HACCP and Food Safety Regulations

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HACCP and Food Safety Regulations

• Richard H. Dougherty
• Extension Food Processing Specialist
• Washington State University
• Pullman, WA 99164-6376
• (509)-335-0972
• dougherty_at_wsu.edu

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• Hazard
• Analysis
• Critical
• Control
• Point
• A proven food safety management system
  applicable to the entire food chain

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Purpose of HACCP...

• Prevent, eliminate, reduce, or minimize risks
  associated with foods.
• Not zero risk!!

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HACCP Concept...

• Management tool for assuring production of safe
  foods
• Prevention rather than reaction
• Science-based
• Straightforward and logical system

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HACCP System...

• Identify food safety related problems associated
  with a product or system
• Determine specific factors which must be
  controlled to prevent problems from occurring
• Establish systems that will measure and document
  that the factors are being controlled properly

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HACCP is being applied to...

• Basic agriculture
• Food preparation and handling
• Food processing
• Food service
• Distribution

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HACCP-related Regulatory History

• 1973 FDA Low Acid Canned Food Regulations
• 1997 - FDA Seafood HACCP
• 1998 - USDA Meat Poultry HACCP
• 2001 Food Code
• 2002 -04 FDA Juice HACCP Implemented
• 2005 State of Washington Code

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Customer expectations...

• Markets are leading the implementation of HACCP!
• Suppliers required by customers to implement HACCP

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HACCP provides...

• Framework to produce safe foods and to document
  that they were produced safely.
• Categorization of food safety hazards
• Biological
• Chemical
• Physical

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HAZARDS

• Biological
• Chemical
• Physical

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HACCP Plans

• Designed to control all identified hazards that
  are reasonably likely to occur
• Food hazard any biological, chemical, or
  physical agent that is reasonably likely to cause
  illness, injury, or death to consumers in the
  absence of its control.

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Hazardsfor the purposes of HACCP

• Only refer to conditions or contaminants in food
  that can cause illness, injury, or death to people

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Many defects must be controlled but do not affect
food safety

• Hair
• Filth
• Off flavors
• Spoilage
• Economic fraud
• Regulatory violations not related to food safety

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• Most spoiled foods do not present a health risk,
  and not all food that appears normal is safe to
  consume.
• Food spoilage or decomposition that can result in
  a food safety problem should be prevented or
  controlled by a HACCP program.

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Biological Hazards include

• Bacteria
• Viruses
• Parasites
• But
• Yeasts and molds are not known to be hazards as
  such

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Infections and Intoxications

• Infections caused by
• Pathogenic E. coli
• Salmonella spp.
• Listeria monocytogenes
• Viruses
• Parasites
• Intoxications caused by
• Staphylococcus aureus
• Clostridium botulinum
• Bacillus cereus

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Chemical Hazards

• Naturally-occurring chemicals
• Intentionally added chemicals
• Unintentional/incidental chemicals

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Naturally-occurring chemicals include

• Allergens
• Patulin
• Aflatoxin
• Ochratoxin
• Pyrrolizidine alkaloids
• Phytohemagglutinin
• Shellfish toxins
• Scombrotoxin (Histamine)

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Allergens

• Peanuts
• Tree nuts
• Egg products
• Dairy products
• Soy products
• Shellfish
• Fin fish
• Wheat products

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Intentionally added chemicals include

• Preservatives
• Sodium nitrite
• Sulfites
• Sodium benzoate
• Colors
• FDC Yellow 5
• Nutrients
• Vitamin A

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Unintentional/Incidental additives include

• Pesticides
• Sanitizers
• Packaging components
• Lead/tin (canned products)
• Cross contaminants
• Antibiotics

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Physical hazards

• Any potentially harmful extraneous matter not
  normally found in food

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Potential physical hazards in foods include

• Metal
• Wood
• Glass

• Plastic
• Stones
• Bones

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Prerequisite Programs
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Prerequisite Programs

• Building blocks which should already be in
  place and functional before HACCP
  implementation.
• Not part of HACCP, but HACCP cannot be
  effective without them.
• Items covered in a prerequisite program are
  seldom designated as CCPs.

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Prerequisite programs are...

• Procedures, including Good Manufacturing
  Practices (GMPs) and Good Agricultural Practices
  (GAPs), that address operational conditions
  providing the foundation for the HACCP system.
• Steps or procedures that control the in-plant
  environmental conditions that provide a
  foundation for safe food production

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Prerequisite programs included in FDA regulations

• Sanitation Standard Operating Procedures (SSOPs)
• Water safety and quality
• Cleanliness/condition of food contact surfaces
• Prevention of cross-contamination
• Hand washing, hand sanitizing and toilet
  facilities
• Protection of food, packaging materials, and food
  contact surfaces from adulteration

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Prerequisite programs included in FDA regulations
(contd)

• Sanitation Standard Operating Procedures (SSOPs)
  (contd)
• Labeling, storage, and use of toxic compounds
• Control of employee health conditions
• Pest control

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Additional Prerequisite Programs

• Consumer/customer complaint program
• GMPs
• Trace/recall/withdrawal policy
• Allergen control program
• Employee training
• Storage and distribution SOPs

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Additional Prerequisite Programs (contd)

• Glass policy
• Calibration equipment instrumentation
• Supplier specifications and controls
• Raw materials
• Ingredients
• Packaging and labels
• Production, equipment, and maintenance SOPs
• Document control

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Developing HACCPPlans
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HACCP

• A systematic approach to the identification,
  evaluation, and control of food safety hazards.
• NACMCF 1997

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Preliminary Steps for Development of a HACCP Plan

• Assemble the HACCP team
• Describe the food and its distribution
• Describe intended use and consumers of
• the food
• Develop flow diagram which describes the process
• Verify the flow diagram
• NACMCF 1997

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HACCP Principles

• 1. Conduct a hazard analysis
• 2. Determine the critical control points (CCPs)
• 3. Establish critical limits
• 4. Establish monitoring procedures
• 5. Establish corrective actions
• 6. Establish verification procedures
• 7. Establish record-keeping and documentation
  procedures

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Additional Needs for Success

• Management commitment
• Training resources
• Personnel time
• Funding
• Delegation of authority
• Employee training

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RESOURCEMATERIALS
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Sources of Information

• Other processors
• Government agencies
• Trade associations
• Suppliers and buyers
• Universities
• Publications
• WWW

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Helpful Websites

• http//www.fda.gov
• http//www.usda.gov
• http//seafood.ucdavis.edu
• http//haccpalliance.org

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WSDA

• www.agr.wa.gov/FoodAnimal/FoodProcessors
• Food Processor License Application and Handbook
• Laws Rules

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FDA

• Labeling
• http//www.cfsan.fda.gov/dms/lab-ind.html
• Small Business Food Labeling Exemption
• http//www.cfsan.fda.gov/dms/sbel.html
• HACCP
• http//www.cfsan.fda.gov/lrd/haccp.html
• Starting a Food Business
• http//www.cfsan.fda.gov/comm/foodbiz.html

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Dept of Health/Local Health Departments

• Food Code Modified (Working Document)
• www.doh.wa.gov/ehp/sf/FoodRuleMain
• Ch 1 Purpose Definitions
• Ch 2 Management Personnel
• Ch 3 Food
• Ch 4 Equipment, Utensils, and Linens
• Ch 5 Water, Plumbing, Waste
• Ch 6 Physical Facilities
• Ch 7 Poisonous or Toxic Materials
• Ch 8 Compliance and Enforcement
• Ch 9 Alternative Food Facilities

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• QUESTIONS?
• CLARIFICATIONS?