Transcript FOOD DETERIORATION AND FOOD SAFETY

FOOD DETERIORATION AND
FOOD SAFETY
1.
CHEMICAL
4. MICROBIOLOGICAL
A. THE GOOD
2.
ENZYMATIC
3.
PHYSICAL
B. THE BAD
C. AND THE UGLY
• FOOD SPOILAGE – PROCESS THAT
MAKES FOOD INEDIBLE
• FOOD FERMENTATION – PROCESS
THAT CHANGES THE FOOD’S
SENSORY CHARACTERISTICS AND
INCREASES THE SHELF–LIFE OF
THE ORIGINAL FOOD
• FOOD BORNE ILLNESS –
INFECTIONS OR POISONING DUE
TO THESE MICROORGANISMS
• MICROORGANISMS – SMALL
ORGANISMS INVISIBLE TO THE
NAKED EYE.
MICROBIOLOGICAL GROWTH IS
DEPENDENT UPON SEVERAL
FACTORS.
1. pH – MEASURE OF ACIDITY
ACIDIC < 7.0 > ALKALINE
GROWTH BETTER NEAR
NEUTRALITY
2. MOISTURE CONTENT –
Aw MEASURE OF FREE WATER.
MORE DRY <1.00(MAX)
GROW BETTER NEAR 1.00
3. TEMPERATURE –
MOST ORGANISMS GROW BEST
AT AMBIENT TEMPERATURES
(600 – 800 F)
4. PRESENCE OR ABSENCE
OF OXYGEN
WITH O2 – AEROBIC.
WITHOUT O2 – ANAEROBIC.
TYPES
1.
BACTERIA – A VARIETY OF
UNICELLULAR ORGANISMS
THAT GROW UNDER A VARIETY
OF CONDITIONS
• TYPICALLY FAST GROWERS
UNDER THE RIGHT CONDITIONS.
• NOT ALL ARE SPOILAGE AND
DISEASE ORGANISMS
i.e. FERMENTATION
• DISEASE PRODUCING ORGANISMS
TYPICALLY MORE SENSITIVE TO
ADVERSE GROWTH CONDITIONS
WIDE VARIETY
1. SOME BACTERIA GROW AT:
• REFRIGERATOR TEMPERATURES
(PSYCHROPHILES) 450 F (7.20 C) TO
860 F (300 C); PSYCHROTROPHS
SOME BACTERIA GROW AT (cont.):
• ROOM TEMPERATURE
(MESOPHILES); 680 F (200 C) –
1100 F (43.30 C)
• HIGHER TEMPERATURES
(THERMOPHILES;1130 C – 1550 C)
2. SOME FORM SPORES THAT CAN
SURVIVE ADVERSE CONDITIONS
3. SOME CAN GROW IN HIGH ACID
FOODS
FOOD INFECTIONS
• INGESTED BACTERIA CAUSING
ILLNESS
FOOD INFECTIONS
1. CLOSTRIDIUM PERFRINGENS –
FORMS SPORES AND ANAEROBIC.
• SYMPTOMS: DIARRHEA,
ABDOMINAL PAIN, HEADACHE, 8 TO
24 HRS INCUBATION.
• SOURCES: MEATS AND GRAVIES.
• PREVENTION: PROPER COOLING OF
FOOD.
2. E.COLI – ALL TYPES OF FOOD.
AVOID PRACTICES WHICH CAN
CONTAMINATE FOOD.
• DIARRHEA, VOMITING. 18–24
HRS. RENAL FAILURE IN
CHILDREN (0157:H7).
• PROPER COOKING OF GROUND
BEEF, APPLE CIDER, PREVENTION
OF CROSS CONTAMINATION (RAW
FOOD AND FOOD HANDLERS).
3. SALMONELLA – SALMONELLOSIS
• SYMPTOMS: DIARRHEA, ABDOMINAL
CRAMPS, VOMITING, FEVER. CAN
LAST TWO OR THREE DAYS.
INCUBATION, 12 TO 36 HRS.
• SOURCES: EGGS (2.6–7%) AND
MEATS (30% POULTRY
ESTIMATED). MILK. CARRIERS
(REMEMBER TYPHOID MARY).
• PREVENTION:
REFRIGERATION, PROPER FOOD
HANDLING PRACTICES, AVOID FOOD
CONTACT WITH PESTS. HEATING
FOODS (POULTRY, STUFFING,
ETC.) TO AT LEAST 1650 F (65.50
C). PASTEURIZE EGGS 1400 F (600
C) FOR 3–4 MIN. PRIOR TO
FREEZING OR DRYING. COOK ALL
EGGS (WHITES AND YOLKS SHOULD
BE SOLID: USDA). SALMONELLA–
FREE PETS. GOOD PERSONAL
4. LISTERIA – (LISTERIA
MONOCYTOGENES)
• WIDELY DISTRIBUTED IN
NATURE. GROWS AT
REFRIGERATOR TEMPERATURES
ONLY 100 TO 1000 CELLS
REQUIRED.
(LISTERIA cont.)
• SYMPTOMS:
WIDE VARIETY OF ILLNESSES, 1
DAY TO WEEKS AFTER INGESTION.
MILD FLU–LIKE FOR HEALTHY
PEOPLE. ELDERLY, PREGNANT
WOMEN, INFANTS,
IMMUNOCOMPRIOMISED:
MENINGITIS, MISCARRIAGE,
PERINATAL SEPTICEMIA.
(LISTERIA cont.)
• SOURCES:
COLESLAW, RAW MILK, SOFT
CHEESE ($66 MILLION),
SEAFOOD, MEATS.
• PREVENTION:
ENVIRONMENTAL SANITATION,
PROPER PASTEURIZATION,
CHLORINATED WATER, CONTROL
AIRFLOW THROUGH PLANTS. USDA
INSPECTION/REPORTING PROGRAM.
5. CAMPYLOBACTER JEJUNI.
• SYMPTOMS:
IN 2–5 DAYS NAUSEA, CRAMS,
HEADACHE, DIARRHEA FEVER:
COMPLICATIONS MENINGITIS,
SYSTEMIC INFECTION
(CAMPYLOBACTER JEJUNI cont.)
• SOURCES:
FECAL MATERIAL, RAW MILK,
EGGS, POULTRY, MEAT, CAKE
ICING.
• PREVENTION:
THROUGH COOKING AND PROPER
HANDLING OF RAW PRODUCTS.
CAN'T GROW <300 C
6. YERSINIA ENTEROCOLITIA.
- GROWS AT REFRIGERATOR
TEMPERATURES.
• SYMPTOMS:
1–2 DAYS DIARRHEA, FEVER, and
SEVERE ABDOMINAL PAIN IN LOWER
RIGHT QUADRANT (SIMILAR TO
APPENDICITIS)
SOURCES:
WIDELY DISTRIBUTED IN NATURE.
MILK CONTAMINATED BY
CHOCOLATE SYRUP AFTER
PASTEURIZATION, CONTAMINATED
SPRING WATER, AND MEAT.
PREVENTION:
PASTEURIZATION, WATER
TREATMENT (CHLORINATE),
ACIDIFY FOODS <4.6, SALT>5%.
FOOD POISONINGS
(INTOXICATIONS)
• INGESTED TOXIN LEFT IN FOOD
BY ORGANISM.
1. BOTULISM – CLOSTRIDIUM
BOTULINUM. FORMS SPORES AND
ANAEROBIC. TYPE A, B, AND E
AFFECT HUMANS. TYPE E CAN
GROW AT REFRIGERATOR
TEMPERATURES [380 F (3.30 C)]
ANTITOXIN TREATMENT
AVAILABLE.
INFANT BOTULISM NOT
CONSIDERED A FOODBORNE
DISEASE.
SYMPTOMS:
NEUROTOXIN CAUSING MUSCLE
PARALYSIS AND DEATH.
INABILITY TO TALK, DIFFICULTY
IN SWALLOWING, DOUBLE VISION,
NAUSEA, VOMITING, DIARRHEA,
CONSTIPATION IN EARLY STAGES.
SYMPTOMS START 12 – 36 HRS
AFTER EATING. DEATH IN AROUND
7 DAYS (20% NOW; TURN OF THE
CENTURY – 50 TO 60%).
SOURCE:
SEEN TYPICALLY IN LOW ACID
(LOW ACID) HOME CANNED FOODS
(pH > 4.5), SALMON, TUNA,
MUSHROOMS, POTATO SOUP, BEEF
STEW, UNREFRIGERATED BAKED
POTATOES, GARLIC IN OIL, AND
SOME SMOKED FISH.
PREVENTION:
CAN LOW ACID FOODS PROPERLY
(HIGH TEMPERATURE, PRESSURE),
ACIDIFY, COOK SUSPECTED FOODS
PROPERLY [2120F(1000 C)]. STORE FISH
BELOW 380 F.
2. STAPHYLOCCOCAL –
STAPHYLOCOCCUS AUREUS
• TOXIN IS HEAT STABLE
(WITHSTANDS BOILING 20–60
MINUTES. GROWS 440 F (6.70
C) 1120 F (44.40 C)
SYMPTOMS:
VOMITING AND DIARRHEA FROM 1
TO 6 HRS AFTER EATING.
SOURCES:
HAM (SALT TOLERANT –10%; HAMS
USUALLY 2–3% SALT), CREAM OR
CUSTARD FILLED BAKED
PRODUCTS, POTATO SALAD,
HUMANS (40%) NASAL PASSAGES,
WOUNDS, COWS WITH MASTITIS,
1989 CHINESE CANNED
MUSHROOMS.
PREVENTION:
PROPER HANDLING PRACTICES,
REFRIGERATION BELOW 40 F
(4.40 C), ELIMINATE MILK
FROM COWS WITH MASTITIS
FROM HUMAN CONSUMPTION.
3. BACILLUS CEREUS – SPORE
FORMER
SYMPTOMS: ABDOMINAL CRAMPS,
WATERY DIARRHEA, SOME VOMITING.
SOURCES: IMPROPERLY COOLED
FOODS, HOLDING TEMPERATURES AND
IMPROPERLY REHEATED FOODS
(RICE)
PREVENTION: PROPER COOLING AND
RE-HEATING [1650 F (73.90 C)].
MISCELLANEOUS OTHERS:
TUBERCULOSIS –CORYNEBACTERIUM
TUBERCULOSIS AND BRUCELLOSIS
(UNDULANT FEVER) RAW MILK.
VIBRIO PARAHAEMOLYTICUS –
FOUND IN OCEANS. REQUIRES 24%
SALT. WITH OR WITHOUT OXYGEN
OPTIMUM 86–1040 F (30-400 C)
SYMPTOMS:
15–17 HOURS AFTER INGESTION.
DURATION 1–2 DAYS ABDOMINAL
PAIN, NAUSEA, VOMITING WITH
DIARRHEA, OCCASIONAL BLOOD
AND MUCUS IN FECES. FEVER (1–
20 F IN 60-70% OF THE CASES).
SOURCES:
RAW FISH, MOLLUSKS AND
SHELLFISH.
PREVENTION:
COOKING, SANITATION, ABSTAIN
FROM EATING RAW SQUID,
OCTOPUS, CLAMS AND OYSTERS IN
JULY, AUGUST, SEPTEMBER OR
TIMES THAT COASTAL WATERS ARE
WARM.
DISEASES FROM OTHER
MICROORGANISMS
1. TRICHINOSIS – ROUNDWORM
SYMPTOMS: NAUSEA, VOMITING,
DIARRHEA IN 1–4 DAYS IF HIGH
DOSE. IF LOW DOSE NO
SYMPTOMS UNTIL 7TH DAY.
LARVAE CAN MIGRATE FROM THE
INTESTINES INTO MUSCLES
CAUSING HIGH FEVER [1040
F(400 C] AND SWELLING.
SOURCE:
TYPICALLY TRANSMITTED THROUGH
EATING PORK,(BEAR, PORK/DEER,
UNDER COOKED SAUSAGE)
PREVENTION:
COOK PORK TO INTERNAL TEMPERATURE
OF AT LEAST 137 F (58.30 C), NO
PINK COLOR,(NATIONAL LIVESTOCK
AND MEAT BOARD – 770 C (1700 F),
FRESH FROZEN PORK 520 F (–15 TO
28.90C) FOR A PERIOD OF 6–30 DAYS,
ETC., CONTROL AND COOK FEED GIVEN
TO HOGS.
2. HEPATITIS TYPE A – VIRUS.
CONTROL BY PROPER HANDLING
PRACTICES.
NORWALK VIRUS – VOMITING
YEAST
1. LARGER THAN BACTERIA
2. MORE ADVANCED
PHYSIOLOGICALLY
3. CAN GROW UNDER MORE
ADVERSE CONDITIONS
4. TYPICALLY SPOILAGE OR
FERMENTATIVE ORGANISMS
5. VERY HEAT SENSITIVE
MOLDS
1. ADVANCED PHYSIOLOGICALLY
– CAN BE MULTICELLULAR
2. PRODUCE SPORES THAT ARE LESS
HEAT RESISTANT THAN
BACTERIAL SPORES
3. NEED OXYGEN TO GROW
MOLDS (cont.)
4. CAN GROW UNDER THE MOST
ADVERSE CONDITIONS
– SLOW GROWTH
5. CAN BE SPOILAGE OR PATHOGENIC
OR DESIRABLE
(BLUE CHEESE)
– TOXIN PRODUCTION
(MYCOTOXINS)
AFLATOXIN – MOLD POISONING
• PRODUCED BY ASPERGILLUS
FLAVUS
• TYPICALLY FOUND ON CEREAL
GRAINS AT THE PROPER MOISTURE
AND TEMPERATURE
– CORN
– PEANUTS
AFLATOXIN (cont.)
• FATAL AT LARGE DOSES,
TYPICALLY LIVER DAMAGE.
• CARCINOGENIC AT LOW DOSES
• YEAST AND MOLD INHIBITORS
• PROPIONATES, PHOSPHATES,
SORBATES
MICROBIOLOGICAL
PROCESS CONTROL
1. PERSONNEL STANDARDS
– HAND WASHING
– HEALTHY
– HAIR COVERING, GLOVES
– CLOTHING
2. INGREDIENT CONTROL
(SENSITIVE)
– PRODUCTS FROM ANIMALS
– SPICES
– PRODUCTS THAT ARE IN
CONTACT WITH THE SOIL
3. PLANT CLEANNESS
CLEAN: REMOVE POTENTIAL
FOOD AND HIDING PLACES
FOR
MICROORGANISMS AND PLACES
FOR VECTORS
SANITIZE: KILL MOST OR
ALL OF THE ORGANISMS
ON SURFACES
4. PLANT AND EQUIPMENT DESIGN
– PREVENT POTENTIAL PLACES
FOR MICROBIAL GROWTH AND
MICROBIAL VECTORS.
5. FOODS MUST BE PROPERLY
REFRIGERATED.
6. FOODS MUST BE ADEQUATELY
PROCESSED AND PROTECTED
FROM RECONTAMINATION
(CROSS–CONTAMINATION).
7. THE MANAGEMENT MUST
STRESS PRODUCT SAFETY
AND QUALITY.
Potentially Hazardous Foods
(PHFs)
• Foods that contains in whole or in part of
the following:
– Milk or milk products
– Shell eggs
– Meats
– Poultry
– Fish
Potentially Hazardous Foods
(PHFs)
–
–
–
–
Shellfish
Edible crustaceans (shrimp, lobster, etc.)
Baked or boiled potatoes
Tofu or other soy products including textured
soy proteins
– Plant foods that have been treated (beans)
Potentially Hazardous Foods
(PHFs)
– Raw seed sprouts
– Sliced melons
– Unpasteurized fruit juices (apple)
FOOD SAFETY – YOU DON’T
WANT A RECALL
• Regulatory agencies can issue public
warnings.
• Recalls and seizures are not uncommon.
They occur at a rate of about 400/year.
• It is one of the major responsibilities of all
food processors to produce safe and
wholesome food for the consuming public.
Procedures to Help Reduce
Food-borne Illnesses
• Good Manufacturing Practices (GMPs)
• Standard Operating Procedures (SOPs)
• Sanitary Standard Operating Procedures
(SSOPs)
• Hazard Analysis Critical Control Points
(HACCPs)
• Management Support
Code of Federal Regulations
Title 21 Part 110
• Current Good Manufacturing Practice in
Manufacturing, Processing, Packing, or
Holding Human Food (CGMP or GMP)
• See Appendix 1 for more detailed examples.
Good Manufacturing Practices
•
•
•
•
•
Personal Hygiene
Quality Raw ingredients
Sanitary Storage
Processing
Packaging Areas
Outside the Plant
• Parking and roads paved and graded to
drain.
• Building constructed to prevent pest entry.
Receiving
• Truck dock entries constructed to prevent
bird nests other pests from entering plant.
• Trucks clean inside, good condition, and
tightly constructed and refrigerated if
appropriate.
Processing
• Time-temperature, pH, aw processing
controls maintained in good condition and
calibrated regularly with records retained.
• Proper cleaning and sanitizing of equipment
and surrounding areas.
• Cleaning supplies stored in a separate area.
Packaging
• Good sanitation and housekeeping in the
area.
• Cleanliness of packaging equipment.
• Packaging materials protected from
contamination.
• Metal detectors in place.
FOOD SAFETY – YOU DON’T
WANT A RECALL
• Regulatory agencies can issue public
warnings.
• Recalls and seizures are not uncommon.
They occur at a rate of about 400/year.
• It is one of the major responsibilities of all
food processors to produce safe and
wholesome food for the consuming public.
Procedures to Help Reduce
Food-borne Illnesses
• Good Manufacturing Practices (GMPs)
• Standard Operating Procedures (SOPs)
• Sanitary Standard Operating Procedures
(SSOPs)
• Hazard Analysis Critical Control Points
(HACCPs)
• Management Support
Code of Federal Regulations
Title 21 Part 110
• Current Good Manufacturing Practice in
Manufacturing, Processing, Packing, or
Holding Human Food (CGMP or GMP)
• See Appendix 1 for more detailed examples.
Good Manufacturing Practices
•
•
•
•
•
Personal Hygiene
Quality Raw ingredients
Sanitary Storage
Processing
Packaging Areas
Outside the Plant
• Parking and roads paved and graded to
drain.
• Building constructed to prevent pest entry.
Receiving
• Truck dock entries constructed to prevent
bird nests other pests from entering plant.
• Trucks clean inside, good condition, and
tightly constructed and refrigerated if
appropriate.
Processing
• Time-temperature, pH, aw processing
controls maintained in good condition and
calibrated regularly with records retained.
• Proper cleaning and sanitizing of equipment
and surrounding areas.
• Cleaning supplies stored in a separate area.
Packaging
• Good sanitation and housekeeping in the
area.
• Cleanliness of packaging equipment.
• Packaging materials protected from
contamination.
• Metal detectors in place.
Food Product Storage
• Clean storage area with good housekeeping.
• Rotation control (First In First Out)
• Temperature and humidity control.
• Rodent and insect control.
• Protect food packages against physical,
chemical and microbial contamination and
package deterioration.
Personnel and Training
• A worker with a health problem that could
contaminate food or food equipment shall be
excluded from working with food.
• Wash hand thoroughly prior to contact with food
or sanitized equipment.
• Protect food against contamination from hair,
perspiration, objects, cosmetics, tobacco,
chemicals and medicines applied to the skin.
• Appropriate training and evaluation
Sanitation Standard Operating
Procedures (SSOPs)
• Sanitation SOPs are important and useful
for the following reasons:
•
•
•
•
Outline proper procedures.
Train personnel.
Provide consistency.
Document what is being done.
HACCP & FOOD SAFETY
• Hazard Analysis and Critical Control Points
(HACCP)
• Prevention Programs
• Consists of seven steps
• Application to the Soyfood Industry
(encouraged)
• Soymilk
• Tofu
HACCP & FOOD SAFETY
• The Basis of Hazard Analysis and Critical
Control Points (HACCP)
• Current Good Manufacturing Practices
(CGMPs)
• Standard Operating Procedure (SOPs)
• Sanitation Standard Operating Procedure
(SSOPs)
Hazard Analysis & Critical
Control Points Systems (HACCP)
• Assessing the hazards
– Sensitive ingredients (products from animals,
spices, products that are in contact with the
soil)
• Determine the critical control points (CCPs)
Hazard Analysis & Critical
Control Points Systems (HACCP)
• Establish procedures to monitor CCPS.
• Establish the control limits for each CCP
• Establish corrective action to be taken if a
deviation is identified at a CCP.
Hazard Analysis & Critical
Control Points Systems (HACCP)
• Establish effective record-keeping systems
that document the HACCP plan.
• Establish procedures for verification that the
HACCP system is working correctly.
Fitting HACCP into the
Company QA System
• Specifications - Very complete all safety,
quality criteria and the CCPs.
• Safety analysis - Hazard Analysis - Basis
for establishing CCPs
• Purchase requirements - Approved suppliers
– ingredients and equipment.
H. Bauman
Cereal Foods World 36:42. 1991.
Application of HACCP to
Soymilk and Tofu Manufacturing
• Raw Materials
• Heat Processes
• Packaging
• Storage
Application of HACCP
• HACCP systems should focus on particulars
– Each production line for each product in each plant
• Developing and validating a HACCP plan must be
at the plant site.
• Generic HACCP systems can not be mandated by
Federal Agencies and be expected to be effective.
HACCP & FOOD SAFETY
• Food Safety
– Recalls and Loss of Consumer Confidence
– Recent Interest in Food Safety
– Soyfoods and Food Safety
HACCP & FOOD SAFETY
• The Basis of Hazard Analysis and Critical
Control Points (HACCP)
– Current Good Manufacturing Practices
(CGMPs)
– Standard Operating Procedure (SOPs)
– Sanitation Standard Operating Procedure
(SSOPs)
HACCP & FOOD SAFETY
• Hazard Analysis and Critical Control Points
(HACCP)
– What it can or can not do
– The seven steps (general)
– Application to the Soyfood Industry
• Soymilk
• Tofu
FOOD SAFETY – YOU DON’T
WANT A RECALL
• Regulatory agencies can issue public
warnings.
• Recalls and seizures are not uncommon.
They occur at a rate of about 400 / year.
• It is one of the major responsibilities of all
food processors to produce safe and
wholesome food for the consuming public.
Code of Federal Regulations
Title 21 Part 110
• CURRENT GOOD MANUFACTURING PRACTICE IN
MANUFACTURING, PROCESSING, PACKING, OR HOLDING
HUMAN FOOD (CGMP or GMP)
–
–
–
–
–
–
–
Outside the Plant
Receiving
Storage
Processing
Packaging
Food Product Storage
Personnel and Training
Good Manufacturing Practices
• Personal Hygiene
• Quality Raw Ingredients
• Sanitary Storage, Processing and Packaging Areas
• Sanitary Processing and Packaging Equipment
• Food Quality Equipment
• Process Control
MICROBIOLOGICAL PROCESS
CONTROL
• Personnel Standards
–
–
–
–
Hand Washing
Healthy
Hair Covering, Gloves
Clothing
• Ingredient Control (Sensitive)
– Products from the Soil or Animals
– Spices
– Geographic Locations
MICROBIOLOGICAL PROCESS
CONTROL
• Plant Cleanliness
– Clean: Remove Potential Food And Hiding
Places for Microorganisms, and Places for
Vectors to Hide.
– Sanitize: Kill Most or All of the Organisms on
Surfaces.
MICROBIOLOGICAL PROCESS
CONTROL
• Plant and Equipment Design
– Prevent Potential Places for Microbial Growth
and Microbial Vectors
– Foods Must Be Properly Refrigerated,
Temperature, Small Containers
MICROBIOLOGICAL PROCESS
CONTROL
• Foods Must Be Adequately Processed and
Protected from Recontamination (CrossContamination).
• The Management Must Stress Product
Safety and Quality.
Sanitation Standard Operating
Procedures (SSOPs)
• Sanitation SOPs are important and useful
for the following reasons:
–
–
–
–
Outline proper procedures.
Train personnel.
Provide consistency.
Document what is being done.
HAZARD ANALYSIS & CRITICAL
CONTROL POINTS SYSTEMS (HACCP)
• ASSESSING THE HAZARDS
• DETERMINE THE CRITICAL CONTROL
POINTS (CCPs)
• ESTABLISH THE CONTROL LIMITS FOR
EACH CCP.
• ESTABLISH PROCEDURES TO
MONITOR CCPs
HAZARD ANALYSIS & CRITICAL
CONTROL POINTS SYSTEMS (HACCP)
• ESTABLISH CORRECTIVE ACTION TO BE
TAKEN IF A DEVIATION IS IDENTIFIED
AT A CCP.
• ESTABLISH EFFECTIVE RECORDKEEPING SYSTEMS THAT
DOCUMENTTHE HACCP PLAN
• ESTABLISH PROCEDURES FOR
VERIFICATION THAT THE HACCP
SYSTEM ISWORKING CORRECTLY.
FITTING HACCP INTO THE
COMPANY QA SYSTEM
• SPECIFICATIONS - Very complete all
safety, quality criteria and the CCPs.
• SAFETY ANALYSIS - Hazard Analysis Basis for establishing CCPs
• PURCHASE REQUIREMENTS -Approved
suppliers – ingredients and equipment.
H. Bauman
Cereal Foods World 36:42. 1991.
FITTING HACCP INTO THE
COMPANY QA SYSTEM
• GOOD MANUFACTURING PRACTICES
(GMPs) - INCORPORATED
• PHYSICAL SYSTEMS HAZARD
CONTROL (PSHC)
• RECALL SYSTEM
FITTING HACCP INTO THE
COMPANY QA SYSTEM
• FACILITY AUDITING - PERIODIC BASIS.
• CUSTOMER COMPLAINTS
• INCIDENT REPORTING
OVERVIEW OF MONITORING
ACTIVITIES
• LOT TESTING
• PRECERTIFICATION AND SPOT
TESTING (VERIFICATION)
• CONTINUOUS RECORDING OF
CRITICAL FACTORS
OVERVIEW OF MONITORING
ACTIVITIES
• VISUAL INSPECTION OF CCP'S WHERE
THIS IS EFFECTIVE
• MICROBIOLOGICAL, CHEMICAL, OR
PHYSICAL TESTING FOR DIRECTOR
INDIRECT MONITORING OF CCP