WHAT IS HACCP(Hazard Analysis Critical Control Point system)?
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards
might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
WHY IS HACCP IMPORTANT?
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks,
such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.
WHAT ARE THE MAJOR FOOD HAZARDS?
While many public opinion studies report that consumers are concerned primarily about chemical residues, such as from
pesticides and antibiotics, these hazards are nearly non-existent. The more significant hazards facing the food industry today are microbiological contaminants, such as Salmonella, E. coli O157:H7, Listeria, Campylobacter, and Clostridium botulinum. HACCP is designed to focus on and control the most significant hazards.
IS HACCP NEW?
HACCP is not new. It was first used in the 1960s by the Pillsbury Company to produce the safest and highest quality
food possible for astronauts in the space program. The National Academy of Sciences, National Advisory Committee for Microbiological Criteria for Foods, and the Codex Alimentarius have endorsed HACCP as the best process control system available today.
HOW DOES HACCP COMPARE TO THE CURRENT FOOD PRODUCTION AND INSPECTION PROGRAMS?
The current food inspection program is based on a "see, smell and touch" approach that relies more on detection of
potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contaminations, which cannot be seen, are of greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation's 7,000 meat and poultry plants.
HOW DOES HACCP WORK IN FOOD PRODUCTION?
There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods that serve
as the foundation for a HACCP system. They are:
1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process.
2. Identify the critical control points (CCPs) -- those points in the process where the potential hazards could occur and can
be prevented and/or controlled.
3. Establish critical limits for preventive measures associated with each CCP. A critical limit is a criterion that must be
met for each CCP. Where appropriate, critical limits may reflect relevant FSIS regulations and FDA tolerances.
4. Establish CCP monitoring requirements to ensure each CCP stays within its limit. Monitoring may require materials or
devices to measure or otherwise evaluate the process at CCPs.
5. Establish corrective actions if monitoring determines a CCP is not within the established limits. In case a problem
occurs, corrective actions must be in place to ensure no public health hazard occurs.
6. Establish effective recordkeeping procedures that document the HACCP system is working properly. Records should
document CCP monitoring, verification activities and deviation records.
7. Establish procedures for verifying that the HACCP system is working properly. Verification procedures may include
reviewing the HACCP plan, CCP records, critical limits as well as conducting microbial sampling. Both plant personnel and FSIS inspectors will conduct verification activities.
WHAT ROLE DOES MICROBIOLOGICAL TESTING PLAY IN HACCP PROGRAMS?
Microbiological testing can play a valuable role in HACCP programs as a means for verifying the HACCP system is
working properly and to track trends and profiles of products. By tracking microbiological data, plants can identify when the production process is not being properly controlled or verify that prevention efforts are successfully reducing bacterial levels. End-product microbiological testing, however, is less effective. There is not sufficient data to determine what is considered an "acceptable" level of bacteria on raw meat and poultry, so an end-product test will not provide useful data, other than for trends analysis. While end-product testing may indicate bacteria are present, it does not solve the problem of identifying and eliminating contamination.
ARE THERE ESTABLISHED HACCP GUIDELINES AND PLANS FOR THE FOOD INDUSTRY TO USE?
There are seven HACCP principles that must be followed to implement HACCP. Every food production process in a plant
will need an individual HACCP plan that directly impacts the specifics of the product and process. Government and industry groups are developing some generic HACCP models that provide guidelines and directions for developing plant-, process- and product-specific HACCP systems. The International Meat and Poultry HACCP Alliance has developed training curriculum to assist the meat and poultry industry.
HOW CAN HACCP BE APPLIEDIN DISTRIBUTION AND RETAIL?
FSIS plans to work with the Food and Drug Administration and state and local governments to begin to implement HACCP
in the distribution and retail sectors. FSIS intends to work with FDA to develop federal standards for safe handling of food during transportation, distribution and storage prior to delivery to retail stores. Also, FSIS will work with FDA to provide food safety guidance to retail stores through the updated Food Code. The Food Code is a model ordinance intended to serve as a guide for state and local authorities. Following proper sanitation and handling guidelines will help ensure that further contamination and cross contamination do not occur.
HOW CAN CONSUMERS USE HACCP?
Consumers can implement HACCP-like practices in the home by following proper storage, handling, cooking and cleaning
procedures. From the time a consumer purchases meat or poultry from the grocery store to the time they cook and serve a meal, there are many steps to take to ensure food safety. Examples include properly refrigerating meat and poultry, keeping raw meat and poultry separate form cooked and ready-to-eat foods, thoroughly cooking meat and poultry, and refrigerating and cooking leftovers to prevent bacterial growth.