HACCP DESIGN RESPONSES TO NEW FOOD PROCESSING REGULATIONS. MAD COWS AND SALAD BARS THE KITCHEN IS TH

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HACCPDESIGN RESPONSES TO NEW FOOD PROCESSING
REGULATIONS. (MAD COWS AND SALAD BARS THE
KITCHEN IS THE NEW HOT ZONE

• Prepared for ASHRAE TC 9.11 Clean Spaces
  Nashville, TN
• June 30, 2004
• Presented by E. Mitchell Swann P.E.

MDC Systems, Inc300 Berwyn ParkBerwyn, PA
19312 www.MDCSystems.com
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What is it?

• HACCP is a procedural control philosophy intended
  to prevent the introduction, transmission and
  propagation of chemical, biological or physical
  hazards into food processing operations.
• Objectives
• Control\Reduce\Eliminate Foodborne Illness
  Hazards
• Enhance Product Quality
• Impacts
• Domestic and International Industries
• Animal Production Food Safety
• In-Distribution Food Safety
• Farm-to-Table Resource Management

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What does HACCP mean?

• Hazard Analysis
• A threat to food safety categorized from 3 areas
  biological, chemical or physical
• Critical Control Points
• CCP- (Critical Control Point) a point, step or
  procedure where a control can be used and a food
  hazard can be prevented, eliminated or reduced to
  acceptable levels.

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Why should you care about HACCP?

• To protect the food supply and assure food
  safety, the FDA has adopted HACCP as the food
  safety system.
• First developed nearly 30 years ago for
  astronauts.
• Systematic approach to be used in food production
  as a means to assure food safety.
• Endorsed by many national and international
  scientific groups, corporations, government,
  agencies and academic organizations.

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Whats involved with a HACCP Plan?

• Five preliminary steps and seven principles
• Preliminary Steps -
• Assemble the HACCP team.
• Describe the food and the method of its
  distribution.
• Identify the intended use and consumers of the
  food.
• Develop a flow diagram which describes the
  process.
• Verify the flow diagram.

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Whats involved with a HACCP Plan?

• Principles
• 1. Conduct a hazard analysis. Prepare a list of
  steps in the process where significant hazards
  occur and describe the preventive measures.
• 2. Identify the critical control points (CCPs)
  in the process.
• 3. Establish critical limits for preventive
  measures associated with each identified CCP.

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HACCP Principles (cont.)

• 4 Establish CCP monitoring requirements.
• 5 Establish corrective action to be taken when
  monitoring indicates that there is a deviation
  from an established critical limit.
• 6 Establish effective record-keeping procedures
  that document the HACCP system.
• 7 Establish procedures for verification that
  the HACCP system is working correctly.

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HVAC implications? Domestic International
Industry Impacts
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• Facility design
• Does the layout of the facility provide an
  adequate separation of raw materials from
  ready-to-eat foods?
• Is positive air pressure maintained in product
  packaging and other critical areas?
• Is the traffic pattern for people and moving
  equipment a potential source of contamination?
  And air cross-contamination?

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Equipment Implications? Domestic International
Industry Impacts
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• Equipment design
• Can it provide the time/temperature control that
  is necessary to meet critical limits?
• Is it properly sized for the volume of food that
  will be prepared?
• Can it be controlled to within the tolerances
  required to produce a safe food?
• Is the equipment designed for ease in cleaning
  and sanitization? Is the equipment reliable?
• Is the equipment designed so that it can be
  cleaned and sanitized?
• Is product contamination with hazardous
  substances, e.g., glass, likely to occur?

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Farm-to-Table Resource Management

• Regulated Entities(Slaughter, Processing, and
  In-Distribution)
• Number/Location
• Products
• Processes
• Volumes
• HAZARD PROFILES

• Regulatory Resource Deployment Guidelines
• HAZARD PROFILES
• Sampling
• Exemption decisions
• Interstate shipment decisions

• Effectiveness Efficiency Gains
• Indicators
• Field trials
• Feedback
• Adjustments

• Regulatory Resources
• Agency field personnel numbers, job series, and
  location