HACCP

Hazard Analysis and Critical Control Point

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

1959 Pillsbury Co. develops concept for NASAWas first adopted for astronauts with the purpose of

preventing hazards that could cause food-borne illnesses. In December 18, 1995 the FDA established HACCP for

seafood industry. In January 2001 the FDA established HACCP for juice

industry. In 1998 the U.S.D.A established HACCP for meat and poultry

processing plants. HACCP has been endorsed by the National Academy of

Sciences, the Codex Alimentarius Commission (an international food standard-setting organization), and the National Advisory Committee on Microbiological Criteria for Foods.

Canada also has adopted the HACCP system.

Challenges to U.S food supply. For example: Increasing numbers of food pathogens. Between 1973

and 1988 E. coli and Salmonella enteritidis became more widespread.

Increasing public health concern about chemical contamination of food: for example, the effects of lead in food on the nervous system.

The need for HACCP in U.S, specially in seafood and juice industries is base on the Codex Alimentarious Commission's adoption of HACCP as the international standard for food safety. (The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety)

Analyze hazards. Identify critical control points. Establish preventive measures with critical

limits for each control point. Establish procedures to monitor the critical

control points. Establish corrective actions to be taken when

monitoring shows that a critical limit has not been met.

Establish procedures to verify that the system is working properly

Establish effective recordkeeping to document the HACCP system.

Identification and prevention hazards from food.

Allows government oversight how well a company is complying with food safety over a period.  

Assigns responsibilities for food safety directly on food producers.

Reduces barriers to international trade.

Preliminary Steps General information Describe the food Describe the method of distribution and

storage Identify the intended use and consumer Develop a flow diagram

Occurred after two major incident. Mainly for unpasteurized juices. Key components

identifying potential problems that could cause food to be unsafe to eat

establishing and monitoring targeted control points to minimize such problems

documenting the results.

Includes dairy and dairy products In 1999 the NCIMS HACCP Committee

developed a pilot program for dairy processing plants. Publix, Lakeland, FL Tropical Cheese, Perth Amboy, NJ Michigan Milk Producers Association, Ovid, MI Garelick Farms, Bangor, ME Safeway, Bellevue, WA Gossner Foods, Logan, UT

Food Safety Pilot Program Voluntary Non regulatory

FIRM PRODUCT LOCATION* Alto Dairy Hard Cheese Wisconsin Campbell Soup

Company Salad Dressing (New Jersey) Campbell-Taggart, Inc. ** Pan Breads (Missouri) ConAgra Flour (Nebraska) Hans Kissle Foods Quiche Massachusetts Pillsbury Frozen Dough (Minnesota) Ralston Foods

Breakfast Cereal (Missouri)

http://www.cfsan.fda.gov/~dms/hret3-a2.html

http://www.cfsan.fda.gov/~dms/fs-toc.html http://www.cfsan.fda.gov/~dms/

cgmps2.html http://www.fsis.usda.gov/Science/

hazard_analysis_&_pathogen_reduction/index.asp

http://www.haccpalliance.org/sub/index.html