HACCP

What can have an impact on food safety?

Facilities design, facilities location, and construction materials

T OR F: Does regulatory compliance guarantee food safety?

False

T or F: You can use to same HACCP plan for products that undergo different cooking processes

False - different HACCP plans apply to products made with different processes (cooked protein recipes, cold serviced recipes, cooked sauces, soups, and stews, and cooked fruits and vegetables)

The HACCP plan must include a rationale:

For each potential hazard identified

HACCP

Hazard Analysis Critical Control Point

When did Codex officially adopt its HACCP guidelines?

October 1991; finalized them in 1997

Who originally developed HACCP?

Pillsbury Company originally developed HACCP for the space program. Company experts developed a preventative system base don critical safety controls

Products should contain enough information so that the next person in the food chain will know how to

handle, store, process, prepare, or display them safely

Which of the following are general sources of physical hazards occurring in foods

harvesting, processing, distribution

Lot or batch numbers should be easily identified so that products can be

identified, and recalled, if necessary

Containers for waste, by-products and dangerous substances should always be

identified, in good repair, and suitably constructed (of impervious materials when appropriate

Managers need to be trained in food hygiene principles so they can

identify potential risks and take appropriate action

The preliminary step to HACCP is

identifying the HACCP team

When would a CCP at an earlier step not be necessary?

if a CCP can be implemented for a significant hazard later in the process

What is one of the most common causes of food spoilage and foodborne illness?

inadequate food temperature control

tolerances

indicate a limit "not to be exceeded", usually set by regulatory agency

Who should never be allowed to enter a food handling area?

individuals who are suffering from or are carriers of a disease or illness that can be transmitted through food

To identify hazards, it is important to consider

ingredients and steps in the entire process

How does HACCP differ from traditional food safety systems?

it is a preventative, science-based, systematic process for identifying, evaluating, and controlling hazards

When several biological hazards can be controlled by cooking, this is often referred to as

kill step

What was the first food industry to implement HACCP?

low acid canned foods manufacturing in 1975

The purpose of product information is to get consumers to

make informed choices

What can Insufficient product information can lead to?

mis-handeling, injury, or illness

Qualitative critical limits are

more descriptive in nature; often more difficult to defend in a court of law than quantitative (ex: cook until shells turn pink)

The primary problem with relying on traditional food safety systems is that they are

not preventative - they only assure that a specific sample from a specific product is safe

Quantitative critical limits are

numeric values that must not be violated; they have minimum values, maximum value, or both

Each CCP must have

one or more control measures

Hygiene programs can include

personal cleanliness (bathing & frequent hand washing), wearing gloves, suitable protective clothing, head coverings, and closed-toe footwear

Water must be _______________ to be used to wash foods, hands, or clean areas

potable (or suitable for drinking) under the WHO's guidelines

By implementing procedures to monitor food handling, storage, and transport, you can

prevent food spoilage and deterioration by controlling time, temperature, humidity, and other relevant factors

The Food Safety Modernization Act has shifted their focus to __________ methods of assure food safety

preventative

The Food Safety Modernization Act puts the focus on __________________ and a voluntary HACCP program is an important part of that

preventative controls

When a hazard is "controlled", it means the hazard is

prevented, eliminated, or reduced to acceptable levels

Which of the following is NOT a factor to consider when establishing CCP's?

product labeling

Targets are

quality or efficiency goals a facility attempts to meet

Significant economic losses caused by foodborne illness

reduction in tourism, damage to food trade, litigation, unemployment

To be effective, a critical limit must

separate acceptability from unacceptability, be possible to monitor, be possible to implement

What additives have legal usage levels?

sorbates, benzoates, food colors

Critical limits must be based on

sound scientific data

Multiple facilities preparing the same foods may have different CCP's because of differences in

suppliers, plant layouts, processes used, employee expertise

Foodservice facilities should be design to control ___________, and have effective protection against

temperature and humidity; pests

If "loss of control" does not lead to product contamination and an unacceptable health risk, then

the "control point" is not "critical"

Which HACCP principle is "conducting a hazard analysis"?

the first

Local regulations may influence

the identification of significant hazards

Products should contain sufficient information that

the next person in the food chain can handle them properly, consumers can make informed choices, and know how to prepare food safely

The significance of a hazard is determined by analyzing

the risk of occurrence, together with health impact

Frequently used criteria to determine critical limit

time, temp, smell, sight, pH levels, water activity

Which factors contribute to the deterioration and spoilage of food products?

time, temperature, and humidity

What are growth parameters for bacteria?

time, temperature, nutrients, water activity

It becomes easier for foodborne illnesses to spread worldwide as

travel and the global food trade increase; multiple channels of distribution means more peopler are handling food products before they reach the end consumer

The entire focus of Codex HACCP is

food safety

The location, design, and construction of a foodservice facility can impact food safety. Care must be taken to avoid possible contamination, including:

- Airborne contamination - Cross-contamination from surfaces and materials

Team members should have knowledge of potential food safety hazards because they

- Are responsible for identifying which hazards are significant - Will be better able to evaluate the findings of experts - Must accept responsibility for the consequences of their decisions

The improved design of food products and processes needed to achieve food safety can also result in:

- Better food quality - Increased efficiency - Less waste - Cost savings

Processes to confirm to food safety requirements include:

- Chilling - Thermal processing - Irradiation - Drying - Chemical preservation - Vacuum or modified atmospheric packaging

Codex Alimentarius Commission

- Develops harmonized international food standards, guidelines and codes of practice to protect the health of consumers and ensure fair practices in the food trade. - Developed by the FAO and the WHO

Work surfaces, especially those that come in contact with food should be:

- Durable - Non toxic - Easy to maintain - Clean - Disinfect

What types of practices and measures must be adopted to ensure that food is produced under appropriate hygienic conditions?

- Facilities and equipment should be routinely cleaned and maintained - Workers should maintain an appropriate degree of personal hygiene - Harmful substances should be stored safely - Waste materials should be disposed of properly

Agents that might contaminate air, soil, water, or foods during primary production must be strictly controlled. These include, but are not limited to:

- Feedstuffs - Fertilizers - Pests - Pesticides - Veterinary drugs

Foodservice organizations can obtain the following benefits from implementing a HACCP plan:

- Food safety - Less waste - Increased efficiency - Liability control

Parasites and protozoa that infect hosts

- Giardia Lambila -Trichinella - Anisakis spp - Cryptosporidium parvum

How can HACCP help an organization limits its liability?

- HACCP demonstrated an organizations due diligence - The preventative design of HACCP helps eliminate problems before they begin

When identifying hazards, its important to consider:

- Ingredients and process steps in the work environment - Pertinent research in food safety - Types of consumers and how they will use the product

Mycotoxins

- Mold byproduct from processed foods - Causes liver and heart damage, death in animals

Bacteria that cause infections

- Salmonella - Shigella - Listeria Monocytogenes - Campylobacter jejuni

Bacteria that cause intoxiations

- Staphyloccus aurerus - Clostridium botulinum

CODEX recommends a multi-disciplinary team, knowledgeable about the products:

- The raw materials and ingredients - The process - Someone with the expertise to identify biological, chemical, and physical hazards

A supply of safe water will prevent the following from contaminating food and causing illness:

- Waterborne pathogens, such s cholera - Waterborne protozoa such as crytosporidium or giardia - Harmful chemicals such as pesticides and herbicides from agricultural runoff

A HACCP product description must include

- a listing of raw materials and ingredients -process steps -preservation systems

Ciguatera

- come from fish that eat contaminated algae - symptoms include flushing, headaches, nausea, dizziness, and death

Histamine

- comes from grilled fish - symptoms include flushing, rapid pulse, headaches, nausea, dizziness, diarrhea

Paralytic shellfish poisoning

- comes from shellfish - symptoms include respiratory distress, nausea, dizziness, and death

How to prevent inadequate temperature control of food?

- ensure that any equipment used to cook, heat, cool, store, or freeze is certified to achieve required food temperatures as rapidly as necessary - time and temperature should be monitored and controlled - equipment needs to be routinely calibrated

Production equipment be conveniently and logically located in an effort to:

- increase efficiency - prevent foods from being handled more than necessary - eliminate cross contamination *appropriate positioning of equipment and the provision of sufficient cold storage are critical

The scope must identify

- products and processes covered - the starting and end points in the food chain

When transporting foods, measures should be taken to

- protect food from damage - control spoilage - control the growth of harmful, pathogenic microorganisms

Describe what HACCP is

- the disciplined prevention-based application of science to each specific food process in order to identify, evaluate, and control potential hazards to food safety - shifts responsibility back to the food organization which must focus resources on the steps critical for food safety

Team members should have

-Effective communication skills -Authority to make and implement decisions

Hire a HACCP consultant who has

-a solid reputation -references -industry specific experience

Five preliminary HACCP steps

1. Assemble HACCP team 2. Describe the product 3. Identify its intended use 4. Construct flow diagrams 5. On-site confirmation of flow diagrams

Seven Principles of HACCP

1. Perform a hazard analysis. 2. Decide on the Critical Control Points. 3. Determine the critical limits. 4. Establish procedures to monitor the critical control points. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish a record keeping system.

The Seven Principles of HACCP

1. Perform a hazard analysis. 2. Decide on the Critical Control Points. 3. Determine the critical limits. 4. Establish procedures to monitor the critical control points. 5. Establish corrective actions. 6. Establish verification procedures. 7. Establish a record keeping system.

When were most traditional food safety systems and regulations developed, and why?

1930's/40's; to improve cleaning and maintenance practices and food safety

What year did USDA make HACCP mandatory?

1975

Codex food hygiene specifies that primary production must be managed in a way that ensures food is safe and suitable for its intended use. What ares should be avoided under these guidelines?

Areas where the environment poses a threat to food safety

Analyze where the potential for a significant hazard exists, because that is where a

CCP might be appropriate

Salmonella bacterium

Causes salmonellosis and is most dangerous to the very young, the elderly, and those who are immunocompromised

Codex Alimentarius Commission was established to

Develops internationally accepted food safety standards and regulations

When identifying hazards, its important to consider:

Ingredients and process steps in the work environment

Sometimes a specific hazard must be controlled by

a change in the product or process

Critical limit

a criterion that separates acceptability from unacceptability

Critical Control Point (CCP)

a step in food handling at which control can be applied and is essential to to prevent, eliminate, or reduce to an acceptable level, a food safety hazard that could cause illness or injury

A rationale must be documented for the HACCP teams decision about

all hazards

The CODEX decision tree is

an optional tool for identifying CCP's

Who is responsible for deciding what potential hazards need to be controlled and how to control them?

an organizations HACCP team

A CCP differs from a control point in that loss of control at a CCP could lead to

an unacceptable health risk

A critical control point is a step in the food system where loss of control could lead to

an unacceptable health risk

What chemicals are most likely to be used in livestock?

antibiotics and hormones

Control point

any step in the food system where control can be applied, but loss of control does not lead to unacceptable health risks

Control measures to use during transit would be

appropriate conveyances and containers to protect from potential sources of contamination and damage

To prevent physical contamination, food handlers should not be allowed to wear

artificial fingernails, and jewelry

How does Codex define a safe food?

as "the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use"

Critical control points can be applied

at any point in the food system

Critical Control Points should be identified

at each step in the process where control of the significant hazard is essential

The most common foodborne illnesses are

biological hazards and viral hazards

When conducting a hazard analysis

biological, chemical, and physical hazards are identified

To ensure that temperatures are accurate, equipment should be routinely

calibrated

In order to achieve control over a specific hazard, it is sometimes necessary to

change the product, and change the process step

To identify hazards, it is important to consider

consumer, or end use of the product

How have eating habits for consumers have changed?

consumers are dining out more often, increasingly relying on convenience foods, and developing more of a taste for ethnic foods

T OR F: HACCP has gained global recognition and acceptance, and is becoming part of food safety regulations around the world

true

Viruses

use food as a carrier and are transmitted by food workers who are ill

Potable water must be used to

wash hands, foods, clean equipment or the facility