CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

HealthPracticesonCruiseShips:TrainingforEmployees Transcript

HazardAnalysisCriticalControlPoint
TheCentersforDiseaseControlandPrevention'sVesselSanitationProgramisproudto bringtoyouthefollowingsession:HACCP.Whilethispresentationisprimarilyintended forcruisevesselsunderthejurisdiction oftheVesselSanitationProgram,itmayalsobe usedbyanyonewhoisinterestedinthistopic.Thissessionshouldnotbeusedasa replacementforexistinginteractivetraining,butshouldbeusedasanadjuncttoa comprehensivetrainingprogram. HACCP.Learningobjectives.Attheendofthispresentation,youwillbeabletolistthe sevenHACCPprinciplesanddescribehowtheyapplytofoodsafety,listthechallenges ofimplementingaHACCPplan onacruisevessel,listthewaysinwhichHACCPcanbe implemented,andlisttheareasonthevesselwhereHACCPcanbeused. HACCP:whatisit? HACCPstandsforHazardAnalysisCriticalControlPoint.HACCP wasdevelopedinconjunction withNASAandthePillsburycompany,andthissystemof providingsafefoodhasbeenincorporatedworldwide. HACCPprinciplesincludeprincipleone:hazardanalysis principletwo:criticalcontrol points principlethree:criticallimits principlefour:monitor principlefive:corrective action,principlesix:records principleseven:verifyorverification.Eachoneofthese principleswillbediscussedindetail duringthispresentation. Background.BeforedevelopingaHACCPplan,itisimportanttoconsidervarious aspectsofthevessel,includingfacility,equipment,andpeople.OneHACCPplanwill notworkforanentirecruisecompany orcruiseline.Withinacruiseline,therecanbe differentvessels,someold,someknew,somesmall,somelarge,andthesizeandtheage ofthevesselwilldictate thetypeoffacilityandequipmentonthatvessel.Additionally, beforedevelopingaHACCPplan,aconsiderationmustbemadeofthepeopleonthe vessel,boththeemployeespreparingthefood andtheintendedpopulationforthatfood. Asanexample,onacruisevessel,wehavepeoplewhowouldbeconsideredinahigh riskgroup. Hamburgerspreparedforarestaurant maybepreparedundercookedas requested.Consideringachildactivitycenterwherewehaveavulnerablepopulation,the samewouldnotapply.Hamburgerspreparedforchildreninachildactivitycentershould allbepreparedwelldone.Soagain,consideringthepopulationtobeservedisvery importantwhendevelopingaHACCPplan.

CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

Gettingstarted.AssemblingaHACCPteam.Wewilldiscusslaterinthispresentation howHACCPcanbeusedonvariouspartsofthevessel,andwhendevelopingaHACCP plan,theHACCPteamisgoingtobedictated bytheareaofthevessel thattheplanis goingtobeusedfor.Forthispresentation,wewillprimarilydiscussHACCPasitrelates tothefoodareasofthevessel.Theteammembersshouldinclude,ataminimum,a representativefromshoreside,individualswhoareinvolvedinvenderselection,a representativefromtheprovisioningdepartmentonthevessel,thepersoninchargeofthe foodareaonthevessel,andanyoneelsewhomightbeappropriate,butdefinitely individualswhoareinvolvedinthepreparationoffood. TheHACCPplanshould describethefoodformulationandrecipesandagainshouldconsiderthepopulation served.HACCPplanswouldideallyhaveflowdiagramswhichareeasytofollow,and theHACCPplan,afterit'sbeendevelop,shouldbeusedinthevesselwithaverification process.DoestheHACCPplanadequatelydescribetheprocessesthatareactually occurringinthefoodareas? HazardAnalysis:PrincipleNumberOne.Analyzingthehazardoffoodisveryimportant. Manyindividualsconsiderthefoodastheproblem.Forexample,rawchicken.Raw chickendoesnotmakepeopleill.Itisthepathogenicbacteriaontherawchicken that makesyouill.Therefore,it'sveryimportanttolookateachfood that'scomingontothe vessel whenyou'redevelopingaHACCPplan andtoanalyzeahazard,whetherit'sa microbiologicalhazard,achemicalhazard,oraphysicalhazard.Wewillpredominantly bediscussingmicrobiologicalhazards,andspecificallyinmicrobiologicalhazards,we havebacterial,parasitic,andviralhazards.Wewillbediscussingbacterialhazardsfor thisdemonstration.Inconsideringthehazardassociatedwiththefood, wemustassess theriskofoccurrence:high,medium,orlow.Wewillusebacteriaandrawchickenasan example.Theriskofthishazardoccurringinrawchickenisconsideredtobehigh.So thereforewewillfollowtheflowofchicken consideringthehazardofbacteria. Additionally,duringthehazardanalysisstep,wemustconsidertheflowofthefood througharecipe.Hazardsmaybeassociatedwithapreparationstep.Forexample, hazardscanoccurduringpreparationifcrosscontaminationisaproblem. Criticalcontrolpoint,principlenumbertwo.Acriticalcontrolpointisapoint,step,or procedure wherethehazardthat'sassociatedwiththefoodcanbeprevented,eliminated, orreducedtoacceptablelevels.Somecriticalcontrolpointscanincludecooking.For example,rawpoultryisassociatedwithbacteria.Thebacteriacanbeeliminated,reduced, orpreventedbycookingrawpoultryto165degreesFahrenheitfor15seconds.As anotherexample,reheatingcanbeacriticalcontrolpoint.Ifwetakeastewfor example,abeefstewifwereheatthatbeefstewto165degreesfor15seconds,wecan eliminateanybacteriathatmighthavegrown duringthecoolingandthecoldholding steps.Holdingcanalsobeconsideredacriticalcontrolpoint.Coldholding,hotholding, orusingtimecontrolduringholdingcanpreventbacterialgrowth.Itisimportantto consider,whetherusingcooking,cooling,holding,orreheating,timeisafactorinany oneofthesecriticalcontrolpoints.

CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

Criticallimits,principlenumberthree.We'veidentifiedthehazardassociatedwithraw poultry asbeingbacteria.Wehaveidentifiedsomecriticalcontrolpointsforexample, cooking.Nowwemustidentifycriticallimits.CriticallimitscanbefoundintheVessel SanitationProgramoperationsmanual.Thesecriticallimitswereobtainedfromthe1999 FDAmodelfoodcode. Ifweareconsideringrawpoultryagain,thecriticallimitthatwe mustachieveforpathogendestructionisatemperatureof165degreesFahrenheitfora timeof15secondsminimum.ThereareotherfoodindustriesthatmightusepH, moisture,preservatives,orwateractivity tocontrolbacterialgrowth.Asanexample,beef canbetakenanddehydrated,whichresultsinbeefjerky.Beefjerkyhasawateractivity below.85andisnolongerconsideredtobeapotentiallyhazardousfood. Inthisexample, thecriticallimitis.85wateractivitylevel. Monitoring,principlenumberfour. Monitoringisobservingsequencesandoperations andtakingmeasurementsduringtheflowoffood. Itisalsotrackingthesystem's operation anddeterminingwhencontrolislostwhenadeviationoccurs.Additionally,a writtenrecordshouldbeprovidedofmonitoring. Correctiveaction,principlenumberfive.Thingshappened.Thingsdonotalwaysgoas planned,andpredeterminedcoursesofactionshouldbeinplacepriortothesethings happening.Thecauseofdeviationshouldbefixedandrecordsshouldbemaintainedfor anaffectivebatch.Asanexample,temperaturecontrolisusedonahotbuffetlineinthe galley.Atemperatureistakenofbeefchili,whichisfoundtobeat128degrees Fahrenheit.Notonlydoesthecauseofthedeviationneedtobecorrected adetermination needstobemadeonthedispositionofthefood. Isthefoodgoingtobereheatedto165 for15secondsandplacedbackontheline? Isthefoodgoingtobediscardedbecauseit's aleftoverandhasalreadybeenreheated? Orperhapsthefoodwasn'tcookedproperlyto beginwith.Alotofquestionswouldneedtobeaskedtonotonlydecidewhatistobe donewiththefood, butalsotofindoutwhywasthefoodat120degreesFahrenheitto beginwith.Thismayalsoinvolvefixingthehotlinewherethefoodwasplaced.Itcould beequipmentfailurethatcausedthetemperaturedeficiency. Records,principlenumbersix.RecordsincludetheHACCPplan,flowdiagrams, operationalrecords,andtheseshouldallbesimpleandmeaningful.Operationalrecords includesthingsassimpleasensuringthatequipmentiswashed,rinsed,andsanitized, takingtemperaturesofwarewashingunitsandmanualcompartments,athree compartmentsinkbasicallythethingsthataredonedaytoday onanormalbasis. Verify,principlenumberseven.Criticallimitsareacceptable.Criticallimitscanbe verifiedbyviewingtheVesselSanitationProgram'soperationalguidelines.Criticallimits forpathogendestructioncanbefoundthere.WanttoverifythattheHACCPplanis functioningeffectively,andthismeansthatwhatisgoingoninthegalley corresponds withwhattheplandescribes.HACCPplansneedtoberevalidated.Thiscanoccur

CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

throughindependentaudits,andthiscanbeassimpleashavinganexecutivecheffrom oneshipvisitanotherandtakeanewapproachornewlook toensurethatthingsare goingoneffectively.OraHACCPplancanbeverifiedthroughgovernmentoversight, andthiswouldbebytheVesselSanitationProgram reviewingtheHACCPplan. WewillgothroughtheHACCPprinciplesonemoretime.Principlenumberone,hazard analysis.Principlenumbertwo,criticalcontrolpoint.Principlenumberthree,critical limit.Principlenumberfour,monitor. Principlenumberfive,correctiveaction.Principle numbersix,records. Principlenumberseven,verification. HACCPimplementation.TherearenumerouschallengestoimplementingHACCPplans oncruisevessels,andthesecanincludeavarietyandchangingmenus.Menusoncruise vesselschangeforvariousreasons,eitherbecauseofitinerarychanges,eitherbecause passengerethnicity ornationalitieschange,orfoodsourcesarenotavailableatthetime theyareneededandthemenuhastochangesubsequenttothatinavailability. Additionally,challengestoHACCPimplementation canincludeturnoverrate. Eachtime employeesturnover, thisrequiresadditionaltraining.AndHACCPplanimplementation canalsobedifficultduetoeconomicandhumanresources,lackthereof. TherearethreewaysthatHACCPcanbeimplemented.Thestrategiesincludethe classicalapproach,categoricalapproach,andprocessapproach.Adiscussionwillbebrief fortheclassicalandcategoricalapproach. HACCPimplementation.HACCPcanbeimplementedusingtheclassicalapproach.In thisapproach,eachpotentiallyhazardousfoodistakenthroughthesevenHACCP principles:hazardanalysis,criticalcontrolpoints, criticallimits,onandon.Thiscanbe verycumbersomeandtimeconsumingandforcruisevesselscanbeverydifficult, becausebythetimethisHACCPplanhasbeendeveloped,anitinerarychangecanoccur, requiringtheHACCPplantobeginalloveragain. HACCPimplementation.HACCPimplementationusingthecategoricalapproach,while simplerandeasiertofollowthantheclassicalapproach,isalsotimeconsumingand cumbersome.Eachfoodisplacedintoacategory,andthenthesevenHACCPprinciples arefollowedthrough foreachcategory. HACCPimplementationusingtheprocessapproachistheeasiestapproachtouseona cruisevessel,andthisistheapproachwewilldiscussfromhereon.Usingtheprocess approach,eachfoodisreviewed,andit'sdecidedhowmanytimesthefoodgoesthrough thedangerzone.Ifthefoodgoesthroughthedangerzone,whichis41degrees Fahrenheitto140degreesFahrenheit,lessthanonetime,thatisconsideredtobeprocess one.Ifthefoodgoesthroughthedangerzoneonetime,thatisconsideredtobeprocess two.Ifthefoodgoesthroughthedangerzonetwoormoretimes,thatistobeconsidered processthree.Anexampleofafoodthatfallsintotheprocessonewouldbetunasalad.

CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

Tunasaladisnotafoodthatiscookedorheated, thereforeitdoesnotgothroughthe dangerzone.Anexampleofaprocesstwofoodwouldbehamburgersorhotdogsor steakscookedtoorder. Thesefoodsgothroughthedangerzone,buttheyonlygothrough thedangerzoneonce.Theycanbecookedandserved.Foodsthatarecookedandhot heldadditionally areconsideredprocesstwofoods.Soforexample,scrambledeggsin themorningthatarecookedandhotheldonlygothroughthedangerzoneonetimeand areconsideredprocesstwofoods. Examplesofprocessthreefoods, foodsthatarecooked andcooledandservedcold,canbemanyoftheitemsinthepastryareaofthevessel includingcheesecakes,cremebrulee,andvariousotheritems.Theycanalsobefoods thatarecooked,cooled,andreheatedforservice,suchasgravies,stocks,soups,and stews. HACCPimplementationusingtheprocessapproach.Allfoodsfollowspecificcommon steps,andwewillconsiderthatallfoodsgothroughreceiving,storing,preparation.Itis afterthisthatwemustdeterminewhetherthefoodisaprocessone,processtwo, or processthree.Again,toreview,processone,thefoodsarereceived,stored,prepared, coldheld,andserved.Theymayalsobereceived,stored,prepared,andserved.Again, thefooddoesnotgothroughthedangerzone.Processtwofoodscanbereceived,stored, prepared,cooked,andserved,forcookedtoorderfoods, ortheycanbereceived,stored, prepared,cooked, andhotheldandserved.This,again,isaprocesstwofood. Forprocess threefoods,thefoodsarereceived,stored,prepared,cooked,cooled,andservedcold,or received,stored,prepared,cooked,cooled,reheatedandservedorreheatedandhotheld priortoservice.Again,thisisaprocessthree. HACCPchallenge.Atthispointintime,wewilltakeabriefpausefromthelecture portionofthepresentation togointoanactivitysection.Duringthisactivity,recipes shouldbedistributedtoattendees.Pleaseensurethatrecipesareincludedthatinvolved eachprocessapproach:aprocessonerecipe,aprocesstworecipe,andaprocessthree recipe.Forthisexercise,wewillbeusingHACCPprinciples,thefirstsix,todesigna HACCPplanforeachfooditemselected.Eachfooditemshouldbeanalyzedforhazards. Criticalcontrolpointsshouldbeidentifiedfromtheflowofthefood. Foreachcritical controlpointidentified,criticallimitsmustbeset. Monitoringmethodsmustbeplanned. AndstandardoperatingprocedureshouldbemappedinaHACCPplan.Theculmination ofthisactivityshouldbeaflowdiagram thathasbeendesignedfollowingtheflowofthe food,identifyingcriticalcontrolpoints,andsettingcriticallimits.Pleasepausethe presentationnowwhilerecipesaredistributed. Welcomeback.Wewillnowconcludethelectureportion oftheHACCPpresentation. Onthisslide,wecanseeaflowdiagramforpotablewater.HACCPcanbeusedinthe potablewatersystem bysimplyconsideringthesevenHACCPprinciples.When bunkeringorproducingwater,wemustanalyzewhathazardsmighttypicallybe associatedwithpotablewater.Again,predominantly,wewouldbeconcernedwith

CentersforDiseaseControlandPrevention NationalCenterforEnvironmentalHealth VesselSanitationProgram

microbiologicalhazards:bacteria,parasites,andviruses.Therequirementsfor chlorinationintheVesselSanitationProgramoperationalguidelinespredominantlydeals withbacterialcontamination ofwater. IfweweregoingthroughtheHACCPprinciples, wewouldidentifybacteriaasthehazard,andthenwewouldneedtodecidewhatflowof thewater wouldgetridofthathazard, orwhatwouldthecriticalcontrolpointbe? This wouldbehalogenation.Whenwateriseitherbunkeredorproducedonthevessel,this watermustbehalogenatedorchlorinated. Thecriticallimitforthiscriticalcontrolpoint wouldbetwopartspermillionortwomilligramsperliterduringthebunkeringor productionstep.Fromthispointonintheflowofthewaterthroughthevessel,thewater wouldbestoredinpotablewatertanks.Whilewedonotdoanythinginthisstepinthe flowtoeliminateorpreventhazards,thisisanimportantpointwhereweneedtoconsider standardoperatingprocedures maintenanceoftanks,cleaningoftanks,disinfectionof tanks,pertherequirementsoftheVesselSanitation'sguidelines. Atthispoint,wewillnowdistributethewater throughoutthevessel.Andhereagainwe willfindacriticalcontrolpoint.Priortowaterbeingdistributedthroughoutthevessel,a testneedstobemadetodeterminethechlorine...orthefreechlorineresidual thatis presentinthewater. Ifthefreechlorineresidualisbelowacertainlevel,additional chlorinemustbeaddedpriortodistribution.Thisagain,thishalogenationstepor chlorination,isconsideredacriticalcontrolpointapoint,step,orprocedurewherethe hazard,bacteria,canbeeliminated,prevented, orreducedtoacceptablelevels.Because wehaveacriticalcontrolpoint, wemustalsohaveacriticallimit.Forthiscriticalcontrol point,thecriticallimitis0.2to5.0partspermillionormilligramsperliter.Thiswateris thendistributedthroughoutthevessel.Again,consideringHACCP,therearecertain monitoringprocedures thatmustbeperformed.Forproductionorbunkering,manual monitoringcanoccurasisdiscussedinthepotablewatersession.Atthefarpoint,thereis monitoringandrecordkeepingaswell.Thefarpointanalyzerchartrecordercanbothbe consideredthemonitoringmethodandtherecordingmethod, becauseachartrecorderis partofthispieceofequipment. Additionally,HACCPcanbeusedintherecreationalwatersystemsonthevessel.Again, wewouldanalyzethehazardwhichwouldtypicallybemicrobiologicalparasites, viruses,andbacteriaandwewoulddecide,"Whatdowedotothisrecreationalwater, "whichcanbefoundinswimmingpoolsorwhirlpools,"toeliminatethehazard,reduceit toacceptablelevels,orpreventit?"Wewouldeitherhalogenatethatwater,which includesbromineorchlorine.Additionally,wemightfilterthewater,whichdoes minimaltoreducepathogens,butdoestakecareofsomelargerorganisms. HACCPcanbealsousedinthehousekeepingsection ofthevessel.Predominantlyduring housekeeping,weareconcernedaboutNorovirus.Noroviruscanbeeliminatedor preventedorreducedtoacceptablelevelsbyusingdisinfectionprocedures. Thiswould makedisinfectionthecriticalcontrolpoint.Nowthatwehaveidentifieddisinfection as thecriticalcontrolpoint,wemustalsodeterminecriticallimits.Thecriticallimitsforthis

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criticalcontrolpointwouldbebasedonthemanufacturer'srecommendationsforthe disinfectantchosen.ThereareotherareasofthevesselwhereHACCPcanbeused. ThisconcludestheHACCPsession.Resourcesandreference.Forfurtherinformationon HACCPorfoodsafety,pleasevisitwww.cdc.gov ForfurtherinformationontheVessel SanitationProgram,pleasevisitwww.cdc.gov/nceh/vsp.Forfurtherinformationonthe FoodandDrugAdministration,pleasevisitwww.fda.gov orvisitwww.cfsan.fda.gov. Forinformation ontheUnitedStatesDepartmentofAgriculture,pleasevisit www.usda.gov orwww.fsis.usda.gov.