Hazard Analysis

and Critical Control

Point

1
Regulatory not Voluntary

 Two parts
8 Sanitation conditions
7 HACCP principles

2
 HACCP IS
a food safety management tool
designed to minimize the risk of food-
safety hazards:
biological, chemical and physical
preventive NOT reactive
maximize product and consumer
safety

3
Product and Process Specific

4
 HACCP is NOT:

NOT a zero-risk system

NOT crisis management
NOT about quality

5
 Hazards in HACCP
Definiton:
Condition or Does NOT refer
contaminant in to undesirables
food that can such as:
 Insects
cause illness or  Bones

injury  Hair
 Filth
 Spoilage
 Economic Fraud
 Violations of regulatory
food standards not directly
related to safety
6
Introduction to Food Safety Hazards

Biological Chemical Physical

Allergens
Bacteria Pesticides Glass
Viruses Sanitizers Plastic
Parasites Antibiotics Metal
Additives
Naturally occurring
7
chemicals
Biological Hazards

8
Biological Hazards: Pathogenic
Bacteria
Most spoiled foods DO NOT present a
health risk
Not all food APPEARING normal is safe to
eat
Need to control microorganism GROWTH
(infective doses) – Differ with different
organisms. Can be 10, can be 1000’s.

9
 Food infection :
live pathogens are swallowed that
grow in the body (dose) (e.g.,
Listeria, Salmonella, Vibrio)
Food Intoxication :
pre-formed toxins are swallowed
(e.g., botulism and staph toxins)

10
 Bacteria
Bacteria (other than viruses) need:

 Food
 Water
 Proper temperature
 Air, no air, minimal air
 Proper acidity
 Time to grow

Salmonella spp.
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 Pathogenic Bacteria
Bacillus cereus
Campylobacter jejuni
Clostridium perfringens
Clostridium botulinum (Type E)
Pathogenic E. coli (E. coli O157H:7)
Listeria monocytogenes
Salmonella spp. (S. typhimurium, S. enteriditis)
Shigella spp. (S. dysinteriae)
Staphylococcus aureus
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica

12
Biological Hazards - Parasites

Roundworm Tapeworm Anisakis simplex

13
In seafood, parasitic worms in fish
consumed RAW are a food safety hazard,
otherwise considered filth

Controlled by freezing (-4F @ 7 days; -31F @

15 h; -31F until solid, then store ≤ –4F @ 24
h)

Controlled by cooking

14
 Viruses
Need suitable host in which to grow
Do not require food, air, water to survive
Spread via poor hygiene - fecal/oral
Infect living cells, species specific, reproduce
inside host cell
Do not cause spoilage
Survive in human intestines,
water or food for months
Heat resistant
Examples: Hepatitis A, Norovirus – Eating raw,
steamed clams, oyster products, sewage, and
unapproved waters
15
Chemical Hazards

16
 Naturally Occurring
 Scombrotoxin/Histamine

 Ciguatera toxin (tropical/subtropical)-

toxic algae (barracuda, amberjack,
horseeye jack, king mackerel, groupers
and snappers

 Shellfish toxins/Marine biotoxins- toxic algae

 Paralytic shellfish poisoning (PSP)
 Diarrhetic shellfish poisoning (DSP)
 Neurotoxic shellfish poisoning (NSP)
 Amnesic shellfish poisoning (ASP)/Domoic Acid
17
Intentionally Added
 Food Additives
 Direct (allowable limits under GMPs)
 Preservatives (e.g., nitrites & sulfiting
agents)
 Nutritional additives (e.g., niacin)

 Color additives (e.g., FD&C Yellow #5)

18
Unintentional Additives
 Agricultural chemicals (e.g.,
pesticides, fungicides, herbicides,
fertilizers, antibiotics/drug residues
and growth hormones)

 Cross-contaminating food allergens

from inadequately cleaned shared
processing equipment

19
Physical Hazards
Any potentially harmful extraneous
matter not normally found in food
 Glass
 Wood
 Stones
 Metal
 Plastic
20
 HACCP IS
NOT A
STAND
ALONE
HACCP PROGRAM

GMP SSOP
21
 GMP’s vs. SSOP’s
GMP’s define the measures used to keep food
sanitary and defines general hygiene measures.

Proper practices for safe and sanitary handling of foods

Applicable to any food industry
Basis for sanitation part of the Seafood Regulation

GMP= Good manufacturing practice

SSOP= Sanitation Standard Operating Procedures
22
 GMP’s vs. SSOP’s (con’t)

SSOP’s or SCP’s describes procedures

used to accomplish sanitary food handling and
general hygiene practices.

Monitoring and corrective action records

required

SCP= Sanitation control procedure 23

 Differentiating HACCP and Sanitation Control Procedures

Type of Control
Hazard Control Control Program
Histamine Time & temperature of Product specific CCP
scrombroid fish

Pathogen Survival Time & temperature for Processing step CCP

smoking fish

Contamination with Wash hands before touching Personnel Sanitation

pathogens product

Contamination with Limit employee movement Personnel Sanitation

pathogens between raw and cooked
areas

Contamination with Clean and sanitize food Plant Sanitation

pathogens contact surfaces environment

Chemical Use only Plant Sanitation

contamination food-grade grease environment
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 Those issues that can be
part of the SSOP system do
NOT have to part of the
HACCP Plan.

 All safety issues that are

associated with the SPECIES
or PROCESS must be in the HACCP
HACCP PLAN

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 8 Key Conditions of Sanitation
1. Safety of water (source and in-plant; includes ice).
2. Condition and cleanliness of food-contact surfaces
(gloves, garments etc).
3. Prevention of cross-contamination (employee
practices/handling; separation of raw and “cooked”
product; plant design – movement of product and
people; handwashing)
4. Maintenance of hand-washing, hand- sanitizing and
toilet facilities.
5. Protection from adulterants.
6. Labeling, storage and proper use of toxic
compounds.
7. Employee health conditions.
8. Exclusion of pests.
26
 Preliminary Steps
HACCP = 7 basic principles

Preliminary steps are needed for effective

HACCP design, implementation and
management of HACCP.
State/Fed
Regs
Steps 1-5 of the Hazards
Ex Seafood Team Describe Flow

27
 Receiving Products
(Includes seafood, dry ingredients, packaging, etc.)

Processing
Steps 1, 2, 3….

Flow Diagram:
Packaging

Storage

Distribution
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 7 HACCP Principles
1. Conduct hazard analysis and identify
prevention or control measures
2. Identify critical control points (CCP)
3. Determine critical limits
4. Monitor each critical control point
5. Establish corrective action with a critical limit
deviation
6. Verification of the HACCP plan
7. Recordkeeping for critical control points,
corrective action and verification 29
Hazard Analysis Worksheet –
CCP Determination
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify Are any Justify What Is this step a
processing potential potential your measure(s) Critical
step hazards food-safety decision can be Control
introduced, hazards for applied to Point?
controlled or significant? Column 3 control the (Yes/No)
enhanced at (Yes/No) significant
this step hazards?

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STEP 1: Conduct Hazard Analysis. Identify
Prevention or Control Measures

What are the potential biological, chemical

and physical hazards at each processing
step that must be prevented, eliminated or
reduced to an acceptable level?
Can the hazard be controlled, introduced or
enhanced at the specific processing step?
Is the hazard “reasonably likely to occur,” or
significant and present a risk to the
consumer?
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Step 2: Identify critical control points (CCP)

A point, step or procedure at which

control can be applied and a food safety
hazard can be prevented, eliminated or
reduced to acceptable levels
That point in the process that if you lose
control a food safety hazard will exist.

A hazard in one step may be

controlled in another. How?

32
Identify only those CCP’s needed to do
the job – not too many. Why?

One CCP may control more then one

hazard
ie. temperature to control bacterial
growth and histamine formation

A hazard may require control at >1 step

ie. fish patty thickness and cook step;
brining and smoking
33
Step 3: Identify Critical Limits (CL)

Critical limits must be set for EVERY CCP

Critical limit: A maximum and/or minimum

value to which a biological, chemical or
physical parameter must be controlled at
a CCP to prevent, eliminate, or reduce to
an acceptable level the occurrence of a
food safety hazard

34
Step 4: Monitoring each (CCP)
Four parts:

What will be monitored?

How will the CL of CCP be monitored

Who will monitor the CL of the CCP?

How often (frequency) will the CL of the CCP

be monitored?

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 Step 5: Establish corrective action

Corrective action:
procedures at each CCP to be followed
when a deviation occurs

• Correct and eliminate the cause of the

deviation and restore process control

• Identify the product that was produce

during the process deviation and
determine its disposition. 36
Step 6: Verification/Validation of HACCP Plan
Verification: a check on your HACCP
plan and system to make sure it is
working properly and followed.

Activities, other then monitoring, that

determine the validity of the HACCP plan
and verify or prove that the system is
operating according to plan.

Validation: Involves scientific evaluation to be sure

that the approach is sound before the HACCP plan is
implemented.
37
 Elements of Verification
• CCP Verification Activities
 Calibration of monitoring devices
 Review of calibration records
 CCP record review
Monitoring
Corrective Action
 Targeted sampling and testing

• HACCP System Verification

 Audits – observations/review
 Microbiological end product testing
• Regulatory Inspections/Audits
38
 Step 7: Recordkeeping
PRELIMINARY STEPS:
SSOP monitoring and correction
HACCP SYSTEM RECORDS
HACCP plan and support documentation
CCP monitoring (molluscan shellstock; shucked
molluscan shellfish)
Corrective Action
Verification/Validation (Importer written
verification procedures, importer product specs,
importer affirmative step[s])

ALL FORMS REQUIRE SPECIFIC INFORMATION

Title, firm name/location, product information, actual observations/
measurements, critical limits, time/date, initials of operator, reviewer
signature and date 39
 Step 7: Recordkeeping

All HACCP and SCP records should include::

• Firm name and location
• Time and date of monitoring observation
• Operator’s signature or initials
• Product information (product type, package size,
processing line and product code where
applicable)
• Actual observations or measurement
• Critical limits

• Reviewer’s signature or initials, and date of review

(verification)

• (Form title – not required, but helpful to have) 40

Record Review

Within one week

41
 Record Retention

• One (1) year for refrigerated

or perishable products

• Two (2) years for frozen or

shelf stable products

• Off site can be transferred but

returned for official review
upon demand.

42
 HACCP Plan Form
1. 2. 3. Monitoring 8. 9. 10.
CCP Hazards Critical Correctiv Verification Record
limits e actions s

4. 5. 6. 7.
What How Frequency Who

Shall be signed and dated by most

responsible person on site
Date and signed: upon acceptance,
modification and annual reassessment
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44
 Questions
Q1: Name the 7 HACCP principles
Q2: Name the 4 questions under “monitoring.”
Q3: Name the 8 sanitation control procedures.
Q4: Name the three categories of hazards.
Q5: Define “corrective action” and its
components; give an example of an “if/then”
corrective action.
Q6: Verification of the HACCP plan shall take
place at least _____________.
Q7: Minimum time for holding all HACCP related
records for refrigerated products __ year(s);
frozen, preserved or shelf-stable __ year(s).
Q8: CCP monitoring record records
review shall occur within ___ of
the day that the records are made. 45
 Questions
Q9: Corrective action record review shall occur within
______ of the day that records are made.
Q10: Name the 3 activities and functions that a HACCP
trained individual shall perform.
Q11: List the 6 importer verification procedures.
Q12: Name 3 occurrences that the HACCP plan
shall be signed and dated.
Q13: When no predetermined corrective actions are
given, name the 4 alternative procedures that
processors are required to take.

46
HA ? CCP!

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