ASCI 415 (Q1)

What does HACCP stand for?

Hazard Analysis Critical Control Point

What does HACCP do?

A methodical and systematic application of science and technology to plan, control, and document the safe production of foods

What is HACCP's common sense approach?

It is based on prevention RATHER then inspection

Three types of hazards:

Biological, Chemical, and Physical

The purpose of HACCP is to:

Prove that the product is safe (critical control point - monitoring and verification)
Applicable from farm to fork

USDA: who/when was it founded

1862: President Abraham Lincoln

USDA: what does it monitor?

Meat, Poultry, and Egg products

The Jungle: when/ who wrote it?

1906: Upton Sinclair

Why was The Jungle written?

To expose the appalling working conditions in the Chicago Meat Packing Industry.

When did Congress passes Meat Inspection Act and Food & Drug Act?

1906

Who overseas Meat Inspection Act?

Administered by FSIS: Food Safety Inspection Services of USDA

Who overseas Food & Drug Act?

FDA - U.S Food and Drug Administration

Food & Drug Act is responsible for what?

Oversight of all other foods including shelled eggs, wild game meats, fish, seafood, plus drugs, cosmetics, and medical devices.

Meat Inspection Act is responsible for what?

Domestic market meats, later expanded to include poultry and egg products (not shelled eggs).

Meat includes . . .

the part of the muscle of any cattle, sheep, swine, or goats which is skeletal.

Poultry includes . . .

an domesticated bird (chicken, turkeys, ducks, geese, guineas, ratites, or squabs, also termed young pigeons from one to about thirty days of age), whether live or dead.

Egg products include . . .

any dried, frozen, or liquid eggs, with or without added ingredients.

1959

Pillsbury worked with US Army to create space foods for NASA.

1993

Jack in the Box recall not cooking meat at the right temp. (155 for 3 mins)
caused E. coli. 0157 H7
WA/CA - 5 kids

What were the two NASA concerns?

1. Crumbs and water droplets - in zero gravity with electrical equipment. bite- sized foods and edible coatings to hold foods. Special packaging to minimize exposure of foods.

2. Microbiological safety: foods are free from pathogens, parasites, and biological toxins.

Farm-to-fork

Focus on regulations on the farm/where food is processed (HACCP), regulations can also apply to wholesale and then kitchens

“Modes of Failure Concept:”

Predict what might go wrong; Select points in the process; Should not require any testing afterwards if its was done correctly

3 Principles of HACCP

1. Identify and access hazards
2. Determine Critical control points (CCPS)
3. Establish systems to monitor all identified CCPs

First Botulism outbreak?

- 1971, linked to Bon Vivant's cold potato soup
- New York man died, wife became seriously ill

- Bon Vivant soups were undercooked and not much record keeping, no inspector for past 4 years

→ Botulism is a neurotoxin that causes weakness of arms, chest muscles, and legs

Early uses of HACCP

- 1973: training FDA inspectors in the element of HACCP and instituted HACCP inspections of food plants
- Numerous conferences and sessions on HACCP including symposium at IFT 1974

Under FDA, HACCP came to...?

juice and seafood in 1995

Industry Concerns?

- HACCP as a required regulation to be widely utilized
- Regulatory access to company records

In November 1989....

- Created 7 principles of HACCP
- Endorsed the use of HACCP by industry and regulators.
- Provided a HACCP plan development guide for specific foods

List 4 essential elements to reduce the contamination of meat and poultry and the risk of foodborne illness:

1. Plant's use of Sanitation Standard Operating Procedures (SSOPs).
2. Adopt HACCP as a system of process controls to limit food safety hazards.
3. Meet Pathogen Reduction Performance Standards set by FSIS- USDA.
4. Conduct test for generic E. coli to verify the plant's control system prevents fecal contamination.

Seven Principles of HACCP:

1)    Conduct a Hazard Analysis

2)    Determine the Critical Control Points (CCPs)

3)    Establish Critical Limits

4)    Establish Monitoring procedures

5)    Establish Corrective Actions

6)    Establish Verification procedures

7)    Establish Record-Keeping and Documentation procedures

9 Process Categories

1)    Slaughter- All Species

2)    Raw product-ground

3)    Raw product-not ground

4)    Thermally processed-commercially sterile

5)    Not heat treated-shelf stable

6)    Heat treated-shelf stable

7)    Fully cooked-not shelf stable

8)    Heat treated but not fully cooked-not shelf stable

9)    Product with secondary inhibitors-not shelf stable

Benefits of HACCP

• Reduces the amount of foodbourne illnesses and product waste

• Builds on Quality Assurance and Control programs

• Incorporates all levels of plant personnel: from maintenance to management

• Increases operational efficiency, profits, and consumer confidence

Drawbacks of HACCP

• Production companies’ responsibility: Shift from USDA monitoring to the plants needing to maintain records themselves

• Employee participation: Requires effort from the entire team, from all shifts and departments

• Costs: Remodeling, Replacing old equipment, Sampling materials, Validation, etc

How many countries are involved with HACCP?

8-9

How many HACCP plans can be established?

A single HACCP plan can be established for a single product through multiple processing categories.

In Feb 2016 USDA announces . . .

new pathogen reduction standards for poultry products.
- Salmonella and campylobacter in ground chicken and turkey products, plus raw chicken breasts, legs and wings.

In ground beef, top CCPs addressed was?

Skinning, Eviscerating, Final Washing, Chilling and Fabricating, Sorting and Distribution.

Implementation and Maintenance of the HACCP Plan

Commitment, HACCP coordinator and team, Initiate product teams, Develop timeline, Regularly scheduled verification, HACCP plan updated, Proper Training