Hazard Analysis and Critical Control Points

Risk Characterization

Estimation of the probability of occurence and severity of potential health effects.

Exposure Assessment

Evaluation of the likely intake of the pathogen from food and from exposures to other sources.

How is adherence to the HACCP plan monitored?

External and internal audits Microbiological verification Annual reviews Reviews following internal/external changes RECORDS

Risk Assessment

Hazard ID: ID the hazard in order to avoid/plan for their impacts Hazard Characterization: Evaluation of the nature of the issues associated with the pathogen.

HACCP

Hazard analysis critical control point System that IDs, evaluates, and controls hazards that are important to food safety. Food producers have to make up and utilize procedures based on the HACCP principles. Created by the WHO and the Food and Agricultural Organization

Limitations of HACCP

High level training of non-professional food handlers, consumers still have to have good hygiene

Quantitative Risk

Numerical expressions of risk and the attendant uncertainties.

Why is HACCP better than previous methods?

Older methods test products at the end, expertise are required to interpret the results, it is slow, expensive, not all hazards are taken into account, and only a limited number of samples can be processed. With HACCP you test products on the line, there is a preventative system, and it's cheap.

Control Measures

Prevent or eliminate a food safety hazard or reduce it to an acceptable level Dictated by Standard Operating Procedures

Risk

Probability of an adverse health effect and the severity of that effect. Risk (X) = Impact (Z) X Likelihood (Y)

Food Quality

Quality means that a product/service is of a defined characteristic and is fit for its intended purpose.

Food Control

Regulatory activity to ensure consumer protection - food must be safe, wholesome, and fit for human consumption by conforming to safety and quality requirements and are accurately labelled.

Flow Diagram

Schematic representation of the sequence of events performed at the processing plant.

Food Chain

Stages involved in the production, processing, distribution, storage, and handling of food, including feedstuff and things intended to come into contact with food or raw materials.

Trapping Risk

Terminate any activity that is too risky Reduce likelihood/impact Accept Pass-on: outsource or insure

Critical Limits

To determine whether a CCP remains in control. If the critical limit is exceeded the product is unsafe. Corrective outlines should be constructed in case the CCP is not in control

7 HACCP principles

1. Conduct a hazard analysis 2. Determine Critical Control Points (CCPs) 3. Establish critical limits 4. Establish a monitoring system 5. Establish a corrective action system 6. Establish a verification system 7. Establish documents concerning all procedures and records

What are some CCPs at the abbatoir

Animal intake - cleanliness FBO carcase inspection T controls on chillers

Residual Risk

Any risk left over after we've trapped as much as we can

Risk Analysis

Based on Risk Assessment, risk communication, and risk management.

Qualititative Risk Assessment

Based on data - making descriptive categories based on risk.

Hazards

Biological, chemical, physical, or allergenic Need to ID any foreseeable hazards Need to describe the hazards and conduct a risk analysis, and ID control measures

What foodborne diseases are tested for by HACCP?

Classical ones(TB, Cysticercosis) and micro-organisms (Salmonella, E. coli, etc)

Food Security

Concept that food is produced in a sustainable way, it is accessible to all, available at all times and wholesome (nutritious and safe).

Food Safety

Concept that food will not cause harm to the consumer when it is prepared properly Food businesses must follow a Food Safety Strategy to ensure their food is safe and high quality.

CCPs

Control points that are essential for preventing/eliminating/reducing a safety hazard

Likelihood

High: going to happen Low: small chance of it happening Med Likelihood factors: epidemiology, experience, knowledge of process, people

Impact

High: potentially catastrophic effect or accident Low: only minor effect or first aid Medium

Pre-requisites

Measure that provides the basic environmental and operating conditions in a food operation that are necessary to produce safe and wholesome food. Include: structure/maintenance, water quality, cleaning, pest control, personal health, training, T controls, suppliers, waste management, packaging, transport hygiene, traceability, calibration, and document controls.