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.