A Scientific Perspective of Effective HACCP

1
A Scientific Perspectiveof Effective HACCP
Frances Nattress Acting Science Director Food
Safety and Quality Team
2
Outline
Background Seven steps of HACCP Examples of
production systems Food Safety Objectives, Good
Manufacturing Practices and HACCP Microbiological
sampling Control from production to consumption
and associated challenges The future
3
History
20's and 30's
4
History
40's and 50's
5
Why do we need HACCP?
Hazards Physical Chemical Biological,
primarily microbiological Trade in food
commodities among countries Standardization of
food safety programs
6
Why do we need HACCP?
Unrecognized microbial hazards Listeria
monocytogenes E. coli O157H7 Salmonella spp.
7
Outbreaks of food poisoning linked to produce
Etiological agent
Source of disease outbreaks
Viruses
Hepatitis A
Lettuce, raspberries, strawberries, tomatoes
Bacteria
Tomatoes, cantaloupe, sprouts, lettuce
Salmonella
Lettuce, apple cider, sprouts
E. coli O157H7
Cabbage, lettuce
L. monocytogenes
Single-celled parasites
Cyclospora
Raspberries
Cryptosporidium
Apple cider
Fruit salad
Giardia
8
Changing production and distribution systems
New products, more imports, more fresh,
ready-to-eat
In North America, 60 of lettuce is processed
before it is consumed
9
Seven Principles of HACCP

• Identification of hazards, assessment of
  likelihood of occurrence and identification of
  potential preventative measures.
• Determination of control points to eliminate or
  minimize likelihood of occurrence of a hazard.
• Establishment of target level(s) and tolerences
  to control.

10
Seven Principles of HACCP

• Establishment of a monitoring system.
• Establishment of corrective actions when control
  is lost.
• Establishment of procedures for verification.
• Establishment of documentation.

11
Risks, their origin and control
12
Horticultural crops
13
Manure
Raw manure recognized vector for the transfer
of pathogenic microorganisms
14
Sources of undesirable microorganisms
Raspberry production
15
Sources of undesirable microorganisms
16
Harvest
Causes injury to the plant Accompanied by an
immediate increase in respiration Heat and
moisture production
17
Fresh Meats
18
Intensive Production
Antibiotic use Feed Water
19
Transportation and Lairage
Time of transport, mixing, fighting, conditions,
cleanliness of trucks Length of time in lariage,
time off feed, mixing
20
Slaughter and Processing
Understanding microbiological and other risk
factors of the process, their implications and
their control
21
Distribution
Maintenance of chill chain Packaging
materials Integrity of packaging Inventory control
22
How do we implement food safety programs, based
on HACCP Principles into complex systems such as
the production, processing and distribution of
foods?
23
Understand your production, processing and
distribution system
1. Identification of hazard
What are the risks and their origin?
2. Control points
What can you control and how?
2. Control points
What can you not control?
24
Understand your production, processing and
distribution system
4. Monitoring system
6. Verification
How will you measure your success?
3. Target levels and tolerances
5. Corrective action
What do you do if things go wrong?
4. Monitoring system
How can you be sure you are consistently diligent?
25
Good Manufacturing Practices
Description of standardized, acceptable methods,
controls and production facilities
Food Safety Objectives
Statements of the maximum frequency and/or
concentration of a microbiological hazard in a
food at the time of consumption that provides
the appropriate level of protection
26
Standardized sanitation Equipment
calibration Personnel training
GMP
Pasteurization Temperature control Removal of
visible contamination
HACCP
Numbers of bacteria No metal No visible faecal
contamination
FSO
27
SOP If no deviations, outcome will be the same
GMP
Objective measurements Verification
HACCP
Objective measurements
FSO
28
Microbiolgical testing

• The role of microbiological testing in systems
  for assuring the safety of beef.

Review by M. H. Brown, C. O. Gill, J.
Hollingsworth, R. Nickelson II, S. Seward, J. J.
Sheridan, T. Stevenson, J. L. Sumner, D. M.
Theno, W. R. Usborne and S. Zink. 2000. Int. J.
Food Microbiol. 627 16.
29
Microbiolgical testing

• Food safety plans for individual process
• Process must be operated consistently
• Objective and quantitative measurement of hazards
• Relationship between visible contamination and
  microbiological contamination
• Critical control points

30
Microbiolgical testing

• Microbiological data must be obtained to identify
  source of hazards or their control
• Critical Control Points
• SOP developed to control operations
• Efficacy of SOP validated by microbiological
  testing
• Product leaving process should be tested to
  assure control of process

31
Microbiolgical testing

• Variables sampling plan compatible with HACCP
  systems used to
• determine hygienic performances
• determine consistence of performance at CCPs
  within processes
• evaluate the conditions of product leaving
  processes

32
Indicator organisms

• Indicator organisms should be used
• Statistical methods for sampling and data
  analysis
• Numerical data

33
Indicator organisms

• Pathogens present in very low numbers
• or only
• Numbers of indicator may not vary directly as
  numbers of pathogen
• Still good indication of control of process
• As process improves, method must be sensitive
• (1 cfu/sample)

34
Production to Consumption
On farm food safety HACCP-like, Good Farming
Practices Critical control points rare
35
Manure
Raw manure Recognized vector for the transfer
of pathogenic microorganisms Proper
composting Required to reduce risk The
procedure for composting must be described The
efficacy of the composting process must be
documented Control of variables would be
difficult
36
Netting on blueberries
Risk would be reduced but not completely
controlled
37
Water Quality
Chlorination of irrigation water
38
Effect of cultural practices on soil deposition
Raspberry production
Mulches in apple production
39
Harvest
Mobile vacuum cooler
With control of temperature, time of cooling,
volume of fruit stored at one time CCP
Reflective tarps
40
Harvest
Contact with hands field sanitation is
imperative
41
Where do we go from here?
Customized HACCP plans Learn to identify CCPS
properly and to control them HACCP is designed
for assurance of safety of food Use
microbiological testing Indicator organisms,
quantitative data
42
Where do we go from here?
Government needs to improve image Non-adversarial
Provide training, consultants Work with
producers and processors Government has some
responsibility for failures Training of auditors
and inspectors could be improved
43
Where do we go from here?
Integrated approach Farm to Fork Control at all
stages (GFP, GMP, HACCP) Strive for improvement
(FSO) National Food Safety Program Coordination
of federal, provincial and municipal
responsibilities and activities
44
(No Transcript)