HACCP BASICS Raspberry Coldstorage Industry

1
HACCP BASICSRaspberry Cold-storage Industry

• CACAK, SERBIA April 20, 2004

2
PURPOSE
SSOPs
HACCP
GMPs
AUDITS
Enhance and recognize Quality Control or Quality
Assurance Systems by providing technical advice
about food safety to the frozen raspberry
industry in the production of safe, wholesome
products which can be identified as meeting
consumer needs or desires.
CACAK, SERBIA April 20, 2004
3
HACCP HISTORY

• Developed by Pillsbury in response to requests
  from NASA
• Modes of Failure concept later developed by US
  Army Laboratories
• 1971 HACCP introduced at National Conference on
  Food Protection
• 1970s FDA promulgated low-acid and acidified
  canned food regulations
• 1985 National Academy of Sciences report on
  microbiological criteria included a strong
  endorsement of HACCP
• 1988 National Advisory Committee on
  Microbiological Criteria for Foods was formed in
  1997 the NACMCF made recommendations to endorse
  and refine HACCP principles for use in the Food
  Industry

CACAK, SERBIA April 20, 2004
4
HACCP - What is it?
A dynamic, proactive concept to ensure safe
production of food products. Based on standard
set of principles used by food producers,
handlers and preparers. Identifies, then
eliminates or reduce hazards and risks.
Uses preventive measures and predetermined
actions at specific points in the production
process. Hazards may be biological, physical or
chemical in nature.
CACAK, SERBIA April 20, 2004
5
HACCP - What is it?
Preventing problems from occurring is the
paramount goal underlying any HACCP system.
For a successful HACCP program to be properly
implemented, management must be committed to a
HACCP approach.
CACAK, SERBIA April 20, 2004
6
7 Principles of HACCP
.

• HAZARD ANALYSIS
• IDENTIFY CRITICAL CONTROL POINTS (CCP's)
• ESTABLISH CRITICAL LIMITS
• ESTABLISH MONITORING REQUIREMENTS PROCEDURES
• ESTABLISH PREDETERMINED CORRECTIVE ACTIONS
• ESTABLISH VERIFICATION PROCEDURES
• DEVELOP EFFECTIVE RECORD KEEPING PROCEDURES

CACAK, SERBIA April 20, 2004
7
PRELIMINARY TO HACCP DEVELOPMENT

• ASSEMBLE THE HACCP TEAM
• DESCRIBE FOOD AND METHODS OF DISTRIBUTION
• IDENTIFY INTENDED PRODUCT USE AND USERS
• EX HEAT-AND-SERVE SMOKED
• CHILDREN IMMUNE DEFICIENT
• ELDERLY HOSPITALIZED
• DEVELOP A FLOW DIAGRAM DESCRIBING THE PROCESS
• VERIFY ACCURACY OF FLOW DIAGRAM

CACAK, SERBIA April 20, 2004
8
HACCP DEVELOPMENT PRINCIPLE 1

• CONDUCT COMPREHENSIVE HAZARD ANALYSIS
• IDENTIFY HAZARDS - BIOLOGICAL, CHEMICAL, PHYSICAL
• Pathogens, Mycotoxins, Pesticides Residues,
  Chemicals, Metal, Glass, Oil, Sand, Rust,
  etc........

CACAK, SERBIA April 20, 2004
9
HACCP DEVELOPMENT PRINCIPLE 2

• Determine Critical Control Point
• Critical Control Point Any step at which a
  control can be applied and a food safety hazard
  can be prevented, eliminated or reduced to
  acceptable levels

CACAK, SERBIA April 20, 2004
10
HACCP DEVELOPMENT PRINCIPLE 3
Establish Critical limits Definition - "an
established point (maximum or minimum) which must
not be exceeded if a hazard is to be controlled
at CCP. Examples Time, Temperature, Moisture,
Residual Chlorine, pH (Can be expressed as a
minimum, maximum, range, etc.)
CACAK, SERBIA April 20, 2004
11
HACCP DEVELOPMENT PRINCIPLE 4
Establish Monitoring Procedures Scheduled or
planned sequence of testing observations which
reliably indicate hazards are under control. It
will be used to produce verification records.

• Who Will Monitor
• How Often (Each Hr., Continuous)
• Where
• How

CACAK, SERBIA April 20, 2004
12
HACCP DEVELOPMENT PRINCIPLE 5
Establish Corrective Actions Procedures to
follow when critical limits are
exceeded Identify person(s) responsible Disposi
tion of product Note keep corrective action
records separated
CACAK, SERBIA April 20, 2004
13
HACCP DEVELOPMENT PRINCIPLE 6
Establish Verification Procedures Establish
Procedures That Show System Works Correctly Both
the Facility and Outside third-party Have a Role
to Verify That HACCP Plan Is Working
Effectively Verification methods Plant internal
audits Government agency audits Private sector
third party audits
CACAK, SERBIA April 20, 2004
14
HACCP DEVELOPMENT PRINCIPLE 7

• Develop Effective Record Keeping
• Records demonstrate control over CCP's
• Records can be used to
• Provide early detection of areas of concern
• Isolate potential problems
• Identify trends

CACAK, SERBIA April 20, 2004
15
HACCP IMPLEMENTATION MAINTENANCE

• Depends on commitment from management
• Establish and implement action plan showing
• Responsible parties (personnel empowerment)
• Provide training where necessary
• Communicate HACCP objectives to responsible
  parties
• Evaluate adequacy of HACCP implementation and
  plan
• Make corrections when necessary

CACAK, SERBIA April 20, 2004
16
PREREQUISITEPROGRAMS

• Prerequisite Programs processes which provides
  the basic environmental and operating conditions
  necessary for the production of safe, wholesome
  food.
• Examples (Commodity and Facility Dependent)
• Standard Sanitation Operating Procedures
• Employee Training (new and refresher)
• Personal Hygiene
• Traceability and Recall
• Pest and Chemical Control

CACAK, SERBIA April 20, 2004
17
PREREQUISITEPROGRAMS cont.

• Examples (Commodity and Facility Dependent)
• Standard Operating Procedures
• Customer Specifications
• Product Formulation
• Receiving, Storage, and Shipping
• Supplier Control

CACAK, SERBIA April 20, 2004
18
US Required Prerequisite Programs

• Pest Control, Structure Layout
• Maintenance
• Cleaning Sanitizing
• Personnel, Restrooms
• Water Supply, Ice
• Chemicals
• Ventilation
• Waste Disposal
• Recall and Traceback

Required
CACAK, SERBIA April 20, 2004
19
HACCP BENEFITS
Enhanced assurance of food safety Better use of
resources Timely response to problems
CACAK, SERBIA April 20, 2004
20
FOOD INDUSTRY RELATIONSHIP
ISO 9000
Prerequisite Programs
HACCP
ASPECTS OF ISO 9000 HACCP CAN BE MERGED
CACAK, SERBIA April 20, 2004
21
Questions and contact information
Nenad Perkovic SEDP Fruit Cluster Tel 063 770
5522 Emailnperkovic_at_sedp.org.yu
Randle Macon Processed Products Branch, FV
Programs USDA/Agricultural Marketing Service 1400
Independence Avenue SW,STOP 0247 Washington, DC
20250 Tel [phone], Fax [phone] Email
randle.macon_at_usda.gov
CACAK, SERBIA April 20, 2004