7/1/16
Quick Tips #226
If you work in the U.S. food industry, it's important to have a clear understanding of the food safety system known as hazard analysis and critical control point (HACCP). The concepts of HACCP date back over fifty years. Simply put, HACCP is a science-based system used to ensure that food safety hazards are controlled to prevent unsafe food from reaching consumers. The Pillsbury Company first implemented this approach in collaboration with the National Aeronautics and Space Administration (NASA) during the development of food to be used in the U.S. space program.
Since then, numerous U.S. food companies have incorporated the system into their manufacturing processes. HACCP is required by the United States Department of Agriculture (USDA) for processing meat and poultry (9 Code of Federal Regulations (CFR) Part 417); it’s also required by the Food and Drug Administration (FDA) for juice (21 CFR Part 120) and seafood (21 CFR Part 123) processors.
In 2011, the FDA passed the Food Safety Modernization Act (FSMA) (21 CFR Part 117) that regulates all other food manufactures who were not required to follow HACCP. These other food manufactures must now follow a close offshoot of HACCP called hazard analysis and risk-based preventive control (HARPC). This means that now, all U.S. food manufacturers regulated by the USDA and FDA are required to have proactive rather than reactive food contamination control measures in place.
The FDA is urging that HACCP principles be applied to retail and food service sectors of the food industry as well.
Before the HACCP, food inspection relied on the senses (sight, smell and touch) to detect potential hazards. Guidelines were developed in the 1930s when the threat of physical contaminants and diseased animals were of great concern. However, the "process" of relying on senses failed to prevent hazards from occurring. Today, the challenges facing the food industry are predominantly microbiological and chemical in nature. Of the two, microbiological contaminants such as Salmonella, Clostridium botulinum, Listeria, Campylobacter and Escherichia coli O157:H7 pose the most significant threat. Since microbes cannot be detected by sight, a system that prevents the growth and spread of these organisms is required. Additionally, with the growth of the food industry; the increasing variety of products; and the number of processes used; federal, state and local agencies are continuously challenged to ensure food safety. HACCP places the responsibility for food safety on the processing plants, allowing them to develop a program that addresses their specific applications.
For HACCP to be most effective, its principles must be applied to all aspects of the food industry including growing, harvesting, processing, manufacturing, distributing, merchandising and preparing food for consumption. A successful HACCP program requires a strong management commitment to implement the principles. This management commitment provides employees with a clear understanding of the importance in producing safe food.
HACCP must build upon a solid foundation of pre-existing programs for it to be successful. These programs provide the basic framework necessary for the production of safe food products. The National Advisory Committee on Microbiological Criteria for Foods states that programs such as current Good Manufacturing Practices (cGMP), personal hygiene, supplier control and cleaning/sanitation are critical in the development and implementation of an effective HACCP plan. Many of these programs and practices are outlined in federal, state and local regulations and guidelines.
The concept of HACCP is relatively simple; however, application of the program can be challenging. HACCP is based upon seven basic principles.
(Specifics regarding these seven principles are mentioned later in this document.)
Prior to applying a HACCP plan to a specific product and process, five tasks must be accomplished:
Once these preliminary tasks have been completed, implementation of the HACCP principles can take place. The following is an overview of the seven HACCP principles. Please consult the references at the end of this document for additional information.
HACCP is a proactive plan developed to prevent and reduce the incidents of food safety hazards. By monitoring and detecting potential problems throughout an entire process, identification of hazards and application of corrective measures can be implemented immediately. HACCP enables companies to apply prevention and detection methods to their specific application(s), giving them the freedom to adopt new techniques and technologies more rapidly. A successful HACCP plan is built upon a firm commitment from upper management with well-trained and motivated employees actively involved in the process. Under HACCP, responsibility for ensuring food safety is now appropriately placed on the food manufacturer or distributor. Adoption of this plan will result in the reduced likelihood of hazards and assure consumers that the products they consume are as safe as science and technology allow.
Q: What is the difference between a control measure, a critical control point and a critical limit?
A: A control measure is an action or procedure that will reduce, prevent or eliminate a potential hazard. A critical control point is a step at which a control measure is applied. A critical limit is a maximum and/or minimum value for controlling a chemical, biological or physical parameter.
Q: What is the greatest hazard in the food industry today?
A: Microbiological contamination is the chief hazard in the food industry. However, chemical and physical hazards should not be overlooked.
Q: Does end-product testing of bacteria play a role in HACCP?
A: Testing for microbes can play a valuable role in confirming the HACCP system is working properly. Testing is also useful in profiling and tracking products and processes. However, testing for microbes at the end of a process is not effective in identifying and eliminating contamination.
National Advisory Committee on Microbiological Criteria for Foods, HACCP Principles & Application Guidelines
U.S. Department of Agriculture Food Safety and Inspection Service (FSIS)
U.S. Food and Drug Administration International
HACCP Alliance, Texas A&M University
The information contained in this article is intended for general information purposes only and is based on information available as of the initial date of publication. No representation is made that the information or references are complete or remain current. This article is not a substitute for review of current applicable government regulations, industry standards, or other standards specific to your business and/or activities and should not be construed as legal advice or opinion. Readers with specific questions should refer to the applicable standards or consult with an attorney.
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