Scribd Logo
Upload

Welcome to Scribd!

  • 194 views

    HACCP

    Uploaded by

    Sujit Shandilya
    This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for seafood. It discusses the 7 principles of HACCP including conducting a hazard analysis to identify biological, chemical and physical hazards, determining critical control points to control hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. It also distinguishes HACCP from good manufacturing practices and sanitation standard operating procedures which are prerequisite programs for an effective HACCP system. Key food safety hazards like pathogenic bacteria, parasites, naturally occurring toxins, allergens, and physical contaminants are outlined.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd

    HACCP

    Uploaded by

    Sujit Shandilya
    194 views47 pages
    This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for seafood. It discusses the 7 principles of HACCP including conducting a hazard analysis to identify biological, chemical and physical hazards, determining critical control points to control hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. It also distinguishes HACCP from good manufacturing practices and sanitation standard operating procedures which are prerequisite programs for an effective HACCP system. Key food safety hazards like pathogenic bacteria, parasites, naturally occurring toxins, allergens, and physical contaminants are outlined.

    Original Description:

    hazard analysis critical control point

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for seafood. It discusses the 7 principles of HACCP including conducting a hazard analysis to identify biological, chemical and physical hazards, determining critical control points to control hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. It also distinguishes HACCP from good manufacturing practices and sanitation standard operating procedures which are prerequisite programs for an effective HACCP system. Key food safety hazards like pathogenic bacteria, parasites, naturally occurring toxins, allergens, and physical contaminants are outlined.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    194 views47 pages

    HACCP

    Uploaded by

    Sujit Shandilya
    This document provides an overview of Hazard Analysis and Critical Control Points (HACCP) for seafood. It discusses the 7 principles of HACCP including conducting a hazard analysis to identify biological, chemical and physical hazards, determining critical control points to control hazards, establishing critical limits, monitoring procedures, corrective actions, verification, and recordkeeping. It also distinguishes HACCP from good manufacturing practices and sanitation standard operating procedures which are prerequisite programs for an effective HACCP system. Key food safety hazards like pathogenic bacteria, parasites, naturally occurring toxins, allergens, and physical contaminants are outlined.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 47

    SUJIT KUMAR 3rd B F Sc BFT 08028

    SEAFOOD HACCP
    Welcome to HACCP Segment 2!

    Hazard Analysis and Critical Control Point

    Regulatory not Voluntary


    FDA
    Title 21 CFR 123 Fish and Fishery Products

    Two parts
    8 Sanitation conditions 7 HACCP principles
    4

    a food safety management tool designed to minimize the risk of foodsafety hazards: biological, chemical and physical preventive NOT reactive maximize product and consumer safety

    Product and Process Specific

    HACCP is NOT:
    a zero-risk system crisis management about quality

    Hazards in HACCP
    Definiton:
    Condition or contaminant in food that can cause illness or injury Does NOT refer to undesirables such as:
    Insects Bones Hair Filth Spoilage Economic Fraud Violations of regulatory food standards not directly related to safety

    Introduction to Food Safety Hazards

    Biological
    Bacteria Viruses Parasites

    Chemical
    Allergens Pesticides Sanitizers Antibiotics Additives Naturally occurring chemicals

    Physical
    Glass Plastic Metal
    9

    Biological Hazards

    10

    Biological Hazards: Pathogenic Bacteria


    Most spoiled foods DO NOT present a health risk Not all food APPEARING normal is safe to eat Need to control microorganism GROWTH (infective doses) Differ with different organisms. Can be 10, can be 1000s.

    11

    Food infection : live pathogens are swallowed that grow in the body (dose) (e.g., Listeria, Salmonella, Vibrio)
    Food Intoxication : pre-formed toxins are swallowed (e.g., botulism and staph toxins)

    12

    Bacteria
    Bacteria (other than viruses) need:

    Food Water Proper temperature Air, no air, minimal air Proper acidity Time to grow

    Salmonella spp.

    13

    Pathogenic Bacteria
    Bacillus cereus Campylobacter jejuni Clostridium perfringens Clostridium botulinum (Type E) Pathogenic E. coli (E. coli O157H:7) Listeria monocytogenes Salmonella spp. (S. typhimurium, S. enteriditis) Shigella spp. (S. dysinteriae) Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus Yersinia enterocolitica

    14

    Biological Hazards - Parasites

    Roundworm

    Tapeworm

    Anisakis simplex

    15

    In seafood, parasitic worms in fish consumed RAW are a food safety hazard, otherwise considered filth Controlled by freezing (-4F @ 7 days; -31F @ 15 h; -31F until solid, then store 4F @ 24 h) Controlled by cooking

    16

    Need suitable host in which to grow Do not require food, air, water to survive Spread via poor hygiene - fecal/oral Infect living cells, species specific, reproduce inside host cell Do not cause spoilage Survive in human intestines, water or food for months Heat resistant Examples: Hepatitis A, Norovirus Eating raw, steamed clams, oyster products, sewage, and unapproved waters
    17

    Chemical Hazards

    18

    Naturally Occurring

    Scombrotoxin/Histamine

    Ciguatera toxin (tropical/subtropical)toxic algae (barracuda, amberjack, horseeye jack, king mackerel, groupers and snappers

    Shellfish toxins/Marine biotoxins- toxic algae

    Paralytic shellfish poisoning (PSP) Diarrhetic shellfish poisoning (DSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP)/Domoic Acid
    19

    Intentionally Added
    Food Additives
    Direct (allowable limits under GMPs)
    Preservatives (e.g., nitrites & sulfiting agents) Nutritional additives (e.g., niacin) Color additives (e.g., FD&C Yellow #5)

    20

    Unintentional Additives
    Agricultural chemicals (e.g., pesticides, fungicides, herbicides, fertilizers, antibiotics/drug residues and growth hormones) Cross-contaminating food allergens from inadequately cleaned shared processing equipment

    21

    Physical Hazards
    Any potentially harmful extraneous matter not normally found in food

    Glass Wood Stones

    Metal
    Plastic
    22

    HACCP

    HACCP IS NOT A STAND ALONE PROGRAM

    GMP SSOP
    23

    GMPs vs. SSOPs


    GMPs define the measures used to keep food sanitary and defines general
    hygiene measures. (CFR TITLE 21, PART 110) Proper practices for safe and sanitary handling of foods Applicable to any food industry Basis for sanitation part of the Seafood Regulation

    Good Manufacturing Practices

    Sanitation Standard Operating Procedures (SSOPs)

    24

    GMPs vs. SSOPs (cont)


    SSOPs or SCPs describes procedures used to
    accomplish sanitary food handling and general hygiene practices. Monitoring and corrective action records required

    25

    Differentiating HACCP and Sanitation Control Procedures

    Hazard
    Histamine Pathogen Survival Contamination with pathogens Contamination with pathogens

    Control
    Time & temperature of scrombroid fish Time & temperature for smoking fish Wash hands before touching product Limit employee movement between raw and cooked areas Clean and sanitize food contact surfaces

    Type of Control
    Product specific

    Control Program
    CCP

    Processing step Personnel

    CCP Sanitation

    Personnel

    Sanitation

    Contamination with pathogens

    Plant environment

    Sanitation

    Chemical contamination

    Use only food-grade grease

    Plant environment

    Sanitation
    26

    Those issues that can be


    part of the SSOP system do NOT have to part of the HACCP Plan.

    All safety issues that are


    associated with the SPECIES or PROCESS must be in the HACCP PLAN HACCP

    27

    8 Key Conditions of Sanitation

    1. Safety of water (source and in-plant; includes ice). 2. Condition and cleanliness of food-contact surfaces 3.
    (gloves, garments etc). Prevention of cross-contamination (employee practices/handling; separation of raw and cooked product; plant design movement of product and people; handwashing) Maintenance of hand-washing, hand- sanitizing and toilet facilities. Protection from adulterants. Labeling, storage and proper use of toxic compounds. Employee health conditions. Exclusion of pests.
    28

    4. 5. 6. 7. 8.

    Preliminary Steps
    HACCP = 7 basic principles Preliminary steps are needed for effective HACCP design, implementation and management of HACCP. Steps 1-5 of the Hazards Guide, p. 12-13
    State/Fed Regs

    Team

    Describe

    Flow

    29

    Receiving Products
    (Includes seafood, dry ingredients, packaging, etc.)

    Processing
    Steps 1, 2, 3.

    Flow Diagram:

    Packaging
    Storage Distribution
    30

    7 HACCP Principles
    1. Conduct hazard analysis and identify prevention or
    control measures

    2. Identify critical control points (CCP) 3. Determine critical limits

    4. Monitor each critical control point


    5. Establish corrective action with a critical limit
    deviation

    6. Verification of the HACCP plan


    7. Recordkeeping for critical control points, corrective
    action and verification
    31

    Hazard Analysis Worksheet CCP Determination


    (1) Ingredient/ processing step (2) Identify potential hazards introduced, controlled or enhanced at this step (3) Are any potential food-safety hazards significant? (Yes/No) (4) Justify your decision for Column 3 (5) What measure(s) can be applied to control the significant hazards? (6) Is this step a Critical Control Point? (Yes/No)

    32

    STEP 1: Conduct Hazard Analysis. Identify Prevention or Control Measures


    What are the potential biological, chemical and physical hazards at each processing step that must be prevented, eliminated or reduced to an acceptable level?
    Can the hazard be controlled, introduced or enhanced at the specific processing step?

    Is the hazard reasonably likely to occur, or significant and present a risk to the consumer?
    33

    Step 2: Identify critical control points (CCP)


    A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels

    That point in the process that if you lose control a food safety hazard will exist.
    A hazard in one step may be controlled in another. How?
    34

    Identify only those CCPs needed to do the job not too many. Why? One CCP may control more then one hazard ie. temperature to control bacterial growth and histamine formation A hazard may require control at >1 step ie. fish patty thickness and cook step; brining and smoking

    35

    Step 3: Identify Critical Limits (CL)


    Critical limits must be set for EVERY CCP
    Critical limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

    36

    Step 4: Monitoring each (CCP)


    Four parts:
    What will be monitored? How will the CL of CCP be monitored Who will monitor the CL of the CCP?

    How often (frequency) will the CL of the CCP be monitored?

    37

    Step 5: Establish corrective action

    Corrective action: procedures at each CCP to be followed when a deviation occurs Correct and eliminate the cause of the deviation and restore process control Identify the product that was produce during the process deviation and determine its disposition.

    38

    Step 6: Verification/Validation of HACCP Plan


    Verification:
    a check on your HACCP plan and system to make sure it is working properly and followed.

    Activities, other then monitoring, that determine the validity of the HACCP plan and verify or prove that the system is operating according to plan.

    Validation:

    Involves scientific evaluation to be sure that the approach is sound before the HACCP plan is implemented.

    39

    Elements of Verification
    CCP Verification Activities Calibration of monitoring devices Review of calibration records CCP record review
    Monitoring Corrective Action Targeted sampling and testing

    HACCP System Verification Audits observations/review Microbiological end product testing

    Regulatory Inspections/Audits
    40

    Step 7: Recordkeeping
    PRELIMINARY STEPS: SSOP monitoring and correction HACCP SYSTEM RECORDS HACCP plan and support documentation CCP monitoring (molluscan shellstock; shucked
    molluscan shellfish) Corrective Action Verification/Validation (Importer written verification procedures, importer product specs, importer affirmative step[s])
    ALL FORMS REQUIRE SPECIFIC INFORMATION

    Title, firm name/location, product information, actual observations/ measurements, critical limits, time/date, initials of operator, reviewer signature and date

    41

    Step 7: Recordkeeping
    All HACCP and SCP records should include::
    Firm name and location Time and date of monitoring observation Operators signature or initials Product information (product type, package size, processing line and product code where applicable) Actual observations or measurement Critical limits Reviewers signature or initials, and date of review (verification) (Form title not required, but helpful to have)

    42

    Record Review

    Within one week


    43

    Record Retention
    One (1) year for refrigerated or perishable products Two (2) years for frozen or shelf stable products Off site can be transferred but returned for official review upon demand.
    44

    1. CCP

    2. Hazards

    3. Critical limits

    Monitoring

    8. Correctiv e actions

    9. Verification

    10. Record s

    4. What

    5. How

    6. Frequency

    7. Who

    Shall be signed and dated by most responsible person on site Date and signed: upon acceptance, modification and annual reassessment
    45

    You might also like