be performed by planL personnel verlflcaLlon Lasks would also be performed by lSlS lnspecLors 8oLh lSlS and lndusLry wlll underLake mlcroblal LesLlng as one of several verlflcaLlon acLlvlLles verlflcaLlon also lncludes valldaLlon Lhe process of flndlng evldence for Lhe accuracy of Lhe PACC sysLem (eg sclenLlflc evldence for crlLlcal llmlLaLlons) r|nc|p|e 7 Lstab||sh record keep|ng procedures 1he PACC regulaLlon requlres LhaL all planLs malnLaln cerLaln documenLs lncludlng lLs hazard analysls and wrlLLen PACC plan and records documenLlng Lhe monlLorlng of crlLlcal conLrol polnLs crlLlcal llmlLs verlflcaLlon acLlvlLles and Lhe handllng of processlng devlaLlons Standards 1he seven PACC prlnclples are lncluded ln Lhe lnLernaLlonal sLandard lSC 22000 lSMS 2003 1hls sLandard ls a compleLe food safeLy and quallLy 8 managemenL sysLem lncorporaLlng Lhe elemenLs of prerequlslLe programmers(CM SSC) 8 PACC and Lhe quallLy managemenL sysLem whlch LogeLher form an organlzaLlon's 1oLal CuallLy ManagemenL sysLem nACC tra|n|ng PACC managemenL sysLem Lralnlngs are only offered by several commerclal enLhuslasLs 910 Powever ASC does provlde 1ralned PACC AudlLor (CPA) exam Lo lndlvlduals seeklng Lhe professlonal Lralnlng 11 ln Lhe uk Lhe CharLered lnsLlLuLe of nvlronmenLal PealLh (ClP) 12 offer a PACC for lood ManufacLurlng quallflcaLlon accredlLed by Lhe CCA (CuallflcaLlons and Currlculum AuLhorlLy) 13
nACC app||cat|on App||ed range lL can apply Lo several food caLegorles sea food bulk mllk producLlon llne 8ulk Cream and 8uLLer roducLlon Llne anlmal meaL lndusLry Crganlc Chemlcal ConLamlnanLs ln lood Corn Curl ManufacLurlng lanL eLc USA O llsh and flshery producLs 14
O lreshcuL produce 13
O ulce and necLary producLs 16
O lood ouLleLs 17
O MeaL and poulLry producLs 18
O School food and servlces 19
nACC Imp|ementat|on lL lnvolves monlLorlng verlfylng and valldaLlng of Lhe dally work LhaL ls compllanL wlLh regulaLory requlremenLs ln all sLages all Lhe Llme 1he dlfferences among Lhose Lhree Lypes of work are glven by SaskaLchewan AgrlculLure and lood 20
nACC versus ISC 22000 lSC 22000 ls Lhe new sLandard bound Lo replace PACC on lssues relaLed Lo food safeLy AlLhough several companles especlally Lhe blg ones have elLher lmplemenLed or are on Lhe polnL of lmplemenLlng lSC 22000 Lhere are many oLhers whlch are raLher Llmld and/or relucLanL Lo lmplemenL lL 1he maln reason behlnd LhaL ls Lhe lack of lnformaLlon and Lhe fear LhaL Lhe new sLandard ls Loo demandlng ln Lerms of bureaucraLlc work from absLracL of case sLudy 21
lSC 22000 wlll noL replace PACC 1he requlremenLs for PACC are seL wlLh global agreemenL by Lhe unlLed naLlons Codex AllmenLarlus Commlsslon and Lhese are Lhe basls for lnLernaLlonal Lrade and naLlonal leglslaLlon around Lhe world PACC ls a sysLem lSC 22000 ls a sLandard lSC 22000 can be used Lo measure Lhe success of a companys lmplemenLaLlon of PACC as well as prerequlslLes Lo PACC and quallLy sysLems 1here are oLher sLandards LhaL can also be used lSC 22000 ls noL Lhe only one