Critical Control Points: Principles 2-3

Codex DEFINITION

A criterion that separates acceptability from unacceptability ( if control measure at the CCP is "in" or "out" of control

NACMCF DEFINITION

A maximum and/or minimum value (not an average ) to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of the food safety hazard to an acceptable level

Alternatives to Decision Tree

Experience and knowledge of the process and existing control measures

How many CCP's

Number depends on product, ingredients, processing methods, and prerequisite programs Number and location of CCP's frequently changed during HACCP plan development and implementation- Better to decrease than to increase

Government- established food Safety Criteria

Performance Standards (regulatory standards or guidelines) ex) Milk Pasteurization: (161 F/15 sec) Low- Acid canned food: 12-D reduction

Basis for Operating Limits

Product Quality ex(enzyme inactivation, storage temp for product shelf life) Variation in processing/monitoring equipment

CCP DEFINTION

"A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level." Determination of CCP based on the hazards and control measures identified during hazard analysis

Determining CCP's

(NACMCF and Codex)- useful tool to determine ccps. Must complete H.A. first to endure that the hazards being assessed are reasonably likely to cause illness or injury Step 1: Evaluate each step where food safety hazards can be prevented, eliminated or reduced to acceptable levels Step 2: Determine if the step is a CP or CCP Step 3: Summarize results and add to the HACCP plan

Establishing Critical Limits

-Based on Aforementioned Information -In-Plant Research

Critical Limits established by tests and experiments

-Heat penetration: Heating/Cooling Rate - Temperature Distribution - Thermal Death time for specific pathogens (D-Values) Inoculated Pack/ Microbial Challenge Studies

Non- Government Food Safety Criteria

-Processing authorities/experts - Scientific Literature - Trade associations -University Extension -In-Plant studies/research - Equipment manufactures

Regulatory Consideration for Critical Limits

1) Addressed by both FDA and USDA 2) Critical Limits to be met must be listed for each CCP 3) USDA critical limits designed to meet USDA- Established targets, performance standards, and other requirements 4) Less stringent critical limits must be supported with sound scientific data

Failure to meet critical limit

1) evidence of direct health hazard 2) Development of health hazard (canning) 3)Product not produced under conditions assuring safety and subject to recall

Setting Critical Limits

1)Critical Limits must satisfy the capabilities of the manufacturer 2) Continually monitor the process vs. periodic checks of product temperature

FDA and USDA Gov. Regulations and CCP's

1)Require the development of CCP's for each hazard 2) some food products may have no food safety hazard 3) Any HACCP plan must contain at least 1 CCP

Critical Limit Basic Steps

1- Determine food safety parameter that must be met at each ccp 2- determine proper standard that will prevent, eliminate, or reduce the occurrence of the food safety hazard to an acceptable level

Critical Limit Parameters

1- temperature 2- pH 3- Moisture level 4- line speed 5-time 6-flow rate 7-Aw 8-Salt 9-Concentration 10-physical Demensions 11- weight 12-Viscosity

Control Point

Any step at which biological, physical or chemical factors can be controlled Control Points for most products - Storage Temperature - Sanitation practices (cannot ensure safety product by themselves)

Operating Limits DEFINITION

Limits established for non-toxic food safety reasons that exceed those established for food safety