HACCP Overview

What HACCP stand for? and What exactly is it?

• A ______ system for assuring the production of ___ food products.

• A ____ approach to food safety.

  > A _____ ____ application of technical and scientific principles.

Hazard Analysis Critical Control Points

• A preventative system for assuring the production of safe food products.

• A systematic approach to food safety.

  > A common sense application of technical and scientific principles.

What are the Objectives of HAACP? (2)

• Make a safe product

• Be able to prove it

  > Defend what you are doing

  > Records are the defense of your food safety program

HACCP is a ______ NOT Inspection

Prevention

What three Hazards does HACCP address? Give examples of each.

1. Biological - Pathogens. (Salmonella, E.coli O157:H7)

2. Physical- Foreign objects (Metal fragments, Glass, Hard Plastic)

3. Chemical - Allergens (Peanuts, Soy)

HACCP emphasis on _____ issues

microbiological

What year was HACCP developed?

HACCP was developed in 1959 by food microbiologists. By Pillsbury Company and NASA

• To assure level of product safety which NASA required for food produced for the space program. (Prevent Foodborne illness in astronauts)

In _____ the National Advisory Committee on Microbiological Criteria for Food encouraged what?

In 1988 the National Advisory Committee on Microbiological Criteria for Food encouraged adoption of HACCP

Describe the Jack in the Box Outbreak

The Jack in the Box Outbreak occurred in 1992 - 1993

• New strains of E.coli O157:H7 found in undercooked hamburgers in places like Washington, Idaho, California and Nevada

• Happened in 73 different Jack in the Box Locations, making people extremely sick.

• Developing Hemolytic uremic syndrome (HUS) bloody diarrhea, kidney failure, severe anemia.

What is HUS?

Hemolytic uremic syndrome, bloody diarrhea, kidney failure, severe anemia.

When did the USDA announce the Pathogen Reduction and HACCP Systems final rule and what does the rule call for?

• On July 25th, 1996, the USDA announced the Pathogen Reduction and HACCP Systems final rule.

• This rule calls for:

  > Mandatory HACCP systems

  > Microbiological testing ( generic E.coli and Salmonella)

  > Sanitation Standard operating procedures (SSOPS)

• All plants must develop, adopt, and implement a HACCP plan for each of their processes.

What are the Seven Principles of HACCP?

1. Conduct a Hazard Analysis

2. Determine the Critical Control Points (CCP’s)

3. Establish Critical Limits (CL)

4. Establish Monitoring Procedures

5. Establish Corrective Actions

6. Establish Verification Procedures

7. Establish Record-Keeping documentation procedures