HACCP PROGRAM APPLICATION TO SPECIALIZED FOOD …

1 HACCP PROGRAM . &. APPLICATION TO SPECIALIZED . food processing . Olivia Andrade de Sanchez, EH Supervisor Albuquerque Environmental Health Dept. Albuquerque, New Mexico October, 2008. OUTLINE: HISTORY AND COMMON TERMS. WHAT ARE HAZARDS? HACCP PRINCIPLES. food PROCESS CATEGORIES. SPECIALIZED food processing . MODIFIED OXYGEN PACKAGING (MOP). October, 2008 HACCP PROGRAM & applications 2. DEFINITION. H AZARD HACCP , a A NALYSIS systematic C RITICAL approach to the C ONTROL identification, P OINT evaluation, and control of food safety hazards. October, 2008 HACCP PROGRAM & applications 3. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 1. A. HACCP HISTORY. 1960, Inception: For space PROGRAM . By: NASA. Pillsbury Company and, US Army Natick Research and Dev. Labs.

2 1982 HACCP WITH 3 PRINCIPLES, Hazard analysis, determination of CCP, and monitoring of CCP. October, 2008 HACCP PROGRAM & applications 4. HACCP HISTORY. 1987 Review by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1992 - NACMCF defined 7 widely acceptable principles that explain the HACCP process in detail. 1997- 1997- NACMCF adds emphasis to pre- pre- requisite programs. October, 2008 HACCP PROGRAM & applications 5. HACCP APPLICATION HISTORY. First used for: Low Acid and Canned Foods (LACF). Infant formula 1997 - FDA applied for seafood and shellfish wholesale processors and distributors, and Pilot PROGRAM for Retail APPLICATION , non- non- regulatory. October, 2008 HACCP PROGRAM & applications 6. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 2.

3 HACCP TERMS. HACCP PROGRAM : Is defined as a plan designed to ensure that hazards are prevented, eliminated or reduced to an acceptable level. A HACCP PROGRAM is a tool in food production that can be used to achieve active managerial control of risk factors. October, 2008 HACCP PROGRAM & applications 7. HACCP PROGRAM APPLICATION . SPECIALIZED food processors at retail are required to have a HACCP PROGRAM if: A variance is granted at retail level, Operator is using one of the reduced oxygen packaging (ROP) methods: MAP, RAP or, Sous vide. Using a SPECIALIZED food processing method such as LACF, or vacuum packaging. October, 2008 HACCP PROGRAM & applications 8. HACCP Roles & Pre- Pre-requisites: Roles: Operator is responsible for developing and implementing the HACCP . Plan and, regulator to audit.

4 Pre- Pre-requisites: Operator must have: GMPs, SOP, and SSOPs. Control programs for: Employee health, sanitation and pest control. October, 2008 HACCP PROGRAM & applications 9. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 3. B. WHAT IS A HAZARD? HAZARD: HAZARD: Is a biological , chemical, or physical property that may cause a food to be unsafe for human consumption. HAZARD CATEGORIES: CATEGORIES: PHYSICAL, CHEMICAL AND, BIOLOGICAL. October, 2008 HACCP PROGRAM & applications 10. TYPES OF HAZARDS: Physical Hazards: Hazards: Glass, Metal, Wood, Plastic, etc. A HAZARD is not based on filth. October, 2008 HACCP PROGRAM & applications 11. CHEMICAL HAZARDS. Chemical Hazards: Hazards: May be naturally occurring or added during the processing of food . Natural: Histamine, aflatoxin.

5 Man made: pesticides, sanitizers, antibiotics. Allergen: As a food hazard, is a naturally- naturally-occurring protein in food or a food ingredient. October, 2008 HACCP PROGRAM & applications 12. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 4. ALLERGENS, CHEMICAL HAZARD: Allergens as a food Hazard . Hazard have different response symptoms: Mild: Mild: Hives, itchy rashes, abdominal pain, vomiting and/or diarrhea. Severe response: response: anaphylactic shock and death. October, 2008 HACCP PROGRAM & applications 13. BIOLOGICAL HAZARD: Biological hazards in food Bacterial pathogens are major cause of food borne disease outbreaks. October, 2008 HACCP PROGRAM & applications 14. C. HAACP PRINCIPLES: #1) Hazard Analysis Determine the hazard that needs control and, the preventive control measures.

6 You must identify the process to control or reduce the hazard. October, 2008 HACCP PROGRAM & applications 15. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 5. HAACP PRINCIPLE #1. Identification of HAZARDS: Who? Establishment HACCP Team, What? Product description, Whom? Intended consumer, Where? food Flow diagram, Which? Pertinent Hazard, by food flow or process. Why? Rational for inclusion/ exclusion October, 2008 HACCP PROGRAM & applications 16. BIOLOGICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Bacillus cereus Meat, poultry, Proper cooking, Emetic starchy foods, cooling, cold and intoxication puddings, cooked hot holding. Diarrheal -Infection vegetables Camphilobacter Poultry, raw milk Proper cooking, jejuni hand washing and prevention of cross- cross- contamination.

7 Clostridium Vacuum packed Thermal botulinum foods, ROPs, processing canning, garlic- garlic-in- in- Cooling, cold oil, T/T abuse holding, drying and acidification. October, 2008 HACCP PROGRAM & applications 17. BIOLOGICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Clostridium Cooked meats and Proper cooking, perfringens poultry, meat and cooling, hot poultry casseroles, holding and cold and gravies holding. O157:H7 Raw ground beef, Cooking, No bare- bare- raw seed sprouts, hand contact with raw milk, RTE foods. unpasteurized Pasteurization. juices, etc. Listeria Raw meat & Cooking, date monocytogenes poultry, soft marking, cold cheeses, deli holding. meats, deli salads, p t . p t . October, 2008 HACCP PROGRAM & applications 18. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 6.

8 BIOLOGICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Salmonella spp. Meat and poultry, Use of pasteurized seafood, eggs, raw milk, juices, eggs for seed sprouts, raw HSP, no BHC with milk, unpasteurized RTE foods, juices. employee sick policy Shigella spp. Raw vegetables and Cooking, NO BHC. herbs, food with RTE foods, and contaminated by proper hand infected workers washing monitoring. (fecal /oral route). Staphylococcus RTE PHF touched by Cooking, cold / hot aureus cross- holding; prevent bare hands as cross- contamination BHC with RTE foods. October, 2008 HACCP PROGRAM & applications 19. BIOLOGICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Vibrio spp. Seafood Cooking, approved Shellfish source, pasteurized oysters, cold holding, prevention of cross- cross- contamination. PARASITES: Fish (haddock, Cooking, freezing.)

9 Anisakis simplex fluke, Pacific salmon, flounder, rock fish). Taenia spp. Beef and pork Cooking October, 2008 HACCP PROGRAM & applications 20. BIOLOGICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Parasites: Pork, bear, and Cooking Trichenella spirallis seal meat VIRUSES: Shellfish, any food Approved source, Hepatitis A and E contaminated by NO BHC with RTF, an infected worker employee health policies restrict/exclude. Rotavirus, Any food NO BHC with RTE. Norovirus, contaminated by foods; employee Reovirus an infected worker health policy, hand via fecal oral route washing. October, 2008 HACCP PROGRAM & applications 21. HACCP PROGRAM and APPLICATION to SPECIALIZED food processing Copyright 2008 7. CHEMICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Scombrotoxin Tuna fish, blue fish Receiving Temps.

10 (HISTAMINE) Anchovies, Cold holding temps. mackerel. Buyer Also, cheese specifications. Ciguatoxin Fin fish from Approved source, Hawaii, SE US, Origin verified (not tropical areas, from an adverse Barracuda, advisory. mackerel. Tetrodoxin Puffer fish (Fugu or Prohibited Blowfish) consumption. Ethnic markets*. October, 2008 HACCP PROGRAM & applications 22. CHEMICAL ASSOCIATED CONTROL. HAZARD FOODS MEASURES. Mycotoxins: Corn, corn Check condition at Aflotoxin products, peanuts, receiving. Pafulin & tree nuts. Avoid use of rotten Apple juice apples. Toxic mushroom Numerous varieties Avoid unapproved species of wild mushrooms source. Do not eat unknown varieties. Shellfish toxins: Molluscan shellfish Ensure Molluscan PSP from NE & NW shellfish are PARALYTIC coastal regions properly tagged and from approved source.)