haccp – hazard analysis & critical control...

Cleide O. A. Møller e-mail: [email protected]

Tina B. Hansen

HACCP –Hazard Analysis & Critical Control Points

National Food Institute, DTU, Mørkhøj Bygade, DK-2860 Søborg, Denmark.

HACCP –Hazard Analysis & Critical Control Points• What is HACCP?• History of HACCP• Definition of HACCP terms• HACCP principles• HACCP methodology

02/10/2008HACCP3 DTU Food, Technical University of Denmark


http://www.nytimes.com

OUTBREAKS

Hazard Analysis & Critical Control Points

FOOD SAFETY

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What is HACCP?

HACCP is a systematic approach to the identification, evaluation and control of hazards in a particular food operation.

(Codex Alimentarius, 1997)

HACCP planhttp://nhs.ky.gov/nslsbp/CD_ROM/haccp/Presentations/Ch1.ppt


HACCP history (I)

1960s NASA developed and used the approach for production of safe foods for manned space flights

1970s The concept was presented to the public by the American Public Health Association at the National Conference of Food Protection in 1971

Low-acid canning industry and large corporations adopted the concept

1980s The concept evolved and gained acceptance throughout the world

A further development into a system was released by ICMSF in 1988


HACCP history (II)1990s The concept re-ermerged to become the primary

approach to assure safe foods

Several international guidelines for the application of the concept were published, e.g. by Codex in 1993 and FAO/WHO in 1995

EEC Directive on Food Hygiene (Dir. 93/43 EEC, 1995) places full responsibility for safety of food on the producers who have to implement a control system based on the principles of HACCP

The need for management commitment identified by Codex in 1997

2000s Harmonization of the use of HACCP

Integration of HACCP into ISO management standards, ISO 22000 available from 2005


Definition of HACCP terms (I)

HAZARD

1988 Unacceptable contamination, growth or survival of bacteria in food that may affect food safety or quality or unacceptable production or persistence in foods of substances such as toxins, enzymes or products of microbial metabolism

1997A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect

RISK

1988An estimate of the probability or likelihood of a hazards occurring

1997Not used – but .....

the likely occurrence of hazards and severity of their adverse health effect


Definition of HACCP terms (II)

CRITICAL CONTROL POINT – CCP

A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

Visual observations

Sensory evaluation Measurements Tests


HACCP principles

1. Conduct a hazard analysis2. Determine the Critical Control Points (CCP)3. Establish critical limit(s)4. Establish a system to monitor control of the CCP5. Establish the corrective action to be taken when monitoring

indicates that a particular CCP is not under control6. Establish procedures for verification to confirm that the

HACCP system is working effectively7. Establish documentation concerning all procedures and

records appropriate to these principles and their application

(from Codex Alimentarius, 1997)


HACCP methodology – the 12 tasks

Scientific

basis

Control

procedures

1. Assemble HACCP team2. Describe product3. Identify intended use4. Construct flow diagram (FD)5. On-site confirmation of FD6. List all potential hazards, conduct hazard

analysis, identify control measures

7. Determine CCPs8. Establish critical limits for each CCP9. Establish monitoring system for each CCP10. Establish corrective actions11. Establish verification procedures12. Establish documentation and record

keeping

HA

CC

P d

ata

sheet

From: ftp://ftp.fao.org/codex/Publications/Booklets/Hygiene/FoodHygiene_2003e.pdf


HACCP methodology - hazard analysis

A. Hazard identificationB. Hazard rankingC. Identification of control measures


HACCP methodology - hazard identification

Raw material & process

Is the presence of a potential hazard in raw material probable?

Is an unacceptable level, survival, persistence or increase at this step probable?

Process environment

Is the presence of a potential hazard in the line or the environment probable?

Is an unacceptable contamination at this step probable?

Is reduction, if any, at a further step adequate? HAZARD

No hazard

No hazard

YES

YES

YES

NO NO

YES

NO NO

NO*YES*

Questions to be answered for each potential hazard at each step

Adopted from ILSI (1997)


HACCP methodology - hazard ranking

High

Medium

Low

Mild Moderate Severe

Severity

Like

ly o

ccur

renc

e

4-class hazard significant matrix

Prevalence in raw material

Possibility to survive process

Possibility to grow in product

Symptoms

DurationMortality

Transmission


HACCP methodology - hazard ranking

Characteristics Rating value

Initial symptoms:No medical treatment 1Medical treatment 2Hospitalization 3

Illness duration and mortality:A few hours/days 1A few weeks/months 2Long-lasting/permanent effects 3Death 4

Pathogen transmission:Food ingestion only 1Food ingestion followed byperson-to-person spread or other routes 2

MILD

Sum = 3-4

Severity rating

MODERATE

Sum = 5-6

SEVERE

Sum = 7-8

From: Todd & Harwig (1996) J. Food Prot. Suppl., 10-18


HACCP methodology – control measures

CONTROL MEASURE

Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level


Questions to be asked for each raw material used

HACCP methodology - determine CCPs

Q1. Is it likely that the raw material contains the hazard under study at unacceptable levels?

Q2. Will processing, including expected consumer use, eliminate the hazard or reduce it to an acceptable level?

YESNot a CCP

NO

Raw material must be regarded as a CCP for this hazard

YES

NO



HACCP methodology – determine CCPsQuestions to be asked for each process step

Q3. Is the formulation/composition of the intermediate product/final product essential for preventing the hazard under study from increasing to unacceptable levels?

Not a CCPFormulation is a CCP for this hazard

Q4. Is it likely that, at this step, a hazard will be introduced or an existing hazard will increase to unacceptable levels?

Q5. Will subsequent processing steps, including expected consumer use, guarantee removal of the hazard or reduction it to an acceptable level?

Q6. Is the process step intended to eliminate or reduce the hazard to an acceptable level?

This process step must be regarded as a CCP for this hazard

YES

NO

NO

YES

YES NO

YES

NO



HACCP methodology – HACCP data sheet

Point of control

Hazard Condition leading to

hazard

Control measure

CCP parameter

Critical limit

Target value

Monitoring Corrective action


HACCP methodology – HACCP data sheet

Point of control

Hazard Condition leading to

hazard

Control measure

CCP parameter

Critical limit

Target value

Monitoring Corrective action

tempe-rature pasteuri-zation

Listeria monocy-togenes

Survival efter treatment

Heat Time and tempe-rature

A pasteuri-zation value of 2 min at 70°C or equivalent time/tempcomb. in the centre of the thickest product

62°C in centre for 30 min.

Tempe-rature and time measure-ment in centre of the thickest product

Prolong pasteuri-zation until critical limit is met

Example:• Sous-vide cooked roast beef• Shelf-life of 3 weeks at <5°C• Intended for cold use in sandwiches

Food Quality and Standards Service Food and Nutrition Division

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Rome, 1998

Food Quality and Safety Systems - A Training Manual onFood Hygiene and the Hazard Analysis and CriticalControl Point (HACCP) System

http://www.fao.org/docrep/W8088E/W8088E00.htm

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