Transcript The HACCP Approach to Analyzing and Managing Food Safety”

“The HACCP Approach to
Analyzing and Managing Food
Safety”
January 10, 2008
HACCP
Hazard Analysis and Critical
Control Point
HACCP
• Is preventative, not reactive
• Is a management tool used to protect the
food supply against biological, chemical
and physical hazards
Origins of HACCP
• Pioneered in the 1960’s
• First used when foods were developed for
the space program
• Adopted by many food processors in the
U.S.
HACCP
• Is not a zero-risk system
• It is designed to minimize the risk of food
safety hazards
Recommendation
“The HACCP approach be adopted by all
regulatory agencies and that it be
mandatory for food processors.”
National Academy of Sciences, 1985
National Academy of Sciences
Recommendation led to
formation of the National
Advisory Committee on
Microbiological Criteria for Foods
(NACMCF)
Seven Principles of HACCP
1. Conduct a hazard analysis
2. Determine the critical control points (CCPs) in
3.
4.
5.
6.
7.
the process.
Establish critical limits.
Establish monitoring procedures.
Establish corrective actions.
Establish verification procedures.
Establish record-keeping and documentation
procedures.
International Use
•Codex Alimentarius
•European Union
•Canada
HACCP
A system for food safety control
Traditional inspection methods
for food safety control versus
The HACCP approach
HACCP Approach Complements
Traditional Inspection Methods
• HACCP:
– Emphasizes process control
– Concentrates on points in the process that are
critical to the safety of the product
– Stresses communication between the
regulator and industry
HACCP systems represent a
systematic approach to the
identification and control of the
biological, chemical, and
physical hazards that are
reasonably likely to occur.
Develop an awareness of:
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Characteristics of certain microorganisms
Most spoiled foods do not
present a health risk, and not all
food that appears normal is safe
to consume.
Produce Safety From Production to
Consumption:
2004 Action Plan to Minimize
Foodborne Illness Associated with
Fresh Produce Consumption
Produce is important
• Produce is a component of a healthy diet,
a good source of vitamins, minerals, fiber,
and antioxidants
• Produce can play an important role in
weight management.
Produce is vulnerable to
contamination with pathogens
• Agricultural water quality
• The use of manure as fertilizer
• The presence of animals in fields or
packing areas
• The health and hygiene of workers
handling the produce
Objectives of the Plan
• Prevent Contamination of Fresh Produce with
•
•
•
Pathogens
Minimize the Public Health Impact When
Contamination of Fresh Produce Occurs
Improve Communication with Producers,
Packers, Processors, Transporters, Distributors,
Preparers, Consumers, and Other Government
Entities about Fresh Produce
Facilitate and Support Research Relevant to the
Contamination of Fresh Produce
Questions?
Thank You!