Industrial Microbiology

Food Safety and Food Plant

Sanitation - HACCP
 Hazard Analysis Critical Control Point (HACCP)
system
- food safety program developed for astronauts
- prevent hazards that could cause food-borne illnesses
- traditional way: spot-checks and random sampling of
products
advantages:
-based on sound science
-more efficient and effective (record keeping)
-help food companies compete more effectively in the
world market
Hazard Analysis Critical Control
point (HACCP) System

- Is a system that should lead to the production of

microbiologically safe foods
- A systematic approach to controlling foodborne hazards
- Proper implementation of HACCP in food service
establishments and the home = decrease in foodborne
illness.
Hazard Analysis Critical Control point
(HACCP) System
 PREREQUISITE PROGRAMS – concerns and aspects of the entire
food environment before the HACCP system is initiated
1. Suitability of facilities
2. Control of suppliers
3. Safety and maintenance of production equipment
4. Cleaning and sanitation of equipment and facilities
5. Personal hygiene of employees
6. Control of chemicals, pest control and the like.
- Good manufacturing practices
Hazard Analysis Critical Control point
(HACCP) System
 Principles
1. Assess the hazards and risks.
2. Determine the critical control point(s) (CCP).
3. Establish the critical limits.
4. Establish procedures to monitor CCPs.
Hazard Analysis Critical Control point
(HACCP) System
 Principles
5. Establish corrective actions.
6. Established procedures for verification that the HACCP
system is working correctly.
7. Establish effective record-keeping systems that document
the HACCP plan.
Assess Hazards and Risks
-quality is differentiated from safety concerns
Types of Hazards*
*will cause injury/illness in the absence of its control
-Microbiological: e.g., bacteria, yeasts, molds and viruses.
-Chemical: e.g., water, food contact materials, cleaning
agents, pest control substances, contaminants, pesticides,
biocides and food additives
-Physical: e.g., packaging, pest droppings, screws, etc.
-Allergens
Examples of questions considered when conducting a hazard
analysis
Stage 3: Determine Control Measures: For each
identified hazard, the HACCP team must establish control
measures to mitigate or eliminate the hazard.

Stage 4: Determine Critical Control Points (CCPs):

Critical Control Points (CCPs) are specific points in the
process where control measures can be effectively
applied to prevent, reduce, or eliminate the identified
hazard to an acceptable level.
Hazard analysis summary
Determine Critical Control Point(s)
-a step at which control can be applied and is essential:
a. To prevent or eliminate a food safety hazard
b. To reduce it to an acceptable level
Examples:
1. Heat process steps where time-temperature relations must
be maintained
2. Freezing and time to freezing before pathogens can multiply
3. Maintenance of the pH of a food product at a level that
prevents the growth of pathogens
4. Employee hygiene
Example of CCP Decision Tree
Establish the critical limit
-a maximum and/or minimum value to distinguish between
safe and unsafe operating conditions at a CCP
-not the same as operational limits, which are meant other
than food safety (e.g., quality)
-each CCP have one or more control measures with critical
limits
Critical limits may be based on:
-moisture, humidity, water activity, temperature, pH, time,
salt concentration, available chlorine, viscosity, preservative,
aroma, and visual appearance.
Establish the critical limit
Establish the critical limit
Establish Procedures to Monitor CCPs

-a planned sequence of observations or measurements to

assess whether a CCP is under control
-to produce an accurate record for future use in verification
-monitoring results will be documented (e.g., chart recorder)
-Microbial analyses are not used to monitor